24 August 2011
Almonds are high in manganese, vitamin E and magnesium. As they have a high fat content, it is important to store them properly to stop them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Almonds and nut flours can be stored in the refrigerated for several months, and in the freezer for up to a year. Almonds still in their shell have the longest shelf life.
Almond meal is the same as almond flour.
Here are some of the Australian companies that can supply you with bulk quantities of almond flour for cooking:
GAPS Australia
$105 for 5kg certified organic blanched almond flour
Email: linda@gapsaustralia.com.au
Almondco Almond Hut
Sell almond meal (blanched) in a 10kg carton for $100.00. Freight to Queensland will be a further $33.65.
Phone: 08 8586 8800 Email: admin@almondco.com.au
Queensland Fruit and Nut Distributors
Almonds blanched meal is $12.80 per kg. Delivery to Brisbane was $7.58.
56 Parramatta Rd, Underwood, QLD 4119
Phone: 07 3208 9488 Email: sales@qnf.com.au
Hellene Food Brokers
Almond meal is $10.50 per kg in a 10kg carton. Delivery to Brisbane is $1.00 per order.
17 Duncan Street, West End, QLD 4101
Phone: 07- 3844 2822 Email: sales@hellenefood.com.au
Kumari Spices and Things
$13.30 per kilogram. No minimum amount.
199 Robinson Road, Geebung.
Phone: 07 3265-2099
Mrs Flannerys Natural Grocers
Sells almond meal for $18.99 per kilogram. No minimum amount.
Prices current as of August 2011.
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Posted by Gustoso
18 April 2011
Best recipe
How to make all-in-one sponge with step by step illustrated instructions – Delia Smith
About
Everyone should know how to make a basic sponge cake. The basic ingredients of eggs, sugar, butter and flour can make a cake which can cheer up or celebrate a loved one. It’s best to use use fresh eggs for a light texture.
The classic way to make a Victoria sponge cake is to weigh the eggs on one side of a pair of balance scales (where the weights stand) and weigh the other ingredients on the scale pan so as to be absolutely accurate. I have followed this method faithfully and found that 2 medium eggs weigh 4 oz (110g) but do not provide enough liquid for the mixture – so I now use 2 large eggs and weigh everything else in the usual way.
- Delia Smith
Aim for a light and fluffy sponge.
A traditional Victoria sponge cake has strawberry jam and whipped cream and a sprinkling of icing sugar. It is named after Queen Victoria who like to have a slice for afternoon tea.
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Posted by bigm
18 April 2011
Best recipe
Sourdough – Dan Lepard
About
Sourdough breads use a natural fermentation process to allow the bread to rise and give them a distinct flavour. Some of sourdough starter is kept to make future loaves.
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Posted by bigm
18 April 2011
Best recipe
The perfect cheese souffle – Michel Roux, Eggs
50g softened butter, to grease dishes
50g Gruyere, grated, to coat dishes
20g butter
20g plain flour
250ml milk
salt and freshly ground pepper
pinch of cayenne
6 medium egg yolks
10 medium egg whites
240g Gruyere finely grated, plus 4 thin discs
- Generously grease the insides of four 10cm souffle dishes with the softened butter. Put about 50g grated Gruyere into one dish, rotate it to coat the inside, then tip the excess into another dish. Repeat to coat them all.
- To make the béchamel, melt the 20g butter in a pan. Add the flour and cook for two minutes, stirring with a whisk, to make a roux. Still stirring, add the cold milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour the béchamel into a bowl. Season lightly with salt, pepper and cayenne, then whisk in the egg yolks. Cover the bowl with cling film and let cool slightly.
- Preheat the oven to 200C/gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix a third of the egg whites into the warm souffle mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the grated Gruyere with the other. Stop as soon as the mixture is amalgamated. Spoon the mixture into the dishes to come 5mm above the rim. Smooth the surface with a palette knife, then use a knife tip to ease the mixture away from the side of each ramekin to help it rise.
- Stand the dishes in a deep ovenproof dish lined with a sheet of greaseproof paper and pour in enough almost-boiling water to come halfway up the sides. Bake the souffles for six minutes.
- Meanwhile, trim the Gruyere discs to the same diameter as the dishes and cut into four segments. Quickly position a segmented Gruyere disc on top of each souffle and immediately return to the oven for two minutes. Put the cooked souffles on individual plates and serve at once – they won’t wait!
Serves 4
About
The best souffle recipe is Michel Roux’s soufflé Suisesse, served at Le Gavroche as featured in The Observer’s Top 50 favourite recipes. Jill Dupleix recommends Fredy Girardet’s recipe for passionfruit souffle.
Michel Roux’s recipe for the perfect cheese souffle was listed in The Observer’s How to make the perfect…. article, and features in his Eggs cookbook.
All equipment needs to be dry and free of egg yolk.
Souffle can be cooked in a porcelain or Pyrex dish, or a metal mold known as a Charlotte. It is best placed on the middle rack in the oven.
It is difficult to give an exact cooking time because individual ovens vary so much. It can take anything from 8 to 14 minutes. Rely on your eyes – when the souffles are puffed and well risen, with golden brown tops, they are ready to serve. Instantly. Souffles wait for no-one.
