Cook 500g Bramley apples (peeled, cored and cut into chunks) with a spash of water until sompletely soft, adding 2-3tbs sugar to sweeten. Cool, then fold in2 egg whites, whisked to stiff peaks and 284ml of softly whipped cream.
Spoon into pretty glasses and chill for 30mins. Serves 4.
Monday, 25 August 2008
Spiced Sugar Crust Apple Pies
Heat oven to 190. Place 500g peeled sliced and tossed applies with 1 tb caster sugar and 1/2 tsp of allspice in a pie dish.
Make some sweet pastry (375g) and cut into strips. Use them to make a lattice shape on the pie (not just all width ways and then all length ways.... make them all intertwine with each other).
Glaze with 1 beaten egg yolk and 1 tb milk and bake for 20-30 mins until golden and crisp (sprinkle a little demerara sugar over for the last 5 mins).
Make some sweet pastry (375g) and cut into strips. Use them to make a lattice shape on the pie (not just all width ways and then all length ways.... make them all intertwine with each other).
Glaze with 1 beaten egg yolk and 1 tb milk and bake for 20-30 mins until golden and crisp (sprinkle a little demerara sugar over for the last 5 mins).
Bombay Hamburgers
Process 450g rump steak (fat trimmed and cut into chunks) and place in bowl. Finely chop 2-3 green chillis, 2 garlic cloves, 2.5cm grated root ginger, 1/2 tsp tumeric, 1/2 tsp curry powder, 1/2 ts cumin, 1/4 tsp chilli powder, 1 onion (finely chop in processor) and a handful of chopped coriander leaves.
Knead the mixture and form into patties at least 2.5cm thick and the size of your palm. Cover and chill for an hour.
Make salsa using 1 red onion, a small bunch of coriander, 4 medium tomatoes, 1 juiced lemon.
Fry or grill the hamburgers for 4 mins or until done and serve in a warm tortilla or fresh hamburger bun with the salsa and some raita.
Knead the mixture and form into patties at least 2.5cm thick and the size of your palm. Cover and chill for an hour.
Make salsa using 1 red onion, a small bunch of coriander, 4 medium tomatoes, 1 juiced lemon.
Fry or grill the hamburgers for 4 mins or until done and serve in a warm tortilla or fresh hamburger bun with the salsa and some raita.
Saturday, 23 August 2008
Lemon Meringue Pie
Ingredients
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
15. Serve warm or cold in slices.
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
15. Serve warm or cold in slices.
Meatloaf
1 kg mince meat
1 cup bread crumbs
1 onion
2 eggs – beaten
Half cup water
Half cup milk
2 tsp curry powder
1 cup oats
2 tblsp parsley (dry or fresh)
Salt & pepper
Preheat oven to 180
Combine meat, breadcrumbs, onion, oats, curry powder, salt, pepper, parsley & eggs together in a large bowl.
Add milk & water.
Place in a large baking tray/dish.
SAUCE –
3 quarters cup water
Half cup worstershire sauce
3 tsp vinegar
3 tsp lemon juice
Half cup tomato sauce
1 tblsp butter (melted)
Combine all together in a saucepan– bring to the boil. Reduce heat, simmer.
Pour over meat. Baste occasionally. Cook for about 1hr or until cooked.
1 cup bread crumbs
1 onion
2 eggs – beaten
Half cup water
Half cup milk
2 tsp curry powder
1 cup oats
2 tblsp parsley (dry or fresh)
Salt & pepper
Preheat oven to 180
Combine meat, breadcrumbs, onion, oats, curry powder, salt, pepper, parsley & eggs together in a large bowl.
Add milk & water.
Place in a large baking tray/dish.
SAUCE –
3 quarters cup water
Half cup worstershire sauce
3 tsp vinegar
3 tsp lemon juice
Half cup tomato sauce
1 tblsp butter (melted)
Combine all together in a saucepan– bring to the boil. Reduce heat, simmer.
Pour over meat. Baste occasionally. Cook for about 1hr or until cooked.
Clinker Slice
1 pkt clinkers
1 pkt malt o milk biscuits
1/2 tin condensed milk
125g butter
1 x block of cadbury chocolate
- crush biccies in a food processor
- crush clinkers in a food processor
- mix biccies and clinkers together
- put condensed milk in saucepan on low heat with 125g butter, when melted , mix with clinker and bicci mix
- place into tray and flatten and put in fridge to set
- melt cadbury chocolate block, without licking your fingers, pour over slice and put back in fridge to set.
1 pkt malt o milk biscuits
1/2 tin condensed milk
125g butter
1 x block of cadbury chocolate
- crush biccies in a food processor
- crush clinkers in a food processor
- mix biccies and clinkers together
- put condensed milk in saucepan on low heat with 125g butter, when melted , mix with clinker and bicci mix
- place into tray and flatten and put in fridge to set
- melt cadbury chocolate block, without licking your fingers, pour over slice and put back in fridge to set.
Friday, 22 August 2008
Mixed vegetable salad with dressing
Ingredients
For the salad
200g/7oz choi sum (Chinese cabbage) leaves,
sliced 100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
1. For the salad, toss all of the salad ingredients together in a large salad bowl.
2. For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
For the salad
200g/7oz choi sum (Chinese cabbage) leaves,
sliced 100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
1. For the salad, toss all of the salad ingredients together in a large salad bowl.
2. For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
Egg Fried Rice
2 tbsp groundnut oil
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced (maybe replace with capsicums?)
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Method
1.Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced (maybe replace with capsicums?)
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Method
1.Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
Sweet & Sour Pork
For the pork
3 tbsp roasted whole soya beans or dry roasted peanuts
few pinches ground white pepper
1 tsp crushed dried chillies
2 pork loin steaks, fat removed
2 tbsp groundnut oil
For the sweet and sour sauce
125g/4oz canned pineapple, in natural juice
125ml/4fl oz pineapple juice
3 tbsp freshly squeezed lime juice
light soy sauce
splash of Shaoxing rice wine or dry sherry
ground white pepper
To serve
steamed ricechoi sum (Chinese cabbage), steamed
Method
1. For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
2. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
3. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
4. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
5. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
6. To serve, pour the sauce over the pork and serve with rice and choi sum.
3 tbsp roasted whole soya beans or dry roasted peanuts
few pinches ground white pepper
1 tsp crushed dried chillies
2 pork loin steaks, fat removed
2 tbsp groundnut oil
For the sweet and sour sauce
125g/4oz canned pineapple, in natural juice
125ml/4fl oz pineapple juice
3 tbsp freshly squeezed lime juice
light soy sauce
splash of Shaoxing rice wine or dry sherry
ground white pepper
To serve
steamed ricechoi sum (Chinese cabbage), steamed
Method
1. For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
2. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
3. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
4. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
5. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
6. To serve, pour the sauce over the pork and serve with rice and choi sum.
Chicken Chow Mein
150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper
Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper
Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.
Beef in Oyster Sauce
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar, salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar, salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
Thursday, 21 August 2008
Tips for making the perfect roulade
You can assemble this 5 hours ahead.
When you line the swiss roll tin with a sheet or non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
Use an electric mixer to whisk the eggs and sugar together at top speed until thick, pale and airy - the beaters should leave a ribbon-like trail beghind when lifted. use eggs that are a few days old and bring them up to room temperature before whisking - they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
When you line the swiss roll tin with a sheet or non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
Use an electric mixer to whisk the eggs and sugar together at top speed until thick, pale and airy - the beaters should leave a ribbon-like trail beghind when lifted. use eggs that are a few days old and bring them up to room temperature before whisking - they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
Classic Chocolate Roulade
Preheat oven to 180. Line a swiss roll tin with baking paper.
Beat 5 eggs and 100g caster sugar 5mins until thick. Sift 60g flour and 40g cocoa and fold with 1 tsp vanilla. Spread in tin and bake 12-14mins. Turn out onto baking paper sprinkled with sugar. Cool a little then roll up with paper. Cool.
Put 200g fresh or frozen raspberries, 75g caster sugar and 2 tb water ina pan and cook 7-10mins. Put 400g choc in pieces and 20g butter in a bowl. Heat 450g double cream until almost boiling and then pour over chocolate. Leave 5mins then whip until light. Transfer 1/3 to a bowl and whisk in 118 ml cream. Set aside as icing.
Unroll sponge and spread with creamy a ganacje, then spoon raspberries and reroll. Ice with remaining ganache and dust with icing sugar.
Beat 5 eggs and 100g caster sugar 5mins until thick. Sift 60g flour and 40g cocoa and fold with 1 tsp vanilla. Spread in tin and bake 12-14mins. Turn out onto baking paper sprinkled with sugar. Cool a little then roll up with paper. Cool.
Put 200g fresh or frozen raspberries, 75g caster sugar and 2 tb water ina pan and cook 7-10mins. Put 400g choc in pieces and 20g butter in a bowl. Heat 450g double cream until almost boiling and then pour over chocolate. Leave 5mins then whip until light. Transfer 1/3 to a bowl and whisk in 118 ml cream. Set aside as icing.
Unroll sponge and spread with creamy a ganacje, then spoon raspberries and reroll. Ice with remaining ganache and dust with icing sugar.
Chinese steamed seabass/chicken with Lime, Sesame and coriander
Line a bamboo steamer with foil.
Roll 4 fillets up with a sprig of coriander in each one. Mix 1 tb fish sauce, 2 ts toasted sesame oil and 1 clove garlive and pour over fillets.
Put some grated ginger and coriander over each fish and steam 5mins. Add 1 pack boy choy and steam further 3-5mins.
mix 1/4 red chilli, juice 2 limes, 1 tb sesame seeds, 1 tb caster sugar, 1 tb light soy sauce, 2 tb fresh coriander, 1 ts toasted sesame oil and serve fish with sauce and cooking juices drizzled over.
Roll 4 fillets up with a sprig of coriander in each one. Mix 1 tb fish sauce, 2 ts toasted sesame oil and 1 clove garlive and pour over fillets.
Put some grated ginger and coriander over each fish and steam 5mins. Add 1 pack boy choy and steam further 3-5mins.
mix 1/4 red chilli, juice 2 limes, 1 tb sesame seeds, 1 tb caster sugar, 1 tb light soy sauce, 2 tb fresh coriander, 1 ts toasted sesame oil and serve fish with sauce and cooking juices drizzled over.
White Chocolate Torte
Unroll 1 375g pack of ready rolled regular or sweet shortcrust pastry on a lightly floured surface and roll it out. Line the tart tin with it and chill 30mins. Preheat oven 200.
Line tart with baking paper and fill with baking beans and bake on a baking sheet for 20-25mins. remove paper and beans and bake further 5 mins.
Put 300g luxury belgian white chocolate and 150ml whole milk in a heatproof bowl over a pan of simmering water. As soon as it begins to melt, remove and stir with a wooden spoon until melted. In another bowl mix 200g full fat cream cheese with 5 tb double cream and 25g sifted icing sugar until very smooth.
Slowly pour the melted chocolate mixture into the crteam cheese little by little, mixing to remove lumps. Pour mixture into the tart casea nd once cool, transfer to fridge to set for 10mins.
Scatter silver balls and return to fridge. Decorate with shards of chocolate.
Line tart with baking paper and fill with baking beans and bake on a baking sheet for 20-25mins. remove paper and beans and bake further 5 mins.
Put 300g luxury belgian white chocolate and 150ml whole milk in a heatproof bowl over a pan of simmering water. As soon as it begins to melt, remove and stir with a wooden spoon until melted. In another bowl mix 200g full fat cream cheese with 5 tb double cream and 25g sifted icing sugar until very smooth.
Slowly pour the melted chocolate mixture into the crteam cheese little by little, mixing to remove lumps. Pour mixture into the tart casea nd once cool, transfer to fridge to set for 10mins.
Scatter silver balls and return to fridge. Decorate with shards of chocolate.
Bacon wrapped chicken/fish
Preheat oven to 200. Lay 2 rashers of bacon and sprinkle with some chopped tomato and 1 tb chopped fresh herbs. Arrange fillet on top and wrap bcon around to form a parcel. Arrange on baking paper and season.
Roast 10-12 mins.
Roast 10-12 mins.
Fish/Chicken with pine nuts and tomato salsa
Lightly season the chicken or fish and sprinkle with basil (if using chicken - cut in half so it is not too thick).
Loosely roll up the fish and arrange on foil.
Mix the salsa (tomato, 1 tb toasted pinenuts, 1-2tb freshly grated gruyere, 1 tb olive oil and cracked pepper. Spoon this over the fish and cook at 190 for 8-10 mins. Don't cover with foil.
Loosely roll up the fish and arrange on foil.
