one pie tree

Strawberry Cupcake

2012-02-12T20:25:00.000+13:00

We went strawberry picking a while back and I had so many strawbs, i knew i couldn't use them all at once. so i set about hulling them and popped them in ziplock bags and in the freezer. I'm slowly getting back into baking and so used these frozen strawbs today to make the most delicious strawberry cupcake - a recipe i found on marthastewart.com.

INGREDIENTS

Makes 1 dozen.

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Strawberry frosting
DIRECTIONS

Preheat oven to 160 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

INGREDIENTS

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

DIRECTIONS

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Chocolate Hazelnut mousse

2011-12-04T11:34:00.001+13:00

Ok... it's been ages since I last posted... in fact, almost a year! bad bad dee! but here we go again and hopefully, I can keep momentum... Anyway, this recipe is a rather drool worthy way kick starting this blog.

Here's what you need:

2 cups heavy cream
4 egg yolks
3 tablespoons granulated sugar
2 tablespoons Frangelico (hazelnut liqueur)
200g bittersweet chocolate, melted and kept lukewarm
1/3 cup chopped, toasted hazelnuts

Heat 2/3 cup of cream in small saucepan until it just begins to steam.
In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined.
Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer ( I just stirred this it thickened).
Remove from the heat and stir in the hazelnut liquor and melted chocolate.
Chill the chocolate custard thoroughly.
Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form.
Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream.
The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows.
Chill for a couple of hours.
Serve chilled garnished with toasted hazelnuts.

Makes 8 servings.

Note: this is a deliciously rich mousse so keep serving sizes small. :)
Recipe from about.com.

Prawn and Avocado salad with Lime Aioli

2010-12-28T11:55:00.001+13:00

10 x 5mm-thick slices crusty bread
1 tbs olive oil
2 baby cos lettuces, leaves separated
2 avocados, halved, stones removed, peeled, thinly sliced
2kg cooked prawns, peeled leaving tails intact, deveined

Lime aioli:
2 egg yolks
2 garlic cloves, finely chopped
1 tsp Dijon mustard
250ml (1 cup) olive oil
2 tsp finely grated lime rind
2 tbs fresh lime juice

Method:

To make the lime aioli, place the egg yolks, garlic and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lime rind and lime juice and process until well combined. Season with salt and pepper.
Preheat grill on high. Place the bread, in a single layer, on a baking tray. Drizzle over the oil. Cook under grill for 2 minutes each side or until lightly toasted. Transfer to a plate.
Divide the bread and lettuce among serving plates. Top avocado and prawns. Top with the lime aioli and season with pepper to serve.

Note: I didn't have cos lettuce at home so used rocket instead and it tasted fabulous. u can also ad toasted bits of ham or bacon.

Christmas Cake

2010-12-25T17:06:00.000+13:00

350g prunes, scissored or chopped
250g raisins
175g currants
175g soft butter
175g dark muscovado sugar
225g (175ml) honey
125ml Tia Maria or other coffee liqueur (i used 100 ml dark rum and 25 ml strong coffee instead)
juice and finely grated zest of 2 oranges
1 teaspoon mixed spice
2 tablespoons cocoa powder
3 eggs, beaten
150g plain flour
75g ground almonds
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

1 Preheat the oven to 150°C/gas mark 2 and prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a double layer of baking parchment, as for the Traditional Christmas Cake on p.172 (though I find that if you use one layer of that tough, reusable silicone baking parchment, my beloved Bake-O-Glide, it does the job well enough, and as the cake is so dark, you don't see if it catches a little).

2 Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts.

3 Simmer the mixture for 10 minutes, then take off the heat and leave to stand for 30 minutes.

4 When the 30 minutes are up -- it will have cooled a little, but you can leave it for longer if you want -- add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula to combine.

5 Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 13/4--2 hours, by which time the top of the cake should be firm but will have a shiny, sticky look. If you insert a cake tester or skewer into it, the cake will still be a little gooey in the middle.

6 Put the cake, still in its tin, on a wire cooling rack -- it will hold its heat and take a while to cool; once cool, take it out of the tin and, if you don't want to eat it immediately (like any fruit cake it has a long life), wrap it in baking parchment or greaseproof paper then in foil and store in a cake or other airtight tin.

