A Little Light Cake Decorating

- Alex Prichard Leave a comment

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before … all nice and tidy!

Disclaimer: Appliances Online invited me to the cake decorating class. However, having bought a new dishwasher from AOL earlier this year, I’m happy to say that I’d shop with them again. And if you fancy free delivery and free removal of your old appliance, then it’s worth your time to check out their prices.

date of class: Thursday 21 November 2013

If you’re a regular reader, you’ll know that cake decorating is not my thing. Making cake, eating cake – absolutely. Making cake look pretty? I get as far as slapping some ganache on it. This weekend we’re hosting the toddler’s third birthday party so when Appliances Online invited me to a cake decorating class to celebrate the company’s eighth birthday I was hardly about to say no.

The morning was held because it’s Appliances Online’s eighth birthday and to celebrate the company is running an appliance themed cake decorating competition. If you’re a fiend with the fondant or a marvel at modelling, or if this post inspires you, then get your cake decorating head on and head to the AOL blog to find out how to enter.

A group of Adelaide bloggers and media gathered at the Adelaide Chocolate School on Melbourne Street to be taken through our cake decorating paces by the very helpful Belinda of Metro Designer Cakes. The timing was perfect for me – I’ve had a practice run of Master Almost-Three’s cake so I turned up full of questions (and thanks, Belinda, for all the answers!).

After a bit of socialising (and a coffee, I’m full of head cold at the moment and am needing super human quantities of caffeine to work my way through the mental fug!), we split into small groups and set to work on our cakes. The basic cakes were all set up for us, ready to go. On our bench, we had a two mini Tefal food processors and a Morphy Richards toaster all assembled and covered with basic fondant. With images of the ‘real’ things to hand, we set about completing the cake-appliances and then decorating them as we fancied.

With our toaster we played it relatively safe – although Camellia’s jar of Vegemite was fantastic and drew a lot of admiring glances.

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We were a bit more creative with the first food processor – I’m particularly proud of this because not only did I roll a couple of the coloured ropes of icing, but I also made the carrot top! Yes, those slightly uncertain green fronds are all my own work!

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The final food processor – well, we almost didn’t start on this one and I’m not sure whose idea it was (certainly wasn’t mine!) but … look! Santa’s been grated! More rope work by me – and I also did the ribbon and bow on the parcel (and dusted it with silver).

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So I’m not going to be stealing anyone’s job any time soon, but I did have a great morning and Appliances Online and the small appliance sponsors (Breville, Tefal, Sunbeam and Morphy Richards) put together some very generous gifts for us all. I’m now the proud owner of a very shiny new Breville juicer. The lime, pear and apple trees had better deliver!

South Indian Sambal

- Alex Prichard Leave a comment

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We try to eat fish at least once a week and, I have to confess, I really struggle with making sustainable fish choices outside farmed salmon. I want to choose fish which is fresh, local and sustainable – especially when a recipe calls for a firm white fish. We all love flathead but not only is this a bad choice, it’s also stupidly expensive. And sometimes (as in, a Sunday afternoon after a couple of hours at a 3 year old’s birthday party) your choice is dictated by what’s in the supermarket.

Anyway, the happy outcome of this story is that the following sambal would work brilliantly with other proteins. A tandoori lamb chop, a chicken breast, or even snuck into a chicken burger. Or on top of some fish, if you can find something that ticks all the boxes.

Don’t be put off by the fact that the following recipe contains coconut. It’s essential, more for texture than flavour. If you have access to fresh grated coconut, even better, but dessicated will do (I’m testament to that!).

The sambal can be prepared in advance (and I suspect this would improve it) and can be tweaked to suit your preference. Just don’t go overcomplicating things.

I served the sambal on top of the pan fried fish, with steamed green beans and a generous side portion of spicy fried potatoes. Even with the potatoes this is a very healthy dinner.

The original recipe comes from taste.com.au.

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South Indian Sambal

Ingredients

  • ½ small brown onion, finely chopped
  • ½ red onion, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tsp black mustard seeds
  • ~ ¼ cup of coconut - either dessicated or shredded fresh
  • fresh green chilli, finely chopped, to taste
  • 1 tomato, finely chopped (deseeded, if you can be bothered!)
  • generous handful of coarsely chopped fresh coriander
  • 1 tbsp lemon juice
  • 1 pinch caster sugar

Instructions

  1. On a mediuam heat, heat some oil (I used peanut) in a pan, and add the onion. When the onion starts to soften, add the ginger and mustard seeds.
  2. When the onion is soft, add the coconut and toast until the coconut just starts to change colour. You need to pay attention here because burnt coconut will taste awful and you won't be able to rectify things!
  3. Place the chilli in a small bowl. Tip over the hot onion and stir through. Allow to cool slightly before adding the tomato, coriander, lemon juice and sugar. Mix well. Taste and correct seasoning (you may want to add salt) if necessary.
  4. If you're making in advance, store in the fridge, but serve at room temperature.
https://eatingadelaide.com/south-indian-sambal/

Meal Planner 5

- Alex Prichard Leave a comment

Pork Chops & Cabbage

This week’s meal planner features a real mix of recipes. Here in Adelaide the weather is very changeable – the early part of the week is going to be warm but then it will be much cooler as we head to the weekend.

So to that end I’ve chosen some recipes that need time in the oven (Marcus Wareing’s amazing pork chop recipe) as well as one that will work just as well on the BBQ as it will on the stove (Xinjiang lamb). There’s Mexican, Italian and Thai inspired dishes too.

And for a sweet treat … chocolate and pistachio brownies. No matter how hot it is where you are, I’m sure having the oven on for half an hour is doable.

As always, there’s a pretty version for on-screen, and a print friendly version (no background image).

Have you had a favourite meal planner dish so far?  Let us all know, either below or on Facebook!