Despite the dizzying array of pastas available, there are two main ingredient categories – flour-and-water, and egg-and-flour. Understanding the characteristics of each will help you choose a compatible sauce.

Flour-and-water pastas mainly include dried packeted varieties such as spaghetti and macaroni. These are sturdy pastas and are best suited to highly flavoured olive oil-based sauces.

Egg-and-flour pastas generally refer to the fresh or homemade types. Because egg pasta is more easily able to absorb sauces than flour-and-water pastas, it is better suited to cream and butter sauces with a milder flavour. Egg pasta absorbs oil, so serving it with a sauce with a high oil content would result in a sticky, tacky pasta.

Try these suggested combinations:

Spaghetti (dried)
One of the most versatile pastas, spaghetti pairs with most sauces. Try Aglio e Olio (garlic and olive oil), Pesto (basil and garlic), Carbonara (eggs and pancetta) or vongole (clams).

Fettuccine (fresh)
As stated above, fresh egg pasta works really well with cream-based sauces, so try Alfredo (butter and cream) or Primavera (spring vegetables and cream).

Tagliatelle (fresh or dried)
Slightly wider than fettuccine, the classic match with this pasta is Ragu (meat Bolognese).

Penne (dried)
This tubular pasta is available smooth or with ridges. Good with chunky or heavy sauces, such as chicken or sausage.

Orecchiette (fresh or dried)
Meaning “little ears” and a specialty of south-eastern Italy, a popular match for this pasta is a broccoli and anchovy sauce.

Conchiglie (dried)
This shell-shaped pasta is available in a variety of sizes and can hold a chunky sauce of either meat or vegetables.

Ravioli (fresh)
The sauce should complement the filling of the Ravioli, but as is an egg-based pasta, butter and cream sauces work best. Try a burnt sage butter or a simple cream sauce.

Which sauce with which pasta? is a post from: entertaining made easy

Of course not every parent has the time, inclination or confidence to produce a cake that is going to make a statement. So when my neighbour asked me to put together a cake for her daughter’s ninth birthday party, I was a little hesitant in my ability to fulfil the task. Sure, I can bake a cake that tastes good, but to have it looking like an animal, castle or fairy?

Always one to rise to a challenge, I accepted the task and did what every resourceful cook does – did a google search. The theme was fairly broad, as long as it started with the letter “P” (but it couldn’t be a Pig).  Being my first kids cake, I wanted to find something that was not too intricate. After visiting various websites, I came up with the idea of a Panda Cake. I found a great concept for a Panda Cake on the Betty Crocker website which looked good and appeared to be not too complicated.

The Panda Cake comprised of two round cakes, one slightly larger than the other, that were joined together to form the Panda body.  To ensure the cake had a home-made taste, I baked the cake from scratch (rather than used a packet mix as was suggested by Betty Crocker) - a tried, tested and true recipe for a family chocolate cake. I also used home-made vanilla butter cream icing (rather than a pre-made product). I used separated Oreo biscuits to make the paws, ears, eyes, and mouth of the panda and M & M’s for the nose and eyeballs (together with marshmallows). Desiccated coconut was sprinkled on the bottom half of the body to create a “furry” effect and cocoa was mixed in with some of the coconut to define the area around the legs and the bottom portion of the body.

From start to finish it took me about 3 hours hands-on time in the kitchen. You could save some time by buying ready-made cakes or using a packet cake mix. All in all I was happy with my first attempt to make a child’s birthday cake and I had a lot of fun putting it together. Judging by the photos (kindly given to me by the Mum), it was a hit with both kids and parents alike. 

The Making of a Panda Cake is a post from: entertaining made easy

Figs have a rich history: the fig tree was the Tree of Life to the ancient Egyptians, and in the Bible they were said to grow in the Garden of Eden and their leaves were allegedly used to cover Adam and Eve’s nakedness.

Figs are one of the highest plant sources of calcium and fibre, and also contain potassium, magnesium, vitamin B6 and antioxidants.

When selecting figs, choose clean, dry fruit with unblemished skin. The colour of the skins is of little indication of ripeness, so give them a gentle squeeze – there should be a little “give”. Ripe figs are quite delicate, so handle with care! As figs are easily perishable, consume as soon as possible after buying. Ripe figs will keep in the refrigerator for 2-3 days however serve at room temperature to enjoy the full flavour. Unripe figs can be left at room temperature for a day or two until the flesh softens.

