Tag Archives: cooking

Ed Sheeran & the Jackpot.

Despite my meek and mild exterior, you would’ve been mighty suspicious if you’d followed my car last Thursday. Indeed, even you, would’ve called the Police, the Terrorism Hotline, or just the usual number for “Suspicious Weirdos Hanging Out in Carparks”. In scenes reminiscent of Jamie Lee Curtis in True Lies, surely Mummy couldn’t be a spy?

Of course not! As usual, reality doesn’t live up to the hype. That’s probably a good thing, even if it doesn’t make for a great story.

That said, I was a woman on two missions.

As for Mission 2, I’ve already explained that I was picking up puppies. Yes, that strange plastic contraption you thought was an alien spaceship, was a pet carrier.

As for Mission One, that was purely about “the cash”.

For the last eternity, our local radio station has been holding a $20,000 Ed Sheeran Cash Giveaway. You just had to work out what Ed Sheeran would make for breakfast, AND get through to the station. With Google to the rescue, the first part seemed easy. However, getting through was the hard part. Of course, every listener, along with their dog and cat, was feverishly trying, and the radio station was only taking two calls a day. Fueling the frustration, there were many repeated guesses and wasted opportunities…Drats!

A bystander on my daily Mum Runs, the competition had been going on around me. Then, I started to wonder why it hadn’t gone off. Ed Sheeran might be a rock star, but surely no breakfast is too much for Google?

I picked myself up and got to work. I could do this. I had just as much chance as anyone else, and plenty of motivation… a $20,000 pot of gold parked at the end of the rainbow. That was definitely worth waking up for!

So, I took a deep breath. Tried to think like Ed Sheerin, and consulted Google.

Humph! I read all about Ed Sheerin pairing up with Jamie Oliver and promoting healthy eating. I found a lot of annoying references to his music. Geez. Who cares about all of that? I just wanted to know what he makes for breakfast.

Meanwhile, the radio station posted a list of past guesses.

By this stage, I was hooked, but Google wasn’t cooperating. Nothing was coming up.

So, I entered a more direct question: “What does Ed Sheerin make for breakfast?”

Finally, Google delivered. In fact, the answer was so glaringly obvious, I wondered why it hadn’t been guessed before.

Ed Sheerin eats Sheerios. His face was even on the box. Indeed, even his fans are called “Sheerios”.

This had to be it. That $20,000 was mine.

Now, I just had to get through. Time it exactly right and be THE CALLER!!

Not so easy. Of course, the segment came up somewhere in the middle of the busy after school run, and I couldn’t just sit by the radio and wait. Rather, I had to pick my daughter up from the station. She always needs something. Is hungry. Needs eyeliner, foundation or lipstick. More clothes. Going straight home, is never an option…even when SHE needs to be somewhere. I also had to fill a script. A script I couldn’t do without. Ouch. the pressure was killing me. I was so wound up. Why couldn’t life wait? Go away? Didn’t it know, I could be $20,000 richer and fly to paradise?

Phew! We made it back to the car in time and I drove home as fast as I could, while getting caught up in the usual traffic. I had to win. I was running backwards and forwards in my head, struggling to remember quite when the segment went off. Was it before or after the news? Should I ring towards the end of this song? Or the next? The timing was critical. I thought if I could just channel my thoughts hard enough, that we’d get through. I even prayed.

Of course, all missions of any worth, are besieged by obstacles and challenges. In this case, we don’t have a radio in the house. So, once we were home, my daughter was out in the car listening, while I was inside… both on continuous redial. Much to our surprise, the phone actually rang twice, then rang out. Hopes up, hopes down. Engaged signals persisting.

Through all this madness, I remembered calling up the radio station “back in the day”, with the home phone at full extension in my bedroom. Back then, the phone was primitive with a rotary dial, no redial and your fingers really got a workout. However, my wins included Sting’s Island of the Blue Turtles. For awhile there, it was like I had a direct line. I always got through.

No such luck with Ed Sheerin.

That’s what Calvin Coolidge forgot to say. That in many situations, you’re not the only one with persistence, and the battle’s intense. Indeed, in this instance, I’m surprised the switchboard didn’t blow up.

phone rotary dial

Actually, I’m getting pretty suss about that switchboard. Indeed, I don’t think they have a switchboard at all. Rather, they must have an old-fasioned, beige rotary dial sitting there like the bat phone? Something so low-tech, it’s underwhelming. Otherwise, why are they always engaged? Moreover, why don’t they put us on hold, listening to the radio?!!

