Hello my blogees!
My flatmate & I threw a party last night, and we had around 40 people come along. It was a really lovely night, I had such a good time.
I was in charge of food (surprise!). I wanted to do some nibbles, but then a few heavier things to fill people up a little.
Sunday, May 2, 2010
Saturday, May 1, 2010
Chocolate Mousse Cake
This cake is so good. Just so good. And very, very easy to make. I think this is absolutely in poll position for fave choc cake. Yes, a big call. But it is pretty bloody good.
It is from the currant issue of the Donna Hay magazine (Issue 50, page 164)
I choose this recipe mostly because I have a heap of eggwhites left over after a recent bout of ice-cream / creme-brulee-tart making. This recipe calls for 5 eggwhites, and, even better, you don't have to do the beat till airy/carefully incorporate flour scenario. I am have very mixed result with that method, and am not a fan.
I actually served this as a dessert after the Roast Chicken, with the raspberries & thick cream. So yummy!
Chocolate Mousse Cake
This is my version, it is a bit different to the one in the mag.
Cake
1 cup (120g) almond meal (ground almonds)
1+2/3 cup (270g) icing sugar, sifted
1/2 cup (75g) plain flour, sifted
1/4 cup (25g) cocoa, sifted
1/2 tsp baking powder, sifted
5 eggwhites
200g butter, melted
Chocolate mousse filling
250g dark chocolate, chopped
1 tsp vanilla bean paste,
1 cups (520ml) single cream
Preheat oven to 160'c. Place the almond meal, icing sugar, flour, cocoa & baking powder in a bowl & stir to combine. Add the eggwhites & butter & stir to combine. Pour the mixture into a lightly greased 22cm round springform cake tin lined w/ baking paper. Bake for 30-35 mins or until cake is springy to the touch & comes away from the sides of the tin. Turn out onto a wire rack to cool.
Melt the chocolate with the vanilla (I do this in short spells in the microwave, you can use a double boiler etc); allow to cool for a few moments then add the cream & stir to combine, melted & smooth. Pop in the fridge to chill & harden up a bit.
Once it is set a little, spread over the cake. Top with raspberries, serve with thick cream.
NOTE: I didn't follow the mousse recipe exactly. I halved it for starters, and used 250g of good-quality cooking chocolate, a teaspoon of vanilla paste, and cup of regular cream. Once all combined etc, I put it into the fridge for an hour or so to help it 'set' / harden.
Madeleines!
These would have to be one of my all time favourite treats! One of the many things (I like to think), I have in common with Proust. This and a great capacity to talk for a long time without enunciating any point, or coming to any conclusion.
The only word to describe these is scrumptious.
I am not sure if you can make madeleines without the special 'shell' tin. I don't believe they are particularly expensive to buy (I'm not sure: my tray was a birthday present - thank you KT!). I suspect if you just drop big-tablespoon sized dollops onto a baking sheet, I think they would still be lovely, though obviously won't be in the traditional madeleine shell shape:
As you can see from the above shot, the tray is especially shaped to create the the shell back. It isn't particularly deep, but then they do rise quite a bit.
The batter is quite thick, and isn't really similar to any other I know: it really is a combination between a cake & a biscuit batter:
This recipe is from a fabulous little book called 'A little taste of France'. I have seen 'A little taste of Italy' in bookshops too, so I guess there is a series of them. The recipes in here are just fantastic! I will try & post some more from this book in the coming weeks.
Madeleine's
3 eggs
90g (1/3 cup) caster sugar
155g (1+1/4 cup) plain flour
100g unsalted butter, melted
grated zest of 1 lemon & 1 orange
(I use lemon & lime, as I prefer that combo: mix & match your own!)
Makes 14 ("or 30 small ones" . . . umm . . . my tray does 12, and that's always used up most of the batter)
Preheat the oven to 200'C. Brush a tray of madeleine moulds with melted butter & coat with flour, then tap the tray to remove the excess flower. (I have never bothered w/ this flour step).
Whisk the eggs and sugar until the mixture is thick & pale & the whisk leaves a trail when lifted. Gently fold in the flour, then the melted butter & zests. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes (small ones will only need 7 minutes), or until very lightly golden & springy to the touch. Remove from the tray and cool on a wire rack.
Serve with tea!
The only word to describe these is scrumptious.
I am not sure if you can make madeleines without the special 'shell' tin. I don't believe they are particularly expensive to buy (I'm not sure: my tray was a birthday present - thank you KT!). I suspect if you just drop big-tablespoon sized dollops onto a baking sheet, I think they would still be lovely, though obviously won't be in the traditional madeleine shell shape:
As you can see from the above shot, the tray is especially shaped to create the the shell back. It isn't particularly deep, but then they do rise quite a bit.
