tag:blogger.com,1999:blog-71287835889095183542024-03-12T19:23:59.070-07:00Out of the Frying PanUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7128783588909518354.post-44654305698847005292012-04-10T17:38:00.000-07:002012-04-10T17:38:08.094-07:00Need a Room while visiting Canberra? Try us!<!-- Airbnb Widget Start --><br />
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<!-- Airbnb Widget End -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-33056228007222779482011-05-04T17:26:00.001-07:002011-05-04T17:26:29.845-07:00<a href="http://www.wordle.net/show/wrdl/3564899/KDCC_May_Network_Meeting"
title="Wordle: KDCC May Network Meeting"><img
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style="padding:4px;border:1px solid #ddd"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-42821951618492054342011-04-23T18:50:00.000-07:002011-04-23T18:50:40.398-07:00Word Cloud for upcoming Network Meeting - Kiama<a href="http://www.wordle.net/show/wrdl/3507261/Business_related"
title="Wordle: Business related"><img
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style="padding:4px;border:1px solid #ddd"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-15419269197385404842010-12-18T19:47:00.001-08:002010-12-18T19:47:25.922-08:00Bluey<div xmlns="http://www.w3.org/1999/xhtml"><a href="http://4.bp.blogspot.com/_8Khrb8t-bCA/TQ2ATSi3gxI/AAAAAAAAAxw/9x218jGkS_Q/s1600/image-upload-75-745082.jpg"><img src="http://4.bp.blogspot.com/_8Khrb8t-bCA/TQ2ATSi3gxI/AAAAAAAAAxw/9x218jGkS_Q/s320/image-upload-75-745082.jpg"/></a><br /><span>This is what I just found rustling in my office. A blue tongue lizard. Glad I had a big brave son to help me catch him. We released him out in our front garden. Im sure he will be happier there! </span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-48067975290731397592010-12-16T11:54:00.001-08:002010-12-16T11:59:40.897-08:00Is there something significant about the number 17 today?<div xmlns="http://www.w3.org/1999/xhtml"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij640VhGh-X5B2npEa-FmNiVKirkcbdX-GAXq3BFH7AGnS_po1dlRRkR5IVO38x9qiL5JnzydS4erzexSk0TYbl_RCTcRzoefxjznnCXKKk2b6ycruqRuQWjNjNxQz3ybmkR0pht5XffP-/s1600/image-upload-8-749900.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHpjDQ4KI0wu3KtIfaPKbyxeThcT1PyDrS3hOnA5Cpq2Uee1k2pFq2AqXDqEEllrDoYxo8PY35o9loSY0DiLYMR520H-vhaq31fAMqAUUXRVdjmfRNZzQpz0KqIcaqn3qtAmbSrdoOf4/s320/image-upload-8-749900.jpg"/></a><br /><span>This was what I opened my laptop to this morning. 10 to 7 which is 17. 17 degrees outside. On the 17th! Is that not pretty cool? </span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-62294989115992762492009-02-18T14:39:00.000-08:002009-02-18T14:49:26.062-08:00Edmonds Ginger CakeI am not a big cake fan but every now and then I get a cake hankering. Flicking through my new Edmonds Cookbook yesterday, I saw a Ginger Cake recipe. Hmm, haven't had one of Those for a while! I have a tried and true ginger cake recipe that I have been using for, oh, forever. But I thought I'd give this one a try. Not sure if it was my oven or the recipe but it did need a little longer in the oven that the recipe stated. And I have a fan force oven, so not sure what was going on there. Anyway, here's a share. Try it and let me know if it's as good as yours!<br /><br /><a href="http://2.bp.blogspot.com/_8Khrb8t-bCA/SZyO4kCtefI/AAAAAAAAAbQ/i7ixtnr_Piw/s1600-h/Edmonds+Ginger+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_8Khrb8t-bCA/SZyO4kCtefI/AAAAAAAAAbQ/i7ixtnr_Piw/s320/Edmonds+Ginger+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5304271563534465522" /></a><br /><br />125g butter<br />1/2 cup sugar (I used brown but I'm sure white is as good)<br />3 Tbs golden syrup<br />2 cups plain flour<br />1 tsp baking powder<br />1 tsp ground ginger<br />1 tsp mixed spice<br />2 eggs, beaten<br />1/4 cup chopped crystallised ginger (I'm greedy on ginger, so I added a bit more)<br />1/4 cup chopped walnuts<br />1/4 cup sultanas (in ginger cake?! I think not. I omitted these)<br />1 tsp bi-carb soda (baking soda)<br />3/4 cup milk (I warmed the milk)<br /><br />Cream butter, sugar and golden syrup until light and fluffy. Sift flour, baking powder, ginger and mixed spice together. Add sifted dry ingredients to creamed mixture alternately with beaten eggs. <br />Stir in ginger, walnuts and sultanas. Dissolve baking soda in the milk and stir into the mixture.