This recipe is taken from Gourmet Traveller with a few modifications.
Ingredients
150g unsalted butter, at room temperature and chopped
225g caster sugar
1 tbsp lemon zest
4 eggs
250g self raising flour
100ml lemon juice
1. Pre-heat oven to 175 degrees.
2. Using an electric mixer, beat butter and caster sugar until pale. Add lemon zest and beat in eggs, one at a time, until smooth.
3. Sift in self raising flour and add lemon juice. Mix until combined.
4. Spoon the batter into cupcake liners and bake for approx 30 mins or until top becomes golden. Cool and top with runny icing.
Golden Runny Icing
1 tbsp mixed peel
2 tbsp hot water
6 tbsp icing sugar
1. Infuse the mixed peel in the hot water. Stand for 30 mins. Strain and keep the liquid.
2. Mix the liquid with icing sugar to form a runny consistency. If desired, add in 1/4 tsp edible gold dusting powder to add some shimmer.
3. Spoon 1 tsp onto each of the cupcakes.
Thursday 25 October 2007
Patra Ni Machchi (Fish Steamed in Banana Leaves)
This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.
Ingredients
1 coconut, grated
3 medium green chillies, stem removed
3 small green chillies, stem removed
1/2 bunch coriander, leaves and stem chopped
1/2 mint, leaves and stem chopped
2.5cm piece ginger
2 cloves garlic
1/2 tsp powdered turmeric
1 tsp cumin seeds
2 limes, juiced
1 pinch salt
1/4 tsp white sugar
3 tbsp vegetable oil
4 medium sized banana leaves
6 x 180g bream, snapper, barramundi or flathead fillets (skin off)
6 lemon wedges, to serve
1. Combine coconut, chillies, coriander, mint, ginger, garlic, turmeric, cumin, lime juice, salt, sugar and oil in a food processor. Process until thick.
2. Cut the banana leaves into large pieces, removing the central stem.
3. Spread the coconut mixture on the fish and place each fillet on a banana leaf.
4. Wrap each fillet in the leaf to form a parcel and secure firmly with a toothpicks.
5. Place the parcel in a large steamer and steam for 15-20 mins or until banana leaf starts to darken and gives off a little moisture.
6. Serve with lemon wedges.
Ingredients
1 coconut, grated
3 medium green chillies, stem removed
3 small green chillies, stem removed
1/2 bunch coriander, leaves and stem chopped
1/2 mint, leaves and stem chopped
2.5cm piece ginger
2 cloves garlic
1/2 tsp powdered turmeric
1 tsp cumin seeds
2 limes, juiced
1 pinch salt
1/4 tsp white sugar
3 tbsp vegetable oil
4 medium sized banana leaves
6 x 180g bream, snapper, barramundi or flathead fillets (skin off)
6 lemon wedges, to serve
1. Combine coconut, chillies, coriander, mint, ginger, garlic, turmeric, cumin, lime juice, salt, sugar and oil in a food processor. Process until thick.
2. Cut the banana leaves into large pieces, removing the central stem.
3. Spread the coconut mixture on the fish and place each fillet on a banana leaf.
4. Wrap each fillet in the leaf to form a parcel and secure firmly with a toothpicks.
5. Place the parcel in a large steamer and steam for 15-20 mins or until banana leaf starts to darken and gives off a little moisture.
6. Serve with lemon wedges.
Verra Varuval (Pepper Prawns)
This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.
Ingredients
18 medium green prawns, peeled and deveined
2 tbsp vegetable oil
6 lemon wedges
Marinade
1 tsp salt
1 1/2 tsp freshly ground black peppercorns
1/2 tsp powdered turmeric
1/2 tsp medium-strength chilli powder
1 1/2 tbsp ground coriander seed
2 tsp tamarind paste
1 spring curry leaves, torn
1 tbsp grated ginger
1 tbsp crushed garlic
1 bunch mint, leaves only
1 bunch coriander, leaves only
1 medium size green chilli, stem removed (can remove seeds and membrane if you want it really mild)
1 tbsp lemon juice
1/4 cup plain yogurt
salt, to taste
To make the chutney: combine all the ingredients in a food processor until a smooth paste forms.