7 You can also poke holes in the cake with a toothpick and feed the cake some brandy/rum, till its ready to be iced.

Makes at least 10 generous slices

To decorate:

500g marzipan
750 gms ready to roll icing
2 tbsp apricot jam or marmalade or honey diluted with 1 tsp of hot water

1 Unwrap your cake from the paper and foil you've been storing it in and set it on your worksurface.

2 See whether it is level, if it isn't, you'll need to level it with a knife. use a large serrated knife for this.

3 Prepare your cake board/plate and position your cake on it so that the cut side is downwards.

4 Check that you're happy with your levelling and adjust if necessary.

5 Using a pastry brush paint the outside of the cake with a thin layer of jam/marmalade/honey (avoiding any bits!). So now the cake is nice and sticky and will be ready to glue on the marzipan layer.

6 500g is enough marzipan to coat an 8" cake. If you love the taste of marzipan you can make this layer thicker but you will need more to do so. Knead gently on your worksurface to 'warm' the marzipan which will make it easier to work with.

7 Take half of the marzipan and shape into a rough sausage shape.

8 Dust your worksurface with icing sugar and roll out the sausage into a long strip to reach around the outside of the cake. Measure with string to help you know how long it needs to be.

9 Again with the string measure how tall your collar of marzipan needs to be and cut to the right height. It should be 5mm above the top of the cake.

10 Position around the outside of the cake and trim neatly where the two edges meet.

11 Gather together the trimmings and the remaining half of marzipan and roll out to about 5mm thick on your worksurface.

12 Using the tin you baked the cake in as a template cut out a circle for the top of the cake.

13 Place the circle on the top of the cake, gently sealing together the edges where it meets the marzipan collar.

14 Use your hands to smooth the seanms of the marzipan. Smooth the top and the sides working out any major lumps and bumps.

15 Now you need to leave it to one side to dry a little - 24 to 48 hours.

16 Once the marzipan has set, you can work with the ready roll icing.

17 Dust the worksurface liberally with icing sugar. Knead the sugarpaste to warm it up making it much more pliable.

18 Measure across the cake with a piece of string from the board, over the top and back onto the board again and cut the string to the right size. Dampen the marzipan with a pastry brush dipped in a little bit of water.

19 Begin to roll out the sugarpaste making sure you have plenty plenty of icing sugar on the worksurface, once it sticks it's gameover and you have to start again.

20 You can turn the sugarpaste when rolling but don't flip it over.

21 Measuring with your piece of string keep rolling out, into a rough circle until the sugarpaste is just over the right size.

22 Polish the top of the sugarpaste with the flat of your hand to smooth it out. Take any rings or watches off first as they always catch and rip up your hard work. You will feel what I mean as you polish - the sugarpaste takes on a shine and will be super smooth.

23 Place the rolling pin in the middle of the rolled out icing and flip it over. Use the rolling pin to lift into position on the cake. Flip over the sugar paste and remove the rolling pin.

24 Starting on the top, ignore the sides for now, polish the top of the cake with the flat of your hand again. When you are happy with the top start working the way down the cake with your hands, smoothing the sugarpaste into position. Go slowly and work from the top of the cake down towards the board. If the sugarpaste starts to crease lift it away from the cake and smooth from the top down again.
If the sugarpaste begins to crack you can 'polish' out the start of any cracks with the palm of your hand.

25 Eventually you will have worked all the way down to the board. With a sharp knife trim off the excess sugarpaste at the base of the cake. Wrap up the excess in clingfilm and save it for now.

26 Set your cake to one side and leave overnight to firm up. Again this is important before we start adding the decoration as the icing is soft it is really easy to nick and mark it with your hands.

27 Once the icing has set, you decorate it any way you like. I put some red colour in a bit of the left over icing, rolled it out and cut out red stars. I also rolled out some plain icing to get white stars. these I fixed on the cake by wetting the base of the stars with some water.

28 I also set some silver cachous on the cake and drew a snow flake design on the white stars with some chocolate fudge icing.Finally, I wrapped some ribbon around the cake and held it in place by brushing on some water where the edges of the ribbon would sit on the cake.

Recipe adapted from Nigella Lawson's "Christmas".

Strawberry Pavlova

2010-12-25T16:37:00.000+13:00

A pavlova is basically a meringue. Its origin is'still argued as both Aussies and Kiwis believe it to be theirs. either way, its delicious and very easy to make!

