500g pizza flour
5g salt
380mL warm water
7g dry yeast
50mL olive oil
300g ricotta
1 egg yolk
zest of 1/4 lemon
120g brown sugar
1/4 tsp almond essence
120g blanched almonds, chopped
jar cherries drained
120g ground almonds
2 Tbsp icing sugar + extra for dusting
Chocolate sauce
3 Tbsp cream, at room temperature
30g butter, softened
200g dark chocolate, gently melted
1. Sift flour and salt into the bowl of an electric mixer with dough hook attached. Put water in jug, whisk in yeast until a silky smooth dough forms. Cover dough and leave in a warm place for 40 minutes. Divide into 12 pieces, roll into balls and rest for a further 20 minutes.
2. Make the chocolate sauce, by combining all the ingredients in bowl and stir over a pot of boiling water. Set aside and keep warm.
3. Preheat oven to 240C. Mix ricotta, egg yolk, zest, sugar and almond essence in a bowl until well combined and smooth. Fold through almonds.
4. Roll out dough balls as thin as possible. Spoon topping mixture over bases, top with cherries and sprinkle over combined ground almond and icing sugar.
5. Bake pizzas 2-3 at a time for 5-7 minutes. Serve dusted with extra icing sugar and drizzled with chocolate sauce.
20100513
20100511
Haloumi and chargrilled vegies on vienna
1/2 cup of mint leaves, finely chopped
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted
1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted
1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.
Baked ricotta and roasted tomatoes on sourdough
melted butter, for greasing
500g fresh ricotta
1/2 cup parmesan or pecorino, finely grated
2 tbsp lemon thyme leaves
1 egg, lightly beaten
salt and pepper
6 medium roma tomatoes
1 eshalot peeled, thinly sliced
1 tbsp white balsamic vinegar
extra virgin olive oil
1 tsp salt flakes
4 slices sourdough, chargrilled
1. Preheat oven to 180C. Brush a 4 cup ovenproof dish with melted butter. Put ricotta, parmesan, thyme, egg and salt and peper in mixing bowl and mix to combine. Spoon into prepared dish and smooth top. Bake for 30-35 minutes or until light golden and set. Set aside to cool. Turn out onto a plate.
2. Line an oven tray with baking paper. Cut tomato into 3 slices lengthways, and place on prepared tray. Scatter with eschalots and drizzle with vinegar, oil and salt flakes. Bake for 10-15 mins and set aside to cool.
3. Put sourdough on plate. Top with slices of baked ricotta and baked tomato. Drizzle with oil and sprinkle with lemon thyme.
500g fresh ricotta
1/2 cup parmesan or pecorino, finely grated
2 tbsp lemon thyme leaves
1 egg, lightly beaten
salt and pepper
6 medium roma tomatoes
1 eshalot peeled, thinly sliced
1 tbsp white balsamic vinegar
extra virgin olive oil
1 tsp salt flakes
4 slices sourdough, chargrilled
1. Preheat oven to 180C. Brush a 4 cup ovenproof dish with melted butter. Put ricotta, parmesan, thyme, egg and salt and peper in mixing bowl and mix to combine. Spoon into prepared dish and smooth top. Bake for 30-35 minutes or until light golden and set. Set aside to cool. Turn out onto a plate.
2. Line an oven tray with baking paper. Cut tomato into 3 slices lengthways, and place on prepared tray. Scatter with eschalots and drizzle with vinegar, oil and salt flakes. Bake for 10-15 mins and set aside to cool.
3. Put sourdough on plate. Top with slices of baked ricotta and baked tomato. Drizzle with oil and sprinkle with lemon thyme.
Watercress and melon salad
1 bunch of watercress
1/2 honeydew melon, deseeded
1/4 cup mirin
1 tbsp lime juice
2 tsp caster sugar
2 tbsp pickled pink ginger, shredded
1. Remove sprigs from watercress and put in a large bowl. Remove skin from melon, thinly slice and toss gently with watercress until combined. Transfer to a serving plate.
2. Whisk mirin, juice, sugar and ginger in a bowl until combined. Pour over watercress and melon just before serving.
1/2 honeydew melon, deseeded
1/4 cup mirin
1 tbsp lime juice
2 tsp caster sugar
2 tbsp pickled pink ginger, shredded
1. Remove sprigs from watercress and put in a large bowl. Remove skin from melon, thinly slice and toss gently with watercress until combined. Transfer to a serving plate.
2. Whisk mirin, juice, sugar and ginger in a bowl until combined. Pour over watercress and melon just before serving.
Warm tomato and bread salad
6 roma tomatoes, thickly sliced
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
3 slices of sourdough
50g mozerella, cut into 1cm cubes
2 tbsp oregano leaves
1. preheat grill until hot. Arrange tomato slices in a large, shallow heatproof dish, drizzle with half the oil and season.
2. Cut bread into small cubes and scatter over tomato. Scatter cheese over the bread. Drizzle with remaining oil.
3. Put dish under the grill for 4-5 minutes or until bread is golden and crisp. Sprinkle with oregano and serve.
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
3 slices of sourdough
50g mozerella, cut into 1cm cubes
2 tbsp oregano leaves
1. preheat grill until hot. Arrange tomato slices in a large, shallow heatproof dish, drizzle with half the oil and season.
2. Cut bread into small cubes and scatter over tomato. Scatter cheese over the bread. Drizzle with remaining oil.
3. Put dish under the grill for 4-5 minutes or until bread is golden and crisp. Sprinkle with oregano and serve.
20100510
ANZAC biscuits
The easiest biscuit in the world (and the tastiest too)!
1 cup of plain flour
1 cup of rolled oats
1 cup coconut
1 cup sugar
mix dry ingredients in a bowl
110g or 4oz of butter
2tbsp hot water
1tbsp golden syrup
melt in the microwave
then add 1tsp of bicarb to the wet ingredients
add the wet ingredients to the dry. Shape into balls, place 5 cm apart on baking trays as they spread as they cook. Bake in a 180C oven for approx 12 minutes or until golden. Let cool on trays.
Makes approx 24.
1 cup of plain flour
1 cup of rolled oats
1 cup coconut
1 cup sugar
mix dry ingredients in a bowl
110g or 4oz of butter
2tbsp hot water
1tbsp golden syrup
melt in the microwave
then add 1tsp of bicarb to the wet ingredients
add the wet ingredients to the dry. Shape into balls, place 5 cm apart on baking trays as they spread as they cook. Bake in a 180C oven for approx 12 minutes or until golden. Let cool on trays.
Makes approx 24.
