tag:blogger.com,1999:blog-10886861173200336912024-02-02T12:36:01.860-08:00Mmmm... for the love of food!Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-1088686117320033691.post-22938133309945697392011-02-11T22:41:00.000-08:002011-06-11T03:11:12.792-07:00A Simple TorteMy second torte in as many weeks. What can I say, I love them! I found this recipe online (compliments of the Australian Woman's Weekly) and it was much simpler (and half the ingredients) than my version (<a href="http://mmmmfortheloveoffood.blogspot.com/2011/02/heavenly-nutella-chocolate-and-hazelnut.html">posted last week for World Nutella Day</a>). So tonight I had to give it a try. There was no occasion, no guests, just me, my roomie and the torte. A perfect evening if you ask me!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmTbTErimsMFaorSrw3-hilJfxNJxrWz_UP8QuroKKV9O8T1gCWjsAI0_eAOEgnOjJUcUvXcL5VVdvMGnIVul9czEuw76DiI4KHuesFLrSiaiMtqQ1t3NjTaINFHGaJSirXZwF_rPoU40/s1600/hazelnut-torte-main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmTbTErimsMFaorSrw3-hilJfxNJxrWz_UP8QuroKKV9O8T1gCWjsAI0_eAOEgnOjJUcUvXcL5VVdvMGnIVul9czEuw76DiI4KHuesFLrSiaiMtqQ1t3NjTaINFHGaJSirXZwF_rPoU40/s400/hazelnut-torte-main.jpg" width="400" /></a></div><br />
<b>Ingredients</b><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">5 egg whites</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">1¼ cups (275g) caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">1½ cups (150g) hazelnut meal </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">1 cup (320g) Nutella</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">600ml thickened cream, whipped </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">cocoa powder, for serving</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: medium;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: medium;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b>What to do</b></span></span></div><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica; font-size: medium;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br />
</span></span></span></span><br />
<div id="body" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;">Preheat oven to 160 degrees. Line two large baking trays with baking paper. Using a pencil, mark two 25cm x 12cm rectangles on each tray. Turn over the baking paper so that the pencil marks are facing down.<br />
<br />
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until dissolved. Fold in hazelnut meal.<br />
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Spread one quarter of the mixture evenly over each outlined rectangle. Bake, swapping trays halfway through cooking, for about 40 minutes or until crisp. Cool on trays.<br />
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Place the Nutella in a small bowl. Microwave on HIGH for 20 seconds or until a soft, spreadable consistency. Spread three of the meringue rectangles evenly with the Nutella, reserving the remaining meringue rectangle for the top layer.<br />
<br />
Place one of the Nutella-topped meringue rectangles on a serving plate. Spread with one third of the whipped cream. Continue layering with remaining Nutella-topped meringue rectangles and cream. Top with the remaining plain meringue rectangle. Serve dusted lightly with cocoa. </div><div id="body" style="font-family: Arial, Verdana, Helvetica; font-size: 14px; line-height: 18px;"><br />
</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com7tag:blogger.com,1999:blog-1088686117320033691.post-21518240719431012872011-02-05T08:00:00.000-08:002011-02-05T11:53:16.810-08:00Heavenly Nutella, Chocolate and Hazelnut Meringue TorteIt's only fitting to post a tribute to the most amazing creation of hazelnutty chocolatty goodness on this day, <a href="http://www.nutelladay.com/">World Nutella Day!</a> So here is a recipe where I have combined my two favourite things: a torte and of course the spread of honour, Nutella.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ro5iNJij7nz27DAxMWaImj1onGedBoMmlscHf7IwIovsBDWwFW-Ga6-afLvwzEc1RVmUaEVc4_vG3OwWviwj1hTHmNarD-fdDKlbfTTGPgysgIp9RZw4ZpZp-Pp6JM6GAtBS2hAA8g4/s1600/chocolate-heaven--choc-and-hazlenut-meringue-tort-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ro5iNJij7nz27DAxMWaImj1onGedBoMmlscHf7IwIovsBDWwFW-Ga6-afLvwzEc1RVmUaEVc4_vG3OwWviwj1hTHmNarD-fdDKlbfTTGPgysgIp9RZw4ZpZp-Pp6JM6GAtBS2hAA8g4/s400/chocolate-heaven--choc-and-hazlenut-meringue-tort-1.jpg" width="400" /></a></div><br />
I love the texture and the flavours of a good torte. And then when you add Nutella... You get quite simply, heaven in your mouth! It doesn't matter if your torte looks less than perfect, because I think that is half of the appeal of this tasty treat. It's a messy compilation of chocolate Nutella goodness! The original torte recipe is compliments of the Australian Woman's Weekly with a few changes and the filling thrown in by yours truly.<br />
<b><br />
</b><br />
<b>Ingredients</b><br />
<ul><li>4 egg whites</li>
<li>1 cup of caster sugar</li>
<li>2 tablespoons of good quality cocoa powder</li>
<li>1 tablespoon of cornflour</li>
<li>1 teaspoon of white vinegar</li>
<li>1/2 a cup of hazelnut meal</li>
<li>chopped toasted hazelnuts and cocoa to serve</li>
<li>400g of milk chocolate, chopped</li>
<li>1/3 of a cup of thickened cream</li>
<li>2 teaspoons of coffee powder</li>
<li>1/2 of a cup of Nutella</li>
<li>300ml carton of pouring cream, whipped, to serve</li>
</ul><div><b><br />
</b></div><div><b>What to do</b></div><div><b><br />
</b></div><div>Preheat the over to a very slow 120 degrees. LIghtly grease and line 3 oven trays with baking paper and draw three 20cm circles on the baking paper.</div><div><br />
</div><div>In a clean bowl, using an electric mixer, beat the egg whites until soft peaks form. </div><div><br />
</div><div>TIP: It is important that your bowl and beaters are clean and dry, this will help you achieve optimum volume in your peaks. It is also important to not over beat your whites before adding the sugar as this will cause the mixture to break down.</div><div><br />
</div><div>Gradually add the sugar, one tablespoon at a time, beating until the sugar dissolves. Beat in the cocoa, cornflour and vinegar. Fold in the hazelnut meal.</div><div><br />
</div><div>Divide the meringue between the three circles and spread evenly with a palate knife. Bake for 25 minutes, until crisp.</div><div><br />
</div><div>Turn the oven off and all to cool in the oven with the door ajar, for at least 30 minutes.</div><div><br />
</div><div>Filling: In a small saucepan, combine the chocolate, Nutella, cream and coffee. Stir on low heat for 2-3 minutes until the mixture is melted and smooth. Cool until spreadable.</div><div><br />
</div><div>Spread one meringue with 1/3 of the chocolate mixture then 1/3 of the whipped cream. Repeat the layers, and finish with the cream. Sprinkle with toasted hazelnuts and a dusting of cocoa.</div><div><br />
</div><div>TIP: When whipping your cream, I find using a stainless steel bowl and mixers that have been chilled in the freezer guarantees you great peaks every time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykNkS-YEQ77b72OfX20pdhRsFcE_bC6evFGHdGEkrqbo_tgx5hesjTXgjvXgPbI3BFP2f6NbKyb3YMLmliWMHpZ3V94HB8TzeALwDCtzi0QYn1xsptrofk_x658l0mXJr-3D3TCoucvkj/s1600/World_Nutella_Day_Final_m-300x207.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykNkS-YEQ77b72OfX20pdhRsFcE_bC6evFGHdGEkrqbo_tgx5hesjTXgjvXgPbI3BFP2f6NbKyb3YMLmliWMHpZ3V94HB8TzeALwDCtzi0QYn1xsptrofk_x658l0mXJr-3D3TCoucvkj/s200/World_Nutella_Day_Final_m-300x207.jpg" width="200" /></a>Remember that today is a day to celebrate, to get creative with, and most importantly, to eat Nutella. So treat yourself. After all, it'd be wrong to not pay your respects to the Nutella Gods today!<br />
<br />
And a big thanks to the ladies at <a href="http://msadventuresinitaly.com/blog/">Ms Adventures in Italy</a> and<a href="http://bleedingespresso.com/"> Bleeding Espresso</a> for giving us an excuse to eat as much Nutella as our hearts desire today.<br />
<br />
</div><div><br />
</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com7tag:blogger.com,1999:blog-1088686117320033691.post-82641418035940101442011-02-03T10:31:00.000-08:002011-02-06T19:54:28.105-08:00Cherry Ripe SliceToday I am taking some much needed me time. No work. No client demands, deadlines & all things advertising related. You know how it goes... anyway back to me time and Cherry Ripe Slice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14smBrwXgLY9ntObnqwcmdAzuU4I0OobAWeWxe1P-c2fcsU8DDnljoy8yw0xlkav3R2t89jPatJCVIx5zUusfs285INu1YFDhE0sdYD2WS7bmX68AqdzuO9B2KyRoJbNdo9UmoSjuynlv/s1600/reader_4610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14smBrwXgLY9ntObnqwcmdAzuU4I0OobAWeWxe1P-c2fcsU8DDnljoy8yw0xlkav3R2t89jPatJCVIx5zUusfs285INu1YFDhE0sdYD2WS7bmX68AqdzuO9B2KyRoJbNdo9UmoSjuynlv/s400/reader_4610.jpg" width="400" /></a></div><br />
It's a good thing that I consider being in the kitchen (and now blogging) as me time. Because today I am baking one of my favourite slice recipes, Cherry Ripe Slice. It is super easy to make and it's perfect for those times when you need to take a plate, or just want to share a piece of tasty goodness with someone... or no one other than yourself and a cup of coffee, which is just what I intend on doing today. <br />
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And in case you are wondering. No, I won't eat the whole thing (as much as I'd like to). I'm trying to be good so I'll just have a slice and then freeze the rest to take to a picnic next weekend... I'm sure they'll enjoy it much more than I'll enjoy working it off at the gym later!<br />
