Friday, December 24, 2010

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

Friday, December 17, 2010

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:

Thursday, December 16, 2010

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:


Monday, December 13, 2010

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:


Saturday, December 11, 2010

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:

Friday, December 10, 2010

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:


Thursday, December 9, 2010

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:


Tuesday, December 7, 2010

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:


Friday, December 3, 2010

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:

Wednesday, December 1, 2010

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: