Fluffy Easter Pancakes

Some of the fluffiest, nicest pancakes I've ever eaten are made with buttermilk. Buttermilk is the liquid that is left from churning butter or cream, and although you can buy buttermilk reasonably easily, it is not something that most people would have as a staple in the fridge. This means that if you decide to make buttermilk pancakes one morning, it is likely to involve a special trip to the shops to get it.

Today I'm sharing a recipe I use for pancakes that give the same result as the buttermilk kind, but is much less hassle to make -  with a technique for lightly souring the milk to create a perfect substitute for the buttermilk. These pancakes are deliciously light and fluffy and not overly sweet. You can of course top them with anything you like, but today I have topped mine with mixed berries and maple syrup.

These pancakes make a perfect Easter brunch, or even a simple dessert served with yoghurt, ice cream or any manner of toppings that you can dream up. I have also made small pikelets from this mixture and topped them with jam and cream to make a sort of Devonshire Tea style treat.

However you adapt them to your taste, this recipe is a keeper, with great results every time. Maybe give it a try this Easter long weekend?

Fluffy Buttermilk Style Pancakes

With Berries and Maple Syrup

You will need: 1 cup milk, 2 teaspoons white vinegar, 3 eggs, 2 cups Self Raising Flour, 1 Teaspoon Baking Powder, 2 cups mixed frozen berries, 2 tablespoons caster sugar, maple syrup to serve.

Method: Add the 2 teaspoons of vinegar to the milk, stir through and allow it to stand for a couple of minutes. This will lightly sour the milk.

Combine the berries and the sugar, microwave them for 1 minute and stir well. You could also do the berries in a small pan on the stove, but I find the microwave is quick and easy - and less cleaning up.

Whisk together the milk and the eggs. Add half of the flour and all of the baking powder to the mixture and whisk until smooth. Now add the remaining flour and whisk through, ensuring there are no lumps. If the mixture feels too thick, add a little extra plain milk. If it is too thin, add extra flour.

Allow the pancake batter to rest in the fridge for 10-15 minutes.

Cook the pancakes in a lightly greased or non stick pan. When bubbles appear on the surface, they are ready to turn over. The pan should be moderately hot - watch the temperature, as if the pan is too hot, the pancakes will be overcooked and dark on the outside and not cooked in the middle.

Serve the pancakes with the berries and maple syrup - or anything you fancy.

Makes 4 large or 8 medium sized pancakes.

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Festive Season Food Diary

I'm always a bit bemused about the Christmas/Festive Season hysteria. And yes, it really is hysteria. Why people blindly buy in to it and put themselves through the ringer about this time of the year I just don't know. In our household we take a very laid back approach to the whole thing. For us, it's less about parting with large amounts of cash to buy "stuff" most people don't want, or putting pressure on yourself to cook what all the glossy mags or smug TV chefs tell you that you should be cooking - and more about having much valued time off work and enjoying each other's company. Usually we bypass the traditional Christmas palaver altogether, by heading off on our own somewhere quiet, and staying there till new year. The downside to this of course is that it tends to be expensive staying anywhere in December, and as we are currently in saving money mode, (to buy our longed for plot of nature in Tasmania) we stayed home this time around.

Instead, we headed up to the NSW Central Coast to enjoy a laid back Christmas Day with my in laws, Kate and Peter. I volunteered to cook the four of us Christmas lunch, and thought that I would take a "mystery box" approach to the cooking, bringing with us a selection of seasonal ingredients that I liked, and then making up a menu pretty much on the day. Until Christmas morning I wasn't 100% sure what I was cooking - I had a few ideas in my head - but I just ended up cooking according to the ingredients and my mood. The exception to this was the dessert, which I did make the day ahead. Having one of the courses already sorted made the rest quite easy. Only cooking for four people also helped a lot too of course, and I could focus on quality over quantity.

Kate had requested a fairly light menu, so I thought that seafood and a fruit based dessert were obvious choices. We have recently returned from Western Australia, and thanks to my Mum's boyfriend John, had been given some beautiful W.A Rock Lobsters that he had caught for us. These became the basis of the main course. We grabbed some fresh local prawns on Christmas eve from the local fish lady at Ettalong Beach, and along with an esky full of bits and pieces - and what was growing in Kate's garden, created our lunch menu.

First up was a bit of a take on the Prawn Cocktail, but with a salsa of home grown tomatoes, avocado, lime, chilli and herbs from the garden. As I was preparing this, I noticed a leftover bread roll from lunch the day before in the bread basket. I turned this into crispy, oven baked parmesan toast to serve on the side. It was tasty and gave a nice crunchy textural element to the entrée. I served the cocktails in insulated coffee glasses that I found in the cupboard. Great to keep the cocktails nice and cold.

Prawn Cocktail with Avocado Salsa

and Crispy Parmesan Toasts

Main course was based around that gorgeous W.A lobster. I didn't want to mess with it too much, so just sautéed it gently with a little butter, a touch of olive oil, salt, pepper and a small squeeze of lemon. I served this with grilled asparagus, a super velvety cauliflower puree spiked with a little cream, and Red Oak and Sorrel micro herbs. I drizzled the pan juices over the lobster just before serving. It was really delicious and a big hit with the family.

Sauteed W.A Lobster

with Cauliflower Puree, Asparagus and Micro Herbs

My do ahead dessert was based on mangoes and passionfruit, which are great at the moment. I made a passionfruit and mango mousse and layered it in a big bowl, with fresh mango and Savoiardi sponge fingers soaked in Limoncello (from New Zealand, that I had picked up at the Sydney Food and Wine Show last year.) I served the dessert with some fresh cherries and raspberries for a bit of a festive touch.