Mix the salsa (tomato, 1 tb toasted pinenuts, 1-2tb freshly grated gruyere, 1 tb olive oil and cracked pepper. Spoon this over the fish and cook at 190 for 8-10 mins. Don't cover with foil.
Sea Bass & Leek
Heat oven 210. Saute 1 finely sliced leef and 1 clove garlic in olive oil 3-4mins. Add 2 tso oregano leaves and splash white wine and leave to cool completely. Slash fish and spoon cold leek mixture over, inside and in slashes. Arrange lemon wedges and bake in foil 'pastie' and bake 12-15 mins.
Grilled Macerel with chilli and Ginger
(can also use seabass/gurnard/grey mullet)
Slash fish 7-8 times on each side.
Mix 1 finely chopped red chilli, 1 tb ketjap manis, 2 tsp freshly grated ginger, grated zest and juice of 1 lime, 1 tb olive oil and salt and pepper.
Brush over fish and put some in the slashes of the fish. Marinade 5-10mins. Serve with salad of cucumber, salad leaves, mint, coriander, 2 tb sushi ginger, 1 tsp soft brown sugar, spash of white wine/cider vinegar.
Slash fish 7-8 times on each side.
Mix 1 finely chopped red chilli, 1 tb ketjap manis, 2 tsp freshly grated ginger, grated zest and juice of 1 lime, 1 tb olive oil and salt and pepper.
Brush over fish and put some in the slashes of the fish. Marinade 5-10mins. Serve with salad of cucumber, salad leaves, mint, coriander, 2 tb sushi ginger, 1 tsp soft brown sugar, spash of white wine/cider vinegar.
Mustard-crusted roast rib of beef
take a 5 bone rib of beef, approx 5kg trimmed, and leave it for 2 hours to come to room temperature.
Heat oven to 220. Rub beef with olive oil and season well. melt 50g butter and fry 2 large diced onions. Add to 300g fresh breadcrumbs with 200ml water, 1 180g jar wholegrain mustard and 3 beaten eggs. Season.
Spread evenly over beef leaving ends uncovered and cover with well oiled foil.
Roast 1 hour. Turn oven to 180, remove foil and cook 1.5hours. Remove from oven and rest 30mins.
Heat oven to 220. Rub beef with olive oil and season well. melt 50g butter and fry 2 large diced onions. Add to 300g fresh breadcrumbs with 200ml water, 1 180g jar wholegrain mustard and 3 beaten eggs. Season.
Spread evenly over beef leaving ends uncovered and cover with well oiled foil.
Roast 1 hour. Turn oven to 180, remove foil and cook 1.5hours. Remove from oven and rest 30mins.
vietnamese chicken balls
Mince 500g chicken thigh fillets (chop in food processor), then mix with 3 cloves garlic, 3 shallots, 1 tb lemongrass and 2 tb fish sauce. Make into balls and fry 4 mins until evenly browned.
Creamy herb potato bake
Heat oven 160. Bring to a simmer a 283ml pot of double cream, 200ml full fat milk, 2 garlic, 2 sprigs thyme, 2 sprigs rosemary. Turn off heat and leave 10mins. remove herbs and garlic and season.
Layer 750g maris piper potatoes (thinly sliced), spoon cream mix, scatter 100g gruyere cheese. Finish with a tb of grated parmesan.
Bake 1-1 1/4 hours until tops are golden and bubbling, and the potatoes are tender.
Layer 750g maris piper potatoes (thinly sliced), spoon cream mix, scatter 100g gruyere cheese. Finish with a tb of grated parmesan.
Bake 1-1 1/4 hours until tops are golden and bubbling, and the potatoes are tender.
Kathy's vege lasgane
Cook a bunch of spring onions, carrots, corn, zucchini, brocoli with fresh tomatoes, basil and garliv.
Make two white sauces and put cooked pumpkin into one and spinach in the other.
Layer vegetables, lasagne sheets, pumpkin sauce, vegies, lasagne sheets, spinach sauce and then top with cheese and bake.
Make two white sauces and put cooked pumpkin into one and spinach in the other.
Layer vegetables, lasagne sheets, pumpkin sauce, vegies, lasagne sheets, spinach sauce and then top with cheese and bake.
Mushroom Souffles
Fry 140g sliced small button musrooms in butter for 3 mins - remove from heat and reserve a good spoonful.
Add 25g flour to the remaining mushrooms and then blend 325ml milk and return to heat, stirring all the time to make a thick sauce. Stir in 85g gruyere, season and cool.
Heat oven to 200. Butter 8 x 150ml souffle dishes and line base with baking paper. Stir 3 large egg yolks into the mixture. Whisk egg whites until stiff before folding in carefully. Spoon into souffle dishes and bake in a roasting tin, half filled with cold water, for 15mins until risen and golden.
Turn out of dish, peel off paper, then put on a baking sheet.
Top each with 1 tsp creme fraiche, a little cheese and scatter reserved mush and bake at 190 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Add 25g flour to the remaining mushrooms and then blend 325ml milk and return to heat, stirring all the time to make a thick sauce. Stir in 85g gruyere, season and cool.
Heat oven to 200. Butter 8 x 150ml souffle dishes and line base with baking paper. Stir 3 large egg yolks into the mixture. Whisk egg whites until stiff before folding in carefully. Spoon into souffle dishes and bake in a roasting tin, half filled with cold water, for 15mins until risen and golden.
Turn out of dish, peel off paper, then put on a baking sheet.
Top each with 1 tsp creme fraiche, a little cheese and scatter reserved mush and bake at 190 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Pesto
Basil Pesto
packet of basil
3 cloves garlic
handful of pine nuts
4-5 tb olive oil
1.5 handfuls of grated cheese
Blend.
Sundried tomato pesto
as above, but using sundried tomatoes instead of basil
packet of basil
3 cloves garlic
handful of pine nuts
4-5 tb olive oil
1.5 handfuls of grated cheese
Blend.
Sundried tomato pesto
as above, but using sundried tomatoes instead of basil
Monday, 18 August 2008
Apple & Walnut Loaf
Melted butter, for greasing
125g unsalted butter, cubed, at room temperature
220g (1 cup) caster sugar
1 tsp vanilla essence
2 eggs
2 golden delicious apples
225g (1 1/2 cups) plain flour
2 tsp ground cinnamon
1 tsp baking powder
Pinch salt
125mls (1/2 cup) milk
60g (1/2 cup) walnut pieces, finely chopped
2 tbs caster sugar, extra
20g (1 tbs) butter, melted
Method
Preheat oven to 170°C. Brush a 9.5 x 19.5cm (base measurement) loaf pan with the melted butter to grease. Line the base with non-stick baking paper.
Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the sides of the bowl occasionally, for 5-10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition until combined.
Peel and dice 1 of the apples. Sift together the flour and 1 tsp of the cinnamon with the baking powder and salt into a separate bowl. Use a large metal spoon to fold the flour mixture and milk alternately into the butter mixture. Fold in the diced apple with the walnuts until just combined. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Peel the remaining apple, cut into quarters and remove the core. With rounded-side up, cut each quarter into thin slices lengthways, keeping the slices together. Arrange the apple slices down the centre of the loaf mixture.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Turn the loaf out onto a wire rack.
Combine the remaining cinnamon and extra caster sugar in a small bowl. Brush the warm loaf with the melted butter and sprinkle with the cinnamon sugar. Serve warm or at room temperature.
Notes & tips
Keep in an airtight container for 2-3 days. Delicious served warm with whipped cream or simply spread with butter.
125g unsalted butter, cubed, at room temperature
220g (1 cup) caster sugar
1 tsp vanilla essence
2 eggs
2 golden delicious apples
225g (1 1/2 cups) plain flour
2 tsp ground cinnamon
1 tsp baking powder
Pinch salt
125mls (1/2 cup) milk
60g (1/2 cup) walnut pieces, finely chopped
2 tbs caster sugar, extra
20g (1 tbs) butter, melted
Method
Preheat oven to 170°C. Brush a 9.5 x 19.5cm (base measurement) loaf pan with the melted butter to grease. Line the base with non-stick baking paper.
Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the sides of the bowl occasionally, for 5-10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition until combined.
Peel and dice 1 of the apples. Sift together the flour and 1 tsp of the cinnamon with the baking powder and salt into a separate bowl. Use a large metal spoon to fold the flour mixture and milk alternately into the butter mixture. Fold in the diced apple with the walnuts until just combined. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Peel the remaining apple, cut into quarters and remove the core. With rounded-side up, cut each quarter into thin slices lengthways, keeping the slices together. Arrange the apple slices down the centre of the loaf mixture.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Turn the loaf out onto a wire rack.
Combine the remaining cinnamon and extra caster sugar in a small bowl. Brush the warm loaf with the melted butter and sprinkle with the cinnamon sugar. Serve warm or at room temperature.
Notes & tips
Keep in an airtight container for 2-3 days. Delicious served warm with whipped cream or simply spread with butter.
Mediterranean Lamb Loaf
1/4 cup pine nuts
800g lamb mince
6 green onions, finely chopped
1 garlic clove, crushed
250g antipasto (see note), roughly chopped
1/3 cup tomato chutney
1 egg, lightly whisked
2 cups fresh white breadcrumbs
1/2 cup basil leaves, chopped
1/2 cup grated parmesan cheese
Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at both long sides. Place pine nuts on a baking tray. Cook for 3 to 5 minutes or until light golden.
Combine mince, onions, garlic, antipasto, chutney, egg, breadcrumbs, basil and parmesan in a large bowl. Using clean hands, mix until well combined. Season with salt and pepper.
Press mixture firmly into pan. Press pine nuts into top. Bake for 40 to 45 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto plate. Slice and serve.
Notes & tips
Note: We used a mix of marinated mushrooms, red capsicum, semi-dried tomato and chargrilled eggplant.
Variation: Replace pine nuts with chopped walnuts or omit nuts altogether.
Carrot Loaf
2 carrots, peeled, grated (see note)
2 cups plain flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 1/2 teaspoons MasterFoods ground cinnamon
pinch salt
3/4 cup raw sugar
2 tablespoons desiccated coconut
3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup sultanas
450g can crushed pineapple, drained
shredded coconut, toasted, to serve
Cream cheese frosting
80g cream cheese, softened
50g butter, softened
1 cup icing sugar mixture, sifted
1/2 orange, juiced
Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Place carrot in a large bowl. Sift flour, bicarbonate of soda, baking powder, cinnamon and salt over carrot. Add sugar and desiccated coconut. Stir until well combined.
Add eggs, oil, sultanas and pineapple to carrot mixture. Stir until just combined. Spoon into prepared pan. Bake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool.
Make cream cheese frosting: Using electric beaters, beat cream cheese and butter together until pale and fluffy. Add icing sugar and 1 1/2 tablespoons orange juice. Beat until thick and smooth. Spread frosting over loaf. Sprinkle with toasted coconut. Slice and serve spread with butter, if desired.
Lentil Loaf
400g can brown lentils, drained, rinsed
2 cups grated tasty cheese
2 small brown onions, diced
1 garlic clove, crushed
60g cup mushrooms, sliced
1 cup dried breadcrumbs
1 egg, lightly beaten
1/4 cup pouring cream
1/2teaspoon ground cloves
1/2 cup flat-leaf parsley leaves, roughly chopped
40g butter, chopped
Greek salad, to serve
Method
Preheat oven to 180°C. Grease base and sides of a 6cm deep loaf pan and line with baking paper, allowing 2cm overhang at both long ends.
Combine lentils, cheese, onions, garlic, mushrooms, breadcrumbs, egg, cream and cloves in a large bowl. Add 1 tablespoon parsley and season with salt and pepper. Mix until well combined.
Press lentil mixture firmly into pan. Dot butter evenly over top. Bake loaf for 45 to 50 minutes or until golden and firm to touch. Stand in pan for 10 minutes. Remove from pan and sprinkle with remaining parsley. Slice and serve with Greek salad.
2 cups grated tasty cheese
2 small brown onions, diced
1 garlic clove, crushed
60g cup mushrooms, sliced
1 cup dried breadcrumbs
1 egg, lightly beaten
1/4 cup pouring cream
1/2teaspoon ground cloves
1/2 cup flat-leaf parsley leaves, roughly chopped
40g butter, chopped
Greek salad, to serve
Method
Preheat oven to 180°C. Grease base and sides of a 6cm deep loaf pan and line with baking paper, allowing 2cm overhang at both long ends.
Combine lentils, cheese, onions, garlic, mushrooms, breadcrumbs, egg, cream and cloves in a large bowl. Add 1 tablespoon parsley and season with salt and pepper. Mix until well combined.
Press lentil mixture firmly into pan. Dot butter evenly over top. Bake loaf for 45 to 50 minutes or until golden and firm to touch. Stand in pan for 10 minutes. Remove from pan and sprinkle with remaining parsley. Slice and serve with Greek salad.
