Janelle Bloom | Public figure

Janelle Bloom

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25.01.2022 I bet this tastes delicious. Made with love

22.01.2022 This is my go to usually on a Monday to use up vegetables in the crisper. Its really good version of a zucchini slice. Sometimes I top it with sliced tomatoes before baking and often serve topped with grated parmesan or pecorino! Bacon, cheese and veg slice Serves 4... 3 rashers rindless bacon, chopped 4 eggs 1/4 cup light olive oil 3 stalks broccolini, chopped 1 large carrot, grated 2 zucchini, grated 2 shallots, chopped 11/2 cups grated tasty cheese 1 cup self-raising flour 1 Preheat oven to 180C fan forced. Grease 18cm square (base) cake pan. Cook bacon in a non stick frying pan over medium heat until light golden. Cool 5 minutes. 2 Whisk eggs and oil together in a large bowl. Stir in the vegetables, followed by the cheese and bacon. Add the flour, stir until well combined. Season. Spoon into pan. 3 Bake for 35-40 minutes or until set in the centre. Stand 5 minutes. Serve warm with dollop chilli jam, chutney or spiced yoghurt.

22.01.2022 A Delicious winter dessert or lunchbox snack. Just love these. It’s now Apple and pear season so put this in your to do list this week. Thanks Two Warm Hands for the stunning Australian made plate Pear or apple crumbles Makes 6 or 8 1/2 cup plain flour... 1/2 cup self raising flour 150g butter, chopped 1 tsp ground cinnamon 1/2 cup, firmly packed brown sugar 1/4 cup rolled oats (original not quick cooking) 3-4 pears or apples, halved, cored Salted caramel sauce, custard, vanilla ice-cream or all 3 to serve 1 Preheat oven to 180C fan forced. Line a roasting pan. 2 Combine the flours and butter in a food processor. Process until mixture looks sandy, alternately use your fingertips to rub the flour and butter together. Add the cinnamon and brown sugar and process until mixture starts to form large clumps. Transfer to a bowl, stir in the oats. 3 Grab handfuls of the crumble and press mixture evenly over the surface of the pears, so if you like thick crumble this mixture will cover 3 large pears and 4 apples. If your watching your curves, then press over 4 pears and 5 apples. Bake for 40-50 minutes until crumble is golden and fruit tender (apples may only take 35 minutes just keep checking from 35 minute mark). Serve warm or cold in the lunch box. Tips Use a teaspoon to remove the seeds and a knife to carefully cut the core. To be honest the core softens during cooking and is completely edible. Make a large tray of these and serve some as dessert warm and pack others in the lunchbox as a healthy school lunch. The combo or SR flour and plain in something my nan always said makes the best crumble, she was never wrong when it came to cooking tips.

22.01.2022 Sharing the most delicious chilli jam a friend of mine Jenny Fanshaw has started to manufacture. It’s delicious. If your looking for great product with no preservatives and perfect balance, go to PeppaJam or www.peppajam.com.au to order. You won’t be disappointed. Thanks @bendearnley for great shot before our lunch.

21.01.2022 My sisters friend is making these fabulous face masks. When the days arrives in NSW ( hopefully that day never comes) that we have to wear these I will be ready. Support a good women. Stay safe all

20.01.2022 Pizza tip In winter its sometimes hard to find a warm place for the dough so pour 1 cup boiling water into a large bowl and place your pizza trays over the bowl. The water should come no higher than 1/4 of the bowls capacity, too much heat will kill the yeast.

19.01.2022 Happy international lamington day. Any excuse for a lamington. These Nutella sandwich lamos are the best. Recipe Mel Burge