Mango and Passionfruit Mousse

with Italian Sponge and Limoncello

 

 

So that was Christmas day. Two days later, we ended up having what looked a lot like a traditional Christmas dinner when I decided to cook some free range, organic turkey breast that we had bought from our favourite meat supplier, Feather and Bone. I stuffed the turkey breast with some left over zucchini and parmesan stuffing I had in the freezer (I always do a big batch of stuffing when I make it and freeze some. Really worth doing, and it freezes very well) Served it with all the trimmings - vegetables, cauliflower and broccoli gratin and gravy -  and also invited friends over to share it with us. It was really delicious and made us all ponder why we don't eat turkey more often.

 

 Stuffed Turkey Breast

with all the trimmings

 

 

Andrew has been asking me for what feels like forever (years!) to a make pavlova, so I thought I would finally give it a try. I was a bit unsure about it, so consulted Stephanie Alexander's "The Cook's Companion" (aka "The Bible") to find out what to do. I was really thrilled with the result - crispy on the outside, marshmallow on the inside, just as it should be. Stephanie rules. I topped the pavlova with a vanilla cream, and more mangoes and passionfruit.

 

Stephanie Alexander's Classic Pavlova

Only down side to my pavlova success is that now I think I am going to have to add it to the regular cooking repertoire. Andrew loved it. I have an idea to do one with a salted caramel and fresh fig topping at some stage.

Ready to eat - Summer Pavlova

Now, I really hate wasting food, and I am the queen of recycling ingredients and turning leftovers into another meal. After our turkey dinner, we had turkey and some of the cauliflower and broccoli gratin left, so I turned it into brunch the next day - made into fritters with the addition of sweet corn and herbs from the garden. Served with a quick tomato salsa and a spoon full of light sour cream, it made a lovely tasty summer dish.

Turkey and Corn Fritters

with Tomato Salsa

So that is what I have been cooking and eating over the festive season. There is a whole lot of really wonderful produce in season at the moment, and I would encourage you all to enjoy it while you can. The season will be over before you know it. My favourites are stone fruit, berries, cherries, mangoes and fresh pineapple - and seafood of course.

New Year's Eve is only a few days away, and we have a tradition of ringing in the new year by having dinner at Restaurant Atelier, our favourite local eatery and an exceptional place to dine. This year will be a little sad as the evening of 31 December will be their last service ever, after over a decade of consistently serving magnificent food and wine. This restaurant is very special to us, as they have shared in so many celebrations and great meals - we even visited on the night before we were married. We will be sitting at our favourite table on New Year's Eve and raising a toast to Chef Darren Templeman and his wife, Maitre d' and Sommelier extraordinaire Bernadette in gratitude for the amazing meals and evenings we have spent at Atelier. They will be sorely missed. Word is, they may be heading south to Melbourne. Lucky Melbourne!

I wish all of my Gourmet Goddess readers a very happy, healthy and delicious 2014. May it bring you all of the good things.

Me, enjoying a swim in the rain on Christmas Day,

 while everyone else was having a nap

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Beautiful Berowra Waters Inn

Approaching by boat -

Berowra Waters Inn from the water

 

It was my birthday yesterday, and my lovely husband decided to treat me to a long lunch at the Berowra Waters Inn. This destination restaurant has been on my must do list as it was closed for a while there, reopening with a new chef Brian Geraghty (ex Quay, Bilson's) and so I was thrilled to finally get the chance to enjoy their food and the gorgeous riverfront setting on my birthday. The restaurant is set amongst bushland on the Hawkesbury River, a one and a half hour drive from Sydney. The venue itself is only accessible by boat or seaplane - so if, like us, you have neither of these forms of transportation - you take advantage of the restaurant's private boat, that picks you up downriver at an agreed time, and ferries you back when your meal is over.

 

The short boat trip up to the restaurant is really gorgeous and sets the tone for the whole Berowra Waters Inn experience. The winter sun reflected off the water and river birds flew along the edges of the trees as we approached the inn to disembark at the private wharf. From the moment you step on the boat you feel as if you are destined for something special.

 

 

The Dining Room

 

After a warm welcome from the staff, who meet you at the wharf, you are ushered up the stairs to the simple, light filled dining room. The design makes the most of the river view, with floor to ceiling windows that let you watch wildlife and riverboats as you enjoy your meal. I think lunchtime really is a great time to visit Berowra Waters Inn, giving you the maximum opportunity to enjoy the stunning setting.

 

The menu is a degustation style, and diners choose from either four or seven courses, with or without matching wines. We opted for seven courses, and went for wine by the glass - I always find the matching wine option too much if I am having lots of courses, and would rather consult the Sommelier for a couple of recommendations instead. We started off with a glass of luscious Gosset Champagne (well, it was my birthday!) and settled down to an afternoon of some really beautiful dishes.

 

A very pretty looking amuse bouche of apple and aromatic cheese, and a velvety chicken liver parfait in a crispy tuille began our meal. Incredibly delicious, with such rich flavours and interesting textures. Definitely a winner.

 

Amuse Bouche -

Cheese "Apple" & Chicken Liver Parfait

 

I was really excited to see scallops on the menu, being one of my very favourite kinds of seafood. This dish was light and luscious, with beautifully pickled discs of root vegetables which worked so well with the rest of the ingredients. A great start to lunch.

 

 

Scallop, Horseradish Cream, Rye & Root Vegetables

The next seafood dish of confit ocean trout was soft, buttery and delicious - the addition of crispy dashi wafers made this dish such a delight to eat.

