About the Lack of posts.

I'm going to spend Christmas with my family, So I'll be inactive for a week, maybe two weeks. I should be back mid January. Merry Christmas every one! :) and a happy new year :D

Traditional shortbread - Merry Christmas!

Sorry for the lack of posts, been very family orientated this Christmas.

Ingredients

• 250g butter, softened
• 3/4 cup (155g) caster sugar
• 1 teaspoon vanilla extract
• 2 cups (300g) plain flour, sifted
• 1/2 cup (90g) rice flour, sifted

Method

1. Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
2. Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
3. Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
4. Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

PICTURE:

BBQ Chicken and Potato Salad.

Ingredients (serves 4)

• 12 (about 600g) baby desiree potatoes
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• 4 bacon rashers, coarsely chopped
• 1/2 cup (125g) whole-egg mayonnaise
• 1/4 cup (60g) sour cream
• 2 tbs lemon juice
• 3 tsp Dijon mustard
• 1 tbs coarsely chopped tarragon
• 1 country-style barbecue chicken, coarsely shredded
• 4 green onions, trimmed, thinly sliced

Method

1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
2. Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
3. Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
4. Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

Picture:

OMG HAPPY 100th FOLLOWER CAKE! =D

We love our bread, we love our butter, but most of all... We love each other. Thanks for the 100 followers! I wish for thousands more!

Ingredients (serves 12)

• 200g good-quality dark chocolate, chopped
• 200g butter, softened
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup milk
• chocolate curls or shavings (optional), to serve (see note)

• Chocolate icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup thickened cream

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

PICTURE:

Christmas Fruit Cake! :D

Ingredients (It is a big cake)

• 600g sultanas
• 400g raisins
• 200g currants
• 100g glace cherries, quartered
• 100g glace orange slices, finely chopped
• 80g glace ginger, finely chopped
• 290ml brandy
• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 250g butter, softened
• 1 cup dark brown sugar
• 4 eggs, at room temperature
• 2 tablespoons orange marmalade
• Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

PICTURE:

Orange Chocolate Truffles

Ingredients

• 400g good-quality dark chocolate, chopped
• 1/4 cup thickened cream
• 1 tablespoon orange juice
• 1 teaspoon orange rind
• 2 teaspoons candied orange peel

Method

1. Follow step 1 of Basic truffle recipe (see related recipe), using 200g chocolate and replacing vanilla with orange juice. Stir orange rind into chocolate mixture.
2. Follow step 2 of Basic truffle recipe (see related recipe). Freeze until firm.
3. Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray. Top each truffle with 1 piece of candied peel. Refrigerate until set.

PICTURE:

Couscous & feta stuffed roast pork with pears

Ingredients (serves 10)

• 2.4kg boned rolled loin of pork, string removed
• 2 tbs olive oil
• 1 1/2 tbs sea salt flakes
• 5 small pears, halved lengthways, cored
• 625ml (2 1/2 cups) red wine
• 625ml (2 1/2 cups) chicken stock

• Couscous & feta stuffing

• 70g (1/3 cup) couscous
• 125ml (1/2 cup) boiling water
• 80g feta, crumbled
• 1/4 cup shredded fresh basil
• 2 tsp finely grated lemon rind

Method

1. Preheat oven to 230°C. To make the couscous & feta stuffing, place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes or until the liquid has absorbed. Use a fork to separate the grains. Add the feta, basil and lemon rind. Season with pepper. Stir until well combined.
2. Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind crossways, into the fat layer, at 2cm intervals. Turn the pork over. Cut a horizontal slit in the thick end of the pork (don't cut all the way through).
3. Open the pork to sit flat. Place the stuffing mixture along the centre. Starting from the thick end, roll up firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals. (See tips.)
4. Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles. Reduce oven temperature to 200°C. Roast for a further 20 minutes. Arrange the pear around the pork. Drizzle the remaining oil over the pear. Roast for a further 1 hour or until the pork is cooked through and the pear is golden and tender. Transfer the pork and pear to a serving platter. Cover loosely with foil and set aside to rest.
5. Meanwhile, use a spoon to remove the top layer of oil from the pan, reserving any juices in the pan. Discard the oil. Add the red wine and stock to the juices in the pan and stir to combine. Place the pan over high heat and bring to the boil. Cook, stirring, for 30-35 minutes or until the jus thickens.
6. Transfer the jus to a serving jug. Serve with the the pork and pear.

