tag:blogger.com,1999:blog-71281344553264441162011-11-28T12:40:30.284+11:00Baking makes everything better.kim at allconsumingnoreply@blogger.comBlogger1631100tag:blogger.com,1999:blog-7128134455326444116.post-72211326661894620882010-11-18T23:16:00.002+11:002010-11-18T23:16:49.102+11:00

All of my recipes and so much more are now over at www.allconsuming.com.au so why not come over and play!

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-10585315886264208402010-04-27T21:36:00.000+10:002010-04-27T21:36:17.132+10:00

Man, do I love a tart. And considering how much I love leeks and adore goats cheese, this is an absolute winner in my books. The recipe comes from an old Gourmet Traveller or Vogue Entertaining, I'm afraid that is as much as I remember so my sincerest apologies to the original author. Leek and goats cheese tart One batch of Maggie Beer's sour cream pastry and bake a 9" pie crust blind. (You'll

kim at allconsumingnoreply@blogger.com5tag:blogger.com,1999:blog-7128134455326444116.post-17250693295232812752010-04-16T20:22:00.002+10:002010-04-27T21:27:12.849+10:00

So Felix wanted to make dinner - how cool is that! He looked through my recipe file and pulled out pork dumplings. This is great food for kids to cook. Easy to mix, easy to compile and DELICIOUS. Pork Dumplings with dipping sauce 500g pork mince Bunch of chives, chopped finely 8-10 water chestnuts, chopped finely  knob of ginger, grated 1 garlic clove, finely chopped 1 egg pinch of salt 1

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-85938181727641693572010-04-14T22:38:00.001+10:002010-04-15T05:46:23.437+10:00

It's that time of year, Anzac Day is just around the corner (25 April). This is a trusty Women's Weekly recipe, yep, the one I've been making since 1985 or some such nonsense. There'd be photos but I've made two batches in the last two days and the boys scarf them before I can get the shot. Anzac Biscuits Women's Weekly Beautiful Biscuits cookbook 1 cup plain flour 1 cup rolled oats 1 cup sugar

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-24401061901374508262010-03-16T20:59:00.000+11:002010-03-16T20:59:18.622+11:00

So I found this yesterday and told Chef that was going to be dinner. The end. It is SO easy to make and man, is absolutely to die for. I used light sour cream so it is not even that bad for the waistline and I'll tell you now, it is sensational on sandwiches with left over beef the next day. I did a mini standing rib roast in the oven rather than individual chops in the frypan like Donna Hay

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-75700296044664865162009-12-21T10:39:00.000+11:002009-12-21T10:39:43.068+11:00

So I made this yesterday for our Christmas gathering with my Dad, step-mother and family. I was down for dessert and along with pavlova topped with cream, lemon butter and fresh fruit I was bringing our family's traditional Christmas pudding cooked in cloth. Then the last fortnight came and firmly bit me on the arse. I only got the fruit soaking a few days ago for the pudding so getting one made

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-69398693405116541682009-12-11T15:37:00.001+11:002010-02-21T08:28:30.111+11:00

This is just another fine example of how I could easily become a vegetarian.

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-57475641754457372792009-11-23T10:39:00.000+11:002009-11-23T10:39:48.072+11:00

I made this for our recent family reunion - 44 people for lunch - at which several people had a variety of dietary constraints including coeliacs disease. I made this with the gluten-free pastry and it was an absolute hit. Oh, I also couldn't get white asparagus so just used green, laying them on top in a alternating pattern of the tips and part of the spear. And as you can see from the picture

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-79160443691397391372009-11-21T12:56:00.000+11:002009-11-21T12:56:01.109+11:00

I love a good comforting vegetarian dinner and somewhere eons ago I had some sort of pumpkin dish with miso that I'd been dreaming about ever since. In my recent attempt to reduce the piles of magazines littering our life I finally came upon a Donna Hay recipe for pumpkin with miso but it was cooked in a wok and forgive me but I just couldn't come at that. So, using the recipe as a guide I came

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-88434223042924230502009-11-05T15:41:00.000+11:002009-11-05T15:41:14.784+11:00

Now look, my limited experience of a wheat/gluten free diet was traumatic and blessedly brief (a few years when Oscar was little and we embarked on a low-allergy diet as part of the Blitz that was trying to limit the impact his dodgy chromosome would have on him - as if we could trick genetics) but I made this last week for some vegetarian tarts I was making for the 2009 Family Reunion as some of

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-37990319637907468872009-10-28T00:26:00.002+11:002009-10-28T12:24:34.107+11:00

Yep, funny how Daring Bakers always forces me to finally make something I've always wanted to but keep putting off. Do you know how long the Australian Gourmet Traveller with the pretty pink macaroons has been sitting in my recipe holder on the kitchen bench? SINCE IT CAME OUT. In July. Yeah. This month's challenge was brought to us by LA Monkey Girl. It wasn't a big success I must confess.

