Monday, July 18, 2011

Mandarin Cake

When you have a glut of fruit or veges, you end up searching for ways to use them to avoid chucking them out. This is what I've done when we had about 14 mandarines to use. Eating them is obviously an option, however they need to be eaten soon... They just wouldnt make it...

So I decided to make an adaption of Nigella Lawsons Clementine Cake - but with mandarines. The added bonus of this cake is that its gluten and dairy free! I dont follow either diet but its handy to have that kind of recipe in your recipe bank, should someone roll up with those requirements. This recipe also appeals to the frugal - you use the whole mandarin, skin and all. Ive read that this recipe can be adapted to use any thin skinned citrus fruit, and that its a very forgiving recipe - so if you try this with another fruit I'd love to hear about how it goes! Click on the link above for the recipe, Ill just describe how I did it and how it turned out.

Anyway... to start off you place 4-5 mandarins (I used 6 but 2 of them were really small) in a pot of cold water and bring it to the boil, and leave it on the stove for 2 hours. Depending on how you feel about the smell of mandarines, you'll either find the aroma the simmering fruits sweet, citrusy and warming, or weird. I found it pretty weird. It kinda reminded me of deep heat mixed with mandarin. Not the best combo. The recipe said nothing about whether or not you keep it boiling for 2 hours, or simmer... I pretty much just simmered it,but it boiled for a while. I dont think it really matters. The fruit will go from being shrivelled and bumpy, to smooth, plump and soft! Once they're done, drain them and leave them to cool somewhere for a while (be careful, as they're pretty hot!).
Once they're cool cut them in half and remove the pips, then blitz them whole. Skin and all! You can add the almond meal, sugar (I used half vanilla sugar and half caster, as I was unsure how strong the vanilla sugar would be), eggs and baking powder to the mixer, followed by your blitzed fruit, and give it a mix till its combined.

I found that the mix was really wet, and was a bit concerned that I had added too much fruit, however I was assured that it IS a wet mixture, and to have faith, Nigella wont fail me!!

Pour the mix into a greased 21cm tin, or as I used, a silicone mould. Make sure you have a baking tray or something similar underneath your silicon moulds, they're floppy and you might break your cake in half when you take it out of the oven!! I did admittedly use spray oil... I was in a hurry and couldnt be bothered to do it any other way. The purists will poo poo my decision to use it, however I had just spent half an hour scrubbing the shower, as well as the oven. So I earned a short cut, I think!

Pop your golden almond speckled gem into the oven for about an hour at 190C. You might find after a while that your cake is going a little tooooo golden on top (aka burnt) so after about 30mins cover it with baking paper to stop it going any further.

You can smell it now... and its smelling goooood! It will rise a bit, and I think I got lucky with mine, it was all uniform and looked good enough to be in a cafe - though it was slightly darker than I wanted in places... You need to let the cake cool completely before you try and get it out of your tin/mould. Its a really moist cake and when its hot its way too fragile to move it too much, just let it sit there for an hour for it to settle down and chill out.
For some reason, my cake seemed to be darker and moister than the rest in the middle, no taste difference really though! Its a bit sticky on the top, and came out nice and flat looking like a pro made it! Ive been told it improves in taste on the 2nd and third day, which is pretty sweet. So Ill have to report back tomorrow on how it tastes then. My bf and I had some tonight, and it was pretty nice. It was fairly sweet, as the boiling of the fruit really brings out the natural sugars. For some, its perfect, however for me, if I make it again Ill put less sugar in. It had a decent texture, however I noticed it being slightly eggy (there ARE 4 eggs in the recipe), which isnt something I really want my cakes to feel like, however it was negligable. Bf said that it was a good way to use up fruit that needs eating, however I dont think he was crazy about it. He said it needed a good bitter chocolate sauce on it, and I think it would be great with spiced lemony natural yoghurt or mascapone, as I think it definately needs something else.

However, in saying that... its meant to taste better tomorrow! So ill get back to you when I do further tests ;-)

UPDATE: have tried this cake day 2 and Nigella was right, it DOES taste better today. The citrus flavour has come out stronger and evened out the sweetness a bit. Its much better today - had it with some greek yoghurt which should have been toned down with something, but still really nice, with a healthy persuasion!

Related post: Ottolenghi's Clementine and Almond syrup cake - MUCH BETTER!

Sunday, July 17, 2011

rental inspection

means no big cook ups till thursday. My bf cleaned the kitchen and so I think Im banned from doing too many crazy things in there...

