Food Styling

Five Textures of Parmesan

Textures of parmasean

Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results 🙂 Apart from my domestic cream siphon not working very well that is!

5 parmasean cheeses in a row

5 parmasean cheeses

parmasean cheese cubbed

parmasean cheese chopped

 

5 parmasean cheeses chopped

I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.

 

One of the elements even called for making a parmasean stock out of the rind of the parmasean 🙂

 

 

 

I Love Ridgeline Pottery

I may have had a little shopping “accident” after going for another visit to Ridgeline Pottery, some of these pieces are seconds, leftover from orders from top chefs such as Peter Gilmore, Tetsuya Wakuda and Ben Shewry. Need I say more? You can put them in the dishwasher & the oven plus they look amazing!! There are a number of local Hobart restaurants that use their pottery too; Templo, Aloft & Pidgeon Hole Cafe just to name a few.

Ridgeline LR

 

Ellie used this gorgeous set for a photoshoot of her Seafood Risotto – I brought my Thermomix in & whipped it up for her while she was setting up the shot 🙂

 

How delicious does that look? Great styling as always by Ellie – the recipe will be in her new cookbook Seafood Everyday due to be released later this year.

 

Whole Orange Almond & Vanilla Cake

Orange almond cake 2

Could the world possibly need another whole orange cake recipe? I’m sure this popular recipe that has been tweaked many times over so here is my version to join all the others. The original recipes had the oranges being boiled for about 1 hour, I just love how the Thermomix makes this such an easy recipe but whizzing up the almonds into almond meal & whizzing up the whole oranges, plus it’s a great one for all those that love gluten free food.

Not many ingredients & it’s super easy to make.

Mill 250g almonds, 200g raw sugar & 2/3 of a vanilla bean with 2/3 tsp cream of tartar & 1/3 of a tsp bicarb soda for 20 secs speed 9.

 

Add 2 oranges that have been cut in half & 3 eggs chop on speed 7 for 10 secs, scrape down the bowl & repeat. Pour into a lined & greased 20 cm tin & bake for 45 mins at 180 degrees.

While the cake is cooking, place 50g sugar & 1/3 vanilla bean with zest from 1 orange into the TM bowl & chop for 20 secs speed 10. scrape down the bowl & add 50g orange juice cooking for 5 mins 100 degrees speed 1 & then add 25g butter & cook for 3 mins 80 degrees speed 1.

 

Skewer the hot cake a few times & pour the syrup over.

 

orange cake

You may like to decorate with orange segments fresh lemon thyme & rosebuds if you are feeling a bit fancy 🙂

 

Whole Orange Almond & Vanilla Cake
Author: 
Recipe type: Baking
Cuisine: Gluten Free Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Ingredients
  • Cake
  • 250g Almonds
  • 200g Raw Sugar
  • ⅔ of a Vanilla Bean
  • 2 oranges with the peel still on, cut into halves
  • 3 eggs
  • Optional Syrup
  • ⅓ of a Vanilla Bean
  • Zest from 1 Orange
  • 50g Raw sugar
  • 50g Orange Juice
  • 25g Butter
Instructions
  1. Heat the oven to 180 degrees & grease & line a 20cm cake tin.
  2. Place almonds, vanilla bean & sugar into the TM bowl & chop for 20 secs on speed 10.
  3. Add the oranges & eggs & chop for 10 secs on speed 8.
  4. Pour mixture into the prepared cake tin & bake for 45 mins or until cooked.
  5. If you are making the syrup place the sugar, orange zest & vanilla bean into the TM bowl & chop for 20 secs on speed 10.
  6. Add the juice & cook for 5 mins, 100 degrees, on speed 1. Add the butter & cook for 3 mins, 80 degrees speed 1.
  7. When the cake comes out of the oven poke a skewer through the cake multiple times all over the cake & pour the syrup over the cake.