Category Archives: Recipes

Yum! Mothers’ Day Lunch.

This year, we decided to keep Mothers’ Day simple and have lunch at home. After all, when you have a couple of budding mini chefs in-house, you don’t need to outsource.

On Friday night, we saw a recipe for French Croissant Toast on The Living Room and decided to run with it. Here’s the recipe and the cooks.

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Happy Mothers’ Day…a croissant smile.

The kids had some very enthusiastic helpers in the kitchen.

And even at the table…

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A Lady at the table…Naturally, I didn’t take this photo. It must’ve been Bilbo!

What a yummy lunch…and the day isn’t over yet!

Wishing you all a very Happy Mothers’ Day, whatever that means to you!

xx Rowena

Rowena & the Radio Stars.

Well, on Monday morning, I had a bit of fun trading places. Instead of being behind the lens looking out, I was being filmed, inspected and watched under the microscope.

As I’ve mentioned in previous posts, our local radio station Star FM arrived at my place on Monday morning. While I was expecting breakfast radio host Rabbit to turn up, it was quite a surprise when his co-host, Julie Goodwin, Australia’s first Masterchef, pulled up in our driveway in her gorgeously cute white mini.

Wow!

That wasn’t the only surprise.

Indeed, we were off to make a salad together in MY kitchen.

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Talking salad with Julie.

Phew! Thank goodness I was prepared. Geoff had anticipated something like this and warned me about the kitchen. So, when it was looking like I was going to need an orbital sander to remove the black ring around the hotplate, I persisted. Pulled out the big guns…Gumption, the green scourer and pure unadulterated elbow grease. Wow! My stove top could now appear in a commercial.

Or, indeed, on the radio station’s web site.

I also thank my lucky stars that I wasn’t wearing my pink, fluffy slippers.

The dogs are complaining bitterly about being left out. After going through the torturous bathing process, they feel a bit ripped off . Bilbo is particularly grumpy after trying so hard to be nice. (He’s seemingly forgotten, that he was barking so much, that he was removed from the opening scenes.)

Anyway, of course, I had to share this with you. No doubt, it will be quite weird for you to actually see me in person and hear my voice for the first time. I’d love to know what that’s like for you. After exchanging posts and comments with some of you for years without meeting, it’s actually rather exciting that you’re stepping into my real world, after being in my cyber one for so long.

Love & best wishes,

Rowena

In case you’re wanting to follow this story through from start to finish…I wrote a post on my blog about meeting Rabbit and Julie Goodwin when Star 104.5 broadcast from my daughter’s school. In that post, I mentioned that as much as Julie had been there for me throughout the years, she’d never brought me a meal. That was until Monday morning when Julie pulled up in my driveway with butter chicken, rice and a salad for dinner. Go Julie! The radio station filmed the whole thing and posted the footage on their Facebook page tonight. It’s already had 964 views…amazing.

You can read more about their visit Here and Bilbo’s view of it all Here Bilbo had quite a lot to say.

I hope you enjoy it!

xx Rowena

Here’s a link to Julie’s recipe for Butter Chicken.

The Masterchef & the Rabbit.

Rabbits are usually the target, and not the decoy. However, this was no ordinary Rabbit.

This was Rabbit as in “Rabbit & Julie Goodwin” Star FM’s breakfast radio hosts. A few weeks ago, I was contacted by our local radio station. I was simply told that I’d won a prize and Rabbit would be at my house on Monday morning. Mia on the phone didn’t say much and was very adept at evading questions.

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Naturally, I had to do something for Rabbit’s visit. Create a bit of theatre. On Sunday night, I finally came up with the idea of Mad Hatters Tea Party…an Alice in Wonderland theme. After all, where is White Rabbit? I have quite a lot of Alice in Wonderland paraphernalia and it all came together very well….especially with some home-made, gluten free cupcakes which our daughter decorated. I also tied a scarf to the massive Norfolk Pine Tree in our front yard so they could find our house (as if they couldn‘t spot the crowd in the front yard and the tea party and don’t have GPS.) Well, my daughter and her friend were feeling “bored” and nabbed armfuls of my scarves and tied them to the tree. It looked fantastic, but very out there.

Suddenly, Rabbit and Mia arrived…along with a cameraman. Now, I should warn you that Rabbit knows how to keep a straight face and tell pure porky pies without flinching. Rabbit apologises that Julie couldn’t be there and presents me with a signed cookbook…Julie Goodwin: The Essential Cookbook.

As much as I appreciated the cookbook, I sensed there was more. That something else was up his sleeve. After all, they could’ve posted the book. AND, a radio station wouldn’t film someone who isn’t the author, presenting a book.

Then…  a dashing white mini convertible with “COOKING” on the number plate, pulls into our driveway and out steps Julie Goodwin, Australia’s first Masterchef. She’d arrived at our place with a meal…butter chicken, rice with saffron and we were off to the kitchen to prepare the salad together…and for the cameras.

