Good Food - Photos & Recipes

WotB

Bacon Jam - 500g bacon (smokier the better) 2 brown onion, finely diced 4 cloves garlic, finely diced 100g brown sugar 250 ml coffee (I used cold brew) 60 ml apple cider vinegar cracked black pepper to taste 500 ml water Method: Fry up the bacon in a non-stick pot, set aside, reserving the bacon fat. Sweat the onions and garlic in the bacon fat until soft, drain and discard bacon fat. Add all remaining ingredients into the pot and simmer until reduced by 75%. Place into sterilised jar and enjoy.

UNM

A couple of ice cream recipes from a book I am reading. Care to guess the author from the recipes? Whisky Ice cream Needs dry ice to freeze as alcohol has lower freezing point than other ingredients. Serves 6-8 500g Whole milk 6 large egg yolks 175g unrefined caster sugar 270g soured cream 40g Malt whisky 1kg dry ice pellets. Pour mix into saucepan and bring to gentle simmer. then remove from heat In meantime, blend yolks and sugar with hand blender Add small amoutn of warm milk to the egg mix and stir well, then pour into the pan and place over medium heat. Stir well then whisk when temp at 70C. Hold temp for 10 mins, whisking occasionally. Remove and cool by placing in clean container and place that into iced water. When cold, add soured cream and whisky, then use hand blender until smooth When ready to make/serve ice cream, use dry ice as follows: Put dry ice in clean tea towel, fold towel around and bash with rolling pin to reduce it to small crystals. This is essential for correct texture and safety, big lumps spoil smoothness and not nice in the mouth at -80C. :o Put mix in a food mixer fitted with paddle (not whisk as this will incorporate air). Switch on medium and cradually add crushed dry ice. Make sure all dry ice dissolved (30-60sec). Done! Mustard Ice Cream. Apparently goes really well with Gazpacho. Serves 6-8 360g whole milk 140g unrefined caster sugar 840g whipping cream 35g Semi-skimmed milk powder 120g wholegrain mustard 10g English Mustard Place milk, sugar, whipping cream and milk powder in a saucepan over medium heat and whisk until powder dissolved Remove from heat and pour mix into a container. Place this in iced water to cool. Once cold add mustards and whisk well. Pour mix into ice cream machine (well chilled) while running. Machine will struggle as mix gets thick, when it can no longer turn, remove the mixing bowl and mix with a hand blender for 10secs, then return to ice cream maker and churn for another 10 min. Place in sealable container and freeze at least 2 hours before serving.

Koffee_Kosmo

Today I received an email from my daughter in LA I asked her if she was eating well So she replied with some photos Photo 1 is Breakfast Photo 2 is the Evening meal KK

Jonty

Amazing how many passions we have and it seems coffee - food just mix so well. I like a challenge, so Zumbo with his macaroons... I took it on. Here is one close to our hearts: Espresso Macaroon - Alison Thompson For the shells: 225g icing sugar 140g almond meal (suggest 5min at 130 degrees) - helps with shell texture 100g egg whites Combine icing sugar and almond meal, sift twice - do this well as this is the key basis for a good shell. Whip egg whites (if you can let whites sit for a couple days good but not necessary) to stiff peaks. Add food colour - use pastes as you want to minimise moisture. Fold in sifted goods to egg whites, fold until glossy. Pipe you macrons and let sit till crust forms - usually 2-6hrs but if inpatient - 1hr is okay Preheat oven to 150 degrees. Put shells in, i do one tray at a time Turn oven back to 130 degrees. Bake for 10-12min, until firm but not coloured - critical to know your oven. Filling: 3 teaspoons instant coffee 3 teaspoons hot water 3 egg yolks 90 castor sugar 2 tablespoons water 125g unsalted butter - soft 2 teaspoons vanilla extract Dissolve instant coffee in hot water and set aside to cool - reckon a good shot concentrate would do? Beat egg yolks for 10min - until pale creamy Place sugar and 2 tablespoons water in small saucepan and bring to boil. simmer to 121 degrees (need elec thermometer for this). With mixer (I do it hand held - sugar syrup burns!!) pour sugar syrup into creamed yolks - beat for 10minutes until cool. With mixer beat cubes of butter one at a time (1cm squares) - beat on high for 2min Add vanilla extract and cooled coffee to butter cream - beat on high for 2min Now prep the filling onto half a shell and sandwich together...... Result is:

Muscles

Aesome job there Jonty! :thumb: Think I will have try these very soon, thanks for sharing the recipe...

