Tag: williams-sonoma

Foodie Friday: French toast with caramelised bananas

Post author By Amy Collins-Walker
Post date February 19, 2016
No Comments on Foodie Friday: French toast with caramelised bananas

This week, we bring you this luscious version of French toast topped with caramelised bananas. French toast is one of the best ways to revive day-old bread before it turns stale and unpleasant.

You need a good quality pan to distribute heat evenly, otherwise you end up with burnt bits! Williams-Sonoma currently has 20% off all cookware, which means it’s the perfect time to go out and treat yourself. This recipe will make an unforgettable weekend breakfast!

Ingredients

6 eggs
1 cup milk
1 tsp vanilla extract
Finely grated zest of 1 large orange
1/8 tsp freshly grated nutmeg
6 slices brioche or other egg bread
Canola oil for cooking
3 firm but ripe bananas
2 tbsp unsalted butter
3 tbsp firmly packed light brown sugar
½ cup fresh orange juice, plus more as needed
2 tbsp dark rum (optional for an adults only breakfast!)

Method

To make the French toast, preheat an oven to 180°C.

In a large, shallow bowl, whisk together the eggs, milk, sugar, vanilla, orange zest and nutmeg. Cut the bread slices in half, add to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture – about 1 minute.

Place a griddle over medium-high heat until hot. Lightly oil the griddle. Remove the bread from the egg mixture, letting the excess liquid drip back into the bowl, and place on the hot griddle. Cook until the bottoms are golden brown, about 2 minutes. Flip and cook the other sides until golden brown, about 2 minutes more. Place the bread on a lined baking tray, transfer to the oven and bake until the centre of the bread is heated through but still moist, about 10 minutes.

Meanwhile, peel the bananas and slice diagonally. In a large fry pan over medium-high heat, melt the butter. Add the banana slices and cook, gently turning them occasionally, until they begin to brown – 2 to 3 minutes. Sprinkle in the brown sugar and cook until it melts – about 1 minute. Gently stir in the 1/2 cup orange juice and the rum (if you’re using) and cook until the liquid has reduced slightly – about 1 minute. If the sauce seems too thick, add a little more orange juice until it reaches the desired consistency. Serve the French toast piping hot, topped with spoonfuls of the caramelised bananas.

Serves 4.

Variation: Sliced apples, pears, nectarines or peaches are all meltingly delicious when caramelised in butter and sugar. Just substitute an equal amount of whichever fruit you prefer for the bananas. If you like, match the fruit juice—apple juice or peach nectar—to the type of fruit you are using.

Find more decadent and soul-warming dishes in Comfort Food by Rick Rodgers. Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

Tags food, french toast with caramelised bananas, recipe, williams-sonoma

Dining Recipes

Foodie Friday: Chocolate Caramel Tart

Post author By Amy Collins-Walker
Post date February 12, 2016
1 Comment on Foodie Friday: Chocolate Caramel Tart

With Valentine’s Day coming up this weekend, this tart takes a bit of work to make, but the result is well worth the effort and will definitely please your Valentine! It’s essential to use a good-quality chocolate with a high cocoa content.

Williams-Sonoma has a fabulous range of bakeware, including Gobel Tart Pans that are perfect for this recipe. With a removable bottom to support the baked crust as you slip off the pan’s outer ring, this tart recipe will be a cinch to prepare at home.

Ingredients

1 ¼ cups of plain flour
¼ cup unsweeted cocoa powder
230g unsalted butter, chopped and divided evenly into two portions
½ cup plus 1 tbsp icing sugar
1 egg yolk
1 tsp vanilla extract
½ cup water
2 cups caster sugar
¼ cup glucose syrup
2 cups plus 2 tbsp double cream
285g 70% dark chocolate
Fleur de sel, to garnish (can’t find it? Williams-Sonoma has you sorted)

Method

Sift together the flour and cocoa powder into a bowl. Set aside.

In the bowl of an electric mixer fitted with a flat beater, beat together 115 grams of the butter, the icing sugar, egg yolk and vanilla until just smooth and creamy. Add the flour mixture and beat until a dough forms. Do not overwork. Transfer the dough to a work surface, shape into a ball and wrap with cling wrap. Refrigerate for at least 1 hour or up to overnight.

Remove the dough from the refrigerator. On a lightly floured work surface, roll out the dough into a 24cm tart pan. Press the dough into the bottom and up the side of the pans. Cut off any overhanging dough and prick the dough in several places with a fork. Refrigerate for at least 30 minutes or up to 1 hour.

Preheat oven to 175°C.

Line the dough with baking paper and fill with pie weights. Bake until the sides are cooked through and base is almost cooked through and slightly flaky, 25 to 30 minutes. Remove the pie weights and baking paper and continue to cook until the base is dry and set, about 8 minutes. Transfer the pan to a wire rack and let cool.

In a saucepan over medium-high heat, combine the water, caster sugar and glucose syrup. Cook, stirring occasionally, until the sugar turns into a deep amber-coloured caramel, about 10 minutes. Remove from the heat and, very carefully and slowly, pour in 1/2 cup plus 2 tbsp of the cream (the mixture will spatter). Add the remaining 115g butter, 1 piece at a time, stirring until smooth. Pour the caramel filling into the cooled tart shell and let cool, then refrigerate until firmly set, at least 30 minutes.

Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the remaining 1 1/2 cups cream to a boil and pour it over the chocolate. Let stand for 2 minutes, then whisk until smooth. Pour the chocolate ganache over the caramel and refrigerate until set, at least 30 minutes. Remove the tart from the refrigerator 10 minutes before serving. Garnish with fleur de sel.

Serves 8, or 2 this Valentine’s Day.

–Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

Tags chocolate caramel tart, dessert, food, foodie friday, williams-sonoma

Recipes

Foodie Friday: After-school Parmesan Popcorn

Post author By Jen Bishop
Post date January 29, 2016
No Comments on Foodie Friday: After-school Parmesan Popcorn

And, just like that, here we are again: back to school, and work, and another year that promises to be busier than the last. Now that the summer holidays are already a distant memory, here’s an after-school snack to help keep things fun, easy and healthy in the kitchen.

