Blueberry Girl

Christmas Ice Cream Bombe Alaska

2012-01-21T23:25:00.000-08:00

1 litre good quality vanilla ice-cream

1 Christmas pudding

1/4 a cup of brandy

Smash pudding and brandy into ice-cream. Place into a mold. Cover and freeze.

Just before serving make the Meringue

4 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1/2 cup (1100g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Un-mold the ice-cream, cover in Meringue and colour with a blow torch or grill. Slice and serve.

Fruit Cake

2011-12-22T02:24:00.000-08:00

1kg mixed dried fruit
1/2 cup red glace cherries, halved
1 cup pitted dried dates, finely chopped
1 cup firmly packed brown sugar
200g butter, chopped
2 teaspoons finely grated orange rind
1/2 cup orange juice
1 teaspoon mixed spice
1/2 teaspoon bicarbonate of soda
2/3 cup brandy
3 eggs, lightly beaten
1 3/4 cups plain flour
1/4 cup self-raising flour
1/4 cup blanched whole almonds
warmed apricot jam, to serve

Place dried fruit, cherries, dates, sugar, butter, orange rind, orange juice, mixed spice, bicarbonate of soda and 1/2 cup brandy in a saucepan over medium heat. Cook, stirring, for 8 to 10 minutes or until sugar dissolves and butter melts. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Transfer to a bowl. Cool completely.
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line with 3 layers of baking paper, leaving a 5cm overhang
Add egg to dried fruit mixture. Stir until just combined. Sift flour over mixture. Stir to combine. Spoon mixture into prepared pan. Smooth surface. Tap pan on bench top to settle mixture. Arrange almonds around edge of mixture. Bake for 3 hours to 3 hours 30 minutes, covering with foil after 2 hours, or until a skewer inserted into the centre comes out clean. Drizzle over remaining brandy. Wrap pan in foil, then in a tea towel. Cool completely. Brush cake top with jam. Serve.

Cake Pops

2011-12-21T02:00:00.000-08:00

How to make Cake Pops

The Cake Pop Master

Home-made Wagon Wheels

2011-12-20T22:44:00.000-08:00

Recipe adapted from tartlette

For the cookies:
250 gms unsalted butter, softened
1 cup pure icing sugar, sifted
330 gms plain flour
1/4 cup cornflour
1 egg white, lightly beaten, for brushing

For the marshmallows:
1/4 cup water
1/4 cup glucose syrup
3/4 cup white sugar
1 tbsp powdered gelatin
2 tbsps cold water
2 egg whites, room temperature
2 tsps vanilla bean paste

For the chocolate glaze:
340 gms dark chocolate
vegetable oil

For the cookies, beat butter and icing sugar with an electric mixer until pale and creamy. Scrape down the sides of the bowl, and add flour and cornflour, stirring until a soft dough forms. Turn onto a lightly floured surface, knead until just smooth and form into a disc. Cover with glad wrap and refrigerate for 30 minutes.

Preheat oven to 160C. Roll out shortbread on a lightly floured surface until 5mm thick. Cut 4.5cm diameter rounds and place on baking trays lined with baking paper. Refrigerate until firm, then prick cookies with a fork and brush lightly with egg white. Bake for 8 - 10 minutes until cookies are lightly golden, remove from oven and cool completely on trays before moving to a wire rack. Dollop a small amount of raspberry jam in the centre of each cookie (about 1/4 tsp).

In a medium saucepan, combine the water, glucose, and sugar, bring to a boil until it reaches soft-ball stage, or 115C on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whisk the whites with an electric mixer until soft peaks form and pour the syrup into the whites. Add the vanilla bean paste and continue whipping until stiff. Transfer to a pastry bag. Pipe marshmallow onto each cookie, then allow to sit at room temperature for 1 - 2 hours. You want to marshmallow to begin to set, which will make it easier to coat in chocolate glaze.

Melt the chocolate and 1/4 cup vegetable oil together in a bowl over a saucepan of simmering water. Add more oil as needed until glaze is as runny as desired. Adding too much runs the risk of the glaze sliding off your marshmallow peaks, not to mention your chocolate tasting oily, so add gradually and with cautio. Allow to cool for 10 - 15 mins.

Line a tray with baking paper. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared trayand let set at room temperature until the coating is firm, about 1 to 2 hours.

Gingerbread House

2011-12-09T22:08:00.000-08:00

3 Cups Sifted All Purpose Flour
1 Teaspoon Soda
1/2 Teaspoon Salt
3 teaspoons Mixed Spice
8 Teaspoons Ginger
1 Cup Shortening
11/2 Cup Brown Sugar
1 1/2 Cups Unsulphered Molasses
2 Eggs

Sift together first 5 ingredients. Blend together molasses, shortening, sugar and eggs. Stir dry ingredients into molasses mixture. Add enough of the additional flour to make a dough stiff enough to be shaped into a disc. Refrigerate overnight for easier handling. Can be frozen

Roll to about 1/4" thickness on a floured cookie sheet. Trace the house pattern pieces onto typing paper and cut out. Arrange pattern pieces on cookie dough and carefully cut around each pattern being certain to allow 1/2" space between pieces to allow the dough to expand as it bakes.

Cut the dough with a sharp paring knife or the edge of a metal pancake turner. Be certain the walls and roof are the same size as the patterns. Remove scraps leaving house pieces on the cookie sheet. Do not attempt to shift pieces once they have been cut out. This will stretch the dough and distort the shape. Bake at 350 12-15 mins.

Cool on a wire rack

Assemble using Royal Icing as "glue". Glue the walls together first. When icing has hardened (about 15 mins) then glue on the roof. Glue on the chimney and door. When icing has hardened you may begin decorating the house with additional icing and candy.

An AMAZING Cheat:

Roll out strips of fondant and use them to anchor the house to the board and to hold the pieces together, before finishing with royal icing, makes things so much easier.

Banana Bread

2011-12-09T22:07:00.000-08:00

3 eggs, separated
5 tbsp honey
4 tbsp olive oil
2 mashed bananas
1 tsp vanilla
1 tsp baking powder
1 tsp ground cinnamon
2 cups almond flour or finely grounded almonds

Preheat the oven to 170
Cream the egg yolks and honey in a large bowl until light and fluffy.
Add the oil, vanilla, mashed banana, cinnamon, baking soda and almond flour and combine well.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture.
Line a loaf tin with coconut or almond oil and pour the banana mixture into this.
Place in the oven for 40-45 mins

White Christmas

2011-11-29T16:13:00.000-08:00

125g good-quality white chocolate
1 cup puffed rice cereal
1/3 cup shredded coconut
1/2 cup pistachio nuts, toasted, chopped
1/3 cup dried cranberries, chopped
1/2 cup roughly-chopped white marshmallows

Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto flat tray. Allow to set. Cut into squares and Serve.

Chocolate Fudge Bar

2011-11-06T14:12:00.000-08:00

I started out making a Raw Brownie but I didn't really like the texture, so, I added:

1/2 cup of roughly chopped walnuts

1/4 of a cup of chia seads

3 egg whites

Bake for 10 minutes at 180

Allow to cool completely and cut into squares

Berry Pie

2011-11-03T23:36:00.000-07:00

250g strawberries, hulled, quartered
1 1/2 cups mixed frozen berries
1/4 cup caster sugar
2 tablespoons cornflour
1 teaspoon finely grated lemon rind
1 quantity Basic sweet shortcrust pastry (see related recipe)
1 egg, lightly beaten
1 tablespoon raw sugar
whipped cream, to serve

Place half the strawberries and half the berries in a saucepan over medium heat. Add caster sugar, cornflour and lemon rind. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and heated through. Stir in remaining strawberries and berries. Set aside.
Meanwhile, make basic pastry (see related recipe). Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3cm-deep, 20cm (base), loose-based round flan tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim and reserve excess pastry. Refrigerate tin, covered, for 30 minutes.
Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights. Bake for 10 minutes or until light golden. Cool.
Roll reserved pastry between 2 sheets baking paper to form a 24cm x 15cm rectangle. Using a knife, cut pastry lengthways into twelve 1.5cm-wide strips. Fill pastry case with berry mixture. Brush edges with egg.
Arrange pastry strips in a lattice pattern over pie filling (see note). Press edges to seal. Trim excess. Brush lattice with egg. Sprinkle with raw sugar. Bake for 25 minutes or until golden. Set aside for 1 hour to cool. Serve with whipped cream

Meat Pie

2011-10-31T19:06:00.000-07:00

40ml (2 tbs) vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2kg beef mince
8 tbs plain flour
750ml (3 cups) beef stock
8 tbs tomato puree
100ml (5 tbs) Worcestershire sauce
40ml (2 tbs) soy sauce
2 tsp dried mixed herbs
4 sheets puff pastry
4 sheets shortcrust pastry
2 eggs, beaten
Tomato sauce, to serve
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely. Preheat the oven to 190°C.

Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden.

Serve with tomato sauce.

Happy Halloween

2011-10-28T22:24:00.000-07:00

The Kraken

Gooey Ghouls

Kitty Litter

Tombstones

Mummy's

Mummy Cupcakes

Witches Fingers

http://pureandyummy.wordpress.com/2010/10/29/mummy-cookie-pops/
http://foodgawker.com/?s=halloween&cat=0
http://scaryhalloweenrecipes.net/

Monster Mouth's

http://www.celebrations.com/content/frankenstein-marshmallow-pops

Smore Cupcakes

2011-10-15T04:18:00.000-07:00

Chocolate Cupcakes

125g dairy-free spread
100g dark eating chocolate
3/4 cup of soy milk
3/4 cup of caster sugar
1 1/2 cups of self-raising flour
2 tablespoons cocoa powder
2 eggs

Place 12 cupcake liners in a cupcake pan. Preheat oven to 180
Melt spread,chocolate, milk and sugar over a low heat, until smooth. Take off heat and, let mixture cool for 10 minutes. Whisk in flour and cocoa. Add eggs. It will be lumpy at first but keep whisking until smooth.
Fill each cupcake liner halfway and bake for around 25 minutes. Allow to cool and ice.

Marshmallow frosting

4 large egg whites

1 cup sugar

Juice and zest of one lemon

2 teaspoons pure vanilla extract

In a heatproof bowl of an electric mixer, place egg whites, sugar, vanilla and lemon. Set over a saucepan of simmering water. Whisk the mixture constantly until the egg whites are warm to the touch and the sugar is dissolved, 3 to 4 minutes.Transfer the bowl to electric mixer, fitted with the whisk attachment. Starting on low speed, gradually increasing to high, beat until the mixture is stiff and glossy peaks form (5 to 7 minutes).Use immediately, as the marshmallow frosting will continue to stiffen. Pipe onto cupcakes, and lightly toast with a blow torch.

Chocolate Marshmallow Pie

2011-05-19T20:22:00.000-07:00

Crust

225g plain flour
75g caster sugar
1 vanilla bean split, seeds scraped
100g chilled unsalted butter, chopped
1 egg

Shift flour, sugar and vanilla. Add butter and crumble with your fingers until it resembles bread crumbs. Add egg and knead gently until it forms a soft ball. Wrap and set aside in the fridge for 30 minutes.

Press into pie tin, line with backing paper and weights and bake for 20 minutes, or until golden brown. Allow to cool.

Filling

2 cups of marshmallows
250g or dark chocolate
1/2 cup of cream

Melt together on a low heat, until thick and creamy. Pour into pie case, and chill. Serve.

Quiche

2011-05-19T20:18:00.000-07:00

2 sheets Reduced-Fat Puff Pastry
1 tablespoon olive oil
100g of bacon chopped
125g button mushrooms, sliced
2 small zucchini, grated
350g broccoli, cut into florets
2 green onions, thinly sliced
5 eggs
3/4 cup reduced-fat milk
1 1/4 cups grated reduced-fat cheese

Method
Preheat oven to 200°C. Place a baking tray into oven.
Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.

Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.

Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.

Orange Almond Cake

2011-05-19T18:39:00.000-07:00

Sourced from Food Safari

2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)

Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

Preheat oven to 190°C.

Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

Dust with icing sugar to serve.

Hummingbird Cake

2011-05-06T00:10:00.001-07:00

Hummingbird Cake

Olive oil, to grease
20g (1/3 cup) flaked coconut
265g (13/4 cups) self-raising flour
200g (1 cup, firmly packed) brown sugar
45g (1/2 cup) desiccated coconut
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 x 440g can crushed pineapple in natural syrup
3 small ripe bananas, peeled, mashed
185ml (3/4 cup) extra light olive oil
2 eggs, lightly whisked
Cream cheese frosting
1 x 250g pkt cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
3 tsp milk

Method
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg and stir until well combined. Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.

Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine.

Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.

Stuffed Vegetables

2011-05-05T23:55:00.000-07:00

Low fat, low GI, high in protein and gluten free, vegetables don't get better then this.

