The Birthday Gift

Birthdays are special, and so are the intrinsic gifts of love inside the wrapper.

On the day Noodle Cook woke up to the ringing phone expecting a birthday greeting and breakfast in bed, the greatest gift was received some 4000 km away in Sydney. This is no ordinary gift. A family in their time of great lost, courageously, offered a kidney so some other has a second chance at life. A generous gift to Noodle's sister, a most deserving mum with 2 wonderful kids.

On this memorable birthday for Noodle Cook, John enjoyed savory crepes stuffed with tomatoes, cheese and fennel, with a topping of golden buttered mushroom.

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Laminex

It's too good to resist a free apron AND a chance to win a $20 000 kitchen by Laminex! There's plenty of kitchen inspirations at the website, and free samples available by mail.

Of particular interest is the squareform benchtop range which comes in many beautiful stone designs. Abyssinian Stone looks wonderful in a French provincial kitchen, like where the 2-minute Noodle Cook brews up endless kitchen drama. Unlike the tiled bench top with grout which needs a lot of work to clean, Laminex surfaces are easy care and just perfect for rolling pastry and dim sums. With a tiled benchtop, it's a bit like cleaning bathroom grout after each meal.

Everyone dreams of a new kitchen ...

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Buns

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Mushroom

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Bells Functions Reception

Reception venue on the Swan River with spectacular views




Menu



Entree

.... Veal scaloppini served on a mushroom risotto with a marsala cream sauce




Mains

... Breast of chicken wrapped in parma ham served with a roasted garlic sauce




... Fillet of Harvey beef, medium roasted, with a red wine, thyme and wild mushroom glaze




... Vegetarian roasted mushroom and vegetable stack with potato timbale




Dessert

... Vanilla cheesecake with a mixed berry compote




Wedding cake




Orchids




Tea Lights

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Stranded on the Red Carpet

The photographer, none other than the 2-minute Noodle Cook, waits patiently in killer heels for the photographic shoot at Kings Park ...



... after the wedding ceremony, a red carpet event, with international guests dressed in exquisite garments that depict cultural diversity...




... the Eternal Flame site seems perfect: great lighting over a backdrop of misty Perth, with brilliant red flowers to continue the red carpet treatment....




... however, the bridal party decides on a different location and takes off, stranding the photographer in the beautiful red flower carpet!

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The Wedding

Black and white united in matrimony...



...signed and sealed, on the day that John handed over his baby boy to a lovely lady. Some tissues needed here for the tears....

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Rock Lobster

Australian rock lobster do not have claws unlike the freshwater cousins. To prepare live rock lobster, put the lobster to sleep in the freezer. Plunge into boiling water and blanch for 5 minutes. Cut in half lengthwise. Clean. Brush the meat with olive oil dressing made with saute shallots and freshly chopped parsley. Grill for 10 minutes. Serve with melted butter and fresh lemon juice. Beautifully simple.

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Bush Tucker Macaroons

Piquant lemon myrtle imparts an intense lemon aroma to this macaroon made with LSA, a mixture of linseed, sunflower seeds and almond meal.




The beautiful, mild flavour of quandong, Australian native peach, pairs well with the aroma of oriental almond (apricot kernel) and peach scented osmanthus flowers.




Together, these ingredients create this exquisite quandong macaroon. The amaretto-like aroma from apricot kernel and peach flavours work wonderfully together. There is a subtle hint of sourness from quandong to balance the sweetness of the meringue. The lovely colour comes from quandong and red fermented rice (ang kak). This macaroon is truly for the connoisseur.




Wattleseeds give these macaroons their hazelnut-coffee-chocolate flavour. The perfect pairing for wattleseed is vanilla cream, chocolate, and fruit like pears, peaches or berries.

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Salted Black Sesame Macaroon

Post in progress.....

Black Sesame Macaroon

55 g black sesame seeds, milled*
75 g icing
40 egg white (from 1 x 67 g egg)
15 g sugar
1/4 t salt
1/2 teaspoon water, optional

To make these macaroons, check out instructions listed by David Lebovitz or use the method found at this restaurant. In a nutshell, process sesame seeds with icing and fold into a meringue made with the remaining sugar. The meringue can be made using French (slow sugar addition), Swiss (bain marie) or Italian (sugar syrup) methods.

This macaroon is designed to be eaten without filling. Suitable fillings include vanilla cream, caramel/butterscotch, palm sugar/coconut, chocolate and jasmine rice ganache.

*To mill the black sesame seeds, freeze beforehand. Mill in a spice grinder using short bursts. Freeze again should oil forms during milling. Finish milling with icing and return to the freezer. Just before making the macaroons, remove from the freezer and process to aerate and remove clumps. The milled black sesame and icing sugar mixture resembles a fine grey powder, not an oily paste.

For a dramatic look, sprinkle with black sesame seeds before cooking.

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