I think, since I spent all sunday at the Good Food and Wine Festival (blog post coming) he spent 4 hours cleaning the house... Im expected to do the rest of it now. Which means no perusing cook books or watching cooking shows to get ideas. Boo.

Rental inspections really suck...

Saturday, July 16, 2011

Tiger Tiger Cafe and Bar


The reviews on Urbanspoon are mixed about this place, with most people having negative experiences here, mostly due to the staff or the manager, which is unfortunate. It appears the negative reviews about the staff have been more recent, as the older reviews of Tiger Tiger are very positive.


Tiger, Tiger Coffee Bar on Urbanspoon


Aesthetically, its really cool, its down an alleyway in the city and has a real op shop chic vibe. I loved the look of it... Your tea is served in cute mismatched vintage tea cups, your side plates for meals are, again, mismatched and vintage - which adds to the op shop feel of the place. Inside is warmly lit, with big red booth style seating against the wall, and chic metal/black chairs on the other side. Obscure, alternative and arty pictures, posters and paintings hang on the walls.



The menu is tapas style with smaller things like Tiger nuts ($5), bread and dips, chorizo with lemon, chermoula chicken skewers, chicken liver parfait, duck salad, and host of other things. There are share plates including a Ploughpersons, which looked nice. They have an extensive wine list, though the cheapest is $35 by the bottle and only have about 4 reds by the glass. Admittedly I didnt look at the white list, because I dont really drink it... It was quite expensive for drinks, and if you arent a wine drinker then you'll struggle because there was was only 3 beers (Weihenstephaner for $12, VB for $5 and another darker beer which was about $9 I think), and 1 cider. Hmmm....


But thats the generalities outta the way... Onto our experience with the place...


We had 3 scoopons, which entitled us to $180 worth of food and drinks. Booking was necessary, so on friday evening we rang up to book us a place and spend our virtual cash. I was told that they dont take bookings anymore, and they dont take scoopons on fridays after 5pm. When I told her (her turned out to be the manager/owner), that this condition wasn't on the voucher, she sighed and with an aggro tone asked me if I just wanted to do it my way then? Um... I just wanna use my voucher and your made up rules aren't written anywhere... She conceded, and booked us in for the following friday. It wasn't a good start but I assumed that maybe she'd had a rough day?

Next friday I gave them another call just to reconfirm our booking. The guy I spoke to had no idea about it, and said they don't take bookings and they don't take scoopons after 5 on fridays. After explaining that I had arranged it last week with the manager, he said it was all sorted out. When I asked him if he'd like us there earlier, as I knew it got busy and I didn't want to make things difficult for them, he said no its fine, it'll all be arranged, and then hung up on me.


Needless to say I wasn't looking forward to going there, which is an ordinary way to be feeling about a night out with your friends! I was grateful they had made an exception for us though, even though we were only asking to redeem a voucher under the conditions that we purchased them with. Not a big ask?


We got there a bit early, and I told the waitress who I was and said I was happy to come back later as I knew I was early. They had a table waiting for us already (we got there about 40mins early), and she showed us in, saying to the manager "this is Jacqui", and then got some funny looks from other staff, and I overheard someone saying "ooh THATS Jacqui" as if I'd kicked up a huge stink about getting a table. Obviously we felt really uncomfortable. The manager came over and said "oh so you're Jacqui? *looked at her watch* bit early..." and walked off.


Wow.


We got menus, they offered us some drinks, nuts/bread to start off with etc, then our friends arrived, and from then on in we didnt really feel like we got much attitude from the staff, they were perfectly civil and did their job.


I was drinking the shiraz which was nice, served in glasses which look like a normal wine glass without the stem, which I liked. Being a red drinker, there isn't as much importance placed on how cold the wine is, however my friend who drinks white doesn't like them because the heat of her hand makes her wine go warmer, faster. Fair point. Have a look at this article to decide whether or not you think a wine glass needs a stem...

Anyway... someone was hungry so they ordered the grilled chorizo with lemon, chermoula chicken skewers and the duck salad. The chorizo came out as fat little sausages that spat fat at us, looked a bit undercooked but were tasty, served with a lemon wedge. The chermoula chicken skewers came out with 4 servings, drizzled with a yoghurt dressing. They were nice, tasty but very dry, and a bit stingy on the chicken. I would have liked to have seen chunks of chicken rather than a tenderloin sliced in hald and threaded onto a skewer. Duck salad was nice, but I hate coriander so didnt eat much of it. The duck was cold, and it was light on the meat, but it was nice. The duck meat wasn't as strong as I've tasted it before, but sometimes I find duck a bit overpowering, so I was pretty happy with the mild flavour.