OMG!!! Obviously, I’ve never been the mild-mannered reporter type, but I was uber-excited. I was so happy, that I all but burst into song. Julie was here!

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Well, you might ask why Julie Goodwin came here. After all, our place is hardly Masterchef Central.

Well, that’s a long story.

As I said, I received a message from the radio station a few weeks ago saying I’d won a prize. I suspected this was in response to a post I’d written after Rabbit and Julie Goodwin hosted the breakfast show on Star FM at our daughter’s school. I’ve been a mad Julie Goodwin fan ever since I first saw her battling it out on Masterchef eight years ago.

When I heard that Julie and Rabbit were going to be at my daughter’s school, I drove the 45 minutes up the freeway along with her cookbook and my heart was almost palpitating. Once I saw her on air, I was absolutely transfixed and I found it so hard to pull myself back and harder still to watch her leave… “Julie! Julie!”

Pathetic, I know! Yet, there was just something about Julie, which made me feel home. There was something about her which calmed a raging sea I didn’t understand. I was having a wonderful day and yet something inside me was drowning. The waves were crashing overhead and yet there were blue skies and things were the best they’d been in a long time. Indeed, I’d even become a believer in miracles.

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My daughter and I with Rabbit and Julie at her school.

Anyway,  when I wrote about meeting Julie, I made a tongue-in-cheek remark about how Julie’s never dropped around here with a meal. Of course, I’d never expected that, but around the time season one of Masterchef went to air, I’d been diagnosed with a life-threatening acute auto-immune disease called dermatomyositis, where your muscles attack themselves causing debilitating weakness. Although I’d improved, I wasn’t out of the woods. Our kids were aged 5 and 3 at the time and with Mummy being an endangered species, it wasn’t uncommon for Church or friends to drop in a meal. It’s what you do.

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Dinner with Julie (she’s the cookbook at the end of the table).

Now, I’ve not only received a meal from Julie. I also have another of her cookbooks and it’s time for me to share the love. Pass it forward…at least to my own family.

Bon Appetit!

xx Rowena

PS You might also enjoy reading Bilbo’s account of events. I must admit he did write quite a lot about himself: The Queen of the Kitchen.

Yummy Marshmallow Mud Toastie.

Easter is the perfect time for experimenting with marshmallows and chocolate. The oozier the better.

While I’m not sure whether Isaac Newton would agree, that placing marshmallows and chocolate in between two slices of brioche and applying heat and pressure constitutes a scientific experiment.

However, although he’s obviously not around to ask, I’m sure he’d be licking his fingers and declaring the results: “scrumidillyumptious”!

As for myself, I concluded that further experimentation is required.

marshmallow mud toastie

Ingredients

2 slices of brioche loaf (I get mine from Aldi)

Chocolate (I chose Cadbury Dairy Milk)

Marshmallows (I chose pink).

Here are the Basic Directions:

Place a single slice of brioche in the sandwich press for each person.

Arrange pink marshmallows and your choice of chocolate as desired on top of the brioche. You will observe in the photo below that I prefer a rather oozy, messy outcome. On the other hand, our daughter wanted to minimise the ooze and even placed hers in the fridge for a bit to firm it up a bit.

Cover with a second slice of Brioche (the lid) and close the sandwich press.

Remove toastie using lifter when golden brown and contents have melted. Watch out for hot melted contents  and the risk of burns.

I started out by simply melting Cadbury Dairy Milk Chocolate in between two slices of brioche.

That was just begging for a few marshmallows.

Finding that combination rather sweet, I added a few blueberries for a bit of tang.

I’m now planning to try a rocky road version with nuts and glace cherries to balance out the very sweet chocolate and marshmallows.

Personally, I can see the Marshmallow Mud Toastie satisfying those late night chocolate cravings without creating a huge mess.

Well, let’s just say the mess is contained to your face and fingers.

Of course, I understand that these innocent  Marshmallow Mud Toasties will have their critics. That puritanical do-gooder wowsers, will shoot them down. Slam their insane sugar and calorie content and the evils of “food therapy”.

However, personally I believe scoffing one of these oozy treats, is a hell of a lot better for you than some other cures for depression or a rough trot.

Therefore, I don’t believe I’m stretching the truth too far, to say these scrummy treats are actually “healthy”.

What do you think?

xx Rowena

 

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“Healthy” is all a matter of perspective and while they have their critics, retail and food therapy can be a lot better for you than some of the alternatives.

New…the Christmas Cake Work Out.

Tonight, I’m announcing the Christmas Cake Workout.

Launching a weight loss campaign with only two sleeps til Christmas, has to be the definition of insanity. The ultimate in reverse psychology, going against the flow, being “unique” and dare I say (drum roll)… being a real “individual”!

