Spice-roasted Pineapple Cheesecake

Spice-roasted Pineapple Cheesecake

Hello Everyone! Firstly, I would like to apologise if this ends up all over the place in terms of the written content, and if there will be a lot of typos and grammatical errors. I was up at 3:45am this morning to get ready to be out of the house at 5:30am for an early Visita Iglesia Pilgrimage with the ladies from our neighbourhood association. Visita Iglesia, or known as the Seven Churches Visitation is a pious Roman Catholic Lenten tradition to visit seven churches on the evening of Maundy Thursday or Good Friday and recite the Stations of the Cross. Until the 1970s, pilgrims recited all fourteen stations in every church, but the more recent form is to pay two stations per church visited. We visited seven churches in the province of Batangas and Tagaytay. This was the very first time I’ve ever been on a Visita Iglesia Pilgrimage and the beautiful churches that we have in the Philippines astounded me.

Moving forwards, yes I am well aware that it is only a Tuesday but today is a very special day for Amcarmen’s Kitchen! I asked my followers over on Instagram to guess why it is a special day, and shared some throwback pictures that were posted on this day from the past as clues. Unfortunately, no one took part in guessing what day it is today *sad face*

Spice-roasted Pineapple Cheesecake

AMCARMEN’S KITCHEN TURNS 5 TODAY!

I say this every year, but I will forever be thankful for all the support from my family and friends. Thank you to the friends who have encouraged and praised my dishes ever since before Amcarmen’s Kitchen was born. Thank you to that one specific person who gave me that push I needed to actually start up my own blog. We don’t talk anymore just because we saw too many things differently, and thus unfortunately are not friends anymore. Thank you to my family and friends who have been there to gobble up the results of my cooking adventures. Of course, a very big thank you to my Mom as well for many things. The main being for teaching me how to cook the basics; it was from here that I developed my skills and techniques in cooking, and expanding my knowledge of various cuisines across the globe. And of course, for (sometimes) being the one that actually preps and cooks the food!

One day, can’t remember when anymore, I was scrolling through Instagram and came across this recipe for a Pineapple & Passionfruit Cheesecake by Ben Milgate and Elvis Abrahanowicz on SBS Food. I immediately knew that this was the cake that I was going to whip up for the 5th anniversary of Amcarmen’s Kitchen. I changed the recipe up a bit, firstly by incorporating the spice-roasted pineapples that I experimented with at the beginning of the month for my nice cream. I really loved the flavour profile of it and so I decided to use that into the cheesecake. I’ve left the passionfruit out only because I could not find any at the markets or supermarkets around my area. If you have passionfruit on hand then by all means add it to the recipe. For the base, I’ve swapped out the Anzac mix and just crushed up some ginger nut biscuits. The fiery, gingery flavour works super well with the spice-roasted pineapple.

Spice-roasted Pineapple Cheesecake Ingredients

PREP TIME 25 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-12

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)

For the crumb base

  • 300g Ginger Nut Biscuits, crushed
  • 100g unsalted butter, melted
  • 1 tsp salt

For the cheesecake mixture

  • Spice-roasted pineapple purée
  • 500g cream cheese, softened
  • 200ml cream
  • 2 large free-range eggs
  • 1/2 cup white granulated sugar
  • Juice of half a lemon

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pineapple. Set some pineapple chunks aside for decoration later.
  4. Crumb Base: Meanwhile, add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined.
  5. Grease an 8-inch spring-form cake pan and line it with parchment paper. Cover the outside of the pan with tin foil. Press the crumb into the base of the cake pan. Set aside in the fridge for about 15 minutes to set.
  6. Turn the oven temperature down to 130C (250F or gas mark 1).
  7. Cheesecake Mixture: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese and sugar together in a large mixing bowl until smooth.
  8. With the mixer running, add in the eggs and cream, mixing for a further 2 minutes.
  9. Pour the mixture into the prepared spring-form cake pan, evenly covering the biscuit base, then drizzle over the spice-roasted pineapple purée. Use a skewer to gently swirl the purée through the cheesecake mixture.
  10. Place the cake pan in a water bath and bake for 1 hour, or until just set. Allow to cool down to room temperature and then chill in the fridge for about an hour before serving.
  11. Decorate: Just before serving, top the cheesecake with the crown of a pineapple, and with the remaining spice-roasted pineapple chunks.
  12. Serve and enjoy!