One of the girls ordered a latte which they said was really nice, came out well presented and looked good, but we werent really there for coffees.


It was time to pay, and we were off. The night had been good, even though we'd copped a bit of attitude from the staff. One of our friends had his own tab and when he went to pay, his bill was pretty big... Turns out they'd been putting some of our drinks, on his tab. He was paying for everything whereas we had vouchers, so they were pretty much trying to scam a bit of money out of us... The waitress, again, got snarky about it saying how good a deal this was etc and that he should have just said it was wrong. Obviously a bit pissy they'd been caught out. They then tried to tell us that we could only use 2 of 3 scoopons, because that was part of the terms and conditions. One of the girls argued about it, and we managed to get it sorted. But again, Tiger Tiger tried to change the rules without telling anyone, so that the game suited them. When we went to leave I apologised to the waitress for the inconvinience, and that my friend can be a bit of a stickler for value (she did argue a bit...). She half smiled and rolled her eyes at me.


Tiger Tiger has the potential to be such a cool place. The decor is funky and cool, the wine list is good, though expensive, and the menu looks good, and tasted pretty decent. However the staff are awful. They treat you like they're doing you a favour by letting you be seen in such a cool cafe. Its such a shame as I really wanted to have a good experience here but I didnt really. I want to love it, but I cant because the staff were so aloof and snarky.


I won't be going back to Tiger Tiger...


Photos c/o The Travel Project, and Lonely Planet.

Wednesday, July 13, 2011

Best Ever Chocolate Ice Cream

Its been a good week for food! Well its always a good week for food... I like to eat, and I eat nice things. Maybe thats why the kgs have been creeping on... but thats a whole seperate blog!


Anyway...


A while ago I spotted a bargain on Facebook, via Kitchenware Direct, for an ice cream maker - $50, free postage! SOLD to the lady who needs no more gadgets in the kitchen but who buys them anyway!


Its a Cuisinart 1.5L, and of course its RED! I love red things in my kitchen... So I thought I'd give it a test run, upon the request of my bf who wanted something sweet for after dinner... So I went for Nigella Lawsons "Best Ever Chocolate Ice Cream" recipe.

The recipe is below, however we changed the recipe slightly... We added the zest of an orange when the chocolate was nice and hot, to make sure all the warmth of the orange soaked in and blended with the chocolate, which it most certainly did! We also found that while making the ice cream... we had no cocoa *facepalm*.


Instead we used 4 heaped teaspoons of rich spanish hot chocolate mix, which has added to the decadence of the end result. I think should we use cocoa next time it wont be quite so full on. However if youre a chocolate lover - I suggest you try it with hot chocolate mixture! Happy Valley Cook, who is also a member of a website I use often, Through the Oven Door has also made this ice cream and pointed me in its direction - all credit goes to her, as otherwise I wouldnt have discovered it! She has a review on her blog about it so go have a look.


Anyway, the recipe is as follows




Ingredients
  • 4 egg yolks
  • 130g plus 2 tablespoons granulated sugar
  • 500 ml full-fat milk
  • 100g dark chocolate (min.70% cocoa solids)
  • 40 g cocoa (best quality available)
Method:
  • Whisk the yolks & 130 gr of the sugar in a bowl until thick & creamy, foaming pale ribbons when you lift the whisk
  • Bring the milk to the boil & add it to the beaten yolks, pouring slowly & beating all the while
  • Melt the chocolate in a bowl above (but not touching) some simmering water in a pan
  • Then whisk this, followed by the cocoa, into the egg & milk mixture
  • Pour the chocolate-custard mixture into a pan & cook on a low to moderate heat, stirring with a wooden spoon, until everything’s smooth & amalgamated & beginning to thicken (don’t cook until it’s really custard-like, but slightly less)
  • Put 2 tablespoons of sugar with 2 teaspoons of water into a thick bottomed saucepan & turn the heat to high
  • Make a caramel: heat this until it’s dark brown & molten (you are after the taste of burnt sugar)
  • As it browns, whisk it into the chocolate custard; don’t worry if it crystallizes on contact as the whisking will dissolve it
  • Turn into a bowl to cool
  • Then chill in the fridge for about 20 mins (or longer if that’s more convenient) before churning in your ice-cream maker according to instructions.
The ice cream maker is great - I dont think its a year in year out use type of investment, it's made of plastic on the outside and then the inner tub which is what you need to freeze before you use it, is obviously metal. It was really easy to use, and Ill definately be using it again!


