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Post by spirit21 on Jan 5, 2023 18:05:12 GMT 12
Pavlova roulade
Ingredients
For the pavlova 5 large eggs, whites only 1 pinch salt 120g caster sugar 1 Tbsp corn flour ½ tsp white vinegar 1 tsp vanilla essence ¼ cup coconut threads
For the filling 250ml cream 1 Tbsp brandy 4 Tbsp icing sugar 350g mixed berries such as strawberries, blackberries, raspberries and blueberries.
Method 1. Heat oven to 165°C on Bake function. 2. Line a 27×32cm shallow baking pan with wax or baking paper. Spray lightly with cooking oil to avoid pavlova sticking to paper when cooked. 3. Whisk the egg whites and salt together until soft peaks are formed. Beat in the sugar, 2 Tbsp at a time and then the corn flour, vinegar and vanilla. 4. Spread over the prepared tin with a spatula, making sure it is flat and levelled out. 5. Sprinkle coconut threads all over the top and using your spatula, dab them gently into the pavlova so they stick to pavlova when cooked. 6. Bake in the centre of the oven for 15minutes or until pavlova and coconut threads are evenly browned to a cinnamon brown colour. 7. Take out of oven and allow to cool in tin for 5 – 10 minutes. Place a sheet of wax or baking paper on the counter. Carefully flip the pavlova over on the paper and peel the paper off the bottom. Leave to cool. 8. To make the filling, whisk the cream until thickened, adding the icing sugar and brandy when cream is almost thick and continuing to whisk until firm. 9. Spread the cream over ½ of the roulade and sprinkle with fruit. Using the paper, roll the pavlova, turning the side with cream in first gently and then rolling over the other side and positioning the overlapping side down. 10. Lift gently onto a long serving dish, using a palette knife or your hands to help, gently pulling the paper away. Cover with glad wrap and keep chilled. 11. When serving, you can pipe rosettes on top and decorate with strawberry halves.[
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Post by spirit21 on Jan 5, 2023 18:06:18 GMT 12
Sauages & Pasta
Brett Mcgergor From Master chief
Ingredients
2 tbsp olive oil 6 Alpine Pork Sausages, sliced 3cm thick 1 onion, finely chopped 3 cloves garlic, finely chopped 2 red capsicum, cored, seeded and sliced 1 yellow capsicum, cored, seeded and sliced 1/2 cup black olives Salt Freshly ground black pepper 400 g 400g can Select Diced Tomatoes in Juice 400 g 400g Select Penne, boiled in plenty of well salted water 2 tbsp chopped parsley Freshly grated parmesan for serving
Preparation: 10 minutes Cooking: 30 minutes Serves 4 Method
Heat the oil in a large frying pan over moderate heat. Add the sausages, onion, garlic, capsicums and olives. Fry briskly, browning slowly for about 15 minutes until the sausages are cooked and the vegetables soft.
Add the tomatoes and mix well. Simmer for 4 minutes, taste and season.
Toss the mixture with the hot penne and serve sprinkled with pasta and plenty of parmesan.
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Post by spirit21 on Jan 5, 2023 18:07:00 GMT 12
Otago Museum Cafe's pork and fennel sausage rolls serves 4
2 tsp brown mustard seeds 1 tsp cumin seeds 2 onions, finely chopped ½ bulb fennel, diced 200g bacon, finely chopped 1kg pork mince 4 cups fresh breadcrumbs 1 cup chopped parsley zest of 2 oranges 4 eggs, lightly beaten 400g savoury pastry sesame and poppy seeds to sprinkle
Method
Toast spices in a dry frypan for 1-2 minutes over medium heat. Grind them finely and set them aside.
Cook onion, fennel, bacon and pork mince in a little oil, and add toasted spices. Mix this well with crumbs, parsley, orange zest and eggs.
To assemble, shape the mix into two 40cm-long sausages. Roll out the pastry and encase the sausages in it. Cut into four equal pieces, brush the tops with egg wash and sprinkle with the seeds.
Bake at 200degC for 20 minutes or until golden.
Serve with plum sauce and a salad made with mesclun, grated carrot, sliced red onion, grated cheese, cucumber and tomato slices, and pesto dressing.
