Tuesday, 26 January 2010


Traditional Australian soda bread. Perfect with soups & stews. The pinch of salt is important, so don't skip it.


450g/3 cups plain flour
2 t bi-carb soda
80g butter, chilled & cubed
185ml/3/4 cup water
pinch salt

Preheat an oven to 200°C/390°F.
Line a baking tray with baking paper.
In a large bowl, Add flour, bi-carb soda & salt. Mix well.
Add butter. Rub through flour mix until it resembles coarse breadcrumbs.
Slowly add water. Mix thoroughlly.
You may need to add a little extra water.
When dough comes together, Knead gently for a few minutes or until smooth.
Shape into an approx 16cm disc.
Place on lined baking tray.
Dust the top with a little flour.
Using a floured knife cut 8 wedges on top.
Bake 30 mins or until it sounds hollow when tapped.
Serve warm.

Thursday, 21 January 2010

Goat's Cheese & Caramelised Red Onion Flat Tarts

I've made a post about this White Mould Goat's Cheese before. I'd never really seen in it in Australia so it has been a new thing for me. Feel free to substitute crumbly goat's cheese or feta, just make sure to drizzle a little oil over the top though as you'll need a little extra moisture.



Goat's Cheese & Caramelised Red Onion Flat Tarts
makes 4

2 large or 4 small sheets puff pastry
100-150g vegetarian goat's cheese, chopped
about 2 t dried rosemary
about 2 t dried thyme
black pepper

2 M red onions, sliced
dash oil
1 tbsp butter
10ml/1/2 tbsp balsamic vinegar

In a small pot, Melt butter with a dash of oil.
Add onions. Cook 15 mins, stirring occassionally.
Add balsamic vinegar. Cook 25-30 mins, stirring often.
Watch closely as the onions burn easily!

Preheat an oven to 210°C/410°F.
Line an oven tray with baking paper.
If you're using 2 large sheets of pastry, Cut them in half.
Wet the outer edges of each sheet of pastry.
Now, Roll the edges inwards to create a 'fence'.
Place about a tbsp of onions in the centre, Spread them out.
Sprinkle each tart with a little rosemary and thyme.
Place pieces of goat's cheese on top.
Season with a little black pepper.
If you're using feta or crumbly goat's cheese instead,
Drizzle a little olive oil over the top of each tart.
Place on the lined tray in the oven.
Cook about 10-15 mins or until golden.

Thursday, 7 January 2010

Rosemary Potato Fritters

I might be having a grating vegetables and frying them stage.

Rosemary Potato Fritters
makes a few

800g potatoes, peeled & grated
4 tbsp shallots/spring onions, finely chopped
1 tbsp fresh rosemary, chopped or 1/2 tbsp dried
2 eggs, beaten
4 tbsp plain flour
vegetable oil

Add potatoes, shallots/spring onions, rosemary in a bowl.
Mix well.
Add eggs. Mix well.
Add flour. Mix well.
Heat about 5mm oil in a large non-stick pan.
Place 1 tbsp of mix into pan, pressing down to form a pattie.
Fry each side until golden brown.
Repeat with remaining mix.
Drain on paper towels.
Serve hot.

Dark & Stormy with Bundaberg Rum

Although I disgaree with Bundaberg Rum's band of bimbos parading around Australia sucking up to losers in pubs, you can't disagree with such a great tasting rum.

My Mum sent a beautiful bottle of Bundaberg Distiller's no 3 Rum. Divine. Thanks Mum! Naturally, I've been drinking Dark & Stormys since it arrived. A Dark & Stormy is always made with ginger beer NEVER ginger ale. If you can get your hands on it I recommend using Bundaberg Ginger Beer.

Dark & Stormy

60ml Bundaberg rum
slice of lime
ginger beer

Place ice in glass.
Pour over rum.
Top with ginger beer.
Serve with slice of lime.

Sunday, 3 January 2010

Glass Noodle Fritters with Thai Flavours

Glass Noodles/Chinese Vermicelli/Cellophane Noodles....

Glass Noodle Fritters with Thai Flavours

150g glass noodles or rice vermicelli
2 t soy sauce
130g/1 cup corn flour
2 bird's eye chilis, finely chopped
3 tbsp coriander leaves, finely chopped
2 cloves garlic, crushed
2cm piece ginger, grated
3 tbsp shallots/scallions/spring onions, chopped
1 L carrot, grated
1 L zucchini/courgette, grated
2 eggs
1 lime, juice

Boil some water.
In a large bowl, Add noodles.
Pour over boiling water. Let cook 5 mins.
Using some kitchen scissors, Cut noodles into smaller strands. Drain.
Add all veges, Mix well.
Add soy sauce, Mix well.
Add eggs, Mix well.
Add flour, Mix well.
In a large non-stick pan heat about 5mm vegetable oil.
Spoon 1 tbsp of mix into pan.
Cook each side until golden brown.
Repeat with remaining mix.
Drain fritters on paper towels.
Serve hot with freshly squeezed lime juice.