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Therese Spoon

cutlery

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  • Kuro Dipped Chopsticks Set 2 Pairs Black / Gold

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  • Kuro Dipped Chopsticks Single Set Black / Gold

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  • Kuro Dipped Cutlery Set Black / Gold

    $29.00     Add to cart

  • Luna Dipped Chopsticks Set 2 Pairs White / Gold

    $15.00     Add to cart

  • Luna Dipped Chopsticks Single Set White / Gold

    $10.00     Add to cart

  • Luna Dipped Cutlery Set White / Gold

    $29.00     Add to cart

  • Petale Dipped Chopsticks Set 2 Pairs Rose / Gold

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  • Petale Dipped Chopsticks Single Set Rose / Gold

    $10.00     Read more

  • Petale Dipped Cutlery Set Pink / Gold

    $29.00     Add to cart
CHERRY CLAFOUTIS- somewhere between a fruity flan CHERRY CLAFOUTIS- somewhere between a fruity flan & a thick pancake, this classic French dessert is my favourite thing to make as soon as cherries are in season. These juicy little imperfect cherries are now available to add to your next @farmerspickau delivery; they didn’t meet the strict beauty standards of the big supermarkets, but they’re wonderfully sweet and their blemishes completely unnoticeable in a dessert like this! Add a 2kg box of cherries to your next delivery for only $25- you can click the link in my bio and get 15% off your first order with my code ‘THERESE15’. RECIPE: Serves 6 - 30g butter - 2-3 cups cherries- stemmed & pitted - 250ml whole milk - 50ml cream - 80g all-purpose flour - 80g caster sugar + 1 tbsp for sprinkling - 1/4 tsp salt - 3 eggs - 1 tsp almond extract (or sub for vanilla extract) - 1 tbsp flaked almonds To serve: - Icing sugar - Vanilla ice cream Preheat the oven to 190*C. Butter a 30cm skillet or baking dish; then add in the cherries. In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth. Pour the batter over the cherries, then place the skillet on a middle-rack in the oven and bake for 15 minutes. Sprinkle the surface with the flaked almonds and the remaining 1 tbsp caster sugar, and bake for a further 15-20 minutes; until the edges are puffed and golden, but the centre is still slightly jiggly. Set aside for 10 minutes to cool slightly, then serve warm with a dusting of icing sugar & vanilla ice cream
Chilli Crisp Gnocchi; spicy, crunchy & deliciously Chilli Crisp Gnocchi; spicy, crunchy & deliciously aromatic; homemade chilli crisp is actually super easy and tastes a hundred times better than the jarred stuff! Once you’ve tried your hand at it; you’ll never go back. Drizzle it over eggs, dumplings, or use it to pan-fry gnocchi to golden crispy perfection. You’ll need a neutral tasting oil as your base; for this I’ve used @uvoilaaustralia Grapeseed Oil- with a delicate, neutral flavour, it’s the perfect base for infusing with flavours to create home-made flavoured oils. And unlike Vegetable & Canola Oils, @uvoilaaustralia Grapeseed Oil is extracted without any chemical solvents. RECIPE: * 250ml @uvoilaaustralia Grapeseed Oil * 1 shallot (French onion), thinly sliced * 4 garlic cloves, thinly sliced * 2 tsp Sichuan peppercorns * 2 star anise * 1 cinnamon stick * 2 tbsp gochugaru (Korean Chilli Flakes) * 1 tbsp red chilli flakes * 30g chopped roasted peanuts * 2 tbsp toasted white sesame seeds * 1 tsp caster sugar * 1 tbsp soy sauce Add the oil to a small pot with the sliced shallots & garlic cloves. Heat on low and cook for 15 minutes, or until the garlic & shallots are golden and crispy. In the meantime, in a large heat-proof bowl, mix the Sichuan peppercorns, star anise, cinnamon sticks, gochugaru, chilli flakes, peanuts, sesame seeds, sugar & soy sauce. Strain the garlic & shallots, and set aside to let them crisp up. Pour the hot oil over the bowl containing the chilli mixture, let it bubble away and stir until everything is mixed. Let it infuse & come to room temperature before adding the crispy garlic & shallots back in (this helps them stay crispy!). Transfer everything to a sterilised jar, and refrigerate for up to 3 months. Recipe for gnocchi continued in comments…
Crispy Seaweed Chips topped with Tuna Tartare; thi Crispy Seaweed Chips topped with Tuna Tartare; this easy & impressive starter is super simple to make and addictively tasty; it’s a guaranteed crowd-pleaser! I’ve deep-fried these crispy nori chips in @uvoilaaustralia Grapeseed Oil for a lighter taste that doesn’t leave a greasy aftertaste. Grapeseed Oil has a high smoke point and neutral flavour; making it perfect for high-heat frying. And unlike Vegetable & Canola Oils, @uvoilaaustralia Grapeseed Oil is extracted without any chemical solvents. RECIPE- Makes 12 Chips For the Seaweed Chips: - 3 nori sheets - 3 rice paper sheets - 1 cup @uvoilaaustralia Grapeseed Oil For the Tuna Tartare: - 1 garlic clove- minced - 1 tsp freshly minced ginger - 2 tsp soy sauce - 1/4 tsp black / Chinkiang vinegar - 1 tsp sesame oil - 1 tsp lime juice - 2 tsp honey - 250g tuna sashimi- cut into a 1.5cm dice - 1 tsp black sesame seeds - 1 tsp white sesame seeds - 1/4 tsp shichimi togarashi (Japanese chilli powder) Lay a seaweed sheet on a clean surface- shiny side down. Dip the rice paper into a bowl of warm water until it’s soft but not soggy. Place the rice paper on the nori sheet and press down until it sticks. Transfer to a drying rack- you can use a blow dryer to dry the sheets faster, or put into the oven at 100*C for 10 minutes. In the meantime, combine all of the dressing ingredients for the tuna tartare together in a small bowl and whisk until smooth. Dice the tuna sashimi into a 1.5cm dice, then pour over the dressing. Add the sesame seeds & chilli powder, and set aside. Once completely dried, cut the nori sheets into squares. Add the grape-seed oil to a pan over medium heat. Fry the crisps rice paper side down until they are crispy- about 15 seconds. Place them on a cooling rack to cool, then top each chip with about 2 spoonfuls of the tuna tartare. Transfer to a serving platter and serve while they’re crispy
JUICY BLUEBERRY CRUMBLE; blueberries are super swe JUICY BLUEBERRY CRUMBLE; blueberries are super sweet and oversupplied after the weirdly warm winter we just experienced, if you received a punnet in this week’s @farmerspickau box, give this recipe a try! @farmerspick rescues imperfect fruits & veggies from waste and delivers them to your door. Featured here is the Couple’s Box for $46 a fortnight- we receive an abundance of fruits & veggies on our doorstep, which has really added more colour & variety to our diet and covers everything I want to cook in a fortnight! Spend less time at the supermarket and more time cooking deliciousness; click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE: fills 2x 17x12cm oval ramekins For the blueberry filling: - 1 punnet blueberries (170g) - 1 red apple- cut into 1cm dice - 1 tsp plain flour - 1 tbsp caster sugar Crumble topping: - 30g rolled oats - 50g all-purpose flour - 2 tbsp flaked almonds - 60g brown sugar - 1/4 tsp baking powder - Pinch of salt - 42g unsalted butter- cut into 1cm cubes - Preheat the oven to 180*C Combine the diced apples & blueberries in a bowl, sprinkle over with the flour & caster sugar, and stir until evenly coated. In a second bowl, add the oats, flour, almonds, sugar, baking powder & salt. Whisk to evenly combine, then add the cubed butter. Using your fingertips, rub the butter in until you form coarse crumbs and there are no lumps of butter remaining. Transfer the fruit into the ramekins into an even layer, then top with the crumble mixture. Bake for 20-30 minutes; the top should be evenly golden and the fruit gently bubbling. Set aside for 10 minutes to cool, then serve with vanilla ice cream or creme fraiche.