This is also my submission for Bloggers Scream for Ice Cream! The challenge is to recreate your face childhood experience or flavour. That's really hard to narrow down, but I'm choosing chocolate orange because when we were kids, we used to get jaffas sometimes, if we were lucky! They were round balls with a red shell, like MnMs or Smarties. The red dye would come off, and we used to paint our lips with it, the garish red, and  pretend we were sophisticated ladies about town! 



Shut your goddamn carbon-taxin’ mouth: Reposted

Ive seen this reposted all over facebook, however it seems to be linking to an inactive "forbidden" account. Hmmm..... Ive been feeling pretty disilllusioned with the state of things recently. The live export ban, where the ONLY thing people can talk about is the money lost, and the change in the way of life of every day aussies. This carbon tax is another thing that is causing me to doubt humanity. People are only concerned with money. Its the only thing. No one cares about doing the right thing anymore, and its a disgrace. I thought Australia, while having their fair share of idiots, was reasonably balanced out by informed citizens, wanting to do the right thing. It turns out a vast majority of Australians dont give a shit. All they're concerned with is money. The money out of their pocket. The virtual money out of other "Aussie battlers" wallets. They might have a slight dent in their disposable income, maybe they're going to have to wait another week for their fuel guzzling V8 car, or make 1 extra payment on their surround sound home entertainment system with wall sized plasma tv...