18.01.2022 Smashed Quke Guacamole is the best. The crisp sweet Quke and creamy avo make it perfect combo.

18.01.2022 Today is looking good. First use of Australian cherries for 2020

16.01.2022 A little weekend baking. My favorite & speciality Eclairs Makes 24 125g butter, chopped 1 cup warm water... 1 cup plain flour 4 eggs, lightly whisked Creme patisserie 4 egg yolks 2/3 cup caster sugar 1 tsp vanilla paste 2 tbs cornflour 2 tbs tablespoons plain flour 600ml full cream milk Chocolate sauce 1/4 cup freshly brewed strong coffee 200g dark chocolate, chopped Coffee icing 8 tbs icing sugar 1-2 tbs strong espresso coffee 1 Preheat oven to 220C. Place butter in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until starts butter melts. Stir in water. Increase heat to high. Cover and bring butter mixture to a rolling boil, stay over it so it doesn’t boil over as this will happen quickly, it should just rise to top of your pan. Remove from heat. Quickly add all flour. Stir with a wooden spoon until mixture comes together and leaves side of saucepan. 2 Transfer hot mix to bowl, of an electric mixer. Turn mixer on medium-low, gradually add egg in 4 stages and beat until mixture is thick and shiny (you may have egg left over or may need a tiny more, this can vary- the mixture should be thick and have little shine to it). 3 Lightly grease two baking trays, don’t line them with baking paper. Half fill a piping bag (don’t fill more than half way as too hard to control your piping). Cut about 4cm off the top of piping bag so the opening is about 2cm. Pipe (use sideways action not over the top like you would profiteroles) 24 eclairs, each about 10cm long and 2cm wide, allowing room for spreading. Bake for 28-30 minutes, swapping trays after 18 minutes, or until choux pastry is puffed, golden and firm to the touch. Remove from oven and allow to cool completely on trays. 4 Using kitchen scissors, cut eclairs in half. Fill bases with custard. Replace tops. Spoon over warm chocolate sauce or coffee icing. Serve. Creme patisserie: Whisk egg yolks, sugar and vanilla in a bowl. Stir in cornflour and flour. Add milk, 1/4 cup at a time, stirring well after each addition. Transfer to a saucepan and cook, stirring constantly, over medium heat for 10 to 12 minutes or until mixture comes to the boil. Boil, stirring constantly, for 1 minute. Pour custard into a heatproof bowl. Cover surface with baking paper. Refrigerate until cold. chocolate sauce: Combine coffee chocolate in a heatproof, microwave-safe bowl or jug. Microwave, uncovered, on HIGH (100%) for 2 minutes, stirring every minute with a metal spoon, or until melted and smooth. Coffee icing, add enough coffee to the icing sugar to form very thick paste. Microwave icing for 45 seconds, then quickly spoon over the eclairs. Re warm icing as it thickens. Tip Place the oven shelf just above the centre position so one tray baking above the centre and the other tray just below centre. Use a wet knife to cut the choux after piping each shape.

14.01.2022 Tip of the day When you fry whether you deep fry or shallow fry, remove food to a wire rack over a tray not onto paper towel to drain. When you put hot food onto paper towel the base steams and softens the surface touching the paper #cookingtips #frying

13.01.2022 Happy weekend baking, this is one of my favourite cakes, quick, easy, light as a feather and keeps well. I made if for girlie lunch last week and then my gorgeous dad added it to his collection of recipes. Olive oil raspberry cake serves 8 4 eggs, at room temperature 2 cups caster sugar... 1 teaspoon vanilla essence 1 cup extra-light olive oil 1 cup apple or pear juice 3 cups plain flour 1 teaspoon baking powder 250g fresh or frozen raspberries 1 tbs icing sugar Lemon icing 3/4 cup icing sugar about 2 tbs freshly squeezed lemon juice 1 Preheat oven to 170C fan forced. Grease and line the base and sides of a 4cm deep, 18cmx30cm (base) slab pan with baking paper. 2 Using an electric mixer, beat eggs, caster sugar and vanilla in a large bowl on high speed for about 4 minutes (if you have a powerful mixer like Breville or kitchenaid its 4 minutes but hand mixer may take 6-8) or until thick and creamy. Stir in oil and fruit juice. 3 Sift the flour and baking powder together over the egg mixture. Fold gently until combined. Pour two-thirds of cake batter into the cake pan. Top with half the raspberries. Pour over remaining cake batter. Top with remaining raspberries. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. 4 Stand in the cake pan for 10 minutes. 5 For the icing, sift sugar into a bowl. Add enough lemon juice to form a really thick paste. Then microwave the mixture for 45-60 seconds uncovered on High/100% until runny and warm. Stir quickly then drizzle over the warm cake. Stand 5 minutes. Use the baking paper to carefully lift out onto a wire rack. Serve warm or cold, either way its superb!

11.01.2022 My dear friend Peter Everett taunting me with a vanilla slice. We have shared many around the country and always on the hunt for the best.

