It's a Chef's Life

 This is my Aunt Helen's recipe from the restaurant she had in Northern Australia. I loved working there in my American summers.  Sautee onions and carrots in butter, cover with chicken stock and cook until carrots are tender. Blend with cream and toasted cashews, season with salt and white pepper.

 Are probably my favorite food! I used to make them after school as a snack, hot from the oven with butter. I like this recipe for its simplicity and reliability. Whisk 11 ounces AP flour, .5ounce baking powder, 1 teaspoon of salt. Stir in 1 1/2 cups of heavy cream. Roll and cut the dough, bake at 200C for 12 minutes.

 This is one of my favorite things; I ate for the first time at a yacht club in Lake Garda, Italy. I will always order it if it is on the menu. I sauteed and chilled veal scallops. The sauce was a homemade mayonnaise that I blended with capers and canned tuna. I would have added anchovies but didn't have any on hand. Delicious!

What to do with the amazing raspberries my sister grew? Something very simple so madelines it is. Whip 2 eggs and 100g sugar to ribbons, whisk in 100g plain flour, zest and juice of one lime, 3/4t baking powder and 100g melted butter. Let batter sit for half an hour before baking at 200C.  

130g plain flour 50g cocoa powder 2 1/2t baking powder 1/2t salt 3 eggs 120g sunflower oil 240g plain yogurt 200g sugar Made these for my niece and nephew! Combine wet ingredients and add to dry, bake at 180C until a skewer comes out clean.

 Not the most photogenic meal, or the most sophisticated recipe but very delicious! Soften dried ancho chilies in boiling water, reserving liquid. Saute two diced onions in neutral oil with a good amount of adobo, add a pinch of cinnamon and a bigger pinch of cumin. Puree chilies with 50g raisins and 4T of the chili soaking liquid. Add two tablespoons of peanut butter and two tablespoons of chipotle puree. Add a 400g can of tomatoes and 400ml of water, bring to a boil and add 25g of dark chocolate. Add chicken thighs and chopped peppers, cook through and season to taste. Serve with rice.