Roast from Kilimanjaro Tanzania, free trade coffee made available by Cafe Direct ... and my new French Press

I was scratching my head searching for a new supplier for traditional coffee roasters, those that usually supply to the local coffee shops. My usual coffee supplier, previously located in Amoy Street, have shifted to Paya Lebar. I was out on an errand to get food and had to rush home and so I had to forgo the idea of visiting my supplier at their new address and decided to try the packed ground coffee that's available in Cold Storage supermarket. A brand called Cafe Direct caught my eye. I've chosen a pack of Kilimanjaro but there actually more varietals to choose from. I don't usually think much about packed coffee from supermarkets but this Cafe Direct coffee with French Press did leave an impression.

Flipping the pack to the back, one can understand and connect with the brand name. Cafe Direct, coffee directly from the growers. This pack of coffee is Fair trade coffee where the growers get paid higher than when their coffee is supplied to a middle man. Fair trade coffee promotes greater incentive to the growers which can then improve their working conditions. Wanna find out more about fair trade coffee? Click here. I think it's real cool to have the face of the pulper on the package of the coffee that you'll be drinking.

The little symbols on the package tells you the strength of the coffee and what form of brewing is suitable. That's why I'm getting myself a French Press. 

Here's my little Hario French press at about S$27 and that's good for 6 cups. Why French press when filter drip brewing is available to me at home? Well, the same ground coffee will taste different with the different brewing methods. As the coffee beans are being roasted, coffee oils that's purged out and coat the beans gave the coffee extra flavor. I got a friend who said French pressed coffee taste different and here's why. By using filters, this oil is usually filtered, leaving it less flavorful. With a French press, you'll get all the flavor because all the filtering is done by the steel mesh plunger that just helps to segregate the coffee ground and minimize the lost of flavor. You can sit the coffee for 1 minute to 5 minute depending on the body you want to get out of the same amount of coffee powder. The French Press, although a simple contraption, made the coffee so much more flavorful. In addition, there are so many indie cafes in Singapore that roast their own beans and sell them in small batches. Just to name a few, there's Toby's Estate, Smitten, Loysel's Toy, Papa Palheta, 93 degrees C and Jimmy Monkey. So this French Press couldn't come at a better time than now.

Here's a link to Cafe Direct Website. 

Masters Weekend Cupcakes

For the golf nerd in your life.  See here for more info.

Fresh Strawberry Pavlova – Cracking Up Down Under!

This crispy on the outside, soft and gooey on the inside, baked meringue is named after Russian ballet dancer, Anna Pavlova, who must have done one mean "fouetté en tournant." Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.

Why she inspired what is basically a large, crispy marshmallow isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason people from New Zealand and Australia hate each other. Update: I've been informed that New Zealand and Australia do NOT hate each other, but enjoy more of a proud rivalry.

This is an odd dessert, but one that’s a lot fun to make and eat. It's also fat-free…that is, until you pile on the whipped cream, but at least it starts off fat-free. Fresh fruit, especially berries and kiwi are standard fare, and it’s the tartness of the acidic fruit that balances the sweet, gooey crunch.

As you’ll see in the clip, I indulged in a little bit of culinary exhibitionism, and tried a new presentation based on the old, “if you can’t beat’em, join’em,” school of thought. Instead of worrying about a few cracks around the edge, I decided to go full-shatter, and the results are here for all to see.

I kind of liked it, but I’ll let you be the judge. Is it visually arresting? Cool? Annoying? Or, like my friend Tamar from Starving Off the Land implied, does it cause you to think about how badly your driveway needs repair?

Looks aside, strawberries are piled sweet and high at the markets right about now, and this would make a lovely dessert for the holiday. Anyway, I hope you give this a spin…or as I should say in honor of Ms. Pavlova…a fouette! Enjoy!

Ingredients for 4-6 Portions:

3 large egg whites, room temp is best (I think I said 4 in the video, but 3 is what I actually used!)
*Note: do not get ANY egg yolk in the whites, or this will not work.

3/4 cup sugar

2 tsps cornstarch

3/4 tsp white vinegar

1 tsp vanilla
whipped cream and fresh berries as needed

View the complete recipe

Almond Meringue Cake with Lemon Cream

We started our Easter holiday today, and had a family dinner with barbecued meat, potato salad, cole slaw, my brother's awesome tomato salad, hot dogs and... this cake. I actually aimed to make something I had done before, my frozen lemon meringue cake, but then decided to toast the almonds, alter the quantities, use store-bought lemon curd, and top it with lots of fruit.. oh, and I didn't serve it frozen. After all those changes, I figured I'd might as well give a new recipe, too. 