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-74096600778678471702009-10-25T23:00:00.000+11:002009-10-25T23:00:16.628+11:00

I adore shortbread. Far more than standard biscuits. Something to do with the mealy buttery nature of them I suspect. This is in the current issue of Donna Hay magazine and as soon as I saw them I knew I must bake them. Lemon Shortbread Donna Hay Magazine 150g butter 1/3 cup icing sugar 1/4 cup lemon juice 2 tsp lemon zest 1 tsp vanilla 1 3/4 cups plain flour 2 tbsp cornflour 2/3 cup icing

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-2197376990630820192009-10-25T22:15:00.001+11:002010-02-21T08:28:27.094+11:00

So Thursday afternoons are challenging as the bigger boys have swimming lessons which involve me trying to keep track on two little boys in the vicinity of three very busy swimming pools while trying to be the attentive parent to the boys in the pool swimming their ever-growing lungs out. It also means we don't get home until 6pm so it has become, by default, slow cook Thursday with me getting

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-56239789251598825572009-10-25T22:00:00.001+11:002009-10-25T22:05:38.713+11:00

When I was little Shepherd's Pie was for dinner the night after we'd had a roast leg of  lamb as sure as the sun would rise. Mum had a mincer that attached to her Sunbeam mixer and the lamb, onion and carrot would all go through it. I can't say that I remember it that fondly but I do remember the ritual of it - the fascination with this scary looking mincer, the mash on top peaked by the prongs

kim at allconsumingnoreply@blogger.com6tag:blogger.com,1999:blog-7128134455326444116.post-4867381851079243592009-10-23T21:22:00.000+11:002009-10-23T21:22:23.028+11:00

Does anything say comfort more than warm homemade custard? Sure but for this post let's say that custard is the pinnacle of sweet comfort food goodness. Sure there is the need to stand and stir and yes there is the mild anxiety you could end up with a big vat of scrambled eggs, but really, when you're running the finger around the edge of the emptied saucepan you know it is all worth it. Now

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-49755484912984893682009-10-13T16:59:00.001+11:002009-10-23T21:12:15.792+11:00

So many of you are aware of my recent obsession with making sourdough bread. I am now the proud owner of the Bourke Street Bakery cookbook so expect the obsession to pick up where it last waned. The initial infatuation fell away when the family just wasn't getting as into it as I was and there were issues with the level of rise I was getting from my doughs. A few years back some dear friends had

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-333846364052323962009-10-11T19:11:00.002+11:002009-10-25T22:07:00.816+11:00

I would almost say that this dish is the family's favourite. You'd think I'd make it every week in that case but for some reason it only makes it into circulation about once a month, maybe two. Stupid. This is so good. So very very good. It's quick, it's easy but looks fancy, it's nutritious and best of all - tastes absolutely sensational.  I am known to increase the rice and stock by half

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-21536826291920758392009-10-09T21:59:00.000+11:002009-10-09T21:59:16.891+11:00

Ok, so this was dinner tonight to celebrate my Mum's birthday and can I just say, despite Jasper's meltdown and Grover copying whatever Jasper was doing, it was a sensation. What made it? Apart from spectacularly fresh fish? The.most.delectable.lemon butter sauce and barely cooked freshest of fresh spring vegetables. Heaven. Whole baked snapper 1kg snapper, scaled and gutted (this was just

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-50404169377931631562009-10-09T08:19:00.001+11:002009-10-25T22:07:22.535+11:00

I have only made this once and that was about six weeks ago. I have however, thought about it each and every day. It's tasty, it's comforting and it's nutritious. Talk about a win win scenario! A shout-out thanks to Lilli at Pikelet & Pie once again as this came straight from her. I've given the measured amounts as per those who went before me, but really, just wing it, adding more or less of

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-53804292570800562382009-09-27T23:08:00.001+10:002009-09-28T19:37:14.478+10:00

OH DUDES AM I BACK! After quite the hiatus this month I resumed the mantle that is a Daring Baker and well, if it wasn't irony I don't know what it was. The challenge posted to us all by A whisk and a spoon was to create vol-au-vents. VOL-AU-VENTS! Forget your initial 'how retro' reactions and move straight to the O.N.E. pastry, about the O.N.L.Y. recipe I shy away from and definitely one I

kim at allconsumingnoreply@blogger.com10tag:blogger.com,1999:blog-7128134455326444116.post-359497169301976632009-09-26T22:08:00.001+10:002009-09-28T00:27:05.841+10:00

So it was Jewish New Year last week. I'm not Jewish but my step-mother is and I fancy myself as someone quite intrigued by the rituals and traditions of religion. We took the kids down to Picton to experience Rosh Hashana and it only seemed fitting to take something appropriate. Honey cake is The Cake of Jewish New Year. This recipe is from Pikelet & Pie, who is about to embark on quite the life

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-10989966784791270752009-09-22T13:17:00.000+10:002009-09-22T13:17:17.077+10:00

Quiche is one of 'those' dishes that people either love or hate. The first time I ever made one it leaked all over the floor of the oven - a lovely heads up that the oven was broken at stony cold. Nice. I think the reason so many people dish the quiche is because there are so many bad ones out there - those hideous high pie quiches at chain coffee and muffin stores. Eugh - just the thought of

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-89369573463019871222009-07-26T10:56:00.004+10:002009-07-26T12:06:23.589+10:00

So in our house this is called Bec's Rotary Cake because once you're listing three ingredients in the name of a dish, why not personalise it. I adore this cake. It takes carrot cake to a place where I actually like it. I added in half a cup of raisins because mmmm raisins.Bec's rotary cake2 cups self raising flour1/2 tsp bicarb2 tsp cinnamon1 cup caster sugar3 eggs1 cup vegetable oil1 tsp

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-64696036706483232912009-07-16T12:20:00.003+10:002009-10-25T22:08:17.118+11:00

Granted it's not quite the weather for such a summery dish, but sometimes you just can't take any more soups, stews, pies (gasp) or roasts. I can't remember where this came from, I think it's a Donna Hay number but it could just as easily be from Bill Granger. Vietnamese Chicken Salad 3 chicken breasts 3-4 cups chicken stock 8-10 peppercorns several sticks of fresh ginger 1/4 cup lime juice 1

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-9784887943044958452009-07-04T01:29:00.002+10:002010-02-21T08:28:30.129+11:00