It is a fucking joke.
"Three days on from Julia Gillard’s policy announcement, and the most striking characteristic of the carbon tax debate is just how closely it resembles a dozen retards trying to fuck a doorknob. The only apparent solution is a massive airdop of Xanax into our reservoirs, because really, everyone needs a few deep breaths and a spell in the quiet corner.
Sure, the weeks leading up have all been hysteria: Tony Abbott marching that bulldog grimace up and down the length of the country, like a Cassandra made of old leather and stunted dreams, cawing grim warnings of imminent ruin and destruction at the gates of Troy. But you might have expected, once the details had been released, there would arrive a little more perspective.
Nothing doing.
Far from being objective carriers of information, media outlets have been trying to manufacture furore. “Families earning more than $110k will feel the pain of the carbon tax,” warned the Herald-Sun, straightfaced. “Households face a $9.90 a week jump in the cost of living.”
$9.90.
Cry me the motherfucking Nile.
Households on less than that income would be even less affected. Those in the upper range would have their ten bucks a week at least partly compensated, while others would be fully or over-compensated.
The tax, after all, was not on people, but on 500 high-polluting companies. The compensation was to guard against costs those companies might pass on to their customers.
So, no big deal, I said to myself when the details were announced. Surely this’ll all blow over. And then, found myself more than a little surprised when a Herald-Sun commenter (one step above YouTube on the food-chain, I’ll admit) said “Somebody needs to assassinate Julia Gillard NOW before she totally destroys our way of life.”
Just… hold up a minute. Ten bucks a week? Our way of life? Aside from incitement to murder a head of government being ever so slightly illegal (and something the Hun mods should probably have picked up on), the response just doesn’t make any sense. Here is legislation that might make some things marginally more expensive. Probably not much. It isn’t going to drive industries offshore, because things like power generation and mining Australian resources kind of have to be done in Australia.
And yet the hysteria, even when not reaching Lee Harvey Oswald levels, has been constant throughout, led by the paper who defines ten bucks a week out of a hundred grand as “feeling the pain”.
“Social demographer David Chalke said the tax threatened values at the core of Australian society. ‘To an extent it will make people question, “is it really worth the bother?” They’ll smell in this something of a class war,’ Mr Chalke said.”
Ten bucks a week. Core values. Class war. Then, “Generous payments to those on low incomes and higher taxes for high income earners would anger hard-working Aussies.” Because, people on less than $110,000 don’t have to work hard. That’s why they get paid less! Scrubbing toilets is easy and only takes five minutes, while high-level boardroom execs spend 20-hour days chained to some kind of awful lunch machine being beaten with lobster foam.
I also enjoyed “On 3AW yesterday, Treasurer Wayne Swan was unable to say how the carbon tax would affect a Falcon. He also couldn’t say what the price change for a can of tomatoes would be.” The random grocery quiz had undone the Treasurer yet again. “Wait, wait, wait, got one…uh… large box of Libra Fleur? Nope. Uh, Sara Lee Chocolate Bavarian? Hah, you got nothin’, Swanny!”
Then there were the numerous headlines about airfares set to “soar” (geddit!). Well-meaning travellers were interviewed saying higher airfares would make it much harder to afford family holidays. Tres sad, especially when Qantas “said it would need to fully pass on the carbon price to customers, with the price of a single domestic flight ticket to increase on average by about $3.50.”
Three dollars. Fifty cents. They currently charge you more than that for a bottle of water. They charge $7.50 to buy a ticket online, $8 for a cup of noodles, $25 to use their check-in counter, and $6 to board the plane first. The best comment left after that article was, “So people won’t be able to buy a newspaper for the boarding lounge anymore? Good.”
So let’s never hear any talk of ABC bias ever again, because the Sun has well and truly picked its horse on this one. Any online article on the tax was headlined by a video of the lovely Andrew Bolt, telling us it was “the greatest act of national suicide we’ve ever seen.” Funny, I thought that was when they gave him a TV show. There was also a great line about “so-called solar energy” – because now solar energy is just a theory too. Like gravity, or Adelaide.
I am a sometime journalist. In that sense, the staff in the Herald and Weekly Times building are my colleagues. This makes me feel a bit like whorehouse linen. No doubt they all say they’re just doing their jobs, looking for opportunities. Nonetheless, they’re still actively promoting harm for the sake of attracting an audience. Concentration camp guards are just doing their jobs, too.
And with that level of reporting, the effort from their readers is no surprise. “Co2 is not a pollutant. It is vital for life on Earth. Without it, trees will die,” said John. Get that man on the climate panel.
“How much will Australia’s temperatures decline once the tax is implemented?” asked Marty. Well, Marty, the atmosphere takes notes about where its constituent particles come from, so we’ll get a full report from the Hole in the Ozone Layer each quarter. He wears a jaunty hat, and gives every boy and girl a delicious melanoma.
The dumbshititis was also evident in the audience of the Prime Ministerial Q and A on Monday, where the average question could be summarised as, “I’m a person, and I don’t like paying money. Can I not ever pay money for things?” My favourite line, from a surgical swab of a man towards the end of the show, was that because he earned too much to be eligible for low-income handouts, “I feel I’ll be taxed into poverty.”
This taps into a very prominent feature of our political landscape: the constant line from Tony Abbott that Australian families are hurting, that Aussies are doing it tough, that life is somehow getting harder, that the cost of living is on the rise.
Shenanigans, Tony. Let’s get one thing very clear. Australians, en masse, are enjoying a better standard of living than has ever been enjoyed in this country’s history.
And not just marginally, but by a huge degree. Really, along with a few other developed countries, we are enjoying a better standard of living than any group of people has in human existence. We have every kind of food and beverage from around the world deliverable to our doors. We have technological advances that make a decade ago look archaic. We have goods and luxuries of every conceivable kind; cheap and accessible. We have more and better options with transport, entertainment, comfort, place and style of residence. We have the most advanced medicine and best life expectancy of all time.
While there is still poverty in Australia, it does not even touch the kinds of poverty experienced in most countries on earth. Support systems and sufficient wealth exist to cover at least basic needs. The small proportion of genuinely homeless usually have other factors that keep them away from those systems. Being poor in Australia means living in a crappy house, in a crappy area. Maybe a commission flat. It means living on welfare, getting by week to week, not having any money for nice things. It might mean the kids have to go to their friend’s house to play X-Box, or that they don’t get sweet Christmas presents. It sucks, but it’s safe. It’s solid. It keeps you alive. It’s a level of stability and security that half the world would kill for, and even the basic amenities of a commission flat are amenities that half the world doesn’t have.
Poor people in Australia do not starve to death. They don’t die of cold. There is clean water running in any public bathroom. If they’re ill, they can walk into a hospital and be treated. If they’re broke, they can get welfare. They can get roofs over their heads, even if they’re temporary. They have options. If the utilities are shut off, they can find a tap, or a powerpoint. They can make it through the night.
And those poor aside, the rest of the country is doing very fucking nicely indeed, thanks very much. Reading these stories of parents bitching about working long hours to afford their private school fees just makes me want to give their little tow-headed spawn a spew bath. The lack of perspective is astonishing. Their kids are safe and fed and healthy and getting every opportunity to do whatever they want with their lives. They’re not getting sent out to suck tourist dick for enough US dollars to get their siblings through the week.
It should make us ashamed that there are people with good earnings ready to claim victim status on national television over a worst-case scenario of five hundred bucks a year. This is what is driving people into a panicky rage. Five hundred dollars, if you can afford it. Less if you can’t. If you run a red light camera in Victoria it’s $300. Do 40 ks over the limit, $510. If we get fines, we bitch about it, but inherently accept the rationale: the fine is levied as a penalty by someone endangering others in the society. It’s the basic structure of how a society works. We all agree to abide by certain rules as a form of insurance, to make sure that we’re not on the receiving end of the negative consequences of lawlessness. When people refuse to abide by those rules, they’re variously censured by or removed from that society.
If we obtain energy by burning irreplaceable fuel, and the consequences threaten the safety of our society, then surely we should pay a penalty for that (adding to a fund to guard against those consequences). The rule is basic: you make the mess, you clean it up. Ten bucks a week is a sweet deal.
But in being part of the luckiest couple of generations of people to yet walk the earth, most of us still like to imagine we’ve got it tough. It’s that same sense of entitlement that I was discussing regarding Raquel a couple of weeks ago. When you grow up with a certain standard of living, you come to regard it as the natural state of affairs. If someone threatens that state, they are depriving you of what is fundamentally yours. To your mind, you have a right to live like this, purely because you’re lucky enough to have lived like this.
Well, you don’t. So if you claim you can’t afford ten bucks a week, I call Shenanigans, with a healthy dash of You’re a Dick. One dinner at the Flower Drum would make up your year’s liability in one hit. Genuinely struggling people will get compo anyway. But even they could afford it if they had to. Buy one less deck of Holiday 50s a week. Buy two less beers. Leave off the Foxtel subscription. Wear a franger, save half a mil. What the fuck ever. Remember that you live in a country where drinkable water comes out of a tap inside your goddamn house, and where the power runs 24 hours a day. This in itself is a goddamn privilege, and if you are going to bitch and moan about having to pay for that privilege, you can fuck off and die in a ditch.
Because you do not have a right to this way of life. No-one does. We just have the extreme good fortune of enjoying it, and that won’t last forever. We should appreciate it while we can.

