tag:blogger.com,1999:blog-22561319776403173242024-03-19T15:40:42.828+11:00Diary of a LadybirdAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-2256131977640317324.post-88615386891763917772014-01-15T22:18:00.000+11:002014-01-15T22:19:03.019+11:00The best carrot cake recipe<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/AVvXsEiWJitn9_Gsv6wT72d-EQrjj1dLJ20rDZ3XhMZt_u9PeHpNFsoo0eGQX22WyzLCxov7QxtHhUDkzrJXEbBEYhQ8g5khzSMqZOBbcYeUHX_jlK6oYjwtkhtbkNTfmpyenTxSpj6-Jz-k8wZj/s1600/cake+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJitn9_Gsv6wT72d-EQrjj1dLJ20rDZ3XhMZt_u9PeHpNFsoo0eGQX22WyzLCxov7QxtHhUDkzrJXEbBEYhQ8g5khzSMqZOBbcYeUHX_jlK6oYjwtkhtbkNTfmpyenTxSpj6-Jz-k8wZj/s640/cake+shot.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Hello, readers!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After a fair amount of searching and trials, I am pleased to say I have found the carrot cake recipe I consider to be THE BEST. That might come across as a little controversial to carrot cake lovers as each tends to have his/her own favourite. However, what I love about this cake is of course the wonderful flavour, but also that it is dense and moist, and is ideal for decoration as it holds it shape well.</div>
<br />
<b>Carrot Cake</b><br />
<span style="font-size: x-small;">Recipe from 'Planet Cake: A beginners' guide to decorating incredible cakes'</span><br />
<br />
<b><i>Ingredients</i></b><br />
170g self raising flour<br />
170g plain flour<br />
2 tsp ground cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp ground nutmeg<br />
1 tsp bicarbonate of soda<br />
200ml vegetable oil<br />
225g soft brown sugar<br />
4 eggs, lightly beaten<br />
125ml golden syrup<br />
500g grated carrots<br />
60g chopped pecans or walnuts<br />
<br />
<b><i>Method</i></b><br />
<br />
1. Preheat the oven to 170 degrees celciis. Grease the tin and the line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Sift together the flours, spices and bicarbonate of soda into a large bowl and make a well in the centre. Whisk together the oil, sugar, egg and golden syrup. Gradually pour into the well, stirring until combined. Stir in the carrots and chopped nuts.<br />
<br />
2. Spoon the mixture into the tin and smooth the surface. Bake in the oven for 1 hour and 40 minutes or until a skewer poked into the middle of the cake comes out clean.<br />
<br />
3. Leave the cake to cool in the tin for 15 minutes before turning onto a wire rack to cool completely.<br />
<br />
<b><i>Storage</i></b>: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.<br />
<br />
<br />
That's all from me for now as motherly duty calls. Happy baking, everyone! xx<br />
<span style="font-size: x-small;"><br /></span>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com113tag:blogger.com,1999:blog-2256131977640317324.post-66016471469680373122014-01-01T23:09:00.001+11:002014-01-01T23:09:55.569+11:00Red Lentil & Sweet Potato Soup<span style="font-size: x-large;">H</span>appy new year, dear readers! I hope that 2014 will be a wonderful year for all of you, filled with much love and happiness! Of course, may it also be filled with good food!<br />
<br />
At this time of year, many of us (myself included) vow to live a healthier lifestyle in the year ahead. It is also at this time of year, that we all tend to feel the after-effects of indulging over Christmas and New Year. What better way to get back on track than with clean and simple food like this soup. Thanks to the sweet potato, this really is a meal in a bowl, so we tend to enjoy it without bread on the side. Nourishing, comforting, and fuss-free... a great way to start the year I think :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsol2PVlqFbgztg-CB5UDO8fQlk5ztUTWPuLGMcs55N0wiGZD3aei2f90E_KcC6i0j1SbHAAU-GNK0jcWuDnvE_7CClTePv0JXCkJmcmVnXmVT9K7hpCGgq7olqSE4rWefqY6CNhd3IBI/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsol2PVlqFbgztg-CB5UDO8fQlk5ztUTWPuLGMcs55N0wiGZD3aei2f90E_KcC6i0j1SbHAAU-GNK0jcWuDnvE_7CClTePv0JXCkJmcmVnXmVT9K7hpCGgq7olqSE4rWefqY6CNhd3IBI/s640/soup.jpg" width="426" /></a></div>
<br />
<b>Red Lentil & Sweet Potato Soup</b><br />
<span style="font-size: x-small;">An adapted recipe from Australian Good Taste, July 2000</span><br />
<br />
<b><i>Ingredients</i></b><br />
1 tbsp olive oil<br />
1/2 tsp cumin seeds<br />
1 brown onion, finely chopped<br />
2 garlic cloves, crushed<br />
500g orange sweet potato, peeled and roughly chopped<br />
110g (1/2c cup) dried split red lentils, rinsed<br />
3.5 cups vegetable stock<br />
1 zuchinni, coarsely grated<br />
salt and pepper, to taste<br />
<br />
<b><i>Method</i></b><br />
1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds, and once they start to darken and are aromatic, add the onion and garlic and cook, stirring frequently, for 3 minutes or until the onion softens slightly.<br />
2. Add the sweet potato, lentils and stock to the saucepan and stir well to combine. Increase the heat to high and bring to the boil. Reduce heat to medium and cook, covered, stirring frequently, for 20-25 minutes or until the lentils are tender.<br />
3. Stir in the zucchini and cook, uncovered, for 3 minuted. Season to taste and serve.<br />
<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com118tag:blogger.com,1999:blog-2256131977640317324.post-79807567227534526442013-12-24T12:57:00.000+11:002013-12-24T13:05:53.559+11:00Panettone French Toast with Cherry Compote and Brandied Mascarpone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiL5F62-JSUeZJuAo3l1kWkwSGiAMUxzMvAXptOXTkFJYZvK_VhRDp-keuWNceTDsGl53FAxkjdKp-mrK88HKjeTHRW5-BjxCh4lrkhuj4WtY08k6yrFZ2LCYtYdhkvnRuXrUxDmP4O5P/s1600/toast3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiL5F62-JSUeZJuAo3l1kWkwSGiAMUxzMvAXptOXTkFJYZvK_VhRDp-keuWNceTDsGl53FAxkjdKp-mrK88HKjeTHRW5-BjxCh4lrkhuj4WtY08k6yrFZ2LCYtYdhkvnRuXrUxDmP4O5P/s640/toast3.jpg" width="426" /></a></div>
<br />
<span style="font-size: x-large;">O</span>ne last post before I sign off for Christmas and New Year!<br />
<br />
This is my own recipe for very festive and very decadent french toast. To me, this is Christmas on a plate because it combines so many of the ingredients and flavours associated with this time of year. Italian Christmas bread, cherries, cinnamon, orange, brandy... all my favourite Christmas flavours! It is rich, but if you can't have this at this time of year, when can you have it?! This recipe works a treat with stale panettone, so if you find yourself with panettone leftovers after Christmas, you'll know just how to transform them into something really special :)<br />
<br />
For this dish, I believe the key is to getting the compote right. The compote needs acidity to cut through the sweetness of the other components, so make sure you taste it. How much sugar you need will depend on how sweet/tart the cherries are so taste as you go, and add sugar as required.<br />
<br />
<b>Panettone French Toast with Cherry Compote and Brandied Mascarpone</b><br />
an original Diary of a Ladybird recipe<br />
(serves 2)<br />
<br />
<b><i>Ingredients</i></b><br />
4 pieces Panettone (I cut a 1.5cm round of my panettone by cutting it horizontally then cut into 4)<br />
1/4 cup milk<br />
1/4 cup cream<br />
2 eggs<br />
1/8 teaspoon ground cinnamon<br />
1/2 teaspoon vanilla extract<br />
<br />
1.5 cups pitted cherries<br />
caster sugar, to taste (see method)<br />
lemon juice<br />
<br />
125g mascarpone<br />
1 tablespoon icing sugar, plus extra to serve<br />
1/2 teaspoon finely grated orange zest<br />
2 teaspoons brandy<br />
maple syrup (optional)<br />
<br />
<b><i>Method</i></b><br />
1. In a wide shallow dish, whisk together the milk, cream, eggs, cinnamon and vanilla extract. Add the panettone to the mixture and let sit for about 10 minutes to absorb the liquid. Turn once midway. Meanwhile, make the compote and mascarpone.<br />
<br />
<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/AVvXsEgz-rMPY8Q5_NUR1HjqmF09ZuOmA-NLPeVYxAvyyYiSMTLMYqmG6J_pEGQ2gevs44Y9mJR4FS62ojsiOP7dm7HzJc7uN4NGyeS50KsYVt4ZtO8Iitw47sQWIxJ-DcjA3ADFNy0fHkqhTIun/s1600/toast1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-rMPY8Q5_NUR1HjqmF09ZuOmA-NLPeVYxAvyyYiSMTLMYqmG6J_pEGQ2gevs44Y9mJR4FS62ojsiOP7dm7HzJc7uN4NGyeS50KsYVt4ZtO8Iitw47sQWIxJ-DcjA3ADFNy0fHkqhTIun/s640/toast1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8 pieces pictured as recipe doubled in this instance</td></tr>
</tbody></table>
2. In a small saucepan over low heat, combine the cherries with 1 tablespoon water, a squeeze of lemon juice and a teaspoon of caster sugar, adding more if desired. Simmer covered and stir occasionally for about 10 minutes.<br />
3. Combine the mascarpone, zest, icing sugar and brandy in a small bowl and set aside.<br />
4. Heat a large fry pan over medium heat with a little olive oil and a nob of butter. Take the panettone pieces from the dish removing any excess liquid, then cook in the pan on both sides, cooking until golden.<br />
5. To serve, place 2 pieces of panettone on each plate, topped with the cherry compote and a dollop of mascarpone, followed by a dusting of icing sugar and maple syrup if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lknw034MuLM2M86IdpvAZTE772bot5Y5UW2K155u6kBQtQj8cWk_hvPqHphrk4UGiy27WyZOa_0mhf-xhl3p5kRVzf17HFEMtWM4ob7sxeIMkIvSdpy4RsDdb7dN-Y_A7XhOre8I2M4k/s1600/toast2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lknw034MuLM2M86IdpvAZTE772bot5Y5UW2K155u6kBQtQj8cWk_hvPqHphrk4UGiy27WyZOa_0mhf-xhl3p5kRVzf17HFEMtWM4ob7sxeIMkIvSdpy4RsDdb7dN-Y_A7XhOre8I2M4k/s640/toast2.jpg" width="426" /></a></div>
<br />
Buon appetito and merry Christmas! See you in 2014! :)<br />
<br />
Anna xxAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com91tag:blogger.com,1999:blog-2256131977640317324.post-42109545996824973992013-12-23T13:58:00.001+11:002013-12-23T14:00:52.344+11:00Cranberry, White Chocolate & Macadamia Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIagEVlIE9ePSyeGT7957qYd6d9s4UcF9mg2IUmXJUg6uyUu4HRxL0UbkSLjMGpvrc9rHMAzGtkaghG6hMWkiRK3a4ynuB4rFFktQMDqkE8TlSud9eK3-O-ONNcts-RLt46-_wQylI9sCi/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIagEVlIE9ePSyeGT7957qYd6d9s4UcF9mg2IUmXJUg6uyUu4HRxL0UbkSLjMGpvrc9rHMAzGtkaghG6hMWkiRK3a4ynuB4rFFktQMDqkE8TlSud9eK3-O-ONNcts-RLt46-_wQylI9sCi/s640/cookies.jpg" width="426" /></a></div>
<br />
<span style="font-size: x-large;">C</span>hristmas is here! My shopping is done, and so is my wrapping! Just a bit more work to do in the kitchen and I'll be all set. I am looking forward to spending some relaxing time with my family, and am especially looking forward to lots of cuddles with my little Emperor and our new family addition, Little A. The Emperor knows a bit more about Santa this year, and I can't wait to see his face as he opens his gifts on Christmas morning.<br />
<br />
Most years I make <a href="http://diaryofaladybird.blogspot.com.au/2010/12/gingerbread-biscuits-gluehwein-mulled.html" target="_blank">gingerbread </a>as it tastes great and makes a nice gift. However, as much as I love gingerbread, I don't love making it in 30-something degree heat with high humidity! The dough is difficult to work, and you have to refrigerate the dough a number of times in order to keep your cookies in shape.<br />
<br />
These cookies are a great Christmas alternative. The fact that they are so quick an easy too is a bonus. Here is the recipe so you can leave some out for Santa before you go to bed on Christmas eve ;)<br />
<b><br /></b>
<b>Cranberry, White Chocolate and Macadamia Cookies</b><br />
<span style="font-size: x-small;">an adapted recipe from 'The Sweet Life' by Kate Bracks</span><br />
<br />
125g butter, at room temperature, chopped<br />
150g caster sugar<br />
1/2 teaspoon vanilla extract<br />
1/2 teaspoon finely grated orange zest<br />
1 egg<br />
260g self-raising flour<br />
80g white chocolate, chopped into chunks<br />
50g macadamias, roughly chopped<br />
50g dried cranberries (craisins)<br />
<br />
1. Preheat the oven to 175 degrees celcius. Grease two large baking trays and line with baking paper.<br />
2. Combine the butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat until pale. Add the egg and beat until well combined, scraping down the bowl as necessary. Sift the flour into the bowl and mix until just combined.<br />
3. Add the chocolate, macadamias and cranberries to the mixture and mix it through.<br />
4. Gather the dough together and roll level tablespoons of mixture into balls. Place onto the prepared trays, allowing space for spreading.<br />
5. Bake for 12-15 minutes until golden (12 minutes will make them slightly softer, 15 minutes will give you crispier cookies). Leave on trays for 5 minutes before transferring to a wire rack to cool completely.<br />
<br />
<i>Note: These can be stored in an airtight container for up to 1 week. The dough (before it is cooked) can be rolled into balls and frozen for up to 3 months.</i><br />
<br />
<b>Tell me, dear readers, how are your final Christmas preparations going?</b><br />
<br />
Anna x<br />
<br />Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com12tag:blogger.com,1999:blog-2256131977640317324.post-11943424424254671842013-12-14T22:07:00.001+11:002013-12-15T15:24:32.838+11:00Plum Cafe, Kenmore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8qa2AxsgszK3EDyMsM3kZV30A3LIaGN7XZ3E_FMrkrHGyjX-ZTtLKyI92Zhv0BFGrixiUMCVF87Q4LmlPaQ5ITf9GJPGaHpBCWGY5q1QGCF-DGPpQblqayDTXPQd99OcPoJoSRSYhcXU/s1600/pic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8qa2AxsgszK3EDyMsM3kZV30A3LIaGN7XZ3E_FMrkrHGyjX-ZTtLKyI92Zhv0BFGrixiUMCVF87Q4LmlPaQ5ITf9GJPGaHpBCWGY5q1QGCF-DGPpQblqayDTXPQd99OcPoJoSRSYhcXU/s640/pic2.jpg" width="426" /></a></div>
<br />
<span style="font-size: x-large;">I</span> can't believe it's been exactly a year now that the Ladybird family has been back in Brisbane. A lot has happened this year, and Christmas is just around the corner. Things are just so busy these days, it's hard to get quality time with Mr Ladybird. Dinner dates are impossible, but brunch dates are much more feasible and so we schedule them in whenever we can and really look forward to them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Pu8MAKdoDp81fjJ4GWfJWu1452pkQrQ47W49CaelNVc3g2YHWHLKiW27_f7P77nA4mHI5BQ0TYqJuKCEr90HhsXl6fBJXluNtJuBL9fihQClEfoioWWHxTc6SrFZJ3fkNhgiImWjrGIp/s1600/pic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Pu8MAKdoDp81fjJ4GWfJWu1452pkQrQ47W49CaelNVc3g2YHWHLKiW27_f7P77nA4mHI5BQ0TYqJuKCEr90HhsXl6fBJXluNtJuBL9fihQClEfoioWWHxTc6SrFZJ3fkNhgiImWjrGIp/s640/pic1.jpg" width="426" /></a></div>