Pie. Even the word is satisfying don't you think? Pie. I'd like a piece of pie. I feel like a pie. Sweet or savory pies sing happiness, comfort and satisfaction to me. I guess it's because they do take time. They require effort and a little bit of care. It's hard to just whip up a pie but even if you did, I would be most grateful.This has been in my repertoire for years. It's from Bill Granger's

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-76387695089309056702009-06-25T00:23:00.009+10:002009-10-25T22:08:46.465+11:00

I made this! I love vegetarian food. I could quite easily never eat meat again and probably not miss it one jot. Well OK, maybe a little jot but it wouldn't be a gnawing agonising pining kind of jot. Moving on. With all this gall bladder malarky I've been leaning to a lot more dinners based on vegetables and legumes rather than meat and pasta and that naturally led to a hankering for vegetable

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-66279922252736183932009-06-12T23:27:00.002+10:002009-06-12T23:57:19.553+10:00

I find a comfort in baking that nothing else provides. Baking bread takes that to a whole new level. Creating sourdough is in its own universe. It's the organic nature of the process. The fact it takes time. That you have to use your hands. That there are variables you can not control, instead just having to take into account. Having said that, my breadmaking skills have been a little light on

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-26057110519601992162009-04-06T14:27:00.002+10:002009-04-06T14:57:16.445+10:00

So I think it's been well established that I am quite partial to a cake or sweet treat that is good on the tooth. You know, something that has a bit of body to it, something where the reality that cake = wasted calories is blurred by substance as opposed to sweet, light, fluffy air.It's one of the reasons I adore Nigella's Chocolate Gingerbread and my Nan's Boiled Fruit Cake.I know, the only

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-69455635339466039442009-03-08T20:22:00.004+11:002009-09-22T13:23:46.202+10:00

So I bought these nectarines to make jam with but just knew I wasn't going to get to it in time, so I just poached them in a simple sugar syrup with a vanilla bean instead, thinking they'd be good for brekkie w/ yoghurt. But I haven't been in a yoghurt frame of mind for a few days and they've just been sitting in our fucking small tiny fridge taking up space. So I thought, use them in a cake.

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-10028333558086329172009-03-03T23:53:00.002+11:002009-03-04T00:08:57.213+11:00

Well I wasn't going to post this recipe for a while (it's down on the list somewhat) but BabelBabe mentioned that she makes pie crusts from amaretti biscuits for her lemon tart recipe so I had to get this up toot sweet.Don't you think there is something infinitely comforting about custard? This is quite the grown-up number with the biscuits providing a lovely textural counterpoint to the silken

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-84646794715462031222009-03-03T22:43:00.004+11:002009-09-22T13:23:18.834+10:00

So this is basically my favourite dessert/tart/sweet treat of all time. If I come upon a patisserie or a cake shop which looks even remotely like it has a proper pastry chef at the helm I will buy a lemon tart. Or Citron tart if we feel like getting fancy. I adore my lemon butter but it is not right for a proper lemon tart. Similarly, that time I made the lemon meringue tart when I so bravely

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-60922440528211842082009-03-01T20:50:00.005+11:002009-09-22T13:22:49.633+10:00

This has been on high rotation for me this summer as a celebration tart - people's birthdays, Christmas, New Years. Any excuse really. The vanilla cream is like a creme patissiere I guess but softer. It will run and while the original recipe uses a long rectangular tart tin, I find individual tartlette cases work a treat - nice shortcrust pastry that cracks on eating, letting the vanilla cream

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-32854682976049896752009-02-24T22:30:00.000+11:002009-02-24T22:41:47.232+11:00

So Jasper saw this in a Sunday Life mag a few weeks back and said, 'I want these. Let's make them'. And so we did.Divine - and the icing has been a complete revelation. Whole family now addicted.Raspberry-iced Cupcakes Karen Martini, Sunday Life magazine250g butter, softened200g caster sugar4 eggs250g self raising flour2 tsp baking powder1 tsp vanilla 5 tbsp milk160g icing sugar40g frozen

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-50206260281417821182009-02-21T19:28:00.003+11:002009-10-25T22:09:23.032+11:00

So today I was feeling very heavy headed, like the cold Grover has been sporting was just moments away from consuming my sinuses, head-achy and just generally exhausted. We had attempted a whole family outing (including my brother, niece and mother) which was marked by torrential rain, flash floods, and a district wide blackout. Naturally the conversation turned to food. I wanted something

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-22533407133192913392009-02-15T15:03:00.002+11:002010-02-21T08:28:30.144+11:00

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-36529590260407429672009-02-15T15:02:00.001+11:002010-02-21T08:28:30.151+11:00

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-82355440807251665972008-11-17T13:05:00.003+11:002010-02-21T08:28:30.155+11:00

These are Jasper's absolute favourite. He eats one bite of the biscuit to get to the jammy middle, eats that then hands the rest off to any grateful passer by. Normally Grover or his father. I've got a few recipes for these types of biccies but this one is probably the easiest and they all seem to taste the same so in my book that makes this one the winner.Jammy Jewels Donna Hay Magazine: annual

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-55003050851374595002008-11-17T11:06:00.000+11:002008-11-17T12:08:27.521+11:00

Apple and apple and berries/sultanas/rhubarb crumble are pretty regular in our house and the boys do, on occasion, help me make the crumble. This allowed them to do the lot and they were lovely. That said, they were ridiculously sweet and I would reduce the sugar mixed with the berries by a third, if not a half.Berried Treasure PotsDonna Hay Magazine: annual kids issue 2008125g butter3/4 cup

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-86059904907991940122008-11-16T14:41:00.007+11:002009-10-25T22:11:03.978+11:00

