Almonds & Vanilla Macarons

These macarons were inspired by none other than Mr. Adriano Zumbo himself i.e. The Macaron King!

I've always wanted to try these, though I didn't have the courage, I mean if you've ever tastes one you'd know just how bloody delicate they are.

But with a few tips from Mr. Zumbo they turned out a treat...pardon the pun ;)

Prep-time: 45 minutes (not including the setting time)

Ingredients:
ALMOND MERINGUE BISCUT
- 2/3 cup almond meal
- 1 1/2 cups caster sugar
- 3 large egg whites (room temperature)
- 5 tbsp (65 g) granulated sugar
- a few drops food colouring (optional)
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)

THE CREAM FILLING
- 100g white chocolate, chopped
- 60g thickened cream
- 1 teaspoon glucose
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)
- 50g butter

How to work the Magic:

ALMOND MERINGUE BISCUT

Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).

Spoon into a large pipping bag. Snip 1cm from 1 corner. Pipe 4cm rounds mixture onto prepared trays, 3cm apart. Tap trays on bench to remove air bubbles. Set aside until you can touch the macarons without it sticking to your finger.
Preheat oven to 120°C. Bake macarons, 1 tray at a time, for 15 - 18mins or until tops have popped up. Allow to cool on trays.

THE CREAM FILLING
Mix all ingredients in a saucpan and stir until all melted and combined. Once ready, be sure to refrigerate the mix for at least 30mins or until mixture thickens.

Spread filling in macaron shells, though not to eadge and not too high, approx. half a teaspoon should do s fine. Squeeze another of these wonderful shells and sandwich the creame. Set aside until filling sets. Serve.

HINTS:
1. Don't let mixture become too thick, or it will be hard to spread macarons.
2. Macarons can be very 'challenging', they may need some attempts before you get them right.
3. Be careful when adding food colourings, too much can make the macarons too soft.

I had a few attempts at making these, in fact 3 attempts in 2 days with only the last working...just!

Not a dessert for the faint hearted, set a side your time, patients and possibly, your weekend.

Quick breakfast, Omelette recipe / The Smoothy

Way back when (2010), I was inspired to show you how to create the perfect no frills omelette, this one isn't too different and is more for the people who continually ask me, "so what do you eat in the mornings" and tell me that they don't have any time to make an easy, delicious brekky, and I don't mean just on the weekends

First my day-to-day breakfast consists of either 2 sorts:

1. Giant Smoothy (Prep time: 7mins)
The first (my fav) and most common is my giant smoothy. Once you see what goes in it you'll understand the giant bit.
Let's make one thing clear, this smoothy WILL CHANGE YOUR LIFE!

Ingredients
1 Banana (expensive these day I know!)
1 egg (2 if you're not adding the protein powder)
1 Handful of Blueberries (great source of anti oxidants)
1 Tablespoon honey
1 Heaped tablespoon raw cocoa
1 Scoop protein powder (any flavour will do)
300mil of milk (soy works fine also)
1 Hand full of walnuts
1 Hand full of almonds (optional)

The method, simply blend blend blend...!

For some reason, people get frightened thinking it takes ages to do this, it really doesn't, honest! Do it and watch yourself make it through to lunch time without any craving of snacks.

2. Cheese & Mint Omelette (Prep time: 7mins)
Not much to explain here...Though for a great hint of spicy flavour buy yourself some chili infused olive oil


Ingredients
2 eggs (60g)
2 or so table spoons of milk (or water)
3 table spoons of grated cheese (any)
10-15 leaves of fresh mint (chopped finely)

Method
1. Olive Oil in fry pan and heat (Cold pressed oil if possible)
2. Wisc eggs, cheese, milk & half the mint
3. Pour in pan, DONE!

Master Chef 2011

Ok, finally the end of my athletics season spells the beginning of the NEW season of Master Chef, FINALLY!

So far this season has been a bit of a double edged sword in terms of its deliver...It's still fun to watch, YES, some people are annoying and others we can't get enough of, though channel 10 has to ease up on trying to appeal to the lowest common denominator. Now i dearly love this show and have an enormous appreciation for the power it has (even though the product placement is again taking reign..).

From the online side of things, it's great to see a bit of a refresh as far as their website goes, i like it :)

We've already seen 2 elimination a one contestant beat a chef in one of the Tuesday night challenges. I know they said it last year, bu the bar has been raised to a shockingly high level! I think it'll be great to get more contestants that are a little rough around the edges as opposed to your same old lawyer, Office manager, etc.

My new favourite chef is the great big Italian man Alessandro, one of his recipes can be found by clicking here.

As usual, i'll be trying some of these recipes and some newbies, which i'be been waiting for the Autumn/Winter to get stuck into, where my coach can't say yay or nay about what i eat ;)

So check back soon
i-Vefa

Chargrilled Salmon with Mustard Cream Sauce

[So sadly this menu has been moved offline boo! both the image and link have been removed so as to eliminate any possible temptation :) ]

This is fantastically easy and a must try for anyone looking to impress that special someone.

Not to mention that this is a very healthy meal and is easy enough to be a Wednesday night meal or elegant enough to be an entre on a Saturday night!