Tips for Cooking Jasmine Rice

Tips for Cooking Jasmine Rice

While cooking rice is fairly straight forward, there are actually little things you can do to make it even better! We do this all the time  when making rice dishes, and it always yields yummier results! Ingredients: 1 ½ cup rice 1 ¾ cups water pinch salt Method: The important part when cooking rice is to rinse it properly. Place rice in a large bowl and cover with water. Rub your fingers through to rinse all the starch out of the rice. Drain water off and repeat this process until the water draining off is clear not milky. Place rice in a pot and cover with water, the water should be about an inch higher than the level of the rice. Bring rice to boil uncovered then turn down the heat to the lowest setting. Cover and simmer until the rice absorbs all the water. Turn heat off and allow to sit for 10 minutes. Use a plastic spoon to fluff the rice up. As a general rule 1 ½ cups of raw rice is about 3 ½ cups cooked rice....
Miranda Westfield Cooking Demo + Recipes!

Miranda Westfield Cooking Demo + Recipes!

Today we were at Miranda Westfield doing a super fun cooking demo! It was sort of Asian inspired, with succulent duck, coriander and for a pop of summer – watermelon! A lot of people were asking for the recipes, so if you were one of them, please see below (you might even spot yourself in one of our photos)! Duck and Watermelon salad: Ingredients: 2 duck breasts ¼ cup coriander ¼ cup mint 100g watermelon 1 large red chilli 2 eshallots 1 tbs crushed peanuts   Method: Slice duck into small pieces. In a large bowl mix lychees, mint and coriander leaves Slice watermelon into small pieces, slice eschallots and julienne red chilli. Mix all ingredients together. Dressing: 4 green chillies 1 knob ginger 2 eshallots 2 cloves of garlic 20ml fish sauce 3 coriander roots 50g palm sugar pinch white pepper Juice of 8 limes. Method: In a mortar and pestle pound chilli, garlic, ginger, eschallots and coriander root until a fine paste has formed. Add palm sugar and pound until sugar has dissolved. Add lime juice. Season with fish sauce, added small amounts and tasting until desired balance is achieved. This is a lovely summery salad, and it went down such a treat today! Prawn and Chorizo Skewers with Chimchurri Ingredients. Peeled & deveined green prawns 2 chorizos small bunch parsley, roughly chopped ½ tsp oregano, fresh or dried 2 garlic cloves 1 shallot, chopped ½ tsp chilli flakes 2½ tbsp olive oil juice ½ lemon 2 tsp red wine vinegar   Method.: Thread prawns and chorizo onto skewers, alternating down the stick. Slowly add oil, whisking vigorously...
How to Make a Smashing Pav

How to Make a Smashing Pav

Nothing really says Christmas dessert quite like a good pav. Most recipes are similar, but we think it’s all about the toppings. With such a range of things you can add to something simple like the humble pavlova, it’s really just a matter of imagination. Chocolate? Sure! Fruit? Obviously. Coconut and pineapple? Yum! But here’s our recipe to get you started! Ingredients: 8 egg whites 2 tbs cornflour 1 tbs vinegar 2 cups caster sugar Toppings: 600ml thickened cream (we used strawberries, fresh passionfruit and kiwi fruit but mix it up!) Method: Line a baking tray with greaseproof paper and preheat oven to 115°C Using an electric mixer, whip the egg whites until soft peaks form. Slowly rain in the sugar, a little at a time, whisking continuously until stiff peak form. You should be able to hold the bowl upside down over your head without the mixture falling out! Now add cornflour and vinegar, mix through to combine well. Gentle spoon mixture into a circle (or square/log/etc) and using a palette knife shape the pavlova as you like, then place in the oven for one hour and fifty minutes, checking occasionally. Once cooked, allow to cool while you prepare the cream and toppings, which is the fun bit! Check out the pictures below for some ideas.   (all images via pinterest)    ...
Quinoa Fruit Crunch

Quinoa Fruit Crunch

Happy Monday! Start the week off right with this healthy, nutritious and tasty breakfast! Instead of oats, we’ve used Quinoa and it goes perfectly with some greek style or coconut yoghurt, and a sprinkling of blueberries or raspberries. It’s a simple recipe, that you could actually add any number of tasty additions, for example, toasted coconut flakes, chopped dates, sliced apple…   Make sure you soak the quinoa in advance though, as it can be a little difficult for some people to digest.   Ingredients. 1 cup cooked quinoa 1 tbs maple syrup ½ tbs coconut oil ½ cup mixed nuts (macadamias, almonds, whichever you prefer) ½ tsp cinnamon 1 cup greek yogurt ¼ cup fresh berries   Method. Preheat oven to 200 degrees. In a bowl, mix all ingredients. Spread into a thin layer on a parchment-lined cookie sheet. Bake for 14-20 minutes or until quinoa starts browning. Remove and let cool. Break into pieces. In a bowl top greek yogurt with raspberries and quinoa crunch.  ...
Happy Bastille Day!

Happy Bastille Day!

If there’s ever a good day to try your hand at making macarons, it’s probably July 14th! This is a pretty straightforward recipe though, so you shouldn’t have too much trouble. Once they’re ready, sit down with with an espresso and watch Le Tour De France!  (Or just bring the macarons into work for your colleagues, I’m sure they’ll thank you for it).   Ingredients. 300g almond meal 300g pure icing sugar 110g egg whites, room temp 300g caster sugar 75g water food colouring 2g egg white powder 110g egg white extra, room temp   Method. Combine icing sugar and almond meal and sift into a large bowl. Whisk egg whites with an electric mixer in a separate bowl. In a small saucepan, heat caster sugar and water over low heat. Add desired food colouring and cook till it reaches 118 degrees. Add egg white powder to the whisked egg whites and start to whip until fluffy. Slowly pour sugar mix into the egg white mix (on full speed of the electric mixer) and whisk for about 8 minutes. Add extra egg whites to the icing sugar mix and combine well. Gently fold with the whipped egg mix and place the mixture into a large piping bag with a 13mm plain nozzle. Pipe 4cm rounds on a tray lined with baking paper. Leave to dry for 30 minutes until a skin forms. Bake on 135 degrees for 16 minutes until they have a firm outer shell. Allow to rest for 2 minutes before removing from tray. Use a spatula to remove one and see if it’s cooked on the bottom. If...
Lemon and Polenta Cake

Lemon and Polenta Cake

I’m a big fan of fruit and citrus with dessert, i like how the fruit helps cut through sometimes a very dense and rich (and sometimes sickly taste). This lemon and polenta cake we made in one of our global tapas classes is inspired from Italy and has the perfect citrus twist, the lemon syrup that goes with this cake is really the winner. Using almond meal and polenta, which makes it gluten free friendly (which is always nice)  this is a super easy and delicious cake to make. Hope you enjoy x   Lemon Polenta Cake 200 gm soft unsalted butter (plus some for greasing) 200 gm caster sugar 200 gm ground almonds 100 gm fine polenta (or cornmeal) 1 ½ teaspoons baking powder (see note below) 3 large eggs zest of 2 lemons (save juice for syrup) juice of 2 lemons 125 grams icing sugar   Directions Line the base of a 23cm springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180°C Beat the butter and sugar till pale and whipped Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes. When the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of...