Mrs Bagel

Friday 11 January 2008

Mr and Mrs Bagel are Back

Yes its true, despite a spectacular absence of blogging for over two months, Mr Bagel has returned.
Mr Bagel has been 'moving' from a remote country location to a more civilised part of Australia.

Moving has required Mr Bagel to do five seperate trips of over 2,000kms each, despite selling what we thought was almost all of our worldly possesions, we still had to do five trips to move our 'personal belongings'. Which raises one very valid point, how personal can 5 trailers worth of belongings be? Do you think Mr Bagel might just be a horder? mmm?

Anyway after selling all our furniture we have been rushing around buying beds and fridges and lounges and just about everything else required to life a civilised life. Now that Mr Bagel has moved to civilisation he has decided to stop talking to the soccer ball with a wig. (Tom Hanks.)

We've only been in town a week but, living where there are shops, and services is such a refreshing break from living hours away from the most basic shopping. Its taking some adjustment, I generally spoke to about 3 peaople a month where I lived, now I see hundreds a day.

Mr Bagel: Thank you to all the well wishers and the emails I received

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Wednesday 22 August 2007

Looking out! There's 21 Flying Frogs

If you haven't checked out the Kosher Cooking Carnival
at Juggling Frogs then you should go take a leap!

Leap to KCC 21

It looks like a Kosher goumet's dream come true.

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Tuesday 17 July 2007

Warm brownie puddings with White chocolate sauce

Here's a delicious recipe I came across for Warm brownie puddings with chocolate sauce, Yum Yum!

Makes

6 muffins, or 4 cups
Ingredients

* 220g good-quality dark chocolate
* 125g unsalted butter
* 4 eggs
* 1 cup (220g) caster sugar
* 1/2 cup (75g) plain flour
* 1/2 tsp baking powder
* 1/2 cup good-quality cocoa powder
*
Chocolate sauce
* 125g good-quality white chocolate (or dark chocolate)
* 3/4 cup (185ml) thin cream

Method

1. Preheat the oven to 180°C and butter 6 holes of a muffin pan.

2. Place 120g of chocolate and the butter in a heatproof bowl over simmering water (don't let the bowl touch water), stirring until smooth. Remove from the heat and cool slightly. Beat the eggs using electric beaters until foamy, then add the sugar and beat until pale and thick. Gradually add the chocolate mixture. Sift the flour, baking powder and cocoa, then fold into the mixture. Pour into the prepared muffin pan and bake for 25 minutes.

3. For the leaves, place remaining 100g chocolate in a heatproof bowl and melt as above, then cool slightly. Line a baking sheet with baking paper. Using a palette knife, spread chocolate onto paper in a thin layer. Leave at room temperature for 5 minutes or until nearly set. Using a decorative leaf cutter, gently press into chocolate to make indents. Chill until firm, then break leaves away from the surrounding chocolate.

4. For the sauce, place ingredients in a heatproof bowl and melt as above until a thick sauce forms. Turn puddings out onto plates, top with warm sauce and decorate with chocolate leaves.

Notes & tips

To make these puddings as they appear in the photo above, cook them in four 1-cup (250ml) ramekins or ovenproof cups. Serve with cream.

DELICIOUS!

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Monday 16 July 2007

Welcome to Mrs Bagel!

Welcome to my very first post at Mrs Bagel! I am hoping to post kosher recipes and other little goodies for all us Mums. So for my very first post, I am going to post a classic Jewish Chicken Soup reicpe which I cam across on the wonderful website Modern Jewish Mom.... I know, what good Jewish Mother doesn't know how to cook chicken soup, but considering it is winter here and the whole family has been sick with colds and coughs.... well, who can go past a nice warm bowl of soup!

Ingredients:

1 chicken (whole, but take out the junk inside)

2 turnips, cut into cubes

1 bag parnips cleaned, cut off ends, cut into chunks

6-8 stalks celery cleaned, cut into chunks

6-8 carrots cleaned, cut into chunks

3 yellow onions, cut and leave the skin on (it colors the soup)

1 bunch of dill

kosher salt, white pepper

Directions:

Put everything EXCEPT THE DILL AND SEASONINGS into a large stockpot. Put cold water over it, filling the pot full.

Bring to a boil, then simmer.

I let it simmer until the chicken is falling off the bone (about 2 to 3 hours). Then line a colander with paper towels or cheesecloth and put the colander over another stockpot. Slowly pour the soup through it, changing the towels as necessary. You should, in the new stockpot, have a nice broth.

Bring the new broth up to a boil, then simmer another hour (this intensifies the flavor). Then, float dill in it for 15 minutes and remove.

Season with kosher salt and white pepper (I prefer this as it doesn't show up in the broth and has a nice strength).

Enjoy!

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