Almond Meringue Cake with Lemon Cream 

serves 8-10

4 egg whites

200 ml sugar

100 ml toasted almonds, finely chopped

200 g lemon curd

300 ml heavy cream

1 pinch vanilla sugar

topping: 

fresh raspberries

mango

kiwifruit

passionfruit

Whisk the egg whites until foamy. Gradually add the sugar and keep whisking until you have a glossy, stiff meringue. (I use my Kitchen-Aid.) Fold in the almonds, and spread on a baking sheet lined with parchment paper into a circle. It should be about 25 cm in diameter. Bake at 150°C for about 50 minutes. Let it cool completely, before moving it on to a plate. (A cake lifter comes in handy, as it'll be really fragile.) 

Whisk the cream with the vanilla sugar, into soft peaks. Fold in the lemon curd. Spread all over the cake, and stick it in the freezer for a few hours. (It'll keep for a long time at this point, so you can prepare up to here.) 

20 minutes before serving (or so), remove it from the freezer and decorate with your chosen fruit and berries. 

Recipe in Swedish:

Mandelmaräng med citroncréme 

Nutella and Puff Pastry

I think you should go out and buy some puff pastry and Nutella.  I think you should.  And I think you should make sure you have one egg handy and some sugar.  Then, obviously, you should make these.

This recipe came together very randomly, inspired mostly by my desire to make a homemade Nutella Pop Tart.  But then I got lazy (I blame the headache, WHICH IS ALMOST GONE), and didn't feel like making my own pie crust.  However, I had puff pastry in the freezer - I always do - and I knew that would be the next best thing.  Much puffier and flakier than a pop tart, and just as tasty.  ALSO EASY!

Nutella can do no wrong.

I have one of those ravioli cutters that helped to fringe the edges.  This is one sheet of puff pastry, cut into 6 rectangles for 3 pastries, a heaping tablespoon of Nutella in each...

A little egg wash on the sides to help bind and more on the top (with sprinkled sugar) for that golden brown crust.  I punctured each with a fork to make sure they didn't puff into oblivion...

A light breakfast with my computer.  

Chocolate Chip Oreo Cookies

I have had a headache for 5 days.  

I was hoping these cookies would cure it.  

Nope.

But they're AMAZING!!!

The dull, steady throbbing has done nothing to curb my desire to bake for you fine people, however.  In the coming days expect a plethora of sugary, chocolaty, buttery goodness.  And then one of these days (next week), I'll get back to cooking something savory for you.  Something like one of these fabulous appetizers I just stumbled upon.  Grilled Pita with Green Vegetables, mmm.    

But for now, enjoy this chocolate chip cookie with generous chunks of Oreos floating throughout.  

Click here for the recipe.  

The Reading Room - specialty coffee near Footscray Park

Waiting in the line, juggling books and backpack, my mobile rang.

"Hi, it's your dad."

"Oh hi Dad.  How are you?  Just a minute, I have to order my coffee.  Yes, I'll have a latte with caramel syrup, please.

"Dad?

"Are you there?"

"...after all the places I've taken you...all I've tried to teach you...this is how you repay me.  CARAMEL SYRUP!  WHAT ARE YOU THINKING!!?!"

True story.  It wasn't my fault, though.  My university cafe made what I am sure was certifiably the world's worst coffee - pallid, stinking of wet, burnt grinds, its insipid foam deteriorating with the first desperate blow across its surface as one tried to cool the magma-like liquid beneath.  Syrup was the only thing that made it drinkable.

Well, I obviously didn't go to Vic Uni, the students at which are absolutely spoilt rotton with the Reading Room cafe who do fabulous specialty coffee.  They use a Synesso and have three separate grinders buzzing madly all day long.  Even a bog-standard latte gets the choice of Candyman by Small Batch, Chompy by Sensory Lab and a regularly-changing single origin.  Best of all, it's open to the public!

The weekday spread

I have gone down in the week when it is abuzz with students but I feel a bit left out without my yellow highlighter and giant brick of readings.  On weekdays there's a huge spread of ready-to-go quality sangers plus a full a la carte menu.  The hot tip is it's now open on weekends with a totally different, chilled-out atmosphere and special breakfast, lunch and high tea menu.  Reading Room invited me to check it out as their guest.