1. Combine marinade ingredients and marinate the prawns for 5 mins.
2. Heat oil in a pan. Toss the prawns in until they change colour.
3. Serve with Mint and Coriander Chutney and lemon wedges.
Ingredients
18 medium green prawns, peeled and deveined
2 tbsp vegetable oil
6 lemon wedges
Marinade
1 tsp salt
1 1/2 tsp freshly ground black peppercorns
1/2 tsp powdered turmeric
1/2 tsp medium-strength chilli powder
1 1/2 tbsp ground coriander seed
2 tsp tamarind paste
1 spring curry leaves, torn
1 tbsp grated ginger
1 tbsp crushed garlic
Mint and Coriander Chutney
1 bunch mint, leaves only
1 bunch coriander, leaves only
1 medium size green chilli, stem removed (can remove seeds and membrane if you want it really mild)
1 tbsp lemon juice
1/4 cup plain yogurt
salt, to taste
To make the chutney: combine all the ingredients in a food processor until a smooth paste forms.
1. Combine marinade ingredients and marinate the prawns for 5 mins.
2. Heat oil in a pan. Toss the prawns in until they change colour.
3. Serve with Mint and Coriander Chutney and lemon wedges.
Chocolate Gingerbread Cookies
I did steal this recipe from Martha Stewart but have modified several ingredients.
Ingredients
1 cup roughly chopped dark chocolate
1 1/2 cups plain flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp grated fresh ginger
1 tbsp cocoa powder
150g butter, at room temperature
1/2 cup brown sugar
1/2 cup treacle
1 tsp baking powder
1 1/2 tsp hot water
1. Combine flour, cinnamon, cloves, nutmeg and cocoa powder. Set aside.
2. Beat butter and ginger until pale. Add brown sugar, beat until combined. Add treacle, beat until combined.
3. Dissolve baking powder into the water (the mixture will fizz slightly).
4. Mix half the combined dry ingredients into the butter. Mix in baking powder and the remaining dry ingredients into the batter. Mix in chocolate. Refrigerate for 2 hours.
5. Pre-heat oven to 165 degrees. Spoon 1 tsp of the dough and use your hands to roll into a ball. Bake for 10 - 12mins. Once baked, use the back of the teaspoon and press gently into the center of the cookie to make an indentation. The cookie should be soft enough to do this and the edges might crack slightly.
Ingredients
1 cup roughly chopped dark chocolate
1 1/2 cups plain flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp grated fresh ginger
1 tbsp cocoa powder
150g butter, at room temperature
1/2 cup brown sugar
1/2 cup treacle
1 tsp baking powder
1 1/2 tsp hot water
1. Combine flour, cinnamon, cloves, nutmeg and cocoa powder. Set aside.
2. Beat butter and ginger until pale. Add brown sugar, beat until combined. Add treacle, beat until combined.
3. Dissolve baking powder into the water (the mixture will fizz slightly).
4. Mix half the combined dry ingredients into the butter. Mix in baking powder and the remaining dry ingredients into the batter. Mix in chocolate. Refrigerate for 2 hours.
5. Pre-heat oven to 165 degrees. Spoon 1 tsp of the dough and use your hands to roll into a ball. Bake for 10 - 12mins. Once baked, use the back of the teaspoon and press gently into the center of the cookie to make an indentation. The cookie should be soft enough to do this and the edges might crack slightly.
Tuesday 11 September 2007
Choux Pastry for Profiteroles, Cream Puffs and Eclairs
Ingredients
240ml milk
240ml water
220g butter
½ tsp sugar
½ tsp salt
340g bread flour or plain flour
310g eggs or 9 large eggs
1. Line a baking tray with grease proof paper and pre heat the oven to 200 degrees.
2. In a large saucepan bring the milk, water, butter, sugar and salt to the boil over medium heat, stirring constantly.
3. Remove from heat, add the flour all at once and stir vigorously to combine. Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 3 minutes.
4. Transfer the mixture to the bowl of a stand mixer and beat briefly on medium speed with a paddle attachment. Add the eggs, 2 at a time, beating until smooth after each addition.
Or
5. If you don’t have a mixer, then prepare to put in some elbow grease like I did. Transfer the mixture to a large bowl and beat for several minutes until it has cool slightly. Then add in the eggs, 2 at a time and beat until the mixture is smooth. As you mix the eggs, the mixture will look lumpy and it will separate. Don’t worry, just keep on mixing – fast! By now your arm should feel like its going to fall off – it’s a good thing, just think of it as exercise. The mixture will get thicker and thicker as you add the eggs and your arm will get sorer and sorer.
