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Chocolate Cheesecake with White Chocolate Icing
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Glamorgan Sausages with Red Onion and Chilli Relish
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food.
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Hi Philipa, I love the sound of your beef enchilada recipe but i'm not sure of a few things. Was wondering if u could help? -are all the spices dried or are some fresh? -there are 2 lots of tomato passata listed but i'm not certain why -what temp do u call "slow roasting"? -how hot would you rate this dish ? I have bought all the ingredients and cannot wait to make it Thanks
Sorry to have taken so long to reply Helen - been busy I'm afraid. To answer your questions: All spices are dried. The second lot of passata (200ml) is for dipping the tortillas in prior to assembling with the actual enchilada sauce mix. Dipping the tortillas prevents them from sticking to the base of the baking dish. Slow roasting for me is around 150-160DegC. I use habanero chillies which I grow at home as well as birds eye chillies if the habaneros are scarce. It packs a punch but for a milder mix, use sweet green chillies. The pre-roasting of the meat really does yield a great texture with the added benefit of roasting the rub mix too. Hope you do make it and enjoy it! Still don't know why Lifestyle Food can't 'notify' us by email when someone posts to our page or makes a comment on a recipe! Sorry your questions went unanswered for nearly a month ;-(
Congrats again!!! good on you Phillipa. looks scrumptious!!
Hi Phillipa just a quick question I made your Pav and it came out quite chewy. I did however have the temperature too high at first as I had just finished baking something else. Could this have been the problem or is it something I've done wrong, ie overbeating the egg whites. As I have made this Pav before and its excellent. thanks hil
Hi Hil, when you say chewy, did you mean the outside, crusty shell or the softer inside part of the pav? Over beating the whites can create a tougher, chewier meringue, as can using old(er) egg whites or using them straight from the fridge. (I actually never refrigerate my eggs, just keep them in the coolest part of the pantry, still in their carton). I wouldn't have thought a temp higher than 200DegC would yield a chewy pav, but a temp less than 200DegC certainly would. Hope you have better success if/when you make it again! Happy New Year & thanks for the feedback, cheers, pjw
Hi philippa .. welcome back .. missed u here :-)
thanks Huda, been busy as and haven't had much luck posting lately since the makeover, but it's all sorted now.
Hi Philippa ... is everything working as it should be?? I can see the posts in here ... hg
Thanks Libby - yes, finally was able to post! ;-) Thanks for your assistance, much appreciated.
testing...
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Hi Philippa, Thanks for your support of Heat Beads® products. We've just issued an alert about the Barbecue Starter and thought you might like to check this out at http://www.heatbeads.com.au/. Please contact our customer hotline on 1800 333 283 or email info@auschar.com.au if you've had any concern with your chimney. Happy BBQing, The Heat Beads® Team
Apologies for the multiple posts of the Chicken Tetrazine - kept giving me a 'disk space full' "not enough disk space" error messages... still won't allow me to upload the photo (although it is only 453 x 340 & 43Kb)... never had this problem uploading images before!
Hi Philippa, Have you fixed this problem?? Send me an email if you are still having dramas and I will sort it out ... we have been tweaking some things behind the scene, so this may be causing the problems. -hg
This is the report I get: Persits.Upload.1 error '800a0006' There is not enough space on the disk. /recipes/Tools/SaveRecipe.asp, line 81
your yorkshire pud, wasgreat, and I am a Pommie.I like Jam on the pud whenn cold, I put mine in the fridge overnight,mixed herbs give it a nice rtrang! I think the duck fat was the winner too....Jean Have you ever cooked a Beef Wellington.?
Glad to hear you had success & liked the YP Jean! Also very good as 'toad in the hole' with great quality sausages (par boiled before adding the batter & baking). I really loved the duck fat too - used to use lard but prefer the duck fat now ;-) No, never have tried my hand at a wellington - husband not overly fond of paté or mushrooms, though I am sneaking in the mushrooms these days so I might just try my hand at a Beef Wellington some day soon.
Hi dear.. how r u ?? regarding the Zaátar party recipe, the "Rocca"or "Jarjeer"is NOT Basil.. it's also called : English: Rocket, Arugula French: Roquette German: Salatrauke, Rauke, Rucola Greek: ΡÌκα Roka , Arogula, Ben hardal, Roket, Roqet Italian: Rucola, Ruchetta Spanish: Rúcula, Oruga, Jaramago, Arrúgula, Roqueta Swedish: Rucolasallat, Eruka Czech: Roketa Polish: Rokieta siewna, Rukola Slovenian: Navadna rukvica Turkish: Roka, Cercer, Circir, KekeÅŸ
I got all these names for it from search on msn, not Google :-) .. I think u\ll know it now, right ?? it's available in Australia, right ????