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Post by spirit21 on Jan 6, 2023 8:40:14 GMT 12
𝗔 𝗽𝗶𝗲𝗰𝗲 𝗼𝗳 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝗮𝗸𝗲 𝗰𝗮𝗻 𝗹𝗶𝗳𝘁 𝗮𝗻𝘆𝗼𝗻𝗲❜𝘀 𝗺𝗼𝗼𝗱 𝗜’𝘃𝗲 𝗺𝗮𝗱𝗲 𝘁𝗵𝗶𝘀 𝘁𝘄𝗶𝗰𝗲. 𝗜𝘁’𝘀 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 Follow our page for more yummy written recipes 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: • 2 cups all-purpose flour • 2 cups sugar • 3/4 cup unsweetened cocoa powder • 2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 1 teaspoon coffee powder • 1 cup buttermilk/Milk/yogurt • 1/2 cup vegetable oil • 2 large eggs • 2 teaspoons vanilla extract • 1 cup boiling water 𝙈𝙚𝙩𝙝𝙤𝙙: 1. Preheat oven to 160C. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. 2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk through to combine. 3. Add buttermilk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. 4. Divide cake batter evenly between the two prepared cake pans. 5. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. 6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. 7. Frost and decorate as desired. 8. Enjoy!
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Post by spirit21 on Jan 10, 2023 10:34:13 GMT 12
Nutella tiramisu: the creamiest chocolatey dessert
Ingredients: 500g mascarpone 150g hazelnut cream 200g heavy cream 300g ladyfingers 350g espresso coffee 50g cold water DECORATION: Hazelnut cream Directions: 1. Prepare the coffee and mix it with cold water. 2. Mix the mascarpone with the hazelnut cream and then the heavy cream. 3. At this point, dip the ladyfingers in the coffee and then assemble the tiramisu. 4. Decorate the tiramisu and let it rest in the fridge for an hour.
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Post by spirit21 on Jan 11, 2023 15:33:21 GMT 12
QUICK CHOCOLATE MUFFINS (simple and delicious) Better taken the next day! 🌟 INGREDIENTS ◾️2 eggs ◾️Pinch of salt ◾️8g (2 tsp) vanilla sugar ◾️150g (¾ cup) sugar ◾️130ml (½ cup) vegetable oil ◾️200ml (4/5 cup) milk ◾️250g (2 cups) flour ◾️30g (3 tbsp) cocoa ◾️15g (3 tsp) baking powder ◾️White chocolate (per muffin) 🌟 METHOD ◾️Add eggs, salt, vanilla, and sugar to the mixing bowl and mix. ◾️Add oil and milk and mix. ◾️Sift flour, cocoa, and baking powder. Mix well. ◾️Pour half of the resulting mixture into the muffin tins. ◾️Arrange the white chocolate. ◾️Add the remaining mixture. ◾️Bake at 180°C for 25 minutes. ◾️Serve.
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Post by spirit21 on Feb 11, 2023 6:41:14 GMT 12
Ambrosia 1 tin drained boysenberries 300ml bottle of cream (beaten, not whipped) 1 pottle of plain natural yoghurt.or any flavoured yoghurt 1 packet of marshmallows cut into bite sized pieces
Mix all ingredients and refrigerate - perfect dessert for those summer evenings.
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Post by spirit21 on Feb 11, 2023 6:42:07 GMT 12
Pavlova roulade
Ingredients
For the pavlova 5 large eggs, whites only 1 pinch salt 120g caster sugar 1 Tbsp corn flour ½ tsp white vinegar 1 tsp vanilla essence ¼ cup coconut threads
For the filling 250ml cream 1 Tbsp brandy 4 Tbsp icing sugar 350g mixed berries such as strawberries, blackberries, raspberries and blueberries.
Method 1. Heat oven to 165°C on Bake function. 2. Line a 27×32cm shallow baking pan with wax or baking paper. Spray lightly with cooking oil to avoid pavlova sticking to paper when cooked. 3. Whisk the egg whites and salt together until soft peaks are formed. Beat in the sugar, 2 Tbsp at a time and then the corn flour, vinegar and vanilla. 4. Spread over the prepared tin with a spatula, making sure it is flat and levelled out. 5. Sprinkle coconut threads all over the top and using your spatula, dab them gently into the pavlova so they stick to pavlova when cooked. 6. Bake in the centre of the oven for 15minutes or until pavlova and coconut threads are evenly browned to a cinnamon brown colour. 7. Take out of oven and allow to cool in tin for 5 – 10 minutes. Place a sheet of wax or baking paper on the counter. Carefully flip the pavlova over on the paper and peel the paper off the bottom. Leave to cool. 8. To make the filling, whisk the cream until thickened, adding the icing sugar and brandy when cream is almost thick and continuing to whisk until firm. 9. Spread the cream over ½ of the roulade and sprinkle with fruit. Using the paper, roll the pavlova, turning the side with cream in first gently and then rolling over the other side and positioning the overlapping side down. 10. Lift gently onto a long serving dish, using a palette knife or your hands to help, gently pulling the paper away. Cover with glad wrap and keep chilled. 11. When serving, you can pipe rosettes on top and decorate with strawberry halves.
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Post by spirit21 on Feb 11, 2023 6:43:31 GMT 12
Sauages & Pasta
Brett Mcgergor From Master chief
Ingredients
2 tbsp olive oil 6 Alpine Pork Sausages, sliced 3cm thick 1 onion, finely chopped 3 cloves garlic, finely chopped 2 red capsicum, cored, seeded and sliced 1 yellow capsicum, cored, seeded and sliced 1/2 cup black olives Salt Freshly ground black pepper 400 g 400g can Select Diced Tomatoes in Juice 400 g 400g Select Penne, boiled in plenty of well salted water 2 tbsp chopped parsley Freshly grated parmesan for serving
Preparation: 10 minutes Cooking: 30 minutes Serves 4 Method
Heat the oil in a large frying pan over moderate heat. Add the sausages, onion, garlic, capsicums and olives. Fry briskly, browning slowly for about 15 minutes until the sausages are cooked and the vegetables soft.
Add the tomatoes and mix well. Simmer for 4 minutes, taste and season.
Toss the mixture with the hot penne and serve sprinkled with pasta and plenty of parmesan.
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Post by spirit21 on Feb 11, 2023 6:44:17 GMT 12
Otago Museum Cafe's pork and fennel sausage rolls serves 4
2 tsp brown mustard seeds 1 tsp cumin seeds 2 onions, finely chopped ½ bulb fennel, diced 200g bacon, finely chopped 1kg pork mince 4 cups fresh breadcrumbs 1 cup chopped parsley zest of 2 oranges 4 eggs, lightly beaten 400g savoury pastry sesame and poppy seeds to sprinkle
Method
Toast spices in a dry frypan for 1-2 minutes over medium heat. Grind them finely and set them aside.
Cook onion, fennel, bacon and pork mince in a little oil, and add toasted spices. Mix this well with crumbs, parsley, orange zest and eggs.
To assemble, shape the mix into two 40cm-long sausages. Roll out the pastry and encase the sausages in it. Cut into four equal pieces, brush the tops with egg wash and sprinkle with the seeds.
Bake at 200degC for 20 minutes or until golden.
Serve with plum sauce and a salad made with mesclun, grated carrot, sliced red onion, grated cheese, cucumber and tomato slices, and pesto dressing.
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Post by spirit21 on Feb 11, 2023 6:45:22 GMT 12
Asparagus Fettuccine with Bacon, Lemon and Parmesan.
Ingredients
2 tbsp olive oil 6 rashers streaky bacon, sliced 1/2 cup Homebrand cream 1 grated zest and juice of a lemon 400 g packet Signature range fresh fettuccine 2 bunches asparagus, cut into 5cm pieces grated Parmesan to serve
How to Cook Perfect Pasta Method
Heat the olive oil in a medium sized saucepan or fry pan.
Add the bacon and cook until crisp.
Add the cream and lemon zest and juice and simmer at a low heat for a few minutes until slightly thickened.
Season with salt and pepper.
Cook pasta in boiling salted water, adding the asparagus spears to the pan in the last 3 minutes.
Drain then toss through the bacon mix.
Put into a warmed serving bowl and add parmesan to taste.
