New Love. DZOJCHEN.

Perfect denim wear that only needs white t-shirt and patent boots. 

Beautiful, comfortable, stylish.

I want I need…now

.

 

check out:

http://www.futurefashionnow.com/index.php/main/designer/11

Label: Dzojchen
Designer: Chelsea Scott-Blackhall
Founded: 2008
Based: Singapore
Seen on: Johnny Depp, international model Rebecca Tan

Founded in 2008 by former model Chelsea Scott-Blackhall, Dzojchen is a Singapore-made, New York-based luxury street wear label with premium materials sourced from all over the world: selvage fabric from Japan, leather pelts from tanneries in Spain, threads from the UK, and denim from specialist mills in Japan, India and the US. Each of Dzojchen’s pieces are all hand-tailored by bespoke craftsmen. Whilst the brands roots originated as denim specialists, their expansion to leather + denim successfully recreates their exclusivity in both quality and cut. The most differentiating characteristic of Dzojchen is expressed in the one-word definition of the brand’s essence: individuality.

 

http://www.dzojchen.com

Better than Bourke Street Bakery Pork & Fennel Sausage roll… and my very own creation; Beef,sage and portobello mushroom

So the last two days have been full of cooking… After sneaking a pork and fennel sausage roll in during my errands yesterday it ignited a craving to make my own sausage rolls that I can have on demand. They are such perfect entertainment food; bite sized, savoury and pastry (my little soft spot). As I live mostly by myself making food that can be frozen and baked on demand is ideal. You’ve probably noted that in most my posts I note when to stash half the batter away in the freezer for later.

I love being able to do this because not only do you get the satisfaction of having homemade food but you also get that “fresh out of the oven” feeling. Double winning.

So this week after making two amazing success; cheesecake brownies and oatmeal cookies, I also made spectacular sausage rolls and two varieties; Pork & Fennel and Beef, sage and portabello mushroom.

I adapted both recipes to suit my tastes and I modestly admit, I think my recipe is better than Bourke Streets famous sausage roll and my very own beef creation is pretty damn good to.

Notes: Three sheets of puff pastry is required for both sets of sausage rolls. Only one batch of egg wash is needed for both sets of rolls…

(L-R: Pork and fennel… Beef, sage and mushroom)

For Beef, sage and portabello mushroom

• 2 tablespoons butter
• 2 cloves of garlic
• 3/4 brown onion, finely chopped
• 2 portobello mushrooms, finely chopped
• 10 sage leaves, chopped
• 550 grams lean beef mince
• 2 tablespoons of bread crumbs
• 1/2 tablespoon salt
• 1 teaspoon black pepper
• sesame seeds to top
• puff pastry (1.5 sheets)
• 1 egg + 1.4 cup milk for egg wash (this is plenty for both batches of s.rolls)
  (could use milk or just egg)

Method:

1. Melt butter in the saucepan.
2. Add the garlic and sage leaves and cook for 30 seconds.
3. Add the portobello mushrooms and onion and cook on low for 5 minutes, until onions are browned.
4. Remove from heat and allow to cool.
5. Remove puff pastry from freeze and allow it to defrost to room temperature
6. Put beef in large mixing bowl, add the cooled vegetables, salt & pepper and breadcrumbs. Incorporate ingredients together with your hands
7. Using your hands mould the mince into tubes about 4cm x 3cm and place down each side of pastry. Roll sausage rolls enclosing all the meet
8. Cut into preferred size,  I mixed my for both snack and meal servings. Now either; wrap in plastic from puff pastry and store in freeze OR cook for now.
9. Preheat oven to 180C and line tray with parchment paper
10. baste rolls with egg wash and sprinkle with sesame seeds (or poppy or even just pepper)
    (top the fennel sausage rolls with more fennel seeds)
11. Bake in oven for about 20 minutes or until golden and moist.
12. serve with greens and organic tomato sauce… or just plain

 

For Pork and Fennel Sausage Rolls

• 2 tablespoons butter
• 3 cloves garlic
• 1.5 tablespoons fennel seeds, chopped (plus some to decorate)
• 1 teaspoon ground fennel seeds
• 2 thyme sprigs, about 1 – 1.5 teaspoons of leaves
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1/2 bulb of medium sized fennel, finely chopped
• 500 grams lean minced pork
• 2 tablespoons bread crumbs
• 1/2 tablespoon salt
• 1 teaspoon white pepper (or black)
• puff pastry (1.5 sheets)
• egg wash from above

Method:

1. Heat the butter in a saucepan.
2. Add the garlic and cook for 30 seconds.
3. Add the fennel and thyme and stir until aromatic.
4. Add the onion and cook for 5 minutes, until the onion is soft and brown.
5. Add the carrots and cook for 20 minutes, until mushy.
6. Remove from heat and allow to cool.
7. Put the pork mince in a large mixing bowl, add the cooled vegetable mixture. Incorporate the spices, salt, breadcrumbs and pepper together with your hands
8. For construction and baking go to step 8 above.

 

Hope you enjoy them as much as I did … and will.

Next time I think I will add a little cheese to the beef rolls, maybe parmesan

(yum, all gone…)

x m

Pork and Fennel Sausage rolls adapted from http://chillimarmalade.com/2012/12/10/bourke-street-bakery-sydney-pork-and-fennel-sausage-rolls-recipe/

 

 

 

 

 

 

Cheesecake Brownies.

