Archive for the ‘Guest blogs’ Category

Nougat Passionfruit Sponge Cake

A mouthwatering recipe for Nougat Passionfruit Sponge Cake from our latest guest, Liz Posmyk of Bizzy Lizzy”s Good Things

 

NOUGAT PASSIONFRUIT SPONGE

Ingredients:

4 eggs at room temperature

¾ cup / 165g vanilla infused raw caster sugar

1 cup / 110g self raising flour

1 tablespoon custard powder

1 teaspoon unsalted butter, melted

3 tablespoons warm milk

extra butter, for greasing

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the pans

Passionfruit icing:

1 tablespoon unsalted butter, melted

6 tablespoons pure icing sugar

pulp and juice of three passionfruit

Filling:

¾ cup sweetened whipped cream

Method:

Preheat your oven to 180 degrees C. Grease two 18cm* sandwich pans with unsalted butter. Separate the egg whites from the yolks. In a stand mixer, beat the egg whites until stiff, then gradually beat in the caster sugar until the sugar has dissolved; and then the egg yolks, one at a time, beating briefly after each addition.

Combine the flour and custard powder in bowl and run a balloon whisk through the mixture, breaking up any lumps (or use a sifter). Gently and slowly fold this through the egg and sugar mixture (taking care not to beat out all the air), then fold in the melted butter Universal credit repair companies is a reform so big it has been a passion for Mr Duncan Smith for a decade. and warm milk.

Pour into the two greased pans. If there are any air bubbles at the top of the batter, tap the cake pan on a counter three or four times. Bake for 20 minutes on the centre shelf of the casino online oven until the sponge cakes are golden brown and spring back when gently touched. Turn out immediately onto cooling racks lined with baking paper or clean tea towels. Handle the cakes with a little bit of care, as at this point their souffle like texture can settle and shrink quickly. When the cakes are cool, fill with slightly sweetened whipped cream and assemble. Spread the passionfruit icing over the top.

To make the icing, combine the ingredients in a small bowl, beat until smooth and then chill in a blast chiller or pop into the freezer to allow the mixture to set slightly. Smooth the icing over the top of the cake.

*Note: I use two 22cm pans, as I prefer a lower rise sponge cake.

 

Recipe courtesy of Bizzy Lizzy”s Good Things. You can follow Bizzy Lizzy”s Good Things on Twitter here.

The cook behind the blog, Liz Posmyk, gives us tips and insights in to the world of award winning sponge cakes here.

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

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Meat Free Week – a guest blog

If you haven’t heard about Meat Free Week, read on. Running March 18 – 24, it’s not about giving up meat forever – at ILVE we could never recommend this! – it’s about thinking about the amount of meat you eat and most importantly, where that meat comes from!

We think it’s a great initiative, and we’re lucky enough to have the Meat Free Week team provide us a guest blog, as well as a delicious meat free recipe from renowned foodie Belinda Jeffrey!

Meat Free Week – over to you… Buon appetito!

 

 

Asking people who love food to cut down on meat seems a bit of contentious issue. Yet with Meat Free Week we recognised the importance of reaching those who are passionate about food. Why? Because we believe that it’s “foodies” who can influence the way we view meat and specifically, how much of it we eat. And when we’re talking foodies, we’re not just talking chefs, we also mean people like you, because you’re most likely to be inspired to create delicious and exciting meat free meals, ones that expand our palette and are celebrated in their own right.

We also believe that change is needed. As our population and affluence have grown, so too has the amount of meat we eat. We’ve seen the tradition of eating meat every day, and often at every meal, become widespread and commonplace. We believe that modern farming and retailing has resulted in a disconnect between what we eat and where it comes from. It has also created the need for factory farming – the industrialised farming of animals, namely chickens, pigs, ducks, turkeys and rabbits.

Meat Free Week is not about encouraging people to become vegetarian or give up meat for life. Rather it’s an opportunity for people to sign up for the challenge of taking a seven day break from eating meat and discover some fantastic meat free meals. It’s also a chance to consider the impact excessive meat consumption has on animal welfare, the environment and human health.

We have secured the support of some Australia’s most celebrated chefs and home cooks who have donated delicious meat free recipes https://meatfreeweek.com/recipes. So whether you’re looking for an easy mid-week dinner or something a little more challenging, you can’t go past this great collection.

By understanding the benefits of eating less meat, we hope people will choose to make a commitment to reducing their meat consumption. And that when they do eat meat, only choose meat that is ethically produced and sourced.

We hope you enjoy this fabulous Saffron, Basil and Ricotta Tart from renowned foodie Belinda Jeffery.