6. When ready, the mixture should be thick, sticky and pale yellow in colour (like thick custard). You can either use a piping bag or use a tablespoon to shape the mixture for baking.
7. Bake in a 200 degrees oven until it starts to puff and colour, then reduce the temperature to 160 degrees and cook until brown and there are no droplets of water on the pastry. The pastry should be completely dry. This should take around 25mins.
8. Cool on a rack and cut a small slot into the pastry and pipe in the filling.
Chocolate Cream
Thicken cream, beaten until thick
Cocoa powder to taste
Icing sugar to taste
¼ block dark chocolate, finely grated
After mixing the cocoa powder and icing sugar into the cream, fold in the grated chocolate.
Black Sesame Cream
Thicken cream, beaten until thick
3 tbsp black sesame
Icing sugar to taste
Toast the sesame and finely ground it in a mortar and pestle. If you don’t have a mortar and pestle like me, use the end of a rolling pin and a small deep bowl (eg. an individual soufflé dish). Mix all the ingredients together.
Spiced Orange Cream
Thicken cream, beaten until thick
2 tbsp mixed peel, chopped finely
3 tsp runny honey
¼ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
Mix all the ingredients together.
240ml milk
240ml water
220g butter
½ tsp sugar
½ tsp salt
340g bread flour or plain flour
310g eggs or 9 large eggs
1. Line a baking tray with grease proof paper and pre heat the oven to 200 degrees.
2. In a large saucepan bring the milk, water, butter, sugar and salt to the boil over medium heat, stirring constantly.
3. Remove from heat, add the flour all at once and stir vigorously to combine. Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 3 minutes.
4. Transfer the mixture to the bowl of a stand mixer and beat briefly on medium speed with a paddle attachment. Add the eggs, 2 at a time, beating until smooth after each addition.
Or
5. If you don’t have a mixer, then prepare to put in some elbow grease like I did. Transfer the mixture to a large bowl and beat for several minutes until it has cool slightly. Then add in the eggs, 2 at a time and beat until the mixture is smooth. As you mix the eggs, the mixture will look lumpy and it will separate. Don’t worry, just keep on mixing – fast! By now your arm should feel like its going to fall off – it’s a good thing, just think of it as exercise. The mixture will get thicker and thicker as you add the eggs and your arm will get sorer and sorer.
6. When ready, the mixture should be thick, sticky and pale yellow in colour (like thick custard). You can either use a piping bag or use a tablespoon to shape the mixture for baking.
7. Bake in a 200 degrees oven until it starts to puff and colour, then reduce the temperature to 160 degrees and cook until brown and there are no droplets of water on the pastry. The pastry should be completely dry. This should take around 25mins.
8. Cool on a rack and cut a small slot into the pastry and pipe in the filling.
Chocolate Cream
Thicken cream, beaten until thick
Cocoa powder to taste
Icing sugar to taste
¼ block dark chocolate, finely grated
After mixing the cocoa powder and icing sugar into the cream, fold in the grated chocolate.
Black Sesame Cream
Thicken cream, beaten until thick
3 tbsp black sesame
Icing sugar to taste
Toast the sesame and finely ground it in a mortar and pestle. If you don’t have a mortar and pestle like me, use the end of a rolling pin and a small deep bowl (eg. an individual soufflé dish). Mix all the ingredients together.
Spiced Orange Cream
Thicken cream, beaten until thick
2 tbsp mixed peel, chopped finely
3 tsp runny honey
¼ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
Mix all the ingredients together.