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
400 gms mascarpone cream
100 gms soft cream cheese
250g strawberries, hulled and quartered
5 extra strawberries chopped for the puree
4 tbsp extra sugar
a couple of splashes of water

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined.
Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
Turn the oven off and allow the pavlova to cool completely in the oven.
Whisk the mascarpone and cream cheese together with 2 tbsps of sugar. Spread over the pavlova, top with strawberries.
Place the chopped strawberries in a saucepan with the remaining 2 sugar and a small splash of water. Bring to a boil and then simmer for a few minutes stirring constantly.
Once the strawberries have broken down, sieve the mixture. pour the syrup over the strawberries and cream on the pavlova and serve immediately.

Serves 8 - 10

Notes:

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Stir-Fried Eggplant with Homemade Chilli Sauce

2010-10-07T21:28:00.000+13:00

Ingredients:

2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt

For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce

For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes

Method:

1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.

2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.

3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).

4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.

5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.

6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.

Serves 4-6 as part of shared meal. Serve with rice, bread or roti.

Source: www.masterchef.co.au - Kylie Kwong

Chicken and Leek Lasagne

2010-07-30T21:44:00.000+12:00

Ingredients:

2 tbsp olive oil
1 leek, trimmed, washed, thinly sliced
2 garlic cloves, crushed
500g chicken mince
150g fresh ricotta (or feta)
salt and pepper, to season
40g butter
2 tbsp plain flour
1¼ cups skim milk
700g bottle Italian tomato sauce
400g fresh lasagne sheets
2 tbsp finely grated parmesan

Method:

1 Preheat oven to 180C. Heat oil in a large, heavy-based pan over medium heat.  Add leek and cook for 4 minutes or until soft. Add garlic and cook for 1 minute.  Add chicken, stirring with a wooden spoon to break up mince, and cook until brown. Remove from heat and stir in ricotta. Season with salt and pepper. Cool.

2 To make white sauce, heat butter in a saucepan over medium heat. When melted add flour and stir until well combined. Cook for 1 minute or until bubbles form. Remove from heat and slowly add milk, stirring constantly, until well combined. Return to heat and bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat.

3 Pour ¾ cup of the tomato sauce into  a lasagne dish and spread evenly. Cover with a layer of pasta. Top with a third of the meat mixture and then a third of remaining tomato sauce. Cover with pasta. Continue to layer with meat mixture, tomato sauce and pasta, ending with a layer of pasta and tomato sauce. Spread white sauce over top and sprinkle with parmesan. Bake for 30 minutes or until golden brown on top. Stand for 10 minutes before serving.

Recipe: www.mindfood.co.nz

Blueberry Muffins

2010-07-15T10:14:00.001+12:00

Ingredients

3/4 cup blueberries

2 cups self - raising flour

2 tsp baking powder

3 tbsp brown sugar (caster will do fine too)

1/4 tsp salt

1 egg

50 gms butter melted

3/4 cup milk

Method

1.Heat oven at 200 degrees. Grease a 12 hole muffin pan.

2. Put the blueberries in a bowl and stir in the flour, baking powder, salt and sugar.

3. Beat milk egg and butter and pour into the flour mixture. Stir to just moisten the flour. Do not over mix.

4. Spoon the mix into the muffin tin and bake for 20 minutes or till golden.

Blueberries can be substituted with chocolate chips, cranberries, nuts etc. for other varieties of muffins

Savoury cheese muffins

2010-07-11T12:35:00.001+12:00

Ingredients
1/2 cup red/green peppers chopped fine
1/2 cup celery chopped fine
1/2 cup cheddar grated
2 cups self - raising flour
2 tsp baking powder
1 large pinch cayenne pepper
1/4 tsp salt
1 egg
50 gms butter melted
3/4 cup milk

Method
1.Heat oven at 200 degrees. Grease a 12 hole muffin pan.

2. Put the veg and cheese in a bowl. stir in the flour, baking powder, salt and cayenne pepper.

3. Beat milk egg and butter and pour into the flour mixture. Stir to just moisten the flour. Do not over mix.

4. Spoon the mix into the muffin tin and bake for 20 minutes or till golden.

You can add pieces of ham or some relish to the mix if you want to try different flavours.

Cottage Pie with Guinness

2010-07-11T12:26:00.001+12:00

Ingredients

2 tbsp olive oil
900g lean minced beef
Sea salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
A few thyme sprigs, leaves only
2 plum tomatoes, chopped
2 tbsp tomato puree
330ml bottle of Guinness
5 tbsp Worcestershire sauce
300ml chicken stock
1kg floury potatoes, peeled and roughly cubed
50g butter
2 tbsp finely grated parmesan or cheddar cheese, plus extra for grating
1 large egg yolk

Method
1. Place a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned. Once cooked, tip the mince into a sieve or colander to drain off the fat.

