The city of Sydney held their annual Chinese New Year Markets at Belmore Park over the weekend and there were plenty of stalls selling asian groceries and random knick knacks but luckily for Helen and I there was quite a few food stalls selling apam balik, roti, papaya salad
OH HAI! And so the countdown is on! This Thursday, the 3rd of
March February (heh thanks guys), marks the beginning of the lunar new year aka Chinese new year aka time for delicious biscuits and tarts, the colour red everywhere and the hypnotic sound of drums as troupes of shiny lions dance for red packets and leave in a shower of spluttering fire crackers.
The city of Sydney held their annual Chinese New Year Markets at Belmore Park over the weekend (ended yesterday) and there were plenty of stalls selling asian groceries and random knick knacks but luckily for Helen and I there was quite a few food stalls.
We stop and stare at a woman pounding away with a mortar and pestle and realise she’s making papaya salad. FRESH! For each order!
Papaya salad ($7) is luckily ordered ‘mild’ and while at first the salad is refreshing after the 30+ temps all week, soon I can feel my tastebuds burrrrrrning
Roti with condensed milk ($2) is so freaking cheap I had to do a double take at the chalkboard. Sure the dough wasn’t stretched on the spot but the pastry was flakey and there was a nice glug of condensed milk in the middle
Kha Nom Krok ($5) took a reaaaalllllly long time to be made but when it arrived we dug in with glee, the half spheres of glutinous rice cakes oozing with salty sweet coconut cream
Chai Tao Kway ($8) is a tad on the soft side but thanks to my issues with textures I kinda liked it but avoided the bean sprouts and garlic chives. The soft daikon nubbins were coated with eggy strands and just enough heat from the sambal to make it deeelicious
The Apam Balik ($7) is of the crispy kind; a generous scattering of sugar, ground peanuts and a dollop of butter corn makes this the perfect end to a spur of the moment dinner meetup ahh gotta love working in the city!
Oh and here’s a bunny.
Kinda Easy Donuts – Mmm donuts is there anything more delightful than a bucket of fresh donuts? What if the donuts were filled with Nutella? Oh yes much deliciousness!
Mmm donuts is there anything more delightful than a bucket of fresh donuts? What if the donuts were filled with Nutella? Oh yes much deliciousness! This recipe is pretty straightforward but I had issues with the amount of washing I had to do. And the smell of yeast. And the waiting time for the dough to rise. And the smell of oil after I deep fried the donuts. But hey don’t let me put you off making these donuts cos these babies are awesome especially the Nutella filled ones!
I spotted some super delicious looking donuts using a recipe from Honey and Butter which had been adapted from Gourmet. Also you know what you should do before starting a recipe? Checking to make sure you have all the ingredients! Hah I managed to run out of flour and then realised I only had about 3cm of oil to fry the whole batch of dough rofl good times! Ok ready? Here we go!
Ingredients: 2 ½ tsp dry yeast
2 Tbsp warm water (not shown cos it was in kettle)
3 ¼ cups plain flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
55g unsalted butter, softened
3 large egg yolks
2 Tbsp sugar
1 ½ tsp salt (not shown cos I also ran out of salt and had to use a random sachet!)
About 5 cups vegetable oil for frying
Nutella (or jam if you plan on filling donuts)
Stir together 2 ½ tsp yeast and 2 Tbsp warm water in a non metal bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
Mix together 3 ¼ cups flour, 1 cup milk, 55g butter, 3 egg yolks, 2 Tbsp sugar, 1 ½ tsp salt, and the yeast mixture in mixer at low speed with a dough hook until a soft dough forms. You see how my mixer bowl looks quite full? That’s cos I was being a smartarse and thought I’d double the recipe. BAD IDEA cos my mixer nearly had a heart attack trying to mix everything together!
Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming).
Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 ½ to 2 hours.
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin about ½ inch thick. Cut out as many rounds as possible with cutter, then cut a hole in center of each round with cutter if you want normal holey donuts
Transfer doughnuts to a lightly floured baking sheet or chopping board. The donut holes made me laugh every time I looked at them haha
Heat 2 ½ inches oil in a deep pot until it registers 350°F on thermometer or test by placing a tiny ball of dough in oil, if it floats and turns golden you’re all set. Fry donuts, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch
Transfer to paper towels to drain
Roll holey donuts in caster sugar and cinnamon for some sexy time
For the filled donuts, shove a chopstick into the center and wiggle around, hollowing the inside
Insert pastry bag filled with filling of choice and fill donut. Be careful to not overfill or the filling will ooze out and/or explode
Mmm ooze baby yeah!
