Lady Dash

August Instagram

2011-09-16T08:09:00.000+10:00

Instagram Collage:

In the month that was August I:

Remembered "The Sex Goddess" Marilyn Monroe on the anniversary of her death.

Went to Squires Loft (Robina Town Centre) and devoured a juicy steak.

Made the Donna Hay Chorizo, Spinach & Ricotta Frittata.

Went out for breakfast with NixyJ and had extra marshmallows in the babycino.

Had my own attempt at making a Frittata and Horn liked it better than Donna's.

Went to The Wine Barrel for a "boozy tapas" lunch.

Check out the new renos at Little Beans and burnt my tongue on a Vanilla Latte.

Kael came over for his first play date, power spewed and Darla licked his feet.

Went through a one week phase of eating "Crunchy Peanut Butter & Jam on Toast".

Took the Boat out with Friends and left the driving and horn tooting up to NixyJ.

Finally got my potted herb garden.

Celebrated NixyJ 2nd Birthday party TWICE.

Lady Dash's Thai Beef Salad Cups

2011-09-15T16:56:00.001+10:00

Spring is fast approaching and so is the need to be in swimwear, trying to get heavy winter meals out of our systems i thought i would mix things up a little and turn our "Asian Stir Fry Night" into a lighter more interactive dish.

This recipes is for 2 people:

Stir Fry Mix:
2 Porterhouse Steaks (fat trimmed & sliced into strips)
1 Capsicum (sliced)
1 Zucchini (sliced)
1 Carrot (peeled)
100g Green Beans (diced)

Thai Dressing: (You can also just buy a Thai Dressing)
2 Long Red Chillies (seeded, deveined & sliced)
1 Large Garlic Clove (minced)
1 TBS Coriander (paste)
1 TBS Ginger (minced)
1/2 Cup Caster Sugar
1/3 Cup Soy Sauce
1/3 Sweet Soy Sauce
1 TBS Mirin
1 TBS Sake
1 TBS Fish Sauce

1 Bundle Organic Udon Noodles

Iceberg Lettuce (whole leaves)

1/3 Cup Stone's Green Ginger Wine (From the Bottle Shop)

2 TBS Peanut Oil

I hate washing up so i like to have as little dishes as possible, so it might sound like i am working backwards but its purely to save on excess dishes.

Start by preparing all the vegetables and put aside, the different ways of cutting the vegetables ensures they are all cooked the same.

Next prepare the Thai Dressing, place all the ingredients in a bowl and whisk together, make sure the sugar has dissolved. Remember to taste and adjust to your liking, if you want more heat throw in some more Chilli.

Slice the beef to your desired thickness place in the dressing bowl, cover and refrigerate for at least 20mins. (If you don't care about dishes or you don't have as much time as i do start with the dressing and the beef, by the time you chop and cook the veggies 20mins would have past).

Bring a small pot of water to the boil, leave boiling until needed.

If you have a wok use it, if not a large fry pan is fine. Get your pan very hot and add 1TBS of Peanut Oil, add you Veggie Mix and toss around the pan until you see that they are all coated with oil, add 1/3 Cup Stones Green Ginger Wine and stir fry for a further 3mins, take Veggies out of the pan and put aside.

Place your Udon Noodles into the boiling water, keep an eye on them as they tend to boil over. If you blow on the frothy layer it should stop it.

Reheat the pan and add another 1TBS Peanut Oil, use a pair of tongs or a spoon with slits in it to transfer the meat to the pan. You don't want to much liquid in the pan or the meat will poach, not fry. I like my meat medium, so that is about 3mins. After 2 minutes add your vegetables and spoon in extra sauce as it evaporates, turn the pan off.

To prepare the lettuce cups, cut the bottom of the stem/core off so each leaf peels off into the shape of a cup-BE GENTLE, drain the noodles, mix through stir fry, add some more sauce if you like.

To serve, place the lettuce cups in a round ball neatly stacked on top of each other, put the stir fry in a large bowl with serving spoons, grab a plate, a lettuce cup and a spoonful of thai goodness, pop it inside the lettuce cup, wrap it up and eat.

Lady Dash's Thai Beef Salad Cups

The flavours in this dish are so amazing and fragrant, don't be scared to taste and adjust to your liking... I am so looking forward to having this dish again next week.

Score 10/10

Lauxes Dining Restaurant Review

2011-09-13T10:29:00.001+10:00

Recently a friend of mine had raved about the new staff and menu at Lauxes, being an old regular at Lauxes (as it was once owned by a friend)- I suggested to my girlfriend that we should use our Entertainment Books and go to Lauxes.

Saturday was such a windy day, so I was excited to be sitting in the sunshine by the park. I had a 50^th Birthday on Saturday so we had a late lunch and we were starving… My girlfriend made the booking for 2.30pm, as we arrived it was busy which for Lauxes in the last 6 months was unusual.

We waited to be seated and we waited and we waited, we then seated ourselves outside in the sun. Being starving, thirsty and slightly impatient after 15 minutes I walked inside and asked the guy behind the bar for a food & drink menu. He passed them to me and said “be with you in a minute”, understanding that they were busy (not packed), I sat back down and scoured the wine list for some Vino- Sav of course.

We decided on a bottle of Nautilus and started browsing the food menu, although the menu is small and they don’t do the tapas anymore (as far as I could see) we picked out a main each.

Another 15mins past so I walked back inside found a waitress and ordered the wine, it had now been 30mins since we arrived and not even one staff member had been outside to greet us….

Being very thirsty and very hungry now I could see that our bottle of wine was sitting on the bar waiting for us to drink it…. Another 10 minutes past and my girlfriend could tell I was getting very very agitated she then stated “if this is how long it is going to take to get a drink, how long is the food going to be”? Agreeing with her we picked up our bags and got the hell out of there.

Now there are no pictures with this post as there was nothing for me to take pictures of, I wont hold a grudge and I will give them another go as every place has on off day but I tell you what the food better be bloody amazing to make up for it.

As it was getting late, we decided to just share a bottle of wine and pizza at Alto Cucina.

Still dying to sit in the sun, we asked politely if they could open the blinds so we could sit in the outside booths and they did. We ordered our wine & pizza and finally began enjoying ourselves well that was until…………

CRASH, SMASH, BOOM! A flipping soccer ball game flying out of nowhere and knocked my girlfriends drink into my chest and smashed it to smithereens! I looked like I had umm well pissed my pants, I was so saturated I was dripping. I had glass shards stuck all over me and not to mention every pair of eyes in Broadbeach looking at me. So now I was thirsty, starving, saturated and reeking of wine plus I hadn’t even had a sip yet.

The girls (which were about 20) were trying not to laugh but apologised instantly by saying-

Girls: Oh my god, we are sooo sorry can we buy you another drink?

Lady Dash: If you would like to? Go ahead but I am not asking you to buy me a drink. I do however think it's pretty stupid to be playing with a ball next to restaurant when there is a park just across the road????

They then walked off and a guy comes over

Guy: I am so sorry about my friends, can I buy you a drink?

Lady Dash: Its not your fault, don’t worry about.

Guy: Oh ok you don’t happen to know where the ball went do you?

Lady Dash (with a smile): Mate, I don’t really give a shit where you ball is.

After all that we still managed to sit, eat and laugh after the day we just had. The staff at Alto were fantastic and looked after us and turned a shocker into a nice afternoon.

maple glazed chicken "the donna hay way"

2011-08-24T08:38:00.000+10:00

While I am still suffering from this flu that is taking over the Gold Coast, i flipped through the pages for a really simple dinner, that looked quick and easy. I found donna hay's Maple Glazed Chicken on page 16 of Fast, Fresh and Simple and although it was in the Fast section it sure was Fresh and Simple.

Ingredients
1/4 Cup (60ml) Maple Syrup
1/4 Cup (60ml) Water
1/2 Tsp Dried Chilli Flakes
1/2 Tsp Sea Salt Flakes
1/2 Tsp Cracked Black Pepper
2 x 200g Chicken Breasts, Trimmed
Roasted Parsnips & Steamed Sugar Snap Peas, to Serve

the "donna hay way:"
Place the Maple Syrup, Water, Chilli, Salt & Pepper in a non stick frying pan over medium heat. Bring to a simmer and add the Chicken. Cook for 4-5 minutes each side or until Chicken is cooked through. Serve the Chicken with the Pan Sauce, Roasted Parsnips and steams Sugar Snap Peas. Serves 2.