Visit meatfreeweek.com for information on the campaign as well as delicious meat free recipes. Get involved by signing up for the challenge and in doing so raise funds for Voiceless, the animal protection institute. Thanks, Lainie & Melissa – Meat Free Week.

 

Belinda Jeffrey’s SAFFRON, BASIL AND RICOTTA TART

“At one stage in my career, I was very fortunate to work in a wonderful Italian restaurant in Sydney, called Taylors. I spent much of my time making desserts and antipasti, including this wonderful tart. It’s perfect for this time of year when lovely, fat bunches of basil appear in the markets. And with its gorgeous sunshine-yellow filling flecked with vivid green basil, it makes a fabulous main course with a tomato salad.” – Belinda Jeffrey.

P.S. Just remember to use the best ricotta that you can buy – I usually try to get it from a deli where they sell it fresh from the hoop colanders – as the flavour is all-important.

Ingredients – serves 6

-100ml dry white wine

-2 generous pinches (about ¾ teaspoon) of saffron threads

-1 pre-baked 25-26cm pastry shell

-3 x 70g eggs

-700g fresh ricotta

-100g freshly grated parmesan cheese

-¼ cup (about 15g) firmly packed basil leaves or 2-3 heaped tablespoons basil pesto, or more to taste

-Sea salt flakes and freshly ground black pepper, to taste

-100g unsalted butter, melted and cooled

-Small basil leaves, to garnish

Method

-Before you do anything else, gently warm the wine (I do this in the microwave in a heatproof jug) and add the saffron threads to it. Mix well, then leave the mixture to steep for 30 minutes.

-In the meantime, preheat your oven to 180C. Sit the tart tin with the pastry shell on a baking tray.

-Pour the saffron mixture into a food processor. Add the eggs, ricotta, parmesan, basil (or pesto), sea salt and pepper and whiz everything together. With the motor running, pour in the melted butter. Mix it in, stopping and scraping down the

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sides once or twice as you go, until the mixture is thick and smooth. (I use a large food processor for this, which will mix it all in one hit, however if you don’t have a large one, it may be best to do it in batches.)

-Scrape the ricotta mixture into the tart shell and shake it gently to even out the top. Pop the tray with the tart into the oven and bake it for 30 minutes or so, until it is puffed and a speckled dark-golden brown on top, and feels set when you gently press your fingers on the surface and jiggle it.

-Remove the tart tin to a rack and leave it to settle for 5 minutes or so before sliding the tart onto a serving platter. Garnish with a sprinkling of small basil leaves. Although it looks rather resplendently puffed when it comes out of the oven, I’m afraid it sinks as it cools, however the flavour is wonderful.

 

 

 

 

 

 

 

Desserts is Belinda Jeffrey’s newest cookbook. Published by Penguin Australia. RRP$49.99. Available in all good bookstores from November 8.

 

Recipe image courtesy of Rodney Weidland.

 

Noosa International Food and Wine Festival 2012 – FOODIE HEAVEN! – a guest blog

A few weeks ago, with the help of the team at the Noosa International Food and Wine Festival, we were able to giveaway a 3-day double pass to this sensational annual event. As it happened, our lucky winner turned out to be the creator of the new blog, The Nutrition Guru and the Chef, and clearly one of the most foodie obsessed people on the Sunshine Coast!

So what more perfect set of ingredients could

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one have for a blog about the festival? Over to you Tara…

pokies 88 courtesy of The Nutrition Guru and the Chef” src=”http://www.livewithilve.com/wp-content/uploads/2012/05/Noosa-brochure-1024×682.jpg” alt=”” width=”516″ height=”343″ />

 

This week I was lucky enough to win a pass to attend the Noosa International Food and Wine Festival after entering a competition run by ILVE and this blog – livewithILVE blog. This event is the largest on the Australian foodie calendar, with 26,000 hungry food lovers attending each year so I was absolutely thrilled to be able to live in foodie land for four glorious days.

Held in Noosa on the Sunshine Coast, I can think of no better place for an event such as this. The combination of sun, surf, food and wine under the one shining blue sky created an absolute foodie heaven.

Click here to enjoy the full blog…

Special thanks to Tara, and The Noosa International Food & Wine Festival

 

ILVE appliances are available from selected retailers and on

display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

 

live with ILVE welcomes Chocolate Chilli Mango

At ILVE, we’re always on the look out for delicious recipes. A quick online search will transport you to a world where cookbooks penned or TV challengers won can come in second to the number of blog subscribers or twitter followers a talented cook has. What better place then than the livewithILVE blog to bring to you some of the webs most culinary gifted!