11.01.2022 Isn’t this cute

08.01.2022 Happy world chocolate day. No better way to celebrate than with Moorish chewy, fudgy chocolate biscuits and a hot chocolate. These hold a very special place in my heart. I use to make these with help from the amazing kids at Ronald McDonald house. I miss my days working there, sending love to all those I crossed paths with and hope like me your eating chocolate today. Moorish fudgy chocolate biscuits Makes 38 125g butter, softened... 11/4 cups brown sugar 1 egg 1/4 cup cocoa powder 1/4 cup self raising flour 1 cup plain flour 1 tsp bicarbonate of soda 1/2 cup sultanas 200g good quality dark, milk or white chocolate, chopped Large packet Smartie chocolates Hot chocolate mallow sticks 6 marshmallows 50g milk chocolate, melted 11/3 cups milk 1 Preheat oven 170C fan forced. Line 4 baking trays with baking paper. 2 Using an electric mixer beat the butter and sugar until just combined. Add the egg and cocoa powder and beat until well combined. Sift the flours and bicarbonate of soda together over the chocolate mixture and mix until the dough comes together. Stir in the sultanas and chocolate. 3 Drop spoonfuls of mixture onto the tray, allowing room for spreading. Flatten slightly with your fingertip. Top with smarties, biscuits spread so make sure add enough smarties (see jb tip). 4 Bake two trays at a time for 10 minutes until cracked on top. Remove from the oven, if the biscuits have spread into funny shapes you can use a knife to carefully push back into shape while they are hot. Stand on trays for 15 minutes until firm enough to transfer to a wire rack to cool. 5 For the hot chocolate mallow sticks, dip half each marshmallow into chocolate and allow to set on a piece baking paper. Push three marshmallows onto a skewer. Heat the milk in a saucepan or microwave until hot and pour between two heatproof glass. Insert one marshmallow skewer into each glass and serve. jb tip Its not uncommon for us to open the oven door after 7 minute and quickly add few more smarties to the top of each biscuit!

08.01.2022 Certainly won’t flatten the curve but will keep you smiling. One of my fav NI recipes I styled.

08.01.2022 My kind of omelette. Love Maz posts.

07.01.2022 The weekend is best time for home made pizza, lunch, dinner or leftover for brekkie after too many espresso martinis This recipe is foolproof. Happy cooking. Quick mix pizza 180ml (3/4 cup) warm water 2 tsp instant dried yeast ... 1/2 tsp caster sugar pinch sea salt flakes, crushed 2 tbs olive oil 2 cups plain flour 80g parmesan, finely grated, optional Jb pizza sauce Makes 2 cups 2 tbs olive oil 1 brown onion, finely chopped 2 large garlic cloves, crushed 400g can tomatoes (I like the Mutti cherry tomatoes) 200g Sweet Solonato tomatoes, halved tsp raw sugar 11/2 tsp dried oregano, optional 1 Combine the water, yeast & sugar in a jug, stir to combine. Cover with wrap and set aside on a warm place for 10 minutes (your looking for bubbles on the top of the water, this is the sign your yeast is alive). 2 Combine flour, salt and parmesan in a large bowl. Add yeast mixture and mix to form a soft dough. 3 Turn dough onto a lightly floured surface and knead for 5-8 minutes or until elastic. When you press the top of the dough it should bounce back and leave no indentation (you can also do this in a mixer, using a dough hook). Place the dough in a lightly oiled bowl, cover with wrap and tea towel and place in warm spot for 15 minutes until it has grown (doesn’t have to double, but at least 1/3 bigger is worth the wait, your will be dough better). See tip. 4 Turn dough onto a lightly floured surface, knead a few times then cut dough in half. Place dough in centre well-oiled tray (30cm round 22x30cm rectangle. Press the dough out with fingertip. Cover with wrap and stand 10 minutes while oven preheats. 5 Preheat oven 220C fan forced. Spread 1 cup sauce over the dough, drizzle with little olive oil and season. Cook 8 minutes until edges light golden. Remove then spoon a little more sauce over the top, top with whatever you like. Cook further 7-10 minutes until dough is golden. Finish with freshly grated parmesan and herbs if you like. Sauce; Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until onion is soft. Add the tomatoes, sugar and season well. Cook, breaking up the tomatoes with a wooden spoon for 10 minutes or until sauce comes to the boil. Simmer for 10 minutes Stir in oregano, taste and adjust the seasonings. jb tip This pizza dough does not need to double in size, but it is important to make sure you knead it enough (5-8 minutes) to develop the gluten. Its not completely necessary to do step 1 but I like to, its insurance policy your yeast is active. In winter its sometimes hard to find a warm place for the dough so pour 1 cup boiling water into a large bowl and place your pizza trays over the bowl. The water should come no higher than 1/4 of the bowls capacity, too much heat will kill the yeast. Cook pizzas in the oven towards the top of the oven. If your cooking 2 at a time switch them around a few times

