Tag Archives: dessert

The Source, MONA – Review

For my birthday mum took me to the restaurant at MONA.
In a few words. Classy, arty and pricy.
Don’t get me wrong, the meal was ah-may-zing and beautifully presented. But in all establishmets like this, huge plates and small servings. Which were not so small once we had had two courses.

The decor was simple. Nothing stood out. It was designed I think to let the find and service take the light.
We started with a glass of bubbly

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Both of us chose the ocean trout with carrot puree.  The fish was done to perfection, tender and fall apart. The puree was smooth, creamy and sweet. The sauce was a perfect compliment with subtle flavours.

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With a side of potato. Smooth, creamy and I could have licked the bowl clean when we finished.

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Dessert was a tough choice, but I had the lemon tart. Quite strong in its tartiness, but creamy and smooth with a delicious creme fraiche.

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Mum chose a delicate coffee mousse in custard with chocolate.

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We finished, totally stuffed, with a coffee hot chocolate.

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The staff were experienced and very knowledgeable in both the menu and (very) extensive wine list. It’s like a novel it’s so thick.   Our coats were hung in the cupboard near the register and the bill arrived in a folder (I’ve only ever seen this in the movies).
This is definitely somewhere to go for a special occasion.
All in all a lovely day out and combined with a trek through the museum would make for one memorable day.

Jennifer 🙂

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Gallery

Birthday Baking Frenzy

This gallery contains 10 photos.

As you may remember, my youngest had his birthday last week and I finally got back ” into the kitchen” (my elder two love those kitchen jokes) to do some baking. I was requested to make several things. Mr 8 … Continue reading

Merry Christmas

Wishing all my friends and followers a very merry and safe Christmas – whether you’re travelling or staying at home.
Enjoy the time with your family and friends, and please don’t drink and drive.

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Jennifer 🙂

Christmas Cake Trifle

To state the obvious, Christmas is nearly here and this year I decided to make a Christmas cake. Then I changed my mind and thought they would be cool as mini cakes or muffins.
All went well until they hit the oven. I had my thoughts, but now I know, the temperature gauge is fooked in my oven. Between the Fahrenheit on the oven itself and the converter thermometer I bought they do not match up and success is becoming increasingly harder each time I bake.

Trifle in Australia is a traditional summer dessert and is on many tables comes Christmas time. While there are now recipes to cover every taste and desire, a basic trifle is a layer of broken up cake soaked in brandy, set jelly that is chopped into squares or just spooned over in lumps topped with fruit, custard and loads of whipped cream. Best made or prepared the day before the allow the flavours to develop.

My little Christmas cakes didn’t quite work, slightly over done and just not right. So they will be crumbled and topped with a port wine jelly, fruit to be decided then the custard and cream.

My cakes before their transformation. They may not look too bad here, but I’m not happy. You’ll have to wait until Monday night to see the end result.

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Enjoy your Christmas baking 🙂
Jennifer

Italian Ape Cake

I picked up this recipe while working in an Italian restaurant years ago and while I left on bad terms – that is a sorry saga all of its own – I did love this cake and have made it many times since over the last 17 years.
It is designed as an afternoon tea cake rather than a dessert cake, but with today’s alteration I think it will more suited for dessert.
The original was made in a donut tin and topped with icing sugar, served plain. It it is equally as good served with custard, cream or ice cream. I don’t have any donut tins, so mine is square, and I will dust with icing sugar before we leave this evening.

Tonight is the Christmas bbq at Westwinds and one ‘condition’ for coming is to bring either a salad or dessert. I picked this one to make as it is cheap, not too fancy, and will survive whatever the weather decides to throw at us. Stinking hot, or cold and windy, this will work.

After a slow start, no, make that a suddenly insanely busy start to the morning, I am glad that by the time I actually got home to start baking, that I had pre measured all the ingredients and left the butter out to soften.

My alteration to the recipe is the ape lol, apple content. You are supposed to slice apples and fold them in raw, I used instead stewed apples, which would make the finished product softer and moister than the original.

Recipe.
800gr apples, sliced thinly. I used approx 400gr stewed apple.
200gr sugar
200gr butter
300gr SR flour (self raising)
4 eggs
1lemon, grated rind (I only grated a quarter of the rind)
Vanilla
Pinch Salt – I don’t use salt.

Cream butter and sugar.
Add eggs, one at a time.

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Add flour, mix and fold in apples.

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Pour into greased tin, and bake in med-hot oven 40-60 mins, checking after 30 mins.
Mine took 45 mins.

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And baked, ready to eat. It smells really good.

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I shall edit and add a post script after I get home tonight.
Have a great day, and enjoy the weather – how ever Mother N has delivered it to you.
Jennifer 🙂

PS. Sitting amongst all the pavlovas, trifles, lemon and caramel tarts and plates of fruit sat my tin with its apple cake. I had to leave early to pick up mr 16 from work, and the message came through from my friend that she has my tin and the 3 pieces leftover. A success I would say.
My sister in law rang this afternoon to ask where her piece was and its name has mow been changed to Aunty Jen’s Ape Cake
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