This was, by far, the most favourite thing the boys made. They loved making them and eating them. I'm seriously considering investing in more Chinese steamers to produce more than half a dozen at a time. Moon Dumplings Donna Hay magazine: annual kids edition 2008 300g chicken mince 1 tbsp chopped green onions 1 garlic clove, crushed 1 egg 1 1/2 tbsp oyster sauce 24 gow gee wrappers sweet chilli

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-65995447103338706252008-11-15T12:08:00.003+11:002009-10-25T22:17:59.087+11:00

So there's been a fair bit of trying to involve the kids in cooking of late, particularly the bigger boys and especially Oscar. He's been doing a life skills course at school and the impact at home has been quite noticeable - it has been a good wake-up call for me that he is getting older, wanting to do and help more and helping prepare dinner and bake other goodies seems a good way to get him

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-39082561752366446462008-11-15T11:56:00.002+11:002008-11-15T12:08:11.591+11:00

The festive season is basically upon us. I don't care what you say but soon Christmas decorations will be on sale in stores as Easter draws to a close. No point fighting it, just get into it.These two dips are both delicious - the first more mild and earthy, the other more artery clogging and deeply comforting. I do love them both (the first one is divine smeared on toasted sourdough) but let's

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-50301225677934535612008-09-09T13:54:00.001+10:002010-02-21T08:28:30.161+11:00

So this week (I know, a day late...) dinner schedule should pan out something like this:Monday - roasted chicken pieces with garlic and onion, rice and gravyTuesday - roasted veggies with couscousWednesday -

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-40529263053052599712008-09-06T05:48:00.004+10:002009-09-22T13:22:02.822+10:00

OH my lordy be people, this pie is beyond sensational. BEYOND. The recipe is from Ben O'Donoghue - one of those great Aussie chefs who does really flavoursome unpretentious food. For those in the know, he appears on the UK food program called The Best, which is always always entertaining and gives you inspiration to get up and go and start cooking, which is more than I can say for the 98% of the

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-45383877116679304412008-09-04T13:45:00.004+10:002008-09-04T13:53:00.401+10:00

This is another winner from the all white all clean Bill Granger. It is wonderful as part of a breakfast/brunch affair. Divine with lime (or lemon for that matter) curd, on it's own, buttered or done all fancy and dusted with icing sugar. According to Bill it's Jamaican and can be served with a lime relish - or substitute lime marmalade.Coconut BreadFrom Sydney Food, Bill Granger2 eggs300ml milk1

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-28184443949502395762008-09-04T12:45:00.005+10:002009-10-25T22:16:34.930+11:00

I adore meatloaf so it was with some personal consternation that I realised Winter was almost is over and I hadn't made it once. Shocking. I make the Martha Stewart Meatloaf 101 so if anyone has any variations on the theme, I'd love to hear from you! Martha Stewart's Meatloaf 101 From The Martha Stewart Living Cookbook, Marth Stewart (the 2000 edition) 3 slices white bread 1 large carrot 1

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-22115896969151486612008-09-02T13:38:00.003+10:002009-10-25T22:17:12.960+11:00

Now, we all know that I am very partial to a full sumptuous Indian feast. I make my own paneer from scratch for goodness sake. Then there was the seven hour lamb rogan josh which I find myself still daydreaming about in quite moments of food related reflection. And the most awesomely not like anything you will ever get at a shopping mall bain marie Indian outlet butter chicken. Not to mention

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-30945204119719504092008-09-01T09:29:00.006+10:002009-10-25T22:17:45.516+11:00

This was one of those recipes I tried when desperate to expand my repertoire - it's a Jamie Oliver special - and is now a regular when those eggplants are all gloriously firm and shiny and call my name at the fruit and veg shop. Rigatoni w/ tomatoes, eggplant and bocconcini Adapted from Jamie's Dinners, Jamie Oliver 500g rigatoni 1 firm, ripe eggplant extra virgin olive oil 2 cloves garlic,

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-3195576348838171192008-08-31T23:03:00.003+10:002008-08-31T23:14:47.096+10:00

This week's menuMonday - Pasta with eggplant and bocconciniTuesday - tandoori chicken w/ rice and veggiesWednesday - meatloaf w/ mash and veggiesThursday - leftover meatloaf or chicken casserole (if there's no meatloaf left)Friday - soba noodles w/ fishRecipes to follow on each day.

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-84034547651772160762008-08-10T20:32:00.002+10:002008-08-10T20:55:46.359+10:00

I've already told you of my love of Matthew Evans. This is another one of his recipes from Good Weekend. They are sensational. A luscious light texture and the spices add complexity. Next time I might even add a little lemon zest.(Sorry, no pics, camera batteries are dead and I think the camera is still in the car and it's freezing so there's no way I'm going out there now. Just so you know.)

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-22589631694820989962008-07-30T22:34:00.004+10:002009-10-25T22:18:24.275+11:00

I really like Matthew Evans. He had the unenviable task of taking up the mantle of restaurant reviewer for the SMH's Good Living following Terry Durack and well, one of the few reviewers I love more than Matthew would be Terry. I still make Terry's White Cut Chicken recipe w/ dipping sauce from his book Yum years after I first tried it and every mag has run a recipe for it a hundred times since.