20100509
white sourdough - My Favorite White Bread Recipe
# From: servio!penneyj@uunet.UU.NET (D. Jason Penney)
My Favorite White Bread Recipe
This is my bread recipe that all of my friends say is the best. I have made
it literally hundreds of times. It is good sandwich bread, and makes
outrageous
toast.
I am going to assume that you are familiar with sourdough techniques. I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
Start by making starter (of course!). For this recipe, I use:
"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.
yields: 1 C starter to return, 2.5 C starter to bake
The recipe:
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
-- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves
1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.
2. Add flour until dough turns from sides of bowl.
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
4. Let proof until doubled in bulk. For us sourdough users, this can be a LONG
proof, depending on how cold the flour was when we started. Plan on no less
than 2 hours, possible 3.
5. Punch down, let rise again (about 1 hour).
6. Turn out, punch down, shape into loaves.
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
375 degrees F oven 45-50 minutes.
8. Turn out onto cooling racks, allow to completely cool before wrapping. You
may optionally brush the loaves with water or melted butter while
still warm,
but I don't usually bother.
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-). As a matter of fact, the crust
softens quite a bit in about a day. Isn't all sourdough bread this way?
I have also added 1.5 C grated sharp cheese before adding the flour. If you
do this, be careful with the cooking time; the bread will brown much easier.
My Favorite White Bread Recipe
This is my bread recipe that all of my friends say is the best. I have made
it literally hundreds of times. It is good sandwich bread, and makes
outrageous
toast.
I am going to assume that you are familiar with sourdough techniques. I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
Start by making starter (of course!). For this recipe, I use:
"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.
yields: 1 C starter to return, 2.5 C starter to bake
The recipe:
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
-- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves
1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.
2. Add flour until dough turns from sides of bowl.
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
4. Let proof until doubled in bulk. For us sourdough users, this can be a LONG
proof, depending on how cold the flour was when we started. Plan on no less
than 2 hours, possible 3.
5. Punch down, let rise again (about 1 hour).
6. Turn out, punch down, shape into loaves.
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
375 degrees F oven 45-50 minutes.
8. Turn out onto cooling racks, allow to completely cool before wrapping. You
may optionally brush the loaves with water or melted butter while
still warm,
but I don't usually bother.
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-). As a matter of fact, the crust
softens quite a bit in about a day. Isn't all sourdough bread this way?
I have also added 1.5 C grated sharp cheese before adding the flour. If you
do this, be careful with the cooking time; the bread will brown much easier.
20100506
Coffee pecan streusal cake
175g butter, softened
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk
streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey
1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk
streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey
1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.
Hedgehog slice
Makes 16 squares.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
White chocolate and cranberry cookies
Makes 32
1 2/3 cups plain flour
1 1/2 tsp bicarb
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup dried cranberries
1/2 cup white chocolate
150 g butter, chopped
1 egg, lightly beaten
1. preheat oven to 160C fan-forced. Line large baking trays with baking paper.
2. Melt butter in microwave and set aside to cool.
3. Add flour, bicarb, sugar, coconut, cranberries, and chocolate into a large bowl. Add the butter and egg. Stir to combine. Roll level tablespoons of mixture into little balls. Place on prepared trays, 5cm apart.
4. Bake for 12-15 mins or until golden. Cool on trays for 5 mins then transfer to wire rack.
1 2/3 cups plain flour
1 1/2 tsp bicarb
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup dried cranberries
1/2 cup white chocolate
150 g butter, chopped
1 egg, lightly beaten
1. preheat oven to 160C fan-forced. Line large baking trays with baking paper.
2. Melt butter in microwave and set aside to cool.
3. Add flour, bicarb, sugar, coconut, cranberries, and chocolate into a large bowl. Add the butter and egg. Stir to combine. Roll level tablespoons of mixture into little balls. Place on prepared trays, 5cm apart.
4. Bake for 12-15 mins or until golden. Cool on trays for 5 mins then transfer to wire rack.
Choc hazelnut and coffee friands
Makes 12
1 1/2 cups icing sugar
1 cup ground hazelnut meal
1/2 cup plain flour
1/4 cup cocoa
icing sugar to serve
185g butter, chopped
6 eggwhites, lightly whisked
coffee beans
1. preheat oven to 180C fan forced. Grease a 12 hole friand pan.
2. melt butter in the microwave and set aside to cool.
3. mix icing sugar, meal, flour, and cocoa in a bowl. Make a well in the centre. Add eggwhites and butter and stir to combine.
4. spoon into friand pan and top each with several coffee beans.
5. bake for 15 to 20 minutes or until skewer comes out clean. Cool in pan for 5 minutes and transfer to wire rack. Dust with icing sugar.
1 1/2 cups icing sugar
1 cup ground hazelnut meal
1/2 cup plain flour
1/4 cup cocoa
icing sugar to serve
185g butter, chopped
6 eggwhites, lightly whisked
coffee beans
1. preheat oven to 180C fan forced. Grease a 12 hole friand pan.
2. melt butter in the microwave and set aside to cool.
3. mix icing sugar, meal, flour, and cocoa in a bowl. Make a well in the centre. Add eggwhites and butter and stir to combine.
4. spoon into friand pan and top each with several coffee beans.
5. bake for 15 to 20 minutes or until skewer comes out clean. Cool in pan for 5 minutes and transfer to wire rack. Dust with icing sugar.
Sticky date pudding with caramel sauce
The easiest sticky date pudding that comes out perfectly every time. Reheats superbly in the microwave.
225g dates, pitted and chopped
450mL of water
1 tsp bicarb
90g of soft unsalted butter
225g castor sugar
3 free range eggs
1 tsp vanilla extract
225g of SR flour
vanilla ice cream or whipped cream to serve
Caramel sauce:
150g brown sugar
250 mL pouring cream
200g unsalted butter, chopped
1. preheat oven to 180C. Combine dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until dates are soft. Stir in bicarb and then set aside.
2. beat butter and sugar in a mixer until thick and pale, then add eggs one at a time, beating well. Fold in vanilla, date mixture and then flour. Spoon into a ceramic baking dish and bake for approximately 40 minutes or until springy to the touch.
3 to make the sauce, combine all the ingredients in a saucepan and stir over medium heat until boiling. Simmer for about 2 minutes or until combined and glossy.
4. Serve warm, drizzled with sauce and cream or icecream.
225g dates, pitted and chopped
450mL of water
1 tsp bicarb
90g of soft unsalted butter
225g castor sugar
3 free range eggs
1 tsp vanilla extract
225g of SR flour
vanilla ice cream or whipped cream to serve
Caramel sauce:
150g brown sugar
250 mL pouring cream
200g unsalted butter, chopped
1. preheat oven to 180C. Combine dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until dates are soft. Stir in bicarb and then set aside.