Confit Ocean Trout, Smoked Milk, Dashi & Lemon

 

A beautifully cooked, gelatinous and glazed piece of pork belly was the centerpiece for the next dish, with a reduction of honey mead (yum!) and paired with green tomato and sweet Moreton Bay bug meat. A crunchy rye crumb gave this dish lots of textural interest. Really loved this one.

Pork Belly, Honey Bug, Mead & Green Tomato

 

An indulgent combination of fish, prawns, pine nuts and winter truffles gave the next dish a very rich and indulgent feel. Sitting there, enjoying winter truffles, drinking good wine and looking out over the Hawkesbury, I must admit I felt very spoilt indeed!

Whitefish, Broccoli Veloute, Karid Prawn, Pinenut

& Winter Truffle

 

A meaty, savoury course of slow cooked Kobe brisket, leek and stinging nettle was full of rich winter flavours, without being overpowering. The caramelised leek was a delicious sweet accompaniment to the robust flavour of the beef.

Slow Cooked Kobe Brisket of Beef

Braised Leek, Stinging Nettle

 

The cheese course was one of my favourite dishes of the day. A light as air blue cheese parfait in a crispy shell, creamy red onion sorbet and fresh, shaved walnuts. A knockout combination and so beautiful on the plate. 

Blue Cheese Cigar, Red Onion Sorbet,

Shaved Walnut & Celery

 

A surprise pre-dessert of pannacotta and tangy, fresh raspberry was a great transition into the final dessert course. 

Yoghurt Pannacotta with Raspberry Foam

 

The finale was a hazelnut and mandarin dessert that was just beautiful - the toasty, almost marshmallow texture of hazelnut parfait with milk sorbet and a punchy, citrus mandarin gel. Really delicious and a great way to end the meal.

 

Hazelnut Parfait, Mandarin Gel & Milk Sorbet

 

Well..... almost the end of meal. The coffee is seriously good (funnily enough, the blend is from The Grounds Roasters in Alexandria, just around the corner from where we live) and some lovely sweet morsels to enjoy with it.

 

 

Grounds Roasters Coffee

Apple Cakes & Rose, Lime & Chocolate Macarons.

 

So, the verdict on Berowra Waters Inn? Just beautiful. Definitely one of the best meals we have ever eaten in Australia and in such a stunning setting. We both agreed we would visit again and check out the menu when the season changes. It really was a special way to spend my birthday.

 

If you wanted to enjoy the food and wine and not drive home, there is riverside accommodation nearby, or you could always stay on a Hawkesbury houseboat overnight. Now that would be really something special!

The sunlight over the Hawkesbury,

as we were leaving in the afternoon

 

 

For more information on reservations and how to get there, check out the Berowra Waters Inn website: http://www.berowrawatersinn.com/  or call them on (02) 9456 1027

 

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Just popped out for a sec......

So, after just over a month of no Gourmet Goddess updates I decided that I really needed to check back in and let you know that all is well and that I haven't fallen off the face of the earth. Life has been insanely hectic over the past few weeks, with work and everything else. This has meant not a huge amount of blog worthy cooking and even when there was, no time to sit down and write up anything that might have been of interest. Food at our place has been back to basics, with a few notable exceptions, which I did snap pictures of with Instagram on my mobile phone - so here are the highlights to bring you up to speed.

I acquired an almost new bread machine from a friend who discovered she can't eat bread anymore (boo!) but who passed her bread maker on to me (yay!) I have now gotten into the habit of baking bread every Saturday morning. Have experimented with a few different recipes for a basic loaf and think I will venture into the realm of grainy breads and fruit loaves soon. A few weekends ago we had some bread left over by Sunday morning, so I decided to make us a batch of French Toast with my day old, homemade bread. This loaf was made with organic unbleached flour. I teamed the golden bread up with some fresh blueberries, raspberries and strawberries - and maple syrup of course. It was a delicious treat and the best French Toast I had ever made. The home baked bread was a real winner.

French Toast and Mixed Berries

Made with GG's Home Baked Bread

A road trip down to Canberra one weekend yielded an esky full of fresh produce that we picked up in our travels - including a beautiful big pumpkin, organic garlic, berry vinegar, locally made sausages, chicken terrine, organic beef mince and a small pheasant. Although I have eaten pheasant a few times before, I had never cooked it and thought it was time I had a go. I decided to go with a very old technique for cooking game, which was to soak it in milk overnight before roasting it. To the milk I added fresh thyme and bay leaves from my garden, along with crushed peppercorns and juniper berries. The pheasant soaked in the milk for a good 12 hours, then I drained the milk off, patted the pheasant dry and roasted it with seasonal vegetables. I made a gravy with the pan juices and served it as a traditional roast.

The pheasant was not a large one - just under a kilogram - and it came already plucked but with the head still intact. I removed the head to roast it, although if I was being really old school it would have been left on during the roasting process. The enzymes in the milk help to tenderise the flesh, and the herbs and juniper I added gave it a lovely herbal aroma and flavour. The meat was not overly gamey and came out quite soft and juicy, with the exception of the legs where the meat was darker and not as tender. This is almost always the case with game, or any meat for that matter - the parts of the animal that do most of the work tend to be tougher than the less active parts. The flavour though, was fantastic. I am a fan of game meat - rabbits, pigeon, duck - and I was very happy with my first attempt at cooking pheasant.

