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.
Subscribe to:
Posts (Atom)
