Archive for November, 2011

Nov 28

cookbook challenge 2011: 22nd fortnight, breakfast

Eggs are a weekend food for me. Coupled with an amazing loaf of sourdough bread from the Sourdough Kitchen in Seddon. Tim headed down there on a special request by me to grab a loaf of Pumpkin Sourdough. He returned with that, a Fig, Almond and Apricot loaf and a couple of coffees. As soon as his car hit the driveway I put the eggs in the pan – 10 minutes later it was breaky time.

Scrambled Eggs with Chives and Smoked Salmon, as seen in Vegetarian

serves 2-3

6 eggs

1 tblsp cream

1 tblsp freshly cut chives

Sourdough Bread

 

Beat eggs and cream together in a small bowl. Chop chives into 1cm pieces and beat in with eggs until light and fluffy. Season to taste.

Warm the a non-stick pan with a little butter or oil, once pan has some heat in it add the eggs to the pan and gently keep them moving over a medium heat. Don’t leave your eggs at this point they could overcook very quickly. It’s important to pull them off the heat just before they look completely ready as they will continue to cook.

Prepare a slice of toasted sour dough and gently place the scrambled eggs  – add some ground pepper and your done.

 

I didn’t toast my bread as it was still warm and frankly fucking amazing. We are so lucky to have such an amazing baker in the area. Don’t tell too many people about them or everyone will be getting their bread from there! The eggs were creamy and luscious! I added some smoked salmon just underneath to break up all the flavours a bit.  All in all a pretty quick and easy breaky.

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Posted in food

Nov 27

unsensored11 is now open

UNSENSORED11 from Matthew Joseph on Vimeo.

 

Unsensored11 is now open! Check out this very cool video from Matthew Joseph which gives you a glimpse of the hanging and opening night!

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Posted in art, photography

Nov 21

unsensored11

On the 25th of November I will be in my 5th Unsensored show, Unsensored11. Which of course is brought to you by the Melbourne Silver Mine! Opening night is this coming Friday (November 25th) , hopefully you head down and check out the show!

This year’s show features work from 47 photographers:

Rhys Allen, Gedal Basman, Anthony Begovic, Roberts Birze, Sandy Birze, Jock Blakley, Natalie Blom, Richard Buckley, Michael Carew, Dave Carswell, Eric Cham Hing Hshen, Michael James Christian, Andrew J. Cosgriff, Nicole Davis, Melissa Dixon, Barbara Fischer, Stacy Gillett,  Veronica Hodgkinson, Ross Holmberg, Timothy D. Johnson, Matthew Joseph, Daniel Lee, Jaye Loring, Suzannah Marshall Macbeth, Marc Morel, Jodie Noonan, Daniel Noppert, Jessica Anne Parker, Ambre Pitt, Richard Plumridge, Mike Reed, Karen Riley, Ahmad Sabra, Gary Sauer‑Thompson, Deanne Smith, Emma Starr, Cameron Stephen, Paul Stoney, Reynandi Susanto, Michael Verhoef, Marcus Visic, Christian Were, Katherine White, Liam White, Lea Williams, Damian Young & Chris Zissiadis

Here’s a sneak peak of my photos that will be in the show:

two – cross – keep – yellow

Shot on expired Polaroid 600 film using a Polaroid One Step. All images shot in Melbourne’s inner-west suburbs of Yarraville, Seddon and Kingsville.

two cross
keep yellow

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Posted in art

Nov 20

flourless chocolate cake

This was my Sunday baking effort, a flourless chocolate and almond cake. While there is no particular reason for me making a flourless cake, there are added benefits of having a lighter more moist chocolate cake when taking the flourless route. I also really like the way they look so collapsed in photos. Although I kind of didn’t really pull that look off when baking this one.

Flourless Chocolate and Almond Cake

serves 12

200g Dark Chocolate, chopped
125g Unsalted Butter, chopped
225g Brown Sugar
100g Almond meal (can use hazelnut meal if you prefer)
100g Almonds, coarsely chopped (optional)
5 large Eggs, separated
1 pinch of Cream of Tartar
1 tablespoon of cocoa powder

 

Preheat the oven to 180 degrees Celsius. Line the base and sides of a 20cm round cake tin with non-stick baking paper.

Make a “double-boiler” to melt the chocolate and butter: Bring a large saucepan of water to the boil. Place the chopped chocolate and butter into a heat proof bowl and place the bowl over the hot saucepan to allow the ingredients to melt. Stir occasionally.

Once all is melted, stir in the brown sugar, almond meal and almonds until the mixture is smooth. Allow to cool slightly, then add the egg yolks gradually, stirring each time.

Meanwhile, place the five egg whites into a clean dry bowl with a pinch of cream of tartar. The egg whites will form the structure of the cake, so it’s important they’re well beaten. Using a hand whisk, electric beater or stand mixer, beat the eggs slowly at first until they are foamy and then gradually increase the speed every few minutes. (If you go straight to high-speed, you increase the chance of your cake collapsing). Continue beating until firm peaks form. Don’t worry if you over beat the eggs because you’ll beat some of the air out next.

