Stephanie-alexander

Loving Right Now: 3 Foodie Finds

From the best new food app to a guilt-free summer treat, we’ve unearthed a few new foodie finds that we had to share with you!

The Cook’s Companion App
Legendary Australian chef Stephanie Alexander’s has turned her bestselling cook book The Cook’s Companion into an app, packed with a whopping 2,000 recipes.

There is no other book like The Cook’s Companion. It sits on the kitchen bench in more than 500,000 Australian homes and is regarded as an Australian classic, commonly referred to as the kitchen ‘bible’. So I was thrilled to try out the app, which was so easy to use. There are beautiful photos, how-to videos, and you can add a note to any recipe, just like you would with a cookbook.

I’ve made the pasta with prawns several times, and the chicken and leek pie is next. And the pavlova. And the roast chicken. This would make a great Valentines’s Day gift for food lovers, too.

bondird

BONDI RD by [yellow tail]
When I heard about a new range of light sparkling wines named after the iconic beach, I couldn’t wait to try it. Seriously, what’s better on a hot summer’s day than a refreshing wine spritzer? It’s a genius idea: sparkling Sauvignon Blanc with a light spritz, available in Original, Elderflower & Mint and Ginger & Green Tea. The flavours are light and refreshing and perfect for sipping on a lazy Sunday to pairing with weekend nibbles.

A 4-pack costs $18.99. We think they’d look really cute with colour-coordinated straws, don’t you?

skinnycow
Skinny Cow Ice Creams
These Skinny Cow ice creams lasted less than five minutes in the office. We were all over these low cow-lorie treats which now come in yummy new flavours Choc Cherry ice cream cookies, Cookies & Cream cups and Peanut Butter Sundae. They’re 97% fat free and low in calories – perfect for indulging your summer sweet tooth without cheating on your resolutions!

What are you loving right now? Tell us in the comments!

January 30, 2014

Stephanie Alexander’s Easy Plum Cake

There’s still time to host an event for Australia’s Biggest Morning Tea, and we think this easy plum cake by celebrity chef Stephanie Alexander would make a delicious addition to any morning or afternoon tea!

Serves 6-8

Ingredients

90g butter, softened, plus extra for greasing

1 cup plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

a pinch salt

1 free-range egg

2-3 tbsp buttermilk or milk

65g caster sugar

6-8 large ripe plums (preferably purple-fleshed, such as a blood plum), halved, stoned and cut into 2-3 pieces

2 tsp pure icing sugar (optional)

double cream, to serve

Streusel Mixture

30g soft brown sugar

½ tsp baking powder

½ tsp ground cinnamon

¹/³ cup plain flour

30g unsalted butter, chopped

Method

1. Preheat oven to 180?C. Grease an 18 cm-square cake tin and line base with baking paper, leaving some overhanging to help ease cake out (it can’t be inverted onto a cake cooling rack). Otherwise, grease a 20cm springform cake tin.

2. To make the streusel mixture, mix sugar, baking powder, cinnamon and flour in a bowl. Rub in butter so mixture is a bit crumbly and lumpy. Set aside.

3. Sift flour, cream of tartar, bicarbonate of soda and salt into a bowl. Whisk egg with 2 tablespoons of the buttermilk or milk. Cream butter and sugar until pale and thick in a food processor. Tip in flour mixture and pulse to mix quickly. Add egg/buttermilk mixture and process just until you have a smooth batter; it should be a dropping consistency. If it is quite stiff, mix in remaining buttermilk (this will depend on size of egg used).

4. Scrape butter into prepared tin and smooth the top. Press plum into batter in rows or circles. Scatter over streusel mixture. Bake for 35-40 minutes or until a skewer inserted in the edges comes out clean (it will still test soft in the middle where plum juice has oozed into cake batter). Cool cake in tin on a cake cooling rack until just warm. Lift cake out using overhanging baking paper to assist, then transfer to a plate. Carefully lift base of cake with wide spatula and ease paper out. Dust cake with icing sugar, if desired, and serve with double cream.

Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, RRP $125.

May 24, 2013