<br />Line a 20cm cake tin with brown paper, followed by baking paper. (I used 3 layers of baking paper). <br />Pour mixture into tin. Bake at 180c for 35 minutes or until the cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack.<br /><br />Dust with icing sugar and serve with a lovely cup of Tetleys!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7128783588909518354.post-81089500623876729642009-02-17T19:33:00.000-08:002009-02-17T19:46:33.205-08:00Munchkin Slice<a href="http://3.bp.blogspot.com/_8Khrb8t-bCA/SZuBqMBp5NI/AAAAAAAAAbI/rkBjcZmDGNg/s1600-h/Edmonds+Munchkin+Slice.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_8Khrb8t-bCA/SZuBqMBp5NI/AAAAAAAAAbI/rkBjcZmDGNg/s320/Edmonds+Munchkin+Slice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5303975547941545170" /></a><br /><br /><br />I 'took a day off' today from officework to do a little baking. I had my bestie in New Zealand send me an updated copy of the infamous Edmonds Cookbook as my old one was falling to bits. The Edmonds Cookbook is every good cooks bible! It is full of those good wholesome nana foods. The new one has a pile of new recipes as well as the oldies, so I tried a slice that wasn't in my old Edmonds. It's called Munchkin slice and although it's not gluten free, it is chock full of goodness for kids with just a hint of sugary naughtiness to glue it all together. <br />I also made a ginger cake (for me! mmmmm) but it's still in the oven doing its thing, so I'll share the slice recipe while I'm waiting...<br />I've gone and got a 'baking' mark on my book already. Not sure if I'm proud that my book has been christened with baking goodness or whether I'm ticked that I messed up a brand new cookbook! The dilemnas of baking!<br />Anyway, the recipe...<br /><br />1 cup brown sugar<br />1 tsp mixed spice<br />100g butter <br />1/2 cup sesame seeds<br />1/2 cup apricot jam <br />1/2 cup coconut<br />1/4 cup golden syrup <br />1 tsp vanilla essence<br />3 cups rolled oats <br />1 cup sultanas (optional)<br />1 cup pumpkin kernels<br /><br />In a saucepan, melt together the sugar, butter, apricot jam and golden syrup. <br />Combine the rest of the ingredients in a large bowl. Mix well. Pour in melted mixture. Mix together. Press firmly into a greased 20x30cm baking tray. <br />Bake at 180c for 25 minutes or until golden. Cool slightly and cut into bars. Makes 18. <br /><br />That's it! Took me all of, say, 10 minutes to throw it together and slap it in the oven! Too, too easy. With a little supervision over the stove, even the kids can make this one!<br />And how healthy is it? This one is a keeper for the school lunch box!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-19028887910419194612009-02-02T16:55:00.000-08:002009-02-02T17:17:53.959-08:00The Bestest Brownies EverBecause I baked GF for Josh yesterday, I *had* to bake 'real' Brownies today for the rest of us!<br /><br />Here is our family favourite of "to die for" fudgy, nutty, gooey goodness. I definitely see a wii-fit session coming up after a couple of these!!<br /><br /><br />I have doubled my original recipe as these are gone before cool, so half the mix if it's only for a couple of people. Our family has no idea what moderation is when it comes to brownies!<br /><br /><br /><strong><span style="color:#993300;">THE BESTEST BROWNIES EVER RECIPE</span></strong><br /><strong><span style="color:#993300;"></span></strong><br /><strong><span style="color:#993300;"></span></strong><br /><span style="color:#000000;">Prep Time: 15 mins</span><br />Cooking time: 35-40 mins<br />Makes: 1 slab - 2o small or 10 large pieces when cut<br /><br /><br />Ingredients:<br /><br />250g butter<br />2 cups firmly packed soft brown sugar<br />250g dark chocolate, broken up into chunks. (I use Lindt 70% but any can be used)<br />6 eggs<br />2/3 cup plain flour<br />2/3 cup cocoa powder<br />1/2 tsp baking powder<br />2 cups walnuts (I often throw in a generous handful more, cos we're greedy that way!)