A Not so Tipsy Trifle Recipe

As far as my Dad was concerned, Christmas wasn’t Christmas until someone placed a large decorative glass bowl of devilishly sweet trifle onto the buffet table. Whenever my Mother would ask what sweets should be prepared for our Christmas day feast, “Trifle!” was always the answer. Onto a little bit of history about the trifle recipe.

Trifle History

The humble trifle is an English invention that started life sometime in the 1500′s as a whipped cream dessert flavored with ginger and rose water. Eventually the custard was added as well as alcohol to soak the sponge and help create the pudding like texture. The Italians also have a version of trifle which they call Zuppa Inglese which means English soup!

Growing up in the Southern hemisphere, Christmas day has always been  a warm occasionally blistering hot affair. Once we’d finished ripping the colorful wrap from our presents, a trip to the beach or outdoors for  a barbecue was usually on the cards. Christmas fare came in many shapes and  sizes from the traditional Ham on the bone with whole seeded mustard, right through to a freshly caught crayfish, sliced down the middle, slathered in creamy butter and thrown on the hot grills to  barbecue and sizzle.

Trifle has the wonderful ability to be either  a hot day dessert or a mid winter treat, but Trifle will always be summer food to me, thanks to my wonderful Dad’s love of its layered spongy goodness. Many stories and variations have been written about trifle, and my Dad’s favorite version omits the alcohol and includes lots of summer sweet berries, egg yellow custard and lashings of sweetened whipped cream. I’ve taken Dad’s delight one step further and have included grated dark chocolate for added taste and interesting texture.

Summer Berry and Chocolate Trifle

Makes one extra large glass bowl to serve 10-12 as part of a dessert buffet or 6-8 as the only dessert.

This dessert must be started the day before you intend to eat it.

Ingredients

1 punnet of strawberries ~ hulled and cut into quarters

2 punnets of fresh summer berries of your choice like rasperries, blueberries or boysenberries

1/3 jar of good quality pitted cherries + 1/2 cup of the cherry juice

1/3 cup of brown sugar

300mls full fat milk

1 vanilla pod ~ seeded scraped

8 large  free range egg yolks

75g caster sugar

300mls of cream for whipping

3 heaped Tbsp of icing sugar

1 medium sized trifle sponge

150gms of bittersweet dark chocolate ~ 120g chopped and 30g grated

A handful of fresh berries for garnishing the top of the trifle

Method

• Prepare the  berries  by placing the fresh berries of your choosing into a saucepan along with the brown sugar. Place onto medium to high  heat or induction setting 7 and bring the berries to a gentle simmer. Allow the berries to cook until soft and a wonderful syrup has formed. Allow to cool.
• Gently heat the milk in a heavy bottomed saucepan on medium heat or induction setting 6 along with the scraped vanilla seeds and vanilla pod. Whilst the milk heats whisk together the yolks and caster sugar in a large bowl until well combined.
• Heat the milk until it almost comes to the boil and then pour over the yolks and sugar whilst whisking to combine well. Remove the vanilla pod and toss know that you’ve extracted all the flavor from it.
• Pour the custard mixture back into  a clean pot and place on a medium to low heat or induction setting 5 and gently cook stirring constantly until the custard thickens , or coats the back of a spoon. Remove from the heat and set aside to cool.
• Break or cut the trifle into large chunks and place a generous layer of the sponge on the bottom of the glass bowl bowl you intend to serve it in.
• Using the juice from the cooked berries and the juice from the cherries, pour half the  liquid over the sponge. Add another layer of sponge and pour over the remaining juice.
• Top the soaked sponge with half the chopped chocolate and then cover with the berries and cherries.
• Pour over the cooled custard smooth on top with a spatula.  Place cling film directly on to the custard layer  and set in the fridge to cool and set overnight.
• Just before you are ready to serve the dessert, whip the cream and icing sugar until it forms semi stiff peaks.
• Remove the cling film from the bowl and sprinkle over the remaining chopped chocolate and top with the whipped cream.
• Garnish the top of the trifle with fresh berries and a good generous sprinkling of the grated chocolate. Cover again with cling film and keep chilled in the fridge until ready to serve.

Do you have a favourite trifle recipe?

Bridget tackles the Green Fairy at

Australia’s only dedicated Absinthe Bar

“Have you heard the one about a guy who walks into a bar…? How about the one where The Internet chef walks into a bar…?” And this is no ordinary bar, in fact it fails to resemble any bar I’ve ever had the fortune or misfortune of stepping into.  Welcome to the world of the  Absinthe Salon, the brainchild of Absinthe devotees Joop Van Heusden  and Gaye Valltila.

“Of all the gin joints in all the towns in all the world, she walks into mine.” And don’t even consider ordering a gin here. Joop an Gaye are an absinthe bar, pronounced Ab-sant,  and absinthe is what you order and absinthe is what you drink. The Absinthe salon in Sydney’s Chic Surry Hills is unique in that they only serve absinthe ~ 28 varieties and all ranging in flavor, taste, price and alcohol content.

Stepping up to the nondescript door of the absinthe salon, you ring a bell to announce your arrival. There are no signs indicating what lies behind this iron clad doorway, just a simple plaque with 87 Albion Street gives those in the know the indication that they have arrived at there destination.  Gaye greets you at the door with a warm smile and leads you through the front parlour to the bar and lounge area which delights in its design and feel.  With such a dramatic change from roadside to barside the ambiance is intoxicating and breathes to you ‘Its time to  relax and unwind’.

Black and beige French brassiere chairs  hug the sides of white linen tables, ceremoniously set with silver Absinthe water fountains, silver spoons, bowls of white sugar cubes and different styles of heavy set absinthe glasses. A fiery red head, draped in a  flowing green dress is painted on the back wall with an absinthe glass raised to the heavens and a black bar over flowing with glass and silverware sits on the opposing wall flanked by a glowing Verdigris three headed lamp post which warms the cosy room.

When I visited the salon, I felt like I had stepped back in time and in doing so felt rather underdressed in my hipster bootleg blue jeans and long flowing navy blue tunic. I needed a smooth drink to soothe my worries, and up stepped Joop to my table to take me through the absinthe journey. I had  heard the stories. You know the ones that say that Absinthe is  hallucinogenic and makes you feel like your on LSD. To much of the green fairy can drive you mad. Joop quickly dispelled all said rumors.

The story of absinthe is bitter sweet, romantic yet unfortunate by the rough reputation that precedes it. Absinthe started life in France and Switzerland in the 18th century as a medicinal drink. An elixir made from selected herbs that was used for those with stomach problems. Absinthe is the French word for wormwood which is the herb that is picked and then distilled to produce the drink. As it gained in popularity, it was discovered that when mixed with a small amount of water it become a delicious aperitif or pre-dinner drink.

Its popularity soared throughout the artistic and literature types in France becoming the symbol of the Belle Époque or beautiful era of European social history. “The green hour” was born from the light green tinge that good absinthe possesses.  From the green hour, the green fairy came about due to the haze produced from the emulsification of the water and the absinthe. Such was its popularity that some distillers began producing  inferior versions of absinthe to keep up with demand, many of which were using shortcuts and materials that were harmful when consumed. This combined with the French wine industries fear that absinthe would eventually take over wine sales lead to a political banning of absinthe in 1915.

The stories of hallucinations and people going mad from wormwood were some of the unjustified condemnations  used by parties against absinthe to help in creating this prohibition that went right throughout many parts of Europe. Drinking absinthe will not drive you mad. Nor will you hallucinate. If you over indulge you will get very drunk as absinthe alcoholic strengths range from 45% to 70+%, but with Joop as your host, there is no chance that this will occur. The absinthe salon has a three drink policy. If you are intent on going onto the salon to get hammered, its best you find another watering hole.

Drinking absinthe is a ritual. Its social with no rush as you need to allow time for your drink to slowly draw itself. Once you decide which absinthe to try, its best to start off with the lower alcoholic varietals as they are very much like your entree ~ you need to ease yourself into it and awaken your taste buds gently.

The absinthe fountain on your table is filled with ice and water. Joop then  free pours you a dose of absinthe at the table and instructs you on what to do next.

• Position your glass under the fountain tap.
• Place the spoon across the top of the glass
• Position a French ‘a la perruche’ sugar cube on to your spoon and directly under the fountain tap.
• Gently tun on the tap and allow the water to ever so slowly drip on to the sugar cube, dissolving as it goes.
• The absinthe will began to ‘louch’ or go cloudy and emulsify with the water.
• Once your drink reaches a ratio of 2 water to 1 absinthe. Turn off the tap.
• Remove the spoon from the glass and stir your drink gently before sipping leisurely
• If you feel your absinthe is to strong, you can adjust the strength by slowly adding more water, observing the drinks need to louche

Absinthe tastes of anise and fennel, and for my first glass which was a 45% Francios Guy, it was sweet, bright and lively, perfect for a warm summers afternoon. I enjoyed it immensely, noticing just a slight hint of wood behind the candy nose.  At this stage its a good idea to move to another absinthe that’s slightly stronger in flavor and strength. Joop recommended   for my mid level drink a 68% Eichelberger limitee distilled in Germany.

This Absinthe was a darker green than my starter and I found it to be well balanced with citrus and spice. It had a fuller mouth full and it louched a lot heavier than that of the Francois Guy. I drank this slower than the Guy as I immediately could feel an appealing lightness in my head. Joop refers to this as becoming lucid and euphoric. At no time did I begin hallucinating as I was far to busy enjoying the wonderful sensations brought on by the green hour.

In between sips, myself and my drinking ( or should I say sipping) companions were treated to a plate full of delectable sweets. Bricohe, chocolate covered biscuits and biscotti were eagerly nibbled at as we discussed war and peace through the eyes of the Belle Époque. Joop joined us, regaling us with fascinating stories of his love for this delightful activity.