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<br />
<b>Ingredients </b><br />
<br />
<ul><li>1 cup of self-raising flour, sifted</li>
<li>100g of dry sweet biscuits, crushed</li>
<li>1/3 of a cup of caster sugar</li>
<li>1 tablespoon of good quality cocoa</li>
<li>100g of unsalted butter, melted</li>
<li>395g can of sweetened condensed milk</li>
<li>1 1/2 cups of desiccated coconut</li>
<li>100g of glace cherries, chopped</li>
<li>150g of dark chocolate</li>
<li>30g of copha</li>
</ul><br />
<br />
<b>What to do</b><br />
<br />
Preheat the oven to a moderate 180 degrees. Lightly grease and line a 20 x 30 cm slice pan with baking paper.<br />
<br />
In a large bowl, combine the flour, biscuits, sugar and cocoa. Stir in the melted butter and mix well.<br />
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Press the mixture firmly into the slice pan and bake for 15 minutes until lightly golden. <br />
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While your base is baking, combine the condensed milk, coconut and cherries in a medium size bowl and mix them together. Take your baked base fresh from the oven, and spread the mixture over the top and bake for a further 10-15 minutes. Then allow your slice to cool in the pan.<br />
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<b>Tip:</b> Don't allow your base to cool before adding the cherry coconut mixture, otherwise it will be dry and crumbly.<br />
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Once your slice has cooled, combine the chocolate and copha in a small saucepan. Stir constantly over a low heat until both ingredients have melted together to a smooth consistency. Pour the chocolate over the slice, tilting the pan so that you evenly coat the surface. Allow your delicious treat to set in the fridge before cutting it into squares.<br />
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Mmmm... I love me time!Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-81695952018571900782011-01-30T08:31:00.000-08:002011-02-06T19:54:55.424-08:00A Classic Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPhkMhdxCwW21IdIlwlb1UF7ZWYr09KkXoWQrtyWqYUf_u8GlmsQxE_2wwqK08eLcdmqdFlfDx2ovGNokPVkoAqTI5BpjlL18G-sSaapgx0RqGAYuEMCiTUJlmsAw9LcQQMW0WyqcBlt0/s1600/reader_1043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPhkMhdxCwW21IdIlwlb1UF7ZWYr09KkXoWQrtyWqYUf_u8GlmsQxE_2wwqK08eLcdmqdFlfDx2ovGNokPVkoAqTI5BpjlL18G-sSaapgx0RqGAYuEMCiTUJlmsAw9LcQQMW0WyqcBlt0/s400/reader_1043.jpg" width="400" /></a></div><br />
This is one of those recipes that I always fall back on when I am stuck for inspiration, but need something to serve for afternoon tea. It's a classic that everyone loves and it's always a sure hit! Today is one of those days and I am in such a blah mood, plus I just happen to have all of the ingredients at home so I don't have to run to the shops. I am tired and have guests popping over this afternoon from out of town. So I best get baking and snap out of my little blah mood before they get here.<br />
<br />
<b>Ingredients</b><br />
<br />
<ul><li>125g of butter, chopped and at room temperature</li>
<li>1 1/4 cups of caster sugar</li>
<li>1 teaspoon of vanilla essence</li>
<li>2 eggs </li>
<li>2 cups of self raising flour</li>
<li>1/4 cups of good quality cocoa powder</li>
<li>1 teaspoon of bicarbonate soda</li>
<li>300ml carton of thickened cream, whipped, plus extra to serve</li>
<li>2 cups of pure icing sugar</li>
<li>2 tablespoons of cocoa powder (again, good quality is essential in a good chocolate cake)</li>
<li>60g of unsalted butter, melted</li>
<li>1 tablespoon of instant coffee, dissolved in 2 tablespoons of just boiled water</li>
</ul><div><br />
</div><div><b>What to do </b></div><div><b><br />
</b></div><div>Preheat the oven to a moderate 180 degrees. Lightly grease 2 x 20cm round cake pans and line with baking paper.</div><div><br />
</div><div>In a bowl, using electric mixers, beat the butter, sugar and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition.</div><div><br />
</div><div>Sift the flour, cocoa and soda together. Fold lightly into the mixture with 1 cup of just boiled water. Mix quickly to combine.</div><div><br />
</div><div>Spoon the mixture evenly between the two pans, smooth the tops and bake for 30 minutes, or until a skewer comes out clean. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.</div><div><br />
</div><div>Trim one cake to make the top level. Spread with the cream, then top with the second cake.</div><div><br />
</div><div>Icing: Sift the icing sugar and cocoa together in a bowl. Pour the butter and coffee into the dry ingredients. Mix well until smooth. Now completely smother the top of your cake in icing!</div><div><br />
</div><div>Today... I might even lick the bowl!</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com4tag:blogger.com,1999:blog-1088686117320033691.post-43547497051595875752011-01-29T21:39:00.000-08:002011-01-30T02:20:32.081-08:00A Flat White in Vancouver. Could I be so lucky?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBejdVfu3N_r3nLe2vtuQ24Brl5ZpSuZFtkvLY7Ac-L2fyDn2wZplIyvNbA5YLYGU_6dbMiNwqL4YG5rWazNR1vusqkdKBOo0ATPnYYG7BJTKIKXOxOdr-80JtbgkN9o61upFPwqnKmb6/s1600/IMG_0155.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBejdVfu3N_r3nLe2vtuQ24Brl5ZpSuZFtkvLY7Ac-L2fyDn2wZplIyvNbA5YLYGU_6dbMiNwqL4YG5rWazNR1vusqkdKBOo0ATPnYYG7BJTKIKXOxOdr-80JtbgkN9o61upFPwqnKmb6/s320/IMG_0155.jpg" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A flat white in Canada!</td></tr>
</tbody></table>After receiving a suggestion from over at <a href="http://famishedfoodies.blogspot.com/">Famished Foodies</a>, I was pretty excited today to go and check out <a href="http://www.urbanspoon.com/r/14/1520022/restaurant/Kitsilano/Oz-Coffee-Vancouver">Oz Coffee</a> in Kits. After all, I am an Australian living in Canada so it seemed fitting. How had I not heard of this place until now? And could I be so lucky to get what I had been longing for since my arrival? A flat white.<br />
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Now you should know that anyone who knows me in Canada, would have heard me complain time and time again, about how the coffee here just doesn't compare to home and how much I miss my morning flat white. I should also note for my Canadian readers, that a flat white is a coffee similar to a cappuccino, but it is made on micro-foam instead of dry foam. Almost a cross between a latte and a cappuccino some might say.<br />
<br />
Much to my delight when I arrived, the first thing I noticed was that the coffee bean supplier was none other than my favourite Canadian coffee, <a href="http://www.blogger.com/goog_1964933274">JJ</a><a href="http://www.jjbeancoffee.com/"> Bean</a>. And as I expected, like any true Australian Cafe, there was a flat white on the menu. My excitement levels jumped up a notch, and in case you haven't worked it out by now, I am hands down, coffee's biggest fan (if it's great).<br />
<br />
Naturally I ordered a large flat white and as I hadn't had lunch yet, a cheese and tomato toasty (a grilled sandwich for all of my Canadian friends). The coffee was perfect temperature and on my first sip, I felt right at home. It had a smooth, creamy and well rounded taste and there was no trace of bitterness, which I have come to recognise from Canadian coffee. After each sip, I was left with a sweet clean memory on my taste buds. Finally, someone in Vancouver that could grasp the technique of making a flat white.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fSGdVojIsaX4yb50JYYypsbsb4xh5MsoLW0qjpMY05XOEAZONdK3uDujP2dBHDd5WGc0cA08pQ77Ez-bKTPDY6tq_HQefEuvSjks8tA3-KaiBD76_eA2hIGW75mAI_uCkmq0JuYE1ylt/s1600/IMG_0157.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fSGdVojIsaX4yb50JYYypsbsb4xh5MsoLW0qjpMY05XOEAZONdK3uDujP2dBHDd5WGc0cA08pQ77Ez-bKTPDY6tq_HQefEuvSjks8tA3-KaiBD76_eA2hIGW75mAI_uCkmq0JuYE1ylt/s200/IMG_0157.jpg" width="200" /></a>The sandwich was your typical grilled cheese and tomato sandwich that you could make at home. Nothing too special. The first half was a warm gooey cheese mess and by the time I got to the second half, the underside had gone soggy. A little pricey for what it was, but either way, it hit that comforting homely spot for such a cold and rainy Vancouver afternoon. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_eWgDCpuj1458mY743X1ehlLvqNFc7DB401ajaSS_C9QYPlQANGm5GHLD-Q2B9_H5EJEmI79jXykeaRNDh0MDeJ6JI__MGl5MVgUOaHQbE6ZOxxN3qLsjLA_1EZSPpiXra54cMvM7Dec/s1600/IMG_0158.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_eWgDCpuj1458mY743X1ehlLvqNFc7DB401ajaSS_C9QYPlQANGm5GHLD-Q2B9_H5EJEmI79jXykeaRNDh0MDeJ6JI__MGl5MVgUOaHQbE6ZOxxN3qLsjLA_1EZSPpiXra54cMvM7Dec/s200/IMG_0158.jpg" width="200" /></a></div>The centre fireplace offers a warm and inviting balance to the otherwise minimalistic and industrial like design. There is ample seating in this spacious setting. However, for 3pm on a Saturday, the place was that full it was hard to find a seat. Usually a good sign, although I couldn't help but notice <b>every</b> other customer was busy on their laptop, lingering over their one cup of coffee, to take advantage of the free wi-fi rather than the food or drink.<br />
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To finish, I think Oz coffee is the perfect merger of the best coffee bean Canada has to offer, made the Australian way. I will be returning as often as possible. A flat white biased 7/10 from me.<br />
<br />