Obviously, I’ve done a lot of plotting and planning trying to win this thing, but unfortunately, it all came to nothing. Someone else got through with another incorrect guess…”Welsh Rarebit”.

Ooh! The frustration! By now, even the radio station was getting desperate. There were promises of another clue in the morning. Promises that it’s going to go off. However, it was all too hard. I hung up my hat and poured myself a bowl of Sheerios.

Later that day, I heard they’d had a winner. A winner who’d got it wrong.

How could Ed Sheerin sell out on all his loyal Sheerios, and make Cumberland Sausages for breakfast?!!

I don’t know, but trust me! I’ll be having words with Ed Sheeran!

I might even write him a song.

By the way, in case you haven’t seen it before, here’s a clip of when the radio station came to my house:

Rabbit & Julie visit Rowena & Family

xx Rowena

 

 

Masterchef 2017 Finale…Three Minutes To Go.

Tonight, I wanted to share the magic, pressure and suspense of the Masterchef 2017 Grand Finale with you from the comfort of my loungeroom, which may not be so cosy with all of us in it.

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Fake Bilbo watching Masterchef with the family.

As much as I love Masterchef, it does terrible things to your nerves and loyalties. I had no idea who was going to win this year and the producers were very sneaky. They built up all these other characters and we pinned our dreams onto them, only to watch them fall like dominoes as their hope and dreams were dashed, along with our own.

There’s been much discussion, at least in our house, about who was going to take out this year’s title. It wasn’t who we thought. Indeed, you could say this year’s winner fell under the radar, but in aiming for the thrilling twist at the end, I presume the producers kept her fairly low key throughout. Yet, she was incredibly consistent, had the inner stillness  you need to overcome all these uber-stressful challenges, and she plated up with such flair. Of course, I obviously can’t comment on the taste. Indeed,  watching Masterchef makes the perfect case for taste-TV.

Obviously, in the time it’s taken me to write this post, my three minutes has well and truly expired. The show is over and tonight is almost gone as well.

I know who won.

However, we’re just going to reverse back a bit and go back to the start of tonight’s show. Back to where I was poised in front of the TV set with only three minutes to go.

….

Tonight, we’re parked in front of the TV watching the finale of Masterchef Australia 2017, where Diana Chang and Ben Ungermann are fighting it out. We have watched every single episode at least once. Well, at least I have. I’m hooked.

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It seems it takes more than divine intervention to win Masterchef. It really looks like I caught Ben in prayer in this snapshot.

While they had to get through three challenges tonight, the first two are a prelude to the dessert challenge. I swear the judges must travel the globe to find the trickiest, bastard of a dessert on earth. I’m not even sure that a word exists to describe their dessert challenge which was terror stacked on terror.

Chocolate fruits

Trust me. This is the dessert they had to recreate and not real fruit.

Tonight this involved tackling a dessert by “Queen of Chocolate”  Kirsten Tibballs  When they lifted the cloche to reveal their challenge, there was platter of fruit sitting there and I was thinking…where is it? Where’s the dessert? Well, those fruits were the desserts. If you think recreating the outside is tricky, the interior was worse. As beautiful as it looked and surely tasted, it was pure hell in terms of complexity and technique, with layer upon layer of scrumptiousness. Well, it would’ve been if I’d been there to actually taste this thing, instead of watching the whole thing from my lounge chair at home, feeling like I was on the set of Gogglebox

 

 

Just to share a bit of the action. I took some screen shots with my camera (definitely NOT my phone. Get real!!) and you can see rows of my prized tea cup collection on the shelf above the TV. So, you can feel right at home, even though there are no photos of me. My SLR doesn’t do selfies. That’s justification enough for me!!

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You can get some “interesting” effects photographing things on TV.

So, as it turned out, Diana won Masterchef 2017. Congratulations! Well done and well deserved.

However, I couldn’t help feel sorry for Ben who came in at number 2 and Karlie at number 3. So close and yet, too far.

