Thanks Mrs Fulton

Margaret Fulton, now there is a woman with vision. She who played a significant part in introducing 'exotic' (aka anything other than meat and three veg) to hundreds of Australian housewives..... anyway, thanks.. and thanks for this linzertorte recipe. It's fab!! Seems like the perfect afternnon tea cake- i don't do the afternoon tea thing myself, but as an evening treat seemed to work beautifully! Giovanni (aka dad, papa, nonno) was official reviewer on this on, and he does not give his marks away to freely, so when he says it's a 5/5 you know you are on a winner! Enjoy Angexx

Linzertorte

100g butter

1 cup caster sugar

zest 1 lemon or 1/2 tsp vanilla essence

2 eggs

1 1/4cups plain flour

1 tsp cinnamon

pinch salt

1 1/4 cup almond meal
Great quality raspberry jam about 1 cup

preheat oven 160C, grease 23cm springform tin.

cream butter and sugar. Add zest or vanilla (i did bit of both), add eggs one at a time, beat well after each addition. Fold in sifted flour, cinnamon, salt and almond meal till well mixed.

Reserve a third of this mix, spread two thirds onto cake pan. Spread jam on top of mix, leave a 2cm border. pipe the reserved mix around outside edge of cake, also pipe criss cross pattern on top. Bake for 40mins. When cooled a little, sprinkle with some icing sugar. Enjoy either warm or room temp.

Lvl Difficulty- can watch tv at same time

Time - syd to melb flight

Overall - High 5s all round!!

food any way...

So there can be no question that the cooking of food is indeed a wonderful, generally happy and often times fulfilling and satisfying activity, both practically and creatively. But there are also times when having the food made for you is just as good, and in some instances much better! And yes i'm talking about the paying instances, the dinning out experiences.
About 6weeks ago i caught up with one of my oldest and dearest friends- we've been friends since year 1!! Yen and I go way back, she's seen me through some of the hardest times in my life, and now we enjoy lots of fun happy times, and for the most part it does involve food. So to this end we decided that we would come up with a list of food places that we wanted to try, now WARNING - This is i fear only the begginings of a list, but we sure are committed to adding to it and seeing it through.. This weekend we will cross off Yum Cha, and in June we get to cross of L'etoile (?).. and not too soon after, before the year end we will have Tetsuya's on the crossed off list.. it's just too exciting! So today, instead of writing up case notes i've decided i'll blog about the list.. any suggestions are most welcome!
Ange
x

Yen and Angela’s Gourmet Culinary adventures.

FOOD PLACE
Max Brenner
L’etoile
Tetsuyas
Italian -
Greek -
Lebanese -
Spanish
Vietnamese
Thai
Chinese
Yum Cha
Malaysian
Seafood
Korean
Steak
South American
Pancakes
German
Mexican
Nepalese
Indonesian
African
Portuguese
Pub Food
Indian
Brazilian
Breakfast

get some pork! on your fork...

Ahhh cooler weather, a great excuse to eat more hearty food! that err.. is perhaps not so good for the heart really.... but all that aside, we can't let that stand in the way of a culinary experience. So with that in mind i thought it was high time to have a go at pork belly.. and well what goes well with pork.. apple, so apple pie it is! So people, rug up, arm yourself with your fork and dig in! Cheers, Ange xx

Tuscan Pork Belly - Delicious May 2010

(Serves 6)

2.5kg piece boneless pork belly (skin on)

2 rosemary sprigs, leaves picked

1T fennel seeds
Grated zest 1 lemon

4 garlic cloves

2T olive oil

2 cups dry white wine

2 onions, thinly sliced

2T plain flour
2 cups chicken stock

1/3 cup dry Marsala

Score pork skin and fat in criss-cross pattern. Place pork on rack in sink and pour over kettle of boiling water. Dry well. Crush rosemary, fennel, zest and garlic in mortar and pestle to coarse paste. Stir in oil, rub onto pork skin, cover marinate in fridge min 4hrs or overnight.

Preheat oven 220C, place pork on roasting pan, pour over wine. Rub 2T sea salt into skin, roast 30 mins. Reduce heat 160C, scatter onions in pan, roast for further 1 hour or till skin crisps, juices clear. Remove pork and onions from pan - rest 15mins. Discard all but 2T fat from pan, retain juices. Place pan over heat, stir in flour 1min, whisk in marsala and stock till smooth, strain. Serve over the pork.

Lvl Difficulty- Can watch tv at same time

Time- lazy flight syd-melb

End Result - DROP EVERYTHING MUST TRY THIS NOW!!!

Apple pie -Serves 6 (From an old delicious mag)

30g unsalted butter

1kg peeled, cored, sliced granny smith apples

1 vanilla bean split

100g caster sugar

1 lemon, rind grated, juiced

1T cornflour

1 egg, beaten to brush

Pastry

350g plain flour

175g unsalted butter, chilled
75g icing sugar

1 egg beaten

For pastry - process flour butter and sugar with pinch of salt. Process till resembles fine breadcrumbs. Add egg and 2T chilled water. Process till smooth ball. Divide in 2 portions, cling wrap put in fridge 30mins.

Meanwhile, in pan place butter, apples, vanilla bean and seeds, sugar, lemon rind and juice. Cook over low hear 6-8mins until just starting to soften. Mix cornflour with 2T cold water and stir into apple mix. Cook 1 min. Remove vanilla bean, strain apples, discard juices.

Preheat oven 200C, grease 19cm x 5cm fluted tart pan. Roll larger piece of pastry and line base and sides of pan, place in fridge 30mins. Blind bake 10mins, remove paper bake another 5mins. Remove from oven, cool. Place apples into pastry, cover with 2nd piece of rolled out pastry. Brush with egg, sprinkle with caster sugar bake 25mins.. enjoy!!

Lvl Difficulty - Can watch tv at same time

Time- One way flight

End Result - hi 5's all round!