Maple Glazed Chicken

Lady Dash says:
This was a very cheap dinner to make! All up the Chicken, Parsnips and (i used) Snow Peas cost just over $10.00, everything else i had as pantry items. I trimmed the chicken to my liking and then i halved the fillet down the middle to make it the same thickness so it would cook even. At first the sauce looked very watery but as the temperature got hotter the sauce became sticker so don't panic. I did find it very silly that there were no cooking instructions for Parsnip, common donna lets face it- its not that popular a vegetable with Youth. So i googled it and came across this Taste.com.au Recipe and it was delicious, i think i have found a new vegetable! For the Snow Peas I blanched them and sprinkled salt before serving.

I didn't think that this would fill Horn up but it did, if you have big boys maybe by an extra piece of chicken and cut it into strips just incase. I had removed the tenderloin and cooked it and sliced it up for Horn to take with Salad for lunch. Horn loved it, and I thought it was a nice change from boring old chicken, if you like spice maybe double the chilli content for a bigger chilli hit.
Score 7/10

Steak & Three Veg "the donna hay way"

2011-08-23T14:23:00.000+10:00

It has definitely been a while since my last post, I have been working on some new projects that i cannot wait to share with you soon. One of my favourite things to eat is Eye Fillet, i love this cut of meat and i eat it at least once a week. So when i saw Donna Hay's fresh take on Steak and Three Veg, i couldn't wait to give it a go.

1 x 300g beef eye fillet steak

Sea salt and cracked black pepper

Aïoli, to serve

1 large potato, peeled and sliced with a vegetable peeler

1 sweet potato (kumara), peeled and sliced with a vegetable peeler

1 parsnip, peeled and sliced with a vegetable peeler

50g butter, melted

½ cup (40g) finely grated parmesan

1 tablespoon thyme leaves

Sea salt and cracked black pepper

the "donna hay way"
Preheat oven to 200°C (400°F). To make the three veg, place the potato, sweet potato and parsnip in separate bowls. Divide the butter, parmesan, thyme, salt and pepper among the bowls and toss to combine. Line a baking tray with non-stick baking paper. Pile each vegetable into 2 flat piles. Bake for 20–25 minutes or until golden and crisp. While the vegetables are cooking, cook the beef. Sprinkle the beef generously with salt and pepper. Heat a frying pan over high heat. Cook the beef for 3 minutes each side or until well browned. Place on a baking tray and bake for 4 minutes for rare and 7–8 minutes for medium. To serve, slice the beef in half and place on serving plates with the three veg. Serve with aïoli. Serves 2.

Lady Dash says:
This recipe is easy to follow, and has very little washing up, yay! The parmesan and thyme mix smothered between the veggies gives the most beautiful aroma when cooking. If you have any men in the house it will not pass as Steak and 3 Veg, i knew that this would not even put a dent in Horns appetite so i decided to make it a "Build Your Own Dinner".

Build Your Own Dinner

I sliced and toasted Ciabatta, dressed Rocket leaves with Balsamic & EVO (Extra Virgin Olive Oil) and we sat in front of the TV with a glass of wine and had a little donna hay steak and 3 veg tapas plate.

Toasted Ciabatta topped with Rare Eye Fillet
Balsamic Rocket & Aoili

Would this replace our normal steak night? We both really liked this dish but would call it a snack, not a meal. The veggies really were delicious and i recommend giving them a go.
Score: 8/10

I have been busy in the kitchen, not the computer!

2011-08-11T19:02:00.000+10:00

Where has the week gone or weeks i should say...... I know i haven't updated a post in a while and I am sorry i have been in Melbourne but i have still been a busy bee in my kitchen of course... Up coming posts will include a mix of donna hays recipes and some of my own Lady Dash creations.

donna hay
"a cooks guide" Creme Caramel

donna hay
Fast, Fresh, Simple Cider Roasted Pork Belly

donna hay
Fast, Fresh, Simple Steak & 3 Vege

donna hay
Fast, Fresh, Simple Lemon & Garlic Roast Chicken

Lady Dash Creations
Beef Casserole with Rice

Lady Dash Creations
Eye Fillet with Beetroot Puree, Green Beans &
Horseradish Cream

Lady Dash Creations
Pumpkin Ravioli filled with Spinach & Ricotta and
Pomodoro Sauce

Lady Dash Creations
Canape of Toasted Ciabatta topped with
Rare Eye Fillet, Balsamic Rocket & Aioli

Lady Dash meets Curtis Stone "Chef & Top Bloke"

2011-08-03T16:53:00.000+10:00

Curtis Stone and Lady Dash @ Roosevelt Hotel in LA

Such a Top Bloke (im using the word bloke for a reason) didn't mind an Aussie interrupting his night for a quick photo op.

donna hay "BAKE AT HOME" Vanilla Cupcakes

2011-08-02T10:58:00.000+10:00

Friday was the day for me and my good friend Fizzle Out to get together to take some piccie’s while making the donna hay "Bake at Home" Vanilla Cupcakes . If you have read my past posts about making the donna hay "a cook's guide to Vanilla Cupcakes you would know that they weren’t very successful- shape and size were fine but the dense texture and heavily buttered flavour was not nice at all.

When Fizzle Out arrived at my place I had made some lunch for us, while we were eating we were chatting about this and that and started talking about my very unsuccessful attempt at the a cook’s guide cupcakes. Expressing my confusion on what the hell happened to them- TWICE, she asked to take a look at the recipe. While reading she asked if my BAKING POWDER was in date, my puzzled face must have been a dead give away that I had no idea if it was or that they had an expiry date. I went to the cupboard and picked up the packet and started to laugh I was like um it expired in May…. Fizzle Out started laughing also but then looked at me ask said “That’s BAKING SODA, not powder- is that what you used? Giggling awkwardly I replied, “is there a difference? I thought one was the Aussie name and one was the American name. Laughing even more so now Fizzle Out let me know that yes there is a big difference and this must be why the Vanilla Cupcakes were a small disaster.

The purpose of making the “a cook’s guide” vanilla cupcakes, were to compare if paying the $7.99 to make 12 cupcakes is worth it and do they achieve the same result. To settle this debate I will now have to make the “a cook’s guide” vanilla cupcakes AGAIN (third time lucky) using the correct ingredients… All I can say is sorry DONNA HAY!

Now back to the donna hay Bake at Home Vanilla Cupcakes, I was sent the range by donna hays peeps to give it a whirl and blog about my findings. I opened the box and inside was 12 Cupcake Liners, 1 Packet of Cupcake Mix and 1 Packet of Icing Mix, reading the back of the box it had a small list of fresh ingredients that I needed to add: Cupcake Mix needed 125g Butter, 2 Eggs, ¾ Cup of Milk and the Icing Mix needed 125g Butter and 1 Tbs of Milk. Well that easy every amateur cook has those ingredients on hand at any one time.

donna hay
"Bake at Home"
Vanilla Cupcakes

Reading the box I followed all of the “donna hay way” instructions to the minute and measurements. There is lots and lots of whisking/whipping involved, so i am now very glad i had my kitchen aid on Friday (Find out what happened to my kitchen aid).

The end result was pretty dam good if I might say, I had bought a piping bag to give them the extra wow factor but the cupcakes on the box hadn’t been piped only iced with a spatula, the a “cooks guide” ones had been piped.

Cupcakes Baked to Perfection

I might be a little biased with my findings as I am a cream cheese frosting girl, I love it, so the butter based icing for me was not that pleasant to eat as I felt like I was eating whipped butter, which you basically are. The texture of the icing was perfect for using a piping bag or spatula it just made me feel unhealthy which I know probably sounds weird as I am after all eating a cupcake. The cupcake its self had a fluffy texture that peeled perfectly out of the liner, it was a beautiful pale yellow and tasted delicious with a hint of vanilla, a perfect afternoon reward for a day in the kitchen.

donna hay
"Bake at Home"
Vanilla Cupcakes
by Lady Dash

At this point, I would have to say that this trial was a success- it made 12 Bake at Home Vanilla Cupcakes that look picture perfect and tasted really good but until I make my final decision on whether it is worth the $7.99 purchase price plus fresh ingredients I will have to let you know, once I make the donna hay “ a cooks guide” Vanilla Cupcakes with Baking Powder not SODA…..

Score 9/10 (It was the icing that didn't make it 10/10

Thanks so much to Fizzle Out more my amazing photos they make such a difference.

RIP KITCHEN AID..... who killed the Kitchen Aid?

2011-08-01T13:25:00.000+10:00

If you follow me on twitter/facebook you made have seen my posts about the sudden and unexpected loss of my Kitchen aid. Yesterday while baking in the kitchen i thought i would try and make fresh bread to go with our "Sexy Sunday" dinner, boy was that a HUGE mistake.