2. beat butter and sugar in a mixer until thick and pale, then add eggs one at a time, beating well. Fold in vanilla, date mixture and then flour. Spoon into a ceramic baking dish and bake for approximately 40 minutes or until springy to the touch.
3 to make the sauce, combine all the ingredients in a saucepan and stir over medium heat until boiling. Simmer for about 2 minutes or until combined and glossy.
4. Serve warm, drizzled with sauce and cream or icecream.
Cheese toasts with zucchini salad
2, zucchinis trimmed
1 tbsp olive oil
slices of sourdough or baguette
200g of cheese such as goats cheese, swiss cheese or ricotta
1/2 head of radicchio, shredded
2 handfuls of rocket
6 pickled oinons cut into wedges
5 basil leaves, torn
1 tbsp lemon juice
dressing:
1/2 clove of garlic
sea salt
15 basil leaves
2 1/2 tbsp extra virgin olive oil
freshly ground black pepper
1. Cut zucchini or grate into long spaghetti like strips. Heat oil in a frypan cook zucchini in batches until softened. Remove from pan.
2. To make dressing, crush garlic, salt and basil leaves in a mortar and pestle. Add oil and pound to a paste. Season to taste with salt and pepper.
3. Toast bread under a hot grill or in the oven until golden, then top with cheese. Grill for 4-5 minutes until cheese begins to melt.
4. Arrange radicchio on serving plates and scatter with oinon, rocket, zucchini and basil leaves. Sit toasts on top, drizzle with lemon juice and basil dressing and season to taste with pepper.
1 tbsp olive oil
slices of sourdough or baguette
200g of cheese such as goats cheese, swiss cheese or ricotta
1/2 head of radicchio, shredded
2 handfuls of rocket
6 pickled oinons cut into wedges
5 basil leaves, torn
1 tbsp lemon juice
dressing:
1/2 clove of garlic
sea salt
15 basil leaves
2 1/2 tbsp extra virgin olive oil
freshly ground black pepper
1. Cut zucchini or grate into long spaghetti like strips. Heat oil in a frypan cook zucchini in batches until softened. Remove from pan.
2. To make dressing, crush garlic, salt and basil leaves in a mortar and pestle. Add oil and pound to a paste. Season to taste with salt and pepper.
3. Toast bread under a hot grill or in the oven until golden, then top with cheese. Grill for 4-5 minutes until cheese begins to melt.
4. Arrange radicchio on serving plates and scatter with oinon, rocket, zucchini and basil leaves. Sit toasts on top, drizzle with lemon juice and basil dressing and season to taste with pepper.
Haloumi and Chickpea salad
250g of dried chicpeas, soaked overnight in cold water and drained
2 cinnamon sticks
100mL of extra virgin olive oil
1 small brown oinon, finely sliced
3 cloves of garlic, finely chopped
salt and pepper
1 bunch of silverbeet or swiss chard trimmed and finely shredded
180g of haloumi
1 tbsp of dukkah
3 sprigs of dill, chopped
1 lemon juiced, plus 1/2 a lemon thinly sliced and cut into triangles
lemon wedges to serve
1. Bring a medium saucepan of water to the boil, and chickpeas and cinnamon sticks and cook over medium heat for 1-1 1/2 hours or until chickpeas are tender. Drain and discard chickpeas.
2. Heat 80mL of oil in a deep frypan over a low heat and cook oinon and garlic for 10 minutes. Season with salt and pepper, add silverbeet and cook for a further 20 minutes. Add chickpeas and cook for a further 5 minutes.
3. Heat remaining oil in a non-stick frypan over a medium heat and cook pieces of haloumi for 2-3 minutes, turning often until golden.
4. Sprinkle with dukkah, add haloumi to chickpea mixture with dill, lemon juice, lemon triangles. Stir to combine. Serve with lemon wedges.
2 cinnamon sticks
100mL of extra virgin olive oil
1 small brown oinon, finely sliced
3 cloves of garlic, finely chopped
salt and pepper
1 bunch of silverbeet or swiss chard trimmed and finely shredded
180g of haloumi
1 tbsp of dukkah
3 sprigs of dill, chopped
1 lemon juiced, plus 1/2 a lemon thinly sliced and cut into triangles
lemon wedges to serve
1. Bring a medium saucepan of water to the boil, and chickpeas and cinnamon sticks and cook over medium heat for 1-1 1/2 hours or until chickpeas are tender. Drain and discard chickpeas.
2. Heat 80mL of oil in a deep frypan over a low heat and cook oinon and garlic for 10 minutes. Season with salt and pepper, add silverbeet and cook for a further 20 minutes. Add chickpeas and cook for a further 5 minutes.
3. Heat remaining oil in a non-stick frypan over a medium heat and cook pieces of haloumi for 2-3 minutes, turning often until golden.
4. Sprinkle with dukkah, add haloumi to chickpea mixture with dill, lemon juice, lemon triangles. Stir to combine. Serve with lemon wedges.
20100216
Lemon Butter
Mum's lemon butter. Adjust quantities to suit the amount of fruit you have.
4 lemons
3 eggs
1 ¼ cups sugar
90g butter
Process eggs for 5 seconds and then add sugar and lemon juice. Place in saucepan, add butter, stir over low heat till thick. Place into sterilised jars and process.
Lemon Tea Cake
To start, grease an 18cm round spring form pan and heat your oven to 180
degrees celcius.
Cake
Ingredients:
1 cup self raising flour, sifted
1/2 cup castor sugar
60g butter, cubed
1 egg, lightly beaten
Method:
Mix dry ingredients.
Rub butter into dry ingredients until crumbly.
Add egg to form a soft dough.
Press 2/3 of mixture into cake tin.
Sauce
Ingredients:
1/4 cup lemon juice
1/2 cup castor sugar
60g butter
1 egg, lightly beaten
Method:
Place all ingredients into saucepan.
Heat and stir until sauce thickens
Pour over cake mixture in cake tin.
Sprinkle with remaining cake dough.
Bake for 35 mins.
Spanish Custard Flan
6 eggs, beaten
1 tsp. vanilla
1/2 c. sugar
3 c. milk
1 piece of lemon rind
Pinch of salt
1/2 c. sugar & Dash of lemon for caramel
Bring milk, salt and lemon rind to a boil. Remove from heat
and remove lemon rind. Add sugar, stirring until well
dissolved. Let cool. Beat eggs well. Gradually add to milk
mixture. Add vanilla.