(AGREED!!!)
Perversely, part of me wants to see what would happen if the sea levels rise a couple of metres, the coastal cities get swamped, the rainfall dries up, the power goes out, the militias take to the streets. Part of me would love to see these squawking indignant right-to-luxury dickwipes learning how to live in the dust, scraping out dried plants from the earth and hoarding their remnants from the Beforetime. It’ll be a sight if it happens. Dirty red skies will rise up from the ground each morning like a curse. The only creatures that seem to thrive, the cockroaches and carrion birds, will swarm black against the sand and the sunset, rasping dry songs with their throats and with their legs. The water will be gone. The world will not remember ice floes. And for her sins, for ten dollars a week from each and every one of us, Julia Gillard will hang from the garret at the gates of Troy."

Funghi Pizza - Urban Bakehouse

At first glance on the menu, this seems like just another mushroom pizza. How wrong I was.

Where do I even start? The base was chewy and opposed my knife and fork - this was lip smacking finger food! The big chunks of field mushroom were juicy and the tastiest I've ever had them, my bf and I were looking at each other with mouthfuls of pizza wide eyed. How does a mushroom taste so good??

It turns out the shrooms are cooked in the oven with some garlic and S&P, until they're 3/4 done, then theyre put into another container with balsamic vinegar to allow the mushrooms to soak up the rich dark deliciousness. These are then sliced, and added to the pizza when ordered (all made fresh to order of course!).

The pizza was then topped with cacciatore, mozzarella and aged cheddar (as opposed to gorgonzola, which I'm not a fan of, which the chef graciously agreed to change for me) and then grilled, golden and bubbly in the pizza oven.

It was without a doubt, the best mushroom dish I've eaten! Juicy, tasty mushrooms, crispy sausage, golden cheese and a thin chewy base. Perfect.

Go to the Urban Bakehouse in Clarkson, Perth.
Worth the drive.

