The Food Union

Happy 2018.......!

noreply@blogger.com (Deborah Aspray) — Mon, 01 Jan 2018 05:25:00 +0000

Happy New Year to everyone out there in blog-land. Many thanks for your wonderful support in 2017, and I can't wait to see what fabulous things 2018 brings. Here's how we started our New Year's celebrations last night with a summery sangria. It's the perfect drink for those long summer evenings. Enjoy!

FRUITY SUMMER SANGRIA WITH CALVADOS
Recipe by Mindfood

1 X 750ml bottle dry white wine
¼ cup caster sugar
¼ cup Calvados (apple brandy)
1 cinnamon stick, split
1 just ripe nectarine, very thinly sliced
1 Lebanese cucumber, thinly sliced lengthways
¼ cup mint leaves

borage flowers
1 x 750ml bottle soda water, chilled

Combine wine, sugar, brandy and cinnamon stick in a large jug. Stir until sugar dissolves. Place in the fridge overnight.

Add the sliced nectarine and cucumber to the wine mixture. Place back in the fridge for 1 hour to develop the flavours.

Add the mint, borage flowers, soda water and ice-cubes. Serve immediately.

Serves 6 - 8.

PRINT RECIPE PDF

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018

It's Christmas time........

noreply@blogger.com (Deborah Aspray) — Mon, 18 Dec 2017 03:38:00 +0000

Yay it's Christmas time - that special time which only comes once a year to slightly overindulge on the food front! And have I got the creme de la creme ('scuse the pun) of all christmas desserts for you.
Read more »

Fire up the barbie.....!

noreply@blogger.com (Deborah Aspray) — Sun, 17 Dec 2017 03:20:00 +0000

These spicy lamb cutlets done on the BBQ are perfect in this moroccan-inspired dish, and ideal for a casual weekend get together. Your guests will be salivating watching them cook on the BBQ, followed up by lots of finger licking after tasting the lamb cutlets with heaps of creamy labne and spicy dukkah.

Read more »

Who's counting the calories....?

noreply@blogger.com (Deborah Aspray) — Sun, 26 Nov 2017 22:30:00 +0000

Look away now if you have an aversion to calories or sugar. This recipe is NOT for you! It might be slightly healthy with the addition of bananas but the rest of the ingredients don't appear on any healthy eating guide I've ever seen.
Read more »

Champagne Breakfast for Show Week........

noreply@blogger.com (Deborah Aspray) — Mon, 13 Nov 2017 23:20:00 +0000

In Canterbury we have Show Week at this time every year, which is fantastic excuse to get dressed up in your fancy clothes complete with fascinator (for the girls - google it if you haven't heard the term), and go watch the horse racing. As part of Show Week there are a myriad of Champagne Breakfasts and sponsored events to attend, which by the end of the week most people need to followup with some extended couch time and a quiet weekend.

Read more »

Summer has kicked in....!

noreply@blogger.com (Deborah Aspray) — Mon, 30 Oct 2017 01:20:00 +0000

At long last summer has finally kicked in with lovely warm sunny days. Needless to say the rhubarb patch has gone feral, which must also have something to do with all the compost and sheep pellets I dug in a few months ago. Definitely does help if you feed your plants!

Sunday suppers.....

noreply@blogger.com (Deborah Aspray) — Wed, 18 Oct 2017 22:04:00 +0000

Roasted tomatoes are a beautiful thing, and really simple to make into a tasty sauce (sugo). I love roasting them to bring out their inherent sweetness, and with the addition of herbs, balsamic & little sugar takes them to a whole new level.
Read more »

Dealing with a lemon glut!

noreply@blogger.com (Deborah Aspray) — Fri, 01 Sep 2017 00:22:00 +0000

Well its the first day of spring, and it's hosing down outside. Guess the weather gods didn't get the spring starting now memo!

Fancy a spicy dinner in on a winters night....?

noreply@blogger.com (Deborah Aspray) — Thu, 06 Jul 2017 00:41:00 +0000

Yup we're in the middle of another cold hard winter - the ever revolving cycle of frosts then rain, more frosts, then more rain! So what better way to beat the chills than a crispy pork belly with spicy asian sauce! Best combination ever, right? It's such an easy sunday evening meal especially in the midst of winter.