Having Drink number three is a personal choice, and I  chose ‘yes’ as did my table of merriment. As we were all now moving onto the top level, we allowed Joop’s experience and professional approach to the task to guide us in the right direction. I felt like I had won the lottery as Joop proudly poured me a dose from a bottle that was not on the list. It was a 72% Jade Edouard absinthe, the famed French distillation that is made exactly as it would have been pre ban or pre 1915.  ”This…”, I am told “Is absinthe”

It has a deep creamy mouth feel, strong flavor of herbs and the  slight bitterness of wormwood. The liquorice from the anise was delightful and complex.  Its strength numbed my tongue somewhat but allowed the back of the mouth to detect  some citrus. It was smooth as silk yet packed a wonderful punch.

Joop plans to get little buttons made for those of us that have successful completed the top level. I could have happily done one more, but as Joop so correctly put it, the three drink limit is there for a reason. The wormwood in the drink numbs the tongue and after three drinks you can no longer taste the flavor or strength of the absinthe, which makes continuing to drink it dangerous and silly as it becomes an alcohol bomb.

I had bombed out on my attempt to get anymore, but my head thanked me the next day as I awoke feeling only slightly groggy due to the late night rather than  over consumption.

Joop and Gaye plan to open other absinthe salons so more lucky people can partake in the experience. With their flagship Surry Hills bar being booked out three weeks in advance on Thursday, Friday and Saturday nights, it pays to give them a ring rather than popping in on the off chance. They also sell bottles of Absinthe online and are the largest distributors of Absinthe in Australia. You can also purchase fountains, spoons and glassware from them too ~ an Absinthe party in the making!

So if your planning on a night at the salon, I suggest you grab a few ‘nice’ friends, book yourself a table near the window, and dress to impress because you won’t feel out of place in all your elegant finery. Ask Joop to the tell you the story of Absinthe and allow yourself to float away with the green fairy.

Absinthe Salon: 87 Albion Street Surry Hills, Sydney Australia

+64 2 9211 6632
View Map Here

Crepes by Bridget

I weighed. I tested. I tasted. I rejected.

My thirst for finding the best crepe recipe was unquenchable.

I was living life on the boulevard of broken dreams, having been let down by so many crepe recipes that had been unable to deliver their promised thin pancake goodness. I was feeling desperate, a  fugitive without her crepe sucrees.

My luck was about to change, as I finally happened upon on a recipe that would alter my crepe making destiny.

It was the day after Bastille Day, Le Quatorze Juillet…Viva La France! and I had just finished watching Julia Child’s “The French Chef” re runs on You Tube. I was feeling somewhat nostalgic with the words of Julia Child ringing sweetly in my ears… “In cooking you’ve got to have a WHAT THE HELL attitude…”

What the hell…I decided to give my crepe search one last ditch attempt by picking through a few cookbooks that have been lurking unceremoniously  in a pile under my bedside table.

I was reunited with some dear old friends like Philip Johnson’s Ecco 2 and The Two Fat Ladies Ride Again before I came across a tender favourite from years gone by. Encased in the pages of Charlie Trotters white hardcover dessert cookbook was what I had been looking for.

Here was a recipe for crepes that was decisively different and richer sounding than any other recipe I had previously stumbled across. Voila!

So a few dummy runs, a couple tweaks and some minor adjustments later,  I have come up with a glorious crepe recipe that produces rich and silky pancakes with good chew and a soft interior.

Combined with fresh lady finger bananas, oh so sweet and starchy. Crunchy toasted pecan nuts, lightly crumbled to perfection and a très agréable salted caramel sauce makes for a decadent and simple dessert.

A dessert reminiscent of dinner party delights that Julia might have whipped up for husband Paul and any friends lucky enough to have been invited for tea  by the “Queen of the ladle”.

Banana and Salted Caramel Crepes with Toasted Pecans

Serves 4

Ingredients for the Crepes

125gms  butter- melted

1  1/4 cups  organic flour

3 Tablespoons of caster sugar

Pinch of salt

4 large free range eggs

2 large free range egg yolks

1  1/2 cups of milk – warm

1/2  cup of cream -warm

1 teaspoon vanilla paste

Ingredients for the crepe filling

4 Lady finger banana’s

1/4 cup brown sugar

25 gms butter

1/4 cup of cream

sea salt flakes

toasted pecans

Don’t be put off with the long list of ingredients. To make the crepe mixture is as easy as banging all the ingredients into a blender and whizzing for 1 minute on high. Done.

Now rest the batter in the fridge for a minimum of 1 hour before using. This allows the gluten in the flour time to relax and  will help to keep the crepes soft and light rather than gluey.

To cook the crepes

Heat a crepe pan or small fry pan on a medium heat with a good spray of nonstick cooking oil. Using a small 120mls/ 4oz ladle, place the mixture into the pan and swirl to distribute.

Once the edge of the crepe begins to brown-approximately 40 seconds- carefully slide a thin spatula underneath the crepe and gently flip the crepe over to cook on its reverse side for a further 30 seconds.

Shake the crepe from the pan onto a large plate and repeat the crepe making process until all the mixture is used up.  You should end up with a stack of 9-10 crepes. Your own mille crepe.

Cover your stack with foil to help keep them warm while you prepare the ingredients for the filling- but not to worry, this will only take a second.

