Polenta with Grilled Vegetables

Polenta

Olive oil, to grease

1.5L (6 cups) water

2 chicken stock cubes

220g (11/4 cups) instant polenta (cornmeal)

40g (1/2 cup) finely grated parmesan

20g butter

2 tbs olive oil

30g (1/3 cup) finely grated parmesan, extra

Brush a 16 x 26cm (base measurement) slice pan with oil to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Place the water and stock cubes in a large saucepan over medium-high heat. Bring to the boil. Gradually add the polenta in a thin steady stream, whisking constantly, until combined. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until the mixture thickens and the polenta is soft.

Remove from heat and stir in the parmesan and butter. Pour the mixture into the prepared pan and smooth the surface. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.

Preheat oven to 200°C. Line the base of a large roasting pan with non-stick baking paper. Cut the polenta into 12 equal portions. Place, in a single layer, in the lined pan. Drizzle over the oil and sprinkle with the extra parmesan. Bake in oven for 15 minutes or until puffed and golden. Serve.

Grilled Vegetables

Ingredients

3 red bell peppers, seeded and halved

3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

12 cremini mushrooms

1 bunch (1-pound) asparagus, trimmed

12 green onions, roots cut off

1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature 

To Serve

Place polenta on a plate, top with the vegatables and drizzle with a spicy tomato chutney . Crumble Feta cheese over the top and serve hot or cold. 

Pumpkin Pie

Pumpkin Pie

Ingredients needed for 8 servings:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 cup pumpkin puree

½ cup of condensed milk

½ cup of cream

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pie Crust

Taken from the smittenkitchen

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

PECAN LAYER

1/4 cup granulated sugar

2 large eggs

3 tablespoons butter, melted

1/2 teaspoon vanilla extract

1 cup pecan halves

FOR PECAN LAYER:

COMBINE  sugar, eggs, butter and vanilla extract in same bowl; stir in nuts.

Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in centre comes out clean. Cool on wire rack.

Coffee Liqueur

2 cups hot brewed coffee

2 cups sugar
1 tablespoon vanilla
2 cups vodka (excellent with a vanilla vodka) 
1/2 cup good brandy or cognac 

In a pan on low to medium heat combine sugar, coffee and vanilla . Stir until sugar is completely dissolved. Set aside until completely cool then add vodka and brandy. Funnel into bottles, seal and let set for six weeks.

Pumpkin Chiffon Pie

This was made as part of Novembers Cook-off; Come join the fun over at Blueberry Girl on Facebook.
Recipe adapted from The Kitchen 
makes 2 pies

For the crust:

300 grams of gluten free gingersnaps (or regular)
10 tablespoons of butter
1/2 cup sugar
1/4 teaspoon salt
3 teaspoons unflavored gelatin
1/4 cup Cointreau or Drambuie (can substitute and non-alcoholic juice or cider)
1 1/2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup sugar
3 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
Fresh whipped cream, to serve

For the Crust

Preheat oven to 400°F. In a large bowl, combine the cookie crumbs, butter, sugar and salt. Press mixture firmly into 2 9-inch pie pans (if you have any extra mixture left over, you can press this into muffin tins with great results). Bake for 10 minutes, and cool on a wire rack.


For the pie filling: 

In a small bowl sprinkle the unflavored gelatin over 1/4 cup Cointreau to soften for 5 minutes. Set the mixture over a bowl of hot water and stir until the gelatin is dissolved.

In a heavy saucepan whisk together the pumpkin puree, heavy cream and 1/2 cup of sugar, 3 egg yolks, the cinnamon, ground ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly with a wooden spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool.

In a large bowl beat 4 egg whites until they hold soft peaks, and fold this meringue into the partially cooled pumpkin mixture.

Assemble:

Pour filling into pie shells and chill for at least six hours and till firm. Serve with whipped cream.

Red Velvet cupcakes with Marshmallow Frosting

Red Velvet Cupcakes

350g (2 1/3 cups) plain flour

2 tbs cocoa powder

1 tsp bicarbonate of soda

1 tsp baking powder

315g (1 1/2 cups) caster sugar

250ml (1 cup) buttermilk

185ml (3/4 cup) vegetable oil

2 eggs

3 tsp red gel food colouring

2 tsp white vinegar

Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.

Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

Marshmallow Frosting

4 large egg whites

1 Cup caster sugar

1 tsp cream of tartar 

2 tsp vanilla essence

Place all ingredients except the vanilla essence into a heatproof bowl then place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Adding vanilla and any colouring. It is done once the mixture has tripled in size and is light and fluffy. 

