Watermelon, prawn & haloumi salad.

Gourmet Traveller - recipe here.

Berry sorbet.

Breakfast!

Haigh's Decadnent Tyramisu.

 

Recipe

The richest dessert i've ever made, Absolutely delicious. Not particularly cheap to make if you use all of the suggested Haigh's ingredients but well worth the calories.

Which bum is Ben's?

An awesome hens do game i made up. Basically, we hold up 5 bums/eyes, toes, testicles etc and the hen has to pick which one belongs to her man. Hysterical.

Apple and olive oil cake with maple icing.

Ottolenghi - The Cookbook (p.192) Recipe here.

Dave Lebovitz's Raspberry Sorbet.

Roast sweet potato with pecan and maple.

 

Ottolenghi - The Cookbook Recipe: P.67

Next up: Berrie Sorbet.

Mini Butterfinger Cheesecakes.

Recipe here.

Caramel parfait with candied popcorn. Oh my.

Needs some work perfecting the look, but the taste is pretty awesome. Very intense caramel ice-cream. First time i've made pop-corn on the stove since i was little. I'd forgotten how delicious it can be drenched in salt! Recipe here.

Courgette and cobnut salad.

Plenty - Ottolenghi. P.70

Serves 4

Ingredients

50g shelled cobnuts (if they are not in season you can use hazelnuts)

7 small courgettes

4tbs olive oil

1tbs balsamic vinegar

30g green and purple basil

80g Parmesan broken up or thinly sliced

2tsp hazelnut oil

salt and pepper

Directions

1. Preheat your oven to 150 degrees or Gas mark 2.

2. Scatter the cobnuts over a baking sheet and cook for 10-15 minutes. Once cool chop them up roughly.

3. Heat up a griddle and cut the courgettes up on an angle into 1cm thick pieces. Place them in a bowl with half of the olive oil and some salt and pepper. Place the courgettes onto the grillet and cook until you get lovely black char marks.

4. Once cooked transfer to a bowl and toss with the balsamic vinegar, once the courgettes are cool add the remaining olive oil basil and cobnuts. Drizzle over the hazelnut oil and add the Parmesan.

Shannon Bennett's Tuna Melt recipe. Amazing.

Our wedding video!

Strawberry cheesecake ice-cream brownies.

I made a mix if blondies and brownies as one of our guests is allergic to cocoa. Both were a hit. The chocolate ones were more cakelike and the blondies were chewier. The white choc-chips were a great addition.

Strawberry and Cream Cheese Ice Cream

Ingredients

•  2  cups strawberries
•  1/2 of an 8-ounce package cream cheese, softened
•  1  cup milk
•  1 cup whipping cream
•  1/2 cup sugar
•  1 teaspoon vanilla
•  1/2 teaspoon almond extract   
•  Red food coloring (optional)
•  Finely chopped toasted almonds

Directions
1. Place berries in a medium bowl; mash with potato masher until crushed. Set aside.

2. In a large mixing bowl, beat cream cheese with electric mixer on medium to high speed until smooth. Add 1/2 cup of the milk, and beat just until combined. Add mashed berries, remaining milk, whipping cream, sugar, vanilla, almond extract, and, if desired, red food coloring; beat just until combined.

3. Freeze in a 2-, 3-, or 4-quart ice cream freezer according to the manufacturer's directions. Sprinkle with almonds before serving. Makes 1 quart (8 servings).

Choc Brownies 

 
Ingredients

• 6 Tbsp unsalted butter
• 8 oz bittersweet chocolate, coarsely chopped
• 1/2 cup minus 1 Tbsp all purpose flour
• 3 large eggs
• 1 cup lightly packed light brown sugar
• 1/4 tsp salt
• 1/2 tsp vanilla

Directions

1. Preheat oven to 350F. Line two 9x13 inch glass baking dishes with parchment paper. Lightly grease and flour the parchment as well, just for insurance.

2. In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate, stirring until melted. Set aside to cool.

3. Sift the flour into a small mixing bowl and set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4-5 minutes.

4. Fold the cooled chocolate into the egg mixture. Add the flour and fold it quickly but gently until well incorporated.

5. Divide the mixture evenly between the 2 lamington dishes, smoothing the surface with spatula or large spoon. Bake until the top feels set and the batter has just baked through, 7-10 minutes. Let cool to room temperature in the baking dishes on a wire rack, then turn out onto the racks to cool completely.


Blondies
   

Ingredients

• 1 cup all-purpose flour  
• 1/2 teaspoon baking powder   
• 1/4 teaspoon baking soda  
• 1/4 teaspoon salt  
• 1  stick unsalted butter, softened  
• 3/4 cup packed light brown sugar  
• 1  large egg  
• 1/2 teaspoon pure vanilla extract   
• 1/2 cup white choc-chips
  

Directions  

1. Preheat oven to 375°F with rack in middle. Butter 2 square lamington pans and line with baking paper.  

2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.   

3. Mix in choc-chips by hand

4. Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes. 

To assemble

1. Place 1 brownie layer, top side down, in the lamington dish lined with glad-wrap. 

2. Scoop the ice cream out onto the brownie and spread evenly and quickly with a spatula. 

Top with the second brownie layer, top side up, and gently and evenly press down on the second layer. 

3. Fold the glad-wrap over the top, covering completely. Using a square plate or book, press down with firm, even pressure to distribute the ice cream evenly. Freeze for at least 3 hours.

4. Take dish out of the freezer and put brownie on chopping board and cut into 4x4 so you have lovely sized cubes.

Ottolenghi’s beetroot & avocado salad.

Recipe

New Ottolenghi recipes from Plenty.

Green bean salad with mustard seeds and tarragon. P.196

Green coucous. P.255

Carrot, Apple & Pecan Muffins

Ottolenghi - The Cookbook (p.212) Recipe here.

What a freaking awesome day.

Some of my favorite photojournalist-style shots taken by the unbelievably talented Jeremy Beasley.