FoodieChat

Who says healthy can’t be delicious and exotic?  I made the most of the last of the season’s tropical fruit by assembling a fresh fruit salad with a special tip from Jamie Oliver.  The secret is to add fresh mint.  I saw him do it on a show by bashing mint leaves up with sugar in a mortar and pestle, but I think that’s just a bit too much work first thing in the morning and way too much physical activity! (more…)

A great way to occupy an evening with children (I can testify to this) is to get a box of vanilla cake mix and ice them together and dunk in bowls of sprinkles.  That way you don’t need to risk wrong ingredient proportions and the finished product will always work. And for $2 for a dozen – it’s dirt cheap too (I used Greens Vanilla Cake mix with frosting sachet, and added one single drop of red food colouring to make the icing pink). Great for parties for children and adults alike!

This is a favourite dish of chinese and non-chinese alike. It’s so versatile. This recipe uses chicken mince, however you can substitute it with diced barbeque duck, pork mince, add in some prawns and omit the bamboo or water chestnuts. It’s great to cook for groups as you can make the filling ahead of time and prepare the lettuce - your food processor is your best friend. I made it as part of a 3 course meal for 90 people, as well as part of an 8 course chinese banquet for 8.

 Ingredients (serves 8 as an entree) (more…)

 Such an easy to make yet impressive looking entree!

Ingredients

• 2 – 3 field mushrooms per person
• Olive Oil
• Shaved parmesan
• Rocket
• Balsamic vinegar
• Butter

Method

1. Clean or peel mushrooms and place in a single layer on an oven tray.
2. Place half a teaspoon (or more if you can spare it!) of butter in the centre of each mushroom. I’ve seen Jamie Oliver use flavoured butter to do this – mixing herbs and chilli into it.
3. Bake in 200 degree oven for 20 mins or until the mushrooms soften and start releasing their juices
4. Meanwhile, wash the rocket leaves and toss with the parmesan. Then dress with the olive oil and balsamic. Toss.
5. Just before serving, stack the mushrooms on top of each other on a plate. Layer some rocket salad on top.
6. Drizzle extra balsamic around the plate if desired. Season with salt and pepper.