200g quinoa
300g lean lamb mince
4 large zucchini, halved lengthways
4 large tomatoes
6 green shallots, ends trimmed, thinly sliced
75g reduced-fat feta, crumbled
1 tbs finely chopped fresh mint
1 tsp finely grated lemon rind
1 tsp ground cinnamon

Place the quinoa in a large heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until tender. Drain. Place the quinoa in a fine sieve and use the back of a spoon to squeeze out any excess moisture. Return to the bowl.
Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until browned. Drain off any excess fat. Set aside to cool.
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Use a teaspoon to remove the flesh from the zucchini, leaving a 1cm-thick border around the edges. Discard the flesh. Use a small sharp knife to cut tops from tomatoes and discard. Use a teaspoon to remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh. Place the tomato and zucchini shells on the lined tray.
Add the reserved tomato flesh, mince, shallot, feta, mint, lemon rind and cinnamon to the quinoa and stir until combined. Season with salt and pepper.
Spoon the quinoa mixture evenly among the tomato and zucchini shells. Bake for 35 minutes or until the zucchini and tomato shells are tender and the stuffing is golden. Serve.

March 2011 Daring Baker’s Challenge - Meringue Coffee Cake

2011-03-05T21:22:00.000-08:00

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection
and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped
out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!

Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter

For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

Directions:
Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Take off heat. Gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth,
sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase
to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the
meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges.

Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring,
tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes. Preheat the oven to 350°F (180°C). Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden
brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

February 2011 Daring Bakers - Panna Cotta and Florentine Cookies.

2011-02-23T10:16:00.000-08:00

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Directions:
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
1. Melt butter in a medium saucepan, then remove from the heat.
To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.
Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the
back of your tablespoon, or use a spatula.
Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or
stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water
doesn't touch the bottom of the bowl).
Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of
wax/parchment paper (to keep counters clean).
Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie
atop the chocolate.

This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in
which case, drizzle the tops with chocolate (over your wax paper)

Panna Cotta

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:

Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Best Chocolate Cake Ever

2011-02-17T18:58:00.000-08:00

120g dark eating chocolate chopped coarsely
1 & 1/3 cups of strong coffee
180g softened butter
2 cup firmly packed brown sugar
4 eggs
1 & 1/3 cups self-raising flour
4 tablespoons cocoa powder
2/3 cup of almond meal

Preheat oven to 170 line a cake tin with baking paper
Stir chocolate and the coffee in a saucepan over low heat until smooth. Beat butter, sugar and eggs in a bowl until light and fluffy. Stir in sifted flour and cocoa, almonds and warm chocolate mixture.
Pour into pan and bake for 45 minutes. Allow to cool before removing from tin.

Simple Cheesecake

2011-02-17T18:46:00.000-08:00

Cheesecake

Crust
250g butternut snaps biscuits
125g unsalted butter, melted
2 tsp finely grated lemon zest

Filling
2 tsp powdered gelatine
250g cream cheese, softened
110g caster sugar
1 tbs lemon juice
300ml thickened cream

Grease an 11cmx34cm tart pan with removable base
Process biscuits in a food processor until the mixture resemble fine breadcrumbs. Add butter and lemon zest, process to combine. Press mixture firmly into pan. Refrigerate until needed.

Dissolve gelatine in 2 tbls of warm water, cool.
Beat cream cheese sugar and lemon juice until smooth. Beat in cream and then gelatine. Pour into shell, and refrigerate overnight to firm.
.
Top to taste

Pizza Dough

2011-02-17T18:31:00.000-08:00

Pizza Dough

Ingredients:
1 cup warm water
2 1/4 cup all-purpose flour
2 tsp instant yeast
2 tbsp honey
3 tbsp olive oil
2 tsp salt

Combine the water, yeast and honey in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

THE DARING COOKS’ FEBRUARY 2011 CHALLENGE: HIYASHI SOBA AND TEMPURA

2011-01-10T21:16:00.000-08:00

This month brought new meaning to the word 'challange'. We've had flooding, power outages, a cyclone and empty supermarket shelves. All of which made me dish a little simpler then I had planned, but just as tasty. It's been amazing watching everyones dishes, and I'm glad for the most part, all my fellow daring cooks, enjoyed trying a new dish.

Happy New Years Daring Cooks! I’m Lisa from Blueberry Girl and I am delighted to be hosting the February Challenge.

It took me forever to decide on what dish to choose. My nearest and dearest kept urging me to choose something that reflected my background and influences, but that was the problem. I’m what’s known as a ‘Third-Culture-Kid’. I was born in Malaysia, grew up half in Australia with a foster family who introduced me to Indian food, and my Mum with a Scottish/ English background and half with my Dad in Japan. Throw in teenage years in South America, and my ‘background’ was becoming very confused. So I’ve chosen a dish that brings back memories of summer afternoons in Japan, a dish I love. It’s simple, flavorful with endless varieties, its fun, its food to share, and it’s a little bit from everywhere.

Your best preparation for this challenge is to watch this very entertaining video

Soba is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn

Hiyashi Soba is a popular dish in summer. It's like a noodle salad. Restaurants in Japan serve hiyashi soba only in summer. Even if you don't have much appetite because of the heat, hiyashi soba can be appetizing. Common hiyashi soba toppings are omelette strips, ham, cucumber and grated dikon. You can also have the noodles just with the dipping sauce.

Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. A light batter is made of cold water (sometimes sparkling water is used to keep the batter light and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added.

Recipe Source: I’ve had many different versions of this dish so I’ve combined a few different recipes from around the WWW. Most notably: http://japanesefood.about.com, http://www.justhungry.coml, http://www.pinkbites.com, http://itsybitsyfoodies.com/ and my Japanese Stepmother.

Blog-checking lines: [To be provided by Lis/Ivonne every month.]

Posting Date: [February 14, 2011]

Note: The most important thing is not to over cook your noodles, or you will end up with a gelatinous mass. Have a bowl of cold water and ice standing by, and once you have drained and rinsed your soba place it in the water. The great thing is once that’s done you can leave it in the fridge for up to a couple of hours and it will still be nice and fresh. Take your time and complete each step all of these items work well prepared before hand, so don’t rush.

Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.

Mandatory Items:

As long as some form of Tempura and a cold noodle salad is made feel free to shine. Please respect Japanese cooking/eating by keeping your food, clean, fresh and simple. If anyone wants to be especially challenged feel free to make your own noodles.

Variations allowed: The great thing about this dish is it allows for so many variations. Vegans and Vegetarians just omit any of the meat toppings and let the vegetables shine. Gluten free cooks, if you can get traditional Soba noodles they should be wheat free. If not here is a great link to make your own. The Tempura works great with a standard gluten free flour, if you’re making your own, aim for the lightest possibly flour (ie: corn flour).

Preparation time:

Soba
10 Minutes for the sauce
10 Minutes for the noodles
30 Minutes for Vegetable Preparation
5 Minutes to Serve

Depending on you, I can make this meal, from walking in the door after work to sitting down to eat in under 30 minutes, so it should be pretty quick.

Tempura
20 minutes vegetable preparation
10 minutes making the batter
30 minutes frying time

Again it depends how much your making and what equipment your using.

Equipment required:
• A Saucepan
• A colander
• A large Bowl
• A Knife
• A chopping Board
• A Deep pan for frying
• Small tongs or Chopsticks
• Wire rack for draining

Hiyashi Soba

Recipe from japanesefood.about.com and globetrotterdiaries

Mentsuyu (Traditional Dipping Sauce)

Ingredients
2 cups konbu and katsuobushi dashi (This can be bought in many forms from most Asian stores and you can make your own. Click here for how.)
1/3 cup soy sauce
1/3 cup mirin

Directions:

Put mirin in a sauce pan and heat gently. Add soy sauce and dashi soup stock in the pan and bring to a boil. Take off the heat and cool. Refrigerate until ready to use.

Spicy Dipping Sauce

Ingredients

70g/2½oz spring onion finely chopped
3 tablespoons soy sauce
2 tablespoons rice vinegar
½ teaspoon granulated sugar
¼ teaspoon English mustard powder
1 tablespoon grape-seed oil
1 tablespoon sesame oil
sea salt and freshly ground black pepper

Directions:

Shake all the ingredients together in a jam jar. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.

Cooking the Soba Noodles

Boil water in a large pot. Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. Boil soba noodles, following the package instructions. It usually takes a couple minutes to boil soba. If it's necessary, add a little bit of cold water in the pot to prevent overflowing. Drain soba and cool the noodles in cold water. Gently wash noodles with hands under running water until the noodles have cooled, drain well place in a bowl of cold water and ice standing and refrigerate until ready to serve.

Common Hiyashi Soba Toppings:

Thin omelette strips
Ham
Boiled chicken breasts
Cucumber
Boiled bean sprouts
Tomatoes
Toasted nori (Dried Seaweed)
Green onions
Wasabi powder
Finely grated daikon (Japanese radish)
Beni shoga (Pickled Ginger)

All toppings should be julienne, finely diced or grated. Prepare and refrigerate covered until needed.

Serving

Traditionally soba is served on a bamboo basket tray, but if you don’t have these, you can simply serve them on a plate or in a bowl. Divide up the noodles, laying them on your serving dishes. Sprinkle each with 1/4 of the nori. In small side bowl or cup, place 1/2 cup of dipping sauce into each. In separate small side dishes, serve each person a small amount of wasabi, grated daikon, and green onions.

The noodles are eaten by sprinkling the desired garnishes into the dipping sauce and eating the noodles by first dipping them into the sauce. Feel free to slurp away! Oishii!

Tempura:

Recipe from pinkbites and itsybitsyfoodies

Ingredients
1 egg yolk
1 cup iced water
half a cup of plain flour
half a cup of cornflour
½ teaspoon baking powder

Vegetables and seafood of your choice ie:

Sweet potato, peeled, thinly sliced, blanched
Carrot, peeled, thinly sliced diagonally
Pumpkin, peeled, seeds removed, thinly sliced blanched
Green beans, trimmed
Green capsicum, seeds removed, cut into 2cm-wide strips
Assorted mushrooms
Eggplant cut into strips (traditionally it’s fanned)
Onions sliced

Directions:

Lightly beat the egg yolk and pour in iced water gradually in a mixing bowl, stirring (preferably with chopsticks) and blending well. Add flour and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy.

Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies helps create a crispy tempura.

Heat the oil in a large pan or a wok. For vegetables, the oil should be 320 degrees; for seafood it should be 340 degrees. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.

Start with the vegetables, such as sweet potatoes, that won’t leave a strong odour in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop.
The Tempura is finished when the outside is light brown and crispy.

Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.

Serve immediately for the best flavor, but they can also be eaten cold.

Additional Information:

Great instructions on preparing the noodles
http://www.justhungry.com/basics-cold-soba-noodles-dipping-sauce

How to make Tempura Soba
http://www.youtube.com/watch?v=RD6Ut0JTZhs

Tempura
http://en.wikipedia.org/wiki/Tempura

Someone who did it well
http://globetrotterdiaries.com/recipes/zaru-soba-cold-soba-noodles-eating-japan

A collection of videos on how to prepare the vegetables for Tempura
http://www.ehow.com/video_2298709_ingredients-japanese-vegetable-tempura.html

Disclaimer:

*Note: The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of gluten-free ingredients. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. Please consult your physician with any questions before using a product you are not familiar with. Thank you! :)

2010 December Daring Bakers - Stollen

2010-12-23T11:39:00.000-08:00

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus is often also added.

Over the centuries, the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard.

Stollen Wreath
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people

Ingredients

¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
2 teaspoons (5 ml) (6 grams) cinnamon
2 teaspoons (5 ml) (6 grams) mixed spice
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
2 cups (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed craisins
1 cup (240 ml) (6 ozs) (170 gms) firmly packed
6 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
2 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Directions:

In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside

To make the dough

Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
Starting with a long side, roll up tightly, forming a long, thin cylinder Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.

The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Lime Curd

2010-12-15T22:21:00.000-08:00

Lime Curd

1/2 cup unsalted butter
5 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lime juice (roughly 2-3 medium limes)
zest of one lime, finely grated
pinch salt

Curd

Start with the curd, as it will need time to chill after cooking.

Melt the butter over medium low heat in a medium sauce pan. Remove from heat and whisk in the sugar, lime juice, zest, salt and eggs. Return to the heat and cook, stirring frequently for 10-15 minutes, until the curd has thickened and coats the back of a spoon. Do not allow the curd to boil, if it begins to steam pull it off the heat and stir to cool it down.

Place a fine sieve over a bowl and strain the curd. Cover the curd and place in the refrigerator to cool completely (at least 2 hours

Bounty Bars

2010-12-09T14:59:00.000-08:00

100 ml heavy cream
300 g sugar
250 g copha
250 g dessicated coconut
150 g dark chocolate
2 Tbsp oil (for chocolate)

Dice chopa. Put cream, sugar and copha in a pot and heat everything until it melts. Simmer for 5 minutes. Remove from heat and stir in coconut.Line rectangular baking pan with a baking paper and pour the mass inside. Leave in the fridge overnight.The next day, turn it out onto a cutting board and remove the paper.Cut it into cubes,cover each cube with melted chocolate and let them harden.