Of course, this leaves me with the terrible realization that everybody on Masterchef 2017 has gone home, including the judges, and there will be a huge void in my TV wtahcing. Well, at least until The Batchelor starts on Wednesday night. This year’s Batchelor is Matty J, who was the runner up in the Bachelorette last year, so we’re old mates. Not that I watch a lot of TV. However, I do find these TV competititons the ultimate in people watching. They fascinate me. Well, the ones where the contestants are nice to each other do. I switch the rest off. There’s enough bitchiness and hate in this world without adding to it or becoming part of the audience.

Indeed, I’d much rather watch Friends. That’s what the Masterchef contestants were for 2017, and I think for every other year too. Despite the huge stakes, there’s such a supportive and enouraging vibe and I truly love it. So much  so, that I’ll be playing it again Sam. Watching re-runs on catch up TV without shame.

Who knows, one day I might even throw my hat into the ring with Rowena’s Vegemite Toast. 

Something tells me, I might need to reinvent that dish just a little…

Have you ever watched Masterchef and what sort of cook are you? Do you have a speciality dish? Mine would be pavlova.

xx Rowena

Cooking An Alien Being.

“For I am he who hunted out the source of fire, and stole it, packed it in pith and dried fennel stalk”

Aeschyles: Prometheus Bound.

Last night, I took a leap of faith and cooked an alien. Not anything extra-terrestrial. Rather, I made a dish heroing the weird-looking, fennel bulb. Fennel is a flowering plant species from the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. I was challenged to try cooking fennel after seeing it used in every episode of Masterchef. After all, I’ve never even tasted fennel let alone cooked with it myself. While there are weirder looking fruit and veg, than the humble fennel bulb, even how to cut this thing posed enough of a challenge.

Indeed, the last time I bought fennel bulb it sat in fridge until it was only good for the worm farm. I simply couldn’t get my head around trying to cook it.

“There’s fennel for you, and columbines; there’s rue for you; and here’s some for me; we may call it herb of grace o’Sundays.”

William Shakespeare, ‘Hamlet’ (1564-1616)

So, this time I turned for help to what many know as the Australian cook’s Bible, Stephanie Alexander’s: The Cook’s Companion. The book is organized by ingredient. So, when you’re stumped by that mystery ingredient, Stephanie’s talking in your ear guiding you through the challenge.

To be perfectly honest, before I opened Stephanie up, I had no idea that fennel had an anniseed or licorice flavour. Not a fan of licorice, I wasn’t so sure about cooking this fennel after all, and was seriously concerned about wasting good ingredients. Yet, I guess its popularity on Masterchef encouraged me to have a go. I found a recipe in the cookbook for fennel with a simple cheese sauce and added a few of my own touches.

So here’s my adapted recipe for Pumpkin and Fennel Gratin. It was absolutely scrumptious and I’d describe the anniseed flavour as subtle and refreshing. I had no mad aspirations of giving this dish to the kids. So, I made it for an adult taste with mature cheese. My daughter helped herself,  and said it was “yuck” and tasted of vomit cheese and licorice. On the other hand, my husband and I loved it and I’d be proud to serve it for a dinner party. Well, that’s if we were to host a dinner party…

Well, at least I’ve extended myself!

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Pumpkin and Fennel Gratin

1 Fennel Bulb

1 cup roast butternut pumpkin

left over chicken, beef or lamb optional

Cheese Sauce

40g butter

2 tablespoons Plain Flour

1 ½ cups warm milk

1 cup grated strong cheese. I used Ashgrove Vintage Cheddar.

1 cup breadcrumbs made using stale bread.

2 tablespoons parmesan cheese.

salt and pepper to taste

a scattering of fresh thyme.

Directions

  • Turn the oven onto 200ºC.
  • Line a baking tray with baking paper. Add olive oil, a teaspoon of mustard,  crushed garlic and a sprinkle of salt. Mix.
  • Slice half a butternut pumpkin into cubes. Place on baking tray and bake until golden brown. Add to fennel in baking dish. Use your own discretion on the ratio of both.
  • Grease an ovenproof gratin dish.
  • Blanching Fennel: remove the outer layer of fennel, wash and drain. Boil in a saucepan of salted water for about 2o mins, turning over to ensure it is cooked through. You should be able to push a sharp knife through the fennel bulb.
  • Slice fennel and line the greased baking dish. Add pumpkin and meat if desired.