<br />
I am delighted to be posting about brunch at Plum in Kenmore, because it's one of my favourites. Located in Brisbane's western suburbs, Plum has built a name for itself since its opening. It is run by the very dedicated and experienced Lance and Christine Zhou, who took Plum over seven years ago. Plum is always pretty busy, but weekend breakfasts are especially busy, and with good reason too. The food is excellent, as is the coffee and service.<br />
<br />
The breakfast menu is diverse, with eight cooked breakfast options, as well as a number of lighter options including house-made muffins (sweet and savoury). It is also worth mentioning that Plum is also a deli with a wide range of gourmet pantry items, which also serve to whet the appetite when you are dining there alongside them!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3S4VuI6nNJFcbwtY0PHmqCT0Eh1qYSFfsZ2XcTDKMz6lqXeMZEBF-t8aiTdZZyP7mM4VpO7vjjZpzhfP4NxQR-rsALN583EnV-9OGdRjAWwPw_mWHShEU7s0DzPuqAShYOXLSr3hmp7C/s1600/pic4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3S4VuI6nNJFcbwtY0PHmqCT0Eh1qYSFfsZ2XcTDKMz6lqXeMZEBF-t8aiTdZZyP7mM4VpO7vjjZpzhfP4NxQR-rsALN583EnV-9OGdRjAWwPw_mWHShEU7s0DzPuqAShYOXLSr3hmp7C/s400/pic4.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnVyiIydQG5w3WXJXhuk7oQMk4W26UC2wXBbjdxKnb5n053wvDIebjqzNKb9FZWTBLl9zd5gPYAsos5zLf5jePYfGXeYxcQSYTfVOVFqdI8UwZGVr_QrxW1zRxQjWsUiR60_AAlxuTp2D/s1600/pic5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnVyiIydQG5w3WXJXhuk7oQMk4W26UC2wXBbjdxKnb5n053wvDIebjqzNKb9FZWTBLl9zd5gPYAsos5zLf5jePYfGXeYxcQSYTfVOVFqdI8UwZGVr_QrxW1zRxQjWsUiR60_AAlxuTp2D/s400/pic5.jpg" width="400" /></a></div>
<br />
But back to the breakfast... Mr Ladybird and I headed to Plum on Wednesday morning and started with coffees, which start at $3.60. A good coffee always sets the tone for breakfast, and these hit the mark. While sipping on our coffee I spotted a fellow patron starting on his house-made<b> </b>granola made with strawberries and yoghurt. It looked so good, I instantly felt order envy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9r5f_U5z4571-hFMWX3NxDsIuEKtN2B6buG63KE1QgjzwZJv88YR7t-sGkJgi0ucnJ9mpPrfbjtGj-PsVd8EupocINz1X8dHMnCZVQ3AP5SeqUimhUNSgdl3DuvlbOzPMvO16hJxEZVO/s1600/pic6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9r5f_U5z4571-hFMWX3NxDsIuEKtN2B6buG63KE1QgjzwZJv88YR7t-sGkJgi0ucnJ9mpPrfbjtGj-PsVd8EupocINz1X8dHMnCZVQ3AP5SeqUimhUNSgdl3DuvlbOzPMvO16hJxEZVO/s640/pic6.jpg" width="426" /></a></div>
<br />
It wasn't long at all though before our own orders arrived. For me, the <b><i>Mushrooms ($17.90)</i></b><br />
<b><i>oven roasted garlic and herbed mushrooms, sauteed spinach, cherry tomatoes, goat’s cheese with a </i></b><i style="font-weight: bold;">drizzle of lemon infused olive oil and ciabatta toast. </i>The mushrooms were just delicious, and that goat's cheese.. heaven!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC1Wbk2hR0VZ51QaiCsvd56vHYFqTCxPPRcQQuv53jVYo_z_eMxA3LkHL2cASqlxOvMHkcHUkt3kljMQJ_UmigfbY6c1mHjlDcm39dKmisadjq0E9ykpyFo73HyBfW5zU5DH0qUEmkrAt/s1600/pic7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC1Wbk2hR0VZ51QaiCsvd56vHYFqTCxPPRcQQuv53jVYo_z_eMxA3LkHL2cASqlxOvMHkcHUkt3kljMQJ_UmigfbY6c1mHjlDcm39dKmisadjq0E9ykpyFo73HyBfW5zU5DH0qUEmkrAt/s640/pic7.jpg" width="426" /></a></div>
<br />
For Mr Ladybird, the <b><i>Vegetarian Breakfast ($19.90) </i></b><i style="font-weight: bold;">poached eggs </i><i>(substituted for scrambled in this instance)</i><i style="font-weight: bold;">, haloumi, mushrooms, roasted tomato, avocado, rosti and pesto & fresh spinach. </i>This was one generous and delicious breakfast feast, so much so that Mr Ladybird needed a little help with the haloumi. No twisting of arm required, I was happy to assist! The rosti was excellent - I just love it when you get a proper rosti and not something out of a freezer packet, because there is simply no<i> </i>comparison.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl0JCQjqxGcSX1Mvio7R3BUK3h2MaboG5hLGJCgQNCysXh80e69gTxoXUbzYcJqWfuhIZzXKs1NphKx6kFJKydPJYmqOEjPB6ceQja8X_7dk6l_SFFXr3ydzOnFJBpduBRdwBAAq9ckVb/s1600/pic8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl0JCQjqxGcSX1Mvio7R3BUK3h2MaboG5hLGJCgQNCysXh80e69gTxoXUbzYcJqWfuhIZzXKs1NphKx6kFJKydPJYmqOEjPB6ceQja8X_7dk6l_SFFXr3ydzOnFJBpduBRdwBAAq9ckVb/s640/pic8.jpg" width="426" /></a></div>
<br />
With the most important meal of the day complete, Mr Ladybird and I set about our busy days. And I must say, with such generous portion sizes, this breakfast kept us going for hours! Nothing beats a good coffee and breakfast to set you up for the day. Despite prices being a little on the high side, I would say that Plum offer the best breakfast I have had here in Brisbane, so if you are looking for a place to eat in the western suburbs, Plum is worth checking out.<br />
<br />
<div style="text-align: center;">
<i>Ladybird & Mr Ladybird dined courtesy of Plum Cafe.</i></div>
<div style="text-align: center;">
<br /></div>
<b>Plum Cafe</b><br />
Shop 17, 841 Moggill Rd, Kenmore<br />
Ph: (07) 3378 5422<br />
<a href="http://www.plumcafe.com.au/">www.plumcafe.com.au</a><br />
<br />
<a href="http://www.urbanspoon.com/r/337/1360923/restaurant/Brisbane/Plum-Cafe-Kenmore"><img alt="Plum Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1360923/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com10tag:blogger.com,1999:blog-2256131977640317324.post-64221242860078266102013-12-10T16:01:00.002+11:002013-12-15T15:06:40.012+11:00Cockadoodle Cafe & Espresso Bar, Red Hill<br />
<span style="font-size: x-large;">L</span>ocated at the start of Enoggera Terrace a few doors down from <a href="http://diaryofaladybird.blogspot.com.au/2013/11/botanica-red-hill.html" target="_blank">Botanica</a>, you will find a quirky and cheerful looking establishment called Cockadoodle Cafe and Espresso Bar. In the area to collect some takeaway salads and with grumbling stomachs, my friend and I decided to stop in with little A in tow for an impromptu brunch.<br />
<br />
Finding a nice shady table was easy enough for what is normally a busy time for such cafes on weekends, and pram access was also good. Although we didn't need one, we were offered a high chair which was nice, so I think this is a child friendly venue.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEHS2MzfmdpggkNqH_bgg8F0r2tFYYakcRTDDBzA-WzidG_N-iAZptyV0mFUkh6j-CL3_H4bThqTu3V33nm1BFrNwvUhpVVdklUeQe_rPXKww6wONEF8PGG35Sth-F9Zu5-WbDT6whyphenhyphenVH/s1600/pic7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEHS2MzfmdpggkNqH_bgg8F0r2tFYYakcRTDDBzA-WzidG_N-iAZptyV0mFUkh6j-CL3_H4bThqTu3V33nm1BFrNwvUhpVVdklUeQe_rPXKww6wONEF8PGG35Sth-F9Zu5-WbDT6whyphenhyphenVH/s640/pic7.jpg" width="426" /></a></div>
<br />
The feel of this place is quite laid-back and I loved the splashes of red in the tableware and décor.. my favourite colour! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcarAiq72NB1unqeuG8AukRCBR-rOzHcSpHDer96vdmntbp9LLWdsKJ2m3u3N1RLNKnGPM3lcQ2bo7EaEINKubJhkMtjv7c2-LODG9izL9OXv8fPKQOy2levl4JZM1TkJ_VhtykrxwXEXG/s1600/pic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcarAiq72NB1unqeuG8AukRCBR-rOzHcSpHDer96vdmntbp9LLWdsKJ2m3u3N1RLNKnGPM3lcQ2bo7EaEINKubJhkMtjv7c2-LODG9izL9OXv8fPKQOy2levl4JZM1TkJ_VhtykrxwXEXG/s400/pic1.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_KuF0Mpv9pTPCg-9cPghopQKRp_KDrzyb1uvuZoJXSy9oSPB-nzdyUJoe_0opFaAr_XjzDbSSNL2wm77XsA3Kl6Bre5MJWrk6HU0HNWdu4mq7Ln2otkQkNQV8gQsnCLJnvFyqNGN1ZLv/s1600/pic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_KuF0Mpv9pTPCg-9cPghopQKRp_KDrzyb1uvuZoJXSy9oSPB-nzdyUJoe_0opFaAr_XjzDbSSNL2wm77XsA3Kl6Bre5MJWrk6HU0HNWdu4mq7Ln2otkQkNQV8gQsnCLJnvFyqNGN1ZLv/s640/pic2.jpg" width="426" /></a></div>
<br />
With an all-day breakfast menu boasting 15 items, plus breakfast specials, there really is something for everyone here. First up though we ordered coffees. They were nice and strong, but a little on the bitter side unfortunately. Next time I think I'll order something from the extensive list of nice teas on offer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WqJqHq3OmtrbFp2jeS_j0uDuJ4lw50OWqhPE9t0PcX-TBoKplxQlJ5G4VFEIaRmRigLZ1wSSHIGzOkL4_lelh9YHyG0CLjGXwaJCiXDzPhgflj-nmw4THM1DhB1irM1HORjgTRoHcGGk/s1600/pic3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WqJqHq3OmtrbFp2jeS_j0uDuJ4lw50OWqhPE9t0PcX-TBoKplxQlJ5G4VFEIaRmRigLZ1wSSHIGzOkL4_lelh9YHyG0CLjGXwaJCiXDzPhgflj-nmw4THM1DhB1irM1HORjgTRoHcGGk/s640/pic3.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-hsJH8E2gMlRsWnNamDA6Ve6hkGGhcmgKz0fiVrIhYniWc-T4_Oss0ZhoTp1i9ph_XVfD9BgBzYyfruztiNHRFKkjNzzEb2k5RNIHBYtegy3VsDGBAz-gDxAMKyRcpo0iY1IeQiI6ftD/s1600/pic4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-hsJH8E2gMlRsWnNamDA6Ve6hkGGhcmgKz0fiVrIhYniWc-T4_Oss0ZhoTp1i9ph_XVfD9BgBzYyfruztiNHRFKkjNzzEb2k5RNIHBYtegy3VsDGBAz-gDxAMKyRcpo0iY1IeQiI6ftD/s640/pic4.jpg" width="426" /></a></div>
<br />
Onto the food... I opted for the Haloumi & Mushrooms on Sourdough ($15.80), while my dining partner opted for the French Toast with Berry Compote and maple syrup (15.80). The French Toast was lovely, although would have been better had it been left to soak up more of the mixture before being put in the pan. The accompanying compote was delicious and not too sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGew0lKpvdqa51-1qy3rNLsDkvRqDhztWW5Q4g9m7FQ3dJzageCZLVFK7C3OArPIhNoeIbcBRjITz1EGfYCHJAzaQ5X40szmXhg9muE9OJibd3xg57rP3cQw9EyP-JJ15HRBpJ3_H0FNbf/s1600/pic5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGew0lKpvdqa51-1qy3rNLsDkvRqDhztWW5Q4g9m7FQ3dJzageCZLVFK7C3OArPIhNoeIbcBRjITz1EGfYCHJAzaQ5X40szmXhg9muE9OJibd3xg57rP3cQw9EyP-JJ15HRBpJ3_H0FNbf/s400/pic5.jpg" width="400" /></a></div>
<br />
I really enjoyed my mushrooms and haloumi. The flavour was great and the splash of quality balsamic vinegar to finish the dish was perfect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uFKVpQwEtmghBZ_yBMXP2HHXGp2WzZfQIqq-4qXsVfHFKPxANY1RaA9ojA2cTFfWff3YyVNnoXonDhSyU3t1s9uQqLVRgOdRmJR6IfiW2tDqYeqiVEYcUJICcGlDUsFU4iz-yH6-hh8M/s1600/pic6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uFKVpQwEtmghBZ_yBMXP2HHXGp2WzZfQIqq-4qXsVfHFKPxANY1RaA9ojA2cTFfWff3YyVNnoXonDhSyU3t1s9uQqLVRgOdRmJR6IfiW2tDqYeqiVEYcUJICcGlDUsFU4iz-yH6-hh8M/s400/pic6.jpg" width="400" /></a></div>
<br />
All in all a nice spot for a weekend breakfast!<br />
xx<br />
<br />
<b>Cockadoodle Cafe & Espresso Bar</b><br />
5 Enogerra Terrace, Red Hill<br />
Ph: (07) 3369 0610
<a href="http://www.urbanspoon.com/r/337/1585035/restaurant/Brisbane/Cockadoodle-Cafe-Espresso-Bar-Red-Hill"><img alt="Cockadoodle Cafe & Espresso Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1585035/minilink.gif" style="border:none;width:130px;height:36px" /></a>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com10tag:blogger.com,1999:blog-2256131977640317324.post-19584671225006976482013-12-07T15:19:00.000+11:002013-12-27T12:46:39.124+11:00Satvik Foods & a Giveaway!<span style="font-size: x-large;">A</span> little while back, I was fortunate enough to receive this lovely bundle of products to road test by Australian company <a href="http://www.satvikfoods.com.au/" target="_blank">Satvik Foods</a>.<br />
<br />
I am usually a little sceptical when it comes to 'readymade' foods, as I worry about the ingredients and processing, but the Satvik Foods range is a little different. These packets of goodness are pretty straightforward - no nasties, no unpronouncables, no numbers.. just real ingredients. Lentils, quinoa, Ayurvedic spice blends, and salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCsm2_IfN_ALriqqmnK_kJxT7sXMb7CZZr6FhNDuaUt5GPEt8cEGWO7T0CXC2yanRR6e9ivKUVM8m1t6vm2_ByMZfteSWkljX9zW4igWfwiLwVdhHAisbicW7I7bhiRyMz4cfXLkigQUC/s1600/IMG_9516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCsm2_IfN_ALriqqmnK_kJxT7sXMb7CZZr6FhNDuaUt5GPEt8cEGWO7T0CXC2yanRR6e9ivKUVM8m1t6vm2_ByMZfteSWkljX9zW4igWfwiLwVdhHAisbicW7I7bhiRyMz4cfXLkigQUC/s640/IMG_9516.JPG" width="426" /></a></div>
<br />
On days when you are short on time and just want to get the food on the table, readymade mixes like these are a Godsend. Preparation of a healthy and delicious meal is made so simple with these mixes - there is no soaking required and they are fool proof! You can follow the packet instructions, or get a little creative and add extra ingredients.<br />
<br />
I am in love with the dhal and spice range, in particular, 'Mystic Masala'. For this one, all you have to do is heat a little oil, add the mix, then add chopped tomato, coconut milk and water. Then a short time later you have delicious comforting dhal ready! I love the addition of nigella seeds to the spice blend, it tastes so good. I added a little extra salt, a good squeeze of lemon and fresh coriander (not pictured) and honestly, without any exaggeration, it was the best dhal I have tasted in a <i>longgg </i>time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISEyn_CZ5pAAcWbOxt5N2N99XXgmhtfLtowGxeNTDmbtBRJNq9FJPuIZTPfs1Lvhw0ffPYoUgf2CtCGXxxrs86662Uh506FWwdWmO4-AKJXsx6tuKxTVDjAZP45gAssLgGYc9FJeOYfn5/s1600/IMG_9540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISEyn_CZ5pAAcWbOxt5N2N99XXgmhtfLtowGxeNTDmbtBRJNq9FJPuIZTPfs1Lvhw0ffPYoUgf2CtCGXxxrs86662Uh506FWwdWmO4-AKJXsx6tuKxTVDjAZP45gAssLgGYc9FJeOYfn5/s640/IMG_9540.JPG" width="426" /></a></div>
<br />
The Satvik Foods range is available in many health stores, and online through the Satvik Foods <a href="http://www.satvikfoods.com.au/" target="_blank">website</a>. But, without further ado, here is the best part...<br />
<b><br /></b>
<b>IT'S GIVEAWAY TIME!</b><br />
<br />
<b>To WIN a $30 pack of Satvik Foods, all you have to do is leave a brief comment on this post saying why you would like to try this product range.</b><br />
<br />
This giveaway is open only to Australian residents, and closes on Monday, December 16th at 5pm AEST. Please be sure to enter your name and email address in the comment form to submit a valid entry.<br />
<br />
<div style="text-align: center;">
<b><span style="color: purple;">*** This competition has now closed. Congratulations to Sue! ***</span></b></div>
<div style="text-align: center;">
<br /></div>
Good luck! xx<br />
<br />Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com22tag:blogger.com,1999:blog-2256131977640317324.post-13923871262410068812013-11-25T12:38:00.001+11:002013-11-25T12:38:07.948+11:00Botanica, Red Hill<span style="font-size: x-large;">T</span>his is my new favourite takeaway in Brisbane.<br />