Place sugar and lemon for caramel into mold and cook gently
until it becomes golden brown. Spread evenly over sides and
bottom of mold. Let cool. Pour milk mixture into mold after
caramel has cooled. Put mold in a pan of water. Put pan in
oven. Bake at 350 degrees for 1 1/2 hours. Test with a
toothpick.
1 tsp. vanilla
1/2 c. sugar
3 c. milk
1 piece of lemon rind
Pinch of salt
1/2 c. sugar & Dash of lemon for caramel
Bring milk, salt and lemon rind to a boil. Remove from heat
and remove lemon rind. Add sugar, stirring until well
dissolved. Let cool. Beat eggs well. Gradually add to milk
mixture. Add vanilla.
Place sugar and lemon for caramel into mold and cook gently
until it becomes golden brown. Spread evenly over sides and
bottom of mold. Let cool. Pour milk mixture into mold after
caramel has cooled. Put mold in a pan of water. Put pan in
oven. Bake at 350 degrees for 1 1/2 hours. Test with a
toothpick.
Butter Cake with Vienna Cream Icing
Butter Cake
125g (4oz) butter
1/2 tspn vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk
Have butter at room temperature, beat butter with vanilla until light and creamy, add sugar, beat until light and fluffy; add eggs one at a time, beating well after each addition. Stir in half the sifted flour with half the milk, stir until combined. Add remaining milk and flour, stire in lightly, then beat lightly until mixture is smooth. Spread into greased tin, bake as directed in individual recipes. Cooking times are the same as for packet butter cake mix.
Cooking Times:
28 x 18cm lamington tin 30 mins
20cm ring tin 35 mins
30cm x 25cm swiss roll tin 20 mins
25 x 8cm bar tin 30 mins
loaf tin 50 mins
18cm round cake tin 1 hr 10 mins
20 cm round cake tin 50 mins
23cm round cake tin 45 mins
15cm square cake tin 1 hr 10 mins
20cm square cake tin 55 mins
Oven temp: 180 degrees
Vienna Cream
125g (4oz) butter
1 1/2 cups icing sugar
2 tablespoons milk
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar; mixture should be smooth and easy to spread with a spatual
Chocolate Vienna Cream - basic recipe and add 2 tablespoons sifted cocoa to icing sugar.
125g (4oz) butter
1/2 tspn vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk
Have butter at room temperature, beat butter with vanilla until light and creamy, add sugar, beat until light and fluffy; add eggs one at a time, beating well after each addition. Stir in half the sifted flour with half the milk, stir until combined. Add remaining milk and flour, stire in lightly, then beat lightly until mixture is smooth. Spread into greased tin, bake as directed in individual recipes. Cooking times are the same as for packet butter cake mix.
Cooking Times:
28 x 18cm lamington tin 30 mins
20cm ring tin 35 mins
30cm x 25cm swiss roll tin 20 mins
25 x 8cm bar tin 30 mins
loaf tin 50 mins
18cm round cake tin 1 hr 10 mins
20 cm round cake tin 50 mins
23cm round cake tin 45 mins
15cm square cake tin 1 hr 10 mins
20cm square cake tin 55 mins
Oven temp: 180 degrees
Vienna Cream
125g (4oz) butter
1 1/2 cups icing sugar
2 tablespoons milk
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar; mixture should be smooth and easy to spread with a spatual
Chocolate Vienna Cream - basic recipe and add 2 tablespoons sifted cocoa to icing sugar.
Black Forest Trifle
I made everything from scratch but you could buy the cake, custard etc if you wish. You can get the sour cherry jam and the jars of cherries from deli's at the markets if you can't find them in the supermarket - that's where I got mine from. You can also make your preserved cherries during cherry season (we now have our own made up for next year).
1 Chocolate cake (see recipe below)
Chocolate crème anglaise (see recipe below)
600mL of pure cream
vanilla paste
Sour cherry jam
2 x 500g jars of pitted sweet cherries
Kirsch (or cherry brandy if you prefer)
Dark chocolate for decoration
Cherry juice reduction (see below)
Spread cherry jam thickly on approx half the chocolate cake and layer on bottom of trifle dish.
Cover with 1 jar of drained and pitted cherries.
Pour over approx 30mL of kirsch.
Pour approximately half the cooled chocolate custard over the cake and cherry layer.
Whip cream with 1 tsp of vanilla paste and small amount of kirsch. Spread approx half the whipped cream in a layer over the custard layer.
Repeat all layers again, finishing with the cream layer.
Decorate with curls of grated chocolate and drizzles of the cherry reduction.
chocolate cake recipe:
For the chocolate crème anglaise:
2 cups heavy cream
1/2 cup granulated sugar
9 large egg yolks
2 ounces bittersweet chocolate; coarsely chopped
1. Combine the cream and half the sugar (1/4 cup) in a medium saucepan
over medium heat. Bring to a boil and immediately remove from the
heat.
2. Whisk together the remaining sugar (1/4 cup) and the egg yolks
until well incorporated, then whisk in half of the hot cream. Pour the
cream and egg mixture back into the saucepan and place over low heat.
Stirring constantly, cook the mixture until it is viscous and coats
the back of a spoon, about 10 minutes. Remove from heat.
3. Melt the chocolate over low heat and whisk into the crème anglaise.
Cool and refrigerate.
Cherry reduction
Place approx half of the cherry juice from one jar in a small saucepan. Add a small amount (approx 30 mL) of kirsch or other liquor. Bring to boil an simmer gently until the liquid has reduced to approx 1/3 the volume and is thick and glossy. You may wish to add a small amount of cornflour to the reduction to help thicken.
1 Chocolate cake (see recipe below)
Chocolate crème anglaise (see recipe below)
600mL of pure cream
vanilla paste
Sour cherry jam
2 x 500g jars of pitted sweet cherries
Kirsch (or cherry brandy if you prefer)
Dark chocolate for decoration
Cherry juice reduction (see below)
Spread cherry jam thickly on approx half the chocolate cake and layer on bottom of trifle dish.
Cover with 1 jar of drained and pitted cherries.
Pour over approx 30mL of kirsch.
Pour approximately half the cooled chocolate custard over the cake and cherry layer.
Whip cream with 1 tsp of vanilla paste and small amount of kirsch. Spread approx half the whipped cream in a layer over the custard layer.
Repeat all layers again, finishing with the cream layer.
Decorate with curls of grated chocolate and drizzles of the cherry reduction.
chocolate cake recipe:
- 1 cup water
- 1¼ cups caster sugar
- 125g butter
- ½ cup Cadbury Bournville Cocoa
- ½ teaspoon bicarbonate of soda
- 1¼ cups self raising flour, sifted
- 2 eggs, lightly beaten
- Preheat oven to 190ºC conventional or 170ºC fan forced. Line a 20cm cake pan base with baking paper and lightly grease sides of pan.
- Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl. Cool to room temperature (this takes about 30 minutes).
- Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes. Cool in pan 10 minutes then turn onto cooling rack.
For the chocolate crème anglaise:
2 cups heavy cream
1/2 cup granulated sugar
9 large egg yolks
2 ounces bittersweet chocolate; coarsely chopped
1. Combine the cream and half the sugar (1/4 cup) in a medium saucepan
over medium heat. Bring to a boil and immediately remove from the
heat.
2. Whisk together the remaining sugar (1/4 cup) and the egg yolks
until well incorporated, then whisk in half of the hot cream. Pour the
cream and egg mixture back into the saucepan and place over low heat.
Stirring constantly, cook the mixture until it is viscous and coats
the back of a spoon, about 10 minutes. Remove from heat.
3. Melt the chocolate over low heat and whisk into the crème anglaise.
Cool and refrigerate.
Cherry reduction
Place approx half of the cherry juice from one jar in a small saucepan. Add a small amount (approx 30 mL) of kirsch or other liquor. Bring to boil an simmer gently until the liquid has reduced to approx 1/3 the volume and is thick and glossy. You may wish to add a small amount of cornflour to the reduction to help thicken.
Blood Plum Jam
This is my mum's recipe (you can tell it's old as it's in pounds)! Adjust quantities to suit the amount of fruit.
4lbs plums
4lbs plums
3lbs sugar
chop up plums and cook till soft with a little bit of sugar.
warm sugar - I put in baking dish and gently warm in oven
tip sugar in with plums and stir until sugar dissolved
boil rapidly until set
to test when set, put saucer in freezer, drop bit of jam on and when it wrinkles when you push with finger take off.
Process in sterile jars to keep for longer
Process in sterile jars to keep for longer
Dry Potato Curry
Ingredients
1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des
Directions: How to Cook Dry Potato Curry
Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.
1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des
Directions: How to Cook Dry Potato Curry
Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.
Salad of Mixed Greens, Roasted Portobello Mushrooms and Red Onions with Sherry Vinaigrette
Ingredients:
- VINAIGRETTE :
- 1 tablespoon Dijon mustard
- 1/4 cup sherry wine vinegar
- Salt and freshly ground black pepper, to taste
- Pinch of dried tarragon
- 3/4 cup extra-virgin olive oil
- SALAD :
- 8 large portobello mushrooms, cut into 1/4-inch-wide slices
- 4 tablespoons olive oil
- 4 red onions, peeled, halved and cut into 1/4-inch-wide slices
- Salt and freshly ground black pepper
- 6 cups torn salad greens, such as mesclun mix, red leaf lettuce, Boston lettuce,
- Bibb lettuce or green leaf lettuce (see Note)
- Shaved Parmesan or pecorino cheese, for garnish
Method:
1. To prepare the vinaigrette, combine the mustard and vinegar in a small bowl and whisk well. Season to taste with salt, pepper and tarragon and whisk again. Slowly add the olive oil, pouring it in a steady stream while whisking constantly to emulsify the vinaigrette. Taste and correct the seasoning, if necessary. Set aside until ready to use.
2. Preheat the oven to 350F.
3. To prepare the salad, place the mushrooms in a shallow baking dish lined with aluminum foil, sprinkle with 2 tablespoons of the oil and season to taste with salt and pepper. Toss gently.
4. Spread the onions in another foil-lined baking dish, sprinkle with the remaining 2 tablespoons of oil and season to taste with salt and pepper. Toss gently.
5. Roast the mushrooms and onions for about 1 hour, until very tender. Stir them a few times during roasting. Set aside to cool.
6. To serve, put the greens in a large bowl and toss with about 2 tablespoons of the vinaigrette and then arrange on 6 salad plates.
7. Put the mushrooms in the bowl and toss with about 2 more tablespoons of the vinaigrette. Spoon these over the greens. Put the onions in the bowl and toss with about 1 tablespoon of the vinaigrette. Spoon these over the mushrooms. Top each salad with the shaved cheese and season with freshly ground pepper. Serve immediately.
Note that the dressing always makes up a lot more than you need but it's hard to cut down. We use the left overs on green salad etc. The onions and mushrooms take about an hour to cook, sometime a little more.
Spicy cauliflower fritters
320g cauliflower, trimmed
120g plain flour
3 tbsp flat-leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 eschalots, finely chopped
4 eggs
11/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
3 pinches salt
1 tsp ground black pepper
500ml extra virgin olive oil
Trim cauliflower into small florets to give desired total weight. Add
to a pot of salted boiling water and simmer for 15 minutes or until
very soft. As it is cooking, whisk the remaining ingredients, except
olive oil and parsley leaves, in a bowl to make a homogenous batter.
When cooked, drain cauliflower and set aside. Add warm cauliflower to
batter and mix briskly to break it down a little. Pour olive oil in a
pan so that it is about 15mm deep, and heat. When oil is very hot,
drop in 3 tablespoons of mixture for one fritter. Keep fritters apart
with a fish slice, making sure they are not touching. They should
take 3 minutes each side. Fry in small batches and drain on absorbent
paper. Eat hot, warm or cold. Can be packed for school lunches or
picnics.
Serves 4
120g plain flour
3 tbsp flat-leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 eschalots, finely chopped
4 eggs
11/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
3 pinches salt
1 tsp ground black pepper
500ml extra virgin olive oil
Trim cauliflower into small florets to give desired total weight. Add
to a pot of salted boiling water and simmer for 15 minutes or until
very soft. As it is cooking, whisk the remaining ingredients, except
olive oil and parsley leaves, in a bowl to make a homogenous batter.
When cooked, drain cauliflower and set aside. Add warm cauliflower to
batter and mix briskly to break it down a little. Pour olive oil in a
pan so that it is about 15mm deep, and heat. When oil is very hot,
drop in 3 tablespoons of mixture for one fritter. Keep fritters apart
with a fish slice, making sure they are not touching. They should
take 3 minutes each side. Fry in small batches and drain on absorbent
paper. Eat hot, warm or cold. Can be packed for school lunches or
picnics.