The batter is quite thick, and isn't really similar to any other I know: it really is a combination between a cake & a biscuit batter:
This recipe is from a fabulous little book called 'A little taste of France'. I have seen 'A little taste of Italy' in bookshops too, so I guess there is a series of them. The recipes in here are just fantastic! I will try & post some more from this book in the coming weeks.
Madeleine's
3 eggs
90g (1/3 cup) caster sugar
155g (1+1/4 cup) plain flour
100g unsalted butter, melted
grated zest of 1 lemon & 1 orange
(I use lemon & lime, as I prefer that combo: mix & match your own!)
Makes 14 ("or 30 small ones" . . . umm . . . my tray does 12, and that's always used up most of the batter)
Preheat the oven to 200'C. Brush a tray of madeleine moulds with melted butter & coat with flour, then tap the tray to remove the excess flower. (I have never bothered w/ this flour step).
Whisk the eggs and sugar until the mixture is thick & pale & the whisk leaves a trail when lifted. Gently fold in the flour, then the melted butter & zests. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes (small ones will only need 7 minutes), or until very lightly golden & springy to the touch. Remove from the tray and cool on a wire rack.
Serve with tea!
Friday, April 30, 2010
Blog Recommendation
Not sure if many of you have been following this, but it is truly amazing what crap children get served up with every day in some American schools. This teacher's (Mrs Q) "project" is a brilliant idea, a great grass-roots way to raise awareness of the issue. Is it any wonder kids have mood swings, ADD, don't pay attention etc etc?
OK - soap box getting put away :)
http://fedupwithschoollunch.blogspot.com/
OK - soap box getting put away :)
http://fedupwithschoollunch.blogspot.com/
Thursday, April 29, 2010
Roast Chicken
This recipe is pretty simple, with a bit of fussing, but not too much considering the end result!
I made this roast chicken for my wonderful friend (Hello Mrs Robertson!) and her gorgeous new hubbie.
A roast is always great because, you just put it in the oven and let it be, you don't have to keep checking on it etc, leaving you more time to spend with any guests etc.
Buy the very best chicken you can afford (free range, bio-dynamic are great, but as I discovered to my surprise at the check out, these chicks ain't cheap: around $20 - $25 (at Harris Farm even!). . . but totally, totally worth it, especially for a special occasion).
Roast Chicken (a bit decadent, but very good!)
1) Rinse your chicken inside and out (just open the bum-cavity & let the water flood in. . . charming I know), shake excess water off, and pat dry w/ paper towel.
2) Take some softened butter (about 100g I guess, not melted, just leave it out at room temp overnight, you want it to be 'squishy'); add the zest of 2 lemons & 2 crushed & sliced cloves of garlic to the butter. Mix it all together w/ a fork until you have created a lemon-garlic-spread kind of thing.
3) Take the 2 zested lemons, quarter them, and put them into the cavity (up the bum! Last bum reference, I promise. For today anyways.)
4) Place the chicken on its back & with your index finger gently 'raise' or separate the skin from the breast (one side at a time - you don't want to tear the 'barrier' between the 2 breasts . . .yes, from bums to boobs!).
You want it to still be attached at the side of the breast, but you are trying to separate the main part of the breast from its skin so you can then take the 'butter-spread' & put it into the space created between the skin & the breast.
Massage the skin (or use any other method you fancy) to spread the butter mix across the breast as evenly as possible . . . but it really doesn't have to be too exact: it is butter! It will melt anyways! Repeat w/ the other breast.
Don't worry if you pierce the skin, it doesn't matter that much (I mean, try not to, but if you do, don't despair).
6) With any extra spread, or just a little extra butter, rub the chicken all over. Then give a good glug of olive oil over the chicken & rub this all over: this will turn the chicken a gorgeous shade of brown when it is roasting (no, this is not the world's healthiest roast chicken, but damn it is good).
7) If you have a roasting rack, put that into your roasting pan, and pop the chicken on top. If you don't have a roasting rack, do you have a cake rack or similar? If the chicken is elevated, you can pop the potatoes (if doing roasted spuds) underneath so they cook with the amazing drippings falling over them from the chook. Not a big deal if you don't have one: of course they can all just sit in the same dish.
8) Put the chicken into an oven pre-heated at 180'c. Cook for apx 1.5hours, depending on the weight.
That's it!
Gravy
To make the gravy, remove the chicken & any veg from the pan, and skim off as much fat as possible (will not help the gravy come together: you want the chicken 'juice', not the 'liquid chicken fat').
