Raspberry Granita

The recent warm weather in Sydney has called for some icy treats - and this raspberry granita is a winner. The great thing about making your own granita is that you can control the amount of sugar you put in it! You can also substitute the raspberry with any fruit you have on hand.

Raspberry Granita

Serves 2

25g raw sugar (or icing sugar if not using a Thermomix)
50g frozen raspberries
100g ice cubes

1. Simply place all three ingredients in Thermomix bowl and blend for 20 seconds/speed 10, gradually increasing speed from 1 to 10.

That's it - very quick and simple!

Crumbed Ling with Potato Salad

Time for a confession: I think my favourite way to eat fish is battered or fried! Defeats the health benefits but very tasty. This is a recipe using ling fillet, which is similar to perch. With soft, white flesh, it is great for fussy children as well. The recipe can be simplified by using store bought breadcrumbs.

 

The accompanying potato salad is delicious ad a new favourite in this household. I wouldn't really recommend using store bought mayonnaise because the secret to its charm is the homemade dressing.

I use my Thermomix to prepare the crumb for the fish, to hard boil the eggs, steam the potatoes and make the dressing. However, you can complete these steps using your stove top and other appliances.

 

Crumbed Ling with Potato Salad

 

Serves 4-6

 

Fish

 

600g Ling fish (or similar)

6 bread slices

Grated rind of 1 lemon

Salt & pepper to taste

1.5 teaspoons of Mixed Italian Herbs

2-3 eggs, beaten

1 cup flour

 

Potato Salad 

 

1kg potatoes

3 hard boiled eggs

3 trimmed and diced bacon rashers

Handful of chopped chives

Salt & pepper to taste

 

Dressing

 

2 egg yolks

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 garlic clove, crushed

125ml light olive oil

 

1. I always start with the mayonnaise dressing. To make the dressing, place egg yolks, mustard, lemon juice and garlic in the Thermomix (or a food processor). Mix 20 seconds/speed 4.

 

2. Then slowly add oil in a steady stream through top of lid over a period of 1 minute/speed 4. Finally mix for a further 2 minutes/speed 4. Your mayonnaise is now ready and can be set aside in fridge until ready to use.

 

3. Hard boil eggs, peel and set aside.

 

4. Cook bacon over medium heat in a non-stick fry pan until cooked to your liking and then set aside to cool.

 

5. Potatoes can be peeled or left unpeeled if preferred. Chop potatoes and boil or steam until just tender. 

 

6. Once potatoes are cooled to room temperature, combine with chopped hard boiled eggs, bacon and mayonnaise. Sprinkle with chives and lightly mix through.

 

7. Ling is usually sold de-boned and in large fillets. Slice it into serving size pieces and set aside whilst you prepare crumb mixture.

 

8. To make bread crumb coating, combine 6 roughly torn up slices of bread, lemon rind, salt and pepper and mixed Italian herbs in Thermomix and grind 10 seconds/speed 6. Pour into a bowl.

 

9. Coat fish pieces in flour, dip in egg and then coat with bread crumbs.

 

10. Shallow fry the fish in a pan and then serve with the potato salad.

 





Green Medley Ricotta Gnocchi

From the moment I got home from Emirates Wolgan Valley Resort and Spa, I was pining for the gorgeous food I had eaten there. One of my favourite dishes was the Tarwin Blue Cheese Gnocchi that we had for lunch. This recipe was inspired by those delicious gnocchi. I think this is my new favourite way to eat gnocchi and all that green makes it seem a little healthier too!

If you haven't got the time to make your own ricotta gnocchi, you can always substitute with store bought gnocchi. However, the ricotta really adds a soft, light texture that compliments the green vegetables well.

Green Medley Ricotta Gnocchi

Serves 6

Batch of ricotta gnocchi 
1 bunch of broccolini
1 small bunch of silver beet spinach
2 handfuls of peas (fresh or frozen*)
Dried chilli
Salt to taste
Olive oil

* If using frozen, take them out of freezer and leave in a covered bowl so that they defrost before you are ready to use them.

1. Steam broccolini and set aside. I used my Thermomix Varoma for this.

2. Cook gnocchi as per recipe directions.

3. As gnocchi are cooking, place chopped/shredded spinach and peas in a pan with a dash of oil and saute over medium heat until wilted and cooked through. Add a little salt to taste.

4. Add the drained gnocchi and continue to saute as you mix through.

5. Next, add the reserved broccolini and toss until heated through, ensuring you keep them as whole as possible.

6. Finally, add as little or as much chilli as you desire. Stir through and serve.

Emirates Wolgan Valley Resort and Spa

I recently had the privilege of staying at Emirates Wolgan Valley Resort and Spa as a birthday surprise. Go and check out the site because I really can't add enough photos to convey how beautiful and stunning it is. It's not hard to see why Michael Clarke and Kyly Boldy hired out the place for their private wedding a couple of years ago. Housing a maximum of 90 guests in 40 luxury villas, each with its own heated swimming pool, and allowing no outside visitors apart from guests, this is definitely the place to escape the world. With about 90 staff on hand to cater to every whim, a luxury spa and various activities, it's hard not to yearn for the place once you leave.