Spice-roasted Pineapple Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2018: Jialing Mew

Waffles with Oven-fried Adobo Flakes

Welcome to part two of my Auguest feature! A few days ago I shared a tried-and-true vegan and gluten-free sweet recipe, and now that I’ve gotten that out of the way, we’re taking a very tasty trip to the other side of the delicious breakfast spectrum. I’m using this second recipe as a chance to make something I love but haven’t tried cooking myself before: adobo flakes! True to form (Allison reminded me that I do this every year… yikes), I left it to the last available minute, but worry not, because it actually worked out better than I expected! I did originally intend to turn this into a Filipino twist on fried chicken and waffles, but the adobo flakes turned out so fantastically that I couldn’t bring myself to make them share the spotlight. Please note that my poor time management was completely unrelated to this decision. However I do still highly recommend the waffle pairing, because I did eat them that way, and let me tell you, it was DIVINE. That isn’t even a word I use regularly, but it does so accurately describe the marriage of the saucy crispy chicken and fluffy golden waffles.

Oh, and I’m pleased to announce that all the liquid-cooking techniques from my past recipes came in very handy for the first part of this recipe.

Waffles with Oven-fried Adobo Flakes

Waffles with Oven-fried Adobo Flakes

PREP TIME 10 MINS* | COOKING TIME 1 HOUR | SERVES 4

*Not including marination time of minimum 2 hours or maximum overnight for a more intense flavour.

INGREDIENTS

For the marinade

  • 1 & 1/2 cups white vinegar
  • 1/4 cup soy sauce
  • 3-4 dried bay leaves
  • 3 red chillis, with just the tops cut off
  • 1 head garlic, lightly crushed to remove skins
  • Generous amount of cracked black pepper
  • 1/2 kg chicken breast fillets (about 2 large breast pieces)
  • 1 can coconut milk
  • Canola oil spray

METHOD

  1. Combine marinade ingredients in a large bowl and marinate chicken for at least 2 hours, or over night to really intensify the flavour.
  2. Transfer marinade and chicken into a pan on medium heat, and cook, uncovered, turning chicken every so often. The vinegar will boil away and smell quite acidic – be prepared!
  3. Preheat oven to 200C (180C fan forced or 400F or gas mark 6), and line a large baking tray with grease proof paper. In the meantime, remove chicken from the pan once cooked through (about 10-15 minutes) and set aside in a large bowl.
  4. Add coconut milk to pan and bring down to a simmer. The sauce will reduce to a thicker consistency after about 15-20 minutes. Once thickened, remove from heat and discard the bay leaves (and chilli if you don’t want to eat it) – the garlic will have fallen apart and any leftover chunks will melt in your mouth.
  5. While the sauce cooks, why not get to work shredding the chicken! I like to grip a piece on one end with tongs and rake a fork through the meat going with the grain, working my way up.
  6. Once the chicken is well shredded, evenly distribute onto the baking tray (I did one breast per batch), and generously spray with canola oil and give the tray a shake to even the coat.
  7. Place into the oven for 10 minutes, then increase the temperature to 220C. If the chicken looks like it’s browning more quickly in certain spots, take it out and redistribute the flakes, then return to oven and bake for another 10minutes.
  8. Now get your waffles ready – I usually make one big batch and keep some in the freezer, then just defrost for a quick breakfast option! Putting them in the oven just after you take out the chicken and toasting them in the residual heat makes them a little bit crispy on the outside – yum!
  9. Once ready, heap a little mountain of of adobo flakes onto your waffles, finishing off with a generous drizzle of sauce, and serve straightaway. You can thank me later.

Waffles with Oven-fried Adobo Flakes

Waffles with Oven-fried Adobo Flakes

Photo Courtesy & Recipe Copyright © 2018 | jialingmew

See you all next August!