Oh, such consistently great coffee.  I love the Chompy in particular.  The single origins are always nice to have as an espresso so you can really taste the varietals.  I know that sounds wanky but honestly, if you give it a try - especially with two different blends next to each other - you'll really notice the difference.

Reading Room have espresso and cold drip available in the week, while on weekends they also offer siphon and pourover.  Melbourne, I know it's hard to wrench ourselves away from the espresso machine teat, but the new brewing methods of coffee are really worth trying.  When done right, the coffee is so flavoursome you honestly can't bear to add milk or sugar.

This siphon method is like a science experiment - the water is sucked first up and then down due to changes in pressure, mingling with the coffee in the top bulb before being forced down to the lower and leaving the grounds behind.

Somewhat similar to filter but with an even more crisp finish, it had such a clean taste with pleasant red berry acidity.

Fritter's Lane, $14.50

The food is really nice.  It doesn't break through the sound barrier, but it's well made, generous in serves and tasty.  My fritters were fresh and super crispy, quite lovely with the avo smash.  The sunny spill of egg yolk was so pretty against the matt black plate.

Eggs Hemingway, $9.50

DIY brekkie was an easy choice with roasted tommies and avocado and ricotta mash.  Loved the dry-cured bacon (out of shot is my greedy side order to go with my virtuous-looking vego fritters, heh heh).

The BFG, $14.50

"The BFG" looked super indulgent with more of that fabulous bacon curling around big slabs of brioche French toast and covered in maple syrup and crushed candied walnuts.  J remarked that with her Filipino heritage, it was quite familiar to her to combine sweets with savouries.

Great Expectations, $13.50

This breakfast piadina was filled with scrambled eggs, gruyere and shaved ham.  The eggs did look a bit watery but S loved the bread which was satisfyingly toothsome.

Cakes were really fabulous - the scones were proper scones.  One of the things I find most exciting is that the Reading Room is open until 6pm on a Saturday or Sunday.  After 3pm it can get hard to find a cafe that will be open for much longer or where the kitchen's not closed.  I look forward to dropping by in the late arvo for a coffee or a spot of high tea, which involves a three-tiered stand with sweets and savouries, like chicken and tarragon sandwiches.  Ooh la la.

Check out the website for details of The Reading Room's charity giving initiative over the next eight weeks.  There's heaps of room on the forecourt outside for kids to go mental.  Footscray Park is right next door too which is a delight to meander through with a takeaway coffee, down to the river with that gorgeous view of the city which always makes me think how lucky I am to live here.

Disclosure:  The above meal at The Reading Room was provided free of charge by the owners to me and three guests as part of their weekend trading launch campaign.  The offer was not conditional on me subsequently writing a post.  The Reading Room has not been given any editorial control of this post.

The Reading Room
Building P, Victoria University, Footscray Park Campus (easy entry off Hoadley Court, Gate 2)
Phone:  0413 842 690
Hours: Mon-Fri 7.30am-7pm, Sat-Sun 8am-6pm (open Easter Saturday, Sunday and Monday - bookings via the website)



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I'll be back later...

I've been away, partly because of this show and partly because I've been sick.

But I'll be back later today with baked goodies, yes I will.

In the meantime, remember these mini carrot cupcakes?  Adorable.  Later.

After Dark:Gastronomy

Photo credit: ©Intellectual Ventures/Modernist Cuisine

Are you curious about the modern techniques and ingredients often lumped under the controversial term "molecular gastronomy?" While I never ate at El Bulli or Alinea, and I don't have copies of Nathan Myhrvold's Modernist Cuisine I can't help but wonder if cutting edge techniques have the ability to make food taste significantly better. And although I've yet to invest in the equipment to cook sous vide, I have enjoyed reading Harold McGee's On Food and Cooking which has taught me a bit about food science.

This Thursday April 5th, the Exploratorium is hosting After Dark:Gastronomy from 6-10 pm. It will be a true hand's on experience for those with curiosity when it comes to the modern techniques and ingredients that utilize our understanding of science. Modernist Cuisine’s head chef and co-author Maxime Bilet and SeattleFoodGeek blogger Scott Heimendinger will demonstrate how tools such as centrifuges and homogenizers and ingredients like hydrocolloids and emulsifiers are used in culinary applications. Cooking for Geeks author Jeff Potter will also be on hand, and will demonstrate sous vide techniques with eggs.

Join me and lean how to make fruit juice “caviar," liquid nitrogen ice cream and find out if you are a “super-taster” (and if that's a good thing to be). Tickets are $15.

