Merry Christmas - Say it with Chocolate!

I love Christmas - so much that my boyfriend says I have to 'turn down my Christmas cheer'. This weekend I a whole combination of my favourite Christmas activities - wrapping Christmas presents, living to Christmas carols and cooking Christmas treats!

I can't wait to leave Canberra on Wednesday and drive back to Sydney to enjoy some of my family's Christmas traditions - including, most importantly, the putting up of our Christmas tree to the Mariah Carey Christmas CD... I know, you're probably thinking 'Why isn't your tree up already?' Well, our tree is in my storage unit and everyone at home as been too busy to go and get it out. But seeing as it's my niece, Meika's, first Christmas...we NEED a wonderful tree!

So, this weekend we had a Christmas dinner on Saturday night with our Canberra friends and we delivered Christmas presents to all of Phillip's nieces and nephews on Sunday.

Christopher cooked a lovely Turkey and roast root vegetables, Rachael made two lovely salads and I made dessert. I pulled out our trusty Pavlova Roll recipe and made my favourite Christmas invention 'White Christmas'.

'White Christmas' is a wonderful holiday treat, that's perfect for when guests drop around or wrapped in cellophane and tied with Christmas ribbon as a gift. It keeps really well in the fridge in a air tight container (that's if it lasts that long)!

White Christmas
250 grams of white cooking chocolate
50 grams of copha ( Copha is a form of vegetable fat shortening made from hydrogenated coconut oil)
490 grams of rice bubbles
1 cup of desiccated coconut
50 grams of glace cherries (RED)

In a microwave-able bowl, place the white chocolate and copha. Microwave for 1 minute on high, remove a stir. Repeat this process until all of the chocolate and copha is melted.
Roughly dice the glace cherries and add to the mix, along with the desiccated coconut.
Pour the rice bubbles on top and mix - ensuring that all the rice bubbles are covered in the chocolate mixture.
Spoon the mixture into muffin trays lined with muffin papers (choose a plain white paper or silver foil, or choose something a little more Christmasy). Place in the fridge to set - it should only take 30 minutes.
ENJOY - MERRY CHRISTMAS!

http://verygoodrecipes.com/white-christmas-challenge

Canberra: Rising Foodie Capital

I stumbled accross this interesting article when I was reading NineMSN's travel section. And now I think my secret is out...maybe?

I like to think of Canberra as my little secret...all my Sydney friends look down their noses at this little part of the world. 'It's boring', they say. 'It has no culture', they say. 'There isn't a beach', they say. But I know better - I have my ear to the ground, my finger on the pulse... I know how this city works, and I know that it's the people around you who make a good place great.

I'm enjoying all of the food that Canberra has to offer - from the civic strip that is growing and diversifying, to those little gems that are 'hidden' in suburban shopping centers. We have wonderful fresh farmers produce that makes a dinner party all the better and you can even wash it down with a wonderful home-grown wine - so next time you want to whine about Canberra as a holiday destination, or just in general...stop, don't come, just know that you're missing out on something special!

Canberra: Rising Foodie Capital, by Magda Cortez. NineMSN 'Travel'.

Canberra, Australia's capital city, is more than the monotonous political lair it's reputed to be. The city is shifting towards a surprisingly sophisticated destination, especially when it comes to food and culture.

I noticed there had been a transition since my last visit almost three years ago. With a flourishing farmers market, refurbished National Gallery of Australia (NGA)and a lively dining quarter, the country's capital is blooming.

The Capital Region Farmers Market boasts and lives up to its claims as a genuine farmers market. Run by the Rotary Club, they ensure all stall holders grow and produce their goods in ACT and NSW — a Rotary representative actually visits the farm! By supporting local farmers and food vendors, you support the local community and also help the environment.

At the markets, you'll unearth the freshest seasonal produce, both conventional and organic fresh fruit and veg. My favourite purchases were thirst-quenching juice from Mick the orange man; flavoursome stuffed olives and down-to-earth soups from Pilpel Fine Foods; Galloway beef (a Scottish breed); and farm-laid eggs by Smith's Free Range Eggs. Smith's sells eggs sorted by colour (white and brown); just like humans, chickens also have difference races, I was told.

The markets operate every Saturday from 8am until 11am. Every first Saturday of the month they showcase the skills of four apprentice chefs who seek produce from the farmers and demonstrate their cooking skills to the public with the fresh food they obtain. Market-goers can be inspired to recreate the recipes themselves. This program is also set up by Rotary to build the confidence in apprentices, allowing them to work with local growers and showcase their culinary expertise.

The NGA has had a makeover since it opened in 1982. The introduction of a contemporary grand glass entrance instantly welcomes visitors, unlike its original dark entry. The gallery celebrates its extensive collection of Indigenous Australian art the moment you enter. Visitors are welcomed by The Aboriginal Memorial, which is comprised of 200 tall-standing logs from central Arnhem Land in the Northern Territory — it's an important Indigenous artwork within the Gallery's collection.

As part of the redevelopment, 11 Indigenous art galleries have been introduced displaying more than 600 artworks. Each light-filled gallery is assigned to a region or an aspect of Indigenous art taking you through some 40,000 years of Aboriginal and Torres Strait Islander art highlighting its diversity and richness.