– Jialing

myTaste.com

Auguest 2018: Jialing Mew

Mango Pudding with Coconut Sago

Happy Auguest everyone! I’m back for my fourth year running, and I’ll be taking over Amcarmen’s Kitchen with two South-East Asian inspired breakfast recipes this week. For once, Allison has chosen a theme that I could easily get on board with (those of you who suffered through 2016’s vegan Auguest with me know my pain). But thanks to my mom I have been a professional breakfast-eater since 1991, so trust me when I say that THIS is my area of expertise! If you don’t believe me, ask the former breakfast-skippers at my office who were inspired by my morning meals 😉

The great thing about breakfast is that it can be whatever you want it to be: simple or complex, savoury or sweet, hot or cold, vegan food or normal people food… I could go on. So for today’s recipe I’ll be sharing one of my favourite breakfasts to eat during summer weekdays, though it can be enjoyed at any time of the year. I like to prepare this on Sunday so that I (and my boyfriend/colleagues/innocent bystanders) stay safe from my hangriness for the rest of the week.

Throwing it back to 2016 with a vegan (you heard me!) recipe where we start out with…

Boiling coconut milk.

Classic.

Mango Pudding with Coconut Sago

PREP TIME 1 HOUR | COOKING TIME  | SERVES 6

INGREDIENTS

  • 1 cup fresh mango, finely diced
  • 1 can lychees drained, reserve syrup

For the Mango Pudding

  • 2 cups coconut milk
  • 2 cups frozen mango
  • 1/4 cup reserved lychee syrup
  • 2 tsp agar agar powder (check your local Asian supermarket)

For the Coconut Sago

  • 2 & 1/2 cups coconut milk
  • 1/2 cup reserved lychee syrup
  • 1/2 cup tapioca pearls (sago)
  • 1 tsp vanilla
  • Pinch of salt

Optional

  • Coconut flakes
  • Fresh Mango chunks

METHOD

  1. Set aside 6 lychees to garnish. Chop remaining lychees into smaller pieces. Divide chopped mango and lychee between 6 glasses or containers. Set aside.
  2. Mango Pudding: Purée 2 cups frozen mango with 1/4 cup reserved lychee syrup until smooth.
  3. On medium heat in a sauce pan, combine agar agar powder and 2 cups coconut milk, stirring until the mixture boils.
  4. Remove pan from stovetop and stir in the mango purée, making sure the mixture is well combined.
  5. Divide mixture between the 6 glasses, carefully pouring to cover the fruit chunks. Place in refrigerator to set while making the coconut sago.
  6. Coconut Sago: Combine all the ingredients in a sauce pan over low heat, stirring constantly until tapioca pearls have absorbed most of the liquid and doubled in size – approximately half an hour, depending on your stove.
  7. Take the mango pudding out from the fridge and spoon the tapioca into each glass, then top with the remaining whole lychees, and optional coconut flakes and mango chunks.
  8. Serve immediately if you’d like it warm, or return to the fridge to chill for at least an hour for a more summer-appropriate dish!

Mango Pudding with Coconut Sago

Mango Pudding with Coconut Sago

Photo Courtesy & Recipe Copyright © 2018 | jialingmew

Enjoy x

– Jialing

Auguest 2018: Brendon D'Souza

Easy Avo Toasts

Hi Foodies! My name is Brendon D’Souza and I run the Sydney Food and Lifestyle Blog known as Brendon The Smiling Chef. I’m so honoured to be guest-posting here at AMCarmen’s Kitchen once again for the third time since Ally started her Auguest series.

In between running a busy collaborative workspace in the heart of Sydney, and a number of side hustles, I love developing fresh and tasty recipes that you will love to cook. Think comforting winter roasts, colourful salads, decadent desserts and much more!

Easy Avo Toasts

Sydney will forever be known as the home of over-glorified Avocado Toast for breakfast (or “brekkie” as we like to call it), and you will always find a variation of this simple recipe at any cafe or restaurant.

Treat your friends to a gorgeous breakfast feast that’s actually super easy to prepare. This is a great recipe for children to make too!

Easy Avo Toasts

PREP TIME 5 MINS | COOKING TIME — MINS | SERVES 1

INGREDIENTS

  • 2 slices multigrain bread
  • 1 large ripe avocado
  • 2 tsp olive oil

METHOD

  1. Toast the bread to your liking.
  2. Carefully peel the avocado and remove the stone.
  3. Use a spoon to scoop out the flesh and slice.
  4. Drizzle the toast with olive oil and top with the sliced avocado and season with a touch of salt and pepper. Serve and enjoy!

