Big Cheese Souffle'

Breakfast before the girls head back to Sydney.

The recipe I used is here:
http://www.taste.com.au/recipes/11125/basic+cheese+souffle

Christmas in July

Geoffs Apple Cider Vinegar, Ginger and Brown Sugar Glazed Ham.

Trent and Geoff preparing the ham

Jen preparing her slow cooked self saucing pudding

Trent carving

Clockwise from front head of table: Miranda, April, Peter, Debbie, Marita,

Jen, Jess, Geoff, Trent, Peter, Dan, Reuben, and Rachel (photographer).

Jens Double Chocolate Dessert

Miranda made a delicious chocolate pavlova with cream and berries, yet I was too busy getting myself a piece that I forgot to get a photo, then it was all getting eaten! This photo is one I found that mose closely resembles Mirandas. Ill be trying to make one of these soon.

Jess handing out presents

 Many funny DVDs



Thanks Geoff and Jess for a great night.

Dubbo Markets - Winter

Down by the Macquarie River among big old River Red Gums

Newtown Providores Coffee Van

Dave makes wonderful Jam, including native Australian Quandong Jam

Cheese from Mudgee Leaning Oak - they make excellent light goats fetta that is marinated in pesto and olive oil. They also make goats brie and washed rind blue from a mix of cows and goats milk.

I tasted and bought both...yum

Manuka met his new friend Milo, Tim and Suzies Black Lab puppy the same age.

 Potatoes and Oranges from local farmers are, as usual, way better than woolies.

This man backs his ute in each winter and sells his oranges for $2 a 2kg bag and they sell out fast! 



Roast Chicken with Mushroom and Pine Nut Stuffing

For the recipe look up Jamie Oliver's 30 minute meals

The stuffing is placed between the skin and the chicken breasts so that the skin crisps up.

The leftover stuffing is made into these crunchy dumpling like balls which go so well with the chicken - a nice change from the usual soggy stuffing.

I served this with roast beetroot, parsnip, carrot and potatoes.

Spiced Poached Pears with Vanilla Mascarpone

Spiced Poached Pears with Vanilla Mascarpone

Mum cooked this for Dad and I and it was wonderful and not too sweet. The pears were like marinated meat - the flavours and spices absorbed into the flesh during the hour of cooking.

Ingredients:
500ml (2 cups) dry red wine

70g (1/3 cup) caster sugar
2 whole star anise
2 x 7cm cinnamon sticks
1 tsp vanilla bean extract
4 just-ripe packham pears, peeled
1 x 250g ctn mascarpone
2 tbs icing sugar mixture
1 tsp vanilla bean extract

Method:
Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Remove pears and set aside.

Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly. Pour over the pears.

Place the mascarpone, icing sugar and vanilla extract in a medium bowl and stir to combine.

Transfer the pears to a serving dish and drizzle with syrup. Serve with mascarpone.

Autumn in Dubbo

Manuka

Walkway down by the Macquarie River

Wholemeal Cranberry Hot Cross Buns

Wholemeal Cranberry Hot Cross Buns

Ingredients:
500g wholemeal organic strong flour
2 tsp active dried yeast
330ml warm water
1 tbsp fine salt
1 tbsp brown sugar
1 tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg

1/4 cup sultanas soaked in boiling water 10 minutes
1/4 cup cranberries soaked in boiling water 10 minutes
1/4 cup plain white flour
1 egg beaten.

Method:
1. Mix all ingredients (except the cranberries, sultanas and white flour) in a bowl or mixer.
I used my new KitchenAid with the dough-hook to knead the dough for two 10 minute periods, resting the dough for 5 minutes in between. Knead in the sultanas and cranberries. Cover the dough with plastic or a lid and place in a warm location for approx 1 hour till doubled in size.

2. Turn out and separate into parts. Fold each part in half lengthways and then again widthways and form into a ball. Place on a floured board against each other.

3.Mix the white flour with enough water to make a paste like toothpaste. Place in a piping bag or plastic bag with the end cut off. First, brush the buns with beaten egg. Pipe crosses across the buns. Sprinkle with cinnamon. Cover with plastic bag with a cup of boiling water inside to create warmth and humidity. Let rise till doubled in size and tillt hey spring back when lightly poked. Preheat oven to 220 degrees C halfway.

4. Slide onto pizza stone in preheated oven and put some boiling water in an oven dish on a l ower ack to create steam. Bake for approx 25 minutes till brown and sounding hollow when tapped beneath. They wont sound as hoolow as normal loaves as they are denser.

Leave to rest till cool. This is an important part of the process - dont eat right away as they will still be doughey. Reheat 5 minutes in 180 d C  oven for hot buns when ready to eat.