UNM

I can understand instant in recipes with zero water, but in this case, it is way to much work ( would mean a trip to the shops).

Muscles

Just sub with espresso shot, that's what I do in all recipes that call for coffee...

RichardM

I have just made a Lemon and Ginger sorbet mix. I will report back as to whether the recipe works later (my own recipe, so don't count on it). Must buy dextrose from the home brew shop to reduce the sweetness slightly. 645g water 387g sugar 5g lemon rind 15g jam setta (easiest way to get pectin - works well as a stabiliser) 180g lemon juice 75g ginger Put ginger, lemon rind, jam setta, sugar in food processor until ground down. Mix into water and lemon juice, heat until sugar is dissolved. Once completely cool, pour into ice cream maker until set.

RichardM

RichardM wrote:

<lemon and ginger sorbet recipe>

Verdict: consistency is perfect. Spiciness will divide people. Some people will love it, some people will hate it. Personally, I think 50g would have been much better. That said, it is seasonal, and the piece I used was old and shriveled, with a thick skin.

RichardM

Orange and clove sorbet and orange and clove jelly 2g mint 2g cloves 50g lemon juice 900g orange juice 650g water 300g dextrose 20g jam setta 150g sugar 10g grated peel Put all in pot and bring to boil. Take out 500mL of liquid and add to it 1 sachet of gelatine prepared to packet directions. Pour into moulds and set as jelly. Once remainder has cooled, strain into ice cream maker and make as normal. Orange and clove verdict: OH MY GOD it is good. Those with a sweeter tooth might like to reduce the dextrose and increase the white sugar a bit, but to my palate, it was perfect. The jelly didn't have the clove and mint flavour very strongly, but the sorbet did - in a perfect balance. Complemented each other well, and would be great on a summers day with a glass of white port. For reference, if anyone is wondering, the reason for dextrose instead of sucrose is to allow more sugar without making it sickly sweet (dextrose isn't as sweet to the tongue) which increases the dissolved solids, and keeps the freezing point low. Dextrose is about $4/kg in small quantities from home brew shops.

RichardM

Today's recipe Vanilla Custard Ice Cream Note for this recipe I have made the amounts based on what I already have in the cupboard/fridge on a normal day to day basis (thus the stupidity of having lactose free milk, lactose free cream, and a high lactose mix of skim milk powder): 200g sugar 100g dextrose 150g skim milk powder 250g lite lactose free cream 800g lactose free milk 1 vanilla bean 2 egg yolks Mix sugar, dextrose, skim milk powder, cream and milk in a saucepan. Split vanilla pod down the middle, scrape out seeds of vanilla bean into mix, and throw pod in. Bring to gentle boil until all ingredients are dissolved. Allow to cool to around 82 degrees Celsius, then whisk in egg yolks. Put mix in fridge for at least 5 hours. Remove vanilla pods, and transfer into ice cream maker. As always, will report back once I have tasted to advise if it worked well or not.

UNM

Sweet Chilli Sauce 3/4 cup sugar (I use light brown) 1/2 cup white wine vinegar 1 teaspoon salt 4 cloves garlic, crushed 6 large red chillis roughly chopped (or vary according to taste if you like hotter)- original recipe says seeded 1 Tablespoon fresh ginger 1 teaspoon thai fish sauce Place sugar, vinegar, salt and 1 cup water in small pan. Bring to boil, stirring to dissolve sugar and simmer 5 mins Add garlic. chillis and ginger. Simmer over medium heat, stirring frequently 15-20 min, or until reduced and thickened. Remove from heat and stir through fish sauce. Pulse in food processor to producer a sauce with speckles of red chilli. Transfer to sterilised jar/bottle and seal. Serve at room temp. Store up to one month.

RichardM

UNM, your recipe inspired me to make a chilli sauce (bigger batch size): 1T oil 3 onions 1 garlic 2T fresh ginger, grated 1 can/jar anchovies 40 birdseye chillies 2 1/2 cups vinegar 1/2 cup lemon or lime juice 1 cup honey 3 cups white sugar 1/2 bunch coriander 1.6kg canned tomatoes 2T salt pepper Fry off onions and garlic with ginger until onions are translucent. Add chillies, and continue cooking until chillies soften. Add remaining ingredients and bring to the boil for a few minutes. Using a stick blender, blend until rough consistency is achieved. This sauce is fiery, but edible on its own. I ate it as a dipping sauce with Doritos tonight, and it was *bordering* on too spicy for me, however this can be easily altered using less chillis (40 is A LOT).