Cheese Sauce

  • Melt butter in a medium saucepan. Try not to let it brown.
  • Stir in flour over low heat and cook for two minutes with a wooden/large plastic spoon, to prevent the sauce tasting like raw flour. This is called a roux.
  • Gradually stir in milk and bring to the boil.
  • Stirring continuously, add cheese.
  • Spoon cheese sauce over veggies.
  • Cover with breadcrumbs.
  • Sprinkle with extra cheese. I used grated parmesan.
  • Bake until golden brown. The top will develop a scrumptious, cheesy crunch.

I sprinkled roughly a handful of finely chopped left over roast lamb into the mix, which also gave it a rich flavour. Well recommended.

Have you made any dishes with fennel which you’d recommend? 

Bon Appetite!

Rowena

PS Next stop…beetroot. It’s been in the fridge for a week. Do you think using it to make a chocolate cake is cheating?

 

Weekend Coffee Share Catch Up.

Welcome to an Extended Catch-up Coffee Share!

I’d better offer you a rather comfy chair today and at least some kind of snack (if not a meal) in addition to your beverage of choice. The last couple of weeks have been full-on. So, this coffee share gets quite philosophical.

Sorry, I’ve been MIA the last couple of weeks. While the saying goes that “no news is good news”, the reality is often quite the reverse. That no news is bad news and it takes time for you to emerge from your rock and return to the land of the living.

Bilbo going home

Bilbo leaving the beach for the last time. 

On Monday 26th June, our beloved Border Collie, Bilbo, who has featured on Beyond the Flow, passed away in the early hours of the morning. We’d taken him to the vet on the Saturday and found out he was severely anaemic and most likely had a severe auto-immune disease. The vet hoped for the best and didn’t write him off. However, when a ball-obsessed dog stops chasing his beloved ball, you are prepared. While in a sense losing Bilbo could seem like the worst, he passed away peacefully at home. It was his time and felt like part of the natural order of things. I’m also relieved we were spared making difficult decisions and didn’t have to weigh up expensive treatment for an elderly dog because we loved him too much to let go. Ever a considerate dog, he spared us that and I’m incredibly thankful and relieved.

Meanwhile, we go on.

For better or worse, we are not “Keep Calm and Carry On” people. Yet, at the same time, we’ve had things to do and places to go. No doubt, you’ve also had those times where you’ve wanted to switch out and hibernate. When, although you know it’s beneficial to keep going, that’s about as palatable as a spoonful of liquid antibiotics. No matter how much they try to disguise the taste, it still tastes “yuck”.

Unexpectedly, the kids went off to school on the Monday and Geoff and I stayed home. Monday night, our daughter was in the local Dance Festival with her school and that worked out well. I kept thinking about the dog throughout the performance, but dance is such a tonic. Tuesday, the kids stayed home and we were all subdued by an overwhelming blanket of sadness. I personally believe in indulging your grief when it happens, as I think that actually helps you to let it go. You go deep in and you come out of it faster rather than expending energy trying to keep the door shut while the monster’s trying to bust its way out.

What do you think?

lady walking in clouds

Lady has been pretty quiet without Bilbo.

We have another dog, Lady. So, we won’t be rushing out to buy another dog. Indeed, we adopted Lady 3 years ago thinking Bilbo wasn’t well and she gave him a very strong second wind. I’m not sure if he was trying to impress her but he lost weight, got fit and learned how to socialize with other dogs. He was quite an introvert, but he gained a lot more confidence. Lady, on the other hand, loves everybody, aside from the odd dog and wags her tail like a maniac.

Jane Grover

Jane Grover: Photo from her website.

That Thursday night, I attended a cooking demonstration by chef Jane Grover at Church. I really wasn’t sure about going and felt like I was dragging a sack of potatoes a hundred miles to get there. However, I had a nap and when I woke up, the clouds had lifted and I felt so much better. Going to see Jane, was such good medicine and without the awful aftertaste I mentioned earlier.  She had me in stitches and I felt very much in synch with her sense of humour and general zanyness. Of course, I had to buy her cookbook  Our Delicious Adventure

Here’s a link to her promo video.