Roasted Pheasant with Bay, Thyme and Juniper

Served with Autumn Vegetables

Fast forward to this week, where my work colleagues and I hosted Australia's Biggest Morning Tea, which raises money for The Cancer Council - a very worthy cause. My contribution was a couple of dozen rather kitsch looking pink cupcakes. The cake and icing was spiked with lemon, which gave a little freshness to them and balanced out the sweetness. I went a bit mental with the decorations - lots of sparkly stuff and coloured baubles and flowers. Thought a bit of whimsy in the workplace can't be a bad thing! They were a big hit, and along with the contributions from my workmates who baked their favourite recipes to share, raised over $500 for The Cancer Council. Not bad for some tea and cake!

Pink-a-Rama!

My fundraising cupcakes - 

for Australia's Biggest Morning Tea

 

So, what is in store in the coming weeks? Well, tomorrow our bookclub meets and we have decided that instead of our usual Sunday afternoon gathering with coffee and cakes we would do a Saturday version and everyone would bring along a dish so we could have dinner and some wine instead. It's my turn to host so I will have a full house Saturday evening. The weather is quite chilly, so my contribution will be a leg of sustainably produced local lamb from Feather & Bone - my favourite meat supplier here in Sydney. They are fussy about how their meat is raised and produced, and boy does it show in the quality of the produce. I'm thinking I might season the meat with garlic, lemon thyme from the garden and native pepperberries that I brought back from out last trip to Tasmania. If it isn't raining we will cook the lamb over coals outside. Delicious.

Speaking of Tasmania, we are only weeks away from heading back there for a ten day holiday and recon mission. We have completely fallen in love with the place and plan to one day make it our home, where we will grow as much of our own food as possible in that very special and pristine part of the world. As well as having a break there, we are planning to further explore the area where we think we would like to settle eventually. We also thought it would be good to visit in winter so we know what we are in for. I've been watching the weather forecasts and it's going to be freezing. Good thing we both like the cold!

Now you are all up to date, I'm hoping that we will be resuming normal transmission, with more regular Gourmet Goddess installments - so watch this space. The coming weeks look like they are going to be less of a frenzy than most of May has been - thank the Goddess! The weather has really cooled down, it gets dark a lot earlier and that seasonal change just cries out for cosy, comfort food with seasonal ingredients I think. Maybe I will check out out local farmer's market this weekend and see what inspires?

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Berry Nut Tart

I always love entertaining and catching up with friends and this weekend I got to hang out with my good friend Yvette who has been living and working in Cambodia for the last 2 years. As well as being excited to see her after so long, I was also very excited to meet her lovely Cambodian husband Vanda for the first time. It was Yvette and Vanda's first anniversary and they chose to celebrate it by sharing their vows in our back garden, with Andrew and I as witnesses and my celebrant mother in law Kate and father in law Peter in attendance. Celebratory champagne and lunch followed of course!

I decided on a quite simple family style lunch. Yvette had previously commented on the fact that in Cambodia, there isn't the option to indulge her craving for roasted lamb, so I thought this was the obvious choice for lunch. I deboned and butterflied out a leg of Cooma lamb and allowed it to marinate overnight with plenty of garlic, paprika, olive oil, lemon and orange rind, a squeeze of orange juice, rosemary from the garden, sea salt, cayenne pepper and a few crushed up anchovies. I then char grilled the lamb on the BBQ, and served it with crispy golden potatoes, plenty of seasonal vegetables, gravy and a native Pepperberry and Pinot Noir jelly that I brought back from our trip to Tasmania. The Pinot and Pepperberry was a really tasty accompaniment to the grilled lamb as an alternative to mint jelly.

For dessert, I wanted something that I could do ahead. When having lunch or dinner guests, I try to include at least one course that can be made - or at least mostly prepared - the day before. It makes things so much easier. There is nothing worse than feeling rushed and stressed when your guests arrive. I mean, entertaining is supposed to be fun right? My second criteria for the dessert dish was that it also had to be pretty much dairy free. I chose a French style homemade almond tart that showed off the delicious berries that are in season right now. I had a handful of macadamia nuts in the cupboard too, so I used those as part of the topping, for a buttery tasting, golden crunch. Normally I would serve a tart like this with creme anglaise or ice cream, but I chose a dairy free sorbet instead from Cow and Moon, a local artisan gelato shop that make delicious, award winning frozen treats. I chose a blackberry and blueberry sorbet that was lovely and tangy against the sweetness of the tart.

Berry Nut Tart

This tart could easily be adapted for all kinds of other seasonal fruit. I think that peach or nectarine would be lovely in place of the berries - or you could go really classic and use apples or pears. This recipe would also work well as smaller, individual tarts.

Tart served with Blackberry & Blueberry Sorbet

from Cow & Moon artisan gelato @ Enmore

You will need: 150g soft butter (I used salted butter), 120g caster sugar, 2 teaspoon vanilla extract, 1 tablespoon cornflour, 200g almond meal, 3 eggs, 1/2 cup roughly chopped macadamias, 1 punnet fresh blueberries, 1 punnet fresh raspberries, 1 to 1 1/2 sheets sweet shortcrust pastry (the amount will depend on the size of you tart tin)

Method: Preheat the oven to 180C. Grease and line a tart tin with baking paper. I use a metal tart tin with a removable base - I think they give a good result and it is much easier to get the tart out of the tin.

Line the tart tin with the pastry and then place another sheet of baking paper on the top. Fill with baking beads (or if you don't have them, use dry beans or lentils) Blind bake the pastry in the oven for 15 minutes. Remove and allow to cool.

To make the filling, beat together the softened butter, sugar and vanilla until light and fluffy. Add the cornflour and half of the almond meal and beat together thoroughly. Add the eggs one at a time, beating as you go. Finally, add the last of the almond meal and beat until all combined.

Spread about half of the raspberries and blueberries across the empty tart shell. Pour the filling mixture into the tart and spread out evenly. Press the remaining berries into the mixture.