07.01.2022 One of my favorite recipes. It’s always in the fridge. Chilli and capsicums are plentiful right now so it’s a good time to make. Jb’s easy chilli jam Makes about 2 cups 8 long red chillies, roughly chopped... 4 large red banana chillies or 3 medium red capsicum, roughly chopped 1 small red onion, peeled, chopped 3 large garlic cloves, crushed 1/2 cup water 1 tsp sea salt flakes 2 cups white sugar 1/2 cup red wine vinegar 1/3 cup port 1 Combine chillies (including seeds and membranes), onion and garlic in a food processor. Process until finely chopped. Transfer to a saucepan. Stir in water, salt, sugar, vinegar and port (if you don’t want to add port you can use sherry, rice vinegar or mirin or just up the red wine vinegar to cup). 2 Bring to a simmer, stirring often until sugar has dissolved, about 5 minutes. 3 Boil gently for a further 20-30 minutes, carefully skimming off any ‘scum’ on the surface as it appears or until jam reaches setting point (see below). Spoon hot jam into hot sterilized jars. Seal. Turn upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 6 weeks. Use in casseroles, stir-fries and Asian soups, burgers, pizzas and sandwiches. To check if jam has reached setting point, Drop one teaspoon of jam onto a chilled saucer. Place into freezer for 1-2 minutes or until jam is chilled. Run your finger through jam. If surface wrinkles and jam stays in 2 separate portions, it's ready. If not, continue cooking in 2-3 minute bursts and test again. Tip This chilli jam is medium heat, if you want mild remove the seeds and membrane buy cutting chillis in half and using a teaspoon to scrape the seeds and membrane away from your eyes. For a hot chilli jam use 4 long red chilli and 4 birdseye or habanero chilli.

07.01.2022 My tip for making sure your icing sits on the cake, biscuit or pastry and doesn’t run off. Don’t make icing too far ahead, as it sits it becomes softer and runnier especially if you add citrus like lemon orange or lime Try and use pure icing sugar, thou its harder it sift it does set firmer, but if all you have is icing mixture that’s fine using this micro warming method There is no such thing as too much icing! Lemon icing... 3/4 cup icing sugar about 2 tbs freshly squeezed lemon juice Always sift sugar into a bowl. Add enough lemon juice to form a really thick paste. Then microwave the mixture for 45-60 seconds uncovered on High/100% until runny and warm. Stir quickly then drizzle over the warm cake. See more

06.01.2022 If your watching Masterchef, Fioretto from woolies is the same as caulini at Coles. It’s so delicious. Go to www.perfection.com.au for some of my recipes using this delicious product.

06.01.2022 What toppings do you prefer on Nachos? Build smaller, individual nacho bowls, mix up the toppings and please everyone at the kitchen table!

05.01.2022 What 3 foodie friends do for a small easy lunch. Great company, fabulous champagne and delicious food shared. Perfect Saturday Naomi Scesnythe Vietnamese was part of a spread Naomi bought from https://atlasmasterclass.com.au/. I can’t wait to go online and buy some meals.

04.01.2022 A must have. Stop by Red Lantern Darlinghurst and stock up.

01.01.2022 These have to be everyone’s favorite yum cha recipe. So easy and cheap to make at home. If you want to see video go to www.janellebloom.com.au and click on the motion page Sesame prawn toasts Makes 24 500g green prawns, peeled, deveined or 250g green prawn meat... 3 green onions, chopped 2cm piece ginger, peeled, chopped 1 small garlic clove, chopped 1 egg white 11/2 tsp cornflour 1/4 tsp ground white or black pepper 6 slices white bread, crusts removed 1/2 cup sesame seeds peanut oil, for frying chilli jam or soy for dipping 1 Preheat oven to 150C fan forced. Pat prawns dry with paper towel. Combine green onions, ginger and garlic in a food processor, pule until chopped. Add prawns, egg white, cornflour and pepper. Pulse until almost smooth (see jb tip). Transfer mixture to a bowl. 2 Spread sesame seeds onto a plate. Thickly spread prawn mixture over one side of each slice of bread then press prawn side down into sesame seeds. Cut each into four triangles. 3 Heat oil frying pan over medium heat, you need about 2cm oil-its not necessary to deep fry these! until one-third full. Cook, in batches, prawn side down, for 1-2 minutes until golden, turn and cook 30 seconds. Remove to a wire rack over a baking tray and keep warm in the oven on the rack while cooking remaining prawn toasts. 4 Serve warm with chilli jam or soy. jb tips Its nice to have a little bit of texture but don’t leave mixture too chunky or the prawns wont cook all the way through. You can buy Aussie frozen green prawns, peeled and deveined in freezer section of supermarket, they are great for this recipe!