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Post by spirit21 on Feb 23, 2023 18:04:03 GMT 12
Coconut Cornflake Slice
Prep time 30 minutes Cook time -- Servings 20 Difficulty Medium
Method
Line a 23x23cm square baking tin with baking paper. Make sure all your ingredients have been measured in advance as you will need to work quickly. In a large pot (the biggest you have) combine brown sugar, butter, salt and golden syrup and place over medium high heat. Bring mixture to the boil, stirring regularly and continue to boil vigorously for four to five minutes, until the mixture has turned a deep golden colour. If you have a thermometer, the temperature should register around 125°C. Remove the pot from the heat and pour in cream, taking care as the caramel may bubble up and splatter. Continue mixing until the mixture is consistent and the bubbles have subsided. Add the 200g of Coconut Block and stir to combine. Working quickly, fold through the cornflakes, making sure each cornflake is coated in the caramel, then press the mixture into the tin. Chill the slice for four hours or until fully set. Melt 250g of the Coconut Block chocolate with the oil in a heatproof bowl set over barely simmering water, ensuring the water doesn’t touch the bowl. Alternatively, place the chocolate in a plastic bowl and microwave on medium in 20 second bursts, stirring in between until completely melted and smooth. Pour the chocolate over the chilled slice and spread it over evenly. Leave the slice at room temperature until the top of the chocolate has set, about 10 minutes. Using a warm knife, cut the slice into 20 pieces, wiping the knife clean between each cut. Cutting whilst the chocolate isn’t fully cold will help prevent it from cracking. Return the cut slice to the fridge and store until ready to serve.
Ingredients
230g (1 Cup) Brown sugar 230g Butter ¼ tsp Salt 100g (¼ Cup) Golden syrup 125mL (½ Cup) Cream 450g Whittaker's Coconut Block, divided into 200g and 250g measurements 230g (6 Cups) Cornflakes, lightly crushed ½ tsp Neutral oil, such as canola
Chocolate used coconutblock 250
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Post by spirit21 on Mar 24, 2023 12:15:30 GMT 12
If you have mini easter eggs, caramel or mint or chocolate.. or cut up moro bars.. heres an easy recipe for surprise muffins
2 c self raising flour 3/4 c brown sugar 1/4 c cocoa
Into a big bowl & mix together
In a jug melt 125gm butter then add 3 eggs 1 c milk & whisk together
Fold egg mix into the flour til just mixed Into muffin tin or patty tins, Half fill with mixture. Put the egg, choc or cut up moro bars, top with the remaining misture.
Bake 180 Celsius approx 15 mins
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Post by spirit21 on Apr 5, 2023 15:39:46 GMT 12
Joy's Slice
150 g Butter 2 tbsp Golden syrup ½ cup White sugar 2 tbsp Brown sugar ¾ cup Self raising flour 1½ cups Rolled oats, instant ¾ cup Threaded coconut ¼ cup Dried cranberries 2 tbsp Pumpkin seeds 1 tsp Mixed spice Icing 90 g Butter, softened 1½ cups Icing sugar 1 tsp Ground ginger 1 tbsp Water, boiling (extra 1tbsp if needed) 2 tbsp Threaded coconut - Preheat oven to 175 degC. Heat butter, golden syrup, white sugar and brown sugar in a medium saucepan until melted, then simmer 1 minute until syrupy and golden. In a large bowl, combine flour, oats, coconut, cranberries, pumpkin seeds and spice. Pour over warm syrup. Mix well. Press into a 17cm x 27cm slice tin, smooth the top firmly with a spatula. Bake for 15-18 minutes until golden and just toasted at the sides. Let cool completely, then ice and sprinkle with thread coconut. Cut into squares or slim fingers to serve. For icing: Mix all ingredients together and enough boiling water to make a smooth spreadable icing.
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Post by spirit21 on Apr 12, 2023 21:12:50 GMT 12
Apricot, Ginger and Pistachio Balls
Ingredients
200 g long-thread desiccated coconut 300 g dried apricots, cut in half 50 g crystallised ginger 150 g condensed milk 100 g pistachios, roughly chopped
Preparation
Pre-heat oven to 160°C. Place coconut in a baking dish and toast in oven until golden, stirring several times – about 8–10 minutes depending on the thickness of your coconut. Cool. Pulse-blitz apricots and ginger in a food processor till you get smallish pieces. Add condensed milk and briefly blitz – don’t overwork it. Tip onto your bench and flatten out to ½ cm thick. Sprinkle pistachios over, then gently knead together until combined. Dampen your hands in cold water, then roll the paste into balls and toss in the coconut, pressing it on to coat it. Keep in the fridge, covered tightly, for up to 2 weeks.
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