<br /><br /><br /><a href="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYeWcKnjaKI/AAAAAAAAAaA/2YGwVCp8pnw/s1600-h/Brownie+Ingredients+web.jpg"><img id="BLOGGER_PHOTO_ID_5298368897255434402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYeWcKnjaKI/AAAAAAAAAaA/2YGwVCp8pnw/s320/Brownie+Ingredients+web.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Method:<br /><br />Preheat oven to 180c. Spray a baking tray (or square cake pan, if halving recipe) with canola spray and line with baking paper.<br />Place butter, brown sugar and chocolate into a saucepan and stir over a medium heat until well combined. (Can also be microwaved, uncovered, for 2-4 minutes on Medium-High/650 J watts/70%, stirring every minute until well combined.)<br />Remove from heat and beat in the eggs with a wooden spoon.<br />Sift together the flour, cocoa and baking powder into the chocolate mixture and stir until well combined. Stir in the walnuts.<br />Pour into the tin and bake for 35-40 mins or until firm or a few crumbs cling to a skewer when it's inserted into the centre. The top should be crackly-hard but the centre will be soft and chewy. Mmmm.<br /><br />These can be served as a dessert, straight from the oven, cut into larger portions and served with a scoop of vanilla ice-cream.<br /><br />Walnuts can be omitted if you prefer.<br /><br /><a href="http://3.bp.blogspot.com/_8Khrb8t-bCA/SYeWcTQ8XFI/AAAAAAAAAaI/ze6Qtzm3nLU/s1600-h/Brownie+Mix+web.jpg"><img id="BLOGGER_PHOTO_ID_5298368899576519762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_8Khrb8t-bCA/SYeWcTQ8XFI/AAAAAAAAAaI/ze6Qtzm3nLU/s320/Brownie+Mix+web.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Below is the yummy goodness heading out to my Post Office girls to say Thank You for such friendly service!<br /><br /><br /><a href="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYeWcQBaeVI/AAAAAAAAAaQ/Bnj0IBhuoIk/s1600-h/Yummy+Brownies+web.jpg"><img id="BLOGGER_PHOTO_ID_5298368898706078034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYeWcQBaeVI/AAAAAAAAAaQ/Bnj0IBhuoIk/s320/Yummy+Brownies+web.jpg" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-81202397426175760822009-02-01T18:36:00.000-08:002009-02-01T18:36:40.925-08:00Wheat, Dairy, Egg and Gluten Free Chocolate-Fudge Brownies<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYZcOOc8lPI/AAAAAAAAAZg/gq_hROKe-1E/s1600-h/GF+Choc+Fudge+Brownies.jpg"><img alt="" src="http://1.bp.blogspot.com/_8Khrb8t-bCA/SYZcOOc8lPI/AAAAAAAAAZg/gq_hROKe-1E/s320/GF+Choc+Fudge+Brownies.jpg" border="0" /></a><br />This recipe for Chocolate Fudge Brownies contains no egg, wheat, gluten or dairy.<br />If chocolate is an allergy issue as well, you could try substituting carob for the cocoa.<br /><br />Ingredients<br />1/2 cup rice flour<br />1/2 cup plain gluten-free flour (Orgran brand)<br />1/4 tsp baking powder<br />1/3 cup cocoa powder<br />1 1/4 cups caster sugar<br />2 tsps of Orgran No Egg mixed with 2 Tbs water, whisked<br />150 g Nuttelex (margarine)<br /><br />Method<br />Preheat oven to 180c. Grease a lamington tray (slab pan) and line with baking paper, allowing a 2cm overhang at both ends.<br />Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted Nuttelex to flour mixture. Using a metal spoon, mix until just smooth.<br />Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.<br />Remove from oven. Allow to cool in pan. Lift from pan. Cut into 12 squares.<br /><br />Notes:<br />Can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.<br />1 cup broken walnuts can also be added to dry ingredients, if desired.<br /><br /><em>Recipe adapted from superfood ideas magazine sept 2007</em></div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-42217056193015502732009-01-31T23:03:00.001-08:002009-01-31T23:25:07.424-08:00New Year - New Focus - New GoalsMy my my. How neglected is my Foodie Blog?<br />I've spent more attention and time in my personal blog and sadly procrastinated far too long on this one.<br />All that is about to change.