Stromboli- a Fantastic Picnic Loaf

Stromboli1

This one has been sitting and waiting to be blogged.  I don’t know why it took me so long because I really wanted to share this recipe with you as it’s a family favourite. You will never have a boring sandwich for your picnics ever again!

This was the first time I’ve made a stromboli.  I’ve made similar loaves but this one was far the best one I’ve made and eaten.  We took it out on one of our family days and it was a hit with the family.  It’s basically a sandwich and filling baked all in one.  You can choose what ever filling you and your family wants.  I made one with two different fillings.  One side for me and hubby with roasted peppers, pastrami, salami, and mozzarella cheese while I filled the other half with ham and cheddar cheese for the kids.   A two in one!!

Stromboli2

The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.

Recipe:

  • 340g strong white flour (bread flour), plus extra for kneading
  • 7g fast action yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 200ml warm water
  • 4 springs of rosemary

fillings:

  • 1 jar of basil and parmesan tapenade
  • 1 small jar of roasted peppers in olive oil
  • 100g sun-dried tomatoes
  • 150g mozzarella cheese
  1. Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
  2. Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water.  Mix until you have a soft dough.
  3. Knead with hands for 10 mins or mixer with a dough hook  for 6 mins.
  4. Once the dough is smooth and elastic, place in a large oiled bowl .  Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
  5. Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
  6. Spread the tapenade then scatter the fillings evenly over the dough.
  7. Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
  8. Carefully transfer to a baking tray with the seam on the bottom.
  9. Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
  10. Preheat over to 220degC (200degC fanforced)
  11. Brush with a little olive oil and push the rosemary springs onto the top.
  12. Bake in the middle of the oven for 30 mins until golden brown, then turn down the temperature to 200degC (180degC fanforced) for another 10 minutes
  13. Cool and then cut into thick slices to serve.

Stromboli3

Bon Appetite,

Cherrie

 

 

Sydney Holiday in Pictures

During Easter this year, we (Hubby, myself and the 2 munchkins) spent a few days in Sydney. Hubby and I have driven to Sydney many times before but this was the first time we took the 9hour drive with two small children.

We left home Thursday evening and arrived in Sydney on Good Friday. The kids were very good during the road trip and slept most of the way there.

The trip was mostly about eating and children-related activities.

As soon as we checked into our motel, we unpacked the car and headed out again. We had lunch at the famous Bourke street Bakery in Surrey Hills.
We had: chorizo pizza (top left), roast beef, chilli and coriander jam sandwich (top right), pork and leek sausage roll (middle left) and a honey roasted ham, cheddar, onion pickle, parsley mayo and rocket sandwich (bottom).
We also had the chocolate tart. Soooo good!
Next, it was onto to Gelato Messina for dessert. The highlight was the mini me ice cream dessert (bottom right)
As if that wasn’t enough, we headed off to Chinatown for the Friday night market. I couldn’t really eat much as we were so full already.

Next day (Saturday) we headed to Westfield Sydney as I have heard yummy things about the food court there. However, we were there too early for any of the cafes or stores to be opened so we wondered downstairs and I found this delicious grilled beef salad. It was a great find.

We then went to the aquarium where the children enjoyed and learnt about the different fish and sea creatures.
Before heading back to the motel for a much needed rest, we drove up to Manly for the essential visit to Zumbos. I bought his macarons. One of each, of course. In Zumbos these are called Zumbarons! Also got one of the infamous V8 cake and the citrus cake.
For dinner that night, we went to Chef’s Gallery. I found out about this place through instagram where I saw many wonderful photos of their food.
We had: Top: shredded peking duck roti.
Bottom left to right: wok fried rice and shredded pork and lettuce. Mini pork fillet burger. Boneless pork ribs topped with pork floss, corn cereal and roasted garlic. Handmade noodles with BBQ pork and soy sauce.

This was the reason why we went to Chef’s Gallery. This dessert is so popular that you have to pre-order when you make your booking. It is their signature “piggy face” sesame bun with marshmallow bunnies set in an edible garden served with berry and mango ice creams. Not only delcious but also very cute.

