About a month ago, I was invited to try a few products from the range of McCormick’s Slow Cooker recipe bases, so I agreed to give them a try. Any of you who are long-time readers of the blog will know my personal feelings on premade flavour packages and instant products, but I’m open-minded enough to give any product the chance to prove me wrong.
Out of the 7 bases that I received and the 5 that I tried, this was by far the best of the bunch, but don’t mistake that for a glowing review, as it is not quite that.
I can understand the idea behind these slow cooker bases, to a certain extent. Some of my friends have confided in me that they are unable to work with spices or recipes so can never make the same dish taste the same as the last time they made it…so these sorts of products are for them:
It’s for those who are a little inexperienced with cooking and want ‘someone’ to guarantee that the end product will be edible, which also provides them with a scapegoat if it doesn’t (“Oh, it’s not my fault, it’s that product so I just won’t use it again”). I refuse to say that this line of slow cooker recipe bases are aimed at the time-poor because frankly, you still have to do all the ingredient prep anyway, to add the ground spices to the slow cooker yourself instead of cutting open and adding it from the packet would add all of 1-2 minutes of prep time.
The full ingredient list for this product is: Chick Peas (86%), Salt, Cumin, Garlic, Onion, Paprika, Flavour (contains egg & milk), Pepper, Turmeric, Sugar, Chilli, Coriander, Parsley, Soy Bean Oil, Food Acid (citric)
Think about how much this adds to the equation rather than if you added the ground spices yourself?
Anyway, the real test of the product was the taste. And I can honestly say that it wasn’t too bad. That’s not to say that it was good – I think they should add onion to the fresh ingredients list that people should add, and rethink their spice ratios as I found the broth itself to be quite bland and uninspiring, but it was certainly a passable soup and one that I can see as enjoyable for people who are used to more bland food and are unfamiliar with flavours such as cumin and turmeric.
The best description I can muster for this particular recipe base really is “Ethnic flavours for beginners”, make of that what you will.
I have no shame in admitting that I enjoy the slow food movement and that as a general rule you won’t see products like this in my shopping trolley, but if you’re looking for a nice easy dish to make in your slow cooker this winter and are unfamiliar with Moroccan flavours, then this might be one for you to try.
There is something about lemon desserts that I find utterly irresistible. I know some people loathe sweet citrus combinations, but personally I find that the tart acidity of lemon in a cake or a tart helps to balance the tooth-aching sweetness of the dish.
And don’t get me started on lemon zest. If I had my way, I’d probably sprinkle it all around me as I walked about so I could always be surrounded by that sparkly, summery smell!
Alas, as it’s not quite possible to fragrance my surrounds with handfuls of lemon zest, the next best thing is to bake desserts flavoured with lemon so that at least the smell can permeate the kitchen with its glory, however transient it may be.
One of my favourite lemon sweets is this utterly luscious lemon and poppyseed cake. Ridiculously moist and heartbreakingly tender, this is a cake that any lemon-lover should try as it packs quite a citrussy hit. On top of all that, this is one of those cake recipes that is very difficult to get wrong 
Lemon & Poppyseed Cake w/ Yoghurt Glaze
(An adaptation of an adaptation from The Cake Book by Tish Boyle)
Cake Ingredients
200g cake flour, sifted
1/4 tsp baking powder
1/4 tsp salt
3-4 tbsp poppyseeds (I always go 4 since I like my poppyseeds!)
225g unsalted butter, at room temperature
240g caster sugar
4 large eggs, at room temperature
2 tbsp lemon zest
1 tsp vanilla extract
1/3 cup double cream
Lemon Syrup Ingredients
1/3 cup sugar
1/4 cup water
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 150 degrees C and prepare a loaf tin by either lining it with non stick baking paper or by greasing it and dusting it with flour.
2. Sift together the flour, baking powder and salt, then stir in the poppyseeds till combined.
3. Beat the butter with an electric beater till it is pale yellow and creamy (approximately 2-3 minutes, depending on your beater). Add the sugar and beat for another 3-4 minutes or till the sugar is has been completely beaten in and the mixture is again pale yellow and fluffy.
4. Add the eggs, one at a time and make sure to beat well after each addition. If the butter begins to look curdled, it means you have not beaten the mixture for long enough so just keep beating it till it is once again smooth and fluffy. Once you’ve done with the eggs, add the vanilla extract and lemon zest and beat till incorporated.
5. Beat in the flour in three additions, alternating with the cream in two additions on a low setting till ingredients are only just incorporated (this is to prevent you from overworking the gluten in the batter and getting a tough or extremely domed cake). Scrape the batter into your prepared pans and bake for 1 hour, or till a skewer inserted comes out clean.