<a href="http://www.urbanspoon.com/r/14/1520022/restaurant/Kitsilano/Oz-Coffee-Vancouver"><img alt="Oz Coffee on Urbanspoon" src="http://www.urbanspoon.com/b/link/1520022/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com2tag:blogger.com,1999:blog-1088686117320033691.post-34029782948825237242011-01-28T10:42:00.000-08:002011-01-28T10:49:34.796-08:00A Handy Tip on Blueberries<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBOhL4g4HVjzYjDV3O9duGNBpAcZF1EZZiua05r8W7yB1cQDHLG0_HjckQMz6mLwt7uwDUXB8-zWlANpERNPys4DsnnKdCov76FnBUh4WMTYyjaqxbXZydjk8SNhke7cC8Rz_uxWxaCa-/s1600/blueberry-pie-slice.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBOhL4g4HVjzYjDV3O9duGNBpAcZF1EZZiua05r8W7yB1cQDHLG0_HjckQMz6mLwt7uwDUXB8-zWlANpERNPys4DsnnKdCov76FnBUh4WMTYyjaqxbXZydjk8SNhke7cC8Rz_uxWxaCa-/s200/blueberry-pie-slice.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I just couldn't resist this shot. <br />
Doesn't it look amazing!</td></tr>
</tbody></table>They say you learn something new everyday. Well today I learnt that if you lightly coat blueberries in flour before adding them to your muffin or cake base, it stops them from sinking to the bottom. What a neat trick. Thanks T! <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjRYSqRtxhqdSiDn2_X2sO_DzNfJDB78PyOYmrkK6o1T5jXChKaL8Gmo-f1MYp-qBNJUiqCt9hCkwEkQfw-cCt-zw63d53syFoO6Pbs5-iliK2IDVc7BT0rQpcOc1f_dYzHwz6dX1kgx9/s1600/blueberry-muffins.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjRYSqRtxhqdSiDn2_X2sO_DzNfJDB78PyOYmrkK6o1T5jXChKaL8Gmo-f1MYp-qBNJUiqCt9hCkwEkQfw-cCt-zw63d53syFoO6Pbs5-iliK2IDVc7BT0rQpcOc1f_dYzHwz6dX1kgx9/s200/blueberry-muffins.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who could resist a blueberry muffin <br />
that looks this delicious?!</td></tr>
</tbody></table>I just love blueberries. One of the luxuries of being in Canada is the amazing quality of their berries. Seriously, I have never had better than what I have had here in Canada, and for the price, oh my god! They are at least 1/3 of the price of Australian berries and the quality doesn't even compare. So naturally while I am here I am savoring as many berries as possible. Not just blueberries either, I'm talking raspberries, strawberries, blackberries, boysenberries....<br />
<br />
<b><i>Do you have any berry techniques or recipes up your sleeve that you'd like to share?</i></b><i> </i> I'd love to hear from you, especially if you know a great pie recipe that looks as good as the picture. I'm desperate to taste the berry goodness!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-84094515817906751472011-01-27T16:32:00.000-08:002011-01-27T16:37:16.265-08:00Vancouver | La TaqueriaWalking home on Saturday afternoon, my friend and I decided to try <a href="http://www.lataqueria.ca/">La Taqueria</a>. We weren't particularly hungry, but because it was right there and we had heard so much about it, we decided to get the 4 taco deal and go halves.<br />
<br />
Inside it is quite small and poky, so we awkwardly stood at the counter trying to decipher the menu above. The man behind the counter must have recognised our looks of confusion and offered to assist - he was very helpful. We ordered 2 of the De Cachete (Braised Beef Cheeks), Frijoles Charros Con Queso (refried beans with Mexican cheese) and the Asado (Flanked beef with cucumber).<br />
<br />
We received our order in no time and again the look of confusion washed across our faces. We had no idea which was which. We sheeplish asked for help and the server very helpfully steered us in the right direction. <br />
<br />
Each taco was equally as light, fresh and tasty as the next. The tortilla was light and fresh with a delicate taste. I also want to make a special comment on their cilantro sauce. AMAZING and it really kicked my satisfaction up to a whole other level.<br />
<br />
I definitely want to come back and make a meal of this place. The best tacos I have ever had. I give it an 8/10.<br />
<br />
<a href="http://www.urbanspoon.com/r/14/1471162/restaurant/Downtown/La-Taqueria-Taco-Shop-Vancouver"><img alt="La Taqueria Taco Shop on Urbanspoon" src="http://www.urbanspoon.com/b/link/1471162/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-5803921515672488332011-01-27T16:09:00.000-08:002011-01-27T16:09:36.198-08:00Vancouver | Stepho's Souvlaki Greek TavernaWhen ever I ask the question, where should I go for some good Greek food? I always get the same answer. <a href="http://www.urbanspoon.com/r/14/181713/restaurant/Robson-Street-West-End/Stephos-Souvlaki-Greek-Taverna-Vancouver">Stepho's</a> on Davie. So on that, I have been meaning to check it out for some time, but I have always been put off by the massive line up that is always trailing down Davie Street. That is until I discovered that on a rainy cold evening, Vancouverites don't like to wait in the rain and by chance, I noticed that there was no line up when we drove past. Great, I suddenly felt like a Greek feast.<br />
<br />
We had a 5 minute wait inside and then we were seated. The service was pretty good for a restaurant with such a high customer turnover. Our wine never ran low and we didn't have to wait long at all to receive our meals. Our waiter for the evening had a lovely persona, had recommended a great greek wine that I wouldn't normally have tried and he was very attentive.<br />
<br />
Not wanting to miss out on all the hype of Stepho's, it was hard to decide on what to order. We wanted to try everything, but we settled on a few starters to share, plus a main each (which we also shared amongst the two of us). Ordering big was a mistake. The servings were huge and we hardly had room for our mains, let alone dessert. Although they were quite tasty, you could easily share one between two people. <br />
<br />
Onto the mains. I ordered to Mousaka and my BF ordered the Roast Lamb. Again, very large portions and packed full of flavour. I don't know if it was because I was so full from the starters or because the Mousaka was so rich, but I could only eat a few bites. The large slab of bechamel on top was creamy with a nice flavour. It was definitely needed to counteract the intense flavours of the dish. I opted to nibble on my salad, which was nice and fresh but nothing too exciting.<br />
<br />
At that stage I wasn't too worried because I was looking forward to taking a doggy bag and having the Mousaka for lunch the next day, when I wasn't so full. The flavour seemed to intensify overnight and again after a few bites, I couldn't eat anymore. The saltiness seemed to have doubled and I couldn't finish it. <br />
<br />
The roast lamb was actually quite dry when compared to how tender and moist I have had at other greek restaurants. It was a little disappointing to say the least.<br />
<br />
Every dish had one common factor, they were all overly salty. <br />
<br />
In summary, the success of Stepho's is a nod to it's reputation as a cheap eat with over the top larger than life portion sizes. The quality I'm not so sure about though. The actual presentation of the food needs some work, but then again it's not exactly a fine dining establishment. It's more about quantity over quality, although not too bad for the price you are paying. I give it a 6/10.<br />
<br />
<a href="http://www.urbanspoon.com/r/14/181713/restaurant/Robson-Street-West-End/Stephos-Souvlaki-Greek-Taverna-Vancouver"><img alt="Stepho's Souvlaki Greek Taverna on Urbanspoon" src="http://www.urbanspoon.com/b/link/181713/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-26307480197251903632011-01-27T11:06:00.000-08:002011-01-27T11:38:40.596-08:00Ice-Cream Sandwiches with Chocolate Sauce<h3 style="color: #333333; font-family: arial; font-size: 14px; font-weight: normal; line-height: 21px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Verdana, Helvetica; line-height: 18px;"><div id="classifier_value">Sometimes you just have to spoil yourself with a deliciously sweet and sinful treat. Especially when you have had the kind of week that I have had. So for just such an occasion, an old fashioned ice-cream sandwich is the perfect answer.<br />
<br />
</div><div id="classifier_value"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKTeAfnD3V_YQ2YYnyDP6e2aTzwmzX58QMvq-PNY8GUT1HOVyk0jGBqd6_CONELmD4e3P2g7P7koa5VLelEeCN4-urHj8BdocgzgX-Atp7vhTGz0ZI1ym0G5G-FORs107Uf8FERtNloBZ/s1600/brownie-ice-cream-sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKTeAfnD3V_YQ2YYnyDP6e2aTzwmzX58QMvq-PNY8GUT1HOVyk0jGBqd6_CONELmD4e3P2g7P7koa5VLelEeCN4-urHj8BdocgzgX-Atp7vhTGz0ZI1ym0G5G-FORs107Uf8FERtNloBZ/s400/brownie-ice-cream-sandwiches.jpg" width="400" /></a></div><br />
</div><div id="classifier_value">I'm only cooking for two tonight, so I have altered the recipe accordingly.</div><div id="classifier_value"><br />
</div><div id="classifier_value"><b>Ingredients</b></div><div id="abstract"><ul><li>150g dark chocolate, chopped</li>
<li>90g butter, chopped</li>
<li>¾ cup brown sugar </li>
<li>2 eggs, lightly beaten </li>
<li>2/3 cup plain flour, sifted</li>
<li>1/3 cup sour cream </li>
<li>1/3 cup raisins </li>
<li>¼ cup dark chocolate bits </li>
<li>2 scoops vanilla bean ice-cream, softened slightly</li>
<li>½ cup frozen raspberries</li>
<li>cocoa powder, to serve </li>
<li>chocolate sauce, to serve (see the recipe here)</li>
</ul></div><div id="body"><b><br />
</b><br />
<b>What to do</b><br />
<b><br />
</b><br />
Preheat the oven to a moderately slow, 160 degrees. LIghtly grease an 18cm square cake pan, line the base and the sides with baking paper.<br />
<br />
In a saucepan, combine the chocolate and butter and melt over a low heat, stirring until smooth. Allow to cool for 5 minutes.<br />
<br />
