A quick update

Hello, dear readers!

Just a quick update from me to let you all know what I have been up to.

I have been busy at work getting organised for my business, Anna Trivedi Cakes. 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 ;)

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 absolutely love bunting on children's birthday cakes. No, actually, I love bunting on just about anything!! Anyway, I love the way the colours in the bunting ties the design together. I also ensured some of the bunting triangles 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.

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 fantastic opportunity for all you baking enthusiasts here in Australia. I recently received an email from a casting director for Channel 9. Here's the brief:


THE GREAT AUSTRALIAN BAKE OFF!
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?

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!

However long you’ve been baking for, we’d love to hear from you! Apply now!

https://bakeoff.castasugar.com/




Will update you all again soon! Take care for now

xoxox

Rhubarb, Vanilla and Almond Semi-Freddo

Another instalment as part of my Cookbook of the Month feature! This time it's a semi-freddo recipe by Kate Bracks. Semi-freddo is Italian for 'half cold' and is a great alternative to ice cream if you don't own an ice cream machine or, if you're like me and you do own one, but you simply have no room in your freezer to pre-freeze the bowl! It has a lovely texture, much like a frozen mousse I'd say.The other good thing about this recipe, quite obviously, is that rhubarb is the star ingredient! I am so happy to see rhubarb available once again! Rhubarb haters and nay-sayers like Mr Ladybird won't getting very excited about a dish like this, but then again, more for the rest of us! This keeps in the freezer for up to 2 weeks.

Although you don't need an ice cream machine for this, I would recommend use of electric hand beaters as per Kate's recipe. I don't own electric hand beaters so used a whisk, and I just about whisked my arm off in the process!

Rhubarb, Vanilla and Almond Semi-Freddo
Recipe from 'The Sweet Life' by Kate Bracks (with some notes from me in italics).


Ingredients
300g rhubarb, washed
100ml orange juice
1 tbsp caster sugar
4 egg yolks
75g (1/3 cup) caster sugar
1 vanilla bean, split, seeds scraped*
300ml pouring cream
70g (1/2 cup) silvered almonds, lightly toasted
* I replaced with with half a teaspoon of vanilla bean paste

Method
1. Spray a 22cm x 8cm (base measurement) loaf tin with oil spray and line with baking paper, extending over the two long sides. Place into the freezer.

2. Trim the rhubarb and chop into 2cm pieces. Combine with the orange juice and 1 tablespoon caster sugar in a medium saucepan, and bring to a simmer. Cook for about 8-10 minutes over medium-high heat, stirring occasionally, until the rhubarb has collapsed and the liquid has become slightly syrupy. At this point I recommend tasting the rhubarb mixture. If you find it too tart add caster sugar to taste. Transfer to a bowl to cool completely.

3. Combine the egg yolks, sugar and vanilla seeds in a heatproof bowl that fits snugly over a saucepan of gently simmering water (ensure that the water does not touch the bottom of the bowl). Use electric hand beaters to whisk until the mixture is thick and pale, and has reached about 85 degrees celcius on a sugar thermometer (if you don't have a sugar thermometer, it should be too hot to leave your finger in there!).

4. Tip the mixture into the bowl of an electric mixer and beat on slow speed until it has returned to room temperature.

5. In a separate bowl, whip the cream to soft peaks.

6. Fold together the cooled egg mixture and cream until combined thoroughly. Stir in the cooled rhubarb and toasted almonds.

7. Tip the mixture into the prepared loaf tin and cover with plastic wrap. Freeze for a minimum of 5 hours, but preferably overnight, until firm.

8. Allow the semi-freddo to soften slightly before scooping into serving bowls (I simply sliced mine like a terrine instead).


Ladybird x

Classic Banana Bread

Good afternoon!

Here is the third recipe I am sharing from this month's Cookbook of the Month, 'The Sweet Life' by Kate Bracks. Yes, this is another basic recipe, but that is what I am loving about this book. Each chapter of the book is divided into two sections: The basics; and, Beyond the basics. Sometimes something simple is all you want, and it's recipes like these that I feel are the litmus test to a cookbook.

Ahhh the simple things.. a good banana bread would definitely be among them, but here are my top ten favourite simple things (in no particular order) :

1. A hot shower
2. A good cup of coffee
3. A warm hug
4. Clean bed sheets
5. My pillow
6. A good night's sleep
7. The smell that fills the house when something is baking
8. My baby's smile
9. Putting my feet up at the end of a long day
10. A nice glass of wine

Out of everything on this list, the one thing that eludes me most is a good night's sleep. We're pretty sure The Emperor is teething now as we can feel a sharp little gnasher starting to poke through his lower gums, so the poor guy is obviously in quite a bit of discomfort. This means frequent night waking and not much sleep for Mummy dearest... Who knows when the day will come that I get a full night's rest again, I have almost forgotten what it feels like it's been so long. But when it does come, it will be so utterly, utterly delicious!