Friday 7 September 2007
Orange and Poppy Seed Cake
Ingredients
1/3 cup poppy seeds
3/4 cup milk
200g butter, soften
1 tbsp orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup orange juice
1. Pre-heat the oven to 180 degrees.
2. Combine the milk and poppy seeds in a small bowl.
3. In a larger bowl beat the butter, sugar and orange rind until creamy.
4. Add eggs, one at a time and beat well.
5. Sift flour and baking powder into the egg mixture and stir lightly.
6. Add the orange juice and the poppy seed and milk. Stir to combine.
7. Bake for 55-60mins for a cake or 45mins for cupcakes.
Orange Icing
Ingredients
1 cup icing sugar
80g butter, soften
1 tbsp orange juice
1. Combine the orange juice with several tablespoons of the icing sugar.
2. Once combined, add the rest of the ingredients and mix until smooth.
1/3 cup poppy seeds
3/4 cup milk
200g butter, soften
1 tbsp orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup orange juice
1. Pre-heat the oven to 180 degrees.
2. Combine the milk and poppy seeds in a small bowl.
3. In a larger bowl beat the butter, sugar and orange rind until creamy.
4. Add eggs, one at a time and beat well.
5. Sift flour and baking powder into the egg mixture and stir lightly.
6. Add the orange juice and the poppy seed and milk. Stir to combine.
7. Bake for 55-60mins for a cake or 45mins for cupcakes.
Orange Icing
Ingredients
1 cup icing sugar
80g butter, soften
1 tbsp orange juice
1. Combine the orange juice with several tablespoons of the icing sugar.
2. Once combined, add the rest of the ingredients and mix until smooth.
Thursday 30 August 2007
Naughty, Naughty Chocolate Brownies
Equals lots and lots of chocolate! Not to be eaten if you are on a diet.
Photo can be found on my facebook.
Ingredients
180g dark cooking chocolate, chopped
180g white cooking chocolate, chopped
80g extra dark cooking chocolate, chopped
3 x regular size chocolate bars (bounty, cherry ripe and mars bar work best), chopped
150g butter, chopped
1 1/2 cups caster sugar
4 eggs
1 tsp baking powder
1/3 cup cocoa powder
1 1/4 cups plain flour
1. Pre-heat oven to 160 degrees.
2. Place 180g of dark chocolate and butter in a small saucepan. Stir and melt over low heat. Take it off the heat as soon as the mixture is combined and glossy.
3. Meanwhile in a large mixing bowl, gently beat the eggs and sugar together. The mixture will become thick and the sugar will not dissolve at this stage.
4. Pour the melted chocolate mixture into the eggs and stir to combine.
5. Sift and add the cocoa, flour, baking powder and stir to combine. This mixture will become very thick.
6. Fold through the extra dark chocolate, white chocolate and chocolate bars.
7. Line a medium sized square/rectangular cake tin and pour the mixture into the tin.
8. Bake for approximately 50mins or until cooked. Cool and cut into squares.
Photo can be found on my facebook.
Ingredients
180g dark cooking chocolate, chopped
180g white cooking chocolate, chopped
80g extra dark cooking chocolate, chopped
3 x regular size chocolate bars (bounty, cherry ripe and mars bar work best), chopped
150g butter, chopped
1 1/2 cups caster sugar
4 eggs
1 tsp baking powder
1/3 cup cocoa powder
1 1/4 cups plain flour
1. Pre-heat oven to 160 degrees.
2. Place 180g of dark chocolate and butter in a small saucepan. Stir and melt over low heat. Take it off the heat as soon as the mixture is combined and glossy.
3. Meanwhile in a large mixing bowl, gently beat the eggs and sugar together. The mixture will become thick and the sugar will not dissolve at this stage.
4. Pour the melted chocolate mixture into the eggs and stir to combine.
5. Sift and add the cocoa, flour, baking powder and stir to combine. This mixture will become very thick.
6. Fold through the extra dark chocolate, white chocolate and chocolate bars.
7. Line a medium sized square/rectangular cake tin and pour the mixture into the tin.
8. Bake for approximately 50mins or until cooked. Cool and cut into squares.
Sunday 24 June 2007
Beef Stewed in Red Wine
Another yummy winter dish, best served with mash potatoes. Serves 2
Ingredients
500g of stew/casserole meat (ask your butcher), cubed
1 bottle red wine
1 cup water
1 paper bag of button mushrooms
1 clove garlic
1 white onion
1 tbsp tomato paste
bay leaf
1 bunch chopped parsley
1 pinch of rosemary
plain flour
1. Heat some oil in a large pot or casserole dish. Pour some plain flour onto a plate and season. Lightly coat the meat with the flour and pan fry in the oil. Once all the sides are brown, remove and put in a bowl to catch the juices.
2. Add some more oil and brown the garlic and onion until translucent. Add browned meat and its juices. Add the water and half a bottle of the wine. Add bay leaf and tomato paste, stir.
3. Cover and simmer on a low heat for approx. 2 hours. Check every half hour to see if you need to add more liquid. If so, keep on adding the wine a little at a time.
