Monthly Archives: January 2016

The year of the Surf and Turf.

Surf and Turf. Ocean and Earth. Beef and Reef.
No, nothing to do with a triathlon…
In Australia, this is traditional pub fare: a steak covered with prawns and creamy garlic sauce, with chips and salad on the side. Yes, a massive cholesterol hit, but oh so satisfying!
If I’m on holidays, I always try to eat one of those. I love it!
So it all started last December in Adelaide. And I will endeavour to have one of those every month for a year. I think I will have to find exotic pub locations, or at least not my local, to make it a bit more authentic.

December 2015.
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Largs Bay Hotel, Adelaide. South Australia.

SATURDAY COOKING: WHITE CHOCOLATE AND LIMONCELLO FRIDGE CAKE

Time to get back into my good habits and start cooking again and blogging about the weekly recipe.
I made this WHITE CHOCOLATE AND LIMONCELLO FRIDGE CAKE for Christmas Eve. Delicious, very easy to make, no baking involved, and if you have read my post about how to make your own limoncello, then it will be a piece of cake (bad joke…).
The recipe comes from Cuisine magazine (from New Zealand).
It will serve 8 and it needs 6 hours of setting time.

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250g white chocolate, chopped
80ml cream
2 ready made meringue nests, crumbled
1 ½ cups blueberries
3/4 cup slivered almonds
12 savoiardi (lady finger) biscuits
1/2 cup limoncello
icing sugar for dusting

Method:

    1. Line a 22cm × 11cm loaf tin with a double layer of plastic wrap, ensuring that there is a good overhang on all sides to help you lift the finished cake out.
    2. Put the chocolate and cream in a heatproof bowl over a saucepan of simmering water and heat, stirring often, until the chocolate is melted and smooth.
    3. Remove from the heat and stir in the meringues, 1 cup of blueberries and 1/2 cup almonds.
    4. Arrange 6 savoiardi biscuits in the base of the prepared tin (you will need to trim them slightly to get a snug fit). Drizzle with half the limoncello. Top with chocolate mixture then press the remaining savoiardi biscuits into the top. Drizzle the biscuits on top with the remaining limoncello, cover with plastic wrap and press down firmly. Refrigerate for at least 6 hours or until very firm.
    5. When ready to serve, use the plastic wrap to lift the cake out of the tin. Remove the wrap and place upside down on a serving plate. Top with the remaining blueberries and almonds and dust lightly with the icing sugar. Slice with a sharp knife. Keep in an airtight container in the fridge for up to 1 week.
    6. Eat!

Baker’s note: This cake is only lightly sprinkled with limoncello – if you prefer your cakes a bit more “boozy”, add an additional tablespoon or two of limoncello to both the top and bottom layers of savoiardi biscuits.
For me, I would have left the cake a bit less in the fridge to get a “softer” consistency (like a tiramisu) and then cut the cake in the tin.

Monday Lifelines

I got a 365 amazing trivia facts calendar for Christmas (Thanks Diana!). I’m sure a few Monday Lifelines will come from there this year. And today’s question is:

In Germany, people call Schimpf-los, a 24 hour telephone hotline, to do what?

Swear and yell at the telephone operators to release pent-up anger or frustration. Schimpf-los, which translates as “swear away”, charges 1.49 Euros per minute for this service.

I like the idea!
Mind you, I do that every morning for free in my house, with the windows open. At 5am. I like to share and I believe it builds an excellent community spirit.

Dagforever

I have been quiet on the blog side of life, but things are about to start again for 2016!
Holidays are coming to an end! I had a nice rest, took lots of photos in Adelaide and around Perth, ate my fair share of mayonnaise, prawns, foie gras, brownie and drank lots of gin and tonics and limoncello.

And for all of you who bother reading dagforever: thank you for doing so, and hopefully, coming back this year for more photos of my food adventures, my travel adventures and of course my dags adventures.

HAPPY NEW YEAR 2016!

And to set the mood, here are the clothes I will wear a lot this year…

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