Reading the packet instructions instead of my Kitchen Aid instructions i turned the Kitchen Aid up to speed 6 and thought to myself while walking to the bin "Geez im so lucky i dont have to knead this myself" and then BANG. I came running to the kitchen and there was my beautiful Kitchen Aid lying on the floor, i raced over picked her up and put her back on the bench "sigh of relief" she looked ok.

I plugged her back into the wall and she was a little bent over but i thought she is ok so i turned her on then BANG again the head fell of the stand, terror and sadness took over my whole body, now covered in flour i started to cry...

The Victim

Not knowing what the hell to do, whether to tell Horn or act like nothing had happened...... Minutes went past and my lip started to quiver, then tears filled my eyes, i had to tell him.

I was very embarrassed to go outside as Horn had a friend over and they were having a beer while looking at a Harley Davidson (a fantasy moment for him). I went to the fly screen and yelled "baaaabe" (very shakily) he immediately knew something was wrong and then burst into free flowing tears and said "the kitchen aid is broooooken"!

Being as supportive as he could be about my loss, he said calm down lets read the warranty and see what it says. Reading the warranty i was thinking as if they are going to warrant being an idiot but any how i flipped through the pages and finally i found a service number. I immediately called the number hoping they would be opened at 3pm on a Sunday- of course there was no answer.

Coming out of the office Horn suggested if anyone else, had one that i could borrow to finish dinner- I replied "Hi its Ashe, can i borrow your $750 Kitchen Aid? I just broke mine." I starting laughing and so did the boys but seriously would you lend me yours?

Its now Monday and i have been on the phone with the warranty company- sending photos and details... Its not under warranty but hopefully it can be fixed..... Fingers Crossed

The Murderer

dinner party "the donna hay way"

2011-08-01T12:50:00.000+10:00

Before our overseas trip, we purchased a dining suite off our friend Courtney's mum unfortunately we didnt have time to use. So i jumped at the chance to through a small dinner party when Horn was out at fight night last Saturday.

Struggling with a mild hangover from the Fabulous Fridays lunch the day before, i needed to plan a menu and write my shopping list. Once i had come up with something i phone my gal pal Jadee and asked her opinion she said "yeah good" haha.

Next a lift from my brother to get my car (don't drink and drive kids) and then off to Ferry Road Markets and a place that i like to call heaven Wheel & Barrow. I will make any excuse to go in there but today i actually had a reason- i needed a white linen tablecloth to take the dinner party to the next level. Moments later and arms full i had a white linen table cloth, white block candle, scented melt for my burner, 8 wine glasses and two baking dishes- $240.00 later my Wheel and Barrow fix was fulfilled (p.s the table cloth was $90 can you believe that- $90 and it was too BIG, i used it anyway).

My doll of a hubby decided to take me out for lunch since it was GC Restaurant Week and every one had been telling us to go to Rocksalt Modern Dining check out my review here) still struggling with my hangover i accepted the invitation and said i need to be home by 2.30pm to prepare for my guests who were arriving at 7pm and of course Jadee who arrives an hour early all the time.

Now throwing dinner parties can get very x'y sometimes so i decided to charge the girls $20 each for a three course meal and if they were drinking to BYO. The shopping came to $127.00 which i am pretty impressed that i managed to feed 8 people for under $20pp.

The Menu

First up, menu design (actually this wasn't first i forgot to do it until about 6.30pm but it doesn't make sense if i do it later). Of course the menu selection came from donna hays cook books and magazines. As it' still very cold at night i decided to do a yummy winter style menu.

The Dining Table

I was very proud of my table setting skills, and even thou the table cloth was $90 it added that wow factor when the girls arrived with the candle and mood lighting (very romantic for 8 girls haha).

Entree
Herb & Mozzarella Mushrooms with Garlic Toasts

Garlic Toasts
8 Thin Slices Baguette
Olive Oil for Brushing
Sea Salt & Cracked Pepper
1 Clove Garlic, Halved, For Rubbing

Herb & Mozzarella Mushrooms
40g Butter
400g Pine Mushrooms, Halved
2 Sprigs Rosemary
1/4 Cup Sage Leaves
250g Buffalo Mozzarella, Torn

the donna hay way:
Heat a char-grill pan or BBQ over high heat. Brush the bread with oil and sprinkle with s&p. Char-grill or BBQ the bread for 2-3 minutes or until golden. Rub with Garlic and set aside.

Melt the butter in a large non stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden. Top with the mozzarella and place under a pre heated hot grill (broiler) for 2-3 minutes or until melted. Serve with garlic toasts. Serves 4.

Lady Dash says:
I used a BBQ to char-grill the bread and i left the rubbing of the garlic up to the individual. I couldn't find Pine Mushrooms so i used a mix of Flat Top and Swiss, I also used normal Mozzarella as the Buffalo was $16.95 per 120g and i needed 500g as i double the recipes and thats just ridiculous to spend $70 on cheese. The entree was absolutely my favourite dish of the night, it was cheesey, garlicy, hot with crusty bread what else could you possibly want on a winters night! There was some extreme garlic breath from the raw garlic we rubbed on the toasts but it was good very very good.

Main
Lamb with Rosemary, Feta & Garlic
(Image before going into the oven)

1 Small Boned Leg Lamb, Trimmed
Sea Salt & Cracked Black Pepper
2 Heads Garlic, Cloves Separated and Skin On
8 Sprigs Rosemary
1 Tbs Olive Oil
350g Firm Feta, Thickly Sliced

the donna hay way:

Preheat oven to 180 degrees. Heat a large frying pan over high hear. Sprinkle both sides of the lamb generously with salt and pepper. Add to the pan and cook for 4 minutes each side or until well browned. Place the lamb in a baking dish lined with non-stick baking paper and toss with the garlic, rosemary and oil. Add the feta to the pan and bake for 25 minutes for medium or until cooked to your liking. To serve, slice the lamb and serve with the roasted feta and the garlic squeezed from its skin. Serves 4.

Lady Dash says:

I kind of cheated with the lamb and bought it already boned as thats way to much thinking for me to do, plus the lovely butcher chopped up the bones for Shazz and Darla my two doggies. Everybody loves a good roast and this was a roast with a twist- the salty pieces of Feta were a stand out for me. I doubled the recipe to feed 8 and i served with roast potatoes, pumpkin and green beans.

Dessert
Cheat's Chocolate Fondant with Vanilla Mascarpone

the donna hay way:

Previous post: http://ladydash.blogspot.com/2011/05/garlic-prawn-pasta-cheats-chocolate.html

Once again i cheated a little as i have made this dessert before, but everyone loves chocolate and it was easy to make a large quantity. Everyone was very very full at this stage but there were a few clean plates on the table- mixed feelings about the almond meal taste too!

For the Vanilla Mascarpone whisk together tub of Mascarpone, 1 Tbs of Vanilla Bean Paste and 1/4 Cup Light Cream.

I had the most amazing time hosting my first "posh" dinner party and i cannot wait for the next one. I think i did an good job but will definitely be upping the anti for the next one- new recipes, new techniques and no roasts...

Rocksalt Modern Dining Restaurant Review

2011-07-28T17:31:00.003+10:00

To be perfectly honest at first i wasn't thrilled about the idea of going out for lunch last Saturday, for the 3 following reasons 1. I had hangover 2. I had a dinner party to prepare and 3. I still had a bad taste in my mouth from our last dining disaster.

But poor Horn had been working so hard all week and really wanted to spend some time quality time with me before Monday rolled around again. It just so happened that it was Gold Coast Restaurant Week (restaurants in Broabeach put together set menus to get new people into their shops).

We were tossing up between Moo Moo's and Rocksalt Modern Dining, we decided on Rocksalt as we have been to Moo Moo's quite a few times and its nice but in the last week 3 people had recommended Rocksalt to us.

So with a brave face and a smile i got ready for lunch, i knew Horn would feel like a drink as he had just finished a huge week at work.

The Menu

We made a reservation earlier as we weren't sure with GCRW if it would be packed, when we arrived we were welcomed by a lovely guy named Lee/Leigh. He was chirpy and bubbly- just what we like in a waiter.

I noticed straight away that there were reserved signs on most tables so i was glad that we booked, then I noticed that they had those bloody wall length couches too (you know the ones where you have to sit close to people), i crossed my fingers and prayed that we wouldn't be seated there. It must of been our lucky day because we were the only table for two inside not on the couches.

