Mock Fish or Vegetable Pancakes
Tuesday, June 26, 2012
Monday, June 25, 2012
Broccoli and Quinoa Patties
Thursday, June 21, 2012
|Happy 12th Birthday Cup Cake Carousel|
These are pretty special little cupcakes made all that
more exciting by the frosting and decorations...
It's a special girls birthday so a once a year splurge is acceptable...
"Happy 12th Birthday Tiarna"· Preheat the oven to 180 and pop your patty pans into a cupcake tin for extra support... or I have found if you use the silver paper patty pans they will stay upright much better than the paper ones do. If you only have paper perhaps a couple instead of one.
· In a bowl sift together to aerate 1 and 1/2 cups of self raising flour, 1/2 cup of cocoa powder, 3/4 teaspoon of baking soda and a pinch of salt... set aside.
· In a another large bowl with an electric mixer beat 125 grams of room temperature butter for a couple of minutes until creamy.
· Continue beating for a few more minutes while gradually adding 1 and 1/3 cups of caster sugar...scrape the sides down every now and then.
· Next beat in a teaspoon of vanilla extract... and 2 eggs one at a time to make sure they combine properly...keep scraping down the sides of the bowl as you go.
· Next finish by combining the flour into the butter sugar mix...flour first in four batches, alternating with a cup of room temperature milk in three additions... ending with flour.
· Divide the batter into the patty pans... this is quite a large batch of mix and I achieved 14 large and 14 small.
· Bake in the preheated 180 oven for about 15-20 minutes... test with a toothpick... moist but clean... when cooked cool patty pans in the trays for a few minutes and then transfer the cakes to wire trays for complete cooling.
...and now for the pink frosting...
- To decorate use a piping bag, large nozzle and heaps of fancy sprinkles decorate as you desire... top with a birthday candle and "make a wish come true".
- In a large bowl and using an electric mixer beat for a couple of minutes 125 grams of room temperature butter until it is creamy.
- Gradually add 1 cup of icing sugar while continuing to beat for a couple more minutes until light and fluffy.
- Add 1 more cup of icing sugar and about half of 1/4 cup of room temperature milk, continuing to beat well and scraping down the sides of the bowl.
- Add 1 more cup of icing sugar and the remaining milk and beat well.
- Add the the final 1 cup of icing sugar and 1 teaspoon of vanilla extract and beat for about 5 minutes until light and creamy... if too soft add a touch more icing sugar... the more you continue to beat it the lighter, airier and creamier it will become. This mixture can be stored, bring back to room temperature and rebeat when ready to use.
To decorate use a piping bag, a large nozzle and heaps of fancy sprinkles... now get creative and
"Make a Wish Come True"
Wednesday, June 20, 2012
This is a wonderfully decadent pizza that you can make very simply with the same dough used in yesterday's blogspot if you have any left... I will however repeat it again here and I hope you give it a go, well worth the minimal effort it takes to make your own from scratch especially if you love the thin and crispy style pizza.
|Margarita Pizza with Anchovies and Lumpfish Caviar|
- Combine 300ml of warm water with a packet of instant dried yeast, a pinch of salt and a teaspoon of caster sugar in a jug and stir to combine then cover and stand in a warm place for a few minutes until bubbles form on the surface.
- Sift into a large bowl 3 cups of plain flour and add to this the yeast mixture and 2 tablespoons of olive oil...mix into a soft dough and turn out onto a floured board... knead for a few minutes until elastic in texture. Cut it into 6 to 8 pieces and proof them on a greased tray covered with a clean cloth in a warm place until they have doubled in size (about 20 minutes).
- Top each pizza base with a spoon full of tomato paste spread evenly, sliced tomato, torn pieces of mozzarella or bocconcini, anchovies and torn basil leaves.
- Bake in a 180 oven until golden and crunchy (about 10 minutes), remove from the oven and place on a board and top with a little caviar and more fresh basil and then slice and serve.
Tuesday, June 19, 2012
Spinach & Feta Gozleme
Monday, June 18, 2012
Ginger Poached Pears with Cinnamon & Honey
This recipe for poached pears is made absolutely delicious because of the couple of additions to the poaching fluid...pears are in abundance at the moment in my fruit and veg store and at a great price, too good to pass up.
|Ginger Poached Pears with Cinnamon & Honey|
- Firstly peel and quarter your pears removing the core as you go or leave whole as you choose. I have used about 2.5 - 3 kilos of fresh Bosc Pears which cost about $3.
- Place them in a saucepan with a couple of tablespoons of honey, a teaspoon of grated fresh ginger, a heaped teaspoon or two of cinnamon, a cup of Rochester Ginger Drink (non-alcoholic) or "Traditional Ginger Drink with the Kick of Two Angry Mules" or Stones Green Ginger Wine (alcoholic) and finally top the saucepan up with a little water to just cover the fruit.
- Simmer gently until the fruit is just cooked and serve either warm or cold both are just as nice...
Wednesday, June 13, 2012
Sour Cream Cheesecake
|Sour Cream Layered Cheesecake|
Normally I would avoid baked cheesecake however on this occasion I could not resist trying this one as I had a batch of home made sour cream to use... my thought pattern was "how can a baked cheesecake which has been topped with yummy home made sour cream turn out dry" (classically baked are drier) to me it felt like they went together so this is the result...
"Happy Birthday Sharee ... This one is for you ... Enjoy!"
- Crust ~ For a 20cm tin, crush and blend together in a food processor about 200grams of biscuits... I have used butter-nut snap, about 6 tablespoons of chopped cold butter and a teaspoon of your favourite spice... mine was cinnamon, press into the base of your pie dish and bake in a 180 oven for 10 minutes then allow this to cool before adding the 1st layer.
- 1st layer of filling ~ Again in the food processor beat up 2 eggs add to this about 400 grams of room temperature cream cheese, 1 teaspoon of vanilla paste, 1 teaspoon of lemon juice and a 1/2 teaspoon of salt... pour this into the cooled crust and bake it in a 180 oven for 20 minutes...watch it closely so that it doesn't burn, let this cool also before proceeding with the 2nd layer.
- 2nd layer of filling ~ Into a bowl and mixing by hand add 1 1/2 cups of sour cream, a couple of tablespoons of icing sugar, 1/2 teaspoon of vanilla paste and tiny pinch of salt... spread over the top of the cooled 1st layer and brown the top, quickly, under a hot grill... cool before refrigeration.
- Refrigerate in the pie tin overnight preferably... a little dry as anticipated but truly worth the wait !!!
Monday, June 11, 2012
Super Moist Orange, Chilli & Mango Liqueur Cake
- warm or cold
- with or without a dollop of cream/yoghurt.
- Meanwhile remove the zest of another orange and a lemon (if you have a sharp peeler thicker zest would be my preference however I have used a zester here as I don't)... squeeze the juice of the two oranges and the lemon and put this aside for the syrup.
- Place the zest into a small saucepan along with 30grams of sugar, 100ml of water and a teaspoon or so of chilli flakes to start making the syrup... stir until the sugar has dissolved and simmer gently for a couple of minutes and then remove from the heat.
- When the cake is cooked leave it to sit in the pan for a couple of minutes and then remove it onto a wire rack over a plate and finish off making the syrup.
- Bring syrup back to the gentle boil add the juices and 2 1/2 tablespoons more of the Mango Liqueur... when heated through strain it into a poring jug and reserve the zest and chilli for decoration.
- Prick the warm cake all over with a fork and take your time to gently pour the syrup over the cake until all of it has been absorbed... decorate with the zest and serve.
- warm or cold
- with or without a dollop of cream/yoghurt.