<br />Last year was definitely Annus Horribilus in our household. Thanks to the world-wide economy, we thought we were going to have to close down The Gourmet Saint company and become regular 9-5-ers until we spoke to our Accountant.<br />Basically, we shut down through Christmas and waited it out. Thankfully, Mark has a new, albiet short, contract in Canberra and I hit the New Year hard with some fresh recruitment.<br /><br />Although The Gourmet Saint Personal Cheffing is still functioning, I spent last year preparing foundations, systems, etc for The Gourmet Saint Hospitality Agency. My goal is to supply temporary, emergency hospitality staff to the Illawarra/Shoalhaven area. Nowra to Helensburgh. I got a couple of jobs over the Christmas/ New Year and have more worked booked for Feb/March. It's looking promising already. With a little cash injection via Mark's contracts, I hope to have it roaring away this time next year!<br />I'd like to see it self sufficient financially in 12 months. Or I could fall flat on my face. And become a 9-5-er. ugh.<br /><br />I have thought often of posting my recipes here. I have some favourites, as we all do. But because I had this 'thing' in my head that I wanted to post photos of my recipes as well; I'd find that half-way through a recipe I'd remember the camera, mostly at the end. After the event. So many a recipe was wanted to be blogged but wasn't due to my Pooh Bear Brain.<br /><br />This year, I have a 'head-list' of recipes I want to make, photograph and blog. I plan to be a little more diligent this year.<br />Surely I can manage that on top of studies, starting a new business, raising kids, babysitting grandsons, etc!! lol It's all about Time Management. Or so I tell myself as I fall in a heap on the bed each night!!<br /><br />I am making Brownies this week to give to my Post Office girls to say Thank You for being such a great bunch! That will be this year's first recipe post. It's a super scrummy recipe. I was never a big fan of Brownies but these ones make my gym time totally useless!! Very more-ish. Shockingly disgusting stuff. Well, maybe a slice of heaven! Just dont tell Leigh (gym owner at Beach Bodz Kiama)!<br /><br />Another goal for this year is to try more Vegetarian/Vegan recipes.<br />Late last year we had my youngest son, Josh diagnosed for allergies. He is now on a diet without yeast, gluten, sugar, chocolate, dairy and eggs. Pretty much knocks a lot of our 'usual' food out the window for the poor kid. So I am experimenting more with foods he can eat. And funnily enough, I have a new client in Sydney with similar allergies. So what I learn for Josh, I apply to my client.<br />I'll be sharing a delicious brown rice salad recipe this week that my client passed onto me. Full of nuts and goodness. I eat it by the bowlful for lunch and dont feel guilty at all!<br /><br />So they are a few of my plans and goals for this year. Let's hope that 2009 is a more financial one than 2008. We've gone six months without any income. Let me tell you, my Accounts file is overflowing with Overdues!! It will be like Manna from Heaven when we get that first pay on Feb 13th!<br /><br />Till later this week....<br />Bon Apertit!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-63471422616909132192008-04-15T14:59:00.000-07:002008-04-15T15:03:45.994-07:00How Caffeined Up Are You?Here's a fun site for you to waste 60 seconds on instead of your filing...<br /><br />How fast can YOU go?<br /><br /><br /><br /><a href="http://www.oneplusyou.com/q/v/caffeine"><img border="0" src="http://www.oneplusyou.com/q/img/badges/caffeine_moderate__chipper__perky.jpg" alt="The Caffeine Click Test - How Caffeinated Are You?" /></a><br />Created by <a href="http://www.oneplusyou.com/">OnePlusYou</a><br /><br />I will say - I haven't had my first coffee yet! I'm just perky - I'd better get that coffee now! ;)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-87408027734166500492008-01-16T16:25:00.000-08:002008-01-16T16:34:38.203-08:00Happy New Year!