Monthly Archives: July 2016

FashionAdvisor: Christmas in July

Today is Christmas in July. For some of us here in Australia, it’s a chance to pretend we are in Europe in December, being cold and eating hearty meals. Not prawns on the barbie like we actually do in December when it is 40°C outside…
For such a special occasion, you need a special outfit. Something you can wear in winter with white leggings, white boots and a white skivvy (totally gross mental picture!) but that is also suitable for a hot summer day… Something cute, but also totally dag and ghastly.
This will be PERFECT with a blond wig!
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And if you are wondering what this is, it’s a plum pudding dress…
Merry Christmas! Only 6 months to wait for Santa!

SATURDAY COOKING: TIRAMISU

My friend Bec pointed out to me that there is no “proper” tiramisu on this blog, only the mangomisu.
So this is it, a classic TIRAMISU recipe from taste.com.au.

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2 cups strong black coffee
1/2 cup Marsala
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (Savoiardi biscuits)
cocoa, for dusting

Method:

    1. Pour coffee and Marsala into a shallow dish. Set aside.
    2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
    3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
    4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
    5. Eat!

I don’t like coffee, so my version involves 2 cups of freshly squeezed orange juice and 1/2 cup of Grand Marnier. And I grate dark chocolate on each layer for extra richness!!
Best bit, is drinking the leftovers orange juice and Grand Marnier…

Tuesday Lifelines

From “Lost in Translation” by Charlie Crocker.
In the “Room for improvemnt” chapter.

Replies from German hotels in response to inquiries about accommodation:

In the close village you can buy jolly memorials for when you pass away.

I send you my prices. If I am dear to you and your mistress she might perhaps be reduced.

I am honourable to accept your impossible request. Unhappy it is I here have not bedroom with bath. A bathroom with bed I have. I can though give you a washing with pleasure in a most clean spring with no person to see. I insist that you will like this.

I am amazing diverted by your entreaty for a room. I can offer you a commodious chamber with a balcony imminent to the romantic gorge and I hope you will want to drop in.

A vivacious stream washes my doorsteps so do not concern yourself that I am not too good in bath. I am superb in bed.

Standing among savage scenery the hotel offers stupendous revelations. There is a French widow in every bedroom, affording delightful prospects.

A hotel should be a home from home. But then again, it’s at home where most deaths occur.

SATURDAY COOKING: TURKEY, CHICKEN AND PISTACHIO TERRINE

I made this TURKEY, CHICKEN AND PISTACHIO TERRINE recently as part of my annual Xmas in June dinner. It comes from the Women’s Weekly magazine, a January recipe involving turkey leftovers. Because we are in the middle of winter, I bought a small smoked turkey ham, which worked well. It will serve 8-10 people and it needs to be made a day ahead.

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4 rashers bacon, rind removed, roughly chopped
2 medium (300g) brown onions, sliced finely
4 cloves garlic, crushed
500g uncooked chicken thigh fillets, chopped coarsely
500g cooked turkey breast or thigh meat, cut into 2cm cubes
1/2 cup (70g) pistachio kernels, roughly chopped
1 tablespoon fresh thyme leaves, plus extra
2 eggs, beaten slightly
150g thinly sliced prosciutto
chutney and crusty bread, to serve

Method:

    1. Preheat the oven to 180°C (160°C fan-forced). Cook the bacon in a medium frying pan over medium-high heat, until browned lightly. Add the onion and garlic; cook, stirring until onion has softened. Remove from the heat and cool the mixture.
    2. Meanwhile, mince the chicken fillets in a food processor using the pulse button until chopped finely (not a pate). Place into a large mixing bowl with the diced turkey.
    3. When the bacon mixture is cool, add it to the chicken mixture along with the pistachios, thyme and eggs. Season with salt and freshly ground white pepper. Knead mixture vigorously with your hands until it is well combined.
    4. Line a 25cm × 11cm loaf pan with foil or baking paper, leaving some to overhang the sides. Starting at the centre of the pan, lay the prosciutto, overlapping slightly, into the pan, making sure there are no gaps. Spread the chicken mixture into the pan. Enclose with the overhanging foil or baking paper lining. Wrap in foil and seal tightly. Bake for 1 hour or until the top of the terrine is firm to touch.
    5. Place the loaf pan on the sink or an a tea towel. Place a second loaf pan on top and press down to release any excess juice. Put a couple of cans in the empty loaf pan (such as canned tomatoes) to weigh down the terrine. Refrigerate overnight.
    6. To unmould, remove the foil and invert onto a board or serving platter. There will be some jelly-like aspic on the outside of the terrine, this can be wiped off with a paper towel. Sprinkle with the extra fresh thyme leaves and cut into thick slices. Serve with a chutney or relish and crusty bread.
    7. Eat!

I got about 200g of prosciutto, I like to make sure there is enough to line the pan. I used baking paper.
I added chopped semi dried tomatoes to the mixture for extra colour and taste. I cooked the terrine for 1h30 in my oven.
When you refrigerate it, put the pan on a big plate, so juices won’t leak everywhere. It may be a bit hard to get the terrine out of the pan, coming straight out of the fridge. So leave it on your bench for a bit or let hot water run on the bottom of the pan to be able to unmould it more easily.
Nice to eat with mustard and cornichons.