Wet weather Easter Baking

noreply@blogger.com (Deborah Aspray) — Fri, 14 Apr 2017 09:08:00 +0000

Well Easter is here and so is a cyclone or two. Currently Cyclone Cook is battering my house with torrential rain and high winds - so I'm guessing gardening is out today.

I saw this recipe online a few weeks ago and thought it would make a yum treat over Easter. Yes you will probably go into a chocolate coma with the filling, but hey Easter only comes once a year so a little over indulgence is allowed. Hope you enjoy it!

EASTER BABKA WITH CHOCOLATE & RASPBERRY

Recipe by Daisy & the Fox

Dough

165g cup whole milk
10g active dry yeast
600g all-purpose flour - sifted

2 eggs (100 grams)

115g granulated sugar
1 tsp vanilla
½ tsp salt
115g stick unsalted butter - room temperature

Filling

85g dark cooking chocolate
70g butter
45g icing sugar
15g cocoa
4 tbsp desiccated coconut
4 tbsp raspberry jam

Syrup
⅓ cup water
75g granulated sugar

Dough - Pour the milk and yeast into a bowl. Add the flour, eggs, sugar, vanilla, salt, and half of the butter in the order listed. Mix the dough for 3 to 4 minutes, then slowly add the remaining butter and keep mixing/kneading until combined, approx. another 4 minutes. Form the dough into a flattened square and wrap with plastic wrap. Refrigerate for 8 to 12 hours or overnight.

Filling - Melt the butter and chocolate together until smooth. Stir in the icing sugar and cocoa, the mixture should form a spreadable paste.

To Assemble - Butter and line two loaf tins (approx. 22cm X 12cm). Roll out half the dough onto a well floured workbench (leaving the other half of the dough to chill in the fridge). Roll into a 24cm by 22cm rectangle. Evenly spread over half the chocolate mixture, then top with half the jam, and finally half the coconut, leaving a 2cm border along one side. Brush the 2cm border with water (this will help the dough stick), and roll up the dough into a tight log, sealing the wet side to the log.

Trim last 1.5cm off each end of the log. Carefully cut the log in half lengthwise and lay them next to each other on the bench, leaving the cut sides up. Pinch the top ends gently together. Fold one side over the other a few times forming a twist, and pinch the other end of the dough together. Gently transfer the loaf to the prepared tin, cover and leave to rise for another 60 – 90 mins at room temperature. Repeat this for the other half of the dough.

Preheat the oven to 180C. Place both babkas in the oven and bake for 25 – 30 mins. until sounding hollow when tapped. If you notice the babka is browning too quickly, simply cover with foil. While the babkas are baking, make the sugar syrup by simmering the sugar and water until the sugar is dissolved. Remove from the heat and set aside.

As soon as the babkas are out of the oven, brush over the sugar syrup, leave to cool in the pan for 15-20 minutes, then remove to cool fully.

Makes 2 loaves.

PRINT RECIPE PDF

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2017

That special Valentines...

noreply@blogger.com (Deborah Aspray) — Mon, 13 Feb 2017 09:42:00 +0000

Wanting something a little glam for Valentines Day - check out these Vanilla Pannacotta & Blackcurrant Jelly desserts. Just perfect for that someone special in your life who has a sweet tooth! Enjoy!

Read more »

Brunch anyone...?

noreply@blogger.com (Deborah Aspray) — Sun, 12 Feb 2017 10:02:00 +0000

Why don't you give these zucchini fritters with hot smoked salmon a test drive for brunch this weekend? Well worth the effort & a good way to get your greens. Enjoy!

Happy New Year.......!

noreply@blogger.com (Deborah Aspray) — Sat, 31 Dec 2016 22:14:00 +0000

Happy New Year to everyone out there - hope you all had a fabulous night and aren't under the weather this morning. Thought I would share this cocktail which started our New Years eve celebrations last night. Given it was a warm evening it was the perfect way to start the party along with some tasty nibbles.