2. Place another large pan over a medium-high heat and add a little olive oil. When hot, fry the onions, with the garlic and thyme, for 8-10 minutes until soft and golden. Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minutes.

3. Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil.

4. Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be thick and glossy.

5. Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Remove from the heat.

6. Preheat the oven to 180°C/Gas 4. Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat. Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk. Taste and adjust the seasoning.

7. Spoon the mince mixture into the bottom of a 2 litre pie dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

Recipe: Gordon Ramsay

Chocolate Guinness Cake

2010-07-11T12:19:00.002+12:00

INGREDIENTS

FOR THE CAKE
250ml Guinness
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon real vanilla extract
275g plain flour
2 1/2teaspoons bicarbonate of soda

FOR THE TOPPING
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream

METHOD
1. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Recipe from www.Nigella.com.

Little lemon raspberry swirl cheesecakes

2010-06-26T15:53:00.000+12:00

Ingredients:
40g butter, elted
½ cup frozen raspberries, thawed
2 Tbsp icing sugar, sifted
375g traditional cream cheese
1 cup caster sugar
3 eggs (size 6)
finely grated rind 1 lemon
1 cup finely ground gingernut biscuits (about 11) use any other hard biscuit if you wish
1 tsp vanilla essence

Method
Preheat oven to 160°C. Line a 12-muffin pan with paper or foil cases. Mix the finely ground gingernuts and butter in a bowl. Divide mixture among the paper cases, pressing down firmly. Bake for 5 minutes, then remove from oven and cool. Turn down oven heat to 125°C.

To make the raspberry purée, mash the raspberries to a pulp with the back of a fork then strain through a sieve into a bowl, pressing down well with the back of a spoon to get as much juice as possible. Discard seeds. Stir icing sugar into purée.

Place the cream cheese and caster sugar in the bowl of an electric mixer and beat just until the mixture is smooth, light and fluffy. Add eggs one at a time, beating until combined after each addition – you may prefer to do this with a hand whisk, to avoid overbeating. Finally, add lemon rind and vanilla essence.

Pour the cheese mixture over the biscuit bases, filling right up to the top of the cases. Place small drops (about ½ tsp) of the raspberry purée on top of the cakes and, using a wooden skewer, carefully swirl it through the cheese mixture. Bake for 40-50 minutes, until just set and no longer wobbly. Open oven door and allow the cakes to cool completely in the switched-off oven. They do shrink as they cool, but that is perfectly normal.

~ Recipe from Taste Magazine.

Garlic prawn couscous

2010-01-29T22:45:00.001+13:00

Serves 2

1 cup couscous
1 cup water
1 1/2 tbsps oil
salt to taste

3 cloves garlic finely chopped
1 medium - large onion finely chopped
1 small bowl frozen peas and sweet corn
8-10 small of 6 large prawns

1. In a bowl pour the water, 1/2 tbsp oil and some salt to taste and bring to boil.
2. Stir in the couscous and keep aside covered for about 15 mins or till all the water is absorbed.
3. In a pan, heat the rest of the oil and fry the onions and garlic.
4. The onion needs to be translucent. add the prawns and saute.
5. Add the peas and corn and cook.
6. Season to taste with salt and pepper and maybe a little chilli powder if you want.
7. With a fork, fluff out the couscous.
8. Once the veg and prawns are cooked, add the couscous to the pan and mix throughly.
9. Garnish with chopped coriander.

Serve hot & Enjoy!

Chocolate Caramel Tart

2009-11-28T21:56:00.001+13:00

Chocolate Pastry
320g plain flour
60g cocoa
160g caster sugar
Pinch salt
160g cold butter, diced
2 eggs

Caramel Filling
395 gm can Condensed milk
50 gm butter
2 tbsp golden syrup

Chocolate Filling

1 cup heavy cream

150 gms bittersweet chocolate, chopped

A pinch fine sea salt

Instructions:

Preheat oven to 180°C.
Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together.
Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest.
Roll out the pastry to about 3mm thick. Line a shallow tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch.
Once the pastry is cooked set it aside on a wire rack to cool. Once cool, turn out of the tart tin.
For the caramel : While the pastry is cooking, put the condensed milk, butter and golden syrup into a heavy bottomed saucepan and stir over low heat till the mixture thickens and becomes a lovely golden colour. Remove from heat and let it cool for a while.
When the caramel is still warm (still has a slightly pourable consistency) spread it in the tart shell. Let it fill about half the tart shell.
For the Chocolate filling: Heat the cream over medium heat till it boils.
Pour the cream over the chocolate pieces in a bowl and let it rest for a couple of minutes. Mix the chocolate and cream together with a pinch of salt to make a smooth mixture.
Pour the chocolate mixture over the cooled caramel in the tart shell. Spread to cover the caramel.
Set the tart aside for about 2 hours to set.
When it is firm, cut into wedges and serve with some crème fraíche.

Enjoy!

Pizza

2009-11-27T12:42:00.003+13:00

Ingredients:

1 Basic Bread recipe
I reduced the quantities for the basic bread recipe and used 400 gm flour to 3 tsps of dried active yeast and about 300 ml water to make two large pizzas. After all, 1 Basic bread recipe will make about 4 pizzas!

Toppings of your choice: cheese, olives, mushroom, sausages, bacon, basil etc.

For a Pizza Base, at Step 10 of the basic bread recipe, divide the dough into 4 pieces and roll it out into an irregular round shape 0.5 cm/1/4 inch thick.

Spread your toppings on the base and place it on a pizza stone or baking tray in the oven at the hottest possible temperature for 5-7 mins until the toppings have melted and the base is slightly golden.

Enjoy!

Basic Bread Recipe

2009-11-27T12:36:00.005+13:00

Ingredients:

30 g fresh yeast or 21 gms dry yeast (i.e. 3 7 gm sachets or about 7 tsps)
30 gms honey (or sugar)
625 ml just over tepid water
1 kg strong bread flour (I use all purpose flour)
30 gms salt
Some extra flour for dusting

Method:

Dissolve the yeast and honey/sugar in half the water
On a clean surface or in a large bowl, mix the flour and salt. Make a well in the middle and pour in the yeast mixture.
Using your fingers, making circular movements, slowly bring in some flour till the yeast mixture is absorbed.
Pour the remaining water into the well and slowly incorporate all the flour to make a moist dough. (Some flour may need more water while others less so adjust the quantities accordingly).
Knead the dough well to activate the gluten and develop the structure of the dough. Use the extra flour on you hands to stop the dough from sticking.
Lightly flour the dough, shape it into a round and place on a baking tray.
Deeply score the top of the dough with a knife so that it can relax and prove with ease.
Leave it for about an hour or so in a warm draught free place till it doubles in size. (I usually pop it in the oven of the microwave- both switched off of course! Cover it with cling film to speed things up a bit.)
When the dough has doubled in size, knock the air out by punching it and kneading it again for about a minute.
Now you can shape it into whatever shape you like - round, flat, stuffed... - and leave it to prove again. This second proving stage is important to give the bread its lovely soft texture.
Once it has doubled in size, you can bake your loaf. Be careful not to knock the air out when putting it in the oven, Be gentle while closing the door etc.
Put the loaf into a pre-heated oven (depending on the recipe variations you are following - for the plain loaf, I baked it at 200 for 25-30 mins)
You can tell its cooked by knocking the bottom. If it does not sound hollow pop it back in the oven.
Once done, place on a rack to cool... cut slices or chunks.

Enjoy!

Fudgey Chocolate Brownies

2009-11-27T12:08:00.003+13:00

Ingredients
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

Add ons:

1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherry or chopped nuts or M&M' or Reese's pieces or miniature marshmallow

Directions

Preheat oven to 180°C.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in any of the add-ons you want,
Spread in pan and bake for approximately 25 minutes.
DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
For vegetarian omit the marshmallows.
For double recipe, bake in 9x12 pan and add 5 minutes to baking time. For a double batch you could reduce the sugar to 11/2 cups and the cocoa to 3/4 cup so it isn't too sweet or too bitter.
Serve with whipped cream or ice cream or just have it on its own!

Enjoy!

Recipe adapted from Karen's Brownie recipe on recipezaar.com

Beef Steak

2009-11-18T23:02:00.001+13:00

This is what I do...

2 beef steaks
1 tsp dried herbs (I use what ever variety I have - mixed herbs usually)
1 tsp salt
some pepper to taste
1 small onion chopped
1/2 cup sliced mushroom
1/2 cup red wine
1/2 cup stock
1 small knob of butter
2 tbsps oil

Sprinkle salt, herbs and pepper along with 1 tbsp oil on the steaks. Rub in and set aside.
Heat oil in a skillet and place the steaks in it. it should sizzle when you put the steak in.
Cook steak on each side for 3-4 mins till it is browned.
Put the steaks on a plate that is oven proof and place in a very hot oven on the grill setting.
Put the onions into the skillet and fry till slightly brown.
Add the mushrooms and stir.
Add the wine and stir to deglaze the pan (i.e.lift all the meat that's stuck to the skillet)
Take the steaks out of the oven and let them rest.
When the wine is reducing, add the stock and then put in the butter. Just swirl the butter around . You don't need to stir it in. Take it off the heat.
Place the steaks on a serving plate and pour some of the gravy on it. Serve with boiled vegetables, salad or mash.

Enjoy!

Zopf - Swiss white bread

2009-11-09T18:59:00.006+13:00

This is a beautiful white bread that is traditionally made for Sunday breakfast/brunch. I got the recipe from a friends and it is so easy to make and delicious I thought I must share it right away! Thanks Maria for this recipe!

500g white flour
60 g butter
7g dry yeast (approx. 2 1/4 tsps )
300 ml milk (hand warm)
1 teaspoons salt
1 teaspoons sugar
1 egg yolks

1.Combine flour, salt and sugar.
2.Add butter and crumble into the flour evenly till it resembles breadcrumbs
3.Dissolve the yeast in the hand-warm milk stand for about 5 mins or until creamy and foamy Pour into the flour and mixing it all together
4.Knead the dough forcefully so as to activate the gluten
5.Once well kneaded, set aside with a lid on the bowl and let it rise to double its size (takes a little over an hour I would say)
6.Once risen, divide the dough into 3 equal bits and roll each piece into a long cylinder 7.Braid the pieces together and place on a baking sheet.
8.Cover with a very light damp cloth (optional) and let rise until doubled in size, about 1/2 hour.
9.Meanwhile, preheat oven to 425 degrees F (220 degrees C).
10.In a small bowl, beat the egg yolk with a tiny bit of water.Brush risen loaf with the egg yolk and bake for 35 to 45mins or until golden.
11.To check if the bread is done, grab it with an oven mitt and tap the underneath with a wooden spoon, if it sounds hollow, it done.

Enjoy with a spread of your choice or dunk it in a stew. I ate mine with some lemon curd
spread on it and later with the beef stew and it was divine!

Hearty Beef Stew

2009-11-09T13:00:00.004+13:00

This is a lovely stew and a meal in itself. Use whatever meat you want or even omit the meat and make it a vegetable stew. Just start with frying the onions.

Serves 2 -3 people
200 gms beef cut into cubes (1 use one steak and cut it up)
1 medium onion finely chopped
1 carrot chopped
1 bell pepper chopped
6-7 mushrooms sliced (I use white button)
1 cup peas
2 medium or 1 large potato cubed
1 tsp garlic paste or 2-3 cloves garlic chopped fined
1-1 1/2 cups beef stock
1 sprig rosemary leaves stripped and chopped
a handful of parsely chopped
3/4 cups cream
1 tsp cornflour
Salt and pepper to taste
2 tbsps oil (i use olive but you can use any cooking oil)

1. Heat oil in a pan. Dry the beef and brown it. (the beef must be dry or it won't brown properly). Take the browned beef out and keep aside.
2. Tip in the onions and fry till it becomes translucent. Add the garlic and cook for 1 minute. Add rosemary and stir.
3. Add the carrots and potato and fry for a 2-3 mins. Add mushroom and bell pepper and stir. Cook for another 3 mins on medium heat.
4. Add beef and mix. Then add stock (enough to cover the meat and veg) and cover pan. Let it simmer for about 10 mins. Check after about 7 mins to make sure it is not catching at the bottom of the pan.
5. Add peas, check if the meat is cooked by piercing through with a fork. If it pierces easily it is cooked.
6. Dissolve cornflour in a little water/stock and pour into the pan. Mix well.
7. Add the cream and mix. Add salt and pepper to taste. Let the stew come to a gentle boil. Add the chopped parsley reserving some to garnish.
8. If the liquid seems to be too thick, add a bit more stock and boil.
9. Serve hot with bread or rice and garnished with the remaining parsley.

I had it with Zopf and it was divine!

Shortcrust Pastry

2009-11-09T12:19:00.006+13:00

Sweet Pastry:
1/2 cup cold butter
2 tbsp sugar
1 egg
1 tbsp cold water
1/2 tsp salt
1 1/4 cups unbleached all-purpose flour

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary.
2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture.
3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 1 hour before using.

Note: this dough can be frozen for up to 2 months. Defrost at room temperature before using.

For a Savoury Pastry, follow the same recipe leaving out the sugar and adding 1 tsp salt instead of 1/2 tsp..

Chocolate Éclairs

2009-11-09T12:16:00.006+13:00

1 recipe choux pastry
1 egg beaten
3 cups whipped cream
145 gms dark chocolate cut into pieces
1 tbsp double cream
1 tbsp butter, room temp.

1. Preheat the oven to 375 F or 190 C.

2. Put the chilled choux pastry into a piping bag with a 1/3-inch round tip. Pipe four inch strips onto a baking tray covered with baking paper. Leave 1/2 inch between each strip. (My trick to stop the pastry when I've got it long enough is to dip a paring knife in water and cut it close to the tip of the piping bag).

3. Brush the strips with beaten egg and bake for 25 mins or until golden. Remove from oven and let it cool on wire rack. Cut small slits in the base of the éclair to help it cool and stop it from becoming soggy.

4. In a bowl mix whip the cream with some icing sugar to sweeten it. Then put it into a piping bag with round tip.

5. Holding the éclair in you hand with the flat side facing up, stick the tip of the piping bag in close to the bottom edge of the éclair and fill till the éclair seems heavier.

6. Once the éclairs are filled, melt chocolate (on a double boiler or in the microwave). Remove from heat and add butter and cream and mix well.

7. Lightly dip the top of the éclairs in the chocolate mixture and place on a try lined with baking paper. Put in the fridge to chill for 30 mins. Can be stored in the fridge for up to 2 days.

You can also fill the éclairs with pastry cream or even a chocolate mixture which is made of 3 cups pastry cream, 1/4 cup heavy cream and about 86 gms of dark chocolate. Heat the cream, pour it over the chocolate to melt. Mix and cool to room temperature. Add the pastry cream and mix till smooth. Transfer to piping bag and pipe into éclair shells.

Choux Pastry

2009-11-09T12:11:00.004+13:00

Choux paste is quite simple to make, but looks rather fancy! its used to make profiteroles and éclair shells.

Makes 36-40 small and 10-12 large shells

1/2 cup water
1/2 cup milk (not non-fat)
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 cup unbleached all purpose flour
4 eggs

1. Combine the water, milk, butter, sugar, and salt in a small saucepan and bring to boil over medium heat.
2. Stir in the flour and cook over low heat, stirring constantly, until the mixture forms a ball.
3. Transfer the hot dough to the bowl of an electric mixer and beat on low speed for 3 mins to cool slightly.
4. Add eggs one at a time, beating well after every addition to blend.
5. Cover the bowl with plastic wrap and chill for at least 30 mins. before using. Store covered for up to 24 hrs .
6. Place the paste in a piping bag or if you don't have one, simply spoon the paste onto a baking sheet. Bake at 190 degrees C for 10 - 15 mins.
7. Once the shells are golden and crisp, take them out of the oven, pierce the small shells and slit the large ones. Place them back in the turned off oven with the door ajar for 10 mins, then cool them on a wire rack. This ensures that the pastry remains crisp.

Pastry shells can be frozen. To use frozen shells, thaw them in a 220 degree oven for 3-4 mins.

Lemon Meringue Pie

2009-11-09T12:04:00.007+13:00

This dessert may look and sound complicated but is really quite easy and of course delicious!

For the pastry:
1/2 cup cold butter
2 tbsp sugar
1 egg
1 tbsp cold water
1/2 tsp salt
1 1/4 cups unbleached all-purpose flour

For the filling:
45 gms cornflour
1 tbsp cold water
juice and zest of 2 large lemons
300ml boiling water
90 gms caster sugar
4 egg yolks lightly beaten

For the meringue:
4 medium egg whites
250 gms caster sugar (I sometimes use only 150 gms because its quite sweet)

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary.

2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture.

3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 30 mins before using.

4. Pre-heat oven to 180 degrees. Roll out pastry and line the tart ring. Prick and place with grease proof paper over the pastry. Fill with baking beans/rice and blind bake for 15 mins.