Salmon & Rice Loaf
250g brown rice
410g can red salmon, drained, bones removed, flaked
1/2 cup grated tasty cheese
4 green onions, thinly sliced
1/2 cup flat-leaf parsley leaves, chopped
1 tablespoon dijon mustard
2 eggs, lightly beaten
410g can red salmon, drained, bones removed, flaked
1/2 cup grated tasty cheese
4 green onions, thinly sliced
1/2 cup flat-leaf parsley leaves, chopped
1 tablespoon dijon mustard
2 eggs, lightly beaten
Could also use diced red capsicum and corn
Method
Preheat oven to 180°C. Grease a 6cmdeep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Cook rice following packet directions. Combine salmon, cheese, green onions, parsley, mustard and rice in a large bowl. Add eggs and season with salt and pepper. Stir until well combined.
Spoon mixture into prepared pan. Smooth surface. Bake for 18 to 20 minutes or until set. Allow to cool in pan. Cut loaf into 4 thick slices.
Spoon mixture into prepared pan. Smooth surface. Bake for 18 to 20 minutes or until set. Allow to cool in pan. Cut loaf into 4 thick slices.
Notes & tips
To freeze: Wrap each slice in plastic wrap. Place slices in an airtight container. Freeze for up to 2 months. Remove from freezer the night before. Place slices in individual airtight containers and refrigerate. Transfer to work bag or school bag in the morning.
Raspberry & Coconut Loaf
1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve
Method
Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.
Kathy's Spinach Pie
Wash 1 large bunch of silverbeet, chop finely and drain. Cook 1 bunch of spring onion in oil 5 mins until tender. Crumble 250g greek fetta and grate 200g cheddar (havati) and 1-2 cups tasty cheddar. Beat 5 eggs lightly and combine everything. Add pepper.
Line the base of a lasagne dish with 4-5 sheets of filo pastry. Pour mix onto pastry and then top with a few more pastry sheets. Baste with egg and cook 45 mins 180.
Line the base of a lasagne dish with 4-5 sheets of filo pastry. Pour mix onto pastry and then top with a few more pastry sheets. Baste with egg and cook 45 mins 180.
Vegie Patties
roughly mash 1 can chickpeas, 4 cups grated vegies (sweet potatoes, zucchini, potato, onion, carrot), lightly beaten egg, 1 cup breadcrumbs, 1 garlic, 1/3 cup coriander, 1/3 cup sesame seeds toasted, 1 tb curry powder, salt and pepper.
Form into patties and serve with hummas, rocket and sweet chilli sauce.
Form into patties and serve with hummas, rocket and sweet chilli sauce.
Indian Vegie Patties
Heat oil and add 1 onion, 2 garlic, 1 ts grated ginger and cook until soft. Add 1 tsp cumin, 1 tsp coriander, 1/2 ts chilli powder and cook 30sec.
Combine 1 large grated carrot, 2 med potatoes grated (300g), 1 cup baby spinach leaves, 1/2 cup peas, 1/2 cup besan (chickpea flour) and shape into 8 patties. Cook and serve in pita bread with spinach and mango chutney.
Combine 1 large grated carrot, 2 med potatoes grated (300g), 1 cup baby spinach leaves, 1/2 cup peas, 1/2 cup besan (chickpea flour) and shape into 8 patties. Cook and serve in pita bread with spinach and mango chutney.
Tabouli
makes a decent amount!
Soak 2 cups cracked bulgar wheat in hot water until absorbed - approx 30mins. Drain excess water and squeeze dry. Add 1 chopped cucumber, 2 small chopped tomatoes, 8 green onions sliced, 1/2 cup fresh chopped mint, 2 cups fresh chopped parsley.
Stir in 1/2 cup fresh lemon juice and 2 tb olive oil.
Soak 2 cups cracked bulgar wheat in hot water until absorbed - approx 30mins. Drain excess water and squeeze dry. Add 1 chopped cucumber, 2 small chopped tomatoes, 8 green onions sliced, 1/2 cup fresh chopped mint, 2 cups fresh chopped parsley.
Stir in 1/2 cup fresh lemon juice and 2 tb olive oil.
Falafels
Mash 400g chickpeas until thick and pasty (don't use a blender). In a blender process 1 chopped onion, 1/2 cup fresh parsley and 2 garlic until smooth. Stir in chickpeas. Combine 1 egg, 2 ts cumin, 1 ts ground coriander, 1 ts salt, 1 dash pepper, 1 pinch cayenne pepper, 1 ts lemon juice and 1 ts baking powder.
Stir into chickpea mixture along with 1 tb olive oil. Slowly add 1 cup dry breadcrumbs until mixture is not sticky but will hold together. Form 8 balls then flatten into patties. Fry patties in hot oil and brown both sides. Serve with pita bread, greek yoghurt and tabouli
Stir into chickpea mixture along with 1 tb olive oil. Slowly add 1 cup dry breadcrumbs until mixture is not sticky but will hold together. Form 8 balls then flatten into patties. Fry patties in hot oil and brown both sides. Serve with pita bread, greek yoghurt and tabouli
Lemon Mint Fizz
Freeze 300ml lemonade until slushy. Pour into shaker with 80ml vodka, 60ml lemon juice and a handful of chopped mint leaves and shake.
Lamb Shanks
Put 4 lamb shanks in the slow cooker and add 6 sticks celery, 2 med onions, 2 garlic, 2 carrots, 180ml white winte, 1/4 cup tomato paste, 750ml beef stock, 2 tb fresh thyme.
leave all day and then serve with mash
leave all day and then serve with mash
Dehydrator - Sundried Tomatoes
Use the Roma or Plum variety of tomato and cut into 1cm thick pieces. Drain on paper and then place in your dehydrator with enough space in between each to have air circulate.
it will take between 8 and 16 hours, but check as you don't want to overdry tomatoes. Tomatoes should be leathery but pliable and non sticky. Rather in texture like a raisin.
Let them dry completely and then keep them in an air tight container and they will last for 6 months. To store in oil, you will need to rehydrate them, so soak them in boiling water for 5-10 mins. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.
it will take between 8 and 16 hours, but check as you don't want to overdry tomatoes. Tomatoes should be leathery but pliable and non sticky. Rather in texture like a raisin.
Let them dry completely and then keep them in an air tight container and they will last for 6 months. To store in oil, you will need to rehydrate them, so soak them in boiling water for 5-10 mins. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.
Sundried tomatoes and chicken pasta
chop mushrooms, bacon and semi dried tomatoes into small pieces. Cook in a pan.
cook 400g chicken.
Cook 500g penne.
Mix all together with a jar of creamy sundried tomato pesto and add 500ml cream slowly and mix.
Heat on medium until sauce thickens.
cook 400g chicken.
Cook 500g penne.
Mix all together with a jar of creamy sundried tomato pesto and add 500ml cream slowly and mix.
Heat on medium until sauce thickens.
Spag Bol
Fry 2 onions and 2 garlic. Add 500g mince and brown. Pour 1 cup red wine and simmer 5 mins. Add 2 tins tomatoes, 2 tb tomatoe paste, 2 ts oregano, 2 tb honey, 1 ts paprika, 1 cup water, 1 tb worchestershire sauce, 2 tb sweet chilli sauce, salt n pepper and simmer 1 hour.
Yummy couscous
put 2 cups couscous in a bowl. Place 2 1/4 cups water and 1 pinch of chicken stock and bring to the boil. Pour over couscous and allow to stand 5-10mins.
Put 1 tb olive oil and 1 tb butter in a pan. When butter foams, add 1 garlic, 2-3ts cumin, 1 tsp tumeric and stir. Then add 1 large diced onion and cook.
Fluff up the couscous and add onion, 1/2 cup spring onions, 1/4 cup currants, 1/2 cup red capsicum, 1/4 cup roasted pine nuts and 1/4 cup coriander. Squeeze lemon juice and add salt to taste.
Put 1 tb olive oil and 1 tb butter in a pan. When butter foams, add 1 garlic, 2-3ts cumin, 1 tsp tumeric and stir. Then add 1 large diced onion and cook.
Fluff up the couscous and add onion, 1/2 cup spring onions, 1/4 cup currants, 1/2 cup red capsicum, 1/4 cup roasted pine nuts and 1/4 cup coriander. Squeeze lemon juice and add salt to taste.
Baked Dijon Chicken
Combine 1/4 cup light evap milk and 3-4 tb dijon mustard in a shallow bowl. Combine 1/4 cup breadcrumbs and 1/4 cup shredded parm cheese in another bowl.
Dip chicken into milk mixture, coating both sides, then dip into crumbed mixture. Place in prepared dish and bake 15-20 mins.
Dip chicken into milk mixture, coating both sides, then dip into crumbed mixture. Place in prepared dish and bake 15-20 mins.
Tuna and Corn Patties
Place 1 1/4 cup (300g) cooked mashed potato, 200g drained tuna, 3/4 cup sweet corn and 2 tb fresh parsley in a bowl and stir. Season.
Shape into 8 patties. Coat with 1 cup breadcrumbs and cook on frying pan until crisp and brown, turning once during cooking. Serve with vegies or in a burger.
Shape into 8 patties. Coat with 1 cup breadcrumbs and cook on frying pan until crisp and brown, turning once during cooking. Serve with vegies or in a burger.
Basil Chicken Cannelloni
Preheat oven to 230. Brush baking dish with 1/2 tsp oil. Place 1.5 cups basil leaves, 1 onion, 2 garlic 2 1/4 tsp flour, 85ml milk, 1 tsp oil, 1/2 ts sal;t in a bowl and process.
Combine 450g lean chic mince, 1/4 tsp salt, 1/2 tsp pepper, half the basil mixture into bowl. Fill each cannelloni tube. Place in a single layer in dish.
Place 280ml milk, remaining basil mixture in saucepan over med heat and cook 1-2mins until it thickens.
Pour over cannelloni and sprinkle with mozzerella. Bake 18 mins until tender. Place spinach on plate, top with 3 cannelloni tubes and remaining basil.
Combine 450g lean chic mince, 1/4 tsp salt, 1/2 tsp pepper, half the basil mixture into bowl. Fill each cannelloni tube. Place in a single layer in dish.
Place 280ml milk, remaining basil mixture in saucepan over med heat and cook 1-2mins until it thickens.
Pour over cannelloni and sprinkle with mozzerella. Bake 18 mins until tender. Place spinach on plate, top with 3 cannelloni tubes and remaining basil.
Tortilla Pie
Cook 500g beef mince and brown and drain. Stir in burrito seasoning mix and 1/4 cup water and simmer 10 mins. Add 420 can corn, chopped up red capsicum and 1/4 cup chopped fresh coriander.
Place a tortilla in 23cm pie dish.. Spread 2 tb salsa. top with 1/2 cup mince mixture and sprinkle with cheese. Repeat and finish with cheese.
Bake 180 15mins until cheese is golden. Rest for 3 mins and cut into wedges. Spoon combined chopped up tomatoe and spring onion on the top and serve with sour cream.
Place a tortilla in 23cm pie dish.. Spread 2 tb salsa. top with 1/2 cup mince mixture and sprinkle with cheese. Repeat and finish with cheese.
Bake 180 15mins until cheese is golden. Rest for 3 mins and cut into wedges. Spoon combined chopped up tomatoe and spring onion on the top and serve with sour cream.
Cookie Monster Cupcakes
Decorate using blue buttercream frosting with coconut. Use half an oreo for the mouth and cut up marshmellows for the eyes (and using small bits of licrish).
For elmo ones, use red colouring and jaffa as the nose.
Impossible Pie
Mix 6 eggs, 2 cups milk, 1/2 cup SR flour, 20g melted butter, chopped up mushrooms, bacon, onion, grated succhini, carrot, corn and top with grated cheese.
Bake in mod oven until brown on the top
Bake in mod oven until brown on the top
Butter Chicken
Fry 2 big onions until golden. Add 2 twigs of curry leaf, 1.5 ts of garlic and 1.5 ts of ginger and cook 2 mins. Add 1 broken stick of cinnamon, 4 of cardamom, 6 cloves and fry 1-2 mins. add 1/4 tsp tumeric, salt and 1 tsp chilli powder and mix. Add 1/2-3/4 of a can of tomato puree and stir, add 1 kg chicken and mix.
Leave 3 mins but stir at least twice, then aff 250ml fresh cream. Keep on low heat and cook until chicken is cooked. Add fresh coriander and some fried cashews in butter.
Leave 3 mins but stir at least twice, then aff 250ml fresh cream. Keep on low heat and cook until chicken is cooked. Add fresh coriander and some fried cashews in butter.