Serves 4
Banana Bread Recipe
Ingredients
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Spinach dip
Spinach dip
1 pkt frozen spinach heated in a little butter then cooled
1 tub sour cream
1/2 small jar mayo
lemon juice
1 pkt of spring vegetable soup mix
Whiz everything together and serve with fresh bread or veges
1 pkt frozen spinach heated in a little butter then cooled
1 tub sour cream
1/2 small jar mayo
lemon juice
1 pkt of spring vegetable soup mix
Whiz everything together and serve with fresh bread or veges
Moist orange and almond cake
Ingredients
1 medium sized orange plus the zest of 1 orange
3 free range eggs
1 cup castor sugar
300 gm almond meal
½ teaspoon baking powder
Method
Preheat oven to 150 C. Grease a 20 cm round cake time and line the case with baking paper.
Place the orange in a small saucepan, cover with water and boil for 10 mins. Remove, peel and remove seeds.
Blend then seive, saving juice and discarding pulp.
Beat eggs and sugar in a large bowl until pale and thick. All other ingredients. Mix well.
Pour into tin and bake for45 mins or until top is spongy to touch and lightly browned. Cool in tin for 5 mins.
Ingredients
1 medium sized orange plus the zest of 1 orange
3 free range eggs
1 cup castor sugar
300 gm almond meal
½ teaspoon baking powder
Method
Preheat oven to 150 C. Grease a 20 cm round cake time and line the case with baking paper.
Place the orange in a small saucepan, cover with water and boil for 10 mins. Remove, peel and remove seeds.
Blend then seive, saving juice and discarding pulp.
Beat eggs and sugar in a large bowl until pale and thick. All other ingredients. Mix well.
Pour into tin and bake for45 mins or until top is spongy to touch and lightly browned. Cool in tin for 5 mins.
Rice salad recipe
This recipe is from a friend's aunt.
The dressing is 1 part vinegar to two parts oil. I'm pretty sure that I used 1/2 cup oil and 1/4 cup of vinegar, a couple of cloves of garlic, and a teaspoon or so of brown sugar! Enjoy!
I cup cooked rice
I red capsicum
1 green capsicum
1 red onion
1 cup sultanas
1 cup peanuts
1 cup sunflower seeds
1 cup peppitas
1/2 cup soy sauce
dressing:
garlic
olive oil
vinegar
brown sugar
This recipe is from a friend's aunt.
The dressing is 1 part vinegar to two parts oil. I'm pretty sure that I used 1/2 cup oil and 1/4 cup of vinegar, a couple of cloves of garlic, and a teaspoon or so of brown sugar! Enjoy!
I cup cooked rice
I red capsicum
1 green capsicum
1 red onion
1 cup sultanas
1 cup peanuts
1 cup sunflower seeds
1 cup peppitas
1/2 cup soy sauce
dressing:
garlic
olive oil
vinegar
brown sugar
Couscous Salad
Uncooked but marinated in a salad dressing, couscous has a little more bite and texture than when boiled or steamed. Serve this as a main course salad,
or with pitta bread and grilled chicken. It keeps well in the fridge until
the next day or so. The herbs are very important but you can really do your
own thing with the other ingredients - experiment!
Serves 4
255g/9oz couscous
olive oil and lemon juice dressing (see below)
285ml of cold water
2 red capsicums
2 small shallots or 1 spainish onion, finely chopped
1/4 clove garlic, finely chopped
1 medium fresh chilli, deseeded and chopped
2 tomatoes, desseded and diced
juice of 1 lemon
1 teaspoon red wine vinegar
2 handfuls of fresh herbs (basil, coriander or flat leaf parsley)
1 tablespoon olive oil
salt and freshly ground black pepper
Put the cous cous in a bowl and toss with the olive oil and lemon juice
dressing. Add the water, stir, and leave to stand for 15 minutes or so for
the dressing to be absorbed. Meanwhile, grill the peppers whole, turning at
intervals, until blackened all over. Place in a bowl (still hot), cover
with clingfilm and leave to steam, then peel, dessed and chop finely. (This
might sound like a bit of a fuss, but you can do it while the coucous
marinates.) - I don't do this to the capsicum I just finely chop them raw
and it turns out just as nice, it's really up to you.
Put the peppers in a bowl and add the shallots (or spainish onion), garlic,
chilli, tomatoes, lemon juice, vinegar and herbs. Drizzle with olive oil,
season with salt and pepper to taste and stir. Leave for 15 minutes then
incorporate with the couscous. (I don't wait i just bung everything in
together then wack it in the fridge to infuse all the flavours).
Olive Oil and Lemon Juice Dressing
Serves 4
2 tablespoons lemon juice
5 table spoons olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper
Mix together all the ingredients.
Uncooked but marinated in a salad dressing, couscous has a little more bite and texture than when boiled or steamed. Serve this as a main course salad,
or with pitta bread and grilled chicken. It keeps well in the fridge until
the next day or so. The herbs are very important but you can really do your
own thing with the other ingredients - experiment!
Serves 4
255g/9oz couscous
olive oil and lemon juice dressing (see below)
285ml of cold water
2 red capsicums
2 small shallots or 1 spainish onion, finely chopped
1/4 clove garlic, finely chopped
1 medium fresh chilli, deseeded and chopped
2 tomatoes, desseded and diced
juice of 1 lemon
1 teaspoon red wine vinegar
2 handfuls of fresh herbs (basil, coriander or flat leaf parsley)
1 tablespoon olive oil
salt and freshly ground black pepper
Put the cous cous in a bowl and toss with the olive oil and lemon juice
dressing. Add the water, stir, and leave to stand for 15 minutes or so for
the dressing to be absorbed. Meanwhile, grill the peppers whole, turning at
intervals, until blackened all over. Place in a bowl (still hot), cover
with clingfilm and leave to steam, then peel, dessed and chop finely. (This
might sound like a bit of a fuss, but you can do it while the coucous
marinates.) - I don't do this to the capsicum I just finely chop them raw
and it turns out just as nice, it's really up to you.
Put the peppers in a bowl and add the shallots (or spainish onion), garlic,
chilli, tomatoes, lemon juice, vinegar and herbs. Drizzle with olive oil,
season with salt and pepper to taste and stir. Leave for 15 minutes then
incorporate with the couscous. (I don't wait i just bung everything in
together then wack it in the fridge to infuse all the flavours).
Olive Oil and Lemon Juice Dressing
Serves 4
2 tablespoons lemon juice
5 table spoons olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper
Mix together all the ingredients.
caramel coconut slice
Ingredients
Base
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
100g butter, melted
caramel filling
395g can of condensed milk
2 tblsp golden syrup
1/4 cup firmly packed brown sugar
60g butter, melted
coconut topping
4 eggs beaten lightly
2/3 cup caster sugar
4 cups dessicated coconut
1. preheat oven to moderate. Grease 26cmx32cm swiss roll pan, line base and 2 long sides with baking paper, extending paper 2cm above the edge of the pan.