The Urban Bakehouse on Urbanspoon

Review was written for Mushroom Mania, a month of celebrating the humble mushroom! You can win $100 for reviewing a mushroom dish you've eaten! Winner!!

San Choi Bow!

I dunno how many different ways there are to spell san choi bow.

Who cares though, I made it last night, and it was great! Whats even better though, it took about 15mins from start to finish, I think the most fiddly part was breaking off the lettuce leaves, washing them, and placing them carefully in a bowl.

I found a recipe online somewhere, but true to fashion I didnt use it once I was home... another typical thing for me to do, is to eat everything before taking a photo. We were starving, we didnt wanna wait.

This is a really forgiving recipe though, and the quantities, in my opinion can be adjusted according to your taste. Im sure there are some SCB purists who believe things must be put in the pan at the right time, with the right things otherwise its been bastardised.

However, I believe that food is there to be eat, enjoyed, and plates licked clean. So ill include here a rough guide, to the ingredients I used, in roughly the quantities I guesstimated. However as I said, they're there to be changed. If you like more chilli - add more. I need not explain this concept further!!

San Choi Bow

250g mince (I used beef, its what we had, however its traditionally made with a mix of pork/chicken. So suit yourself to your tastes, what you have and whats on special!)

2 garlic cloves (grated/blitzed/chopped/crushed)

1 chunk of ginger (prepared like the garlic, I grated it, skin on. Throwing caution to the wind me)

1 green chilli (we used green cos we like the freshness, and took the seeds out)

3 generous tsp of sambal (indonesian chilli sauce - delicious, buy some, use it, love it)

1 tsp chinese 5 spice

1/4 cup chinese cooking wine (or thereabouts. I didnt measure, just splashed)

1/4 cup oyster sauce (free pour - I love this stuff)

1 tbspn thick soy sauce

Quantity of noodles of your choice (good way to bulk out this meal, with cheap noodles. Makes it uni student suitable)

Sliced spring onions/water chestnuts/bamboo shoots

Method

1) Get ready to wok. Heat oil in your wok, and have everything already good to go, cut up and sorted. This is a fast meal to make, but easy to screw up if youre leaving things to burn in your smoking hot wok while you catch up on prep. Depending on which noodles you have, prepare them now (I had rice noodles, that needed to be soaked in hot water for 5-10mins).

2) Add your sambal, garlic, chinese 5 spice, and ginger, and stir it. Alot. Hot wok = burnt garlic, which tastes crap. Keep it moving. It smells good, doesnt it.

3) Add your mince, give it a stir to coat it all in the chilli/garlic/ginger goodness. Depending on your wok, and how much you're cooking (if you're like me, you havent followed the ingredient list and are reading this with a kilo of mince in your hand... never fear, you can make this work), cook the mince in batches, in another pan, or in the wok, it doesnt matter. If you have too much meat in a pan, it brings the temp of the pan down. High temp = sizzle
Sizzle = flavour.
If the temp of the wok is reduced too much, there isnt enough sizzle. You dont want the mince stewing in the juices it releases cos the wok isnt hot enough, you want it sizzling, and the meat should become brown, not a pallid grey being simmered in mince water.

4) Once youve tackled the mince, and its all in the pan, add your sauces, chopped chilli, spring onions, water chestnuts, bamboo shoots. Get stirring, keep it moving. Make sure its all covered in deliciousness.

5) Cooked noodles are drained, and chucked in. Stir. Make sure its all coming together - have a taste, add anything you feel is lacking. This is your dinner, not mine, add what you like!

6) Serve in iceberg lettuce cups, fold them up and prepare to make a mess!

Allow about 1 or 2 serving spoons full of the mixture per lettuce cup.

This would also be great rolled up in rice paper rolls - which is my next plan!

If youve done it all right, this whole meal shouldnt really take longer than 30mins (if youre really taking your time chopping and generally pottering in the kitchen) however it took me about 15-20mins.

Apologies for no pictures............ we ate it........... it was really nice, with a real chinese flavour. Once youve got the sauces/spices, this is a real pantry meal. Grab it all and go.

Fun for kids to wrap their mince up in lettuce leaves, good way of coaxing bf to eat his greens. Can sub the meat for soy mince/quorn/tofu of choice for those less carnivorous. Add more veges, carrot, chinese greens, baby corn - just make sure you add them when its appropriate to make sure they're cooked properly.

Try it, its so easy and fast, its a definate winner for mid week dinners!!