G'Dad Alcorn's fav: Nasi Goreng
Heat 1 tsp oil and pour in 2 eggs lightly beaten. Cook on low heat until omlet has set. Remove, roll up and cut into thin ribbon slices and keep warm.
Add remaining oil and saute 200g chicken until browned. Add 100g cooked shrimps, 1 clove crushed garlic and 2 carrots (peeled and cut into thin strips) and cook 5 mins. Add 4 cups of cooked rice. and 2 tb sweet chilli sauce, 1 tb soy sauce and 1 bunch of spring onions.
Serve with topped omlet
Add remaining oil and saute 200g chicken until browned. Add 100g cooked shrimps, 1 clove crushed garlic and 2 carrots (peeled and cut into thin strips) and cook 5 mins. Add 4 cups of cooked rice. and 2 tb sweet chilli sauce, 1 tb soy sauce and 1 bunch of spring onions.
Serve with topped omlet
Gma Alcorn's Zucchini and Vegie Quiche
Mix
3 beaten eggs
1/2 cup SR flour
1/2 cup milk
1 tsp salt
1.5 cups grated cheese
2 med zucchini grated
2 arrots grated
1 chopped onion
1/2 cup chopped capsicum
Grease baking sidh and pour in and bake in 160 for 30 mins.
3 beaten eggs
1/2 cup SR flour
1/2 cup milk
1 tsp salt
1.5 cups grated cheese
2 med zucchini grated
2 arrots grated
1 chopped onion
1/2 cup chopped capsicum
Grease baking sidh and pour in and bake in 160 for 30 mins.
Thai turkey meatballs
mix 600g turkey or chic mince, 2 cloves of garlic, 2 spring onions finely sliced, 1/2 cup fresh coriander and 1 large red chilli chopped finely.
mix and roll 1 tb of mixture into balls. heat oil in large non-stick frying pan and cook until browned all over and cooked through. Or bake in the oven.
mix and roll 1 tb of mixture into balls. heat oil in large non-stick frying pan and cook until browned all over and cooked through. Or bake in the oven.
Smoked Salmon Frittatas
Preheat oven to 190. Whip 6 eggs with 50ml milk or double cream and add 3 finely sliced spring onions and season well.
Lightly grease a muffin tray, then line each with a slice of salmon. Gently spoon egg mix into each slot and sprinkle with chives.
Bake in oven 5-7 mins. Keep an eye on them as eggs can overcook and become rubbery.
Lightly grease a muffin tray, then line each with a slice of salmon. Gently spoon egg mix into each slot and sprinkle with chives.
Bake in oven 5-7 mins. Keep an eye on them as eggs can overcook and become rubbery.
Lemon Marinated Tortellini & Sun-dried Tomato Skewers
Cook a box of tortellini in boiled salted water. Drain and rinse with cold water. Fry on a clean twa towel.
Make marinade fromn 1 tsp grated lemon zest, 2 tb lemon juice, 4 tb olive oil and season. Toss in pasta and marinate for 30mins. Thread onto a skewer with halved sundried tomatoes and basil leaves.
Make marinade fromn 1 tsp grated lemon zest, 2 tb lemon juice, 4 tb olive oil and season. Toss in pasta and marinate for 30mins. Thread onto a skewer with halved sundried tomatoes and basil leaves.
Pikelets
Sift pinch of bicarb soda, 1 cup SR flour, 1/4 cup caster sugar and make a well in the centre and gradually stir in 1 egg (lightly beaten) and enough milk to give a smooth, creamy pouring consistency.
Drop dessertspoons of batter from the tip of the spoon into the heated greased frying pan - allow room for spreading. When bubbles begin to appear - turn pikelets and cook until lightly browned on other side.
Drop dessertspoons of batter from the tip of the spoon into the heated greased frying pan - allow room for spreading. When bubbles begin to appear - turn pikelets and cook until lightly browned on other side.
Passionfruit Flummery
Combine 1 tb gelatine, 1/2 cup caster sugar and 2 tb flour in a pan and gradually stir in 3/4 cup water. Stir over heat until the mixture boils and thickens. Transfer to a medium bowl and stir in 1 cup fresh orange juice and 2/3 strained passionfruit pulp. Refridgerate until mixture starts to set around the edge of the bowl.
Beat mixture for 10mins or until thick and creamy. Pour into 6 serving glasses, cover and refridgerate until set.
Serve with cream and extra passionfruit pulp.
Beat mixture for 10mins or until thick and creamy. Pour into 6 serving glasses, cover and refridgerate until set.
Serve with cream and extra passionfruit pulp.
Chocolate Mousse
Place 200g dark/med/white chocolate in heatproof bowl over simmering water and stir until melted. remove from heat and add 30g unsalted butter and stir until melted. Stir in 3 egg yolks 1 at a time. Transfer to a large bowl, cover and cool.
Beat egg whites until soft peaks form. Fold the cream and egg whites into chocolate mixture in 2 batches. Pour into serving dishes and refridgerate several hours or overnight.
Serve with extra whipped cream and chocolate curls.
Beat egg whites until soft peaks form. Fold the cream and egg whites into chocolate mixture in 2 batches. Pour into serving dishes and refridgerate several hours or overnight.
Serve with extra whipped cream and chocolate curls.
Lemon Chiffon Pie
Combine 1 3/4 cup plain sweet biscuit crumbs and 125g melted butter and press over base and side of a 23cm pie plate. Refrigerate 30mins or until firm.
Combine 4 egg yolks, 1/3 cup caster sugar, 3 tsp gelatine, 2 tsp lemon rind, 1/3 cup lemon juice and 1/3 cup water in heatproof bowl. Stir over simmering water until mixture has thickened slightly.
Remove from heat, pour into large bowl, cover and cool to room temperature, Mixture should be set to the consistency of unbeaten egg white before remaining ingrediants are added.
Beat the 4 egg whites in a small bowl with electric mixer until soft peaks form. add 1/2 cup caster sugar gradually, beating until dissolved after additions. Fold whites through the lemon mixture in 2 batches.
Spread onto crumb crust and refridgerate serveral hours or until set. Recipe can be made a day before.
Garnish with thin slices of lemon and lime, twisted in the centre.
Combine 4 egg yolks, 1/3 cup caster sugar, 3 tsp gelatine, 2 tsp lemon rind, 1/3 cup lemon juice and 1/3 cup water in heatproof bowl. Stir over simmering water until mixture has thickened slightly.
Remove from heat, pour into large bowl, cover and cool to room temperature, Mixture should be set to the consistency of unbeaten egg white before remaining ingrediants are added.
Beat the 4 egg whites in a small bowl with electric mixer until soft peaks form. add 1/2 cup caster sugar gradually, beating until dissolved after additions. Fold whites through the lemon mixture in 2 batches.
Spread onto crumb crust and refridgerate serveral hours or until set. Recipe can be made a day before.
Garnish with thin slices of lemon and lime, twisted in the centre.
Choc self-saucing pudding
Combine 60g butter and 1/2 cup milk in a large pan and heat until butter has melted. Remove from heat and stir in 1 tsp vanilla essence, 3/4 cup of caster sugar and sifted 1 cup SR flour and 1 tb cocoa.
Spread mixture itno a greased oven proof dish. Sift 3/4 cup firmly packed brown sugar and 1 tb cocoa over mixture and then gently pour 2 cups boiling water over mixture.
Bake in moderate oven for 40mins.
Spread mixture itno a greased oven proof dish. Sift 3/4 cup firmly packed brown sugar and 1 tb cocoa over mixture and then gently pour 2 cups boiling water over mixture.
Bake in moderate oven for 40mins.
Devils Food Cake (no fail choc cake)
Grease 2 20cm pans and line with greased baking paper. Beat 180g butter and 1 3/4 caster sugar until light and fluffy.
Add 3 eggs one at a time, beating well after additions. Transfer to a large bowl and fold in sifted ingrediants - 1/2 cup plain flour, 1.5 cups SR flour, 1/2 tes bicarb soda, 2/3 cup cocoa, 3 ts dry instant coffee, with combined wet ingrediants - 1/2 cup water and 1/2 cup milk in 2 batches.
Pour mixture into pans and bake for 45min-1 hour in mod temp. Leave in pan 5-10 mins before turning onto wire rack to cool.
Whip cream for middle layer and melt choc and double cream (same quantity) to make ganache icing.
Add 3 eggs one at a time, beating well after additions. Transfer to a large bowl and fold in sifted ingrediants - 1/2 cup plain flour, 1.5 cups SR flour, 1/2 tes bicarb soda, 2/3 cup cocoa, 3 ts dry instant coffee, with combined wet ingrediants - 1/2 cup water and 1/2 cup milk in 2 batches.
Pour mixture into pans and bake for 45min-1 hour in mod temp. Leave in pan 5-10 mins before turning onto wire rack to cool.
Whip cream for middle layer and melt choc and double cream (same quantity) to make ganache icing.
Chocolate Brownies with Hot Fudge Sauce
Preheat oven to 170. Melt 350g dark chocolate and 250g butter over simmering water. Whisk 3 med eggs until thick and creamy and add 250g brown sugar. Kepp whisking until a trail is left when you lift the whisk. Combine 1 ts baking powder and 50g plain sifted flour.
Once chocolate is cool, fold alternatively with flour into the egg mixture, then stir in 75g chopped pecans or walnuts.
Place in a 20 x 20 x 5 lined tin and bake for 45-55 mins until the top has cracked and centre is firm to touch.
Leave to cool completely in tin, then cut into 24 small squares with a sharp knife.
To make the hot fudge sauce, put 142ml double cream, 15g butter, 15g light muscovado sugar and heat through until sugar has dissolved. Remove from heat and add 100g dark chocolate and leave to melt, then stir well.
Serve brownies and hot fudge sauce with quality vanilla icecream.
Once chocolate is cool, fold alternatively with flour into the egg mixture, then stir in 75g chopped pecans or walnuts.
Place in a 20 x 20 x 5 lined tin and bake for 45-55 mins until the top has cracked and centre is firm to touch.
Leave to cool completely in tin, then cut into 24 small squares with a sharp knife.
To make the hot fudge sauce, put 142ml double cream, 15g butter, 15g light muscovado sugar and heat through until sugar has dissolved. Remove from heat and add 100g dark chocolate and leave to melt, then stir well.
Serve brownies and hot fudge sauce with quality vanilla icecream.
Chorizo, Pepper and Potato one pot
Cover 700g new potatoes with water and boil or 10 mins. Heat pan until very hot and add 225 g chorizo and 1 yellow pepper, chopped
Cook for 3 mins until brown, then stir in 50ml creme fraiche and 35g jar of tomato and chilli pasta sauce.
Add cooked potatoes and simmer for 5 mins. Stir in spinach and serve topped with creme fraiche.
Cook for 3 mins until brown, then stir in 50ml creme fraiche and 35g jar of tomato and chilli pasta sauce.
Add cooked potatoes and simmer for 5 mins. Stir in spinach and serve topped with creme fraiche.
Chicken Pot Pies
Preheat oven to 200.
Cook 200g shallots in oil for 5 mins, then add 200g mushrooms and cook for another 5 mins. Add 3 garlic cloves and 2 tb fresh chopped thyme and fry another 3 mins. Stir in 40g plain flour and cook 2 mins. Add 100ml dry white wine and 500ml chicken stock and stir until it thickens. Stir in 4 cooked chicken breasts (cubed) and simmer for 5 mins. Add 130ml creme fraiche and season.
Spoon into dishes, brush rims with water and place pastry on top. Brush these with water and brush with egg. Top with thyme sprigs and bake 15 mins.
Cook 200g shallots in oil for 5 mins, then add 200g mushrooms and cook for another 5 mins. Add 3 garlic cloves and 2 tb fresh chopped thyme and fry another 3 mins. Stir in 40g plain flour and cook 2 mins. Add 100ml dry white wine and 500ml chicken stock and stir until it thickens. Stir in 4 cooked chicken breasts (cubed) and simmer for 5 mins. Add 130ml creme fraiche and season.
Spoon into dishes, brush rims with water and place pastry on top. Brush these with water and brush with egg. Top with thyme sprigs and bake 15 mins.
Meringues with puff candy and butterscotch sauce
Make puff candy.
Grease 20cm x 30cm baking tray. Put 115g caster sugar and 2 tb golden syrup over a low heat, stirring to dissolve sugar. Bring to the boil 5min (don't stir) until toffee coloured. Remove from heat and stir 2 tsp bicarb soda. Tip in tray and leave to set. Crush with rolling pin and stir into a 500ml tub of softened vanilla ice cream. Leave a few pieces to decorate the dessert
Preheat oven to 140 and line baking tray with baking paper. Whisk 2 medium egg whites to stiff peaks. Gradually whisk 110g caster sugar until glossy. Whisk 1/2 tsp vanilla. Spoon 4 large rounds and make an indent with a spoon in each. Bake until firm. Cool.
gently melt 75g caster and 74g butter, then boil 4 mins until golden. Stir in 75ml double cream and simmer 1-2mins. Cool until warm.