Japanese Curry Chicken Pie 🎃HALLOWEEN EDITION 👻 A rich, spicy & sweet Japanese curry sauce simmered with chicken thighs, pumpkin & potato, topped with a crispy puff pastry crust- delicious all year round, but even better when topped with spooky critters just in time for Halloween. I baked & served this up in my @crumble 26cm Round Skillet (in Pink Sand). Crafted to last a lifetime & coated in the most gorgeous range of enamel colours; the skillet bakes evenly in the oven and steals the show as a tabletop centrepiece. Click via the link in my bio and treat yourself to a piece from the Crumble collection; use my code THERESESPOON10 for a sweet lil discount RECIPE: Serves 4 - 1 brown onion - 200g cubed pumpkin - 1 large potato - 1 tsp freshly grated ginger - 2 garlic cloves- minced - 300g boneless chicken thighs - 1 tbsp cooking oil - 150ml chicken stock - 2 tsp honey - 2 tsp Worcester sauce - 2 tsp soy sauce - 1 tbsp cooking sake - 50g Japanese Curry Roux (I use 3 cubes from S&B Golden Curry) For the pie: - 3 sheets puff pastry - 1 egg beaten- for egg wash Leave the puff pastry to defrost Roughly chop the onions, peel the pumpkin & potatoes and cut them into 2-3cm cubes. Dice the chicken thighs into 3cm cubes. Heat the oil in your skillet over medium heat, add the onions and fry for 5 minutes until softened. Add the garlic & ginger, fry for a further minute, then add the chicken and stir until evenly browned. Add the remaining ingredients except for the curry roux, then add water if needed to ensure all the ingredients are submerged and simmer on low for 10 minutes. Crumble the curry roux into the skillet, stirring gently until the roux has completely dissolved and the curry has thickened. Remove from heat and set aside to cool Preheat the oven to 200*C fan forced. Slice the puff pastry into 3cm ribbons & weave your pie crust (or top your pie with whatever design you desire). Brush the pastry with egg wash, then bake for 25 minutes or until golden. Stand for 10 minutes before serving
Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers! This is one of my childhood comfort-dishes, it’s the perfect way to fancify leftover rice; bake it in some red capsicums and get bonus crispy rice bits. These cute little ‘imperfect’ red capsicums came in this week’s @farmerspickau delivery; they’re a little small for superficial supermarket standards; but they’re the perfect size for stuffing & baking. @farmerspickau rescues imperfect fruits & veggies from waste and delivers them to your door; featured here is a Couple’s Box for $46 a fortnight- we receive an abundance of fruits & veggies delivered, which has really added more colour & variety to our diet and covers everything I want to cook in a fortnight! Spend less time at the supermarket and more time cooking deliciousness; click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE- serves 2 Chicken + Marinade - 300g chicken thighs- chopped into 3cm pieces - 1 tsp minced ginger - 1 tsp minced garlic - 1 tbsp honey - 1 tbsp soy sauce - 1 tbsp lime juice For the Stuffed Capsicums & Rice - 3 small red capsicum - 1 tbsp neutral cooking oil - 2 garlic cloves- finely chopped - 250g leftover rice - 2 tbsp tomato paste - 2 tsp soy sauce - 1 tsp fish sauce - 2 tbsp chopped spring onions - 1 lime - 2 tbsp chopped coriander Method continued in comments…
Tteokbokki Carbonara 🥓 Korean rice cakes; soft, Tteokbokki Carbonara 🥓 Korean rice cakes; soft, chewy and wonderfully starchy, tossed in a classic carbonara sauce with an exceptional amount of black pepper & topped with crispy guanciale. Made this in my sweet little @crumble Baby Dutch Oven- the perfect size for a pasta (or tteokbokki) dish for 2! Click via the link in my bio and treat yourself to a gorgeous little Dutch Oven today, use my code THERESESPOON10 for a sweet lil discount RECIPE- serves 2 very hungry people (or 4 if you’re serving alongside a meal) - 750g Tteokbokki (Korean Rice Cakes) - 100g guanciale - 2 whole eggs + 2 egg yolks (+ one egg yolk to serve) - 150g Pecorino Romano- finely grated - Freshly ground black pepper- depending on how spicy you like it Soak the rice cakes for 10 minutes, then boil for 10 or until they’re soft (or read the packet instructions- it’ll vary depending whether you get fresh or frozen). Reserve 1/3 cup of starchy cooking water Slice any thick skin off the Guanciale, then slice into 1cm cubes. In the baby dutch oven over medium heat, add the Guanciale (no need to add any oil) and fry until crispy. Remove the Guanciale with a slotted spoon and set aside, and turn off the heat for now. Add the eggs to a clean bowl and beat until smooth. Stir in the pecorino and cracked black pepper, then add the reserved starchy cooking water and quickly whisk until the cheese has completely melted and the mixture is smooth. Return the pan with the reserved Guanciale fat to low heat, add in the drained rice cakes and give it a toss. Let it fry for 3 minutes, then take the pan off heat. Pour in the egg mixture and very quickly & continuously mix until the sauce starts to thicken and emulsify. If the sauce is too runny, return the pan to the lowest heat and cook, stirring constantly until the sauce is thick and creamy. Top with the crispy Guanciale, create a little well in the centre for the last egg yolk, and serve immediately