I will for sure now.. thanks allot my dear ;-)
Most of we westerners know Rocket.. thanks to many cooking shows on Food channel, so probably putting (Rocket) in brackets, nearly all will understand Huda. ;-)
:-D .. it has sooo many names.. i have other recipes using Rocket, so it seems i'll have to include all names so everyone can know it :-D
Aha! Thanks for letting me know Huda - should have known it was Rocket....
Hi dear .. Ive submitted the recipe for '"Caramella".. sorry for the delay, but I was so busy this week .. hope u like it :-)
You have amazing recipes Phillipa
Thanks so very much Lucy, hope you try some and enjoy them as much as we do.
Hi Phillipa...hope you had a great chrissy - new year? I was out of action down the south coast and loved every minute of it. Cooking up a storm this year I hope. Enzo
It's probably my mother-in-law or her boyfriend! SHE is the one with the serious shoe fetish!!! Rob in store for yet another of your culinary masterpieces no doubt! Haven't had a roast pork for a while ourselves... good thinking 99. Am SO over all the Christmassy fare!
reported it to LF - hopefully it'll disappear soon! Bizarre. Wonder why he/it/she picked my page to post this rubbish?
They discovered your shoe fetish Philippa... ; ) BTW, making your roast pork tonight- Rob is already salivating at the thought
Hi Philippa Some great re-ceps :) Did I read somewhere you are interested in Ready Steady? If you are, send me an email, tas_flyer@yahoo.com.au Regards, Bradley :)
Cornflakes - I am so coming to yours for dinner! ; )p
Hi Philippa, the South Aus finalist just signed up - VampVikki (giggle...!) Thought you'd like to say hi and see her recipe for the prawns from the comp - I stuck my finger in the wok when she wasn't looking and it tasted fantastic!
Philippa Jane - you're a star! : ) <-- even BIGGER smile!
Nice prize pool for you all, and luxury accommodation to boot. Looking forward to seeing the photo spread on the website and in the Dec mag of the Golden Whisk Cook Off! Great to see our fabulous home-grown cooking heroes getting the accolades they deserve.
aww.. thanks... but I'm not even close to YOUR stardom! Trust your spag bol pie reaches quasar brilliance ... lots of luck in the voting process Jackie! What do you (or Bianca) win if you're voted best home cook pray tell?
Hey Philippa, get the Nov issue of Good Taste mag from Woolies and go to page 24 or 28...see anyone you know?
Now you've piqued my interest Jackie! Will have to wait until Wed though cause the Nov edition doesn't hit the stands until the 21st.... my curiosity is in overdrive now!
Thanks Philippa, for the" hot" tip of pouring boiling water over the pork rind. My husband and i both love to cook, and roast pork is always a big hit in our household. You've made it even better. Cheers to you!
Glad to have helped! Enjoy the crackling!
Yay! It's about time! Congrats Philippa : )
Thanks Jackie!
Wow Philippa the chocolate extravaganza sounds amazing ... will be giving some of those recipes a try for sure ... Thank you.
You won't be sorry - they are seriously delicious!
Just wanna let you know that for the first time in my life the crackling turned out perfectly! You're my new domestic goddess Philippa! I'm happy and the husband's happy - even when the smoke alarm went off : )
delighted that you had success!! as I said, downside to great crackling is a smokey oven/kitchen... fair trade off if you ask me! lol
Thanks Philippa! I've never tried doing it that way. If it comes out anywhere near what yours did I'll be ecstatic! I'll let you know how your Crackling masterclass went : )
Hey Philippa, Can you please give me some pointers on how to achieve the crackling you've got. I never really grew up with roast pork and crackling so never got taught to make it. I've tried doing it myself but it never looks or tastes that great. My husband LOVES crackling and positively drooled over your pic - I almost had to stop him licking the screen.
tips for great crackling: boil up the kettle (full to capacity), place leg of pork on a trivet over your sink & pour the boiling hot water all over the pork. Dry thoroughly with paper towels. Liberally oil & massage into the skin. Sprinkle with salt - you don't need too much. place pork onto a roasting trivet - which keeps it away from any juices and helps the underside to crispen too for at least the first hour the temp of the oven has to be really really high - 220DegC (make sure your windows are open, especially if you open the oven door, or your smoke alarm/s will sound off!! reduce temp to around 185DegC & continue cooking to desired 'doneness'. the boiling water shrinks the skin from the scoring allowing the heat, oil & salt to penetrate aiding the crackling process no end! enjoy!!!
YUM ... that roast pork looks divine ... my mouth is watering for that crackling!
For a foodie blog (which does include some recipes) Never Trust a Skinny Cook - http://tinyurl.com/de8pna
Oooh Philippa - you've been busy cooking! Your recipes sound delicious. Thanks for the Cherry Ripe cheesecake - sounds fantastic
A friend of a friend adores Cherry Ripes and adores Cheesecakes... but she'd never ever seen or tasted the two combined. Within hours of hearing this I'd found the recipe, made it and delivered it to her door for a late night nosh, she & friends polished off half that night & the remainder for breakfast! hehehe