Stuffed Peanut Butter Cookies

2010-12-09T14:53:00.000-08:00

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup brown sugar-packed
1/2 cup unsalted butter-softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup caster sugar
3/4 cup peanut butter

Directions:

Preheat oven to 375 degrees.

In a small bowl, blend flour, cocoa, and baking soda.

In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat until blended. Stir in flour mixture until blended. Set aside.

Make the filling by combining the confectioners sugar and 3/4 cup peanut butter. Beat well with electric mixer until mixture comes together.

Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces. Form exterior part of cookie around filling and cover completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with a glass dipped in sugar.

Bake at 180 for 7-9 minutes. Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.

Panaforte

2010-12-06T22:54:00.001-08:00

Ingredients

Melted butter, to grease
100g whole blanched almonds
100g whole hazelnuts
90g (1/3 cup) coarsely chopped dessert figs
55g (1/3 cup) crasins
50g (1/3 cup) mixed peel
100g (2/3 cup) plain flour
2 tbs cocoa powder
1 tsp ground cinnamon
1/2 tsp mixed spice
75g good-quality dark cooking chocolate, finely chopped
125ml (1/2 cup) honey
55g (1/4 cup) caster sugar
Icing sugar, to dust

Method
Preheat oven to 180°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

Spread the almonds over half a baking tray and spread the hazelnuts over the remaining half. Bake in preheated oven for 8 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Reduce oven to 170°C.
Place almonds and hazelnuts in a large bowl. Add the figs, apricots and mixed peel and stir until well combined. Sift over the combined flour, cocoa, cinnamon and mixed spice and stir to combine.

Place chocolate, honey and sugar in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts. Bring to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 116°C or 'soft ball stage' (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball it's at soft ball stage.)
Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined. Spoon into prepared pan and smooth the surface. Bake in preheated oven for 30-35 minutes or until just firm. Remove from oven and set aside to cool.

To serve, dust with icing sugar and cut into wedges.

November Daring Bakers - Crostata di Marmellata

2010-11-27T02:34:00.000-08:00

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Ingredients

1/3 cup [80 ml, 75 g, 2 2/3 oz.] superfine sugar or 1/2 cup [120ml, 60 g, 2 oz]powdered sugar (see Note 1.)
1/2 cup [120 ml, 65 g, 2 3/8 oz.] unbleached all-purpose flour
1/2 cup [120ml, 65 g. 2 1/4 oz.] whole-wheat pastry flour
1/4 cup [60ml, 28 g, 1 oz] almond flour, or almond meal, or coconut flour
1/4 cup [60ml, 28 g, 1 oz.] whole-grain barley flour or unbleached all-purpose flour
a pinch of salt
6 tablespoons[90ml, 85 g, 3 oz] cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/4 teaspoon vanilla extract

Method

Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.

Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Heat the oven to 375ºF [190ºC/gas mark 5].

Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.

Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread the jam or fruit preserves evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.

Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
Put the tart in the oven and bake for 25 minutes.

After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)

When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Tahitian Lime Tart

2010-11-16T15:23:00.000-08:00

Lime Tart With Brown Butter Crust
from Luscious Creamy Desserts

Lime Curd
1/2 cup unsalted butter
5 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lime juice (roughly 2-3 medium limes)
zest of one lime, finely grated
pinch salt

3/4 cup heavy cream

Brown Butter Crust
6 tablespoons unsalted butter
2 tablespoons sugar
1 1/2 cups all purpose flour
1/4 teaspoon salt

Lime Topping
2 teaspoons granulated sugar
1 teaspoon lime zest

Curd

Start with the curd, as it will need time to chill after cooking.

Melt the butter over medium low heat in a medium sauce pan. Remove from heat and whisk in the sugar, lime juice, zest, salt and eggs. Return to the heat and cook, stirring frequently for 10-15 minutes, until the curd has thickened and coats the back of a spoon. Do not allow the curd to boil, if it begins to steam pull it off the heat and stir to cool it down.

Place a fine sieve over a bowl and strain the curd. Cover the curd and place in the refrigerator to cool completely (at least 2 hours).

Crust

For the brown butter crust, pre-heat your oven to 350°F and ready a 9" tart pan.

Place the butter into a skillet and melt over medium/medium-low heat. Allow it to cook without stirring until the butter is golden brown and has a warm, nutty fragrance.

Meanwhile, combine the salt, sugar and flour in a small mixing bowl. When the butter is ready, pour it into the bowl in a steady stream while stirring with a fork. Mix well and then pour the crumbs into your tart pan.

Press the crumbs into the pan to form the crust. Stab the crust liberally with a fork and bake for 20 minutes until light golden brown.

Pull out of the oven and allow to cool on a wire rack completely.

Combining

When both the crust and the curd are cool you can fill the tart.

Beat the 3/4 cup of heavy cream to stiff peaks and then add the lime curd. Beat in the curd until just incorporated and then pour into your crust. Smooth with an offset spatula.

Lightly cover the tart and chill for 4 hours.

Make the topping by blending the sugar and lime zest into a fine powder in your food processor or blender.

Just before serving, sprinkle the tart with the lime sugar.

Pide

2010-11-14T20:25:00.000-08:00

Ingredients

A basic pizza dough
or as I used a gluten free pre-mix.

500g ground lamb
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
small pinch of ground cinnamon
1 teaspoon coriander
salt and freshly ground pepper

1 purple onion finely sliced
200g of crumbled feta
fresh coriander washed and pulled apart.

Preheat oven to 230°C. Place a pizza stone or baking tray in the oven to heat.
Heat the some oil in a large frying pan over medium heat. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour and is cooked through. Remove from heat. Add all the spices.

Divide the dough into 4 even portions. Roll a dough portion out on a lightly floured surface to a 20cm diameter disc. Repeat with remaining dough portions. Remove the preheated tray from the oven. Place 2 discs on the tray. Spoon the lamb mixture over each flatbread. Sprinkle with onion and feta. Return to oven and bake for 10 minutes or until the bread is golden and crisp. Remove from oven. Repeat with remaining flatbreads.

Place the flatbreads on serving plates. Drizzle with yoghurt and sprinkle with coriander. Serve immediately.

October 2010 Daring Bakers - Doughnuts

2010-10-26T15:18:00.000-07:00

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Ingredients

Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

Directions:

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

The Daring Cooks October -Dolmades

2010-10-14T15:40:00.000-07:00

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

Wara Einab or Dolma

Adapted from Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf

Yield: 6 to 8 servings

Ingredients

24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more

Notes:

If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.

If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.

Directions:

Pour boiling water over the rice and stir well, then rinse with cold water and let drain.

Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.Place a grape leaf on a flat surface, vein side up.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.
a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)

Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.
8.Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.

German Chocolate Cake

2010-09-06T02:22:00.000-07:00

I first read about this cake on this blog, which is sadly now absent from the blogasphere. Since then I seem to see it everywhere. I've used my favorite chocolate cake recipe, for this and topped it with a bitter ganache, which helped balanced the intense sweetness. This is an ugly cake, with an intense flavor, you will remember it long after you've licked the last drop of ooze from the plate

Chocolate Cake

You may be tempted, as I was, to cut down the sugar in this recipe-Don't. Once you add the buttermilk and coffee, this becomes a not very sweet cake.

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Prepare your cake pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Topping

1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Ganache

250g dark cooking chocolate, chopped
1/3 cup cream

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

Kidgeree

2010-09-05T16:16:00.000-07:00

1 cup rice

½ cup moong dal

1 Tbsp cooking oil

Mustard seeds

Turmeric

Powder together: 4-6 cardamoms, 6-8 cloves, 2-3 pieces of cinnamon, 1 tsp cumin seeds

Roast the moong dal to a light brown; wash it along with the rice. Mix salt and the powdered spices with this and let it stay for awhile. Heat the oil; add mustard seeds. When they stop spluttering, add turmeric. Pour in the rice-dal mixture, roast it for a minute or two, then add sufficient water. Let it cook slowly on a low heat. Fluff with a fork, and serve.

Gingerbread cake

2010-08-26T17:09:00.000-07:00

This is the Old Spice mainly man of the cake world. Moist, dark and spicy.

Recipe from Sweet Kat's Kitchen

Cake
3 c. all-purpose flour
1 tsp. baking soda
1 T. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
¾ c. (1 ½ sticks) butter, melted and cooled
1 c. light molasses
1 c. packed light brown sugar
1 ½ c. buttermilk
3 lg. eggs, room temperature

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. (2 sticks) butter, softened
1 T. vanilla extract
5 c. confectioners’ sugar, sifted
Garnish: ground cinnamon, optional

Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside. In large mixing bowl, beat the melted butter, molasses, brown sugar, buttermilk and eggs on medium speed until creamy. Reduce the mixer speed to low and add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, beat the cream cheese, butter and vanilla extract on medium speed until soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and sprinkle ground cinnamon over the top of the cake if using.

AUGUST 2010 DARING BAKERS CHALLENGE

2010-08-19T13:18:00.000-07:00

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

Notice the bit where it says 'Baked Alaska or Ice Cream Petit Fours? I decided to join the two, and it was AWESOME!

Raspberry-Vanilla Ice Cream

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract
1 cup reduced raspberry puree

Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and the raspberry. Refrigerate until thoroughly chilled, preferably overnight.

Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) gluten free sifted cake flour
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

Whisk together cake flour, baking powder, and salt.

Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

Stir in the flour mixture at low speed until just combined.

Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Chocolate Glaze

9 ounces (250g) dark chocolate, finely chopped
1 cup (250 ml) heavy (approx 35% butterfat) cream
1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
2 teaspoons (10ml) vanilla extract

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

Meringue

8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Ice Cream Petit Fours

Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.

Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.

Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.

Make the chocolate glaze (see above.)

While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).

Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

Make the meringue

Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

THE DARING COOKS AUGUST 2010 CHALLENGE: THE WORLD OF PIEROGI!

2010-08-10T04:47:00.000-07:00

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

I made a few of the more traditional style boiled pierogi, filled with apple and cinnimon. They where tasty, but more suited to a cold, snowy country. A place where your craving a warm gooey something that will sit in your stomach.

Being a lazy sort of person I baked the rest of the pierogi, which I had filled with Mutter Panner. They came out FANTASTIC! I will defiantly use this process again, though I'll have to work on a gluten free dough first.

Dough

½ cup (125 ml) milk
½ cup (125 ml) whipping cream
3 large eggs
1 tsp (5 ml) salt
3 cups (450 gm) all-purpose flour

1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough. (I kneaded this dough quite a bit, and it yielded a nice, pliable dough).
2. On a floured surface roll out fairly thin (1/8” or about 3 millimeters), cut into 2” (5 cm) squares, and fill with 1 tsp of filling

Mutter Paneer

1/2 cup vegetable oil
8 ounces paneer, cut into 1/2-inch cubes
1 onion, halved
2 cloves garlic, roughly chopped
1-inch piece ginger, roughly chopped
Sprinkling of salt
3 teaspoon turmeric
4 teaspoon garam masala
2 (10-ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock

Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)

Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.

Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.

In which case, take off the foil and add the paneer cubes to warm them through before serving.

DARING BAKERS CHALLENGE JULY - Swirl Ice-cream Cake

2010-07-20T21:12:00.000-07:00

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

I always try to make these dishes when I have people coming over, to help us eat it. I had a whole plan in my head involving chocolate, cherry's and thick fudge sauce. As with all laid plans, everything went ary. So on the morning that the dessert was needed, I found myself, with no cocoa, or cream. So operation make-it-up-with-what-we-have-on-hand commenced. I ended up with an orange sponge roll, filled with mango sorbet, and topped with hibiscus and lychee zabaglione

Sponge Roll

6 medium sized eggs
1 Cup caster sugar /8 oz+ extra for rolling
6 tblsp of all purpose (plain) flour
2 tblsp of Orange juice
Zest of one orange
a little oil for brushing the pans

Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.

In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the juice.

Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.

Spread baking paper on the counter and sprinkle a little caster sugar over it.
While still warm, turn the cake on to the paper and peel away the baking paper. Trim any crisp edges.

Starting from one of the shorter sides, start to make a roll with the paper going inside. Cool the wrapped roll on a rack, seam side down.

Once cool open the roll and fill with cream or ice cream. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge/freezer till needed, seam side down

Cinnamon Swirls

2010-07-20T21:08:00.000-07:00

Something else I made with this bread mix. The mix smelt like dumplings, and was quite lovely to knead. I was surprised at how nice, the bread turned out. No odd smell or taste. Crusty on the outside and soft in the middle. Topped with a little sugar and cinnamon, it was addictive.

