Tuesday, March 30, 2010

Happy Easter Mad Hatters!

Hot Cross Buns.
Using a Breadmaker Can be amended to be done by hand, just requires kneading by hand and time.


1 egg
40g margarine
310ml water
60g brown sugar
1tsp mixed spice
520g plain flour
2 ½ tsp dry yeast
1 cup sultanas
1 tbsp plain flour, extra Crosses 80g plain flour
80ml water
1 tsp sugar


2 tbsp water
1 tbsp sugar
1 tsp gelatine


1. Place all dough ingredients (except sultanas and extra flour) into bread pan in the order listed. Place pan into bread machine. Select dough cycle.
2. Toss sultanas in extra flour; place half in breadmaker 15 minutes after cycle has started (some breadmakers will have a 15 minute timer). Add remaining sultanas 5 minutes afterwards.
3. Preheat oven to 200°c. Lightly grease a large baking tray.
4. Once cycle has finished; remove dough form breadmaker onto a lightly floured bench top. Lightly knead then divide dough into 16 balls.
5. Place balls close together onto tray; cover and allow to rise in a warm place for 30 minutes.
6. Combine flour, water and sugar to make paste for crosses. Place paste in a piping bag and pipe crosses onto each bun.
7. Bake in oven for 20-25 minutes or until golden.
8. Meanwhile, combine water, sugar and gelatine in a microwave jug and heat on Medium for 1-2 minutes or until warm and gelatine has dissolved. Brush over hot buns.

Thursday, March 25, 2010

Birallee Tavern, Wodonga

"Road Trip..... Road Trip!!!!"

I was screaming with excitement when I heard that we got approval to travel down to Kade's farewell at Birallee Tavern as I get to practise my drive down to Albury/Wodonga. This is my dry run for Melbourne trip in Easter. There will be no Tokyo Drifting in my car.... as fun as it was on the S bend...... from the last time!

So anyway, the four of use jumped in my car and we drove off into the sunset....so to speak..

I wasn't drinking as I was duty driver... and I didn't win any money on the pokies either...meh! Food was fabulous though! Here is what we had at the tavern...

Friday, March 12, 2010

Ayam Goreng

Dinner tonite was the chicken that never made it, to the other side of the road! Let's just call him Ayam goreng...for he is truly fried to perfection!

First, I had to marinate the little bugger...well, we can't have him looking or tasting like a roadkill! He was gently marinated in tumeric, chilli, cummin and coriander, pinch of salt....and mixed in with egg and some rice flour for that extra "crispyness"..Is there such a word? Crispyness! Like awesomeness! :)

Anyway, it was delicious! It was better than any chicken strips I have ever eaten.. take a look, it is a shame you can't taste this...

Long Live Noodle King!

Recently, I had to run away again and I went out to lunch at my fav hangout. I am so sick of eating at my desk; simply because people don't leave me alone and I end up having to answer calls left, right and centre and before I know it, lunch is over! What is wrong with these people? Don't you guys eat? Or maybe it is just this assumption that we work around the clock? The phone never stops...it was driving me batty! I mean..for the love of God, just leave me alone for one goddamned hour!! There... enough ranting done for the day...

So it was nice to just leave the place, you know....go for a drive.....Lunch cost $11.00 and it includes a soft drink. I ordered number 5.... Yup! I just had to stroll in and nod my head at the chief cook and she cooks me my favourite seafood char kway teow... extra spicy!

They do lunch time specials and they also deliver in the evenings, when I came out from hip surgery, I had them delivering almost on a daily basis. Yummy hor fun, roast duck noodle, wonton noodle and kway teow and I love their kung pow chicken, it really kick ass!

Saturday, March 6, 2010

Pineapple Jam for Jam Tarts

Hi all, I am trying out this recipe for pineapple-jam-for-pineapple-tarts/ and all I can say is "God Bless Fruit Extractor and it's maker!!" No need to scrape and sieve!!

I cooked the fruit pulp and fruit juice from the extract as directed in the recipe, however I did a bit of improvision on my own. I added honey and wheat flour. Honey for the natural sweetness, wheat flour to thicken. It is coming along nicely. I can smell cinnamon pineapple aroma all over the house while it is simmering away..

Here are some pics..will upload finish product when I get my cookie mould. this jam is in preparation of the pineapple tarts that I will making soon... next week I hope... this will keep in fridge for a while..

Here is another link to Rasa Malaysia , her's looks great too... might give her pastry a try..



 I will upload finished jam when she is ready...Keep stirring....

All finished, leave to cool down and transfer to sterilised jar for safekeeping till pastry is done for tarts. 


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