Looking around the restaurant the decor was nice and clean with modern features, Lee/Leigh was our waiter for the afternoon and he was informative, friendly and fun. There were 3 menus to choose from: Al carte (anything you wish), GCRW (choices of entree, main and dessert) or the weekly lunch special (2 entree sized dishes with a glass of house wine or local beer), we looked through all of the menus and to help me decide i asked Lee/Leigh what the house wine was with the lunch menu and to my delight it was from Marlborough NZ so i decided to go with the LUNCH SPECIAL.

Now Horn pretends he doesn't have a sweet tooth but he does, he in fact loves his sweets! So i wasn't shocked when he suggested that if he got the GCRW menu that we could "share" the dessert....

So we placed our orders and our drinks soon arrived, my wine (the hair of the dog) was lovely and Horn ordered an Asahi (beer), chatting away we were hoping our meals would be nice and that's when our entree's arrived.....

Salt & Pepper King Prawns with
Asian Spanner Crab Salad,
Sweet Corn Custard, Soy Dressing

I ordered the S&P Prawns, it may look small on the large round plate but it was enough and boy was it DELICIOUS.... The light crispy coating on the prawns, the fresh spanner crab and the sweet corn custard was silky and perfect... The only thing left on my plate were the prawn tails.

Pan Roasted Quail with
Pine Nuts, Raisins, Soft Polenta,
Parmesan, Thyme Jus

I wish i was as adventurous as Horn, there are still a few things that i cant get my head around and quail is one of them. I have tried it before and liked it but as Forrest Gump mumma says sometimes you never know what you gonna get, so i stick to what i know. Horn said it was beautiful, the raisins were his favourite part he loved the little pops of sticky sweetness and said it went perfectly with the tender quail.

Rare Peppered Beef Carpaccio with
Celeriac, Horseradish, Garlic Croutons,
Truffle Oil, Parmesan

My second entree was the Carpaccio, it was slightly different to what i am used to but i really enjoyed it. I am trying to find the right words to explain the texture of the meat and i am not sure if this is correct but i am going to say it was "aged" or dehydrated it was NOT DRY at all just not as raw as i expected but it was awesome. All of the components went extremely well together and i loved the Garlic Croutons and Horseradish.

Loin, Cutlet & Shoulder of Lamb with
Fondant Potato, Dutch Carrot, Glazed Shallot,
Peas & Mint and Lamb Sauce

Now everybody knows that Horn loves Lamb, so its no surprise he ordered it again. I would like to let everyone know that i DO cook Lamb at home, he just cant get enough of it. He also has a secret fetish for baby carrots so his face lit up when he saw it on the plate. The three different cuts of Lamb were all cooked they way they were supposed too: loin was juicy, the shoulder braised and tender and the "frenching" on the cutlet was precise and the meat perfectly pink. You cant see it in the picture but the "peas and mint" component was a puree and the colour was the most vibrant green i have ever seen.

Dark Chocolate Marquise with
Peanut Butter Mousse, Frozen Banana Zabaglione
and Caramel Popcorn

Dessert time, we decided to go CHOCOLATE of course... The other option was Lavender Panna Cotta, (i hate to sound like a drama queen but i hate Lavender, the colour, the smell, the over use as a fragrant and the fact that its used on toilet paper says it all) there was no way we were getting that.

This dessert has still got me drooling......... I have really been enjoying peanut butter lately so when i saw it on the dessert menu i got super excited.. I wasn't sure what Marquise was but gathered it would either be a cake or a dense mousse and it turned out that it was a combination of the two and semi frozen, it was nice but really rich.

The stand out for me was the Frozen Banana Zabaglione i am not sure if any one remembers Barney Banana by Billabong (not to be confused with a Banana Paddlepop they are very different)- it tasted exactly like it, it was creamy and tasted like real Banana not a flavouring and the caramel popcorn, well all i can say is who doesn't like pop corn?

The Bill

So once we polished off our desserts, we asked for the bill after all i had a dinner party to prepare for! The grand total was $113, which we think is very reasonable for 2 Imported Beers, NZ Sav Blanc, 3 Entrees, 1 Main and a dessert.

We had such a lovely afternoon, it put us in a great mood and got us ready for the night ahead. We were very happy with the service, presentation and taste of the meals- we will definitely be back and by the look of the restaurant (which was packed when we were leaving) Rocksalt Modern Dining is a favourite for locals and tourists...

Score: 8/10

donna hay "a cooks guide" vanilla cupcakes

2011-07-21T09:37:00.000+10:00

Ok, I decided before i make the donna hay's home bake vanilla cupcakes that i would try to make her a cook's guide to vanilla cupcakes which are from scratch. I think this is the only way to to work out if the $7.99 is worth it. I have absolutely no idea what is going on but i cannot make these cupcakes from scratch. Unless they are supposed to be buttery and dense not airy and light? They still tasted nice (well so my friends said) but the cupcake was nearly impossible to remove from the liner and was quite heavy.

Vanilla Cupcake Ingredients
1 1/4 Cups (185g) Flour, Sifted
3/4 Tsp Baking Powder, Sifted
1 Cup (220g) Caster Sugar
125g Butter, softened
2 Eggs
3/4 Cups (180ml) Milk
1/2 Tsp Vanilla Extract

the "donna hay" way:

Step 1: Preheat Oven to 160 degrees. Place the flour, baking powder, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and mix to combine.

Step 2: Spoon into 12 x 1/2 cup capacity (125ml) muffin tins lined with paper cases and bake for 20-25mins or until cooked when tested with a skewer. Cool on wire racks. Ice as desired. Makes 12.

Mixture ready to go into the oven.

Baked, now cooling on the racks.

Lady Dash's Pink Cream Cheese Frosting:

Whip Cream Cheese & Butter in and electric mixture until there are no butter lumps. Add Icing Sugar one cup and a time until combined, then add Pink Food Colouring mix until colour is even.

Vanilla Cupcakes with
Pink Cream Cheese Frosting

Lady Dash's Pink Cream Cheese Frosting
1 Tub Lite Philadelphia Cream Cheese
125g Butter, Chopped & Softened
3 Cups Pure Icing Sugar
1 Lid of Red Food Colouring

Lady Dash says:
The 12 cupcakes had been eaten in an hour, so i am guesssing that they were still good even thou they are not what i was used too. I even had to make another batch for Horn to take to work as he was sad that the girls ate them. Funnily enough he just Hey Tell'd me as i was writing this saying "P.S I love these cupcakes, they are like tradie cupcakes" hahaha, i have no idea what that means but it made me laugh.

I guess i will be able to tell once i give the donna hay's home bake vanilla cupcake a go next week. Can wait to see the result.....
Score 6/10.

Absynthe Restaurant Review

2011-07-20T13:20:00.001+10:00

Finally it was the 16th of July on the calendar, which meant it was our long awaited date night. We had made the reservation for Absynthe over 2 months ago and we were very excited to be having a culinary night to remember.

Apart from the fact that weather was crappy and we were still recovering from our trip physically and finically, we pepped each other up by getting all dolled up, having a sneak peek at the menu online (so we could chat about the menu options on the way) and then we hopped in the car to go to our long awaited reservation.

We arrived at Q1, our original plan was to use our annual passes and go up to the Sky Deck and have a drink and watch the sunset however we decided against that as the sun had been setting at like 5pm. Luckily we didn't go as when we were waiting for the lift in the basement there was a sign saying it was closed for a private function, so my advise if you are planning on a trip up to the Sky Deck ring in advance.

Walking through the doors we waited to be seated, scoping the joint out i noticed it was fairly modern and sterile with some artwork on the walls, no candles or white table cloths. Once we were seated i knew we had a problem already, we were seated in between to other tables maybe 45cm each side of us which is MY PET HATE. Why your thinking??? Well i am the biggest eaves dropper in the world, i cannot concentrate on my own conversation and i feel the need to whisper.

We were handed the Menu and Wine List. Reading Meyjittes Boughenout story we were very excited to being eating at the restaurant of a two Michelin star chef. First our beverages for the evening Sparkling Water $8.00 and Maven Sauvignon Blanc $70.00 (it was the only Sav Blanc from NZ we could find). Returning with our vino they waiter asked for our order, now we love a little bit of a chit chat with the waiter so we asked him for any recommendations- very surprisingly he didn't have any. Our puzzled faces must have prompted him to continue talking and he then elaborated by asking us what we like to eat. We said we are happy to try anything once and he then replied with the Lamb Cutlets are good, Horn was very pleased to hear that as he loves Lamb, however there were no Lamb Cutlets on the menu only Lamb Shanks. After some thought we decided on the below.

Now at one of the most expensive fine dining restaurants on the Gold Coast would you expect the full silver service? When our meals where placed in front of us that was it, no "tonight you have ordered the blah blah with blah blah, try eating it in this order blah blah, enjoy your meal." Is it to much to ask for the waiter who's job it is to explain these foriegn dishes to us?

Dinner Roll Complimentary

The roll was warm, yummy and probably the highlight of my meal- WHOOPIE!!!

Cauliflower Veloute, Vanilla Croutons, Olive Bubbles &
Pan Fried Scallops $32.00

I ordered the Scallops, as i have explained in past posts i love Scallops and normally always order them however after this experince i may rethink that. The Scallops were as small as a ten cent piece and there was only 4. The roe had been removed but the connector duct was still on- so as small as the Scallop was i had to cut a 1/4 off so i didn't eat the chewy bit. There were two Olive bubbles and they were amazing and exciting, i could have eaten a whole plate of just them (they were very similar to the Corn Puree Bubbles at Room81) Vanilla Croutons were OK nothing special and the Cauliflower Veloute was mediocre a little oily and way to much poured into the bowl it ruined the presentation of the dish, if the Scallops had of been big and juicy it probably would have been fine.

Lightly Cured Ocean Trout, White Chocolate
Cannelloni, Shellfish Broth to Drink,
Pomegranate Reduction & Wasabi Ice-Cream $28.50

Horn had the Trout, he said it was fine nothing to write home about. The presentation was lovely with great colours however all the ingredients that were on the menu did not come out on the plate.

Crispy Skin Pan Fried Barramundi, Lobster Bisque,
Sliced Potatoes & Baby Carrot $45.00

Now i don't normally order Fish when i am out but since i have never tried Lobster Bisque before and we were at a french restaurant i thought what better place to try it. BOY WAS I WRONG!!! This was by far they worst meal i have ever eaten in my life. The Barramundi skin was so thick and chewy it was making me sick and i am not sure because i have never eaten scales before but that i swear it still had scales on it, it was so bad that i actually had to remove the skin from my mouth. The Lobster Bisque was oily, transparent and tasteless and to top it off Baby Carrot was stone cold.

Twice Cooked Maryland Duck Breast, Orange &
Spice Glaze with Artichoke and Sweet Potato $43.00

Horn liked his Duck, he said it was juicy, cooked well but very small, the glaze didn't have any punch and looked bland the plate. Now I don't believe in sending food back to the kitchen because i am too scared of what they may do to it but I will (if asked) explain what was wrong (which is hardly ever). I didn't even eat a 1/4 of my mini meal and the waiter simply asked if i was done and took the plate away.

After that we were asked if we would like dessert (we had previously decided not to stay) we politely declined. Once we declined we were basically invisible, we had to ask for our glasses to be filled (we pretty much sculled so we could get the hell out of there.) I was dying to have a dessert from this place, i had been drooling over the photos for days but because of the horrible experience we wanted to leave A-SAP and refused to give them an extra $25 for a dessert that would be small and possibly not worth it.

The Bill

Not only was this the biggest disappointment ever, it also cost and arm and maybe half a leg to experience it. It only adds to my theory that food needs to look as good as it tastes and taste even better than it looks! We ended up having dessert somewhere else and it saved our night.

Every ones experiences are different maybe they were having an off night? Who knows....

Score 4/10

donna hay "a cooks guide" caramel slice

2011-07-14T11:37:00.001+10:00

This dish was not EASY first time round because i am dyslexic and cannot read instructions. I wanted to make long slices not squares so i changed tins but i didn't not change the baking times. So instead of my deep dish square tin i used a long rectangle thin flan tin... I baked it for the same amount of time and came out with this chewy caramel biscuit, it surprisingly tasted nice but was no caramel slice (haha that rhymed). So instead of wasting it i cut it up and gave it to Horn to take to work and give to his apprentices. As i had promised my friend Broni i was bringing Caramel Slice over the next day i had to have another go, so i got up bright and early and went to the shops and had a re take on an old classic and they were perfect. What a great combination chocolate and caramel is, plus i love licking the sweetened condensed milk can even if it is dangerous!

1 Cup Plain Flour, Sifted
1/2 Desiccated Coconut
1/2 Cup Brown Sugar
125g Butter, Melted

Caramel Filling
1/3 Cup Golden Syrup
125g Butter, Chopped
2 x 395g Sweetened Condensed Milk

Chocolate Topping
200g Dark Chocolate, Chopped
1 Tbs Vegetable Oil

"the donna hay way":
Step 1:
Preheat oven to 180degrees. Place the flour, coconut, sugar and butter in a bowl and mix well to combine. Using the back of a spoon, press into the base of a lightly greased 0cmx30cm tin lined with non-stick baking paper and bake for 20-25mins or until golden.
Step 2:
While the base is cooking, make the caramel filling. Place the golden syrup, butter and condensed milk in a saucepan over low heat and cook for 6-7 minutes, stirring continuously, or until butter has melted and caramel has thickened slightly. Pour over the cooked base and bake for 20minutes or until golden. Refrigerate until cold.
Step 3:
To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over the caramel mixture and refrigerate for 30minutes or until firm. Makes 15
Cooks Tips:
When cutting slices with a chocolate topping or soft and sticky fillings , dip your knife into hot water and dry with a tea towel before slicing. The warm knife will then make a clean cut and ensure neat slices.

Caramel Slice, the finished product- Yum

Lady Dash says:

Making this yummy morning or afternoon tea treat brought back so many memories of the school tuck-shop and made me think about how lucky my future children will be when mummy is making these and they don't have to wait in massive lines at the school tuck-shop! I also chucked it in the freezer a few times to hurry up the process because i was running late, it didn't seem to affect it in any way. Remember- WATCH WATCH WATCH your caramel, it can go from good to bad in less than a minute, and i also made 16 slices and trimmed the edges before slicing to make them even, i also ate all those little chewy bits on the end (shhhh). The final verdict So apart from Horn, My Brother, The Business Partner and the Apprentices, Broni and her staff- I also popped over to our neighbours and gave them and their children some. Everyone agreed- YUM!

Lady Dash Score 8/10

cashew & chilli beef stir fry" the donna hay way"

2011-07-11T08:11:00.000+10:00

I actually made this dish before we left for our trip and told myself when i was having a down day i would blog about it, who was i kidding- i was in the USA and every 5 days i change locations as if i was going to have a down day!!!!

2 Tbs Vegetable Oil
3 Long Red Chillies, Sliced
4 Garlic Cloves, Sliced
300g Beef Eye Fillet, Sliced
Sea Salt and Cracked Black Pepper
150g Green Beans, Trimmed
1/2 Cup Roasted Unsalted Cashew Nuts
1/2 Cup Basil Leaves
Steamed Jasmine Rice, To Serve

"the donna hay way":
Heat a frying pan or wok over high heat. Add the oil, chilli, and garlic and cook for 1-2 minutes or until chilli is crisp. Remove from the pan and set aside. Sprinkle the beef with salt and pepper and add to the hot pan. Cook for 1 minute or until sealed. Add the chilli mixture and beans and cook, stirring, for 3 minutes. Roughly chop half the cashews, add whole and chopped nuts to the pan and toss to combine. Place on serving plates and top with basil. Serve with steamed jasmine rice. Serves 2.

Cashew & Chilli Beef Stir Fry

Lady Dash says:

I liked this dish but the boys didn't care for it much. Horn had about 2 litres of OJ with it as it was far to hot for him, (if you cannot handle the heat i would recommend deseeding and deveining the chillies). My brother put heaps of soy sauce on it because he said it needed some more liquid/flavour. I also changed from rice to udon noodles but only because we had rice the night before and i was trying to mix it up. Not sure if i would make this dish again as it wasn't a hit with everyone.

Lady Dash Score 6/10

Boys 4/10

lady dash is back

2011-07-11T07:49:00.000+10:00

What an AMAZING experience the last 5 weeks have been, we ventured to the USA bright eyed and bushy tailed ready for a fun filled and food filled adventure. We visited so many different places, made so many memories and ATE ATE ATE so much (i put on 2 kilos and my darling husband 7kgs, I think his love for burgers got the better of him).

Over the next few months i will be blogging about the different states, restaurants, hotels, people, shows and whatever else i can think of to share with you. I will also be getting back into the kitchen to continue the "donna hay way" challenge with an extra bonus- my special gift pack from donna hay which includes all of the complete home-bake mixes plus my own creations.

I want to see what you have been up too, so share your latest creations or your holiday stories. xxx

standby brownies "the donna hay way"

2011-06-01T17:23:00.000+10:00

Sorry its been a while i have been busy packing and running around for the big trip.... Yesterday was a miserable day on the Gold Coast- cold, wet and windy!!! So i of course was craving something warm and chocolatey so i flipped through fast, fresh, simple looking for the standby brownies i saw a couple of weeks ago on the show. I didn't feel like going any where so i was stoked when i had all the simple ingredients for these delicious brownies.

