Festive Season

Fun cooking for festive season, I know that my daughter is spared me for cooking of the Big Day, but I am happy cooking for my family and friends.  It is a beautiful season, every year I make the best of it, the joy that I could not afford to miss out.

Beautiful Cooking For Christmas Eve.

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Stir-fried Rice Noodle,  Egg and Pawns

A Delicious dish can be easily prepared and usually it is a winner.

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Serving the Stir-fried Rice Noodles
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Egg Roulade Filled with Salmon
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Platters of The Beautiful Dishes

Cooking the Egg Roulade.
Beat the eggs lightly and add fresh chopped herbs (chives, parsley).
Pour in a hot pan to cook as you cook an omelett,  place a cooked salmon or a tin of salmon on.
When the egg is almost firmed up, roll it start from the edge close to you.
Keep on rolling to make sure the egg encloses the salmon.
Cook for a few minutes further, and turning over to cook each side.
Transfer to a plate, cut into small pieces.
Transfer to a large platter to serve as a part of a banquet or serve individually in a small plate
To prepare and cook the Egg Roulade Filled with Salmon
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Sweet Brioche for Christmas Eve

This year I thanks to neighbours by sharing my beautiful cooking.  Brioche for Beautiful People.
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Poaching pear for a preparation of pear glaze was done before the brioche.    The first step of brioche dough making.
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The brioche has double in bulk, ready to fill with dried fruits mixed with liquors.
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Brioches on the mould for proofing.  Brioche is brushed with egg wash before baking.

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Freshly baked brioches, they are beautiful and golden brown.

Sliced Fruit Brioche – Serving the Brioche

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Sliced Brioche
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Sliced Brioche

The brioche was dressed with homemade glaze fruits-pear, oranges, and orange rinds, but the cherries were from the shop.
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The thought and appreciations to our friends and neighbours by sharing my lovely baking were acceptable, and I believe they love it.

 

CHRISTMAS 2016

Beautiful Spread of Melanie’s for Christmas Lunch.
She did a great job, the preparation of the feast was immaculate.  Thank you, it was a success and a big achievement especially she has four young children to care for. Congratulation Melanie!

Beautiful and Delicious Spread for Christmas Lunch
Beautiful and Delicious Spread for Christmas Lunch

The dessert was so sweet and luscious and it was prepared by Susan.
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Berrymisu, a delicious dessert based on Tiramisu.  Thank you, Susan.

It was a very happy, relaxed, pleasant family gathering.  The feast was prepared with so much Love.  Everyone had a great time to feast, to share and to catch up.
I am hoping next Christmas is going to be as happy too, the Celebration will be at our home.  Who knows, just maybe Jane and her family will be coming to Australia for a visit.  The Big Family Gathering Will Be Take Place.  Indeed I am looking forward to it.

 

Before Christmas.

Cake for our sports club was great, moist boiled fruit cake to share.  It was my first attempt to bake boiled fruit cake and it was a success.  Recipe from  the Australian Women’s Weekly.
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Moist boiled fruit cake with a pretty topping and extra brandy which make the cake taste so special.  Indeed it was a celebration cake.  The end of year thanking everyone for good times together.

Luncheon with Friends

The dishes were beautiful and delicious, family and friends were delighted.  It was a very pleasant lunch, short and sweet.  It worked out very well, we were busy for the preparation of Christmas.

I show pictures here, how to prepare a dish – the Savoury brioche with eggs and meat.

The first thing to do, boil the eggs, peel.  On a loaf tin, fill half way with some spiced mixed minced meat (beef, chicken and chopped ham).  Place five eggs on top along the meat, put the rest of spiced minced meat mixture on top, to cover the eggs.  Bake over the medium-hot oven for 45 minutes.  Let it stay on a tin to cool.  Wait until it is completely cold to fill into the brioche dough.  Roll out about 550 g brioche onto a very thin sheet, brush the sheet with beaten egg, place the meat loaf filled with eggs on the sheet.  Brush the meat with the beaten egg as well.  From the side close to you, roll the brioche sheet to cover the meat, and roll it again to enclose and secure the brioche not to split.  Brush the brioche with egg, and bake in a medium-hot heat for 18 minutes, reduce the temperature to a medium and continue cooking for 25-27 minutes (cover the brioche with aluminium foil)
img_9589 img_9592Baking the Savoury Brioche filled with Eggs and meat.
img_9608img_9606Slice the brioche and place them on a platter, garnish each sliced with prosciutto and place some fresh herbs. Do they look so good!

 

Whole Birds 
Cooking and serving whole chicken, turkey, or others ( leg of lamb and ham etc) is more festive. Often I cook the whole chicken for a special occasion instead chicken fillets or pieces.  It is so grand sits on a dish more so with the garnishes.

Hot chilli chicken for a Sunday Best was so good, red and rich.
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It is a hot deviled chicken, the taste so delicious as refreshed with fresh chilli, tomato and fragrant spices, and the colour is beautifully Red.

Hot Devilled Chicken
Hot Devilled Chicken

 

Fresh Flowers

Something is missing if you don’t have lovely and colourful fresh flowers during the festive season.  I am so blessed with my garden which gives me beautiful flowers throughout the year.  It is a matter of cutting and arranging according to the season.
The Christmas Season
Roses to Hydrangea
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Just Joy

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More flowers for the festive season.
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Flowers for tables, for the rooms,  for decorations, and flowers for garnishes.  Oh I could not do without.

 

I am very pleased to sharing the ideas how to celebrate the festive season with food.  Soon will be the celebration of the New Year’s Eve and of course the New Year.  What would you do?

On that note, I say until next post.

Susi

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CHRISTMAS 2016

My very best wishes for a Happy Christmas and Happy Holiday.

Gold and Green Christmas Tree with Bright Lights
Gold and Green Christmas Tree with Bright Lights

Merry Christmas to you all, and I hope you had a happy one, we had our Christmas with our children in Melbourne, and we had a lovely time together.

Beautiful and Delicious Spread for Christmas Lunch
Beautiful and Delicious Spread for Christmas Lunch

Delicious dessert, of Susan, so lovely and luscious Berrymisu, you never have enough.
A casual and relaxed buffet for  Christmas, we had a lovely time thanks to you all, especially for Melanie the perfect hostess and a cook.

 

A very pleasant Christmas Eve, busy the preparation for the trip to Melbourne.

Beautiful homemade glace fruits to dress the brioche I am very proud, but the glace cherries are from the shop.  I am keen to learn how to make the cherry to brilliant red and green colours.

Brioche for Christmas Eve

Sweet Brioche with Fruits Glace
Sweet Brioche with Fruits Glace

Pre-Christmas Luncheon, to catch up with friends.  It was great and all enjoyed the beautiful food.

Menu

Savoury Brioche filled with meat and egg
Roast Turkey Breast
Kipple Potato Salads
Christmas Salad
Festive Fruit Tart

Savoury Brioche with Egg, dressed with pruciutto
Savoury Brioche with Egg, dressed with prosciutto
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Kippler Potato Salad

 

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Roast Turkey Breast Dressed with Mayonnaise and Mustard
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Fruit and Festive Tart

 

We are blessed and it has been a lovely season, we celebrate enjoy delicious food and beautiful family.  Indeed it is the best Christmas for our family as our daughter Jane is blessed to be expecting her second child who is due in June 2017.

Today is boxing day, people continue feasting, visiting family and friends to catch up.  I wish you all the very best and enjoy this beautiful season, stay safe and God Bless You All.

 

 

Until Next Post

Susi

 

Cakes

Boiled Fruit Cake

It is baking time, and for this time of the year,  a fruit cake and sponges are taking place.
I baked a boiled fruit cake for the first time, it was easy enough but the cake slightly cracked at the top. Maybe the oven was too hot. The recipe was not mine, and I followed it faithfully I thought.  Anyway if I had to do it again I may have to bake the cake at a lower temperature.
The Process, Preparation and Baking.
Ingredients for the Boiled Fruit Cake
1 kg mixed dried fruit, 100g red glace cherries, liquor – sherry 1/2 cup and 1/2 cup water, 250g butter, 1 1/4 cup brown sugar firmly packed,  1/4 cup water 4 eggs, grated rind of an orange, 225 gr plain flour, 75 g self-raising flour.

Square tin (7 inches)-lined with three layers of baking paper.

The cooking and baking are pictured bellow.
1) Combine dried fruit, mix with water, liquor-sherry and brandy, brown sugar, cook until the butter melted and the sugar dissolved, bring to the boil.  Transfer and put the mixture into a large bowl to cool.
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2) Add in the flour, eggs to the cool boiled fruit mixture, and mix together to make the cake mixture.  The large bowl was washed and cleaned, ready to keep away.
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3) Put the cake mixture into a prepared baking tin and baked for three hours at 125 degrees C in a fan forced oven.
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4) Freshly baked boiled fruit cake, brushed with extra liquor-brandy, cover with baking paper and aluminium foil to trap the steam to keep the cake stays moist. Cover with a cloth and keep it in the tin overnight to cool.
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4) The next morning, transfer to a clean clear plastic wrap to wrap the cake and wrap it again with aluminium foil.  Wrap in a cloth and keep it in a dark place in the pantry.
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The cake keeps well for weeks, serve in small slices.

The recipe is based on the Australian Women’s Weekly,  A few adjustments I did, omitting the nuts and  by adding extra glace fruit cherries.  I am looking forward to cutting it, and tasting it.

Sponge Cake

Two eggs sponge for my summer sponge, this is my own recipe.  The cake can be used for trifle and it is excellent to be served as a tipsy cake.

The two egg sponge cake for summer sponge which is served with fresh fruits is sweet, soft and luscious.

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Sweet Summer Sponge

The Recipe
Two Eggs Sponge

Ingredients:

2 large free range eggs (77g)
1/2 cup castor sugar
2 level tablespoons cornflour
2 level tablespoons custard powder
1 heaping tablespoon self-rising flour

1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
(sift these ingredients a few times)
Method
Line two shallow baking tins with baking paper
Heat up the oven  to 155 degrees C for a fan forced
Beat the eggs and sugar until double and light colour for 8-10 minutes
Mix in the sifted flour to the egg mixture, fold and mix together gently
Pour it to the ready lined baking tins
Spread and level
Bake in the preheated oven for 9-10 minutes
Take them out, transfer to a cooling tray
To serve
Join the cakes with jam and whipped cream and garnish with fresh fruits

(The cake baked beautifully in my oven)

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Freshly baked sponge cake
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Freshly baked sponge

I forgot to level and spread the cake mixture before baking, the cake did not look perfect as sponge cake should be.

 

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Cool Sponge Cake
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Fresh Fruits for the Sponge Cake

 

 

 

 

 

 

 

I joined the cakes with whipped cream, spread orange icing on top before putting the array of fresh fruits-blue berries, strawberries, orange, and mango.

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The Summer Sponge

Serving the cake with hot tea or coffee.  Lovely and light and luscious sponge.
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My family loves sponges, and they enjoyed the two egg sponge too.  I hope you try the recipe, happy baking and enjoy the cake.

Until Next Post

Susi