Being a food blogger and a foodie at heart, I have to say the food at Wolgan Valley is absolutely amazing! Every mouthful is a revelation of ingredients and flavours and each dish has a complex mix of elements. I can't even begin to describe how good the food was, so I will just have to show you in pictures. I was trying to be discreet and took most of these photos using my phone, some in the dimly lit evening dining room. As such, I don't think they do justice to the food. Hopefully, though, they give you a sense of what a six star resort serves. The Wolgan Valley Resort food philosophy is based on seasonal, regional and where possible, organic produce. This is stunningly obvious in every dish. Following is a small selection of what we ate.

Breakfast:

Freshly squeezed orange juice and passionfruit yoghurt.

Fresh fruit.

Eggs Borrodell - Scrambled 'Canobolas' eggs, Borrodell truffle, king brown mushrooms & garlic sourdough.

Sides of Thyme roast field mushrooms & Trunkey Creek smoked bacon.

The Valley Breakfast - free range eggs, Trunkey Creek bacon, truss tomato, basil, spinach & grilled sourdough.

Capertee Sweet Corn Fritter - Cured ocean trout, poached egg, mild chorizo, saffron and coriander.

Lunch:

The Valley Burger - Shogun Wagyu patty, truss tomato, Princess Pantry relish & Braidwood aioli.
Wolgan Caesar Salad - Quattro Stelle prosciutto, baby cos, sourdough crisp & classic dressing.

Tarwin Blue Cheese Gnocchi with chilli, broccoli, almonds and fine herbs.

Dinner:

For dinner, we had the choice of ordering from the a la carte menu or from the daily changing degustation menu, and dishes could be interchanged from each menu. Theses dishes were difficult to photograph because we ate in the gorgeous fire lit dining room but here is a small selection of what we indulged in.

Each meal began with a delicious taster to activate the palate. I can't quite remember what this one was but I can tell you that it was delicious!

Yellow Fin Tuna - sweet soy, cashew & shallot crumble, nashi pear & parsley.

One of the mid-meal palate cleansers - Orange Mountain Ver jus Sorbet.

Millthorpe Pork - Loin, belly, hock, morel mushroom & garden pea.

Desserts & Snacks:

My birthday dessert: a combination of ice-cream, biscuit and crumble presented in an ice sculpture dome.

 

Bilpin Apple Tart Tatin - Wolgan sorrel, Olsson's salted caramel and Garret quince.

Zokoko Chocolate Fondant - brandy snap tuile, green bean coffee and butter milk ice cream.

I'm salivating just typing out the names of these desserts and dishes. There were other amazing ones that I didn't even get the opportunity to photograph, like the Heston Blumenthol-esque white chocolate dome that collapsed into itself once syrup was poured over it to reveal a hidden treasure chest of candied nuts, chocolate and rhubarb presented in a variety of ways. Oh, heaven!

Compliments to the amazing chefs at Wolgan Valley Resort - I would honestly return just for the food! 

Crumbed Haloumi with Cranberry Sauce

This is a delicious starter to any meal, and makes for a nice snack as well when you are feeling like indulging. Not quite finger food, as the cheese can tend to break when dipping it into the sauce - best to eat it with a fork and knife. Really yummy and definitely a flavour combination I love!

I made the cranberry sauce using my Thermomix but you can do so on the stove top or even cheat and buy some ready made cranberry sauce.

Crumbed Haloumi with Cranberry Sauce

Makes approx. 16 pieces

Cranberry Sauce

100g dried cranberries

10g caster sugar

85g water

Crumbed Haloumi

180g block of Haloumi cheese

1-1.5 cups of breadcrumbs

Salt and pepper to taste

1-2 eggs

Oil

1. To make the sauce, combine cranberries, sugar and water in Thermomix and cook for 8 minutes/100degrees/speed 2. Scrape down sides.

2. Mix for 10 seconds/speed 6. If you feel it needs more water, you can add some more and cook again for 1 minute/100 degrees/speed 2. When happy with consistency, set aside to cool.

3. Beat eggs in one bowl and set aside.

4. Pour breadcrumbs into another bowl and season lightly with salt and pepper.

5. Slice Haloumi into approximately half centimetre pieces.

6. Dip Haloumi pieces into egg and then into breadcrumbs to coat.

7. On medium heat, shallow fry Haloumi pieces until a light golden brown in colour.

Roasted Hazelnut and Cranberry Dark Chocolate Bark

 Tempering chocolate is probably one of those things I would never have attempted....anything that involves getting chocolate to a certain temperature sounds tricky. I watched contestants on reality food shows attempt it plenty of times, sometimes with stunning success and sometimes with disastrous results. I know that chocolate once tempered has to be thin, glossy and that you should hear a "snap" when breaking it.

