Tag: williams-sonoma

Foodie Friday: Spiced carrot cake with cardamom cream

Post author By Amy Collins-Walker
Post date December 13, 2019
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Today’s delicious recipe is by Sam Batchelor from Sydney’s Eat & Co. and comes from the new 2020 Williams-Sonoma calendar. Filled with recipes from leading chefs, cooks, makers and bakers, entire proceeds from the calendar will go to the Starlight Children’s Foundation.

Ingredients (makes 1 x two-layer cake)

Batter

400g (3C) self-raising flour
340g dark muscovado sugar (dark brown sugar)
2 generous tbsp of mixed spice
1.5 tsp (7.5g) bicarb soda
160g sultanas or golden raisins
100g walnuts, toasted
100g desiccated coconut
300ml vegetable oil
4 eggs
4 large or 6 medium sized carrots, peeled and grated (approx. 400g)
Zest of 2 blood oranges (or plain orange if blood orange not in season)

Syrup

150g golden caster sugar
Juice of 2 oranges/blood oranges (from above zested fruit)
1 tsp ground cardamom
1 tbsp lemon juice

Cardamom cream

1kg mascarpone
5 tbsp orange juice
3 tbsp golden caster sugar
2 heaped tsp ground cardamom

Candied carrots and walnuts – optional

2 large peeled carrots
1C water
1C golden caster sugar
6 cardamom pods
1 cinnamon stick
100g walnuts

Method

If you’re decorating with candied carrot and walnuts, prepare these ahead of time (the day before) and store in airtight containers or, at a minimum, prior to mixing the cake. The syrup and cardamom cream can also be made ahead of time.

To do the carrots, pre-heat the oven to 110C. Combine water, sugar and spices in a medium pan. Heat over medium heat until the sugar is dissolved. Use a peeler to create long ribbons of carrot. Place ribbons in syrup and simmer for 10 mins before removing (retaining the syrup for the walnuts). Lay each ribbon flat on a wire rack and ‘dry’ in the oven for 30 mins.
For the walnuts, continue to simmer the syrup until reduced by half. Remove whole spices and toss in the walnuts to coat. Spread the nuts on a lined baking tray. Once the carrots are done, increase the oven temperature to 170C and roast the coated walnuts for 10-15 mins. You can also toast 100g walnuts in a separate tray at the same time, ready for the cake batter.
For the cake batter, grease and line two springform tins. Pre-heat the oven to 170C if you have not already used for candied carrots and nuts. Whisk eggs, oil, sugar and zest together in a large bowl until smooth and the sugar granules dissolved. Sift the flour, spice and bicarb soda into the wet ingredients, then fold to combine. Add the remaining batter ingredients; carrot, sultanas, coconut and the pre-toasted walnuts. Gently fold until just combined. Pour mixture evenly into the two prepared springform tins. Bake for 40mins or until just cooked in the centre.
Whilst the cakes are cooking, prepare the syrup and cardamom cream. For the syrup, simply whisk all ingredients in a small jug and set aside.
For the cardamom cream, soften mascarpone in a large bowl by working with a spatula. Add the remaining ingredients, mixing until smooth. Set aside in the fridge until needed.
Once the cakes are cooked, use a skewer to prick a few holes in each cake (leave the cakes in the tin). Divide and pour the syrup over cakes and leave to cool completely.
To assemble, remove cakes from the tins. Place one cake layer on the serving plate. Use 1/3 of the cardamom cream and spread to cover the top of the cake. Place the second layer on top and use remaining cream to cover the top and sides of the cake. If using, break up the candied walnuts and sprinkle over the top of the cake, followed by the carrot ribbons.

The Williams-Sonoma Starlight calendar, $20, is available in store — The Williams-Sonoma Starlight calendar, $20, is available in Williams-Sonoma stores

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Tags foodie friday, recipe, recipes, williams-sonoma

Recipes

Foodie Friday: Pasta with pancetta & caramelised onions

Post author By Jen Bishop
Post date March 1, 2019
No Comments on Foodie Friday: Pasta with pancetta & caramelised onions

Sweet caramelised onions and salty pancetta are combined in this rustic, easy-to-make dish from Williams Sonoma. Spaghetti is a very acceptable substitute if bucatini is hard to come by. Uncork a Trebbiano or other soft Italian white to balance the earthiness of the pasta.

Ingredients
250 g pancetta, cut into 6mm dice
4 Tbs. olive oil
250 g mixed mushrooms, halved if large
1.25 kg red onions, brown onions or a mix, halved and very thinly sliced lengthwise
2 tsp. chopped fresh oregano
Salt and freshly ground pepper
500 g bucatini
1/2 cup (125 ml) dry white wine
1/2 cup (60 g) freshly grated pecorino cheese, plus more for serving

Method

1. In a large sauté pan over medium-low heat, sauté the pancetta until lightly crisped and a little of the fat is rendered, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.

