Egg Custard

This is a truly delicious custard and quite simple to make.  It is delicious served over fresh berries for dessert but of course the perfect Christmas pudding partner.Your guests will think you've become a MasterChef!

Ingredients

4 egg yolks

A thin strip of lemon rind (one length with the potato peeler)

¼ cup sugar (can use raw sugar)

1 ¾ cups milk

¼ cup cream

1tspn cornflour mixed with 2 tblspns extra milk

1 tspn vanilla essence

Method

Whisk egg yolks with sugar in a bowl.  Heat milk, cream, lemon peel slowly then add cornflour and stir constantly until boiling.  Remove from heat, discard peel (I usually leave in till the end) then whisk into the bowl containing yolks and sugar.  Return to the saucepan and cook over a very low heat, stirring with a a wooden spoon in a figure eight movement until custard leaves the trace of your finger on spoon.  Pour into jug and add vanilla.  Custard will thicken more when chilled or serve warm with pudding.

Brandy Cream Sauce

This recipe was given to me by Sharon Le Dan, so thank you Sharon.  I'm not sure I make it as well as she does but once you've had this on your Christmas pudding it is hard to go back to any of the others.

Ingredients

1 egg

50g butter melted

1 ¼ cups sifted icing sugar

Pinch of salt

2-3 tablespoons Brandy (or 1-2 tbspns rum)

400 mls cream whipped

Method

Beat egg until light and fluffy, beat in butter icing sugar, salt and brandy.  Gently fold cream into egg mixture.   Cover and chill until ready to serve.

Stir before spooning onto pudding.

Enjoy!

Serving Up

Okay, it is now two days to go and although I have decided what food and drinks I will be preparing, I'm starting to think about how I'm going to serve it.  One thing I always seem to lack in my vast collection of kitchen tools is presentable utensils with which to serve.  With that in mind I hunted high and low and found some to fit the bill.  Cuisipro have just introduced their Tempo Range in Mini Tools for serving. I've always liked the Tempo kitchen utensils but equally like the Saladmaster utensils for the design and quality.   More about kitchen utensils later.  I still have some of the Tempo Mini Serving Range in stock and individual pieces are $24.95 each.  


I have also included pricing and details for the other gift ideas in my newsletter.

Contact me for information on how to purchase Saladmaster products

                        

Cuisipro Cupcake Decorator Set$29.95
Six in stock

4 chopsticks, one sauce pot, two bowls 
$35.00 for the set
or available individually

Rhubarb Rhubarb Rhubarb...

A set of white classic fine bone china is a must for every domestic god or goddess so I set myself a task; find a well priced bone china dinner set which will stand up to daily dishing. Task completed, read on...

Leaving aside the desired French and British options, I compared Alex Liddy and Rhubarb as they are similarly priced, beautifully white and classically designed.  

I opted for the Alex Liddy rimmed and have used it for about eighteen months now. I have been happy with the style and sizes of bowls and plates but I have found that at least one or two of each size has chipped which is much more than I would expect from bone china. Having said that, the crockery is much finer than the Rhubarb which is slightly more robust.

The Rhubarb setting has held up much better, although I have only used if for around a year it is yet to show any faults.  I'll let you know if it does!  

I have decided to stock Rhubarb dinnerware as the recommended white basic based on my own review in use.  I have both the Rimmed and the Coupe 16 piece sets in stock at a great price, $79.99 which is much less than the RRP of $159.99.  See below if you want more details.

I have also decided to add a little more colour to my life and have brought in the Rhubarb Katrina Range.

Why bone china?

Fine bone china is biscuit fired to around 1200 degrees Celsius making it extremely hard and durable.  It is then glost fired at about 1080 degrees Celsius giving a glass like coating, if it is patterned it will be fired up to two more times.  Needless to say, more work, more money.

Coupe 16 piece dinner set includes 4 dinner plates 25cm, 4 side plates 18cm, 4 noodle bowls 18cm, 4 cappuccino mugs 250ml

Rimmed 16 piece dinner set includes 4 dinner plates 27.5cm, 4 side plates 18cm, 4 cereal bowls 18cm, 4 conical mugs 280ml

Shop Shop Shop Stop...

Come and enjoy some refreshments on Tuesday 7th of December 1-7pm and and Thursday 9th 2-7pm while you browse, shop, relax...