Parmesan popcorn is satisfying, savoury and simple to make in large batches. It’s fun for the kids to prepare, too. There’s nothing like getting the kids making their own food to help them appreciate the importance of good ingredients and healthy eating.

The popcorn poppers available at Williams-Sonoma are the healthiest, smartest way to prepare popcorn in the microwave. There’s no need to buy expensive sachets of special “microwave popcorn” (which usually contain added flavourings). There’s also no need to cook with oil when you use one of these or these. All you’ll need is a bag of popping corn kernels from the supermarket (which is incredibly affordable and will make several generous batches).

The best part of all is that you can use the very best ingredients you can find. Beautiful, freshly grated Parmigiano-Reggiano is a bit of a luxury, but the taste is really worth it. And if you grate it on a fine Microplane grater, you’ll see that a little goes a long way. High-quality extra-virgin olive oil, good sea salt flakes and freshly ground black pepper will also ensure this is one kids’ snack with serious gourmet cred.

STYLING TIP The kids will love flavouring their own popcorn to taste, so you can leave this part to them! But if you’re making this for a party snack instead of after school, then you could craft serving cones from greaseproof paper or parchment – simply seal with a sticker or twist at the bottom to secure. Parmesan popcorn is also perfect for kids on the go. Fill a brown paper lunch bag or plastic ziplock bag with as much popcorn as it will take – you can be sure it’s the one snack that won’t be left to rot in their school bag.

Ingredients

4 cups popped popcorn
1/4 cup olive oil
1/2 cup freshly grated Parmesan
Sea salt and freshly ground pepper, to taste

Method

Place the popcorn in a large bowl and drizzle with the olive oil until lightly coated. Sprinkle with the cheese and toss gently until it is evenly distributed. Season with salt and pepper. Makes 4 cups.

–If you have a New Year’s resolution to cook more at home for the family, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.

Tags after school, cheese, foodie friday, healthy snack, parmesan, popcorn, recipe, recipes, snack, williams-sonoma

Recipes

Foodie Friday: Zucchini Noodle Faux Pho

Post author By Jen Bishop
Post date January 15, 2016
No Comments on Foodie Friday: Zucchini Noodle Faux Pho

If you’ve resolved to eat a little more mindfully this month (and who hasn’t?) then you’re going to love this delicious, carb-free “faux pho” from Williams-Sonoma. Rest assured, you won’t miss the noodles. Unconvinced? If you’ve never tried fresh zucchini noodles (made using a spiralizer), then your scepticism is understandable. But trust me, the spiralizer magically transforms the firm flesh of the zucchini into long, curly strands, which soften to the perfect al dente texture when combined with the hot, hearty stock.

The spiralized faux noodles aren’t the only cheeky shortcut in this simple take on a traditional pho. In the authentic Vietnamese version, the stock would be carefully and lovingly prepared over many hours, producing a rich and flavoursome broth with plenty of complexity. This cheat’s version is still packed with plenty of flavour and health-giving nutrients thanks to the ample quantities of fresh veggies, herbs and spices. And if you’re really short on time, it can be made in a snap using good quality store-bought chicken stock and leftover roast chicken.

STYLING TIP Two words: big bowls. The key to a satisfying faux pho is generosity. Lovely deep bowls like these are perfect, and be sure to have plenty of extra chilli, herbs and lime wedges on hand so everyone can flavour their pho to taste. Chopsticks and ceramic soup spoons will really make the “faux” feel real. Happy slurping!

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 tsp finely chopped garlic
250 g shiitake mushrooms, stemmed and thinly sliced
1 star anise
1/4 tsp ground cinnamon
Pinch of chilli flakes
2 bone-in, skin-on chicken breasts, about 750 g total
6 cups (1.5 litre) chicken stock
1.5 cm piece fresh ginger, sliced into coins
Pinch of salt
2 tsp fish sauce
500 g zucchini, trimmed and run through the fine grates of a spiralizer
Your choice of sliced spring onions, sliced jalapeño chilli, fresh mint leaves and lime wedges for serving.

Method

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and chilli flakes and cook for 30 seconds more. Add the chicken, chicken stock, ginger and salt. Bring the mixture to the boil, then reduce to the simmer. Cook until the chicken is cooked through, about 25 minutes.

Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of spring onions, jalapeño chilli, mint leaves and lime wedges. Serves 4.

–If you have a New Year’s resolution to cook more at home and eat out less, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.

Tags cooking, fauz pho, foodie friday, healthy diet, low carb, new year, pho, recipe, recipe of the day, soup, spiraliser, spiralizer, vietnamese, williams-sonoma, zucchini noodles

Recipes

Foodie Friday: Cherry tomato frittata with fresh thyme

Post author By Guest Poster
Post date January 8, 2016
No Comments on Foodie Friday: Cherry tomato frittata with fresh thyme

If you’re anything like me, you’ve found it quite a struggle to get back into the groove this week after Christmas and New Year celebrations. I’m a huge fan of pulling together simple dishes, using staple ingredients that are permanent fixtures in the fridge. This easy frittata uses beautiful cherry tomatoes and thyme for seasoning, but the beauty of this recipe is that these ingredients can easily be swapped out for other things you might already have lying around. Basil and tarragon will also work well if you don’t have any thyme handy.

The frittata can be enjoyed warm, at room temperature or cold! Even better, leftovers from dinner can be used the next day for breakfast served with some crusty bread and bacon or with a simple green salad for lunch.

Williams-Sonoma currently has 30% off select Le Creuset for a limited time only, making this recipe the perfect excuse to go out and pick up some beautiful cookware!

Ingredients

6 large eggs
1/2 tsp salt
1/2 cup (60 g) shredded mozzarella cheese
1/2 cup (60 g) grated Parmesan cheese
1 tbsp extra-virgin olive oil
375 g cherry tomatoes
2 garlic cloves, minced
1 tbsp chopped fresh thyme leaves, plus more leaves for garnish

Method

Preheat your oven to 230°C.

