Wednesday, 16 October 2013
I grew up eating Kaya on toast for breakfast and to this day, it is my favourite spread to have on bread. However, it was something that was processed, came in a tin and for some reason, was quite a bright orange. The original way to make it is to stir the ingredients in a pot for a long time which is not only time consuming, but also tiring. Since getting Hermie, I've tried a few recipes to make this myself, but none have been quite right. They were always a bit like a coconut egg custard instead of a smooth, coconutty spread. I'd been searching all over various food blogs and recipe books and have finally found one that I'm happy with. A big thanks goes to Sam Tan's blog on which this is based.
200 grams brown sugar
2 egg yolks
3 whole eggs
2-3 pandan leaves, knotted
320 grams coconut milk, the thick white kind
1. Add sugar into TM bowl and mill (if required) 10 secs/ speed 10.
2. Add eggs into TM bowl and mix with sugar until sugar is dissolved 30secs / speed 3.
3. Cook egg sugar mixture 10mins/ 90C/ speed 3.
4. Add coconut milk and pandan leaves and cook 40mins/ 100C/ speed 2/ reverse. Leave the MC out from the lid (or sit it sideways to prevent less splutter from the top) to let the steam escape and the kaya reduce.
5. Check to see if it is thick enough and if not, keep cooking in 10 minute intervals until it is just right.
6. Let it cool for about 10 minutes and then quickly blend 10secs/ speed 9 to get a super smooth consistency.
7. Serve on some hot toasty bread with a big knob of butter melted.
Makes about 400ml
Bon Appetit xx
Tips: This kaya should last 3-4 weeks in the fridge (if you can't resist eating if all the time!).
Wednesday, 9 October 2013
The weather is finally warming up but there's still time for a soup recipe. This one is not heavy but full of flavour, taste and texture. I originally made this soup because I was out of ideas for dinner and already had a loaf of spelt bread baking in the oven and wanted something to go with a fresh loaf of bread. After staring at the inside of the fridge for a minute or 2 for some inspiration I came up with this soup. I love that it can be made with basic pantry staples (without the chorizo) and when you add the chorizo, you're also adding the wow yum! factor.
1 brown onion, peeled & halved
2 garlic cloves, peeled
20 grams olive oil + extra for drizzling
1 potato, peeled & cubed
1/2 cauliflour, in large florets
1 tablespoon TM vegetable stock (recipe in the Everday Cooking Book)
800 grams water
1-2 chorizo roughly dices
1. Place onion and garlic in TM bowl. Chop 3 secs/ speed6. Scrape down sides.
2. Add oil to bowl and saute 2 mins/ varoma/ speed1/ reverse.
3. Place potato and cauliflour into TM basket. Add water and stock into TM bowl and then put basket on top. Cook 15mins/ varoma/ speed 3-4 or until potato is soft.
4. Meanwhile, fry chorizo in a frypan until slightly crispy. Set aside for serving.
5. Once cauliflower and potato are cooked, empty TM basket into TM bowl with the rest of the liquid. Blend 10 secs/ speed9 (gradually increasing from 1-9). If this is not smooth enough for you, use the turbo button until right consistency is achieved.
6. Pour into bowls and top with pepper, a drizzle of olive oil and chorizo. Serve with freshly made bread and lots of butter.
Bon Appetit xx
Thursday, 3 October 2013
When I got married I was quite young and this meant that I had not lived outside of the family home yet. So, when I started living with Mr S all I knew how to cook were the things that my mum had made for us and showed me how to put together.
The original recipe that this one is based on is one of the first recipes that I tried as a newlywed and it was so tasty that it made it as a regular on the turnover of dishes every fortnight or so. I don't know how it slipped off that menu but lately I'd been feeling like we were in a meal rut and when I looked over past menu plans of late, we actually were eating the same meals over and over again without much variety.
I looked at my bookshelf full of recipe books for inspiration and found the book that this one was in. It has some tweaks done to it and has also been converted to be made in Hermie the Thermie. Enjoy!
2 gloves garlic, peeled
10 grams ginger (big thumb), peeled
450-500 grams lamb fillet, sliced
30 grams vegetable oil (canola, rice bran)
3-4 stalks spring onions, cut into 1 inch lengths
30 grams Shao Xsing Wine
20 grams soy sauce
2 tablespoons Hoisin sauce
1 teaspoon sesame oil
chilli sauce (optional)
1. Add garlic and ginger to TM bowl. Chop 4secs/ speed 7. Scrape down sides of bowl.
2. Add butterfly attachment. I do this as I find that the meat does not 'catch' on the blades as much and makes a better looking dish.
3. Add lamb to TM bowl and saute 8mins/ varoma/ stir speed/ reverse. Take OUT butterfly.
4. Add spring onions and all other sauces (including chilli sauce if using) and cook a further 5mins/ varoma/ stir speed/ reverse.
5. Serve with steamed rice and vegetables.
Serves 4 as a shared meal.
Bon Appetit xx
Note: I know that the lamb backstrap fillet is quite an expensive cut and when used in this dish, it very tender and juice. However, if you can't bear to part with $49.95kg, then my butcher also suggested using a mini lamb roast (at just over half the price) which he cut into strips for me. This is actually what I used this time and the meat was still very tender and not chewy.