Sat 25 Jan 2020: Chinese New Year at home
Celebrated CNY at home. Fee came out for a visit
Saturday, January 25, 2020
Monday, January 20, 2020
Mon 20 Jan 2020: Nathan's 35th Birthday
Mon 20 Jan 2020: Nathan's 35th Birthday
Birthday celebrated at home
Sunday, January 19, 2020
Bubbles, Smoke and Foam.
Sunday 19 January 2020 Vive Cooking School - Molecular Cuisine Cooking Class
11:30am - 2:30pm Vive Cooking School 61 Mentore Avenue, Rosebery $127.50
Sam Mar, Jacq, Kaylene and I attended this class.
Our instructor was Chef Steffen. Can't remember the name of his assistant.
He started the class off by making the Panna Cotta Coconut and Lime with Agar Agar Gel
Ingredients:
500ml coconut cream
400ml good quality coconut milk
100g caster sugar
3.5g Agar Agar powder
3 limes, zested
¼ tsp green lime colouring
Directions:
Bring some hot water to the boil. Pour hot water (2.5 tbsp of hot boiling water for 3.5g of agar agar) into a bowl, add the agar agar powder and let it sit.
In a heavy bottomed saucepan, add coconut cream, coconut milk, lime zest and green lime colouring. Bring to boil and stir well. Set the heat on medium.
Add sugar to the mix whilst stirring constantly to mix the sugar and make sure it does not burn.
Stir in the Agar Agar powder, whisking hard to prevent clumps. Turn the heat off just before the milk reaches the boil.
Divide the liquid between 8-10 ramequin molds or appropriate receptacles.
Refrigerate for a few hours.
To serve place the bottom of the ramequin in hot water then use a knife to separate the panna cotta from the mold. Turn unto your serving plate.
You can garnish with roasted coconut and fresh coulis.
We then had a hand in making green tea cavier or "Sperification
Ingredients:
For the base:
1l Base liquid (Fruit juice, vegetable juice, tea, coffee etc…)
5 g Sodium Alginate
For the bath:
1 l cold water
5g calcium chloride
Directions:
For the bath: mix the cold water with the calcium chloride and reserve.
For the base: using a stick blender, mix the sodium alginate with the chosen liquid for 1-2 minutes or until the liquid starts to thicken slightly.
Using a piping bag or a spoon, drop the base in the bath and let the liquid settle for 1-2 minutes.
Carefully scoop the droplets out and rinse them by placing them in a bowl filled with cold water.
Carefully remove the pearls from the rinsing bowl and place in a container for later use."
Next we make crumbs using Maltodextrin Powders
Ingredients:
40g fatty/sticky base (oil, chocolate, honey, Nutella etc..)
60g maltodextrin powder
Directions:
Place maltodextrin in a bowl and add base.
Stir well with a whisk until all the base is absorbed and the whole mix resembles coarse sand.
Push the mix through a fine sieve to keep it fine.
Store in an air tight container.
Chef Steffen then makes the mango passionfruit foam for the whole class to use - except it freezes over, so he has to do it again.
Last but not least, we make the Liquid Nitrogen Chocolate Ice Cream
Ingredients:
1L milk
1 vanilla bean
8 egg yolks
110g caster sugar
90g dark chocolate, chopped finely
1l Liquid nitrogen
2 tbsp cocoa powder
Directions:
Combine the milk, vanilla bean and seeds in a saucepan over medium heat, until simmering. Remove from the heat. Remove the vanilla bean.
Beat egg yolk and the sugar until pale and thick. You want most of the sugar to dissolve in the mix.
Pour hot milk mixture onto the egg yolks, whisking continuously. Return to a clean saucepan. Cook over low heat for 5- 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Be careful not to overcook the eggs and turn it into scrambled eggs.
Strain through a drum sieve. Add the chocolate, cocoa powder and whisk well until it all dissolves. Cool down immediately
Place the custard in the bowl of a food processor and start whisking on medium speed.
Put on your protective gear and start adding the liquid nitrogen 250ml at the time.
Wait for the smoke to diffuse and have a look at your mix. At this point it is probably still quite liquid.
Scrape the sides and mix well with a spatula.
Repeat the operation until the ice cream has reached the desire texture.
Enjoy right away or place in the freezer for later.
7:15pm Atelier by Sofitel, Darling Drive, Darling Harbour. ML, JT, KC, MT. Mare drove. Paid for parking $15 at Darling Qtr. The Fork 50% special. KC paid on card, we all gave her $50.
11:30am - 2:30pm Vive Cooking School 61 Mentore Avenue, Rosebery $127.50
Sam Mar, Jacq, Kaylene and I attended this class.
Our instructor was Chef Steffen. Can't remember the name of his assistant.
He started the class off by making the Panna Cotta Coconut and Lime with Agar Agar Gel
Ingredients:
500ml coconut cream
400ml good quality coconut milk
100g caster sugar
3.5g Agar Agar powder
3 limes, zested
¼ tsp green lime colouring
Directions:
Bring some hot water to the boil. Pour hot water (2.5 tbsp of hot boiling water for 3.5g of agar agar) into a bowl, add the agar agar powder and let it sit.
In a heavy bottomed saucepan, add coconut cream, coconut milk, lime zest and green lime colouring. Bring to boil and stir well. Set the heat on medium.
Add sugar to the mix whilst stirring constantly to mix the sugar and make sure it does not burn.