In a bowl, whisk together the eggs and salt until well blended. Stir in both cheeses.

Warm the olive oil in a heavy frying pan over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally until the tomatoes begin to brown and soften, for about 1 minute. Add the garlic and thyme and continue cooking until the tomatoes are tender and have burst, about 3 minutes.

Reduce the heat to low and shake the pan to distribute the tomatoes evenly over the bottom. Pour the egg mixture over the tomatoes and cook until the egg mixture is set at the edges, about 3 minutes.

Using a rubber spatula, and working around the edge of the pan, gently separate the edge of the cooked eggs from the edge of the pan, allowing the uncooked portion to flow underneath. Carefully smooth the top with the spatula. When the eggs are softly set, after about 3 minutes, transfer the pan to the oven and bake until the frittata is just set in the centre, about 7 minutes.

Remove from the oven and let cool slightly, then sprinkle with additional thyme. Cut into wedges and serve warm or at room temperature. Or cover and refrigerate for up to 1 day and serve cold. Serves 4.

–This recipe is adapted from one in Williams-Sonoma’s Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013). If you have a New Year’s resolution to cook more at home and eat out less, book yourself in to a class at the Williams-Sonoma Sydney Cooking School. With a range of different classes, for beginners and experienced cooks, students learn how to cook in their home kitchens in a fun and relaxing environment.

Tags cooking, eggs, food, foodie friday, frittata, recipe, recipe of the day, williams-sonoma

Interiors Addict

Foodie Friday: Gingerbread Cookies

Post author By Jen Bishop
Post date December 11, 2015
2 Comments on Foodie Friday: Gingerbread Cookies

You know Christmas can’t be far away when you suddenly find yourself drawn to baking buttery biscuits laden with spice and covered in beautiful decorations. Especially if you’re not a super-keen baker throughout the rest of the year! Christmas is the perfect time to exercise those unused baking muscles and whip up something homemade that you can give your loved ones. Or just have in the pantry for those extra holiday visitors.

These classic gingerbread cookies make the perfect end-of-year gifts for school friends and teachers, or Christmas gifts for neighbours and workmates, and are a great way to get the kids involved in Christmas preparations.

Plan ahead, though – this recipe (like most good gingerbread biscuits) require you to rest the dough for at least a couple of hours or overnight. Longer resting means the flavours and colour will have more time to develop – in the case of gingerbread, this can only be a good thing!

STYLING TIP This recipe will work wonderfully with any of Williams-Sonoma’s festive cookie cutters. Of course, decorating is only limited by your imagination – store-bought icing pens and icing keep things simple, but feel free to break out your favourite royal icing recipe if you prefer! For gifting presentation, why not enclose each cookie in a small cellophane bag sealed with a decorative sticker, or layer them on a pretty Christmas plate or a shiny new baking tray that also doubles as part of the gift?

Still not too sure about baking your gifts? Why not leave it to the experts? Check out the in-store pop-ups happening in Williams-Sonoma this weekend featuring Nectar & Stone (in Chadstone), Grumpy Donuts (in Bondi Junction) and MakMak Macarons (in Chatswood).

Ingredients (Serves 12)

225 g unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup caster sugar
1 cup molasses
1 egg
5 cups plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
Icing pens, coloured sugars and other decorations as desired

Method

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and caster sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.

Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt together onto a sheet of greaseproof paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.

Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into discs and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat an oven to 200°C (180°C fan-forced). Lightly grease 2 baking trays or line them with baking paper.

Working with 1 disc at a time, roll out the dough between 2 sheets of greaseproof paper to a thickness of about 5 mm. Using gingerbread cookie cutters about 7-10 cm tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking tray. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.

Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.

Tags baked goods, baking, biscuits, christmas cookies, christmas gift, cookies, dessert, foodie friday, gingerbread, gingerbread men, recipe, recipes, williams-sonoma

Homewares

Delectable treats at Nectar and Stone’s Williams-Sonoma pop-up

Post author By Olivia Shead
Post date December 9, 2015
No Comments on Delectable treats at Nectar and Stone’s Williams-Sonoma pop-up

Having eaten my fair share of Nectar and Stone‘s chocolates I can attest they’re amazing in both taste and aesthetic. However I’m not the only one who thinks so, with their online shop often selling out in the early hours of the morning! So what’s a chocoholic to do? Well if they live in Melbourne they should head down to Williams-Sonoma in Chadstone this Saturday for Nectar and Stone’s first ever pop up!

Alongside their signature cookie-filled chocolate pyramids and other sweet treats, Nectar and Stone will be offering a limited edition bespoke creation using Williams-Sonoma’s Original Peppermint Bark. The pop up will begin at 10am, until sold out. So be quick!

With Nectar and Stone having amassed an enormous cult following on Instagram, founder Caroline Khoo has found success in styling and photographing her handmade desserts. With a global reach and features on the Martha Stewart and Apartment Therapy websites, Nectar and Stone has an audience exceeding 280k on social media! And with Williams-Sonoma being a true household name, it seems like a match made in desert heaven!

“With Christmas on its way and working alongside Williams-Sonoma (a brand I have adored for so long) it seems like the perfect match for Nectar and Stone,” explains Caroline. “I am so excited to be able to meet fans, customers and the community that support Nectar and Stone. They are the bones of the brand and we are so privileged and fortunate to be part of something that is so special.”

For more information.

Tags apartment therapy, caroline khoo, chadstone, chocolate, design, food, Martha stewart, nectar and stone, williams-sonoma

Recipes

Foodie Friday: Crab and cucumber canapés

Post author By Jen Bishop
Post date December 4, 2015
No Comments on Foodie Friday: Crab and cucumber canapés

Following on from last week’s summer cocktail recipes, comes the perfect accompaniment for your silly-season drinks party: this super-simple canapé. It’s refreshingly carb and dairy-free, making it about as healthy a snack as you are likely to enjoy this season. But the best part of all? It’s incredibly fast and easy to prepare, and as luxurious as you can hope for, especially when you use beautiful, freshly picked crabmeat from your local fishmonger. Just be sure to pick over the crab and remove any stray pieces of shell. The crunchy cool cucumber slices provide a nice contrast to the rich crabmeat, so these bites feel light, fresh and elegant.