Put puff candy icecream on meringue, spoon over sauce and then put in a piece of the puff candy and decorate with a mint sprig.
Grease 20cm x 30cm baking tray. Put 115g caster sugar and 2 tb golden syrup over a low heat, stirring to dissolve sugar. Bring to the boil 5min (don't stir) until toffee coloured. Remove from heat and stir 2 tsp bicarb soda. Tip in tray and leave to set. Crush with rolling pin and stir into a 500ml tub of softened vanilla ice cream. Leave a few pieces to decorate the dessert
Preheat oven to 140 and line baking tray with baking paper. Whisk 2 medium egg whites to stiff peaks. Gradually whisk 110g caster sugar until glossy. Whisk 1/2 tsp vanilla. Spoon 4 large rounds and make an indent with a spoon in each. Bake until firm. Cool.
gently melt 75g caster and 74g butter, then boil 4 mins until golden. Stir in 75ml double cream and simmer 1-2mins. Cool until warm.
Put puff candy icecream on meringue, spoon over sauce and then put in a piece of the puff candy and decorate with a mint sprig.
Sweetcorn and red chilli cakes with avocado salsa
Place 60g flour, 1 egg, 1 tsp baking powder, 1/2 handful of coriander and 150g sweetcorn and whizz briefly. Then stir in 150g corn and 1 red chilli finely chopped.
Fry 1 min each side until golden.
Combine 1 diced avo, 1 chopped red chilli, 1/2 handful coriander, 1/2 red onion or shallot, jucie of 1 lime and season.
Top cakes with salsa.
Fry 1 min each side until golden.
Combine 1 diced avo, 1 chopped red chilli, 1/2 handful coriander, 1/2 red onion or shallot, jucie of 1 lime and season.
Top cakes with salsa.
Marbled Honeycomb and chocolate mousse pots
Melt 150g of belgian milk chocolate nad stir in 2 x 35g crunchie bars, roughly chopped. gently stir 284ml double cream into 250ml marscapone and then add it into the cho mixture until just marbled. Spoon into cups and top with 50g grated/shaved chocolate
Milk Chocolate and Pecan Torte
Mix 200g toasted and chopped pecans and 125g melted butter in a bowl. Pour into 22cm springform cake tin and press down. Chill.
Melt 250g dark and 250g milk choc. Combine with 150g caster sugar and 175g softened butter with the mixer on medium until fluffy and then add 6 eggs and mix for 2 mins.
whisk in choc, 1 tb vanilla and 125ml double cream and beat 2 mins.
Spread over nut mix and chill for 3 hours. Just before serving whip 440g cream and spread over chocolate layer and scatter shaved chocolate.
Melt 250g dark and 250g milk choc. Combine with 150g caster sugar and 175g softened butter with the mixer on medium until fluffy and then add 6 eggs and mix for 2 mins.
whisk in choc, 1 tb vanilla and 125ml double cream and beat 2 mins.
Spread over nut mix and chill for 3 hours. Just before serving whip 440g cream and spread over chocolate layer and scatter shaved chocolate.
Milk Chocolate and Pistachio Truffles (good gift idea!)
Melt 400g chocolate and 150ml double cream. Stir in 1 tsp vanilla and chill for 2-3 hours. When firm, use a melon baller to scoop out and form balls. Roll in either cocoa or chopped pistachios.
Cocktails
Gin/Vodka, pomegrantae juice and a squeeze of fresh orange juice in a tall highball glass
Lychee juice, vodka and a squeeze of fresh lime in a martini glass with a lychee in the bottom
Archers Peach Schnapps, a splash of vod and peach juice in a tall highball glass
Contreau/Grand Marnier with vodka and cranberry juice in a cocktail glass
Lychee juice, lime cordial and ginger ale in a martini glass
1/2 pomegrantae/cranberry/tonic with a squeeze of fresh lemon
Orange juice, passionfruit juice and fresh mint in a tall highball glass
Lychee juice, vodka and a squeeze of fresh lime in a martini glass with a lychee in the bottom
Archers Peach Schnapps, a splash of vod and peach juice in a tall highball glass
Contreau/Grand Marnier with vodka and cranberry juice in a cocktail glass
Lychee juice, lime cordial and ginger ale in a martini glass
1/2 pomegrantae/cranberry/tonic with a squeeze of fresh lemon
Orange juice, passionfruit juice and fresh mint in a tall highball glass
Mint Chocolate Martini
25ml vodka, 12.5ml creme de cacao blance, 12.5ml creme de menthe and 70ml full fat milk into a cocktail shaker with plenty of ice and shake. Strain into chilled martini glasses and garnish with dusted cocoa powder and a mint leaf.
Campari & Tangerine Martini
Half fill a coktail shaker with crushed ice and then pour in 100ml tangerine juice, 3 tb campari and 4 tb gin. Shake 10 sec and serve in Martini glass
Mango Bellini
Place 60ml mango nectar, 15ml Mango liquer, 5 ml lime juice in a chilled champ glass and stir to combine. Top with champagne.
Apple cramberry cosmo
Combine 1 cup ice cubes, 45ml vodka, 30ml contreau, 10ml cranberry, 15ml apple and shake in a cocktail shaker
Slow-Roast Greek-Style Lamb
Preheat oven to 150. Season 1.5kg leg of lamb and rub 2 tb fresh oregano (or 1 tb dried).
Put 2 chopped celery sticks, 2 garlic cloves, 2 bay leaves, 2 sprigs rosemary in a roasting tray and place lamb on top. Pour in 300ml white wine and drizzle over. Cover with foil and cook for 2 hours.
Remove foil and increase to 200. Stir 1 400g can chopped tomatoes, 2 tb capers and 1 tb fresh parsley and cook 30-40 mins to brown top and reduce sauce a little.
Take meat from dish and leave to rest for 15mins. Remove excess fat from tin.
Put 2 chopped celery sticks, 2 garlic cloves, 2 bay leaves, 2 sprigs rosemary in a roasting tray and place lamb on top. Pour in 300ml white wine and drizzle over. Cover with foil and cook for 2 hours.
Remove foil and increase to 200. Stir 1 400g can chopped tomatoes, 2 tb capers and 1 tb fresh parsley and cook 30-40 mins to brown top and reduce sauce a little.
Take meat from dish and leave to rest for 15mins. Remove excess fat from tin.
Roast Pork with Apricot Stuffing
Preheat oven to 220. Melt 25g butter and cook 1 onion. Mix 100g dried chopped apricots, 75g fresh breadcrumbs, 50g flaked almonds, 4 tb fresh chopped sage and 1 beaten egg. Add onion once cool and season.
Place 1./5k boneless loin of pork, rind scored at 5cm (ask butcher), skin side down, then open out. Place stuffing down the middle, roll loain and tichtly tie string at 2cm intervals.
Rub skin with salt and oil and Place on a roasting tray and roast for 25mins.
Turn oven to 190 and cook for 1 hour (or 20mins per 450g) until cooked through.
Rest for 5mins before carving. If cracking is not crispy, place under a med-hot grill for 2 mins. Serve with roast potatoes and green beans.
Note: the skin should be dry, so unwrap the day before and wipe dry with a kitchen towel before leaving uncovered overnight in the fridge.
Place 1./5k boneless loin of pork, rind scored at 5cm (ask butcher), skin side down, then open out. Place stuffing down the middle, roll loain and tichtly tie string at 2cm intervals.
Rub skin with salt and oil and Place on a roasting tray and roast for 25mins.
Turn oven to 190 and cook for 1 hour (or 20mins per 450g) until cooked through.
Rest for 5mins before carving. If cracking is not crispy, place under a med-hot grill for 2 mins. Serve with roast potatoes and green beans.
Note: the skin should be dry, so unwrap the day before and wipe dry with a kitchen towel before leaving uncovered overnight in the fridge.
Watermelon Bang
3 cups watermelon juice
1.5 cups tequila
3/4 cup orange liquer
3 cups ruby grapefruit juice
120g punnet of raspberries
ice cubes
1.5 cups tequila
3/4 cup orange liquer
3 cups ruby grapefruit juice
120g punnet of raspberries
ice cubes
Pimms Punch
2 cups lemonade
1 cup Pimms
1 thinly sliced orange
1 thinly sliced lemon
sliced strawberries
1/4 cup mint leaves
ice cubes
1 cup Pimms
1 thinly sliced orange
1 thinly sliced lemon
sliced strawberries
1/4 cup mint leaves
ice cubes
Classic Fruit Punch
1.5 cups white rum
3 cups frshly squeezed orange juice
3 cups lemonade
1 thinly sliced lime
ice cubes
3 cups frshly squeezed orange juice
3 cups lemonade
1 thinly sliced lime
ice cubes
Lemon Loaf
125g butter, softened
1 1/2 cups caster sugar
1 large lemon, rind finely grated, juiced
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C. Grease and line a 6cm deep, 19cm x 10cm (base) loaf pan.
Using an electric mixer, cream butter, 1 cup of sugar and rind until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add half the flour and half the milk to egg mixture. Gently stir to combine. Fold in remaining flour and milk. Spoon mixture into loaf pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Combine remaining sugar and 1/3 cup of lemon juice. Pour over hot loaf while still in pan. Stand in pan until cooled
1 1/2 cups caster sugar
1 large lemon, rind finely grated, juiced
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C. Grease and line a 6cm deep, 19cm x 10cm (base) loaf pan.
Using an electric mixer, cream butter, 1 cup of sugar and rind until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add half the flour and half the milk to egg mixture. Gently stir to combine. Fold in remaining flour and milk. Spoon mixture into loaf pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Combine remaining sugar and 1/3 cup of lemon juice. Pour over hot loaf while still in pan. Stand in pan until cooled
Dark chocolate and orange mousse
Place 25g caster sugar and 150ml water in a suacepan and bring to the boil, making sure sugar has dissolved. Boil 3mins.
Place 200g dark chocolate and orange choc in a blender, pour over and liquidise. Add 3 egg yolks and 150ml double cream and liquidise again. Pour into small expresso cups/ramekins and freeze for 4 hours.
Place 200g dark chocolate and orange choc in a blender, pour over and liquidise. Add 3 egg yolks and 150ml double cream and liquidise again. Pour into small expresso cups/ramekins and freeze for 4 hours.
Ferrero Rocher Roulade
Preheat oven to 180. Separate 6 large eggs and beat yolks and 175g caster sugar until very thick and pale. Sift in 50g coca powder and stir.
Beat egg whites until stiff but not dry. Stir in a tb into the egg yolk mixture, then fold in the rest.
Pour into a 33x23cm swiss roll tin (oiled and lined with baking paper). Bake 15-18 mins until top is springy to touch.
Remove from oven and cover with large sheet baking paper, then invert it on to a board. Remove lining paper and roll up with the help of the large sheet, keeping paper inside the roll. Allow to cool completely (30mins).
Crush 12 ferreros and stir in 7tb of creme fraiche or whipped cream and mix well. Unroll the roulade and spread the filling. Roll up, rolling away from you.
Dust liberally with cocoa. Halve ferreros and place on top of roulade in a straight line. Drizzle melted milk (50g) and white (50g) chocolate using a fork or teaspoon and dush lightly with cocoa. This will keep in the fridge for 24 hours.
Beat egg whites until stiff but not dry. Stir in a tb into the egg yolk mixture, then fold in the rest.
Pour into a 33x23cm swiss roll tin (oiled and lined with baking paper). Bake 15-18 mins until top is springy to touch.
Remove from oven and cover with large sheet baking paper, then invert it on to a board. Remove lining paper and roll up with the help of the large sheet, keeping paper inside the roll. Allow to cool completely (30mins).
Crush 12 ferreros and stir in 7tb of creme fraiche or whipped cream and mix well. Unroll the roulade and spread the filling. Roll up, rolling away from you.
Dust liberally with cocoa. Halve ferreros and place on top of roulade in a straight line. Drizzle melted milk (50g) and white (50g) chocolate using a fork or teaspoon and dush lightly with cocoa. This will keep in the fridge for 24 hours.
Banana Bread
Melted butter or oil, for greasing
300g (2 cups) plain flour
3 tsp baking powder
2 tsp ground cinnamon
90g (1/2 cup) sultanas
70g (1/3 cup) raw sugar
185ml (3/4 cup) milk
100g butter, cubed, melted
1 egg, lightly whisked
250g (1 cup) mashed ripe banana (about 2 bananas)
Preheat oven to 180°C. Brush a 6cm-deep, 9.5 x 22cm (base measurement) loaf pan with the melted butter or oil to grease. Line the base and sides with non-stick baking paper.
Sift the flour, baking powder and cinnamon together into a large mixing bowl. Stir in sultanas and sugar, and make a well in the centre.
Combine the milk, butter, egg and banana in a large jug. Pour into the centre of the flour mixture and use a wooden spoon to stir until combined.
Spoon the mixture into the prepared pan and bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool.
Once cool, cut the loaf into 1cm-thick slices. Lightly butter each slice and wrap individually in plastic wrap. Place in the freezer until required.
300g (2 cups) plain flour
3 tsp baking powder
2 tsp ground cinnamon
90g (1/2 cup) sultanas
70g (1/3 cup) raw sugar
185ml (3/4 cup) milk
100g butter, cubed, melted
1 egg, lightly whisked
250g (1 cup) mashed ripe banana (about 2 bananas)
Preheat oven to 180°C. Brush a 6cm-deep, 9.5 x 22cm (base measurement) loaf pan with the melted butter or oil to grease. Line the base and sides with non-stick baking paper.
Sift the flour, baking powder and cinnamon together into a large mixing bowl. Stir in sultanas and sugar, and make a well in the centre.
Combine the milk, butter, egg and banana in a large jug. Pour into the centre of the flour mixture and use a wooden spoon to stir until combined.
Spoon the mixture into the prepared pan and bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool.
Once cool, cut the loaf into 1cm-thick slices. Lightly butter each slice and wrap individually in plastic wrap. Place in the freezer until required.
Foccacia
1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups All-Purpose Flour
1 tablespoon instant yeast (15ml or 20ml of dried active yeast)
Garlic/Italian herbs/rosemary/pepper/oregano/thyme
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.. If using dry active yeast, let it activate in some warm water for 10 mins until frothy.
Mix all ingrediants in a mixer for 1 minute on full power. you could also add some crumbled feta to the mixture if you desire. Scoop the sticky batter into the prepared pan - oil your fingers and press it so that it goes to the edges. leave to sit for 60mins with a towel over the pan. Preheat oven to 190.
Make dimples in the dough and sprinkel with whatever seasoning you like (and drizzle some olive oil). Bake bread until it is golden brown (approx 35-40 mins). Turn it out of the pan onto a rack otherwise the bottom will get soggy.
Sunday, 17 August 2008
Curried Sausages
Cook 800g sausages and cut into thirds. melt 20g butter and cook onion until soft. Add 1 tb curry powder and 2 tb plain flour and cook, stirring for 2 mins.
Add 2 large carrots (chopped coarsely) and 2 celery stalks (chopped coarsely), 500g baby new potatoes (halved) and 500ml beef stock and bring to the boil. Simmer, covered for 15mins or until vegies are tender. Add sausages and simmer uncovered until sauce thickens slightly. Stir in parsley.
Add 2 large carrots (chopped coarsely) and 2 celery stalks (chopped coarsely), 500g baby new potatoes (halved) and 500ml beef stock and bring to the boil. Simmer, covered for 15mins or until vegies are tender. Add sausages and simmer uncovered until sauce thickens slightly. Stir in parsley.
Triple Choc brownies
Preheat oven 180. Place 185g dark choc and 185g butter over heat and stir until just smooth. Allow to cool.
Cream 3 eggs and 210g caster sugar. Fold through butter and choc mixture. Sift 65g cocoa and 85g plain flour. Add 75g roughly chopped white choc and 75g roughly chopped milk chocolate, then pour into a 23cm square cake tin (base lined with non-stick baking paper).
Bake 35-40mins until set. Allow to cool, then cut into squares.
Cream 3 eggs and 210g caster sugar. Fold through butter and choc mixture. Sift 65g cocoa and 85g plain flour. Add 75g roughly chopped white choc and 75g roughly chopped milk chocolate, then pour into a 23cm square cake tin (base lined with non-stick baking paper).
Bake 35-40mins until set. Allow to cool, then cut into squares.
Brussle Sprouts with bacon, lemon and pinenuts
Steam 750g brussel sprouts 10mins until tender. Gently fry 125g bacon until crispy. add sprouts, zest of 1 lemon, squeeze of lemon juice and 25g butter, 35g toasted pine nuts and toss together with loads of black pepper.
Thyme, paremesan roast parsnips
Preheat oven to 200 and place 1 kg of parnsips in a pan of salted water and bring to the boil, then simmer 5 mins. combine 75g grated parmesan, 50g pinenuts and 4 tb flat leaf parsley, 1 tb chopped fresh thyme and season.
Drain parnsips and toss in cheese mixutre. Heat 100ml olive oil in roasting tin until smoking hot. Tip in parsnips and roast 40mins, turning occasionally.
Drain parnsips and toss in cheese mixutre. Heat 100ml olive oil in roasting tin until smoking hot. Tip in parsnips and roast 40mins, turning occasionally.
Chicken, leek and mushroom pies
preheat oven to 200. heat oil in medium saucepan and cook 1 leek (thinly sliced), 2 rindless bacon rassers, and 200g halved mushrooms, stirring until leek softens.
Stir in 1 tb flour and cook until mixture thickens and bubbles. Gradually add 250ml of chicken stock and cook, stirring until mixture boils and thickens. Stir in 1/3 cup cream, 1 tb dijon mustard nad 3 cups of coarsely chopped roasted chicken (or 480g). Divide mixture among 4 1 cup ovenproof dishes and top each with a pastry quarter (puff pastry). bake until browned... about 20 mins.
You could also use mashed potatoes instead of the pastry and have it in a casserole dish.
Stir in 1 tb flour and cook until mixture thickens and bubbles. Gradually add 250ml of chicken stock and cook, stirring until mixture boils and thickens. Stir in 1/3 cup cream, 1 tb dijon mustard nad 3 cups of coarsely chopped roasted chicken (or 480g). Divide mixture among 4 1 cup ovenproof dishes and top each with a pastry quarter (puff pastry). bake until browned... about 20 mins.
You could also use mashed potatoes instead of the pastry and have it in a casserole dish.
Hassleback Potatoes
Make a series of cuts through one side of each potato (1.5k of med potatoes), close together, but without cutting all the way through.
Spread out on buttered tray and brush 50g melted butter over them. Season well.
bake in an oven for 1 hour. Remove and sprinkel with parmesan cheese and return to the oven for a further 15-20 mins until golden and they feel tender when pierced.
Spread out on buttered tray and brush 50g melted butter over them. Season well.
bake in an oven for 1 hour. Remove and sprinkel with parmesan cheese and return to the oven for a further 15-20 mins until golden and they feel tender when pierced.
Lemon, coconut and chilli poached fish
COok 1.4 cups of jasmine rice
Combine 400g coconut cream, 2 tb fish sauce, 1 tb grated lemon rind, 1/4 cup lemon juice, 2 chopped long red chillies and 3cm grated piece of ginger and bring to the boil.
Reduce heat and simmer uncovered for 10 mins. Add fish and simmer covered for 10 mins. Remove from heat and stir in 1/4 cup fresh coriander. Top rice with fish and drizzle with coconut cream sauce.
You could also use chicken in place of the fish.
Combine 400g coconut cream, 2 tb fish sauce, 1 tb grated lemon rind, 1/4 cup lemon juice, 2 chopped long red chillies and 3cm grated piece of ginger and bring to the boil.
Reduce heat and simmer uncovered for 10 mins. Add fish and simmer covered for 10 mins. Remove from heat and stir in 1/4 cup fresh coriander. Top rice with fish and drizzle with coconut cream sauce.
You could also use chicken in place of the fish.
Roasted carrots with garlic and thyme
Preheat oven to 220. Trim carrots (1 kilo). Wash well. Place in medium baking dish with 1/4 cup olive oil, 2 cloves garlic, 2 tsp honey and toss well to combine.
Roast uncovered 15 mins. Add 1 tb fresh thyme leaves and roast uncovered for 3 mins until tender.
Roast uncovered 15 mins. Add 1 tb fresh thyme leaves and roast uncovered for 3 mins until tender.
Leeks, zucchini and asparagus with chive butter
bring 1 litre of vege stock to the boil and a large shallow frying pan. Add 4 small leeks, halved lengthways and 8 small zucchinis halved lengthways. Reduce heat and simmer gently, uncovered for 3 mins. Add 200g trimmed asparagus and simmer gently uncovered for 3 mins or until tender, turning occasionally. Drain and discard pan liquid.
melt 50g butter in same pan, return vegies with 1 garlic and 2 tb finely chopped fresh chives and toss gently to combine.
melt 50g butter in same pan, return vegies with 1 garlic and 2 tb finely chopped fresh chives and toss gently to combine.
Watercress Salsa (for steak)
Wizz up
85g watercress
1 tb capers
1 tb grainy mustard
3 tb olive oil
pinch sea salt
85g watercress
1 tb capers
1 tb grainy mustard
3 tb olive oil
pinch sea salt
Sim's parmas
Use one packet of chicken breast fillets and slice in half
Have three bowls set up
1. Plain, seasoned flour
2. 2 eggs, some milk, parsley and basil
3. breadcrumbs with Italian herb seasoning
Dunk in each bowl and then cook in the frying pan until golden using a decent amount of olive oil.
Put dolmio (or salsa) on top, a slice of ham and grated cheese and place under the grill until cooked.
Serve with a salad or vegies.
Have three bowls set up
1. Plain, seasoned flour
2. 2 eggs, some milk, parsley and basil
3. breadcrumbs with Italian herb seasoning
Dunk in each bowl and then cook in the frying pan until golden using a decent amount of olive oil.
Put dolmio (or salsa) on top, a slice of ham and grated cheese and place under the grill until cooked.
Serve with a salad or vegies.
Chicpea, Pumpkin and crisp bacon salad
Preheat oven to 180. Place 2kg butternut pumpkin cut into 1.5cm pices in shallow baking dish with 1/4 cup olive oil and 1 garlic. Roast uncovered 45 mins or until tender.
Place 12 slices of thin bacon in a single layer alongside the pumpkin in oven and cook until brown and crisp. drain on absorbant paper and break into pieces.
Place pumpkin, bacon, 2 * 400g chickpeas, 1 cup loosely packed fresh coriander leaves and spinach leaves in a bowl and add garlic dressing (1/4 cup lemon juice, 1/4 cup olive oil and 1 garlic)
Place 12 slices of thin bacon in a single layer alongside the pumpkin in oven and cook until brown and crisp. drain on absorbant paper and break into pieces.
Place pumpkin, bacon, 2 * 400g chickpeas, 1 cup loosely packed fresh coriander leaves and spinach leaves in a bowl and add garlic dressing (1/4 cup lemon juice, 1/4 cup olive oil and 1 garlic)
Lemon and Zucchini Puffs
Place 2 tsp lemon juice, 1 garlic and 1/2 cup of whole egg mayo and mix to make a dipping sauce.
Place 3 * 150g large zucchinis, shaved into ribbons, 1/4cup thinly sliced mint leaves, 3 eggs, 1/4 cup SR flour, salt and pepper and stir well to combine. Shallow fry 2tb of mixture i batches 1-2 mins each side. Makes 8
Place 3 * 150g large zucchinis, shaved into ribbons, 1/4cup thinly sliced mint leaves, 3 eggs, 1/4 cup SR flour, salt and pepper and stir well to combine. Shallow fry 2tb of mixture i batches 1-2 mins each side. Makes 8
Pancakes for kids!
place 1.5 cups of SR flour and 1/2 cup os caster sugar in a bowl and make a well in the centre. Place 3 eggs, 30g melted unsalted butter, 1 cup milk and 1 tsp vanilla and stir until smooth (note: overstirring will make pancakes rubbery).
Let the mixture sit for 15 mins as this makes it light and fluffy.
Heat a lightly greased pan over low heat and place lightly greased 7cm cookie cutters (star/hearts) into the pan and pour in 1/4 cups of mixture. Cook until bubbles appear and remove cutters with tongs. Flip and cook a further 1-2 mins. Dust with icing sugar.
Popular toppings include icecream, choc sauce, honey, maple/golden syrup, fresh fruit and a squeeze of lemon/orange juice.
Wrap pancakes in a tea towel to keep warm.
To make:
Triple choc pancakes - as before, but add 2 tb sifted cocoa powder and 100g milk cooking chocolate and 1.25cups milk unstead of 1 cup.
Mini-raspberry pancakes - as before buy add 1.5 cups frozen raspberries
Banana pancakes with golden syrup - as before, but add 1 mashed banana and serve with chopped banana and syrup
Apple with cinnamon sugar - as before, but add 2 thinly sliced applies. Sprinkle with 1/4 ts ground cinnamon and 2 tb granulated sugar.