<br />
For me, it ticks a lot of boxes. It's quick; it's healthy; I can eat everything on the menu; and, oh.my.word... it is DELICIOUS! If you love feeling good about what you eat, then Botanica is worth a visit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmtAssdJi7N0FDI2VFOXQB4GM1HRMpwZEQ9KuMZ8lXxwdOCF3QqF65UDJ39KuwIu1AEP7OMLm7v3_r2-w4ncE3_IuRaxSs8ICfjUZte_OTLH3m194guNPR0nnKJ15no2CWtyinH59Ys6Q/s1600/botanica2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmtAssdJi7N0FDI2VFOXQB4GM1HRMpwZEQ9KuMZ8lXxwdOCF3QqF65UDJ39KuwIu1AEP7OMLm7v3_r2-w4ncE3_IuRaxSs8ICfjUZte_OTLH3m194guNPR0nnKJ15no2CWtyinH59Ys6Q/s400/botanica2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjAfmJFAX9ljKZy6YsAYwDSG2p19mz2EmuxBUh0hWHqKnVbGr9zsNHPIaAsMIp2ECrKBaXYT4U0wG9ctryiXJUhxlP_KofB9AEmwg5r5Zd5KQL_su3Bl0NISIPsSuzbpEi3LOK4ko1Qgm/s1600/botanica1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjAfmJFAX9ljKZy6YsAYwDSG2p19mz2EmuxBUh0hWHqKnVbGr9zsNHPIaAsMIp2ECrKBaXYT4U0wG9ctryiXJUhxlP_KofB9AEmwg5r5Zd5KQL_su3Bl0NISIPsSuzbpEi3LOK4ko1Qgm/s640/botanica1.jpg" width="425" /></a></div>
<br />
Located in Red Hill, Botanica was opened by owners Ali and Brett Hutley at the beginning of this year. Not only has it become a hit with locals, but has become known as <i>the </i>place for salads in Brisbane. And don't let its size fool you.. although small, Botanica offers a lot for a small eatery! There are up to eight fresh, hearty salads daily, all of which are either vegan or vegetarian.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-ATwqCwUh9GA5VLogkNs8twoXIc-GpoH2EEIcFD9lL2eJutYaaPQnBcBOTIz3HS4IG5riS82-RB6H6A4eWSPj0eUxZgWhun26tNJ9qG4CxGeliy4NOP7BUdLR2KZf-M424WnR1BJqhiz/s1600/botanica4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-ATwqCwUh9GA5VLogkNs8twoXIc-GpoH2EEIcFD9lL2eJutYaaPQnBcBOTIz3HS4IG5riS82-RB6H6A4eWSPj0eUxZgWhun26tNJ9qG4CxGeliy4NOP7BUdLR2KZf-M424WnR1BJqhiz/s400/botanica4.jpg" width="400" /></a></div>
<br />
Botanica is takeaway only, and takeaway boxes come in three sizes. The family size feeds 4+ for $25; the medium 2-4 for $15; and the small $10. I opted for the medium size to feed Mr Ladybird and I for lunch, and was surprised with how much salad could be packed in so neatly! I opted for a little of each salad as they all looked so good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPm5RngJWoV83N7tlVXsN9W46WmkwsRZss5Zao9dCqU_eNUdZNfN0BlpwaChL1inbjIp5EtJgoPWQ92n39EVQxNq5JTANViTN9_qdMi_PEi6yR9qwhMhMFqTvy_EdKe8KYWVrMJPZagAJ/s1600/botanica5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPm5RngJWoV83N7tlVXsN9W46WmkwsRZss5Zao9dCqU_eNUdZNfN0BlpwaChL1inbjIp5EtJgoPWQ92n39EVQxNq5JTANViTN9_qdMi_PEi6yR9qwhMhMFqTvy_EdKe8KYWVrMJPZagAJ/s640/botanica5.jpg" width="426" /></a></div>
<br />
From left to right, the menu was as follows:<br />
<i><b>Brown rice with roast vegetables, baby spinach and soy and coriander dressing</b></i><br />
<i><b>Raw beetroot with orange, mint and fetta</b></i><br />
<i><b>Shaved broccoli with cranberries, almonds and garlic cashew cream</b></i><br />
<i><b>Potato, pea and dill salad with green tahini</b></i><br />
<i><b>Red cabbage with parmesan and walnut crumb and Dijon vinaigrette</b></i><br />
<i><b>Kale and parmesan salad with sourdough croutons and roast garlic vinaigrette</b></i><br />
<i><b>Mougrabeh with roast sweet potato and onion, supergreen pesto and baby spinach</b></i><br />
<br />
All were so<i> </i>tasty, bursting with flavour and with the perfect amount of seasoning and dressing. The kale salad was the winner for me. I could eat that <i>every.single.day</i>. Yum! The medium box filled us up for lunch, plus there were leftovers to have along with dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMZY8AKYB67a6dQ2j2-akXuUX-Gc7dP8RXlw1yWnJV29issnQdX4hXu-QfxotVXGJpFUVdlhW2XU2codC8Wg7BBe2-zMYXorg235YZ6iZYqkVyzmMR-tUMp-yfVVRIKqGE0T_zizij8no/s1600/botanica3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMZY8AKYB67a6dQ2j2-akXuUX-Gc7dP8RXlw1yWnJV29issnQdX4hXu-QfxotVXGJpFUVdlhW2XU2codC8Wg7BBe2-zMYXorg235YZ6iZYqkVyzmMR-tUMp-yfVVRIKqGE0T_zizij8no/s640/botanica3.jpg" width="425" /></a></div>
<br />
Also worth mentioning is the beautiful selection of freshly baked gluten-free sweet treats on offer daily at Botanica. When I visited, there were cinnamon bundt donuts, Callebaut chocolate fudge cookies, cherry white chocolate and sour cream muffins... just to name a few! So tempting, but I declined on this occasion. I guess I'll just have to visit again, for salads and maybe more! ;)<br />
<br />
<b>Botanica</b><br />
9/1 Enoggera Tce, Red Hill<br />
QLD 4059<br />
Ph: (07) 3367 3334<br />
<a href="http://www.botanicarealfood.com.au/">http://www.botanicarealfood.com.au</a><br />
<br />
<a href="http://www.urbanspoon.com/r/337/1723933/restaurant/Brisbane/Botanica-Red-Hill"><img alt="Botanica on Urbanspoon" src="http://www.urbanspoon.com/b/link/1723933/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com12tag:blogger.com,1999:blog-2256131977640317324.post-90219654355997867012013-11-16T14:02:00.001+11:002013-11-16T14:11:05.664+11:00Coco-nutty Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNT6SX0Y1vXgp2SzGA3SAgzDtWtPoSS97Ba5b8uipepizvdFBoYHs5HNuB6Mzu0I7gyU_Nb15y2etRh3UvQMoTEz1cl3b9OPxifqhU9e5Kqwvz4LYmD0q5W0eeHw5JiJ6jwuHKCERneTSz/s1600/granola4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNT6SX0Y1vXgp2SzGA3SAgzDtWtPoSS97Ba5b8uipepizvdFBoYHs5HNuB6Mzu0I7gyU_Nb15y2etRh3UvQMoTEz1cl3b9OPxifqhU9e5Kqwvz4LYmD0q5W0eeHw5JiJ6jwuHKCERneTSz/s640/granola4.jpg" width="484" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;">T</span>his granola, or 'coconut crack' as it is known in my home, is a pantry staple for me nowadays. Delicious, crunchy, and so very addictive. Although it is called a granola in the 'I Quit Sugar' cookbook, there's really no reason why it can't be eaten at any other time of the day. I like it with yoghurt as a morning snack, or even just a little with some herbal tea is a nice afternoon pick-me-up. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMy_u3l6C0i7Rf9UCBTEZ92XUw1gOq2soxjh09jx05Ejl3AwbMTFC0_7A3q3NqLR_OB0Oj46KnUu5mrHIPpu1Y4_nnxRtVpY2ScaPYkaKNdNjDHQPVCMiZxMXINHpoxYhaq6x9E5AXvBt/s1600/granola1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMy_u3l6C0i7Rf9UCBTEZ92XUw1gOq2soxjh09jx05Ejl3AwbMTFC0_7A3q3NqLR_OB0Oj46KnUu5mrHIPpu1Y4_nnxRtVpY2ScaPYkaKNdNjDHQPVCMiZxMXINHpoxYhaq6x9E5AXvBt/s640/granola1.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I am a relative newcomer to this business of granola making. One thing I have noticed about people that make their own is that everyone swears by their own recipe, and they are reluctant to deviate from it. I'm pretty happy with my variation of this recipe and rarely stray from it now either! It is packed with good stuff and is slightly sweetened with rice malt syrup rather than loads of dried fruit and honey. You can pick up rice malt syrup up in the health food section of Coles and it is quite a handy ingredient to have in the cupboard!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Coco-nutty Granola</b></div>
<div class="separator" style="clear: both; text-align: left;">
Adapted recipe from 'I Quit Sugar' by Sarah Wilson</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Ingredients</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
2 cups coconut flakes</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup rolled oats</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup almonds</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup cashews</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup pepitas</div>
<div class="separator" style="clear: both; text-align: left;">
2 tablespoons chia seeds</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon ground cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
80g coconut oil/butter, melted</div>
<div class="separator" style="clear: both; text-align: left;">
3 tablespoons rice malt syrup</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Method</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Preheat oven to 150 degrees celcius and line a large baking tray with baking paper.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Combine all the ingredients, then spread evenly on the tray.</div>
<div class="separator" style="clear: both; text-align: left;">
3. Bake for around 40 minutes or until golden, turning halfway through the cooking time. The darker the granola, the crunchier it will be.</div>
<div class="separator" style="clear: both; text-align: left;">
4. Remove from the oven and allow to cool. Store in an airtight container to keep the granola crispy.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Before...</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMfKmzDEEsPadA0xmoAFkOn571rBNHaMokCNUm0z6xThU1RCW1hetJUlEvjlwJyBHJL5CWd2tgSnqiM2iZHHsWLfXbzIK5wDRfE7QCx0jLgvuWrSf1RKHlNxKGS3nY_5S29A5mcBDrTOo/s1600/granola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMfKmzDEEsPadA0xmoAFkOn571rBNHaMokCNUm0z6xThU1RCW1hetJUlEvjlwJyBHJL5CWd2tgSnqiM2iZHHsWLfXbzIK5wDRfE7QCx0jLgvuWrSf1RKHlNxKGS3nY_5S29A5mcBDrTOo/s400/granola2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And after...</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1QmZcRZRp87ioNrGfV3RdxDAceSmUN1iPpWqwco8OVsSrDKtXHTplejQM18yqtFfDkfoQPqAzZnOAWFLdDQ7BOFpc_d4MBLUsPeUzXQ2HhUCHt3duwsQfqGDkD8zrRMkafI56STa0afF/s1600/granola3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1QmZcRZRp87ioNrGfV3RdxDAceSmUN1iPpWqwco8OVsSrDKtXHTplejQM18yqtFfDkfoQPqAzZnOAWFLdDQ7BOFpc_d4MBLUsPeUzXQ2HhUCHt3duwsQfqGDkD8zrRMkafI56STa0afF/s400/granola3.jpg" width="400" /></a></div>
<div class="" style="clear: both; text-align: left;">
<b><i><br /></i></b></div>
<div class="" style="clear: both; text-align: left;">
<b><i>Notes</i></b></div>
<div class="" style="clear: both; text-align: left;">
The original recipe says to bake for 15-20 minutes at 120 degrees celcius but I found this did nothing to the mixture at all, hence the higher temperature and longer cooking time. Keep an eye on yours though, as every oven is a little different.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Also, I make mine using activated nuts. They add wonderful toastiness and crunch - the main reason why I use activated nuts rather than the health benefits if I am to be perfectly honest! To 'activate' nuts, soak overnight in water with a little sea salt. Drain, then spread out on a baking tray and dry in the oven for 12-24 hours at the lowest temperature possible. Keen to read more about why activated nuts are said so good for you? You might like to read this <a href="http://www.heraldsun.com.au/lifestyle/health/what-are-activated-nuts/story-fnivsuep-1226733127787" target="_blank">article</a>.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Do you make your own granola? If so, what recipe do you swear by??</b></div>
<div>
<br /></div>
<div>
xx</div>
Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com4tag:blogger.com,1999:blog-2256131977640317324.post-58066267498673888162013-11-10T19:14:00.000+11:002013-11-10T20:09:51.555+11:00Breakfast at The Kenmore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykWueGfH6YllWL7UUJ6j6BIR7ZhSfZcItcTcg2wNKaJeY09gh3ix7QMYahkiXoY5hApQG7Kb3vtpZBpNFDv7reAR0tF6hd9CEBJwQeKalH9T3CYDB4WwBdR94Nv_w54VK8jAvuTe5KB-Q/s1600/kenmore11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykWueGfH6YllWL7UUJ6j6BIR7ZhSfZcItcTcg2wNKaJeY09gh3ix7QMYahkiXoY5hApQG7Kb3vtpZBpNFDv7reAR0tF6hd9CEBJwQeKalH9T3CYDB4WwBdR94Nv_w54VK8jAvuTe5KB-Q/s400/kenmore11.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaB16SFnEjQa0LXSbcgGL8lXYt56Cw3oVOtP2Elxfz3FLB1QpEc_ZdM19T7AwsYeAufQLAlm55tFKv6aD3E0zUyd04LlsR0YFpvWggU9mwtlxEEOFaAsJZ-n9QN7sFVU6g4fVse6vCRiy/s1600/kenmore12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaB16SFnEjQa0LXSbcgGL8lXYt56Cw3oVOtP2Elxfz3FLB1QpEc_ZdM19T7AwsYeAufQLAlm55tFKv6aD3E0zUyd04LlsR0YFpvWggU9mwtlxEEOFaAsJZ-n9QN7sFVU6g4fVse6vCRiy/s400/kenmore12.jpg" width="400" /></a></div>
<br />
<span style="font-size: x-large;">T</span>his morning the Ladybird family made a Sunday breakfast outing to a local hotel called 'The Kenmore' that has recently undergone a complete refurbishment. The hotel bistro offers breakfast on Saturdays and Sundays until 10am and so we decided to give it a try.<br />
<br />
The refurbishment is modern, classy and restrained. They have done a brilliant job in giving this establishment a facelift. The pictures speak for themselves!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwx0Ry953-lT1jEX6KVwv4aMsI5qAGVhpsxOafGAhAX24j8K0QF4x_QxGawPaistksp9lI1RDNbZaYedklhdM1rHqlU-bVp1OhA3ZolrGmwgeYBenfbgPhyphenhyphengCmH9IFkGNQtxaf4-jTYVE/s1600/kenmore1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwx0Ry953-lT1jEX6KVwv4aMsI5qAGVhpsxOafGAhAX24j8K0QF4x_QxGawPaistksp9lI1RDNbZaYedklhdM1rHqlU-bVp1OhA3ZolrGmwgeYBenfbgPhyphenhyphengCmH9IFkGNQtxaf4-jTYVE/s400/kenmore1.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VkYHCkyYBkTXJzHSM4wSKTI9zthF1_4BGNmszT-5lHv3bReax64gen6d0KBg2urHlxNR7xtcnt_Ac7V6_Q4KX7yk4CMPGg7TBeJeDy6jVGk2HIvYnmVjYsJj2voc2DCtvI_61k54V_Wc/s1600/kenmore6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VkYHCkyYBkTXJzHSM4wSKTI9zthF1_4BGNmszT-5lHv3bReax64gen6d0KBg2urHlxNR7xtcnt_Ac7V6_Q4KX7yk4CMPGg7TBeJeDy6jVGk2HIvYnmVjYsJj2voc2DCtvI_61k54V_Wc/s400/kenmore6.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7NskOsnveo0xwtDnEGE0z9r_Z0q25HM5wADLNJsVa8gXN5ctuKbWTcGTOPn0TwD5p3l3tHbqMOltVlAOrx31YNyzbBBt5RCoULlsJkNDOshDDQb2CvEBE-SlW8BFJEIEinfwHE0vDcfm/s1600/kenmore5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7NskOsnveo0xwtDnEGE0z9r_Z0q25HM5wADLNJsVa8gXN5ctuKbWTcGTOPn0TwD5p3l3tHbqMOltVlAOrx31YNyzbBBt5RCoULlsJkNDOshDDQb2CvEBE-SlW8BFJEIEinfwHE0vDcfm/s400/kenmore5.jpg" width="400" /></a></div>
<br />
The bistro's alfresco dining area is a real highlight - loads of natural light, and fans for the warm weather as well as outdoor heating for the cooler months (yes, they do exist here in Brisbane!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWcBzfj-PlfTkRtDpG4j4QQqm9C8_v9G3rYvKJLMJIGKHplgDUu5G8mB5dUvh94UeV1SoO6jr0qwq-5EinOvfVXZXIiuc5jBanrjHD6hABsDlZ1vTetkhDkF5MDx6wGLqE4rtOg7vy89P/s1600/kenmore4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWcBzfj-PlfTkRtDpG4j4QQqm9C8_v9G3rYvKJLMJIGKHplgDUu5G8mB5dUvh94UeV1SoO6jr0qwq-5EinOvfVXZXIiuc5jBanrjHD6hABsDlZ1vTetkhDkF5MDx6wGLqE4rtOg7vy89P/s400/kenmore4.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduk_4xNnS0UVn8CViIlJ7dPcx4p9CNxzLVTIN3DQbBi7OwrTNgc2VoMHrC3fG-isNPA17t0XrxMTRzl04GdPzkali9CF3jcrdZTTcpbO-qM92NqRHriL1YvM4X-ROOuM22kJWvgCA6qA5/s1600/kenmore3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduk_4xNnS0UVn8CViIlJ7dPcx4p9CNxzLVTIN3DQbBi7OwrTNgc2VoMHrC3fG-isNPA17t0XrxMTRzl04GdPzkali9CF3jcrdZTTcpbO-qM92NqRHriL1YvM4X-ROOuM22kJWvgCA6qA5/s400/kenmore3.jpg" width="400" /></a></div>