- Philippe Mouchel, ‘More than French recipes and stories’
Souffles must be made just before serving.
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Posted by bigm
18 April 2011
Best recipe
Bentley’s soda bread – Richard Corrigan
About
The best soda bread recipe nominated by Mark Hix is by Richard Corrigan and appears in his The Clatter of Forks and Spoons cookbook, as featured in the The Observer’s Top 50 favourite recipes. The bicarbonate of soda is the raising agent used by the Irish. Richard uses porridge oats to give his bread an authentic texture.
Richard Corrigan makes the best soda bread in London at his restaurant Bentley’s in Piccadilly
- Marcus Wareing, How to cook the perfect…
Paul Gayler’s recipe for the perfect white soda bread was listed in The Observer’s How to make the perfect…. article, and features in his ‘World Breads’ cookbook.
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Posted by bigm
18 April 2011
Best recipe
Scones with jam and clotted cream – Bill Granger
About
The Country Women’s Association of Australia use their scone recipe for some fierce judging in the categories of height, taste and texture. Some hints are to sift your flour three times and to not use a rolling pin. Scones do best with cold hands and minimal handling.
Scones are very easy to make, but they need a light touch or they’ll be chewy and stodgy, so work quickly and don’t over handle the dough.
- Marcus Wareing, How to cook the perfect…
Some people swear by the scone recipe based on lemonade.
Traditionally scones are served with clotted cream, but whipped cream and jam is also common.
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Posted by bigm
17 April 2011
Best recipe
Quiche Lorraine – Gabriel Gaté
About
Quiche Lorraine is a traditional French dish from the Lorraine region. Traditionally it is a tart flavoured with bacon, nutmeg but no cheese.
“Contrary to popular belief, Quiche Lorraine never has cheese in the filling – just the best bacon, eggs and cream.” I had to investigate further and discovered that both Julia Child and Elizabeth David published traditional recipes for quiche Lorraine based on eggs, cream and bacon, without the cheese. So hold the Parmesan and the Gruyere.
- Loukie Werle, Louke’s Kitchen
Aim for a silky soft baked custard with thin pastry. The base used to be made with bread dough, but these days shortcrust pastry is used.
Quiche can be made the day ahead, but is best served warm. Julia Child recommends serving quiche “with a salad, hot French bread and a cold white wine”.
Of course, real men eat quiche. Who ever thought they didn’t?
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Posted by bigm
17 April 2011
Best recipe
Profiteroles – Lulu Grimes
About
Profiteroles were popular in the 1970s. They are made from choux pastry, with the aim of being light and crisp. Basic choux pastry can be made into chouquettes, cream puffs, doughnuts, eclairs, glands, religieuses, souffle and cakes such as croquembouches, Paris-Brest and Saint-Honore.
The first time I attempted to make profiteroles they failed to rise, as we were cooking them in a cooking class and the other group kept opening and closing the oven door. Little did I realise that patience is the key.
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Posted by bigm
17 April 2011
Best recipe
Pannacotta from the Aosta Valley (Crema alla Panna) – Antonio Carluccio
About
Italian: panna cotta
Panna cotta is a creamy dessert set with gelatine, from Piedmont . The name “panna cotta” means cooked cream in Italian. The aim is to get a silky smooth texture, which is not rubbery.
Leaf gelatine is easier to use than powdered, and gives a smoother result. If your gelatin has left lumpy bits strain the mixture. Alternatively use agar agar to make the dish vegetarian.
To prevent the mixture separating you need to work diligently and place it into the fridge as soon as you are finished.
You may like to slighly oil your mould. To remove the panna cotta dip the moulds in warm water to release them easily. Alternatively you may also like to serve them in a ramekin dish.
Serve panna cotta the traditional way with fresh berries and honey drizzled over, or alternatively with a sauce or stewed fruit.
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Posted by bigm
17 April 2011
Best recipe
Ricotta hot cakes with honeycomb butter – Bill Granger
About
Bill Granger’s hot cakes are one of his most popular breakfast dishes at his restaurant.
The best pancake recipe nominated by Claudia Roden is by Tantes Marie and appears in her ‘French Kitchen‘ cookbook, as featured in The Observer’s Top 50 favourite recipes.
If you cook pancakes regularly it may be worth investing in a dedicated cast iron pancake pan. Cook them on a low heat if you like them thick and fluffy.
Margaret Fulton describes how to toss a pancake:
Pour the batter from a jug into the pan, tilting the pan to coat the bottom evenly. When bubbles appear on top of the batter and it begins to set, shake the pan to ensure the pancake is not sticking and has browned underneath. Jerk the pan forwards quickly until the pan moves onto the downward slopping part of the pan. Flip the pancake over with a quick movement of the wrist so that the undercooked side is now underneath.
- Margaret Fulton, Encyclopedia of food and cookery
Use a palette knife to flip the pancakes over
You can add diced banana or strawberries to the batter to make sweet pancakes, or add corn for savoury pancakes.
Serve them with real Canadian maple syrup and butter.
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Posted by bigm