STYLING TIP Serve these pretty little morsels on the season’s coolest surface – marble. Not only is it beautiful, festive and luxurious, it will also help to keep the canapés naturally cool for longer. And what could be more perfect for an Aussie Christmas party than ultra-fresh seafood set against green cucumber and dusted with red paprika? So festive!

Ingredients

500 g picked cooked crabmeat
1/4 cup mayonnaise
1 celery stalk, finely diced
1 tbsp finely chopped fresh chives
1 shallot, minced
Juice from half a lemon
Sea salt, to taste
1 large cucumber
1/4 tsp paprika
Dill or fennel flowers for garnish (optional)

Method

In a bowl, stir together the crabmeat, mayonnaise, celery, chives, shallot, lemon juice and salt.

Slice the cucumber thinly on the diagonal. Place a dollop of the crab mixture on top of each cucumber slice, sprinkle with the paprika and garnish with flowers. Arrange on a platter and serve immediately. Serves 4 to 6.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.

Tags canapes, crab, cucumber, entertaining, finger food, foodie friday, recipe, williams-sonoma

Shopping

Bring back the festive shopping experience at Chatswood Chase

Post author By Jen Bishop
Post date November 27, 2015
No Comments on Bring back the festive shopping experience at Chatswood Chase

Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

Post author By Jen Bishop
Post date November 20, 2015
No Comments on Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s the sizzling heat, or maybe it’s just this delicious-looking recipe from Williams-Sonoma.

Every cook worth their weight will tell you to avoid cooking avocados, as they can become bitter. But somehow, the panko coating and the fast pan-frying overcome this problem here. And seriously, how delicious do these golden-crumbed slices look? This recipe offers a great meat-free taco option, and makes the perfect summertime treat.

Australian Hass avocados are wonderful right now – look for skin that is almost purple-black, and fruit that is tender at the stem end (but not too soft all over). Panko crumbs are Japan’s answer to breadcrumbs (but crunchier and more delicious) and are readily available from most good supermarkets and Asian grocers. Of course you can use coarse dried breadcrumbs in their place.

STYLING TIP Here’s a handy tip for tacos: lay the tortillas out flat, on a large board, and top with the filling and salad, drizzle with the dressing and scatter over extra herbs and chilli slices for a beautiful, mouthwatering presentation. Then everybody can fold their own as they lift it from the board – and eat without delay (no problems there). Do you have an avocado-addict in your life? This handy tool http://www.williams-sonoma.com.au/stainless-steel-avocado-tool makes a great stocking-stuffer and is the perfect size to take to the office for those classic avo-on-toast desk breakfasts, too.

Ingredients

For the salad:

3 tsp olive oil
1 small jalapeño, thinly sliced
2 cups (350 g) cherry tomatoes, halved
2 tbsp chopped fresh coriander
Sea salt and freshly ground pepper

For the rest:

2 eggs
1/4 cup (40 g) plain flour
1 cup (125 g) panko (Japanese breadcrumbs)
2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges
1 tbsp olive oil
2/3 cup (160 g) sour cream
2 tbsp fresh lemon juice
8 to 10 flour or corn tortillas, warmed

Method

To make the salad, in a frying pan over medium-high heat, warm 2 tsp of the olive oil. Add the jalapeño and sauté just until soft, about 2 minutes. Transfer to a bowl, add the tomatoes and drizzle in the remaining 1 tsp olive oil. Add the coriander, season with salt and pepper, and toss to mix well. Set aside at room temperature until ready to serve.

To fry the avocados, set up an assembly line: In a shallow bowl, beat the eggs. Put the flour in a second shallow bowl next to the eggs and season well with salt and pepper. Put the panko in a third bowl next to the flour. Dip an avocado wedge into the egg, letting the excess drip back into the bowl. Next, dredge the avocado in the seasoned flour, shaking off any excess. Finally, coat the avocado in the panko, making sure to cover on all sides. (Pat the coating gently to help it adhere, if needed.) Transfer to a plate. Repeat to coat the remaining avocado wedges.

In a nonstick frying pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, fry the avocados, carefully turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate lined with paper towel to drain.

In a bowl, stir together the sour cream and lemon juice and season with salt. To assemble, fill the tortillas with the avocados, dividing them evenly, and top with a scoop of the tomato salad. Serve immediately, passing the lemony sour cream at the table for drizzling.

Serves 4.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.

Tags avocado, cooking, entertaining, food, food styling, foodie friday, mexican, recipe, tacos, williams-sonoma

Expert Tips Recipes Styling

Foodie Friday: frozen fruit and yoghurt pops

Post author By Olivia Shead
Post date November 13, 2015
No Comments on Foodie Friday: frozen fruit and yoghurt pops

As the weather finally starts to warm up, it’s time to start thinking about those fast, fun recipes that are easy to eat outside on the patio, and which are great for those unexpected guests who start to pop in more frequently in the lead up to the silly season.

Frozen pops – or ice-pops, iceblocks, popsicles or icy poles, depending on where you grew up – are definitely one of the simplest desserts you can make. There’s no cooking, and once made they last in the freezer for at least a couple of weeks. This makes it perfect for kids to prepare, and is a brilliant way of using up excess fruit, fruit juice and yoghurt before it spoils.

Make this recipe your own by using your favourite fruit juice and adding whatever summer fruits you like, such as chopped cherries, bananas or peaches.

There are a great variety of pop moulds available at Williams-Sonoma to suit every style, from the classic retro shape for purists to novelty rockets and other shapes that the kids will love.