To prepare the filling

Make the caramel sauce by melting the brown sugar in a small pan on medium heat, stirring continuously. This will only take a minute so best not to walk away or answer the phone as the sugar can burn very easily.

Once the sugar has liquefied, remove from the heat and drop in the butter, mixing until well incorporated.

Place back onto a low heat and pour in the cream. It will spit at you a bit, but don’t be afraid, it wont overflow. Beat the heck out of it until its glossy and smooth and set aside off the heat.

To assemble the crepes

Place a few slices of banana and a sprinkling of pecan nuts on to the crepe and then fold into a triangle.

Use 2 to 3 crepes per person and drizzle well with the caramel sauce.

Finish your crepe plate with a light sprinkling of sea salt flakes over the caramel sauce and serve.

Bon appétit!

The first sound that escaped my lips once my teeth sank  through the buttery crisp shell into the warm moist interior of my first Malasada was Oooooh My Goodness… ‘OMG’ for short.

I was lounging on a park bench outside the celebrated Leonards bakery in Kapahulu Avenue Honolulu on a  trade wind warm Hawaiian summers day, rejoicing in what would be the first of many journeys to pastry heaven.

Sugar coated Malasadas from Leonards Bakery- photo by Bridget

Now for those of you who are yet to indulge in this wonderful sugary delight, a malasada is a doughnut like  pastry with its origins linked proudly to the Portuguese inhabited  island of  Sao Miguel.

In the late 1880′s, Portuguese laborers travelled the globe in search of work, with some  settling in the plantations of Hawaii,  bringing with them their wonderful recipes for rich decadent desserts and pastries that the Portuguese are renowned for.

Somewhere between 1880 and 1952, the traditionally spelt “Malassada”  became Malasada  and Leonard’s Bakery in Kapahulu became the first to produce them on a commercial scale.

And what a scale it has become! Leonard’s is still tipped locally and internationally as the makers and holders of the best Malasadas in the United States.

Malasada is an egg and butter enriched sweet yeast raised dough that is taken into stratospheric heights by carefully deep frying until the shells are golden and crisp and then thoughtfully served warm and tender.

At Leonard’s, you can have your Malasadas served traditionally with a dusting of fine sugar or stuffed with delicious fillings of Haupia ( coconut), mango or vanilla custard.

My park bench dining companions took a particular liking to the Haupia variety, whilst my tendency towards the simple life saw me favouring the traditional.

After a couple dozen of these warm beauties I was ready to stop, breathe and consider the history that the humble malasada plays in Hawaiian and Portuguese history.

With the Portuguese, being mainly of Catholic faith, the Malasada was traditionally eaten  as a way of using up all the butter and sugar which is forbidden during lent. The day before Ash Wednesday- Mardi Gras or ‘Fat Tuesday’ as it is known  in the United States, Malasadas were raised  fried and eaten in preparation of lent and queues are still out the door at Leonard’s when Fat Tuesday rolls around.

As I lean back into my  leather swivel office chair, tapping this post into the keyboard, I close my eyes and remember a time not so long ago when the sight and smells of Leonard’s bakery was only a lick of the lips away, but sadly I now sit on the other side of the world, with only a few photos and some sweet lingering memories.

Never fear, after speaking with some locals and those in the know on Twitter like @chefmaxient x-pat Hawaii Islander now living in Oregon, @alohaarleen a windward living Islander and the loveliest ambassador of everything Aloha  and the wonderful @tracitoguchi living and laughing locally in Oahu, I have been pointed towards the same recipe for achieving Malasada success outside of Hawaii.

It comes by way of BYU and Punahou school in Oahu where their annual carnival is said to have in one year sold over 320,000 Malasadas in 2 days.

As much as I would love to give you the recipe quantities for 320,000 Malasadas, with the help of BYU and recipe author Nan Allen Ah You, here is a version that should be able to fit comfortably on your kitchen table.

Ingredients:

     1         package yeast (1 T)
     1         teaspoon sugar
     1/4 cup   warm water

     6 cups    flour
     1/2 cup   sugar
     1/2       teaspoon salt
     1/4 cup   melted butter or margarine
     1 cup     water
     1 cup     evaporated milk
     6         eggs

     1 quart   vegetable oil (to cook)
     extra     sugar

Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

photo by Bridget

My great great Uncle, ‘Uncle Champ’ was one of the many hundreds of thousands of Australian and New Zealand men or ANZAC’s that went to war for their country in the early 1900′s .

Fortunately for our family, Uncle Champ came home after his tour of duty.

The word ANZAC is an acronym for the combined forces of Australian and New Zealand Army Corps. A coming together of two great nations in a time of war to support and protect each other as they left their homeland to join with the British forces.

Back at home, loved ones of the soldiers would send ‘care packages’ to the front lines to help and nurture them the best they could.

Included in the care packages was a type of biscuit (or cookie) that had the special features of being able to endure a long sea journey of over two months without spoiling and a biscuit that would have the highest nutritional value possible for the allying soldiers.