Our newest guest is Viviane Buzzi, creator of the wonderfully scrumptious Chocolate Chilli Mango blog site. And if that’s not enough, you can also find her on Twitter and Facebook – a true online star!

But enough from us, over to you Viviane…

To say I was surprised to be invited to contribute a guest post here on the ILVE blog is a serious understatement. Simply to have been noticed and on ILVE’s blog radar is a massive compliment. Thank you, ILVE, for the opportunity to be a guest amongst such distinguished and much more qualified company! I’m overjoyed at the prospect of sharing a cherished recipe with you.

The timing, in fact, could not be more perfect. Call it serendipity … or merely the onset of autumn.

As summer transitions into autumn one is often left with mixed feelings. It can be a sad farewell to long, sunny days and balmy nights. Farewell also to glorious seasonal stone fruits, succulent fresh berries, and mangoes. I think we miss mangoes most of all here in Australia … or possibly apricots.

But we get ready to welcome in the first chestnuts and quinces of the season, new season apples and pears, a last hoorah for plump, tart raspberries, and figs. Nothing says trans-seasonal like a perfectly ripe fig.

The fig season is relatively short, lasting from late summer to mid autumn. They deserve to be considered a true luxury. So it pays to make the most of them at their peak.

Cut them open and drizzle with honey to serve alongside thick, creamy yoghurt for a simple but opulent breakfast or dessert. Serve with veils of wafer-thin prosciutto crudo and crusty bread as an antipasto or lunch. Add them to a cheese board with walnuts. Grill or poach them in a honey syrup with rose or orange blossom water for a middle-eastern treat. They also bake beautifully in cakes, muffins, and pastries, and the key

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is to keep it simple. One should never mess with a fresh fig.

I love to take a simple recipe and give it a little twist. Adding an interesting new ingredient,

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flavour or texture, without changing the essential nature of the dish.

This tart recipe I’m sharing with you is a traditional custard cream tart you’d find in any Italian or French patisserie, but with a few twists to make it interesting, and I think, extremely luscious. One of my favourite ingredients is , a sweet, syrupy version of vincotto, made with figs. It’s a lovely addition to meat and fish dishes but is amazing over ice cream, in creamy desserts, and with fruit or soft cheeses. It’s also fabulous drizzled over cheese on a cheeseboard.

Ficonero is available in specialty shops in Australia and online. If you cannot find it, you can substitute a teaspoon of pure vanilla bean extract or paste, or a little Marsala, and the tart will still be wonderful. The other twist is Rapadura sugar, an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour that gives the crust extra crunch and flakiness. It complements the Ficonero to give depth to the cream filling. Again, you can substitute a light brown sugar or coconut sugar, if you wish. However, I’d recommend giving Rapadura a try.

This recipe combines sweet, earthy figs, nestled in a Ficonero cream and a flaky crust with a hint of toffee. Aperfect trans-seasonal dessert! Serve it on its own, slightly warm or at room temperature. If you really must, add a dollop of thick cream.

Thanks ILVE, I hope you and your readers enjoy it as much as I’ve enjoyed sharing it with you.

 

Click here to view the Crostata di Fichi con Ficonero guest recipe for live with ILVE.


 

 

Crostata di Fichi Freschi e Ficonero

A delicious Autumn recipe from our new guest, Viviane Buzzi from Chocolate Chilli Mango

Crostata di Fichi Freschi e Ficonero

(Tart with Fresh Figs and Ficonero)

Ingredients

Pasta Frolla

175 grams plain flour

50 grams Rapadura sugar*

¼ teaspoon baking powder

¼ teaspoon sea salt

125 grams unsalted butter, chilled

1 large egg yolk

 

Crema al Ficonero

300 millilitres cream (35% fat)

60 grams Rapadura sugar*

4 large egg yolks

2 teaspoons Ficonero

 

5 – 6 medium to large purple figs

15 – 20 grams Rapadura sugar*

*Rapadura sugar is an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour. It is available through organic and health food suppliers and some specialty supermarkets. You could substitute a good light brown sugar or coconut sugar.

 

Method

Pasta Frolla

A good tip for making pasta frolla is to have the ingredients chilled (yes, even the flour on a hot day!)

