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Friday, November 30, 2012

Scotch Fillet and Potato Salad

The rib eye known as the Scotch fillet is a beef steak from the rib section. The rib eye was formerly the center best portion of the rib steak without the bone. The name Rib eye is used in Australia when this cut is served with the bone in, remove the bone and it is called a Scotch Fillet. It is one of the extra tasty beef cuts and the marbling of fat makes it a very good steak for slow roasting or grilling.

Thursday, November 29, 2012

Tequila Sunrise

The Popular Tequila Sunrise is a 70’s cocktail made with tequila, orange juice, grenadine syrup and is named for the way it appears after it has been poured into a glass.


Wednesday, November 28, 2012

Buttermilk and Potato Salad

The Desiree potatoes have smooth pink coloured skin and have yellow flesh with a distinctive flavour. They have a very thin skin and are a versatile all rounder potato variety which is firm and holds its shape. Desiree potatoes can be used for all cooking methods. When buying potatoes avoid soft, wrinkled or green coloured potatoes and handle potatoes gently as they can bruise. Keep potatoes stored in a cool and dry place away from light. Peel or wash potatoes then cook as desired such as boiling or baking.

Tuesday, November 27, 2012

Sarah Berhardt Cake

This is a heavenly cake available in most cake shops in Denmark and is named after the famous French actress of the Comedie Francaise Theatre in Paris. Sarah Bernhardt was nicknamed “The Divine Sarah”. This traditional Danish cake consists of an almond macaroon topped with chocolate Ganaché and coated in dark chocolate.


Monday, November 26, 2012

Swiss Macaron

It is the way I have made macarons since my apprenticeship and is still my preferred macaron for cakes. It is crispier than a French or Italian macaron and has an excellent texture variety in cakes. This macaron has a top surface texture like a dry cracked seabed.


Sunday, November 25, 2012

Saturday, November 24, 2012

Sesame and Poppy Seed Bark Bread

As far back into the past as research can explore, bark bread formed part of our ancestor's diet and for long periods it was the daily bread. Severe winter and icy temperatures joined forces with famine. In the cruel northern climate of the winters people were looked for every possible substitute for their normal diet. They ate bark, buds, leaves, husks, nettles, hay, straw and roots. They even grounded up bones for flour. Bark bread became the daily bread. The membrane immediately under the rough bark was scaled off with an iron scraper.

The process of preparing the bark involved, hanging it up to dry in the open air then it was beaten or crushed and grounded into flour. The bark membrane is very thin and many trees had to give up their skins before there was enough to make dough. Pettu is flour made from Pine bark and was traditionally used to make two types of breads. Bread made with buttermilk and pettu or bread made with a mix of rye flour and pettu. Making real Bark bread: 500 ml water, 500 ml sour milk, souring, yeast, 1 tablespoonful salt, 4 parts rye or oat flour and 1 part bark flour. Bake in a 250ºC preheated oven for approx. 20 minutes.

There is even today made bread containing bark, on the other hand this recipe is only simulating the look of bark which is easy to make and use as a dipper.


Friday, November 23, 2012

T-bone Steak with Salad

The T-bone steak of beef is cut from the short loin. The T-shaped bone has meat on each side, the larger is a strip steak and the smaller a tenderloin steak. These steaks are generally considered one of the highest quality steaks and are priced accordingly at restaurants. T-bone steak is best when seasoned, quickly pan fried, grilled or roasted. Season a 350g T-bone steak generously and grill over a hot barbecue or griddle pan for about four minutes on each side. Allow resting for at least 5 minutes. Serve pink, juicy with lemon wedges and a drizzle of olive oil over a tossed salad.


Note: Rare = feels soft. Medium-rare = feels evenly bouncy. Well done = feels firmer.

Thursday, November 22, 2012

Old Fashioned Cocktail

The Old Fashioned is a style of cocktail prepared by mixing dissolved sugar with bitters, adding alcohol such as whiskey or brandy and a twist of citrus rind. It is traditionally served in a short, round, one cup glass, which is branded as an Old Fashioned glass.



Wednesday, November 21, 2012

Strauss Macaroon Cake

I have made an enormous amount of cakes in my work as a pastry chef and this is a classic in my weekend repertoire. The crunchy macaroon topped with apricot jam, whipped cream and coated with milk chocolate.


Tuesday, November 20, 2012

Monday, November 19, 2012

Strawberry Jammie Dodgers

Jammie Dodgers are celebrated British biscuit sandwiches made using shortbread and raspberry jam. This type of jam biscuit is commonly made in bakery, cake shops and coffee shops.