Sprinkle the macadamias over the tart and bake at 180C for around 30-40 minutes, or until lightly golden. Allow to cool for 20 minutes uncovered before slicing and serving. Can be served either warm or cold.

 

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A Christmas Choc-Berry Bonanaza!

Every year, my work colleagues and I get together for a big Christmas morning tea. A lot of us really enjoy cooking, so people tend to bake up a storm with all sorts of tasty delights to share (and we always over cater, so we inevitably end up inviting everyone in the building to come down and join us so nothing goes to waste) Usually I make something savoury - a vegetable tart, savoury muffins, little meatballs and dipping sauce - stuff like that.

This year I looked in the fridge and realised I had lots of beautiful seasonal fruit and thought I would base my dish around that and do something sweet. I also wanted something that looked a bit festive, so my first thought was a traditional trifle, made with jelly and custard - just like we always seemed to have at Christmas when I was a kid. Then I was thinking that a rich berry mousse might be nice. In the end I came up with my version of a trifle that merged both ideas - a white chocolate and berry mousse trifle. I was really happy with how it turned it, and it tasted really delicious. It is pretty rich, and you would serve smallish portions, so you could feed quite a big group of people with a trifle the size of mine - not that big.

Although it was really easy to put together, ideally you need to start the recipe a day ahead. This means that everything can set properly. This is important, as the mousse is not one of those super firm style mixtures. It does not contain gelatin, so although the mousse does firm up enough to hold together nicely, it has a fairly soft texture that requires chilling overnight.

So, what did I do? First, I used a couple of packets of good old fashioned Aeroplane Port Wine Jelly and made it according to the instructions. I poured this into a trifle dish and added a handful of berries over the bottom. Then, I let the jelly set until firm.

Next, I made up a big batch of white chocolate mousse. (You will find the recipe below) When it was done, I divided the mixture in half, and to one of the bowls of mixture I added just under a cup of fresh, pureed raspberries. You could probably use frozen ones, but I would drain them really well before pureeing them, as all of the extra moisture may cause issues with the mousse setting. The next step was to cut 2 pieces of sponge cake to the size of the trifle bowl, and gently push it down onto the jelly layer, brushing it with some strawberry liqueur when I was finished.

After the first sponge layer was in place, I poured the raspberry mousse into the bowl - then the second layer of sponge, a brush with the liqueur again, and then the plain white chocolate mousse over that. The trifle then went in to the fridge overnight to set, covered in plastic wrap. I decorated the trifle just prior to serving with fresh strawberries, blackberries, raspberries and blueberries.

 White Chocolate and Berry Mousse Trifle

 

This would be a really nice do-ahead Christmas dessert - either as a large dish, or in small individual serves. I was thinking of lots of summery variations to this - passionfruit and mango, coconut and lime, peach and raspberry. Alternatively, you could ditch the fruit focus and make it with dark chocolate, kirsch liqueur and cherries, to make a sort of black forest trifle. All of that would be easy to adapt.

Here is my basic white chocolate mousse recipe to get you started. You could easily serve it as a mousse on it's own - or do what I did and make it the basis for another dessert.

White Chocolate Mousse

You will need: 350g White Chocolate, 1/3 cup milk, 2 teaspoons vanilla extract (the good stuff - not the faux "essence"), 3 large eggs separated, 375ml Cream.

Method: Melt the chocolate, milk and vanilla in a double boiler (or do what I do and use a small metal mixing bowl sitting over a pan of boiling water. Make sure the water isn't touching the bowl, or it will be too hot and the mixture may go too far and harden) Allow the chocolate mixture to cool for about 10-15 minutes.

While the chocolate is cooling, whip the cream until firm. Set aside.

Add the egg yolks to the chocolate mixture and whisk together well - the warmth of the mixture will gently cook the eggs to form a sort of custard like consistency.

Take a very clean and dry metal bowl and beat the egg whites until firm. Remember that egg whites will not firm up when beaten if there is even a tiny amount of oil/butter or other fat in the bowl - even some residue in a plastic bowl will ruin them - which is why we never whip our egg whites in plastic. It doesn't hurt to be a bit OCD with your metal bowl either and give it a couple of good washes to make sure it is super clean.

Now fold the cream and the chocolate mixture together until combined.

Next, gently fold through the egg whites through the cream/chocolate mixture. Spoon into dessert cups or use as part of a trifle or gateaux like I did.

Variations: You could of course use dark chocolate or any other kind that takes your fancy for this mousse. You can also turn this in to a fruit flavoured mousse by making up the white chocolate version, but adding about a cup of fruit puree to the mixture. I used just under a cup of fresh pureed raspberries for the raspberry mousse in my trifle. Mango or passionfruit would be a lovely alternative.

This recipe serves 6 people as individual servings. Double the recipe if you are using the mousse for a trifle or dessert like mine, and you want a couple of layers.

 

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New Year's Day Lunch

Happy New Year everyone, and welcome to 2012 here in the Gourmet Goddess kitchen! It is hard to believe that it is well over two and a half years since I first tentitively put my first post out there, with the intention of just posting recipes and reviews for friends to read. Since that first day, I have been blown away by the response to Gourmet Goddess and how many people from all over the world are now reading it on a regular basis. Thank you all for inspiring me to continue to share my love for creating new dishes, revisiting old ones and exploring the wonderful world of culinary adventures.

To kick off the new year, I decided to create a New Year's Day lunch that included a few ideas that I have had buzzing around my head during this holiday season. The main course and the dessert were dishes that I had decided on before the actual day of the lunch, however the starter just kind of popped into my head as I was doing the prep work for the dessert and noticed that I had a pack of Haloumi cheese in the fridge when I opened it to get the cream out! Inspiration struck and I used other ingredients I had on hand as well as herbs from my garden to make this delicious vegetarian starter. I was so happy with the result, I will be adding it to the permanent Gourmet Goddess repetoire.