STYLING TIP Ice-pops aren’t the easiest thing in the world to serve at the table! They melt quickly and don’t stand up straight. But if you’re really looking to impress at your next outdoor bash, then a large tray or platter covered with crushed ice makes the perfect surface for presenting the pops. Just be sure to keep them separated from each other so they don’t stick together. Kids big and little will be sure to love them.

Ingredients

2 cups cranberry juice
1 cup strawberry yoghurt
½ cup strawberries, cleaned, hulled and chopped

Method

In a bowl, combine the juice, yoghurt and strawberries and stir until completely blended. Pour the mixture into 6 pop moulds, insert the sticks, cover and freeze according to the manufacturer’s instructions.

Alternatively, if you’re looking to create different layers, don’t combine the juice and yoghurt. Simply half-fill each mould with yoghurt, push the stick into the centre of each mould and place in the freezer for 40 minutes or until beginning to set. Remove the moulds from the freezer and, keeping the sticks in place, carefully pour in the juice and fruit mixture, then return moulds to freezer and freeze until solid (at least four hours or overnight).

Makes 6.

— Head to Williams-Sonoma for lots more foodie inspiration, or book a cooking class in their Sydney Cooking School — it makes the perfect Christmas gift for your favourite foodie.

Tags cooking, foodie friday, friday foodie, Frozen Fruit and Yoghurt Pops, Frozen pops, ice-pops, iceblocks, icy poles, popsicles, recipe, williams-sonoma, Yoghurt Pops

Expert Tips Recipes

Foodie Friday: Bucatini with Bacon, Kale and Pumpkin

Post author By Olivia Shead
Post date November 6, 2015
No Comments on Foodie Friday: Bucatini with Bacon, Kale and Pumpkin

If you went a little overboard decorating with fresh pumpkins for Halloween last weekend, then you’ll probably be looking for new and interesting ways to use them up this weekend. This delicious and fragrant pasta dish from Williams-Sonoma — also featuring that other veggie of the moment, kale — is a great place to start.

Even if you skipped the Halloween decorations altogether, now is still a great time to pick up a beautiful whole Australian pumpkin or two (be careful not to cook the imported pumpkins sold specifically for Halloween, as these do not make good eating). Opt for the butternut, Queensland blue or Kent varieties that are readily available in supermarkets and farmers’ markets right now. When purchased whole, pumpkins don’t need to be refrigerated and will last for at least a month on the kitchen bench. Did we mention how pretty they look in the meantime?

Choose pumpkins that feel solid and heavy for their size, because they tend to dry out and become lighter as they age. The skin should be hard, with no cracks, blemishes or soft spots. To cut open a round pumpkin such as a Queensland blue, steady it on a thick tea towel, very carefully insert a large, heavy knife near the stem and cut down through the curved side. Always cut away from you. Turn the pumpkin 180 degrees and repeat on the other side.

STYLING TIP A delicious rustic pasta dish like this needs to be served as quickly as possible. If you don’t have a pot trivet, add a thick folded cloth to the table and then you can serve straight from the pan, especially when your pan is as beautiful as this one. The only other thing you’ll need is a great piece of Parmigiano-Reggiano, for grating – plus an excellent bottle of red, of course.

Ingredients

1 butternut pumpkin, peeled, seeded and cut into 2.5 cm pieces
2 tbsp extra-virgin olive oil
Salt and freshly ground pepper
375 g dried bucatini
90 g bacon, diced
1 large golden shallot, sliced into thin rings
1 bunch Tuscan kale or cavolo nero, stemmed and leaves cut into thin ribbons
4 tbsp (60 g) butter
3 garlic cloves, minced
1/4 cup (60 ml) white wine
2 fresh sage leaves
1 tbsp pure cream (optional)
2 tbsp pine nuts, toasted
Grated Parmigiano-Reggiano for serving

For the fried sage (optional):

1/4 cup (60 ml) olive oil
8 to 10 fresh sage leaves

Method

To fry the sage leaves, in a small sauté pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.

On a baking tray, toss the pumpkin with the olive oil, 2 tsp salt and a few grinds of black pepper. Spread the pumpkin in a single layer and roast until tender, about 25 minutes.

While the pumpkin is roasting, bring a large pot three-quarters full of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.

While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and pumpkin later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about five minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about five minutes. Increase the heat to medium, add the kale, 1/2 tsp salt and 2 Tbsp water. Cook, stirring occasionally, until the kale is wilted, about two minutes. Season to taste with salt and pepper and transfer to a bowl.

In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp salt and a few grinds of pepper, and cook until the garlic is fragrant, about one minute. Add the wine and sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, two to four minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the pumpkin, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.

Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.

Serves 4.

— Head to Williams-Sonoma for lots more foodie inspiration, or book a cooking class in their Sydney Cooking School.

Tags easy recipes, food, food styling, foodie friday, pasta, pasta night, recipes, styling, williams-sonoma

Recipes

Foodie Friday: Mushroom & Goat’s Cheese Bruschetta

Post author By Jen Bishop
Post date October 30, 2015
No Comments on Foodie Friday: Mushroom & Goat’s Cheese Bruschetta

With race day celebrations happening across the country on Tuesday, we thought this simple, chic finger food recipe from Williams-Sonoma would be just the ticket today. It’s fast and simple to prepare (yet looks deceptively fancy), it’s easy to eat standing up with a Champagne glass in the other hand (essential criteria for Melbourne Cup snacks), and it is actually deliciously filling (also important when imbibing bubbles).

The other great thing about this super easy canapé is that it’s meat-free yet packed with flavour. That’s the magic of mushrooms: they have that deliciously deep, savoury flavour known as “umami”, which comes from the natural glutamates found in all foods with protein (and also found in parmesan and Vegemite).

The key to making this bruschetta really shine? Use a mix of different mushrooms. Supermarkets now stock a fantastic array of Australian-grown varieties year-round including buttons, Portobello, Swiss brown, oyster, shiitake, king brown and shimeji. If you’re particularly keen, try your local farmers’ market for fresh and local wild mushrooms such as Slippery Jacks or pine mushrooms – just be sure to ask the growers’ advice on how best to prepare these varieties for cooking.

Always avoid washing or peeling mushrooms; they only need a light brushing to remove excess dirt and a wipe over with a damp paper towel. Trim any woody stems, but otherwise don’t cut them up too much – the different shapes and colours will add great visual impact to your bruschetta.

It’s also always worth using the best cheese you can find – if you can’t find fresh goat’s cheese at your local deli or you just don’t like the flavour, try a 50/50 mix of feta and ricotta instead.

STYLING TIP Party food like this is best presented as generously and simply as possible. Take a large wooden board or serving platter, top with bruschetta, and set down in easy reach of your guests along with a pile of colourful washed-linen napkins and a tray of drinks – and the TV, of course!

Ingredients

2 tsp butter
1 tbsp olive oil
250g assorted mushrooms such as Swiss brown, shiitake, oyster or king brown, stemmed, and halved or quartered
Sea salt and freshly ground pepper
8 slices sourdough bread
125 g soft fresh goat’s cheese
Fresh chives, chopped

Method

Warm a saute pan over medium-high heat. Add the butter and oil and warm until the butter melts. Add the mushrooms and ¼ teaspoon salt and saute, stirring often, until the mushrooms begin to release their juices, 2-3 minutes.

Toast the bread, then arrange on a platter. Spread each piece with a thin layer of goat’s cheese.

Top the toasts with the mushrooms, dividing evenly, sprinkle with chives, and season lightly with salt and pepper. Serve right away. Makes 8 bruschetta.

–This recipe is adapted from one in Cook Good Food. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

Tags begetarian, canapes, cook good food, finger food, foodie friday, goat's cheese, melbourne cup, mushrooms, nibble, recipe, recipes, vego vegetarian, williams-sonoma

Recipes

Foodie Friday: Mini Ricotta Doughnuts

Post author By Jen Bishop
Post date October 23, 2015
1 Comment on Foodie Friday: Mini Ricotta Doughnuts

What are the weekends for if not for a little indulgence? These Italian-inspired doughnuts are filled with good, wholesome ingredients and they’re not overly sweet, making them the perfect treat for any time of day – even breakfast. Yep, we’re going to say it, they’re almost good for you.

Ricotta is a perfect ingredient for spring, being the most simple fresh cheese around. Traditionally, it’s made with the whey left over from the production of other cheeses and always is best when it’s freshly made. You can easily make your own, too, by heating cream and full-cream milk, adding vinegar and salt, and then draining the mixture over cheesecloth. There are countless recipes online to try.

The addition of ricotta makes this dough light and tender, which is perfect for yielding deliciously fluffy fritters with a sophisticated tang. The flavour is further elevated by the lemon zest (you could substitute orange zest) and fresh thyme. Choose a neutral-tasting honey so it doesn’t overpower the delicate flavour of the fritters. Or you could ditch the honey drizzle altogether and simply finish with a dusting of icing sugar.

STYLING TIP These delicious little morsels should be served and enjoyed as quickly as possible after cooking. They are a rustic dessert, so keep presentation casual and simple. If you’re serving to guests at the table, consider presenting the honey drizzle in small shot glasses garnished with an extra sprig of thyme.

Ingredients

Canola oil for deep-frying
3/4 cup (125 g) plain flour
2 tsp baking powder
2 tsp finely grated lemon zest
1/4 tsp salt
1 cup (250 g) full-cream ricotta
2 eggs, lightly beaten
2 tbsp sugar
1 1/2 tsp vanilla extract

For the honey drizzle:

1/4 cup (90 g) honey
1 tsp coarsely chopped fresh thyme
1 tsp finely grated lemon zest

Method

Pour oil to a depth of 4 cm into a deep, heavy saucepan and heat to 190°C on a deep-frying thermometer.

In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes (be careful, hot oil will spit). Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 190°C between batches.

Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

–This recipe is adapted from one in Dessert of the Day by Kim Laidlaw. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

Tags baking, cheese, dessert, donuts, doughnuts, food, recipe, recipes, ricotta, ricotta doughnuts, williams-sonoma

Dining Recipes

Foodie Friday: Pancetta-Stuffed Artichokes

Post author By Jen Bishop
Post date October 16, 2015
No Comments on Foodie Friday: Pancetta-Stuffed Artichokes

Beautiful, fresh green artichokes worthy of a still life painting seem to be everywhere right now. They look pretty enough to pop in a vase on the table as a centrepiece, but to actually eat them? That just seems like a lot of hard work for very little reward, right? Wrong! Fresh Australian artichokes are one of spring’s best treats and easier to prepare than you imagine.

Here, they’re simply steamed until tender, then baked with a stuffing made from pancetta and crisp panko – which are Japanese breadcrumbs available from Asian grocers and select supermarkets. The result is a flavour-filled starter or side dish with a great contrast of textures, which will add visual excitement and even a little intrigue to your meal.

When selecting artichokes at the market, choose ones that feel heavy for their size. Look for tightly closed, olive green leaves and moist, healthy stems. A few purple streaks on the leaves are acceptable, but limp, brownish globes should be passed by.

STYLING TIP: The visual drama of presenting an entire artichoke head to the table means there’s not much need to dress it up. Serve in small, deep bowls that fit the artichokes snugly (such as this). To take your styling to the next level, add a folded fabric square (such as a linen napkin) under each bowl to act as a charger or placemat. That way, your artichokes will serve as both appetiser AND table decoration – until they get eaten up, that is.

Ingredients

1 lemon, halved
1 tbsp peppercorns
5 garlic cloves, 3 smashed and 2 finely chopped
4 globe artichokes
4 tbsp (60 ml) olive oil
1/2 onion, diced
100 g pancetta, finely chopped
1/4 cup (30 g) toasted pine nuts
1/2 cup (60 g) panko
1 tbsp chopped fresh flat-leaf parsley
1/2 cup (60 g) grated Parmesan

Method

Preheat an oven to 220°C.

Fill a large pot with 5 cm of water. Add one of the lemon halves, the peppercorns and smashed garlic cloves to the water and bring to the boil over medium-high heat.

Meanwhile, working with 1 artichoke at a time, trim the stem even with the artichoke bottom. Snap off the small, tough leaves around the base of the artichoke. Cut off the top third of the artichoke; then, using kitchen shears, trim off any remaining thorny leaf tips. Gently pry the centre leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut surfaces of each artichoke with the remaining lemon half as you trim them to prevent the artichoke from discolouring.

Add the artichokes to the boiling water and cover the pot. Steam the artichokes until a knife easily pierces the bottom, 15 to 20 minutes.

While the artichokes are steaming, make the stuffing. In a sauté pan over medium-high heat, warm 2 Tbsp of the olive oil. Sauté the onion until tender and translucent, about 5 minutes. Add the chopped garlic and continue cooking 30 seconds more.

Transfer the onion mixture to a bowl and add the pancetta, pine nuts, panko, parsley, Parmesan and the remaining 2 Tbsp olive oil. Toss to combine.

When the artichokes are tender, remove from the pot. Gently spread open the centre and the rows of leaves of an artichoke and push a little of the stuffing mixture between them. Repeat with the remaining artichokes. Place the stuffed artichokes, stem side down, in a baking dish and bake until the stuffing has browned, 5 to 7 minutes. Serve immediately. Serves 4 to 6.

Click through for more simple spring artichoke recipes (and many non-artichoke recipes!) from Williams-Sonoma, or book yourself into a cooking class in their Sydney Cooking School.

Our other recipes

Tags artichooke, cooking, entertaining, food, foodie friday, recipe, vegetable, williams-sonoma

Recipes

Foodie Friday: Chicken Caesar Piadine

Post author By Jen Bishop
Post date October 9, 2015
No Comments on Foodie Friday: Chicken Caesar Piadine

Being hungry is probably not the best state to be in when writing about food. But that’s exactly what has happened here! An appetiser or dessert just didn’t seem good enough for today’s Foodie Friday. What was required was some decent protein, a generous helping of carbs and sure, a little salad too.

This fun take on a traditional Caesar salad incorporates a homemade flatbread, which elevates it from a retro café standard to a fresh and exciting lunch treat that’s sure to impress. If you’re daunted by the idea of making your bread, then flatbread is your perfect launchpad: it’s essentially foolproof! No one will notice if it doesn’t rise quite enough, or comes out a little misshapen – in fact that’s all part of the charm.

The flatbread of choice here is the Italian piadine, popular in Emilia-Romagna and commonly served alongside meats and cheeses. Here, it functions more like an oversized taco: simply pile the salad into it, fold it in half and dig in.

As with many simple recipes, the secret is in the quality of the ingredients. Always opt for the very best chicken you can find – ideally it should be free range and chemical free. A good tip for cos lettuce is to choose tight heads of baby cos – these tend to have sweeter, softer leaves. Finally, this Caesar dressing contains raw egg yolk (as does any homemade mayonnaise!), so be sure to let your guests know in case they have any health concerns.

STYLING TIP This is a fun dish to assemble at the table, and is perfect to share (if you’re not quite as hungry as me!) so feel free to style accordingly. One handy tip from the Williams-Sonoma food styling team: try dark plates and serving surfaces (such as fashionable slate) to make the food really pop. Not that there’ll be any need for encouragement once this treat hits the table.

Ingredients

For the piadine:

3 1/3 cups (530 g) plain flour, plus more for dusting
1/4 cup (45 g) wholemeal flour
2 1/2 tsp instant dried yeast
1 tbsp sugar
1 tbsp salt
1 1/4 cups (310 ml) warm water (about 40°C), plus more as needed
2 tbsp olive oil, plus more as needed

For the chicken Caesar:

2 boneless, skin-on chicken breast halves, about 500 g total
1/3 cup (80 ml) olive oil, plus more for brushing
Salt and freshly ground pepper
3 small garlic cloves
4 anchovy fillets
1 tbsp fresh lemon juice
1 large egg yolk
1 tsp Worcestershire sauce
6 tbsp (50 g) grated Parmesan
2 hearts of cos lettuce, cored and chopped
2 tsp fresh thyme leaves, chopped

Method

To make the piadine, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1.5 hours.

While the dough is rising, preheat an oven to 190°C.

Pat the chicken dry and put it on a small baking tray. Brush with 1 tbsp olive oil and season with salt and pepper. Roast the chicken until opaque throughout, 20 to 25 minutes. Remove from the oven and let cool. When cool enough to handle, cut or shred the chicken into bite-sized pieces. Set aside.

Raise the oven temperature to 230°C and place a pizza stone on the middle rack. Once the oven has reached 230°C, let the stone continue to heat for 15 to 30 minutes longer, without opening the door.

Put the garlic, anchovies, lemon juice, egg yolk and Worcestershire sauce in a blender and process until smooth. With the motor running, add the 1/3 cup (80 ml) olive oil in a steady stream and blend until well combined. Stop the machine, add 3 tbsp of the Parmesan and pulse to mix. Taste and adjust the seasoning. Set aside.

When the dough has finished rising, turn the dough out onto a lightly floured work surface, punch it down and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean tea towel and let rest for 10 minutes.

Divide the dough into 4 equal pieces. On a floured pizza peel, roll out each piece into a 15 cm round. Brush the piadine with olive oil, sprinkle with the thyme, and season with salt and pepper.

Carefully slide each piadine from the peel onto the hot stone in the oven and bake until golden brown, 4 to 6 minutes. Using the peel, remove from the oven, then transfer to individual plates.

While the piadine are baking, assemble the salad: In a large bowl, toss the cos lettuce with the Caesar dressing, the remaining 3 Tbsp Parmesan, and the chicken. Top each of the piadine with the chicken salad, dividing it evenly, and serve immediately.

Serves 4.

–This recipe is adapted from one in the Williams-Sonoma cookbook Pizza Night by Kate McMillan. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.

Tags chicken caesar, cooking, food, foodie fridy, ingredients, piadine, recipe, williams-sonoma

Recipes

Foodie Friday: Madeleines

Post author By Jen Bishop
Post date October 2, 2015
No Comments on Foodie Friday: Madeleines

Today is the 100th birthday of Chuck Williams, founder of Williams-Sonoma. Who, you ask? And it’s true: Chuck doesn’t have the celebrity status of some of his contemporaries such as Julia Child – especially in Australia, where Williams-Sonoma is a relatively new brand. But his influence and legacy are pretty mind-boggling.

It all started with one auspicious trip to Paris in 1953, when Chuck discovered the beautiful quality cookware that the French had been using in their home kitchens for years. It inspired him to do something about getting the same French cookware back home for American cooks. Before Chuck, specialist cookware in America was something only accessible to chefs and commercial kitchens.

Chuck opened his specialist cookware store in Sonoma, California in 1956 and today there are more than 250 Williams-Sonoma stores in North America and three in Australia.

Not only is the madeleine one of Chuck’s favourite recipes, it also represents one of his many contributions to the world of home cooking in the US. The special shell-shaped madeleine pans were among the first baking pans Chuck imported from France to the US in the late 1950s, and they were the most popular item at his California store for a year or two.

These fragrant little French sponge cakes, most famously immortalised by Marcel Proust in his epic novel Remembrance of Things Past, are at their most memorable when eaten as Proust ate them: still warm from the oven and a little crisp on the outside. They take very little time to make and are perfect for dipping in coffee or tea.

STYLING TIP: Buttery and warm, these cakes don’t need a lot of styling – they won’t last long enough on the plate anyway! In homage to Chuck Williams and his legacy, try serving yours on fine French porcelain for afternoon tea alongside another Chuck favourite and a Williams-Sonoma icon: the Apilco Cow Milk Jug.

Ingredients

4 tbsp unsalted butter, softened, plus more for greasing
1/2 cup cake & pastry flour (if unavailable, substitute plain flour)
1/2 tsp baking powder
1 egg
1/4 cup caster sugar
2 tsp orange-blossom water
Icing sugar for dusting

Method

Position a rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). Generously butter a 12-mould madeleine pan.

In a bowl, sift together the flour and baking powder. In another bowl, using a handheld mixer set on medium speed, beat together the egg, caster sugar and orange-blossom water for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in bulk and is very thick, about 10 minutes. Using a rubber spatula, carefully fold the flour mixture and then the softened butter into the egg mixture. Spoon the batter into the prepared moulds, filling each one about three-quarters full.

Bake until lightly browned around the edges and on the bottom, 10-12 minutes. Remove from the oven and immediately turn the cakes out onto a wire rack. Using a fine-mesh sieve or a sifter, dust with icing sugar. Serve warm. Makes 12 small cakes.

–This recipe is adapted from one in Merchant of Sonoma: Chuck Williams, Pioneer of the American Kitchen, by William Warren. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.

Tags baking, cake, chuck williams, cooking, foodie friday, france, french, julia child, madeleine, madeleines, recipe, recipes, shell madeleine pan, sponge, williams-sonoma

Competitions House Tours

Get the look from new Nancy Meyers film, The Intern

Post author By Jen Bishop
Post date September 29, 2015
No Comments on Get the look from new Nancy Meyers film, The Intern

When you think about classic, all-American interior design, chances are you think of the utterly dreamy interiors from films such as It’s Complicated (that kitchen!) or Something’s Gotta Give (that Hamptons house!) or perhaps you (like me) love the quintessentially English cottage from The Holiday. Those films were the work of filmmaker Nancy Meyers, who has garnered at least as many fans for her lovably flawed characters as her legendary room sets.

[contextly_sidebar id=”dH9T6apLy4FexCLo8dRk3PDDx0jA9CEZ”]Her latest work, The Intern, hits cinemas this week, and at first glance it’s clear the interiors are going to live up to fans’ expectations. Protagonist Jules (played by Anne Hathaway) runs an online fashion start-up and her young, energetic style is reflected in both her converted-factory office and her Brooklyn brownstone home, which she shares with her young family.

Even though the New York interiors in this film are worlds apart from the breezy Hamptons beach house in Something’s Gotta Give or the LA mansion and English cottage in The Holiday, they all share something special. So exactly how do you sum up this Nancy Meyers look? Well, it’s the same kind of layered, casual, glamorous-yet-effortless aesthetic which has made Pottery Barn a household name in the US and beyond. And now you too can achieve the look in your home thanks to Pottery Barn and its family of brands here in Australia: Pottery Barn Kids, Williams-Sonoma and west elm.

Jules’s Brooklyn Brownstone Kitchen

The Intern, Jules' house, Brooklyn NY (Warner Bros.) — The Intern, Jules’ house, Brooklyn NY (Warner Bros.)

KIDS’ FURNITURE: Carolina Table & Chairs

OPEN SHELVING Reclaimed Wood Shelving + Modern Brackets

KITCHEN STOOLS Adjustable Industrial Stool

Jules’s Brooklyn Brownstone Bedroom

BEDROOM_THEINTERN[1]

MINI SOFA: Tudor Mini Upholstered Sofa

RUG Souk Wool Rug

BASKETS: Beachcomber Baskets

The converted factory office of Jules’s company, About The Fit

MEETING TABLE: Braxton Fixed Dining Table

OFFICE STORAGE: Bedford File Cabinets

DESKS: Parsons Desk

The Intern, starring Robert De Niro and Anne Hathaway, is in cinemas on 1 October. For a chance of winning one of 10 double-passes to the film, complete the entry form below by 5pm Sydney time this Friday 2 October 2015.

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Tags american, anne hathaway, film, get the look, interiors, it's complicated, movie passes, nancy meyers, pottery barn, pottery barn kids, robert de niro, something's gotta give, the holiday, the intern, warner brothers, west elm, williams-sonoma, win