5. Remove the beans, brush the pastry with beaten egg yolk and bake again for 3 mins. Take it out of the oven and set aside.

6. Mix together cornflour, cold water, lemon juice, and zest. Stir in the boiling water until it is smooth and transfer the mix to a pan. Simmer over medium heat until thick - about 3-4 mins.

7. Beat together the sugar and egg yolks until pale and creamy. While beating, drizzle in lemon mixture until thoroughly combined. Pour into the pastry shell and allow to cool and set.

8. Preheat the oven to 220 degree. Meanwhile, whisk egg whites until they form stiff peaks. Slowly add in the sugar while whisking until it becomes glossy. Don't whisk too fast or the whites will collapse.

9. Once all the sugar is incorporated, use a palette knife to spread the meringue over the the lemon mixture. Bake for 15 mins.

Serve with whipped cream if you like.

Enjoy!

Recipe adapted from Sophie Conran's book - Pies

The best ever chocolate cake!!

2009-11-09T09:52:00.005+13:00

This chocolate cake is a sure fire winner! its moist and rich and absolutely divine! Its the only chocolate cake recipe you'll ever need!

Ingredients:
110ml sunflower oil
150ml Plain Greek-Style yoghurt (any thick yoghurt will do)
100ml milk
1 tsp vanilla essence
1 tsp instant coffee powder
1 cup warm water
2 eggs
2 tsp baking soda
1/2 cup baking cocoa
2 cups plain flour
2 cups castor sugar
Pre-heat the oven to 170°C.
Whisk together oil, yoghurt, milk, vanilla, coffee powder, warm water and eggs until foamy.
In a large bowl sift together baking soda, cocoa and flour and add the sugar.
Add the yoghurt mixture and whisk together until smooth.
Pour into a greased 9-inch cake tin and bake for 35-40 minutes.
Dust with icing sugar or ice with your favourite frosting and serve.
I used chocolate ganache:
400gms dark chocolate chopped
11/2 cups cream
Heat cream in a heavy bottomed pan.
Bring it to a boil and pour it over the chocolate.
Wait for 1 min and then stir slowly with a spatula.
Be careful not to stir any air into the mixture. mix till it looks satiny.
Cool and then spread it on the cake.
Serve with a dollop of greek yoghurt on the side.
Enjoy!

-source: www.cuisine.co.nz

Coffee Walnut Cupcakes

2009-11-09T09:50:00.007+13:00

Makes approx 24, keeps 2 days, freezes before icing 2 month.
Ingredients:

1 1/2 cups self-raising flour
1 tsp baking powder
200 g butter softened
1 cup caster sugar
4 eggs
2 tsps vanilla extract
2 tbsps instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Pre-heat oven to 170 degrees C. Line 2 12 hole muffin trays with cupcake paper/butter the moulds.
Sift together the flour and baking powder and keep aside
In a large mixing bowl, cream the butter for about 2 minutes. add half the sugar and cream for 2 mins, then add the remaining sugar and cream again till light and fluffy.
Add the eggs one at a time and beating after each addition for 1 min or until mixture is light and fluffy
Add vanilla and beat until combined
Add half the flour mixture and beat slowly until combined.
Dissolve the coffee in 1/4 cup water and add this to the mixture, mixing carefully.
Add the remaining flour and mix till combined. do not over beat as this can toughen the mixture.
If using walnuts, fold them into the mixture.
Spoon the mixture into the cupcake moulds and bake for 18-20 minutes or until fine skewer inserted comes out clean.
Remove from trays immediately and then let cakes cool for 30 mins before icing.
Coffee buttercream icing:
200 g butter softened
2 cups icing sugar (recipe asks for 8 but i didn't need 8!!)
1/4 cup milk
2 tbsp coffee granules
1 tbsp hot water
1 tbsp vanilla extract
Cream butter till light and fluffy. Add the icing sugar 1 cup at a time and cream.
Add milk and vanilla and mix till smooth.
Dissolve the coffee in the water and add to icing mixture.
Mix till the mixture is evenly coloured.
If mixture is too dry, add some more milk, and if its too wet, add some more icing sugar.
Ice the cakes and top with silver cachous and icing flowers or any other icing decoration of your choice.
Enjoy!
Note: You can also make a large cake using this recipe. I made one using a bundt tin but you can use any old tin depending on the shape you want.

-source: the crabapple cupcake book - Jennifer Graham