PICTURE:

Sorry for the lack of posts; In reply MUSTARD ROAST BEEF.

:D Here you go!

Ingredients (serves 8)

• 1 whole garlic bulb
• 235g (1 cup) Neil Perry Fresh Signature Mayonnaise
• 85g (1/3 cup) sour cream
• 2 tbs chopped fresh chives
• 1.2kg-piece beef fillet, fat trimmed
• 2 tbs wholegrain mustard
• 2 tbs Dijon mustard
• 1/4 cup chopped fresh tarragon leaves

Method

1. Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
2. Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
3. Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
4. Thinly slice the beef. Place on a platter. Serve with aioli.

PICTURE:

Whole orange cake

Note: I might be a little more inactive in my posts, as the holiday season is coming up and I want to take more time off the computer and with my family! :D Merry Christmas Everyone.

Ingredients (serves 12)

• 2 small (400g) oranges
• 125g butter, melted
• 1 cup milk
• 3 eggs, lightly beaten
• 1 1/2 cups self-raising flour, sifted
• 1 cup caster sugar
• 1/2 cup almond meal (ground almonds)
• Orange zest, to decorate

• Orange icing

• 1 1/2 cups pure icing sugar, sifted
• 10g butter
• 2 tablespoons orange juice

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.
2. Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.
3. Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.
4. Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.

PICTURE:

White chocolate & macadamia rocky road

Ingredients

• 250g packet marshmallows, halved
• 100g packet dried cranberries
• 110g packet macadamia nuts, roughly chopped
• 60g pistachios (optional)
• 1/3 cup (35g) desiccated coconut
• 2 x 180g blocks good-quality white chocolate,
• chopped

Method

1. Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
3. Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.

Picture:

Marshmallow truffles

Ingredients

• 200g good-quality milk chocolate, chopped
• 1/3 cup thickened cream
• 1/2 teaspoon vanilla extract
• 1 cup vanilla Mallow Bakes, chopped
• 1/4 cup coloured sprinkles

Method

1. Follow step 1 of Basic truffle using marshmallows) recipe replacing dark chocolate with milk chocolate. Set aside for 10 minutes to cool slightly. Stir through marshmallows.
2. Follow steps 2 and 3 of Basic truffle recipe (basically rolling in sprinkles), replacing cocoa with sprinkles.

Picture:

Strawberry trifles

Note: Upcoming Christmas recipes! :D

Ingredients (serves 4)

• 2 tablespoons apple juice
• 1 teaspoon vanilla extract
• 2 x 250g punnets strawberries, hulled, sliced
• 12 sponge finger biscuits, thickly sliced crossways
• 2/3 cup low-fat custard (we used Pauls trim custard)

Method

1. Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
2. Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
3. Spoon 2 heaped tablespoons biscuit mixture into base of four 1-cup capacity dishes. Top each with 1 tablespoon custard. Arrange 3 to 4 strawberry slices over custard. Repeat layers twice. Cover and refrigerate for 30 minutes. Serve.

Picture:

White chocolate and berry cheesecake

Note: Still the christmas theme :)

Ingredients (serves 10)

• 12 Cottage Cookies White Choc & Macadamia biscuits
• 300g frozen mixed berries
• 2 tablespoons boiling water
• 3 1/2 teaspoons powdered gelatine
• 180g white chocolate, chopped
• 2 x 250g blocks Philadelphia Cream Cheese, softened
• 1/3 cup caster sugar
• 1 teaspoon vanilla extract
• 185ml can light evaporated milk

Method

1. Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
3. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.

