Jasmyne Tea

Unconventional Wedding Songs

So I'm picking music for my wedding. Sounds simple, right? WRONG. Google gives me nothing but "At Last" and "Truly, Madly, Deeply", my friends have horrible taste and tell me to pick Boyz II Men or Backstreet Boys, and Stephen wants "Don't Want To Miss A Thing" by Aerosmith, which IS a good song, but is horrible to dance to unless we want to rock awkwardly from side to side.

Luckily, I've managed to amass a tentative list of decent love songs that aren't terribly cliche. You won't find any Righteous Brothers here, but hopefully there'll be a song or two that will pull at your heart strings. Here they are, in no particular order:

1. "Two Way Street", Kimbra

 

"But the moment you appear
You wake me, wake me, wake me
Out of the slumbers of my head
From the slums of loneliness."

Kimbra is a goddess. Her debut album was released in September last year, and since then, with the help of Gotye's "Somebody That I Used To Know", she's sky-rocketed in popularity. Her musical versatility, keen fashion sense and smokey alto don't hurt either.

2. "Underneath It All", No Doubt

 

"So many moons that we have seen
Stumbling back next to me
I've seen right through and underneath
And you make me better."

No Doubt have always had a way with words that sometimes gets overlooked by their crazy 90's fashion or Reggae-inspired melodies. Gwen Stefani sings of a love that can be a little trying at times, but in the end is worth it.

3. "Good Enough", Evanescence

 

"Drink up sweet decadence
I can't say no to you
And I've completely lost myself and I don't mind."

I've been listening to Evanescence since 2002, and this band probably shaped my taste in music today. Normally their music is fairly heavy, and the lyrics a little morbid, but Amy Lee really hit the nail on the head with this song about finally feeling worthy of the one you love.

4. "18th Floor Balcony", Blue October

 

"I raised my hand as if to show you
That I was yours
That I was so yours for the taking
So yours for the taking..."

From the album Foiled, this one is very nearly the song that we picked for our first dance. I love the gentle acoustic guitar in the song, and the lilting melody.

5. "Unravel", Bjork

 

 "When you come back
We'll have to make new love."

Described by Thom York of Radiohead as his "favourite song ever", I really relate to this song when Stephen goes overseas - but, ultimately, it wasn't really appropriate for the wedding.

6. "Stellar", Incubus

 

"Meet me in outer space
I will hold you close
If you're afraid of heights."

Ok, so this song was probably written while the band was high on shrooms, but who cares? It's a lovely song about the singer trying to show someone what they mean to him.

 

So I'm going to stop the list at 6, just because I can. I'll unveil the song we actually chose after the wedding :) Add your favourite love songs below!

Chocolate Cake with Whipped Ganache

In my cooking experience, I've mangled many a recipe. Often it's from not having the right ingredient and trying to substitute; sometimes it's because Stephen has snuck up behind me and added an extra pinch of salt or sprinkling of raisins because he doesn't think I'm doing it right. And sometimes, I have no idea why it hasn't worked out.

Take this birthday cake for example. The chocolate cake recipe is a favourite of mine, and has become a staple - no problems there, it turned out dense and moist the way I like it. The chocolate ganache, however, was being bitchy and we couldn't work out why it wasn't thickening. After many attempts at cooling it down, we finally decided to try whipping it - I mean, it IS half cream, why the hell not?

As you can see, the results were favourable:

If you don't know how to make ganache, here's a handy little recipe. Then, when it's cool to the touch but not thickened to the point of usual ganache, whip with a hand-held mixer for 30 seconds to a minute. Spread promptly onto cake of choice!

Dear Randoms on the City via Granville Line...

Let me set the scene for you: it's 8 am, I'm on my way to work via a CityRail train, and I'm not in the greatest of moods after finding that my uniform didn't dry properly and the EFTPOS on the ticket machines stopped working. After being waylaid by an old lady who couldn't read the digital displays and a horde of young school children who I'd like to smack but probably shouldn't, I've missed my train and am running late. By the time I actually manage to get on the train, I'm pretty pissed off.

Then two stops later YOU get on the train. You check out the ample seating on the other side of the carriage, but decide that the empty can on the floor in front of the seat is off-putting enough to warrant sitting on my side. Ok, fair enough. But there's enough space beside me for a Tongan football team; the train is practically empty. Why are you sitting pressed against me?!? WHY ARE YOU ALL UP IN MY GRILL?

This is my dance space. This is your dance space. I don't go into yours, you don't go into mine.

Sincerely,

A commuter with personal  boundaries.

Morena, Surry Hills - A Most Excellent Birthday Dinner

For my 22nd birthday I wanted adventure. I'm pretty sure I got it too; after a magnificent day in which I dragged Stephen all around Sydney (more on that later), I asked him to take me to Morena, a modern South American restaurant that I had heard served alpaca. I wanted to top off my day with gastronomic feats of bravery!

Well, unfortunately they didn't have alpaca on the menu that night, but there was still plenty to satisfy my adventurous leanings at this stylish little eatery in Surry Hills.

We were greeted with a beautiful display of lights in hanging glass spheres and a table setting for two, but we decided to eat in a little intimate corner further inside.

Amuse Bouche

We were treated to a complimentary amuse bouche that featured a kind of Peruvian potato soup and a sprinkling of chilli powder. It was warm and spicy, perfect considering we'd just been out in the blustery wind.

The bread rolls that were brought out to us were really something special, light and airy brioche with a crunchy crust, made extra crunchy with a light egg wash.

Andean Garden - $18.00

Stephen's Andean Garden was a thing of beauty; soft and light potato & huacatay (black mint) gnocchi frolicked amongst potatoes cooked in a variety of ways, including poached royal blue potato and wafer-thin kestrel potato crisps. All of this rested on a smooth lima bean purée and was sprinkled with quinoa, broad beans and carrots

Anticucho de Corazón - $20.00

My time for heroics had come: before me was placed a plate of calf heart. But not any old calf heart; no, this gastronomic challenge had been cooked for 24 hours, and was served with crushed kipfler potatoes, chimichuri and whole kernels of Andean corn. The heart was delicious - once I psyched myself up enough to take a bite, that is. It was absolutely the most tender meat I'd ever sampled, and was given a wonderfully zingy flavour from the chimichuri.

Arroz con Pato - $30.00

This pretty plate featured perfectly pink, roasted duck breast that was placed on  pilaf-style Peruvian rice. Bitter beer, coriander and kiss peppers gave the rice an interesting flavour.

Lomo saltado a lo Morena - $35.00

I ordered a medium 300 gram, grass-fed charcoal beef striploin that was served with a bitter jus. It was served with baked Peruvian yellow potatoes that had a floury texture. The huancaina sauce was amazing in its simplicity - creamy, cheesy, and oh-so-slightly spicy.

Hand Cut Potato Chips - $8.00

Ok, so for a South American restaurant, the chips were pretty lackluster. I did enjoy the fact that they were stacked neatly, but they weren't crispy or crunchy in the least. That said, that amazing huancaina sauce made up for most of those shortcomings.

Cheese cake de chocolate blanco y almendas - $15.00

Stephen ordered this white chocolate cheesecake, a sweet, dense version that was served with crunchy toasted almonds and a smear of tart berry puree.

Tres Leches –$15.00

I'd heard a lot about this traditional Latin American sponge cake, soaked in evaporated milk, condensed milk, and cream. It was lightly fried on all sides, preventing it from having a soggy consistency, and was served with fresh pineapple and a roasted pineapple ice cream.

Morena is a beautiful restaurant, with an elegant decor that is reflected in the menu. Highly recommended!

Morena

15/425 Bourke St

Surry Hills, Australia 2010

Email: bookings@morena.com.au

Phone: 0405 902896

So This Is Awkward...