A group of ingenious women came up with a hybrid of a traditional Scottish oatcake and the soldiers biscuit was born, later to be renamed and known thereafter as the “ANZAC biscuit”.

Hundreds of thousands of batches of ANZAC biscuits left the shores of Australia and New Zealand over the years and the tradition of baking these delicious biscuits still continues today as we take time to remember our fallen heroes.

ANZAC Day is commemorated ’25th April’ annually.

Lest we forget.

ANZAC Biscuits

Firstly preheat the oven on Bake at 180C/350F

Over a slow heat melt together 125 gms of unsalted butter with 2 Tbl of golden syrup. As soon as its melted, remove from the heat and allow the mixture to cool slightly.

Into a large bowl combine  1 cup of rolled oats, 1 cup of sifted plain flour, 1 cup of caster sugar and 3/4 of a cup of shredded coconut.

Mix well and add the butter mixture along with 1 tsp of bicarbonate of soda dissolved in 2 Tbl of boiling water.

Mix together all the ingredients until well combined and place golf ball sized balls on a baking paper lined cookie tray- leaving good space between the biscuits to allow them room to spread while cooking.

Lightly push down on the cookie with an metal spatula before plcaing in the oven for 10 minutes.

After 10 minutes remove from the oven and lightly push down on the biscuits again to flatten further. Place back into the oven for a further 5-10 minutes, keeping a watchful eye on them as they burn easily.

They are ready when evenly golden all over.

Cool slightly on an oven rack when done.

This recipe is classic and unchanged although I have been known in the past to add 1/2  a cup of raisins, dried cherries or dried cranberries  for a fruity burst or a drizzle of melted dark or white chocolate on the baked biscuit for a indulgent twist.

photo by Bridget

My great great Uncle, ‘Uncle Champ’ was one of the many hundreds of thousands of Australian and New Zealand men or ANZAC’s that went to war for their country in the early 1900′s .

Fortunately for our family, Uncle Champ came home after his tour of duty.

The word ANZAC is an acronym for the combined forces of Australian and New Zealand Army Corps. A coming together of two great nations in a time of war to support and protect each other as they left their homeland to join with the British forces.

Back at home, loved ones of the soldiers would send ‘care packages’ to the front lines to help and nurture them the best they could.

Included in the care packages was a type of biscuit (or cookie) that had the special features of being able to endure a long sea journey of over two months without spoiling and a biscuit that would have the highest nutritional value possible for the allying soldiers.

A group of ingenious women came up with a hybrid of a traditional Scottish oatcake and the soldiers biscuit was born, later to be renamed and known thereafter as the “ANZAC biscuit”.

Hundreds of thousands of batches of ANZAC biscuits left the shores of Australia and New Zealand over the years and the tradition of baking these delicious biscuits still continues today as we take time to remember our fallen heroes.

ANZAC Day is commemorated ’25th April’ annually.

Lest we forget.

ANZAC Biscuits

Firstly preheat the oven on Bake at 180C/350F

Over a slow heat melt together 125 gms of unsalted butter with 2 Tbl of golden syrup. As soon as its melted, remove from the heat and allow the mixture to cool slightly.

Into a large bowl combine 1 cup of rolled oats, 1 cup of sifted plain flour, 1 cup of caster sugar and 3/4 of a cup of shredded coconut.

Mix well and add the butter mixture along with 1 tsp of bicarbonate of soda dissolved in 2 Tbl of boiling water.

Mix together all the ingredients until well combined and place golf ball sized balls on a baking paper lined cookie tray- leaving good space between the biscuits to allow them room to spread while cooking.

Lightly push down on the cookie with an metal spatula before plcaing in the oven for 10 minutes.

After 10 minutes remove from the oven and lightly push down on the biscuits again to flatten further. Place back into the oven for a further 5-10 minutes, keeping a watchful eye on them as they burn easily.

They are ready when evenly golden all over.

Cool slightly on an oven rack when done.

This recipe is classic and unchanged although I have been known in the past to add 1/2 a cup of raisins, dried cherries or dried cranberries for a fruity burst or a drizzle of melted dark or white chocolate on the baked biscuit for a indulgent twist.

photo by farm4

“To follow, without halt, one aim: There’s the secret of success.” Anna Pavlova (1881-1931)

It seems that  Australians and New Zealanders have taken this famous quote by Anna Pavlova the Russian ballerina to heart when placing claim on some popular Southern Hemisphere icons.  Debate has been raging over the national identity of horses, entertainers, actors and sporting identities for years, with one hot topic that has been top of the debating list-  the famous Pavlova dessert named in honor of the “petite le sauvage” dancer.

Even the New Zealand prime minister John Key has got in on the act, asking Australian’s to keep there hands off our Pavlova!

So what is a Pavlova, and what about it gets so many “Aussies and kiwi’s”  hot under the collar?

A Pavlova is a meringue like dessert consisting of egg whites and loads of sugar, whisked up until  very stiff and then baked in the oven on  a low heat to result in cake that has a crunchy shell with a moist interior.  Sounds simple and delicious? Well trust Trans Tasman rivalry to complicate the issue with ownership and bragging rights.