The first course used a pack of Haloumi cheese, a handful of pine nuts, some roma tomatoes, black olives, a cucumber and freshly cut herbs. I cut the tomatoes into quarters, seasoned them and roasted them slowly in the oven for about an hour, then let them cool. I combined the cooled tomatoes with a handful of chopped balck olives, diced de-seeded lebanese cucumber, a handful of flat leaf parsley and a handful of mint. I then seasoned it all with salt and pepper, drizzled over a little olive oil and a couple of teaspoons of lemon juice.

Just before serving I pan fried the Haloumi in a touch of olive oil and then layered the ingredients on a serving plate (in this case one of my favourite green dishes from the wonderful Dinosaur Designs - a wedding gift from the lovely Matthew) I topped the lot with a few pine nuts, which I had toasted in a dry pan until they were golden - this gave them a particularly nutty taste and aroma. The result was a very simple but really delicious Summer starter that would be great as a side dish but also a wonderful vegetarian main course. I will definitely be making this again!

Haloumi and slow roasted tomato salad

with mint and pinenuts

For the main course, I decided on a rack of lamb, with a bit of a twist on the popular herb crust technique. I thought a combination of hazelnuts and lemon was worth trying, so I mixed together some fresh breadcrumbs with lemon rind, garlic, fresh parsley, hazelnut meal (I made this by blending roasted whole hazelnuts in the food processor) salt and pepper, a drizzle of olive oil and a squeeze of lemon.

To prepare the lamb, I seared it first in a pan, then covered the bones with foil to prevent them charring during cooking. I then brushed a generous amount of Dijon mustard over the skin. I carefully pressed the crust mixture on to the top of the lamb rack (I used an 8 cutlet or "point" rack) and then cooked it on the Weber over coals, with the lid on for about 30 minutes. After removing it from the heat, I covered it loosely in foil and rested the meat for 20 minutes before removing the foil and carving it. We enjoyed our lamb with sauteed asparagus and creamy potato mash that was tarted up with liberal amounts of butter and Tetsuya's Truffle Salt (drool!)

Hazelnut and Lemon Crusted Lamb

with truffle mash and sauteed asparagus

The result was a delicious, quite decadent dish, with that lovely hazelnut crunch and the refreshing tang of the lemon for that bit of zing. This variation on the classic herb crusted lamb was a hit with my fellow diners, who relished every bite and resorted to grabbing the bones and gnawing every last bit of succulent meat off them! Like the starter, this dish is very simple but is something you would happily serve at a dinner party.

Tetsuya's Truffle Salt

If you want to purchase some of Tetsuya's Truffle Salt (of course you do!! It's fabulous!) you will find it at David Jones' Food Hall, good gourmet stores or from Tetsuya via his website. http://www.tetsuyas.com/page/products.html  This salt is perfect for sprinkling on soft poached eggs, grilled vegetables or for use in sauces. If you do buy some, be sure to keep it in an airtight container, unless you want everything in your whole pantry to smell like truffles! It is sold in 100g jars and keeps for a couple of years.

When I was in Perth just before Christmas, my mother served me her gorgeous old fashioned trifle one night. I haven't eaten this since I was a kid and it was just delicious. Just one bite was a total nostalgia trip and I wondered why we don't really see trifles much any more. Who could resist that luscious combo of sponge, jelly, fruit, custard and cream? I decided I would make one when I returned home, but got to thinking about a new way to serve trifle, that would work as a dinner party dish. Taking advantage of lovely seasonal fruit, and tweaking the flavours, I came up with my own version of trifle. My trifle is based on the old school dessert, Peach Melba. I always loved the pairing of peaches, raspberries and cream and used this as inspiration for my trifle, which is served in individual portions. You can of course just make a large one if you aren't keen on having to assemble one person serves.

Peach Melba Trifle

with Rose Cream

Although there are quite a few elements to this dessert, it can all be done ahead of time and kept in the fridge until you are ready to serve, so don't be put off by all of the steps involved. So, how did I do it?

The night before, I made up a good old fashioned batch of raspberry jelly and left it to set overnight. A few hours before my guests arrived, I then created the components for the various layers. I had everything ready to go and then just assembled the trifles, covering them with clingfilm and chilling for a couple of hours.

Layer 1 - Sponge. Did I make a sponge? Nope. I cut 10 Italian Savioardi sponge biscuits into small chunks and drizzled over some strawberry liqueur to moisten them slightly. You could use rasbperry or peach liqueur if you wanted to.

Layer 2 - Peaches. I took four ripe peaches, blanched them in boiling water for 10 minutes and removed the skins. Then I sliced them into pieces.

Layer 3 - Custard. In a bowl, I whisked together half a cup of sugar, 3 egg yolks and a  tablespoon of cornflour until smooth and creamy. In a pan, I heated 2 cups of full cream milk with half a vanilla pod (I scraped the seeds out and mixed them all through for maximum vanilla deliciousness) When the milk was almost at the boil, I poured in a small amount of the hot milk into the egg mixture, whisking all the time. I kept doing this until half of the milk was mixed in. Then I poured the whole lot back into the saucepan and whisked well, before putting on a medium to low heat and whisking until thickened. I let the custard cool before using it.

Layer 4 - Raspberries. I mixed together 2 cups of raspberries with a splash of the strawberry liqueur and a couple of teaspoons of sugar. There were no decent raspberries at the shop, so I used frozen ones, which worked a treat.

