Monday, April 14, 2014

Boston Cream Pie



Custard Filling
Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.


Monday, March 24, 2014

Rhubarb Quick Bread




Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, March 8, 2014

Banana Streusel Cake


FOR THE STREUSEL TOPPING AND CENTER
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup coconut cream
Squeeze of Lemon
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup unsweetened shredded coconut

Wednesday, March 5, 2014

Jelly Slice - Gluten and Dairy Free





1 Packet plain GF Biscuits, crushed
170g coconut butter melted
400g coconut milk
Juice of 2 lemons
3 level teaspoons gelatine
1 tablespoon vanilla
1/4 cup boiling water
1 packet jelly crystals
Cool Water

Mix crushed biscuits with melted butter. Press firmly into a lined slab tin. Place in the fridge until cold and set.

Tuesday, March 4, 2014

Bun Cha Style Pork Belly



3 garlic cloves, peeled

Grated zest and juice of 1 lime
500g pork belly 
1 tblsp Thai fish sauce (Nam Pla)
1 tblsp dark soy sauce
2 tsp sesame oil
Marinate pork for two hours. Cut into two inch slices and grill for 3 -5 minutes. Pour the rest of the marinade into a pan and simmer until thick. Serve on the side. 





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Sunday, March 2, 2014

Fish Cakes




500g firm white fish fillets (such as ling), coarsely chopped
1 garlic clove, quartered
3 kaffir lime leaves, centre veins removed, finely shredded
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fish sauce
3 teaspoons red curry paste
Pinch of salt
5 (about 30g) green beans, thinly sliced
Peanut oil, to shallow-fry
60g (1/4 cup) white sugar
60ml (1/4 cup) fresh lime juice
1 tablespoon fish sauce, extra
1/2 Lebanese cucumber, deseeded, finely chopped
1 small fresh red birdseye chilli, deseeded, thinly sliced
Kaffir lime leaves, extra, to garnish

Wednesday, February 19, 2014

Labnah Baklava Cheesecake - Lactose Intolerant Friendly


Crust
500g Turkish Semolina Biscuits or other dry plain biscuit
100g of Butter
50g Caster Sugar
1 teaspoon Cinnamon
1/2 teaspoon each nutmeg and allspice

Crush biscuits until a fine crumb and then combine with other ingredients. Press into a lined springform tin and bake at 180c for 5 minutes. Set aside to cool completely. 

Cheesecake
600g Labneh 
11/2 teaspoon rosewater
2/3 cup of caster sugar
2 teaspoon of gelatin dissolved in 2 tablespoons of water

Whip ingredients together until smooth. Pour over biscuit base. Place in fridge until needed.