Roasted Rolled Loin of Pork with CRACKLING!

There are two particular comforting smells I love emitting from the oven. One is of freshly cooked bread and other one is roast pork. The smells are heavenly and my saliva ducts, uncontrollably wet with greed! If you haven't experienced that sensation, trust me, you must!

Here's my foolproof method of ensuring that you get crackling on your Rolled Loin of Pork everytime and yes, you must follow this strictly and no, you do not need any special training.

Roasted Rolled Loin of Pork with CRACKLING! serves 6

Tools Required

 Fan-forced oven
Baking tray
Meat thermometer
Sharp knife

Paper Towels

Ingredients

1.7kg Rolled Loin of Pork

1 bunch of fresh rosemary

1 bunch of fresh sage

1/2 cup of Masterfood Brand Garlic Salt

1. Pre-heat your fan-forced oven to the highest temperature on the dial. Mine is 230C. Pre-heat the oven for at least 45 minutes. Yes, it must be scorchingly HOT!

2. Put your rolled loin of pork on the chopping block. Using your sharp knife, score the rind across in regular intervals (do not cut through the meat!). Using paper towels, pat the pork very dry (any hint of moisture and the pork rind will not crackle).

3. Stuff the loin with rosemary and sage. Sprinkle all the Garlic Salt over the rind generously. Patting it down firmly.

4. Insert meat thermometer into the thickest part of the loin. Place it into a baking tray  (ensure that the baking tray has a "bed" or rosemary so that the pork does not get stuck to the tray during the cooking process).

5. Place it in the scorchingly HOT oven for at least 40 minutes. After that time, turn the oven down to 180C. Cook until the meat thermomether indicates that the pork is fully cooked. Remove from oven. Cover it slightly with a tea towel (so that steam can escape) and let is rest for at least 15 minutes before carving.

6.  Serve with roasted vegetables (my favourites include pumpkin, potato, sweet potato, onion, garlic) and store bought apple sauce. Bon Apetito!

Quiche of Spinach, Ricotta, Cheddar and Feta

One of my favourite past-times is to check out various food blogs to inspire me prior to the weekly visit to the supermarket. One of my favourite all-in-one meal is Quiche and I have never attempted making one, ever.

So here's my first attempt and I have to say that it's uber easy, yummy and great for the weekend!

Quiche of Spinach, Ricotta, Cheddar and Feta serves 6

Ingredients

1 + 1/4 sheet puff pastry, thawed at room temperature for 15 mins
250g spinach
250g ricotta
250g cream
150g cheddar
150g feta
4 eggs
Salt and pepper to taste

1. In a pie dish, spray generously with canola oil. Press puff pastry firmly on the base and the sides of the dish. Prick the base with fork. Blind bake for 15 minutes at 180C

2. In a deeep stainelss steel bowl, add all the ingredients. Mix well with spatula or fingers. Combine very well

3. Allow cooked pastry to rest on kitchen benchtop for 15 minutes. Add the mixture into the pie and fill only up to 3/4 full. Bake in oven for 40 minutes

4. Slice and served with side of salad. Bon Apetito!

Tip

Left-overs may be re-heated in the microwave the next day.

My Love Affair with Handbags

My name is Magdalene and I am a Bag-a-holic.

This addiction started during my teenage years under the influence of my mum. She loves handbags and can always be found checking them in all sorts of places from retail to 'pasar malam' (outdoor night markets). However her taste and mine are very different and she used to buy me handbags because she loves me. Her display of affection was so frequent that I have two plastic containers full of handbags that I have never used and will never use! They were donated to charity last year because it was taking up too much valuable space in my linen cupboard.

During my 'spare' moments, I love checking out various handbag related blogs as it thoroughly takes my mind off reality, nourishes my soul and keeps me sane.

My taste in designer handbags begun in 2008 in the city of Bangkok. I went into the Gucci boutique and fell in love with a small bag. The euphoria of exploration and eventual purchase with me walking out with my very first designer bag nestled in its own dust bag, box and huge Gucci shopping bag is an experience that I will forever remember. It was S-A-T-I-S-F-Y-I-N-G, to state the least. I have acquired a few more Guccis since then.

My relationship with Louis Vuitton came about in 2008 (yes that was a particularly fantastic year) while taking a day off from Snow Skiing in Queenstown New Zealand. A Louis Vuitton boutique had recently opened and naturally, I walked in looking like the Masmallow Man with all my winter gear on and fell in love - head over heels with the Galleria in Monogram Canvas. From that day on, my life would never be the same again.

From then on, I have acquired a few more pieces and often purchase prior to my overseas holidays because I can claim 10% GST back from any Australian International Airports. It's so worth the wait!