2. In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a plate.

3. Add the remaining 2 Tbs. olive oil to the pan. Add the onions and stir until evenly coated with the oil. Cover and cook over medium-low heat until the onions are well softened, 15 to 20 minutes. Add the oregano, 1 tsp. salt and a generous grinding of pepper and cook, uncovered, until golden brown, creamy and greatly reduced in volume, about 30 minutes longer. Stir from time to time to prevent scorching.

4. Meanwhile, bring a large pot of salted water to a boil. Add the bucatini, stir and cook, stirring occasionally, until al dente, according to the package directions. Drain, reserving about 1/2 cup (125 ml) of the cooking water.

5. Raise the heat under the onions to medium-high, pour in the wine and stir to scrape up any browned bits from the pan bottom. Let simmer for a minute, then add the reserved pancetta and mushrooms with any accumulated juices. Transfer the pasta to the pan and toss gently to combine. Add one or two spoonfuls of the pasta cooking water to loosen the sauce, if needed. Sprinkle with the cheese and toss to combine. Divide among 4 shallow bowls and serve, passing additional cheese at the table.

Serves 4.

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Tags foodie friday, pasta, recipe, seafood, williams-sonoma

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Foodie Friday: Frozen tiramisu

Post author By Jen Bishop
Post date February 1, 2019
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Bypass the heatwave with this beat-the-heat, no-cook dessert from Williams Sonoma. Made with ice cream in place of mascarpone cheese, and assembled in individual moulds to fit into the freezer easily, this twist on the classic Italian dessert is perfect for dinner parties as well as nights in on the sofa.

Ingredients

250 ml vanilla ice cream
1/2 cup (125 ml) strong black coffee
2 tbsps coffee liqueur
90 g savoiardi biscuits, broken into large crumbs (about 3 cups)
Cocoa powder for dusting
Dark chocolate shavings for garnish

Directions

Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the benchtop until soft, about 20 minutes. Select 4 custard moulds or ramekins, each 3/4 cup (180 ml). Line each mould with a sheet of plastic wrap, allowing a 5cm overhang.

In a small bowl, combine the coffee and coffee liqueur.

Place 1/4 cup of the biscuit crumbs in the bottom of each prepared mould. Moisten the crumbs with 2 tsps of the coffee mixture. Top with 2 tbps of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of biscuit crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the moulds in the freezer for at least 2 hours or up to 24 hours.

When ready to serve, remove the moulds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mould onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmould each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings.

Serve immediately. Serves 4.

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Tags dessert, foodie friday, frozen, recipe, recipes, tiramisu, williams-sonoma

Homewares

There’s still time to buy gifts to impress! We’ll help!

Post author By Jen Bishop
Post date December 18, 2018
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Foodie Friday: Spiced ginger Bundt cake

Post author By Jen Bishop
Post date November 30, 2018
No Comments on Foodie Friday: Spiced ginger Bundt cake

The ground spices make this spectacular cake perfect for the Christmas season. Good both warm and at room temperature, it’s best drizzled with caramel sauce, topped with spiced whipped cream – or both. Thanks to Williams Sonoma for this week’s recipe.

Ingredients

250 g unsalted butter, at room temperature, plus more for greasing
470 g plain flour, plus more for dusting
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. allspice
2 tbsp. ground ginger
45 g peeled and grated fresh ginger
220 g firmly packed light brown sugar
1 egg
345 g light molasses
250 ml buttermilk

For the caramel sauce (optional):
125 g sugar
1 tbsp. unsalted butter, cut into small pieces
60 ml double cream

For the nutmeg whipped cream (optional):
375 ml double cream
6 tbsp. 45 g icing sugar
1 tsp. freshly grated nutmeg, plus more for garnish

Method

1. Preheat an oven to 180°C. Butter a 25cm Bundt pan and dust lightly with flour and shake out any excess.

2. In a large bowl, whisk together the flour, salt, baking powder, cinnamon, allspice, ground ginger and grated ginger. In another large bowl, using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

3. Bake until a toothpick inserted into the centre of the cake comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Turn the cake out of the pan, slipping a knife between the edge of the cake and the pan to loosen. Turn the cake right side up and let cool for at least 15 minutes before serving.

4. While the cake is baking, make the caramel sauce. Put the sugar in a heavy saucepan and add enough water to just cover (it should resemble wet sand). Place over medium-high heat and cook, swirling (not stirring) the pan occasionally to ensure even cooking, until the mixture starts to bubble and the edges begin to turn amber 7 to 10 minutes. Watching carefully to prevent overcooking, heat until the mixture turns a deep amber, 3 to 5 minutes longer. Remove from the heat and very carefully add the butter (it may spatter) and then the cream, swirling the pan until the mixture is evenly blended. Set the sauce aside until ready to serve, or store in an airtight container in the refrigerator for up to 3 days. Rewarm the sauce over low heat before serving.