Yet, that’s me. I’m always blazing my own trail, without the slightest regard for wherever the flow is going. No wonder I often end up “all by myself.”

So, this afternoon  I found myself doing the Christmas Cake Workout.

You must think I’ve got rocks in my head thinking that eating Christmas Cake is going to give me that elusive bikini body. After all, Christmas Cake with all that butter, sugar and boozy dried fruit, is  guaranteed to turn you into a pudding instead.

So, this is a good time for me to point out the fine print. It’s just a minor detail, but with the Christmas Cake Workout, you can’t have your cake and eat it too.

Success is all in the mixing. Indeed, it’s mixing this huge, monster cake which builds up serious muscle. I can guarantee you’ll be lifting weights at the Olympics afterwards. The mixture is so dense, that just getting the spoon through is hard going.

Given that we’ve only got a small family, you’re probably wondering why I was making a Christmas Cake big enough to feed the entire Australian cricket team and the WAGS (wives & girlfriends). We’re not huge fruitcake fans and certainly have no desire to eat Christmas Cake for breakfast, lunch and dinner, especially after Christmas. Indeed, I much prefer chocolate cake and I only have a few slices of Christmas Cake for tradition’s sake.

So, what on earth was I thinking?

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Preparing the Dried Fruits.

Well, to be perfectly honest, I wasn’t thinking. I should’ve known that 3 kilos of dried fruit, 8 eggs and 500g of melted butter, signified a huge cake. Indeed, the cake also called for an entire cup of brandy, which either makes it very big, or a seriously heavy drinker. I’d be sozzled if I drank all of that!

Well, the story goes that this recipe was on the back of my Christmas cards. It was quite different to my usual Christmas Cake recipe with walnuts and grated apple in the mix, and looked quite interesting. As I said, it called for 3kg of dried fruit and I thought I’d venture out of my comfort zone and added some dried figs. At this point, I was still well short so I also added some dates. This cake was starting to sound quite exotic.

Anyway, depending on your viewpoint, you could say making this cake was serendipity, divine intervention or meant to be. That’s because Lady, our scoundrel of a dog, ate almost all of the Christmas Cake I’d made using my mother’s recipe. We were just lucky that my Dad has a peculiar aversion to cinnamon and I’d made a dozen smaller cakes for him. They’re all that’s left. So, he’ll now have to share. Sorry, Dad!

Anyway, getting back to the monster cake, the dried fruit and brandy have been stewing in my largest mixing bowl in the fridge for the last 2 days. It might not be a bath tub, but it’s big…and it was full. No room for any other ingredients whatsoever.

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So, I decided to mix all the other ingredients together in my large mix master bowl and then split it into three equally large bowls. I divided up the drunk fruits and started stirring. Heave-ho! Yes, those biceps were already starting to pop!

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That’s why I’ve called this process: “The Christmas Cake Workout”. This stirring was seriously hard work. In  the end, the mixing spoon couldn’t cope. There was no alternative. It was a case of using the equipment God gave me. I sunk my hands deep into the dough, using my fingers to blend the mixture through the fruit. Once mixed, I managed to get all the dough into one bowl, even if it did require 3 tins to bake.

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They now need to rest for three weeks, making them post-Christmas Cakes. Or, perhaps even a cake for next Christmas. Howzat! Imagine being a whole year ahead with my Christmas Cake…

I must’ve wandered into someone else’s life!

Wishing you and yours a Merry Christmas & a Happy New Year!

Love,

Rowena

 

Waffling About Perfection.

How long has it taken me to actually use my waffle machine for its intended purpose and actually make waffles?

I’m not telling. This is a blog, NOT a confessional!

While I’ve crushed, fried and crunchified boiled potatoes in the waffle iron before, I’ve NEVER ever made a waffle. Yet, tonight I finally walked the plank, jumped over the edge and straight into the raging waves only to find absolute calm…still waters!

The waffles worked. Were delicious! I succeeded!

So why have I put it off for so long?

Of course, you know why. You know the crazy reason why. I’ve been too scared. Scared I’d make a mistake and botch them up.

That’s right. I’ve been yet another a paralyzed perfectionist.

How about you? Are you also guilty as charged?

There’s nothing more annoying than a perfectionist who isn’t perfect…especially when it’s yourself!

Perfectionism is a sneaky, cunning beast. It doesn’t knock on your front door and announce its arrival. It doesn’t have flashing neon lights with ringing sirens either. Instead, it silently sneaks in through the back door and creeps up on you from behind and grabs you by the throat.

It also gets you busy. In the case of the waffles, it threw a bamboozling array of recipes at me, followed by a plethora of different waffle irons and that was before we’d even considered toppings. By this stage, there so  many rats going round and round in spinning wheels inside my head, for me to do anything.