I will be heading overseas in about 6 weeks time and have been to Louis Vuitton boutiques on the Gold Coast and Brisbane a couple of times to try on different bags. It's a really tough decision, ok? I think I have made my decision and here she is:

Alma MM in Epi Leather

She's absolutely gorgeous in a glossy finish, full leather, easy to maintain, generous & oh-so-practical interior and the rounded handles ideal for hand or elbow carry.  I love her to bits!

Some may say that black is a boring colour. To me, it's a classic and I love the shape of the Alma. Most importantly, it's very easy to upkeep and the Epi leather is known for its durability.

I can't wait to cuddle her in my arms. Alma, wait for mummy. I will pick you up soon!

Flame Grilled Lamb on a bed of Autumn vegetables

There's no denying in my household that we love our lamb and roasted vegetables. They have such distinctive flavours and when eaten together, makes our hearts flutter and sends us to a different planet. Here's a relatively quick meal that can be whipped up within the hour  - great for a weeknight after work or a leisurely lunch on the weekend.

Flame Grilled Lamb on a Bed of Autumn Vegetables serves 4 main meals

Ingredients

4 lamb loin chops and 4 lamb rump steaks
190g fresh rocket and spinach leaves
1/4 pumpkin
1 sweet potato, cut into slices
2 red onions, cut into 6

1 cucumber, deseeded
150g sundried tomatoes
100g feta, crumble with fingers
4 sprigs of fresh rosemary
2 cloves of garlic, minced
4 tbsps coriander powder
4 tbsps cumin powder
Salt and pepper to taste

Extra Virgin Olive Oil

Dressing (cook it over the stove until warm)

4 parts Extra Virgin Olive Oil
2 parts Balsamic Vinegar
4 tbsps Thai Sweet Chilli Sauce
2 cloves garlic, minced
1 sprig of rosemary

Salt and pepper to taste

 Step by Step Instructions

Step 1:
Using 2 separate mixing bowls, one contains sliced pumpkins, sweet potatoes and onions. Marinate it with Olive Oil, Coriander, Cumin, Salt and Pepper. Mix well. In the other bowl, add all the meat and marinate it with Rosemary, Garlic, Olive Oil, Salt and Pepper. Mix well.

Step 2:

Pre-heat oven to 180C and roast vegetables for 45 minutes.

15 minutes before the roast vegetables are done, pre-heat your BBQ on high for at least 5 minutes. Cook the meat for about 10 minutes for well-done and cooking time may vary depending on the thickness of the meat.

Step 3:

While the vegetables are being cooked in the oven, start putting the fresh produce together on a platter. Start with the rocket and spinach, followed by sun-dried tomatoes.

Step 4:

Add cucumber and add a layer of roasted pumpkins on top.

Step 5:

Add a layer of sweet potatoes and randomly place onions on top.

Step 6:

Serve the salad topped with a few pieces of meat and crumble feta. Generously drizzle with dressing. BON APETITO!

"Posh" Shepherd's Pie

Inspired by the cooler temperatures and a husband's unrelenting request, I made Shepherd's pie for the first time in 5 years over the long weekend. It's not surprising that this recipe that I'm sharing with you is not the recipe from 5 years ago as my palate has evolved over the years with feasting!

"Traditional" Shepherd's pie does not have a pastry base and mine has because my husband loves puff pastry. We particularly enjoy the rich filling with red wine + pancetta - it's guaranteed to give you wings!

Be warn that this recipe takes time. Despite that, it is well worth the effort because of the praises that will be heaped upon you and of course, the enjoyment of tucking in!

"Posh" Shepherd's pie serves 6

Ingredients

600g beef mince

8 slices of pancetta, roughly torn

1 red onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

1 clove garlic, finely diced

4 sprigs of fresh thyme

4 sprigs of fresh oregano

1/2 bottle of red wine (yes, 1/2 bottle!)

1/2 pkt of instant mash (yes, I do use it!)
mixed with hot water to resemble mash

Salt and pepper to taste

1 egg + 1 tbsp water, beaten together (egg wash for mash potato top)

1 instant puff pastry sheet, thawed for 10 mins on kitchen benchtop

Instructions



1. In a deep-ish stainless steel pan, spray pan with cooking spray. Add, pancetta, onion, celery, carrot, garlic, thyme and oregano. Brown them well. This will take approximately 10 minutes. Set aside.


2. In the same pan, brown beef mince. Ensure that you break it up as you cook so that the meat resembles mince and not clumps. This will take approximately 10 minutes.