<br />
The breakfast menu offers the usual fare. Unfortunately, there were no savoury vegetarian meals listed, however, the staff were happy to substitute to cater accordingly. Drink and meal orders are taken at the counter. After ordering, we noticed this cute miniature blackboard listing The Kenmore's coffee menu. I like my coffee, but to be honest, I have never even heard of some of these!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgIyNHwLYX9KGF3YbooewsS81kR2cCNwGVjewxzWcNW6rDk_mtK1OUlCmCQLlt6KjQjeF_9witHCiGjCa59lPqR_LsBkc52WE9xnn6Y1VjfrKNzXKzIin_L2aUQ9gNNMvvhMgLh_GFCYN/s1600/kenmore2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgIyNHwLYX9KGF3YbooewsS81kR2cCNwGVjewxzWcNW6rDk_mtK1OUlCmCQLlt6KjQjeF_9witHCiGjCa59lPqR_LsBkc52WE9xnn6Y1VjfrKNzXKzIin_L2aUQ9gNNMvvhMgLh_GFCYN/s640/kenmore2.jpg" width="426" /></a></div>
<br />
I opted for the <b>Lemon and ricotta pancake stack</b> with stewed strawberries, double cream and mint ($12.95). I'm afraid to say the pancakes were the least impressive pancakes I have paid for... The flavour was not great, and the pancakes were burnt underneath. And frankly, two pancakes doesn't make a 'stack'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSAL8_DTEqVH58NdemNpD93j291OzSqZU37B2-FWhuLpgAF99sYDoPoOyuyWLnPFjKKf1dbTld1PKfX_70qSXFXI8pxLdB9S3rbaXUrRlaB83SrtzhjwHWVLM82GwX6jPaGOtabaU9v2P/s1600/kenmore7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSAL8_DTEqVH58NdemNpD93j291OzSqZU37B2-FWhuLpgAF99sYDoPoOyuyWLnPFjKKf1dbTld1PKfX_70qSXFXI8pxLdB9S3rbaXUrRlaB83SrtzhjwHWVLM82GwX6jPaGOtabaU9v2P/s640/kenmore7.jpg" width="426" /></a></div>
<br />
Mr Ladybird had the <b>Light Breakfast</b> with toast, eggs, roast tomato and bacon ($12.95). The staff happily substituted the bacon for a side of mushrooms, and he added two hashbrown add-ons ($2 x 2) to share with our little fella. We were a little disappointed to see that the hashbrowns were readymade and that the toast was regular white supermarket bread. Unfortunately the tomato seemed to have got forgotten as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB0cOpi6tDPtbHPG0MBchKxlSOLTt69vZHqnlKep3SexYRcxt8XZhv7xQ5iJjGR-yHTGOGKo_sT76sL-zKBfloBLw705vjOwQ-R1c4Tx7a9q_p8wPC_cJx44daND289tUP-IiEz-xuppK/s1600/kenmore8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB0cOpi6tDPtbHPG0MBchKxlSOLTt69vZHqnlKep3SexYRcxt8XZhv7xQ5iJjGR-yHTGOGKo_sT76sL-zKBfloBLw705vjOwQ-R1c4Tx7a9q_p8wPC_cJx44daND289tUP-IiEz-xuppK/s640/kenmore8.jpg" width="426" /></a></div>
<br />
The Emperor was a very happy little boy to receive his babycino, graciously provided on the house by the manager. We gave coffees a miss as we have a machine at home which gets a blurry eyed visit from us every morning nice and early.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw5U5W_6ZzS4z8R6C022p02kCMEqoNtrqDjLcuhcFd9nv2zEiU0anoAgEHJW_nikkAs61uaQimQIaxmDedeuYfmFdU3ljy2JOt3x9ZKdVsb_pLA2jEBYXlVM5mKlFvXRKh_gqY7mc5E5w/s1600/kenmore9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw5U5W_6ZzS4z8R6C022p02kCMEqoNtrqDjLcuhcFd9nv2zEiU0anoAgEHJW_nikkAs61uaQimQIaxmDedeuYfmFdU3ljy2JOt3x9ZKdVsb_pLA2jEBYXlVM5mKlFvXRKh_gqY7mc5E5w/s640/kenmore9.jpg" width="426" /></a></div>
<br />
I was looking forward to this breakfast... Alas, my search for a good local breakfast venue that is child friendly continues. The Kenmore is certainly a beautiful, child-friendly venue. On the plus side, there is parking close to the hotel, room for prams and there are high chairs available. Unfortunately though, food at The Kenmore was a letdown.. Will we be back? Probably not, but their coffee menu has piqued my curiosity so perhaps that might see me return some day.<br />
<br />
<br />
<b>The Kenmore</b><br />
841 Moggill Rd<br />
Kenmore<br />
Ph: (07) 33780777<br />
<a href="http://www.ourhotels.com.au/kenmoretavern/">http://www.ourhotels.com.au/kenmoretavern/</a><br />
<br />
<br />
<a href="http://www.urbanspoon.com/r/337/1653040/restaurant/Brisbane/The-Kenmore-Kenmore"><img alt="The Kenmore on Urbanspoon" src="http://www.urbanspoon.com/b/link/1653040/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com3tag:blogger.com,1999:blog-2256131977640317324.post-75604260910953159522013-11-08T11:58:00.000+11:002013-11-08T12:10:23.269+11:00Vegetarian Bolognese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkPQr4WsecuM5YIsC8Oih2WWMs_KcO-5aPHR7VKAZ-y08ghjYvD8i-JHju-_CLrKyPsdJ1WjxTqQkO6tpJpxrRnKyzb6VI2zWoNFb85VhT2Y0piLOn5S_j07Dylfqh1rwr1eOoWwXu5d1/s1600/bolognese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkPQr4WsecuM5YIsC8Oih2WWMs_KcO-5aPHR7VKAZ-y08ghjYvD8i-JHju-_CLrKyPsdJ1WjxTqQkO6tpJpxrRnKyzb6VI2zWoNFb85VhT2Y0piLOn5S_j07Dylfqh1rwr1eOoWwXu5d1/s640/bolognese.jpg" width="425" /></a></div>
<br />
<span style="font-size: x-large;">A</span>s a child Spaghetti Bolognese used to be one of my favourite meals - either at home or to order on the rare occasion all eight of us went out for dinner. I remember the way the sauce would end up on my face as I happily slurped up the spaghetti. I still find comfort in enjoying a nice bowl of spaghetti bolognese. Sure, I still get sauce on my face (some things never change!) but the only thing that is different is that I now prefer my 'Spag Bol' meat free. Purists will scoff at the concept of a meat free bolognese, but what the heck - I will call it a bolognese nonetheless!<br />
<br />
I cook this often as it is child friendly and my little man loves it; plus, it freezes very well so is a good healthy emergency meal. The lentils are the protein here, but to bump up the protein even more serve with fresh pasta. I especially love this bolognese with fresh, silky, homemade spelt pasta if I have the time to make it.<br />
<br />
If you are keen to see a post on how to make fresh spelt pasta, please let me know by leaving a comment below! For now though, here is the recipe :)<br />
<br />
<b>Vegetarian Bolognese</b><br />
An original Diary of a Ladybird recipe<br />
<br />
<b><i>Ingredients</i></b><br />
1 tbsp extra virgin olive oil<br />
1 small onion, finely chopped<br />
1 carrot, finely chopped<br />
1 celery stick, finely chopped<br />
1 bay leaf<br />
2 garlic cloves, crushed<br />
1 tbsp tomato paste<br />
2 tsp cumin powder<br />
2 x 400g cans chopped tomatoes<br />
1 x 400g can brown lentils, drained and rinsed<br />
2 handfuls baby spinach, roughly chopped<br />
1/2 teaspoon vegetable stock powder<br />
Salt and pepper<br />
1/4 - 1/2 teaspoon sugar, or a natural sweetener such as xylitol* or powdered stevia*<br />
* available at most health food stores<br />
<br />
<b><i>Method</i></b><br />
1. Heat oil in a medium size saucepan over medium heat. Add the onion, carrot, celery and bay leaf and cook, stirring often, for about 5 minutes or until softened.<br />
2. Stir in the garlic and cumin and cook for a minute before adding the tomato paste, tomatoes, vegetable stock powder and half a cup of water. Season with a little black pepper and salt. Bring to the boil, then cover and simmer over low heat for about 10 minutes.<br />
3. Stir in the lentils and cook for another 5 minutes, and then remove from the heat and stir through baby spinach.<br />
4. Add sweetener to taste (basically to take the edge of the tomato tang) and add more salt if desired. Serve with your choice of pasta and some freshly grated parmesan.<br />
<br />
Ciao for now, readers!<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com4tag:blogger.com,1999:blog-2256131977640317324.post-24000954615453344172013-11-03T22:52:00.002+11:002013-11-08T12:08:25.514+11:00Nan Khatai (Indian Butter Biscuits)<span style="font-size: x-large;">T</span>oday marks a very special day in the Hindu calender, Diwali. Diwali is known as the festival of lights, and is a wonderful time of year for Hindu families. Little lamps are lit in homes to usher in good fortune and happiness in the Hindu new year. Vast amounts of sumptuous food is enjoyed as part of the celebrations, including an array of sweets!<br />
<br />
Nan Khatai is a simple little sweet one often sees around this time of year in Indian homes. I have tasted many, and tried many recipes. However, this recipe is one I have come up with myself after a good bit of tweaking and now stick to year in and year out. I love the balance of flavours, and I love the tenderness of the crumb in these delightful (and addictive) little biscuits.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U472Hopl6HhCKede4zKh485vhlZtuZXy7j-a4Up4mz4BU3bEFhC9WHTwhyjuhQ9ol0S5qzGEPAGiTe6rpWq2FUFi1Ig8zXIseq3HhkRsiZUV_MRxBXzmstt3u-NLK828O3RUT8DZwc51/s1600/biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U472Hopl6HhCKede4zKh485vhlZtuZXy7j-a4Up4mz4BU3bEFhC9WHTwhyjuhQ9ol0S5qzGEPAGiTe6rpWq2FUFi1Ig8zXIseq3HhkRsiZUV_MRxBXzmstt3u-NLK828O3RUT8DZwc51/s640/biscuits.jpg" width="480" /></a></div>
<br />
Although simple, there are a couple of things key to ensuring perfection in making nan khatai. First, only use freshly ground cardamom - pre-packaged cardamom powder doesn't even come close to the beautiful aroma of freshly ground cardamom. It is the most exquisite scent! Secondly, don't overwork the dough. Last but certainly not least, let the dough rest. Really, it is much like making pastry. If you overwork the dough and fail to let it rest, you will end up with a very tough final product.<br />
<br />
<b>Nan Khatai</b><br />
<span style="font-size: x-small;">An original Diary of a Ladybird recipe</span><br />
<br />
<b><i>Ingredients</i></b><br />
90g salted butter<br />
35g unsalted butter<br />
100g caster sugar<br />
1/2 teaspooon freshly ground cardamom<br />
150g plain flour<br />
45g white rice flour<br />
<br />
<b><i>Method</i></b><br />
1. Using an electric mixer, cream the butters, sugar and cardamom until pale and creamy.<br />
2. Mix in combined flour until just combined, then tip out mixture onto a clean work surface. Squeeze together and shape into a disc, wrap with plastic wrap and refrigerate for 30 minutes.<br />
3. Remove dough from the fridge and take teaspoon amounts of the dough and roll into balls and set aside. I keep in a spare plastic container with a lid. Refrigerate for a minimum of 30 minutes.<br />
4. Place spaced apart on a baking tray lined with baking paper. Bake in a preheated oven at 160 degrees celsius. Bake for around 15 minutes or until just lightly golden.<br />
<br />
<br />
And so to those of you celebrating, I wish you all a very happy Diwali! I hope you enjoy this recipe :)<br />
<br />
xx<br />
<br />
<br />
<br />
<br />Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com8tag:blogger.com,1999:blog-2256131977640317324.post-22645244485299514292013-10-30T11:56:00.001+11:002013-10-30T18:10:16.303+11:00Zucchini Cheesecake/Slice<span style="font-size: x-large;">A</span> couple of months ago, I found myself browsing the book section of a department store one day when I picked up 'I Quit Sugar' by Sarah Wilson. While I am not one in favour of giving up sugar in all its forms, I am definitely in favour of consuming good things in moderation. For me, it's all about <b><i>less and best</i></b>. I am a conscientious eater, but when it comes to special occasions, I believe we should all be able to have a little cake. And if you know that that cake was made from scratch with love and the very best ingredients, then all the more reason to enjoy it guilt-free!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_d4cLzoUCcFbRTLfn3ovK6juLvaNs-vRwwaz13OjmsZ5_vV4Q0-aoFBwpJNFNSURV3rGVdxVss8iMIuv8tf4_GSe8J_x65vmMlTgivgUU3v-GuWIhm38ThjUDr1h9kXON2_880fkH2h5/s1600/zucchini2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_d4cLzoUCcFbRTLfn3ovK6juLvaNs-vRwwaz13OjmsZ5_vV4Q0-aoFBwpJNFNSURV3rGVdxVss8iMIuv8tf4_GSe8J_x65vmMlTgivgUU3v-GuWIhm38ThjUDr1h9kXON2_880fkH2h5/s640/zucchini2.jpg" width="426" /></a></div>
<br />
So why would I get the book then? While I love making cakes, coming up with new flavours, and so on.. I do have to be careful. If I were to eat cake all the time not only would I be the size of a house, but I wouldn't feel too crash hot either. 'I Quit Sugar' offers lots of useful advice about how we can cut back on sugar in everyday eating, plus it has loads of great healthy recipes. There are lots of high-protein recipes too, which as we all know goes a long way in keeping us full longer and keeps us from raiding the cookie jar at 3pm. And as a vegetarian, I'm always thinking about my protein intake!<br />
<br />
In the book this dish is called a zucchini cheesecake, but I prefer to call it a 'slice' as in my mind a anything ending in 'cake' ought to be sweet. Hrmmm... but then again, I suppose banana bread really ought to be banana cake, because there's nothing savoury or bread like about it, is there?! This slice is listed in the breakfast section of the book. When we have this at breakfast I love it with some thyme roasted tomatoes and wilted spinach. I have enjoyed this at lunch and dinner too. It's great alongside a salad with a zingy lemony dressing. Ricotta is a good source of calcium and protein, so not only is this yum, but it's good for you too!<br />
<br />
After making this a few times myself, I suggest you to opt for a good quality full fat ricotta from a proper deli rather than a supermarket. It really does make the difference for this recipe. For those of you in Brisbane, try <a href="http://www.newfarmdeli.com.au/" target="_blank">New Farm Deli</a>,<a href="http://kenmorefresh.com.au/deli/" target="_blank"> Ingredients Deli</a> in Kenmore, or Fruity Capers Deli in Toowong Village. All three are purveyors of quality cheeses.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxqKTsw96ieoFYxLI-WJMxkj3mwF4WlYS5hOt5D-154eA7PVlfFN1BpiOHLvsWyvekx4DevjVI05QE-_DrcezVwSUUNOKc6GG8ySgrb76hAPxBGJP7ms7N9OwlxcKG1v71yAdixC61MY2/s1600/zucchini1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxqKTsw96ieoFYxLI-WJMxkj3mwF4WlYS5hOt5D-154eA7PVlfFN1BpiOHLvsWyvekx4DevjVI05QE-_DrcezVwSUUNOKc6GG8ySgrb76hAPxBGJP7ms7N9OwlxcKG1v71yAdixC61MY2/s400/zucchini1.jpg" width="400" /></a></div>
<br />
<br />
<b>Zucchini Cheesecake</b><br />
<span style="font-size: x-small;">Recipe from 'I Quit Sugar' by Sarah Wilson. Serves 8</span><br />
<br />
<b><i>Ingredients</i></b><br />