Every Saturday night, darling harbour holds spectacular fireworks. Darling harbour looks so pretty at night.

Sunday was another busy day for the family. We spent most of the day at Taronga zoo where we arrived by ferry.

My favourite animal at the zoo.

Lunch was Pad Thai at The Rocks.

Deanna and I shared a corn on the cob at The Rocks weekend market.

We thoroughly enjoyed our holiday in Sydney even though it was a short stay. Thank you Sydney for your hospitality. Hope to see you again very soon.

Bon Appetite,

Cherrie

 

My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  

 

The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 

 

I hope everyone had a fantastic Christmas, just like me.
 

My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here

 

I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve
 

Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day
 

After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
 

For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 

 

Boxing Day 

 

Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 

 
 

I hope yours was the same. 

 
 

Happy New Year! 

 
 

Bon Appetite, 

Cherrie

Cooking the books: Momofuku

So, this round of Cooking The Books lunch was Momofuku. The usual group of food bloggers turned up to lunch at the Cooking Space with their dishes in tow. In some case, their dish came in several bags.

Momofuku is the brain child of David Chang, a much celebrated , Michelin Starred Chef.  He has many restaurants and cafes branding the Momofuku name in New York.  Penny chose this book as it was definitely a challenge to cook from. Very different to the one we chose last time. I’m glad this book was chosen as it stretched my culinary skills, though I wasn’t completely happy at the time of cooking.  It was kinda stressful, actually.

Shellie and I teamed up to tackle two desserts. The Fried apple pie and Cereal milk. As we were the only ones providing dessert for the lunch, the pressure was on. Both desserts were about 4 pages each and included ingredients both Shellie and I have never heard of.  Thanks to twitter and google, we manage to get all the ingredients together and we accomplished what we thought was nearly impossible.

We needed  to be organised. Shellie started some components of the dish almost a week before hand and I made the apple pie filling a couple days before. The day before the lunch, Shellie came over and we tackled most of the components so we didn’t have to do much on the day.

 Even Deanna helped out by crunching the corn flakes.

On the day of the feast, everyone brought along their dishes and it all looked and tasted fantastic. Some recipes in the book were complicated while others were easier but consisted of a lot of ingredients.  I think even though some people had some initial problems with their dish of chose, we were all generally happy with how all the dishes turned out.

Take a look at what everyone cooked for the lunch.

Agnes made the infamous Momofuku pork buns

Kat made Marinated hanger steak Ssam witth red kimchi puree and ginger and spring onion sauce

Kat also made brussel sprouts with kimchi and bacon

April made Pork sausage, lemongrass Ssam, grilled with daikon, carrot, herbs and fish sauce vinaigrette

I-Hua and Aaron made roasted rice cakes and pork belly Ssam with mustard seed sauce

I-Hua and Aaron also made Momofuku Ramen

Penny made brick chicken

Thanh made Pan roasted Dry-Aged Rib-eye

After meat filled lunch, we managed to squeeze a little dessert in.

Penny also made blueberry and cream cookies

Cereal Milk with Avocado puree, Chocolate-Hazelnut thing

and Caramelized Cornflakes

Shellie and I decided to serve the cereal milk first as it only need to be assembled and plated. There were mixed reactions to this dish as there were a lot of components and some people didn’t like all of it.  I think the avocado threw some people off and didn’t know if it actually goes with the rest of the dish. Personally, I didn’t mind the cereal milk and the crunchy cornflakes.

Fried Apple Pie with Cinnamon Dust, Miso Butterscotch

and Soured Cream Ice Cream

For our apple pie, we had to deep fry the frozen apple pies. I was really nervous about it as there were holes in the pastry and the thought of deep frying was terrifying.  In the end, it turn out well though I think we may have put too much filling as it was bursting out of the pastry.  The taste was fantastic.  I think I will try this again without all the other components.

As usual, we all  ate too much.  I think we chant that after every lunch we have but why have a feast if we don’t eat till our belly’s burst?

Bon Appetite,

Cherrie