Exploratorium @
The Palace of Fine Arts
3601 Lyon Street
San Francisco, CA

Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.

Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application.

I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing.

Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender.

By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!

Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each

salt and pepper to taste

1 tsp vegetable oil for searing meat

For the crumbs:

1 cup mint leaves, blanched, squeezed dry

2 cloves garlic, sliced

2 tbsp olive oil

1/2 cup plain breadcrumbs

cayenne, salt, and pepper to taste

1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:

1/4 cup regular or herb Dijon mustard

2 tsp honey

For the honey vinaigrette:

2 tsp honey

2 tbsp rice vinegar

2 tbsp extra virgin olive oil 
1 tsp Dijon mustard

salt and pepper to taste

View the complete recipe

Cauliflower Soup

Another soup recipe! Well, we tend to eat more soups at the moment, since Titus really likes them. This one is from a great cookbook called River Cottage Baby & Toddler cookbook, and it's a very basic and simple soup. Definitely one for beginners in the kitchen - but you can spice it up any number of ways, so don't mistake basic for boring!

Good toppings include crispy bacon, croutons, or blue cheese. Feel free to pile on as many toppings as you'd like. Also, add more water or stock if you feel that your soup is too thick, or if you want it even creamier, add a spoon or two of cream.

As usual, I didn't completely follow the original recipe - that one had celery in it, too.

Cauliflower Soup
Serves 4-6

25 g butter
1 yellow onion, coarsely chopped
1 garlic clove, coarsely chopped
200 g potatoes, diced
1 kilo cauliflower, coarsely chopped
750 ml stock (chicken or vegetable), or water
1 bay leaf
salt, pepper

Melt the butter in a large pot, and gently fry the onion, garlic and potatoes on medium heat, covered, until softened.(7-8 minutes or so.)

Add cauliflower and stock or water, which should just about cover the vegetables. Add the bay leaf. Bring to a boil, lower the heat and simmer, covered, for 15-20 minutes. The cauliflower and the potato should be completely soft and cooked through.

Remove the bay leaf, and use a stick blender to purée the soup. Season with salt and pepper.

Serve with your chosen toppings.

Recipe in Swedish:
Blomkålssoppa

Sambal Kampung, new Malaysian in Maribyrnong

I confess, when I first saw the beginnings of Sambal Kampung at the edge of the Edgewater estate in Maribyrnong, I didn't get my hopes up.  Of course there are exceptions, but it seems the further restaurants take up digs from their cultural epicentre (Vietnamese, Footscray/Richmond/Springvale; Malaysian, city or maybe Flemington; Thai...Sydney?) the less likely they are to be impressive.  It's often a case of trying to anticipate the tastes of the local residents, usually meaning leaving out the really authentic touches and/or chilli in favour of more "friendly" flavours.  All too often it ends up being like one of those awkward dances you get into when trying to pass someone in a tight corridor - you step left, they step right, so you step right, they step left, til you end up bumping chests.  In trying to second-guess the other party's move, you get it wrong.

Sambal Kampung already has a branch in Little Bourke Street.  I was chatting about it with Jo and Bryan, and Jo said the fried rice was "quite nice".  If you don't know Jo, this is like me saying, "Oh my god, I ate that fried rice and fireworks went off in my mouth.  I saw stars - it was the best fried rice of my life!"  Kidding - I love Jo, because if she says it's good, you know it's bloody amazing.  So my interest was piqued.

Inside is quite classy, while outside there are some simple boxy table settings which would be quite delightful to perch on if these autumnal evenings can keep up.  The menu (see takeaway version below) has lots of hawker classics, as well as standard Chinese takeaway options.  They're licensed and even have a full-page cocktail menu.

Roti Channai with Beef Rendang, $8

This beef rendang was awesome.  Big chunks of beef, evidently slow cooked over many hours so the chunks just peeled apart to the touch of a fork.  The rendang sauce was thick and delicious with warm spices like cinnamon and plenty of chilli too.  There were even some whole petals of star anise, which I hope means it was made from scratch - it certainly tasted like it.  Roti were good with a crackly shell and delicate tissue paper-like interior.

Fried Kueh Teow, $10

Great char kway teow, with al dente fresh rice noodles licked with just a little sweet soy.  I think of this as Malaysian burger night, in a way - there are only token vegies but that's OK once in a while, especially when it tastes this good.  Fish cake, big prawns (only two) and sweet Chinese sausage were tangled throughout, along with a smattering of bean shoots and garlic chives.  It was hot, smoky and so yummy.

