Hot X Buns
In my family you only ever ate Hot Cross Buns on Good Friday and maybe eat the left overs on Easter Sunday.
However, in these modern times they are literally on the shelves at all supermarkets just after Christmas – oh my Presbyterian grandmother would be mortified!
The history of this lightly spiced fruit bun is a fabulous read – there are some conflicting stories out there – some from ancient Greece and from the Saxons who also ate buns marked with a cross in honour of the goddess of light – Eostre. Christians however, believe the cross placed on the top of the buns signifies Christ’s crucifixion.
Which ever the case they are truly part of most Easter gatherings and can be enjoyed for breakfast, morning tea, after lunch and supper – seems the more the better!
Now the best buns ever in my opinion are from a sensational baker in St. Kilda – Daniel Chirico –wow can he make a fabulous bun. Now as many of you know I am gluten intolerant and if anything makes me ‘break’ my gluten free eating it is a bite of one of his buns (and yes, I will suffer the consequences)!
Gluten free buns are available from health food shops and I have a tried quiet a few– but really, they miss the mark for me…. I have also tried to mark great gluten free versions too, but so far they are ordinary. Sadly I have not yet mastered the art of a good gluten free bun, so more testing is required and this recipe sits on my to do list. Thankfully plenty of good chocolate is easily found and this happily keeps me more than satisfied over Easter.
For the wheat loving and eating ones here is my twist on home made buns… made super easily with my KitchenAid stand mixer – in a method as easy as 1, 2 3 eat! Read the rest of this entry
As many know it can be so difficult to travel and eat the foods you like, want or should it. I my self enjoy a wholesome, varied and for most part very nutritious and exciting eating plan.
But when traveling often you need to compromise and PLAN. The eating planning really starts with the plane trip. Yes, we all hope the airline will supply something delicious and eagerly await each meal. …. hungry or not!
I am presently three quarters the way through a marvelous trip to the USA and not only expect the food I like to eat but insist upon it. But the plane trip is the first caution for me – being on gluten free diet is so simple as long as I mention this to the travel agent and magically my own purpose made meal arrives. And yes this way it is fresh, well prepared and satisfying. I have peeked over the years at other special meals – vegetarian, low fat & kosher meals – they all looked rather good too.
Water – goodness I can’t get enough of it and order 2 bottles or glasses at each opportunity – this of course keeps me hydrated and allows for the much needed exercise taking many trips to the bathroom! Wine with my lunch, maybe 1 glass but on long flights I have to be honest – the more water the better, mixed up with the odd juice or mineral water.
Now I often wonder just how much we need to eat on a long flight – apart from a walk up and around the aisles or a visit to the bathroom, we don’t do much for hours and hours. A great array of snacks…..fresh fruit, biscuits, nuts and icy poles is available if not regularly offered. Of course this all depends on the airline.I can’t say I enjoy these long flights but I am lucky enough to regularly venture overseas and many of flight these flights are 12 – 16 hours plus if not into the 20 hour flight.,
So here is my personal list of survival for the flight:
- Discuss food intolerances with your travel agent or if booking on line write into the comments
- Dress in comfy light yet warm clothes with a light pair of socks (I pack a small bag with ‘arrival’ clothes I pop on as I freshen up before arrival – yes I must always look fabulous and arrive looking fresh)!
- Except and drink as much water and as often as you can – I always ask for two glasses / bottles – not one.
- Limit snacking and high sugar or salty foods
- Don’t eat the meals for the sake of it – if your not hungry why eat. Many nutritionists have told me to limit food intake as much as possible. Overeating and then sitting in a chair for hours afterwards simply makes me even more uncomfortable.
- Walk around and up and down the aisles, stretch and sleep as much as possible.
Smile and always hope for a magic upgrade – yes we all want to be closer to the pointy end.
Stay tuned for more of my American eating travels…
Food Styling – what is that? Yes, many people ask if this is really a job. Others think it sounds so ‘glamorous’ – ‘it can’t really be work’ they say.
Food styling has become a bit of a buzz word over the last few years… many foodies dream of creating beautiful food images for magazines, cookbooks and websites. It is a job that requires a passion for food and an eye that sees all – the camera doesn’t lie! Believe me the camera sees all, so the produce and food must be perfect.
Good food knowledge and formal food skills are also a must – the food must be expertly cooked or it won’t look ‘good enough to eat’. Food stylists train for many years and have a wide and enormous culinary skill – food looks very different once photographed and it takes skill (often many years of practice) to create this on a plate.
Our team on Kcuisne is made up of a group of 3 or 4 – depending on the size of the shoot and then there are several people behind the scenes too.
Steps to a Kcuisine food shoot Read the rest of this entry
Every great cook, celebrity chef, family cook and ordinary cook I know has their own version. This full flavoured simmered minced beef sauce originally from Bologna Italy and is famous through out the world. There are versions everywhere – from Bologna itself to China and yes definitely a favourite meal in every home I would think here in Australia too.
Versions include beef only, a combination of beef & veal, beef & pork, beef & chicken liver, Chinese slant recipes with Asian mushrooms & ketchup manis and vegetarian styles ( made with eggplant and mushrooms). I also have a recipe I make usually in the cold of winter made in one pot which includes cooking the pasta in the pot with the sauce! A true ‘one pot’ recipe.
Marcella Hazan is known as the mother of good Italian food. Her beautiful Italian Cookbooks, explain the basics and essentials of producing a great Bolognese. I have for years read every detail and eaten many versions in many countries, restaurants and homes. From this I have produced many delicious huge simmering pots and have my own authentic set of rules……
So what does make a great Bolognese? Here is my 12 step guide to my fabulous slow simmer Bolognese – Read the rest of this entry