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.
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