coconut oil, butter or ghee for greasing<br />
2-3 large zucchini<br />
1 teaspoon sea salt flakes<br />
550g ricotta<br />
1/3 cup grated parmesan*<br />
2 green shallots (or 'green salad onions' as they are called in supermarkets here in Australia), chopped<br />
2 cloves garlic, chopped<br />
1/4 cup chopped dill<br />
zest of 1 lemon<br />
2 large eggs, well beaten<br />
1/3 cup crumbled fetta**<br />
<br />
* Original recipe calls for a whopping 3/4 cup of parmesan, but I found this much too salty.<br />
** I think Dodoni or Bulgarian work well<br />
<br />
<b><i>Method</i></b><br />
1. Preheat the oven to 170 degrees celsius and grease a 23cm cake tin or medium sized baking dish.<br />
2. Grate the zucchini - you need 2 cups grated zucchini. Combine the zucchini and salt in a colander or sturdy sieve and let sit for 15 minutes, then use your fingers or a spoon to press out as much moisture as you can.<br />
3. Combine the ricotta, parmesan, shallots, garlic, dill and lemon zest, then stir in the eggs and zucchini.<br />
4. Pour into the dish and bake for 1 hour. Sprinkle with the fetta then return to the oven for 25 minutes or until the cheese has melted. The slice is est when left to cool completely so that it sets properly. Serve at room temperature.<br />
<br />
If you end up making this I hope you enjoy it! I look forward to bringing you some more of my favourite recipes from this wonderful book. Kudos, Sarah Wilson!<br />
<br />
xxAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com1tag:blogger.com,1999:blog-2256131977640317324.post-70270990016177540672013-10-25T22:50:00.001+11:002013-10-25T22:50:50.954+11:00Edible dirt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYprBi8eFn8betTEEfaR-T9QWuDOELuKxv1YRp_toXGiL-6iqIIeoFDW81327xRp7mDyYq_0qXFZEJh28pMZ-sXMp8BiuVimaR_MrgTNEo-io3G-b7q8Es1DA6YXLIjUzVGxuFeJh22EFf/s1600/IMG_9418-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYprBi8eFn8betTEEfaR-T9QWuDOELuKxv1YRp_toXGiL-6iqIIeoFDW81327xRp7mDyYq_0qXFZEJh28pMZ-sXMp8BiuVimaR_MrgTNEo-io3G-b7q8Es1DA6YXLIjUzVGxuFeJh22EFf/s640/IMG_9418-001.JPG" width="428" /></a></div>
<br />
A very brief post from me this evening to share my latest order - this wonderful little dump truck and dirt cake!<br />
<br />
The idea for this cake came from a dump truck t-shirt my son wears... for months now I have looked at it time and time again and thought, I really would love to make a dump truck cake one of these days. And so it was added to my never-ending list of things to do should I ever find the time! It seemed Lady Luck was on my side this week when a Brisbane mum got in touch with me to request a last-minute cake request for her son Max's second birthday. The cake needed to be egg and gluten free due to dietary requirements. She didn't have a specific design in mind, but wanted something small for an intimate celebration, and perhaps something truck related. Piece of cake!<br />
<br />
As you can see from the below shot, the cake was split into three layers and filled with creamy ganache. I then did an outer layer of ganache as I normally do before I would typically cover with fondant. Not this time! Instead, I created a scrumptious salted chocolate crumb to resemble dirt and used this on the exterior of the cake. I love the overall effect, and as I was lucky enough to be invited to share a piece, I can tell you that the crunchiness of the crumb against the moist cake and creamy ganache was really lovely.<br />
<br />
Max was one delighted little boy. And for once his mum was happy to let him eat dirt! ;) Haha<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Wcs7bOMJm2ntaEtjGzO5R66apl9ds1RhzSH-fZ1XjiOqVLM1spkyi29FAWkxN6z8aFRJtTyqBaIVPSdyK68CsH4HHbsmfa3jQCtzguToOF-FyQrLGDea7Yt2M1_74h_Bqc5IAg7JtSoY/s1600/dumptruck2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Wcs7bOMJm2ntaEtjGzO5R66apl9ds1RhzSH-fZ1XjiOqVLM1spkyi29FAWkxN6z8aFRJtTyqBaIVPSdyK68CsH4HHbsmfa3jQCtzguToOF-FyQrLGDea7Yt2M1_74h_Bqc5IAg7JtSoY/s640/dumptruck2.jpg" width="426" /></a><br />
<br />
Bye for now!<br />
<br />
xxAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com2tag:blogger.com,1999:blog-2256131977640317324.post-36360378999165008952013-10-18T14:27:00.001+11:002013-10-18T19:30:30.615+11:00A long overdue updateHow. Time. FLIES!<br />
<br />
I can't believe it has almost been one year since my last post telling you all about my little boy's first birthday! There is so much to catch up on I don't even know where to begin... There have been many many changes in the past year, and consequently my once well loved blog has fallen by the wayside. I apologise, dear followers, and will do my utmost best to bring it back to life with attempted regular care and attention!<br />
<br />
Ahh, so where shall I start? Well, my family and I moved to Brisbane at the end of last year. We miss Sydney terribly, but the wonderful thing about being in Queensland is that I have family support here. As those of you with little ones will understand, sometimes having that kind of support is utterly precious! We have settled into life here in Brisbane's western suburbs, and although we do not eat out as much as we once did, have discovered some nice places for food and coffee here (which of course I have been meaning to, and most certainly will, now share with you through this blog!)<br />
<br />
The second major change in my life, has been this beautiful little addition to our family - Ananya. The name 'Ananya' comes from Sanskrit and means 'one without equal'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNa58xuCLgDwF-oBAMq3uCqgxzOUN3Ah-X9XcoU-nXgnp-vTShI0kB_0_f1H2ap3dWwhEnS-z7de6gU66gL1CouryfPbph2h2GZ1Uso15wxQ-zG3QczOr4IuHWet3_HXxLyUkbp7M1a3RO/s1600/_DSC9341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNa58xuCLgDwF-oBAMq3uCqgxzOUN3Ah-X9XcoU-nXgnp-vTShI0kB_0_f1H2ap3dWwhEnS-z7de6gU66gL1CouryfPbph2h2GZ1Uso15wxQ-zG3QczOr4IuHWet3_HXxLyUkbp7M1a3RO/s400/_DSC9341.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
She was born at the Wesley Hospital in July. I developed a serious condition in my final trimester which posed a significant risk to her wellbeing, and so I need to be induced. Little Ananya arrived 3 weeks early but without any major issues. The care at the hospital was outstanding, and my obstetrician <a href="http://www.exxpectations.com/" target="_blank">Dr Pauline Joubert</a> was amazing both throughout my prenatal care and at the delivery. I can't believe our little girl is already three months old! She grows more and more beautiful by the day. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The above photo was part of the newborn shoot we did with her when she was 7 days old. The photos are breathtaking... We had them done by <a href="http://www.luisadunnphotography.com/" target="_blank">Luisa Dunn Photography</a> here is Brisbane. Luisa is one very talented lady, I highly recommend her if you are looking for someone to capture precious portraits of little ones.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Our other little person, Roman, is now two years old! We celebrated his birthday last weekend and I look forward to posting about that soon. He has grown into the most beautiful little boy. Very gregarious, inquisitive and loving, and so far a pretty good elder brother too!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So with an interstate move, a rambunctious two year old, and a new baby, there has not been a great deal of time left for myself, my blog or my cake work. However, where there is a will there IS a way, and I am determined to find a balance for myself. My two little ones will always be my first priority, but now more than ever I feel it is important to reserve some 'me time' for things that I am passionate about. Whether it be taking a long walk, cooking a healthy meal, or creating a beautiful cake for a client - these acts all feed the soul and give me the energy I need! Many of my followers are regular bloggers in their own right as well as mothers and working women - I take my hat off to you, ladies!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Please stay tuned for my next post with lots from Roman's second birthday party - it was a blast!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Anna x</div>
Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com5tag:blogger.com,1999:blog-2256131977640317324.post-21374026625301041492012-10-17T16:35:00.000+11:002012-10-17T18:34:33.640+11:00Jamie's Italian, Sydney CBD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45AmA-vJYc26B_178od2h05w6Lnix-RNIgzHlqz8D93us72fvjK5h0mydRVhtZzfZNy4dmURHd-8umLkO6lnaz9GZ0y4dGhhJOXWcaeO7AJB8yhlTNDNdNK_lovKHkIiS27o64YMBaOal/s1600/pic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45AmA-vJYc26B_178od2h05w6Lnix-RNIgzHlqz8D93us72fvjK5h0mydRVhtZzfZNy4dmURHd-8umLkO6lnaz9GZ0y4dGhhJOXWcaeO7AJB8yhlTNDNdNK_lovKHkIiS27o64YMBaOal/s640/pic2.jpg" width="426" /></a></div>
<br />
<span style="font-size: x-large;">I</span> think any parents out there reading this will understand completely when I say that making it to your child's first birthday is a very significant milestone. It's one of those times in your life when you breathe a huge sigh of relief and say "Phew... We made it!" I'll be posting soon about little Roman's birthday picnic, but this post is about our parental celebration :)<br />
<br />
To celebrate making it through our first year of parenthood, Mr Ladybird and I headed to Jamie's Italian on Pitt Street in the Sydney CBD last week for lunch (by ourselves - wahooo!) Sure, having lunch with Roman is nice and all... but so is just the two of us. No stress over high chairs; cutlery being jabbed in the eye, or glasses being sent flying from the table... just the two of us, like "the old days"!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jnG9tRU_kNKLwaEFTQTMWT5wEyXBS8KdekBYeD2X5yQ8GemfBjtiAZrFc0O6xALsQ_u_HvwOnxSajsTnIHzWqFHnc7kPVzmy2GsTj50g7wEAfR7-Fszo6OIwYjVi26_MvWSoyhIowUfz/s1600/pic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jnG9tRU_kNKLwaEFTQTMWT5wEyXBS8KdekBYeD2X5yQ8GemfBjtiAZrFc0O6xALsQ_u_HvwOnxSajsTnIHzWqFHnc7kPVzmy2GsTj50g7wEAfR7-Fszo6OIwYjVi26_MvWSoyhIowUfz/s640/pic1.jpg" width="426" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lyyytcGsrDjXSHaa_8sXPIPXhsGXaGRdjTEDGUE-7MLdcPCh7iGXVewiROHBIsdfsqnqX9_1w4WpdNG9skUqsfppvRhnCT2zaJofC_w9hezeIFSfJNprlUGkba0BlXGDsbj6Bfl1Ryv4/s1600/pic4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lyyytcGsrDjXSHaa_8sXPIPXhsGXaGRdjTEDGUE-7MLdcPCh7iGXVewiROHBIsdfsqnqX9_1w4WpdNG9skUqsfppvRhnCT2zaJofC_w9hezeIFSfJNprlUGkba0BlXGDsbj6Bfl1Ryv4/s400/pic4.jpg" width="400" /></a></div>
<br />
I really enjoyed this meal. The vibe at Jamie's Italian is stylish and unpretentious. And the food is much the same - simple, delicious, and nothing over-the-top. Just good honest Italian food. Service was prompt and friendly too, which can often make or break a dining experience! We started with complimentary bread and lovely olive oil and balsamic vinegar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9kx5dscS5VLhNimVM2cm630r6297l3HNPl6jdIGbcBiUiBz7oUu-kFbMQtkxvw_6suNveuoxoV4KMKkRLRuNxRieU3dEX9EkFYBUaY_jMqMAD_P-8_nc18RLjAg63TcJiOnCKBNdsJCA/s1600/pic3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9kx5dscS5VLhNimVM2cm630r6297l3HNPl6jdIGbcBiUiBz7oUu-kFbMQtkxvw_6suNveuoxoV4KMKkRLRuNxRieU3dEX9EkFYBUaY_jMqMAD_P-8_nc18RLjAg63TcJiOnCKBNdsJCA/s640/pic3.jpg" width="426" /></a></div>
<br />
For entrees, we both had the zucchini flower special ($14.50)... a scrumptious stuffed and deep-fried zucchini flower with a rich tomato sauce and rocket pesto. I'm not usually one for anything deep-fried, but I can never say no to a good zucchini flower. The crumbed exterior was wonderfully crisp and crunchy, a nice contrast to the creamy interior of the flower.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIhrbZ_yPvYeEA807Tg3gb_0PCslS3n-ED00SBy-PYwofRhAQ496YE9aF13sOGZUEo1_mrIF4WShQPgdqzQY1nSvUPVczPELjhJelg6qPdovHBSS25T_qylM7LiNNGyx0bMpi6-scnfG_/s1600/pic6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIhrbZ_yPvYeEA807Tg3gb_0PCslS3n-ED00SBy-PYwofRhAQ496YE9aF13sOGZUEo1_mrIF4WShQPgdqzQY1nSvUPVczPELjhJelg6qPdovHBSS25T_qylM7LiNNGyx0bMpi6-scnfG_/s640/pic6.jpg" width="420" /></a></div>
<br />
For mains, Mr Ladybird enjoyed the pasta special - ravioli with asparagus, peas, mint, lemon zest and watercress $18.50. I enjoyed a small Pumpkin pasta ($12.50) which was wonderful.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFECq3om-qHyjU_YxjbzMhb7UYRYEqYW2Q1ITKa1VQE7L7qKakdxHSX-7FROmUHAjIFWAd3BhPORkXbBrK55DVLPrVlu0qjXlvnGRWIMIG95zBebndJCv_zc9FUup5PczHGemDo3vUmoqR/s1600/pic8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFECq3om-qHyjU_YxjbzMhb7UYRYEqYW2Q1ITKa1VQE7L7qKakdxHSX-7FROmUHAjIFWAd3BhPORkXbBrK55DVLPrVlu0qjXlvnGRWIMIG95zBebndJCv_zc9FUup5PczHGemDo3vUmoqR/s640/pic8.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHoE2tve4iE9aaOH0xRDsEC33sv3GfKN5a4d7kgR9Wif6Ydu4R3ZrcDj1hG3lq9Wz9-wdG35KMJrMweOVNR5AcYnKrQOnXLCnC9O6qjVsPPM12ZrbkVB89dIEwR4R1eO2zooexSnuGhD9/s1600/pic7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHoE2tve4iE9aaOH0xRDsEC33sv3GfKN5a4d7kgR9Wif6Ydu4R3ZrcDj1hG3lq9Wz9-wdG35KMJrMweOVNR5AcYnKrQOnXLCnC9O6qjVsPPM12ZrbkVB89dIEwR4R1eO2zooexSnuGhD9/s640/pic7.jpg" width="426" /></a></div>
<br />
Oh yes, and a cheeky side of Polenta Chips ($8.50).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb_SIRQVwUVwfV6na_g2y7OgVGQ-DHWg-9lu3BWL0Mz9EnKcdwkSUzLLcowifbFVtu3lgja-g5_gML1RbFXhqZpkA-YsV2YXuO45uEEOvhS-9dylUr2ocwcjyZpakpodBooTL1ZBZiJC6/s1600/pic9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb_SIRQVwUVwfV6na_g2y7OgVGQ-DHWg-9lu3BWL0Mz9EnKcdwkSUzLLcowifbFVtu3lgja-g5_gML1RbFXhqZpkA-YsV2YXuO45uEEOvhS-9dylUr2ocwcjyZpakpodBooTL1ZBZiJC6/s400/pic9.jpg" width="400" /></a></div>
<br />
And for dessert, Mr Ladybird and I shared a portion of rich Special Tiramisu ($9) coffee flavoured trifle with orange mascarpone and chocolate. Heaven!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrnixbK82t8XG4hxIFnU8fJSgjmloTtKrQBVUNu0pe0DB2ns9GjeM0iCDKt8Lk1GxWuM7CaSTpKxojGItT44d87vSeqWnb8YOasWOLcVVOtWsEhyphenhyphenL3MTZzYuW9k1ihCyMbzviaxGv9Xnw/s1600/pic10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrnixbK82t8XG4hxIFnU8fJSgjmloTtKrQBVUNu0pe0DB2ns9GjeM0iCDKt8Lk1GxWuM7CaSTpKxojGItT44d87vSeqWnb8YOasWOLcVVOtWsEhyphenhyphenL3MTZzYuW9k1ihCyMbzviaxGv9Xnw/s640/pic10.jpg" width="426" /></a></div>
<br />
All in all a lovely treat to ourselves on our son's first birthday. Thumbs up, Mr O!<br />
<br />