4. Meanwhile in a small pan, saute the mushrooms in abit of oil and salt. Saute until the liquid has evaporated.
5. After 2 hours, take out the bay leaf then add in the mushrooms, parsley and rosemary to the pot of stewed meat and cook for a further 30mins. You will know when it is ready when the gravy is reduced.
Ingredients
500g of stew/casserole meat (ask your butcher), cubed
1 bottle red wine
1 cup water
1 paper bag of button mushrooms
1 clove garlic
1 white onion
1 tbsp tomato paste
bay leaf
1 bunch chopped parsley
1 pinch of rosemary
plain flour
1. Heat some oil in a large pot or casserole dish. Pour some plain flour onto a plate and season. Lightly coat the meat with the flour and pan fry in the oil. Once all the sides are brown, remove and put in a bowl to catch the juices.
2. Add some more oil and brown the garlic and onion until translucent. Add browned meat and its juices. Add the water and half a bottle of the wine. Add bay leaf and tomato paste, stir.
3. Cover and simmer on a low heat for approx. 2 hours. Check every half hour to see if you need to add more liquid. If so, keep on adding the wine a little at a time.
4. Meanwhile in a small pan, saute the mushrooms in abit of oil and salt. Saute until the liquid has evaporated.
5. After 2 hours, take out the bay leaf then add in the mushrooms, parsley and rosemary to the pot of stewed meat and cook for a further 30mins. You will know when it is ready when the gravy is reduced.
Devil's Food Cake with Chocolate Ganache
Photo coming soon!
Ingredients
288g white sugar
175g plain flour
1 tsp baking soda
2 tsp baking powder
2 eggs
118g melted butter
250ml warm water
1 tsp vanilla
1/4 cup cocoa powder
1. Preheat oven to 180 degrees. Combine all the dry ingredients in a large mixing bowl.
2. In a smaller bowl, whisk the eggs then add in the melted butter and whisk to combine. Add in the water and vanilla, stir.
3. Pour wet ingredients into the dry ingredients and mix until combine.
4. Pour the batter into a greased cake tin and bake for 30mins.
5. When cooked, lay out on a baking rack to cool completely before spreading with ganache.
For the ganache
150ml thick cream
300g of dark cooking chocolate
Ingredients
288g white sugar
175g plain flour
1 tsp baking soda
2 tsp baking powder
2 eggs
118g melted butter
250ml warm water
1 tsp vanilla
1/4 cup cocoa powder
1. Preheat oven to 180 degrees. Combine all the dry ingredients in a large mixing bowl.
2. In a smaller bowl, whisk the eggs then add in the melted butter and whisk to combine. Add in the water and vanilla, stir.
3. Pour wet ingredients into the dry ingredients and mix until combine.
4. Pour the batter into a greased cake tin and bake for 30mins.
5. When cooked, lay out on a baking rack to cool completely before spreading with ganache.
For the ganache
150ml thick cream
300g of dark cooking chocolate
1. Melt the chocolate until smooth. Keep the chocolate warm by sitting the bowl on top of a large pot of hot water.
2. Pour the cream into a small pot and on a low heat until the cream start to bubble. Immediately, take it off the stove and add to the melted chocolate. Whisk to combine. The ganache should be thick and glossy. Spread onto the cake and serve.
Shepard's Pie
Nice warm dish in time for winter! Make the filling and topping at the same time.
Ingredients
500g beef mince
2 large carrots, diced finely
1/2 cup frozen peas
1 can of tinned whole tomatoes
2 medium white onions, diced finely
2 cloves garlic, crushed
2 tbsp tomato paste
8 large desiree (or another mashing potatoes)
3/4 cup milk
bay leaf
hand full parsley, chopped
3 springs oregano, chopped
paprika (optional)
Filling
1. On a low heat and with abit of oil in a large pan, lightly brown the garlic. Then add onions and cooked until onions are translucent. Add the mince and cook unti brown.
2. Add the carrots, then the peas. Stir in tinned tomatoes, breaking up the whole tomatoes as you stir. Add in tomato paste and bay leaf. Cook until liquid has reduced.
3. Once the liquid has reduced, take out the bay leaf and add the parsley and oregano. Season to taste.
Topping
1. Peel and quarter the potatoes (this will hasten the cooking process). In a large pot boil potatoes with a pinch of salt. When the potatoes are soft, drain and return to the warm pot. Mash the potatoes, adding in abit of butter.