I have expanded the kitchenware range to include tried and tested pieces from Cuisipro, Rhubarb, Retro Kitchen to name a few as well as the beautiful Domestic Goddess Essentials Aprons.  All of the products have been carefully selected and perfectly compliment the quality of the Saladmaster cookware range.  I've included a good range of things to get kids started in the kitchen and of course there are a few things just for fun.  

If you choose to purchase something you can leave with it wrapped and ready to put under the tree.


Payment accepted by credit card, cash and I offer lay-by.  


Here is a glimpse of the range, there will be much more on display Tuesday and Thursday.


Enjoy your virtual browse and feel free to place orders.

                                                        

10% off the entire Saladmaster Range for two days only plus some super specials over the two days!  

Great time to lay-by for the new year!

For more info on Saladmaster products go to www.recipeforlife.saladmaster.com

Cuisipro Tools (these are just a few)

Retro Kitchen Range

A nice change from plastic, this sturdy enamelware is great for outdoor entertaining.  Prices start from $5.95

Cheat Chop Sticks

Soy Pot and Bowls

                                  

        
                                                      





For your kitchen garden

Bucket in a Bag - How handy!

Great tools for junior chefs

• Aprons
• Cook Books
• Bake ware
• Things just for fun!

 A bit of fun...

Craft Turntable $29.95                                           Egg Cups $2.95 each

(craft things not included)                                      or $10 for a set of four

Reduce Water Bottles

4 Styles

Love these: They have screw caps - no leaks, are the perfect size for your bag, lunch box or car cup holder.   These reusable bottles support the reduction of plastic waste.

Each style comes in a set of 5 bottles with a fridge storage  it convenient to grab a bottle from the fridge each day and go.  They are BPA free plastic and dishwasher safe and come in two sizes. 

 $19.95

$24.95

Sri Lankan Chicken Curry

This recipe is fabulous for introducing children to spice. Reduce the amount of chilli to half a teaspoon and serve it with a generous amount of rice and other palate soothing accompaniments.  If nothing else a cold glass of milk helps.

The children at Piper and Holland's school love it, there are very few nay sayers if ever it is on offer.   

Ingredients

1.5 kg chicken pieces or thigh fillets - chicken chops are good too

3 tablespoons ghee or oil

¼ teaspoon fenugreek seeds (optional)

10 curry leaves

2 large onions, finely chopped

2 – 2 ½ teaspoons finely chopped garlic

2 teaspoons finely grated ginger

1 teaspoon turmeric

1 teaspoon chilli powder (optional) more less to adjust how hot

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fennel

2 teaspoons sweet paprika - not hot

2 teaspoons salt

2 tablespoons brown vinegar

2 tomatoes, peeled and chopped or one can of diced tomatoes

6 Cardamom pods

1 Cinnamon stick

1 stem of fresh lemon grass or 2 strips lemon rind

1 cup coconut cream (optional) – I would only add this if curry was too hot or if I wanted it to be richer than it usually is.

Method

Heat ghee/oil and fry fenugreek and curry leaves until they start to brown. Add onions, garlic and ginger and fry until onions are soft and golden.  Add spices; turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir until spices become aromatic.  Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.  Add tomatoes, whole spices and lemon grass and cook, covered over low heat 40 – 50 minutes (less time for thigh fillets). 

Add coconut cream and taste.  If desired add more salt and a squeeze of lemon juice.  Do not cover after adding coconut cream.

Serve with rice and accompaniments. 

Add extra chilli to taste if a hot curry is desired.              Enjoy!

Beef and Pearl Barley Soup

As my Nana says, this soup will stick to your ribs and it falls in my category of good hearty comfort food.  I have also served it as a starter in winter for dinner parties and it always goes down well.  

Ingredients

500g blade bone steak

2 Tbsp olive oil

1 large brown onion

2 celery stalks, finely chopped

2 ripe tomatoes peeled and chopped

6 - 8 cups of good quality liquid beef stock

1 swede, diced

2 medium carrots

2/3 cup pearl barley

1 bay leaf

2 sprigs of continental parsley

3/4 cup of green beans chopped into 1.5cm long pieces

Sea salt and freshly ground black pepper to taste

Method

Cut beef into 2cm pieces.  Heat a deep saucepan on medium high until hot.  Add one table spoon of oil and half the beef (if using Saladmaster you can eliminate adding the oil).  Cook for approximately four minutes or until brown, remove from the pan and repeat with remaining beef.  