Mexican Scrolls

2010-07-20T20:53:00.000-07:00

I trialled an organic gluten free bread mix, It's supposed to be a crusty loaf, and it did come out very crusty. However being the day before 'Shopping day' I was using up various bits of leftovers. So I smashed it out pizza style, topped with Chili-con-carne, a bit of salsa, and a little cheese. rolled it into a log and sliced. Bake at 200 for an hour. Yum.

Chocolate Fondue

2010-07-20T20:47:00.000-07:00

A special treat for family movie night.

1/2 a cup of cream
200g of chocolate

Melt together in a bowl over a pot of bowling water. Transfer to a fondue pot. Light candle. Serve with your choice of things to dip. My favorites are, strawberry's, bananas and marshmallows.

Get sticky!

Nan's Nosh

2010-07-15T17:13:00.000-07:00

Everyone has a dish their Mum/Nana/Female Matriarch figure made for them. Good or bad, it's a dish that we remember, and makes us feel like a kids again. For me it's these patties, made from leftover mashed potatoes and vegetables. My Mum would make these for us, telling us that her mother made them for her. As with most of these recipes, the amounts work on a little of this and a little of that, so just chuck stuff in a bowl.

Hash

2 cups mashed potatoes
1 cup peas and corn or any leftover meat and veg you have from last nights dinner, finely chopped.
4 eggs
salt and pepper
1/2 cup of grated cheese

Mix together in a bowl, until smooth-ish. Heat a non stick pan and spray with oil. Dollop the mixture into the pan and turn heat down to medium. Wait for bubbles to form on the surface, much the same as pancakes, then flip. Allow to cook for a further 2 minutes. Serve with some tomato sauce, and enjoy.

July 2010 Daring Cooks - Nut Butters

2010-07-13T05:48:00.000-07:00

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Here's my recipe using a nut butter. I was actually reading a vegan cookbook the other day that talked all about using nut butters, in desserts and as a cream substitute, much healthier . I think I will have to start, giving it a go.

Gado Gado

150g unsalted peanuts, dry-roasted in the oven until dark
2 tbs peanut oil
2 eschalots, finely chopped
2 garlic cloves, crushed
2 tsp chilli paste or sambal oelek
2 tsp finely grated palm sugar (see note) or raw sugar, plus extra to taste
2 tbs tamarind concentrate (see note)
1 tbs lime juice
2 tsp shrimp paste (see note) or 4 anchovy fillets
270ml can coconut milk

Finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.

Serve with various steamed and fresh vegetables, tofu and satays.

Quiche - it's low fat!

2010-07-12T20:10:00.000-07:00

400g reduced fat shortcrust pastry
300ml light ricotta
300ml Philadelphia cream for cooking
3 egg whites
3 eggs
salt and pepper to taste
2 cups cooked spinach
1 White onion finely sliced
2/3 of a cup of cherry tomatoes sliced in half

Mold pastry too a 8inch tart pan and prick with a fork. Bake in an oven for 15 to 20 minutes, until just browned.

Layer spinach and onion in the bottom of the pastry shell. Beat together the eggs and white, beat in all remaining ingredients, except the tomatoes. Pour over spinach. Place the tomatoes on top.

Bake for 30 -40 minutes at 180. Serve hot or cold.

One Year Today

2010-07-10T01:28:00.000-07:00

Strawberry Shortcake

2010-07-01T18:47:00.000-07:00

Basic Vanilla Cake

1 cups self raising flour
90g butter
1 teaspoon vanilla extract
½ cup of sugar
2 eggs
2 Tablespoons of milk

Preheat oven to 180. Line eight muffin pan holes with paper cases. Cream together butter and sugar. Add vanilla and eggs, beat until thick and glossy. Sift in flour and add milk. Beat until smooth and creamy.

Pour into a greased lined 6 inch round cake tin. Bake for 20-30 minutes on 170c
Allow to cool before turning out and cooling completely.

Cut through the middle to create two layers, set aside.

Filling

2 teaspoons icing sugar
300ml whipping cream
1 teaspoon vanilla extract

Whip together until thick and creamy

2 Punnets of strawberry's finely sliced
4 tablespoons of strawberry jam

Spread strawberry jam on each cake layer, slather with cream and top with strawberry's. Place one layer of cake on the other.

Serve and enjoy the classic combination.

Meat and Vegetable Pie

2010-07-01T18:26:00.000-07:00

Ingredients (serves 4)

Plain flour, to dust
375g block frozen puff pastry, thawed (Pampas brand)
Melted butter, to grease
2 (25 x 25cm) sheets ready-rolled frozen shortcrust pastry, thawed (Pampas brand)
1 egg, lightly whisked

Beef filling
700g lean beef blade steak, cut into 3cm cubes
2 tbs plain flour
60ml (1/4 cup) vegetable oil
1 brown onion, roughly chopped
2 medium carrots, peeled, roughly chopped
1 large celery stick, thickly sliced
310ml (1 1/4 cups) good-quality beef stock
2 tbs finely chopped fresh curly parsley
1/2 tsp salt
Freshly cracked black pepper

Method
To make beef filling, place beef in a medium bowl, add flour and toss to coat. Heat 2 tbs of oil in a medium heavy-based frying pan over medium-high heat. Add beef and cook, using a wooden spoon to stir often, for 6 minutes or until light brown. Transfer to a medium heatproof bowl. Reduce heat to medium. Add remaining oil to pan. Add onion, carrots and celery, and cook, stirring, for 2 minutes. Return beef to pan with stock, parsley, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer for 1 hour or until beef is tender. Increase heat to medium and cook, uncovered, for a further 10-15 minutes or until sauce is a thick gravy. Taste and adjust seasoning with salt and pepper. Transfer beef filling to a medium heatproof bowl and set aside for 10 minutes. Cover and place in the fridge for 30 minutes to partially cool.

Meanwhile, line a tray with non-stick baking paper. Lightly flour a clean surface and use a rolling pin to roll out puff pastry, rotating occasionally, to a 30cm square 3-4mm thick. Invert a shallow 25cm (top measurement) pie plate on pastry and use a sharp knife to cut pastry 2mm from edge of plate. (Do not drag - the pastry layers may stick together and the edge won't puff into separate crisp layers in the oven.) Lift pastry onto lined tray, cover with plastic wrap and place in fridge until required.

Preheat oven to 200°C. Brush a pie plate with melted butter to grease. Place shortcrust pastry sheets on a clean surface and cut 1 sheet in half. Brush 1 edge of whole sheet with water and lay a half sheet along this edge, overlapping by 1cm. Press to join and smooth out join. Repeat process on an adjacent edge of whole sheet, overlapping ends of half-sheets as well. Gently lift pastry onto greased plate and ease into plate to line. Smooth pastry and press around top rim of plate. Hold plate and rotate while using a small sharp knife at a 45° angle to cut away excess pastry.
Use a fork to prick pastry base evenly about 25 times. Place in fridge for 15 minutes to rest (to help reduce shrinkage during cooking). Blind-bake the pie base before adding filling to ensure it is well cooked and crisp. To do this, place a 30cm square of non-stick baking paper or foil over the pastry and top evenly with about 1 cup of dried beans or rice to stop the pastry from bubbling. Place pie plate on a baking tray and cook in preheated oven for 10 minutes. Carefully remove paper or foil and beans or rice (see note) and bake for a further 8-10 minutes or until golden. Transfer the pie plate to a wire rack and, if necessary, use a clean tea towel to carefully pat down any pastry that has puffed during cooking. Set aside for 15 minutes to cool. Increase oven temperature to 220°C.

Spread cooled filling evenly into base. Remove puff pastry from fridge. Use a pastry brush to lightly brush pie edge with a little cold water. Place puff pastry on top of pie and gently press edges together to seal. (Do not press the outer edge, or it will not puff well during cooking.)
Use a small sharp knife to cut a 4cm cross in pastry centre to allow steam to escape during cooking. Lightly brush top with whisked egg.Place pie on baking tray and bake in oven for 15 minutes. Reduce oven to 190°C and cook for a further 20-25 minutes or until well puffed, golden and heated through. If necessary, shield areas of pastry top and edges browning faster than others with pieces of foil. Serve immediately.

Source
Good Taste - July 2001, Page 48
Recipe by Anna Phillips

JUNE 2010 - Daring Baker's Challenge: Chocolate Pavlovas with Chocolate Mascarpone Mousse

2010-06-26T15:23:00.000-07:00

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Obviously, I didn't make a chocolate meringue, instead a raspberry pavlovia. Aussie Aussie Aussie.....

I opted to tone down the rich sweetness of this challenge, so head over to the website for the original. Which tops the meringue with chocolate mousse and a creme. This mousse is AMAZING, and quick setting. For me I still found it a little too rich together, save in very small potions. I will make these two dishes again, but separately, with fresh fruit and cream.

Classic Australian Pavlova
Cooking time about 1¾ hours
Ingredients (serves 8)

4 teaspoons cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
1 teaspoon vanilla extract
2 tablespoons powdered raspberry
4 drops red food coloring

Preheat oven to 200°C (395°F). Dust lightly with 1 teaspoon cornflour a sheet of baking paper place on a baking tray. Place a 8” (20cm) x 2.5" (60mm) springform cake tin without a bottom as a container to hold the whipped egg whites on the floured baking paper.

Using an electric mixer on the highest setting, beat egg whites and cream of tartar (or salt) in a narrow deep bowl until soft peaks form (using a narrow deep bowl ensures the beaters are well into the whites and will build up the greatest volume). Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Dissolving the caster sugar should take about 10-12 mins if using normal granulated sugar about 15 mins. (Test mixture by feeling a small amount of the meringue between two fingers if it is grainy beat longer.) Fold through vanilla and vinegar.
Spoon meringue into the springform cake tin. Shape the uncooked meringue using the springform cake tin as a guide into one giant meringue. Remove the springform cake tin and place the uncooked meringue cake into the oven. Reduce oven to 100°C (212°F). Bake for 1½ to 2 hours or until dry and crisp, test by tasting a teaspoon of the meringue from the top if it doesn't taste of egg it is done don't worry about the small hole made by this testing it will be covered by the topping. Test at 1½ hours and then every 15 mins until ready. Turn off oven and cool completely in oven (pavlova may sink and crack during cooling).

Chocolate Mascarpone Mousse

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)
Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated

The Daring Cooks June, 2010 Challenge - Pâtés and Bread

2010-06-13T22:05:00.000-07:00

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge!

Chicken Liver Pate

Makes 3 cups

Ingredients (serves 12)

1 Kilo chicken livers
200g of duck or bacon fat
400g butter, at room temperature
4 large eschalot (French shallot), peeled, finely chopped
1 cup brandy
Salt & ground pepper
Juice and zest of one orange
2 cloves of roasted garlic (roast whole in the oven 180 for 20 minutes, then squeeze out flesh)
1 sml teaspoon sugar
80g unsalted butter, cubed
1 cup fresh continental parsley roughly chopped

Method
When making chicken liver pate, it is crucial to buy very fresh livers. Choose livers that have moist and shiny flesh without any dry patches. Remove from the packaging, place on a plate, cover with foil and keep in the coldest part of the fridge. Use within 2 days. To clean the livers, use a small sharp knife to remove and discard any white sinew. Some livers have greenish patches which must be trimmed or they can give the pate a bitter flavour. Place the trimmed livers in a colander, rinse gently under cold water and then drain. Pat dry with paper towel.

Melt butter and fat in a large heavy bottomed pan on a low to medium heat. Do Not Burn. Add the Eschalots and ½ the Garlic. Brown slightly then add livers and sauté for 3 minutes. Add brandy, orange remaining garlic, salt pepper and sugar. Continued sautéing on a medium heat for 15-20 minutes or until the livers are just off pink in the centre. Transfer to a food processor add parsley and blend until just smooth.

Spoon the pate mixture evenly into ceramic or glass ramekins or small dishes, and use the back of a teaspoon to smooth the surface. Set aside. Place the unsalted butter in a small saucepan and place over medium heat until it just melts. Pour the butter evenly over the surface of the pate. The butter will solidify and prevent the pate from discolouring (due to oxidation) and will lengthen keeping time. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge. Serve with toasted thinly sliced baguette (French stick), mini toasts, crackers, or with slices of nashi fruit or pears.

Check out the site for the baguette recipe.

San Choy Bow

2010-05-28T20:37:00.000-07:00

One of my family's favorite meals. Eating with your fingers is always a hit with the kids, this dish has the added bonus of wrapping. A great make ahead dish, just warm the meat when needed.

40mL dark soy sauce
40mL rice wine
1 teaspoon sesame oil
1 teaspoon Chinese Five Spice
20mL peanut or canola oil
500g mince
2 teaspoons each ginger and garlic, minced
3 shallots, sliced finely on diagonal
150g water chestnuts, chopped
150g bamboo shoots, finely chopped
2 cups shredded carrots and cabbage
2 cups thin rice noodles, softned
8 iceberg lettuce ‘cups’, washed and drained
2 teaspoons Toasted Sesame Seeds
1/3 a cup of crushed peanuts

Combine soy, rice wine, sesame oil and five spice in a bowl.
Heat canola oil in wok, add minced meat and brown well.
Add ginger, garlic and vegetables and stir fry 2-3 minutes. Add noodles
Add soy mixture and stir until heated through.
Spoon into lettuce cups, 2 per person, and sprinkle with sesame seeds and peanuts.

