Mini lime custard tarts {vegetarian} | Fig and Cherry

Posted on May 25, 2012 by ChristieSweet Treats, Vegetarian

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Who would have thought you could make a yummy custard tart with soy milk? Well, using the vanilla flavoured Vitasoy soy milky range, it is not only possible, but delicious too!

Iand#8217;m telling you, I just love working with Vitasoy who challenge me to come up with four interesting soy milk recipes every month. Sometimes I tear my hair out at the failures (OK, not literally), but wins like this make it all worthwhile. And I do it all for you lovely readers!

Iand#8217;m pretty short on time these days, and you probably are too, so I found a little shortcut online that means you donand#8217;t have to fiddle around with beans or pie weights for blind baking the cases. You simply prepare the pastry in the muffin tin, then place another muffin tin on top and bake (full instructions in the recipe below). Easy peasy! Hopefully, that will convince you to give these a try.

They were a real hit with Dillon and Poppy and tasted great both warm and cold. We gobbled them up as is, but you could also serve them as dessert with a drizzle of caramel (try my miso-soy caramel) and some whipped cream. Or, just pop them into a picnic basket and away you go.

Topping the tarts with cinnamon is optional, but I was really going for a Portuguese-style tart look, even though I could never make one of those gorgeous specimens. Leave that to the experts. Sprinkle with icing sugar, if you prefer. Either way, enjoy!

Do you enjoy the challenge of cooking with unusual ingredients?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.

Mini lime custard tarts

makes 12

• vegetable oil spray


• 2 x 12 hole muffin trays


• 3 sheets sweet short crust pastry, defrosted if frozen


• 4 egg yolks


• 100g (1/2 cup) caster sugar


• 1 teaspoon pure vanilla bean paste or extract


• 500ml (2 cups) Vanilla Soy Milky


• 2 limes, both zested, one juiced


• 1 tablespoon cinnamon

1. Grease one 12 hole muffin tray with vegetable spray. Set aside. Cut four 12cm circles out of each sheet of pastry and gently press into each muffin hole. Prick the bases a few times with a fork.

2. Place the second muffin tray on top, pressing down lightly so that it fits snuggly. Chill in the fridge for 20 mins. Pre-heat the oven to 200C/390F.

3. Meanwhile, whisk together the egg yolks, sugar and vanilla in a large mixing bowl. Set aside. Heat the soy milk in a medium saucepan on the stove over medium heat until simmering. It is simmering when small bubbles appear on the surface. Do not allow it to boil.

4. Pour the milk into the egg mixture and whisk well to combine. Return the milky mixture to the saucepan on the stove and stir constantly over medium heat until the custard thickens enough to coat the back of a spoon. This should take about 5 minutes. Take off the heat and cover the surface with cling wrap to stop a film forming on the surface.

5. Remove the muffin tray from the fridge and, leaving the top muffin tray in place, bake in the oven for 10 minutes or until lightly golden. The second muffin tray on top pushes the pastry down and means you donand#8217;t have to add dried beans / weights to blind bake the pastry.

6. Remove from the oven and remove the top muffin tray. Stir the lime juice and zest into the custard, then fill the tarts. Bake again for 10 minutes more or until the custard is just set.

7. Sprinkle with cinnamon and serve warm or chill in the fridge and serve cold.

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Strawberry and banana smoothie pops {kid friendly} | Fig and Cherry

Posted on June 13, 2012 by ChristieKid friendly, Sweet Treats, Vegetarian

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These smoothie pops are a fun and healthy way to get your kids to eat a portion of fruit. The oat milk is not particularly thick or creamy, so the resulting pops are more like a refreshing ice block than an ice cream. Beautiful on a warm afternoon, or when you donand#8217;t want them to lose their appetite for dinner.

I appreciate that the weather here in Australia has been less than perfect for eating ice blocks. However, itand#8217;s just starting to warm up in the Northern Hemisphere, so this one is for you guys! My lovely Aussie readers will have to bookmark this for Spring/Summer and#8211; or eat them wearing wooly jumpers and#8211; the choice is yours!

Iand#8217;ve used cute little umbrella shaped popsicles that I found for a few bucks at a $2 shop, but they would work just as well in any ice block mould or even in ice cubes for a tiny person portion.

Come to think of it, little ice cubes of this mixture would be great thrown into smoothies to keep them super-chilled. Might try that when the weather warms up. If you try it first, please let me know how you go!

Do you (or your kids) enjoy eating fruit in ice block form?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.

Strawberry and banana smoothie pops

makes 6

• 2 teaspoons honey


• 2 tablespoons hot water (from the kettle)


• 125g strawberries (half a punnet), washed and hulled


• 1 small banana (about 150g unpeeled), peeled and chopped


• 375ml (1 1/2 cups) Vitasoy Oat Milk


• 1/4 teaspoon cinnamon

1. Add the honey and the hot water to a small cup. Stir to dissolve the honey. Pour into a blender.

2. Add all the other ingredients and blend until smooth.

3. Pour into popsicle moulds or an ice cube tray and freeze for 4 hours or until set hard. Remove from the freezer and allow to thaw for a few minutes before removing and serving.

Essen Restaurant and Beer Cafe {review} | Fig and Cherry

Posted on May 23, 2012 by ChristieRestaurants

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Hubby and I were baby-free and ready for a feast and#8211; and boy, did we get one at Essen!

First up, beer for him (Radeberger pilsener on tap, 500ml $8.50) and a glass of wine for me (Scarborough Chardonnay, $8) accompanied by some warm salty pretzels with fresh butter ($3.70).

I have been to Essenand#8217;s sister restaurant Unaand#8217;s many times, but never tried the pretzels due to the knowledge of how large the portions are. Iand#8217;d rather save room for the gigantic schnitzels. However, since I was reviewing this time, I thought it best to taste them for you and#8211; yes, Iand#8217;m very diligent at my job! :)

Sadly, Iand#8217;m going to have to find room every time now, as they are absolutely delicious! Warm, crispy, chewy and beautifully salty with a generous amount of good unsalted butter on the side. We мейд light work of them while chatting about our day and perusing the menu.