Remove the stems before eating. The entire fig including the skin can be eaten, although some people prefer to peel them if the skins are thick. Figs can be enjoyed in either sweet or savoury dishes.

Here are five ways to enjoy figs:

1. Grill halved figs with honey and serve with mascarpone or fresh ricotta.
2. Add sliced figs to a salad of rocket, walnuts and blue cheese.
3. Wrap halved figs with thinly sliced prosciutto and drizzle with caramelised balsamic.
4. Include quartered figs as part of a cheese platter.
5. If you’re lucky enough to have a fig tree or access to an abundance of fresh figs, make fig jam.

fruit of the month: figs is a post from: entertaining made easy

Grapes are a good source of fibre, vitamin C, vitamin A and potassium, and contain more natural sugar than any other fruit.

Grapes do not ripen further after picking, so it’s important to try before you buy. Choose grapes with fresh green stems and plump fruit that’s firmly attached to the stalks. Avoid bunches with soft or wrinkled fruit, or grapes that are brown around the stem.

Store unwashed grapes in an airtight container or a sealed plastic bag in the fridge, where they will keep for about 3-4 days. Only wash grapes when you intend to eat them, as washing before storing will shorten their shelf life.

Here are five ways to enjoy grapes:

1. Include grapes as part of a cheese platter.
2. Include grapes in a fruit salad.
3. Add halved seedless grapes to a salad.
4. Grapes pair well with chicken, so add a handful to a chicken casserole.
5. Add grapes to a homemade jelly.

fruit of the month: grapes is a post from: entertaining made easy

But a little forward planning and preparation will leave you free and relaxed to enjoy the fun of Christmas Day, rather than allowing yourself to become hot and bothered in the kitchen.

Despite our warm climate, many Australians still continue with the tradition of serving a hot meal of whole roast turkey, roast potatoes and vegetables, followed by Christmas pudding. However, equally popular now is a predominantly cold meal that moves away from traditional Christmas flavours.

Traditional Christmas Feast

One of biggest challenges people face with a traditional Christmas dinner is having everything ready on time and ensuring that the turkey is cooked properly. See our “top turkey tips” post to ensure your bird is cooked to perfection. Here are a few other helpful hints:

• To ensure the roast potatoes are crispy, cut them into 5cm pieces, parboil then drain and return to the saucepan. Place on the lid and give them a good shaking to rough up the edges (this can be done ahead of time). Heat the frying medium (duck fat produces excellent results) in a roasting pan in the oven before adding the potatoes.
• If you have enough oven space, baked vegetables are a good choice as they can be prepared in advance and only need to be put in the oven when ready to cook. If doing boiled or steamed vegetables, choose those that require minimal last minute cooking, such as asparagus.
• Another option for a vegetable accompaniment is a cauliflower or broccoli gratin. This can be prepared in advance and only needs to be put in the oven to cook (alternatively it can be cooked in advance and re-heated in the microwave).
• Make your Christmas pudding ahead of time – they really do get better with age. All you will need to do on the day is to steam it for 2 hours, and serve with either custard or brandy butter.
• To flame your Christmas pudding, warm the brandy in a metal ladle over a gas flame or a lit candle, ignite it and pour the flaming brandy over the pudding. Don’t forget to turn the lights out for your grand entrance!

Contemporary Christmas Feast

As an alternative to the traditional Christmas feast, many Australians prefer the flexibility and creativity of a contemporary menu that incorporates cold dishes that can be prepared ahead of time.

A cold seafood entrée gets the meal off to a celebratory start, and refreshing Asian flavours are a lovely way to wake up the palate. If you’re having a hot main course, choose something that requires minimal last minute effort, like a rack of lamb or a fillet of beef. Serve special salads rather than hot vegetables, and for the sweet finale a trifle or a festive frozen dessert goes down a treat.

Here is an example of a delicious three-course contemporary Christmas dinner menu that we prepare in the life’s a feast Christmas Cooking Class:

Prawn & Toasted Coconut Salad

Herb-Crusted Fillet of Beef with Aioli
Garlic & Rosemary Roast Potatoes
Christmas Salad of Asparagus and Cherry Tomatoes

Festive Tropical Trifle

Whether you are serving a traditional or a contemporary meal, I highly recommend making a running sheet of everything that needs to be done once your guests arrive, including times. This way you will know exactly what needs to be done and when, and everything will run smoothly. It is also a useful reminder if you have enjoyed a couple of glasses of champagne!