2. Put the milk in a cup and heat in the microwave until warm. Add the warm milk to the potatoes and season. To make mash potatoes fluffier, beat it with an electric mixer until smooth.
To assemble
Preheat an 180 degree oven. In a deep dish, cover the whole dish with the filling then roughly top with the mash potatoes ensuring the filling is all covered. Sprinkle some paprika on top for some colour (optional). Bake in the oven for 20mins or until the potatoes have slightly browned.
Ingredients
500g beef mince
2 large carrots, diced finely
1/2 cup frozen peas
1 can of tinned whole tomatoes
2 medium white onions, diced finely
2 cloves garlic, crushed
2 tbsp tomato paste
8 large desiree (or another mashing potatoes)
3/4 cup milk
bay leaf
hand full parsley, chopped
3 springs oregano, chopped
paprika (optional)
Filling
1. On a low heat and with abit of oil in a large pan, lightly brown the garlic. Then add onions and cooked until onions are translucent. Add the mince and cook unti brown.
2. Add the carrots, then the peas. Stir in tinned tomatoes, breaking up the whole tomatoes as you stir. Add in tomato paste and bay leaf. Cook until liquid has reduced.
3. Once the liquid has reduced, take out the bay leaf and add the parsley and oregano. Season to taste.
Topping
1. Peel and quarter the potatoes (this will hasten the cooking process). In a large pot boil potatoes with a pinch of salt. When the potatoes are soft, drain and return to the warm pot. Mash the potatoes, adding in abit of butter.
2. Put the milk in a cup and heat in the microwave until warm. Add the warm milk to the potatoes and season. To make mash potatoes fluffier, beat it with an electric mixer until smooth.
To assemble
Preheat an 180 degree oven. In a deep dish, cover the whole dish with the filling then roughly top with the mash potatoes ensuring the filling is all covered. Sprinkle some paprika on top for some colour (optional). Bake in the oven for 20mins or until the potatoes have slightly browned.
Monday 4 June 2007
Fig and Baby Spinach Salad
Serves 2
Ingredients
1 bunch baby spinach
2 fresh and ripe figs
Fetta cheese (to taste)
1 handful Walnuts (toasted)
Olive oil
Balsamic vinegar
1. Chop the walnuts into quarters and toast in a pan. Remove from pan when walnuts become golden.
2. Quarter the figs.
3. Arrange in a serving bowl the spinach and figs. Scatter the fetta and walnuts. Dress with a drizzle of olive oil and balsamic vinegar.
Friday 1 June 2007
Olive and Basil Bread
Ingredients
2 cups plain flour
1 x 7g yeast
1/2 tsp salt
1 tsp sugar
2 tbsp olive oil
1 egg
3/4 cup warm water
1 handful basil, roughly chopped
1 handful olives, roughly chopped
For a bread maker:
1. Put plain flour, yeast, salt, sugar, olive oil. egg and warm water into a bread maker. Mix according to instructions to form a dough.
2. After the dough has risen, knead lightly on a floured surfaced.
3. Pre-heat oven to 220 degrees. Add in the basil and olives, and knead into the dough.
4. Grease a loaf tin. Shape the dough and put into the tin.
5. Bake for 15-20mins. Cool and cut into slices.
Easy Pizza Dough
This receipe serves 2.
Ingredients
3/4 cup warm water
1 x 7g sachet dried yeast
pinch of salt
pinch of sugar
2 cups plain flour
2 tablespoons olive oil
For bread maker:
1. Add all ingredients from dry to wet and mix to form dough as instructed!
2. Pre-heat the oven to 220 degrees. Take out the dough when ready and lightly knead on a floured surface.
3. Roll and shape the dough to desired size and thickness. 4. Place on a pizza tray or a baking tray. Add desired toppings, season and bake for approx. 15mins or until base is golden.
No bread maker?
1. Use a fork to whisk water, yeast, salt and sugar together in a bowl. Cover and stand for 5 minutes, or until bubbles appear on surface.
2. Sift flour into a large bowl. Add yeast mixture and oil. Mix well to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes.
3. Pre-heat the oven to 220 degrees. Roll and shape the dough to desired size and thickness.
4. Place on a pizza tray or a baking tray. Add desired toppings, season and bake for approx. 15mins or until base is golden.