The main reason we were there was to check out Essenand#8217;s new European-style Rueben sandwich ($22.50, served with beer, pickles and chips) at lunchtime on Thursdays and Fridays, but they have kindly мейд for us on a chilly Thursday evening.

You canand#8217;t really see how tall the tower is from the angle of my photo, but you can probably use your imagination as it is held together with a large steak knife and#8211; the sword in the stone style!

It is actually two sandwiches on top of each other and based on the original sandwich мейд famous by Katz deli in NYC, but with a Northern European twist! The rye bread sandwich is filled with beef brisket that has been marinated for weeks in a concoction of Jamaican pepper, coriander and cardamom which makes the meat moist and very flavoursome.

Also stuffed in there is a tangy Hungarian-style sauerkraut, gruyere cheese and a generous dollop of russian dressing. Drooling much?

On the side are house-marinated pickles and beautiful crunchy hand-cut wedges, plus itand#8217;s served with a tray of horseradish and mustard condiments (guaranteed nose-tingling!).

This would have been enough for dinner alone! But no, we soldiered on. (Shhh, we took home one and a half sandwiches to have for lunch the next day so we could get through the restand#8230;)

The restaurant has a warm and cosy atmosphere with lots of wooden architecture and furniture. We were seated at the back where this massive structure is displayed behind glass.

There wasnand#8217;t much time to admire it though, as more mains were promptly delivered.

Behold, the sausage platter ($26.50) with Weisswurst, Cervelat, Csabai and blood sausages. Really interesting home мейд pickles мейд this rich dish easier to get through and#8211; super vinegary carrots (marinated in beetroot juice?), brussel sprouts (surprisingly, my favourite), radish, cucumber and onion.

The sausages were all delish smothered with sweet german mustard and mouthfuls of the fried bred dumplings. The standout though was definitely the white one as it was steamed so the pork flesh was silky and almost sweet.

The obligatory Jager Schnitzel (veal with mushroom sauce $22.50) was delicious as expected, but we were really forcing it in by this point.

I suggest ordering less and really enjoying this as the schnitzel is cooked to perfection; crunchy, not oily and the veal beautiful and moist. There is a mountain of buttery, potato roesti under that monster piece of schnitzel, you just canand#8217;t see it.

Speaking of monsters, if you are a schnitzel fan, then get ready for a new promotion titled SCHNTIZILLA:  a massive 3.5kg schnitzel with cabbage salad and roesti on the side ($49). If you finish it in 45 minutes then itand#8217;s FREE! Plus, youand#8217;ll get a 1L stein of beer to wash it down. Schnitzilla starts this Saturday 26th May.

I donand#8217;t think I dare. Do you?

There was just enough room for the black forest trifle ($10) in our dessert belly. Thatand#8217;s a real thing, right? Anyway, Iand#8217;m glad I could fit this in as it was the perfect ratio of ingredients for me and#8211; more whipped cream than sponge cake and lots of little tart sour cherry bursts.

Have you been to Essen? Are you a schnitzel fan? Would you take on the schnitzilla? Tell me everything, Iand#8217;m an unashamed sticky beak!

Christie x

Fig andamp; Cherry dined as guests as of Essen Restaurant andamp; Bar with compliments of Wasamedia (thanks Krissie!).

133-135 Broadway Ultimo NSW
Phone: 02 9211 3805

7 days dinner from 5pm.
Thursday and Friday lunch from 12pm.
Delivery from 5pm till 9pm daily.

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A very quick dinner for Meatless Monday | Fig and Cherry

Posted on December 10, 2012 by ChristieDinner Time, Vegetarian

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Last week I bought a massive bunch of basil at the market for $2. It was absolutely huge and#8211; like as big as a $30 bouquet of flowers!

When I got home I immediately picked the leaves, washed and dried them, and blitzed them up in the food processor. Then I added a little parmesan cheese, a handful of macadamia nuts, a clove of garlic and a good pinch of salt. I blitzed again while pouring in a cup of olive oil and BAM! Fresh pesto in my kitchen.

The smell was divine.

Pesto is such a wonderful condiment to have on хэнд. It turns plain cooked pasta into a meal and adds an extra kick to most things from meat, to fish, vegetables and rice. It goes with everything.

Here I show you how to use it to make a very quick dinner. Tomorrow, Iand#8217;ll show you how to make it part of a very simple, yet yummy breakfast.

I snapped this bowl just as the light was fading for the day and I love the way it looks all moody with the shadows. Thank you daylight savings!

Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes.

Do you make pesto or buy it at the supermarket?

Christie x

Eggplant and pesto linguine

serves 2

• 1 cup vegetable oil (I used 1/2 rice bran and 1/2 olive oil)


• 1 eggplant, diced


• handful cherry tomatoes, halved


• 1/4 cup pesto (basil or coriander)


• dried linguine, enough for two (depends how hungry you are!)

1. Put a large pot of salted water on to boil.

2. Heat the oil in a deep frying pan over high heat then add the diced eggplant. Fry for 5 minutes, stirring occasionally, until soft and golden brown. Add the cherry tomatoes and fry for 1 minute more. Drain off the excess oil and discard.

3. Add the linguine to the pot of boiling water and cook for 7 minutes until al dente (or according to packet directions). Drain and return the pot.

4. Stir in the pesto, eggplant and tomatoes and divide between bowls to serve.

Red Lantern on Riley, Darlinghurst {review} | Fig and Cherry

Posted on June 19, 2012 by ChristieReviews

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Last week I caught up with my friend Lorraine at a very new restaurant in Darlinghurst and#8211; Red Lantern on Riley. In fact, itand#8217;s so new, that the launch party is later this week. Yes, we do like a privileged sneak peek when we can snag it! Especially when the restaurant owner is unexpectedly our host for the eveningand#8230; very special indeed!

You probably think Iand#8217;ve gone off my rocker because Red Lantern is a very well known restaurant, but let me just clarify, this is a second branch that has opened on the quiet cul de sac end of Riley Street in Darlinghurst. And let me tell you, the clever Luke Nguyen has done it again and#8211; the fit out, the food, the service and#8211; itand#8217;s all top notch (even in soft launch phase, so imagine it in full swing!).