Caramel Apples

Ingredients

• 2  pounds  lady apples or tart apples, such as Macouns or Winesaps
• 1  pound  caramel squares
• 10  wooden sticks

Directions
Wash and completely dry the apples. Insert a wooden stick into the top end of each. Line a baking sheet with wax paper and set aside.
In a small saucepan over low heat, combine the caramels with ¼ cup plus 2 tablespoons water. Cook until smooth, stirring occasionally, about 10 minutes. Remove from heat.
While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour.

Chocolate Cookies

Ingredients

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose G/F flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips . Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Harry Potter Party

A selection of Harry Potter Themed Treats, surprisingly uncomplicated. 

I used some old books and chocolate coins for extra effect.  

Butter-beer: Butterscotch syrup, ginger beer and whipped cream or ice-cream to top.

Broomsticks: Paper bag filled with popcorn tied with pretzel stick.

Golden Snitch: Ferrero Rocher with cut out paper wings 

Chocolate frogs: Paper boxes filled with chocolate frog. (see below)

Pumpkin Pasties and Quidditch Cup Pies 

The Daily Prophet: an important part of the Harry Potter world.

Ours was created using publisher and various stories 

and pictures from the internet, see the link below.

The Daily Prophet



Bertie Botts Every Flavour Beans

I used a mix of the small boxes of gross flavoured beans with nice flavoured ones from the jelly bean co.
These are available at The British Lolly Shop or on-line.

Chocolate Frogs:  While you can buy these, they are $4.50 per frog. 

So I made these boxes and filled them with generic chocolate frogs. 

Chocolate Marquis

250 gm	dark chocolate (53% cocoa solids), coarsely chopped
5	eggs, separated
100 gm	white sugar
175 gm	unsalted butter, melted
Chocolate sponge
3	eggs
140 gm	caster sugar
75 gm	(½ cup) plain flour
1 tbsp	Dutch-process cocoa powder
30 gm	butter, melted
Cognac raisins
50 gm	white sugar
100 gm	raisins
50 ml	Cognac

1	For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
2	Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
3	Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4	Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
5	Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.

Lamb, Lentil and Spinach Pie

1 large onion, finely diced

300g lean lamb mince

300g frozen spinach, chopped, drained and defrosted 

400g can of brown lentils, drained and rinsed

3 tablespoons of Greek spice

100g reduced fat feta

1/4 cup each of fresh mint and coriander, finely chopped

6 sheets of filo pastry

Olive oil

2 tablespoons of low fat natural yoghurt

Preheat oven to 180c 

Fry the onion and lamb with seasoning until brown, drain. Stir through spinach and lentils. Remove from heat and add feta and herbs. Brush a pan with oil and fill with mince mixture. Lay the filo sheets on top one layer at a time, brushing each with oil and yoghurt. 

Bake for 30 minutes

Slice and serve

Chocolate Stout Cake

Anything Sweetapolita makes would tempt even the most reluctant cook. For my version of her stout cake I opted for Chantilly cream and dark chocolate ganache frosting . This cake is dark and rich and oh so lush. 

Cake recipe adapted from King Arthur Flour

Yield: One 9-inch round two-layer cake--12-16 servings.

Cake Layers

Ingredients

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)

1 1/2 cups (340 grams/12 ounces/3 sticks) unsalted butter, cut into cubes

1 cup sifted (115 grams/4 ounces) King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa (I use Cacao Barry Cocoa Powder - Extra Dark)

3 cups (360 grams/12.5 ounces) all-purpose flour

3 cups (600 grams/20.5 ounces) granulated sugar

2 1/4 teaspoons (12 grams/11.25 mL) baking powder

1 teaspoon (8 grams) salt

3 large eggs, at room temperature

2/3 cup ( 165 mL) sour cream, at room temperature

Method

1. Preheat oven to 350°F. Grease two 9-inch round pans (2" deep), line bottoms with parchment paper circles, then grease circles, dust with flour and tap out excess. Set aside.

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid) until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Divide batter into prepared pans evenly. If possible, weigh the pans and batter with a kitchen scale for accuracy and even layers. If you do, each pan of batter should weigh ~1 kg/2.2 lbs. Place cake pans on middle oven rack side-by-side, but about 2" apart and bake until toothpick inserted into centre comes clean, about 35 minutes.

8. Let cakes cool on wire racks for ~10 minutes, loosen edges with knife or small palette knife, then gently remove from pans to cool completely.