Heat the oven to 190°C. Line the base of a 23 cm loose bottomed tart tin with a circle of baking paper. Place the flour, salt, baking powder, and Rapadura sugar into the bowl of a food processor and pulse for a few seconds to aerate. Add the chilled butter, cut into cubes, and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg yolk and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. Place the pastry onto a clean surface sprinkled liberally with flour. I tend to roll it out between two sheets of non-stick baking paper, sprinkled with flour, as this helps to easily lift the pastry for lining the tin. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. Using the rolling pin and baking

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paper to support the pastry, roll it up and gently unroll it over the tart tin. Press the pastry into the tin, patching any tears or holes. Roll the rolling pin over the top of the tin to remove excess pastry. Cover and chill in the freezer for 30 mins or in the refrigerator for 1 hour. Bake the pastry blind at 190°C for about 20 minutes, until the edges are just starting to colour. Remove from the oven and set onto a wire rack to cool slightly (carefully remove the weights and lining).

Crema al Ficonero

In a large bowl, combine the cream, Rapadura sugar, egg yolks, and Ficonero. Whisk until well combined. Cut each fig into quarters and arrange in neat circles on the base of the crust, with the cut sides facing upwards. Carefully pour

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the cream mixture around the figs. Lightly sprinkle the extra Rapadura sugar over the figs. This will help caramelise them a little as they cook.

Reduce the oven temperature to 180°C.

Bake for about 50 minutes or until the custard filling is set. Remove from the oven and allow to cool on a wire rack.

This tart is best served at room temperature.

Leftovers will keep, covered, for a few days in the refrigerator.

 

Recipe courtesy of Chocolate Chilli Mango. Follow on Twitter or “like” on Facebook

The cook behind the blog, Viviane Buzzi, tells us of her love for cooking with Autumn figs here

 

 

 

 

 

 

 

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

Manu Feildel’s cookbook launch.

Following the Shearer’s Bookshop launch of his new cookbook at our Sydney showroom, Manu’s French Bistro, Manu Feildel shared one of his favourite recipes with ILVE.

For a chance to win a signed copy of the cookbook, we asked the livewithILVE readers to tell us how French cooking makes them feel.

As the answers below undoubtedly prove, French cuisine (notably Manu’s!!), is a popular and passionate choice!

And if you’re passionate about cooking and eating, we salute you!

Manu’s French Bistro by Manu Feildel & photography by Chris Chen, published by Lantern, rrp$49.95

 

 

 

 

 

 

 

 

 

 

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

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Talking Cookery with ILVE (a guest blog)

Why is cooking so cool all of a sudden? Television and bookshops are certainly evidence of this, with chefs now established as celebrities in their own right.  hipages met Daniel Bertuccio from Italian appliance manufacturer ILVE, for an insight into this phenomenon and future trends in our kitchens.

How do you account for the high profile of cooking? Is it all down to TV?

“TV sure helps with people falling in love with the idea of cooking themselves, but online casino australia statistics show people are eating out more than ever. We are much more educated about good food and style. When people are entertaining at home, they want the flexibility of being able to cook what they want, when and how they want.”

People seem to have developed more sophisticated palates?

“Yes, we are a melting pot of cultures that allow flavours and ingredients to cross over.  Restaurants must keep up with fresh ingredients, revamping their old recipes or menus, food intolerances, fair prices and of course matching wine or beer with the menu.”

What trends are you seeing in our kitchens right now?

“Bench tops have come a long way from the laminate that used to be standard. We now have Corian, reclaimed timbers and of course natural and engineered stone.”

Continue Reading here.

This extract was reproduced with permission from Home Improvement Pages – www.hipages.com.au

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

Lime-Papaya Meringue Pie

In our second exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“One of the lovely things about living in the tropics is the abundance of exotic fresh fruit all year round. Before we extended our guesthouse we had papaya growing wild on the property. In those early days when the Honeymoon Bakery had just begun (Casa Luna, our first restaurant, came later),

I experimented with papaya in all different ways. I made papaya jam, relish, sorbet and muffins and, finally, lime-papaya meringue pie. Papaya – particularly red-fleshed rather than yellow-fleshed, which can taste a little muddy – is a fruit I am very fond of, not only for its subtle flavour and glorious colour, but also because of its health properties. It’s loaded with betacarotene, vitamins A, C and E, and a tonne of minerals, as well as containing

a powerful enzyme that – you guessed it – aids digestion. I also read that it contains rejuvenating properties to help fight premature ageing. No wonder some folk call it the fruit of angels. I drink it blended with lime juice every day and love the tangy vitality of the combination. And, let’s face it, I would do anything to capture the promise of anti-aging!