Oyakodon

2010-05-28T15:10:00.001-07:00

The smell of simmering Dashi stock brought with it the memory of Japanese evenings, fading light and filling food, warming you right down to your frozen fingertips.

Oyakodon

Adapted from At Home with Japanese Cooking, by Elizabeth Andoh

Makes 4 servings
1/2 pound boneless chicken breast
1 medium onion
2 cups dashi
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
4 eggs
1/3 cup chopped cilantro (mitsuba would be more authentic, if you can find it)
3 cups cooked Japanese rice

Remove any skin or fat on the chicken breast and then slice it in half lengthwise. Then slice those pieces into smaller thin pieces by cutting across the width of the piece of chicken with your knife at a 45-degree angle. Peel and slice the onion into thin verticle wedges.

Heat the dashi in a small saucepan over medium heat until it is simmering, then add the soy sauce and sugar and stir until the sugar has dissolved. Then add the chicken and onion and cook, uncovered, for 3 to 4 minutes, or until the onions have wilted and the chicken is cooked through. While this is cooking, gently beat the eggs very well.

Pour the cooked onion and chicken mixture into a skillet and heat it over medium-heat until it is simmering. Pour the beaten eggs into the center of the skillet and cook until the edges of the omelette begin to set. Simmer for 3 to 4 minutes, then garnish the top with the chopped cilantro, and cook for an additional minute.
Divide the rice among 4 bowls and then place one quarter of the omelet over the rice in each bowl. Pour any seasoned broth that may remain in the skillet over the omelets and serve.

May 2010 Daring Bakers

2010-05-25T02:20:00.000-07:00

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

For the vanilla pastry cream filling:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Green Bean and Chickpea Salad

2010-05-24T23:35:00.000-07:00

700g green beans
175g chickpeas
225g halved cherry tomatoes
1 red onion diced
Baby Lebanese cucumbers, sliced

3 tblsp white wine vinegar
4 tbsp olive oil
Salt and Pepper
3 tbsp finely chopped fresh basil

Wash trim and halve the green beans. Cook in boiling salted water until tender.Drain and rinse under cold water. Mix together all the ingredients and allow to stand for 5 minutes before serving.

No Sugar Oat Drops

2010-05-21T03:53:00.000-07:00

When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at me kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty. You can freeze them individually and you have a easy breakfast on the go, that contains your protein and carbs to set you up for the day. Bloody Brilliant!

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

THE DARING COOKS MAY - ENCHILADAS

2010-05-13T18:29:00.001-07:00

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

I wasn't able to find any of the required green elements so I ended up making a straight salsa. This dish was so good we copyed it a little while later in a much simpler way. Check out Daring Kitchen for the original recipe or join me in the lazy-ness here:

Enchiladas

1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
1/2 cup of plain yogurt
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
450g can beans

Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.

Heat tortillas using packet directions.

Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.

Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.

Spoon salsa and yogurt down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through

Serve with avocado, fresh coriander and salad

Pumpkin Soup

2010-05-06T04:41:00.001-07:00

A certain chef I know makes me an amazing pumpkin soup, with bacon, cream and duck fat if he can get it. The primary function of chefs is to make food fattening. I once heard that in your average restaurant dish there is 100g of butter. Because of this soup I've never, made one my self. However an empty fridge drove me to create this simple, healthy and delicious soup. When I say simple I mean simple...

2 cups of pumpkin peeled and roughly chopped
2 cups of vegetable stock
2 carrots peeled and chopped
salt and pepper
1/2 a cup of milk or rice milk

Place everything except the milk in a pot and simmer for 20 -30 minutes or until vegetables are soft. Blend until smooth and stir in milk. Serve

Vanilla Buttercream

2010-04-25T00:48:00.000-07:00

Vanilla Buttercream

150 grams of egg whites
300 grams of granulated sugar
450 grams of room temperature unsalted butter (if you can get white butter, so much the better)
1 Tbs vanilla extract

In the bowl of an electric mixer, whisk together egg whites and the sugar into soft peaks. Place over a water bath until sugar is dissolved and you can draw a figure 8 in it with your whisk. It will look like light marshmallow. Allow to cool to room temperature.

Bring bowl to the electric mixer and whip until stiff peaks form and the bottom of the bowl feels cool.

Then add butter, a tablespoon at a time while whipping. It might look like it is curdling at one point but continue to whip until it comes together.

Add vanilla extract and mix until incorporated. Refrigerate for at least an hour before piping.

Daring Bakers March - Orange Tian

2010-03-25T17:38:00.000-07:00

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked
Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
For the Caramel:
Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams
Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
Drain the orange segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

10 Things to Do with Mince

2010-03-22T16:35:00.000-07:00

Sometimes, we all have to resort to the cheep and filling. When you think cheep meats mince comes to mind. But there are only so many times you can eat the same 4 dinners without a revolt. So here are a few different meals, that we're eating over the next two weeks.

Keema with Couscous

To freeze layer the Keema on the bottom of a thick and deep baking tray. Top with couscous. Cover completely with tin foil. Then freeze. When desired, place in a warm oven at 170 and allow to defrost and heat. This will take around 1 1/2 - 2 hours.

Pasta Bake

A classic, to freeze simply cover pan with tin foil and place in freezer. When desired, place in a warm oven at 170 and allow to defrost and heat. This will take around 1 1/2 - 2 hours.

Warm Noodle salad

To make this more filling I added thin rice noodles tossed through the salad. Delicious fresh and low fat.

Tacos

We always add lots of finely chopped salad vegetables (tomatoes, cucumber, avocado)to our Tacos, and serve plain yogurt on the side. The only difficult part is fitting it all in.

Savory mince and Garlic Rice

I first had this in Ecuador. It's such a simple, cheep dish, but with so much flavor, that I keep coming back to it.

San Choy Bow

I fell in love with wrapping meat in lettuce in Korea. The fresh crispness of the lettuce contrasting with the warm spiciness of the meat. Yum. I usually add rice or noddles to bulk out this meal.

Chilli Con Carne

The fantastic thing about chilli is it gets better with age. So I make huge portions separate and freeze. You can have it on it's own, with cornbread, topping a baked potato, with rice, stuffed in pastry or vegetables. The options are endless.

Burgers

Make up enough for four or five dinners, portion and freeze. Great for grabbing on the way out. Get some buns a bit of salad and wala.

Mince in Filo

An easier way to make a pie. Can be frozen just wrap firmly. Heat from frozen. For roughly 40-60 minutes

Pizza's (sort of)

Fun for the whole family, everyone can top their own.

Really with Mince you can do anything, as long as you change the texture and taste, no one will mind it making a regular appearance at the table.

A few more ideas:

Cottage Pie, meatballs, Lamb Koftas and Pastitsio.

Daring Cooks March - Risotto

2010-03-13T23:19:00.000-08:00

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf

I can't eat risotto due to an unfortunate food poisoning incident. So I followed every instruction bar stirring, which is what gives the creamyness. I made a beet and roasted garlic rice. For some excellent recipes please check out the D.C site. Here are a few of the standouts:

Eatshowandtell

The Chocolate Bunny

JennCusine

erushi.livejournal

Banana Cake with Marshmallow Frosting

2010-03-12T17:19:00.000-08:00

I found this frosting a little sweet, but everyone else loved it. It has a nice lemony tang and is fairly robust. In the future I would only use it on cupcakes, as it gets on everything you touch. The cake is much lighter then usual banana cake, very moist with a lovely banana flavor.

Banana Cake

1 ½ cups ripe bananas (mashed)
2 tablespoons lemon juice
3 cups sefl-raising flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup butter (softened)
2 1/4 cups sugar
3 eggs separated
2 teaspoons vanilla extract
1 ½ cups Milk

Pre-heat the oven to 160 Grease 2, 8” round baking pans.
In a small bowl mash bananas, set aside. In a medium bowl sift flour and salt. Set aside. In a large bowl cream ¾ cups butter and 2 1/8 cups sugar until light and fluffy. Beat in egg yolks one at a time. Stir in vanilla extract. Mix together lemon juice and baking powder, quickly beat into mix. Beat in the flour mixture alternately with the milk. Stir in banana mixture. Whip egg whites to soft peaks and gently fold in.

Evenly pour batter into 2, 8” round baking pans. Bake for 1 hour to 1 hour and 30 minutes or until a toothpick comes out clean. Between those times keep checking on the cake with a toothpick to see if it’s done. Cool completely.
Frosting

Marshmallow frosting

4 large egg whites
1 cup sugar
Juice and zest of one lemon
2 teaspoons pure vanilla extract
In a heatproof bowl of an electric mixer, place egg whites, sugar, vanilla and lemon. Set over a saucepan of simmering water. Whisk the mixture constantly until the egg whites are warm to the touch and the sugar is dissolved, 3 to 4 minutes.
Transfer the bowl to electric mixer, fitted with the whisk attachment. Starting on low speed, gradually increasing to high, beat until the mixture is stiff and glossy peaks form (5 to 7 minutes).
Use immediately, as the marshmallow frosting will continue to stiffen

Meatballs

2010-03-07T16:07:00.000-08:00

Meatballs

250g of lean mince meat
1/2 cup of breadcrumbs
1/2 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of BBQ sauce
1 onion finely chopped
2 cloves of garlic minced

Combine well and roll into small balls. Place on an oil baking tray and bake for 10 -20 minutes until brown and crisp. Set Aside

Sauce

1 onion finely chopped
3 tomatoes roughly chopped
3 cloves of garlic finely chopped
2 cups of mushrooms chopped
a handful of fresh parsley and one of basil
a jar of roasted vegetable pasta sauce
Salt and pepper

Saute the onion, garlic and tomato in a thick based pot for around 30 minutes. This will eventually turn into a thick liquid. Once at that stage add the mushrooms salt and pepper. Continue until mushrooms are cooked then add parsley and sauce. Simmer for 15 minutes. Add meatballs and serve. Sprinkle with fresh basil and cheese.

Chocolate Bowls

2010-02-25T16:59:00.001-08:00

Need a way to present your next dessert? Or simply want to add more chocolate. What could be more fun then dipping balloons into chocolate? How it's Done!

Daring Bakers February - Tiramisu

2010-02-25T16:41:00.000-08:00

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard). The perfect Tiramisu is a balance of flavors of a sweet zabaglione, strong coffee, marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.

Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning.
Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days. Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

I made all the components the night before, assembled in the morning and served that night. It honestly didn't take me that long. Maybe 2 hours prep start to finish.
I would have liked a stronger coffee taste and would probably have flavoured the crème. Everyone else disagreed with me though, they enjoyed the lightness. I don’t think the pastry cream adds much to this. Next time I would just make the mascarpone and zabaglione.

Wonderful new skills picked up, once again, I’d never made any of the elements of this challenge and am quite chuffed to have these recipes under my ever expanding belt.

TIRAMISU
(
Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:

For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,
Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Fluffy Mock Cream on Vanilla Birthday Cake

2010-02-25T16:05:00.001-08:00

This is not the best tasting icing, not bad, just not something you have a moment with once it hits your taste buds. It is however the only one out of three, that stood up to the tropics. Nothing is quite so frustrating as creating beautiful, fluffy butter creams, only to watch them collapse 15 minutes later due to the heat. On the plus side, this is an amazing icing for decorating. It holds colour brilliantly, spreads well, and doesn’t move once you’ve got it on. I highly recommend it, for any occasion when your cake is going to be out and about. This cake is for a little boy's first birthday, with a jungle theme.

Fluffy Mock Cream

2 tablespoons milk
1/3 cup water
1cup caster sugar
1 teaspoon if gelatine
2 tablespoons water
250g butter, softened
1 teaspoon vanilla extract
(If you’re using colouring add with the extract)

Mix gelatine with 2 tablespoons of water, until smooth, set aside.

Combine milk, water and sugar in a small saucepan stir over a low heat without boiling until sugar is dissolved. Take off heat and add gelatine. Allow to cool.

In a large bowl beat butter and extract until fluffy and white. Slowly pour in cold syrup, while beating. Beat until all syrup is incorporated, and mixture is light and fluffy.

I used this cake recipe, from SmittenKitchen with a few adaptations as I don’t have a stand mixer. I found it to be a very dense cake. It holds it shape very well and is great for this sort of thing.

Vanilla Buttermilk Cake

3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract
1. Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

I’ve recently been taught about crumb coats. May seem obvious, but I’ve managed to be completely oblivious to how people got those excellent icing results. It all comes down to the ‘crumb coat’. It’s a very thin layer of icing of syrup that you coat the cakes with. You then let them sit in the fridge for 20 minutes, before you ice. This means that when you start you have a smooth surface. It also helps the colour stay untainted. Be Informed!

