Enamel Bakeware – Donna Hay and Simpsons Mitre10
Well, the weather must be getting cooler.
The cover of the latest Donna Hay magazine is very autumnal.
And the moment it starts getting cool, she breaks out the enamel bakeware.
Love the look of this fennel,chicken,tomato and bean bake.
We have a great range of the enamel bakeware. The next shipment from overseas does not make it to Australia until next month so I hope we have enough to last.
One of our local restaurants bought some smaller pudding/pie tins recently. They will serve sticky date pudding in theirs. YUM!
Come in and have a look.
See you in the store.
Sweet Living – on line Cooking Magazine
What’s better than a cooking magazine? An on line cooking magazine!
I have sent you links to lots of great on line magazines. Sweet Paul, Rue, .Lonnymag.
Here is a really lovely one. Sweet Living. Not just cooking, more….lifestyle.
The images are beautiful. The recipes….well look at this. Dark whisky marmalade. I am off to buy the oranges now.
See you in the store.
Paella – new paella pans, a great book and more
Tonight I am having a go at Paella. A one pot dish. I like the sound of spicy rice, soft at the centre of the pan and a bit crisp at the edges.
I think the secret is in the chorizo sausage.
The recipe is a very simple , by Curtis Stone. Click below to watch him make it. You can get a copy of the recipe in the store.
New paella pans arrived last week. They are the ones Curtis Stone uses in the video. The real deal. Made in Spain. They are enamel coated for easy cleaning. Really nice. Good price.
You may also want to look at the beautiful Paella books we have in stock. By Alberto Herraiz owner of EL FOGÓN, Spanish restaurant in Paris. This is the definitive book on Paella. Beautiful images, great recipes. The book has a calico cover edged in red stitching to match the famous Callasparra paella rice.
All this in a great Paella display. Come in and have a look
See you in the store.
Sydney Gift Fair – Part 1 Kitchenware
Actually, Gift Fair is not really accurate.
All the Australian kitchenware suppliers have stands at the Sydney Gift Fair. I went with a reasonably large budget for new cooking tools…and spent it all.
This is a terrific new gadget. From Zyliss, so you know it is great quality. The Fast Cut Herb Mill. Our rep from Zyliss, Chris, demonstrated it for me at the fair. Take a looks.
NOW, pastry brushes
We sell lots of pastry brushes. The brushes we stock come from a hospitality supplier who supplies restaurants. Chefs use these pastry brushes and they are quite cheap. From $1.00. Great brushes for the price.
They are not Rolls Royce pastry brushes, and I have often looked for something more….crafted, beautiful.
I FOUND THEM.
Hand Crafted and French. Arriving in the store later this month.
We often get asked for Paella pans. The usual pans need seasoning and rust easily. I LOVED these and ordered several sizes.
# From Spain,
# Porcelain finish, no reasoning or rusting
# Use on cooktop, oven or on your BBQ
I think they will arrive this week.
Lots of other things. Cupcake cooking timers, great new preserving jars, a great variety of sizes in the pizza pans. Too many things to mention.
I’ll let you know when they start to arrive.
See you in the store.
Using a Mandolin – vegetable slicer
We received these a few days ago. I took one out of the box and put the camera in Tonys hand (my husband and movie director). And voila! Very easy to use.
I loved it so much I took one home.
Very handy. I use it all the time.
See what you think.
See you in the store.
It’s all About Salad- Part 2 Asian Salads
The first Asian salad I ever had was about 10 years ago at a restaurant in Brisbane called, The Green Papaya. They were famous for their Green Papaya Salad.
To me it was a revelation. So tasty, so light, so refreshing. The key ingredient was, of course, green papaya.
Last week I went to visit Lloyd at Pardons Fruit Market here in Noosa Junction. Lloyd assures me, a green papaya is simply a raw paw paw. Used while it is still green and crisp. He sometimes buys special long paw paws, more traditionally used for Vietnamese recipes, but a round one is the same thing.
Did you see Luke Nguyens series on SBS? How fabulous did Vietnam look! I know many of you have been there. This was one of my favourite segments. Green Papaya salad. I want to sit in that park and order the salad from the street vendor.
You may know Gwyneth Paltrow is at the centre of an interesting whole foods, no sugar, food movement. Take a look, it obviously works for her. Asian salad again.
The challenge,however, with an Asian salad is the shredding. Lots of julienne-ing.
A mandolin is the best tool for this, but they can be a bit confronting.
In my next post I’ll show you the latest we have in stock. You can come in and have a try.
See you in the store.
Frilly Tops on Jars
So, I made a quick movie in the store yesterday. Yes, you will have to start calling me Steven Spielberg.
I knew the camera added 10lbs but in this recent filming experience I found it also adds 10years.
Anyway, just wanted to show you the frilly tops for jars. In case you were thinking of giving away a jar of mustard or biscuits this Christmas. Nothing says homemade like a floral, frilly top on your jar.
Have a look.
See you in the store.
Homemade Christmas Gifts – Part 1
This Christmas I am making homemade gifts.
Reading a survey recently in British House Beautiful (an old one 2009) 70% of respondant said the gifts they appreciated most were the ones made by the gift giver.
Now, I’m not saying I would prefer a homemade gift to…say…diamonds, but the gifts I remember most fondly from last year were 1. a handmade felt reindeer made by a best friends daughter and 2. a jar of tomato chutney a customer gave me.
Currently I am considering making Christmas biscuits – maybe sweet,iced or maybe Christmas tree or star versions of my old favourite parmesan biscuits.
Or jars of something. Tomato chutney or lemon butter.
I really like this recipe for mustard. Small jars of mustard would be nice. With the frilly fabric hats. Mustard to go with Christmas ham.
See what you think of this mustard recipe. It needs to rest for two weeks before giving.
See you in the store.
Review- Donna Hays Frittata
On page 65 of the latest Donna Hay magazine there is a tempting recipe for Leek,ricotta and gruyere frittata.
So tempting, I cooked it on the day I bought the new magazine.
It was easy to make, tasted really nice. Cold a couple of days later was even nicer. Tony gave it his absolute seal of approval….. “Well, I’d have that again.”
BUT- next time I would:
* cook it in my Microstoven casserol dish rather than the Chasseur cast iron. The frittata stuck drastically to the bottom of the pot making it difficult to serve and cleaning involved an overnight soak. Nothing sticks to the Microstoven
* maybe goast cheese instead of ricotta. I think the tanginess would be great
* a scant drizzle of aged balsamic would also be lovley
I served it with a rocket salad. Try it.
It’s vegetarian but of course not vegan., Might be a good dish to add to the buffet this Christmas, when the vegetarian relative is coming.
See you in the store.
What are Whoopie Pies??
In the store right now we have Whoopie Pie tins. You can make regular sized Whoopies or Mini ones!
We also have a great Whoopie Pie cookbook.
BUT. You may not be familiar with the Whoopie Pie phenomenon.
I have made a movie. Whoopie Pie the Movie.
Come in to the store to have a look. Pick up your free recipe card for these delicious cakes.
See you in the store.
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Elizabeth Simpson
Simpsons Mitre 10
Noosa Junction
24 Lanyana Way
Noosa Junction
PH: 5447 4888
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