Monday 21 May 2007
Cherry and Pistachio Biscotti
Ingredients
100g butter, chopped and softened
3 eggs
2 tsp mixed peel
100g glace cherries, chopped
3/4 cup self raising flour
1 1/2 cups plain flour
1/2 tsp nutmeg
1/2 caster sugar
1/2 cup pistachio
1. Cream butter and sugar, add in eggs one at a time, beating well after each addition.
2. Add in mixed peel and nutmeg, mix well.
3. Stir in flours and nuts, mix well.
4. Fold in the cherries.
5. Refriderate dough for 1 hour.
6. Pre heat oven to 180 degrees.
7. Take a greased/lined tray. Halve the dough and shape each halve into 1 inch high logs. (This is easier if you shape the logs directly onto the tray)
8. Bake for 20mins or until lightly brown and firm. Remove from oven and stand for 10mins.
9. Using a serated knife cut the logs into 1cm pieces wide. Place slices onto an oven tray.
10. Bake in a low oven (approx. 125 degrees) for 40mins, turning the slices every 10mins, or until dry and crisp.
Sunday 6 May 2007
Pumpkin, Fetta and Pear Salad
Ingredients
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar
1. Pre-heat a 180 degree oven.
2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.
3. Quarter and thinly slice the pear.
4. Cut the fetta into 1cm cubes.
5. Slice the pumpkin flesh off the skin.
6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar
1. Pre-heat a 180 degree oven.
2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.
3. Quarter and thinly slice the pear.
4. Cut the fetta into 1cm cubes.
5. Slice the pumpkin flesh off the skin.
6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.
Black Forest Trifle
A different take on the traditional trifle, this is a quick and easy recipe. Depending on taste and the size of the serving bowl, more cream, custard and cake maybe required.
Ingredients
1 chocolate sponge cake (see recipes on this site), sliced in half horizontally
300ml thicken cream
300ml pouring custard
1 pkg frozen cherries (defrosted and quartered)
1 pkg port wine jelly mixture
1. Make jelly following instructions on the package. (The jelly needs to be made first as it will take 2-3 hrs to set). When set, break up the jelly with a fork.
2. Beat cream until thick and fold in cherries.
To assemble trifle:
3. Layer sponge cake to cover the bottom of the bowl.
4. Pour in half the custard to evenly cover the sponge layer. Sprinkle half the jelly over the custard, then half the cream mixture to cover the entrie layer.
5. Layer again with the remaining sponge cake, the repeat the custard, jelly (reserving a little for decoration) and cream layer.
6. To decorate, sprinkle the outer circumference with remaining jelly and the centre with shaved dark chocolate.
Ingredients
1 chocolate sponge cake (see recipes on this site), sliced in half horizontally
300ml thicken cream
300ml pouring custard
1 pkg frozen cherries (defrosted and quartered)
1 pkg port wine jelly mixture
1. Make jelly following instructions on the package. (The jelly needs to be made first as it will take 2-3 hrs to set). When set, break up the jelly with a fork.
2. Beat cream until thick and fold in cherries.
To assemble trifle:
3. Layer sponge cake to cover the bottom of the bowl.
4. Pour in half the custard to evenly cover the sponge layer. Sprinkle half the jelly over the custard, then half the cream mixture to cover the entrie layer.
5. Layer again with the remaining sponge cake, the repeat the custard, jelly (reserving a little for decoration) and cream layer.
6. To decorate, sprinkle the outer circumference with remaining jelly and the centre with shaved dark chocolate.
Chocolate Sponge Cake
This cake doesn't rise, so don't be alarmed when cooked and its butter free.
Ingredients
4 egg whites
2 egg yolks
1/4 tsp cream of tartar
1/3 cup caster sugar
1 tsp vanilla extract
1/4 cup plain flour
1/4 cup cocoa powder
1. Line a cake pan and pre-heat the oven to 180 degrees.
2. In a small bowl, beat the egg yolks with the vanilla until combined. Set aside.
3. Place egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer until foamy. Gradually beat in the sugar and continue to beat until stiff peaks form. Then beat in the egg yolk mixture until combined - be careful not to over mix at this stage.