On a finishing note, try to be a gracious host and enjoy yourself, even if things don’t go exactly according to plan. The attitude of the host dictates the atmosphere of the occasion. Entertaining should be an enjoyable and stress-free experience, and a relaxed host is the key to the best party!

Christmas Entertaining Made Easy is a post from: entertaining made easy

There are three main types of cherries: the sweet cherry, sour cherries such as the Morello variety, and the in-betweens (duke cherries). The most common type in Australia is the sweet cherry, which can be found in a number of varieties.

Nutritionally, cherries are a good source of dietary fibre, vitamins B and C, potassium and antioxidants.

When selecting cherries, choose plump, shiny fruit with bright green stalks still attached (a sign of freshness).

Sweet cherries keep well for several days in a vegetable storage bag in the refrigerator. Sour cherries stored in the same manner will keep for a longer period. Do not remove stalks before storing. All cherries can be successfully frozen, with or without stones.

The easiest way to remove the stones if using cherries in cooking is with a cherry stoner. Alternatively cut a small slit near the top of the cherry and remove the pip with a small knife.

Cherries are divine enjoyed just as they are, but here are five other ways to enjoy them:

1. Make a Black Forest Cake with sour cherries.
2. Add pitted cherries to a summer fruit salad.
3. Serve cherries as part of a cheese platter
4. Toss a handful of halved pitted cherries into a salad of rocket and feta cheese.
5. Add pitted cherries to muffin or cake batter.

fruit of the month: cherries is a post from: entertaining made easy

There are many mango varieties cultivated in Australia, with the Kensington Pride (or Bowen) being the most readily available. The R2E2, a larger and sweeter variety, is also a common variety.

Nutritionally, mangoes are an excellent source of beta-carotene, a powerful anti-oxidant. They are also high in vitamins A and C, dietary fibre and potassium.

When selecting mangoes, choose unblemished fruit. A ripe mango will yield slightly under pressure and should have a sweet fruity fragrance if not chilled. The colour is not an indication of its ripeness as colour varies with variety.

Store unripe mangoes at room temperature until ripened. Once ripened, consume immediately or refrigerate. The cheeks of the mangoes can be successfully frozen – good news if you have a surplus and want to enjoy mangoes when they are out of season.

To cut a mango, hold it in a vertical position over a chopping board. Slice the cheeks off by making 2 cuts lengthwise either side of the stone. Use a small knife to cut each cheek in a diamond pattern, being careful not to cut all the way through. Turn the cheek inside out and cut the cubes from the skin (or you could serve or eat the mango straight from the cheek). To make mango slices rather than cubes, cut the cheeks into 4 or 5 slices lengthwise, then use a small knife to remove the skin from each slice. 

Mangoes are pure pleasure eaten just as they are, but here are five other ways to enjoy mangoes:

1. Make a mango daiquiri
2. Combine diced mango, chopped red onion, chilli and coriander and fresh lime juice to make a mango salsa. Serve with chicken, pork and seafood.
3. Include chunks of mango in a tropical fruit salad.
4. Add chopped mango to a Thai coconut curry.
5. Make a colourful salad of prawns, avocado, mango, lettuce and cherry tomatoes.

Mango Salsa

fruit of the month: mangoes is a post from: entertaining made easy

Shortcrust pastry can be used for numerous sweet and savoury dishes including pies, tarts, quiches, flans and savouries.

The food processor method is the easiest and quickest way to make pastry. Although the pastry dough can be made in minutes using this method, it is important to allow adequate time for chilling of the pastry. Resting the dough in the refrigerator gives the gluten in the flour time to relax, thus preventing shrinkage when baking.

Ensure the dough mixture is handled as little as possible. If over-handled, the gluten in the flour will develop, resulting in hard-to-roll dough, shrinkage and a tough texture.

Blind Baking:
If you are using the pastry as a shell for a filling, it is advised to “blind bake”. Blind baking refers to the process of baking a pie crust or pastry shell without a filling. There are a couple of reasons why you might do this: to partially cook the pastry before adding a moist filling (such as custard) to prevent it from becoming soggy, or to cook it completely if the filling is not to be cooked with it (such as a chilled filling).

When baking blind, the pastry needs to be weighed down to prevent it from puffing up or losing its shape during the baking process. Line the pastry shell (base and sides) with baking paper and fill with dried beans, rice or pastry weights.

A pastry crust ready to be blind baked

To partially bake, cook until the sides are just coloured. Remove the beans and baking paper and replace with the filling and cook according to the recipe instructions. For a fully baked pastry shell, remove the beans and baking paper, return the pastry to the oven and continue baking until the pastry is a rich golden colour.

