These spinach & sesame scrolls on the blog soon. Link in profile www.janecollins.com.au click on blog search for spinach and sesame scrolls . #janecollinsfoodstylist #sizzleandswirl #swirls #food#foodporn #f52life #feedfeed #foodstyling #foodstylist #sydneyeats #starvingfoodseeker #somethinglight#instafood #iphoneonly #creativepeople #love #yum #nomnom #spinach#sesame#scrolls#vegetarian#healthyfood

Chocolate cupcake kinda day today . Ruby sneaking one ! #janecollinsfoodstylist #sizzleandswirl #sunday #swirls #sydneyeats #sydneyfood #food #cupcakes#creativepeople #feedfeed #foodporn #foodblogger #foodstyling #foodstylist #instafood #iphoneonly #love #vscofood #cute#chocolate#sprinkles#yum #nomnom #easy

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
Cracked pepper
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.

Pumpkin soup
Prep time 10 minutes Cooking time 40 minutes
Serves 6-8

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