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-66400082936396624822008-07-28T22:15:00.000+10:002008-07-28T22:19:52.160+10:00

This is something I have eaten since I was a small child.It was one of the first recipes I ever learnt.The amounts do not follow conventional metric amounts - the tablespoon is a big old antique number, the lemon juice amount is done by the numbers of lemons not mls.Each time I make it it is slightly different.I adore it for all the memories it conjures up for me as much as the piquant lemonyness

kim at allconsumingnoreply@blogger.com6tag:blogger.com,1999:blog-7128134455326444116.post-45853835110423493062008-07-28T21:39:00.003+10:002008-07-28T21:54:38.592+10:00

This has been on fairly high rotation of late. I have tried it two ways - the way the recipe says and my way. Either are delicious and fine. Just so you know, I double the cake batter mix but leave the amount of apple as it as I don't have the size loaf tin Karen Martini suggests.Apple Cinnamon Teacake Adapted from Karen Martini, Sunday LifeThe apples4 apples, peeled and chopped finely1/2 cup

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-47729517010762865852008-04-27T17:00:00.000+10:002008-04-27T18:04:56.359+10:00

So, this month the challenge was set by Elle and Deborah and well, YUM.But you know me, I'm not good at the fancy and the fiddly, so I was a little scared, particularly when some DBs posted their results on our secret site which were, well, bloody impressive.Anyway, we had a gathering at a friend's place yesterday and I thought they'd be great to take so it was game on.Of course, I didn't

kim at allconsumingnoreply@blogger.com15tag:blogger.com,1999:blog-7128134455326444116.post-41084538512905787602008-04-21T10:41:00.006+10:002009-10-25T22:19:26.939+11:00

Every now and then a recipe intrigues me. In the April issue of Delicious there's a recipe from Skye Gyngell for this pot roasted chicken. I've never pot roasted anything but the picture of it looked all comforting and delicious. It's been occupying valuable brain space ever since. So today, with the two big boys about to go to my Dad and SM's for a few days and yet more rain, I decided why not

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-52440649296331766262008-04-20T22:39:00.006+10:002009-10-25T22:19:51.981+11:00

The other week I dragged the boys to the Growers' Markets. My main goal was to stock up on some pork products from these guys. By the time I got there - and it was only around 9am - they had no pork neck, no belly and no pieces to roast left. But she had pork cheeks and I thought, interesting. Cindy said to slowly braise them in some veggies but nothing too strong so as not to distract from the

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-43432491750300554432008-04-20T20:42:00.005+10:002008-04-20T22:39:16.264+10:00

Ok, I think I'm breaking rules here in that I didn't post this on the designated day. The thing is, if I didn't make it or post it then it was two months in a row that my life got in the way of being a Daring Baker and well, that's just not good enough.Besides, I've always wanted to make a fancy pants layered cake - you know the ones - smothered in a meringue butter cream and doused with shredded

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-20457307966724945232008-03-31T21:59:00.005+11:002009-10-25T22:20:13.155+11:00

I adore lamb cutlets and believe they are one of the best kid foods around - all except for one small but important point. Cost. Those little buggers are expensive and when you have hordes of children to feed it all just gets ridiculous. But the other day I went fuck it and bought some delightful french trimmed lamb cutlets. And thanks to a Bill Granger recipe they were a taste sensation.

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-37501955665015989822008-03-30T22:02:00.003+11:002008-03-30T22:03:54.895+11:00

I just realised this month's Daring Bakers Challenge was meant to be posted today.In my head it was tomorrow.Crap.I missed last month's efforts because, well, my February blew big fat ugly carrot chunks and the day of posting was also the day I had Oscar in hospital for his botox shots.So now I've missed today. But was planning to post it tomorrow, so that is still my goal.Crap.

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-87582853680203334972008-03-25T22:53:00.006+11:002009-10-25T22:21:06.297+11:00

I must preface this post by saying it is a bastardised take on some Nigella recipe which I can no longer recall - I think it was for a whole chicken that you spatchcock and then marinate, but who knows. Anyway, this is all loose and easy. Shake those shoulders out. I'm not giving set amounts because this changes every time I make it. But each time they're all snaffled. Even the extras I thought

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-74149155609606760762008-03-21T15:31:00.002+11:002008-03-21T15:35:50.813+11:00

So much cooking of late, so little posting.Tardy.Anyway, today featuredpancakes for breakfastthe making of Hot Cross BunsNigella's Quadruple Chocolate Cake, which I overcooked because while there was a lot of baking there was not much taking notice of the timea baked leg of lamb for dinnerrecipes to come.

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-80245278877792559142008-03-16T16:38:00.002+11:002010-02-21T08:28:30.173+11:00

I think my feelings towards Bill Granger are well known. I adore his food. I hear he suffers from depression so I feel a kinship on that level. But the whiteness? His tv demeanour? Well they just shit me to tears.But people? Bill Granger French Toast?Is so very very good.Bill Granger's French Toastbills food, Bill Granger3 eggs185ml (3/4cup) milk8 thick slices of brioche or panettone30g (1oz)

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-75478121397874839462008-03-10T13:56:00.000+11:002010-02-21T08:28:30.179+11:00

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-18027537822247204682008-03-10T12:57:00.007+11:002009-03-03T19:14:23.394+11:00

Isn't anything lemon poppy seed so 1990s!?Absolutely.Lemon Poppy Seed MuffinsAdapted from Women's Weekly Muffins3tsp finely grated lemon rind1 cup caster sugar2 1/4 cups self-raising flour2tblsp poppy seeds1/3 cup lemon juice1 egg, beaten lightly1 cup buttermilk60g butter, meltedPreheat oven to moderately hot (200-210C) and line a 12-hole muffin panReserve 2 teaspoons of the lemon rind and 2

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-65512858208736080842008-03-10T12:07:00.005+11:002009-10-25T22:21:38.446+11:00

So my love affair with Nigella continues unabated. Tonight's dinner is going to feature her sake steak and these sublime noodles. When she made these I knew I would make them one day. It's the sort of savoury dish that I adore. And then someone mentioned two-minute noodles as a great afternoon tea option for kids but you see, I can't come at two minute noodles, they just seem so, so very fake.