Brendon’s Tips

  • Jazz up your Avo Toast with a selection of your favourite ingredients.
  • Try smoked salmon, crispy bacon, fried eggs, rocket, feta, sliced cucumber, cherry tomatoes, roast beetroot or even fresh berries.

Easy Avo Toasts

Easy Avo Toasts

Check out my Instagram @brendonthesmilingchef to keep up do date with all my adventures.

Photo Courtesy & Recipe Copyright © 2018 | brendonthesmilingchef

Happy cooking and keep smiling,

– Brendon (Brendon The Smiling Chef)

myTaste.com

Auguest 2018: Simon Swadling

French Toast with Red Wine Pears

I’ve always loved breakfast, and French toast was actually one of the first things I started making and teaching myself. It’s probably the start of me really getting into food and it becoming my passion – I loved making making either savoury style (parsley and parmesan with bacon) or the more traditional sweet one.

My love of breakfast foods has ended up becoming a family tradition that on long weekends or holidays we will often start off with a fancy brunch/breakfast made by me. This French toast recipe is what I came up with for Mothers day this year, as sweet French toast is my mum’s favourite breakfast. It has some autumnal vibes with the maple and mulled wine flavours, but really the base recipe of the French toast can be paired with any number of different things, so feel free to go off script and try something different!

French Toast with Red Wine Pears

PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

For the French toast

  • Loaf of Brioche bread (the batter will do enough for 4 large slices)*
  • 2 large free range eggs
  • 3/4 cup full cream milk
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg, freshly ground
  • Zest of half an orange

For the poached pears

  • 1 cup red wine
  • 1 cup water
  • 2/3 cup caster sugar
  • 1/2 cup orange juice
  • 4 cloves
  • 4 small Corello pears**
  • 1 cinnamon stick

For the maple mascarpone

  • 1 tub (250g) mascarpone
  • Maple syrup, to taste
  • Dry meringue pieces
  • Fresh raspberries, or any other berries that you like

*If your brioche bread hasn’t been pre-cut (which is ideal), then cut the brioche into thick rectangular pieces. This means that you’ll get a crispy outside, custardy outer layer, and still some fluffy brioche in the middle.

**If you can’t get your hands on the small pears, use 2 large pears and serve each slice with half a pear instead.

METHOD

  1. Poached Pears: Combine all the ingredients for the poached pears into a medium-sized saucepan. If the pears aren’t fully covered, then ensure to turn them around every few minutes to get an even colour and even cooking all around. Timing will depend on the ripeness of the pears so simmer until soft when tested with a knife.
  2. Remove the pears, and continue to boil down the poaching liquid until reduced to a syrup-like texture. You may prepare the pears the day before and then warm them through before serving.
  3. Maple Mascarpone: Mix the mascarpone in a bowl to soften and then add about a tablespoon of maple syrup. Adjust to your own personal liking. Set aside in the fridge.
  4. French Toast: Add all the ingredients, except the brioche bread in a shallow dish and mix well until combined.
  5. Heat up a medium-sized frying pan with a knob of butter and a bit of oil on medium heat.
  6. Dip the brioche slice in the egg mixture on each side and allow it to soak a little.
  7. Fry the slice on each side until golden, about 3 to 4 minutes. Repeat for the remaining slices.
  8. Assemble: Cut the pears in half. Place the French toast on a plate with the pears on top. Crumble the meringue over and serve with fresh raspberries, and a scoop of the maple mascarpone.
  9. Finally, drizzle over a bit of the poaching syrup from the pears and enjoy!

French Toast with Red Wine Pears

Photo Courtesy & Recipe Copyright © 2018 | thebeardedpatissier

– Simon (The Bearded Patissier)

myTaste.com

Auguest 2018: Wendy Chok

Rustic Bread: PMS Toast

It’s me Wendy, back for another recipe to share! The last time I was on here I shared a recipe for homemade Rustic Bread and a savoury Pizza Toast brekkie with everyone. This time I will be sharing what I like to call ‘PMS Toast’ which I will explain further in a while. I also shared a little bit about myself, and my love for food, so now I will share about how I know Ally on a personal level.

