Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce

So this is the first recipe with my homemade Glace Ginger. When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.

Ingredients

Puddings

• 1 and 1/2 cups of dried dates
• 1/4 cup of glace ginger
• 1 teaspoon of bicarbonate soda
• 1 cup (250ml) boiling water
• 50g butter, chopped
• 1/2 cup of firmly packed brown sugar
• 2 eggs
• 1 cup of self raising flour
• 1 and 1/2 cups of macadamia nuts

Butterscotch Sauce

• 300ml of cream
• 3/4 cup firmly packed brown sugar
• 75g butter, chopped

Preheat your oven to 180 degrees. Grease 4 medium sized ramekins or 8 small ramekins with butter. Cut circles of greaseproof paper and place in the bottom of the ramekins. Line each ramekin with a single layer of macadamias, reserve the rest for stirring through the pudding batter.

Combine dates, ginger, soda and boiling water in a heat proof jug and allow to stand for 5 Min's so the ingredients soften. Then using a stick blender, process until nearly smooth. Then add the eggs and blend a little more. Fold in the self raising flour and macadamia nuts. Fill ramekins 3/4 of the way with the batter. Place in your preheated oven and cook for 30 Min's. Stand for 10 Min's before turning onto plates.

To make the butterscotch sauce. Stir cream, butter and sugar over a low heat in a saucepan until the sauce is hot and smooth. Pour your hot butterscotch sauce over your puddings and your done. I served it with some cream to cut through the sweetness. Next time I think some marscapone would pair very well with the exceptionally sweet puds. That tangy sourness would make a wonderful contrast to the sweetness. As warned this is not for the faint hearted it is rich, it is sweet, it is everything a winter pud should be. Comforting isn't it?

Glace Ginger

I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.

Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked one up and here we are. This is the first recipe and there will be a couple more ginger recipes to proceed it. One involves macadamia nuts, dates and of course the glace ginger, but you will have to wait for the next post.

I thought I would try my hand at making glace ginger and I am glad I did. It is actually very easy and personally tastes so much fresher and spicier than the jar variety. I didn't use a recipe, I just kind of winged it myself. The end result is wonderful. Not to thick, not to thin, very spicy, sweet and fresh.

Ingredients

• 1 Hand of ginger, peeled and julienned (aka thin strips)
• 1 cup of water
• 1 cup of sugar
• 2 tablespoons of glucose syrup or corn syrup

On a low heat in a heavy based saucepan place the water and sugar. When the sugar has dissolved completely add the ginger. Allow to simmer gently until the ginger goes translucent and the liquid has reduced by half. This took me about 45 Min's. Then I added the glucose syrup, simmered for another 15 Min's and your done. Allow to cool slightly and store in a sterilized jar. It makes about 1 and 1/2 cups.

It is really lovely to make yourself, so much fresher. I think it will make a real difference flavour wise to the pudding I am making next. Go on give it a try :)

Lamb & Onion Tarte Tartin

As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)

Ingredients

1. 3 Brown Onions Sliced
2. 2 Yellow or Red Capsicums Sliced
3. 2 Cloves of Garlic Chopped Finely
4. 1 Small Red Hot Chili Chopped Finely (include the seeds)
5. Balsamic Vinegar
6. Knob of Butter
7. Olive Oil Excellent Quality
8. 3 Lamb Fillets
9. 2 Sheets of Ready Rolled Puff Pastry
10. 125 grams of Feta Cheese crumbled(I used a creamy textured one)
11. 1 bag of Pre Washed Rocket or if in the USA Arugula

Preheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get lovely caramelized edges add the chopped garlic, sliced capsicums, a big splash of balsamic vinegar, a sprinkling of salt flakes and a good grind of black pepper. Give it all a good stir around, pop a lid on and allow to soften for 5 Min's. Then take the lid off and allow to simmer until most of the moisture has evaporated from the pan. Set aside off the heat and stir through your chopped chili.

