However in trying to find the silver lining as I like to do, I have to share with you my favourite foodie friends, that I am unashamedly relishing in this great opportunity to start my kitchen from fresh! Have you ever dreamed of having the time to get rid of the old and bring in the new – clean every square inch and then… yes I can hear you groan before I type the next words – LABEL EVERYTHING in matching handwriting or a gorgeous font?

That’s right I am going nerdy as I live in my Kitchen Dream Makeover! I say this as I begin the process rather than at the end so here are a few tips that, fingers crossed, I will achieve in my fresh new kitchen!

1. I am going to ditch anything that is chipped, too old and quite frankly a bit manky from years of love, wear and tear. Unless it has amazing sentimental value (and even then you have to ask yourself “Really??” ) Your kitchen will never feel clean and breezy if these items are hanging around.

2. Take the time to use plastic Tupperware type containers – get organised. Using containers may have an upfront expense (good ones can be pricey but shop around and you can get great deals) but will deliver rewards for years to come. They make things easy to find, keep your cupboards neat and organised and for people who live in properties that are susceptible to creepy crawlys (lets favce it – it happens to all of our now and again) it keeps them out. Little Critters tend to head towards carboard and paper wrapping so plastic containers will protect your produce.

3. LABEL LABEL LABEL – it is a dream of mine to have everything neatly labeld in the same font or handwriting. The reason you label and date things is pretty obvious (how old is that packet of self raising flour really?) but again, visiually it give you a coordinated and organised look and feel which has a calming effect on your mental wellbeing. A clear and clam head will help you be ready to enjoy your cooking sooner rather than dealing with a chaotic energy in your kitchen!

So there you have it – my 3 tips for making the most of a new kitchen? Do you have any tips? I’d love to hear them!

PHOTO – twopinkpossums

Ingredients:

• 1 cup full fat milk, well chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, well chilled
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup crushed hard peppermint candies

Method:

1. In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved (about 1 – 2 minutes on low speed)
2. Stir in the heavy cream, vanilla and peppermint extract and combine
3. Turn your Cuisinart Ice Cream Maker on and pour the mixture into the freezer bowl through the ingredient spout
4. Mix until thickened (about 25 – 30 minutes), adding the crushed peppermint candies during the last 5 minutes of mixing, then serve
5. Optional: after 25 – 30 minutes, transfer mixture from Ice Cream Maker to the freezer for an extra 2 hours to ‘ripen’ before serving

Recipe courtesy of Cuisinart - www.cuisinart.com.au

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Ingredients

• 1 kg lamb leg meat / boned and all sinew removed
• 2 tablespoons freshly roasted and ground cumin seeds
• 1 tablespoons sweet smoky Spanish paprika
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• 1 small handful parsley / chopped
• 2 gloves garlic, finely minced
• 110 ml fino sherry
• 60 ml olive oil
• 60 ml extra fino sherry
• 1/2 teaspoon extra cayenne pepper
• 1 teaspoon extra paprika
• 1 lemon

Method

1. Cut the lamb into approximately 1 centimetre cubes.
2. Place the lamb in the bowl and mix in the spices, salt, parsley, garlic, 110 ml sherry and olive oil. Mix well. Cover, refrigerate and allow to marinate overnight turning 2 or 3 times during this period.
3. Thread the marinated lamb onto 30 cm metal skewers. Spread the meat along the skewers and don’t bunch it up too tightly. If there are longer pieces then thread them lengthways. This allows the meat to cook evenly.
4. Make a basting liquid by mixing the extra sherry, cayenne pepper and sweet paprika. Place a fork in the curved side of the half lemon to make a fruity basting brush.
5. Place the skewers over medium to hot charcoal for 15-20 minutes turning and basting several times each side.
6. Remove from heat and allow to rest before serving.

Ingredients:

• 2 cups sugar
• 2 cups water
• 1 1/2 cups freshly squeezed lemon juice
• 1 tablespoon fine lemon zest

Method:

• Combine the sugar and water in a medium saucepan and bring to a boil over a medium – high heat
• Reduce heat to low and simmer without stirring until the sugar dissolves (about 3 – 5 minutes) then cool completely and keep refridgerated until ready to use TIP: this mixture in called a simple sugar syrup and may be made ahead in large quantities to have on hand for making fresh sorbet and other desserts
• When cool, add lemon juice and zest and stir to combine
• Turn your Cuisinart Ice Cream Maker on and pour the lemon mixture into the freezer bowl through the ingredient spout
• Mix until thickened (about 25 – 30 minutes) before serving
• Optional: after 25 – 30 minutes, transfer mixture from Ice Cream Maker to the freezer for an extra 2 hours to ‘ripen’ before serving

Recipe courtesy of Cuisinart - www.cuisinart.com.au

From Janet in Broken Head.

Ingredients

Serves: 25
2 cups (500 ml) whipping cream
1 tin (395 g) condensed milk
1/4 teaspoon vanilla essence
1 bag of mini Flake chocolate bars, crushed
3 packets of maltesers

Preparation method
1.In large bowl, whip the cream until stiff peaks form; a cool bowl and cool beaters are said to help this process.
2.Fold in the condensed milk and the vanilla.
3.Fold in your crushed chocolate.
4.Layer some biscuits, face down, at the bottom of a baking dish or on a cookie sheet (make sure the container fits in your freezer).
5.Using either a spoon or a piping bag, scoop or pipe some of the creamy mixture onto the biscuits, how thick you want it is up to you. If using a piping bag, make sure the opening is large enough for the crubled chocolate to fit through.
6.Place biscuits face up onto the cream (try to align the biscuits).
7.Cover with a piece of baking paper, and start again with a new layer of sandwiches, starting with face down biscuits (as above).
8.Build up as many layers of sandwiches as you can/want using baking paper between each layer. The baking paper is not essential but makes separating the sandwiches a little bit easier.
9.The thickness of your creamy mixture will determine how many biscuits you will actually need.
10.Place in the freezer until frozen (this can take anywhere from 2 to 8 hours).
11.When sandwiches are frozen, wrap in plastic wrap or in a freezer proof container.

How many does it make? it all depends how big or small you make them. 3 packets will get you approximately 50 sandwiches with a moderate amount of cream in them

• anchovies
• Stale 2 day old sourdough heavy bread
• smoked tomatoes
• Liquid glucose
• sea salt flakes
• liliput capers
• Extra virgin olive oil
• Parsley chopped

Method

1. Take the crust off the stale bread.
2. Cut croutons into rectangular slices very thin, transparent, the thinner the crouton without it breaking when eating the better. 15 ml wide by 70 ml long.
3. Place croutons flat on a baking tray, brush generously with the olive oil and sprinkle with sea salt and freshly cracked black pepper.
4. Bake in a moderate oven 180 degrees for 10 minutes until golden.
5. Puree tomatoes in a blender until completely smooth. Strain.
6. Measure tomato puree and return to blender add exactly HALF the total volume of tomato puree in liquid glucose that has been softened in the microwave.
7. Blend thoroughly.
8. Once smooth place in an ice cream churner until frozen then store in freezer, allow to set a few hours before using.
9. To Serve, place an Ortiz anchovy on each crouton, quenelle a teaspoon of the smoked tomato sorbet on each and sprinkle with capers and a drizzle of fruity Spanish style extra virgin olive oil and parsley, sprikle a little sea salt on sorbet.

Lauren Murdoch, executive chef from Felix in Sydney shows us the perfect way to use up those Christmas leftovers, with this tasty dish made from Lilydale free range turkey.

I have these crepinettes on at felix at the moment, but we do chicken and pork. I’ve also used duck and also pork belly in similar recipes.  I also think it could be done with cooked then shredded legs or thighs. It would also be good for using up any left over turkey perhaps from Christmas or thanksgiving.