Friday, October 26, 2012

Gumnut Patisserie

My new job involves a lot of travelling. Occasionally I'm in Bowral and I like to stop over at the Gumnut Patisserie to have some morning tea since they have so many amazing sweet cakes on display. Today I tried a hazelnut layered cake and my colleague tried the Opera Gateau. 

This cake has layers of hazelnut mousse and apricot jelly, on top of a hazelnut biscuit base. The mousse is very light and the cake tastes absolutely delicious. The many different textures within these layers of cake make it a taste sensation for the mouth

My colleague ordered an Opera Gateau which was also delicious and rich tasting. Lots of chocolate, coffee & cream!

My coffee (latte) was so-so, a bit too watery for my liking and no creamy frothiness. I've also tried their quiche which tasted nice but unfortunately the pastry had gone soft.

I've heard the pies and sausage rolls are also good but I have yet to try them. Will add an update to this post next time I order one to try.

All in all, if you happen to be in Bowral, Gumnut Patisserie is a really nice place to visit and grab a slice of cake to savour. They've won many awards for their pastries and cakes and I must say, the quality and taste of the 2 cakes I've sampled so far is really impressive. Looking forward to trying some more the next time I'm in Bowral!

Fruit slice & Passionfruit cheesecake

Tuesday, October 16, 2012

Short Soup with Dumplings (Cheat's Version)

Recipe from Coles Magazine, October 2012 issue, page 43


1L chicken stock
¼ cup soy sauce
1 cup water
2x 200g pkts Crazy Dragon Dumplings
1 cup shredded wombok
3 spring onions, sliced


  1. Heat stock, soy and water in a saucepan on high, until boiling. Reduce heat to low. Add dumplings and cook according to packet directions.
  2. Remove from heat. Stir through wombok. Ladle into bowls and top with sliced spring onions.

Sunday, October 14, 2012

Chilli Crusted Lamb Cutlets with Pea Mash

Recipe from Coles Magazine, October 2012 issue, page 20


5 long red chillies
1½ cups panko breadcrumbs
¼ cup plain flour
2 eggs, lightly beaten
12 lamb cutlets, French Trimmed
1 tablespoon olive oil, plus 1/4 cup extra
1-2 garlic cloves, crushed
500g frozen peas
3/4 cup chicken stock
¼ cup chopped mint
1/3 cup whole egg mayonnaise
1 tablespoon lime juice, plus wedges to serve

  1. Finely chop 4 of the chillies. Place in a shallow bowl with breadcrumbs, toss to combine. Place flour in one bowl and egg in another. Coat each cutlet in flour, shaking off excess. Dip into egg and then breadcrumb mixture, pressing down to coat evenly. Refrigerate for 10 minutes.
  2. Meanwhile, make pea mash. Heat 1 tablespoon oil in a small saucepan on medium. Cook garlic for 30 seconds. Add peas and stock and simmer 4-5 minutes, until tender. Cool slightly. Process pea mixture and mint in a food processor until smooth. Return to a clean saucepan and stir on low heat, until warm.
  3. Thinly slice remaining chilli and mix together with mayonnaise and lime juice.
  4. Heat 1/4 cup oil in a large frypan on medium. Cook cutlets for 2-3 minutes each side, for rare, or longer to your liking. Serve with pea mash, chilli mayonnaise and extra lime wedges.
How hot?
Chillies vary in heat, but removing the seeds may lessen the heat intensity. If you want a milder effect, halve chillies lengthways and remove seeds before chopping. Wear gloves when handling chillies, or wash hands well after.

Monday, October 8, 2012

Chicken Provencale

Spend a night in Provence with this French classic, rich with wine and the Mediterranean flavours of olives, tomatoes and roasted capsicum.

Recipe adapted from Australian Good Taste Magazine, May 2009 issue, page 8


1 red capsicum, quartered, deseeded
1 yellow capsicum, quartered, deseeded
1 tablespoon olive oil
1.5kg chicken thigh pieces, excess fat trimmed
2 red onions, halved, cut into wedges
4 garlic cloves, crushed
½ cup white wine
400g tinned tomatoes with herbs
1 cup chicken stock
2 bay leaves
8 sprigs fresh thyme
½ cup pitted black or kalamata olives
Mixed salad leaves or mashed potato, to serve

  1. Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
  2. Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
  3. Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, tomato, stock, bay leaves and thyme. Season with salt and pepper.
  4. Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves or mashed potato
Notes & Tips

Use pre-bought char-grilled capsicum instead to save on time

Freezing tip: Cool at the end of step 4. Label, date and freeze for up to 3 months. Thaw in fridge.
Serving tip: For extra sides, serve mashed potato and crusty bread for mopping up the juices.

Friday, October 5, 2012

Exotic Lamb Cutlets

Recipe adapted from Woolworths Fresh Magazine, Issue 79, September 2012, page. 18

Serves 4


¼ cup tandoori paste
¼ cup Greek yoghurt
12 lamb cutlets, French trimmed
(600g roast mixed vegetables- onion, pumpkin, potato, carrot)
2 tablespoon oil
1 garlic clove, crushed
½ teaspoon ginger, grated
½ cup water
400g tinned chickpeas, drained and rinsed
150g green beans, cut into 5cm lengths
1 punnet cherry tomatoes, halved
50g baby spinach
lemon wedges, to serve

  1. Combine tandoori paste and yoghurt in a bowl. Add cutlets and turn to coat well. Marinate for at least 30 minutes (better overnight).
  2. Meanwhile, chop onion, potato, pumpkin and carrot into smaller pieces (3cm). Heat oil in a large frying pan over medium heat. Add onion, garlic and ginger. Cook for 1 minute. Add vegetables and water, stirring to combine. Cover, reduce heat to low and simmer for 12-15 minutes until nearly tender. Add chickpeas and beans and cook over medium high heat until liquid has evaporated.
  3. Heat a barbecue grill or char-grill pan over medium high heat. Cook cutlets for 4 minutes each side until golden.
  4. Stir cherry tomatoes and spinach into vegetables. Serve cutlets with vegetables and a wedge of lemon.
Notes & Tips

You can also cook this recipe using other cuts of lamb: lamb forequarter chops or lamb mid loin chops
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