Thai Pothong - Sydney

I had a wonderful night out at Thai Pothong, at Newtown for a girlfriends birthday. the food was fantastic, the atmosphere was great but most importantly the company was amazing! Thai Pothong is the winner for best thai food in Sydney, 4 years in a ROW! so i had my hopes up for the food, and i wasn't disappointed!

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes - by Bron Marshall

My parents are visiting from Tassie and i am so excited that their here! not only did they drive all the way from Melbourne to Sydney (which is a whooping 879kml!!!) they also bought so much things for us!! and one of those items was Tassie Pears!!! YYUUMM! now my only headache is how i am going to finish all 7 kilos of it! So as i was browsing blogs, i came across this fabulous recipe by Bron Marshall. 
I will have to try this out soon!! ****DROOL****

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes

• 4 stale mini brioche, sliced in 4, (approximately 400 grams of brioche)
• 3 pears, sliced with the core removed but stalks still intact
• 50 grams of quality dark chocolate, roughly chopped
• 2 eggs
• A pinch of salt
• ¾ cup of milk
• ½ cup of cream
• 4 tablespoons of Frangelico
• ¼ cup of demerara sugar
• icing sugar to dust

1. Grease and line 6 small individual cake or mini loaf pans.
2. Prop up and layer slices of brioche and pear in prepared tins, sprinkle the chocolate evenly between each.
3. Beat the eggs, salt, milk, cream, Frangelico and sugar together, measure and pour equal quantities into each cake.
4. Rest the cakes for 30 minutes to absorb the custard mixture.
5. Preheat the oven to 170 deg C
6. Bake the cakes for 25 to 30 minutes until puffed up and golden.
7. Cool slightly before removing from the pans, during which time the cakes will deflate a little.
8. Dust with a little icing sugar and serve warm, but honestly they’re equally good cold.

PestO

5 cups basil leaves, chopped
¼ cups parsley, chopped
¾ cup olive oil
2 tabsp garlic, chopped
½ cup pine nuts
1 teasp salt
½ cup Parmesan cheese, grated






1.
Grind together in the mortar, or the blender or processor, until well pulverized, but not liquified. You want to retain a bit of texture to this.

2.
 Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be surprised at how useful it is.

I Heart Toast

 Directions:

1. Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread.
2. Spread each side of bread with herb butter (scroll down for recipe on herb butter).
3. Heat skillet over medium heat.
4. Saute bread until golden, 2 to 3 minutes.
5. Lower heat, and gently flip toast.
6. Break an egg into heart-shaped hole.
7. Cover, and cook until egg white turns opaque, about 5 minutes.
8. Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk.

Herb Butter:

Ingredients

• 1 cup loosely packed fresh herbs such as parsley, oregano, thyme, or marjoram, finely chopped
• 1 cup (2 sticks) unsalted butter room temperature

Directions

1. Combine herbs and butter in the bowl of a food processor.
2. Pulse until ingredients are combined.
3. Store in an airtight container, refrigerated, for up to 2 weeks

Read more at Marthastewart.com:
Mother's Day Breakfast - Martha Stewart Recipes

Recipe of the Day - Beetroot Pesto

Rye Bread (with Sourdough)
For the Sourdough:

• 1/5 cup (1/2 dl) ymer or other soured whole milk product (yogurt must be diluted with water)
• 1 + 1/5 cup (1.5 dl) water
• 1/5 cup (1/2 dl) coarse organic rye flour, freshly ground if possible
• 1 + 1/5 cup (1.5 dl) standard organic rye flour, freshly ground if possible
• 1/5 ounce (5 g) yeast
• 2 tbsp. sea salt

Instructions
1. Mix all ingredients and leave for 24 hours at room temperature or for five days in the refrigerator.
2. Sourdough will keep for one week in the refrigerator and can be frozen. If the sourdough doesn’t seem active enough, 1/5 to 2/5 ounce (5–10 g) of yeast may be added to the dough on day 1.
For the Rye Bread Dough:

• 1 portion sourdough, approx. 1/2 quart (1/2 litre)
• 1 quart (1 litre) water or dark beer
• 1/2 tbsp. coarse salt (but not first time the sourdough is used)
• approx. 2.5 lb (1.2 kg) organic rye flour (for grainy rye bread, use 50% cut rye grains)
• 1 tbsp. butter in 1/5 cup (1/2 dl) warm water

Instructions
Day 1: Mix sourdough with water, salt and 1 and 3/4 pounds (750 g) rye flour. Keep 1/2-quart (1/2-litre) dough 
for the next sourdough, sprinkle with 1/2 tbsp. salt and refrigerate. Put the rest of the rye bread dough in the refrigerator overnight.
Day 2: Mix the rest of the rye flour thoroughly into the dough. Put the dough in a 4.4-lb (2-litre) bread tin, filling it 2/3. Prove for a couple of hours until the dough reaches the top of the tin. Bake at 175°C/350°F for approximately two hours. A meat thermometer inserted in the middle should register at least 98°C/208°F. Brush the loaf with a butter/water mixture and cool on a cooling tray. It tastes best the following day. Rye bread keeps best in the refrigerator.

Read more at Design*Sponge http://www.designspongeonline.com/2011/03/in-the-kitchen-with-rigetta-klints-beetroot-pesto.html#ixzz1IEuGT59L

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-Posted by Kat via iPhone

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