Anna Pavlova was a popular ballerina who toured the world extensively with the Russian ballet. At a time when touring dance companies were rare, the Russian ballet and more importantly Anna Pavlovas portrayal of “the Dying Swan” in Swan lake captured the hearts and minds of people the world over.

None more so than the reported account of one hotel Chef in 1929  in  Wellington, New Zealand  who was so inspired by the touring ballerina that he invented a dish with pillowy clouds of meringue to mimic her tutu and kiwifruit slices to copy the green roses that were interwoven into her costume. The pavlova is born…or is it?

Some six years later in 1935, a hotel chef in Perth Australia has staked claim to the famous sweet treat, hence creating the contrevorsy that lingers on to this day.

After some exhaustive research- (and this is before I have stepped into the kitchen to research the taste!) I have uncovered a few home truths that should set the record straight once and for all.

Pavlova, as well as Phar Lap ,  Crowded House and Russel Crowe all  have there roots firmly planted in New Zealand soil despite Australians ferocious claims that they are “true blue” waltzing Matilda’s.

Pavlovas recipes have been found in New Zealand cookbooks as early as 1929 with the most convincing being a recipe found published in 1933 in the “Rangiora Mothers cookery book” some 3 years prior to the Australian claim to fame.

So it seems the New Zealand prime minister John Keys was on to something when he so politely told the Aussies to “bugger off”  and the humble Pavlova, all chewy and white can rest assured in the arms of the loving kiwis. My being a New Zealander now living in Australia would have absolutely nothing to do with my approval of these facts… of course.

Now for the recipe, adapted from the most famous of New Zealand Cookbooks- the icon that is The Edmonds Cookbook. Out of respect for dear Edmonds, I have adapted it only because my copy of the Edmonds cookbook belonged to Grandmother Lynn which dates back to the 1950′s, and recipe innovation has moved on some since those glorious days.

This one’s for you Nana!

Pavlova- Kiwi Style.

Firstly you need to preheat your oven 120C. The oven needs to be low as the secret to making a damn good Pavlova lies in the fact that the egg whites in the pavlova dry out and set rather than bake.

Your best to use a kitchen mixer for preparing this dessert as there is a lot of whisking involved! So into the bowl of your kitchen mixer drop 6 egg whites and a pinch of salt and whisk until soft peaks form.

Continue with the whisking and gradually add in 270gms of caster sugar a tablespoon at a time which will allow enough energy for the sugar to dissolve.  The whisking will be complete when the mixture is glossy and shiny and no evidence of sugar is visible.

Remove the bowl from the mixing unit and carefully fold in 1 teaspoon of white vinegar, 1 teaspoon of pure vanilla extract or paste and 2 teaspoons of cornflour.

On to a baking paper lined oven tray, pile the luscious pavlova cloud in the shape of a cake,  either whipping up the peaks to create a dramatic effect or flattening into a round for a more traditonal pavlova look.

Bake in that nice slow oven for 1 to 1-1/2 hours. You will know when it’s done by  lightly tapping the top of the pavlova which should be hard. Turn the oven off and leaving the door slightly ajar leave the pavlova to cool completely.

Dress the pavlova with lashings of freshly whipped sweetened cream and slices of kiwifruit for the traditional fare or use any combination of fresh fruit such as strawberries, passion fruit, raspberries or banana.

An undressed pavlova will keep demurely in an airtight container for up to 3 days.

photo by sethbaur

Don’t you just adore food posts that start with..”So as legend has it… “

You  know that you’re going to be in for a real treat and hopefully they have attached a kicking recipe to draw you along  into the story even further. Well that’s my cue to start the story of Bridget’s Ultimate Masala Chai Recipe. I guarantee a bit of humour peppered with a touch of history and a great twist at the end!

So as legend has it, masala chai was invented over 9000 years ago by a very ingenious  King in an Indian court as a herbal tonic based on the Ayurvedic principals of medicine. It was said to be used as a cleanser and have the ability to cure minor aliments. The concoction that was brewed some 9000 years ago consisted mainly of spices and is a wee bit different from the masala chai that we are familiar with today.

With the setup and popularity of tea plantations by the British in India from the 1830′s, black tea became an inclusion in masala chai along with milk and a sweetner, and the masala chai- masala  meaning spice and chai meaning tea in Hindi- is a distant cousin to the early version based solely on spices.

Today masala chai is as popular in India as drinking coffee is in the United States  and has just as many, if not more everyday rituals and traditions  attached to it. Chai is served at home, where everyone has there own special way of preparing it or you can find it being sold by chai street vendors or chai wallah’s as they are called, in most public places in India.

My journey to Chai has been a long and winding one, with many unfortunate bumps in the road where I’ve tried various  attempts of someones masala chai including some of my own less inspiring ones. With the help of my man about the house, the enlightened one, who has spent many months traveling in and out of India  sampling many cups of delicious masala chai, I set about trialing and sampling a brew that I could be proud of.

