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Friday, 29 September 2017
A few weeks back we saw the Wallace and Gromit exhibition at ACMI. I love the Aardman animations so it was great fun to see all the tiny sets and characters and marvel at the details. I didn't take my DSLR camera because I wasn't sure they would allow photos but there was a sign saying photos were welcome. So here are a few I took on my phone. I've tried to keep a few humans in some photos from some perspective.
Wallace and Gromit and friends: the magic of Aardman
ACMI - Australian Centre of the Moving Image
Federation Square, Melbourne CBD
29 June - 29 October 2017
Sunday, 24 September 2017
overnight sourdough bread recipe, my yeasted doughnut recipe and Gemma's no knead donut recipe. I gave some thought to what was needed for the dough - a bit of sweetness and more buttery richness than usually found in my regular bread dough. The dough seemed quite sticky but rose well and was lovely and soft once baked. However I was most pleased that it was quite easy to shape with only a little flour.
Queen Victoria Market hot jam doughnuts, they are pretty good if you are icing them. These were even ok the second day (with chocolate ganache) though not nearly as good as on the day of baking.
More doughnuts on Green Gourmet Giraffe blog:
Donut Fest, Melbourne, August 2017
Doughnuts - baked and filled (jam or nutella)
Doughnuts - baked and topped with chocolate and coconut bacon (v)
Doughnuts - baked and vegan (cinnamon sugar or glaze) (v)
Nutella doughnuts in Coburg
Overnight baked sourdough doughnuts
An original Green Gourmet Giraffe recipe
Makes about 18 doughnuts plus holes
1 cup ripe sourdough starter
3/4 cup soy milk, warmed
1/4 cup brown sugar
90g or 3 ounce butter, melted and slightly cooled
1 tsp salt
1/4 tsp ground cinnamon
3 cups flour
Mix all ingredients in a large mixing bowl. It will be quite sticky but should come together into a ball. Cover with a tea towel for 30 minutes and then knead about 15 minutes in the bowl with well floured hands. Cover with clingwrap and leave overnight about 8 hours if the weather is good. It should be about double in size.
In the morning, carefully scrape the dough out onto a floured surface. Using floured hands pat down to about 1 cm thickness. Cut out using a doughnut cutter or just cut into rounds or whichever shape you like. Place shapes on baking paper on a tray and leave covered (I used the clingfilm off the mixing bowl) for 1-2 hours until the dough has got a little puffy.
About 15 minutes before dough is ready, preheat oven to 200 C. Cover doughnuts - I use foil but if you have a large dish with a lid that is fine. Bake doughnuts for 20 minutes, remove cover and continue baking for a further 10-15 minutes until a light golden brown colour.
Cool on a wire rack and ice as desired.
NOTES: we did some icing of icing sugar, butter and food dye with sprinkles but my favourite was a chocolate ganache style icing that I made by melting a small handful of chocolate melts with a spoonful of butter and then adding a little milk and icing sugar to get the right consistency. I left a few doughnuts out overnight. The ones with ganache were fine but the icing got a little watery. Some doughnuts went in the freezer once iced but would probably be better to go in the freezer before baking.
On the Stereo:
Thursday, 21 September 2017
I confess I got a little sneaky and added some pumpkin even though she thinks she doesn't like it. The joys of being able to hide vegies in a blended sauce. I should serve them more. (I've finally got Sylvia eating a little soup. She is also quite capable of reading my blog posts these days so I hope I don't get sprung with the pumpkin!) And I tried to keep it plain but I did notice a neglected bottle of truffle oil so just a little went into the cheese sauce.
I am sending this to Jac for Meat Free Mondays.
More vegetarian lasagne on Green Gourmet Giraffe blog:
Fennel and lentil lasagne (v)
Green lasagne with broccoli and rocket pesto
Meaty cauliflower and walnut lasagne
Nut roast lasagna (gf, v)
Tempeh and pumpkin lasagne (v)
Vegan lasagne with cauliflower, hummus and tofu "ricotta" (v)
Vegetarian lentil lasagne
An original Green Gourmet Giraffe recipe
Tomato lentil filling:
2-3 tsp olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
50-100g pumpkin, peeled and chopped
2 garlic cloves, peeled and finely chopped
1/2 cup water
2 tbsp tomato paste
Drizzle each of worcestershire sauce and maple syrup
Pinch of salt and mixed herbs (or Italian herbs)
add 2 x 400g tins of lentils
2 big dessertspoons of butter or margarine
2 heaped dessertspoons of wholemeal plain flour
2 1/2 cups of milk (I used soy milk)
175g cheddar cheese, grated
1/4 tsp mustard powder
1/4 tsp seasoning mix (I used Tasmanian pepper salt)
1 tsp truffle oil (optional)
mozzarella, cheddar, parmesan grated cheese mixture
To make the tomato sauce, fry onion in oil on low for 5 minutes in a small saucepan. Add carrots and pumpkin. Continue frying for about 5 minutes until softened. Stir through garlic. Add remaining ingredients, except lentils. Cover and simmer about 15 minutes. If desired, blend until smooth with a hand held blender. Stir in the lentils.
To make white sauce: Melt butter in a medium saucepan over low heat. Mix in flour and stir the mixture over low heat for 1-2 minutes so the buttery flour mixture browns ever so slightly. Add milk gradually, mixing as you add it. Bring to the boil so that the sauce thickens. Stir in cheese, mustard, seasoning and truffle oil (if using).