Stir in the sugar and eggs until well combined. Fold through the flour, sour cream, raisins and chocolate bits.<br />
<br />
Pour into the pan and smooth the top out. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.<br />
<br />
Once cooled, cut into 4 x 6cm squares and set aside. You can cut the remaining brownie into small pieces and store or freeze in an airtight container for later if you like.<br />
<br />
Meanwhile, combine the ice-cream and berries in a bowl and place back into the freezer.<br />
<br />
<b>CHOCOLATE SAUCE </b><br />
<b>Ingredients</b><br />
<br />
<ul><li>1/2 a cup of thickened cream</li>
<li>1 cinnamon stick</li>
<li>100g of chocolate, finely chopped</li>
<li>1 tablespoon of Baileys (or you could use Tia Maria/Kahlua, which ever you prefer)</li>
</ul><div><b>What to do</b></div><div><b><br />
</b></div><div>Combine the cream and cinnamon in a small saucepan and bring to the boil on a medium heat. Simmer for 3-4 minutes and then remove the cinnamon stick. Stir through the chocolate and Baileys until the mixture is smooth.</div><div><br />
</div><div>To serve your yummy dessert, sandwich the ice-cream between the brownie squares and drizzle with the chocolate sauce. Yum!</div><div><br />
</div><div><i>This recipe is compliments of the Australian Woman's Weekly (altered slightly).</i></div></div></span></h3>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com2tag:blogger.com,1999:blog-1088686117320033691.post-78021448256218738422011-01-25T16:28:00.000-08:002011-01-26T10:21:20.814-08:00My First Breakfast and Hopefully my LastAs the day of my return to Brisbane draws closer, I can't seem to take my mind off my old favourite breakfast hang out. That is of course, <a href="http://www.thegunshopcafe.com/home">The Gun Shop Cafe</a> in West End. For two reasons really. One, Canadians just haven't mastered breakfast quiet like the Australians have (and I <b>love</b> a good breakfast) and Two, The Gun Shop is quite frankly the best you'll ever have!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JXYGUUsYyL3-wJR44Q4rWgE9BGRvhyqnxqWSK_srYUrZWsyrT50Jq8EkArGpHgP86OofvtUxSxQIcjHXcWUf0p35cGqfkg84oZYlVZp382zz5EIh6qOu_7puz6YCvRG3kzvujImAIHug/s1600/gunshop_toulouse-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JXYGUUsYyL3-wJR44Q4rWgE9BGRvhyqnxqWSK_srYUrZWsyrT50Jq8EkArGpHgP86OofvtUxSxQIcjHXcWUf0p35cGqfkg84oZYlVZp382zz5EIh6qOu_7puz6YCvRG3kzvujImAIHug/s200/gunshop_toulouse-1.jpg" width="185" /></a><br />
Everything on their menu is delicious! Although for my first breakfast back in Brisbane (it's been almost 12 months), I won't be passing up my all time favourite, the Toulouse Sausages. Served with seriously moorish sweet potato hash, a poached egg and some very tasty bush tomato relish, it simply is to die for. And you know what? I'm probably going to be greedy and get a side of their amazing Potato Feta Hash Cakes as well.<br />
<br />
The Merlo coffee here isn't that great. I refuse to drink a less than great coffee, so I always ere on the side of caution and get the cloudy apple juice and then head on down to <a href="http://www.ciboespresso.com.au/">Cibo</a> for a coffee afterwards. On this particular occasion, I might do all of my favourites and head over to <a href="http://www.camposcoffee.com/">Campos</a> in the Valley for a decent coffee fix.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXojeA9fRrcdfM6MS64D0dmOx-lK0ApQrcY41hkaoYYA4LBuZFwmLeV4BupCnxYoCf0YbqD_Ck9q1xrCZLuLDrxu0Uyr05c5Djsf7RDg8wMP0tEoCXy7gIeTpXKCw6ecwV8FWnOUJ_QPeB/s1600/GS-12-300x200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXojeA9fRrcdfM6MS64D0dmOx-lK0ApQrcY41hkaoYYA4LBuZFwmLeV4BupCnxYoCf0YbqD_Ck9q1xrCZLuLDrxu0Uyr05c5Djsf7RDg8wMP0tEoCXy7gIeTpXKCw6ecwV8FWnOUJ_QPeB/s200/GS-12-300x200.jpg" width="200" /></a>This <a href="http://www.thegunshopcafe.com/sites/default/files/CAFE-AWARDS.pdf">award winning</a> cafe is a favourite amongst all who love a good breakfast and it is always busy. To ensure everyone gets a little taste of Gun Shop on their weekend, these guys don't take reservations, it's a case of first in, first served. So if you arrive around 10am, be prepared to wait. Although in saying this, the most I've ever had to wait is about 30 minutes give or take. And on the few occasions (and I mean few. I could count them on one hand), service has been a little slow. But believe me when I say, good things come to those who wait.<br />
<br />
On a beautiful clear day I always opt to sit out the back in the quaint little courtyard amongst the veggie garden, it's so relaxing and much quieter than inside. Although warm and inviting, with its exposed red brick walls and art deco accents, I find inside can get pretty crammed and very noisy.<br />
<br />
When the Gun Shop opened in Brisbane it really raised the bar for other breakfast cafes in the area. It filled a gap that the Brisbane dining scene was missing and word quickly spread. I think it's a true testament to it's great food and quality surrounds that the Gun Shop is still rivaling the best of them.<br />
<br />
Two people can usually sneak out for just under $50, provided your eyes aren't bigger than your belly (the sides I'm talking about, they are very tempting) and you limit yourself to one coffee each. Slightly on the expensive side for a breakfast place, but with their locally sourced produce and fresh ingredients, you get what you pay for.<br />
<br />
I'm counting down the days until I get to enjoy another great Gun Shop breakfast and linger in the warm sun again. It's long overdue and you definitely don't get that sort of luxury in Vancouver.<br />
<br />
<a href="http://www.urbanspoon.com/r/337/1360522/restaurant/Queensland/Gunshop-Cafe-West-End"><img alt="Gunshop Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1360522/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com3tag:blogger.com,1999:blog-1088686117320033691.post-90038316963685759492011-01-24T20:28:00.000-08:002011-02-06T19:53:59.785-08:00Happy Australia Day | Anzac BiscuitsTomorrow is Australia Day at home and as an Australian in Canada, it just didn't seem right to not acknowledge our special day. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14Eg1DEZMiKqJyNeRUeoBwEli14YattN7WR9_1_iEeBp3a11Pq5ogAgEoAksvZOwoQKxY1oCoaQMGyvSCJrNQ4eS5xWH7HfIKFZWa3g2nGwB9AlETLONNw58OyCV75nQmSYeAISThcTor/s1600/recipe_anzac.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14Eg1DEZMiKqJyNeRUeoBwEli14YattN7WR9_1_iEeBp3a11Pq5ogAgEoAksvZOwoQKxY1oCoaQMGyvSCJrNQ4eS5xWH7HfIKFZWa3g2nGwB9AlETLONNw58OyCV75nQmSYeAISThcTor/s200/recipe_anzac.jpg" width="200" /></a>There is nothing more Australian than a good batch of <a href="http://en.wikipedia.org/wiki/ANZAC_biscuit">Anzac Biscuits</a>. So I have decided to surprise the office with an Australian morning tea. Well, hardly a morning tea. Just some biscuits to go with the coffee.<br />
<br />
I <b>will</b> be tuning into the <a href="http://www.abc.net.au/triplej/hottest100/10/">Triple J Hottest 100</a> as well! It's the closest I'll be getting to a summer BBQ and gathering on the back deck this year. Ahh sigh! ...bless the Vancouver winter!<br />
<br />
<i>This recipe is courtesy of the Australian Women's Weekly.</i><br />
<br />
<b>Anzac Biscuits </b><br />
<b><br />
</b><br />
<b>Ingredients</b><br />
<br />
<ul><li>1 cup of rolled oats</li>
<li>1 cup of plain flour</li>
<li>1 cup of caster sugar</li>
<li>1/2 cup of desiccated coconut</li>
<li>125 of butter, chopped</li>
<li>2 tablespoons of golden syrup (this key ingredient proved pretty hard to find in Canada - the home of Maple Syrup. So I am improvising with regular syrup)</li>
<li>1 teaspoon of bicarbonate of soda</li>
<li>1 tablespoon of boiling water</li>
</ul><div><b>What to do</b></div><div><br />
</div><div>Preheat the oven to 150 degrees.</div><div><br />
</div><div>Combine the oats, sifted flour, sugar and coconut in a large bowl. Combine the butter and 'golden' syrup in a saucepan, stir over a low heat until the butter is melted.</div><div><br />
</div><div>Combine the soda and water, add it to the butter mixture and stir it into the dry ingredients while the mixture is still warm.</div><div><br />
</div><div>Roll approximately one and a half heaped teaspoons of mixture into a ball and place the balls about 4cm apart on a greased oven tray. Flatten the balls slightly and bake in the oven for about 20 minutes (or until they are golden brown). </div><div><br />
</div><div>Loosen the biscuits on the tray while still warm and then allow to cool on the trays.</div><div><br />
</div><div>Enjoy them with a nice warm cup of bushells (the quite essential Australian cuppa).</div><div><br />
</div><div><i>On a finishing note, you should know that I have never served Anzac Biscuits on Australia Day. It's always been a selection of lamb, seafood and meats on the barbie, with salads and a few cold beverages with friends. But I figured this was the easiest nod to Australia given the circumstances... Circumstances being I'm in the middle of a Canadian winter and NOT getting a day off!</i></div><div><i><br />
</i></div><div><i><br />
</i></div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com2tag:blogger.com,1999:blog-1088686117320033691.post-9008604864153124202011-01-24T16:21:00.000-08:002011-01-24T16:47:57.432-08:00Vancouver | ThailiciousWe happened to stumble upon, what I think, is the most amazing Thai delivery service in Vancouver. <a href="http://www.thailicious-delivery.com/">Thailicious-Delivery</a>. Located not far from Commercial Drive, it is nestled within perfect delivery proximity of my Crossroads (where Gastown and Chinatown meet) apartment. Scrolling through <a href="http://www.urbanspoon.com/">Urbanspoon</a> one night looking for a nearby delivery service, we chose this one purely on it's cheesy name, we thought it was quite amusing.<br />