The fruits of my labour consist of spices, milk, tea and a sweetener. For the record, your milk *should* be full cream, though skim could be substituted- soy milk is a no go here people as the flavours just don’t work that well together, and your spices need to be as fresh as possible.

How do you know your spices are fresh? If they have been in your cupboard for 12months, they are not fresh. If you stick your nose in the freshly opened jar and stale air rather than sweet spice  invades your nostrils, they are not fresh. If this is the case you need to track down a reputable spice seller in your local community. A master ” spice wallah” who has a good trade so that the spices are getting turned over regularly. And only buy spices in small quantities so that they are used up before they are given a chance to become lacking in aromatic quality!That is after all why we use spices in food, to “aromatise” and enhance the flavor of the dish, stale spices just don’t cut the mustard!

Bridget’s Ultimate Masala Chai Recipe

Makes enough for 4 cups

Once you have determined that your spices are fresh.. see above.. you can begin by dry roasting the following spices in a small roasting dish in a hot oven at 220C for 10 minutes.

4 cinnamon quills
8 cardamon pods- lightly crushed so that the pods are open
6 black peppercorns- lightly crushed
4 cloves
1  tsp of ground ginger

Remove the spices from the oven and place into a heavy bottomed saucepan along with 1200mls of full cream milk, 2 heaped tblsp of brown sugar and 2 bags of  Dilmahs fiery Ceylon chai tea. Now before you start having heart palpitations that you cant get hold of or don’t know what Dilmahs fiery Ceylon chai tea is.. this is brand specific commercially produced black tea with spices which is a nice way to add the black tea to your chai as it’s already grounded in some fairly decent flavors.  Any black tea will suffice- with traditions leaning towards Ceylon or Assam tea leaves. Loose leaf tea is fine, and if you do- add 2 heaped Tablespoons.

Cover the liquid with a paper cartouche which is a circle of greaseproof papper that is placed directly on top of the liquid to prevent a skin from forming. Heat the chai slowly on a medium heat for 45 minutes to fully infuse the flavours.

Remove from the heat and dispose of the paper cartouche,strain the liquid into warm cups and and serve immediately.

Satisfying for both body and soul!

Apki Lambi Umar Ke Liye!

photo by sethbaur

Don’t you just adore food posts that start with..”So as legend has it… “

You know that you’re going to be in for a real treat and hopefully they have attached a kicking recipe to draw you along into the story even further. Well that’s my cue to start the story of Bridget’s Ultimate Masala Chai Recipe. I guarantee a bit of humour peppered with a touch of history and a great twist at the end!

So as legend has it, masala chai was invented over 9000 years ago by a very ingenious King in an Indian court as a herbal tonic based on the Ayurvedic principals of medicine. It was said to be used as a cleanser and have the ability to cure minor aliments. The concoction that was brewed some 9000 years ago consisted mainly of spices and is a wee bit different from the masala chai that we are familiar with today.

With the setup and popularity of tea plantations by the British in India from the 1830′s, black tea became an inclusion in masala chai along with milk and a sweetner, and the masala chai- masala meaning spice and chai meaning tea in Hindi- is a distant cousin to the early version based solely on spices.

Today masala chai is as popular in India as drinking coffee is in the United States and has just as many, if not more everyday rituals and traditions attached to it. Chai is served at home, where everyone has there own special way of preparing it or you can find it being sold by chai street vendors or chai wallah’s as they are called, in most public places in India.

My journey to Chai has been a long and winding one, with many unfortunate bumps in the road where I’ve tried various attempts of someones masala chai including some of my own less inspiring ones. With the help of my man about the house, the enlightened one, who has spent many months traveling in and out of India sampling many cups of delicious masala chai, I set about trialing and sampling a brew that I could be proud of.

The fruits of my labour consist of spices, milk, tea and a sweetener. For the record, your milk *should* be full cream, though skim could be substituted- soy milk is a no go here people as the flavours just don’t work that well together, and your spices need to be as fresh as possible.

How do you know your spices are fresh? If they have been in your cupboard for 12months, they are not fresh. If you stick your nose in the freshly opened jar and stale air rather than sweet spice invades your nostrils, they are not fresh. If this is the case you need to track down a reputable spice seller in your local community. A master ” spice wallah” who has a good trade so that the spices are getting turned over regularly. And only buy spices in small quantities so that they are used up before they are given a chance to become lacking in aromatic quality!That is after all why we use spices in food, to “aromatise” and enhance the flavor of the dish, stale spices just don’t cut the mustard!

Bridget’s Ultimate Masala Chai Recipe

Makes enough for 4 cups

Once you have determined that your spices are fresh.. see above.. you can begin by dry roasting the following spices in a small roasting dish in a hot oven at 220C for 10 minutes.

4 cinnamon quills
8 cardamon pods- lightly crushed so that the pods are open
6 black peppercorns- lightly crushed
4 cloves
1 tsp of ground ginger

Remove the spices from the oven and place into a heavy bottomed saucepan along with 1200mls of full cream milk, 2 heaped tblsp of brown sugar and 2 bags of Dilmahs fiery Ceylon chai tea. Now before you start having heart palpitations that you cant get hold of or don’t know what Dilmahs fiery Ceylon chai tea is.. this is brand specific commercially produced black tea with spices which is a nice way to add the black tea to your chai as it’s already grounded in some fairly decent flavors. Any black tea will suffice- with traditions leaning towards Ceylon or Assam tea leaves. Loose leaf tea is fine, and if you do- add 2 heaped Tablespoons.

