Witch's Fingers

We were invited to a Halloween party on Saturday night, and it was great to think about what costume to wear and what treat to bring! There are so many ideas available once you start googling things (there you go, google is a verb) but one thing that I chose was these witch fingers (check out this link for the ingredients) ... basically it's a shortbread base, almonds for nails and a bit of  food color for extra effect! I thought they looked sensational so I set off to make a batch of my own. 

Heeheeheehee.

I only have small bottles of red, yellow and blue food coloring in my pantry - and I guess that's the most I'll ever need for now as these primary colors can be mixed to create pretty much any color from the spectrum. So blue+yellow=green! (although I did stop to think about it hahahaha)

200 grams of room temperature unsalted butter, cubed +  1/2 cup caster sugar. Into the mixing bowl. I used a paddle attachment and whipped till light and fluffy. Add green food color and a couple of drops of almond essence (be careful not to overdo as it can be quite overpowering)

Pre-heat oven to 190C, and line your baking tray with baking paper.

Mix 1 1/3 cup plain flour, 3/4 cup rice flour and a pinch of salt in a separate bowl. Fold into butter and sugar mixture. You'll have to get in there and use your hands to lightly knead until it comes together. Grab a small handful and shape into fingers. Remember to emphasize the knuckles and the folds of the skin! I used a butter knife to press in some lines. Then lightly press a blanched almond at the tip to make the fingernail.

Line 'em all up and bake for around 10 minutes. 

When they're done and still hot (but be careful), remove the almond and tinge the 'cuticle' with red food color to make it a bit more gross! Replace the almond. Be really careful as it's a bit crumbly!

Ready for the party!

The slightly burnt ones are fingers from witches who were set on fire! Hee hee hee!

Happy halloween!

Saturday Night (cooking) Live, again

Here's another long delayed entry for one of those Saturday feeling-fancy-dining-in nights, which is basically a 3 meal course enjoyed slowly with a bottle (or two) of wine.

The starter was a grilled blue marlin with salsa verde, garnished with sugar snap peas and shoots from the garden. If my memory serves me right, the salsa verde is made of a handful of parsley, 2 sprigs tarragon, 2 sprigs thyme, 1 clove garlic, I think I sneaked in a leaf of kaffir lime as well, 2 pieces anchovy, a teaspoon of baby capers, salt and pepper, blitzed with 1/3 cup of extra virgin olive oil. This is best prepared ahead of time to let the flavors infuse.

For the main meal, I thought that a rack of lamb was in order as I haven't cooked one for a while! This herb crusted lamb was inspired by a Gordon Ramsay recipe.

I cleaned up the remaining sinews from the bones and wrapped it with foil. Frenching a rack of lamb after a couple of glasses of wine and Santana in the background was a pretty awesome gig :) I also scored the fat and seasoned it with salt and pepper. Meanwhile the oven was pre-heated to 200C.

After the deed is done, the lamb meat is seared on high heat with a touch of olive oil, for around 2 minutes, then it went straight to the oven for around 8 minutes. 

While the lamb is in the oven, I pulsed 3 slices of stale wholewheat bread, a handful  of parsley, a couple of sprigs of thyme, leaves stripped off from 3 sprigs of rosemary, and some olive oil.  

The lamb was taken out of the oven and seeded mustard was slathered across the meaty part. 

Then this was dredged into the herby mixture, until well covered.

It was finished off in the oven again for around 5 minutes. We like our lamb still pink in the middle so if you prefer yours well done, you'll need to leave it in there for longer!

The lamb was served with smashed swedes, rocket and silverbeet from the garden, and a mint sauce made from red wine, some sugar, and a handful of minced mint (also from the garden) thickened with a little bit of gelatin (I pretty much winged this recipe so don't ask me about the proportions, as most mint sauces I found online have so much sugar and I don't really want a very sweet mint sauce). This is also best prepared ahead of time to allow for the jelly to set. You just want it with a little wobble and not very solid though!

And last but not the least... dessert. A chocolate fondant, served with vanilla ice cream. And some left over mint sprigs! :)

This fondant is also another Gordon Ramsay recipe, and something that I've done several times, and works each time. No use altering or making my own version. And this is always a crowd pleaser. Never mind the calories - it's so good it's really worth enjoying!

After writing this I realized that I should probably rename my post to Ramsay Inspired Night!

Ok now I'm off to the gym! :)

The Irishman's Birthday Cake

Sorry it's been a while since my last post! I have been a bit pre-occupied with general stuff around the house, at work, and all over the place. Sometimes I wake up on a Monday morning thinking that another week is about to commence, and then all of a sudden it's the weekend, and before I get the chance to relax, it's Monday again! Time flies and sometimes it's not funny - I have so many things to do!

Anyway one of things that I did was to bake a cake for the birthday boy, the resident Irish Man himself. A surprise trip to Mooroolbark airport for an express helicopter flying session did the trick. He liked it! The cake base was from the coles recipe from before. I'm beginning to regularly use this as the cake base for chocolate cakes. And since there are so many ways to dress up a cake, no one can tell the difference sometimes. The frosting for this was a swiss meringue buttercream. I followed this particular recipe that I found in youtube - it looked to be the simplest, no-fuss technique compared to the other ones I've seen. And it turned out to be very good! I used a sparkler instead of a candle for an extra special touch.

Happy birthday mo stor! :)

Sunday Snapshots

Snapshots one sunny Sunday

Random flower arrangement, all harvested from the garden

 Wisteria

Out for morning coffee

Peas

Lemon Verbena

Chocolate Mint

Guess What

Tarragon, growing better than before - the peas within the pot enriches the soil by releasing nitrogen!

Coriander

Little seedlings - tomato, okra, among others!

Today's Lavender harvest