3. Add the ingredients from step 1 into the pan of cooked beef mince. Add salt and pepper (to taste) and all the red wine. Bring it to boil and simmer on low heat with lid half covering the pan for 1.5 hours. Leave mixute to cool for at least 45 minutes.

4. In a pie dish, spray generously with cooking spray. Line the base and sides of pie dish with puff pastry. Press pastry firmly against the dish. Blind bake for 15 minutes at 200C. Set aside to cool.

5. Once the meat mixture is cool, add that to the pie dish. Top with mash and brush over with egg wash which will give the 'top' a lovely golden finish. Bake for 15 - 20 minutes at 200C.

6. Served immediately with side salad. Bon Apetito!

Tips
Left-overs may be kept in the refrigerator and not the freezer.
Re-heat in microwave without lid

Swiss Brown Mushroom and Barley Soup

I was going through my recipe book collection on the weekend for soups specifically hearty vegetarian ones and came across this in the Australian Women's Weekly Low Fat Recipe Book. I have modified it slightly for my taste and can attest that it is a very simple, healthy and nutritious meal which is perfect since the weather is starting to turn just a little tat cooler.

The meal was so delicious that I had forgotten take any photographic evidence! Therefore, please excuse me this time and hope that you will try it some day.

Here's what you need:

Ingredients serves 4

200g Swiss Brown Mushrooms, quartered
2 cloves garlic, minced finely
2 carrots, sliced into small cubes
2 celery sticks, sliced into small cubes
1 brown onion, sliced finely
100g pearl barley
4 cups (1 litre) of Chicken Stock** - temperature hot
4 cups (1 litre) of extra water - temperature hot
2 tbsps soy sauce
2 tbsps Extra Virgin Olive Oil

Instructions

1. In a deep soup pot over medium heat - add mushrooms, garlic, 1 tbsp olive oil, soy sauce and a little water. Cook till mushrooms are semi-soft. Remove from pot and set it aside.

2. In the same deep soup pot over medium heat - add onion, carrots, celery and 1 tbsp olive oil. Brown the vegetables for 5 minutes and add the cooked mushrooms back in the pot.

3. Add Chicken stock, barley and extra water into the pot. Cook on high and simmer for 15 minutes.

4. Serve it on its own or with crushy bread on the side.

** I use Massel for all my stocks (chicken, beef, vegetables) because it is tasty, free of MSG and all the stocks are made from vegetables. Yes, even the meat stock powders are made from vegetables. Therefore, this recipe is great for vegetarians too! If you are using Massel brand stock for this recipe, use 4 tbsps of stock powder and you won't need to add any salt to this soup / meal.

There's a change in the air

Finally, the cooler mornings have started to descend upon us here in Brisbane. I love crisp mornings like this and am thrilled that it will stay till September, at the very least. Crisp mornings are best enjoyed in bed if you are a reluctant riser like me or with a nice cuppa tea under the outdoor patio while sniffing the fresh air and watching the lorikeets feast on native plants.

The other thing I love to do on mornings like this is to check out my kitchen garden (of course!). Come along and join me won't you?

The flourishing rows of yellow and orange Marigolds have been great deterents of pests to my garden.

Check out the Okra or otherwise known as 'Ladies' Fingers' - I have never seen them this huge in the stores!

Check out the Beetroot that's peeking through the earth! It has taken quite awhile for it to greet me. I wonder how long I can keep it in there...perhaps, I should find out?!

This is a little Truss Tomato still in its infancy. As we hardly get frost here, let's all hope they continue to grow through the cooler months so that I can enjoy plucking them instead of paying a small fortune for them at the stores!

Check them out! These marigolds are so bright! Don't they just make you smile?

Yes, that's parsley grown between each marigold plant. It's flourishing very well without much t.l.c. Grow some in your garden or in a pot - they are full of vitamin C!

Here's a cucumber. Yes, I am not kidding you. This is cucumber grown naturally without any human interference. Did I tell you that my Kitchen Garden is an organic one? Yes, no pesticides or insecticides have been used, ever!

Yes this is is yet another eggplant. It's by far my most productive produce, ever!

I was at home on this particularly day and had heaps on my mind when I heard a soft knock on my door. God sent me  two little angels on this day to cheer me up!

They are my two all-time favourite little girls from next door. Absolute joy to be around - incredibly well behaved, loving and oh so cheeky. If I am ever bless to be a mum, I want to have children like them!

Oh and their parents manage a highly successful restaurant in Brisbane call "Blue Smoke". If you are a carnivore like me and crave for authentic American Smoke BBQ ribs and other delectables.

Blue Smoke BBQ

9/85 Merthyr Road, New Farm QLD 4005

Ph (07) 3358 1922

p.s.  They did not pay me to mention this at all.