<br />
Much to my delight, the Chicken Pad Thai was up there with the best I have ever tasted. Pad Thai is one of my favourite dishes, and having travelled extensively through Thailand, I can confidently say, it is good Pad Thai! <br />
<br />
Their spring rolls were hot, fresh and still held a nice crunch when you sunk your teeth into them. Now that's a rare find for a delivered spring roll. In my experience, by the time they get to you, they have usually lost all of that spring roll goodness and appeal.<br />
<br />
The Chicken with Cashew Nut is equally as tasty. It gives a beautiful combination of sweetness and not too much spice. The accompanying Jasmine rice is light and fluffy and still steaming on delivery. Perfect in my opinion.<br />
<br />
I have tried several of the items on their menu, but these three are my faithful favourites.<br />
<br />
The delivery service is fast, efficient and extremely polite (as it is always throughout the Thai culture).<br />
<br />
The only thing I don't suggest, is picking up the order yourself. One night we were driving home, and assumed it'd be easier to just swing by and collect the order. Wrong! It is extremely hard to find in the dark, the girl actually had to stand in the middle of the road to signal us. It was quite funny actually... that's what you call service! And although their kitchen is very clean and industrial, it definitely wasn't intended for the walk in customer. In fact, when we placed the order on the phone, the sweet girl actually tried to talk us out of the pick up. Which we later laughed at.<br />
<br />
I have had delivery from Thailicious several times and they have never skipped a beat. They get a big thumbs up from me!<br />
<br />
<a href="http://www.urbanspoon.com/r/14/1529002/restaurant/Commercial-Drive-Grandview/Thailicious-Cuisine-Door-Vancouver"><img alt="Thailicious Cuisine@Door on Urbanspoon" src="http://www.urbanspoon.com/b/link/1529002/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-55713280870660336772011-01-24T15:57:00.000-08:002011-01-24T16:23:45.276-08:00Vancouver | Nuba (Hastings)I hate to write a bad review, I really do, especially for a restaurant that is listed as #13 on a trusted source like <a href="http://www.urbanspoon.com/r/14/181283/restaurant/Downtown/Nuba-Hastings-Vancouver">Urbanspoon</a>. However, I cannot let my experience go unheard.<br />
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It was a lazy Sunday afternoon and my BF and I were famished. I had been talking about trying Nuba (not far from our Gastown abode) for some time, I had heard so many good reviews about it and this seemed like the perfect opportunity to get some take away and to do just that. We still had about half an hour until they opened, so we spent the time eagerly perusing the menu on their <a href="http://nuba.ca/dinner.pdf">website</a> choosing a selection of dishes for us to share. As soon as 5pm struck we were on the phone placing our order. Half an hour until pick up, we couldn't wait.<br />
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We arrive at Nuba at half five to collect our order, only to be told they had hit a rush and it'd be another half hour. The restaurant was empty and I am sure we were the first order of the evening. Either way, we politely opted to sit at the bar and have a glass of wine while we waited. 45 minutes passed and not even so much as an acknowledgement from staff (our drinks had ran empty at least 15 minutes prior). Finally the waiter asked if we were being served (as if they hadn't noticed us sitting there earlier). We reminded them of our order, only to be told that it would be another half hour. At that point, starving hungry and our patience worn very thin, we opted to leave. <br />
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We eventually received a call to say our order was ready, just short of 3 hours after it was placed. It was our trusty Thai delivery, <a href="http://www.thailicious-delivery.com/delivery">Thailicious</a> for dinner that night.<br />
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Am I the only one to have had a bad experience here? Was it just an off day for Nuba (Hastings)? Perhaps... but it's very unlikely that I'll be returning to find out.<br />
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<a href="http://www.urbanspoon.com/r/14/181283/restaurant/Downtown/Nuba-Hastings-Vancouver"><img alt="Nuba (Hastings) on Urbanspoon" src="http://www.urbanspoon.com/b/link/181283/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-51793675285702708232011-01-24T01:56:00.000-08:002014-11-30T14:23:43.620-08:00Los Angeles | The Ivy<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lunching at The Ivy</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCfyRegUoeJGk57qVzYc8jwy9QbC_GVFYoU_eT5X97BSMv8bRp10J70-gbPABNCL-aQORCw9HCw7n4zo2Gee9xWcbWW9JMY2vOuKVSEWta1iqUgjdrS4FvE1M5RmNoRnJ_ISaJ4Dl5SXt/s1600/LA%2526SANTAMONICA+083.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPltynB_aikR9FSfFslT5_LgS4s5B6R0R7uR-kn3_B6EHYabRA_SAE-zAunJ_ihxLnMrcMxSrAM3Lu1xsg-nLFM8qNDqlS_tFmIT2X5Rn0msePnR_aR1kOk2139LW2U8iUrWHWFiPOaok/s1600/LA%2526SANTAMONICA+082.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></span></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLToAmQKPZnCQv0YsJplToKwQrmuyQb0Ux1oAT3GvWebsParclDAOQ9bMDA4ABoWAYEihzuoFwLAoKi19T6pP-j2DggOTElpfZYcewBMDG3HG_jeKjSLtyVs1VCF1W7pVnJeFdpLXnhhbB/s1600/LA%2526SANTAMONICA+086.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span>My girlfriend and I had flown to LA for the weekend for a quick catch up - whilst I was en route to live in Vancouver for the next 12 months.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After a tough morning of shopping on Rodeo Drive, we decided to head to </span><a href="http://www.theivyla.com/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Ivy</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. A world famous restaurant known for it's celeb clientele. Located on Robertson Blvd - another fantastic shopping strip!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Unfortunately the only celeb we shared the restaurant with was fellow Aussie Delta Goodrem.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So we weren't having much luck on the celebrity spotting front. Luckily the food more than made up for it.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;">With it’s very chic and french country decor we had the most amazing lunch. We started with a delicious tomato and bocconcini basil salad with Champers and Strawberries.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMiQku-5oaFtg5-0KSHvC_JPAXHaRgzSbn4LSGGmeGQxHI0quro_ye1kb-_i5ubQ-_30XLYj0Xae_BH4Avk1ycO4tiODn9VpECWr1FseemVOvxu3i8A0OY2T00LNA4f9cEwsBiWcTLx7z/s1600/lasantamonica-0881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMiQku-5oaFtg5-0KSHvC_JPAXHaRgzSbn4LSGGmeGQxHI0quro_ye1kb-_i5ubQ-_30XLYj0Xae_BH4Avk1ycO4tiODn9VpECWr1FseemVOvxu3i8A0OY2T00LNA4f9cEwsBiWcTLx7z/s200/lasantamonica-0881.jpg" height="200" width="150" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Followed by the most mouthwatering and delicious seafood risotto in a tomato sauce with a twist. It was so fresh and summery - it was simply divine!!</span></div>
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<a href="http://kylieaburton.files.wordpress.com/2010/08/img_0394.jpg" style="clear: right; color: #c86c00; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img alt="" class="aligncenter size-medium wp-image-58" src="http://kylieaburton.files.wordpress.com/2010/08/img_0394.jpg?w=200&h=300" height="200" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: block; margin-bottom: 0px; margin-left: auto; margin-right: auto; margin-top: 0px; max-width: 477px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0394" width="133" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was a good thing that the food was phenomenal, it had to be to make up for the lack of service. We didn't have a reservation, but we figured because it was a late lunch at 3 in the afternoon, we wouldn't have any trouble getting a table. Which we didn't. Although we were seated out the back of the restaurant in a room by ourselves, whilst there were tables still available ( and remained empty) for the duration of our stay. Needless to say, we felt a little isolated.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Overall, the food was well worth the visit. The ambience (from the back room) was okay, I'm sure it would have been better sitting out on the beautiful sunny balcony. Everything else (service in particular) seems to be generated by a lot of pretentious hoopla!</span></div>
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<a href="http://www.urbanspoon.com/r/5/67661/restaurant/Mid-City-West/The-Ivy-LA" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The Ivy on Urbanspoon" src="http://www.urbanspoon.com/b/link/67661/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com2tag:blogger.com,1999:blog-1088686117320033691.post-2183488430768641782011-01-23T23:55:00.000-08:002011-01-24T15:28:30.200-08:00Vancouver | Pho Central<a href="http://www.urbanspoon.com/r/14/1437878/restaurant/Robson-Street-West-End/Pho-Central-Vancouver"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pho Central</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> is a fantastic little cheap eat located on Davie Street. I frequent here at least twice a month for the classic Beef Pho. It's warming in the Vancouver winter months and light and fresh enough to enjoy in summer as well.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The service is quick and precise while the atmosphere, well let's just say you get more than you paid for with the quality of the food, and you get what you paid for in the cosmetics of the restaurant.... just don't use the bathroom and you should be fine!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Overall a great cheap eat.</span><br />