6. While the cake is baking, combine the sugar, water and lemon juice into a small saucepan and bring to a simmer. Once the sugar has completely dissolved, set it aside till the cake is out of the oven. Once the cake is out, poke holes all over with a skewer and brush half the lemon juice over the top and stand for 5 minutes. Then, turn the cake over, poke holes in its underside and brush with the remaining syrup and allow cake to cool completely.
At this point, the cake is perfectly fine to enjoy as is, but I’ve found that pairing this with a yoghurt glaze is quite a lovely combination. The yoghurt adds a touch of creaminess and tanginess that plays quite well with the flavours in the cake!
Yoghurt Glaze Ingredients
1/4 cup natural or Greek yoghurt
1 1/2 cups soft icing mixture (keeps the dish less sweet than using pure icing sugar)
1 tsp lemon zest (optional! I just love the stuff, hehehe!)
Beat the yoghurt in a bowl with a fork till it is smooth and rid of lumps, then stir in the icing sugar a few tablespoons at a time, making sure that each addition is completely stirred in and that all lumps are gone. At this stage, stir in the lemon zest if you wish, then allow to sit for a few minutes before dolloping over the cake!
This glaze is actually quite marvellous for other cakes and muffins that aren’t quite up for a thick, heavy butter or cream cheese-based frosting, so I highly recommend it as one to add to your book of quick tricks
[tags]lemon, pound cake, Tish Boyle, The Cake Book, citrus, yoghurt, dessert[/tags]
And last of all – a final note to readers in Melbourne who are keen on attending the Melbourne Food & Wine Show! The competition for the 5 double passes will be drawn and announced tomorrow so tonight is your last chance to enter the draw
This is a post from all you dog-lovers.
Mr Woofy has been quite absent from the blog for awhile, though he is ALWAYS by my side when I’m cooking…so I thought I’d treat you to a few photos of him being his adorable, manic self
 This is Mr Woofy’s trademark lunatic grin. A look that is often on his face when someone is eating cheese… (and yes, those dark spots on his mat are drool). In case any of you are wondering – yes, Mr Woofy also has his own pillow. My mother got him into the habit of sleeping on a pillow from when he was a baby and now he doesn’t like sleeping without one.
Talk about spoilt! |
 This is Mr Woofy when there is roast chicken in the vicinity.
Careful, when he gets like this, you could lose an arm! |
 Mr Woofy putting on his heartbreaking ‘sad puppy dog’ face.
This is what I have to endure whenever I’m cooking and he wants a tidbit. Tell me – could YOU resist this face? |
[tags]Mr Woofy, Golden Retriever, puppy, pet, cute[/tags]
Oh, dearest pavlova.
You sit on a throne, looking down your nose at your kin, the meringue, while wearing your crown of cream and luscious fresh fruit.
Is it any wonder that you reign supreme over my heart and tastebuds when summer’s sweet abundance fills my bosom with joy. The crisp crackle of your crust giving way to marshmallow-like softness, yielding to my lips as jewelled berries sit atop creamy clouds…
*sigh*
I was wondering how long I could keep that up. Obviously, I could never have been a medieval bard as rambling on as pointlessly as that drives me batshit bananas, but hey, I was just trying to convey a point.
And what point is that, you ask?
To express to you just how bloody awesome I think pavlovas are. You see, while we here in Australia and NZ are starting to pull on the fuzzy slippers (NO UGG BOOTS HERE!!) and curl up in corners with mugs of soup, most of my dear readers are actually prancing around and frolicking in the bloom of spring.
You northern hemisphere bastards.
*Sigh*
No, I will not succumb to jealousy, damnit.
Instead, I will rise above it and share with you one of my favourite desserts.
As you’re most likely aware (because I know my readers are season and food-savvy folks), spring is the season for heat-loving fruit such as berries, passionfruits, mangoes, pawpaws, peaches, nectarines…
*wipes drool*
Ahem.
Well, when Spring hands you such a magnificent bounty, there’s a million and one ways for it to be enjoyed. However, the pavlova is, I believe, the best way to share the fructose wealth in a way that’s somewhat decadent, but doesn’t make you want to clutch your thighs and sob.
While most folks tend to enjoy creating one huge mountainous pav, I find that the best way to do it is to create mini pavlovas – that way you can try a different combination of fruits on each one, plus it’s the perfect ‘build-your-own-dessert’ for picnics and barbeques!