American Banana Bread with Walnuts
Recipe from 'The Sweet Life' by Kate Bracks


Ingredients

100g regular (i.e salted) butter, at room temperature, chopped
220g (1 cup) caster sugar
2 eggs
2 very ripe large bananas, mashed
1 tsp vanilla extract
300g (2 cups) self-raising flour
60ml (1/4 cup) buttermilk (or milk with a squeeze of lemon juice)
50g (1/2 cup) walnuts, chopped*
*Simply omit if you're not a fan of walnuts in your banana bread

Method


1. Preheat oven to 160 degrees celcius. Grease a 21cm x 10cm (base measurement) loaf tin and line the base with baking paper, extending over the two long sides.

2. Use electric beaters to cream the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Mix in the mashed banana and vanilla extract. Sift the flour into the mixture. Add the buttermilk, and fold through until thoroughly combined. Stir through the walnuts.

3. Spoon into the loaf tin, and bake for 55 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

This is a great classic banana bread recipe. So after testing three of her basic recipes I'm happy to give all three the thumbs up, and I look forward to trying out some of the 'Beyond the basics' recipes soon. Stay tuned!

Ladybird xxx

Nic & Rocco's Chocolate Mousse

So the 2012 season of My Kitchen Rules (MKR) is over after a spectacular final last night - what a showdown! Nic and Rocco headed up against Leigh and Jennifer in a five course fight for the title of 2012 MKR Champions. Both teams cooked sensationally and it was very close, but Leigh and Jennifer won out in the end. Congratulations to the girls! The victory hasn't been without controversy though - I couldn't believe all the fuss in the media today! Regardless of their final place in the competition, I'm sure Nic and Rocco have a bright future ahead of them.

As you may recall, Nic and Rocco plated up a Dolci Misti in the semi-final - a trio of decadent desserts. Of the three, their chocolate mousse received rave reviews from the judges and other contestants... I'm a sucker for a good chocolate mousse, and so I just had to give this a try.

Chocolate Mousse
As seen on MKR (Channel 7)


Ingredients
50g dark chocolate (55% cocoa solids)*
50g dark chocolate (75% cocoa solids)*
30g caster sugar
30ml orange Juice **
1 tbs Cointreau
1 whole egg
1 egg yolk
1/2 tsp vanilla extract
165ml thickened cream
* I could not source these percentages and so used a total of 100g of 70% chocolate instead, which worked well.
** I opted for a pulp-free juice


Method
1. To make mousse, stir chocolate, sugar, juice and liqueur in a heatproof bowl over a saucepan of simmering water until melted and combined, then whisk until smooth. Remove from heat. Cool 5 minutes. 

2. Whisk in egg, egg yolk and vanilla. Whisk in cream.

3. Divide among four serving glasses (100ml capacity). I used four martini glasses. Refrigerate for several hours or overnight until set.

So the verdict? A really nice, velvety mousse. Mr Ladybird's description said it all... "Love the texture, and the hint of orange cuts through the richness of the chocolate. So... ummm.. what are we having for dinner?". Nuff said! ;) 


Thanks for the recipe, Nic and Rocco, and I wish you all the best in your future endeavours. Good luck!

Til next time, dear readers...


Ladybird x

Easy Vegetable Soup

The title says it all! This is my new favourite vegetable soup recipe from none other than the queen of quick and easy - Donna Hay. This post is a quick one too as I am about to bring little Roman to the doctor for his 6 month checkup and vaccinations... Oh bless, he's always so happy and chatty at the doctor's, and then the jabs come out.. poor lil' nugget! Sometimes I feel like crying too when I see him suffer like that!

Oh, and please excuse the rather hideous accompanying photos taken on my phone last night...

Nowadays recipes such as this one are a favourite of mine because time is of the essence! As soon as baby goes to sleep in the evening at 7pm, there is a flurry of activity in the kitchen. If I can manage to prepare the dinner in time to watch My Kitchen Rules (MKR) at 7:30pm, I'm a happy girl.

