Papas a la Huancaína (Potatoes, Huancayo Style)

Serves 4-6

sauce
2 cups cottage cheese
3 hard-boiled egg yolks
4 hot red chillies (for hotter sauce, use more, to tase)
salt & pepper, to taste
1 cup olive oil
1/2 cup evaporated milk
few drops of lemon juice
1/4 cup Spanish (red) onion, finely chopped

10 desiree potatoes, peeled
5 hard-boiled eggs, sliced
10 black olives
1 hot red chilli, extra, finely sliced
lettuce leaves, to serve

Chop chillies using a blender, adding a little of the oil for smoothness if necessary.
In a bowl, mash together cottage cheese & egg yolks with fork.
Add chillies, salt & pepper to taste & mix well.
Pour in oil a little at a time while stirring.
Add evaporated milk & lemon juice, beating well.
Lastly add onion & mix.
Set sauce aside.
Peel potatoes, halve & cook in boiling water.
Drain & arrange on a plate.
Cover potatoes with sauce & garnish with remaining ingredients.
Serve as an entrée or light meal.

Banana Cake

This recipe works well for cupcakes as well (cook for 20-25 min) & you can use a lemon icing to decorate, if you want.

60g butter, softened
2 over-ripe bananas
3/4 cup sugar
2 eggs
1/2 small tub (~100g) natural yoghurt
1 tsp vanilla essence
2 1/2 cups self-raising flour

Preheat oven to 180ºC.
Blend butter, bananas & sugar until smooth.
Add eggs, one at a time, blending after each addition.
Add yoghurt & blend again.
Add vanilla & flour, blending once more.
Pour into a lined baking tin or muffin tray & bake for 50 minutes or until cooked.
Cool in tin, then turn onto a wire rack before serving.

Variations:
Add 1/2 cup choc chips for a sweeter treat.
Add 1 small can of passionfruit pulp for a tropical flavour.

Recipe for a Good House Party

1. Lights
Fairy lights and/or candles are best. Mix them up with some dim, coloured lamps if you have them too for a nice chilled effect.

2. Music
The most important thing is not to have the music loud. It needs to fill the background without dominating so that people can still talk. I like more chilled sounds of Late Night Mix CDs and Cafe Del Mar, but anything works as long as it's not to loud. Also try to mix in less popular but still great tracks with well-known music for that perfect cool blend and so that people can pick out favourites even in the background.

3. Food
A balance of sweet and savoury, hot and room temperature, vego and not is the best way to make sure everyone has something they can munch on. I like having bowls of lollies scattered around the place, plus chips & dips and cheese & biscuits for general munching. Then I do the oven-baked party pies, cheese triangles, wedges and other assorted warm goodness which are really popular and are very much appreciated by all in attendence. Of course, if you want low effort, just go with the lollies and room temp stuff. Oh, and fairy bread is also really popular and yummy if you have the time to prep it.

4. People
Invite all your friends! I do not hold with all this "different groups" crap. Just invite everyone - they're all your friends, so they'll have at least one thing in common - they'll meet new people and sort themselves out. Hell, I had two completely different "sets" of people exchanging phone numbers by the end of one party.

Have fun and enjoy!

Time for some sweet stuff!

Sweet Sage, Apple & Cinnamon Toddy

Good for keeping warm in all this cold weather.

Serves 2

4 slices dried apple
2 sage leaves
2 cinnamon sticks
60ml scotch whisky
2 tsp honey
boiling water

Put 2 slices of apple in each of 2 glasses or clear mugs.
Add a sage leaf & cinnamon stick to each.
Add 30ml whisky & a teaspoon of honey to each glass & 3/4 fill each one with boiling water.
Serve immediately.

Grown-up Hot Chocolate

For sweeter dreams.

Serves 1

30g dark chocolate, finely chopped
1 tbsp coffee-flavoured liqueur
1 cup milk, warmed

Place chocolate & liqueur in glass or mug.
Pour in warm milk & stir to melt chocolate.

Marshmallow Affogato

Serves 2

4 marshmallows
2 shots espresso coffee
2 scoops vanilla ice cream
extra marshmallows, to serve

Put 2 marshmallows in each of 2 espresso coffee glasses or cups.
Pour 1 coffee shot into each glass & stand for 1 minute, allowing marshmallows to melt slightly.
Add ice cream & serve immediately with extra marshmallows.