Daring Cooks February - Mezze

2010-02-13T21:20:00.001-08:00

The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make Mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

Pita Bread

Pita Bread

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

4 teaspoons regular dry yeast
2 cups lukewarm water
6 cups all-purpose flour
1 tablespoon table salt
4 tablespoons olive oil
1 tablespoon sugar

Directions:

Place flour in large bowl and make a well in the centre. In the centre mix yeast and warm water, then add oil. Fold flour over the yeast and then add salt and sugar, mix until well. Turn out and kneed well for roughly ten minutes, until the dough is soft, elastic and smooth. Place in a large buttered bowl, cover with a moist tea towel. Leave in a warm place for 40 minutes until doubled in size. Knock down and kneed gently, before allowing to rise for a second time.

Divide into 16 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and roughly 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.

Preheat your oven to 200

Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Hummus

Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden

Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Beetroot Tatzici

2 cups plain Greek-style yoghurt
2 beets peeled and halved
1 large garlic clove, crushed
1 tbs finely chopped fresh mint
2 tbs olive oil
1 1/2 tbs fresh lemon juice
Salt, to taste

Roast beets in a 200 degree oven, for roughly 30 minutes, or until soft. Allow to cool completely and then roughly chop.

In a bowl mix well, all ingredients. Add beets and mix gently. Keep chilled

Greek Baklava

2010-02-11T03:51:00.000-08:00

I'm surprised I've never made baklava before. It contains all my favorite things, cinnamon, butter and nuts. Recipe from:

http://ellysaysopa.com/2010/01/26/greek-baklava/

1 lbs. walnuts (add a couple handfuls more if you want it nuttier)
1.5 heaping tsp. cinnamon
1/4 – 1/2 tsp. ground cloves (I tend to go toward the higher end, but it’s about what you want)
1 (16 oz.) package phyllo dough, thawed
1 cup unsalted butter, melted

Syrup
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick (optional)
strip of lemon peel, or a couple tsp. fresh lemon juice

Toast the walnuts, either in a dry skillet or a 300 degree oven, until fragrant. Place in a food processor along with the cinnamon and cloves, and buzz until walnuts are pretty finely crushed (obviously you don’t want a powder, but no huge chunks, either).

Preheat the oven to 350.

Grease a 9×13 pan, and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more butter. Continue this process until you have layered about 7 sheets of phyllo.

Spoon 1/4 of the nut mixture evenly over the top. Repeat the process of the phyllo/butter layering again, but this time only use about 5 sheets of phyllo. Continue the layering of the 5 sheets of phyllo and 1/4 of the mixture of walnuts. Finish off with 7 layers of buttered phyllo (and don’t forget to brush butter on the top layer, too).

Using a sharp knife, cut your baklava into diamonds or triangles (at this point, you can also trim any ragged ends or phyllo that sticks out). I used to do diamonds but mine were always a little funky shaped so now I just do triangles. Place in the oven, and bake for about 50 minutes, until golden brown.

To make your syrup, combine all the ingredients and bring to a low boil. Turn the heat to simmer and simmer about 10-15 minutes. Allow the syrup to cool before pouring over the hot-from-the-oven-baklava. Alternatively, you can pour hot syrup over a cooled baklava. It’s your choice, just remember one has to be hot and the other shouldn’t be.

Chickpea Salad

2010-02-06T21:51:00.000-08:00

I thought I had posted this before. But I was asked for the recipe and couldn't find it. It's so good, I make it quite often. It goes well with everything.

Chickpea Salad

Cloves of garlic – pop in the microwave for 60 seconds, and then crush.
Salt and pepper freshly cracked
Juice of one lemon
A handful of fresh chopped – Mint, coriander and parsley
150grms of feta crumbled
½ a Spanish onion diced
A dash of olive oil
2 cups of chickpeas

Mix all ingredients together and serve.

I used canned chickpeas this time, something I’ve avoided in the past. They were actually really nice. Just rinse well and allow to sit in the lemon juice and salt for awhile to ensure there’s no ‘canned’ taste

Brownies

2010-02-05T17:25:00.001-08:00

Somehow, I've managed to overlook blogging about brownies. These are my fall-back dessert, when you need something quick and don't have many ingredients in the pantry. Moist, dense and chocolaty they've been a family favorite for years.

200g butter
1 cup cocoa powder
2 cups brown sugar
1 teaspoon vanilla
1 cup of flour
2 eggs
1/2 cup of chopped walnuts or chocolate chips or both.

Melt butter and sugar over a medium heat until all the sugar is dissolved. Stirring regularly allow to come to the boil. Take off heat and beat in cocoa and flour. Add eggs. Beat until glossy and smooth.

Pour into a well greased baking tray. Press nuts or chocolate into the surface.

Bake for 25-30 minutes. Remove and allow to cool.

Whoopie Pies

2010-01-28T21:48:00.000-08:00

1 1/2 cups (150g) plain flour
1/2 tsp baking powder
1 1/2 tsp bicarbonate soda
120g unsalted butter, softened
1/2 firmly packed cup (100g) brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup (125ml) milk
Juice and zest of one lemon

Filling

1/2 cup of lemon curd
1/2 cup of mascarpone

Mix together.

Preheat the oven to 180°C. Line 2-3 baking trays with baking paper.
Sift the flour, baking powder and bicarbonate of soda into a bowl.
Beat the butter and sugar in an electric mixer on high speed until light and fluffy. Beat in the egg, followed by the vanilla, lemon and milk. Reduce speed to low, add dry ingredients and beat until combined. Place 32 tablespoonfuls of mixture 4cm apart on the prepared trays. Bake for 7-8 minutes until doubled in size and firm on top when gently pressed. Cool on trays

Once completely cool, sandwich together with filling.

Januarys Daring Bakers Challange - Nanaimo Bars

2010-01-26T15:52:00.000-08:00

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca

The version I made:

http://www.weightwatchers.ca/food/rcp/index.aspx?recipeId=84021

Dairy Free Dark Chocolate Cupcakes

2010-01-21T17:05:00.001-08:00

Don't you love when all the leftover bits in your pantry come together to make the moistest cupcakes? Makes it look like you put alot of thought into the potluck dish you brought.

125g dairy-free spread
100g dark eating chocolate
3/4 cup of soy milk
3/4 cup of caster sugar
1 1/2 cups of self-raising flour
2 tablespoons cocoa powder

I made these without any eggs, but I would recommend adding one.

Place 12 cupcake liners in a cupcake pan. Preheat oven to 180

Melt spread,chocolate, milk and sugar over a low heat, until smooth. Take off heat and, let mixture cool for 10 minutes. Whisk in flour and cocoa. It will be lumpy at first but keep whisking until smooth.

Fill each cupcake liner halfway and bake for around 25 minutes.

Allow to cool and ice.

I've iced them with Lindt 'Intense Orange' chocolate melted with a little icing sugar and dairy free spread. Topped with chopped pistashio nuts.

Meatless Monday - Eggplant Parma

2010-01-18T00:05:00.000-08:00

Slice an eggplant into 1/2 inch thick rounds. Place on a baking tray drizzle with olive oil, rub with a peeled garlic bulb and sprinkle with salt and pepper. Bake for 15- 20 minutes, until soft but still firm. Allow to cool completely.

Whisk two eggs together in a bowl. Fill a separate bowl half full with polenta, add 1 teaspoon of paprika, and salt and pepper to taste.

Dip the eggplant in the egg, then in the polenta and repeat. Place back on baking tray. Bake for 30 minutes, flipping over halfway through.

Dollop a large spoonful of salsa on each eggplant. Grate Parmesan cheese on top and grill until brown and crispy.

Serve.

January Daring Cooks - Satays

2010-01-13T06:54:00.000-08:00

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Um It's possible that I read the title 'satays' thought excellent-love me some satays, and didn't read the recipe properly.

Which resulted in my making a slightly different recipe to the original. The good thing about satays is that as a street food theres lots of different varieties. As with most foods you make a lot I don't have a written recipe, it's more of a throw in a bit here and a bit there.

So I'm borrowing this recipe from here, as it seems pretty identical to what I did.

http://rasamalaysia.com

Recipe: Malaysian Satay Peanut Sauce
Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth.

Marinade your preferred meat overnight and grill. Or you can use this as a dipping sauce.

Osso Bucco – (Kind Of)

2010-01-12T23:29:00.000-08:00

You say stew and people wrinkle up their noses with thoughts of stodgy tastless mush fed to them as children. You say Osso Bucco and all you hear is 'whoo can I try?' This is a beautifully flavored dish, perfect for a day when the proverbial hits the fan.

4 tbsp olive oil
1 large brown onion, finely chopped
1 large carrot, finely diced
1 large celery stalk, finely diced
1 bay leaf
2 thick pieces of Osso Bucco
2 tablespoons Paprika
Squeeze of Lemon
Finely chopped oregano
Finely chopped parsley
2 cups of stock
1 cup of cooked butter beans
½ cup of chopped mushrooms
1 large thyme finely chopped
1/4 tsp nutmeg

Brown off meat in oil. Place in slow cooker of large thick bottomed pot. Pour in stock,beans and spices. If you’re using a slow cooker, cook for about 6 hours, in a pot around 3. Add vegetables about 40 minutes before serving and sprinkle with parsley.

Vanilla Cupcakes with Caramel Frosting

2010-01-11T00:14:00.000-08:00

When you're asked to make Scooby Snacks, and have limited ingredients in the pantry; these delicately flavored treats are perfect.

1 cups self raising flour
90g butter
1 teaspoon vanilla seed paste
½ cup of sugar
2 eggs
2 Tablespoons of milk

Preheat oven to 180. Line eight muffin pan holes with paper cases. Cream together butter and sugar. Add vanilla and eggs, beat until thick and glossy. Sift in flour and add milk. Beat until smooth and creamy.

Fill patty cases half way and smooth.

Bake for 20 minutes. Set aside and allow too cool.

Frosting:

1 cup cream
1 tablespoon of icing sugar
1 teaspoon of cornflour
4 tablespoons of caramel sauce

For a good self made caramel sauce go here: http://bread-alone.blogspot.com/2009/10/making-of-caramel-sauce.html

Whip cream to soft peaks whip in sugar and cornflour. Drizzle in caramel sauce and beat until just mixed.

Spread on Cupcakes.

Lamb and Pea Curry

2010-01-10T00:47:00.000-08:00

Ingredients that you can throw into a slow cooker, walk away for 6 hours and come back to a fragrant, flavorful dish; are a beautiful thing to eat, and an ugly thing to photograph.

1 kg leg of lamb bone in, in chunks
4 cloves of garlic roughly chopped
2 tablespoons of ginger finely chopped
1-1 1/2 teaspoon chilli powder 2
2 tablespoons turmeric
2 tablespoons coriander powder
1 tablespoon salt
4 tablespoons natural yoghurt
coriander leaves, chopped
1 lemon
2 tablespoons ground cardamom
2 teaspoons cinnamon
1 tablespoon cumin powder
1 teaspoon fenugreek
500g of crush tomatoes
2 cups of frozen peas

Brown lamb in a thick bottom pan. Add garlic, ginger and all spices. Lower heat and add tomatoes, simmer on a very low heat or in a slow cooker for 3 – 4 hours.

10 minutes before serving add yogurt and peas.

Serve with steamed basmati rice

Crab Salad in Black Sesame Tulles

2009-12-25T13:32:00.000-08:00

Savory tuiles/cornet recipe
From Thomas Keller “the French Laundry Cookbook”

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.
Preheat the oven to 400 degrees F. Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. (In my cornets, I used 4 tbs of black sesame powder). Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container. (Mine kept okay at room temperature for 3 days.)

Crab Salad

1 cup of crab meat
2 tablespoons seafood sauce
1 teaspoon chopped chives
Juice of 1 lemon
Salt and Pepper

Mix together and place in molds.

Layered Mousse

2009-12-25T13:15:00.000-08:00

Avocado Mousse

Ingredients

2 avocados
1 1/2 teaspoon gelatin or vegetarian alternative
1 1/2 tablespoons cold water
2 teaspoons finely chopped or minced spring onion
1/2 pint hot vegetable stock
salt and freshly ground black pepper
3 tablespoons double cream
3 tablespoons mayonnaise
3 teaspoons lemon juice

Method
Scoop the flesh out of the avocados and either mash and sieve it or blend in a food processor.
Add the lemon juice.
Season and add the onion.
Dissolve the gelatin in the water over a very gentle heat and when dissolved add the hot stock to it.
Allow to cool.
Add this mixture to the avocado and blend until smooth.
Leave in fridge until completely cold and then fold in the mayonnaise and cream.
Put into a buttered mould and leave to set for at least 3 hours.