Let the mixture sit for 15 mins as this makes it light and fluffy.
Heat a lightly greased pan over low heat and place lightly greased 7cm cookie cutters (star/hearts) into the pan and pour in 1/4 cups of mixture. Cook until bubbles appear and remove cutters with tongs. Flip and cook a further 1-2 mins. Dust with icing sugar.
Popular toppings include icecream, choc sauce, honey, maple/golden syrup, fresh fruit and a squeeze of lemon/orange juice.
Wrap pancakes in a tea towel to keep warm.
To make:
Triple choc pancakes - as before, but add 2 tb sifted cocoa powder and 100g milk cooking chocolate and 1.25cups milk unstead of 1 cup.
Mini-raspberry pancakes - as before buy add 1.5 cups frozen raspberries
Banana pancakes with golden syrup - as before, but add 1 mashed banana and serve with chopped banana and syrup
Apple with cinnamon sugar - as before, but add 2 thinly sliced applies. Sprinkle with 1/4 ts ground cinnamon and 2 tb granulated sugar.
Spinach and Parmesan Meatballs in Ragu
Cook 1 small carrot, finely chopped, , 1 stick of celery finely chopped, 4 cloves garlic, 1 small onion for 4-5mins. Add 2 x 400g can chopped tomatoes and 100ml water. Season and simmer with pan covered for 15 mins.
Pour boiling water over 250g spinach leaves in a colander. squeeze water and chop finely. Put 600g minced beef in a bowl, add spinach, 50g stale breadcrumbs, 25g finely grated parmesan, pinch of chilli flakes, chopped bunch of flat leaves parsly, 1 lightly beaten medium egg and season.
Mix with hands until combined. Roll into walnut sized balls and drop in the tomato sauce - shake into the sauce (don't stir as they will break) and cook 35-40mins until balls are cooked through and sauce is reduced and thickened.
Pour boiling water over 250g spinach leaves in a colander. squeeze water and chop finely. Put 600g minced beef in a bowl, add spinach, 50g stale breadcrumbs, 25g finely grated parmesan, pinch of chilli flakes, chopped bunch of flat leaves parsly, 1 lightly beaten medium egg and season.
Mix with hands until combined. Roll into walnut sized balls and drop in the tomato sauce - shake into the sauce (don't stir as they will break) and cook 35-40mins until balls are cooked through and sauce is reduced and thickened.
Croquembouche tower
Preheat oven to 180. put 55g butter and 150ml water in a large pan over heat. When the butter has melted and water is simmering, quickly add 70g flour and mix to a thick paste. Mix over heat for 1 min and then set aside to cool to room temp.
Add 2 eggs, 1 at a time, beating well before adding the second. mixture should be glossy, thick and 'dropable'.
Transfer to a piping bag with 1/5cm nozzle. Sprinkle baking sheets wiht a little water and pip 25 golf ball blobs - spaced apart. Bake 15 mins until risen and golden.
Carefully make a hole in base with a sharp knife and put back in turned off oven for 5mins to crisp up the centres. Cool on wire rack.
Put 300ml of full fat milk and 25g 70% cocoa choc in pan over heat to melt. When just simmering, remove and whisk 2 large egg yolks and 55g caster sugar until pale and creamy, then mix in 30g plain flour.
Slowly mix the chocolate over the heat until it is thick and glossy. When cool, use a 5mm nozzle and fill each bun.
melt 250g caster sugar and 2 tb cold water over heat to melt and dissolve cugar. Increase temperature and simmer without stirring until it is an amber colour. Then dpi each bun in caramel and stack.
Add 2 eggs, 1 at a time, beating well before adding the second. mixture should be glossy, thick and 'dropable'.
Transfer to a piping bag with 1/5cm nozzle. Sprinkle baking sheets wiht a little water and pip 25 golf ball blobs - spaced apart. Bake 15 mins until risen and golden.
Carefully make a hole in base with a sharp knife and put back in turned off oven for 5mins to crisp up the centres. Cool on wire rack.
Put 300ml of full fat milk and 25g 70% cocoa choc in pan over heat to melt. When just simmering, remove and whisk 2 large egg yolks and 55g caster sugar until pale and creamy, then mix in 30g plain flour.
Slowly mix the chocolate over the heat until it is thick and glossy. When cool, use a 5mm nozzle and fill each bun.
melt 250g caster sugar and 2 tb cold water over heat to melt and dissolve cugar. Increase temperature and simmer without stirring until it is an amber colour. Then dpi each bun in caramel and stack.
Wild mushroom and mozzerella risotto cakes
Heat 20g butter until foaming and add 200g wild mushrooms. Drain and set aside.
Cook 1 onion, 1 garlic and 10g butter and cook 5 mins. Add 300g aborio rice and stir 1 minute. Add 75ml white wine and simmer until almost reduced to nothing. Add a ladleful of stock (out of 800ml of hot vegie stock) and simmer until nearly absorbed. Repeat until rice is al dente (20mins).
Fold in mushrooms and 1 tb fresh thyme. Season and cool.
Shape risotto into 12 cakes. Make a hole in the centre and press a piece of buffalo mozzerelle (one ball cut into 12 pieces). Cover by squeezing the sides together.
Roll cakes in 4tb flour and fry in sunflower oil 3-4 mins each side until golden.
Cook 1 onion, 1 garlic and 10g butter and cook 5 mins. Add 300g aborio rice and stir 1 minute. Add 75ml white wine and simmer until almost reduced to nothing. Add a ladleful of stock (out of 800ml of hot vegie stock) and simmer until nearly absorbed. Repeat until rice is al dente (20mins).
Fold in mushrooms and 1 tb fresh thyme. Season and cool.
Shape risotto into 12 cakes. Make a hole in the centre and press a piece of buffalo mozzerelle (one ball cut into 12 pieces). Cover by squeezing the sides together.
Roll cakes in 4tb flour and fry in sunflower oil 3-4 mins each side until golden.
White chocolate mint mousse
melt 250g white chocolate over simmering water, then set aside to cool. Beat 250ml double cream, 1 egg white and 1/4 tsp peppermint extract to soft peaks. Put a big dollop of cream on the slightly cooles chocolate and mix thoroughly, then fold chocolate into cream.
Pour into 6 small shot glasses and chill a few hours. decorate each wtih a mint sprig.
Pour into 6 small shot glasses and chill a few hours. decorate each wtih a mint sprig.
Pumpkin (or sweet potato) and spinach mini frittatas
Preheat oven to 180 and generously spray 2 x 12 mini muffin trays (or normal ones). Cook 150g finely diced pumpkin and divide with spinach over trays. Whisk 4 eggs with 1/2 cup milk and 1/4 cup grated parmesan, season and pour over filling.
Bake 12-15 until puffed and golden. Serve garnished with sour cream and chives.
Bake 12-15 until puffed and golden. Serve garnished with sour cream and chives.
Carrot & Pea Fritters with Raita
Combine 1.5 cups of plain flour with 1 tsp cummin and season. Whisck 1 lightly beaten egg with 1 cup of water and stir into the flour until smooth. Sitr in 1 small chopped onion, 1 med grated carrot, 1/2 cup frozen peas,1 clove garlic and 1 tb coriander.
Shape into fritters and cook in a pan over moderate heat.
Serve with Raita (3/4 cup greek yoghurt, 1/4 cup coriander and 1/2 tsp cumin)
Shape into fritters and cook in a pan over moderate heat.
Serve with Raita (3/4 cup greek yoghurt, 1/4 cup coriander and 1/2 tsp cumin)
Curry and Rice Capsicums
Preheat oven to 180-200. Cut capsicums in half, scoop insides out, brush with oil and bake 25 mins.
Cook 400g beef mince, 1 small brown onion, 1 clove garlic until brown. Drain, then add 2 tsp curry powder and stir until fragrant. Add 1.5 cups cold, cooked long-grain rice (1/2 cup raw rice), 1/2 cup beef stock and 1.5 cup of frozen peas and cook 3mins or until liquid is absorbed.
Remove from heat and stir 1/4 cup coriander and salt and pepper. Spoon mixture into each capsicum and bake for 10 mins or until shells are tender.
Serve on a bed of spinach leaves with broccoli and zucchini.
Cook 400g beef mince, 1 small brown onion, 1 clove garlic until brown. Drain, then add 2 tsp curry powder and stir until fragrant. Add 1.5 cups cold, cooked long-grain rice (1/2 cup raw rice), 1/2 cup beef stock and 1.5 cup of frozen peas and cook 3mins or until liquid is absorbed.
Remove from heat and stir 1/4 cup coriander and salt and pepper. Spoon mixture into each capsicum and bake for 10 mins or until shells are tender.
Serve on a bed of spinach leaves with broccoli and zucchini.
Iced cookies
Download the template from http://www.cakejournal.com/downloads/cookie-template-cake-and-cupcakes.pdf
and transfer them to cardboard and laminate them. Place them on the cookies dough and cut around them to get the shape.
Banana sticks
Put an iceblock stick into 8 bananas and freeze for 1 hour.
Cover with chocolate shell sauce (ie magic ice) and then roll in nuts/sprinkles etc.
Another banana dessert idea is to make banana splits
How to make a turtle cupcake topper
From the cakejournal.com
This is what I use:
Modelling paste in the colors you like
Brush
Black paste food color or a tiny amount of black modelling paste.
Cocktail stick
Small knife
Plastic bag to keep your modelling paste from drying
Step 1:Start by rolling the modelling paste into a sausage. Cut 4 pieces in the same size (feets) and make the head out of the rest.Note: it is possible that you need to adjust the amount of paste for the feets and the head.
Step 8:Take the piece of modlling paste and make the head. Again start with a ball, tear drop and shape the head.
Step 9:Glue the head on. I used my corn starch duster to support the head while the glue dried (this is only needed if you make a large turtle). Make the eyes with some black food coloring paste and a cocktail stick or you can make the eyes out of black modelling paste.
Now you have a cute large or small turtle to adorn your cake or cupcakes.
Spicy Thai Fish Cakes
Place 600g white fish fillet into a food processor and whiz until smooth. Tranfer to a large bowl and add 4 tb red curry paste, 3 tb fish sauce, 6 kaffir lime leaves (finely shredded), 6 tsp caster sugar, 150g french beans (finely chopped) and 1 free range egg (beaten), folding well to combine. Form into 24 balls, using a large tablespoon for each ball, then flatten into discs.
Heat oil in a large deep frying pan until very hot and then fry the fish cakes in batches for 3-4 minutes until crisp. Remove from the frying pan and drain on kitchen paper. Serve with lime wedges and sweet dipping sauce.
Heat oil in a large deep frying pan until very hot and then fry the fish cakes in batches for 3-4 minutes until crisp. Remove from the frying pan and drain on kitchen paper. Serve with lime wedges and sweet dipping sauce.
Salmon, dill and spinach potato bake
Preheat the oven to 200. Meanwhile, cook 600g desiree potatoes in a pan of boiling water for 15mins. Drain and set aside. Mix 450g frozen spinach (defrosted), 410g can pink salmon and the zest of 1 lemon (finely grated) in a baking dish.
Melt 50g butter in a pan over a medium heat. Add 50g flour and cook, stirring for 1 min. Remove from the heat and gradually whisk in 500ml milk until smooth. Return to the heat for 5 mins, stirring, until thickened. Season and cool slightly. Pour over the salmon mixture and gently mix.
Slice the potatoes thinly. Overlap in a single layer on top of the salmon (ie OOOOOO all overlapping)
Melt 10g butter and brush over the potatoes. Bake for 50mins, or until piping hot throughout. Serve with peas.
Melt 50g butter in a pan over a medium heat. Add 50g flour and cook, stirring for 1 min. Remove from the heat and gradually whisk in 500ml milk until smooth. Return to the heat for 5 mins, stirring, until thickened. Season and cool slightly. Pour over the salmon mixture and gently mix.
Slice the potatoes thinly. Overlap in a single layer on top of the salmon (ie OOOOOO all overlapping)
Melt 10g butter and brush over the potatoes. Bake for 50mins, or until piping hot throughout. Serve with peas.
Courgette and Ham Gratin
Preheat oven to 180. Put 500g courgettes, 2 sliced leeks, 1 garlic clove and plenty of seasoning into a saucepan. Add enough water to just cover the base of the saucepan. Cover and cook for 10 mins untli just softened.
Drain well and return to the saucepan. Tear 200g sliced ham into pieces and add to the pan. Stir in 200g creme fraiche and 100g frozen spinach and season.
Spoon the courgette and ham mixture into a 2-litre heatproof dish. Combine 100g fresh breadcrumbs, 1 tb oil and 30g grated parmesan cheese. Springle over the courgette mixture to cover and then bake for 25 mins until golden, then serve.
