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Inner Western Courier Thursday Not Used Anymore : October 22 2008
32 INNER-WEST WEEKLY, Thursday, October 23, 2008 MB Passion for biscuits PASSIONFRUIT KISSCUITS Recipe: KIM COVERDALE. Photography: CATH MUSCAT. Ingredients: Makes: 40. 100g butter, softened; 1 teaspoons finely grated lemon rind; 1/2 cup icing sugar mixture; 1 egg; 11/4 cups plain flour, sifted; 1/4 teaspoon bicarbonate of soda; 1 passionfruit, halved. Ganache: 100g white chocolate, chopped; 2 tablespoons pure cream; 1 passionfruit, halved. Method: Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper. Using an electric mixer, beat butter, lemon rind and icing sugar for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and bicarbonate of soda. Stir in passionfruit pulp. Roll heaped teaspoons of mixture into balls. Place, 4cm apart, on prepared trays. Flatten each slightly with the back of a spoon. Bake, (1 tray at a time), for 8 to 10 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack. Meanwhile, make ganache. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100 per cent) for 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in passionfruit pulp. Stand for 30 minutes or until thickened. Top kisscuits with ganache. Stand for 5 minutes. Serve. For more recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I'm seeing lots of passionfruit in stores now, and was wonder- ing how you choose and use them? Of the many varieties, purple passionfruit are the most com- mon. Other varieties include panama, with a smooth skin and sharp- sweet pulp, banana passionfruit, with a distinctive long shape and tart pulp, and yellow passionfruit, which contains a pale orange- yellow pulp encased in a dimpled yellow skin. Choose passionfruit that feel heavy for their size. Ripe passionfruit does not have to be wrinkled. Passionfruit works well in smoothies, tarts, sauces, jams, cakes, yoghurts or drizzled over fruit salad or meringue desserts. Don't dodge chewing passionfruit seeds - they're a great source of dietary fibre to keep your diges- tive system healthy. Kim Coverdale is food editor at Super Food Ideas. Email her at firstname.lastname@example.org Seafood SYDNEY Fish Market's specials for the week starting Monday, October 20. Prices are in kg/doz. Christie's Seafoods: spanner crab meat, SA, $32.50 a tub. Claudios Quality Seafood: Sydney rock oysters, NSW, $10.90 doz. De Costi Seafood: green king prawn, SA, $17.99kg. Musumeci Seafoods: atlantic salmon fillets, Tas, $22.95kg. Nicholas Seafoods: whole snapper, NSW, $16.80kg. Peter's Fish Market: marlin steaks, NSW, $17.95kg. WINE ROBERT BLACK has put to good use his experience both in France and on his Bunnamagoo Estate on NSW's Central Tablelands to produce small quantities of outstanding quality chardonnay, shiraz, merlot and cabernet sauvignon. There's just 14,000 cases of the 2008 sauvignon blanc semillon is $21.95 and it is very more-ish. Specials ALDI Mangoes, $1.99 each. Watermelon, 69c per kg. Tomatoes, $1.99kg. Baby spinach, 120g, 99c, or 83c per 100g. Produce prices effective until Monday, October 27. WOOLWORTHS Beef mince heart smart, $11.97kg, save 3.02kg. Extra large green bananas prawns, $23.48kg, save $6.51kg. Golden delight brushed potatoes 4kg bag, $4.97. Marinated chicken kebabs from the deli dept, $1.08, save 27c. Lupi pure or extra virgin olive oil 3 litre, $19.99, save up to $16.11. On sale until Sunday, October 26, unless sold out earlier. Limits per customer may apply. FRANKLINS Sorbent toilet roll varieties 6s, $3.49, save $1.91. Cold Power/Dynamo laundry con- centrate powder varieties 2kg, $5.99, save up to $3.99. Pepsi or Schweppes soft drink varieties (excludes mineral water & mixer varieties) 1.25 litre, 99c, save 87c. 630g Kellogg's Special K or 560g Nutri-Grain, $4.99, save up to $1.80. Smith's chips varieties 175g, $1.99, save $1. On sale until Sunday, October 26, while stocks last. Savings are off regular prices. Savings may differ in your store. TOP NOSH Alive www.innerwestweekly.com.au eat out WEEK 2008 Monday, 27 October to Sunday, 2 November 2008 Treat your taste buds to a week of special offers and discounts from some of the City of Canada Bay's best cafés, restaurants, and gourmet food outlets. www.eatoutweek.com.au ABBOTSFORD Dedes Bar & Grill BREAKFAST POINT Il Punto Pizzeria CABARITA Angelo's On the Bay Sanders Waterfront Restaurant CONCORD Chilli Jam Thai Restaurant Concord Seafood Romans Café Restaurant CONCORD WEST Kokoda Café Three Spoons DRUMMOYNE Café Birkenhead Doytao Thai Drummoyne Sailing Club Star of Thailand Thai Intra Restaurant FIVE DOCK Caffe Migliore Club Five Dock "Three Peppers" Duccio Gelato Five Dock Tandoori House Me Tang Eating House Thai Restaurant Mimmo's Place Qui Ristorante Café Subway Five Dock Central MORTLAKE Noi Due Italian & Lebanese Dining Otto Pezzi Woodfired Pizza Italian Eatery NORTH STRATHFIELD Bin 24 Wine Bar & Woodfire O'Briens Irish Sandwich Bar RHODES Oliveto Ristorante & Bar RUSSELL LEA Vatel Restaurant WAREEMBA Dough Gourmet Pizza Happy Dragon Chinese Restaurant Trovatino Café Mention 'Eat Out Week' when ordering your Special from this brochure, and you will receive one of the following Customer Rewards from the local proprietor. Fine Dining Gift bag of gourmet herbal loose tea per person dining Family Friendly Small or Large Chef Hat & Apron Set per person or Chocolate Button per person Eat@Home Chocolate Button per person . Special Offers * Unless specified, offers are only valid 27/10/08 to 02/11/08. Mention Eat Out Week and present the brochure to redeem Special Offers and Customer Reward. Limit of one per person (only available 27/10/08 to 2/11/08). To download a brochure or for further details visit www.eatoutweek.com.au or contact City of Canada Bay Council T 9911 6555 Participating Restaurants
October 15 2008
October 29 2008