<br /><br />Here is our first recipe for 2008. A nice easy one. It's a Roast Pumpkin Salad with a Sun Dried Tomato Dressing. Very yummy. And healthy too. The hardest part (or most time consuming) is dicing up the pumpkin to roast. Make this one up for a bbq or just for something different to break up the regular garden salads.<br /><br /><strong>Roast Pumpkin and Chick Pea Salad with SDT Dressing</strong> <br /> <br /><br />1/2 pumpkin <br />3 Tbs olive oil for roasting <br />1 can chick peas <br />2 Tbs fresh coriander or mint <br /> <br /><strong>Dressing </strong> <br />1/2 cup sundried tomatoes <br />1/4 cup red wine vinegar <br />3 cloves garlic <br />1 Tbs balsamic vinegar <br />1/2 cup evoo <br />1 tsp sugar <br /> salt and pepper to taste <br /> <br /> <br /> <br />1. Peel and cube pumpkin. Roast and cool. <br /><br /><a href="http://bp0.blogger.com/_8Khrb8t-bCA/R46hZ4rRpgI/AAAAAAAAAG4/rZDTClBV3ZM/s1600-h/Rst+Pumpkinweb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_8Khrb8t-bCA/R46hZ4rRpgI/AAAAAAAAAG4/rZDTClBV3ZM/s320/Rst+Pumpkinweb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156236089468495362" /></a><br /><br /><br /><br />2. Add chick peas. <br /><br /><a href="http://bp2.blogger.com/_8Khrb8t-bCA/R46h2YrRphI/AAAAAAAAAHA/V3OeSA4ti3o/s1600-h/RstPumpkin+Salad+Dressing+Ingredients+web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_8Khrb8t-bCA/R46h2YrRphI/AAAAAAAAAHA/V3OeSA4ti3o/s320/RstPumpkin+Salad+Dressing+Ingredients+web.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156236579094767122" /></a><br /><br />3. Dressing: Whiz all ingredients in food processor. <br /><a href="http://bp0.blogger.com/_8Khrb8t-bCA/R46iA4rRpiI/AAAAAAAAAHI/AGDTrZ7azFk/s1600-h/Rst+Pumpkin+Dressing+web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_8Khrb8t-bCA/R46iA4rRpiI/AAAAAAAAAHI/AGDTrZ7azFk/s320/Rst+Pumpkin+Dressing+web.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156236759483393570" /></a><br /><br /><br />Stir through pumpkin and chickpeas.<br /><br /><a href="http://bp0.blogger.com/_8Khrb8t-bCA/R46iM4rRpjI/AAAAAAAAAHQ/mFr9ydEhJ-o/s1600-h/Rst+Pumpkin+and+Dressing+web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_8Khrb8t-bCA/R46iM4rRpjI/AAAAAAAAAHQ/mFr9ydEhJ-o/s320/Rst+Pumpkin+and+Dressing+web.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156236965641823794" /></a><br /><br /><br /> Chill and serve. <br /><br /><a href="http://bp3.blogger.com/_8Khrb8t-bCA/R46iVorRpkI/AAAAAAAAAHY/x7RQnovSFAY/s1600-h/RstPumpkin+Salad+web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_8Khrb8t-bCA/R46iVorRpkI/AAAAAAAAAHY/x7RQnovSFAY/s320/RstPumpkin+Salad+web.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156237115965679170" /></a><br /><br /><br />This salad is so full of flavour and colour. Hope you enjoy it!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-15002652222729447042007-12-27T23:02:00.000-08:002007-12-27T23:09:58.877-08:00Well this has been a crazy year! I plan to post a lot more regularly next year. I am putting Recipe Design as a recurring appointment in my diary next year so that I can stay on top of blogging recipes! On top of all the other great ideas and plans I have for 2008!<br />So dont forget to pop by from time to time to see what is on the menu! See you next year! <br />(We are currently holidaying in Port Stephens till the weekend and then back into the swing of things next week.)<br />Till then; Happy New Year!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-63442999133900023232007-12-06T20:28:00.000-08:002007-12-06T20:55:40.480-08:00So it has been a while since posts... how manic does life have to get?<br />I am so glad we are on the countdown to Christmas, I can slow down a little and catch my breath before we start again next year!<br /><br />I want to share some news that is happening in our little corner of the world...<br />it seems the only constant in life is change. <br /><br />In a lot of ways, this has been a tough year for us at The Gourmet Saint and I feel I have let my clients down. Chef Michael took time off to do some yacht work and loved it. In the meantime, I had a hard time replacing him with another chef of his calibre. (I keep saying I want to clone his dna!! There is a good reason why!)