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-9847304383441766022008-02-21T11:32:00.003+11:002008-02-21T11:58:26.590+11:00

For Blackbird I shall be posting a range of lemon recipes. The first is for my standby-for-all-occasions Lemon Sauce Cake. The recipe originally came from the now defunct TV program Burke's Backyard and years later when I went for a job with the production company Mr Don Burke himself told me that recipe was the most requested in the shows entire history. I think it ran for something like ten

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-22329888627718361772008-02-21T00:54:00.004+11:002008-02-21T01:06:32.674+11:00

I don't think anyone would be surprised to know there has been a significant amount of comfort eating going on around here, what with recent events and all.I made this because I was craving something of this texture, knew the boys would love it and it seemed relatively straight-forward. It's also a Nigella recipe so was bound to work. Bless her. The texture is sublime and the marshmallowy

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-27897641339551841812008-02-21T00:28:00.005+11:002009-10-25T22:22:25.617+11:00

I've conquered my pork cooking fears. Well, at least the roasting part. Next, chops. I grew up in a house where the only pork product ever consumed was bacon and even that was boiled before being fried to get rid of the salt. Dear GOD it's a miracle I'm still alive. Anyway, because I didn't grow up with pork, my cooking with it has always been hesitant. Combine that with appalling pork products

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-35582310493661796642008-02-19T22:25:00.002+11:002008-02-19T22:46:44.247+11:00

With Oscar's 10th birthday next Monday, these will be making an appearance on Sunday at the family barbecue to celebrate this landmark event.Jelly cakes are the best. So much fun to make (I actually cope with the mess with these and let the boys do the jelly and coconutting) and they are just tasty little pop in the mouth bundles of goodness that can not do anything except put things right in the

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-59584310949397343102008-02-13T10:03:00.003+11:002009-10-25T22:23:07.993+11:00

So my mum used to cook. Then she got divorced, had to go back to work and basically raise two kids on her own so she stopped. It all happened around the time I discovered that I liked to cook, which was fortuitous. Even so, my mum doesn't eat much - like pasta, tomatoes, chilli, anything with spices and so on and so forth. That said, she makes a vegetable barley soup and a chop casserole I can

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-40887631133452172302008-02-12T18:38:00.001+11:002009-10-25T22:24:01.978+11:00

I've got a satay sauce recipe that I'll post next as it is sensational but a bit more complex than the one below. That said, the one below is very tasty, very easy to pull together and was a big hit in this household. A big thank you to Krista who posted it the other day. The amounts below are pretty flexible - just taste and add more of the bits you like. You can also - of course - use whatever

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-55213210054276610212008-02-09T09:16:00.000+11:002008-02-09T14:06:17.401+11:00

I love legumes. LOVE them. The thought of a red kidney bean chilli or chickpeas pretty much any which way are my kind of food. So when I saw a recipe for a five bean salad in the January issue of Cuisine I had to buy it. For that alone. Because those fancy pants covers? With the scenes made out of food? They actually shit me to tears. Show-offs.I think there are infinite variations (infact, I

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-68285192054424801522008-02-08T23:32:00.000+11:002008-02-08T23:42:09.938+11:00

The first time I made these was sometime in 1988. If you needed something sweet that really encapsulated my kind of sweet, this is it.I often thought about those delicious tart lemon squares but curiously, never made them again.Until a few weeks back.I think I'm on about batch number five now.Tart Lemon SquaresOriginally from Vogue Entertaining and Travel, late 80s125g butter1 cup plain flour1/2

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-16282273461236529392008-01-31T20:14:00.000+11:002008-02-01T15:03:25.619+11:00

So Muppinstuff posted this slice yonks ago and recently mentioned it in her list of 25 things that shit her to tears, and considering I started that meme it made me all nostalgic and proud. It's the kind of slice you'd find at a school fete or on offer at the school cake stall you find when you go to vote. Next to the sausage sizzle.Anyway, it is bloody delicious.And easy.I've made it twice in

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-22709434085743426902008-01-28T19:28:00.001+11:002009-09-22T13:21:02.702+10:00

Completing a DBC always makes me puff out the chest and squeal 'look what I made!' This month was no different. The lovely Jen from Canadian Baker put the challenge out there - lemon meringue pie. A creation I had wanted to make but always got freaked out by never got around to. So guess what. Look what I made! Some of my initial thoughts on this recipe: - the pastry was a delight to work with

kim at allconsumingnoreply@blogger.com13tag:blogger.com,1999:blog-7128134455326444116.post-5372031543948918042008-01-28T10:33:00.001+11:002010-02-21T08:28:30.192+11:00

Here's two recipes for you - one is Bill Granger's

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-73610424997599128892008-01-26T00:04:00.000+11:002008-01-26T20:56:10.090+11:00

So the first time I made these, which granted has been the only time but I'm so making them again because oh my they are good, the recipe is all wrong. Well, by 'all wrong' I mean not enough. But then maybe it was just me, however it's the second recipe I've made from Apples for Jam and I've found both recipes need a bit of tweaking in terms of process or quantity rather than the outcome, which

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-18631225556729632312008-01-25T21:39:00.000+11:002008-01-25T23:52:57.612+11:00

So for the better part of the last 20 years I've been faithful to the Womens' Weekly recipe for choc chip biscuits and they have done me proud. But an American friend of mine made some that just seemed better and she gave me the recipe. From what I can tell it is essentially the same recipe but in bigger quantities.I made them and dotted a few Smarties on the top. And people, I might as well have

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-5999389443584115452008-01-12T16:14:00.000+11:002008-01-12T16:15:46.354+11:00

Hey there - I saw a recipe on someone's blog for pumpkin with miso and of course now can't find it anywhere. Anyone know where I saw it or if it was them or if they have a recipe for baked pumpkin w/ miso?Purdy please!

