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Post by spirit21 on Sept 17, 2017 16:39:43 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 Sept 30, 2017 15:03:26 GMT 12
Curried Mince with Cabbage and Rice
Ingredients 1 Tbsp oil 1 onion, chopped 2 cloves garlic, sliced 500g beef mince 1 Tbsp curry powder 1 packet chicken noodle soup 1/2 cup water 4 cups shredded cabbage 1 cup frozen peas salt pepper 1 Tbsp chopped parsley for garnish 3 cups cooked rice or noodles to serve Squeeze of lemon to serve Buy these ingredients now
How to Cook Perfect Rice
Method
1. In a large frying pan heat oil over medium heat. Add onion and garlic cooking for 2 or 3 minutes. Add mince and cook until browned and cooked through. Add curry powder and stir through.
2. Add chicken noodle soup and water, cook for 2 minutes.
3. Add cabbage and peas and let the cabbage wilt. Season with salt and pepper.
4. Garnish with parsley, a squeeze of lemon and serve hot on a bed of rice or noodles.
TIP: When browning mince, a fork is the perfect utensil to use for breaking up the clumps.
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Post by spirit21 on Oct 1, 2017 12:01:39 GMT 12
Fish Chowder Ingredients
500 grams potatoes 2 stalks celery 1 leek, washed 50 grams butter ¼ cup flour 4 cups milk ½ teaspoon Worcestershire sauce 400 grams white fish fillets 2 rashers bacon 1 tablespoon freshly chopped parsely
Method
Peel potatoes and boil until tender, cut into 2cm cubes. Reserve. Trim and cut celery and leek into 1cm pieces. Heat butter in a large saucepan, add the celery and leek, cook gently for 5 minutes until soft but not brown. Stir in the flour and cook for 1-2 minutes, stirring continuously until frothy. Gradually add the milk, stirring continuously until the sauce has thickened. Add the Worcesterhsire sauce. Poach or steam the fish fillets until tender, dice or flake into 2cm pieces. De-rind the bacon and grill until browned, chop roughly. Add the potatoes, fish and bacon to the sauce, season with pepper and freshly chopped parsley. Simmer gently for 4-5 minutes. Serve hot.
Cooks Tips
- You can substitute 400 grams of tinned or fresh smoked fish for the fish fillets. Drain and flake the fish if using tinned. Remove the skin and bones if using fresh smoked fis
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Post by spirit21 on Oct 8, 2017 15:08:58 GMT 12
Good Earth Cafe's oat, seed, fruit and nut slice
Makes 16
Ingredients 250g butter 2 Tbsp golden syrup ½ cup brown sugar 4 eggs 1 cup self-raising flour 2½ cups rolled oats ½ cup chopped walnuts ½ cup dried chopped apricots ½ cup sultanas ½ cup currants ½ cup chopped dates 3 bananas, mashed 1 tsp vanilla essence
Topping 1-2 cups mixed pumpkin and sunflower seeds and sliced almonds
Method Preheat oven to 180degC.
Melt butter and golden syrup together, then add brown sugar and mix well.
Add the eggs and mix well.
Add the oats and dried fruit and mix well.
Add the bananas and vanilla essence and mix well.
Put mix into a lined rectangle tin. Sprinkle the mix of seeds and nuts over the top.
Bake for about 40 minutes.
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Post by spirit21 on Oct 8, 2017 15:15:24 GMT 12
Caramel fans will love this creamy slice, set apart with a sprinkling of sultanas.
Base: 125g butter, melted. 1 packet wine biscuits, crushed. 1 cup sultanas. 1 can condensed milk, less one dessertspoon.
Topping: 90g butter. 2 Tbsp brown sugar. 1 Tbsp milk. 1 dessertspoon golden syrup. 1 dessertspoon condensed milk. 1 1 /2 cups icing sugar.
Mix all the ingredients for the base together. Spread in a prepared slice pan and bake at 180degC for 20 minutes.
Allow to cool.
Put the topping ingredients, except the icing sugar in a pot and boil for two minutes. Stir in the icing sugar.