Unfortunately I forgot my camera on the night because  I was too busy getting Poppy fed, bathed, in PJs and ready for Daddy to put her to bed. Then running around like a whirlwind to get dressed, hair brushed and face on in about 3.4 seconds before driving to pick up Lorraine and get to the restaurant on time (ahem, yes, we were late!).

Never mind. Lorraine never forgets her camera, so be sure to head over to her blog here to feast your eyes on every single dish we devoured (there were loads!). Before you go, let me tell you a few of my favsand#8230;

Dessert first

I should tell you in chronological order, but I wonand#8217;t. Dessert was amazing. Please save room on your visit! I highly recommend the banana fritters ($15) and#8211; they are battered in rice flour and coconut and have the most amazing crunch factor. Plus, they are accompanied by coconut tapioca pudding and#8211; I just love the slippery texture of the tapioca pearls in my mouth. Add to that a warm caramel sauce and some vanilla ice cream and you are in dessert heaven.

The mains

Back to the savoury stuff. It is very hard to choose between the two mains and#8211; Blue swimmer crab in XO sauce mixed with glass noodles (divinely salty, spicy and sweet) and the amazing Roasted Burrawong Pekin Duck with spiced orange sauce, fennel and watercress salad ($38). We ask Luke how the duck meat takes on such a rich, complex flavour thatand#8217;s full of spice and richness and he says rather nonchalantly and#8221;itand#8217;s twice cookedand#8221;. Fair enough, I wouldnand#8217;t give away my secrets to a couple of food bloggers either!

Going all the way back to the beginning of the dinner, be sure to order the Banh Xeo ($28) which is a crisp rice flour crepe filled with prawn, pork belly and mung beans. There are fresh herbs and lettuce on the side that you wrap the pancake up in (pictured above). This is a very traditional Vietnamese dish and Luke tells us that it is normally мейд in a big wok with lots of oil to make it crispy, however, his version is lighter and#8220;because I use a non-stick crepe panand#8221;, so it is much less oily and super crisp. A must try.

The starters

Lastly, but actually firstly, we tried the Cha voi Pate ($18) which is a house мейд charcuterie plate with pate, sausage and terrine that changes daily. The terrine of the day was crab and pork and the pate was мейд with pork livers and#8211; divine!

It was also served with gorgeous house мейд pickles (radish, cucumber, carrot) and baguette which Luke strongly clarifies with a laugh and#8220;it is Vietnamese style baguette, OK?and#8221; (which I take to mean itand#8217;s much sweeter than French style baguette!). I ask him if itand#8217;s a kind of deconstructed Bahn Mi (Vietnamese pork roll) and he laughs and says and#8220;it is now! I love that. Maybe Iand#8217;ll amend the menuand#8221;.

Tomorrow night Iand#8217;ll be attending the launch of the restaurant and taking a few pics that Iand#8217;ll put on Facebook and Twitter (via Instagram). Follow me if you would like a peek.

Christie x

Red Lantern on Riley
60 Riley Street
East Sydney NSW 2000
Ph: 02 9698 4355

Chocolate cake with coconut and walnuts | Fig and Cherry

Posted on June 11, 2012 by ChristieCookware Tests, Sweet Treats, Vegetarian

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Me: and#8220;I canand#8217;t decide whether to make you a banana cake or a chocolate cake for your birthday. You like them both so much!and#8221;

Hubby: and#8220;Hmmm, yes thatand#8217;s a hard one. Can I have both?and#8221;

Me: and#8220;A layer cake! Great idea!and#8221;

(Hubby looks confused).

Me: and#8220;Iand#8217;ll make both, then put them on top of each other, sandwiched together with icing!and#8221;

(Hubby raises his eyebrows and smiles).

Me: and#8220;What kind of icing do you want?and#8221;

Hubby: (Zero hesitation) and#8221;Vanillaand#8221;.

Me: and#8220;OK (boring!). Which cake do you want to be the top layer?and#8221;

Hubby: and#8220;Chocolate, obviously. Because banana is chocolateand#8217;s bitchand#8221;.

(We both laugh).

and#8212;-ends.

But in the end he just got a chocolate cake with vanilla icing (with a coconut twist!) because the bananas I bought werenand#8217;t ripe enough. They werenand#8217;t even ripe enough to eat on top of muesli, let alone flavour a cake as the main ingredient!

As it was a special birthday cake I tweaked one of my usual chocolate cake recipes to make it super rich (375g of chocolate!) and moist with the addition of walnuts and coconut.

It is baked low and slow so that the centre stays fudgey, while the edges go crispy with an almost caramel taste, thanks to a big cup of dark brown sugar in the mix.

It really doesnand#8217;t need the sweet creamy icing, but whatand#8217;s a birthday cake without icing? Thatand#8217;s right, itand#8217;s nothing. Feel free to leave the icing off and serve with whipped cream, that would be an awesome combo and#8211; but not if itand#8217;s a birthday cake. Birthday cakes need icing, OK?!

Oh, I almost forgot. I used a little pressie I received this week to make it and#8211; a Push Pan. This little beauty is a loose bottomed cake tin with a unique silicon seal that makes it water tight and#8211; no more leakages!

I just love the way you pop the finished cake on a tin from the pantry and push down to release the it. I was amazed that it actually was that simple and#8211; see picture above. No bits that stuck and no need to run a knife around the edge at all. I need to try a cheesecake next, you know, just to make sure their claims are true (not because I want to gorge on cheesecake).

Do you like cooking birthday cakes, or do you prefer to buy them?

Christie x

Fig andamp; Cherry received the Push Pan with compliments of Filtered Communications (thanks Lisa!). The Push Pan is distributed in Australia by Peter McInnes Pty Ltd.

