HOMEMADE TIM TAM

Dear Internets,

The decadent Aussie Tim Tam has made it’s way around the world now and is often used as a counterbalance to poor misunderstood Vegemite. How could it possibly stand against a chocolate icing biscuit sandwich covered in more chocolate? There’s even a game called the time tam slam, designed for its maximum enjoyment. Ex pats would go to specialty store for it and then one day…someone dared to make it at home.

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SMURFISH

Dear Internets,

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What do you do when you make too much icing while putting together some food for your sister-in-laws baby shower?It is a very specific hypothetical but I think the intelligent response is to either throw it away or if you have another occasion coming up, use it for that. My response was to make a whole new cake to pair with the salted caramel icing I made. Turned out to be the best tasting cake I’ve made in a long time!

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EXPRESS SPICED PRESERVED LEMONS

Dear Internets,

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When life gives you lots of lemons, just add salt. For those of you who are hoping this is leading to tequila shooters, I hate to disappoint. Hopefully this recipe for express preserved lemons to add to your salads and cheeses will make it up to you.

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While my heart beats to the Australian anthem, it does so with the sound of a tabla so it would seem wrong not to spice these beautiful lemons I got from my lovely mother in law. That being said, while usually a purist when it comes to food, my impatient side has won, thus the dawn of the spiced express lemons.

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Ingredients
 About 7 lemons
1/2 cup sea salt/pink salt
3 bay leaves
4-5 whole black pepper
dried chilli
5 coriander seeds

Utensils
Sterilized jar (I used an empty salsa jar with a good lid, boiled it and let it air dry)
Knife and cutting board
mortar and pestle

Method

  1. Scrub those lemons clean
  2. Add a table spoon of your salt  and the spices to the base of  your jar
  3. Slice your lemon. Squeeze the juice from the end pieces into your jar and throw out (these have a too high rind ratio and will make your preserve bitter and won’t taste very nice). Get rid of as many of the pips as you can as well for the same reason
  4. Layer your slices with a sprinkle of salt after each couple of slices.
  5. Squish the slices down with your pestle so you can fit more lemon in. This also releases the juices.
  6. Cram as many as you can fit in, salt again and seal nice and tight.
  7. Store in a warm place for a week and then you can have your first nibble! Once opened I keep mine in the fridge. They should last quite a while just waiting for you

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Try them in salads, atop baked eggs or some fetta cheese. I like having them with olive oil on a good bit of bread . I’m not really one for recipes but if you enjoyed this one, or want more, comment and let me know.

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LYCHEE, ROSE, MINT

Dear Internets,

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Hot days are perfect for the beach and gelato, but not so perfect for my frying hair so today’s post is something of a recipe and remedy. While food is a big part of my life (as you might tell from the occasional instagram) food photography is not a skill I possess but let’s give it a shot.First things first. The recipe.

Lychee, rose and mint gelato.

 Ingredients

  • 1.4 kg lychees
  • 150g caster sugar
  • 175ml mineral water
  • 2 tbsp rose water
  • 4-6 chopped mint leaves (depending on how much you love the stuff)

Method:

1. Peel and de-seed lychees
2. Blitz in food processor until you get a drink like consistency
3. Put water and sugar on the heat in a non stick saucepan and bring to a boil
4. Once sugar is mostly dissolved, remove from heat and cool
5. Once mixture is cool, use electric beater/processor to combine sugar syrup,rosewater and lychees
6. At this point add the mint (or exclude, depending on your tastebuds) and pop mix into the freezer.

For those with an ice cream maker, go ahead and follow your machine’s instructions. For those without, a slushie/semi-freddo can be achieved by blitzing, freezing and re-blitzing (keeps the ice away). I made mine with a Moulinex Masterchef & Breville Mixer Scraper Pro

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While that’s getting ready of if you’ve already gobbled it all up, time to get onto your hair. I am in love with all things original mineral. Their Know Knott is literally preventing me from pulling my hair out, and for that extra moisture and shine Krystal Milk by Alter Ego Italy is on high rotation with the much talked about Keretase. Now that’s taken care of, time to crack open and young coconut and while the balmy day away

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