It's that awkward moment when you spot someone you haven't seen in ages. You quickly scan your immediate surroundings for an escape route, but before you can execute any exit strategies they've already caught your eye. Shit. You've no choice now but to acknowledge their existence.

You smile hesitantly, trying to remember if you fixed your hair this morning, wondering if you've put on weight since you last saw them. Damn it, if only you hadn't worn the jeans with the hole in the thigh. What was their name again?

They ask you what's new. "Same old," you reply, and they smile knowingly as if they have any clue what you're talking about. After an exchange of the usual pleasantries, you both part ways. Jeez, what were you so worried about?

~

So I've been gone for a while. Part of the reason I was gone for so long was because I didn't know how to start blogging again. I had a vague idea of the direction I wanted to take this blog, but no idea where to begin.

Jasmyne Tea is no longer a food blog - consider it a personal blog... that just so happens to include a lot of food. I would like to take a moment to thank everyone who commented on my previous post - your words of encouragement and wisdom were definitely taken on board!

But I haven't just been sitting around doing nothing! Since I last posted I've:

Turned 22!

Eaten my weight in birthday cake :)

Ironed 42 chair covers for Melissa's kitchen tea... Never again...

Started driving! (Don't worry, that's not me, lol!)

 

So anyway, I'm back. I'd like to take this opportunity to thank everyone who's been following this little blog - old hand or newcomer, your visits and comments are appreciated. JasmyneTea just celebrated its 2nd birthday last month, and it warms the cockles of my little heart everytime I see one of your comments.

Til the next time!

The Winds of Change...

Lately I've found myself spending less time in front of the computer. I've been ignoring the Twittersphere in favour of socialising with actual, real-life humans, putting off blogging for reading 50 Shades of Grey (lol yeah right), and skipping the Facebook news feed for days at a time to avoid seeing the same memes all the time.

Alas, it seems I'm losing inspiration when it comes to my blog. After much careful consideration (for which I had a lot of time as my hard-drive crashed), I decided a change was needed. You see, I am interested in much more than the restaurants I eat at and the meals I make, and although I immensely enjoy reading about these subjects on other people's blogs, it's just not cutting it for me anymore. I feel like I need something more to hold my interest, and that I'm limiting myself by only writing about food.

So I'll be taking a short hiatus while I figure out what the hell I want to include and what I want to cut out. There will still definitely be many posts about food - it is a passion, after all. Watch this space!

Gary Mehigan's Apple Strudel

Hi Everyone, Stephen here.

It has been a few months since I've posted anything here. Balancing two jobs and a full time PhD only leaves me spare time to spend with Jas. Now that the uni semester has ended I've got a bit of time on my hands and started catching up on the latest Masterchef season.

About two weeks ago in their masterclass Gary Mehigan had cooked an apple strudel with a vanilla custard and I knew I had to give this recipe a shot. It reminds me of a few great memories: apple strudel in Poland and Germany whenever I went with my dad; when he would make it himself at home when I was young; and more recently the friends I was staying with in California would make strudel in the mornings. And its a perfect dish for the weather we are facing over the next couple of months.

Apple Strudel with Ice-Cream and Vanilla Bean Custard

The recipe can be found on the Masterchef website here

INGREDIENTS

Strudel pastry

• 225g plain flour, plus extra for kneading
• 1 whole egg
• 125ml warm milk
• ½ teaspoon salt
• 30g butter, melted

Apple Filling

• 5 pink lady apples
• 60ml brandy
• 1 teaspoon ground cinnamon
• ¼ cup raisins
• ¼ cup flaked almonds
• Zest of 1 lemon
• ¾ cup (165g) brown sugar
• 125g fresh sourdough breadcrumbs
• 60g butter, melted for brushing
• Icing sugar, for dusting
• Double cream, to serve

Vanilla Custard

• 300ml pouring cream
• 200ml milk
• 1 vanilla pod, split and seeds scraped
• 5egg yolks
• ¼ cup caster sugar
• 25g corn flour

Method

Strudel Pastry and Apple Filling

1. Preheat oven to 180°C fan forced.

2. For pastry, place flour, egg, milk and salt in the bowl of an electric mixer fitted with a dough paddle and beat at a low speed to combine. Add butter, increase speed and beat to a smooth dough. Turn onto a lightly floured bench and knead until smooth, elastic and doesn’t stick. Place in an oiled bowl, cover and allow to rest for 35-40 minutes.