Bucket of deliciousness 😀 Not too sure I would ever make donuts from scratch again but it was great to know that I could! It was my first time using yeast and I guess it’s time to make some kind of bread soon hey? Also managed to overcome fear of deep frying to fry these babies and was super glad the oil didn’t splutter. Tip to get rid of oil smell- pour white vinegar in a bowl and leave for a while, it’ll absorb the smell! Anywhos have an awesome weekend dudes!
Happy Australia Day! So anyways thought I’d show you what we had for dinner yesterday. And yes I can’t plate for peanuts I know I know! So hey I’ll chuck a Sam Kekovich and say lamb is awesome sorry vegos! The crazy hot weather we’ve been having means the last think I want to do when I get home is cook so whack in some rosemary lamb and butter brushed zucchini in the oven, slice up some tomato and an avocado or two, cube a mango cheek, and voila super easy random salad!
So lol I had allllll these plans for what to make for Australia Day. Meat pies, pavs, lamingtons, something with beer or vegemite… and then all of a sudden it’s 5am and I’m staring blankly at the computer screen wondering how did time pass by so fast…
So anyways thought I’d show you what we had for dinner yesterday. And yes I can’t plate for peanuts I know I know! So hey I’ll chuck a Sam Kekovich and say lamb is awesome sorry vegos! The crazy hot weather we’ve been having lately means the last thing I want to do when I get home is cook so whack in some rosemary lamb and butter brushed zucchini in the oven, slice up some tomato and an avocado or two, cube a mango cheek, squeeze some lemon juice and voila super easy random salad!
Happy birthday Australia and hope you guys have an awesome day off! And now I’ll leave you with one of my favourite clips of the week from the movie Despicable Me teehee bah nah nah!
The Secret World of Culinary Bloggers- my first time in the Daily Telegraph yo!
HAI GUYS! Hope you all had an awesome weekend! So any chance you picked up the Daily Telegraph? Tee hee my first time in the papers yo! I can’t tell you how super excited I was to see my wedding pic as the main banner pic nawww just in time too cos our anniversary is coming up lols. The article ended on a bit of a bitter note but hey at least there weren’t any weird food psychologists haha anywhos click the pic or click here to read the full article! Also featured: Grab Your Fork, Lemonpi, Not Quite Nigella and Fooderati
Super Easy No Bake Nutella Cheesecake. Why helloooo schexy… So did you know World Nutella Day is coming up? February 5th is where the world will celebrate the joys and deliciousness that is this wonderous hazelnut and chocolate spread! So get ready dudes cos I’ve gotta whole lotta Nutella to use and some recipes to share! This awesome no bake Nutella cheesecake recipe is from Catherine at Noble Nourishment with just a minor adjustment. It is creamy, almost mousse-like and absolutely deeeeelicious. Best part? No baking and no gelatine!
Why helloooo schexy… So did you know World Nutella Day is coming up? February 5th is where the world will celebrate the joys and deliciousness that is this wonderous hazelnut and chocolate spread! So get ready dudes cos I’ve gotta whole lotta Nutella to use and some awesome recipes to share!
This fabulous no bake Nutella cheesecake recipe is from Catherine at Noble Nourishment with just a minor adjustment. It is creamy, almost mousse-like and absolutely deeeeelicious. Best part? No baking and no gelatine!
250g digestives biscuits (I like Arnott’s Nice biscuits. They’re nice heh)
100g salted butter, melted
1tsp vanilla extract
2 × 250g blocks of cream cheese, room temp
100g icing sugar (ignore my ghetto sugar storage)
½ cup double cream (I used thickened cream)
1 × 400g jar of Nutella (obviously the jar in my pic is way larger than 400g)
Blitz the biscuits until nice and crumbly
Put the crumbs into a bowl and add the melted butter, mixing thoroughly
Tip the biscuit mix into a springform cake tin and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture
Beat the 2 × 250g blocks of cream cheese, 100g icing sugar and 1 tsp vanilla essence in a bowl until it forms a smooth mixture with no lumps.
Beat in the 400g jar of Nutella until mixture is combined.
Beat in the ½ cup cream until mixture looks shiny and mousse-like.
Dollop mixture onto biscuit base and smooth the surface
Just before refrigerating the cheesecake add some white chocolate curls using the cheats way of scraping a block of chocolate with a grater or a knife
Whack on the white chocolate curls and voila! Chill in the fridge for a few hours or, preferably, overnight.
Easiest cheesecake evah!
Oh and I made some mini cheesecakes to take to work and no I couldn’t resist taste testing one before taking the photo 😀 Hope you have an awesome weekend dudes!