5. Right before serving, make the whipped cream, if using: In a large bowl, using an electric mixer, beat the cream until soft peaks form. Sprinkle in the icing sugar and nutmeg and continue to beat until almost stiff peaks form. Cover and refrigerate until ready to serve.

6. Drizzle the cake with the warm caramel sauce, if using, and cut into wedges. If desired, garnish each wedge with a dollop of whipped cream and sprinkle with nutmeg. Serves 12 to 16.

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Tags bundt, bundt cake, bundt tin, christmas, festive, foodie friday, ginger, recipe, williams-sonoma

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Foodie Friday: Spiced Orange Sticky Date Pudding

Post author By Jen Bishop
Post date August 17, 2018
1 Comment on Foodie Friday: Spiced Orange Sticky Date Pudding

This deliciously easy pudding/cake was developed for Williams Sonoma by the super-talented baker Sally Boyle of Simmer and Boyle.

Pudding ingredients

250g dates, stoned and chopped
1.5 teaspoons bicarbonate of soda
zest and juice of 1 orange
90g unsalted butter
120g caster sugar
110g brown sugar
3 large eggs
250g self-raising flour
1 tbsp ground cinnamon
1/4 tsp ground cloves

Orange caramel sauce ingredients

550g caster sugar
300ml cream
100g unsalted butter
zest and juice of 1 orange
1 cinnamon stick

Method

1. Preheat oven to 180°C.

2. Carefully butter and flour a 10-cup bundt tin, take your time to ensure you do not miss any spots, particularly the ridges.

3. Pour the orange juice into a jug, add water to make a total of 460ml, tip into a pan with the chopped dates and bring to the boil. Turn off the heat, add the bicarb soda, give it a quick stir and set aside for 10 minutes to cool, then using a stick blender or food processor, blend until smooth.

4. Sieve the flour, cinnamon and cloves into a bowl, set aside.

5. Cream butter and sugars until fluffy and the colour noticeably lightens, add the orange zest, then the eggs, one at a time, beating well after each.

6. Fold in the flour gently, then stir in the date mixture, the batter will be very wet, pour into your prepared tin.

7. Bake in the centre of the oven for 35-40 minutes, the pudding is cooked when a skewer inserted into the centre comes out clean (while the pudding is cooking make the sauce).

As soon as it’s out of the oven, invert the pudding onto a shallow oven proof dish or plate, pour a little sauce over the pudding and pop it back in the oven for 5 minutes or so, the sauce will form a deliciously chewy crust.

Sprinkle with flaked sea salt and serve generous slices with extra caramel sauce, a scoop of vanilla ice-cream, and maybe a candied orange slice or two.

Sauce directions

1. Combine the sugar and 200ml water in a saucepan, bring to the boil over medium-high heat, stir until the sugar dissolves, then brush down sides of pan with a wet pastry brush to remove any sugar crystals, cook until the caramel darkens and starts to smoke (10-15 minutes).

2. Add the cream, butter, orange juice and cinnamon stick (take care as the hot caramel will spit) stir until dissolved, strain in a jug, stir through the orange zest and set aside.

3. Sauce can be kept in an airtight container in the fridge for a week.

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Tags baking, dessert, foodie friday, pudding, recipe, simmer and Boyle, spiced orange sticky date pudding, williams-sonoma

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Foodie Friday: Five spice chicken soup

Post author By Jen Bishop
Post date June 22, 2018
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There’s nothing nicer in winter than coming home to an enticing and aromatic soup that’s been bubbling away in your slow-cooker. We can’t wait to try this week’s recipe from Williams Sonoma.

Ingredients

1 kg skinless, bone-in chicken thighs
Salt and freshly ground pepper
1 tsp. five-spice powder
2 tbsps. peanut oil
1 brown onion, finely chopped
5 1/2 cups (1.4 litres) chicken stock
Two 2.5-cm pieces fresh ginger, peeled
1⁄4 cup (60 ml) soy sauce
1⁄4 cup (60 ml) fish sauce
1 tbsp. rice vinegar
125 g rice noodles
2 tbsps. each chopped fresh basil and fresh coriander
1 cup (90 g) bean sprouts
1⁄2 to 1 green chilli, seeded and thinly sliced
Lime wedges for serving

Method

Pat the chicken dry and season generously on all sides with salt and pepper and the five-spice powder. In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to paper towels to drain briefly, then transfer to a slow cooker.

Add the onion to the frying pan and sauté over medium-high heat until golden, 6 to 7 minutes. Pour in 1 cup (250 ml) of the stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Stir in the remaining 4 1⁄2 cups (1.1 l) stock, the ginger, soy sauce, fish sauce and vinegar. Cover and cook on the low setting for 5 hours. The chicken should be very tender.

About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously to rehydrate.

Transfer the chicken to a plate and remove and discard the ginger. Remove the meat from the bones, and discard the bones. Using 2 forks, shred the meat. Return the chicken meat to the soup. Drain the noodles and stir into the soup. Warm through for about 2 minutes on the high setting.

Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the basil, coriander, bean sprouts, and chilli over the top and place the lime wedges alongside.

Serve immediately. Serves 6.

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Tags foodie friday, noodle soup, soup, williams-sonoma

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Aerin Lauder & Williams Sonoma’s latest classic collab

Post author By Amy Collins-Walker
Post date April 17, 2018
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‘Blue and green should never be seen’ says the old adage but if there’s ever been a collection to challenge that idea it’s the latest from Aerin Lauder and Williams Sonoma. Building on the success of its original collaboration with the lifestyle powerhouse, Williams Sonoma has expanded the gorgeous range and this time there’s plenty of fresh green intermingled with the Delft-blue.

Inspired by summers spent at Aerin’s Hamptons home, the range melds traditional and contemporary elements for a result that feels surprisingly modern.

“Some of my favorite summer memories in the Hamptons involve big family celebrations with a beautiful table,” says Aerin, who is also the founder and creative director of her own brand AERIN.

Green 'Confetti' tumbler — AERIN Green Confetti double old-fashioned glass, $16

“When we started to design this new collection with Williams Sonoma, those memories of effortless outdoor gatherings inspired the comfortable outdoor furniture and the beautiful tabletop and linens in my favorite colors of summer,” says Aerin.

Mother of pearl servers, set of two, $60

Romantic floral motifs designed in hand-painted pottery style sit alongside gorgeous ‘confetti’ patterned green mouth-blown glassware and there’s a woven motif that runs throughout too. But while cane and rattan are big trends at the minute, this version has a much less earthy, more formal feel. Featuring a tray, cutlery caddy, ice bucket and coasters, the look evokes a plantation vibe.

AERIN Woven & silver ice bucket with tongs, $100

“Our collaboration with Aerin Lauder embraces her philosophy that living beautifully should be effortless. Together we have expanded the AERIN collection to include items that will inspire our customers to entertain, lounge outside and decorate their homes with the elegance and sophistication of Aerin’s signature style,” says Janet Hayes, president of Williams Sonoma and Williams Sonoma Home.

Shaped by Aerin’s passion for entertaining, the assortment includes tabletop and entertaining pieces featuring a blue, white and green colour palette inspired by traditional Delft pottery.

The collection also features ceramic dinnerware and serveware, glassware and entertaining pieces including the white basketweave pitcher above. Crafted by a family-owned artisanal workshop near Venice in Italy, this earthenware pitcher is hand finished with a translucent glaze.

The AERIN Figural leaf chip and dip platter, $120, has an heirloom feel.

Shop online | Williams Sonoma cookies and cream cupcake recipe

Tags aerie lauder, homewares, williams sonoma inc, williams-sonoma

Recipes

Foodie Friday: Za’atar-crusted rack of lamb

Post author By Jen Bishop
Post date April 6, 2018
No Comments on Foodie Friday: Za’atar-crusted rack of lamb

This is a great pleaser and is made with a minimum of fuss! The lamb gets a boost with the addition of za’atar, a Middle Eastern spice blend that usually includes thyme, sesame seeds, sumac and sometimes other herbs or spices.

Ingredients

2 racks of lamb, each about 625 g, frenched
Salt and freshly ground pepper
1 cup (250 g) Greek yoghurt
3 Tbs. fresh thyme leaves
3 Tbs. sesame seeds
3 Tbs. sumac

Method

1. Season the racks of lamb generously with salt and pepper, then brush all over with the yoghurt. Let stand at room temperature for 30 minutes.

2. Preheat an oven to 190°C.

3. In a small bowl, stir together the thyme, sesame seeds and sumac. Pack the mixture onto the meaty side of the lamb. Place the racks, with the seasoned side facing up, on a rack in a baking dish. Roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 55°C for medium-rare, 25 to 30 minutes, or until done to your liking.

4. Transfer the racks of lamb to a carving board, cover loosely with aluminium foil and let rest for 15 minutes. Carve the racks into chops and serve immediately. Serves 6 to 8.

From the Williams Sonoma Test Kitchen

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Tags foodie friday, lamb, rack of lamb, recipe, recipes, williams-sonoma

Recipes

Foodie Friday: Cookies and cream cupcakes

Post author By Jen Bishop
Post date March 23, 2018
No Comments on Foodie Friday: Cookies and cream cupcakes

cookies and cream cupcakes Williams Sonoma

Transform simple chocolate cupcakes into an all-time favourite ice cream flavour: cookies and cream.