Chocolate cake with coconut and walnuts

serves 8-10

• 125g unsalted butter


• 375g dark chocolate


• 100g (1 cup) walnuts


• 30g (1/2 cup) moist coconut flakes (or desiccated coconut)


• 175g (1 cup) dark brown sugar


• 110g (1/2 cup) plain (all purpose) flour


• 2 tablespoons milk


• 4 eggs

1. Heat the oven to 160C/320F. Grease and line a 20cm round cake tin.

2. Roughly chop the butter and chocolate and add to a bowl over a pan of simmering water. Allow to melt, stirring occasionally, until smooth and glossy. Make sure the bowl doesnand#8217;t touch the water as it will make the chocolate seize and it wonand#8217;t melt. Set the bowl on the bench.

3. Place the walnuts and coconut in a food processor and blitz to small crumbs. Add to the chocolate along with the sugar, flour and milk and whisk to combine.

4. Add the eggs, one at a time, whisking well after each addition. Pour the mixture into the cake tin and bake for 60 mins or until a skewer inserted at the edge comes out relatively clean and a skewer inserted in the centre comes out with moist mixture attached. Allow to cool completely on a wire rack so that the centre has time to firm up, then top with vanilla and coconut buttercream icing (recipe below).

Vanilla and coconut buttercream 

• 250g icing sugar


• 150g unsalted butter


• 1 teaspoon vanilla extract (preferably one with the seeds left in)


• 2 teaspoons hot water


• 1/2 teaspoon coconut essence

1. Sift the icing sugar really well (you donand#8217;t want any lumps in your icing!). Beat the icing sugar and butter together using an electric mixer or balloon whisk until the consistency of soft whipped cream.

2. Whisk in the vanilla, hot water and essence. Allow to sit for 10 minutes to firm up slightly. Use to ice the cake with a pallet knife or piping bag.

Purple carrot fritters {vegetarian} | Fig and Cherry

Posted on June 18, 2012 by ChristieBreakfast, Snacks andamp; Starters, Vegetarian

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Did you know that purple is the original colour for carrots before the orange variety emerged in The Netherlands and became the new household favourite colour?

They taste just like orange carrots when raw, however when cooked, I think they taste a little like sweet potato (with carrot overtones). Carrots actually come in a rainbow of colours from orange to purple to white and#8211; I recommend seeking them out at your local farmers markets as the different colours taste slightly different and add an element of fun to the usual sandwich or salad. 

Kids will love helping you grate the purple variety (and hopefully enjoy eating them too!). Careful though, their beautiful dark purple colour can stain your hands like beetroot, so wear gloves when handling them once cut and especially when you are squeezing them for excess moisture as per this recipe.

If you donand#8217;t have access to purple carrots then never fear, these fritters will still work a treat with all orange carrots. The great thing about them is that they taste delicious both warm and at room temperature, so they are perfect to pack for a picnic or in lunch boxes.

They are really versatile too and#8211; dollop with sour cream and garnish with mint for an elegant starter or simply stack and top with a fried egg for breakfast as a nice change from corn fritters. I just love getting a big dose of veggies in the morning.

Have you tried purple carrots? Do you think they taste a bit like sweet potato?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.

Purple carrot fritters
makes 12

• 2 purple carrots (300g)*


• 1 orange carrot (150g)


• 1/4 cup (40g) plain, all purpose flour


• 2 eggs


• 1/2 cup (125ml) Vitasoy Soy Milky Lite* (or regular cows milk)


• 1 tablespoon mint, finely chopped


• Vegetable oil, for shallow frying


• Sour cream, optional

1. Wash and scrub the carrots well, but you donand#8217;t have to peel them. Grate coarsely and then squeeze as much moisture out as you can. You might like to wear gloves as the purple carrot flesh can stain your hands. Place grated carrots into a large mixing bowl.

2. In a separate bowl whisk together the flour, eggs and soy milk. Season with lots of freshly ground black pepper and a little salt. Pour the mixture over the carrots then add the mint and mix well.

3. Heat 1/2cm-1cm deep of vegetable oil in a large, deep, heavy based frying pan. When hot, drop tablespoons of the mixture into the pan and flatten slightly. Donand#8217;t crowd the pan, just do 3 or 4 at a time. Cook for 3 minutes on one side then gently flip and cook for 1-2 minutes more on the other side.

4. Remove and drain on an oven tray lined with paper towels. Keep warm in a low oven while you cook the rest. Serve hot or at room temperature with a dollop of sour cream, if you like. They are also good stacked and topped with a soft fried egg.

*Note: If you donand#8217;t have purple carrots, you can use all orange carrots. Any of the soy milks from the Vitasoy range can be substituted for the Soy Milky Lite.

Sunday Snippets: Melbourne | Fig and Cherry

Posted on June 10, 2012 by ChristieLink Ups

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Sunday Snippets are a few photos from my week that arenand#8217;t necessarily food related.

This week there are a few shots from our road trip to Melbourne. Sorry for the crappy iphone pics! Enjoy!

This post has been linked up with Cathy over at Tinnie Girl.

Hope you have a great Sunday!

Christie x

Banana and raisin cake {dairy free, kid friendly} | Fig and Cherry

Posted on June 26, 2012 by ChristieCookware Tests, Kid friendly, Sweet Treats, Vegetarian

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My daughter absolutely loves sultanas, raisins and raisin toast. I was considering making her a loaf of homemade raisin toast, but that seemed like too much work and#8211; so I quickly knocked up this yummy cake instead! Pretty lazy, I know. But Iand#8217;ll get around to the home baked bread one day.

If youand#8217;re a regular reader, youand#8217;ll know Iand#8217;m quite bad (OK, terrible) at decorating cakes. No, Iand#8217;m not going to link to previous embarrassing attempts, Iand#8217;m feeling a little sensitive today. What can I say? Craft just isnand#8217;t one of my strong points.

Thatand#8217;s why when I received a cake decorating kit from Queen it felt like a rescue boat. A life-jacket for baking, if you will. And when the next day I received some very cute animal shaped silicon moulds from Wiltshire, it felt like someone was sending me a sign. So with both powers combined, it was just the confidence boost I needed to try my хэнд at decorating again!