Chocolate Risotto

Serves 4

6 cups milk
1 cup cream
20g butter
1 cup arborio rice
100g dark chocolate, chopped
brown sugar, to serve
warm milk, extra, to serve

Place milk & cream in saucepan over medium heat & bring to boil, then reduce heat & keep warm.
Heat large saucepan over medium heat, add butter & rice & cook stirring for 2 minutes or until grains are translucent & coated with butter.
Add warm milk mixture, 1 cup at a time, stirring until each cup of milk is absorbed & rice is al dente.
Add chocolate & stir until melted.
Serve topped with brown sugar & extra milk. Mmmmm...

Panforte

Makes 24 slices

1 cup blanched almonds
3/4 cup hazelnuts
1 cup chopped dried apricots
1 1/2 cups plain flour, sifted
1/4 cup cocoa, sifted
1 tsp cinnamon
1/4 tsp allspice
1 cup honey
1 cup caster sugar
rice paper for lining

Preheat oven to 180ºC.
Place almonds & hazelnuts on separate baking trays & bake for 5 minutes or until golden.
Set almonds aside.
Place hazelnuts in clean tea towel & rub to remove skins.
Roughly chop almonds & hazelnuts.
Place apricots, flour, cocoa, cinnamon & allspice in large heatproof bowl.
Place honey & sugar in saucepan & stir over low heat until sugar is dissolved.
Brush sides of pan with pastry brush dipped in water to remove any sugar crystals.
Increase heat & allow mixture to simmer for 1-2 minutes until 'soft ball' stage (113-115ºC, use sugar thermometer).
Pour into flour mixture, add almonds & hazelnuts & stir quickly to combine.
Line 20cm x 30cm slice tin with sheets of rice paper, trimming edges to fit.
Press mixture into tin.
Cook for 20 minutes or until springy.
Cool in tin, then cut into slices.

Jam Donuts

These are my personal favourites.

Makes 22

4 tsp active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
2 tbsp caster sugar
100g butter, melted
4 1/4 cups plain flour
3 eggs
vegetable oil for deep-frying
1 cup caster sugar, extra
1 tsp ground cinnamon
raspberry or strawberry jam

Place yeast, water, milk & 1 tbsp sugar in bowl & set aside for 10 minutes.
Mixture will start to foam, indicating that the yeast is active.
Add butter, flour, eggs & remaining sugar to yeast mixture & mix with a butter knife until sticky dough forms.
Bring dough together by kneading on lightly floured surface.
Place dough in oiled bowl, cover with tea towel & set aside in warm place for 45 minutes or until doubled in size.
Knead dough on lightly floured surface for 5 minutes or until it feels smooth & elastic when pressed.
Roll out dough on lightly floured surface until 1cm thick.
Cut 8cm rounds with a cutter.
Place on tray lined with non-stick baking paper, cover with tea towel & set aside in warm place for 30 minutes or until risen.
Heat oil in saucepan (or deep-fryer) over medium-low heat.
Cook donuts a few at a time for 1 minute each side or until golden.
Drain on paper towel, then pierce each donut with the tip of a knife & pipe in a little jam.
Toss in combined sugar & cinnamon & serve. Yummm!

Lamb, Mushroom & Capsicum Risotto

Made this tonight from what I had in the fridge and it was actually really good, if I do say so myself.

Serves 4

1 tbsp olive oil
1 Spanish (red) onion, roughly chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup red wine
4 cups beef stock
1 tbsp olive oil, extra
2 lamb steaks, cut into stips
4 medium field mushrooms, sliced
1/2 red capsicum, sliced
mixed herbs
cracked pepper
sea salt
parmesan cheese

Heat oil in a large saucepan over medium heat.
Add onion & garlic & cook, stirring, until soft.
Add rice & stir until translucent.
While rice is cooking, heat wine & stock in another saucepan over medium-high heat to a gentle simmer.
Add warm stock mixture to rice, 1 cup at a time, waiting for each cup to be fully absorbed, & until rice is al dente (approx. 25-30 minutes).
While rice is cooking, heat extra oil in a large non-stick frypan over medium heat.
Fry lamb, mushrooms & capsicum with herbs & pepper until cooked.
Once rice is cooked, stir through meat & vegetables, adding salt to taste.
Serve with parmesan cheese, if desired.

