lemon, carrot polenta cake with lemon syrup (gluten free)

This turns out surprisingly soft and super easy to make!

150 grams butter
2 carrots
zest of 4 lemons (juice for syrup)
150 grams almonds
160 grams polenta
1 1/2 teaspoon baking powder
3 eggs
60 grams honey

Syrup
juice of 4 lemons
150 grams sugar

to make the cake put all the ingredients in the thermomix and blend on speed 10 for about a minute. If you are not using a thermomix blend the almond in a food processor until they are a fine powder, grate the carrots and beat well with all the other ingredients. Bake for approx 25 minutes at 180 C.

to make the syrup bring the sugar and juice to a gentle simmer over a low heat in a heavy based pot, leave to cool before pouring over the cake

lemon and carrot cake

 

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Spinach and fetta frittata & some cooking with my kids

Brendan found a stash of eggs under your house from the girls so we have a bit of a egg build up, over 3 dozen! we made a spinach and fetta frittata and maggie made a batch of kiss biscuits they always want to make kiss biscuits, a little treat for their lunch boxes this week. Maggie(7) and Stephanie (5) can now pretty much make them on her own I do give her a hand with the mixing, in the thermomix, and with the oven but she does all the measuring, rolling, cutting and decorating.

Stephanie made the frittata mainly because she looooves cracking the eggs!

Spinach and fetta Frittata

Make a pastry base or pie crust to line your pie dish or tray if you want, see this recipe

12 eggs
100 ml cream
1 small onion
2 cloves garlic
2 bunches spinach (or 180 grams frozen cooked like I used today)
2 tablespoons basil
50 Grams fetta
50 grams parmesan
salt and pepper

crush the garlic, finely dice the onion finely chop the spinach and basil and mix all ingredients together well with the grated and crumbled cheeses. pour into a pie dish or baking tray and bake for 20- 30 minutes in a moderate 180C oven. serve with chutney and salad.

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Stephanie who is my fussier eater loved the spinach frittata, and called it Stephanie’s spinach pie. I wonder if she would have enjoyed it as much if i had just plonked it down in front of her and she wasn’t involved in the making of it?? The Kiss Biscuit recipe is from my book The Real food for kids cookbook, the book has lots of well tested ‘cooking with kids’ recipes. The book makes a quality gift and I have a sale on now so grab a few copies for any upcoming baby showers, gifts for new babies, kids (or adults) birthdays or even christmas if you want to be organised!

Seafood Everyday Cookbook Launch

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Party Planning how exciting!! The Seafood Everyday book launch will be at 5.30 pm – 7 pm Saturday the 26th November at The Founders Room- Salamanca Arts centre (entry off Woobys lane). Everyone is welcome to come along and have a drink to celebrate the launch of the book, please RSVP to info@eloiseemmett.com

After the launch at 7.30 pm there will be the Seafood everyday Book launch Dinner, sitting at large and long tables starting with my popular seafood chowder and freshly baked bread, followed by shared platters of delicious seafood dishes made from recipes from the book and dessert to finish. Bar with local wines and beers to purchase. $80 per person LIMITED SEATS AVAILABLE Buy your ticket at here. Ticket includes a copy of the book.

 

*Tickets are non refundable but are transferable. If you are planning to sit with a group please book together so I can seat you together.

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Buy a print

 

I have picked a selection of my favourite photos but if you find another photo of mine you like let me know. These mouthwatering photos will brighten up a kitchen,shop, restaurant or business. I am happy to discuss creating a photo to suit your space.

I have keep the size and price simple!

A4 $40
A3  $70

visit my store to purchase

http://ellieseating.bigcartel.com/product/prints

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_I7U30511 Fish Stew

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2 Oysters and tomato

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3 Brownie

BBQ Crayfish

4 Crayfish

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5 Country home morning light

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6 mussels

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7 Breakfast

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8 Apple pie

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9 pear farm picnic

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10 chocolate tarts

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11 wine time

madras beef or lamb curry

This is one curry that may surprise you at how easy it is to prepare the spice mix for such a tasty meal with so few simple pantry ingredients. Roast and grind your own spices if you have the time and equipment to do so, but I mostly use ground spices at home for ease. The added bonus of a curry is that it will improve in flavour as it sits so prepare it on the weekend for a busy weeknight meal. For these reasons this curry, with some rice and steamed greens, has been on the menu most weeks during winter. I make it extra hot so I serve the kids something I have pre prepared, frozen and defrosted and reheated.

2 brown onions
1 clove garlic
1 tablespoon butter
1 teaspoon turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon black pepper
1 teaspoon ground ginger
½ teaspoon chilli flakes
1 tablespoon lemon juice
1 kilo stewing steak or lamb
400 grams crushed tomatoes
1 tablespoon tomato paste
200 ml beef stock

dice the meat into about a 1.5 cm dice. Brown the meat on all sides in batches in a hot pan on the stove top.  In a heavy based oven proof sauce pan saute the diced onion and crushed garlic in the butter for a few minutes  until soft add the spices and cook for a few minutes add all the other ingredients and braise covered in a low 160 C oven for 1-2 hrs until tender.

Or put all ingredients in the slow cooker on high for 4-6 hours.

Or in the Thermomix chop the garlic and onion add everything else cook 100 C for 1.5 – 2 hours on reverse

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Thai green chicken (or roast duck) curry

I make this paste and split the paste into 3 batches freeze the extra 2 serves for other meals. When I was making it for a Restaurant I would use shrimp paste instead of the fish sauce, but I don’t really want a packet of shrimp paste hanging around in the fridge all year at home so I use a dash of fish sauce from the bottle that I use regularly in cooking. And I use ground spices at home rather than roasting the seeds to same time.

 

Paste
4 cloves garlic
1 tablespoon ginger root
2 sticks lemon grass
1 bunch coriander
½ bunch basil
½ teaspoon ground turmeric
teaspoon ground white pepper
2 large green chillies
4 kaffir lime leaves
tablespoon fish sauce
1 red onion
½ teaspoon ground cumin
¼ teaspoon ground coriander

extra chilli (optional)

600-800 grams chicken thigh or breast (bone out a chicken for the meat and then you will have a carcass for stock)
*or one roast duck
1 onion
500 ml veg or chicken stock
400 ml coconut milk
300 grams cooked rice noodles
4 cups vegetables – carrot, capsicum, bokchoy, greens, peas, corn, mushrooms, broccoli cauliflower

to make the paste blend all ingredients together this should make enough paste for 3 meals freeze to prions for later use.

To cook the curry, slice the onion and cut the chicken into about 1.5 cm pieces. Heat a wok over a medium heat until hot add a dash of oil and the onion and chicken and sauté for a few minutes until the onion is soft and the chicken is brown add other hard finely sliced vegetables (carrot, broccoli etc that take a little longer to cook)  and the stock and simmer until chicken and veg is almost cooked (4-6 minutes) add coconut cream soft veg  (spinach leaves etc that really just need to heat) and noodles and serve when it is all cooked and hot.

*If you want to replace the chicken with roast duck, lay at the bottom on a slow cooker with some chopped up onion, celery and carrot (if you save your peelings from these in a bag in the freezer like i do grab a few handfuls of this instead) put the duck on top great side up, season well with salt and pepper and leave to cook my SLOW slow cooker on high would take 8 hours, you need to get to know your own slow cooker as they differ a LOT!!

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