Sunday, November 18, 2012

Sacher Torte

The legend tells us “one day in 1832 the all-mighty "Coachman of Europe" Wenzel Clemens Prince Metternich orders the creation of a particularly palatable dessert for high-ranking guests, "but don’t make me look a fool tonight!” he said, however that very day the chef was sick in bed, so the order is transferred to a 16 year old apprentice Franz Sacher who was in his second year apprentice. It is certain this specialty was presented to the guests and was to their greatest delight, “this soft and fluffy chocolate cake with the tasty apricot jam beyond the icing”
In 1876, Franz's son, Eduard Sacher, opened a grand hotel called “Hotel Sacher” and his wife, Anna turned it into one of Europe's greatest hostelries where the aristocracy would meet. Franz Sacher Jr., a son of Eduard, sold his original recipe to Demel's, a fancy coffee café on the Kohlmarkt, which allowed them to produce a Sacher torte. Both the Hotel Sacher and the Demel Patisserie claimed to produce the "original" Sachertorte, so these two institutions engaged in a lawsuit which lasted for years. The judgment in 1965 went in favor of Sacher, giving them the right to the “Original Sacher Torte” while Dehmel had to be satisfied with the “Original Eduard Sacher Torte”. The main difference between the two recipes is that in Sacher's case, the layer of jam is between two layers of the chocolate sponge, while in Demel's version the jam is on top of the sponge but under the chocolate covering”.

Friday, November 16, 2012

Chicken Oysters with Angel Hair Pasta

This dish is inspired by a recipe from Larousse Gastronomique book “Chicken Oyster with Morels (sot-l’y-laisse aux morilles) from Jean-Claude Ferrero’s recipe. Carefully wash 4-5 morels and split them in two lengthwise. Dredge 6-8 chicken oysters with flour and fry briskly in 25 g butter in a shallow pan together with 1 chopped shallot. When golden brown, season with salt and pepper and add morels. Cover the pan and cook gently for 7-8 minutes, then add 1 dl Savignon and finish cooking with the lid off. (A little nutmeg will further improve the flavour). Add1 tablespoon cream and cook for another 10-12 minutes. Serve in a hot dish.”

Thursday, November 15, 2012

Singapore Sling

Cocktails frequently have a habit of taking on a life of their own and Singapore Sling is a classic cocktail which has changed from the original version.

According to Wikipedia “the Singapore Sling is a South-East Asian cocktail that was developed sometime before 1915 by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Heering, Bénédictine and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top. Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam”.

Wednesday, November 14, 2012

Monday, November 12, 2012

Movember Cookies

Movember is an annual event with the intention of men growing a moustache during November to raise awareness of male cancer. “Movember Foundation” encourages men to get involved and aims to increase early cancer detection, diagnosis and effective treatments, eventually reduce the number of preventable deaths. The “Movember Foundation” encourages men to be aware of any family history of cancer, getting an annual check up and to adopt a healthier lifestyle. Therefore make a Movember cookie and create plenty of attention. You can use any of your favourite cookie or biscuit recipes and make into the shape of moustaches with a cutter. Here is my shortbread recipe.


Sunday, November 11, 2012

Chocolate and Macaron Whoopie Gateau

Buttercream is a filling and icing, which is used extensively in cake making. An easy buttercream is made by creaming butter with powdered sugar and flavoured.

Saturday, November 10, 2012

Red Cabbage (Rødkål)

Rødkål is sweeter than sauerkraut and a traditional option to serve with pork roast in Denmark around Christmas time. Basically it is a spicy, sweet and sour braised red cabbage dish.

Friday, November 9, 2012

Muhammara Dip

This Syrian dip has a rich and nutty flavor and can be served with spiced bread or use it to baste grilled fish, lamb or chicken. Here I am using purple and yellow kumara chips.

Thursday, November 8, 2012

Gin Rickey

The Rickey is a group of mixed drinks closely similar to a highball cocktail, which is made from a base spirit, half of a lime squeezed and dropped in the glass with carbonated water.



Wednesday, November 7, 2012

Folding and Serving Crepes

I love the multiplicity in which a crepe can be folded, filled and served being savoury or sweet crepes. Crepes can be folded or shaped according to any recipe directions or the cook's desire. It essentially comes down to preference; however here are a few of my ideas.


No fold: Place the crepe with the first cooked side up displaying the nice lace pattern. Place filling on the crepe which is always eaten with a knife and fork.


Folded in half: Place the crepe with the first cooked side down and place filling in half of the crepe. Fold the crepe over in half and displays the nice lace pattern of the crepe. It is best eaten with a knife and fork.

Tuesday, November 6, 2012

Lemon Yo Yo Biscuits

These small classic sweet eggless biscuits sandwiched with a lemon icing, known as Yoyo’s in Australia, are the ultimate sweet for any tea party.

Monday, November 5, 2012

Sunday, November 4, 2012

Friday, November 2, 2012

Blueberry Pecan Crepe Cake

This is an easy cake or dessert to make with yesterday’s crepes, leftovers or the first crepes on the pan that do not turn out perfect.

Thursday, November 1, 2012

Harvey Wallbanger

The Harvey Wallbanger is a classic alcoholic cocktail consisting of vodka, Galliano and orange juice. This cocktail is quite potent and will give you hair on the chest. It is a cocktail that is easy to keep on drinking and you might stay clear of walls. The legend tells this cocktail was inspired by a Californian surfer “Harvey” who was fond of drinking “Screwdrivers” spiked with Galliano liqueur. One day, he lost a big surfing contest and having a particularly bad day. He went to his favorite bar and washed down his sorrows. After a few too many cocktails he tried to find his way out of the bar and walked straight into the wall. From that day on, he was known as “the Wallbanger”.