Layer 5 - Jelly. I diced the raspberry jelly I made the night before into small pieces.

Layer 6 - Rose Cream. I beat a carton of thickened cream with half a teaspoon of rosewater and a dessert spoon of caster sugar, until thick.

Topping - Grated white chocolate (optional)

Be sure to have everthing ready before you start assembling your trifle and make sure that your custard has cooled down - it can be warm, but not hot. This dessert is really worth the effort - the combination of the peaches and raspberries with the sponge, fragrant vanilla custard and rose scented cream is to die for.

So, that was our first meal of 2012. Hope that you all come back and visit Gourmet Goddess during the year to share in new recipes, reviews and culinary adventures. I have ideas brewing already, so stay tuned!

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Ruby Pudding

I love all things red. I love red cars, red sunsets and red flowers. My house (and my kitchen) is full of red things. I wear red lipstick and shoes, I drink my tea from a red cup and wear red scarves to protect me from the cold. Hell, I even got married in red!! My love of red definitely extends to food of the same hue - cranberries, chillies, capsicums, tomatoes, beetroot - all gorgeous. Well today's recipe is inspired by three of my favourite red fruits - rhubarb, raspberries and strawberries. I wanted to create an easy pudding based on what I had in the fridge and the pantry, using those beautiful red fruits as the stars of the dish.

The result was my own version of what is pretty much a bread and butter style pudding - but made special by the beautiful red fruit, a handful of macadamias left over from making something or other and a touch of my Nanna Ethel's sublime homemade apricot jam. If you don't have jam lovingly made by your Nan, then use a supermarket brand if you need to. I think you could easily adapt this recipe to use not just bread, but leftover croissants or brioche, as well as using other fruit or nuts.

Anyway, here is what I came up with - a dessert I have named  Ruby Pudding. I also took the opportunity to serve the pudding on my lovely vintage green patterned plates that I found in a flea market in Paris, while I was on my honeymoon recently. As well as enjoying the delicious pudding, I was reminded of a gorgeous day spent  with Andrew, fossicking through the french market looking for treasures, stopping for cafe au lait and trying out my dodgy french on the antique dealers. I came home with those green  plates, some old silver, an antique pastry cutter and beautiful tapestry fabric. A beautiful day. Enough memories - dessert time!

Ruby Pudding - straight out of the oven

Served on my French flea market plates

- with lashings of fresh cream.

You will need: 300ml cream, 1 cup milk, 1 teaspoon vanilla essence, 2 cups sugar, yolk of 5 eggs, 1 whole egg, 2 tablespoons apricot jam, about 10 slices white bread (a day or two old is fine), 1 cup raspberries (I used frozen ones), 4 or 5 stalks of rhubarb, 2 punnets strawberries chopped into pieces, about 150g butter, 1 tablespoon chopped macadamia nuts.

Method: Preheat the oven to 200C. Trim all of the leaves off the rhubarb and cut into 5cm pieces. Place on a tray lined with baking paper and cook for 10 minutes. Remove from the over and sprinkle over ¼ cup sugar. Return to then oven for 5 minutes. Take the rhubarb out again and add the chopped strawberries and sprinkle with another ¼ cup sugar. Return the tray to the oven and cook for another 5-10 minutes, or until the rhubarb is just soft. Try not to mush up the fruit too much – you want it to stay in quite chunky pieces.

In a mixing bowl, combine the cream, milk, vanilla, 1 cup sugar, egg yolks and whole egg. Whisk together until well combined. Set aside.

Butter the slices of bread on both sides. Line a deep dish with one layer of bread. Add some of the rhubarb/strawberry mixture and a few raspberries. Sprinkle with some of the remaining sugar. Repeat until you have used all of the ingredients, ending with a layer of bread on the top.

Heat the apricot jam and brush this over the top of the bread. Sprinkle over the macadamia nuts. Bake at 200C for about 45-50mins until golden. Allow the pudding to rest for 10 minutes before serving.

Serve with freshly whipped cream.

Paris Cooking School

Hi everyone - well this weary traveller is back from a month away, still a bit jetlagged and adjusting to having to get up for work every morning and be back in the real world again. I had a fantastic time away, and over the next few weeks you will be seeing and hearing a little of some of the food experiences I had in my travels. I have returned home with a whole swag of inspiration and ideas for dishes, as well as some new skills (I now know how to butcher a whole rabbit!) and some great kitchen hints and techniques. My trip took me to London, Inverness, Glasgow, Edinburgh and Paris - all very different places with different produce and different food traditions. But I thought I would begin with an account of my cooking school experience in Paris.

Starting the day with a cafe au lait before heading to cooking school

I woke really early on my second day in Paris very excited that I was heading for cooking school that morning. Students had all been instructed to meet outside the Jules Joffrin train station where we would meet our instructor, Chef Pino Ficara. We would then walk to the nearby market to purchase our fresh ingredients and then up the hill to the school itself for class.

Our first market stop was a fromagerie (cheese shop) where Pino gave us a lesson in the various kinds of cheesemaking techniques which had us all spellbound. Cheesemaking is such a scientific and magical process and many recipies and ways of working have been around for literally hundreds, if not thousands of years. I learned about how the fromageries were set up, in order to have the cheese at it's best, and also to prevent the stinky cheeses from cross contaminating the more delicate ones- a lot of the cheeses are not refrigerated and virtually all of the cheese is made with raw milk. In Australia, it is illegal to sell raw milk products (an exception was only recently made that allowed 2 kinds of Roquefort to be imported, but our laws are ridiculously antiquated) so I was so excited at the prospect of having a raw milk cheese fest.