150g Butter
1 1/4 cups Caster Sugar
3/4 Cup Cocoa
1Tsp Vanilla Extract
3 Eggs
1/2 Cup Plain Flour

"the donna hay way":

Preheat oven to 160 degrees. Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. Spoon into a bowl and add the vanilla extract and eggs, whisking well. Sift the flour over the mixture and whisk to combine. Spoon the mixture into a 20cm- square cake tin lined with non stick baking paper. Bake for 30-35mins or until centre is just set. Cool in tin and cut into squares to serve. Makes 16.

Standby Brownies

Lady Dash says:

I followed everything donna hay said to a tee and these brownies are so fast, so simple and so YUMMMM. When i have children i will be whipping these up all the time for after school treats, the aroma in the house when they were cooking was mouthwatering and homey who wouldn't want to come home to that? I served the brownies warm with raspberries and ice-cream. Score 8/10 it would have been a 9 but i think it needed some hot fudge hehehe.

Room81 Restaurant Review

2011-05-30T15:33:00.015+10:00

My husband and I love going out for dinner, we normally try and get out of the house once or twice a week and have a good meal and a drink together so no one has to cook or clean.
I would have to say that the multi award winning Room81 located in Broadbeach at the Sofitel is our current favourite place to dine. It has a beautiful intimate setting, tremendous service and a french inspired menu.

Last last time we visited Room81 i decided to take some pics on my iPhone so i could add it to my blog (it was about a month ago but as say the saying goes- Rome wasn't built in a day and I am doing it know).

When we enter we were greeted with "bonjour, welcome to Rom81" and we immediately feel a million miles away, now seated at our intimate table with flickering red tea light candles we are handed our menus. I was so excited to see that the menu had changed, i also get extra excited because they stock my favourite wine The Hill by Scotchmans Hill, so no need for the wine list or a taste test just fill her up baby and load her with ice. Still excited about the menu change Horn and I were going back and forth asking each other what we are having (my trick to ordering the perfect meal is to work backwards so i flipped to the desserts). Working my way through the pages i decide on having two entrees and a dessert, our waiter brings over some complimentary freshly baked rolls with butter and takes our orders.

The best thing about Room81 is all the little extras you get, such as Amuse bouche and a Pre dessert. The Amuse bouche tonight is a bite size duck liver pate, Horn and I both smother it on another roll and devour it quickly. Next up Oysters, Horn loves them i still cant really get my head around them but i normally give one a go to taste the flavour tonight i gave it a miss and Horn gobbled them all down saying the little bursts of Lime were amazing.

Oysters
Lime finger caviar
6 for $21

Entree:
Next up were our entrees, I was so caught up in the moment i forgot to take a picture.
I had Kingfish- seared yellow tail kingfish, anchovy sauce vierge, wasabi jelly, soy vinaigrette (gf) $19

Horn had the Room81 Signature Entrée Pork- slow cooked pork belly, braised pork roundel, apple & vanilla gel, spiced apples, fried quail egg, cabernet sauvignon jus (gf) $22.
Within minutes our beautiful little entrees had been demolished, my Kingfish was delicate and light the perfect was to start a meal while Horns pork was an indulgent treat.

Main:

I love scallops, so i find it very hard to not order them when they are on a menu, and the fact that they had changed sealed the deal. WOW WOW WOW take a look at this picture perfect plate yes you are seeing correctly that is popcorn, truffled popcorn and it was superb.... The scallops were cooked to perfection with their beautiful caramelisation but the star of the plate was the corn puree, which is the little yellow blobs. Now i really cant explain this properly in words as you have to experince it for your self but when you cut the little blob or put the whole thing in your mouth it pops and a silky warm corn soup covers your tongue, it was magic and like a real bogan I was like babe you have to try this.

Main

Pan seared scallops, chorizo sausage, corn puree,

truffled honey popcorn, squid ink pastry, lemon butter jus

$24

I also forgot to take a pic of Horn's roasted lamb loin, lamb leg rilette, caramelized sweetbreads, red wine paste, roasted vegetable mille feuille, thyme & garlic jus (gf) $42

Pre Dessert
Pineapple Pannacotta
with Pineapple Jelly & Pineapple Granita
Complimentary

Now to the desserts the catch is with the Pre dessert you only get it if you order a dessert, so half the time you don't need it as they are just enough if you don't have a sweet tooth. I had eaten all mine before horn had even picked his up and the look on his face was priceless- i was like what its good!!! The souffle and fondant speak for themselves they are to die for, i actually went to a restaurant last week that had cloned the signature dish and it was no where near as spectacular.

Dessert

Raspberry soufflé

with white chocolate sauce, white chocolate ice cream (gf)

$18

Dessert du Jour (Chef's Special)

Chocolate fondant with

vanilla ice-cream and chocolate ganache

$17

If you haven't yet been to Room81, i strongly recommend a little romantic dinner for two or if you are single get a bunch of the girls to get all dolled up have a cocktail in the lounge bar and then sit eat, drink and savour this special venue in the heart of Broadbeach.

exciting news for the "donna hay way" challenge

2011-05-26T16:30:00.000+10:00

I have been dying to let this out all day, on my way out today an email popped up on my phone, i first thought it was an eblast from donna hay about her new magazine being released next week but i noticed it was from a boys name, not donna hay.

I quickly opened up the email and began reading, I immediately started shaking with nerves, excitement and fear. I thought oh my god what have i done i am in serious trouble here donna hay is suing me or something how am I going to explain this to Horn he is going to kill me blah blah blah, instead it was the most flattering generous email from the marketing and pr manger for donna hay. He was writing to tell me that they know about my blog and they are impressed yes that what i said IMPRESSED with what they have seen so far. I didn't even read the email properly to be honest and starting pacing around the house freaking out being like oh my god, oh my god, oh my god who can i call? I have to tell some one..... So i called my husband who was excited for me but didn't really get it, so i also called my good friend fizzle out who i thought would definitely appreciate and be super excited and guess what, she was.

So i guess you wondering what happened ok i will tell you...

donna hay and her team would very generously like to offer me a complimentary sample of her new range of baking mixes which includes Macarons, Brownies and Cupcakes to try!!!!!

How amazing is that??? After one week of blogging my new food idol has found out about me....

I am still shaking with excitement and i cant wait for my package to arrive and share with you all.

donna hay "a cook's guide" Scones

2011-05-26T09:09:00.001+10:00

donna hay says: "This classic accompaniment to a cup of tea is simple to make and is an essential for every cook's repertoire. All you need is a feather-light touch for perfect scones every time".

Lady Dash says:
Who doesn't love a scone with jam, cream and good chat! This was actually my second attempt at making scones, the first time which was only a week ago I whipped them up late at night as we were craving something sweet except we had no jam, no cream and only had butter and honey, which is not the same. Scones are tricky little buggers, rubbing that butter in "light as a feather" with my fingertips i thought i was going to get carpal tunnel. The second time round was a lot better but still not a success, my wrist still hurt but was much easier to get the right consistency although I rolled the dough to thin as I made 18 instead of 12 and my precious little scones didn't rise. So i guess i haven't mastered this essential yet and will need to make them again, just like the donna hay chocolate layer cake i wont stop until i conquer it. The Chantilly cream was the star as i added a touch a vanilla bean paste (so much easier than pods) to the mixture before whisking. As i had so many left over i took them to Horn's work and shared with his business partner and staff, when i arrived the first thing Horn said was "did you remember the scones, because i have been talking them up all morning." So cute. I was a little embarrassed to serve flat scones but the flakey butteryness was spot on.

I wont be changing anything in the donna hay a cook's guide recipes so there will be no Lady Dash did.

3 Cups (450g) Self Raising Flour, sifted
1/2 Cup (110g) Caster (superfine) Sugar
75g Cold Butter, chopped
1 Cup (250g) Milk, plus extra for brushing
Raspberry Jam, to serve

Chantilly Cream
3/4 Cup (180ml) Single (pouring) Cream
1/4 (40g) Icing (confectioner's) Sugar, sifted

"the donna hay way":
Preheat oven to 180 degrees. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together (see cook tip's). Roll dough out to 2 cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18-20 minutes or until cooked when tested with a skewer. To make the Chantilly cream, please the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam. Makes 12 .

donna hay tips:
The most important thing to remember when making scones is not to overwork the dough or you will end up with hard, tough scones. By using a knife to mix the dough and bring it together with you hands, you avoid overworking the gluten in the dough. Using very cold butter will ensure a deliciously flakey texture.

