Friday, September 27, 2013

Food Friday

While I do enjoy cooking, I don't enjoy spending a long time doing it. Slaving over a hot stove all day is for the 1950's wife and that's not me. I got stuff to do! Like pinning on pintrest, reading blogs and Facebooking...You know being a Noughties housewife. :)
So today I have a couple of quick and easy dishes I experimented with recently.

Mums cake and my sauce.

My mum made this delicious cake which she insisted was so moist it didn't need any icing...I wasn't so sure  so experimented with these two ingredients Creme Fraiche and Whittaker's L&P chocolate to make a quick sauce. I plonked about 100 grams of the chocolate in with about 50 grams of the creme fraiche in the microwave for 1 minute. Boom...a delicious sauce! The family went nuts for it.  Mum was right though...her cake was the most moist chocolate cake ever. I NEED that recipe. 

Grandmas Lemon Honey tart
Confession time. I have had these blind baking balls for about a year...and these tart tins for about 6 month...and just used them for the first time. Oh dear...good intentions yadda yadda.
This one has three easy ingredients....Frozen Sweet Short crust pastry, Lemon Honey (homemade by my MIL) and a dollop of vanilla yogurt. So easy but tasted so good. 

Roasted Pork Belly
Roasted pork belly is pretty much our favourite family meal. Priced at $30-40 as a mains at the local restaurants, I am slowly trying to perfect it on a budget. My local New World has started selling a piece of pork belly for $10-15 and this size easily feeds our family of 5.

I use a layer of carrots, onion, cellery and garlic and sliced apple in an oven proof dish, with a bit of water in it. I lay the pork belly over the top which has been scored and sprinkled generously with salt to create a delicious crackling. I slowly roast it on a low heat (120 Celsius) for 2 hours with some foil over it. Then I turn up the heat to 200C with the foil off on the top rung of the oven until the crackling is golden and crunchie, about another 20-30 minutes.

While the pork is resting I put the layer of veges that was underneath the pork into a pot with some more water and chicken stock and reduce it down. Strain it so you just use the liquid to make a delicious "jus". Some roasted veges on the side and you have an easy special family meal.


Jaz from Treacy Family said...

Oh I hate cooking................but I could do these YUMMO!!!!

PaisleyJade said...

Yum yum yum! We need that recipe posted know your blog for that cake!!

PaisleyJade said...

Whoops! *on your blog

Leonie said...

Oh YUM!! i am totally trying the pork belly recipe.. I have been wondering what to do with it. We used it recently to make pork tacos.

And your tarlets look so professional!
I finally pulled out my baking balls the other day to make a (GF) cherry pie. And realised that storing them in a jar is so much more practical than the plastic bag I kept melting - haha!

Meghan M said...

Gah you're making me so hungy and I've already eaten loads tonight! yummo.

Meghan M said...

hungry - ha ha!

Curious Runner said...

Oh my deliciousness!! I could do with ALL of these things right now!! Yum!!

dearfutureme... said...

Oh that pork looks amazing!! You are such a great cook!