Stir in the Agar Agar powder, whisking hard to prevent clumps. Turn the heat off just before the milk reaches the boil.
Divide the liquid between 8-10 ramequin molds or appropriate receptacles.
Refrigerate for a few hours.
To serve place the bottom of the ramequin in hot water then use a knife to separate the panna cotta from the mold. Turn unto your serving plate.
You can garnish with roasted coconut and fresh coulis.
We then had a hand in making green tea cavier or "Sperification
Ingredients:
For the base:
1l Base liquid (Fruit juice, vegetable juice, tea, coffee etc…)
5 g Sodium Alginate
For the bath:
1 l cold water
5g calcium chloride
Directions:
For the bath: mix the cold water with the calcium chloride and reserve.
For the base: using a stick blender, mix the sodium alginate with the chosen liquid for 1-2 minutes or until the liquid starts to thicken slightly.
Using a piping bag or a spoon, drop the base in the bath and let the liquid settle for 1-2 minutes.
Carefully scoop the droplets out and rinse them by placing them in a bowl filled with cold water.
Carefully remove the pearls from the rinsing bowl and place in a container for later use."
Next we make crumbs using Maltodextrin Powders
Ingredients:
40g fatty/sticky base (oil, chocolate, honey, Nutella etc..)
60g maltodextrin powder
Directions:
Place maltodextrin in a bowl and add base.
Stir well with a whisk until all the base is absorbed and the whole mix resembles coarse sand.
Push the mix through a fine sieve to keep it fine.
Store in an air tight container.
Chef Steffen then makes the mango passionfruit foam for the whole class to use - except it freezes over, so he has to do it again.
Last but not least, we make the Liquid Nitrogen Chocolate Ice Cream
Ingredients:
1L milk
1 vanilla bean
8 egg yolks
110g caster sugar
90g dark chocolate, chopped finely
1l Liquid nitrogen
2 tbsp cocoa powder
Directions:
Combine the milk, vanilla bean and seeds in a saucepan over medium heat, until simmering. Remove from the heat. Remove the vanilla bean.
Beat egg yolk and the sugar until pale and thick. You want most of the sugar to dissolve in the mix.
Pour hot milk mixture onto the egg yolks, whisking continuously. Return to a clean saucepan. Cook over low heat for 5- 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Be careful not to overcook the eggs and turn it into scrambled eggs.
Strain through a drum sieve. Add the chocolate, cocoa powder and whisk well until it all dissolves. Cool down immediately
Place the custard in the bowl of a food processor and start whisking on medium speed.
Put on your protective gear and start adding the liquid nitrogen 250ml at the time.
Wait for the smoke to diffuse and have a look at your mix. At this point it is probably still quite liquid.
Scrape the sides and mix well with a spatula.
Repeat the operation until the ice cream has reached the desire texture.
Enjoy right away or place in the freezer for later.
We then have to plate up. Everything goes well, until the foam - very watery. Otherwise everything seems to be just as the instructor did. The ice cream is the best - love that it is very creamy and so smooth.
Coconut/pandan panna cotta, with mango passionfruit foam, green tea cavier, nutella crumbs, peanut butter crumbs and chocolate ice cream.
Checked out the shops after the class in the Cannery. Check out The Red Spoon Co. which has gourmet ingredients, kitchenware and tableware. Jacq, buys some of the ingredients we used in today's class.
Check out the Banh Xeo cafe, but seems expensive, so I suggest we get pork rolls at Marrickville. Drive past, park and Jacq and Kaylene go down to buy the rolls. Back home I have 1/2 a pork roll. (I find out from Kaylene that Jacq paid for the pork rolls).
Checked out the shops after the class in the Cannery. Check out The Red Spoon Co. which has gourmet ingredients, kitchenware and tableware. Jacq, buys some of the ingredients we used in today's class.
Check out the Banh Xeo cafe, but seems expensive, so I suggest we get pork rolls at Marrickville. Drive past, park and Jacq and Kaylene go down to buy the rolls. Back home I have 1/2 a pork roll. (I find out from Kaylene that Jacq paid for the pork rolls).
7:15pm Atelier by Sofitel, Darling Drive, Darling Harbour. ML, JT, KC, MT. Mare drove. Paid for parking $15 at Darling Qtr. The Fork 50% special. KC paid on card, we all gave her $50.
Thursday, January 16, 2020
Thu 16 Jan 2020: Oncology follow up
Thursday 16 January 2020
2:30pm Dr Catriona McNeil, Oncologist, COBLH - Level 2, Clinic D.Given a card which I need to show when I go in for appt. Need to take height and weight meaasurements. 148cm and 62kg. Parking $5.
Dr Omali Pitujaracher explains treatment and gives me once over before Dr Catriona does the same again.
No need for radiation or chemo - just need to take tablets - Tamoxifen, once a day. Given a prescription.
See receptionist to make follow up appointment on Thursday 30 April 2020 at 10:30am
Monday, January 13, 2020
Mon 13 Jan 2020: Jacq's 41st Birthday
Mon 13 Jan 2020: Jacq's 41st Birthday
She invited us to join their family to have lunch at Fratelli Fresh at Entertainment Quarter.
After lunch we went to Centennial Park.
Wednesday, January 8, 2020
Saturday, January 4, 2020
Sat 04 Jan 2020: Ex-ACCA Reunion
Sat 04 Jan 2020: Ex-ACCA Reunion
A reunion of ACCA paddlers was organised for lunch at North Ryde RSL.
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