I'll post again soon with some snaps from our little one's birthday celebration (and the cake of course!) Till next time...<br />
<br />
Ladybird x<br />
<br />
<b>Jamie's Italian</b><br />
107 Pitt St, Sydney<br />
(02) 8240 9000<br />
<a href="http://www.jamieoliver.com/au/italian/">http://www.jamieoliver.com/au/italian/</a>
<a href="http://www.urbanspoon.com/r/70/1580178/restaurant/CBD/Jamies-Italian-Sydney"><img alt="Jamie's Italian on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1580178/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com359tag:blogger.com,1999:blog-2256131977640317324.post-46077425790964248632012-09-03T11:02:00.002+10:002012-09-03T11:04:31.007+10:00Check out my website!Hello dear followers...<br />
<br />
It's been a very busy couple of weeks recently with some great orders, and I have also been busy finalising my website which is now LIVE!<br />
<br />
To check it out, please visit: <a href="http://www.annatrivedicakes.com.au/">www.annatrivedicakes.com.au</a><br />
<br />
Here are some recent additions to my portfolio...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0cVfGHNsE8K9PxHXai4WvJUiLbehzT_Ecp_vuHbxuKncAp51hnMACqa2g49QawyVrATt3mGADCvyaXIN51fV-SjTE3NwxWK0elq_PMAFnMfgwYMaIDiLT640zwWyXJ0r_yv4TnLpP7sd/s1600/Heli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0cVfGHNsE8K9PxHXai4WvJUiLbehzT_Ecp_vuHbxuKncAp51hnMACqa2g49QawyVrATt3mGADCvyaXIN51fV-SjTE3NwxWK0elq_PMAFnMfgwYMaIDiLT640zwWyXJ0r_yv4TnLpP7sd/s640/Heli2.jpg" width="422" /></a></div>
<br />
This was a special order... the cake was eggless vanilla, and I made around 100 matching red velvet and chocolate cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb-X9UEVdH76m9SPoFfZtKYW9iwVQos81YJdIcPyB1hWvvRcLjoMgQBv0n7kWGcMz7_HkQBe3nmiXECclPhdy4Zjfyzc5reryIrySuegYZoOZVSaBbx-0QJW0n0W-YW0MGA9QWsPj-C_H/s1600/IMG_8484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb-X9UEVdH76m9SPoFfZtKYW9iwVQos81YJdIcPyB1hWvvRcLjoMgQBv0n7kWGcMz7_HkQBe3nmiXECclPhdy4Zjfyzc5reryIrySuegYZoOZVSaBbx-0QJW0n0W-YW0MGA9QWsPj-C_H/s400/IMG_8484.JPG" width="400" /></a></div>
<br />
A 35th anniversary corporate order for the Australian Graduate School of Management (AGSM) at the University of New South Wales (UNSW).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wqg3bbjWCa240Jxil0aANxr7GCliLjB63Q7F4vS1lexjbaxC15voAEehAGQ6uLgOxkDKtUGKgMuyPxJrfU13TaBKSSRXbzuUR6Ggik4hDyUN5B5kiVyM9QAU8lY00ZFrD7_RnY8-a6Xm/s1600/Sharan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wqg3bbjWCa240Jxil0aANxr7GCliLjB63Q7F4vS1lexjbaxC15voAEehAGQ6uLgOxkDKtUGKgMuyPxJrfU13TaBKSSRXbzuUR6Ggik4hDyUN5B5kiVyM9QAU8lY00ZFrD7_RnY8-a6Xm/s640/Sharan.jpg" width="428" /></a></div>
<br />
A cute, diagonally striped cake.. and this soccer ball birthday cake in my delicious new flavour 'Caramel Lover' - caramel mud cake, salted caramel buttercream and chocolate ganache - mmmm! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXX3HKRVQRvYAoiSJnlfSGulT9PE4DEcvQHmXotMumtIw5Z0-_gJTSpWWQav1JsBWHPkzw9xfCzMT9NO-BC_MFwlv8WPoR-DWu9RusNfSr-_YE_EMuSbJdpw2xc8kuxdoEcj5D4jqs1kY/s1600/Soccerball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXX3HKRVQRvYAoiSJnlfSGulT9PE4DEcvQHmXotMumtIw5Z0-_gJTSpWWQav1JsBWHPkzw9xfCzMT9NO-BC_MFwlv8WPoR-DWu9RusNfSr-_YE_EMuSbJdpw2xc8kuxdoEcj5D4jqs1kY/s640/Soccerball.jpg" width="426" /></a></div>
<br />
A <a href="http://ninjago.lego.com/en-us/Default.aspx" target="_blank">Ninjago </a>themed chocolate cake for a little person...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSb5dhJgndbQQOPC2zTTqtFM8cbQoVng-RSenqlgLvXCrYo2khjIT24CDXKEscu3QcqPLYx8fQlLphhJ_fXj1Jxi2Gl8gVmvWbgatbAvi-z-tffdpeAxJLRVu1bYZMfDnKZnZrb3ozScT/s1600/Ninjago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSb5dhJgndbQQOPC2zTTqtFM8cbQoVng-RSenqlgLvXCrYo2khjIT24CDXKEscu3QcqPLYx8fQlLphhJ_fXj1Jxi2Gl8gVmvWbgatbAvi-z-tffdpeAxJLRVu1bYZMfDnKZnZrb3ozScT/s640/Ninjago.jpg" width="426" /></a></div>
<br />
And finally another addition to my bug themed monogram cakes... this time with pink and raspberry red stripes and ladybirds (of course!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ayv2eDwsHoHiHaSTRxY7CmASGeGgEuKNO_lZIoagb5g-5K54oPODDko9O66aIykdSnwgDUDYZ4J8gEyNjKmY6-_d-TZbO7szZ0bvVBCSmCcbVdcKRo5EP188dEIOvbGR8NNzHg5D41Dz/s1600/Ladybirdcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ayv2eDwsHoHiHaSTRxY7CmASGeGgEuKNO_lZIoagb5g-5K54oPODDko9O66aIykdSnwgDUDYZ4J8gEyNjKmY6-_d-TZbO7szZ0bvVBCSmCcbVdcKRo5EP188dEIOvbGR8NNzHg5D41Dz/s640/Ladybirdcake2.jpg" width="412" /></a></div>
<br />
And two simple and elegant wedding cakes... Oh how I LOVE wedding cakes... hoping to make some more soon, so fingers crossed! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSv-eBSN-wqMan3z1R-g_XWlKeidYuEsazAOOwGnDl-d4la6mL7C9bb9b2xtNrq64hZKkrTu4-BD5gw0X7EewGs2MIc_oH9YoerPrtooGafQuRq7KYtzcyootivw8OeNYyz-ZwD0iyUp0/s1600/Coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSv-eBSN-wqMan3z1R-g_XWlKeidYuEsazAOOwGnDl-d4la6mL7C9bb9b2xtNrq64hZKkrTu4-BD5gw0X7EewGs2MIc_oH9YoerPrtooGafQuRq7KYtzcyootivw8OeNYyz-ZwD0iyUp0/s640/Coco.jpg" width="414" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9EbtDGUWwlfgJFS95Q4njZkN7auk9M_1GlwVJL0mXAxNg7eFJ-YORleKTEYmqdrxJcLjjhMFIDFlK1fXVQRXh_AyjyxG37a9TNFyFP1Q6YTlLjKviA6VgiTkWil05AXtldH2ZLpI8-4j/s1600/Elle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9EbtDGUWwlfgJFS95Q4njZkN7auk9M_1GlwVJL0mXAxNg7eFJ-YORleKTEYmqdrxJcLjjhMFIDFlK1fXVQRXh_AyjyxG37a9TNFyFP1Q6YTlLjKviA6VgiTkWil05AXtldH2ZLpI8-4j/s640/Elle.jpg" width="416" /></a></div>
<br />
Stay tuned for another update soon! Have a great week everyone, and HAPPY SPRING! :)<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com8tag:blogger.com,1999:blog-2256131977640317324.post-35257412900135812032012-08-12T10:34:00.000+10:002012-08-12T10:34:43.551+10:00Vegetarian Sheperd's Pie<div class="intro-text" style="line-height: 15px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;"><span style="font-size: x-large;">T</span>his is absolutely, hands-down, my favourite veggie sheperd's pie recipe. </span>All too often, veggie versions of meat dishes are very very disappointing, but not this one! <span style="font-family: inherit;">This dish is packed with flavour (and protein!), and is lovely, hearty meal. You can also add a cheeky slosh of red wine if you've got a bottle open as it adds a great flavour. I make this quite often as it is equally tasty served the next day for lunch (or dinner again, if I'm feeling lazy...)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfcrDL51yHn7kW8d6WfX_nzaWFw8VECwi5RPSTbw7tm456w3DRV_jHokL0Jjxsg3aj8Gi0rl83fQ-2ckQ2_tap0FQYt1lJkXyj7dLVX1BnVEP1yNhY_KJShu_KdQw0ICnt6y9vsgFUQ-l/s1600/Pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfcrDL51yHn7kW8d6WfX_nzaWFw8VECwi5RPSTbw7tm456w3DRV_jHokL0Jjxsg3aj8Gi0rl83fQ-2ckQ2_tap0FQYt1lJkXyj7dLVX1BnVEP1yNhY_KJShu_KdQw0ICnt6y9vsgFUQ-l/s640/Pie1.jpg" width="426" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div class="intro-text" style="font-weight: bold; line-height: 15px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">Vegetarian Sheperd's Pie with Cheddar and Lentils</span></div>
<div class="intro-text" style="font-weight: bold; line-height: 15px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">serves 4 to 6</span></div>
<h4 style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">Ingredients</span></h4>
<ul class="bullet-list" style="line-height: 15px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 2 red onions</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 2 carrots</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 2 sticks of celery</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 2 cloves of garlic</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• a small bunch of fresh rosemary</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 2 x 400g tins of lentils</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• olive oil</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 1 x 400g tin of plum tomatoes</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 200ml vegetable stock, preferably organic</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 1.5kg Desiree potatoes</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• sea salt and freshly ground black pepper</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 150g Cheddar cheese, grated</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• 100ml whole milk</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">• a pinch of nutmeg</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span style="font-family: inherit;">Method</span></b></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">The following steps and accompanying pictures are from Jamie's <a href="http://www.jamieshomecookingskills.com/recipe.php?title=vegetarian-shepherd-s-pie-with-cheddar-lentils" target="_blank">website</a>.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;"><br />
</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To prepare and cook your filling</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-1-2091864630.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-1-455350838.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-1-412275555.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Peel and roughly chop the onions and carrots<br />
• Trim and roughly chop the celery<br />
• Peel and finely chop the garlic cloves</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To prepare and cook your filling</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-2-292648418.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-2-111184073.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-2-1696507665.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Pick the rosemary leaves, discard the stalks<br />
• Finely chop half of leaves, put the rest to one side<br />
• Drain the lentils</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To prepare and cook your filling</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-3-397768142.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-3-1587943619.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-3-888891157.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Heat a large pan on a medium heat<br />
• Add a good lug of olive oil and the onions, carrots, celery and garlic<br />
• Cook gently with the lid on for 8 to 10 minutes, stirring occasionally, or until softened</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To prepare and cook your filling</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-4-503955881.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-4-1596315661.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-4-2076602035.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Add the chopped rosemary leaves, tinned tomatoes and stock and stir well<br />
• Bring to the boil, then add the drained lentils, reduce to a low heat and simmer gently for 30 minutes, or until thick and delicious</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To make your mash topping</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-5-126639771.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-5-332336833.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-5-1714434926.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water<br />
• Boil for about 10 minutes until tender<br />
• Stick a knife into them to check they’re soft all the way through</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To make your mash topping</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-6-2010925641.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-6-1918057461.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-6-890592239.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Drain in a colander and return them to the pan<br />
• Grate the Cheddar cheese<br />
• Add the milk, butter, most of the cheese and a pinch of salt and pepper to the pan</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To make your mash topping</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-7-803353184.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-7-931788161.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-7-60081072.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Finely grate in a few scrapings of nutmeg<br />
• Mash until smooth and creamy</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To assemble and cook your shepherd’s pie</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-8-1402570495.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-8-1529037962.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-8-556664438.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Preheat the oven to 190ºC/375ºF/gas 5<br />
• Transfer the lentil mixture to a large ovenproof baking dish<br />
• Spoon the mash evenly over the top, poke the remaining rosemary leaves into it to decorate and drizzle with olive oil</span></div>
<div class="clear" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
<h4 style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">To assemble and cook your shepherd’s pie</span></h4>
<ul class="image-list" style="clear: both; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: -20px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 660px;">
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-9-2110503357.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" height="150" src="http://www.jamieoliver.com/core/images/jhcs/2599-9-1303243252.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin-bottom: 16px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
</ul>
<div class="clear module-text" style="clear: both; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">• Sprinkle with the remaining grated cheese, then cook in the hot oven for 30 minutes, or until golden and bubbling<br /></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2jrVpa1a5OkefVerCDhW6GWKV5-hC75KmMNmK98f66Gdq41nqUwXCBuUaWPsW1vncgoOFMvYGFecJrP4l7iHygfv_bhwXurkl84QmjoVXm7T3JBQUQnY8zA7sd0b7dq-8iJa2fiu1FW4/s1600/Pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2jrVpa1a5OkefVerCDhW6GWKV5-hC75KmMNmK98f66Gdq41nqUwXCBuUaWPsW1vncgoOFMvYGFecJrP4l7iHygfv_bhwXurkl84QmjoVXm7T3JBQUQnY8zA7sd0b7dq-8iJa2fiu1FW4/s400/Pie2.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-family: inherit;">And voila, it's ready to eat! Nom nom nom :)</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-family: inherit;"><b>Tell me, dear readers, what sort of food do you like to tuck into on a cold and miserable winter's night?</b></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-family: inherit;">Anna x</span></span><br />