Amelia with ballet shoes

Miss with dancing Shoes

This Monday, was the first day of school holidays. I drove the kids to my parents’ place in Sydney and Geoff and I stayed for dinner. Our daughter came home on Wednesday night to attend dance workshops on Thursday with Daniel Russell  from West Side Story International Tour. These were such a blessing. It is hard for me to introduce Mr Daniel in a few sentences. His parents are the Principals at the dance school and quite aside from his professional success which has taken him to Broadway, he has a special place in our hearts. Our dance school is a close, loving family and we count on each other.

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Daniel Russell, West Side Story. Photo: © Johan Persson

I have mentioned before that my grandmother was an International concert pianist and this has given me a different appreciation of what it means to be a star. That while you have that stage and professional life, you are still human. Unless you’re incredibly wealthy, you still have the everyday and you are still somebody’s son, cousin, friend who’ll always know you without all of the trimmings. Personally, I think that’s critical for some kind of balance. After all, the clouds roll in, and you can’t always see the stars. Everyone needs some kind of grounding.

Eunice 1948 USA

My grandmother, Eunice Gardiner, at the Australian Embassy in Washington, 1948. She juggled having seven children and a successful career as a performer, critic and professor of piano at the Sydney Conservatorium of Music. There’s almost too much to fathom. 

Anyway, I really appreciated Mr Daniel and Miss Carley putting back into the kids and giving them such encouragement and for giving us parents a smile, as we were treated to a brief performance at the end. We deserve it, you know. As much as I love and support my daughter’s dancing and love dancing myself, it is a sacrifice. While I spent hours working on her knotted hair last night, I can’t remember when my hair last got seen to. Unfortunately, I just can’t drop it off at the dry cleaners and pick it up later.

Today, my daughter had in-house dance exams…ballet, modern, jazz and tap all in one day. One day was great, as they didn’t take up the entire school holidays. However, this was very stop-start and loads of deadlines and this is not my thing. Time to leave the house, arrive, exam start time, pick up multiplied by four. This was exacerbated by disentangling a bird’s nest the night before, despite weeks of coaxing to apply the treatment sitting in the bathroom to her hair, me not sewing the elastic into her ballet shoes until this morning and finding out when I dropped her at the studio that she didn’t have a hairnet, hairpins or any organization whatsoever. I did ask her last night. I have bought it all before. But, who am I? Mum is about as useless as those flaps of skin hanging off the side of her head…ears. I don’t get worked up easily and I was fuming. I am also going back to the drawing board and devising: “Standover Mum”. This is anything but a helicopter parent. This is tough love on steroids.

Yet, we survived.

Being a dance mum isn’t a glamourous occupation. While the swan’s shining like the sun up on stage, you are the feet madly paddling in the dirty pond, doing all that hardwork behind the scenes. However, you can rise to the surface and there’s nothing quite like seeing your own up on stage…any stage. It doesn’t have to be Broadway. It could be your loungeroom at home. You don’t care. This is your child, your star and not even the most discerning of audiences, could ever love them quite as much.

Speaking of performances, our son will be appearing in The Gang Show next week, an annual variety show put on by our local Scouts, Guides and their leaders. They rehearse for months and really put heart and soul into it. I almost split a gut laughing through last year’s performance, which incorporated Roald Dahl’s Revolting Rhymes. It was fantastic. Our son is singing and dancing and I can’t wait to see him up in lights.

This leaves me searching for a light.

My next challenge is writing a short story for the local short story competition. I don’t write short stories and had been meaning to get some practice in after last year’s story didn’t place. That said, I have been writing flash fiction almost weekly so hopefully I can expand on that and put out a winning entry with a 1500 word count.

I’m sorry this update has sprawled on for so long. It’s a cold Winter’s night here. The heater’s on and the neurons are defrosting, and starting to fire up again. So, you could say I’m clearing the backlog. Indeed, it’s been good to share the last couple of weeks with you as I’ve been feeling bottled up on so many fronts and after almost 1500 words, the cork has popped off.

How has your week been? I’d love to hear from you.

xx Rowena

 

 

Cooking Like A Masterchef.

As I’ve mentioned before, Australia’s First Masterchef, Julie Goodwin and her radio co-host “Rabbit”, arrived somewhat announced at my place with a meal last week… as well as a signed copy of Julie’s latest cookbook…Julie Goodwin’s Essential Cookbook.

Naturally, I wanted to cook a meal from Julie’s cookbook.

Well, actually I wanted to bake a dessert (or two, or three!!!)

However, being a parent and needing to role model nutritional and healthy eating, I launched off with a meal.