Spread over the cooled base.
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Post by spirit21 on Oct 17, 2017 14:44:30 GMT 12
Flourless hazelnut & dark chocolate cakes
Makes 8 cakes Ingredients •2 medium very ripe bananas, mashed •2 large eggs •3 tbsp coconut oil, melted •1 tsp vanilla extract •1 tbsp honey or maple syrup •1 orange, zest only •50g 70% dark chocolate •1 cup whole hazelnuts + a few extra for topping or 1 cup hazelnut meal •¼ cup desiccated coconut •1 tsp cinnamon •½ tsp salt •½ tsp baking powder
How to make •Heat your oven to 170° C and line an 8-hole muffin tray with baking cups or baking paper. Whisk together the mashed banana, eggs, coconut oil, vanilla extract, honey and orange zest. Then grate in half of the dark chocolate •If you’re making your own hazelnut meal, place the hazelnuts in a food processor and blitz them until they are a flour consistency. Don’t over-process as they will turn into butter! Mix together the hazelnut meal, desiccated coconut, cinnamon, salt and baking powder before adding it to the wet mixture and mixing well •Divide the batter into the muffin holes and top each one with a chunk of the remaining dark chocolate, pushing the chocolate down in to the batter so it’s half in and half out. Top each one with a hazelnut and put into the oven to bake for 35 minutes or until a skewer comes out clean. Leave to cool for 5 minutes before transferring to a cooling rack to cool. Best enjoyed on the day of baking but can be stored in an airtight container at room temperature for up to 3 days
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Post by spirit21 on Oct 25, 2017 18:15:59 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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Post by spirit21 on Dec 8, 2017 7:14:18 GMT 12
White Chocolate and Raspberry Rocky Road
Ingredients
200g shortbread biscuits, chopped finely 3/4 cup raspberry lollies (e.g. fruit jubes), quartered 60g mini marshmallows 1 cup shredded coconut 625g white eating chocolate, melted
Method
1. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper 5cm over the sides.
2. Combine biscuits, lollies, marshmallows and ¾ cup of the coconut in a large bowl, stir in melted chocolate.
3. Spread mixture into the pan and smooth the surface with the back of a spoon. Sprinkle with remaining coconut.
4. Refrigerate for 2 hours or until firm, before cutting.
• Tip: Store in an airtight container in the fridge for up to a week.
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Post by spirit21 on Dec 17, 2017 8:48:00 GMT 12
SERVES 8
No need to bone a whole chicken for this – I use thighs. This recipe is simple to put together and it is spectacular served hot or cold. It makes the perfect stress-free recipe for Christmas lunch or dinner.
400g streaky bacon
8 large free- range chicken
thighs, boneless, skinless Salt and pepper, to season
STUFFING
2 cups fresh breadcrumbs
1 cup mixed cranberries and
currants, roughly chopped
1 small bunch parsley,
finely chopped
4 fresh sage leaves, shredded, plus 6- 8 extra, fried in butter, for garnishing
Zest from ½ orange or
1 lemon
½ tsp sea salt
Decent pinch of black pepper
¼ cup olive oil or 30g butter
1 Preheat oven to 180°C.
2 Lay out a large rectangle of baking paper with the long edge closest to you. Arrange bacon rashers vertically, overlapping each, to cover the paper. Make a row of 4 thighs along the long edge, slightly in from the edge of the bacon. Arrange each thigh to abut, or even slightly overlap, the next one (it’s like a jigsaw). Make a second row above, so you have a large rectangle. Season with salt and pepper.
3 Mix the stuffing ingredients to combine and sprinkle evenly over the chicken. Starting from the long side closest to you, use the baking paper to roll up into a tight log. Carefully transfer to a roasting dish, placing it seam-side down. Brush with oil.
4 Cover with foil and cook for 45 minutes. Baste, then leave uncovered, and cook for a further 15-25 minutes or until the bacon is crisped and the chicken is cooked through.