Ingredients (enough to line a 22 to 26cm tart tin):
2 cups plain flour
150g cold unsalted butter, diced
Pinch of salt
2-3 tablespoons iced water

Method:
1. Place flour, butter and salt in a food processor and process until the mixture resembles coarse breadcrumbs (about 30 seconds).

2. With the motor running, add enough of the iced water for the mixture to form a soft (but not sticky) dough. You may need to add a little more water than suggested depending on how much liquid the flour absorbs (each batch of flour is different and the quantity of water needed will vary). As soon as the dough starts to form a ball, stop the machine.

3. Remove the pastry from the food processor and place on a sheet of plastic food wrap. Lightly knead the pastry into a ball then wrap in the plastic food wrap and press into a flattish disc. Refrigerate for at least 30 minutes. The pastry can be made in advance, but remove from the refrigerator 30 minutes prior to rolling.

4. When ready to bake, unwrap the pastry and place on a lightly floured work surface. Dust the pastry lightly with flour and use a rolling pin to roll out to 3-5mm thick. Be careful not to use too much flour or the pastry will become dry. Another method is to roll the pastry between 2 sheets of baking paper to eliminate the need for flour.

5. Use the pastry as required and according to the directions in the recipe you are following.

6. To line a tart tin, drape the pastry over the rolling pin and unroll into the tin. Gently press the pastry into the bottom and up the sides of the tin. Should the pastry crack or split, patch up with pastry pieces moistened with a little water. Trim the edges with a sharp knife and prick the base all over with a fork. Refrigerate for a further 30 minutes. Blind bake as described above and proceed according to your recipe.

Variations:

1. For a sweet pastry, add 2-3 tablespoons of caster sugar at step 1

2. For a richer pastry, decrease the water to 2 teaspoons and add a lightly beaten egg yolk at step 2.

Mango Pie made using homemade shortcrust pastry

how to: shortcrust pastry is a post from: entertaining made easy

The standard mirepoix recipe calls for two parts onion to one part each celery and carrot, although this can be varied. Other ingredients can be added, including leeks, garlic, capsicum and celeriac.

To make a mirepoix, chop the vegetables into similar sized pieces. The size depends on the dish you are preparing – normally the shorter the cooking time, the smaller the pieces (the smaller the pieces, the quicker the vegetables will release their flavour).

To cook the mirepoix, put some oil or butter in a pan over a medium heat and add the chopped vegetables. Sauté for about 5 minutes, or until the vegetables sweat and soften and the onion becomes translucent. Then use the mirepoix in whatever way the dish requires.

how to: mirepoix is a post from: entertaining made easy

There is some confusion between a papaya and a pawpaw, however a pawpaw has a distinct yellow flesh and is a larger fruit, whilst a papaya has orange to red flesh and is a smaller oval or pear-shaped fruit. Although there is a subtle difference in taste, the two can be interchangeable.

Nutritionally, papaya contains a wide variety of vitamins and minerals, including vitamin C, vitamin A, calcium, iron and a wealth of protective antioxidant carotenoids. Papaya is also a valuable source of dietary fibre, is low in sodium and kilojoules and is fat free.

Papaya contains a natural enzyme that helps with the breakdown of proteins and is excellent as a meat tenderiser (similar to pineapple).

When purchasing, choose fruit that is free from obvious bruises. Light, superficial blemishes may be disregarded as they don’t affect the internal eating quality of the fruit.

Papaya can be ripened at room temperature and are ready to eat when the skin is yellow and slightly soft to the touch. They can be stored in the fridge for a few days once ripe. Once cut, cover with plastic wrap to keep fresh.

The easiest way to prepare a papaya is to cut the fruit in half, scoop out the black seeds and cut into wedges. (Interesting fact: the seeds can be dried and ground in a mortar and pestle and used as you would pepper.) Then remove the skin from each piece by gliding a knife under the skin and cut into chunks if desired.

Here are five ways to use papaya:

1. Serve half a papaya with the seeds removed with the juice of half a lime.
2. Make a salsa with diced papaya, tomato, red onion, chopped coriander, finely chopped chilli and fresh lime juice. Lovely with fish!
3. Add shredded unripe green papaya to an Asian salad.
4. Add papaya to a banana smoothie.
5. Use a melon baller to make papaya balls and add to a tropical fruit salad.

fruit of the month: papaya is a post from: entertaining made easy