You won't get hungry in Canberra with many new cafes and restaurants regularly popping up. I came across Italian and Sons, a vibrant little restaurant tucked away on Lonsdale Street, Braddon. We were lured in by the uncomplicated menu.

All pizzas were $22.50, desserts $12.50, and cheeses were one for $12, two for $20 or three for $27. Wine buffs will also appreciate the extensive wine list. This trattoria-style restaurant leads the Canberra's shared-plate revolution. Wood-fired pizza is Italian and Sons claim to fame; their thin crusty bases are topped sparingly with good Italian ingredients, including Sicilian anchovy, finocchiona salami and truffle oil. The menu includes several attractive antipasti, pasta and interesting salads.

For some sweet indulgence, head to Koko Black aka chocolate heaven. Originally from Melbourne, Koko Black is a restaurant devoted to chocolate. Be prepared to line up as word's gone out about these Wonka-worthy treats. Try the Belgian chocolate mousse martini or feast on the leatherwood honey ice-cream topped with chocolate sauce while sipping on freshly brewed hot chocolate. Koko Black also sells handmade chocolates and truffles, so you can take some of this sumptuousness experience home.

The capital city's unpretentious flair, local charm and cultural progression is seeing undeniable change which is jostling for the traveller's attention. Its studious makeover is worthy of a hedonistic visit.

Big Fans of Figs

If you're also a fan of figs you may enjoy some of these delightful fig recipes that I have found on foodbuzz through some of my friends:

BrowneyedBaker - contributed a lovely post on Fig and Walnut Biscotti. I love a good biscotti and this one sounds delightful! They may even be baked and given as gifts for Christmas presents for some of my friends.

Teenie Cakes - whipped up something very 'Christmasy' in her Cranberry Harvest Muffins with Figs. She has made some modifications to the Barefoot Contessa's Cranberry Harvet Muffin - and I think she's made it better! These muffins are not only beautiful with the fresh, bright red cranberries and chunks of figs peeping through with muffins with nuts, it tastes just as good as it looks. The tartness of the cranberries and the sweetness from the figs in combination with the cinnamon and ginger spices make for lots of seasonal muffin goodness.

If you've got a good fig recipe - I'd love to hear about it, as I am soon to be up to my ears with figs!

Fig Happy

Phillip's parents have a quant little garden out the back, filled with lots of fresh produce. Things like lettuce, shallots, garlic, spinach and tomatoes - along with a fig tree and an olive tree. Each evening I meander through the garden and peruse the fig tree for fruit ready for eating.

The figs are just coming into season and I can't wait for the first plump and juicy fig to be ready!

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

You probably don't think about the leaves of the fig tree as one of the fig's edible parts. But in some cultures, the fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have anti-diabetic properties and can actually reduce the amount of insulin need by persons with diabetes who require insulin injections.*

I think that this shall be the first recipe I shall be making - as the figs don't need to be completely ripe...if fact, if they are too ripe they will fall apart when you bake them.

Grilled Honey Orange Figs

6 Figs
4 tablespoons of Honey
2 tablespoons of Orange Juice
200 grams of Mascarpone
50 grams of Pistachios

In a saucepan, bring the orange juice to the boil and then remove from the heat. Add the honey and stir until the honey has dissolved into the orange juice and allow to cool.
Cut the figs in half and place on a baking dish. Pour the orange mixture on top of the figs, keeping one tablespoon to mix into the mascarpone.
Grill the figs on medium heat until tender.
In a bowl combine the mascarpone with the remaining orange mixture and the crushed pistachios.
To serve place 2 figs on each plate, top with mascarpone mixture and garnish with fig leaves.

*Please note that I am not a doctor or a dietician and this blog should not be taken as medical advice.

A Touch of Spice

So I've been allowed to have a bit of a play in the kitchen - and I thought that I would have a play with Moroccan Spices; turmeric, coriander, cumin, ginger. I was surprised at how quickly the meal came together (although I did marinate the meat the night before). If you're looking for something with lots of flavour and the something which is ready in less than 20 minutes (20 MINUTES!!) than this dish is for you.

Moroccan Lamb and Apricot Couscous

Spiced Moroccan Lamb
3 lamb back-straps (or lamb fillets)
1/2 cup apricot nectar
2 tablespoons crushed garlic
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon brown sugar
1 teaspoon white vinegar

1. Mix all the marinade ingredients in a dish (which you can refrigerate). Cut the lamb into smaller pieces and then cover with the marinade and refrigerate over night.
2. Heat oil in a pan and cook the lamb on a medium heat - only turning once. (Don't cook on a high heat as the honey and the brown sugar will cause the lamb to burn).

Apricot Couscous
2 cups couscous
2 1/2 cups couscous
1 small red onion
2 fresh apricots
1/2 cup slivered almonds
2 shallots
1 tablespoon garlic salt
oil

1. In a deep saucepan, fry off the red onion in oil until translucent. Add the diced apricot and almonds and stir for approximately 5 minutes.
2. Add couscous and mix, making sure the flavour mixture is distributed evenly. Add the boiling water, remove the saucepan from the heat and cover with a lid.
3. After 5 minutes, fluff the couscous with a fork. Add the shallots, garlic salt and another drizzle of oil.

Serve the lamb and couscous with a green salad.