<br />Melbourne was growing steadily and then we were let down with chefs - such gypsy spirits these guys! So Melbourne has been shaky. And I thought I had Brisbane up and running and it is looking wonky too. Hmm, not happy Jan. So for 2008, The Gourmet Saint is going in a different direction.<br />Our darling Michael is moving to Jurien Bay, where he is now the proud owner of a cafe. He hasn't told us the name of the business yet, but when we hear, we will let you know, so that when you are travelling through you can drop in for some good cookin'! He is also going to be a Daddy next year. Lots of big changes in his life! So, we have decided to close down Perth's operations for now. If we find the demand is too great, I MAY look for another chef. Or I might wait for the chef to find us. Either way, it is proving difficult to find someone as masterful as Chef Mike, so we sadly let him go and Perth can have a sabbatical.<br />This allows me to concentrate more on the Eastern Seaboard and hopefully offer a better quality service.<br />Also, The Gourmet Saint is going to change direction by opening up a Hospitality Agency in Wollongong to service Wollongong to Nowra with Hospitality Staff. We find there is a need for it, so feel we are in a position to fill it! I want to keep it small and intimate and if it grows, it grows. Otherwise, I am happy for it to just be a small 'book' and again, able to offer a quality service to our clients by staying local. We hope to be up and running in the first half of 2008. I guess this is where we say - "Watch This Space!"<br />The Gourmet Saint will be going away for a Christmas Break, so the office will be closed from 20 December 2007 to 7 January 2008.<br />Mark and I and our Chefs wish all our clients, suppliers and readers a Happy Christmas and hope 2008 will bring you every success and happiness. Enjoy this time with family and friends and stay safe. We thank you for your support and look forward to cooking for you next year! Bon Appetit!<br /><br /><a href="http://bp1.blogger.com/_8Khrb8t-bCA/R1jSDWWSY9I/AAAAAAAAAGU/YSb3z5JSJZQ/s1600-h/APoohChristmas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_8Khrb8t-bCA/R1jSDWWSY9I/AAAAAAAAAGU/YSb3z5JSJZQ/s320/APoohChristmas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5141089929623921618" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-54795246293658671512007-09-05T22:28:00.000-07:002007-09-05T22:51:09.438-07:00Camembert and Smoked Salmon Quiche<div><div><div>This week I have a simple quiche recipe that is a little classier than the usual quiche lorraine. It's quite rich, so you will only need to serve it with a light salad and maybe a bit of crusty bread for a mm-mm meal.</div><div></div><br /><div>Ingredients:</div><div>1 pkt frozen shortcrust pastry</div><div>200g camembert cheese</div><div>6 large eggs</div><div>600ml thickened cream</div><div>1 Tbs dill</div><div>125g smoked salmon<br /></div><div></div><img id="BLOGGER_PHOTO_ID_5106962974618464914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_8Khrb8t-bCA/Rt-TxH80spI/AAAAAAAAAFI/M3JEnAsGPuQ/s320/Food+Photos+014.JPG" border="0" /><br /><div>Grease pie dish with cooking spray or butter.</div><div>Place pastry sheet in pie dish and cut overlapping pastry. Take another sheet and cut into strips to fit sides. Wet fingertips and rub pastry to blend in the strips. Place baking paper in pie dish and fill with baking beans or rice. Blind bake in a hot oven, 190c, for 10 minutes. Remove beans and paper carefully. Bake pastry for a further 10 minutes until golden brown. Cool to room temperature.</div><br /><div>Slice the camembert cheese thinly and place evenly into the pastry case.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5106963734827676322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_8Khrb8t-bCA/Rt-UdX80sqI/AAAAAAAAAFQ/h-A1LbCUwn8/s320/Food+Photos+016.JPG" border="0" /><br /><div>Blend or process the combined eggs, salmon, cream and dill until smooth. Pour into the pastry case. Bake in a moderate oven, 180c, for 45 - 60 minutes or until set and golden brown.</div><br /><div>If the top starts to brown too quickly, place a layer of baking paper or alfoil over the top to prevent burning.