Drain well and return to the saucepan. Tear 200g sliced ham into pieces and add to the pan. Stir in 200g creme fraiche and 100g frozen spinach and season.
Spoon the courgette and ham mixture into a 2-litre heatproof dish. Combine 100g fresh breadcrumbs, 1 tb oil and 30g grated parmesan cheese. Springle over the courgette mixture to cover and then bake for 25 mins until golden, then serve.
Spiced meatball curry
Put 450g beef mince, 1 small chopped onion, 2.5cm piece of grated ginger, 2 garlic cloves, 1 tb ground coriander, 1/2 tsp ground cumin 1-1.5 tsp cayenne pepper and a bunch of fresh coriander in a bowl and mix together well. With clean, wet hands, form the mixture into about 30balls and chill for 30mins while you prepare the sauce.
Heat the oil in a ;arge frying pan and fry 2 chopped onions for 8 mins until soft. Add 2 tb tikka masala curry paste and fry for a minute, then stir in 6 large, chopped tomatoes and 300ml vegetable stock. Simmer 15 mins until it begins to thicken.
Sit the meatballs on the sauce and simmer for 25-30 mins, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
Heat the oil in a ;arge frying pan and fry 2 chopped onions for 8 mins until soft. Add 2 tb tikka masala curry paste and fry for a minute, then stir in 6 large, chopped tomatoes and 300ml vegetable stock. Simmer 15 mins until it begins to thicken.
Sit the meatballs on the sauce and simmer for 25-30 mins, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
Hi-Hat Cupcakes
Make basic chocolate or vanilla cupcakes and cool on wire rack.
Place 6 large free-range egg whites, 680g caster sugar and juice of 1 lemon and whisk with an electric whisk for 1 min, until fluffy, then put the bowl over a pan of simmering water. beat with an electric whisk until the mixture forms stiff peaks.
Remove the bowl from the heat, add 2 tsp of vanilla sugar and beat for 2 mins until thick. Spoon into a piping bag and pip in spiral shapes on the cakes (ie like a soft serve ice cream).
Meanwhile, melt 350g plain chocolate and 3 tbs olive oil in a heatproof bowl over a saucepan of simmering water. Cool a little and then carefully spoon the icing over the meringue whips to cover. Chill the cakes for about 30mins to set.
Place 6 large free-range egg whites, 680g caster sugar and juice of 1 lemon and whisk with an electric whisk for 1 min, until fluffy, then put the bowl over a pan of simmering water. beat with an electric whisk until the mixture forms stiff peaks.
Remove the bowl from the heat, add 2 tsp of vanilla sugar and beat for 2 mins until thick. Spoon into a piping bag and pip in spiral shapes on the cakes (ie like a soft serve ice cream).
Meanwhile, melt 350g plain chocolate and 3 tbs olive oil in a heatproof bowl over a saucepan of simmering water. Cool a little and then carefully spoon the icing over the meringue whips to cover. Chill the cakes for about 30mins to set.
Vegetable Samosas
Crush 1 tsp cumin seeds, 1/2 tsp yellow mustard seeds, 1/4 tsp fenugreek seeds, 1/2 tsp ground tumeric, 1 tsp ground coriander with a pestle and mortar. Place in a pan over a medium heat and add 1 tbs oil. When hot, add 1 small chopped onion and lightly brown for about 4 mins. Add 1 chopped garlic clove, 1 fresh red and 1 green chilli (deseeded and finely chopped) and all the crushed dry spices.
Add 800g baking potatoes (cut into 1cm cubes) to the spice mixture along with 2tbs frozen peas, then add 1 tb water. This will cause the pan to steam, so cover the pan with a lid and allow the potatoes to cook in the steam for 5mins until soft. Add a littl emore water if necessary, but it is important not to add too much water, as this will make the mixture too wet to fry later.
When the potatoes are soft, remove the pan from the heat and mix in 1tb freshly chopped coriander. Season generously and allow to cool. Store in the fridge until needed.
Meanwhile, make the pastry. Put 225g SR flour in a bowl and rub in 50g butter. Gradually add 75ml water until you have a silky dough (you can do this in a food processor), being careful not to overwork it. Let it rest in the fridge for 30mins.
Dust a work surface with flour, divide the dough into 10 even sized pieces and, with floured hands, roll them into balls. Roll each ball out to a disc about 10cm in diameter. Cut each disc in half, dab a little water along the straight edges of the semicircles and fold over to make triangular pockets.
Put some of the filling inside the pockets and seal the open edges with a little water. Repeat with the remaining dough and filling to make 20 samosas.
Pour oil into a large, heavy-based saucepan to 8cm depth. Heat to 175 degrees or until a cuve of bread turns golden in under a minute, then fry the samosas, in batches, for about 4mins each.
Drain on kitchen paper and serve, with a tomato and chilli chutney and a cucumber and mint raita.
Add 800g baking potatoes (cut into 1cm cubes) to the spice mixture along with 2tbs frozen peas, then add 1 tb water. This will cause the pan to steam, so cover the pan with a lid and allow the potatoes to cook in the steam for 5mins until soft. Add a littl emore water if necessary, but it is important not to add too much water, as this will make the mixture too wet to fry later.
When the potatoes are soft, remove the pan from the heat and mix in 1tb freshly chopped coriander. Season generously and allow to cool. Store in the fridge until needed.
Meanwhile, make the pastry. Put 225g SR flour in a bowl and rub in 50g butter. Gradually add 75ml water until you have a silky dough (you can do this in a food processor), being careful not to overwork it. Let it rest in the fridge for 30mins.
Dust a work surface with flour, divide the dough into 10 even sized pieces and, with floured hands, roll them into balls. Roll each ball out to a disc about 10cm in diameter. Cut each disc in half, dab a little water along the straight edges of the semicircles and fold over to make triangular pockets.
Put some of the filling inside the pockets and seal the open edges with a little water. Repeat with the remaining dough and filling to make 20 samosas.
Pour oil into a large, heavy-based saucepan to 8cm depth. Heat to 175 degrees or until a cuve of bread turns golden in under a minute, then fry the samosas, in batches, for about 4mins each.
Drain on kitchen paper and serve, with a tomato and chilli chutney and a cucumber and mint raita.
Caramel Slice
To make the base, blitz 200g shortbread biscuits to crumbs and then tip into a bowl and stir in 25g melted butter. Spoon the mixture into a 20cm square brownie tin, greased and lined. Press very lightly to make an even layer. Chill in the fridge for 20mins.
For the filling, place 150g butter and 150g dark muscovado sugar in a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add 397g can of condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the base, then chill in the fridge for about 40mins. Pour 200g melted milk chocolate over the set caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares and enjoy!
For the filling, place 150g butter and 150g dark muscovado sugar in a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add 397g can of condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the base, then chill in the fridge for about 40mins. Pour 200g melted milk chocolate over the set caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares and enjoy!
Strawberry marshmellow meringue roulade
Line a baking tray, approx 35cm x 25cm, with non-stick baking paper, then lightly oil the paper. Heat oven to 160.
For the meringue, whisk 4 egg whites until they form soft peaks. Add half of the 175g caster sugar and continue to whisk for a couple of mins.
Mix 1 tsp cornflour into the remaining sugar, then add to the egg whites along with 1tsp lemon juice and 1 tsp vanilla extract. Whisk until you have a firm, glossy consistency, a bit like shaving foam. This will take a few good minutes. Spoon into the prepared baking tray and spread out evenly.
Place in the oven, cook for 25mins until it has formed a crust and peels away from the paper.
Leave the cooked meringue to cool in the tin for a few mins, then carefully turn out onto a piece of baking paper heavily dusted with icing sugar. Leave to cool completely.
keep a few strawberries for the topping and use the rest of the 400g (wash and remove stalks). Cut into halves or quarters and then lightly crush with a potato masher to a coarse pulp. If the strawberries aren't particularly sweet, then you might like to add a little sugar. Stir in 1 tsp rose water.
In a separate bowl, whip 200ml double cream until it forms soft peaks, then stir in the strawberries. Spread the cream over the meringue, leaving a border of about 2cm. Using the baking paper to help you, carefully and loosely roll the meringue lengthways into a cylinder shape.
Transfer to a serving plate, dust with icing sugar and then top with the remaining strawberries.
For the meringue, whisk 4 egg whites until they form soft peaks. Add half of the 175g caster sugar and continue to whisk for a couple of mins.
Mix 1 tsp cornflour into the remaining sugar, then add to the egg whites along with 1tsp lemon juice and 1 tsp vanilla extract. Whisk until you have a firm, glossy consistency, a bit like shaving foam. This will take a few good minutes. Spoon into the prepared baking tray and spread out evenly.
Place in the oven, cook for 25mins until it has formed a crust and peels away from the paper.
Leave the cooked meringue to cool in the tin for a few mins, then carefully turn out onto a piece of baking paper heavily dusted with icing sugar. Leave to cool completely.
keep a few strawberries for the topping and use the rest of the 400g (wash and remove stalks). Cut into halves or quarters and then lightly crush with a potato masher to a coarse pulp. If the strawberries aren't particularly sweet, then you might like to add a little sugar. Stir in 1 tsp rose water.
In a separate bowl, whip 200ml double cream until it forms soft peaks, then stir in the strawberries. Spread the cream over the meringue, leaving a border of about 2cm. Using the baking paper to help you, carefully and loosely roll the meringue lengthways into a cylinder shape.
Transfer to a serving plate, dust with icing sugar and then top with the remaining strawberries.
Courgette and mushroom cannelloni
Cook 12 fresh pasta sheets in a large pan of lightly salted boiling water for 3 mins. Drain, refresh and set aside.
In a frying pan, cook 350g mixed mushrooms, 350g chopped courgettes, 25g butter and 1tb olive oil for 5 mins under tender. Season well and then stir in 150g baby spinach and 1tb fresh mint (roughly chopped). Put in a colander to drain excess liquid.
In a large bowl, beat 200g ricotta and a pinch of nutmeg until smooth. Add grated zest of 1 lemon, season and then fold through the mushroom mix. Spook the filling along the short edge of each lasagne sheet and roll up. Sit seam-side down in 1-2 buttered rectangular ovenproof dishes.
for the glaz, blend 150g roquefort cheese, 1 large egg yolk, and 100ml double cream until smooth. Glaze the top of the cannelloni and chill for 30mins.
Preheat oven to 180 and bake the cannelloni for 8 mins to warm through, then finish under a preheated grill for 2 mins or until golden and bubbling.
Toss 2 chopped tomatoes in some more extra-virgin olive oil and scatter over the top to serve.
In a frying pan, cook 350g mixed mushrooms, 350g chopped courgettes, 25g butter and 1tb olive oil for 5 mins under tender. Season well and then stir in 150g baby spinach and 1tb fresh mint (roughly chopped). Put in a colander to drain excess liquid.
In a large bowl, beat 200g ricotta and a pinch of nutmeg until smooth. Add grated zest of 1 lemon, season and then fold through the mushroom mix. Spook the filling along the short edge of each lasagne sheet and roll up. Sit seam-side down in 1-2 buttered rectangular ovenproof dishes.
for the glaz, blend 150g roquefort cheese, 1 large egg yolk, and 100ml double cream until smooth. Glaze the top of the cannelloni and chill for 30mins.
Preheat oven to 180 and bake the cannelloni for 8 mins to warm through, then finish under a preheated grill for 2 mins or until golden and bubbling.
Toss 2 chopped tomatoes in some more extra-virgin olive oil and scatter over the top to serve.
All-in-one- baked lemon and rosemary chicken
Put 8 chicken portions (legs, thighs and breasts) into a roasting tin with 500g new potatoes, halved lengthways, 2 lemons, cut into wedges, 4 fresh rosemary sprigs, a glass of white wine, 4 tbs olive oil and season well.
Bake uncovered in a preheated oven at 180 for 40-50 mins until tender and golden.
Bake uncovered in a preheated oven at 180 for 40-50 mins until tender and golden.
Thai Pork Patties
Mix 500g lean pork minuice with a bunch of finely chopped spring onions, a small bunch of chopped fresh coriander, 3 tb of red curry paste and a dash of fish sauce. Shape into 12 patties and fry in a pan for 5 mins each side.
Serve with a herb, spring onion and cucumber salad, sweet chilli sauce and lime wedges.
Serve with a herb, spring onion and cucumber salad, sweet chilli sauce and lime wedges.
How to make sugarpaste
Sugarpaste is a simple mix of 3tbsp liquid to every 1lb icing sugar. Use half lemon juice and half water, or try your own flavourings, and add a little at a time until you reach a kneadable consistency. It is recommended that adding a little soft butter (about 1tbsp) to the paste, makes it a little easier to model as the butter melts slightly in your hands.
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