Monthly Archives: July 2012

Racine Bakery , Orange NSW

Ever since our local newsletter, Orange Photo News, did a feature on the new bakery in town, I have been looking forward to the visit.  I love to experience new places.  I feel the need of familiarising with all the fabulous eating places in Orange. Just in case my foodie friends decide to visit me, I’m ready to put my foodie guide cap on and show them a good time .

So this is all in the name of research. Plus I love the smell of freshly baked bread from a bakery. It’s my kind aroma therapy. ;)

Racine Bakery stems from one of the popular restaurants in Orange, Racine Restaurant which I’d love to feature on blog sometime in the future. Until then, I’m content with experiencing a small piece of the restaurant through its bakery which is known for the REAL SOURDOUGHS and other delectable bakegoods. Just look at the tarts, croissants and pies….I was having a hard time to pick what I should take home with me.

For more information, please visit their website at http://www.racinerestaurant.com.au/racine-bakery.html.

Address: 166B Summer St (Old Manners & Borg shop, Woolworths carpark)

Phone: 02 63614234 or 0447 255 624

Email: bakery@racinerestaurant.com.au

Trading Hours: Tuesday to Saturday from 8 am to 3pm

Eftpos is available for purchases over $10 in a transaction.

Dark Chocolate Macadamia Brownies

Who doesn’t like to bake brownies?

If my waistline is not an issue, these would be the stuff I bake all the time. On work days, any baking recipe which requires the effort of softening of butter is sort of a turn off for me. I like recipes which I can melt the butter (microwave or stovetop doesn’t worry me), add the rest of the ingredients and bake away. It’s pretty obvious I’m not a purist when it comes to baking. I enjoy baking when it is super easy and the success rate is pretty high. Brownies is one of the those recipes which makes my baking experience a pleasant one.

The recipe below is so simple that it makes pancake-making seems like a task.

Okay I may have exaggerated a little. :P

But “treat” this recipe out with some good quality dark chocolate and luxurious nuts such as macadamia. I bet you loved ones will thank you for it. I know mine did! ;)

Dark Chocolate Macadamia Brownies

(tweaked slightly from Fresh & Tasty Chocolate Box)

What you’ll need:-

  • 200g/ 7 ounces dark chocolate (used dark 85% cocoa by Green & Black’s)
  • 100g/ 3.5 ounces butter
  • 1 + 1/4 cups white sugar (used fine white sugar)
  • 4 eggs
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract (or essence)
  • 1/2 cup chopped macadamia (about 55g / 2 ounces)
  • Cocoa powder for dusting *optional*

(1) Preheat oven to 190 degrees Celsius/ 370 degrees F. Line a 20cm/8 inches square cake tin with baking paper, grease the uncovered surface with some oil or melted butter. (2) Melt chocolate and butter together in a saucepan over a medium heat until becomes smooth and glossy. Remove from heat. (3) Using a fork or a wooden spoon, stir in sugar and wait for the chocolate mixture to cool slightly. In the meantime, “roughly” chop macadamia. (4) Crack eggs into a measuring jug, lightly beaten before pouring into the chocolate mixture – see Note 1. Then mix in flour, baking powder and vanilla extract. Mix until smooth. (5) Stir in macadamia. (6) Pour the batter into the cake tin and bake for 30 to 35 minutes or until the brownie mixture is set. Cut into squares and dust with some cocoa powder if you wish.

Note 1 – If you are worry about scrambling the eggs, you can add some chocolate mixture into the eggs to level up the temperature.

Sweet Chilli & Basil Chicken Stir Fry

A dipping sauce or stir fry sauce? Let’s just say I have been using sweet chilli sauce interchangeably.

I am one of those people who enjoys a little sweetness in savoury food.  If you enjoyed my sweet chilli prawns, I have a feeling you may like this one too. :)

A sweet scented basil and sweet chilli sauce, balanced with a savoury kick of fish sauce and freshly ground black pepper. This may not be an authentic Thai dish, but you’ll get some elements which make Thai food so desirable: fresh and flavourful.

Sweet Chilli & Basil Chicken Stir Fry

(Feeds 2 to 3 people with rice)

What you’ll need:-

  • 2 cloves of garlic, finely chopped
  • 500g skinless & boneless chicken thigh fillets, slice in strips
  • Freshly ground black pepper, grind about 10 rounds
  • 125g/4.4 ounces of mini sweet corns, halve lengthwise
  • 1 red capsicum (bell pepper), slice lenghtwise
  • 1/2 tbsp fish sauce *adjust to taste*
  • 1/3 cup sweet chilli sauce (I used Trident brand)
  • A handful of basil leaves
  • Cooking oil

(1) In a large stir fry pan over medium heat, saute garlic in flavourless cooking oil until aromatic. (2) Add chicken, freshly ground black pepper (about 10 rounds of grinding) and fish sauce. Cook over high heat until slightly brown – see Note 1. (3) Add sweet corns and toss for half a minute or so. (4) Then add red capsicum and toss gently to mix. (5) Add sweet chilli sauce and toss to combine with the chicken mixture. Check for taste. Add more fish sauce if required. (6) Lastly, turn off the heat and stir in basil leaves. Toss to mix and serve immediately with rice.

Note 1: I apply the general principle of cooking a steak when browning the chicken slices i.e. try not to toss them around too much and cook over fairly high heat. I only flipped the chicken slices when they became slightly charred on the pan side down. I find this way will ensure the chicken to brown nicely, retaining its moisture at the same time.