Gently fold the egg whites into the chocolate mixture. The chocolate mix is quite heavy, so don’t worry if you need to stir quite a bit at this stage. Stop when the eggs are just incorporated with the chocolate.

Pour the cake batter into the tin and bake for 45-50 minutes until a firm crust forms on the top. A skewer test is not necessary. Leave the cake to cool completely in the tin before attempting to remove. Once cool, sift cocoa powder over the top.

The mixture tasted AMAZING! I pretty much cleaned up the spoon and bowl when it went into the oven. The mixture of  light and heavy made for a pretty seemed pretty foreign to me and my cake making efforts – it’s actually really different from the flourless orange cake that I make too. But all in all very tasty. I burnt the edges of the cake – which didn’t really help things, but I would certainly give this one another crack.

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Posted in food

Nov 19

trampoline days is three!

Thanks for reading my blog peoples! I’m pretty proud of myself sticking to the one concept for three years and pleased to think that the posts continue to evolve as my life changes.  Anyways, I hope you have found it useful in one way or another.

Jaye xo

PS. Sorry for my typos/spelling errors which are seemingly ever-present! Sometimes my brain goes faster than my fingers can type.

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Posted in updates

Nov 15

dropbear animation

Hudson – Against The Grain from Dropbear

Saw this loved the animation and the song has been stuck in my head all day.

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Posted in movies, music

Nov 12

kitten covers

Loving the Kitten Covers Blog at the moment. Kittens and classic album covers… There isn’t much more to it really.

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Posted in music, social media

Nov 08

threads

This coming Friday, on the 11.11.11 – Threads a new exhibition by Eveline Tarunadjaja opens! If last years stunning Dandruff exhibition was anything to go by, then I highly recommended heading down to check this one out.
Where: No Vacancy Gallery – 34-40 Jane Bell Lane, Melbourne
When:Friday 11th November 6-8pm. Show runs til 20th November 2011

Ev’s 2012 calendars are now on sale in her web store, which have been beautifully designed by the fabulous Nina Tarunadjaja. They will only set you back around $27.00 and are waaaay better than any crap you can buy in the shops. Also check out the shop for loads of other stuff including prints and originals.

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Posted in art

Nov 05

cookbook challenge 2011: 21st fortnight, childhood

For this childhood recipe, I didn’t even need to hit the books. This one is imprinted in my brain. Although, if the truth be told, sometimes I still have to call up my Mum for the ingredient that I feel might be missing. Cornflake Cookies or Chockie Rocks as we called them, are one of my all-time faves. I like to make them as a ‘just because’ type of food, you know the kind—where you wake up on a Sunday morning, flick the oven on and start whipping something up. I also like to make them when we go camping too, as they are a great snack after a nice big hike. I can remember helping mum to make these when I was younger—although she would always put sultanas in them, which acted as a distraction to the chocolate chips that would be scattered amongst the biscuits. I always felt ripped off when I got a mouth full of sultana when I thought I had picked a cookie with load of chocolate in it. So when I started making them, I quickly ditched the sultanas to ensure that maximum chocolatey goodness could be enjoyed by all!

Chockie Rocks as seen on the side of corn flake boxes (with a few added bits)

makes around 40

250g butter

1 cup of castor sugar

2 free range eggs

1 tsp vanilla essence

2 cups of sifted flour

1/2 teaspoon baking powder

2 cups corn flakes for biscuit mix

1 pkt dark chocolate chips

3 cups crushed, corn flakes for rolling

Preheat oven to 180C (350F).

Using an electric beater, cream the butter and sugar in a large mixing bowl. Add in eggs (one at a time) and vanilla essence and combine until light and fluffy.

Sift in flour and baking powder, mix until combined.

With a large wooden spoon stir in 2 cups of corn flakes and the chocolate chips and combine as best you can.

Roll mixture out in your hands into small golf ball sized portions, roll in crushed corn flakes and place on a biscuit tray that has been covered with baking paper. Space them out evenly to allow enough room for spreadage. Bake in the oven for around 10 minutes or until golden brown.

Allow the biscuits to cool slightly before transferring them to an airing tray to cool. The biscuits will be soft and can break if you shift them too soon. Once cooled store in an air tight container ready for snacking.

The above recipe is exactly how I made it. However if you liked the idea of sultanas, you can chuck some of those in too—my mum would be proud.

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Posted in food

Nov 03

i love you

These wooden letters are made for printing in letterpress, they stand around 2 inch high and are in unused condition. The blocks are hand crafted therefore and vary from piece to piece. They can be found on the Etsy store Vintage Marvels, which stocks this and many other letter press goodies also. This one will set you back USD$48.00.

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Posted in things

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