To assemble lasagna, spoon a little tomato sauce onto a 9x13 inch casserole dish and spread it to cover the bottom. Place a layer of lasagna sheets, spread with about half the tomato sauce and then another layer of lasagna sheets. Now layer half of cheese sauce, more lasagna sheets, the remaining tomato sauce, more lasagna sheets and the rest of the cheese sauce. Sprinkle with grated cheese mix.
Bake lasagna for 40 minutes at 180 C until topping is golden brown and when you put a knife in, you get no resistance (ie if the lasagna sheets uncooked, you will find it a bit harder to put a knife in). I turned off oven and left it in there for 1 hour before serving.
On the stereo:
Gold: Greatest Hits: ABBA
Monday, 18 September 2017
I found a neglected avocado hidden in the corner of the fridge. It had been there so long I was grateful to rescue any flesh but it wasn't enough enough for a guacamole. I had seen a recipe for coleslaw with avocado mayo recently (while browsing magazines in the newsagents) so I turned it into a simple small coleslaw.
E and I enjoyed this simple dinner. It was quite unlike our usual Mexican meals. Though it was quite messy as with so many of our Mexican meals. I am still a little undecided with how much I would like to experiment further with jackfruit but it is quite a fascinating meat substitution.
I am sending these to Soups, Salads and Sammies hosted by Kahakai Kitchen.
More Mexican-inspired meals on Green Gourmet Giraffe:
Mexican lasagne with corn tortillas (gf, v)
Nachos with refried lentils with garlic scapes (gf, v)
Oaxaca tacos (with potato and cheese) (gf)
Super easy vegie layered tortilla casserole
Adapted fro Thyme and Love
1/2 cup raw cashews*
1/2 cup soy milk
1 tbsp water or as needed
1 tbsp lemon juice
1/2 tsp salt flakes
1/2 tsp cider vinegar
Blend in a high power blender, scraping down a couple of times until smooth. (*If you don't have a high power blender you would need to soak the cashews.)
Colelsaw with avocado dressing
2 and 1/2 tbsp avocado flesh
1 tbsp lemon juice
1/2 tsp mustard
1 cup finely sliced cabbage
1/2 carrot, grated
1/3 red capsicum finely sliced
Mash avocado flesh with lemon juice, mustard and salt. Stir into vegies and serve.
On the Stereo:
Tracy Chapman: self titled album
Wednesday, 13 September 2017
overnight sourdough bread which worked well.
The chocolate cake recipe is one that I had handwritten in my notebook many years before I started blogging or even surfing the net. It fascinated me then and continues to do so.
And I wondered from time to time if a vegan mayonaise would also work in this recipe. I was recently reminded of this by a Vegan Brownie recipe by Seitan is My Motor that uses vegan mayo. So having a jar of Kingland soy mayonnaise in the fridge that wasn't being used, gave me a good opportunity to try it.
I also liked the frosting, based on this one but using dark chocolate and less icing sugar. It is as creamy as it is sweet and gave the cake the little bit of extra sweetness it needed without making my teeth ache.
I am sending this cake to We Should Cocoa and to a new baking event called Baking Crumbs.
More vegan chocolate cakes at Green Gourmet Giraffe:
Chocolate spice cake (v)
Coconut and chocolate chunk cake (v)
Green ombre chocolate cake (v)
Vegan chocolate (layer) cake (v)
Zucchini brownie with smoked walnuts (v)
Chocolate Mayonnaise Cake
3 cups plain flour
1 cup sugar
6 tbsp cocoa
3 tsp bicarb soda (baking soda)
1/4 tsp salt
1 1/2 cups mayo
1 cup water
3/4 cup milk
1 tsp vanilla
60g dark chocolate
2-3 dessertspoons butter of margarine
Mix dry ingredients in a large mixing bowl. Lightly whisk together wet ingredients in a medium mixing bowl. Pour wet ingredients into dry ingredients and stir gently until combined.
Scrape into a greased and lined 13 x 9 inch baking tin. Bake at 180 C for 35-40 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Ice with chocolate frosting (melt chocolate, cook slightly and mix in margarine then mix enough icing sugar to have a soft icing). Keeps for 4-5 days in an airtight container.
NOTES: the recipe I based this on had 1 1/2 cups sugar and 3/4 cup water. I used vegan mayonnaise, milk, chocolate and margarine. Any old frosting or buttercream icing would work instead of the frosting I used. I used half white and half wholemeal flour. My tin was actually 12 x 8 inch which might be why it was a nice high cake and needed about 10 more minutes in the oven.
On the Stereo:
The Swell Season: Glen Hansard and Markéta Irglová
Monday, 11 September 2017
If you are in Coburg, I highly recommend a visit to Pictures and Pages. It is fantastic to see a local bookshop doing well and I am always pleased to be able to support them.
Disclaimer: I know Lee and Sharon who run Pictures and Pages but I was not asked to write this blog post or given any financial compensation. I wrote the post because I am a regular at the shop and really love it.
Pictures and Pages
Shop 5 Foleys Mall
441 Sydney Rd, Coburg Victoria 3058
Saturday, 9 September 2017
More street art posts are listed in my Reflections and Reviews index.