Eggs Lina style Scrambled with cherry tomatoes and spinach drizzle of EVVO #janecollinsfoodstylist #sizzleandswirl #sydneyeats #sydneyfood #breakfast #buzzfeedfood#vscofood #eggs#starvingfoodseeker #iphoneonly#instafood#yum #yolkporn#food#foodblogger#feedfeed#foodporn#foodstyling#foodstylist#saturday#evvo#goodoil#healthy #healthyfood
chicken wings ‘Annabel style’ photography by @rodders.09 styled by me #janecollinsfoodstylist food by @reddiedom #yum #food #f52life #f52grams #feedfeed #foodporn #foodblogger #foodstylist #instafood #love #chickenwings#weeknightmeals #vscofood#buzzfeedfood #beautifulcuisines #eats#starvingfoodseeker#nomnom
I wish this rolled pork belly with hasselback potatoes and maple pears was dinner ! Photography by @omidphotography htt://omid.com.au styling and food by me #janecollinsfoodstylist #sizzleandswirl link in the profile to http://janecollins.com.au click on the blog and search for pork belly with maple pears #porkbellywithmaplepears#dinnerwiththefamily #food #f52life #f52grams #feedfeed #foodblogger #foodstylist #australianpork#getsomeporkonyourfork#love #yum #nomnom #pears#bourbon#dinner#weeknightmeals
Rolled pork belly with maple and bourbon pears & hasselback potatoes
Prep time –30 minutes
Cooking time – 1 ½hrs – 1hr 40 minutes hours
2 kg pork belly
¼ cup olive oil
2 Tbsp sea salt
1 kg Desiree potatoes, roughly the same size
3 garlic cloves, crushed
2 Tbsp chopped mixed herbs – I like to use thyme and rosemary
50 g butter
½ cup maple syrup
¼ cup bourbon
4 pears, quartered, leave the skin on
1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of the pork with paper towel, and make sure its dry. If the pork skin is still wet, allow to dry in the fridge uncovered for a few hours. Score the skin with a small sharp knife. Not cutting all the way through to the flesh. Roll the pork belly onto itself and tie with string – this can be done with one long piece of string or in small ties across the top, so the belly stays in a roll shape. Rub with 2 tablespoons of oil and sprinkle with salt & pepper. Place onto a rack on prepared tray and cook for 30 minutes till skin blisters and cracks. Reduce heat to 190c.
2 Slice the potatoes into 3mm slices but not all the way through, leaving them in tact at the base ( you can place then beside 2 chopsticks and use this as a guide to cut to. ) Place into a baking dish, and repeat with other potatoes. Combine the remaining oil with garlic, sea salt and herbs, drizzle over the potatoes. Cook for 1 hour – 10 minutes, or till golden and soft in the centre.
3To make the maple bourbon pears, place the butter into a medium saucepan and heat over medium heat till bubbling, add maple syrup, bourbon and stir to combine. Add pears and cook for7-8 minutes till softened, but still firm. Set aside.
4 Slice pork and arrange on a platter with potatoes and maple pears.
I love this pumpkin soup, as its really a veg soup with lots of pumpkin… and my kids dont know they are eating all that goodness.
I make this amount and freeze it in the winter months, so I have a ready made meal on hand for those nights when its all just too hard to cook. If you want that professsional swirl of the sour cream, mix it with a little bit of milk, that way its the same consistency as the soup and will swirl much easier.
My secret ingredient here is a small amount of brown sugar, it really lifts the flavour of the pumpkin and gives it hero status.
Prep time 10 minutes Cooking time 40 minutes
1 Tbsp olive oil
1 x onion, chopped
2 garlic cloves, crushed
1.5 kg butternut pumpkin , chopped and peeled
1 medium potato, peeled roughly chopped
1 carrot, peeled and roughly chopped
2 sticks celery, chopped
1 Tbsp brown sugar
6 cups chicken stock
1 Tbsp extra virgin olive oil
2 Tbsp chopped parsley to serve
¼ cup sour light cream, stirred till smooth
Soy and linseed bread, sliced to serve
1. Heat oil in a large saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and stir for 1 minute.
2. Add pumpkin, potatoes, carrot, celery, brown sugar and stock. Bring to the boil. Reduce heat; simmer for 35-40 minutes or till potatoes are tender.
3. Puree soup with a hand blender or in a food processor till smooth and thick. Season with salt & pepper, drizzle with extra virgin olive oil and sprinkle of parsley and a swirl of sour cream serve.
Eggs Shirley style @sonomabakingco soy & linseed sourdough, greens, crispy chorizo, grape tomatoes and a soft poached egg with togarashi sprinkle #food#feedfeed#foodstylist#foodblogger#food#sydneyeats#sydneyfood#instafood#healthy#healthyfood#yum#nomnom#love#beautifulcuisines #breakfast#eggs#yolkporn#buzzfeed#eats#sonomabread
loves chocolate cake right ? well this one is a good one. Make the cakes the
night before your party or event and allow them to cool over a wire rack. When
you have layered the cakes, place them on the serving dish or cake stand ( this
does look impressive !) and ice the cake from there. This way you don’t have to
try and transfer the cake for the big unveil!
Any type of berries can be used in the cake – try strawberries and strawberry jam,
or cherries when they are in season,the list is endless, and only limited to
your imagination and of course availability.
Double Chocolate cake with blackberries
Prep time 30 mins, plus 1 hr to cool
cooking time 1 hr
100g dark chocolate, chopped
125g butter, chopped
1 cup caster sugar
1 tsp vanilla extract
1 cup self-raising flour
1/3 cup cocoa powder
½ cup almond meal
1/3 cup blackberry jam
300ml cream, whipped
Blackberries, to serve
¾ cup thickened cream
200 dark chocolate, chopped
1 Preheat the oven to 170°C or 150°C fan. Grease 2 x 20cm (base measurement) spring form tins and line the base with non-stick baking paper.
2 Place the chocolate and 1 cup water into a small saucepan. Heat gently over low heat until warm, then stir until chocolate has melted and the mixture is smooth. Cool slightly.
3 Using an electric mixer beat the butter, sugar and vanilla until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sifted flour and cocoa powder, the almonds and chocolate mixture. Pour into the prepared tins. Bake for 1 hour, or until a skewer inserted at centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
4 To make the glaze, place the cream and chocolate into a small saucepan over low heat until chocolate has melted and the mixture is smooth. Refrigerate for about 1 hour, stirring occasionally so it cools evenly, until the consistency of thickened cream. Keep an eye on it so it doesn’t become too firm to spread.
5 Trim the “dome” from the top of the cakes, so surface is flat. Transfer one of the cakes, cut side down onto a serving plate, so you have a smooth, flat top, and spread the top with jam. Replace with the second cake. Spread the top and sides of the cake with the glaze, and leave to set. Serve with cream and blackberries.