Ingredients

For the cupcakes:
2 cups (315 g) plain flour
1 cup (90 g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. bicarb soda
1/2 tsp. salt
2 cups (500 g) sugar
1 cup (250 ml) canola oil
2 eggs
1 tbs. vanilla extract
1 cup (250 g) sour cream
12 chocolate sandwich biscuits, broken in half, for toppings

For the icing:
1 cup (250 g) unsalted butter, at room temperature
3 cups (375 g) icing sugar
1/2 tsp. salt
1 tsp. vanilla extract
500 g cold cream cheese
2 tbs. thick cream
1 1/4 cups (110 g) chocolate biscuit crumbs (cream filling removed)

Method

1. Preheat oven to 180°C. Line 24 standard muffin cups with paper liners. In a bowl, sift together the flour, cocoa powder, baking powder, bicarb soda and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, eggs, vanilla and 1/2 cup (125 ml) water on medium speed until combined. Reduce the speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, and beat until combined.

3. Divide the batter among the prepared muffin cups, filling them three-quarters full. (Don’t fill less than three-quarters full because you want the cupcakes to form a dome when baking.) Bake until the tops of the cupcakes have formed a crust but still spring back when lightly touched and a toothpick inserted into the centre comes out clean, 20 to 25 minutes, rotating the pans between the racks halfway through baking. Transfer the pans to wire racks and let cool for 10 minutes. Remove the cupcakes from the pans and let cool completely on the racks.

4. While the cake cools, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, add the icing sugar, and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the salt and vanilla and raise the speed to medium-high. Add the cream cheese about 1 tbs. at a time until combined and no bits of cream cheese remain, about 2 minutes. Raise the speed to high, add the cream, and beat until combined, 30 to 45 seconds. Add the biscuit crumbs and beat until thoroughly combined, about 30 seconds. Transfer the icing to a large pastry bag fitted with a large closed-star tip.

5. Slice off the cupcake tops right where they meet the paper liners and reserve the cake tops. Pipe a layer of icing around the outside edge of each cupcake, then cover with a reserved cupcake top. Pipe a dollop of icing in the centre of each cupcake, top with a biscuit piece and serve. Makes 24 cupcakes.

From the book Favorite Cakes, by the cooks of the Williams Sonoma Test Kitchen.

Tags baking, cookies and cream cupcakes, cupcakes, foodie friday, recipe, williams-sonoma

Recipes

Foodie Friday: Spring roll bowl

Post author By Jen Bishop
Post date March 9, 2018
No Comments on Foodie Friday: Spring roll bowl

This fresh-tasting weeknight meal is like a deconstructed spring roll in bowl form.

Ingredients

For the peanut sauce:
5 cm piece fresh ginger, peeled and grated
2 garlic cloves, grated
1/2 cup (155 g) creamy peanut butter
2 tbs soy sauce
1 tbs lime juice
1 tsp brown sugar
1/2 tsp. chilli flakes

2 tbs canola oil, plus more for frying
8 wonton wrappers
salt
250 g shiitake mushrooms, brushed clean, stems removed and coarsely chopped
2 garlic cloves, minced
5 cm piece fresh ginger, peeled and minced
1 tbs. soy sauce
250 g rice noodles
2 tbs rice vinegar
1 head cos lettuce, shredded
1/2 cup (15 g) mint leaves, thinly sliced
1/2 cup (15 g) basil leaves, thinly sliced
2 carrots, peeled and thinly sliced
1 cucumber, thinly sliced
1/2 cup (90 g) chopped roasted peanuts

Method

1. To make the peanut sauce, in a small bowl, stir together the ginger, garlic and peanut butter. Stir in the soy sauce, lime juice, brown sugar and chilli flakes. Stir in enough water to achieve a thick pourable consistency. Set aside.

2. In a large frying pan over medium-high heat, pour in oil to a depth of 1 cm and heat until hot but not smoking. Add the wonton wrappers and fry until golden brown and crisp, about 1 minute per side. Using a slotted spoon, transfer the wonton wrappers to a plate and sprinkle with salt. Set aside.

3. In a large sauté pan over medium-high heat, warm the 2 tbs. oil. Add the mushrooms, garlic and ginger and cook, stirring occasionally, until the mushrooms are tender, about 6 to 8 minutes. Add the soy sauce, toss to coat and cook 1 minute longer. Keep warm.

4. Cook the rice noodles according to the packet instructions. Drain, transfer to a bowl, add the vinegar and toss to coat.

5. Divide the noodles among 4 bowls and top with the mushrooms, lettuce, mint, basil, carrots and cucumber. Garnish with the wonton wrappers and peanuts. Drizzle with the peanut sauce and serve. Serves 4.

–From the Williams Sonoma cookbook One Bowl Meals

Tags chinese food, deconstructed spring roll, foodie friday, pne pot cooking, recipe, spring roll bowl, williams-sonoma

Recipes

Foodie Friday: Plum and lime crumble

Post author By Jen Bishop
Post date February 23, 2018
No Comments on Foodie Friday: Plum and lime crumble

It’s plum season – and we love matching them with bold flavours, like the fragrant lime zest used in this tart crumble from Williams Sonoma.