</div><div> </div><div>Let the quiche sit for 10 minutes before slicing.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5106964172914340530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_8Khrb8t-bCA/Rt-U2380srI/AAAAAAAAAFY/5nq6rxkIH3M/s320/Smoked+Salmon+and+Camembert+Quiche+Ready+to+Eat.jpg" border="0" /><br /><br /><div>Serve with a chilled sauvignon blanc or pinot gris.</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-55925348679013942092007-08-30T16:27:00.000-07:002007-08-30T16:37:38.918-07:00A quickie for a Friday night - Honey and Sesame ChickenFriday's are the day when we get home, kick off the shoes and reach for a glass of white (or stronger if the week has been a tough one!). So I have a quick recipe here to nibble on while relaxing with kids. It should take 40 mins if you're organised. A little more if you are like me and start with one recipe and then create a whole darn restaurant menu to go with it!<br />Here 'tis:<br /><br />Honey and Sesame Chicken<br />Prep time: 20 mins<br />Cook time: 20 mins<br />Nutritional value: fat 4g, carbs 16.6g, protein 10.9g<br /><br />Serves 4 - 6<br /><br />Ingredients:<br />500g chicken breast fillets, cut into 1 cm slices (or buy them pre-cut from Coles or your butcher)<br />1/2 tsp sesame oil<br />1/2 tsp five-spice powder<br />4 Tbs peanut oil<br />2 Tbs cornflour<br />3 Tbs honey<br />1 Tbs lemon juice<br />2 Tbs sesame seeds<br />Batter:<br />90g SR Flour<br />4 Tbs cornflour<br />1 1/4 c water<br />1 egg white<br /><br />1. Combine the sesame oil and 5-spice powder in a large bowl. Add chicken and toss to coat. Set aside while preparing the batter.<br />2. Sift SR Flour and cornflour into a large bowl. Add water and mix until smooth. In another smaller bowl, beat egg white until soft peaks form. Fold gently into the flour mixture.<br />3. Heat peanut oil in a wok or large frypan. Place 2 Tbs cornflour in a freezer bag, add chicken strips and shake to coat. Shake off excess and dip into batter, then straight into the hot oil. Cook in batches and drain on paper towel.<br />4. In a medium saucepan, gently heat the honey and lemon juice. Add the chicken pieces and toss to coat. Serve sprinkled with sesame seeds.<br /><br />Can be served alone or with fried/steamed rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7128783588909518354.post-25497395341784617522007-08-11T00:10:00.000-07:002007-08-30T16:37:56.522-07:00Welcome to our new blogWelcome!<br />This is my new space to keep you all informed of anything new happening with The Gourmet Saint. It's kinda like our News Desk at the Frontline!<br />I want to be able to add new recipes and tips and any news easily without hassling my techy-slave to continually upload new stuff to the website.<br />This way, I figure, I can sit at my desk and do it myself! I can legitimately spend the afternoon in the kitchen, creating yummy dishes to photograph (oh, and eventually eat, of course! <em>Someone</em> has to eat it!) and then upload them with some 'boring' details, including the recipe itself to keep my readers entertained. Sounds like fun! I hope, anyway. I have been told not everyone 'gets' the Foodie thing, but if you and I didn't, we wouldn't be here now, would we? We'd be off on some boring ol' shopping site or downloading the latest top 40 hits. Ho hum. Instead, you and I can spend some time together talking about the latest recipe find! *squeal* I mean that in all serious humour, of course.<br />(Those that know me learn that a sense of humour is pretty high on my list of personality traits.)<br />I hope to add to this regularly. I am not going to commit myself to a daily/weekly/fortnightly timeframe; I am just going to add as I can. I am all for guilt-free these days. (Anyone know where I can find guilt-free chocolate??) However, I do plan to be creative on a regular basis. Oh, and dont expect it all to be 5 star dining! Sometimes a simple recipe is the tastiest.<br />I guess the hardest part will be working out which recipe to begin with!! So many choices, so little time.Unknownnoreply@blogger.com0