I met and got to know Ally about 3 years ago through work. She was one of my team members in our Marketing team for an Advertising and Event Management firm that we both worked at. We became very close friends and still even so after having left the company because we have the same level of random craziness, vibe, and of course our love for all things food.

Amcarmen's Kitchen & Peek A Pastry
Peek A Pastry & Amcarmen’s Kitchen

We share a special kind of bond at work and it might be because we spend a lot of time together, at work of course, for a lot of event events, working late at night on occasions, have food together in the office whether breakfast, lunch, snack time or dinner time, and enjoy great food together in celebration for when we’ve successfully finished every event that we’ve worked on. I love our team because we always had each other’s backs and we just simply complement each other well.

I know that Ally wants to pursue her dream to participate in MasterChef Australia and I am using all my power on law of attraction to make it happen. I will see Ally in MasterChef Australia one day and tell my kids or grandkids that “that is my friend!”

Moving on – I am not a sweet tooth but when the time (PMS) comes, nothing is sweet, what is sweet? How do you spell sweet? C-A-L-M is how you spell sweet. When you are cranky and tired, you just crave for something sweet, something sugar loaded and warm. So here I present you two fast and sweet breakfast ideas to hit my spot, and hopefully yours too.

PMS Toast: Cinnamon Everything Toast

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 1

INGREDIENTS

  • 2 slices of homemade Rustic Bread
  • 1 tbsp brown sugar
  • 1 tbsp unsalted butter, at room temperature
  • 1 tsp ground cinnamon (2 teaspoons for me, the cinnamon lover)

METHOD

  1. Place the butter in a small heatproof bowl and melt in the microwave for about 20 seconds. Make sure that it is not too liquidy as you want those buttery chunks on your toast. I like it rustic on this rustic bread.
  2. Mix all the ingredients together and smother it all over the toast.
  3. You can either bake it or toast it on a pan. Bake it at 240C (475F or gas mark 9) for 10 minutes, just enough time for everything to crunch up. If you like it toasted in a pan, face the side, which is smothered by the cinnamon paste down on the pan, and sear it for 2 minutes over medium heat.
  4. Serve and enjoy with a hot cup of coffee for breakfast or even as a nice afternoon snack!

Rustic Bread: PMS Toast

PMS Toast: Butter & Sugar Toast

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 1

INGREDIENTS

  • 2 slices of homemade Rustic Bread
  • 1 tbsp unsalted butter, at room temperature
  • 1 tsp granulated white sugar

METHOD

  1. Smear the butter over the toast and sprinkle the top with white sugar.
  2. Bake it at 240C (475F or gas mark 9) for 10 minutes.
  3. Serve and enjoy with a hot cup of coffee for sweet start to your morning!

Short and sweet, just nice for a woman who is PMS-ing. Men take note!

Rustic Bread: PMS Toast

Before I say goodbye to everyone on Amcarmen’s Kitchen, I would like to thank Ally for giving me this opportunity to write on her well-established blog. I hope that my recipes are not too shabby and please dive in to my rustic way of cooking!

Photo Courtesy & Recipe Copyright © 2018 | peekapastry

– Wendy (Peek A Pastry)

myTaste.com

Auguest 2018: Wendy Chok

Rustic Bread: Pizza Toast

Hello to all amcarmenskitchen’s readers! I am Wendy, a petite woman in my mid 20s; and of course, I love baking and cooking. For me, spending time in the kitchen is just so therapeutic and satisfying, especially when you get to enjoy the food you’ve made after long hours of preparation. Additionally, I have this motherly instinct to feed people with a lot of food, and whenever someone tells me that the food that I make is delicious and would like to have it again next time around, I feel like I’ve won the title of Brunei’s MasterChef!

I recently started up a blog known as Peek A Pastry, however I haven’t been very active in updating it. I still cook and bake frequently, and have posted a few of my successes in the kitchen over on my Instagram page – @peek.a.pastry. Ally was actually the one who encouraged me to take the first step in opening up a blog, and so I did even though I simply just couldn’t commit to it. After given the opportunity to write down my recipes for Ally’s blog for my guest posts for this month, I got the feel of what it was like to write for a blog and this might very well the kick I need for me to start penning down my recipes and actually write!