Although it might be cliched, paralysis by analysis is real. Too many cogs spinning all at once and your exhausted, over-worked brain is blowing a gasket. Boom! Bang! Crash!

So, as I said, I made waffles for the first time tonight and they were great. Covered in creamy vanilla ice cream and maple syrup dripping off the fork…So yum!

Why on earth did I put it off for so long?

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The Lutheran Church in Wollongong put this recipe book together in the aftermath of WWII. Having members from a multitude of European countries, some being enemies at home, the idea of the cookbook was to bring people together and sharing recipes is a great way to start.

We didn’t have a waffle machine growing up at home. Even though I ended up using my grandmother’s recipe to make our waffles tonight, she’d never made them for me either. I found the recipe in a Church cookbook she’d edited back in the 1950s. Of course, all the measurements were in “ancient” and had to be translated. I also wondered whether I really did have to separate the eggs, or whether I should use a simpler recipe, which just throws the ingredients together? I chose the complicated path, hoping for fluffier waffles and I used my egg beater as well. It’s also ancient.

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As I was saying, we didn’t have a waffle machine growing up and I have to admit that making the waffles, was like magic. The batter looked just like pancake mix and I admit that as I spread it over the waffle iron, I doubted it could actually make a waffle and I had that child-like sense of wonder, when I opened up the machine, and found the sculptured waffles cooking inside.

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Abracadabra!…Waffles!

I’m proud of my waffles. Not just because they were good, but also because in tackling that challenge, I crossed a new frontier…just like an explorer crossing a mountain for the very first time. I did it. I actually extended my wings and allowed myself to leave my cage and truly soar.

While making waffles might only be a small step for woman and nowhere near actually landing on the moon, all these steps add up and could ultimately build a ladder. You never know.

So, in case you want to follow in my esteemed footsteps, here’s Grandma’s Waffle Recipe:

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My Grandmother’s Waffle Recipe taken from the “Around the World With Cooking” Cookbook.

Grandma’s Waffle Recipe

250g Plain Flour

Pinch salt

1 teas Baking Powder

1 generous cup of milk and a splash (270 mls)

2 eggs, separated.

50g melted butter.

Directions

  1. Start preparing the batter about an hour before required.
  2. Take eggs out of the fridge 30 mins beforehand and at room temperature.
  3. Sift flour & salt into a basin. Make a well in the centre.
  4. Separate eggs and put the whites aside.
  5. Beat egg yolks and add hald the milk. Pour into the flour and mix into a smooth batter, gradually stirring in the rest of the milk.
  6. Beat mixture and allow to stand for an hour.
  7. 15 minutes before the mix is ready to cook, beat egg whites until stiff. Put aside.
  8. Once the hour is up, add the melted butter to the mixture and then stiffly beaten egg whites and baking powder.
  9. Spray waffle iron with oil or butter and have it hot to make the waffles.

Enjoy!

By the way, just to encourage you and humble myself a little further, when I went to reheat my cup of tea in the microwave, I found the melted butter for the waffle mix in there. That’s right. I’d left it out. This could explain why the waffles weren’t quite as crunchy as expected, but I’d instinctively added butter to the machine for the second batch.

Have you ever made waffles? How does your recipe compare to mine and do you have any tips and topping suggestions to share?

I look forward to hearing from you!

xx Rowena

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My Grandparents.

The Brexit… Britain’s Latest Biscuit!

New from UK Biscuit manufacturer McDunk’s comes :”The Brexit”. The Brexit is a plain biscuit designed for biscuit lovers with a less sophisticated palate, who are sick of  Nice and having their biscuits sugar-coated.

Designed to be dunked in either tea or coffee, the Brexit can also be pulverized to make that most English of desserts, Apple Crumble and is versatile enough to use for crumbing meat and makes a flavoursome stuffing for roast chicken.

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The Brexit is perfect for dunking in tea.

Since leaving the EU, the British Government has banned all foreign biscuit imports and Britons have been asked to do their bit to salvage the national economy by buying Brexits. Indeed, they’ve been implored to eat Brexits for breakfast, lunch and dinner and the Prime Minister has engaged Master Chef Heston Blumenthal from the famed Fat Duck Restaurant to produce a cookbook to teach the British public creative ways of cooking with Brexits.

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So popular….the Brexit is gone in a flash!

In recent polls, the majority of Britons voted for the Brexit as Britain’s favourite biscuit, although the Scottish voted overwhelmingly against. They like their oats.

So Britain, enjoy your Brexit but be careful while your dunking it, to ensure that it doesn’t fall in! You wouldn’t want it to drown, would you?!!

Do you have any views on Britain’s exit from the EU? I haven’t been following the debate but I’m certainly interested in the aftermath and am looking to buy a few things from the UK while the exchange rate is good. I’d be interested to hear your thoughts and get a bit of discussion going. 

xx Rowena