Silicon moulds are an absolute dream to bake with and#8211; the cakes just pop on out. Such a change from the messy disasters from my other tin moulds that are shaped like a fish and a bear (so cute, but they never work!). Yes, itand#8217;s probably me, but letand#8217;s move on.

I was actually really excited when using the coloured writing gel tubes and#8211; some of them even have glitter and#8211; eek! I tried to use them sparingly, as this recipe was created as a special treat for kids and I didnand#8217;t want to push the sugar level over the top. As you can see, a little goes a long way to bringing the cakes to life, so cute.

My little taste tester shovelled them down with determination! It was another win for Mummy :)

I hope your little ones like these too (by the way, theyand#8217;re also great for grown ups) and the recipe works well both as a whole cake and small cakes or muffins. I have stated in the recipe below how to make each version.

Are you any good at decorating cakes? Or do you like the convenience of magic pens, like me?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.

Fig andamp; Cherry received the silicon baking moulds with compliments of Wiltshire via The Image Bureau (thanks Colleen!) and the cake decorating equipment with compliments of Queen via Beyond The Square (thanks Jessica!)

Banana and raisin cake

makes 1 cake or 10 smaller cakes/muffins

• 2 cups (300g) plain flour


• 1 tablespoon baking powder


• 1 cup (220g) caster sugar


• 2 large eggs


• 1/4 cup (60ml) macadamia oil*


• 1 cup (250ml) Vitasoy Original soymilk (or regular cows milk)


• 2 teaspoons pure vanilla extract


• 1 cup mashed banana (about 2 medium bananas)


• 3/4 cup (135g) raisins

1. Preheat the oven to 180C and grease and line a 20cm springform cake tin (or 12 hole muffin tin). Sift the flour and baking powder into a large bowl.

2. Add the sugar, eggs, oil, soy milk and vanilla and whisk until well combined. Fold in the banana and raisins.

3. Pour the cake batter into the prepared cake tin and bake for 40-45 mins until a skewer inserted comes out clean. If baking muffins, cook for 30 minutes only. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.

*Any mild flavoured oil such as canola or sunflower can be substituted for the macadamia oil if unavailable.

The food politics of broccoli! | Fig and Cherry

Posted on June 20, 2012 by ChristieWeb Favs

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There was an interesting article on Marion Nestleand#8217;s blog the other day about how broccoli has become one of Washingtonand#8217;s favourite political metaphors for the role of government in health care reform.

I donand#8217;t usually feature politics here, but I thought this was an interesting topic and the article has some pretty funny (slash dumb) quotes in it. Plus some links to other related stories where broccoli has featured in political life.

Click the story source link below to read the full article.

How would you feel if the government мейд you buy broccoli? (I would say suck it, because I buy it and love it already!).

Christie x

{story source}{image source}

Spinach and chicken pastry pinwheel | Fig and Cherry

Posted on June 28, 2012 by ChristieDinner Time

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Have you ever мейд pinwheel sandwiches? Theyand#8217;re the ones where you slather bread with toppings then roll up and slice like sushi. Very popular for chubby little toddler fingers, not to mention young-at-heart adults.

I recently saw a blog featuring pinwheel sandwiches (sorry, canand#8217;t remember which one) and had the hair-brained idea to go one step further and use puff pastry instead of bread. I thought I was mighty clever heading to the supermarket to buy some frozen puff pastry, except when I grabbed it out of the freezer I got a big shock. 

There on the front of the pack was a picture of a pastry pinwheel. Oops! Subliminal marketing? Baby brain? (Oh OK, I canand#8217;t blame that anymore). Sadly, I then realised I was not the genius I thought I was. Oh well, I still took it home and got cooking!

There are a lot of flavours going on here, with sweet and savoury ingredients kind of competing to steal the show. Unfortunately, none of them win, because all the elements combine to make a delicious mouthful.

Even though there are spices and garlic and orange juice and chicken and spinach (phew!), there is a definite harmonious marriage. I hope I havenand#8217;t turned you off with that ingredient list, but if you do turn up your nose a some of them, feel free to substitute - Iand#8217;d love to hear what you come up with! Iand#8217;m a shameful tweaker when it comes to recipes, so Iand#8217;d expect nothing less from my readers. Thatand#8217;s what makes cooking fun, right?

This recipe actually came to life because I had some leftover roast chicken to use up but I suspect it would work with other leftover cold meats like ham or salami too, if thatand#8217;s what you have on хэнд. The green element is flexi too, you could try rocket, silverbeet or sorrel, just to name a few.

This makes two pinwheels, so if one is enough for you then simply freeze the other one uncooked, and bake at another time. Plus, it can also be eaten at room temperature, so is great for picnics or school lunch boxes. Actually, if you are looking for other picnic fare, then check out my healthy sausage rolls, egg boats or potato and ricotta croquettes. Enjoy!

Do you sometimes think you invented something but then find out someone beat you to it?

Christie x

Spinach and chicken pastry pinwheel

serves 4-6

• 2 sheets reduced fat puff pastry


• 350g spinach, washed and stems removed, roughly chopped


• 2 tablespoons olive oil


• 1 medium red onion, diced


• 2 cloves garlic, finely chopped


• 200g cooked chicken, shredded (leftover BBQ or roast chicken is perfect)


• 1 teaspoon root ginger, grated


• 1/2 teaspoon ground cinnamon


• 100ml Vitasoy soymilk (or regular cows milk)


• 100g feta, crumbled


• 2 eggs, lightly beaten plus one extra egg, beaten


• 1/2 orange, juiced and zested

1. Place the pastry sheets onto the bench to thaw. Make sure you keep the plastic backing on them as this will make it easier to roll the pinwheels later. Heat the oven to 200C.

2. Heat the olive oil in a large, deep, heavy based frying pan over medium heat. Add the onion and cook for five minutes until softened and just starting to brown. Add the garlic, ginger and cinnamon and stir well. Cook for 1 minute more then add the spinach and cook for 3-4 minutes until wilted.

3. Add the chicken, soy milk, feta, orange juice and zest and stir through. Take off the heat and leave for a few minutes to cool slightly. Stir through the two beaten eggs and season well with lots of cracked pepper and a little salt.