2. sift flour into medium bowl, stir in coconut, sugar and butter; press evenly over base of prepared pan.
3. bake in moderate oven about 10 mins or until lightly browned, cool.
4. spread caramel filling evenly over base; sprinkle with coconut topping.
5. return to moderate oven, bake 25 mins or until topping is browned lightly; cool in pan before cutting.
caramel filling: combine ingredients in bowl, mix well.
coconut topping: combine ingredients in bowl, mix well.
Left over coconut topping can be made into macaroons.
Ingredients
Base
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
100g butter, melted
caramel filling
395g can of condensed milk
2 tblsp golden syrup
1/4 cup firmly packed brown sugar
60g butter, melted
coconut topping
4 eggs beaten lightly
2/3 cup caster sugar
4 cups dessicated coconut
1. preheat oven to moderate. Grease 26cmx32cm swiss roll pan, line base and 2 long sides with baking paper, extending paper 2cm above the edge of the pan.
2. sift flour into medium bowl, stir in coconut, sugar and butter; press evenly over base of prepared pan.
3. bake in moderate oven about 10 mins or until lightly browned, cool.
4. spread caramel filling evenly over base; sprinkle with coconut topping.
5. return to moderate oven, bake 25 mins or until topping is browned lightly; cool in pan before cutting.
caramel filling: combine ingredients in bowl, mix well.
coconut topping: combine ingredients in bowl, mix well.
Left over coconut topping can be made into macaroons.
LEMON SLICE
Base:
Packet of Marie biscuits (crushed)
125 grams butter
One cup of dessicated coconut
Grated rind of one lemon
Melt butter and add to rest of ingredients. Press firmly into slab tin.
Lemon icing:
One tablespoon of butter
8 dessert spoons of icing sugar
Nearly 1/2 juice of one lemon
Mix - if needed, add hot water
Base:
Packet of Marie biscuits (crushed)
125 grams butter
One cup of dessicated coconut
Grated rind of one lemon
Melt butter and add to rest of ingredients. Press firmly into slab tin.
Lemon icing:
One tablespoon of butter
8 dessert spoons of icing sugar
Nearly 1/2 juice of one lemon
Mix - if needed, add hot water
Stir-fry Cabbage:
Needs: a quantity of cabbage - lets say 4 cups, roughly chopped and washed & dried
Method:
Heat wok or large saucepan and then add oil.
Add chilli and cabbage - fry off for approx 1 minute stirring constantly (caution wet cabbage will spit)
add garlic & ginger & continue to fry for 2(ish) minutes.
(optionally) add a couple of tablespoons of water to provide a sauce.
add salt & pepper to taste.
Eat.
For a non - vegie version add some fried pancetta or bacon. Alternatively add some wok fried prawns (the frozen ones from the supermarket are fine). Anto has tried both these version and they work well apparently.
Needs: a quantity of cabbage - lets say 4 cups, roughly chopped and washed & dried
- Olive oil - apx 2 Tablespoon...
- garlic 6 cloves finely diced (or magic jar)
- 2 teaspoons of grated ginger
- 1 teaspoon diced chilli.
- pinch of salt
- ground pepper to taste.
Method:
Heat wok or large saucepan and then add oil.
Add chilli and cabbage - fry off for approx 1 minute stirring constantly (caution wet cabbage will spit)
add garlic & ginger & continue to fry for 2(ish) minutes.
(optionally) add a couple of tablespoons of water to provide a sauce.
add salt & pepper to taste.
Eat.
For a non - vegie version add some fried pancetta or bacon. Alternatively add some wok fried prawns (the frozen ones from the supermarket are fine). Anto has tried both these version and they work well apparently.
Pumpkin and onions with harissa
We usually serve this on a bed on cous cous with a bit of baby spinach which is quite good!
Harissa dressing - Mix harissa spice mix (just buy a harrissa spice mix from the supermarket)
2 Tbsp Harrisa spice mix
apx 2 Tbsp olive oil
lemon juice to taste
1 Tbsp Grenadine (pomengranite) molasses (hard to get - you could possibly substitute honey or brown sugar)
Method:
combine spice mix & molasses
gradually add olive oil while continually mixing.
add lemon juice to taste.
*Note that pomegranite molasses can be hard to find, you can't get it from the supermarket. You need to look in deli's and specialty food stores. I think we got ours from the specialty store at the belconnen markets from memory. A few delis do have it though. It pops up in quite a few recipes!
- 1 kg of pumpkin (we usually use jap) peeled and cut into pieces
- 2 red onions, cut into quarters
- 6 shallots
- 1/2 bunch of spring onions
- harissa spice mix
- pomegranite molasses*
- olive oil
- lemon juice
- salt and pepper
We usually serve this on a bed on cous cous with a bit of baby spinach which is quite good!
Harissa dressing - Mix harissa spice mix (just buy a harrissa spice mix from the supermarket)
2 Tbsp Harrisa spice mix
apx 2 Tbsp olive oil
lemon juice to taste
1 Tbsp Grenadine (pomengranite) molasses (hard to get - you could possibly substitute honey or brown sugar)
Method:
combine spice mix & molasses
gradually add olive oil while continually mixing.
add lemon juice to taste.
*Note that pomegranite molasses can be hard to find, you can't get it from the supermarket. You need to look in deli's and specialty food stores. I think we got ours from the specialty store at the belconnen markets from memory. A few delis do have it though. It pops up in quite a few recipes!
Beetroot and nut salad
- bunch of beetroot
- salad leaves
- walnuts (approx 1 cup, although I probably just adjust depending on what I feel like)
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 3-4 tbsp olive oil
- salt and pepper
- additional olive oil for beetroot
20091024
Tahini and Mushroom Sauce.Gravy
Tahini/Mushroom Sauce
1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauce -------TO ACCOMPANY ROAST------- To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias
|
20091020
Simon Bryant's Roasted Cauliflower Salad
Degree of difficulty:Low
You need:
1 small cauliflower, cut into florets stem attached1 tbls roasted coriander seeds
1 tbls roasted cumin seeds
30g washed, drained salted capers
Salt and pepper
1 small red onion sliced
1/3 cup toasted fresh breadcrumbs
Zest and juice 2 lemons
50g roasted walnuts, or pumpkin seeds
Olive oil
50g shaved firm goats cheese (or good quality gruyere)
1-2 cloves garlic
½ bunch flat leaf parsley, chopped
(2 anchovies optional)
Method:
Crush coriander seeds in a mortar and pestle. Combine crushed coriander, cumin seeds, cauliflower, onion, garlic and capers in a bowl and lightly coat with olive oil. Season. Bake at 200C until lightly browned and tender, but still with a bit of bite, about 75 minutes. Cool slightly.