Easy Vegetable Soup
Adapted recipe from Donna Hay - Fast, Fresh, Simple

Ingredients

• 3 teaspoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons lemon thyme leaves
• 2 cups (500ml) tomato purée (passata)
• 2 cups (500ml) vegetable stock
• 1 carrot, grated
• 1 zucchini (courgette), grated
• 1 parsnip, peeled and grated
• raw sugar, sea salt and cracked black pepper
• finely grated parmesan, to serve

Method


1. Heat a saucepan over medium-high heat.
2. Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft.

3. Add the tomato, stock, carrot, zucchini and parsnip.
4. Cover and bring to the boil.

5. Season to taste with a salt, pepper, and about half a teaspoon raw sugar or to taste (to take the edge off the tomato). Allow to simmer rapidly for 15 minutes or until the vegetables are tender (Tip - the coarser the vegetables, the longer the cooking time and chunkier the consistency of end result).


6. To serve, ladle into bowls and top with parmesan. Serve with some crusty bread, or even better, some homemade garlic bread! Mmmm...


So tell me, is anyone else enjoying MKR this season? Can't wait to watch the final tonight - Go Nic and Rocco!!!


Ladybird x

Naan & Butter Pudding with Rhubarb & Ginger Compote

I've never really liked traditional bread and butter pudding... to be honest the concept has never really appealed to me. I have always felt it is one of those stodgy puddings that has gone out of vogue for a reason. I could be wrong, but that was my impression until I came across this bread and butter pudding with an Indian twist. Here the bread is replaced with naan. I picked up an extra plain naan from our favourite Indian restaurant a couple of days ago, and it waited patiently in the fridge to be transformed into a cosy, comforting dessert.

I came across this recipe while watching an episode of Poh's Kitchen last month. You remember Poh, don't you? She was the runner up on Season 1 of the Australian Masterchef series, the girl with the infectious laugh and big smile :) At any rate, in each episode, she is joined by a guest chef. On this occasion, it was Ragini Dey from South Australian restaurant 'Dhaba'.

I have adjusted this recipe for the use of a medium size naan (about the size of a normal dinner plate). This makes 2 generous size puddings using 1 cup (250ml) capacity ramekins.

Naan & Butter Pudding
1 medium Plain Naan

3 free range eggs
1½ cups milk
½ cup sugar
½ vanilla bean (or ½ tsp vanilla bean paste)
50g butter
Icing sugar for dusting

Rhubarb & Ginger Compote
2 cups cleaned diced rhubarb
½ cup sugar
1 tsp finely chopped ginger
¼ cup water

Heat the milk with the vanilla bean (open out and scrape seeds - use both the bean and the seeds). Separately beat the eggs with sugar till well mixed. Add the butter to the hot milk and let it melt. Cut the Naan into four pieces and place in individual dishes. Strain the milk gradually into the eggs beating vigorously. Top the Naan with milk and egg mixture and let it stand for about 40 minutes.

Meanwhile, start on the compote. Add all ingredients together and cook gently until the rhubarb is soft and a thick syrupy chutney is obtained. Serve hot or at room temperature.

Bake the puddings in a moderate oven (180°C) till set and golden brown on top (mine took about 30 minutes). Dust with icing sugar and serve with Rhubarb and Ginger compote. Leftover compote can be stored in the fridge for up to 2 weeks.

With Spring now upon us in the southern hemisphere, the warming, comforting foods of colder weather are slowly on their way out, soon to be replaced with fresh, summery food. Although I love the flavours and foods associated with warmer weather, I think I'm going to miss dishes like this one. Oh well, there's still a bit of time to squeeze a few more soups, casseroles, bakes and puddings out of the cool weather!

What about you? Are you going to miss wintery food?

Ladybird x

*** Giveaways Announcement ***

The Bakers Delight Giveaway has been drawn! These lucky readers will be receiving their $5 vouchers shortly...
Laetitia, Meegs5, Sam, Von, Ros, Linda V, Ellie, Simon and Kristy

If you are a winner and have not yet received an email from me, please contact me at diaryofaladybird[at]gmail[dot]com providing your name and postal address. Congratulations! :)

My 100th Post & Birthday Giveaway is closing soon, have you entered? The giveaway will be drawn on September 19. Good luck!

Polenta rounds with wilted spinach and roast mushrooms

Over the weekend  I discovered a new diet. I came to the realisation that the easiest way to curb your appetite and lose weight is to watch the television series Man vs. Wild. In each episode, a British guy called Bear is stranded in a region of the world and shows you how to survive and find your way back to civilsation. As fascinating as it all is, it's pretty gross, especially when it comes to what he eats.... Let's just say there are usually live animals involved - frogs, snakes, fish.. You name it, he eats it, cooked or uncooked. And it doesn't do much for my appetite.. in fact, it pretty much kills it.