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-73992052498662532282008-01-11T22:06:00.000+11:002008-01-11T22:27:42.142+11:00

One of the other dishes on offer at our dinner for the Ds were freshly shucked oysters. Chef came home with a bag of FIVE dozen unopened oysters and a shucking knife. I had seen this recipe in the December/January08 edition of Vogue Entertaining and it really appealed. It was indeed a taste sensation - salty, sweet, bitter and cooling all at once with the exquisite freshness of Sydney Rock

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-70607455262761252212008-01-11T11:05:00.001+11:002009-10-25T22:25:17.533+11:00

So the other week we had some friends over for dinner. Initially I was given the impression it was just the adults coming so I started planning a fancy-pants three course evening of taste sensations. But then I remembered who we were asking - the same couple who piked on my birthday dinner because they forgot to organise a babysitter until the day of the gathering, despite a month's notice of

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-60484686314336370892008-01-10T15:36:00.000+11:002008-01-10T20:28:55.797+11:00

Being one to always love a variation on a theme, it stands to reason that on seeing Nigella's Chocolate Pavlova my brain stored away the concept for long enough that I reached my action point - that moment when I say, 'enough already' and get baking the short list of items I've wanted to bake for forever and a day.It's an interesting concept and not one all traditionalists will approve of. In

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-81129911913547739692008-01-08T15:30:00.000+11:002008-01-09T00:56:19.755+11:00

This year I want to make/master:choux pastrybriochecroissantsas many different breads as possibleflorentines (the painfully thin ones with flaked almonds, orange rind and a paper thin layer of chocolate backing)Nigella's chocolate cherry trifleiced vovo biscuitswagon wheel biscuitspannacottacaramel (just from sugar, no water)

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-68804255800505513172008-01-07T20:46:00.000+11:002008-01-08T09:37:00.525+11:00

It's summer in Sydney and nothing says it's hot in the city better than a pav.PavlovaBased on Stephanie Alexander, The Cooks Companion4 egg whitespinch of salt250g caster sugar2 tsp cornflour1 tsp white-wine vinegar*few drops pure vanillaPreheat oven to 180C and line a baking tray with baking paperBeat egg whites with salt until satiny peaks formAdd the sugar a tablespoon at a time**Sift over the

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-13665950978994627402008-01-06T21:08:00.000+11:002008-01-08T09:47:39.963+11:00

A few months back the Daring Bakers made cinnamon scrolls. It was this challenge that made me WANT to be a Daring Baker. I've been wanting to make the recipe they used ever since and the get together today with some of our dearest friends who have just returned from living in the UK for two years seemed like the perfect opportunity.But when push came to shove, I couldn't bear to part with the

kim at allconsumingnoreply@blogger.com4tag:blogger.com,1999:blog-7128134455326444116.post-27469833913291587682008-01-05T23:20:00.001+11:002009-10-25T22:25:58.604+11:00

So this is something I am very proud about. That I can make cheese. Sure, you'll soon see just how easy it is so much of this pride is largely misplaced, but come on, it's early in the new year, cut me some slack. Besides, you're getting three recipes in one here - the paneer recipe; the marinated baked paneer recipe (paneer tikka) and the paneer with spinach recipe (palak paneer) - because

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-7697177388428914642008-01-05T21:25:00.001+11:002009-10-25T22:26:23.384+11:00

My seven hour lamb recipe probably gets the most search hits of anything I've ever posted in my entire blogging career. I am hoping this surpasses it as it.is.so.worthy. I have based this on Ajoy Joshi's recipe in his book Indian home cooking but it detours in terms of cooking time and the lamb cut I used. (I can't say it enough - if you're in Sydney and if you love Indian, get thee to Ajoy's

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-84161891560730125612008-01-01T22:11:00.002+11:002009-10-25T22:26:39.798+11:00

OK, so my love affair with Indian began several years ago when a friend of mine organised a cooking class with Ajoy Joshi, he of Nilgiri's restaurant fame. At his restaurant he changes the menu every three months to showcase all the regions of India. His food is complex, delicate, sophisticated and delicious. He is a LEGEND in terms of dragging the India food scene in Australia forward by a

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-53418684369527603282007-12-26T21:37:00.000+11:002008-01-08T09:52:11.818+11:00

So seven years ago I saw a recipe from Matt Moran, the executive chef at Aria, for a glaze for your Christmas ham and I decided that was it, I was going to do a warm glazed leg of ham for Christmas. It was a first. That is shocking I know, but I do not recall ever having warm ham EVER before that date. Sure, there was ham served at family Christmas gatherings, but it was always cold and I never

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-30655979147929719652007-12-26T21:15:00.000+11:002008-01-08T15:17:27.928+11:00

There is something infinitely comforting about lemon butter. Its sunny colour, its thick dollopy nature, the roundness of it on your tongue with the little kick at the back of your throat from all its lemony goodness.That said I don't make it that often because it does require an effort in the form of time. So when I do I tend to double the recipe below and gift it to others. I can now not visit

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-4098458633669438962007-12-23T23:22:00.000+11:002007-12-24T01:03:46.060+11:00