<span style="font-family: inherit;"><br class="Apple-interchange-newline" /></span></div>
</li>
</ul>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com5tag:blogger.com,1999:blog-2256131977640317324.post-85131316000989589812012-08-10T15:30:00.000+10:002012-08-10T15:30:11.876+10:00Reuben Hills, Surry Hills<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gRpdEmsbin-OIzOuwtgv2TG9z8aHlXV2uvO1afeDnIj4UyFJEzQQlEbjVV7_cQWRE9GgIrmcB0ISL0jyWUjh-Qp7kU_l20uYatjzBdpC2xF6m1TvB8gBwrQ5VRLSRqG5EYI4G2kBYIdZ/s1600/Reuben5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gRpdEmsbin-OIzOuwtgv2TG9z8aHlXV2uvO1afeDnIj4UyFJEzQQlEbjVV7_cQWRE9GgIrmcB0ISL0jyWUjh-Qp7kU_l20uYatjzBdpC2xF6m1TvB8gBwrQ5VRLSRqG5EYI4G2kBYIdZ/s640/Reuben5.jpg" width="426" /></a></div>
<br />
<span style="font-size: x-large;">I</span>t's cold and miserable in Sydney at the moment... the sort of weather the sniffles set in and all you want to do is crawl into your doonah cave and hibernate, only to emerge for necessities... or cosy breakfasts and nice coffee.<br />
<br />
I've been a little under the weather of late and trying to get back to good health but it is taking time. Part of the problem is I don't really have time to stop and rest and recuperate, but I think any mother in the world doing things without much family support knows what that is like!<br />
<br />
Anyway, between short sleeps, looking after my baby and working on my business, I recently headed to Surry Hills for breakfast with Mr Ladybird. This cafe has been the talk of Sydney recently as it was voted Best Cafe by The Sydney Morning Herald's Good Cafe Guide 2012. So, ignoring the imminent parking headache, we headed to Surry Hills to check it out for ourselves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETGzF7RDElW3AzOT19Z7VqUsQx41nJzmZKz3r34D9vDn6yMoV6BqIQtMQ3rBLFabWW4I5zqCvHWRnEsFSegLlUwdPhAYHpxYptYF2OZQKIO2vxhcQ4yXJ-Vdx6JfC-X7i_asmQZ_c-d7F/s1600/Reuben4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETGzF7RDElW3AzOT19Z7VqUsQx41nJzmZKz3r34D9vDn6yMoV6BqIQtMQ3rBLFabWW4I5zqCvHWRnEsFSegLlUwdPhAYHpxYptYF2OZQKIO2vxhcQ4yXJ-Vdx6JfC-X7i_asmQZ_c-d7F/s640/Reuben4.jpg" width="442" /></a></div>
<br />
The cafe's look and feel is quite industrial, and the open kitchen is so small - I was amazed! Make's me think that I have no right to complain about my small apartment-sized kitchen!<br />
<br />
The menu is South American inspired with lots of unusual breakfast options, such dishes with salted caramel ice cream, quinoa, dulce de leche, tortillas..! Check out the menu <a href="http://reubenhills.com.au/docs/6JULY.pdf" target="_blank">here </a>and you'll see what I mean. And the only thing I need to tell you about the coffee is that it's good, very good...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuru7L9xN4fAm1Cr0YHwuAeKmkskE_JXmDGgTtUbrcH0gJ0eLzFROqyG4JaCjSMEDLNsT60MTJ_dGZnRkeu0nseo_66RiTITUrP4tmCcFlYGkMcAJ_I_14nVbhb6D01d55Xfgda-QAy0VJ/s1600/Reuben1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuru7L9xN4fAm1Cr0YHwuAeKmkskE_JXmDGgTtUbrcH0gJ0eLzFROqyG4JaCjSMEDLNsT60MTJ_dGZnRkeu0nseo_66RiTITUrP4tmCcFlYGkMcAJ_I_14nVbhb6D01d55Xfgda-QAy0VJ/s640/Reuben1.jpg" width="426" /></a></div>
<br />
And our breakfast for the morning... <b>Soft baked eggs with goat's curd, wilted spinach, ranchero sauce and rye sourdough ($16)</b>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-6HxqcvlBPuQpGKnbPvt3UIGSuYZp4BP3mJTE5vXCT63rr0cZpwAtpT_WAgVhMU3seU29kpGCB5v98HaCUEZGdS_ImDFRiDpVINQFYWSBCHE91P59zcsllZ_P60l1gBYEwUB4YNYtDmq/s1600/Reuben2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-6HxqcvlBPuQpGKnbPvt3UIGSuYZp4BP3mJTE5vXCT63rr0cZpwAtpT_WAgVhMU3seU29kpGCB5v98HaCUEZGdS_ImDFRiDpVINQFYWSBCHE91P59zcsllZ_P60l1gBYEwUB4YNYtDmq/s640/Reuben2.jpg" width="426" /></a></div>
<br />
For me, it was the <b>Baleada - free range eggs, queso fresco and black beans ($11)</b>. The picture doesn't really do it justice, but the flavour really packed a punch - yummm!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJaAJoKMKRCVdFsBFbQnhygTNfmaVb59w5WvW4NLijxj03i0UzDw5GVJDa8ocwCeHFvxk3GBXqz-UewADDV3ihyphenhyphenHPJ6b-EkPcAneHoZrHSvxtP0YUFyFGGt_cL-Qpp7LDnE9hOlhTEMSB/s1600/Reuben3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJaAJoKMKRCVdFsBFbQnhygTNfmaVb59w5WvW4NLijxj03i0UzDw5GVJDa8ocwCeHFvxk3GBXqz-UewADDV3ihyphenhyphenHPJ6b-EkPcAneHoZrHSvxtP0YUFyFGGt_cL-Qpp7LDnE9hOlhTEMSB/s640/Reuben3.jpg" width="426" /></a></div>
<br />
Quick service and definitely a different menu to go with excellent coffee. Not my personal pick for best cafe, but good to check out!<br />
<b><br /></b>
<b>Reuben Hills</b><br />
61 Albion St<br />
Surry Hills NSW<br />
<a href="http://www.reubenhills.com.au/">www.reubenhills.com.au</a><br />
<br />
<br />Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com36tag:blogger.com,1999:blog-2256131977640317324.post-81915111514588685202012-07-28T20:42:00.000+10:002012-07-28T20:44:41.189+10:00My Top 10 Baking Tips<div style="text-align: center;">
<i><b><br /></b></i><br />
<i style="background-color: white;"><b>Perfection is lots of little things done well</b></i></div>
<div style="text-align: center;">
- Point.</div>
<br />
If you live in Australia and you're thinking you've heard that quotation recently, chances are you watched this year's Masterchef episode featuring Marco Pierre White. He said this to the contestants a number of times, and I guess it kind of stuck with me too...<br />
<br />
In all of my work, I strive for perfection. A perfectionist at heart, I always feel there is room for improvement, and I have no qualms about admitting that. I believe it will result in a better end product - which is good for my business, and good for my customers!<br />
<br />
So here are some little things that I have learnt along the way about baking (more specifically, baking cakes and cupcakes).. they may be simple, but they all add up in the end.<br />
<br />
<b>1. Choose quality ingredients... and choose them wisely.</b><br />
Quality ingredients like premium butter and high quality chocolate make for superb baked goods, but let's not forget about the simple egg. They might all look the same, but they're not. Unfortunately, most eggs in Australia are produced by caged battery farm hens. So choose wisely, and choose <u>free range eggs</u>! I use only free range eggs in all of my baking. It's the humane choice, and many of my customers say the tastier one too!<br />
<b><br /></b><br />
<b>2. The oven</b> - always give your oven at least 20 minutes to preheat, and place the cake in the centre of the middle rack. The will help ensure even cooking.
<br />
<br />
<b>3. Start with all of your ingredients at room temperature.</b> Obviously this isn't an issue with the dry ingredients like flour and sugar, but you'll need to take out your eggs, milk and butter well in advance. Softened butter creams beautifully, and that combined with everything else at room temperature will ensure your ingredients blend together really smoothly. Plus, eggs used at room temperature will give your cake more 'lift'.<br />
<br />
<b>4. Adapting pan sizes.</b> Do you get frustrated when a recipe calls for a square/round tin and you've only got the opposite? Don't be! There's a knack to figuring out the equivalence. If a recipe calls for an 8 inch square tin, you can use a 9 inch round tin instead (so for square to round, add an inch). And if a recipe calls for an 8 inch round you can use a 7 inch square tin instead (so for round to square, deduct an inch). This is given the pan sizes are of the same depth, of course.
<br />
<br />
<b>5. Is it done yet?</b> Don't entirely rely on the cooking times in the recipe you are following. Allow for variations from oven to oven, as well as slight variations in tin sizes, and so on. A rough way to check if your cake is cooked is to touch the top (with care of course - it's hot). If it springs back to the touch, chances are it's either done or very close to it. To be sure though, a skewer test is the best check. Poke a thin metal skewer into the centre of the cake. If it comes out clean it's done.<br />
<br />
<b>6. Economise where possible</b>. Why waste time and money where you needn't. Next time you finish a block of butter, fold up the wrapper and keep it in the fridge - they are ideal for greasing tins! And if a recipe calls for buttermilk, don't rush out and buy a carton - it's easy to make yourself! For 75ml buttermilk combine 10ml of white vinegar and 65ml whole milk in a small bowl and leave it for 5 minutes - voila :) Those are just a couple of my tips - but I'm sure you have a few up your own sleeve already!<br />
<br />
<b>7. Patience is golden.</b> When you take a cake out of the oven. and it looks and smells divine.. put it on a rack, and give it at least minutes before you turn it out. Hot cake is very unstable, and is far more likely to split, break and be ruined if you try and turn it out hot! And while we're on the topic of patience.. always wait for your cake to cool completely before icing it - especially if you're using cream cheese, whipped cream or buttercream. If it is even mildly warm, the icing will alas melt :(<br />
<br />
<b>8. To crust or not to crust. </b>Ah, that is the question... Want a crust? Leave your cake to cool on the wire rack uncovered. Don't want one? Leave it too cool on the wire rack with a clean cotton tea towel draped over it. You'll be left with a softer top and sides, and (in my experience) a slightly moister cake!<br />
<br />
<b>9. Clean as you go</b>. Booo - yes I know it's the boring part of baking, but it's necessary.. Just think - if you clean as you go, when you're all done you'll be able to sit down with a nice cuppa and a slice of whatever it is you've made without having to worry about a sink full of dirty dishes! The way I work is - as soon as the cake is in the oven I wash everything up and wipe the bench down. Then if I'm decorating the cake later my work area is ready. Also - I like to wash my cake tins as soon as I turn the cake out of them. They're much easier to wash when they're warm and before they crust up. Plus - then you can stick the tin back in the warm oven to dry upside down.<br />
<br />
<b>10. Short supplies</b> - avoid last minute dashes to the shops with these tips. Get into the habit of keeping a carton of UHT whole milk in the cupboard. If you've run out of self-raising flour, don't panic. For each cup of plain flour, add two teaspoons of baking powder. Alternatively, you can add half a teaspoon of baking powder and half a teaspoon of bicarbonate soda. Finally, if you're all out of chocolate chips simply chop up come chocolate (this is now my preference!).<br />
<br />
<br />
So there you have it... my top 10 baking tips in a single post! <b>What are you tips and tricks when it comes to baking?</b> I would love to hear yours, dear readers!<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com4tag:blogger.com,1999:blog-2256131977640317324.post-28723989898258821842012-07-22T12:58:00.001+10:002012-07-22T12:59:36.833+10:00This week in reviewPhew! At last a day to put my feet up and spend some time with my family :) It's been a very busy week. I completed a fantastic training course, made a few small cakes and have been busy with business admin stuff. Ahhhh admin, the boring yet necessary part of my new business. Anyway, here are few snaps for you all...<br />
<br />
First, my 'Little Bee Cake'...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-BbVIFK07BjZ5nkfJPVxDsiqf1OdkCRH6whoUAJAlk-aySRekCQ3EyQ5BDX7MX0p_VOM4vY1TnJotOTUPFyarjp2w9FTVDhseU_qdPLX8vHyu9tGX4cGFTmidlwXx1RJ38DL0tsJvGDx/s1600/Bee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-BbVIFK07BjZ5nkfJPVxDsiqf1OdkCRH6whoUAJAlk-aySRekCQ3EyQ5BDX7MX0p_VOM4vY1TnJotOTUPFyarjp2w9FTVDhseU_qdPLX8vHyu9tGX4cGFTmidlwXx1RJ38DL0tsJvGDx/s640/Bee2.jpg" width="426" /></a></div>
<br />
And then this Ninjago cake for a young Lego ninja loving client client...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7kKIm5_JxBOiNqscjA_8swNGtx46WsnI25M_dCkf4DNtx1Q6ApIVho9h1W2TQhiT68Zw25i3gobNHbe-1GkAf1YFZCb2e5X7SMfZXiF7oG0nXkC3Iyp7YT1HsboyAVKAnqJXwHfLypHy/s1600/Ninjago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7kKIm5_JxBOiNqscjA_8swNGtx46WsnI25M_dCkf4DNtx1Q6ApIVho9h1W2TQhiT68Zw25i3gobNHbe-1GkAf1YFZCb2e5X7SMfZXiF7oG0nXkC3Iyp7YT1HsboyAVKAnqJXwHfLypHy/s640/Ninjago.jpg" width="426" /></a></div>
<br />
Finally, here are the results from my training course at Handi's Cakes this week. I created this double barrel, two tier cake with a beautiful pearl lustre finish and sugar magnolias. I love love <i>love </i>making sugar flowers... I may have found a new vice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W1oZoVp1banKKQa9BTo0HcuZcA_GNxziqlLPtx_cQTuhWvw1rZquiV-5mwGsH1c_Eaaj91yPFWHfGNEjw-2JPqdcXAVgIL8xdB7PaS_hJbz-Lu_hqihza-j0cMLrOQ3LHBZHe3smZHoI/s1600/Magnolia2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W1oZoVp1banKKQa9BTo0HcuZcA_GNxziqlLPtx_cQTuhWvw1rZquiV-5mwGsH1c_Eaaj91yPFWHfGNEjw-2JPqdcXAVgIL8xdB7PaS_hJbz-Lu_hqihza-j0cMLrOQ3LHBZHe3smZHoI/s640/Magnolia2.jpg" width="426" /></a></div>
<br />
The original plan was to add some piping detail to the bottom tier, but once I had applied the lustre finish I felt it already looked so elegant that it really did not need it in addition to the flowers. As you can see in the picture below, when the light hits the finish it looks so pretty (and even prettier by night!). This cake makes me want to get married again - such a classy look!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyhVRk_ZOg1D1kF-ljjI53PC5gj52AGKqaafUR9QN4Mh1dhoTG3wazE76vKdpkB6HgCtdjOoTeVFINcxGIVat0NKInVK40Fk5604Vk_2kFtbHuQZUo-8CxEJa8Rig_7BUdZmRKB6ibVR1/s1600/Magnolia3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyhVRk_ZOg1D1kF-ljjI53PC5gj52AGKqaafUR9QN4Mh1dhoTG3wazE76vKdpkB6HgCtdjOoTeVFINcxGIVat0NKInVK40Fk5604Vk_2kFtbHuQZUo-8CxEJa8Rig_7BUdZmRKB6ibVR1/s640/Magnolia3.jpg" width="426" /></a></div>
<br />
That's all from me for now...<br />
<br />
If you haven't already liked my business page and you'd like to follow what I'm up to, here is the link: <a href="https://www.facebook.com/annatrivedicakes">https://www.facebook.com/annatrivedicakes</a><br />
<br />
Enjoy the rest of your weekend, everyone :)<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com2tag:blogger.com,1999:blog-2256131977640317324.post-57521927801393869912012-07-17T15:02:00.005+10:002012-07-17T15:05:44.801+10:00A quick updateHello, dear readers!<br />
<br />
Just a quick update from me to let you all know what I have been up to.<br />
<br />
I have been busy at work getting organised for my business, <a href="https://www.facebook.com/annatrivedicakes" target="_blank"><b>Anna Trivedi Cakes</b></a>. I have sorted my logo out and I am so so pleased with it, but there is still so much more to do. At any rate, here it is... It simply had to include the ladybirds ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPmhHBs2DOujSah85COxvwKucHtiloCYxDXPLPU6nTaRTtEf7DQXREjsNjlLXJ2wmTmXA8gcVtb92FM_zfy82B5YB2JsPyJ2OLc1b8ZeD9sxr6bZBglNQIJTjAiQ_wQODa37Cva1rpXH_/s1600/anna+white+(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPmhHBs2DOujSah85COxvwKucHtiloCYxDXPLPU6nTaRTtEf7DQXREjsNjlLXJ2wmTmXA8gcVtb92FM_zfy82B5YB2JsPyJ2OLc1b8ZeD9sxr6bZBglNQIJTjAiQ_wQODa37Cva1rpXH_/s400/anna+white+(1).png" width="281" /></a></div>
<br />
<span style="background-color: white;">I have been getting quite a few orders which is very exciting! The latest was this cute Winnie the Pooh inspired first birthday cake for a little boy in my mother's group. I </span><span style="background-color: white;">absolutely</span><span style="background-color: white;"> </span><i style="background-color: white;">love </i><span style="background-color: white;">bunting on children's birthday cakes. No, actually, I love bunting on just about </span><i style="background-color: white;">anything</i><span style="background-color: white;">!! Anyway, I love the way the colours in the bunting ties the design together. I also ensured some of the bunting </span><span style="background-color: white;">triangles</span><span style="background-color: white;"> came away from the cake a little to give the effect of them blowing in the breeze rather than having a cookie-cutter effect. I think it's details like these that can really lift a cake.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wJ7HK36rbUUg5I19KYpKACmB1pDzJb0p3WH6XVF1eGswFPOU70uIbE0e6LIXsoOEMJtlz6DCRGm33Uz_Lx_b4NJXVTyk80MFo-RVRm0SOT3gxZ9qz56BHuO2aasdnyS5icPh7TUa4Ncw/s1600/Winnie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wJ7HK36rbUUg5I19KYpKACmB1pDzJb0p3WH6XVF1eGswFPOU70uIbE0e6LIXsoOEMJtlz6DCRGm33Uz_Lx_b4NJXVTyk80MFo-RVRm0SOT3gxZ9qz56BHuO2aasdnyS5icPh7TUa4Ncw/s640/Winnie2.jpg" width="444" /></a></div>
<br />
And last but not least (The Emperor is about to wake from his afternoon nap and I must rush I'm afraid), I have learnt of a <b>fantastic opportunity for all you baking enthusiasts here in Australia</b>. I recently received an email from a casting director for Channel 9. Here's the brief:<br />
<br />
<br />
<b><span style="color: #cc0000;"><span style="font-family: arial, sans-serif; font-size: 13px;"><i>THE GREAT AUSTRALIAN BAKE OFF!</i></span><i style="font-family: arial, sans-serif; font-size: 13px;"><br />Are you a keen amateur baker? Are you passionate about your hobby? Can you turn out a fantastic cake, tart or loaf of bread? Are you ready to put your skills to the ultimate test?<br /><br />The Nine Network is making an exciting prime time series called "The Great Australian Bake Off" and we are looking for amateur bakers from across the country to take part. During the series, our bakers will be put to a series of tasks where one lucky participant will be crowned Australia’s best amateur baker!<br /><br />However long you’ve been baking for, we’d love to hear from you! Apply now!<br /><br /><a href="https://bakeoff.castasugar.com/" target="_blank">https://bakeoff.castasugar.<wbr></wbr>com/</a></i></span></b>
<br />
<b><br /></b><br />
<b><br /></b><br />
Will update you all again soon! Take care for now<br />
<br />
xoxoxAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com4tag:blogger.com,1999:blog-2256131977640317324.post-1235720430555457742012-07-07T14:50:00.001+10:002012-07-07T19:55:16.150+10:00Ballerina Bear Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1H47ZpoNAh6EJL7aWyz9YR2JrGJvrPLjQsOr6i6MM-3jxlIDYHADsSafrERoIJeB2y9sCCkSe5SGntddonhXvh3QmJmLT8PWkqEZliWAwHvQfR5DJYzzAuSdyuXnc5SbLMPqFsajILAa/s1600/Ballerina1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1H47ZpoNAh6EJL7aWyz9YR2JrGJvrPLjQsOr6i6MM-3jxlIDYHADsSafrERoIJeB2y9sCCkSe5SGntddonhXvh3QmJmLT8PWkqEZliWAwHvQfR5DJYzzAuSdyuXnc5SbLMPqFsajILAa/s640/Ballerina1.jpg" width="422" /></a></div>
<br />
<span style="font-size: x-large;">I</span> have been busy at work this week experimenting with cake flavours and rather than letting the cakes go to waste, I have been using them to practise some new designs and figurines. My favourite of the week is this cute six inch Ballerina Bear cake. Next time I make this design I think I'll incorporate a little tulle tutu to turn her into a true prima ballerina bear!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrn_8wzcUclTRDxdOWh9XLfg3x6TR8upzp-yFgLJ5ER8vwFRkxwiXg1SAngSL1AYAVxtksZiEGAxKiXDJcNblhDzmoYSgaDGuAMq6LeEHnuz_xgryyAD8wsvpRQCPalAUCO_VhQIq6bG3/s1600/Ballerina2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrn_8wzcUclTRDxdOWh9XLfg3x6TR8upzp-yFgLJ5ER8vwFRkxwiXg1SAngSL1AYAVxtksZiEGAxKiXDJcNblhDzmoYSgaDGuAMq6LeEHnuz_xgryyAD8wsvpRQCPalAUCO_VhQIq6bG3/s640/Ballerina2.jpg" width="426" /></a></div>
<br />
And to turn girly into ueber-girly, I opted for some very feminine and fragrant flavours for the cake. This was a <b>cardamom-spiced butter cake</b> brushed with a <b>rosewater sugar syrup</b>, then layered and covered in <b>saffron infused white chocolate ganache</b>. Cutting into the cake smelled like heaven, and it tasted as pretty as it smelled!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim5gUb-3_6hL7XO-_R5etfb7IAEHb76fwENKIfjUQVo1s_EHkLKHWrlNGNtjf1IzznbzVK9DwmCnC04nyrDvjk0WvkQG7mGCWr5Fnj9cbBAmE2PZzXUXfAshwvyki5vb80UR0TS0Jn0hB/s1600/Ballerina3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim5gUb-3_6hL7XO-_R5etfb7IAEHb76fwENKIfjUQVo1s_EHkLKHWrlNGNtjf1IzznbzVK9DwmCnC04nyrDvjk0WvkQG7mGCWr5Fnj9cbBAmE2PZzXUXfAshwvyki5vb80UR0TS0Jn0hB/s640/Ballerina3.jpg" width="426" /></a></div>
<br />
I aim to offer a great range of flavours in my cakes - from the classic to the modern. May no flavour be left unturned in pursuit of cakely perfection! With my 300 plus followers out there, who better to ask about cake than you!<br />
<b><br /></b><br />
<b>So tell me, dear readers, what sort of flavours would you like to enjoy in a cake at a special celebration? </b>I look forward to reading your replies :)<br />
<br />
<br />
Anna x<br />
<br />
PS - If you like what you see here, why not follow me on Facebook? <a href="http://www.facebook.com/annatrivedicakes">www.facebook.com/annatrivedicakes</a>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com7tag:blogger.com,1999:blog-2256131977640317324.post-78121101733941896972012-07-02T13:22:00.001+10:002012-07-02T15:48:11.851+10:00Anna Trivedi CakesHi everyone,<br />
<br />
It's been a while since my last update - tut, tut, tut! Well I have been quite busy between one thing and another. Looking after The Emperor keeps me busy on one hand, but I have also been hard at work at starting my own cake business! Yes, I have decided to get a bit more serious about making cakes. I thought it was about time I stop talking about doing it and actually DO it!<br />
<br />
Here are some pictures of my recent work...<br />
<br />
<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/AVvXsEg8IoRU5dQmMsVg9V8K3IQwcZX73ldNt4jF6kGkzMnT4oN_4OQfothLl8KWi-OVzv20MgnX-gQ7O6A2J4i4WVSmxA9mph-LnhBplzn1UhJpWL1HhfFf2B1MXHHNXY2iOPhmxpPgYIkNE0Tt/s1600/Sophie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IoRU5dQmMsVg9V8K3IQwcZX73ldNt4jF6kGkzMnT4oN_4OQfothLl8KWi-OVzv20MgnX-gQ7O6A2J4i4WVSmxA9mph-LnhBplzn1UhJpWL1HhfFf2B1MXHHNXY2iOPhmxpPgYIkNE0Tt/s640/Sophie2.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL7oVSy-sCpyO67qG_sP4lD_mTI79OP4evokXIRKQi3nKFcAsH5fEArhw2WPywTftw1_Q26QAzbd2rwzLn453Rk4ne6fcLjuW_1puAt4WppMLKsYIoUuY_Mnp5pw_avEAm0VnmpwGd7qC/s1600/Sophie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL7oVSy-sCpyO67qG_sP4lD_mTI79OP4evokXIRKQi3nKFcAsH5fEArhw2WPywTftw1_Q26QAzbd2rwzLn453Rk4ne6fcLjuW_1puAt4WppMLKsYIoUuY_Mnp5pw_avEAm0VnmpwGd7qC/s640/Sophie1.jpg" width="426" /></a></div>
<br />
I called this beautiful giraffe 'Sophie' after The Emperor's much-loved (and chewed) teething toy. Sophie was made complete with beautiful lashes and a cheeky tongue! This was a cake I made as part of some of my recent training at Planet Cake in Balmain, and was donated to the Ronald McDonald House in Randwick. The kids were thrilled to bits to enjoy such a fun chocolate cake for dessert :)<br />
<br />
I've also been making some birthday cakes for children in my mothers' group recently. This drum cake was for a little boy of Swedish heritage, so it was befitting that blue and yellow be included in the design.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9DV41KnKCnyMTCl6-SDlGhP79q9KcI1kZraLXOeXsAp1GduhhyJKbUwgvh_LEducgll_2Xfd_NlS6EO_WcrcVyEgcKd4sRthb6sQRuwY8sxQVoi-RT3oXs8_iIZI1wQFNg3RLzzXYRE3/s1600/Josh1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9DV41KnKCnyMTCl6-SDlGhP79q9KcI1kZraLXOeXsAp1GduhhyJKbUwgvh_LEducgll_2Xfd_NlS6EO_WcrcVyEgcKd4sRthb6sQRuwY8sxQVoi-RT3oXs8_iIZI1wQFNg3RLzzXYRE3/s640/Josh1.jpg" width="462" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA42k-ulJMKJcxwUGY1X0slt7lpPqluLFRj_ZN8rfXYYerMlem4GzPc0ZcRGhmUAivTjDg8S2SYmyaJgxT6j4ZdR7DJSdmpsTtQR0N25dKuPSMHlZhDrDkfwfHPNXJjBH5enXljq2NaR1E/s1600/Josh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA42k-ulJMKJcxwUGY1X0slt7lpPqluLFRj_ZN8rfXYYerMlem4GzPc0ZcRGhmUAivTjDg8S2SYmyaJgxT6j4ZdR7DJSdmpsTtQR0N25dKuPSMHlZhDrDkfwfHPNXJjBH5enXljq2NaR1E/s640/Josh2.jpg" width="494" /></a></div>
<br />
And another first birthday cake. This one based on the popular children's book 'The Very Hungry Caterpillar'. I read this book to The Emperor every night before he goes to sleep so I am very familiar with the story. Making all the little food figurines in reference to the book was a lot of fun.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvfWU7P9KVDIBcdY9y_SrrdT1A7uRskmUl3Jn7Wvmv9yj-K3Ey6hfJRtZylnSZS5KMcJZ20av_lv0EiTvBqnrko7DY0rkhwahdiz9oSJAQDiJ5TC5i2C-E0Bz6dlTL37scZbSx8FxMGjz/s1600/Calum2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvfWU7P9KVDIBcdY9y_SrrdT1A7uRskmUl3Jn7Wvmv9yj-K3Ey6hfJRtZylnSZS5KMcJZ20av_lv0EiTvBqnrko7DY0rkhwahdiz9oSJAQDiJ5TC5i2C-E0Bz6dlTL37scZbSx8FxMGjz/s640/Calum2.jpg" width="452" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKsIYHDXssr85WF3qBtdci9SyDtyPLESA1488tW0PnVDuV3asPlly5KVrt2JvwPi-DBtA6oDWUzagt4Hx-rjRw0A9tnZB7Gpo2D88rZk4zGilSnmOJWy3TGYZri7dHa1ZZgTmcwSJETJI/s1600/Calum1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKsIYHDXssr85WF3qBtdci9SyDtyPLESA1488tW0PnVDuV3asPlly5KVrt2JvwPi-DBtA6oDWUzagt4Hx-rjRw0A9tnZB7Gpo2D88rZk4zGilSnmOJWy3TGYZri7dHa1ZZgTmcwSJETJI/s400/Calum1.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq63uxZhdlXMeG4D9ajnPn3w-nMzORYF-0sY_8TEOXDECWpRMjVYVHgvSih_4vrTUjV-o7ObMNFGSuOq33OPeYCN4PjuzccJByQy2XlunDn1zT_ZSh32sQUj_Sr3gp3WPRyKH7UTF78wd/s1600/Calum3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq63uxZhdlXMeG4D9ajnPn3w-nMzORYF-0sY_8TEOXDECWpRMjVYVHgvSih_4vrTUjV-o7ObMNFGSuOq33OPeYCN4PjuzccJByQy2XlunDn1zT_ZSh32sQUj_Sr3gp3WPRyKH7UTF78wd/s400/Calum3.jpg" width="400" /></a></div>
<br />
<br />
That's all from me for now, but hopefully it will not be too long before I update again with more cake shots!<br />
<br />
<br />
Anna xAnnahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com12tag:blogger.com,1999:blog-2256131977640317324.post-3617567407188171612012-06-06T15:02:00.001+10:002012-06-06T15:02:39.684+10:00Bumper Macaroni Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoeG4uYHegoHfy8sIk91CdI4WbvRo5JvQj_wiXWhZ9t8ust8DvV3KFgbWHFC9LxJw1O_4QED-ZGca0a9cmrVt1ibbM0cIRpM5DiEUaWfKnBCVQR00iCSJBgzNx14XjHV7yJWdnIqFcNm0/s1600/Macaroni+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoeG4uYHegoHfy8sIk91CdI4WbvRo5JvQj_wiXWhZ9t8ust8DvV3KFgbWHFC9LxJw1O_4QED-ZGca0a9cmrVt1ibbM0cIRpM5DiEUaWfKnBCVQR00iCSJBgzNx14XjHV7yJWdnIqFcNm0/s640/Macaroni+cheese.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<span style="font-size: x-large;">H</span>ow time has flown since my last post! A lot has happened since then. Not only is The Emperor now sitting, but he is also crawling! He is growing bigger by the day... and so is his appetite. <div>
<br /></div>
<div>
I am constantly on the lookout for new dishes for him to try so that he gets used to different ingredients and flavours. The taste of green vegetables can be a little off-putting for little people, but this cheesy combination seems to be a winner with my wee man. He gobbles this right up, spinach and all!</div>
<div>
<br /></div>
<div>
<b>Bumper Macaroni Cheese</b></div>
<div>
<span style="font-size: x-small;">Recipe adapted from 'The Contented Little Baby Book of Weaning' by Gina Ford</span></div>
<div>
<br /></div>
<div>
<b><i>Ingredients</i></b></div>
<div>
<br /></div>
<div>
100g soup pasta (I use Risoni)</div>
<div>
25g unsalted butter</div>
<div>
25g plain flour</div>
<div>
350-400ml organic full-cream milk</div>
<div>
75g fresh baby spinach</div>
<div>
75g mild cheddar cheese, grated (I like to use as low salt a cheese as possible)</div>
<div>
a pinch of ground nutmeg</div>
<div>
a pinch of ground black pepper</div>
<div>
<br /></div>
<div>
<b><i>Method</i></b></div>
<div>
<br /></div>
<div>
1. Cook the pasta in a saucepan of boiling water for 6-7 minutes until soft.</div>
<div>
2. Meanwhile, melt the butter in a second saucepan, stir in the flour then gradually mix in 350ml milk and bring to the boil, stirring until thickened and smooth. If too thick, add a little more milk.</div>
<div>
3. Drain the pasta into a sieve, rinse and dry the pan. Wash the spinach well, shake off most of the water, then add to the dried pan and cook for 1-2 minutes until just wilted.</div>
<div>
4. Take the spinach out of the pan and stir into the milk sauce along with the grated cheese, nutmeg and pepper.</div>
<div>
5. Blitz with a hand-held blender and stir the pasta through the cheese and spinach sauce. If it is too chunky for your baby's liking, you can always blitz it a little more.</div>
<div>
<br /></div>
<div>
Note: This dish does thicken upon standing, and especially after refrigeration, so you can loosen it again with a little boiled water if required.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Til next time, dear readers!</div>
<div>
<br /></div>
<div>
Ladybird xxx</div>Annahttp://www.blogger.com/profile/13228058237678938496noreply@blogger.com3