You can adjust the quantities to your own tastes, and it makes a refreshing drink for anytime during the summer. Best part for me is the crunch of the pomegranate arils when you get to the bottom of the glass. Enjoy!

Read more »

Over and out for another year!

noreply@blogger.com (Deborah Aspray) — Fri, 23 Dec 2016 06:21:00 +0000

Well thats it from me for the year - if you want to partake in a full on christmas indulgence try this fruit mince & marzipan couronne (crown) recipe from Paul Hollywood of the Great British Bake Off fame.

Read more »

Check out these bad boys......

noreply@blogger.com (Deborah Aspray) — Thu, 08 Dec 2016 20:08:00 +0000

I was doing some recipe testing for a client recently, and thought I should really do something with the left over fish fillets. So after fighting off my two cats, who thought they would shimmy up my leg to bench level for a lightening raid, I threw together some fish sliders with a spicy vegetable pickle to share with a couple of friends.
Read more »

Fire up the barbie - summer's coming!

noreply@blogger.com (Deborah Aspray) — Mon, 31 Oct 2016 21:25:00 +0000

Yikes it's November already - where did the weeks go. Big fail again on my part to regularly update the blog. But I guess it's better late than never, particularly this recipe as it's a winner for those summer barbies!

Making this recipe I normally allow three skewers per person, but it would pay to do extra as they seem to disappear at a fast rate when the ravenous hordes are around.

Enjoy!

PRAWN KEBABS WITH PINEAPPLE & CHILLI SALSA

36 – 60 large uncooked prawns, peeled, deveined, tails intact

½ red capsicum, cut into 1cm pieces

12 bamboo skewers, soaked in water

green salad, to serve

Prawn Marinade

1 medium lemon, rind finely grated, juiced

2 tblspns light soy sauce

1 tspn finely grated fresh ginger

1 tspn Dijon mustard

1 clove garlic, finely chopped

¼ c olive oil

Pineapple Chilli Salsa

¼ c apple cider vinegar

¼ c brown sugar

1 pinch saffron threads

2 c finely chopped pineapple

½ Lebanese cucumber, finely chopped

2 tblspns red chillis, finely chopped

Prawn Marinade

Combine all the ingredients in a screw-top jar and shake to combine.

Thread 3 - 5 prawns (depending on size) and capsicum pieces onto skewers. Lay skewers in a high-sided non metallic tray or container and pour over the marinade. Cover and refrigerate for 30 minutes.

Pineapple & Chilli Salsa

Combine vinegar, sugar and saffron in a small saucepan. Bring to the boil and simmer for about 8 minutes or until just syrupy. Set aside to cool.

Combine the pineapple, cucumber and jalapeños in a medium bowl; pour over vinegar & saffron syrup.

To Assemble

Preheat a barbecue or grill pan to high. Drain skewers from Prawn Marinade and cook for 2 minutes on each side. Transfer to a serving plate and spoon over the salsa.

Serve with a green salad.

Serves 4 - depending on size of prawns

PRINT RECIPE PDF

Winter is not over yet.....

noreply@blogger.com (Deborah Aspray) — Thu, 08 Sep 2016 22:53:00 +0000

It's September so you would think spring is on its way with blossom and spring flowers? But no winter this week has to have a last blast with gales, hail & freezing temps. So here was me thinking I'll do something spring like for the blog. Arrgghhhhh - change of plan and back to the hearty winter food.

Read more »

It's been a long time.....

noreply@blogger.com (Deborah Aspray) — Thu, 18 Aug 2016 01:48:00 +0000

Apologies - yes I know it's been a long between posts from the Food Union, but life has been a tad chaotic of late what with cookbooks and advertising clients all vying for my attention.