4. Line a large baking tray with greaseproof paper and place both the puff pastry sheets side by side. Spoon the spinach mixture evenly over both pastry sheets in a thin layer. Carefully roll the pastry up from one side, using the plastic to help you roll it neatly by slowly peeling it away with each turn. Much like you would roll a roulade or swiss roll.

5. Make sure the seam side of both rolls is on the bottom, then brush with beaten egg and bake for 30 minutes until puffed and golden. Allow to cool and firm up for 5 minutes before slicing thickly with a serrated knife to keep the pastry in tact for each piece. Serve with salad or steamed vegetables.

Sunday Snippets: floating forks! | Fig and Cherry

Posted on June 24, 2012 by ChristieLink Ups

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Sunday Snippets are a few photos and links from my week that aren’t necessarily food related. This week is a real mixed bag. Enjoy! 

Above: Floating cutlery and#8211; how fun! {via here}

Super psyched about my new Witchery Ponte Pants (30% off!) and Country Road Ponti Jodhpur Skirt and#8211; hmmm, seems to be a (ponte) shopping theme emerging this week and#8211; accidental!

This is Poppy scream-crying to be let into the daycare centre next to one of her favourite parks. Ironically, the kids inside started crying to be let out once they saw her running around with so much freedom. The grass is always greener!

This post has been linked up with Cathy over at Tinnie Girl.

Hope you are having a fab weekend.

Christie x

Perci Cafe, Stanmore {review} | Fig and Cherry

Posted on July 19, 2012 by ChristieRestaurants

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This restaurant has been reviewed to celebrate Mushroom Mania which is happening all across Australia during July. Scroll to the bottom of this post for full details on how you can take part and win a $150 dinner at your favourite restaurant.

Perci Cafe is a tiny little hole in the wall on the and#8216;goodand#8217; side of the Stanmore train tracks. The side that is slowly trying to be gentrified, but in reality, is actually a trial and error spot for various cafes and other miscellaneous businesses like deliand#8217;s, florists and baby stores.

Most new, and and#8216;fancierand#8217;, restaurants donand#8217;t last long there (RIP The Codfather, what a great name), but Perci Cafe has been around for years. We have driven and walked past it many times, but never bothered to check it out. The day had come.

There was only one high chair, so we were lucky to walk in just as another couple with a baby was packing up to leave. Have you ever tried to eat breakfast with one хэнд with a baby sitting on your lap? Itand#8217;s quite unpleasant.

Mini-crisis averted, we got set on perusing the menu. Service was not very attentive at first, but we got there quite early, so when a second waitress arrived it improved a lot. Especially as she was really into Poppy, serving her the most humongous babycino with an even bigger smile.

Hubby decided on scrambled eggs with sides of mushrooms, bacon and avocado (see first picture above). The eggs were beautifully creamy, but the mushrooms were actually the star. Gently cooked until super-juicy and flavoured with butter, thyme and lots of pepper with just a hint of garlic, and they disappeared real-quick-smart. See close-up picture of them above.

I really fancied a big plate of creamy eggs benedict. They didnand#8217;t come with mushrooms so I requested them as a side and they worked beautifully! Definitely a combo Iand#8217;ll be ordering again.

They were the same juicy mushrooms described above and were divine dipped into the indulgent hollandaise sauce. The eggs were also poached perfectly runny, so I let the yolks run onto the mushrooms too, like a delicious pure, eggy sauce. Divine.

Miss Poppy got a serve of raisin toast which I cut up into little squares which she completely ignored. She preferred to play with her little wind up baby and then sit in her pram for a snooze. The raisin toast was actually very nice and was served with really good quality salted butter. Hubby and I polished it off slathered liberally with butter, enjoying the subtle spice and chewy crust.

Last but not least, the coffee was good and the tea was proper loose and served strong, just as I like it. Perci Cafe is well worth a try if you live nearby and donand#8217;t need lots of space to dine (2 kids or less).

Christie x

Everything you need to know about Mushroom Mania

Join the Mushroom Mania fun this month from July 1st-31st!

• Get the free Mushroom Mania app for your smartphone/iPhone or check out the locality guide online to find your local participating restaurants.


• Order mushroom dishes when you dine out.


• Post a review of a mushroom dish you’ve eaten for your chance to win a $150 Best Restaurants of Australia gift card – there are 6 gift cards to be won every week in July.


• Join the Mushroom Lovers Club for mushroom recipes, cooking tips, news and more.


• Follow Mushroom Mania on Twitter and Facebook.

Fig andamp; Cherry dined with compliments of the Australian Mushroom Growers Association (AMGA). Fig andamp; Cherry has worked with the AMGA over the last few months to recruit 10 bloggers across Australia for the Mushroom Mania campaign. If you are a PR or Brand who would like to also take advantage of this service, please get in touch with Christie via the Advertising page.

Truffle Dinner at Redsalt, Crowne Plaza {Truffle Festival Canberra} | Fig and Cherry

Posted on July 4, 2012 by ChristieRestaurants

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Canberra? Thatand#8217;s so far away! (Says the silly Sydney-sider).

That silly Sydney-sider is me. Itand#8217;s not that far, you know? It only took us two and a half hours and we didnand#8217;t even have to make a pit stop! Donand#8217;t you just love learning something new everyday? Me too.

Now that weand#8217;ve got the distance out of the way, letand#8217;s talk about why weand#8217;ve driven to Canberraand#8230; for the Truffle Festival of course! In itand#8217;s fourth year, the festival is fast gaining traction as one of the best Winter foodie events in Australia. If youand#8217;re into truffles, then itand#8217;s a must.

So, are you a truffle fan? I must say, people are very divided. There are passionate lovers and disgusted haters. I am a lover, but more on that later.

We arrive at the Crown Plaza in Canberra just in time to check in and see the sunset from the large window in our room that overlooks a beautiful park. Ahh, pretty.

The staff are extremely nice and seem to love kids a lot. Well, they like little Miss P, but who wouldnand#8217;t? Sheand#8217;s so cute! (Um, Iand#8217;m not biased or anything). Hubby and I think itand#8217;s a very sweet touch that they have left her a stripey red monkey toy and put a name tag around his neck to let her know his name is Fred.