4. For filling, peel, core and quarter apples. Roughly cut into medium chunks. Place in a bowl with brandy, cinnamon, raisins, almonds and lemon zest and toss to combine.

5. Reserve 1/3 of each brown sugar and breadcrumbs and set to one side. Add the remaining brown sugar and breadcrumbs to the apple mixture, toss to combine and allow to sit, covered, for flavours to infuse.

6. Sprinkle bench with flour, roll out dough to a rectangle approximately 40x60cm and very thin. Take a 60cmx80cm piece of cloth or clean tea towel and sprinkle with plain flour. Use a rolling pin to help you transfer the pastry onto the cloth and gently pull pastry by the edges until it is transparent. Ensure thick areas are worked to a similar transparency and dough isn’t sticking to the cloth. Trim edges.

7. Sprinkle pastry with reserved breadcrumbs and sugar, then spoon apple mix down the length of the pastry in a rectangular shape 3-4inches wide and piled up high. Sprinkle apple and pastry with reserved breadcrumbs and brown sugar.

8. To roll, use the cloth to fold the ends of the pastry over apples to encase, fold the sides of the pastry over to seal and roll up loosely into a thick, plump and elongated strudel shape.

9. Transfer to a baking paper-lined oven tray and brush with melted butter. Bake for 40-45 minutes or until golden and pastry is crisp.

10. Allow to cool slightly before dusting heavily with icing sugar.

 
Vanilla Custard

11. Place cream, milk, vanilla pod and seeds in a saucepan over a medium heat and just bring to the boil.

12. Whisk egg yolks and sugar in a bowl until thick and pale. Whisk in corn flour, pour half of the hot cream into egg mixture, whisking continuously. Pour into remaining cream mixture and return to a medium low heat. Stir continuously with a wooden spoon until mixture is thick and coats the back of a spoon. Strain through a fine mesh sieve into a bowl placed over a bowl of iced water and stir custard until cooled to room temperature. Pour into a serving jug.

13. To serve, cut strudel into thick pieces and serve with a drizzle of custard and a dollop of thick cream.

Spice Of Life, Harris Park

Indian food was not something I was interested in as a child. I think my Mum may have killed that particular cuisine for me - she used to make this dish that consisted of el cheapo sausages, chunks of overcooked potato and carrot, and curry powder all combined as one in a stew-like creation. We didn't want to hurt her feelings, so we ate some of it while hiding pieces of sausage under our napkins (and if you're reading this Mum - sorry. Truth hurts. I think you're old enough to handle it now).

Luckily Stephen and I took the leap and tried Indian food again - our first butter chicken was a revelation! An explosion of flavour, a riot of spices; this was what we encountered with our first mouthful. After that it was only natural that we try more dishes from this exotic cuisine.

So when we had to organise a Bon Voyage dinner with my work-mates, Indian first sprang to mind. My friend James described Spice of Life as a little less traditional than most Indian restaurants, but good for beginners.

Mango Lassi - $4.00

This concoction of mango puree and yoghurt was actually my very first lassi, and, surprised by the sweet taste, I drank half of it before we got our food. Man did I regret that when the chilli caught up with me...

Papri Chaat - $10.00

We got our friends who'd grown up with Indian food to order for us, because really, apart from naan and butter chicken, we had no idea. Papri Chaat is a North Indian snack, comprised of crispy fried dough wafers, potatoes and chickpeas all covered in a combination of yoghurt, chilli, masala spices and tamarind chutney. This is then topped with crushed sev, a type of dried noodle made from chickpea flour. The dish contains a variety of interesting textures and flavours, and was an excellent start to our meal.