Alas, Mr Ladybird is a diehard fan of the show, so somehow I still end up still watching it, albeit often peering through hands and screaming "Ewwww...!". So with Man vs. Wild a regular part of evenings in the Ladybird household at the moment, the size of our dinners on those evenings miraculously decreases, at least for me anyway. On such an evening, I decided I wanted to make something small with polenta. Polenta is one of those ingredients I really love but don't use enough, so I wanted to change that.

I decided to make polenta rounds topped with wilted spinach and delicious roast mushrooms. So here is a 'kinda-sort-of' recipe to this dish...

Polenta
This part of the dish can be made ahead of time, even 1 or 2 days ahead and stored in the fridge. This recipe will make a medium size slab of polenta which you can use for this dish, as well as others of your own creation. For example, polenta rounds topped with a fresh pesto and a slow roasted balsamic tomato, or you could even have some grilled polenta alongside some eggs, etc for a hearty savoury brunch.


Ingredients
500 ml water
500 ml milk
30 g parmesan cheese, grated
1 tsb butter
175 g polenta
salt and white pepper


Method
1. In a heavy-based saucepan, bring milk and water to boil and then whisk in the polenta until thoroughly mixed.
2. Reduce the heat to very low and simmer for 40 mins, stirring occasionally to stop it sticking.
3. Remove from heat, season, and mix through parmesan and butter.
4. Pour into a greased tray to set, smoothing to make it as flat as possible. It should be about a 2 cm thickness (I used a brownie tray and this worked well).
5. Allow to cool, then cut out two rounds with a food stack ring or egg ring.
6. Fry in a small amount of olive oil in a pan, turning once. Alternatively, brush with a little olive oil and cook on a griddle/chargrill pan unti lovely grill marks appear.

Mushrooms
I made the mushrooms by quartering button mushrooms and tossing them in a dish along with 2 crushed cloves of garlic, fresh thyme, olive oil, a small knob of butter and salt and pepper. I roasted them for 20 mins at 200 degrees celcius, and then crumbled a little dodoni fetta over the top and mixed through. The fetta lended a nice salty flavour to the mushrooms, and the creaminess of the fetta formed a light sauce when mixed with the pan juices.

Spinach
Wilting spinach is really quick and easy, and a good way to pack lots of healthy spinach into a meal with minimum fuss. In a large pan heat a drizzle of good olive oil and throw in a generous couple of handfuls of washed baby spinach leaves. Season and toss until the spinach is wilted, then remove from heat and use immediately.

To assemble the dish, carefully top cooked polenta pieces with wilted spinach and then mushrooms and a sprig of fresh thyme. Using a food stack ring may help. These are available from kitchen supply stores. Bon appetit!


Hope you all have a wonderful week :)

Ladybird x

Caprese Salad

What a beautiful summer salad.. I just love the colours and flavours that this classic Italian salad has to offer :) The 3 key ingredients are: tomatoes, basil and fresh mozzarella. This recipe calls for Fiora di latte, which is fresh mozzarella made from cow's milk. However, I searched high and low for this cheese for two days and couldn't find it anywhere. So I used buffalo mozzarella instead, and it was sooo delicious! We enjoyed it with some crusty bread - great for soaking up scrummy salad juices :)

I decided to make this after watching Better Homes & Gardens (BHG) the other night. To watch the video segment, click here. I followed the recipe in the BHG magazine (Christmas 2009 issue). For those who are keen, here's the full recipe:

Enjoy...

Ladybird x

Good Chef, Bad Chef

This is my new favourite food show on TV!

It stars the charming Gary from Masterchef (bad chef) and Janella Purcell (good chef). I had never heard of Janella before watching this show, but I have quickly become a BIG fan. I love her approach to cooking - she is big on flavour, but also big on nutrition and even approaches food as medicine. She does loads of vegetarian dishes, and as she cooks she shares lots of nutritional information about food which is great ! For example, did you know that certain seaweeds contain 100 times more calcium than cow's milk?! I hear she is releasing a cookbook next year, I can't wait to get my hands on it :)

Gary as well all know takes a bit of a different approach to his food... definitely more on the indulgent side. As you may recall from Masterchef, his "a little bit of butter" probably means a a tad more than a bit! haha :)

But the two really complement each other... The way they interact and joke with each other in the show is funny and keeps it light-hearted. All in all Good Chef Bad Chef is a show that has something for everyone.

http://www.lifestylefood.com.au/shows/good-chef-bad-chef/
Foxtel - Lifestyle Channel