Pasta a la Dive

For maximum effect, enjoy with a good wine while watching Casablanca ;-)

Serves 4

1 egg, lightly beaten
1/2 cup shredded parmesan cheese
2 chorizo sausages, sliced
4 medium field mushrooms, sliced
enough pasta for 4
1 clove garlic, crushed
1 small onion, chopped
500g chicken breast, cut into strips
1 red capsicum, sliced
1/2 cup white wine

Mix egg & cheese together & set to one side.
Fry chorizo & mushrooms in medium, non-stick frypan over medium heat till cooked.
Set aside until needed.
Cook pasta.
While pasta is cooking, fry garlic & onion in large, non-stick frypan over medium heat until soft.
Add chicken & capsicum till cooked, then add the pre-cooked chorizo & mushrooms.
Add wine & keep warm over low heat till needed.
Drain pasta & add to meat & vegetables, stirring well.
Finally, add egg/cheese mixture, stir thoroughly through pasta & serve immediately.

Roast Cherry Tomato, Fetta & Olive Bites

Makes 24

1 sheet ready-rolled shortcrust pastry
30g butter, melted
60g fetta cheese, crumbled
250g cherry tomatoes, halved
100g pitted black olives
cracked black pepper

Preheat oven to 200ºC.
Place pastry sheet on a lined baking tray.
Cut sheet into 4cm x 4cm squares, without separating squares.
Brush squares with melted butter.
Place fetta on each square & top with tomato halves, olives & pepper.
Bake for 20 minutes or unitl squares are puffed & golden.
Serve with the 2003 Moondah Brook WA Verdelho for a great wine match.

Szechuan Pepper Squid

Serves 4

1 tbsp szechuan peppercorns
1 tbsp sea salt
1/2 tsp five spice powder
4 small squids, hood & body separated
oil for deep-frying
1 egg white, lightly beaten
1/2 cup rice flour
lemon wedges to serve

Place peppercorns, salt & five spice powder in non-stick frying pan over low heat.
Heat for 1 minute or until aromatic.
Place in mortar & pestle & grind roughly. Set aside.
To separate squid heads & bodies, gently pull them apart with your hands.
Peel tough outer skin from squid hoods, rinse & pat dry.
Cut hoods into pieces & use a sharp knife to score the pieces.
Clean body, discarding head & reserving tentacles, & pat dry.
Heat oil in large, deep frying pan over medium heat (or deep-fryer at 180ºC, if you have one), making sure oil is hot before frying squid.
Toss squid hood pieces & tentacles in egg white & then in rice flour, dusting off any excess flour.
Deep-fry for 1 minute or until just golden.
Drain on absorbant paper & sprinkle with szechuan pepper mixture.
Serve with lemon wedges.

Cinnamon Baked Apples

Makes 6

1/3 cup flaked almonds
6 apples, cored
1 tbsp sugar
1 tbsp plain flour
10g butter, softened
pinch of ground cinnamon
6 cinnamon sticks

Preheat oven to 160ºC.
Bake almonds on baking tray for 5 minutes or until golden.
Set aside to cool.
Make 5mm ridge around middle of apples using paring knife.
Combine almonds, sugar, flour, butter & ground cinnamon & spoon into apples.
Insert cinnamon stick into each apple & bake for 25 minutes or until apples are just soft.
Serve warm with double cream or crème anglaise (below).

Crème Anglaise

Makes 2 1/4 cups

1 cup milk
1 cup (single) cream
1 vanilla bean or 1 tsp vanilla extract
6 egg yolks
1 tbsp caster sugar

Heat milk, cream & vanilla in saucepan over medium heat until hot but not boiling.
Whisk together yolks & sugar.
Slowly pour over milk mixture, whisking well to combine.
Return to saucepan & stir over low heat for 5-6 minutes or until thick enough to coat back of spoon.
Strain, cover & refrigerate until needed.

Moussaka

Serves 4-6

1 tbsp olive oil
2 cloves garlic, finely chopped
2 onions, chopped
1 kg lamb mince
700ml tomato puree
1 cup beef stock
1/2 tsp ground cinnamon
1/4 cup chopped mint
2 tbsp chopped flat-leaf parsley
sea salt
cracked black pepper
3 eggplants (~1.5kg), thinly sliced
olive oil, extra
1 1/2 cups grated mozzarella
1 cup grated parmesan cheese

Place large, deep frying pan (I used a big saucepan) over medium heat.
Add oil, garlic & onion & cook for 4 minutes or until soft.
Add meat & cook for 5 minutes or until browned.
Add puree, stock, cinnamon, mint, parsley, salt & pepper & cook for 15-20 minutes or until reduced & thick.
Set aside to cool.
Meanwhile, sprinkle eggplant slices with salt & set aside for 15 minutes.
Rinse & pat dry with paper towel.
Brush eggplant lightly with oil & cook in batches in large, non-stick frypan over medium heat until golden.
To assemble, place 1/3 of eggplant slices in base of 22cm square ovenproof dish.
Top with 1/3 cheeses & 1/2 meat sauce.
Continue layering, finishing with layer of cheese.
Place in preheated 170ºC oven & cook for 35 minutes or until cheese is golden.
Serve with crusty bread (& Greek salad!).

Chilli & Vanilla Syrup with Fresh Mango

Serves 4

1 cup sugar
1 vanilla bean, split lengthways
1 large red chilli, seeded & finely chopped
2 cups water
1 lime, juiced
3 mangos, peeled & flesh cut into thick strips
lime sorbet (bought or home-made)

Put sugar, vanilla bean & chilli into small saucepan with water.
Bring to boil then reduce heat & allow to simmer for 15 minutes.
Allow to cool then stir in lime juice.
Divide mango between 4 chilled bowls & top with scoops of lime sorbet.
Drizzle over chilli syrup & serve immediately.

Roast Beef Fillet with Soft Polenta & Mushroom Sauce

Serves 4

1kg beef fillet, trimmed
sea salt & cracked black pepper

mushroom sauce
20g butter
3 field mushrooms, sliced
100g button mushrooms, halved
3/4 cup red wine
1 cup beef stock
1 1/2 tsp wholegrain mustard
100g cold butter, extra, chopped
1 tbsp tarragon leaves

soft polenta
1 1/2 cups milk
2 cups water
60g butter
1 cup instant polenta

Preheat oven to 180ºC.
Heat large non-stick frying pan over high heat.
Sprinkle beef with salt & pepper.
Brown beef well on all sides & place in baking tray lined with non-stick baking paper.
Roast for 20 min (for still mooing) or until cooked to your liking (I'd say at least 1-2 hours, & lower the heat to 150ºC).
Remove from oven, cover with foil & rest for 5 minutes before slicing.
To make sauce, add butter to frying pan & cook mushrooms in batches over medium-high heat until golden.
Remove & set aside.
Put wine in frypan & simmer for 3 min.
Add stock & mustard & simmer for 5 min or until reduced by 1/3.
Whisk in extra butter, a little at a time, until sauce thickens.
Return mushrooms to pan, add tarragon & cook for 1 min.
Set asid & keep warm.
To make polenta, place milk, water & butter in saucepan over medium heat.
When simmering, add polenta in a thin stream, whisking to avoid lumps.
Stir mixture for 5 min or until it comes away from sides of pan.
To serve, slice beef & serve on polenta. Spoon over sauce.

Brown Sugar Panna Cotta with Espresso Syrup

Serves 4

2 tbsp water
2 tsp gelatine powder
2 cups cream
1/3 cup brown sugar
1 tsp vanilla extract (not essence or flavouring)

espresso syrup
3/4 cup espresso coffee
1/3 cup sugar

To make panna cotta, place water in a bowl & sprinkle over gelatine. Stand for 5 minutes or until gelatine absorbs water.
Place cream in saucepan over medium heat with brown sugar & vanilla extract. Stir occasionally, allowing cream to come to boil.
Add gelatine & cook, stirring, for 1-2 min to dissolve gelatine.
Pour mixture into 4 x 1/2 cup capacity moulds (anything will do, really) that have been very lightly greased with vegetable oil.
Refrigerate for 4-6 hours or until firm.
To make syrup, place coffee & sugar in small saucepan over medium heat.
Stir until sugar dissolves, increase heat & boil for 5-8 min until reduced & thickened.
Refrigerate until cold.
Remove panna cotta from fridge 5 min before serving & unmould.
Pour over syrup & serve.
Yummm!

Raspberry Fool

Serves 4

120g crushed meringue
4 cups (440g) frozen raspberries, defrosted
1 cup thick cream

Layer ingredients in glasses and serve immediately.

Bellini Mix

Serves 4

250ml peach nectar
1 tablespoon sugar
1 tablespoon lime juice
4 x 250ml sparkling wine

In a jug, combine peach nectar, sugar & lime juice, stirring until sugar is dissolved.
Store mixture in a bottle in the fridge for up to 3 days.
Serve bellini mix topped with sparkling wine.