Ok. My second Daring Bakers Challenge and lordy be we were challenged. Some sort of cake that involved whisking over hot water. Thermometres. ROLLING a cake. A buttercream. I was all a bit 'oh no' and 'but how' and 'how much butter!?!'.Behold the Yule Log - a creation featuring a genoise sponge, rich buttercream and meringue (or marzipan) mushrooms.I had learnt from my first DBC to NOT leave it

kim at allconsumingnoreply@blogger.com16tag:blogger.com,1999:blog-7128134455326444116.post-42263105289434117202007-12-18T14:33:00.000+11:002007-12-18T14:36:06.486+11:00

OK, so sorry for the silence over here, it's been a tad manic with Christmas preparations, husband's snip, mother's hip and all the rest. Loads of recipes to come, including peach jam, apricot jam, mayonnaise, Joke's ranch dressing (deliciously used in a warm potato salad), orange shortbread (must.stop.eating.), chocolate shortbread, my nanna's vanilla biscuits with lemon icing, christmas cake,

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-25016692264461016562007-12-03T20:57:00.000+11:002007-12-05T16:49:31.273+11:00

There are so many recipes and dinners I am busting to write-up that were put on hold for my Nod to Nigella in November. I realise Thanksgiving has passed, but really, when is there not a good time for pecan pie. Pecan Pie is Chef's favourite dessert of all time. I never made it for him as pecans were expensive and it was always a palaver to find corn syrup as it's not a common kitchen ingredient

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-89608323337731284942007-11-30T23:40:00.001+11:002009-10-25T22:27:06.911+11:00

Well, here we are. My thirty day nod to Nigella has come to an end. Granted it was a stupid idea in light of Project Boombalardy, but my goodness it's been fun. I've come to realise that yes, the woman is partial to saturated fats and chocolate but she is so much more than that. Her dinner ideas and recipes are indeed quick, nutritious and varied. She loves a chook though, which is fine by me. My

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-42587825502912791382007-11-29T22:37:00.000+11:002008-01-08T15:14:46.987+11:00

I mean seriously. Who, WHO? could not see a recipe for that and not make it? I mean say it with me: peanut butter and snickers fudge sauce.It is all good.Peanut Butter and Snickers Fudge Sauce for Ice CreamNigella Lawson, Feast250ml double cream1/2 jar smooth peanut butter (approx. 100g)3tblsp dark muscovado sugar1 king-size Snickers Bar (approx. 100g)1tblsp golden syrupPut everything in a

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-11594542672960221492007-11-28T23:56:00.000+11:002008-01-08T15:15:46.666+11:00

This was delicious in that the coffee gave it a nice depth. As she does in Nigella Express, I served it up to the boys with a brownie and ice cream. I would say this is second on my list of favourite chocolate sauces. The top of the list is her peanut butter fudge sauce, then this, then her peanut butter snickers sauce which just never seemed to go runny enough for me.Hot Chocolate SauceNigella

kim at allconsumingnoreply@blogger.com1tag:blogger.com,1999:blog-7128134455326444116.post-28530699853634223052007-11-27T16:28:00.001+11:002009-10-25T22:27:27.303+11:00

This is out of Nige's latest, Nigella Express, and I was keen to give it a go because a) it was quick, b) it didn't use any ingredients you wouldn't normally find in my cupboard on any given day and c) the picture was purdy. Pollo alla Cacciatoro Nigella Lawson, Nigella Express 1tbsp garlic oil 75g pancetta cubes 6 spring onions, finely sliced 1tbs rosemary, finely chopped 500g chicken thigh

kim at allconsumingnoreply@blogger.com2tag:blogger.com,1999:blog-7128134455326444116.post-17043870192133032032007-11-26T23:50:00.000+11:002008-01-08T15:30:21.792+11:00

So today I was going to make Nigella's White Chocolate and Macadamia Brownies but I didn't have quite enough white chocolate so I was thinking I was hilarious by adding a touch of milk chocolate and calling them dirty blondes. So much so I burnt the chocolate when trying to melt it. So I had to ditch that lot and start again and considering I now had no white chocolate it was the Cream Cheese

kim at allconsumingnoreply@blogger.com3tag:blogger.com,1999:blog-7128134455326444116.post-17645755320492555642007-11-26T20:54:00.000+11:002007-11-27T20:14:48.429+11:00

I had a quiet chuckle when it was announced by Tanna (My Kitchen In Half Cups) the Daring Bakers Challenge for November was for tender potato bread. I have "a thing" about working with yeast and making bread. I'm a lot less scared of it now than I ever was after a run of making my own sourdough loaves thanks to Suse but it is still not something that sits completely calmly with me.Couple that

kim at allconsumingnoreply@blogger.com24tag:blogger.com,1999:blog-7128134455326444116.post-81088739310505761392007-11-25T23:30:00.001+11:002009-10-25T22:28:01.545+11:00

I figure after all that chocolate and for some, all that thanksgiving feasting, lets have something a little less cloying. I have a deep and abiding love of whole foods - that is lots of vegetables and fruit and whole grains and low-GI leanings. Tahini sits well and truly in that camp and I adore it. This garlicky dip-type paste is divine in its palate thwacking capacity. Lamb with Garlicky

kim at allconsumingnoreply@blogger.com0tag:blogger.com,1999:blog-7128134455326444116.post-5711225775285257132007-11-24T15:15:00.000+11:002007-11-25T23:29:25.478+11:00

Well, these started out as a disaster (they took more than double Nige's suggested cooking time) and ended up as a triumph, which has only endeared them to me even more.Brownies375g unsalted butter375g best-quality dark chocolate6 large eggs1tbs vanilla500g caster sugar225g plain flour1tsp salt300g chopped walnutsPreheat the oven to 180C and line the brownie pan (measuring 33x23x51/2cm)Melt the

kim at allconsumingnoreply@blogger.com0