A tiny sample of the huge selection of cheeses I came across in the fromagerie

And a fest it was. I tasted no less than 15 kinds of cheese (there must have been a couple of hundred in the shop) - all hand made - some made by monks, some aged in caves, some preserved in straw, cheese soaked in wine or basted in beer, cheese from cow milk, sheep milk and goat milk, bright yellow hard cheese and creamy milky white cheese, cheese that tasted of clean air and pure milk, cheese that was sticky and deliciously foetid, cheese covered in ash or studded with wild herbs and lavender,tangy and crumbly cheese, velvety white goat cheese so delicious it made your eyes roll back in your head! The shop itself was so beautifully set up. The aproned staff expertly cut and lovingly wrapped our selections and we headed to our next stop - the charcuterie (butcher)

Some of the poultry and game on sale at the charcuterie

If you are squeamish about raw meat or you are only used to buying your meat wrapped in sanitised plastic packets, then you might have been a bit freaked out on entering the butcher shop. Much of the meat such as poultry and games is sold in one piece, with head, feet/ claws all still attatched. Not only are these used for stock, but they also allow you to ensure that the meat is fresh. The selection available was so exciting - including pheasant, squab pigeon,quail, duck, about 7 or 8 varieties of chicken, venison, rabbits and hares. I love game and particularly rabbit so I was thrilled when it was decided that we would cook rabbit that day. We bought two whole rabbits (skinned, but with the head and all left on, as well as the liver - we had plans for that) which were wrapped up by the butcher in brown paper and string and we headed down the street to the fishmonger.

Oysters and fresh live crustaceans for sale at the local fishmonger

The selection of fish, and particularly shellfish was spectacular - so many varieties of oysters! (they are never pre opened, they are sold closed or you can get the fishmonger to shuck them for you), mussels and clams, periwinkles, live crabs of all kinds, langoustines, prawns and lobsters - also smoked fish, snails and fresh kelp. The first thing that strikes you is that the fish doesn't smell fishy - it is SO fresh that it just smells like seawater. Everything looked so superb - we chose two large silvery bream that we planned on turning into a starter for our menu.

Delicious berries, destined for our kitchen

Pretty fresh radishes and onions at the greengrocer

Next stop, the vegetable market- a riot of brightly coloured reds, greens,oranges. Tight bunches of scarlet radishes, bundles of emerald green and creamy white asparagus, all kinds of herbs displayed in large wicker baskets big enough to put your washing in - and the berries! That luscious aroma of fresh strawberries again, cherries, melons... Everything looked so abundant and beautiful. We decided on what we wanted to serve with our dishes and came away with bunches of sweet smelling herbs, celery root (celeriac), wild asparagus (which I had never seen - delicate, with thin stalks and small pretty tapered ends), endive (witlof), fresh carrots, eschallots, garlic, a punnet or two of ruby coloured raspberries and some sweet smelling strawberries.

Gorgeous fresh artichokes for sale

Final stop on the way back to school was an artisan bread maker (who Chef said is quite mad and obsessed with perfection - but makes the best bread in Paris - using a centuries old woodfired oven, grinding his own flour with a stone grinder and keeping his sourdough culture literally locked in the basment because he is scared someone will steal it!) The bread! Oh.....the bread! The best I have ever eaten in my life. We chose bagettes, walnut bread, and a fruity rye loaf that we planned to serve with our cheeses. We munched on still warm bagettes happily as we walked up the hill to school in the sunshine.

Fresh bread from the artisan bakery - baked 4 times a day

The class was amazing and I learned so much - so many great tips and techniques as well as learning more about the actual chemistry of what happens to ingredients when you combine them or treat them in a particular way. It was also SO much fun. I learned to make proper creme patissiere (the beautiful custard that goes into choux puffs or tarts, and also butchered my first whole rabbit, which was like conducting surgery. In Australia they never have the feet or head left on!) I was in culinary heaven as we put our menu together - a starter of oven roasted bream filllets baked on a thick bed of fresh herbs and served with creamed celeriac, the main course of braised rabbit with sauteed endive, wild asparagus, carrots and eschallot confit and a dessert of a strawberry and raspberry tart, with an almond pastry base and vanilla creme patissiere. We also enjoyed a superb cheese platter between main course and dessert and lots of lovely french wine to wash it all down with. An unforgettable experience.

Here is what I cooked that day:

A starter of herb baked bream, celeriac puree and mache

Braised saddle of rabbit with wild asparagus, confit eschallots and witlof

Fresh fruit tart with almond pastry and creme patissiere

Because it doesn't get dark until 10pm, I decided to jump on a boat after class and cruise the Seine, enjoying the warm weather and that beautiful golden evening sunshine that turns everything buttery yellow. I cruised past the palaces, the tower, the Louvre - along the embankments where people were enjoying a glass of wine or lying on the grass. I felt so lucky to be there and to have had such a wonderful day. When I eventually made it back to Montmartre, I decided that I would have a picnic on my balcony for dinner, (I had eaten a lot during the day so I didn't want a big restaurant dinner) so I simply bought a small bagette (warm from the oven - they bake 4 times a day here!) ,a small piece of succulent cooked duck (in Paris butchers sometimes sell meat they cook on the premises), some raspberries and a little pot of creme freche to dip them in and ate them on my very Parisian wrought iron Juliet balcony overlooking the street as the sun went down. What a great day.

Chef Pino Ficara and I in the Montmartre kitchen

I have fallen completely and utterly in love with Paris - can you blame me??? I am already planning an extended return trip in 2011. In the meantime, I plan to hone my new skills and appreciation for French food in my own kitchen. Bon appetit!

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