All the fun of the Show

Welcome to the craft pavillion!

I grew up in the country. And I’ve always loved the show. The animals. The cooking. The showbags.
Now I live in the city.
But luckily, for a few weeks every October, the country comes to the city.
And I love it!
Tomorrow’s the last day, so try and get along.

Angry Birds Cake

Old McDonald Cake

Anne-Marie Primmer is the queen of the cooking at the show. With over 70 entries and heaps of wins, her bake goods dominated.

There’s some pretty weird craft on show too…

I said weird, didn’t I.

There is also super cute craft, like these knitted cupcakes.

And of course there is plenty of dog primping

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29.04. Bake Club does Maddie’s grandma’s plum cake, and I have the recipe!

OK, I had to use a pinterest pic of a cake that looked similar to Maddie’s, cause her cake disappeared so fast to be documented.
Delicious.
And simple, or so she says.
Here is her grandma’s recipe that she has kindly provided!

Grandma’s Plum Cake

1/4 lb. butter
1/4 lb. sugar
2 egg yolks
6 Ozs self raising flower.
1 large tin of plums (chopped in halves)

Pre heat oven to 170 degrees.

Cream butter and sugar. Add egg yolks, beat well. Add sifted self raising flour.

Add mixture into well greased tin. Place plum halves on top of cake. Sprinkle plums with sugar.

Bake for 20-30 mins. Dust with icing sugar to serve.

Care to share your favourite family cake?

28.04. Dinner at Boire on Smith Street. Yum.

Source: boire.com.au via Maree on Pinterest

Fresh from the markets, country style French food.
A constantly changing menu.
3 – 5 mains, depending on what’s good at the market.
An interesting mix of Australian and French wines.
Try the pork pate to start, rustic and tasty with gherkins.
And chiboust with rhubarb for dessert. The most insanely light custard delight I’ve ever tasted!
Boire, I love it! Definitely one of our favourites.

Source: boire.com.au via Maree on Pinterest

Boire
92 Smith Street, Collingwood.
No phone. Just turn up.
If you’re a party of 10 or more, email them in advance.
www.boire.com.au

22.04. Chestnut and Cheese Ravioli with pumpkin sauce

When we were away, we had Chestnut and Ricotta Ravioli, must have been in Florence.
It went straight on my wishlist for Rusty to make me someday. There have been plenty of chestnuts at the markets and I’ve been hinting.
Today I came home to the smell of roasting chestnuts and the results were delicious!
So I thought I would share.
If you’re at all into making your own pasta, give it a go.

The pumpkin sauce on it’s own would be great too.

Hope no-one minds a couple of food posts in a row- this is not a cooking blog, but it’s been a big food weekend!

Serves 2
Ravioli filling: Roast 10 Chestnuts for 7-10 min, peel add 20 grm Manchego blitz add a little Olive Oil.

Sauce: Roast 150 grm Pumpkin in plenty of olive oil, add Taragon, Sage, Garlic, Eschalot near the end. Add a lick of cream.

Once cool blitz all together.

Make the ravioli as you would with the pasta machine, fill with the chestnut filling and boil till it’s al dente. Meanwhile, heat the sauce.

Sprinkle with fresh parsley.

Serve and enjoy!

15.04. I baked for book club. Hang on, I don’t have an oven!

Got up this morning and started thinking about what to make for bake club.
We have loads of lemons from the lady next door and some limes off our own tree.
And I wanted to contribute to this


Link to the blog hop here– there are some amazing recipes to discover!

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But I’d forgotten, our oven gave up the ghost last week.
So I had to find a no-bake recipe- quickly!
Enter the No-Bake Lemon Cheese Cake
This is so easy- just whizz the base and then whizz the filling, then throw it into the fridge.
And it tastes great!

Ingredients
Base:
400g digestive biscuits
125g butter or margarine
Filling:
200g Philadelphia cheese
150ml cream
Juice of 2 lemons + 1 lime
75g sugar

Preparation method
Prep: 1 hour | Extra time: 8 hours in the fridge
1. Put biscuits in food processor and mix to fine pieces. Add butter and mix again. Put in a pie dish and leave to set.

2. Mix cheese and cream until stiff peaks occur. Add sugar and lemon juice and beat till smooth.

3. Place topping in the tin and let it set for at least 8 hours.

4. Serve.

07.02. Would you like some fat with that?

Mmmm, the food of the Aosta Valley is truly delightful. Plenty of gamey flavours, their own rustic polenta style and delicious pastas.
but our favourite was lardo. Lardo is pork fat cured with salt and herbs. Cut gossamer thin and served with honeyed chestnuts.
Delicious!

Would you like some fat with that?

23.03. Everyone needs a Bake Club

The first rule of Bake Club is we don’t talk about Bake Club.
But I’m all about breaking rules.
Not only am I going to talk about it, I’m going to share the recipe of today’s Bake Club delight.
Even though technically, it wasn’t even baked!

At our office, a bunch of us gals have got together and created Bake Club. Once a fortnight, one of us bakes and everyone is invited. Thursdays at 3pm. Though today we were one day late.

We have some talented bakers. And some talented mums of not so talented bakers. So it is consistently something that makes me very happy!

Today one of the gals made rocky road. It was delicious and she swears it was deadset easy. Here’s the recipe for the white one, which I particularly loved!

Give it a try!

Jordy's Rocky Road

750g milk, white (Cadbury Dream seems to be the go)
90g glace cherries
150g marshmallows (Pascall Marshmallows)
50g crushed macadamia nuts

Line a tin with a freezer bag or tin foil.

Chop marshmallows and cherries into quarters.

Melt chocolate over very low heat, stirring occasionally.

Spread about one third of the melted chocolate over the base of the lined tin.

Top chocolate layer with half the marshmallows, cherries and nuts.

Spread with half the remaining chocolate and top with remaining marshmallows, cherries and nuts.

Spread the rest of the chocolate on top and refrigerate until set- ideally overnight.

Remove the lining and enjoy.

For the milk chocolate one she used broken choc ripple biscuits, marshmallows, raspberries and a few cherries nom nom nom. It was also delicious!

10.03. It’s My Party, I’ll eat duck if I want to.

I don’t get excited by my birthday.
Except big ones.
But this year, my family have been so delightful, it was one of the loveliest birthdays ever.
And the great news is, I’m giving you the present, below is the recipe for the delicious duck dish hubby made for me and the family.
Other highlight was my new French coffee pot. Price tag is still on it, since I was there when it was discovered. In fact, I may have hinted that it would make a sensational birthday present. And I was right!

Cassis Duck with celeriac mash
(Ingredients for 10 people)
6 duck breasts
1 shallot
750ml red wine
200ml Creme de Cassis
handful dried blackcurrants
Butter (50g + 150g)
3 celeriacs
1 lemon
Salt & pepper

Peel the celeriac and chop and cook in boiling water with the juice of the lemon. Puree the cooked celeriac in a food processor, add 150g butter and season.

Bring the wine to the boil, add the shallots, allow to reduce by half, add the creme de cassis and the blackcurrants and reduce again. The sauce should be syrupy. Whisk in the remaining 50g butter to make a sauce.

Score the fatty side of the breasts in a criss-cross pattern, pan fry them, skin side down for 10 minutes on a gentle heat and then turn breasts over and cook for a further 5 minutes.
Slice the breasts into 6 pieces, dress with the blackcurrant sauce and puree.
Add blanched beans or a nice green for some crunch.
Delicious!
This recipe courtesy of one of our absolute favourites, Stephane Reynaud in his book Ripailles, Traditional French Cuisine.