Taste Bud Pleasures

Home, Food & Body, The Dressing Room

One of our guilty winter pleasures is banana bread. In saying that, you could imagine how excited we were when we came across this EASY, low fat recipe – WINNING!

Banana and walnut bread

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INGREDIENTS:

  • 300g (2 cups) self-raising flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 100g walnuts, coarsely chopped
  • 1 tsp bicarbonate of soda
  • 2 eggs, lightly whisked
  • 250ml (1 cup) milk
  • 1 cup (about 2 large) mashed banana

METHOD:

  1. Preheat oven to 180°C. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper.
  2. Sift the flour into a large bowl. Add the sugar, walnuts and bicarbonate of soda, and stir to combine.
  3. Add the egg, milk and banana, and gently fold until well combined. Spoon the mixture into the lined pan. Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely. Cut into slices to serve.

ENJOY!

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Will You Be My Valentine?

Entertainment & Leisure, The Dressing Room

It’s time for all the hopeless romantics to come out and play, Valentines Day is just around the corner. If not for anything else, it’s a good excuse to get dressed up, get together with your partner or your friends and make a celebration out of it 😉 For the hopeless romantics there are 3 things that need to be checked off the list –

what to wear, where to go & what to buy!

Where To Go?

With the diversity of cuisine Melbourne has to offer, finding a great place to eat is never difficult, finding it on Valentine’s Day may prove to be difficult if you have left it too late. Nonetheless, some of our favourite places to visit include:

Golden Fields2/157 Fitzroy Street St Kilda, VIC. A MUST to try here is the Lobster Roll (we’re drooling just thinking about it)!

goldenfieldsVue De MondeLevel 55, Rialto 525 Collins Street Melbourne, VIC. A great fine dining experience with a Chocolate Souffle that is to die for!

vuedemondeGingerboy – 29 Crossley St Melbourne, VIC. A funky atmosphere with a DELICIOUS selection of shared plates. A MUST, the ‘Bang Bang Chicken’…LOVE!

gingerboy

What To Wear?

One dress, appropriate for ALL dress codes: the Gardenia Dress. A perfect base for your Valentines look. Accessorise it with a statement neck piece, killer heels and you’re ready to go!

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Knot Neck Piece

Knot Neck Piece

What To Buy?

Last but not least, what to BUY! Seal it off with a sign of love 😉 We think the hand printed Neon Heart Collection make for a cute gift idea to give to your special someone whether that be a girlfriend, boyfriend, mum, sister etc. The Cushions & Tea Towels are handmade from 100% cotton and are available in Neon Green, Fluro Pink, Fluro Orange, Cobalt Blue & Black.

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What ever you may be doing, we wish you all a HAPPY VALENTINES DAY 😉

www.thedressingroom.com.au

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Inspire Us Jamie!

Home, Food & Body, The Dressing Room

It’s the dilemma we’re faced with every night:

what to have for dinner?

Well we are taking the bull by the horns and looking to the greats to inspire us.
Jamie Oliver has countless recipes, tv shows and books – and he’s a cutie pie!
How could we go wrong?!

“This dish is fantastic and you can literally have it ready in just over 5 minutes. Use either wild mushrooms that are in season, like girolles, trompettes de la mort and pieds de mouton, or more readily available farmed mushrooms like field, chestnut or oyster, as these are really tasty when cooked properly.” – Jamie

Best lamb cutlets with special basil sauce

Ingredients

• 12 lamb cutlets
• a small handful of fresh thyme, leaves picked
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 400g mushrooms, brushed clean and torn
• a small handful of fresh flat-leaf parsley
• 1 lemon
• 2 handfuls of pine nuts
• 2 large handfuls of fresh basil
• 3-5 tablespoons balsamic vinegar

Method

These lamb cutlets are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan. Slap the cutlets with the heel of your hand to flatten them slightly. Then bash up your thyme in a pestle and mortar and add a little olive oil. Mix together, then rub the oil over the cutlets and season both sides of them. Put to one side.

Cook the mushrooms dry on the bars of your hot griddle pan. This is quite an unusual way to do it, but it gives you a nutty flavour that you wouldn’t get otherwise. Just grill them on both sides to mark them and put them into a large bowl. Once the mushrooms are done you can put the lamb on the barbecue or griddle pan. If the cutlets are about 1.5cm thick, just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into rare lamb cutlets, but if you prefer them like that then cook for a little less time.)

When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle with a little olive oil. Tear over the parsley, in quite large pieces, and add a good squeeze of lemon juice. Season lightly and toss around. Place to one side to rest, to allow all the lovely juices to get sucked up by the mushrooms.

Meanwhile you can make a really quick sauce. It looks a bit like pesto, but although it contains basil and pine nuts it has no similarity in flavour. In a pestle and mortar pound up the pine nuts until you have a mushy pulp – this will give the sauce a creamy flavour and texture. Remove the mixture to a bowl, then use the pestle and mortar to bash the basil up into a pulp. Add this to the pine nuts and loosen with extra virgin olive oil so that the sauce easily drops off the end of a spoon. Now you need to balance it with quite a lot of balsamic vinegar to give it a good zing, almost like a mint sauce, but add it to taste. Give the lamband mushrooms a final toss. I like to serve this up on a big platter and let everyone help themselves. Have the sauce and a simple watercress salad on the side.

To see more from our fav British Chef check out his website!

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