Orange & Olive Oil single-serve cakes- zesty, ligh Orange & Olive Oil single-serve cakes- zesty, light & moist!! These are perfect for using up those last few oranges from my @farmerspickau veggie box, and any leftovers keep nice and moist in the fridge for up to a week (though I think they’ll be demolished long before then!). Citrus are one of the most discarded produce- up to 50% are rejected by supermarkets due to small marks & imperfections on their skin. These oranges are a little scratched and spotty; but they’re super juicy & flavourful! @farmerspickau rescues imperfect fruits & veggies from waste and delivers them to your door. I get a Couple’s Box for $46 a fortnight- we receive an abundance of fruits & veggies delivered, which has really added more colour & variety to our diet and covers everything I want to cook in a fortnight! You can also add on weekly essentials like eggs, jam & milk. Spend less time at the supermarket and more time cooking deliciousness; click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE Makes 3x 10cm diameter cakes (or double the recipe to make 1 larger 22cm diameter cake) - 1 tablespoon freshly grated orange zest - 1 tablespoons fresh orange juice - 2 small eggs at room temperature - 150g caster sugar - 125g all-purpose flour - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1/8 teaspoon baking soda - 125ml olive oil - 150ml milk, at room temperature - 2 tbsp flaked almonds Method continued in comments…
One Pot Coconut Chicken & Rice; low effort & maxim One Pot Coconut Chicken & Rice; low effort & maximum flavour; this one-pot wonder has been my go-to weeknight dinners lately (make more than you need, the leftovers taste even better the next day!). This one’s whipped up in my @crumble Shallow Casserole in Hermes Blue. With a durable, heavy base and a premium enamel coating, the @crumble Shallow Casserole is perfect for distributing heat evenly, achieving a golden layer of caramelisation on the chicken thighs as well as evenly cooked & fluffy rice. Score a sweet discount using my code THERESESPOON10; click via the link in my bio and treat yourself to one today RECIPE: Serves 4 FOR THE CHICKEN: 500-600g boneless, skinless chicken thighs 1 tbsp neutral tasting oil (I use grapeseed oil) 1 tbsp freshly minced ginger Zest of 1 lime 1 tbsp brown sugar 1 tsp salt FOR THE RICE: 1 tbsp coconut oil 1 tbsp freshly minced garlic 2 tbsp freshly grated ginger 1 onion- finely chopped 1 capsicum- chopped 1 tsp salt 1/2 tsp black pepper 350g jasmine rice 250g coconut milk 400ml hot chicken stock 1 tbsp curry powder 1 tsp ground turmeric 1/2 cup roasted cashews 3 stalks spring onions- thinly sliced Coriander- roughly chopped Juice of 1 lime Combine the ingredients for the chicken marinade. Add the chicken thighs, and leave to marinade for at least 1 hour Wash the rice under running water until the water runs clear. Soak in cold water for at least an hour, then drain well. Heat the coconut oil in the shallow casserole on medium high heat. Shake any excess marinade off the chicken and cook the chicken on both sides- about 2 minutes per side. Transfer to a plate to rest. Add the garlic, ginger, onion & capsicum, season with salt & pepper and cook for 4 minutes until softened. Add in the rice and stir to coat, then add the coconut milk, chicken broth, curry powder and turmeric. Gently combine and bring to a simmer, then place the chicken on top and scatter over with the cashews. Reduce the heat to low and cover the skillet. Leave undisturbed for 20 minutes (don’t be tempted to peek!), then check that the liquid has absorbed. Top with chopped coriander and spring onions, squeeze over with lime juice and serve.
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