Grease your flan dish with some butter. Use your flan dish as a template for your puff pastry and cut the puff pastry to roughly the same size. Line your flan dish with the warm onion and capsicum mixture. Top with the puff pastry one sheet on top of each other, tucking it in around the edges, double thickness means lots of puff. Use a fork and pierce your puff pastry in a couple of places to allow any moisture to come out while cooking. Pop into the oven for about 15 Min's or until the top is puffed and golden.

While your Tartin is cooking, pan fry your lamb fillets on a high heat for about 2 Min's or so on each side in a little butter and olive oil. We want them lovely and pink in the middle. Allow the lamb to rest for a couple of minutes, then slice thinly.

Run a knife around the edge of your flan to allow it to slide out easily. Place a large plate on top and invert.

Top the flan with crumbled feta, the sliced lamb and a really good grind of black pepper. Serve with the Rocket dressed in a little good quality extra virgin olive oil and a splash of balsamic vinegar or a balsamic reduction as I have. It is a lovely fresh and light dish, packed full of flavour. Next time though I think I will make two instead of one, as we all wanted more. Yummy :)

Tiramisu

Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe.

• 6 eggs separated
• 2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
• 500 g mascarpone
• 1/4 cup of cherry brandy
• 1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
• 24 sponge finger biscuits
• good quality dark chocolate for grating over the top

Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.

That's it, simple.

Enjoy! I do on a regular basis ;)

Merry Christmas Everyone!

Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike.

I am preparing for a gastronomic feast for just Chopper, Peanut and Myself.

With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses.

Croissants for brekky with bacon and eggs.

I have two lobsters in the freezer ready to be grilled in their shells on the BBQ

and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.

I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.

Plum pudding of course with vanilla custard and thick double cream.

Otherwise some lovely cherries, mangoes and a gorgeous piece of seedless watermelon.

I think that makes for a great Christmas day feast just the two of us, adults. Not completely traditional, but quite satisfying none the less.

We will definately feel the absence of the majority of our blended family this Christmas, but they will be enjoying themselves with the X Husband and the X Wife and I hope they have an amazing day all four of the little midgets. We will have a second Christmas day when they are all home on the 1st of January.

I hope you all have had a wonderful year and have a safe time during this crazy Christmas and New Years period. Thank you all so much for your support with my Food Blog which is a little over a year old now.

Merry Christmas Everyone!

XoxoxoX

Love Squishy

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream

As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy.
All you have to do is flour them, roll them in beaten eggs

and then cover them with bread crumbs.
Allow them to rest in the fridge for at least half an hour.
Then fry to golden perfection in hot canola oil.

Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.

Gorgeous just gorgeous, I tell you.

This is another sweet version of an Italian savoury classic people. Yummo!

Blueberry Risotto with Mascarpone

There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4

Ingredients

1 1/2 cups Arborio Rice

A big knob of Butter

250 grams of Blueberries

6 Cups of Milk

2/3 cup of Castor Sugar

Pinch of Salt Flakes

1 teaspoon of Vanilla Bean Paste

Mascarpone to Serve

Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)

But wait there's more, check out the next post. What to do if it serves 4 and you only eat enough for 2...................................................?

Marvelous Magical Matt Moran

His Book
Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes

(aka Fat Chips)
Raspberry Tart

Matt Moran, he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food.

The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that. We watched him cook for his half an hour in the celebrity theatre, then I rushed outside with the copy of his cookbook in hand, so I could be first in line to meet this awesome chef. I was the first in line of course. There was a huge line up behind me. Then he came and sat down for the signing. I was busting at the seems I tell you. Giddy as a school girl. Then this bloody lady just pushed in. Rude woman. Felt like slapping her, I didn't of course. I have met famous people and I have never carried on like a blathering idiot, the only other time was when I met Rick Stein. Can you blame me? It was embarrassing, gushing and smiling like some type of stalker. But oh well, I was excited. Matt didn't seem to mind. I got some fabulous photos with him and shook his hand. Then it was all over. But I will remember it forever.

Marvelous Magical Matt Moran

P.S. Matt, I really am quite normal.............

...........no really!

Leaving on a Jet Plane!

I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back.

Big Kisses

Squishy