What a delightful surprise!  This might have been a lucky combo - Temasek has checked them out twice and had a couple of misses with the hits.  But at least on this visit, there was no awkward "but we thought you didn't like spice in the suburbs" corridor collision...more like a chest bump of "yeah baby!" proportions.



Sambal Kampung
4/36-48 Edgewater Blvd, Maribyrnong
Phone: 9317 7171
Hours:  Tues-Sun 10am-3pm, 5-10pm



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CAVIAR and EGGS IN A PERFECT EGG SHELL CUP

creamy eggs topped with Russian caviar tucked into a perfect little egg cup...

one of my all time favorite savory treats.  

so simple, so delicious, so delicate and SOOOO EASY !...

if you have the right tool !

i spotted this little uni-tasker egg gadget about 6 years ago, but i couldn't justify paying the whopping $55.00 for something that does one thing.  well, now that Rosle is making one and it only costs $20.00 bucks...i finally snatched one up.  now I can make the fancy looking froo froo caviar egg cup that i fell in love with years ago at L'Orangerie Restaurant.  piled high with caviar... my eyes would light up as it was brought to the table by the waiter wearing white gloves.  although it's doors are closed now, i'll never forget the wonderful dinners i had there and ordering this decadent first course every time.   

i missed my delicious little caviar egg cup...until now.

the Rosle Egg Topper...a must buy.  as far as gadgets go?  this one is worth it.  it does it's job and it does it well.  i purchased mine at Sur la Table, but i'm sure you can get one on line HERE or at the Sur la Table website...HERE.

this post isn't so much about the recipe, i'm sure you can all figure it out, but here is how i make caviar eggs.  these are not your every day scrambled eggs...they have way to much cream and butter, but they work well for the presentation in the shell and the rich creamy eggs compliment the savory dollop of caviar.

RECIPE FOR CREAMY EGGS

(if you want concrete Martha Stewart instructions click HERE, but this is how i roll...pretty much the same idea.)

first...top your eggs with your new topper...snap the topper once on the egg, then when you see a slight crack carefully slip a thin knife in and ever so carefully pry the top off.  you'll get the hang of it quickly.

remove egg from shell and clean inside well.  carefully dunk them into a pot of boiling water for a min or two to remove any impurities and set them upside down to dry while cooking eggs.

you'll need...about 1 per egg cup

heavy cream

butter

salt, but remember the caviar is salty

pepper (white is best)

chives

 and your choice of topping

and toast, of course.

if filling egg cups you'll need to add one or two more eggs than you need.  the pan and the pastry bag will catch a bit...besides you might have an accident with one of your shells.

use about 1/2 Tbsp heavy cream per egg (might need a little more.  i don't measure)

dash salt and pepper

whisk well, but not fluffy

start your pan on low and add a healthy (more than usual) pat of butter to coat.

add the eggs and let them get started...these need to be cooked low and slow, stirring all along to prevent large curds from forming.

the key is to take them off the heat before you think they are done.  you can always cook them more, but you can't undo something that has been over cooked.

use your judgement...remember these need to be soft enough to go into a piping bag, but firm enough to hold shape and support your topping.

fill a pastry bag with eggs and start to assemble.  caviar isn't necessary, but it sure elevates the dish to something special.  small diced smoked salmon with a dollop of creme fraiche is delicious as well.

the toast?...i think the best way is to saute with butter in a pan...for some reason it tastes better than out of the toaster.

Only An April Fool Wouldn’t Try This Pasta Primavera

Every once in a while I get an urge to remind you about some previously posted, seasonally appropriate video recipe. Today, it was seeing an old photo of our pasta primavera that inspired my need to re-feed.

Many of our fresher (greener?) viewers may not have seen this classic springtime pasta before, and if that’s the case, run, don’t walk, to the nearest farmer’s market, fill a basket with fresh green veggies, and get cooking. You can click here to read the original blog post, and get all the ingredient amounts. Enjoy!

Texas Long Horn nacho chips

I saw these at my local grocery store, and since I'm constantly looking for better tortilla chips to go with my guacamole, I bought them.

Pros: awesome chips, very crisp and airy. Far thinner than any I've ever seen in Sweden before.

Cons: expensive. Three different additives, that may or may not be very necessary, I don't know. And husband didn't like them at all.

Then again, maybe that last statement should be on the "pro"-list...