And now for a 'Low'

This is not a picture of anything I have created.

Phamish

Shout Out to Alex & Patrice!

So I don't do restaurant reviews on here, but maybe will start with some anecdotes about the places I have tried around the traps.

I had dinner at Phamish on Friday night.

All Gone = Success!

How to feed a crowd of people . . . . Sri Lankan Chicken Curry Recipe

Now, please don't think I am obsessed about Rick Stein: it is a coincidence that both of the dishes I cooked are his recipes, but also indicates how wonderful his dishes are!

I know I said this about the meatball recipe, but I think this is one of the dishes I am proudest of: its flavours are just wonderful.

How to feed a crowd of people . . . . The Moroccan Meatball Recipe

Hello my blogees!

My flatmate & I threw a party last night, and we had around 40 people come along. It was a really lovely night, I had such a good time.

I was in charge of food (surprise!). I wanted to do some nibbles, but then a few heavier things to fill people up a little.

Chocolate Mousse Cake

This cake is so good. Just so good. And very, very easy to make. I think this is absolutely in poll position for fave choc cake. Yes, a big call. But it is pretty bloody good.

It is from the currant issue of the Donna Hay magazine (Issue 50, page 164)

I choose this recipe mostly because I have a heap of eggwhites left over after a recent bout of ice-cream / creme-brulee-tart making. This recipe calls for 5 eggwhites, and, even better, you don't have to do the beat till airy/carefully incorporate flour scenario. I am have very mixed result with that method, and am not a fan.

I actually served this as a dessert after the Roast Chicken, with the raspberries & thick cream. So yummy!

Chocolate Mousse Cake
This is my version, it is a bit different to the one in the mag.

Cake
1 cup (120g) almond meal (ground almonds)
1+2/3 cup (270g) icing sugar, sifted
1/2 cup (75g) plain flour, sifted
1/4 cup (25g) cocoa, sifted
1/2 tsp baking powder, sifted
5 eggwhites
200g butter, melted

Chocolate mousse filling
250g dark chocolate, chopped
1 tsp vanilla bean paste,
1 cups (520ml) single cream

Preheat oven to 160'c.  Place the almond meal, icing sugar, flour, cocoa & baking powder in a bowl & stir to combine. Add the eggwhites & butter & stir to combine. Pour the mixture into a lightly greased 22cm round springform cake tin lined w/ baking paper. Bake for 30-35 mins or until cake is springy to the touch & comes away from the sides of the tin. Turn out onto a wire rack to cool.

Melt the chocolate with the vanilla (I do this in short spells in the microwave, you can use a double boiler etc); allow to cool for a few moments then add the cream & stir to combine, melted & smooth. Pop in the fridge to chill & harden up a bit.

Once it is set a little, spread over the cake. Top with raspberries, serve with thick cream.

NOTE: I didn't follow the mousse recipe exactly. I halved it for starters, and used 250g of good-quality cooking chocolate, a teaspoon of vanilla paste, and cup of regular cream. Once all combined etc, I put it into the fridge for an hour or so to help it 'set' / harden.

Madeleines!

These would have to be one of my all time favourite treats! One of the many things (I like to think), I have in common with Proust. This and a great capacity to talk for a long time without enunciating any point, or coming to any conclusion.

The only word to describe these is scrumptious.

I am not sure if you can make madeleines without the special 'shell' tin. I don't believe they are particularly expensive to buy (I'm not sure: my tray was a birthday present - thank you KT!). I suspect if you just drop big-tablespoon sized dollops onto a baking sheet, I think they would still be lovely, though obviously won't be in the traditional madeleine shell shape:

As you can see from the above shot, the tray is especially shaped to create the the shell back. It isn't particularly deep, but then they do rise quite a bit.

The batter is quite thick, and isn't really similar to any other I know: it really is a combination between a cake & a biscuit batter:

This recipe is from a fabulous little book called 'A little taste of France'. I have seen 'A little taste of Italy' in bookshops too, so I guess there is a series of them. The recipes in here are just fantastic! I will try & post some more from this book in the coming weeks.

Madeleine's

3 eggs
90g (1/3 cup) caster sugar
155g (1+1/4 cup) plain flour
100g unsalted butter, melted
grated zest of 1 lemon & 1 orange
(I use lemon & lime, as I prefer that combo: mix & match your own!)
Makes 14 ("or 30 small ones" . . . umm . . . my tray does 12, and that's always used up most of the batter)

Preheat the oven to 200'C. Brush a tray of madeleine moulds with melted butter & coat with flour, then tap the tray to remove the excess flower. (I have never bothered w/ this flour step).

Whisk the eggs and sugar until the mixture is thick & pale & the whisk leaves a trail when lifted. Gently fold in the flour, then the melted butter & zests. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes (small ones will only need 7 minutes), or until very lightly golden & springy to the touch. Remove from the tray and cool on a wire rack.

Serve with tea!