I don’t know about you, but choosing what to make for dinner every night causes me serious apoplexy. Indeed, my usual speedy, intelligent mind goes completely blank in what could only be described as “Cook’s Block”. Desperately seeking inspiration, I often end up staring through the butcher shop window like a starving mutt looking for the meaning of life, or at least dinner.

In the last week, this daily quest transferred to Julie’s cookbook. I really enjoyed reading the intro and picking up tips and feeling like I was still talking to Julie in my kitchen. However, I think it might’ve been the ghost of Rabbit coming back to haunt me. There was this loud chastising voice booming in my ear: “You’ve done enough reading. Stop talking. I’m hungry. Where’s dinner? Ten minutes to go…”

Actually, it wasn’t Rabbit. It was the kids. They were sick of staring at an empty plate!

Well, I finally decided on a recipe.

Last night, I made Julie’s Thai-Style Chicken Burgers (pg 75) for dinner, followed by her Apple Crumble Slice (pg 262) for dessert .

However, before I could power up the stove, I was off to the supermarket…ingredients.

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Due to my health issues, my husband usually does the big weekly shop. However, I set out to buy the ingredients for Julie’s meal all by myself. This wouldn’t have been an issue if I was sticking to the baking aisle. Fish sauce? Not an ingredient in your average chocolate cake. As for chilli…Don’t talk to me about chilli. Fresh chilli terrifies me after our local Thai takeaway redefined “mild”.  As for “Kewpie Mayonnaise”, I remember seeing Kewpie Dolls at the Royal Sydney Easter Show, but what did they have to do with mayonnaise? Not much.

I was pondering these challenges, when my phone rang. Lady, our Border Collie x Cavalier x Houdini had got out. That meant, a race through the supermarket and mad dash home.

That meant another trip back to the supermarket and Kewpie mayonnaise remained a mystery.

Kewpie Mayonnaise

While recipe books are pretty good with providing preparation times for meals, they don’t tell you how long it’s going to take you to find the ingredients. By this I’m not only talking about doing the shopping, but also delving through the flotsam and jetsam in the kitchen pantry. After all, most of us don’t have a “Tupperware Pantry”. Indeed, my pantry could well be described as a “mystery box” along with the fridge.

So, by the time I’d sorted the dog out, I was onto my fourth shop chasing ingredients. That’s not because I didn’t have a list and kept having to dash back again. It was just the usual thing of my day stop-starting and it wasn’t helped when the chicken shop had run out of chicken mince. The butcher came to my rescue again.

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So after hunting down minced chicken and doing the Kewpie mayonnaise victory dance, I was back home. Time to get the show on the road. Not that I had any film crews filming me. I might be cooking from the Masterchef’s cookbook, but I’m not Julie Goodwin and no one’s filming yours truly in action. This could well be a good thing because I could get the Health Department closing my beloved kitchen down. As I’ve mentioned before, I cook like  the Swedish Chef from The Muppets and the inspectors don’t like seeing raw chicken flying around, even if the dogs do clean it up afterwards.

Actually, even I’m very careful cooking with this raw chicken mince and am wearing disposable gloves. There’s no way I could touch the raw chicken with my bare hands. For me, this is the equivalent of an arachnophobe trying to embrace incy wincy spider. Erk!

On that note, my daughter who has been chopping the coriander recoils at the smell of the fish sauce. As complication builds on complication, I wonder whether Julie faces any of these hurdles when she cooks at home. However, after listening to Julie on the radio, I know she’s very human and her family is real.

I’m mixing things together and I must admit I added half the red curry paste and sort of “forgot” to add the fresh chilli…just in case. Once you add heat to a dish, it’s impossible to extract. So, this being my first attempt at Julie’s Thai chicken burgers, I added half the stated amount of red curry paste, but will add the full amount next time. It seems Julie’s chilli-meter is well-calibrated and well-suited to my palate.

The only points I would add to Julie’s notes, is to be really careful cooking with raw chicken. With mixing multiple ingredients into the raw chicken mince, you can’t go touching other stuff.  You need to have everything else set up first. Indeed, in future I’ll put everything else in the bowl first and add the mince last next time. Being conscious of food safety issues, especially when using raw chicken, it’s not being mysophobic. It’s critical.