Before I share with you my savoury breakfast idea in the form of a Pizza Toast, I’m going to share with you my recipe for Rustic Bread as the base for this toast. Of course, feel free to get store-bought bread too. Note: bake your bread the night before so that you’ll have it ready for a quick brekkie fix the next morning!

Rustic Bread

Rustic Bread: Pizza Toast Method

PREP TIME 2 HOURS 30 MINS* | COOKING TIME 50 MINS | MAKES 1 LOAF

*Allow for an additional 12 hours for dough to rise overnight

INGREDIENTS

  • 3 & 1/3 cups plain flour
  • 1 & 1/4 cups water, at room temperature
  • 2 tsp of salt
  • 1/8 tsp yeast
  • 1/2 cup boiling water (when baking)

METHOD

  1. In a large bowl, mix the plain flour, salt, and yeast together until combined. Slowly add in the room temperature water into the flour mixture until the dough starts to become sticky, just like the texture of slime. It’s okay to have a little bit of lumps in the mixture, but make that it is not too lumpy. Cover the bowl with cling wrap and let it rest at room temperature for about 20 minutes.
  2. After 20 minutes, fold the dough by wetting your hands and scoop them by the edge; palm facing you and fingers under the dough, pull it upwards and flip it across, as if you are helping a baby with his or her napkin. Pull and flip for about 5 times in total for every edge of the dough in the bowl. Set aside and let it rest for a further 20 minutes and repeat this action for another 3 times (four folds in total). Along way, your dough will rise a little, but not too much.
  3. After the fourth and last fold, rest the dough for 12 hours overnight.
  4. After 12 hours the next morning, you will see that your dough has risen and bubbling like crazy! Place a piece of parchment paper over a baking tray and lightly sprinkle a bit of plain flour atop as well as on the dough.
  5. Scrape the edges of the dough with your fingers so they will come out from the bowl easily and onto the parchment paper. Sprinkle some more flour on top of the dough and start to fold again.
  6. Start shaping the dough by cupping the bottom of the dough. Cup and twist until you get a nice round shape. At this point your dough should be feel supple and bouncy. Use your finger and slightly press on the dough and release. It should recover back to its initial shape instantly.
  7. Grease a large clean heatproof bowl and transfer the dough, together with the parchment paper underneath it to the bowl. Cover using a clean kitchen towel and let it rest in the bowl for another 50 minutes before baking it.
  8. Preheat the oven at 230C (450F or gas mark 8), add the boiling water into a small heat-proof bowl and place into the oven. Then place dough in the bowl into the oven and bake for 50 minutes.
  9. Once done, remove the bread from the oven. Remove from the bowl and leave to cool down for at least an hour on an elevated rack before slicing into it. Brush off excessive flour on top.

Rustic Bread: Pizza Toast

Rustic Bread: Pizza Toast

And now your Rustic Bread is ready to be topped with your favourite toppings! Follow the recipe below for a delicious Tuna Chunk Pizza Toast!

Rustic Bread: Pizza Toast

PREP TIME 5 MINS | COOKING TIME 15 MINS | SERVES 3-4

INGREDIENTS

  • Diced red onions
  • Mayonnaise
  • Parmesan cheese
  • Pineapple bits
  • Rustic bread slices
  • Tomato paste
  • Tuna chunks in olive oil (or you can use any tuna you want)
  • Unsalted butter

METHOD

  1. Spread the butter generously at the sides of the bread to give it a crunchy bite.
  2. Smother the tomato paste at the centre of each slice and start rustically building up all your toppings. Put as much as you like – I like to put tuna first then pineapple bits, followed by the diced onions. Season it with Parmesan cheese and finish it off with dollops of mayonnaise here and there. Bake them for about 15 minutes at 240C (475F or gas mark 9).
  3. Once done, serve and enjoy with a hot cup of coffee!

Rustic Bread: Pizza Toast

I am a savory person and I love everything savory. It might be because I’m Hakka (one of the Chinese dialects). Just to give you a little bit of imagination when you bite into this toast, let me paint a picture of it for you. Imagine as you take that first bite into the crunchy edge of the toast before everything else, and then you a change of texture to the chewy and savoury bread. Followed by all of the topping in that single bite; the umami and flaky tuna, the crunchy, spicy and sweet diced onions, the richness of the slightly burnt dollops of mayonnaise that sort of just melt in your mouth, engulfing everything together. Then here come the sweet and juicy pineapples, cutting through all the richness happening in that tiny space. You start over again as you take another bite to experience this rich and salivating moment!