This is the closest I have come to tempering chocolate - using my Thermomix! I've had both "good" and "better" results and in this process I've learned that the most important aspect of tempering chocolate (apart from the temperature), is the need to work quickly!

This recipe is for the hazelnut and cranberry version but I've also made it with dried apricots and a mix of other nuts. I've also made a kid friendly version as can be seen in pictures below. You can basically use anything that takes your fancy - be as creative as you like!

If you don't have a Thermomix, you can still certainly try this recipe - either by using a thermometer and getting the chocolate to required temperatures or by creating a thicker, non-tempered version.

Roasted Hazelnut and Cranberry Dark Chocolate Bark 

125g hazelnut kernels

80g dried cranberries

200g dark baking chocolate

1. Line a baking tray with baking paper or foil and set aside.

2. Chop hazelnuts for 5 seconds/speed 5. Set aside and clean bowl.

3. Dry roast hazelnut pieces in a fry pan on stove top for a couple of minutes, then set aside ready to use.

4. Roughly chop cranberries to desired size. I did this by hand.

5. Place 150g of the chocolate in broken up pieces into the Thermomix. Chop for 5 seconds/speed 9. Scrape down sides of bowl if necessary.

6. Melt chocolate for 4 minutes/50 degrees/speed 2. Scrape down sides if required.

7. Immediately add remaining 50g of chocolate in broken up pieces and melt for 1 minute/speed 2. Do not select a temperature. It will have come down to the required temperature on its own.

8. This is where you need to work really quickly before the chocolate cools and sets. Pour it onto your pre-lined baking tray and using a knife or spatula, spread it out thinly. Then sprinkle with the hazelnuts and cranberries.

9. Place tray in fridge for 30 minutes or until set. Once set, you can break it up ready for serving. 

A kid-friendly version topped with Hundreds and Thousands as well as broken up M&Ms.

A mixture of the two above once broken up. You can see how thin the chocolate is!

The first one I ever made: dried apricots, cranberries & mixed nuts.

Yet another version with slivered almonds and cranberries.

Carrot & Walnut Cupcakes with Cream Cheese Frosting

Sometimes all you need are cupcakes...and when they are as delicious as these carrot and walnut ones, you'll find it hard to stop at just one.

I have included both Thermomix and traditional recipe details for this one because it's just too good not to share with everyone. They just melt in your mouth. Hope you enjoy!

Carrot & Walnut Cupcakes with Cream Cheese Frosting

Makes 12

Cupcakes

50g (or 1/2 cup) walnuts

210g (or 3-4 whole) baby carrots*

130g (or 1 cup) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate soda

1 teaspoon ground cinnamon

1 teaspoon salt

130g (or 2/3 cup) light olive oil

120g (or 2/3 cup) caster sugar

2 eggs

* Once grated, you should have 1 1/2 cups if using traditional recipe.

Frosting

60g cream cheese (I use Philadelphia)

30g butter, softened

1/2 teaspoon vanilla essence

50g (or 3/4 cup pure icing sugar)

1. Chop walnuts. If using a Thermomix, chop for 4 seconds/speed 4. Set aside.

2. Peel and grate carrots. If using a Thermomix, peel and roughly chop into thirds. Then grate/chop for 10 seconds/speed 9. Set aside.

3. Sift flour, baking powder, bicarbonate soda, cinnamon and salt into bowl. If using a Thermomix, simply measure into bowl and mill for 10 seconds/speed 9.

4. For those working without a Thermomix, combine oil, sugar and eggs in a separate bowl and then mix the two lots together until well combined. Thermomix owners, add oil, sugar and eggs directly to bowl with other ingredients and mix for 20 seconds/speed 5.

5. Add previously set aside walnuts and carrot to the mixture and blend well. Thermomix users, mix for 20 seconds/speed 5.

6. Spoon mixture into individual cupcake cases and bake in 180 degree Celsius fan forced oven for approximately 20 minutes or until cooked through.

7. For the frosting, place cream cheese, butter and vanilla in a bowl and beat until pale. Thermomix users, place cream cheese, butter and vanilla in bowl and whip for 20 seconds/speed 3.5.

8. Gradually add icing sugar until combined. Thermomix users, add icing sugar and beat for 10 seconds/speed 4. Scrape down sides and repeat.

9. Once cupcakes have cooled, pipe a dollop of the frosting onto the centre of each one. If you want the tops of cupcakes completely covered, you will need to double the frosting recipe.