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<a href="http://www.urbanspoon.com/r/14/1437878/restaurant/Robson-Street-West-End/Pho-Central-Vancouver"><img alt="Pho Central on Urbanspoon" src="http://www.urbanspoon.com/b/link/1437878/biglink.gif" style="border:none;width:200px;height:146px" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-60850205097270229722011-01-23T22:17:00.000-08:002011-01-24T01:11:49.700-08:00Melanzane<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACbGjUK6BzkVRNYtPB0UUC0RExhp2duR_0x8R1Mwp2XPupm0AV9S-4DRLS6xbVPHTOgRIh5kbse0PNlUzs7VtabALWoE5X94KYkkZ2z5DP0wK_vZBb5CFoS1LWu-DsLAcGUfVIICFEOdp/s1600/IMG_2688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACbGjUK6BzkVRNYtPB0UUC0RExhp2duR_0x8R1Mwp2XPupm0AV9S-4DRLS6xbVPHTOgRIh5kbse0PNlUzs7VtabALWoE5X94KYkkZ2z5DP0wK_vZBb5CFoS1LWu-DsLAcGUfVIICFEOdp/s400/IMG_2688.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">A simple Italian classic, compliments of my good friend Josh!</span></span></div></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large eggplant</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg, lightly beaten</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dry bread crumbs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">olive oil for frying</span></li>
</ul><div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What to do</span></b></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice the eggplant into 1/2 cm thick slices, lay flat on paper towel, sprinkle with salt and allow them to dry for about half an hour. The salt encourages the eggplant to sweat and helps to dry them out, avoiding soggy melanzane.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi3DIe6U6HW9u3JGUX5_pOhlnbnK1t74PhDtvBR-k1MxBmBAdET2D92psCM8LlFkUryFYQmlBce4nGegxeWojVy2I-WzR1L2d7MJ6vEfh03BXohzWrBfS5zsUw11Nb8oLhlFuSIHhkjQV/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi3DIe6U6HW9u3JGUX5_pOhlnbnK1t74PhDtvBR-k1MxBmBAdET2D92psCM8LlFkUryFYQmlBce4nGegxeWojVy2I-WzR1L2d7MJ6vEfh03BXohzWrBfS5zsUw11Nb8oLhlFuSIHhkjQV/s320/IMG_2671.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The eggplant absorbs the salt, so only salt them once, otherwise they will be too salty to eat!</span></span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season the beaten egg in a bowl with salt and pepper. And place the dry bread crumbs in a separate bowl. Dip each piece of eggplant into the egg before coating in the bread crumbs.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat the oil in a large frying pan. The oil is hot enough when it starts to bubble when tested with a piece of the melanzane. Fry each piece on both sides until lightly golden. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghin2dGLuJvsnC8C7rtziHZK160dJ7fvJn7s-L9GCTlOJ-tNPi1_mK-tOnhVLx0SQzzIX45eUXa6IkuxD528MR2B2u96jwH2mRhq9kGR1cFmEVv7tAVsyW_QnhYEoS7J7DyovdgbQa4Vi/s1600/IMG_2687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghin2dGLuJvsnC8C7rtziHZK160dJ7fvJn7s-L9GCTlOJ-tNPi1_mK-tOnhVLx0SQzzIX45eUXa6IkuxD528MR2B2u96jwH2mRhq9kGR1cFmEVv7tAVsyW_QnhYEoS7J7DyovdgbQa4Vi/s320/IMG_2687.jpg" width="213" /></span></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pat dry on some paper towel and serve immediately.</span><br />
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</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-75005431291609465172011-01-23T18:48:00.000-08:002014-11-30T14:22:33.071-08:00Vancouver | Le CrocodileMy absolute favourite cuisine is French. So on arrival in Vancouver, my home for the next 12 months, my first point of call was to source an amazing French Restaurant. I found <a href="http://lecrocodilerestaurant.com/">Le Crocodile</a> and the rest is history. I've been there 3 times now and each experience has been as perfect as the first. <br />
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The decor provides a very romantic and intimate setting, it'd be perfect for a date or special dinner with that special someone. Overall I love everything about Le Croc, including the classic decor.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUA9QH3jDW3fGFC2Z19K96prwlAg6w-uy2g75p4BrAjOKw_JwfLR7LXy0D_0XDz4YxLkh8M1A1XXCTL8iJLSnmnjQBhHlpb797zpEyqoBo_4NBOXuG_SaqJZ7QBBowe7ioNjsiwXDx2g1/s1600/frenchndrinksnite+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUA9QH3jDW3fGFC2Z19K96prwlAg6w-uy2g75p4BrAjOKw_JwfLR7LXy0D_0XDz4YxLkh8M1A1XXCTL8iJLSnmnjQBhHlpb797zpEyqoBo_4NBOXuG_SaqJZ7QBBowe7ioNjsiwXDx2g1/s320/frenchndrinksnite+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just beautiful!</td></tr>
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I cannot resist the decadence of <a href="http://en.wikipedia.org/wiki/Foie_gras">foie gras</a>, although it features heavily on the menu (much to my delight), on this particular occasion, I couldn't go past the special. It was a fillet of beef in a <a href="http://en.wikipedia.org/wiki/Boletus_edulis">porcini</a> (another of my favourites) reduction, topped with foie gras.<br />
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My date for the night was my good friend Mia who had the ragu (I can't quiet remember what it was, veal perhaps). But equally as amazing in taste.<br />
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The precision of our waiter was perfect. His attention to detail and quality of service is one of the reasons why I love this restaurant so much. No matter what, every time you leave feeling on top of the world. I don't know if it is the great wine or the fois gras high - but every time I have left completely satisfied and in heaven.<br />
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Le Crocodile will definitely be my last meal in Vancouver!<br />
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<a href="http://www.urbanspoon.com/r/14/181075/restaurant/Downtown/Le-Crocodile-Vancouver"><img alt="Le Crocodile on Urbanspoon" src="http://www.urbanspoon.com/b/link/181075/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-91964471729321020412011-01-23T18:10:00.000-08:002011-01-23T23:31:04.764-08:00Cheese Plate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s400/IMG_2669.JPG" width="400" /></a></div><br />
I'm hesitant to call this a recipe because it really is something that is too versatile to categorise. You can use what ever you have in the fridge, what ever you feel like at the time or simply subject to your own personal tastes or that of your guests.<br />
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Given that I am in Canada for only a short period of time, I want to experience as much of the local produce as possible. I work right down by the <a href="http://www.granvilleisland.com/public-market">Granville Island Public Markets</a>, so I am very spoilt for choice. On this particular occasion (entertaining some of the girls from work), I opted to use the following local ingredients all from the markets.<br />
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<b>Ingredients</b> (you will need to alter according, depending on the number of people you are serving).<br />
<ul><li>100g Blue Des Basque</li>
<li>200g Triple Cream Brie</li>
<li>100g Laviot</li>
<li>1 packet of fig and balsamic paste</li>
<li>Melba toasts </li>
<li>A crusty loaf of bread</li>
<li>sultanas and dates</li>
</ul><div><b>What to do </b></div><div><b><br />
</b></div><div>Arrange all ingredients on a serving platter to your liking. Prepare the platter about half an hour before your guests arrive, as cheese is best served at room temperature. I say half an hour for Canada, but if I was at home in Australia, it'd be 2 minutes before the guests arrive (use your intuition depending on your location).</div><div><br />
</div><div>I don't cut the cheese, I just serve with a cheese knife and left everyone help themselves. Enjoy!</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com2tag:blogger.com,1999:blog-1088686117320033691.post-67370515134020227162011-01-23T17:53:00.000-08:002011-02-05T17:33:53.722-08:00Classic Bruscetta<div class="Section1"><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Arial;">This recipe is so very, very adaptable. Add or subtract any number of ingredients. This is a recipe in which the quantities are very hard to list. You should be able to eyeball the amount of tomatoes you need to cover the number of bread slices you choose to make.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><b>Ingredients</b></span></div></div><div class="Section2"><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Arial;">A loaf of quality rustic bread, sliced into one inch slices</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;">One clove garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;">Olive oil to coat your frying pan, or as much oil as you like!</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial;">An assortment of ripe tomatoes, cut into smallish chunks</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial;">Fresh basil leaves, torn or cut into pieces</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial;">Olive oil to dress the tomatoes</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial;">Salt and pepper to taste</span></li>