Read more »

Ugly Dumplings.....

noreply@blogger.com (Deborah Aspray) — Thu, 09 Jun 2016 21:28:00 +0000

OK you'll have to excuse the wrinkly nature of my dumplings - these tasty morsels aren't going to win any dumpling beauty pagents. But hey I'm still a learner driver making these things and I think lots of practice in this case does indeed make perfect.
Read more »

The last end of summer cocktail......

noreply@blogger.com (Deborah Aspray) — Tue, 24 May 2016 22:27:00 +0000

A week back I test drove this cheeky cocktail recipe, while the weather was still trying to kid us it was summer with temps in the mid 20's even though it was early May.
Read more »

Party time in my fig tree....

noreply@blogger.com (Deborah Aspray) — Thu, 28 Apr 2016 22:52:00 +0000

During autumn I can always tell when the figs on my tree are ready as the birds seem to be having a party every day. With the amount of bird noise I can hear I'm guessing there's lots of squabbling going on between birdy individuals as to who has the perfect fig.

Autumn garden clean up....

noreply@blogger.com (Deborah Aspray) — Fri, 22 Apr 2016 02:16:00 +0000

Autumn is definitely here - so my garden was well overdue for a bit of a clean up and final harvest. Last weekend, before the cold nights took hold, I managed to pick the last courgettes before consigning the plants to the compost heap for another year.

Read more »

Easter Treat for Adults.....

noreply@blogger.com (Deborah Aspray) — Fri, 25 Mar 2016 22:11:00 +0000

Yeah I know there a thousands of posts already in blog land this weekend with hot cross bun recipes - so in case of FOMO I'm throwing in my own version of an "adult only" hot cross bun!
Read more »

Chicken from down Mexico way....

noreply@blogger.com (Deborah Aspray) — Wed, 09 Mar 2016 22:49:00 +0000

Need a speedy lunch or dinner for 4 - you gotta check out this Mexican Chicken recipe. Packed with flavour - it's spicy with plenty of zing from the limes plus the salty feta.

Read more »

That time of year again.....

noreply@blogger.com (Deborah Aspray) — Sat, 13 Feb 2016 01:44:00 +0000

Yup it's that time of year again when florists work around the clock and love is in the air. Thought I would share this recipe & images with you all out there in blog land of a shoot I did recently for a client. I think it fits the Valentines brief perfectly and super easy to make. And yes the client and I did eat this dessert and the spare afterwards. Result - both decided it was super delicious and were looking for more!

WALNUT MERINGUE WITH RASPBERRIES & MASCARPONE CREAM

Italian Meringue
330g caster sugar
1/4 c water
4 egg whites (at room temp)
1/2 c walnuts - finely ground

Raspberry Coulis
1 c raspberries
1 tblspn Chambord (Raspberry liquer - optional)
1 tblspn orange juice
1/2 c icing sugar

Mascarpone Cream
200g Mascarpone
1/2 c icing sugar
1/2 c whipped cream
1 tsp vanilla paste

Raspberries to decorate

To Make Italian Meringue - Heat oven to 100c (fan forced). Lay out 2 baking trays covered with baking paper. Draw circles to the size of a single serve on the baking paper and turn paper over.

Place sugar and water in a saucepan on the stove, and stir over low heat till the sugar dissolves. Increase the heat to high and cook until the syrup reaches 115c on a sugar thermometer, then remove from heat. Meanwhile whisk egg whites with electric mixer/beater until soft peaks form. With the motor still running slowly add the hot syrup to the egg whites, then whisk for a further 5 mins. Fold in ground walnuts and mix gently.

Fill a piping bag with a plain medium nozzle and pipe circles matching the circles drawn above. Allow 2 per person. Cook in the oven for 1 1/2 - 2 hours until crispy on the outside. Turn oven off and leave for 3 hours or overnight.

To Make Raspberry Coulis - Blend all ingredients in a blender until smooth. Add a little more orange juice if coulis is too thick. Set aside in fridge.

To Make Mascarpone Cream - Gently fold all ingredients in a bowl until smooth. Fill a piping bag and set aside in the fridge.

To Assemble - Just before serving place a meringue round on each plate. Place a circle of raspberries around the outside of the meringue. Pipe the Mascarpone Cream into the middle of the raspberries. Add another meringue circle on top of the raspberries. Place another circle of raspberries around the outside of the top meringue. Pipe the Mascarpone Cream into the middle of the raspberries and top with another raspberry. Drizzle with Raspberry Coulis and serve.

Serves 6

PRINT RECIPE PDF