Lime and Lemongrass Chicken " the donna hay way"

2011-05-25T17:35:00.001+10:00

Im not a huge fun of chicken, it kinda grosses me out but when i watched this recipe on fast, fresh & simple the flavours and cooking method excited me. I have a secret love for lime even thou i cannot have too much of it as when i was younger i drank way to many vodka lime and sodas and now lime churns my stomach.

6 Large Slices Ginger
6 Kaffir Lime Leaves
4 Stalks Lemongrass, white part only, trimmed
1 Long Red Chilli, trimmed
1 Tbs Vegetable Oil
4 x 125g Chicken Thigh Fillets, halved
1 1/2 Cups Coconut Milk
1 Tbs Fish Sauce
80g Baby Spinach Leaves
Coriander Leaves, to serve

Lime & Lemongrass Chicken

"the donna hay way":

Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped. Heat a frying pan over medium-high heat. Add the oil and the lime leaf mixture and cook, stirring, for 4 minutes or until fragrant. Add the chicken and cook for 1 minutes each side. Add the coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until the chicken is tender. Stir through the spinach and serve with steamed rice and coriander leaves. Serves 2.

Lady Dash did:
I used chicken breast instead of thigh as i cant get my head around thigh, 3 breast fed 3 people.
I pre cooked this dish which was not a good idea because the coconut milk just disappeared and because i am a neat freak i had already chucked the rest of the can out, so i added another cup of half milk & half cream.
The rice i used was Basmati, i use this rice in all my recipes as my personal trainer told me if your going to eat rice eat Basmati mean while i still drink, eat lollies and chips!

Lady Dash says
Very easy dish to make, the scent through the house was magic and the chicken was melt in the mouth. Matt didn't really like it but Horn loved and so did I. Score 8/10.

Cost: $24.99

Easy Vegetable Soup & Slow Roasted Balsamic & Garlic Lamb "the donna hay way"

2011-05-24T12:05:00.002+10:00

Yesterday i was still feeling a little fluey and who doesn't feel like soup when they are sick? So instead of just making dinner I remembered an episode of fast, fresh & simple that made a very easy vegetable soup, i love tomato based soups so i thought i would give "the donna hay way" a go. While the lamb was in the oven i started on the soup for a great after work snack.

2 Tsp Olive Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
2 Tsp Lemon Thyme Leaves
2 Cups (500ml) Tomato Puree
2 Cups ( 500ml) Chicken Stock
1 Carrot, Peeled & Grated
1 Zucchini, Peeled & Grated
1 Parsnip, Peeled & Grated
Sea Salt & Cracked Black Pepper
Finely Grated Parmesan, to serve

"the donna hay way":

Heat a saucepan over medium-high heat. Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft. Add the tomato, stock, carrot, zucchini and parsnip. Cover and bring to the boil. Allow to simmer rapidly for 15 minutes or until the vegetables are tender. To serve, ladle into bowls and top with salt, pepper and parmesan. Serves 2

Easy Vegetable Soup with Parmesan Shavings

Lady Dash did:

To grate the veggies i was a little lazy or very smart which ever you prefer and used my food processor for a fast even result.

I know i said i was going to follow all the recipes to a tee but i don't eat onion, i hate it and it makes me sick so i did leave that part out.

I also forgot to buy Lemon Thyme at the supermarket so i googled substitutes, apparently grated Lemon rind and dry Thyme leaves will give you the same result so i did that instead and i could really taste the flavour so i am glad i did.

I doubled the recipe to cater for everyone but i have now decided not to share!!

Lady Dash says:

donna hay was not kidding when she called this EASY but i think she should of added delicious in the title. Score 10/10 will be making this soup for many winters to come.

Price $9.20

1kg Lamb Shoulder, on the bone
1 1/3 cups (310ml) Balsamic Vinegar
3 Cups (750ml) Chicken Stock
6 Rosemary Sprigs
8 Garlic Cloves
2 Tbs Brown Sugar

"the donna hay way":
Preheat oven to 140 degrees. Place lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180 degrees and bake for 30 mins or until the lamb has browned. Remove the lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil. Serve the lamb with crispy potatoes, steamed greens and the pan juices. Serves 4.

Slow-Cooked Balsamic & Garlic Lamb with Pan Juices,
Crispy Potatoes, Glazed Pumpkin and Buttered Greens

Lady Dash did:
I bought a 2 kg Lamb shoulder, instead of 1kg only because they were pre packed that way but i am so glad i did because it only just fed the 3 of us and I only had a tiny bit of Lamb as the shoulder is a little fatty for my liking, so if you are feeding hungry men i would go the extra kilo!
I used a Chasseur pot to cook the lamb, served with crispy desiree potatoes which i peeled cut in half covered with olive oil and salt & pepper and put in the oven when i turned the lamb, the pumpkin which i cut into chucks i put in an hour later but i should have popped them in at the same time as the potatoes as i love really soft pumpkin and it was a little bit firm.
I served buttered greens instead of steamed, which were blanched then topped with butter.
The pan juices were yum and a really great cooking experience as i have never solidified fat before so it was pretty awesome and a little disgusting at the same time. After bringing the juices to a boil i popped them into one of my good jugs for a photo op and it was way to hot and cracked my lovely little glass sangria jug, sad face!!!

Lady Dash says:
The boys were so excited to have a roast style dinner as i never make roasts because my mum cooked roast every Monday night my entire childhood and i think she still does- so i was over them! But with those happy faces looking up at me while eating i guess i will be making roasts more often now. Feedback from the boys- needed gravy pan juices to watery and thin but would have added great flavour in a gravy. Score 8/10

Price $37.80

Garlic Prawn Pasta & Cheats Chocolate Fondant "the donna hay way"

2011-05-23T10:06:00.002+10:00

Sundays are such a perfect day to get in the kitchen and create a feast before you go back to work. Yesterday I was feeling a little unwell but i wasn't going to let that stop me on the first day of my "the donna hay way" challenge. Feeling a little fluey my taste buds were not working so I gave the fast, fresh and simple cook book to my husband (his name is Brendan but i call him horn). Horn's choices were Garlic Prawn Pasta & Cheats Chocolate Fondant (which is his favourite dessert at the moment).

Off to the shops we went, i had been putting off buying dariole moulds for a while so today i had to bite the bullet and get them. I purchased them from the crate at Q Super Store i got six for $21. Then off to Coles to buy all the ingredients, normally i would buy seafood from a fish shop but since it was raining, the produce was from Australia and they looked fresh and big i bought the prawns from the deli.

I think the hardest part of this challenge will be following a recipe to a tee, i am normally a little careless with measurements and timing. I normally wing it, so to make sure i followed the recipe exactly i carefully measured everything out before i began cooking.

400g of Angel Hair Past or Spaghetti
( I used Barilla Spaghetti No. 5)
90g Butter
2 Tbs Olive Oil
8 Garlic Cloves, Sliced
2 Tsp Chilli Flakes
2 Tbs Shredded Lemon Zest
24 Green Prawns
(I used Banana Prawns)
2 Tbs Lemon Juice
1/4 Cup Flat Parsley Leaves, Roughly Torn
Salt & Pepper

1/4 Cup Plain Flour, Sifted
1/2 Cup Icing Sugar, Sifted
3/4 Almond Meal
2 Egg Whites
100g Butter, Melted
160g Dark Chocolate, Melted
4 Small Squares Dark Chocolate Extra

With my donna hay magazine free gift- electronic timer in hand i began cooking and following the recipe to a tee.

Garlic Prawn Pasta "the donna hay way":
Cook the past in a large saucepan of boiling salted water for 8 -10 minutes or until al dente. Drain and keep warm. While the pasta is cooking heat a frying pan over medium-high heat. Add the butter and oil and cook until butter has melted. Add the garlic, chilli and zest and cook for 2minutes. Ass the prawns and cook, stirring for 3minutes or until prawns are tender. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad. Serves 2

Lady Dash did:
The recipe in the caption has been double to suit my family, so it should have served 4 people but it only served 3.
To prepare the dish it took me 45mins- the prawns probably took me 25mins so if you wanted to cut the preparation in half you could buy the prawns already peeled and deveined for a little extra.
Barilla Spaghetti No. 5 took 8mins, which i would probably recommend cooking the pasta before you start the sauce as the sauce was finished a little before the pasta.
I didn't serve it with a green salad as we were having dessert and i cannot eat pasta without parmesan cheese so i had to add it.

Lady Dash says:
The dish itself was nice, good amount of mild heat and was silky and glossy, it scored a 9/10 with Horn (husband) and a 7/10 with Matty (brother), we would eat it again.

