Saturday, 31 December 2011

Another Figgin' Year Over! - Fig Tree Update

Wow what a year!

In a nutshell, Mr Pickled Cumquat and I got married, my sister got married, Mr Pickled Cumquat's sister got married, I graduated from Uni as a Social Worker, I broke up with my bank after 25 years, The Pickled Cumquat was born and I entered the world of twitter!

As I write this I have just finished making 3 batches of pizza dough, 2 batches of pasta dough, bolognaise sauce and a Boscaiola sauce, all in preparation for our homemade pizza and pasta night! I am having my Mum, Dad and siblings and partners over so there will be ten of us in total for dinner.

I would like to wish all my readers, twitter followers and Facebook fans a very happy and fruitful 2012!

Here are progress shots of my Fig tree!






Mel x

Wednesday, 21 December 2011

Mussel Madness!

This recipe is so simple! you can make the sauce a few days before, so on the day of cooking all you will need to do is clean the mussels.

Ingredients
  • 8 400g tins of diced tomatoes 
  • small onion, diced
  • 1 bulb of clove garlic, crushed
  • 4kg fresh mussels
  • 1 cup white wine
  • ½ bunch parsley
  • 2 teaspoons chilli flakes
  • 2 table spoons olive oil 

Method
Place oil, onion and garlic in a deep pot, cook until until soft. Place the tomatoes in the pot, boil for 20 minutes on medium to high heat, next add the white wine, parsley and chilli flakes then simmer for 2 hours stirring every 25 minutes. Once done set a side, (place in the fridge if you are planning to use this on another day)

 .

Next clean mussels.

Click here for step by step instructions on how to clean mussels.

Once the mussels have been cleaned place in a bowl.


Next place the half the tomato mixture in a large pot on medium to high heat 
then place all the mussels in the pot.


Next cover with the rest of the mussels with the tomato mixture



Place a lid on top and leave for 3 minutes the stir leave for another 6 minutes or until all the mussels have opened.




Serve with a glass of white wine and hot crusty bread J



Special thanks goes to Mr Pickled Cumquat for taking the the photos for this post.

May I also take this  opportunity to wish you all a very Merry Christmas :-) I am planning to do another post before the end of the year so I will say Happy New Year then!

Enjoy!

Mel x

Wednesday, 14 December 2011

KitchenAid KSM156 Stand Mixer - Review

Introducing the new KitchenAid Platinum Collection Stand Mixer.

The Platinum Collection Stand Mixer features a premium two coat metallic finish, elegant glass bowl and Flex Edge Beater for faster ingredient incorporation. 
Unique planetary mixing action allows the beater to spiral to 67 different points within the bowl for quick, complete mixing and the highest beater-to-bowl coverage in the industry. 

The trademark hub allows for the attachment of numerous accessories which will turn your mixer into a pasta machine, meat grinder, ice cream machine, vegetable slicer,sausage maker and much more.


Sadly my time with Iva has come to an end, we have had some great times together, from making cakes and meringues  to muffins and pizza dough. This is truly an amazing product, the flex edge beater came in handy, as it literately scrapped the bowl clean for me.

Things that are noticeable from previous models:
  • New colours
  • Embossed logo on the front rather than the black printed logo as per previous model
  • Glass bowl included
  • Flex edge beater included
  • Quieter
  • The picture on the side has changed to a pad lock opened and closed, rather than the tilt head up, tilt head down picture


Flex edge beater makes cake making so much easier!


I have always been a fan of the dough hook!


Beating the eggs whites for  meringues 

I will now go through a few things that enjoyed I liked how quite this model is compared to the previous model, not sure if this was because of the glass bowl but it sure was noticeable.

The glass bowl is fantastic, I was able to put my ingredients into the glass bowl that was on the scales, next I was able lift the glass bowl with my left hand and hold the sifter in my right and sift the ingredients through the pouring end into another bowl, once completed was able to place the 1kg of flour mix back in the glass bowl and under the dough hook.

Below is a clip of the pizza dough in progress, this also makes bread dough an easy to make!


The glass bowl is also handy for those of you who have children as they can sit on the kitchen bench and watch you mix!

Another handy thing is the glass bowl also has measurements on the side.


Stainless steal wire whisk in action

The stainless steal wire whisk made making meringues so simple, the glass bowl can also with stand hot water and sugar mixtures




Available in 8 amazing colours


For stockists please click here if you are after the Electric Blue KitchenAid it is exclusive to MYER

Recommended Retail Price $799

The Finer Details:


Height: 35.6cm

Width: 22.2cm

Depth: 36.2cm




Weight Nett/Gross: 11.6kg/12.4

Speed Selections: 10 speed solid state control ranges from a very fast whip to a very slow stir



RPM: 60-220.1.35kg maximum kneading capacity – 12 medium pizza basis or 2 styandard bread loaves

Mixing Action: Planetary mixing action for fast and thorough mixing


The flex edge beater in action

Transmission: Direct drive, silent, reliable and long lasting

Motor: Energy efficient 300 watt motor

Construction: Full metal construction robust, stable and durable

Bowl Size: 4.7L


Tilt Head: Tilt-up head provides easy access to beater and bowl, with a lock lever to hold the head in place


Warranty: 5 years on parts and labour against manufacturers faults for household use.

Standard Inclusions: Flex edge beater, flat beater, stainless steel wire whisk, dough hook, and 4.7L glass bowl.


If you are not sure what to get for Christmas I highly recommend this for any budding cook!

Special thanks goes to KitchenAid for loaning me the mixer for the past few weeks.

Enjoy!

Mel x

Thursday, 8 December 2011

Mumbo Zumbo!

I always thought my first Zumbo experience would be at The Lab, however a few weeks ago I was able to meet Adriano himself, but I did not sample any of his amazing creations. One Sunday morning I headed to the lab and sampled some goodness! 

This is my Lab experience through my eyes!











Passionfruit Tart




Apricot and Blood Peach Tart


Toasted coconut, lavender, green chilli and Lime,  Lime and mint Mojito and passionfruit and tonka seed! Macarons












Berry Tart and Pear and Almond Tart


Lemon tarts






Where magic is made!


Fresh baked goodness!


Water Jugs


Macarons

Caramelised Pumpkin Seed
Toasted coconut, lavender, green chilli and Lime
Salt and Vinegar
Lime and mint Mojito 
Passionfruit and tonka seed


114 Terry St
Rozelle, NSW 2039

Opening Hours:

Monday to Friday

7:30am till 4:00pm

Saturday & Sunday

6:30am till 4:00pm

The Lab Holiday Hours:

Sunday 25th  December CLOSED

Monday 26th  December CLOSED

Tuesday 27th  December CLOSED

Sunday 1st  January 2012 CLOSED

Monday 2nd  January 2012 CLOSED

Australia Day - January 26th 2012 8am-2pm 

Enjoy!

Mel x

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