5 Scatter with crispy sage leaves and rest for 10-15 minutes before cutting into thick rounds to serve.
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Post by spirit21 on Mar 19, 2018 14:58:44 GMT 12
RED PEPPER SAUCE
16-20 red or yellow peppers 2 cups cider or rice vinegar 2 cups white wine vinegar 6 cups sugar 1 tsp salt
Remove seeds and roughly chop peppers. Put in a large heavy saucepan with cider or rice vinegar and white wine vinegar. Bring to the boil. Reduce heat and simmer for 15 minutes.
Transfer to food processor and process until smooth. Return juice to washed saucepan, add sugar and salt and stir over low heat until sugar dissolves. Gradually bring to the boil and simmer very gently for a further 15-20 minutes until lightly thickened. Ladle into warm, sterilised glass containers or jars and seal while hot.
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Post by spirit21 on Apr 27, 2018 14:53:39 GMT 12
Chicken Rolls I began making these sausage rolls when requested to design a sausage roll bar for a corporate function. The premise was that we were to build a food station based on a bakery theme and serve a multitude of sausage rolls in all shapes, sizes and flavours.
By far the favourite sausage roll variety was chicken and fig, which was paired with a smoky barbecue sauce and aioli. I used a tiptop quality, allbutter, readyrolled puff pastry to make the rolls. You can make your own or, like I did, seek out a great readyrolled version.
Makes 24
500g chicken mince
2 eggs
2 Tbsp oyster sauce
1 small onion, peeled and grated fine 6 large dried figs, cut into small dice 2 tsp salt
1 tsp finely ground black pepper
1 small handful chives, finely chopped 2 Tbsp sesame seeds
4 sheets of readyrolled pastry
Method
Make the filling by placing the chicken mince in a large bowl along with 1 egg, the oyster sauce, onion, figs, salt, pepper and chives. Using very clean or disposablegloved hands, mix the ingredients with your hands until well combined and the figs are evenly distributed throughout the mince. I find that mixing by hand is the easiest way to get this job done.
Lay the readyrolled pastry on the bench and allow to defrost for 10 minutes, or roll out the pastry on a lightly floured bench until it is 3mm thick. Slice the rolled pastry into four evenlysized squares.
Divide the chicken filling into four portions and place one portion of the mixture on the end of a pastry sheet. At the other end of the pastry sheet, brush the edge with a little water, which will help to seal the roll. Shape the filling into a log and roll the pastry and filling to form a pastry sausage.
Repeat with the filling and pastry sheets until all the mixture is used up.
Cover the sausage rolls and refrigerate for at least 1 hour and up to 24 hours.
Preheat the oven on bake to 200degC and position the shelf in the middle of the oven. Beat the last egg with a fork until there are no visible streaks.
Score the top of the sausage rolls with a small sharp knife, making light long slices across the surface and brush tops with the beaten egg. Sprinkle the tops with sesame seeds and carefully slice each roll into six even minisausage rolls.
Lay the rolls on a baking paperlined oven tray, leaving a bit of space between each roll for the pastry to rise. You may have to cook the rolls in two batches. Bake in the oven for 25 minutes, or until the rolls are golden on top and the filling is cooked through.
Serve the rolls immediately with a dipping sauce of sweet chilli sauce, tomato relish and/or aioli.
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Post by spirit21 on May 27, 2018 17:35:52 GMT 12
Cafe's plum and berry wholemeal slice
Makes 1 28cm cake
Ingredients 375g Butter, softened 175g plain flour 175g wholemeal flour 125g brown sugar 125g caster sugar 100g instant oats 200g muesli of your choice 75g coconut 1 tps baking powder 2 tsp cinnamon ½ can black doris plums berries of your choice
Method Preheat oven 170degC. Line the cake tin with baking paper.
Mix all dry ingredients together. Then add softened butter and mix until all incorporated.
Lightly press two-thirds of the mix into the cake tin.
Place de-stoned plums and berries on the base and sprinkle the remaining crumble mix over the top.
Bake 45-50 minutes.