Reduce heat, add remaining oil and onion.  Cook onion for five minutes or until clear.  Add stock, celery, carrot, barley, swede, tomato, parsley, bay leaf and pepper*.  Return beef to the pan and bring it to the boil.  

Using a slotted spoon remove any scum from the surface.  Reduce heat to low and simmer for 1 1/2 hours or until beef is melt in your mouth, tender.

In the last ten minutes add chopped beans and continue to simmer until tender.

Season with pepper and salt. *Note: If you are using a purchased stock it is a good idea to hold off on seasoning until you have tasted it at the end.  I also try to use salt reduced stock - it gives me more control over the seasoning.  

Simple and delicious - Enjoy!

Big fan of this soup:  Shelby Stewart

Buttermilk Pancakes

Ingredients

2 cups plain flour

3 teaspoons baking powder

2 tablespoons caster sugar

2 eggs, lightly beaten

750mL buttermilk

75g butter, melted

Method:

Stir the flour, baking powder and sugar together in a bowl.

Add the eggs, buttermilk and melted butter, whisk to combine.

Heat frypan or griddle over medium heat and melt ¼ teaspoon of the extra butter.

Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.

Turn the pancake over gently and cook for another minute. (this is where you can hone your air flipping skills – best practiced with kids and dads in the room only)

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes or serve them as they come off the pan one at time.

Note:  Our breakfast chef claims the first pancake always fails!  We also recommend not using them as Frisbees when serving.

Chocolate banana bread or muffins

Ingredients

2 cups self raising flour

125g butter

¾ cup caster sugar

4 ripe bananas, mashed

2 eggs lightly beaten

½ teaspoon vanilla extract

175g good quality dark chocolate chips

Method

Preheat oven to 180C

Mix the butter, sugar, banana, eggs, vanilla and chocolate chips together in a bowl.  Sift flour over banana mixture and combine gently.  Do not over mix.

Pour batter into a lightly greased and floured loaf tin (approx 19 x 11cm) and bake for 1 hour and 15 minutes or until cooked when tested with a skewer.  Cool in the tin for five minutes before turning out onto wire rack.  Serve warm in thick slices spread with butter – yum!

This recipe is great prepared as muffins.  I usually do mini muffins which take approximately 18 – 20 minutes to bake.

Quick and easy coleslaw the Saladmaster way

¼         Savoy Cabbage sliced using cutter #4

1/8       Red Cabbage sliced using cutter #4

2 – 3    sticks of celery chopped on either # 4 or #2 to remove strings

1          large Fuji apple grated using #2

1          medium carrot grated using #1

4          Radishes grated using #1

1          lemon quartered and juice ¾ using any of the cutters on machine.

Combine all ingredients in the beautiful Saladmaster bowl (pictured above) and serve.

  

Notes:

This salad is also lovely with a dash of olive oil, black pepper and salt.

Quantities can be easily varied for this recipe by doubling or halving ingredients listed.  Please note that if you do double the quantity of ingredients, taste the salad before adding extra lemon juice.

Carrot and Beetroot Salad

Zesty and delicious, this salad is great served with char grilled lamb backstrap.  Perfect dish to make for a quick midweek catch up lunch with girls or guys. Try it you'll love it.

2 medium sized beetroot, peeled

2 Carrots

4 Radishes

Juice of ½ an orange

Juice of lemon

¾ cup roughly chopped coriander

½ cup mint leaves

1 – 2 tablespoons of good extra virgin olive oil

Dukkah

Grate root vegetables using Saladmaster machine and Cutter #1 or traditional grater.  If you prefer a courser texture try cutter number 2 for the carrots and beetroot instead.

Juice orange and lemon.  If using Saladmaster, cut fruit into quarters and simply run over the blade to juice.

Add fresh herbs

Dress with extra virgin olive oil and toss salad to combine dressing and ingredients.

Top with Dukkah* to serve.

Optional:    add toasted hazelnuts, freshly ground black pepper and salt if desired.

*Dukkah is a blend of aromatic spices and roasted hazelnuts.  It is available from good delicatessens. My favourite is Malouf’s Spice Mezza – Classic Egyptian Dukkah

If you have any questions or have trouble locating ingredients please drop me a line and Iwill do my best to help you out.