Picture:

Asparagus and Persian feta salad :D

Note: Another Christmas side.

Ingredients (serves 12)

• 4 bunches asparagus, trimmed
• 500g butter beans, topped
• 500g sugar snap peas, trimmed
• 175g marinated Persian feta (see note)

Method

1. Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.
2. Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.

Picture:

Gingerbread Men!

Note from me: Since its coming up on Christmas, I thought I might put up some Christmas themed recipes :D.

Ingredients

• 150g butter, chopped
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup honey
• 1 teaspoon bicarbonate of soda, sifted
• 1 egg, lightly beaten
• 1 tablespoon ground ginger, sifted
• 1 teaspoon mixed spice, sifted
• 1/2 teaspoon baking powder, sifted
• 3 cups plain flour, sifted
• milk chocolate bits, to decorate

• Royal icing

• 1 eggwhite
• 1 1/4 cups pure icing sugar, sifted
• 1/2 teaspoon lemon juice

Method

1. Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.
2. Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
3. Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.
4. Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
5. Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.

PICTURE:

<-Chocolate MUFFINS????->

Ingredients

• 1 cup (150g) plain flour
• 2 tbs cocoa powder
• 2 tsp baking powder
• 1 egg
• 2 tbs (40g) caster sugar
• 120ml milk
• 50g butter, melted
• 100g dark chocolate, melted, cooled
• Smarties, to decorate

Method

1. Preheat the oven to 200°C.
2. Sift the flour, cocoa and baking powder into a bowl with a pinch salt. In a separate bowl, combine the egg, sugar, milk and melted butter, then stir into the dry ingredients until just combined - don't overmix. Pour the mixture into 12 medium-size muffin cases.
3. Place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool.
4. Spread the muffins with the chocolate and decorate with a Smartie.

PICTURE: 

Low-Fat Cheesecake (For you fatties)

Ingredients (serves 6)

• 180g plain biscuits (such as digestive or Marie)
• 90g unsalted butter, melted
• 250g low-fat cream cheese
• 250g low-fat cottage cheese
• 250g low-fat plain yoghurt
• 2 eggs
• 2/3 cup (150g) caster sugar
• 1/2 tsp vanilla extract

Method

1. Pre-heat the oven to 160°C (not fan-forced). Line the base of a 20cm springform cake pan with baking paper.
2. To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
3. Place mixture into the springform pan and use your hand to press down firmly in the base. Bake in oven for 10 minutes, then remove and cool.
4. To make the filling, mix remaining ingredients in a food processor until smooth. Pour over cooled base, then bake for a further 35-40 minutes (it may still have a slight wobble, but will firm on cooling).
5. Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking). Serve with seasonal fruit.

PICTURE:

Bacon, mushroom and tomato risotto :D Nomity goodness.

Ingredients (serves 4)

• 1 litre chicken stock
• 1/2 cup white wine
• 2 tablespoons olive oil
• 1 onion, sliced
• 6 'short cut' rashers lean bacon, sliced
• 2 cups arborio rice
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• 300g button mushrooms, sliced
• 1/3 cup shredded basil

Method

1. Heat the stock, wine and 1 cup water in a small saucepan over medium heat. Bring to the boil then reduce heat to very low. Keep the saucepan on the burner whilst you make the risotto.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and bacon and cook for 3-4 minutes or until golden. Add the rice and garlic. Stir for 2 minutes or until rice is coated well.
3. Pour 2 cups hot stock mixture into the pan, along with the tomato paste, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add the remaining stock, stirring again until most of the liquid has evaporated and the rice is tender. This should take about 15 minutes. Once the rice is tender, stir through the sliced mushrooms and cook for another 4 or 5 minutes. Stir through the basil and serve immediately.

PICTURE: