Mandala Nepalese Restaurant, Randwick

Although I eat South Asian cuisine on a regular basis, for me, Nepalese cuisine is largely unchartered territory. I have tried it a couple of times before and enjoyed it, however there aren't many Nepalese eateries around, so it isn't really on my dining radar when I'm feeling peckish.

The world of South Asian cuisine tends to be dominated by Indian food and Nepalese food doesn't feature a great deal. Don't get me wrong - I love Indian food, but Nepalese food is worth a mention as well. Dining at Mandala Nepalese Restaurant has got me thinking about Nepalese food. To describe it to you, I'd say that it has a lot of the same spice elements that Indian cuisine has, but overall I'd have to say it's milder and delicate on the palate. The flavours are more subtle, but I feel that the way in which the dishes are cooked showcases the ingredients' natural flavours and textures.

While perusing the menu I learnt that Mandala means 'circle' in Sanskrit and relates to the circle of life.. I enjoy reading pieces of information like this when I'm dining out somewhere new - it makes it an educational food experience! Yes, I am a nerd - and I'm proud of it! :D

For entree, we enjoyed Vegetarian Momos ($8.95) - Nepalese style dumplings with tasty vegetables served with a roasted tomato dipping sauce. I could eat these little bad boys every day and never tire of them!

We deliberated long and hard over mains, but just couldn't decide on two dishes for mains, so we chose three...

Tamara Ra Badi ($15.95)

Black beans with bamboo shoots and potatoes, flavoured with lemon and fenugreek.

Simi Ra Mushroom ($16.95)

Green beans and mushrooms with delicate spices

Bhanta ($8.95)

Grilled eggplant tossed in coriander and a dash of chilli

We enjoyed our three dishes with rice and fresh Rotis ($2.50) and Paratha ($3.50). Sometimes simple can be the most satisfying :)

All in all, an enjoyable dinner. The service was friendly in this quiet, Randwick-based restaurant, and I really enjoyed looking at the wall hangings, prayer flags and other items adorning the walls. They added a Nepalese feel and gave diners a small glimpse into Nepal's rich culture.

Mandala Nepalese Restaurant
121 Avoca St, Randwick NSW
Ph: (02) 9326 6887
http://www.mandalanepalese.com.au/

Bakers Delight Cape Seed Giveaway

Admittedly, I am pretty fussy when it comes to bread. I am quite health conscious in my selection and, of course, it has to taste good! I have always been a fan of the Cape Seed loaf and rolls at Bakers Delight, however, until very recently I had no idea it was so healthy! As it turns out.. Cape Seed bread is packed with vitamins and minerals, which makes me feel extra good about my choice in bread :)

 

Loads of goodness goes into this bread, including over nine grains and seeds go into Bakers Delight's Cape Seed loaf... soy and linseed, poppy seeds, sunflower seeds, sesame seeds, rye, barley, oats and mung beans, just to name a few. Full of vitamins and minerals it includes iron, protein, vitamin E, antioxidants and omega-3. Another great thing about Cape Seed bread is that it's has a low glycemic index (GI), which means it will keep you full longer and provide longer lasting energy (no risk of sugar crashing here!).

One of my favourite ways to enjoy Cape Seed bread is as part of a quick, weekday breakfast - sliced, toasted and topped with banana (and alongside coffee of course!) Or, for something a bit fancier, I might also add some low fat ricotta and a little honey.

Thanks to Bakers Delight, you have the chance to win 1 of 9 vouchers to the value of $5 for you to use at any Bakers Delight bakery in Australia. To enter, all you have to do is comment on this post and tell me your 'mini recipe' for how you would use Cape Seed bread. Be as creative as you like! Entries close at midnight AEST on September 8, 2010.


Good luck!

Ladybird x

Chocolate & Nutella Macarons

I think it's fair to say that 95% of the world's population likes nutella, so how could nutella filled chocolate  macarons not be delicious?! If you feel the way that I do about nutella, you will understand my reluctance to keep it in the pantry cupboard. Why? Because it simply doesn't last. Nutella on warm bread, nutella on crepes, nutella on a teaspoon, nutella on a dessert spoon, nutella on a finger and then, suddenly, it's all gone!

The idea behind these macarons came from meeting a lovely French girl named Sandra. Sandra is a friend of a friend and has since moved overseas with her partner. However, in the relatively little time that she and I spent together, she opened my mind about French cuisine and became somewhat of a reference point for all things French. An avid baker and home cook as well, Sandra would tell me fantastic stories about food and wine in France, and wonderful recipe ideas. She taught me how to say 'macaron' properly. She informed me that no one in France really buys Moët Chandon because it is considered to be a rather inferior product in France. Most importantly, however, she told me of the Nutella Cookbook. A cookbook filled with hundreds of recipes using the delicious chocolate hazelnut spread - sweet and savoury. Nutella spaghetti.. Nutella Cake... The list goes on. I was speechless. I was in nutella dreamland. It was time for Nutella to feature once again in my pantry.

Alas the cookbook she referred to is in French, and with my Francophone friend now living on the other side of the world, my quest to source a version in English continues.. Until then, I will have to be a bit creative. Not that sandwiching macarons with nutella is outlandishly creative, but it is wickedly decadent :)

Chocolate Macarons
Adapted recipe from The AWW Macaroons & Biscuits

3 aged egg whites (I left mine out overnight in a bowl covered with clingwrap)
1/4 c (55g) caster sugar
1 c (160g) icing sugar
1/4 c (25g) cocoa powder
1 c (120g) ground almonds
2 tsp cocoa powder, extra
Nutella, for the filling

1. Grease heavy oven trays and line with baking paper.
2. In a food processor combine the almond meal, icing sugar and cocoa powder and pulse briefly in a few 2 second bursts. Then sift the mixture twice and set aside.
2. Beat eggwhites in a small bowl with electric mixer until soft peaks form, starting slow then gradually building to full speed. Add caster sugar a little at a time, beat until sugar dissolves.
4. Fold in the almond meal, sugar and cocoa mixture in two batches.
5. Spoon mixture into a large piping bag fitted with a 1 cm plain tip. Pipe 4cm rounds about 2cm apart onto the trays.
6. Tap trays once on bench firmly to remove bubbles and so the macarons spread slightly.
7. Dust macarons with extra cocoa powder through a sieve; stand 30 minutes. Meanwhile, preheat the oven to 150 degree celsius.
8. Bake macarons between 15-17 minutes. Remove and allow to cool completely on trays.
9. Sandwich the macarons with the nutella, and be transported to nutella heaven!

Tell me readers, what is your favourite way to eat nutella?

Ladybird x