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Post by spirit21 on May 28, 2018 11:47:00 GMT 12
Blueberry cake For the cake, you will need: The juice from one lemon, (about ¼ cup) ½ cup milk ½ cup butter, room temperature ¾ cup sugar 2 large eggs 1 tablespoon lemon zest 1½ cup plain flour 2 teaspoons baking powder ¼ teaspoon salt 125g blueberries
For the cheesecake, you will need: 1 cup light cream cheese, at room temperature ⅓ cup Greek yoghurt ⅓ cup icing sugar 1 heaping tablespoon plain flour 1 large egg 2 tablespoons fresh squeezed lemon juice
For the cream cheese glaze: ½ cup cream cheese, at room temperature 1 cup icing sugar 3-4 tablespoons fresh squeezed lemon juice 2 tablespoons water (only if needed for a thinner consistency) Extra blueberries to garnish
Method:
Preheat oven to 175°C and lightly grease an 8-inch round springform pan.
For the cake: In a jug, whisk the lemon juice together with the milk; set aside and allow to sour, turning into buttermilk.
In a large bowl, beat the butter and sugar together until light and creamy. Beat in the eggs and zest until light and creamy, then beat in the ‘buttermilk’ (lemon juice/milk mixture). Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
Gently mix ¾ of the blueberries through.
For the cheesecake mixture: Beat the cheesecake ingredients together with an electric mixer until smooth and lump free.
To assemble: Pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over blueberry cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
Bake for 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, cover with foil like a ‘tent,’ being careful the foil does not stick to the cheesecake.
Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For the glaze: Beat all glaze ingredients together until smooth.
Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.
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Post by spirit21 on Jun 4, 2018 8:08:51 GMT 12
Lemon Curd Squares Ingredients: For the crust:
1 cup all-purpose flour (I used half white, half whole wheat) 1/3 cup granulated sugar (I used demerara) 1/2 tsp. salt 1/8 tsp. ground cinnamon 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
For the lemon filling:
3/4 cup granulated sugar (I used ground demerara) 2 Tbs. all-purpose flour Pinch of salt 1 tsp. finely grated lemon zest (optional) 3 eggs, at room temperature 1/2 cup fresh lemon juice 3 Tbs. heavy cream Confectioners’ sugar, for dusting (optional)
Directions: To make the crust: 1.) Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish (preferably glass) and line with parchment paper. In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F. To make the filling: 1.) In a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust. Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely. Cut into 12 small rectangles (fewer if you want larger bars). Grab the sides of parchment paper that stick out from the pan and carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
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Post by spirit21 on Jun 6, 2018 12:51:24 GMT 12
lemon louise slice
Base 130g standard flour ½ tsp baking powder a pinch of salt 75g butter, softened 45g sugar 2 egg yolks
Filling ¾ cup lemon curd
Meringue topping 2 egg whites 120g caster sugar 60g coconut thread (or use desiccated coconut)
Line a baking or swiss roll tin (approximately 25cm x 16cm) with baking paper, letting it hang over the edge for easy removal of the slice.
Sieve the flour, baking powder and salt into a bowl.
With a cake mixer or hand electric mixer, cream the butter and sugar until light and fluffy, using a spatula to scrape the mix off the sides of the bowl 2 or 3 times. Beat in the egg yolks, one at a time, until well incorporated.
Add the dry ingredients and mix until incorporated. Press into the base of the tin. I find it easier to flatten the dough between two sheets of cling wrap or baking paper and roll out to fit the tin evenly.
Spread the lemon curd over the base.
Preheat the oven to 160°C.
Beat the egg whites until stiff. Gradually add the sugar, beating well after each addition. Beat until stiff and glossy. Gently fold in the coconut.
Spread the coconut meringue evenly over the lemon curd.
Bake in the oven for about 30-35 minutes or until meringue is lightly coloured and dry. The meringue will crack during cooking.
Remove from the oven and whilst still warm, cut into squares or slices in the tin. Carefully transfer to a cake rack to cool completely. (This is where your overhanging baking paper comes in handy.)
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