April Birthday Cakes

Super Mario Cupcakes

Fill red patty pans halfway with vanilla cake batter, cook according to instructions.

Once cool, cover cupcake with red butter-cream.

Roll out marshmallow fondant and cut out a crescent and 3 small circles, place on cake.

Using an Edible pen, draw on eyes. 

Mickey and Minnie Mouse Cupcakes

Fill red patty pans two-thirds of the way with vanilla cake batter, cook according to instructions.

Once cool, cover cupcake with red butter-cream until domed, cover with black sanding sugar.

Place mini oreos for ears, adding a small bow for Minnie.

Totoro Cake

Neapolitan Cake: layered chocolate cake and chocolate ganache, strawberry cake and white chocolate, strawberry flavoured, ganache, and Vanilla cake, frosted with vanilla buttercream. 

Woodland sprinkles and wooden figures sourced from Etsy.

Recipe Links:

Vanilla cake and Buttercream 

Chocolate Cake

Strawberry Cake and Frosting  

Marshmallow Fondant 

10 minute meals - Soba Tuna Salad

1 packet (250g) of buckwheat soba noodles

1 carrot and one cucumber finely chopped

1 tin 500g of line-caught Tuna

1/4 of a cup each of Japanese Mayonnaise 

and Newman's Asian dressing  

Bring a pot of water to the boil. Add soba cook for two minutes, drain and then rinse under cool flowing water until completely cooled. 

Drain Tuna and mix with sauces adding more or less to your taste, and salad. Toss through soba.

Sprinkle with sesame seeds and serve 

Enjoy

Blueberry Shake

2 frozen bananas
Handful of frozen blueberrys
1/2 cup of almond milk

Blend and drink

Tuna Soba Salad

I added a tin of tuna to the recipe, from

4oz/100g soba noodles, uncooked
1 teaspoon olive oil
1 garlic clove, minced
1 bunch/2 cups spinach leaves, roughly chopped
2 tablespoons tahini (sesame paste)
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
hot water
1 tablespoon roasted sesame seeds, black and/or white
2 tablespoons scallions, finely chopped
Serves 2
-------------------------------------------------------------------------------
Cook soba noodles according to instructions.
In the meantime, heat olive oil in a pan over medium heat. Add garlic and cook until fragrant. Add spinach and cook until just wilted. Take off the heat and set aside.
For the dressing, whisk together tahini, sesame oil, soy sauce and vinegar. Stir in hot water until the dressing gets a thick but runny consistency. Set aside.
Drain soba noodles when cooked. Stir in 1 1/2 tablespoons of dressing for each one cup of noodles. Fold in wilted spinach. Sprinkle with sesame seeds and chopped scallions. Can be eaten warm, at room temperature or cold.
© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com

Lemon Cake

Cake taken from i am Baker 

Basic White Cake 

2 large eggs separated

1 3/4 cups sifted cake flour

2 tsps baking powder

1/4 tsp salt

1/2 cup room temperature butter

1 cup sugar

1 tsp vanilla extract

1/2 cup milk

1/8 tsp cream of tartar

Directions:

Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.

Preheat oven to 350 degrees.  Butter and flour two 8in (I used 9in) pans.  

Put sifted flour, baking powder, and salt into a bowl and set aside.

Using an electric mixer ( I love that this recipe calls for an electric mixer as I do not even own a KitchenAid Mixer), beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.

Now you are going to add your flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and go ahead and mix until combined.  This whole process should take less then 2 minutes, as you do not want to over beat the batter.

In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar.  You will want stiff peaks, which took me about 3 minutes.  Now, take your rubber spatula and fold your eggs whites into your cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.

Put batter into prepared pans and bake for 20-25 minutes.

Cakes are done when an inserted tooth pick comes out clean or with very few crumbs.  At this point I place the cakes directly into the freezer and leave them there for at least an hour.  This locks in moisture and also makes it easier to frost.

Butter cream taken from Honey and Jam

For the Buttercream:

1 cup sugar4 large egg whites3 sticks (12 ounces) unsalted butter, at room temperature1/4 cup fresh lemon juice (from 2 large lemons)1 teaspoon pure vanilla extract 
To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream.




 Homemade Lemon Curd
1/4 cup fresh lemon juice (usually requires 1-2 lemons)
2 teaspoons finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 Tablespoons butter (I use unsalted)
Directions ~
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring (almost) constantly with a whisk, until mixture thickens.  It is done when it's thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool.  Store in the refrigerator up to 2 weeks. 
Recipe source- Cupcakes by Pamela Clark