Red Pepper Mousse

Red peppers; roasted, peeled and sliced
1 teaspoons Soft thyme leaves
2 tblesp Extra virgin olive oil
2 Cloves garlic; finely diced
1 tblesp Balsamic vinegar
2 teasp Unflavoured gelatin
8 Ounce double cream
Salt and ground black pepper

In a heated frying pan put the garlic, thyme and 1tbsp of oil from the peppers. Sweat down then add the sliced peppers, salt and pepper. Pour this mixture into a liquidizer and blitz for about 5 minutes then decant into a bowl. Heat the balsamic vinegar and gelatin in a pan and whisk together. Add a little of the puree and mix, then transfer this back into the bowl of puree and fold in. Put a bowl of ice under the puree to chill it down. Whisk the double cream to form soft peaks. Lightly oil 8 mould dishes. Mix the cream into the puree, folding in with a spatula. Spoon the mixture into the moulds and put in the fridge for 3 hours

Turkey Roulade stuffed with pistachios and served with spiced black cherries

2009-12-23T21:35:00.000-08:00

1 whole, boneless turkey breast, butterflied
2 tsp. sea salt
20 slices peppered prosciutto
1/2 cup fresh cranberries
1 cup chopped toasted pistachios
2 tablespoons of butter

Line a rimmed cookie sheet with parchment paper or foil, then set aside. Now, lay your bacon out length-wise on your work surface. You want each piece to slightly overlap the piece before it. Place the butterflied turkey breast on top of the bacon, with the butterflied, split portion perpendicular to the bacon. You want the bacon to wrap around the turkey when you roll it up.
Sprinkle the turkey with salt. Layer the cranberries and pistashios on the turkey, making sure to spread the filling out in an even layer, or your turkey will be hard to roll.
Using both hands, start rolling the turkey onto itself like a fruit roll-up, stuffing the filling back in if it escapes. Wrap your butcher’s twine around the turkey breast. Place the turkey on the prepared cookie sheet, seem side down,
Bake for 1 1/2 – 2 hours. It’s done when the bacon is brown and caramelized. Remove from oven and let cool for 10 minutes, then slice into 1 1/2 – inch rounds and place on your serving dish. Or allow to cool overnight at serve cold.

Spiced Cherries

Ingredients
250ml (1 cup) water
155g (3/4 cup) caster sugar
1 star anise
1 vanilla bean, split lengthways
1 x 8cm-strip orange rind
700g fresh cherries, pitted
250ml (1 cup) port

Method
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack.
Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.
Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 mon

Eggnog

2009-12-23T04:09:00.000-08:00

12 eggs
2 cups granulated sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla
1 teaspoon of nutmeg
1000ml heavy cream

2 cups of Drambuie
1 1/2 cups of dark rum

Separate the eggs and beat the whites until stiff. Keep the whites cold.
Beat the egg yolks in a large bowl placed over a boiling pot of water. Gradually beat in the sugar and spices.
Stir it thoroughly so the portion on the bottom of the bowl doesn't overcook. Stop stirring when the mixture coats the spoon or spatula. Test by dragging your finger across the spoon or spatula; if your finger leaves a clear path through the eggnog and the mixture doesn't run, it's ready. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)

Chill. Add Liqueurs and beat until smooth.

Whip cream until it has soft peaks, then fold into egg mixture. Fold in egg whites. Ensure it is all well combine. Pour into bottles seal and chill.

Enjoy.

Hanuman Oysters

2009-12-23T03:56:00.000-08:00

If your ever in Cairns or Darwin make a point of visiting this guys restaurant. Amazing flavors, inventive dishes. The only modern take on Asian flavors I've ever tasted, that hasn't veered into the icky world of fusion.

Serves 6
Ingredients

2 stalks of coriander, roots attached
1 stalk of sweet basil, leaves removed, stems reserved
½ teaspoon finely grated galangal
2 tablespoons thinly sliced lemon grass, white part only
1 small red chilli, finely chopped
1 clove of garlic, finely chopped
60ml (¼ cup) lime juice
30ml fish sauce
2 tablespoons shaved palm sugar
36 Pacific oysters

Method
Cut roots and 5cm of stems from coriander and chop finely, reserving leaves. Finely chop basil stems. Process roots and stems, galangal, lemon grass, chilli, garlic, lime juice, fish sauce and palm sugar in a food processor until finely chopped. Check for the balance of sweet, sour, salty and hot and adjust if necessary. Store in an airtight container and refrigerate until needed. Makes ¾ cup and will keep refrigerated for up to 1 month.

Place oysters on an oven tray in a 200C oven or under a hot grill for 1 minute or until warm. Thinly slice basil leaves. Drizzle each oyster with ½ teaspoon of sauce, scatter with basil and coriander leaves and serve with remaining sauce passed separately

Serves 6

Gougeres filled with sliced ham and chimicurri creme

2009-12-22T15:17:00.000-08:00

Soft little mounds of flavor that pop in your mouth. A different take on some traditional ingredients.

Gougéres
Recipe from The Tartine Bakery Cookbook
Makes about 30

• 1 ¼ cups non-fat milk
• 140g unsalted butter
• 1 teaspoon salt
• 1 cup all purpose flour
• 5 large eggs
• ¾ cup Gruyére cheese, grated
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme, minced

Topping
• Pinch salt
• Grated Gruyere, for sprinkling

1. Preheat the oven to 180°C (350°F). Line a baking sheet with non-stick baking paper.
2. To make the choux pastry, combine the milk, butter and salt in a heavy saucepan and place over medium heat until the butter melts and the mixture comes to a full boil. Add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan. This should take about 3 minutes.
3. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs one at a time and mix on medium speed, incorporating each egg before adding the next. The mixture should be thick, smooth and shiny.
4. Remove the bowl from the stand mixer, add the cheese, pepper and thyme and mix in with a rubber spatula. Use a teaspoon or small ice cream scoop to drop the dough onto the prepared baking sheet, spacing them about 4-5cm apart. Lightly sprinkle the top of each pastry with grated cheese and a small pinch of salt.
5. Place in the oven immediately and bake for 20-25 minutes, or until they have puffed and are nicely browned. Serve hot or warm, or at room temperature. Or they can be cooled completely and re-crisped in the oven for 5 minutes before serving.

Chimichurri

2 cups fresh parsley and cilantro, firmly packed
1/4 cup fresh oregano leaves
3 cloves of garlic roasted
2 tablespoons chopped onion
1/2 cup olive oil
2 tablespoons balsamic vinegar or plum vinegar
1 tablespoon lime juice
Salt and red pepper flakes to taste

Preparation:
Pulse the garlic and onion in the food processor until finely chopped.
Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
Season with salt and red pepper flakes to taste; store in the refrigerator until ready to serve.

When you are ready to serve, mix in equal portions, with mascarpone or ricotta.

Dukkah rolled Labneh Balls on a Poppy Seed Biscuits

2009-12-22T14:55:00.000-08:00

The good thing about this dish is everything can be prepared a few days before hand. There is a lot of prep time but its all pretty basic, so you can knock each step over quite fast. Very impressive once you plate up, and it's something alot of people haven't had.

Poppy seed biscuits

8 ounces cheese - finely shredded
1/2 cup butter
1 1/2 cups flour
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon sugar
Sea salt
1 cup of poppy seads

In a large bowl place the finely shredded cheese, butter, flour, salt, pepper, and sugar.
As quickly as possible combine, it should be coarse textured and not sticking together. Use your hands to form it into a log. Roll in poppy seads. Wrap in plastic wrap and chill for 30 minutes.

An easy way to stick the poppy seeds to stick; is to spread them over the plastic wrap, your going to use to wrap it in.

Can be frozen at this point, till you need it.

When needed slice into ½ inch rounds and bake for 15 -20 minutes.

Serve hot or cold

Labneh

600g thick yogurt
1 tsp. salt

a cheesecloth
a sieve
a bowl

Put a sieve onto a bowl and spread cheesecloth over it. Mix yogurt and salt. Spoon the mixture into the prepared sieve. Pull the corners of the cheesecloth up and tie it into a knot. Return it into a sieve and put everything (together with the bowl) into the refrigerator. Let it drain for two days. After that, remove the drained yogurt (Labneh) from the cloth, shape it into little balls and chill for an hour. Roll the cheese balls into dukkah.

*This recipe is a part of Fbi rukavice, a monthly food blogging event created by Maja of Cooks and Bakes.

Pistachio Dukkah

1/2 cup roasted salted pistachios, shelled
2 tablespoons toasted sesame seeds
2 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon sea salt

Combine all the ingredients in a food processor and pulse until a finely coarse mixture is obtained. Store in an airtight container.

Panettone Bread Pudding

2009-12-22T14:26:00.001-08:00

Christmas morning breakfast, is a fine balancing act. You want something a little bit special, but you don't want to be cooking, and you don't want to fill people up to much. This year I'm testing panattone pudding, which has the added bonus of being able to be made two days before and frozen, ready to pop in the oven Christmas morning. A strong espresso, and a forkful of spicy, citrus christmassy flavors, topped with a smooth creme. Its a happy holiday.

1 Panattone sliced
½ cup of cream
1 teaspoon of vanilla
1 cup of milk
6 eggs
Cinnamon
Vanilla sugar

Preheat oven to 180
Grease a tray and line with baking paper. Layer the panettone in tray. Beat eggs, cream, milk and vanilla together. Pour over panettone. Sprinkle generously with cinnamon and vanilla sugar. Bake for 20-30 minutes.

Mix together Mascarpone, cream, sugar and vanilla, keep chilled.

Serve warm with dollop of Mascarpone crème

Gingerbread

2009-12-21T20:38:00.001-08:00

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I made a very ugly/cute gingerbread house with Caleb. We covered it in sprinkles and marshmallows, with green coconut grass and marshmallow snow men. Then we made gingerbread men and stars with the extras.

The following is not the recipe I used or even the recipe from the challenge; this is a recipe that ‘Chef Allison’ has used for years. When I saw her results I was so impressed that I’ve put her recipe here instead. Check out her blog for some amazing gingerbread houses. (http://www.partytrayforyou.blogspot.com/)

Have to say I would quadruple the spices used though, I worked with that amount of spice per one cup of flour. I would say defiantly season to taste.

Gingerbread House Recipe
Recipe By : Sullivan County Extension Homemakers Club
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Cups Sifted All Purpose Flour -- 7-8 cups
1 Teaspoon Soda
1 Teaspoon Salt
1 Teaspoon Nutmeg
3 Teaspoons Ginger
1 Cup Shortening
1 Cup Sugar
1 1/2 Cups Unsulphered Molasses
2 Each Eggs
1 Cup Additional Flour -- 1-2 cups

Royal Icing:
3 Each Eggs Whites -- room temp
4 Cups Confectioner's Sugar
1/2 Teaspoon Cream of Tarter
Sift together first 5 ingredients. Blend together molasses, shortening, sugar and eggs. Stir dry ingredients into molasses mixture. Add enough of the additional flour to make a dough stiff enough to be shaped into a disc. Refrigerate overnight for easier handling. Can be frozen.
Will make 4-5 small gingerbread house using this pattern.
Roll to about 1/4" thickness on a floured cookie sheet. Trace the house pattern pieces onto typing paper and cut out. Arrange pattern pieces on cookie dough and carefully cut around each pattern being certain to allow 1/2" space between pieces to allow the dough to expand as it bakes.
Cut the dough with a sharp paring knife or the edge of a metal pancake turner. Be certain the walls and roof are the same size as the patterns. Remove scraps leaving house pieces on the cookie sheet. Do not attempt to shift pieces once they have been cut out. This will stretch the dough and distort the shape. Bake at 350 12-15 mins.
Carefully loosen then remove each piece with a metal pancake turner. Cool on a wire rack. When the walls are completely cooled, place a sheet of aluminum foil on the cookie sheet shiney side up. Arrange the walls on the foil. With a hammer, pulverize a few pieces of hard clear candy in a plastic bag. Spoon some of the crushed candy into each window. Return the cookie sheet to the oven and bake a few mins in order to melt the candy. Watch carefully, the candy melts quickly. Remove pieces from the cookie sheet and cool on a rack. When completely cooled (don't rush this cooling step) peel the foil from the backs of each wall. The foil will peel easily from the window if it has cooled sufficiently.
Assemble using Royal Icing as "glue". Glue the walls together first. When icing has hardened (about 15 mins) then glue on the roof. Glue on the chimney and door. When icing has hardened you may begin decorating the house with additional icing and candy.
Suggested candies: cinnamon red hots, starlight peppermints, candy canes, gum drops, miniature marshmallows, M&M's, sweettarts, silver dragees.
Make a larger house by increasing the size of the pattern pieces. As you assemble a larger house, stuff a small string of miniature Christmas lights inside the house with the cord sticking out. Your gingerbread house can glow with the lights are plugged in. Make a gingerbread house for your pet. Use yellow, pink, or orange hard clear candies for the windows.
Royal Icing: Purchase Wilton Meringue Powder where cake decorating supplies are sold and follow the recipe on the can for Royal Icing. Or, use the scratch recipe above. Do NOT use a shortening based frosting. When making Royal Icing, it is essential that all mixing utensiils are grease free. The slightest bit of oil or grease will case the Royal Icing to break down. Royal Icing dries quickly so keep the bowl covered with a damp cloth at all times. Can be refrigerated.
Beat all icing ingredients at high speed for 7-10 mins. Add more sugar for a stiffer consistency if necessary. Makes 2-1/2 cups.