Paneer Tandoori - $14.00

The cottage cheese here is apparently home made, and in this dish it's seasoned with garam masala and skewered along with capsicum, onion, and tomato. The cheese comes out with a texture that is a cross between feta cheese and haloumi.


Coconut Chicken - $17.00

The coconut chicken was probably the spiciest chicken I've tried so far in my life - I honestly could not register any other flavours. I do know that the tender chicken was cooked in a gravy flavoured with curry leaves, chilli, and mustard seeds.

Butter Chicken - $17.00

Oh. My. Gosh. Think of the best butter chicken you ever had; now imagine if it was 10 times better and you've got the gist of this dish. The chicken is marinated in the tomato and yoghurt mixture until it takes on an orange hue, then is cooked in the tandoori. What comes to the table is falling apart before you even get your fork into it, and the flavour is oh-so moreish.


Goat Saag Wala - $18.00

I really only ordered the goat for the novelty, but it was actually pretty good. The goat did have big chunks of bone attached to the meat, but the meat I did get to try was a little gamey, and a bit tougher than beef or chicken. The spinach sauce it was served with was very mild, and didn't really taste like much.

Vegetable Biryani - $14.00

Our friend Ahlam ordered the Vegetable Biryani, as she can only eat halal meat. It had a nice dry consistency, the grains of rice separated, and the vegetables and rice were mildly spiced with a medly of herbs and spices including ginger, cumin, and coriander.

Masala Dosa - $12.00

The Dosa was ordered by our friend Gita - a large, crispy rice crepe stuffed with sauteed potatoes and onion, and served with sambhar (a type of lentil stew) and chutney.

Garlic Naan - $3.50 each serve

Heaven is a garlic naan; I never thought that flat bread with a bit of garlic and butter on it could be so comforting and tasty, but it is - I could definitely eat this by itself.

Cheese Naan - $4.50 each serve

The cheese naan came an extremely close second, but this plain naan stuffed with cheese just couldn't beat the garlic in my opinion.

As we went to pay for our meal, we saw bowls of sugar and fennel seeds laid out on the counter. Our friend Manan told us that you're meant to take a spoonful of each and chew to freshen your breathe. It takes some getting used to, but I love fennel so it was no hardship.

Spice Of Life

116 Wigram St
Harris Park
NSW
2150

9762 1033

http://spiceoflife.net.au/restaurant/index.htm

Cornish Pasties

"Matthew, Mark, Luke and John, ate a pasty five feet long,
Bit it once, Bit it twice, Oh my Lord, it's full of mice!"
- West Country schoolyard rhyme

This recipe is a winter favourite for us, a traditional Cornish Pasty - although, it's not traditional AT ALL according to the Cornish Pasty Association (seriously, don't these people have anything better to do?). The Cornish Pasty was awarded Protected Geographical Indication last year, meaning that a pasty has to comply with a whole list of rules to be considered Cornish. Rules include:

• A Cornish Pasty should be shaped like a ‘D’ and crimped on one side, not on the top.
• The ingredients should include uncooked beef and roughly chopped swedes, potatoes, and onion - carrots are frowned upon.
• Cornish Pasties must be prepared in Cornwall.

Anyways, rules are meant to be broken, right? This pasty was made right here in Oz, has garlic, carrot, and corn in the filling, and is crimped on the top. Because that's how we roll. And also how Curtis Stone rolls, who we stole borrowed this recipe from.