In large bowl add the cauliflower and toss with toasted bread crumbs, lemon zest and juice, cheese, walnuts, salt and black pepper and oil. Add the parsley and toss altogether. Check the seasoning then pile onto a serving plate or in a bowl.
20090822
Tofu- steamed silken
Tofu- steamed silken
Ingredients
One of my favourite Kylie recipes
Serves 2 as entree
300g silken tofu
Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil
2 tablespoon peanut oil
¼ cup coriander leaves
pinch sichuan pepper (or white pepper) and salt
Method
Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 mins with the lid on.
Combine all the dressing ingredients in a small bowl, set aside.
Remove tofu and drain away any excess liquid.
Heat peanut oil until smoking.
Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.
Garnish with coriander, sichuan pepper and salt.
Chinese Pepper Steak
Pepper Steak
| Pepper Steak
|
|
| | |
| Ingredients: 1 pound flank steak -- diagonally sliced
Directions:
1. Marinate steak for 15 minutes or more. Add oil to hot wok. | |
20090716
Fried eggs with hummus and red onion and sumac salad
Dec 19 04:20pm
| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 minutes | 5 minutes | 4 |
Ingredients
- 1/2 red onion, thinly sliced
- 2 cups continental parsley
- leaves, picked and torn
- 2 Tbsp sumac
- 100ml extra virgin olive oil
- Juice of 1 lemon
- 4 slices sourdough bread
- 1/2 garlic clove
- Extra 1 Tbsp extra virgin olive oil
- 4 eggs
- 200g hummus
- Sea-salt flakes
- Freshly ground black pepper
This is an interesting way to give eggs a bit of a lift. It's a great snack that can be whipped up in just a few minutes. The recipe uses sumnac, which is a lemon-flavoured spice from the Middle East. It's available in the spice section of supermarkets.
Here's how:
1 Combine the onion, parsley and half the sumac in a mixing bowl. Add 2 tablespoons of the olive oil and the lemon juice, stir well and set aside.
2 Toast the bread. Rub quickly with the garlic and drizzle with the extra olive oil.
3 Heat a non-stick frying pan and add the remaining oil. Fry the eggs sunny-side up. Spread the toast liberally with the hummus, and top each slice with an egg and the red onion salad. Sprinkle with the remaining sumac, and season with salt and pepper. Serve immediately.
Original link: http://au.lifestyle.yahoo.com/b/better-homes-gardens/5513/fried-eggs-with-hummus-and-red-onion-and-sumac-salad/
20090221
burbon preserved peaches
5 pint (500 mL) jars Preserved peaches have been likened to rounds of summer sunshine captured in a jar. This recipe adds some extra zest and flavor to that sunshine fruit. These peaches make wonderful gourmet gifts.
1 basket (4 qt/4 L) peaches, 17 to 20 medium
4 tbsp FRUIT-FRESH Fruit Protector 60 mL
8 inches cinnamon stick 20 cm
2 tbsp finely chopped gingerroot 25 mL
1 tsp whole cloves 5 mL
1 cup sugar 250 mL
2 cups water 500 mL
1/2 cup bourbon 125 mL
Fill boiling water canner with water. Place 5 clean pint (500 mL) mason jars in canner over high heat. Blanch, peel, halve and pit peaches, placing fruit in color protection solution -- FRUIT-FRESH dissolved in 8 cups (2 L) water. Break cinnamon stick into pieces and tie with gingerroot and cloves in a square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel or enamel saucepan with sugar and water for syrup. Bring to a boil; boil 5 minutes. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Drain peaches and add to syrup; return to a boil; boil 3 to 5 minutes. Remove from heat, stir in bourbon, discard spice bag. Pack hot fruit snugly in overlapping layers in a hot jar to within 3/4 inch (2 cm) of top rim. Pour in syrup to cover peaches to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining peaches and syrup. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
1 basket (4 qt/4 L) peaches, 17 to 20 medium
4 tbsp FRUIT-FRESH Fruit Protector 60 mL
8 inches cinnamon stick 20 cm
2 tbsp finely chopped gingerroot 25 mL
1 tsp whole cloves 5 mL
1 cup sugar 250 mL
2 cups water 500 mL
1/2 cup bourbon 125 mL
Fill boiling water canner with water. Place 5 clean pint (500 mL) mason jars in canner over high heat. Blanch, peel, halve and pit peaches, placing fruit in color protection solution -- FRUIT-FRESH dissolved in 8 cups (2 L) water. Break cinnamon stick into pieces and tie with gingerroot and cloves in a square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel or enamel saucepan with sugar and water for syrup. Bring to a boil; boil 5 minutes. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Drain peaches and add to syrup; return to a boil; boil 3 to 5 minutes. Remove from heat, stir in bourbon, discard spice bag. Pack hot fruit snugly in overlapping layers in a hot jar to within 3/4 inch (2 cm) of top rim. Pour in syrup to cover peaches to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining peaches and syrup. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
20090119
Peanut and chocolate biscuits
May 21 04:55pm
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 mins | 15 mins | Makes 32 |
Ingredients
- 3 cups rolled oats
- 175g unsalted butter, at room temperature
- 1/2 cup caster sugar
- 3/4 cup brown sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 Tbsp honey
- 1 cup plain flour
- 2 tsp baking powder
- 300g dark chocolate, chopped
- 185g salted roasted peanuts
1 Preheat oven to 180ºC. Line 3 oven trays with baking paper. Put the rolled oats in a food processor and pulse until ground. Remove the oat flour from processor and set aside. Put butter and sugars in a processor, cover and pulse for 15 seconds or until well creamed.
2 Add the egg, vanilla, ginger, cinnamon, honey, oat flour, plain flour and baking powder to the butter mixture. Pulse until the mixture forms a ball. Add the chopped dark chocolate and peanuts and pulse briefly to combine.
3 Roll the biscuit mixture into small balls (about the size of a walnut shell) and arrange on prepared trays. Lightly press down on each ball to flatten slightly. Bake for about 12-15 minutes or until golden. Cool the biscuits on the trays for 5 minutes, then remove from the trays to a cooling rack.
Originally at: http://au.lifestyle.yahoo.com/b/better-homes-gardens/7196/peanut-and-chocolate-biscuits/
Subscribe to:
Comments (Atom)