<li><span class="Apple-style-span" style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial;">Finely grated Parmesan cheese - optional</span></li>
</ul></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><b>What to do</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;">Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. The more salt you use, the most juice will be released. Let this marinate while you prepare the bread.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBwkXZN7Cm12rPr8f29v9b59YI5v-1ERzPA44YcFkYdTj5ENI0y2JCeTw0zBadx0LFkMmtCWYUStA6EtTR7Y5CB9aEW2GEKAlZKjLeyz4afbP8ZZ2pwBHegiIq6rPVl8qteC4OXn-cpU/s1600/IMG_2674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBwkXZN7Cm12rPr8f29v9b59YI5v-1ERzPA44YcFkYdTj5ENI0y2JCeTw0zBadx0LFkMmtCWYUStA6EtTR7Y5CB9aEW2GEKAlZKjLeyz4afbP8ZZ2pwBHegiIq6rPVl8qteC4OXn-cpU/s320/IMG_2674.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A perfect marriage - tomato and basil!</span></td></tr>
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</div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;">In a non stick fry pan, brown the bread slices in the olive oil on both sides, until it's a nice golden color. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUDA_K5wo8n2TYUUo0UO9o46jIlqER9chmRNO8U0ODiStrp0PFGfYc_sPh26GY3haSg1-I020XEXl5iq3CfFUZi3-iidXyfSrJKq4xCUgddYmbgklwRVETe1mdgQK1A6uaKAoLNJ0Ko3s/s1600/IMG_2673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUDA_K5wo8n2TYUUo0UO9o46jIlqER9chmRNO8U0ODiStrp0PFGfYc_sPh26GY3haSg1-I020XEXl5iq3CfFUZi3-iidXyfSrJKq4xCUgddYmbgklwRVETe1mdgQK1A6uaKAoLNJ0Ko3s/s320/IMG_2673.JPG" width="320" /></a></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;">Remove the bread from the pan. Cut off one end of the garlic clove, and rub carefully over the hot bread slices. The garlic "melts" into the bread by using this method. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;">Now pile on the tomatoes, Parmesan if you wish, and enjoy the juice running down your chin!<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjG5r7KJHyL809-zsNbuhPh_Xl3DUwhznFg73V7CjsmeqrHmvjE4N4Pg5DVp4eoo68_H0sMWJLcxY0vbpW5IZ2LbAgxcLHIjeAVxDnEptRhYm9JElyyJOM1Pa382cSbq8Vn4pK5J3Gubc/s1600/IMG_2675.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjG5r7KJHyL809-zsNbuhPh_Xl3DUwhznFg73V7CjsmeqrHmvjE4N4Pg5DVp4eoo68_H0sMWJLcxY0vbpW5IZ2LbAgxcLHIjeAVxDnEptRhYm9JElyyJOM1Pa382cSbq8Vn4pK5J3Gubc/s400/IMG_2675.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Delicious! I opted not to use Parmesan this time, </span><br />
<span class="Apple-style-span" style="font-size: small;">but again, this really is a dish you can make your own.</span></td></tr>
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</span></div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-28874265917699096152011-01-23T17:34:00.000-08:002014-11-30T14:19:45.850-08:00A Little Saturday Night Entertaining<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s200/IMG_2669.JPG" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Platter | It looks good, right?</td></tr>
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Last night I had some of the girls over for dinner. I had spent the most part of Saturday in the kitchen preparing and cooking up a feast. By 6pm I was well and truly in my element, a little music was on, I had a glass of red in my hand, and the meal was cooking away nicely (and smelling amazing). On the menu was some Melanzane to pass around before the meal, classic Bruscetta to start, My Bolognese Ragu (that featured earlier) for the main, and a lovely cheese platter to finish. And of course a few bottles of red!<br />
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First things first, I had to put the ragu on. I won't re-blog the recipe, but check it out <a href="http://mmmmfortheloveoffood.blogspot.com/2011/01/my-bolognese-ragu.html">here</a> if you are interested. <br />
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While the ragu is cooking away for the 2 1/2 - 3 hours that it needs, I move onto the other dishes on the menu, so I will do that now and come back to the finishing of the ragu further on.<br />
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<b>Melanzane</b> - to read the full menu, click <a href="http://mmmmfortheloveoffood.blogspot.com/2011/01/melanzane.html">here</a>.<br />
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In this recipe it is crucial to dehydrate the eggplant before you crumb them. So I do so as Josh had taught me. Although I forgot one crucial element. Only salt them once, not 3 times like I had done.<br />
Other wise you end up with overly salty and uneatable rounds of eggplant that tastes of nothing but salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi3DIe6U6HW9u3JGUX5_pOhlnbnK1t74PhDtvBR-k1MxBmBAdET2D92psCM8LlFkUryFYQmlBce4nGegxeWojVy2I-WzR1L2d7MJ6vEfh03BXohzWrBfS5zsUw11Nb8oLhlFuSIHhkjQV/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi3DIe6U6HW9u3JGUX5_pOhlnbnK1t74PhDtvBR-k1MxBmBAdET2D92psCM8LlFkUryFYQmlBce4nGegxeWojVy2I-WzR1L2d7MJ6vEfh03BXohzWrBfS5zsUw11Nb8oLhlFuSIHhkjQV/s320/IMG_2671.JPG" height="213" width="320" /></a></div>
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Sorry ladies, but no Melanzane tonight. I decide to hide my little blunder in the garburator! <br />
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Onto the <b>cheese platter</b>. I decide to prepare this now as I like to serve my cheeses at room temperature. Given that I am currently living in Vancouver and it is the middle of winter, this takes a little longer than it does back home in tropical Queensland.<br />
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To view the recipe of my Cheese platter, click <a href="http://mmmmfortheloveoffood.blogspot.com/2011/01/cheese-plate.html">here</a>.<br />
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With the cheese platter all done, I have time to go and get myself ready. I decide to leave the Bruscetta until the last minute because I think it tastes much better eaten almost straight away.<br />
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Once I'm ready, it's back to business...decant the wine. I think it tastes so much better (red that is) when it has had a chance the breathe - Especially when it's a beautiful Sangiovese like what we have tonight.<br />
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The girls will be here in just under half hour, so I start to prepare the <b>Bruscetta</b>. I chop the tomatoes and basil and give them a good glug of quality olive oil, heaps of salt (the more you add, the more juices the tomato releases), and fresh cracked pepper. I mix them up well and set them aside to develop some flavour and those all important juices.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBwkXZN7Cm12rPr8f29v9b59YI5v-1ERzPA44YcFkYdTj5ENI0y2JCeTw0zBadx0LFkMmtCWYUStA6EtTR7Y5CB9aEW2GEKAlZKjLeyz4afbP8ZZ2pwBHegiIq6rPVl8qteC4OXn-cpU/s1600/IMG_2674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBwkXZN7Cm12rPr8f29v9b59YI5v-1ERzPA44YcFkYdTj5ENI0y2JCeTw0zBadx0LFkMmtCWYUStA6EtTR7Y5CB9aEW2GEKAlZKjLeyz4afbP8ZZ2pwBHegiIq6rPVl8qteC4OXn-cpU/s320/IMG_2674.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nothing tastes better than the perfect marriage of tomato, basil and olive oil!</td></tr>
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To view this classic Bruscetta recipe, click <a href="http://mmmmfortheloveoffood.blogspot.com/2011/01/classic-bruscetta.html">here</a>.</div>
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The only things left to do is cook the pasta for the ragu, toast the breads for the Bruscetta, which I decide to do once the girls have arrived so it is super fresh and tasty.</div>
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Dinner is served my ladies!</div>
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<tr><td class="tr-caption" style="text-align: center;">Classic Bruscetta</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBZdRDasWeSLKO-YdY-mWKBBA-Nl1eXJOgRNxlKZRyx0O7yKjZvUlZN7jLhSH3pAeWSjjuuoKFh7lXdyy0LnQfMnPOm47auxDwvyNgNaxgngxbmxn-m1vYwbwOZLOfB34QMmKfMytrTdS/s1600/IMG_2691.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBZdRDasWeSLKO-YdY-mWKBBA-Nl1eXJOgRNxlKZRyx0O7yKjZvUlZN7jLhSH3pAeWSjjuuoKFh7lXdyy0LnQfMnPOm47auxDwvyNgNaxgngxbmxn-m1vYwbwOZLOfB34QMmKfMytrTdS/s320/IMG_2691.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bolognese Ragu with a glass of Sangiovese</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIDFL8dxI5w4ER8BZnO-0B4XiXwnJOdUFdFZyKfOLCjcxCXuaaRoUTgNEIdeUo_yq-_o5rTMdiMHYjUOCE7phEctjCBalu6ACaSJCCCRrA4EZa3goJlVFc6QfuQX2VYznJ42KT_-gd9ci/s400/IMG_2669.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Platter to finish<br />
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Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-56801535036282873402011-01-21T07:55:00.000-08:002011-01-21T07:55:33.057-08:00Black is in, Gold is in, and so is Black & Gold<a href="http://passionbaker.blogspot.com/2011/01/black-is-in-gold-is-in-and-so-is-black.html?sms_ss=blogger&at_xt=4d39ac40f11bf213%2C0">Black is in, Gold is in, and so is Black & Gold</a><div>Hmmm! This is interesting, I might have to give it a try.</div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com1tag:blogger.com,1999:blog-1088686117320033691.post-79295857933515490222011-01-19T11:09:00.000-08:002011-01-27T11:39:20.054-08:00Chocolate Nutella Balls for a Nutella loving friend<span class="Apple-style-span" style="color: #535353; line-height: 42px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chocolate Nutella Balls</span></b></span><br />