Fast-forwarding, we’ve squished our mince mix into patties, fried them on the stove, spread our mayonnaise mix on our brioche buns, sprinkled chopped coriander leaves over the patty and added the lettuce.

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An endangered species…the chicken patty was out of the frying pan and straight down the hatch.

It’s hard to describe how something tastes. A better indication is how much is leftover at the end of the meal and are there any scavengers (other than the dogs) chasing leftovers? My kids are very fussy eaters. It’s a rare that my daughter even finishes her meal, let alone asks for seconds and she was almost hoovering the chicken burger off her plate. She also polished off a small leftover patty. You couldn’t get a better endorsement.

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Meanwhile, after polishing off the burgers, I was peeling and chopping apples while watching Masterchef for Julie’s Apple Crumble Slice.

More yum!

All but straight out of the oven, I cut the slice into civilized squares, which were soon by-passed in preference for double-servings all round (except our daughter who’d filled up on the burger). This slice is deliciously moist with a scrumptious crunchy top. Moreover, with all that apple inside, you can appease your conscience. It’s healthy.

We’ll be doing this meal again next week, although I’ll be doubling the chicken burger mix.

You can never have too much of a good thing!

Have you ever tried making any of Julie Goodwin’s recipes? Even if you’re overseas, you can still check out her web site and try making something wherever you are. You too can cook and eat like an Australian.

xx Rowena

PS Oops! The Apple Crumble Slice mysteriously vanished before photographs could be taken. The photographer succumbed to temptation.

PPS I just had a phone call from my Mum. I sent her home with the last piece of Apple Crumble Slice. Here’s her verdict: “Never tasted anything quite like that. Quite perfect by itself. Unique. No idea how you’ve made it. Didn’t need anything with it…other than a cup of tea.

 

“Weekend” Coffee Share 15th May, 2017.

Greetings and Welcome to Another Weekend Coffee Share!

It’s now Monday arvo here just North of Sydney, Australia and I’m having to get a wriggle on because the linky closes in one hour and nine minutes. Well, that nine minutes probably just dried up while I’ve been tweaking so I’d better hurry up.

Anything, I have much to celebrate this week and I’m not just talking about Mothers’ Day, although that’s a great place to get started. Why not go backwards through the week for a change?

So, Happy Mothers’ Day. I know it’s a bit late, but I hope you had a great day  or are enjoying the tail end of it. At the same time, I am mindful that Mothers’ Day is also a time of reflection, grief or even raw anger for many and my thoughts are particularly with you. I get how special days can really exacerbate those emotions.

We had a great Mothers’ Day, which was completely unplanned and spontaneous. The kids made us French Croissant Toast, where you slice croissants in half and dunk them in an egg and cream custard with a bit of added lemon zest and thyme. They were very scrumptious indeed (quite aside from the thrill of the kids cooking for us!!) Balloon Bag

I also had an unexpected surprise when my son launched a shopping bag with a Mothers’ Day card in it into the clouds, trying a bunch of helium balloons to the handle. The bag looked amazing as it flew steadily upwards, looking very much like a hot air balloon and gondola in miniature. I wonder if anyone found it?

Late afternoon, I spotted some striking clouds and headed down to the beach with my camera. I really enjoyed that short afternoon walk while mesmerizing over the clouds.

Yet, as I mentioned, we had an amazing week and Mothers’ Day was just the icing on the cake.

On Monday morning, the local radio station Star FM, turned up as my place as expected to give me my prize. I listen to their breakfast show every morning while driving the kids around, which is hosted by Rabbit and Australia’s first Masterchef, Julie Goodwin, who has recently put out a new cookbook. Their visit followed up a blogpost I wrote after they visited my daughter’s school. I am a serious Julie Goodwin fan and was unashamedly gushing when I presented her with my copy of her first cookbook for signing.

Anyway, I’d mentioned that Julie had never turned up at my place with a meal in that post and that’s why they were here on Monday. Julie had made me her Butter Chicken and we were off to the kitchen to make a salad together for the cameras.

They posted this video of their visit on their Facebook page, which has already had over 6,000 views: Rowena & the Masterchef

Anyway, I just received a phone call from my daughter’s school saying she’s sick and needs to be picked up. Humph! She goes to school 45 minutes away so that’s me gone for awhile. I’ll come back and tweak this later.

xx Rowena

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