Ingredients

For the crumble topping:
1 1/2 cups (235 g) plain flour
3/4 cup (185 g) sugar
1 tsp salt
250g cold unsalted butter, cut into pieces
1 cup (90 g) rolled oats

For the filling:
1.75 kg plums, pitted and sliced
Finely grated zest of 2 limes
3/4 cup (185 g) sugar
1/4 cup (45 g) plain flour

Vanilla ice cream for serving (optional)

Method

Preheat the oven to 190°C. To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.

In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 23-by-33cm baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (125 g) ramekins.

Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream, if you like. Serves 6-8.

–Taken from the Williams Sonoma cookbook Dessert of the Day.

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Tags crumble, dessert, foodie friday, plum and lime, plum season, williams-sonoma

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Foodie Friday: Thai chicken lettuce wraps

Post author By Jen Bishop
Post date February 9, 2018
No Comments on Foodie Friday: Thai chicken lettuce wraps

This is a fast and easy dish perfect for any weeknight dinner, from the Williams Sonoma test kitchen. Larb is a much-loved South-East Asian salad that can be made with almost any type of minced meat. Here, we use chicken, and wrap the savoury meat mixture in lettuce leaves for a fresh and light take on this dish. For a casual dinner, place the chicken mixture, lettuce leaves and garnishes on the table and let diners help themselves.

Ingredients

6 Tbs. (80 ml) soy sauce
2 Tbs. rice vinegar
2 Tbs. sesame oil
1 Tbs. fish sauce
2 tsp. sugar
Juice of 1/2 lime
2 Tbs. vegetable oil
1/2 cup thinly sliced green shallots, white and light green portions
1 1/2 Tbs. peeled and grated fresh ginger
2 garlic cloves, minced
1/2 tsp. chilli flakes
625 g minced chicken
Lettuce leaves for serving
Bean sprouts and fresh coriander and Thai basil leaves for serving

Method

In a bowl, stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large fry pan over medium-high heat, warm the oil. Add the shallots, ginger, garlic and chilli flakes and cook, stirring constantly, until fragrant, about 2 minutes.

Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

Add half the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, coriander and basil, and wrap the lettuce around the filling. Repeat with the remaining chicken mixture, lettuce leaves, and garnishes, or allow diners to assemble their lettuce wraps themselves at the table.

Serve the remaining soy sauce mixture alongside for dipping.

Serves 4. 

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Tags asian food, carb, cooking, foodie friday, interiors addict, recipe, thai chicken lettuce cups, Thai food, williams-sonoma

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Foodie Friday: Passionfruit and mango pavlovas

Post author By Jen Bishop
Post date January 26, 2018
No Comments on Foodie Friday: Passionfruit and mango pavlovas

Why not take the time to celebrate all things Aussie this long weekend by making these individual pavlovas from Williams Sonoma? They’re the perfect finish to a casual barbecue with friends.

Mangoes are at their best right now, the sweet soft flesh perfectly paired with the zingy tang of homemade passionfruit curd. If you’re new to pavlovas, be sure to set aside enough time – the meringues take about an hour to cook and more than double that to cool completely. The curd can also be made in advance.

Ingredients

For the pavlovas:
4 large eggwhites
Pinch of salt
1 cup (220 g) caster sugar
1 tsp cornflour
½ tsp malt vinegar

For the passionfruit curd:
¾ cup (185 g) sugar
2 whole eggs, plus 4 egg yolks
½ cup (125 g) cold unsalted butter, cut into small pieces
½ cup (125 ml) passionfruit juice, strained
Juice of 1 lime

For the whipped cream:
1 cup (250 ml) cream
2 Tbsp sugar
½ tsp vanilla extract

For assembling:
2 large mangoes, peeled and cubed
3 passionfruit, halved (optional)

Method

Preheat an oven to 165°C. Line a baking tray with baking paper or parchment.

To make the pavlovas, in the bowl of a stand mixer, beat the eggwhites and salt on high speed until foamy. Gradually beat in the sugar and continue to beat until the whites hold stiff, glossy peaks. Beat in the cornflour and vinegar.

Spoon 6 to 8 dollops of the meringue onto the prepared baking tray, dividing the mixture evenly and spacing them 2.5 cm to 5 cm apart (or, for 1 large meringue, spoon into a single large mound). Use the back of the spoon to create an indentation in the centre of each mound.

Bake for 2 minutes, then reduce the oven temperature to 120°C. Continue to bake until crisp to the touch, about 1 hour for individual meringues or 1 hour 40 minutes for a large meringue. Turn off the oven and leave the meringue(s) in the oven to cool completely, about 2 hours or up to overnight.

Meanwhile, to make the curd, in a bowl, whisk together the sugar, whole eggs and egg yolks. In a saucepan, stir the butter and passionfruit and lime juices over low heat until the butter melts. Add the egg mixture to the pan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat.

Transfer the curd to a heatproof container. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until chilled, at least 2 hours.