Photo Courtesy & Recipe Copyright © 2018 | peekapastry

– Wendy (Peek A Pastry)

myTaste.com

Salmon Fish Cakes with Oven-baked Eggs

Everyone loves food. You have some who love to cook it and some who enjoy eating it. For me, passion for cooking only really started while I was studying abroad. I enjoyed the luxury of having control of what I ate and what I bought. Coming from a big family you don’t get to pick what everyone else eats. So having that choice was amazing. I couldn’t take it for granted.

I started getting serious with cooking when I moved to Sheffield in the UK. I wasn’t a Michelin style chef but I loved being able to create meals in minutes. Simplicity was my game and ShefShaz started all because of that simple concept. I wanted to share with students alike that making meals didn’t have to be difficult. That you could save a lot and look after yourself all at the same time.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

As a mum, I live by the same concept. Keep things simple which reflects very well in the food I make. Having a kid is no joke but knowing you can put aside 30 minutes and whip up a delicious meal makes you feel super accomplished.

I have known Allison (Ally) more or less all my life. From childhood classmates to now still good friends. I think it’s great we both share a passion for food with a healthier twist. Ally has always been a very visual person. She knows how to make everything look good.

ShefShaz, Little ShefShaz, and Amcarmen's Kitchen
L to R: ShefShaz, Little ShefShaz, and Amcarmen’s Kitchen

The inspiration from my dishes are a very Jamie Oliver take on food. Simple, delicious food, fast. Something I know kids will enjoy as well as adults and bitesize to make each spoonful a party in your mouth.

Hope you enjoy this simple and quick recipe for Salmon Fish Cakes with Oven-baked Eggs!

Salmon Fish Cakes with Oven-baked Eggs Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the salmon fish cakes

  • 500g salmon fillets, skin off* and de-boned, minced
  • 20g fresh coriander
  • 6cm fresh ginger, finely minced
  • 2 stalks of lemongrass, finely minced
  • 1 chilli, minced with seeds in
  • Freshly ground sea salt and black pepper, to taste
  • 4 large free range eggs
  • 4 slices of bread
  • Cherry tomatoes, halved
  • Salad greens
  • Sweet chilli sauce
  • Lemon wedges

*Do not toss out your salmon skin! You can pop these into the oven to make crispy salmon skin for an extra added crunch texture to the dish.

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with foil and set aside.
  2. Salmon Fish Cakes: Add all the ingredients for the salmon fish cakes into a large mixing bowl and combine.
  3. Form the mixture into patties, you should be able to make 8 patties with this recipe.
  4. Bake in the oven for 15 minutes (more or less depending on the side of your patties). Once done, remove from the oven and leave it to rest. Turn the oven temperature down to 160C (300F or gas mark 2).
  5. Toast: Cut a hole in each slice of bread using a round cutter.
  6. Crack one egg into each hole and then bake in the oven for 5 minutes.
  7. Serve immediately with fresh salad greens, cherry tomatoes and sweet chilli sauce.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

The optional recipe below is actually a recipe by Allison that she whipped up for her Colombian style Arepas that she made during our weekend cook-off. We both paired the salsa together with our Salmon Fish Cakes just too see what it would taste like – and it was magical! So feel free to give this a go with this recipe!

OPTIONAL Aji (Colombian Salsa)

INGREDIENTS

  • 1 tbsp fresh lemon juice
  • 1 tbsp white vinegar
  • 1/4 cup spring onion (white and light green parts only), finely minced
  • 1/8 cup fresh parsley, finely minced
  • 2 small red chillies, deseeded and finely minced
  • 1/2 small tomato, finely minced

METHOD

  1. Combine all ingredients in a bowl.
  2. Mix well, cover, and let it sit it the fridge for at least an hour for all the flavours to infuse before serving.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz

myTaste.com

Persian Lunch

Persian Lunch

May the 4th be with you.