<div class="MsoNormal" style="line-height: 32pt;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, it's my friends birthday party tonight, and knowing that he is an avid lover of all things Nutella, I decided to make him some Chocolate Hazelnut Balls. I took a basic chocolate ball recipe and modified it to pack a nutella and hazelnut punch.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></span></div></div><div class="MsoNormal" style="line-height: 18pt;"></div><ul><li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200g dark chocolate (I love Cadbury), chopped</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of thickened cream</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 a cup of crushed vanilla wafers (Italian are best or you could substitute for crushed ice-cream cones)</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Nutella</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup of flaked almonds, toasted and roughly chopped</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A handful of hazelnuts</span></span></li>
<li><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">chocolate sprinkles/flakes to coat</span></span></li>
</ul><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></span><br />
<span class="Apple-style-span" style="color: #535353;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What to do</span></b></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan, combine the chocolate and cream. Stir over low heat for 3-4 minutes until melted and smooth.</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix in the wafers, Nutella and almonds. Transfer mixture to a small bowl (stainless is best). Chill for approximately 1 hour until firm.</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using the palm of your hands, roll heaped teaspoons of the chocolate mixture into smooth, round balls around a hazelnut. And then coat the outside of the ball by rolling them in chocolate flakes.</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the balls on a paper lined (grease proof of course) baking tray and chill for another hour or so.</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">TIP: I find that if you keep your hands cold by rubbing an ice cube or holding them under cold water and then drying them off, the chocolate won't stick to your hands as much.</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #535353;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once they are chilled and set, I packaged them in a sweet little japanese paper bag with heaps of ribbon. Such a sweet gift!</span></span></div></div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-21147050451871222792011-01-18T23:30:00.000-08:002011-02-06T19:55:37.695-08:00Doing our bit for the QLD Flood Relief Appeal<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As most of you know, Queensland, Australia is a flooded disaster zone. It is also my home state. So to do my bit while I am in Vancouver, I have decided to hold a bake sale with all proceeds going to the cause. With the help of my good friends and Vancouverites we are bake bake baking our butts off this week for the big sale on Saturday! Here is a sample of what will be on sale!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gooey Chocolate, Coffee and Hazelnut Slice</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients</span></b><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">125g of butter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup of brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg, lightly beaten</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon of instant coffee</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup of plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup of self raising flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons of cocoa powder</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup of chopped hazelnuts</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup of good quality chocolate chips</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup of sifted icing sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons of cocoa powder</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon of instant coffee</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g of butter, melted</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1-2 tablespoons of hot water</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup of Nutella</span></li>
</ul><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What to do</span></b><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 180 degrees C. Grease and line a 20cm square tin.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Combine the butter, brown sugar, egg and instant coffee in a medium sized bowl. Stir in the sifted flours and cocoa. Stir in the hazelnuts and chocolate chips.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread the mixture into the prepared dish and bake for 25 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Turn the oven off and allow to cool for 10 minutes in the oven with the door open before cooling further on the bench.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the icing: Sift the icing sugar and cocoa powder into a bowl. Stir through the coffee. Add the butter and enough hot water to make the icing spreadable. Stir through the Nutella.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ice while the slice is still warm. Sprinkle with almonds and cut into squares and allow to cool complete.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This slice is also delicious when it is served warm with a big scoop of vanilla ice-cream!</span></div>Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0tag:blogger.com,1999:blog-1088686117320033691.post-63406804050000150972011-01-18T14:52:00.000-08:002011-01-27T11:08:49.056-08:00My Bolognese RaguHi there,<br />
<br />
Just to get things started, here is a recipe that I have modified over the years and am making for dinner tonight. It's quick, simple and keeps for a few days, so it's great for lunch and dinner the next day or freezing (without the pasta) for a later date.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBZdRDasWeSLKO-YdY-mWKBBA-Nl1eXJOgRNxlKZRyx0O7yKjZvUlZN7jLhSH3pAeWSjjuuoKFh7lXdyy0LnQfMnPOm47auxDwvyNgNaxgngxbmxn-m1vYwbwOZLOfB34QMmKfMytrTdS/s1600/IMG_2691.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBZdRDasWeSLKO-YdY-mWKBBA-Nl1eXJOgRNxlKZRyx0O7yKjZvUlZN7jLhSH3pAeWSjjuuoKFh7lXdyy0LnQfMnPOm47auxDwvyNgNaxgngxbmxn-m1vYwbwOZLOfB34QMmKfMytrTdS/s320/IMG_2691.jpg" width="213" /></a>It takes a little more than an hour to make, but it can definitely save you time next week if you choose to freeze and re-heat!<br />
<br />
<b>Ingredients</b><br />
<ul><li>2 tablespoons of butter</li>
<li>A good glug of olive oil</li>
<li>60g of pancetta (or bacon), chopped</li>
<li>1 onion, finely chopped</li>
<li>1 carrot, peeled and grated (not too fine though)</li>
<li>1 celery stick, finely chopped (almost minced)</li>
<li>500g veal mince</li>
<li>500g beef mince</li>
<li>4 tablespoons of tomato paste</li>
<li>1 cup of red wine (I love this with a glass or two of Barolo, so I usually just use that).</li>
<li>2 bay leaves</li>
<li>2 cups of beef stock (salt reduced is best and preferably a good quality)</li>
<li>1/3 cup of milk</li>
<li>2-3 chicken livers, finely chopped (This is optional, but definitely adds to the creaminess of the sauce, so I strongly recommend using it!)</li>
<li>500g fresh tagliatelle</li>
<li>Parmesan cheese (has to be fresh and grated, none of that dry powdery smelly spew rubbish please)</li>
<li>To serve: Like I said, I love it with a Barolo, but any nice Italian red will go well and if you like, smear some thick slices of italian bread with a good quality olive oil and toast in a fry pan on both sides until nicely golden!</li>
</ul><b>What to do</b><br />
<b><br />
</b><br />
Melt the butter and olive oil in a large saucepan. Add the pancetta, onion, carrot and celery. Mix well and cook over low heat until the onions are transparent and soft, stirring often.<br />
<br />
Raise the heat and add the mince. Cook until just starting to brown (it doesn't have to be completely browned all the way through). Stir through the tomato paste and cook for about 1 minute or so. Add the wine and simmer for another minute or so.<br />
<br />
Add the bay leaves and half of the stock. Once the stock has been absorbed stir through the remaining stock and milk. Season well. And simmer covered for 2.5 - 3 hours.<br />
<br />
About 20 minutes out from the sauce being ready, bring a large pot of generously salted water to the boil. Once it is at a rapid boil drop in the pasta and stir IMMEDIATELY. I find this helps to stop the pasta from sticking together. Continue to stir the pasta until it is well coated and the water is murky. Boil uncovered until the pasta is Al Dente.<br />
<br />
While the pasta is coming to the boil, if you are game to use the liver, stir this through the ragu now and simmer for another couple of minutes, before taking the sauce off the heat.<br />
<br />
Once the pasta is Al Dente, drain and give it a good coating of olive oil before tossing through the ragu sauce.<br />
<br />
Serve in a large deep bowl, with heaps of sauce and sprinkle with some parmesan. Enjoy!Mmmm! for the love of foodhttp://www.blogger.com/profile/12106114674504656487noreply@blogger.com0