4. Sift flour and cocoa powder and fold lightly into the egg mixture.
5. Bake in a 180 degree oven for 10-15mins or until cake springs back when lightly touched. Turn onto cake rack to cool.
Ingredients
4 egg whites
2 egg yolks
1/4 tsp cream of tartar
1/3 cup caster sugar
1 tsp vanilla extract
1/4 cup plain flour
1/4 cup cocoa powder
1. Line a cake pan and pre-heat the oven to 180 degrees.
2. In a small bowl, beat the egg yolks with the vanilla until combined. Set aside.
3. Place egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer until foamy. Gradually beat in the sugar and continue to beat until stiff peaks form. Then beat in the egg yolk mixture until combined - be careful not to over mix at this stage.
4. Sift flour and cocoa powder and fold lightly into the egg mixture.
5. Bake in a 180 degree oven for 10-15mins or until cake springs back when lightly touched. Turn onto cake rack to cool.
Sunday 29 April 2007
Chocolate Beetroot Cake
Makes 20 x cup cakes or 1 x 18cm cake.
This combo may sound weird but the end result is a moist, soft cake with a deep, dark colouring (looks very chocolaty). Similar to a carrot cake, you can’t taste the beetroot. If you don’t mention it, no one will know it’s got beetroot in it!
Ingredients
50g cocoa powder
90g plain flour
90g self raising flour
250g caster sugar
3 small cooked fresh beetroot
3 eggs
200ml vegetable oil
1 tsp vanilla extract
Equipment
Food processer/blender
1. Clean any excess dirt off the beetroots and wrap each one in foil. Roast the wrapped beetroot in a 180 degree oven for 30mins - 40mins. Unwrap and carefully peel off the skin. Leave to cool.
2. Pre heat oven to 180 degrees. To make cupcakes; line a muffin tray with cupcake patties. To make a cake; butter and flour an 18cm round or square cake tin.
3. Sift the cocoa, plain flour and self raising flour into a bowl. Mix in the caster sugar and set aside.
4. Puree the beetroot in a food processor/blender. Add in the eggs, one at a time, then add the oil and vanilla and process until smooth.
5. Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula and pour into the prepared tin.
6. For cup cakes; bake for 15mins - 20mins, for cake; bake for 40mins (or until skewer inserted into the centre of the cake comes out clean). The cake won't rise a great deal and the top may crack. Allow to cool before decorating with frosting.
Chocolate frosting
1.5 cups icing sugar
25g unsalted butter, softened
100g dark cooking chocolate, broken into pieces
milk as required
1 tsp vanilla extract
1. To make frosting, cream the butter and sugar until light and fluffy.
2. Melt the chocolate using either a double boiler or using the microwave.
3. Add the melted chocolate and vanilla extract to the butter mixture. Add in milk to beat until smooth and soft. Decorate as desired.
This combo may sound weird but the end result is a moist, soft cake with a deep, dark colouring (looks very chocolaty). Similar to a carrot cake, you can’t taste the beetroot. If you don’t mention it, no one will know it’s got beetroot in it!
Ingredients
50g cocoa powder
90g plain flour
90g self raising flour
250g caster sugar
3 small cooked fresh beetroot
3 eggs
200ml vegetable oil
1 tsp vanilla extract
Equipment
Food processer/blender
1. Clean any excess dirt off the beetroots and wrap each one in foil. Roast the wrapped beetroot in a 180 degree oven for 30mins - 40mins. Unwrap and carefully peel off the skin. Leave to cool.
2. Pre heat oven to 180 degrees. To make cupcakes; line a muffin tray with cupcake patties. To make a cake; butter and flour an 18cm round or square cake tin.
3. Sift the cocoa, plain flour and self raising flour into a bowl. Mix in the caster sugar and set aside.
4. Puree the beetroot in a food processor/blender. Add in the eggs, one at a time, then add the oil and vanilla and process until smooth.
5. Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula and pour into the prepared tin.
6. For cup cakes; bake for 15mins - 20mins, for cake; bake for 40mins (or until skewer inserted into the centre of the cake comes out clean). The cake won't rise a great deal and the top may crack. Allow to cool before decorating with frosting.
Chocolate frosting
1.5 cups icing sugar
25g unsalted butter, softened
100g dark cooking chocolate, broken into pieces
milk as required
1 tsp vanilla extract
1. To make frosting, cream the butter and sugar until light and fluffy.
2. Melt the chocolate using either a double boiler or using the microwave.
3. Add the melted chocolate and vanilla extract to the butter mixture. Add in milk to beat until smooth and soft. Decorate as desired.
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