Unfortunately, she couldnand#8217;t give two hoots about Fred. Sorry guys. She only has eyes for her bunny rabbit, named bunny. (If weand#8217;d known she would become so attached to the damn thing I would have given it a better name, trust me). Moving on.

They have also provided a good selection of adult treats (no, get your brain out of the gutter) like truffle oil, wine, chocolate and blackforest fudge and#8211; some of which came home with us (not much though).

Before dinner we took a quick whip around the hotel to familiarise ourselves with the layout. As in, find out where the breakfast buffet is for the morning.

Miss P was extremely satisfied with their kids club area. The colouring in, the toy box that she took everything out of and climbed inside, the plastic golf club that she used as a walking stick and, of course, the TWO large screen TVs with several comfy bean bags scattered around like big colourful clouds of fun.

Did I mention Twister? Yep, kids club was a hit.

Finally, the food!

First up was the seared scallops, confit carrot, sauce d’epice and black truffle ($21). The scallops were cooked to perfection and the thinly sliced truffle was nice, but not quite as aromatic and flavoursome as I was expecting.

You just didnand#8217;t get that hit in the nostrils and the back of the throat that you really want from a good truffle. Perhaps the sauce could have been flavoured with truffle too, just to really make it a heady truffle experience.

The carrots, however, were a really nice accompaniment. Still firm to the tooth and rich from the oily confit technique.

Hubby and I are really into Pinot Noir at the moment. We ordered one that was grown in Canberra, seeing as we were there for the full local experience. Mount Majura Vineyard, Pinto Noir 2010 ($45) was a cracker and#8211; highly recommend! Very smooth with deep berry flavours.

It wasnand#8217;t the best choice to go with the scallops and the chicken, but I think itand#8217;s better to just choose wines you like rather than ones that are classically meant to go with food (in my humble opinion).

Next up was the Roast chicken supreme, black truffle, lentils du puy, baby beets and thyme jus ($36). The chicken was super moist which was good because, again, the truffle flavour was not that punchy. There were a few big slices pushed under the skin which meant the flavour did permeate the meat and skin but I did find myself wanting more truffle.

Maybe Iand#8217;m greedy? Or maybe Iand#8217;m just too much of a fiend! Hubby is less of a truffle fan and he thought the flavour was definitely there, so I think I am just being too picky. The two dishes are a great match for the truffle as they are relatively bland flavours (scallops, chicken) that allow the truffle to permeate and act as the star.

There was no time for dessert as little Miss P had started to muck up by throwing food onto the floor and sliding down under her tray table. We didnand#8217;t mind though, as we knew we had that yummy chocolate and more wine back up in the room.

Have you ever tasted truffles? What did you think?

Guess what? Truffle stories are happening here all week. Drop by tomorrow to see a fantastic Truffle Cooking Class story and then the next day for pictures of a Truffle Hunt.

Want more truffle info now? Head to the official Truffle Festival website or check out their facebook page.

Christie x

Fig andamp; Cherry (and family) stayed and dined as guests of Crowne Plaza Canberra and Redsalt Restaurant with thanks to Starr Public Relations (cheers Charlie and Luke!).

Crowne Plaza Canberra
1 Binara Street,
Canberra ACT 2601
Australia
Ph: +61 2 6247 8999

Redsalt Restaurant
Open Hours:
Breakfast 6:30am – 10:00am (Monday – Friday); 6:30am – 11:00am (Saturday andamp; Sunday)
Lunch 12:00pm – 2:00pm (Sunday – Friday)
Dinner A la carte 6:00pm – 10:00pm
Reservations: +61 2 6274  5506

Vegan baked mango cheesecake | Fig and Cherry

Posted on December 6, 2012 by ChristieSweet Treats, Vegan, Vegetarian

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Guess what?

I totally missed my blogiversary this year. AGAIN.

I canand#8217;t remember my excuse for last year, but the year before I had a one month old baby to take care of so I was a bit snowed under.

This yearand#8217;s excuse? My mum was visiting and we had a ball; talking, shopping, fussing over Poppy, talking, shoppingand#8230; did I mention shopping? We did some beaching too. Is so a word!

Anyway, a few days ago on the 3rd of December my little baby blog turned five.

Thatand#8217;s right, Iand#8217;m ready for big school! (Groan, Mum joke).

Embarrassment alert

Every year I link to my very first post and tell you all how cringe worthy it is (it really is!). However, I have never had the balls to actually admit the most cringe worthy thing about it and#8211; are you ready?

Alice Kennedy, the only commenter, isand#8230; my husband. Embarrassing!

AND, I replied to and#8220;herand#8221; comment. Double embarrassing!

I can hear you giggling. Thatand#8217;s OK. It feels good to come clean. Phew.

Speaking of clean, Iand#8217;m proud to say that Iand#8217;ve been eating an even more clean diet since moving out to the country.

I never buy fresh produce from the supermarket, only from local farmers markets and green grocers, and we barely ever have takeaway food (unless you count fish and chips at the beach). Itand#8217;s fantastic.

All this clean eating got me super fired up for a tricky little challenge issued by my recipe development client Vitasoy. They asked me to create a VEGAN mango cheesecake using their new product of Oat Milk Brown Sugar and Cinnamon Flavour.

Iand#8217;m not afraid to admit that I was a little scared by the brief. I had attempted a vegan cheesecake twice before with terrible results and this recipe took three goes to perfect, but I got there!

The texture is a little firmer than a dairy-based cheesecake, but itand#8217;s still a really nice mouth experience. The mango jelly topping is a bit crunchy as well as softly set and#8211; both qualities are thanks to the chia seeds (which Iand#8217;m in love with. So nutritious!).

Would you eat vegan cheesecake? And Aussies, have you had your first mango of the season?  

