Tag Archive: recipe

Kare Udon Recipe

We discovered the awesomeness of Kare udon on holiday in Japan. A friend recommended we try kare udon while we were in Kyoto, but it wasn’t until we got to Harajuku we were finally had a chance. It was served in very large bowls and we were offered paper bibs, which in hindsight are a great idea regardless of how competent with chopsticks and a spoon you are…
Kare udon is so amazingly delicious I very quickly researched and worked out how to make a great version at home. The best part is that it is super quick and super easy to make.

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Modelling paste giraffe

_DSC4138A friend set me an interesting challenge. She wanted a giraffe themed cake for her niece’s 7th birthday party.

I suggested a 3D giraffe made from modelling paste, and asked her to check with her niece if she wanted a more realistic or a cartoon style giraffe. Her niece is obsessed with giraffes because she was born on the same day as one of the giraffes at Perth Zoo. I set to work studying pictures of giraffes for the next week and after looking at how other people tackled the task. I decided to do it differently from what I saw online with and do a free standing giraffe with four separate legs.  I sculpted the giraffe in modelling paste, supporting the neck and the legs with wooden bamboo skewers. I allowed the model to dry overnight, then coated it with a thin coat of pale yellow royal icing to get a smooth porcelain like finish. I then painted on the detail with food dye mixed with water and a very small amount of left over royal icing. The flowers are some of the left over modelling paste.

I was incredibly happy with the final result. The giraffe is made using my home made modelling paste recipe and the fondant is my home made fondant recipe. Making your own fondant and modelling paste, saves an absolute fortune and is easier than most people would expect. My Modelling paste recipe can be found by clicking here. My fondant recipe is here.

Modelling paste giraffe

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Modelling paste recipe used for my wedding cake flowers

The modelling paste recipe included after the photos is extremely simple and cheap to make. It is also easier and more reliable than a lot of shop bought modelling paste and is really quite forgiving. I have been using this recipe for years to create everything from sugar paste flowers to detailed figurines. Best of …

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Chilli Jam – Simple, savoury and delicious.

Chilli Jam Recipe

Excellent simple savoury chilli jam recipe; perfect with cheese and wine. Not hot at all; just bursting with flavour.

A work friend used to make and sell this jam and would not part with the recipe. It has taken a few months to find a recipe that tastes the same with the same consistency. I was surprised how simple this recipe is, how very few ingredients it has and how incredible it tastes. This has become a family favourite, it works great with as part of a cheese platter/chips and dips platter at a BBQ. It also often wins out over chocolate for an evening snack while watching movies or the TV.

Ingredients

  • 1kg white sugar.
  • 600ml apple cider vinegar.
  • 1x 50g packet of jamsetta or equivalent pectin product (enough pectin for 600g of fruit).
  • 300g red capsicum, cored and deseeded (red peppers).
  • 300g red chillies – deseeded, all white coloured pith scraped/cut off and the rinsed thoroughly. (all heat is removed if all seeds and white parts are scraped out and the chillies are washed thoroughly, add some seeds back to increase heat if desired.

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Chicken Liver Pate Recipe

Chicken Liver Pate with Cognac, Thyme and Pancetta.

Pate is one of life’s great luxury food items, but it is ridiculously cheap and easy to make.

This is my own recipe for pate, is has been cobbled together from a few years of trial and error and a love of good pate. The recipe is quite forgiving and allows for quite a lot of substitution and variance. While very very easy to make, you will need a good food processor as it takes a lot of processing to get a smooth pate.

Finding good quality fresh and well cleaned chicken livers can sometimes be a challenge, but most good butchers will have them. Our local butcher sells them frozen by the half kilo tub  for $5 which is actually quite expensive for chicken livers but they are much better quality than you can find in a supermarket.

Chicken livers should be a rich pinkish red colour with little or no white connective tissue on them.

Ingredients:

500g Chicken livers
1 small onion very finely diced
120g of salted butter
A small amount of very finely shaved pancetta (about a tablespoon if compressed, see photo.
2 tablespoons of Cognac, or Port
Approximately 1/3 of a cup of fresh un-thickened cream.
1 teaspoon of minced garlic
1/4 teaspoon of ground allspice
1 teaspoon of thyme, fresh or dry is fine, use slightly less if dried)
1/2 teaspoon of sage
1 heaped teaspoon of Dijon mustard
1/2 teaspoon of cracked black  pepper
1/8 teaspoon of salt more if needed

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A Goulash Recipe With A Twist

Traditional Goulash – With a modern twist

This is a twist on Hungarian goulash. It is easy to prepare, delicious and it will easily feed six people. This meal can be prepared in the morning before work and added to a crock pot (slow cooker) to be ready when you get home from work, you just need to make the rice.

Ingredients:

600g gravy beef (trim off excess fat)

2 teaspoons of minced garlic

2 cups of Stones Green Ginger Wine

1 Large tin of diced peeled tomatoes (800g)

1 red capsicum and 1 green capsicum

1 very large red onion (or two medium ones)

1 tablespoon of Paprika (look for Hungarian)

2 beef stock cubes

A few good grinds of black pepper

Optional – 1 teaspoon of smoky paprika

Optional – 1 teaspoon of minced ginger

Optional – handful of button mushrooms sliced

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Mini Cheesecakes Recipe

Mini Cheesecakes

A classic simple cheesecake recipe.

This is a recipe I got from a friend at work. It’s the best cheesecake recipe I have ever encountered; and although it may look a little difficult, it’s surprisingly easy to make. These cheesecakes are light and very soft and completely unlike most of the dense, heavy and overly sweet cheesecakes most of us are used to.

Mini cheesecake

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Thai Ginger Chicken

Thai Ginger Chicken

A very easy recipe that is bursting with flavour and a great introduction to Thai and Asian cooking.

This is my own recipe mostly cobbled together from a lot of trial and error. I am mad for ginger, hair colour jokes aside, and fell in love with this dish when I went to Thailand for the first time. I would order it every chance I got and never got sick of it. There really is nothing more refreshing after a long hot day of shopping, sight-seeing and trying not to get sunburnt, than sitting down to a good portion of ginger chicken and a Chivas Regal. ahhh.

So here is my recipe and I feel it tastes pretty close to if not better than anything I have had in Thailand.

This recipe is very forgiving and can be adjusted very easily to suit different tastes.

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The Melting Moments Biscuit Recipe

Melting Moments – The Ultimate indulgence.

The very best recipe for melting moments I have ever encountered. These biscuits have become near legend in the offices I have worked in around Perth. I still get the odd forlorn message from ex-workmates letting me know they miss my biscuits…. When I cook them for my current workplace I always make a jar to send to our second office.   It’s a big call, but I would say these would be near the top of the list as an all time greatest biscuit. My favourite biscuits to cook, share and of course eat, they are quite fragile and have a momentary gentle biscuit crunch to them before they dissolve into a gentle lemon tang.

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