No more than 4 hours before serving, whip the cream: In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium peaks form. Use immediately, or cover with plastic wrap and refrigerate until ready to use, up to 4 hours. Whisk the cream briefly just before using.

To assemble, place the meringues on plate(s) and fill the centre(s) with the curd, dividing it evenly. Top with whipped cream and the mango cubes. If you like, squeeze the passionfruit seeds and pulp over the top of each pavlova, then serve. Serves 6 to 8.

–Find this recipe and more simple desserts in Kim Laidlaw’s Dessert of the Day Cookbook at Williams Sonoma.

Tags australia day, baking, dessert, foodie friday, meringue, pavlova, recipe, williams-sonoma

Recipes

Foodie Friday: Apricot pistachio tart

Post author By Jen Bishop
Post date December 8, 2017
No Comments on Foodie Friday: Apricot pistachio tart

The best time for apricots is the beginning of summer – and baking brings out their sweetness even further! Thanks to Williams Sonoma for this week’s delicious recipe!

Ingredients

1 sheet frozen all-butter puff pastry, thawed
10 apricots, halved and pitted
2 tbs sugar
1 tbs orange liqueur
1/2 cup (155 g) thick apricot preserve
1 tsp ground cinnamon
1/2 tsp ground cardamom
6 tbs (45 g) chopped pistachios
2 tbs honey

Method

1. Preheat an oven to 200°C. Have ready a 25-cm square tart pan with a removable bottom.

2. On a lightly floured surface, roll out the puff pastry sheet into a 28-cm square and transfer to the prepared pan. Trim off the corners, then gather any dough overhang and press it into the sides of the pan to form a rim that is even in thickness. Using a fork, prick the bottom and sides of the dough. Place the tart shell in the freezer for 15 minutes. Remove from the freezer and bake until lightly golden, about 15 minutes. Let cool on a wire rack for about 30 minutes.

3. Meanwhile, in a bowl, stir together the apricots, sugar and orange liqueur. Let the mixture stand at room temperature for 15 minutes.

4. Spread the apricot preserve evenly over the bottom of the tart shell. Sprinkle the cinnamon, cardamom and 4 tbs (30 g) of the pistachios over the preserve. Arrange the apricots, cut sides down, on top and drizzle with any juices remaining in the bowl. Sprinkle the remaining 2 tb. pistachios over the top.

5. Bake until the apricots are tender and the pastry is golden brown, 30 to 40 minutes.

6. Remove the tart from the oven and drizzle the honey over the top. Let cool on a wire rack for about 1 hour. (The tart can be baked up to 4 hours in advance and cooled, then tented with aluminium foil and stored at room temperature.)

7. When ready to serve, slide the tart onto a serving plate.

Serves 8.

Tags apricot, baking, dessert, foodie friday, pistachio, tart, williams-sonoma

Designers Homewares

Shop like an American this festive season

Post author By Olivia Shead
Post date November 27, 2017
2 Comments on Shop like an American this festive season

While we may not want to admit it, Americans do Christmas very well; from the ornate lights – inspired by Home Alone – to the the eggnog and Christmas cheer. It’s all OTT and it’s all wonderful! So if you want to get in the festive sprit this season, get out that credit card and start shopping at these US-born brands.

Pottery Barn: Meet all of your Christmas needs with decorations from Pottery Barn. From stockings and ornaments to dinnerware and throw pillows, you are sure to find designs that will add joy to your home. They also cover every theme from coastal cheer – think beach backdrops and rich blues – to enchanting woodlands – with faux fur and glamorous greenery.

Pottery Barn Kids: Sure, we may live in Australia but that doesn’t mean you can’t transform your home into a winter wonderland! Promising to set your kids’ minds alive with wonder, you can choose from the classical to the whimsical and everything in between. Also the stockings are just too cute!

West Elm: Just what any on-trend home needs this season, West Elm’s offering is full of non-traditional ornaments and metallic accents. Offering Christmas decorations with that little bit of spunk, their collection is both both wallet friendly and oh so cute.

Williams-Sonoma: Get your Christmas table in tip-top shape with the help of Williams-Sonoma. After all, holidays are all about family, friends and food! From dinnerware and glassware to festive sweets and accompanying drinks, Williams-Sonoma provides all the fun stuff!

Christmas inspiration

Tags christmas, pottery barn, pottery barn kids, west elm, williams-sonoma

Recipes

Foodie Friday: Williams Sonoma’s Peppermint Bark Pavlova

Post author By Jen Bishop
Post date November 10, 2017
No Comments on Foodie Friday: Williams Sonoma’s Peppermint Bark Pavlova

This layered pavlova makes a stunning Christmas Day dessert.

Ingredients

2 1/2 cups (630g) sugar
2 tbs cornflour
12 egg whites
2 pinches of salt
1 tsp cream of tartar
1 tsp vanilla extract
625g dark chocolate, roughly chopped
2 1/2 cups (625 ml) thick cream (min 35% fat)
1 tin (454g) Peppermint Bark, 1 sheet broken into small pieces, 1 sheet broken into large shards
Vanilla ice cream for serving (optional)

Method

Have all the ingredients at room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 120°C. Line 2 baking sheets with baking paper.

In a small bowl, whisk together 1 1/4 cups (315g) of the sugar and 1 tbs of the cornflour until evenly distributed. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together 6 of the egg whites, 1 pinch of salt and 1/2 tsp of the cream of tartar on low speed until frothy, about 30 seconds. Increase the speed to medium and beat for 30 seconds more. Increase the speed to medium-high and slowly add the sugar mixture. Beat for 1 minute, then add 1/2 tsp of the vanilla. Continue beating until the mixture is glossy and stiff peaks form, 1 to 2 minutes more. Transfer the meringue to a pastry bag fitted with a 2cm round tip.

Starting in the centre of each prepared baking sheet, pipe a 23cm round of meringue, working outward in a spiral fashion. Using a spatula, gently spread the meringue so it is level and flat. Transfer the baking sheets to the oven and bake until the meringues are just slightly browned and dry to the touch, about 1 1/4 hours, switching the sheets between the racks and rotating them 180 degrees halfway through baking.

Transfer the baking paper sheets with the meringues on them to wire racks. When the meringues are cool to the touch, gently remove them from the baking paper and place directly on the racks.

Wash and dry the mixer bowl and whisk. Repeat the process with the remaining sugar, cornflour, egg whites, salt, cream of tartar and vanilla, and bake and cool 2 more rounds of meringue.

Wash and dry the mixer bowl and whisk. Place the chocolate in the mixer bowl.

In a small saucepan over medium-high heat, bring the cream to a simmer. Pour over the chocolate and let stand for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature, about 2 hours.

Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the ganache is light and fluffy, 2 to 3 minutes. Transfer the ganache to a clean pastry bag fitted with a 2cm round tip.

To assemble the pavlova, pipe a small dollop of the ganache on a cake stand or platter. Place 1 meringue round on top, pipe a layer of the ganache on the meringue and sprinkle with one-third of the small Peppermint Bark pieces. Repeat the layers, ending with a layer of ganache on top of the fourth meringue round. Top with the large Peppermint Bark shards. Serve the pavlova with vanilla ice cream. Serves 12.

Tip: To make it easier to create even layers of meringue, draw a circle guideline on each sheet of baking paper, then place the paper on a baking sheet. If you don’t have a pastry bag, place large scoops of the meringue in the centre of each circle guideline and use a spatula to carefully spread the meringue to the edges of the circle, forming an even layer. Whip the ganache just before assembling the pavlova; it can quickly become too firm to work with.

Buy Williams Sonoma’s famous Peppermint Bark online.

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Tags chocolate, christmas, dessert, festive, holidays, meringue, pavlova, peppermint bark, recipe, williams-sonoma

Recipes

Foodie Friday: Maple balsamic pork chops

Post author By Olivia Shead
Post date October 27, 2017
No Comments on Foodie Friday: Maple balsamic pork chops

Here’s something stickily delicious for the barbecue! The team at Williams Sonoma share their pork chop recipe which is sure to become a summer favourite.

Ingredients

4 bone-in pork loin chops, each about 280g and 2cm thick
1/4 cup (60ml) maple syrup
1/4 cup (60ml) balsamic vinegar
1 tbs. Dijon mustard
1/4 tsp. chipotle chile powder
1 garlic clove, minced
1 tbs. chopped fresh rosemary
Salt and freshly ground pepper
Olive oil for brushing
Flaky sea salt for sprinkling

Method

1. Remove the pork chops from the refrigerator about 30 minutes before cooking.

2. Meanwhile, in a small saucepan over medium-high heat, combine the maple syrup, balsamic vinegar and Dijon mustard and cook, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon. Should take about 10 minutes. Stir in the chile powder, garlic, rosemary and 1 tsp. salt. Pour about 1/3 of the mixture into a separate bowl and set aside for finishing the pork chops.

3. Pat the pork chops dry and season generously with salt and pepper. Brush the 2/3 balsamic vinegar mixture on both sides of the pork chops.

4. Preheat and oil a barbecue or grill pan. Place the pork chops on the grill and cook for four minutes on each side, or according to your desired doneness. If cooking in a pan, you may need to do this in two batches.

5. Transfer the cooked pork chops to a platter, cover and keep warm. Transfer the second batch to the platter and rest for five minutes.

6. Divide the pork chops among four plates, drizzle with the remaining 1/3 balsamic vinegar mixture, sprinkle lightly with flaky sea salt and serve immediately.

Serves 4.

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Tags dinner, food, foodie friday, interiors addict foodie friday, pork, pork chops, pork chops recipe, recipe, williams-sonoma