Shepard's Pie

2009-12-20T03:15:00.000-08:00

Sometimes you need warm, scoupable food, in your life. During this season of partying, working too much, and crazy people, a simple healthy meal can make it all bearable.

Shepard’s Pie

500g mince
1 Onion diced
3 cloves of garlic diced
½ a cup each of cubed carrots, beans, peas and corn.
250ml of thick roasted vegetable sauce
1 tablespoon mixed Italian herbs
Salt and pepper to taste
3 cups of mashed potatoes
¼ cup of strong cheese

Brown onion and garlic and mince. Add vegetables, sauce and salt and pepper.

Place meat in a deep baking dish. Scoop potatoes over the meat, spread evenly in pan. Top with cheese. Bake for 40 minutes at 200c.

Serve and enjoy.

Christmas Brittle

2009-12-17T19:52:00.000-08:00

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) orange juice
2 cups of nuts
½ cup of chocolate chips
½ cup of cranberries

.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, boil without stirring, on a low heat, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

Line a pan with lightly greased baking paper. Mix together your nuts, chocolate and fruit, spread out on the baking paper. When the caramel is ready, pour evenly over the nut mix, tilt the tray from side to side to ensure even distribution. Place in the fridge to cool for around 20 minutes. Once cool break into rough pieces, and store in an airtight container.

If your in one of those nice countries not plagued by creepy crawlies, these would make lovely Christmas decorations. Simply put the nut mix in greased cookie cutters, before pouring the caramel.

Macaroons

2009-12-15T22:16:00.000-08:00

Makes 25-45

10 egg whites
1 cup caster sugar
4 tablespoons of cornflour
Insides of one vanilla pod
600g moist coconut flakes
250g dark chocolate

Preheat oven to 180

Line a tray with baking paper and lightly spray with oil.

Beat egg whites and sugar together until thick and creamy. Mix in cornflour Add vanilla and coconut. Using your hands combine together all ingredients.

Press together mounds of the mix and place on baking tray. Bake for aprox 15 minutes or until firm and golden brown. Allow to cool.

In a Bain Marie melt chocolate. Take off heat but leave bowl over hot water, so it will stay soft.

Dip the bottom of each macaroon in chocolate and place, chocolate side up, in the fridge to cool.

Store in an airtight container

Salmon en Croute

2009-12-08T16:05:00.000-08:00

The 2009 December Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute

The photo is her's as well. Unfortunately I didn't get to photograph mine before they were eaten. Thats how tasty this simple dish is.

This is a very rich dish, if you wanted to make it a little healthier, you could swap the shortcrust pastry for filo, and the cheese for yogurt. Serve with lots of veges and you have a very healthy meal.

Salmon en croute
Ingredients
Mascarpone or creamcheese 5.2 ounces/150 gr
Watercress, rocket (arugula) and spinach - 0.6 cup/4.2 ounces/120 gr

I also added salt, pepper, 3 cloves of garlic, zest and juice of a lemon.

Shortcrust pastry - 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or... make your own!
Salmon fillet (skinless)- 17.6 ounce/500 gr
egg - 1 medium sized
Directions:
1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.

Chocolate Torte

2009-11-30T16:42:00.001-08:00

250g unsalted butter
250g dark chocolate
¾ cup cocoa powder
1 2/3 cups nut meal
6 eggs
1 ½ cups caster sugar
1/3 cup of brandy or cognac
2 teaspoons vanilla extract

Topping

250g dark chocolate
300ml whipped cream

Preheat your oven to 180c Butter a 23cm cake pan

Melt the butter over a low heat. Add the chocolate and whisk till melted. Take off heat and sift in cocoa. Stir until thick and smooth, set aside.

Whisk eggs and sugar until glossy and thick. Whisk in chocolate mixture. Add nuts, brandy and vanilla. Mix well. Pour batter into pan

Bake the torte for 40-45 minutes at 180o until sides are set but centre is still wobbly. Allow to cool completely before turning out.

For topping melt chocolate in a Bain Marie, take off heat. A spoonful at a time, add cream mixing well between each spoonful. Pour over cooled torte.

Top with raspberries and thick cream.

Can be frozen for up to a month.

Daring Bakers Challenge November - Cannoli

2009-11-25T02:56:00.000-08:00

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes

Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself. However, cannoli can also be filled with pastry creams, mousses, whipped cream, ice cream etc. You could also add your choice of herbs, zests or spices to the dough, if desired. Marsala is the traditional wine used in cannoli dough, but any red or white wine will work fine, as it’s not only added for flavor or color, but to relax the gluten in the dough since it can be a stiff dough to work with.

I did a much simpler verson then the one listed, check her blog for the origional. I've had a recipe for these pasted in my book for 3 years now, so I went with that one.

Cannoli alla Siciliana

Shells

160 grams butter cubed
5 cups flour
2 eggs, lightly whisked
4 egg yolks, lightly whisked
1 cup (250ml) Marsala

Filling

1 ½ cups mascarpone

Finely dice the following
15g candied orange peel
15g glace cherries
15g glazed cedro
15g dark chocolate
15g roasted pistachios

45g caster sugar
50ml cream, whipped to soft peaks

To make the filling combine all ingredients and refrigerate until needed.

Rub butter into flour until combined. Add egg yolks and Marsala, knead to dough. Wrap in plastic and chill for 30 minutes. Roll out to 2mm thick. Cut into circles. Roll around metal cannoli tubes.

Heat 3l of oil in a deep saucepan to 170c

Deep fry cannolis for 3-4 minutes remove from oil and slid off tube. Place back in oil and fry for a further minute until brown.

Allow to cool and fill. Serve and consume immediately.

Rocky Road

2009-11-10T15:54:00.001-08:00

1/2 cup milk chocolate
1/2 cup dark chocolate
1/2 cup of grated coconut
1/2 cup of marshmallows
1/2 cup of pistasios

Melt chocolate in a bain marie, mix in coconut then marshmallows and nuts. Pack firmly into lightly greased mold or shape on a plate. Allow to set in fridge for 20 minutes. Turn out and cut into squares. Store in fridge.

Screw Smores

2009-11-09T18:09:00.001-08:00

Slice bannanas in half length ways. Place bannanas, flesh side down, on a hot grill and lower heat, grill for 3 minutes and turn over. Place chocolate and marshmallows on bannanas and leave on heat for another 5 minutes, untill bananas are soft and chocolate and marshmallows are melted.

Serve warm with cream or ice cream

Daring Cooks November Challenge - Sushi

2009-11-06T03:40:00.001-08:00

The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Sushi is not something I make at home very often. Firstly becuase once I buy all the toppings and assemble, I have way too much sushi, and it's pretty much the same, price as going out to eat it. If I wasn't able to get good sushi, quite cheeply, I might make it more often. I do make these maki rolls, for lunch boxes and obento.

Tuna and Cucumber - can't beat the classics.

If you are interested in making your own, here are a few resources.

http://www.youtube.com/watch?v=T9hVp4Sd9NU

http://www.youtube.com/watch?v=cdQzX9SR_gk&feature=related

http://en.wikipedia.org/wiki/List_of_sushi_and_sashimi_ingredients_and_styles

I usually cheat, and make the quick rice verson.

2 cups of rice
2 1/2 cups of water

Bring to the boil uncovered, lower heat, simmer untill the water is no longer visable over the rice. Take off heat, cover and let sit for 15-20 minutes.

Place on large plate, sprinkle with sushi vinager, stirring with a chopping motion. Allow to cool. Create your sushi.

My favorite is canned tuna mixed with a little kewpie mayo, layer with cucumber strips and roll. Slice with a wet knife. Serve with pickled ginger and wasabi.

Spanakopita

2009-11-04T07:27:00.001-08:00

1/2 pound of phyllo dough, thawed
1/3 cup of oil
3 cloves of garlic, sliced
generous pinch of salt
generous pinch of pepper
1/2 cup of flat leaf parsley, finely chopped
¼ cup of oregano finely chopped
12 oz bag of fresh spinach
1 bunch of green onions, ends and tips tossed, sliced
1/4 cup of red onion, diced
10 oz great feta cheese, crumbled
1 ½ cups ricotta chesse
12 tbsp butter, melted

Begin by making a garlic oil. This is easy, as you will bring your olive oil to medium heat in a pan, adding your garlic, and let cook until a light golden brown, being careful not to burn it. Remove the garlic with a slotted spoon, and let the oil sit in the pan. Next, add roughly a tablespoon of the olive oil to a deep skillet and bring to a medium to high heat. Add half of your spinach to the skillet. Cook this until it wilts, approximately 1 minute. Remove the wilted spinach to a strainer to remove as much water from the spinach as possible. Repeat this process with the rest of the spinach.
Next, bring the remaining oil back to heat and add in your scallions and red onion, cooking just until soft. Add in your parsley, and spinach, mixing well. Remove from the skillet and place in a small bowl to let cool.
To a larger bowl,mix the ricotta and feta cheeses, mixing until nice and creamy. Toss in the cooled spinach mixture, and combine.
Preheat your oven to 350 degrees. As the oven preheats, melt your butter.
To a large baking pan, use your pastry brush, and lightly coat the pan with some melted butter. Open your phyllo dough, and cover with a towel as it can harden on you if you do not move quickly. You will lightly butter each top of the phyllo, adding six pieces on the bottom, remembering to lightly brush butter on each sheet. Once you have six down, spread the spinach and cheese mixture evenly over the top. Repeat your process with six more sheets. Add more spinach and cheese to the top, and place eight buttered sheets on top.
Bake for approximately 25-28 minutes, until you have a great golden brown color.

Bean and Rice Casserole

2009-11-03T17:04:00.000-08:00

2 onions, chopped
2 garlic cloves, chopped
2 carrots, chopped
2 celery stick, chopped
1 red pepper, seeded and white parts removed, chopped
1 teaspoon of ground chilli powder
1 teaspoon sugar
1 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
1 teaspoon coriander seeds crushed
2 cloves
1 can of red kidney beans
1 can mixed beans
2 cans of diced tomatoes
2 litres stock
½ cup of wild rice
Juice of one lemon
Salt and pepper

Dry roast coriander and cloves, add stock and beans. Simmer for 20 minutes. Add all vegetables and spices, keep cooking for another 5 to 10 minutes more, stirring every so often. Add the rice and simmer rapidly until cooked. Add the tomatoes, and simmer until thickened and reduced. Season with salt and pepper, add lemon juice and serve.

This keeps in the fridge and freezes very well. The longer you keep it the better the flavours will be.

Gluten and Dairy Free Banana Nut Bread

2009-10-21T15:39:00.001-07:00

½ cup of Walnuts
½ cup of Almonds
½ cup of Dried Blueberries
1/3 cup of Goji berries
3 ripe bananas mashed
½ cup of macadamia butter
2 tablespoons of nut oil
2 teaspoons of cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
4 eggs
1 cup caster sugar
1 ½ cups of gluten free self raising flour
½ cup of nut meal
¼ cup of soy milk

Cream together butter and sugar; add eggs, bananas, spices, nuts and fruit. Beat in nut meal and flour. Add milk stirring until smooth.

Pour into greased loaf tin. Bake for approximately two hours at 150.

This really depends on your oven; you will have to check it. If the outsides seem to be cooked but the middle is still soggy turn down your oven and continue cooking. This is a loaf so it’s quite solid.

Allow to cool completely, before cutting.

Individually wrap slices and freeze; microwave for one minute when desired.

Gluten and Dairy Free Chocolate Cupcakes

2009-10-20T03:08:00.000-07:00

3 eggs separated
1 ½ cups of gluten free flour
1 cup caster sugar
1 teaspoon of vanilla
1 cup of chocolate powder
½ cup of macadamia butter
½ cup of soy milk

Whip egg whites until they form stiff peaks, set aside. Beat together the butter, sugar and egg yolks, until light and creamy. Add vanilla, cocoa, flour and milk, beat together, until smooth. Fold in egg whites. Spoon into patty pans, bake for 20-30 minutes. Serve warm with chocolate ganache and shaved chocolate.

My ganache was made with cream, but here is a recipe for non-dairy ganache.

Vegan Ganache

1/2 C Cacao Powder
1/2 C Agave
1/4 C Coconut Oil

Melt coconut oil over hot water or in the dehydrator (if you are using it) Whisk together cacao powder, coconut oil and agave. Pour into tart shells and refrigerate for at least 1/2 hour. Makes 4 to 6 servings.