SBS Food Competition to cook with Adam Liaw

September 13, 2014 at 6:14 am

Sofia cooking with Adam Liaw form Destination Down Under Australia on SBS One  and Series 2 Masterchef Winner.

The show aired on Thursday 18th september at 8pm on SBS One.

Given a shortlist of the 10 most-voted-for dishes from around the country, Adam selected Sofia’s dish for its hearty, homely feel. A passionate cook and avid food blogger, Sofia says the Greek classic is a much-loved tradition in her family. First made by her great-grandmother, the recipe has been passed down through each generation. According to Sofia, “It’s incredibly easy, family-friendly, warming, inviting, and a whirlwind of senses that bring people together around the table.”  

As the competition winner, Sofia cooked her dish, beef stifado, with Adam and we filmed the whole experience. Having always dreamt of presenting on TV, Sofia had her chance to shine, with the recipe video airing during an episode of Destination Flavour Down Under on SBS ONE. Watch the video above and try Sofia’s stifado for yourself.

Click here for more information and the video on Destination Flavour Down Under

Click here for the recipe Stifado by Sofia

Bertolli Oil Review and Recipes

August 11, 2013 at 7:24 am
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I had the pleasure of being asked to review these gorgeous products. To be honest my initial reaction was “why do I need 3 different oils for my cooking, really – this must be a ploy for consumers to spend extra money at the checkout”. After a little experimentation I can now safely say I eat my words and totally understand the concept more than ever. Do I start with the authentic taste of The Extra Virgin Olive Oil? Yes because it reminds me of my childhood holiday in Greece of the oil used to dip my bread in for the cucumber and fetta salad – it is SERIOUSLY good! Or shall I say how much I love the smoke point and taste that the Classico brings to my roasts, grills and lasagne? Or finally that I have since purchased personally 2 x 1 litre bottles of my favourite of all: LIGHT IN TASTE. I use it in everything, well almost. I especially have found a place in my heart for it in my baking.

It is a great alternative to butter and gives a a light result.

 

Bertolli Nuts Almond Cake with Natvia

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I initially made this cake in mind for a layered dessert. Dipped cake in coffee layers of whipped cream and almonds. Since making it I realized it was more than that…a light flavoursome treat with coffee or tea. Smothered in something moist like whipped cream, melted chocolate or sugar syrup it is enhanced to another level.

INGREDIENTS:

  • 2 tablespoons hot water
  • 1/2 cup Natvia (or sugar of your choice – honey would work well too)
  • 4 eggs separated.
  • 1/2 cup Bertolli Light in Taste Olive Oil
  • 1/4 cup Almond spread (I used Macro Natural Almond spread)
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 1/4 tsp cream of tartar
  • 1 tsp bi-carbonate of soda
  • 1/4 cup  almond flakes
  • 1/4 cup slivered almonds
  • 1 tablespoon honey

METHOD

1.Pre-heat oven to 180 degrees celsius. Use a 20 cm spring form pan lined with baking paper ( I used a silicone pan sprayed with a little oil)

2. Beat egg yolks, sugar until creamy. Add almond butter, oil, bicarb, hot water and almond spread. Beat briefly until mixed. Add flours, beat for a further 30 seconds on low.

3.In a separate bowl beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in 2 batches into the other prepared ingredients until just combined. Pour into pan and bake for 30 – 40 minutes until golden and still slightly springy in the middle. Wait 10 minutes then transfer onto a wired rack to cool. Turn over onto plate when ready for presentation.

4. On a tray lined with baking paper add almonds and honey and toast “grill” until golden brown. Smother over cake.
If you are intending on keeping this cake for a few days I recommend you make a sugar syrup of half a cup sugar to half a cup water. Bring to the boil and simmer for ten minutes.

5. When the cake is removed from the oven pierce the cake with a skewer in many positions and immediately pour the sugar syrup over it to soak in. Then add the honey almonds on top!

 

Bertolli Nuts Almond Dessert

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A couple of days after baking the cake I cut it into pieces and briefly dipped them into cooled coffee, layer by layer. The cake layer first drizzled with melted chocolate (don’t let it touch the glass or the chocolate will go hard) then a generous layer of whipped cream with Chocolate Raspberry Chocolate Powder, a layer of flaked almonds, another layer of coffee infused cake, melted chocolate and whipped cream topped with flaked almonds again and drizzled chocolate. One cake so many ways. This recipe is really very versatile as the use of Bertolli Light tasting Olive Oil does not over power the other flavours.

