Iron Cupcake:Earth

Am tres excited about joining Iron Cupcake:Earth. Like the namesake, it is similar to the TV show Iron Chef where two chefs compete each episode using a featured ingredient. Bakers entering Iron Cupcake:Earth have to create new cupcake recipe using the challenge ingredient each month, load their photos and recipe online for others to vote.

The challenge ingredient for May 09 is Savory which will require some research and thinking from me. I was hoping my first challenge ingredient would be easy. Oh well, it's not called a 'challenge' for nothing!

Israeli Couscous

Have just discovered Israeli Couscous. More pasta like with bigger granules and a chewy texture than the usual middle eastern variety. I cooked it how I would cook risotto. Sautéed some chopped onion, then stir in the couscous, gradually stir in chicken stock until almost cooked then added finely chopped tomatoes and broccolini stem (waste not want not). The whole process took about 10-15mins. Last night I topped it with pan fried perch and broccolini florettes. I really should have taken a photo but this is what the packaging looks like. You can find it in speciality food stores and some supermarkets.

Coconut Cake

Ingredients

175g unsalted butter, at room temperature
215g (1 cup) caster sugar
3 eggs, lightly whisked
200g (1 1/3 cups) self-raising flour, sifted
50g (2/3 cup) shredded coconut
1/2 tsp baking powder
125g (1/2 cup) sour cream

Method
1. Preheat oven to 170°C. Brush oil to grease. Line the base of a round 23cm (base measurement) cake pan and side with non-stick baking paper.

2. Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth.

3. Spoon mixture into the pan and smooth surface.

4. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.