About a month ago or so (I actually cannot remember) I saw a post on the UNSW Food Lovers Society page that linked to a Facebook page called mamaCOOKoo. As intrigued as I was to know more about it, I clicked on their page and found out that they are a community that “connects amazing home cooks with hungry locals”. I then went onto their website to find out more about what they do. I read up on the story of how mamaCOOKoo came to be and found it interesting, and smart. Basically, husband and wife, both terrible at cooking, wanted to find a cost-effective solution to their troubles, and thus the birth of mamaCOOKoo, food that reminds us of home, mamas and grandmas, and their magic in the kitchen. You could register as a foodie, or as an amazing home cook. Torn between the two, I decided to sign up as a foodie as a craved for delicious home-cooked meals and mainly because I am curious to know about and experience the different cuisines out there in my area. I mean, yeah my cooking is good, but I don’t know about the ‘amazing’ part, just yet.

So about 2 weeks ago I got an email from Rumana, the founder of mamaCOOKoo, inviting me to eat Persian food. When I read the menu, I was on board immediately. Also, I’ve never really had Persian food before so I was really interested to taste authentic home-cooked Persian food. I feel that if you really want to experience a new cuisine, authentic, home-cooked is always the way to go first. I feel that restaurants today, especially in Australia, rarely have that authentic taste, and is always in some way tweaked and fused with a bit of a western touch. The really authentic restaurants are often difficult to find as well.

I got to experience authentic, home-cooked Persian food today and I definitely have no regrets.The food, AMAZING. And of course the people that we shared the meal with were also amazing. I invited my fellow food buddy Jialing and her boyfriend Zargham. We met Rumana and her husband Nilesh, Aadil and of course Arash who was our home cook for the day. We also got to know his wife who came in just as we were about to have dessert (not Persian, but still amazing with the ‘scotch-butter’ sauce). Lots of fun talking about random things I might add, from experiences with fire alarms, to cats and dogs (and of course which of the two were better, dogs hands down), and just all things food in general. We also got to know Arash, about his inspirations and how he started cooking by learning from his mom.

Here are some shots of the food that we had today:

Persian Lunch: Mirza Ghosayme
Mirza Ghosayme – Smoked bbq eggplant with eggs, garlic and tomatoes; this was a winner for me! I could just eat this all day, everyday!

Persian Lunch: Albaloo Pollo
Albaloo Pollo – Sour cherry rice; I am generally not a fan of cherries (probably scarred from those horrible preserved cherries in a jar), but this changed my view on cherries! Such a creative and vibrant dish and definitely something I’ve not seen in restaurants before!

Persian Lunch: Adas Pollo
Adas Pollo – Lentils, sultana, nuts (almond, pistachio) and rice; again, sultanas aren’t my thing but it felt like it wasn’t even there, the dish was just so good. SO good.

Persian Lunch: Gaymeh Pollo
Gaymeh Pollo – Slow cooked lamb, saffron, tomatoes, split peas, potato and rice; perfection on a plate.

Persian Lunch: Fesunjun
Fesunjun – Slow cooked chicken breast with pomegranate and walnuts; so tender and YUM.

Persian Lunch: Dolmeh
Dolmeh – Eggplant and capsicum stuffed with mushrooms, beans and rice, cooked in a tomato and tarragon sauce; just WOW.

Persian Lunch: Poached Pear with a 'scotch-butter' sauce and a dollop of cream
and lastly our not-so-Persian dessert (more French-inspired), Poached Pear with a ‘scotch-butter’ sauce and a dollop of cream; scotch-butter is in fact just butterscotch sauce, but Arash calls in scotch-butter because he couldn’t pronounce it at first. We love us some scotch-butter!

Overall, an amazing experience, both the food and the company. I’m glad that I came across mamaCOOKoo and I’m glad that they have started up this community. The only downside to this is that I probably will have to start running/walking again after such a full-on breakfast/lunch/dinner all in one go (I didn’t have breakfast because I believed that it would ruin my Persian lunch experience, and I was obviously too full to have dinner afterwards). But hey, if you have not experienced this feeling before, then I have news for you. You are NOT a true foodie at heart.

Also, if you are based in NSW, you can order the food that you see in this blog if you don’t have time to cook, or don’t like to cook at all, and are after a nice home-cooked meal. You can also order food for parties! I recommend that you register with mamaCOOKoo so you can find out more about home cooks around your area. Or hey! If you are an amazing home cook then do get in touch with Rumana! Links below:

– Ally xx