 

Tuscan style Schnitzel with Bertolli
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Organic chicken breast dipped in egg then a coating of fresh bread crumbs mixed with YIAH Tuscan Capsicum Style Pesto Herbs – a match made in heaven the Bertolli Classico olive Oil. I like this oil for shallow frying as it didnt ‘blacken’ my food as some other oils do once you start cooking the second batch. the temperature of the oil was steady so the colour of  my schnitzels were consistent.

 

Breakfast Biscuits with Bertolli Light with Natvia

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INGREDIENTS

  • 2 cups Muesli
  • 1 cup plain flour
  • 1 tsp bi-carb soda
  • 1/2 cup Bertolli Light Olive Oil
  • !/4 cup honey
  • 1/4 cup Natvia (or sugar of your choice)
  • 2 Tblsp hot water

METHOD

1.Pre-heat oven to 170 degrees celsius

2.Line 2 trays with baking paper

3. Mix all the dry ingredients in a large bowl. Add all the wet ingredients and mix well ( I use my hands) . Stand 10 minutes in the fridge. Roll into 1 tablespoon (heaped) balls then flatten with your hand. Bake in the oven for 20 minutes. Allow to cool and enjoy!

CONCLUSION
I have really enjoyed reviewing these products. I was always skeptical about purchasing 3 different products for what 1 used to do the job adequately. It is not until you start experimenting that you realize that using the right kind of all in your food is a flavour enhancer. A definite positive in my book!

For any products pertaining to YIAH (Your Inspiration At Home) you can click here to find baking goodies.

Baked Chicken Mince Patties

November 11, 2012 at 7:05 am

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I thought I would share a new recipe with you all.

INGREDIENTS

  • 1/2 kg chicken mince
  • 1 finely chopped onion
  • 1 + 1/2 cup of breadcrumbs
  • 1/4 cup worcestershire sauce
  • 1/4 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce

METHOD:

1. Pre-heat oven to 200 degrees celsius.

2. In a bowl add 1/2 kg chicken mince, 1 finely chopped onion, 1 egg, 1 cup breadcrumbs, 1 cup finely chopped coriander, 1/4 cup worsteshire sauce, 1/4 cup tomato sauce, 1/4 cup soy sauce, 1/4 cup sweet chilli sauce and season.

3. Mix well with hands making sure all ingredients are well combined. It will be a bit soft and slightly runny but don’t worry.

3. Set aside 1 1/2 cups panko bread crumbs in a bowl.

4. Roll approx 1 large tablespoon of mixture into rough balls then flatten to about 1 cm height and place on lightly sprayed tray lined with baking paper.

5. Repeat until finished and place in oven for approximately 30 minutes or until golden brown.

Note: serve as a main or side with salad.

Heinz Big Red Broccoli, Ricotta, and Beef Mince Lasagne

October 11, 2012 at 6:55 am

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A delicious HEINZ recipe for your family to enjoy.

INGREDIENTS

  • 500g broccoli florets (I used frozen, but you can use fresh as well)
  • 1 tblsp olve oil
  • 2 brown onions, finely chopped
  • 1 large red capsicum, diced
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, crushed
  • 500g beef mince (I always use lean mince)
  • 1 tblsp Italian herbs
  • 2 cups chicken stock
  • 820g HEINZ BIG RED Condensed tomato soup
  • 800g fresh ricotta (you can find this in the deli section of your supermarket)
  • 1/3 cup basil pesto
  • 1 1/2 cups grated parmesan (don’t use an alternative as this creates the best flavour)
  • 8 sheets fresh lasagne (375g packet) fresh lasagne

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Place broccoli in a heatproof, microwave safe bowl and add 1 tblsp water if using fresh broccoli. Cover. Microwave on High (100%) for 3 – 4 minutes or until tender. Drain. Blend or process until smooth. Set aside.

3. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, celery, carrot and garlic. Cook stirring for 5 minutes or until vegetables have softened. Add mince. Cook stirring with a wooden spoon to break up any lumps, for 8 – 10 minutes or until browned. Season. Stir in herbs, stock and soup. Bring to a simmer, uncovered fir 30 minutes or until sauce thickens. Remove from heat.

4. Combine ricotta, pesto, 3/4 cup parmesan and broccoli in a large bowl. (I use my hands to make sure it all blends well).

5. Spread a thin layer of mince mixture over the base of a 12 cup capacity baking dish. Layer 2 sheets lasagne over mince, trimming to fit. Top with 1/3 remaining mince mixture and 1/3 remaining parmesan. Layer with another 2 sheets lasagne, then spread with half the ricotta mixture. Repeat layering, finishing with mince and parmesan.

5. Bake for 45 minutes or until cheese is melted.

6. Stand for 10- 20 minutes. Serve.