Awoke at 2am to the smashing of rain on the metal awning outside my window. Normally this sound is peaceful, pure and beautiful but the aggressive pounding of rain removed all serenity, especially since it was sleeping time. I could not sleep for two hours, I just lay there listening to the torrent run down the alley of my house. I soon came to piece with the rain, you can not fight so I just enjoyed it.

6am came with another down pour so I thought I would start my day.

My day was full of errands with wet feet. Fortunately I managed to cheer myself up with the taste testing at the Bondi Junction Organic Food Markets and a lamb and harissa sausage roll at the Central Baking depot. The Central Baking Depot is amazing, it is, or bakes from Bourke Street Bakery cookbook so stopping for only a coffee and a snack was the ultimate self control. The chalkboard temps you with beef brisket or poached chicken sandwiches, the oven plate with sausage rolls and quiches then the pastries… fruit danishes, carrot walnut cake, tahini cinnamon scrolls, devils chocolate cake, poppyseed scrolls, raspberry brownies…

Inspired I went back to the organic markets and bought ingredients to make pork and fennel sausage rolls and to satisfy my love of chocolate and cream. I was going to make cheesecake brownies too.

It was a good idea in hindsight but battling with an umbrella, puddles, rain, newly purchased kettle and arm loads of shopping made the walk home a challenge. Fortunately the end result was worth it.

There is nothing like sitting down with a steaming hot fennel tea, warm homemade brownie and a couple of episodes of mad men. You may ask about what happened to making pork and sausage rolls… I will tomorrow, I was way too excited to make these brownies. Naughty me.

I definitely would recommend this brownie when you want something a little out of character, still indulgent but a lot of awesome.

Enjoy as I did (and will for the next few days)..For the brown85 grams butter, cut into cube

For the chocolate brownie:

115 grams quality milk chocolate
130 grams sugar
2 eggs, at room temperature **
70 grams plain flour
1 heaped tablespoon quality cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla
80 grams chocolate chips

For cheesecake swirl:

200g cream cheese, at room temperature
1 egg yolk
75 grams sugar
1/8 teaspoon of vanilla

Method:

1. Line 9 inch pan (or 8″ for thicker brownie) with foil and cover ALL sides. Grease lightly with spray or butter
2. Preheat oven to 180C
3. In medium mixing bowl, melt butter and chocolate together until butter has melted (I used bain-marie method because I was using a metal bowl but microwave would work too)
4. Once smooth remove from heat and beat in sugar (130g), then add the eggs
5. Mix in flour, cocoa, salt and vanilla then add the chocolate chips.

6. Spead evening in prepared pan
7. For cheesecake, in a clean bowl beat together the cream cheese, yolk and sugar (75g) then add vanilla and mix until smooth
8. Dollop cheese mixture across the top of the brownie mixture. Then with a dull knife swirl in the white and brown.
9. Bake in oven for 30 – 40 minutes until the centre of the pan feels just set.

Cool in pan, then lift out foil and cut into perfect little squares. 

Storage: keep in an airtight container OR freeze

I love freezing some, some for now and some for another rainy day.. 

Thankyou david Lebovitz

** Having the eggs at room temperature means they are less viscous than cold redrigerated eggs. This makes them easier to beat into batters more easily. This can affect the height and texture of your cake. Although when asking to seperate eggs, using cold refridgerated eggs is best

Central Baking Depot:

http://www.au.timeout.com/sydney/restaurants/venues/5748/central-baking-depot-bondi-junction

For original recipe:

http://www.davidlebovitz.com/2008/10/cheesecake-brownies/

 

Frenchy Toast with ease

I’ve said it before and I’ll say it again. Breakfast is my favourite meal and the most important. Like getting out on the right side of the bed, the day is started with a satisfying breakfast.

Autumn has arrived in Sydney. The trees are still green and the days warm but the nights are cool and the mornings dark. The blankets that have been patiently been waiting in the cupboard all summer have been cleaned and have moved to the end of my bed for those chilly breezes.

 

This morning I woke early at 6am from the toerrential rain pattering on the tin awning outside of my window. Usually I would not mind, but it is dark. The days of 6am walks to watch the sunrise have gone. Procrastination lasted long enough for me to watch the last of the movie I couldn’t stay awake for last night (partly because it was such a terrible movie). 

Then the stomach rumbles and its time for breakfast. As I have said before breakfast is the most important and my favourite meal of the day. My latest obsession is the warm moist, sweet (or savoury) deliciousness of french toast. For a week it is the only way to welcome in the day. 

As I brew my strong coffee I start making my easy-breezy frenchy-toast

Serves 1

You need:

1 egg

+ 1/4 cup cream

+ bread

+butter 

+ optional nutmeg or cinnamon / S&P and chives

+ toppings; maple syrup, ham + berries

Whilst toasting bread whisk together the egg and cream. Heat teaspoon of butter on warm hot plate. Once bread has toasted roll in egg-cream mix until covered. Then place on preheated buttery pan. Cook on warm till golden brown, turn and cook other side. When you turn over add the ham to the side of the pan to crisp and warm. Once ham is cooked and both sides of toast are golden and delicious remove from heat. Plate toast and top with berries, generous amount of syrup, yoghurt, more butter and ham. Enjoy.

Sometimes I mix it up and add some cinnamon or nutmeg to mix or like this morning I added generous salt and pepper with fresh chives. 

enjoy.