Cornish Pasty
*Adapted from here

INGREDIENTS

1 tbsp + 1 tsp  olive oil
400g beef mince
1 small brown onion, finely diced
3 garlic cloves, minced
1 medium carrot, peeled and cut into 1cm cubes
1 baby potato, peeled and cut into 1cm cubes
1/2 cup fresh corn kernels
1 medium tomato, finely diced
4 cups baby spinach
1/4 cup fresh parsley, roughly chopped
4 sheets short crust pastry, cut into 20cm rounds, leaving plastic on base
1 egg, lightly beaten
Grated parmesan cheese

1. Preheat the oven to 200°C. Heat 1 tbsp oil in a large fry pan over high heat and brown the beef for 5 minutes, breaking up any clumps with a wooden spoon. Strain the beef and discard liquid from pan.

2. Place the pan back on heat and add 1 teaspoon of oil. Add the onion, garlic, and cook for 3 minutes, stirring regularly. Add the carrot and potato to the pan and cook for an additional 3 minutes.

3. Return beef to the pan, add the corn, tomato and spinach and cook until the spinach has wilted. Remove from heat and stir through the parsley, season to taste with salt and pepper and let cool for 15 minutes.

4. Lay the 4 rounds of pastry onto a clean work surface and divide the filling evenly between each round of pastry. Brush the edges of the pastry with the egg wash and carefully fold and crimp the edges together to seal the pasties. Remove the plastic and poke several small holes with a knife in the pastry to allow steam to escape whilst cooking.

5. Place pasties onto a baking tray lined with baking paper, brush with a little of the remaining egg

wash, and sprinkle the cheese over the pasties. Bake for 18-20 minutes or until the pastry is glossy and golden brown, and the filling is cooked through. Leave to cool for 5 minutes before serving - with tomato sauce. :)

Three Ropes Espresso, Parramatta

If Circa Espresso and my old school canteen had made sweet, sweet love and had a baby, they would have named him Three Ropes and situated him in a tiny alley-way in Parramatta.

It doesn't look like much - the cafe is about 5 metres wide, and the side opens up in a sort of canteen situation, with cookies, cakes and biscuits in jars. People literally take a second look on the street because they can't believe there's a window in the alley that looks so inviting. The interior is decorated with mint condition (I assume) action figures, old army surplus equipment and exposed copper pipes.

They've only really been open for a couple of weeks, but already they're well known by the locals for their excellent coffee, friendly service, and decor that is some sort of eclectic industrial kitsch.

We were welcomed in by Andy, the guy who runs the place, and shown to a seat. Three Ropes doesn't have a huge selection in terms of food or beverages, but they know what they do and they do it well.

Cappuccino - $3.50

Ok, this cup right here? It contains THE finest cap I've ever had. It was smooth, it was robust, and it had the exact right amount of foam to qualify it for cappuccino-hood, which is so often lacking. I seriously cannot rave about it enough!

Flat White - $3.50

Stephen's flat white was much stronger in coffee flavour and quite bitter, but it was just what he was after.

Pork and Fennel Sausage Baguette - $8.00

We ordered two sandwiches, and mine was beautiful. The baguette was fresh and toasted, so that the crust was lovely and crisp, and it was filled with caramelised onion, wilted baby spinach, and a creamy spread that could have possible been creme fraiche. The sausage was amazing, filled with quality pork and sharp fennel.

Ham & Cheese Toasted Sandwich - $8.00

The gentleman at the table next to us was eating this sandwich, and it looked so good that Stephen ordered it too. It was big enough to function as a doorstop, buttered on each side and toasted, and filled with ham off the bone, cheese, baby spinach, and a delightful smear of some kind of sweet chutney that really just made this sandwich special.

Apricot Frangipane Tart - $3.50

The desserts were made over at Circa, and the minute Stephen heard "frangipane" he knew he had to have it. The shortcrust pastry cradled a thick frangipane paste and juicy, caramelised apricots.

Lamington - $3.50

This was the king of lamingtons - the sponge was butter-yellow and dense, covered in a thick chocolate sauce, and then served with a sprinkling of shredded coconut.

If you're in the Parramatta area, you OWE it to yourself to visit Three Ropes Espresso. The food is good and humble, the coffee is extraordinary, and the boys there make you feel like a local.