Cover the liquid with a paper cartouche which is a circle of greaseproof papper that is placed directly on top of the liquid to prevent a skin from forming. Heat the chai slowly on a medium heat for 45 minutes to fully infuse the flavours.

Remove from the heat and dispose of the paper cartouche,strain the liquid into warm cups and and serve immediately.

Satisfying for both body and soul!

Apki Lambi Umar Ke Liye!

photo by tico24

Served piping hot from the oven slathered in a rich helping of butter and its Good Morning Good Friday!!

Have you ever wondered where this Easter tradition stemmed from and how can you could get your hands on some more hot buns?

Most people believe that the hot cross bun symbolizes the Crucifixion of Christ, and yes to a great extent this is the case.

The bun that we now know,  serve and eat on Easter Good Friday is a symbolic gesture to a christian heritage that celebrates the resurrection of Jesus Christ. These leavened buns are traditionally made with spices and currants and crossed with a paste before being baked to a golden brown and eaten with much gusto and even more butter!

To delve a little further into our colourful history is to uncover our humble little spiced bun as a baked goodie steeped in traditions and folklore.

Some believe the origins of the hot crossed bun to be in honour of the Saxon goddess of light Eostre whom they celebrated at the time of the spring equinox in April with the cross symbolising the four seasons. Eostre is also believed to be the origin of the word Easter.

It is also said that in merry old England during the reign of Elizabeth the 1st, a squabble of sorts broke out amongst the Protestants and Catholics over what was a very popular spiced bun served throughout the land. Queen Elizabeth I attempted to ban the sale of hot crossed buns to ease the conflict but due to public outrage passed a law restricting the sale of these hot tempered baked goods to Easter and Christmas only.

Superstitions come thick and fast with the hot crossed bun, with a couple of my favourites being:

1. Hang a bun in your kitchen and it will protect you from fire- now  a smoke alarm seems to do the trick.                                                                                                                                                                                                                                         2. If going on a sea voyage pack a little bun in your Louis Vuitton and you will be protected from shipwreck.

A few folklore’s that might make you smile are:

1. Kissing the hot cross bun before you eat it as it’s is supposed to bring you good luck.                                                                                                                                                                                                                                                                                  2. Sharing your hot crossed bun with someone special will ensure a long lasting friendship.

If you need anymore reasons to eat your way through a batch of hot crossed bun I’ve included a spice infused recipe that I’ve adapted from Nigella Lawson that  should get you into the kitchen and into a great Easter tradition. Or even better maybe you have a recipe you would like to share that’s tried and true. Drop me a note, I would love to hear from you!

Happy Easter everyone…. now pass me the chocolate.

Hot Cross Buns

Photo by Bridget

Firstly infuse your spices by heating the ingredients below until they just come to the boil. Remove from the heat and allow to cool and infuse further until the mixture cools to blood temperature. This little spice mix will form the flavor profile of these hot cross buns and make them extra special and tasty.

220mls of milk
50gms of butter
5 cardamom pods- slightly crushed
The zest of 1 orange and 1 lemon
2 cinnamon quills- slightly crushed
2 cloves
1 Marsala chai tea bag- for extra spicy kick!

Into a large mixing bowl combine the ingredients listed below.

400gms of strong flour- the type used for baking bread as a high gluten content is required here
15gms of instant yeast
150gms of raisins
1 tsp of ground cinnamon
1/2 tsp of ground nutmeg
pinch of ground ginger

Remove and discard the cardamom, cloves, cinnamon quills and tea bag from the liquid and mix one egg into it. Now combine the liquid with the dry and knead the dough either by hand on a floured surface or in a mixer with a dough hook attached until the dough is smooth and elastic.If the mix is dry add a few more drops of warm water. This could take 3-5  minutes depending on the elbow grease that you apply.
Mould the dough into a ball and place in a lightly oiled large bowl covered with plastic wrap. Allow the dough to prove and double in size in a warm place in the kitchen for 2 hours.

Once it has doubled in size, punch back the dough and knead again until smooth. Divide the dough into small balls- approx 14-  and roll into cute little balls. Place the balls on a lined baking tray so that the buns are just touching and cover with a tea towel and allow to prove again for a further 45 minutes. While this is happening preheat your oven to 220 C.

Using an egg wash made of 1 egg mixed with a touch of milk, brush this over the buns and make the cross paste using 3 Tblsp of flour, 2 Tblsp of water and a pinch of caster. Mix this together well and dribble a cross on each bun before placing in the oven and baking for 20 minutes or until the buns are golden brown and hollow sounding when you tap the bottom.

Make a fruit glaze using 2 Tblsp of apricot jam mixed together with 1 Tblsp of boiling water and brush this over the hot buns before serving with lashings of fresh butter.