WotB

Cultured Butter, very simple to make and very delicious. Can be substituted for normal butter in any recipe for a bit of european elegance. Only 2 ingredients required: Creme Fraiche Salt Equipment required: Electric mixer (even old school beaters sufficient) chux or cheesecloth mixing bowl Method: Place Creme Fraiche into mixing bowl, whisk until it splits (cover mixer, as it can get messy). Tip out into bowl lined with chux, squeeze out all liquid, scoop butter into bowl, discard chux. You can now use it as unsalted butter for baking, or add salt to taste.

Koffee_Kosmo

WotB wrote:

Cultured Butter, very simple to make and very delicious. Can be substituted for normal butter in any recipe for a bit of european elegance. Only 2 ingredients required: Creme Fraiche Salt Equipment required: Electric mixer (even old school beaters sufficient) chux or cheesecloth mixing bowl Method: Place Creme Fraiche into mixing bowl, whisk until it splits (cover mixer, as it can get messy). Tip out into bowl lined with chux, squeeze out all liquid, scoop butter into bowl, discard chux. You can now use it as unsalted butter for baking, or add salt to taste.

I used to make butter with buttermilk for my mother when I was a young nipper Ahh the memories :angel: I had to do some research on Cr

Lwowiak

It is a pity that all dairy has to be pasteurised in Australia. There are so many delicious, healthy products that can be made with un pasteurised dairy products. I used to help my mother and grandmother make butter, cottage cheese, kefir etc when i was a young lad, and my parents had a small dairy farm. It was done the way they did things in Europe. Tasted beautiful!

Muscles

My Maple & Pecan Brownies Ingredients 200 g Dark Couveture Chocolate 250 g Butter (Soft) diced 1 3/4 Cups Brown Sugar 2 Eggs 120 ml Maple Syrup 1/3 Cup Dutch Cocoa (sifted) 1 1/4 Cups Plain Flour (sifted) 1/4 tsp Baking Powder 1/2 Cup Pecans roughly chopped Directions Preheat oven to 160 deg Celsius Place chocolate and butter in saucepan over low heat and stir until smooth. Allow to cool slightly. Place sugar, eggs, maple syrup, cocoa, flour and baking powder in a bowl. Add chocolate mixture and mix with spatula until combined. Pour mixture into a 20cm square slice tin lined with non greaseproof paper. Bake for 45-50 minutes or until set ie crust developed on top. Cool slightly in the tin then lift out onto a chopping board. Trim edges only if necessary and cut into 16 equal portions. Enjoy warm with ice cream and an espresso!!

derrilex

I dont see any protein powder in those ingredients Muscles 😛

Jonty

I believe a few of us here enjoy great homemade pizza so here is my pizza dough recipe: 480g plain flour - I only use tipo 000 as it just craps on cheap plain flour 120g semolina 7-8g of dried yeast 1/2 tablespoon castor sugar dissolved in 390ml luke warm water 2 tablespoons olive oil 1/4 - 1/2 teaspoon of salt (usually i go for 1/4) I use a breville breadmaker and use the dough setting - perfect unit for a coretto - like hell!!! I use around 320g of dough for a 30cm base - tipo allows you to work dough easily. I par cook my bases at 220 degrees for 4-5min. You can freeze these and pull them out 2-3 weeks later and seriously they go alright.

beanflying

Just on the Pizza thing, this is the one I use. 450g unbleached flour 7-8g instant yeast (1pkt) 2 teaspoons of white sugar 2 teaspoons of salt 320 ml of water (add the last 20-30ml as needed) 4 teaspons of olive oil (only used for coating the bowl during resting) Whisk or sift flour, sugar and yeast together. ** Then add the salt and stir through. Salt kills yeast on direct contact. Add the water to the center of the bowl and mix through if doing it by hand or preferably a doughhook on a mixer is so much easier. ** Don't overmix it as the dough gets stickier to handle. When you are at the right sort of mix the dough will be just slightly sticky on the bowl and not look wet or slippery. Place it in around a 1.5-2L bowl you have oiled to prevent sticking as it rises, cover with glad wrap and leave in a warm place for 1 1/2 - 2 hours. Preferably best made in the morning or even the day before and stored in the fridge (after letting it rise first, for flavor reasons) take it out of the fridge an hour or so before using! Makes 3 decent 11-12" bases. Tried 4 but to thin for my liking. Most give Jonty's recipe a go too :thumb: