JamieOliver.com

I didn't get around to making meringue for the Ready, Set, Cook challange a few months ago but finally got round to it in September.

This is the first pavlova I have ever made and I was quite surprised that it turned out well.  I took it to a BBQ some friends were hosting for German visitors and it happened to be one of the things on their list of "stuff to do/eat in Australia" so I was very pleased that they enjoyed it.

http://www.jamieoliver.com/forum/viewto … 29&p=1

Made Maree's chicken in coconut milk tonight and it was a big hit with my family.  Delicious served with basmati rice and stir fried mixed Asian vegetables

I took the easy way out for the Moroccan theme and used Jamie's recipe that sounded easy enough for me to handle.

I didn't use the neck fillets as I already had diced lamb leg.  I also added some chopped coriander roots to the marinade and mixed a tin of chick peas through the stew. 

The flavours are gorgeous but I was a bit disappointed with the gravy and would try to thicken it a bit next time.  Maybe that's how it's meant to be   I like nice thick gravy in my stews and curries.

Denise posted this recipe last week and it sounded great so I couldn't wait to try it.

http://www.jamieoliver.com/forum/viewto … 80#p580180

I thought that the texture of the loaf was a little bit rubbery but my family really enjoyed it and asked me to make it again.   Not sure I can afford the blueberries $5/125 g over here at the moment.

Thanks for posting Denise

I had a bit of extra time tonight so decided to make a chocolate fudge cake as an after dinner treat.  It's a recipe in a recent magazine from last year's Australian Master Chef, Julie Goodwin.

I followed the recipe exactly and it was quite straight forward, the only change I made was to use a larger sized spring form tin (24cm) as the quantity of batter appeared to be too much for the stated size of 22cm. 

As you can see, it over-flowed the tin and dripped all over my oven.  Please don't look too closely as my oven needs a good clean

Any ideas on why it over-flowed??  It collapsed and looked like the magazine picture when it had cooled and was really nice and fudgey so it wasn't a total disaster. Ok, so here's the recipe:

125g softened butter
385g caster sugar
1 tsp vanilla extract
- cream together

3 eggs
- add one at a time

200g melted dark chocolate
- stir in in batches

250g SR flour
180 ml milk
- stir in in two batches

Bake at 150C for 1 hour 15 mins

I would make it again but don't have a larger tin, it would have to be made in 2 smaller tins.