Pavlova Ingredients (makes 1 large pav or 10 mini ones)
6 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
300g caster sugar
1 tbsp corn starch
2 tbsp arrowroot
2 tsp white vinegar
Any desired seasonal fruits, preferably fresh
Yoghurt Cream Ingredients
250mL thickened cream, whipped
125mL natural yoghurt, lightly whipped with a fork
2 tbsp pure icing sugar
1. Preheat oven to 180 degrees C and line a baking tray with baking paper.
2. Beat the egg whites, cream of tartar and vanilla extract into a clean, dry bowl till stiff peaks form. Add the sugar 1 tbsp at a time, making sure to beat well after each addition, then continue to beat till the meringue is thick, glossy and fairly firm. Beat in the cornflour, arrowroot and vinegar.
3. IF MAKING ONE LARGE PAV: Pile the meringue onto the baking paper and smooth into a large circle. Try and keep it all the same height as this will help it to bake evenly.
IF MAKING MINI PAVS: Using two tablespoons, place about 1/3 cup amounts onto the sheet, leaving about 6cm (2″) between them. Use the spoons to create a little indent in the top as this will help the fruit and cream to stay put.
Place the pavlova/pavlovas in the oven and immediately reduce the temperature to 120 degrees C. Bake the pave for 1 hr and 20 mins for the large or 1 hour for the small, or till the outside is firm but not browned.
4. Once cooked, turn off the oven, prop open the door with a wooden spoon and leave till the pav has completely cooled. Once cooled, it can be stored in an airtight container (without any cream or fruit) for up to two days.
And when you’re ready to serve…
Whip up the yoghurt cream by beating the thickened cream till it has soft peaks, then sprinkle over the icing sugar and beat till combined. Fold through the lightly whipped natural yoghurt.
Place a hearty dollop of cream atop each pavlova, then carefully pile on the fruit as you wish. I’m a sucker for a berry combo, but slices of mango are also delightful, as are stone fruits or kiwis (the fruits, not New Zealanders!).
Once the fruits are in place, add a decent drizzle of passionfruit pulp – the finishing touch, and something that no good pavlova should leave the kitchen without!
(Of course, this is personal preference. I’ve heard that there are some people in the world who don’t like passionfruit. I’ve never met one, but if you’re indeed one of these fabled individuals, please feel free to leave it out. Or try and develop a taste for it. I’d prefer the latter 
)
Of course, the only problem with pavlovas is that there is only so much cream and fruit you can place on top of it. If you’re feeling particularly generous, there’s nothing wrong with plating the pav with an extra dollop of this lovely cream and a few additional pieces of fruit 
To my Melbourne readers: Come on folks, only 10 of you are interested in winning double passes to the Melbourne Good Food & Wine Show? With 5 double passes to give away, the odds are pretty good at the moment If you’d like a chance to win tickets to this year’s Good Food & Wine Show (as well as a chance to perv on the hunky Manu Feidel) or think you’d like to win some tickets for a food-mad friend or relative, make sure to comment on the previous post The competition is open till Friday 28th May so you have plenty of time to give it a try!
[tags] Antipodean, dessert, meringue, pavlova, berries, fruit[/tags]
It’s ba-ack!
That’s right, the Good Food & Wine Show is coming back to Melbourne next month! I attended the show last year and had a fabulous time. This is one of those all day events where you have a chance to chat to the people behind the products (whether they be the big guns or artisan wares), sample a myriad of different foodstuffs, take part in competitions and even rub shoulders with some pretty crazy chefs.
Perhaps your interest is seeing the Masterchef boys live on stage? I’m not a fan of George Calombaris myself, but can vouch for Gary Mehigan being hilariously entertaining (and just a little bit of a potty mouth). If you’re more fond of seeing chefs hand (packaged) knives to children and encouraging them to run, then may I recommend Matt Moran? Or if you’ve got as much as a thing as I do for French accents, then you may like to know that the hunky hunky, ever so spunky Manu Feildel will have two appearances – one cooking off against fellow Ready Steady Cook chef Pete Evans, and another solo show where he promises to show off his skill with spinning plates!
There are over 200 exhibitors at this year’s show, and many other events that might tickle your fancy…and to kick things off, I have FIVE double passes to give away to my readers!
That’s right – FIVE double passes to this year’s Good Food & Wine Show in Melbourne!
In order to enter for a chance to win one of these double passes, all you need to do is leave a comment on this post telling me which attraction at the Good Food & Wine Show you’d be most interested in and why! To double your chance to win, leave a comment with your twitter handle, and post the following tweet:
For a chance to win 2 tix to the Melb Good Food & Wine Show, go to http://bit.ly/aEA08Y (from @Kitchenwench)
I’ll be keeping track of all comments and tweets, so if you’d like the chance to attend this year’s show with a mate for free, then you know what to do
