Fabulous Food - Issue #65

Happy Thursday!

It's hard to believe this is already the final newsletter for April! Time seems to be slipping away quickly, doesn't it? With the school holidays in full swing, our kitchen has become a hub of experimentation. My children have been embracing their culinary creativity, trying everything from inventive breakfasts to tiered cakes just for the fun of it. It's been so much fun watching them try new techniques and see their delight in their culinary achievements.

One morning, my eldest daughter had a craving for fried apples with cinnamon. Since we had some stewed pears that needed to be used up, I suggested she warm them in a pan as a substitute. What she created next surprised us all: a plate of bruschetta, generously smeared with peanut butter and the warm cinnamon pears. Though the combination initially sounded unconventional, one bite proved its deliciousness beyond doubt. It was a moment of triumph for her, and she presented her creation with such pride.

In this newsletter, we talk about the intriguing topic of how presentation impacts our perception of food. Additionally, we share a fantastic recipe for mini quiches that look amazing without any extra hassle. Plus, we've included a mouthwatering crust recipe that can elevate lamb rumps (or portobello mushrooms for a vegetarian twist) with its added texture, flavour, and overall deliciousness.

In this issue:

• Fun in the kitchen - Better Breakfast
• Food presentation - Petite Quiche
• Inspiration from my kitchen - Herb Crusted Lamb Rump

Fun In The Kitchen - Better Breakfast

Breakfast has never been my favourite meal of the day and maybe some of that has rubbed off on my children. I often find my daughter googling breakfast ideas! Anyway, one morning this week she came to show me her breakfast creation - a tall glass layered with Rice Bubbles, yoghurt and chopped up banana. I think it even had a wee drizzle of maple syrup on top.

The funny thing is - this is a rather standard breakfast, but the plating of it is what appealed and suddenly made it a whole lot more exciting and enjoyable to eat. Her creation reminded me of some mini breakfast pots I enjoyed at a breakfast buffet - nothing fancy, but served in a little jar made them so tempting to try!

Food presentation really is worth the effort. If it looks appealing to the eyes, it automatically tastes a whole lot better too!

The best way to get children to eat and be a little more creative with what they're eating is to involve them in the cooking process.

While these look so cute served in glasses, is there anything else we can do to elevate the presentation a little further?

Maybe we could add:

• A colourful compote?
• A fresh or frozen berry?
• A slice of green kiwifruit?
• A green herb garnish?

Any of these ideas could take it up to the next level.

Food Presentation - Petite Quiche

I love making petite quiches for a light lunch or filling snack. They work well on platters or on their own, and they're a great way to use up all sorts of bits and pieces that you might already have in your fridge. From a food presentation point of view, they can look fabulous without the need to do anything to them.

To make them, all you will need is a sheet of puff pastry (either homemade or store bought), a muffin tin, circular cookie cutters, eggs, cream and an assortment of fillings.

• Cut out circles of pastry with a cookie cutter a little bigger than the circle of your muffin tray cups. Gently pop the circles into the muffin tray and push it down into the corners. It creates a bit of a suction so you might need to lift the edges and let some of the air pockets out to get it nicely in.
• Add your assortment of fillings.
  • Chopped up ham, crushed pineapple and a bit of grated cheese.
  • Shredded chicken and sun-dried tomatoes.
  • Salmon and cream cheese.
  • Any type of meat of vegetable with a complimentary chutney would be delicious.
• Top with some freshly chopped herbs - this is the bit that makes them look great. It adds a hint of colour! Don't forget to season with salt and pepper.
• Mix together a ratio of 1 egg:100ml of cream and pour into each quiche until it comes up to the top of the pastry. You will need about 3-4 eggs for a dozen quiches.
• Bake for approximately 20 - 25 minutes in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit).

Inspiration From My Kitchen - Herb Crusted Lamb Rump

Lately I have found lamb rumps have been readily available here at a very reasonable price. I have had fun making a few different dishes using these, but I really wanted to share the recipe for a delicious herb crust to top them with.

It adds visual appeal, a beautiful crunchy texture, and a delicious flavour to this tender cut of lamb. If you need a vegetarian option, this crust is so tasty on a portobello or large flat mushroom too.

You can serve lamb so many different ways - with the potato stacks I featured a few weeks ago, with a potato bake, fried or crunchy roast potatoes... maybe it's my personal preference but lamb and potatoes just go together! What are some of your favourite sides for a lamb dish?

Herb Crust for Lamb Rump

Ingredients:

Makes enough for approximately 6-8 lamb rumps.

• 200g (6 1/2 oz) butter, softened
• 2 cups breadcrumbs (approx)
• 1 egg yolk
• 4 tablespoons chopped herbs (parsley, thyme, rosemary or similar)
• 2 tablespoon mustard
• 2 cloves of garlic, crushed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt

Method:

• Mix butter, egg yolk, herbs, mustard, garlic, Worcestershire sauce and salt together until completely combined and smooth.
• Add the breadcrumbs a little at a time until the crumb is sticking together but not crumbly.
• Squash a layer of crumb onto each seared lamb rump, and finish cooking in the oven until medium rare and the crumb is browned and crispy.

Have a fantastic week, hope you enjoy some fun times in the kitchen.

Happy cooking,
Taryn