Cheat's Chocolate Fondant "the donna hay way"
Preheat oven to 150degrees. Place the flour, sugar, almond meal, egg whites, butter and melted chocolate in a bowl and mix well to combine. Spoon half the mixture into the 4 x 1/2- cup capacity (125ml) lightly grease dariole moulds. Divide the extra chocolate squares between the moulds and top with the remaining mixture Bake for 20-25mins or until cooked but soft in the middle. Stand in tin for 5-7 mins before turning out. Serves 4

Lady Dash says:
To melt the chocolate i put it in an microwave safe bowl and zapped it for two mins.
To grease the moulds I used melted butter from the recipe.
The chocolate squares i used where too long and thin so the centre wasn't really really gooey like it should have been, i recommend breaking the chocolate squares in half and putting them side by side in the mixture.
I was really scraping the bowl for the 4th mould so make sure you are even with your measurements (i had to pinch a little of the the others).
I baked the fondants for 23 mins.
I let the fondants stand in their tins for 6 mins.
Must serve with ice-cream and berries.

Lady Dash says:
This recipe was easy easy easy, it looked great and impressed the boys with two 10/10's. I am not a huge fan of dark chocolate so having the berries and ice-cream made it much more enjoyable for me, i would probably give it a 7/10.

Total Cost: $34.33 (not including ice-cream & berries)

Happy Cooking, would love to see you photo's if you give it a go!

"the donna hay way"

2011-05-19T19:03:00.000+10:00

Recently i added someone else to my list of food idols- the one and only donna hay. I know i have blogged about her previously in my don't ever give up post but i had never really watched her work, my new love and appreciation for this food stylist came about when i saw a sneak peak of her show starting on the lifestyle channel called fast, fresh and simple. The show is produced from her most recent cook book (wait for it)- fast, fresh and simple. In an interview donna hay explains the title and three chapters of the book: "fast"- really fast week night meals- "fresh" a fresh take on an old classic and then "simple" time saving shortcuts, she also uses a clever mix and fresh and store bought ingredients.

I was in Big W the other day (getting some socks for my husband) when i stumbled across the donna hay display and to my delight all her cook books had been massively reduced. I was so excited that i immediately scooped up the new book and had a quick glance around to see what else i could get (every girl loves a sale) and I noticed another of her books- donna hay "a cooks guide" the best of donna hay magazine's how to cook. Since both the books were reduced i thought what the hell i'll get both, later that day my husband asked me why i had bought two books and thinking quick on my feet i replied "it was buy one get one free" instead of explaining the sale!

I immediately started flipping through the pages of the two books, the photography is picture perfect and she is very successful in making food look as good as it tastes (her motto). I consider myself to be pretty good in the kitchen but after reading the cooks guide it made me realise there are so many techniques and recipes i have not yet attempted or experienced.

So i have set myself a challenge inspired by the Julie and Julia Movie, i am going to make one thing out of each book each week and write about my experiences.

The challenge will be called "the donna hay way".

Hope you enjoy this as much as i will.

Dont ever give up! Donna Hay Chocolate Layer Cake

2011-04-21T11:39:00.000+10:00

Since its easter and easter always reminds me of Chocolate, i thought i would do a flash back to the Donna Hay Chocolate Layer Cake. The Cake of all Cakes, the cake that nearly got the better of me. But i didn't back down i was going to master this cake.

I am going to share the link for the recipe with you and give you some hints.
http://www.masterchef.com.au/four-tier-chocolate-layer-cake.htm

I originally followed the recipe from the 50th Issue Donna Hay Mag but i cant find that link to share with you. So i found the Masterchef version instead- notice there are hardly any steps to recipe? It wasn't until i saw Donna Hay hosting a masterclass on Masterchef that all the hidden steps where revealed!

My first attempt tasted amazing and looked not so amazing it was limp and looked like the leaning tower of cake. You can ask my good friends Jassie Fizzle Out and Kris Eye is for Image just how sad it looked. I was so embarrassed that they even saw the cake- they popped over and i had lost track of time.
I gave them a quick taste and threw it in the bin, even thou they told me not too.

If you want this cake to be a masterpiece you need to add the following steps.
1. Make for cakes instead of 2
2. Slightly freeze the cakes and cake the tops off.
3. So you don't get any cake breaking off while spreading the icing, use cake 1 upright, cake 2 upside down, cake 3 upside down and cake 4 upside down.
4. Measure out your icing equally.
5. Place it in centre and in soft motions work it to once cm from the rim

The result:

I could have bought a really cool cake, that would have costs less and not taken up a 2 whole days but the comments i got from friends and family was totally worth it- plus i think mine looks better than the masterchefs link ;)

Give it a crack for Easter!

Easy Peasy Japanesey (Cheap Eats)

2011-04-20T23:12:00.001+10:00

Ingredients:

Beef (Fillet Steak)
Zucchini (Cubed)
Mushrooms (Sliced)
White Cabbage (Sliced)
Sushi Rice
Rice Vinegar
Sesame Oil
Soy Sauce
Teriyaki Sauce Marinade or Home Made (see below)

Salad Dressing
Japanese Mayo
Thousand Island Dressing
Mirin (Sweet Cooking Sauce)

Teriyaki Sauce (Home Made)
30g Caster Sugar
2 TBLS Japanese Soy Sauce
2 TBLS Japanese Saki
2 TBLS Mirin (Sweet Cooking Sauce)
2 TBLS Sesame Seeds

Added Extras: Garlic and Chilli

Notes: Initially you spend a little bit buying all of the Japanese ingredients but once you have them they will last ages, try and get to an Asian grocer as you will save quite a bit. We eat this meal every week without fail. If you have a rice cooker and a wok i recommend using them. If not, try microwavable rice it works every time and a really hot pan. It may look like a lot but once you have made this once you can do it in sleep.

I make my own sauces now but i used to buy everything ready to go in a packet, for an extra 2 minutes effort you can really taste the difference in making your own sauces. Give it a go, just remember to TASTE.

Instructions:
If you are making your own sauces, start with the Teriyaki.

Teriyaki Sauce: Put all the ingredients in a bowl and whisk together- if you are adding Chilli and Garlic do so now. Slice the beef into thin slices, pop it in with the sauce and set aside.

Salad Dressing:
Two Large Squirts of Jap Mayo, One Medium Squirt of Thousand Island and 1TBLS of Mirin- Stir Well.

Veggies:
Slice the Mushrooms (I buy already sliced mushrooms lazy), cube Zucchini put in a bowl and set aside. Slice/Shred Cabbage on a 45 degree angle put in another bowl and drizzle with Rice Vinegar & Mirin- dont not add the dressing yet.

Cooking:
The Rice takes the longest to cook so put that on before you do anything else, if you have a rice cooker it will keep warm until you need it otherwise pop it in the microwave with minutes to go from completing the dish.

Add 1/2tsp of Sesame Oil to a Wok/Hot Pan, add Zucchini & Mushroom with a dash of Soy Sauce and stir fry for about 3 minutes, take out of Wok/Pan. Get the Wok/Pan hot again add the Beef and stir fry for 5 minutes to get the sauce nice and sticky.

Now that everything is ready its time to plate up, i call this style of plating 4 corners as there is something different in each corner of the plate. Don't forget to add your Salad Dressing!!!

Beef Pops (Beef & Pineapple Skewers)

2011-04-19T13:09:00.001+10:00

Ingredients:
Diced Beef
Fresh Pineapple
Bunch of Parsley
Garlic
Olive Oil
Red Wine Vinegar
S&P
Bamboo Skewers

Dice the Beef & Pineapple to your liking (i prefer big even chunks 2cmx2cm)
In a food processor blitz: half a cup of olive oil, bunch of parsley, 2 Garlic Cloves & 2 Tablespoons Red Wine Vinegar with a pinch of S&P.

Mix half the mixture in with the Beef and put in the fridge to marinate for 3hrs. Once the beef has marinated assemble the Beef and Pineapple on the skewers and BBQ to your liking (i like it medium, which is about 3 minutes each side.) Serve on a plate, drizzle the other half of the marinate over the skewers or serve as a dipper.

Hints:
Vegetarian- Replace the Beef with Tofu or Button Mushrooms
The Beef Pops are even more delicious cooked the day before and served cold

Let me introduce.

2011-04-19T11:30:00.000+10:00

This blog will mainly showcase 2 things:
Being the Lady of the House (cooking, cleaning, shopping, entertaining)
Operating Dash Gold Coast (my small speciality events company)

The reason i am starting this blog is because of my life long friend Fizzle Out thanks for the push lovely!