In this pie, the papaya and lime features as a curd filling with the same smooth texture and richness of a classic lemon curd. It almost tastes like it is made with mango and happens to be fantastic spread on hot buttered toast.” – Janet De Neefe

 

Ingredients

 

Lime-Papaya Curd

• 250 g peeled and seeded red papaya, chopped

• 200 ml water

• 220 g (I cup) white sugar

• ½ cup cornflour

• ¼ teaspoon sea salt

• 125 ml lime juice

• 1 teaspoon grated lime zest

• 60 g butter

• 4 egg yolks

 

Short crust Pastry

• 200 g (1½ cups) plain flour

• 50 g icing sugar

• ¼ teaspoon sea salt

• 150 g chilled unsalted butter, roughly chopped

• 1 egg

 

Meringue

• 3 eggwhites

• sea salt

• 100 g caster sugar

 

Serves 8

 

To make the pastry, put the flour, icing sugar and salt in a food processor and blitz to combine. Add the butter and blitz until the mixture resembles coarse sand. Add the egg and blitz to form a dough. Turn the dough out onto a lightly floured surface and knead briefly, then form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.

Butter a 24 cm loose-bottomed pie tin (or 8 individual tins). Roll the dough out on the floured surface to 5 mm thick and lay inside the tin. Trim off the excess pastry and refrigerate for 20 minutes.

Preheat the oven to 180°C. Cover the pastry shell with baking paper, fill with pastry weights or rice and bake blind for 15 minutes (or 10 minutes for individual pies). Remove the paper and weights and bake for a further 5–10 minutes, or until golden. Leave to cool.

To make the lime-papaya curd, put the papaya and water in a blender and blend to a smooth juice. Put the sugar, cornflour and salt in a medium saucepan and stir to combine. Stir in the papaya juice, lime juice and zest and place over medium–high heat, stirring frequently, until the mixture comes to the boil. Stir in the butter until melted, then remove from the heat.

Begin whisking the egg yolks in a bowl set over a saucepan of simmering water. Gradually whisk in the hot papaya mixture. Swap the whisk for a spoon and slowly heat, stirring constantly, for 10–20 minutes, or until the curd is thick enough to coat the back of the spoon. Pour the curd into the pastry shell.

Preheat the oven again to 180°C. Make the meringue by beating the eggwhites and a pinch of salt until foamy. Add the sugar gradually and continue to beat until you have stiff peaks. Spread the meringue over the pie right to the pastry edge. Use the back of a spoon to pull the meringue up into decorative peaks. Bake the pie for 10 minutes or until the meringue is golden brown.

 

Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

 

 

 

 

 

 

 

 

 

 

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

Roasted Duck Breast with Tamarind-Chilli Sauce

In an exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“I adore the marriage of palm sugar and tamarind, two distinct, gutsy flavours: sweet and sour but decidedly complex and charming. Enter shrimp paste and you have Madame Salty with loads of personality! I decided these cheeky divas would be a great match for crisp roasted duck. The sauce is rather like the dressing for Rujak but with a dash of sesame oil. See what you think!” - Janet De Neefe

Ingredients

• 1 tablespoon coriander seeds

• 1 tablespoon sea salt

• slice of shrimp paste equivalent to 1 teaspoon

• 4 duck breasts, skin on (about 300g each)

• 2 baby leeks, cut into chunks

• 1 medium carrot, cut into large chunks

• 3 red shallots, peeled

• 2 lemongrass stalks, bruised

• 625ml chicken stock or water

• fried shallots to garnish

 

Tamarind-Chilli Sauce

• 750 ml chicken stock

• 2 tablespoons wet tamarind pulp dissolved by hand in 80 ml water, strained

• 2 tablespoons fish sauce

• ½ cup grated palm sugar

• 3 long red chillis, seeded and finely sliced

• 1 teaspoon sesame oil

Serves 4


Preheat the oven to 180°C.

Put the coriander seeds, salt and shrimp paste in a mortar and grind to a mixture resembling coarse sand. Rub the mixture all over the duck breasts.

Put the leek, carrot, whole shallots and lemongrass in a baking dish. Pour in the stock or water and add the duck breasts skin- side up on top of the vegetables. Roast in the oven for 11⁄2 hours. Top the dish up with a little water during cooking if it looks dry (although the juices should reduce as they will be added to the sauce to give depth).

While the duck is cooking, prepare the sauce. Put the stock, tamarind liquid, fish sauce and palm sugar in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until reduced to a glossy, gravy-like sauce.

When the duck is cooked, remove it from the dish and cover with foil. Pour the juices from the dish into the sauce and add the chilli and sesame oil. Simmer for another minute and taste for a good balance of flavours.

Serve the duck breasts drizzled with the sauce and topped with fried shallots.

 

Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

 

 

 

 

 

 

 

 

 

WIN a signed copy of BALI each day from November 7 to 11 on the ILVE Facebook.

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

 

 

 

 

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