Christie x

Vegan baked mango cheesecake

Crust

• 100g almonds


• 50g rolled oats


• 30g shredded coconut


• 8 medjool dates


• 2 tablespoons coconut oil, melted if firm

Filling

• 300g vegan cream cheese*


• 125g silken tofu


• 125ml coconut oil, melted if firm


• 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon


• 1 teaspoon pure vanilla extract


• 2 tablespoons agave or maple syrup


• 1 teaspoon xanthan or guar gum

Topping

• 2 tablespoons chia seeds


• 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon


• 300g mango (whole weight), peeled, deseeded and flesh roughly chopped

1. Preheat the oven to 200C and grease and line a 22cm round cake tin with non-stick baking paper. Set aside.

2. To prepare the crust, place the almonds, oats and coconut into the bowl of a food processor and blitz until very finely chopped. Then add the dates and coconut oil and pulse until it forms a sticky dough. Press evenly into the base of the cake tin using your finger tips. Bake in the oven for 10 minutes then set aside. Turn the oven temperature down to 170C.

3. Now, make the filling. Wash out the food processor and add the cream cheese, tofu, vanilla, coconut oil, oatmilk and agave syrup. Process for 1 minute until silky smooth. With the motor still running, sprinkle in the xanthan gum and process for 30 seconds more until the mixture thickens considerably.

4. Pour over the crust and tap cake tin on the bench a few times to settle the mixture and smooth the top. Before you put it into the oven, place a small roasting tray or oven-proof dish half-filled with water onto the bottom shelf of the oven. This will create extra moisture while it cooks. Place the cheesecake onto the middle shelf and bake for 40 minutes until firm with a slight wobble. Place the cake into the fridge for one hour.

5. Meanwhile, make the topping. Soak the chia seeds in a bowl with 4 tablespoons of water for 10 minutes until it becomes a thick gel. Add to the (clean) food processor along with the oatmilk and mango. Process until combined.

6. Remove the cheesecake from the fridge and pour over the mango topping, it should be quite thick. Smooth it with a knife and place back into the fridge to chill for 3 more hours or overnight. Serve in slices when thoroughly chilled.

*I used the Tofutti brand.

Fig andamp; Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Truffle Hunt at Blue Frog Farm {Truffle Festival Canberra} | Fig and Cherry

Posted on July 6, 2012 by ChristieEvents

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When most people think of truffle hunting they usually think of big excited pigs sniffing around in the forest. Or maybe of Saint Antony, the patron saint of truffles, with his pig sustaining him in the forest by foraging for this prized fungus, also known by itand#8217;s scientific name of tuber melanosporum.

Apparently, many a European hunter have lost their fingers over the years, trying to stop greedy hunting pigs hoeing down on their harvest. The truffles apparently smell exactly like the male sex hormone and drive them wild. Poor things. I hope the hunters gave them some truffle to satisfy their sexual and actual hunger too. Can you imagine having a tasty man in front of you that you couldnand#8217;t eat? Iand#8217;m sure you have!

Sorry, things have taken a turn for the worseand#8230; letand#8217;s get out of the gutter and back to the farm for truffle hunt, shall we?

These days dogs are used to hunt for truffles. They are easier to train, more obedient, and much lighter to pull away from a truffle than a 150kg pig!

A few weekends ago I visited Blue Frog Farm in Sutton (which is about an hours bus ride out of the centre of Canberra) to check out their truffle crop.

This farm is the first in Canberra to start growing truffles. They planted hazelnut and two types of oak trees (English and Evergreen/Holly) that had been injected with truffle spores and then waited 6-7 years for truffles to appear. This is the normal growth time and#8211; truffles are not an overnight success by any stretch of the imagination!

During the 6-7 waiting years they мейд sure to erect strong fences to keep the kangaroos and wallabies away from their 1,500 trees, as they would apparently wander in and kick the trees down. Just for fun. How annoying.

The dogs are let loose and it doesnand#8217;t take them long to sniff out a truffle under this evergreen/holly oak tree. Jason, the truffle hunter, pops down his bag filled with interesting little digging gadgets and plastic bags (for storing the fresh truffles) and gets down onto his hands and knees.

He immediately sniffs* the dirt to check the dog has correctly identified a ripe truffle. Since the smell of truffle is so strong and powerful, the dogs may pick up a truffle that is almost ripe, rather than perfectly ripe. Therefore, the human hunter must confirm this before digging it up. Truffles donand#8217;t ripen after picking (much like mushrooms, of which they are cousins), so if you take it out of the ground too early then it is unusable.

However, a truffle that is unripe now, could be ripe in one hour if the sun shines strongly enough on the soil. Thatand#8217;s why during the short truffle season of 6 weeks from late June to early August the dogs are out on farms sniffing around twice a day. Truffles need really hot summers and really cold winters to properly develop, so Canberraand#8217;s climate is perfect for them (as is parts of WA, VIC, SA and NSW, but not QLD or NT).

Harvesting is always in Winter, which means it is freezing when you go on the hunt and#8211; rug up in your warmest woolies and gum boots too!

*Wondering what a truffle smells like? See here for some funny descriptions (scroll down to the text under the second photo).

Jason confirms that the dog is correct and starts digging. Truffles can be right under the suface or as deep as 10 inches underground so Jason carefully starts digging.

To make sure he is digging in the right direction he bends down and puts his nose right onto the dirt. See picture above.

Finally he feels the top of the truffle so he begins to dig around it and gently pull it out. Success! Itand#8217;s a big one about the size of a tennis ball.

We take it back to the house and wash it while the dogs find even more truffles. Our hosts slice some into hot pumpkin soup and we drink it down gratefully. Itand#8217;s delicious and oh-so-warming. I bought a 62g truffle for $120 and carefully carried it all the way back to Sydney like a fragile baby :)

You can book truffle hunt and accommodation packages through Crowne Plaza Canberra. If you are looking for a cooking course during the truffle festival then check out my review of Le Tres Bon restaurantand#8217;s one, it was excellent! Or jump onto the official Truffle Festival website for more info. Hurry, the festival is only on until July 31st.

Christie x

Fig andamp; Cherry participated in the hunt with compliments of  Blue Frog Farm and Starr Public Relations (thanks Charlie!).

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