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.

I'm back

Ok, I am back. Have been AWOL for sometime due to work, lack of time devoted to cooking (I know, I know ...) etc. Now that I have discovered that my oven works and can bake cupcakes, I will be adding more recipes on a more regular basis. Hoorah!

No Bake Lemon Cheesecake

Ingredients
200g amaretti biscuits (if unavailable, use plain digestive biscuits)
100g Butter
225g cream cheese
500ml double cream, whipped to soft peaks
1 lemon, grated zest and juice only
50g caster sugar
5 tbsp lemon curd
100g white chocolate, melted

1. Line the bottom of a round spring form cake tin with baking paper.

2. Crush the biscuits and put into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.

3. Put the cream cheese into a large bowl and beat it until soft and smooth. Combine lemon juice, zest and sugar into a small bowl. Add the lemon mixture to the cheese and beat until smooth.

4. Add a little of the beaten cream to the lemon mixture, mix well. Add the remaining cream, 3 tbsp of lemon curd and fold.

5. Spread this mixture over the biscuit crumb base. Dollop the remaining lemon curd on top and using a knife, swirl the curd to create a marbling effect.

6. Leave to set in the freezer (don’t worry, it won’t freeze) for a few hours.

7. Carefully take the cake out of the tin. You might need to run a warm cloth around the tin to get the cake out. Cut grease proof paper according to the height of the cake. With a knife, spread a layer of melted white chocolate onto strips of grease proof paper. Wrap this around the edge of the cake, chocolate side on the cake. Return to the freezer.

8. To serve. Remove the grease proof paper to reveal a wall of chocolate around the cake. Store cake in the freezer.

Chestnut Cake

This cake is made with sweeten chestnut puree. If using unsweeten chestnut puree, use 150g caster sugar instead.

Ingredients
1 jar Bonne Maman chestnut cream (avilable at DJs)
25g butter, softened
1 tsp vanilla essence
3 eggs, separated
50g caster sugar
25g self-raising flour

1. Preheat a fan forced oven to 180°C. Line a 20cm diameter cake tin with greaseproof paper.

2. Put the chestnut purée into a small pan and warm gently over a very low heat for 5 minutes. Beat in the butter, then add the vanilla essence.

3. Whisk the egg whites until stiff. Set aside. Whisk the yolks until they begin to lighten in colour then gradually add the sugar, whisking until the mixture is thick and white.

4. Fold the chestnut purée mixture into the yolk mixture, then sieve in the self-raising flour and fold in. Finally, fold in the whisked egg whites.

5. Tip the mixture into the tin, smooth the top, and bake for 35-40 minutes until firm and set. Leave to cool completely in the tin. The cake will sink a little.

Lemon Cupcakes

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.