Add about a 1/4 cup of plain flour to the remaining liquid in the pan, stirring to brown the flour & it becomes cobwebby. And any juices from the carved chicken, and if more liquid is required, dip a tea-cup into the boiling veg water, and add it to the gravy pan (adding more than 1 cup if necessary). Crumble in 1 chicken stock cube, and stir until well combined. Taste, season w/ S&P as necessary.
I made this roast chicken for my wonderful friend (Hello Mrs Robertson!) and her gorgeous new hubbie.
A roast is always great because, you just put it in the oven and let it be, you don't have to keep checking on it etc, leaving you more time to spend with any guests etc.
Buy the very best chicken you can afford (free range, bio-dynamic are great, but as I discovered to my surprise at the check out, these chicks ain't cheap: around $20 - $25 (at Harris Farm even!). . . but totally, totally worth it, especially for a special occasion).
Roast Chicken (a bit decadent, but very good!)
1) Rinse your chicken inside and out (just open the bum-cavity & let the water flood in. . . charming I know), shake excess water off, and pat dry w/ paper towel.
2) Take some softened butter (about 100g I guess, not melted, just leave it out at room temp overnight, you want it to be 'squishy'); add the zest of 2 lemons & 2 crushed & sliced cloves of garlic to the butter. Mix it all together w/ a fork until you have created a lemon-garlic-spread kind of thing.
3) Take the 2 zested lemons, quarter them, and put them into the cavity (up the bum! Last bum reference, I promise. For today anyways.)
4) Place the chicken on its back & with your index finger gently 'raise' or separate the skin from the breast (one side at a time - you don't want to tear the 'barrier' between the 2 breasts . . .yes, from bums to boobs!).
You want it to still be attached at the side of the breast, but you are trying to separate the main part of the breast from its skin so you can then take the 'butter-spread' & put it into the space created between the skin & the breast.
Massage the skin (or use any other method you fancy) to spread the butter mix across the breast as evenly as possible . . . but it really doesn't have to be too exact: it is butter! It will melt anyways! Repeat w/ the other breast.
Don't worry if you pierce the skin, it doesn't matter that much (I mean, try not to, but if you do, don't despair).
6) With any extra spread, or just a little extra butter, rub the chicken all over. Then give a good glug of olive oil over the chicken & rub this all over: this will turn the chicken a gorgeous shade of brown when it is roasting (no, this is not the world's healthiest roast chicken, but damn it is good).
7) If you have a roasting rack, put that into your roasting pan, and pop the chicken on top. If you don't have a roasting rack, do you have a cake rack or similar? If the chicken is elevated, you can pop the potatoes (if doing roasted spuds) underneath so they cook with the amazing drippings falling over them from the chook. Not a big deal if you don't have one: of course they can all just sit in the same dish.
8) Put the chicken into an oven pre-heated at 180'c. Cook for apx 1.5hours, depending on the weight.
That's it!
Gravy
To make the gravy, remove the chicken & any veg from the pan, and skim off as much fat as possible (will not help the gravy come together: you want the chicken 'juice', not the 'liquid chicken fat').
Add about a 1/4 cup of plain flour to the remaining liquid in the pan, stirring to brown the flour & it becomes cobwebby. And any juices from the carved chicken, and if more liquid is required, dip a tea-cup into the boiling veg water, and add it to the gravy pan (adding more than 1 cup if necessary). Crumble in 1 chicken stock cube, and stir until well combined. Taste, season w/ S&P as necessary.
It has been a long, long time, but here I go again!
An out of the blue email from an old friend who is hosting a dinner party, combined with successful Madeline & chocolate-mousse-cake making over the weekend has inspired me to start paying more attention to my blog again.
I promise at least one post a week.
My friend (shout-out: Mel T!) is having 3 foodies over for dinner, and wondered if I had any menu-suggestions.
To start:
Gordon Ramsay's Broccoli Soup.
This is just the yummiest soup in the world, and amazingly healthy. The most important thing is to buy the best, freshest broccoli you can. This should make 2 very generous serves, or up to 4 serves as a starter.
* 1 large or 2 medium broccoli heads
* Salt
* Ground black pepper
* water
* olive oil
For a slightly fancy version:
* toasted almonds slivers (to garnish)
* 2slices goats cheese (per bowl, to garnish)
1) Bring water to a boil in a large pot. Add a large pinch of salt. Add broccoli and boil rapidly.
2) You will want to slice your goat cheese at this point if you’re making the fancy version. Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served.
3) Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the pot from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to put broccoli into a blender. Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt.
***Before you start to pulse, wrap a tea-towel around whatever hand is touching the blender jug itself (even the lid): the contents are SCOLDINGLY hot (painful experience talking here!). ***
Use several pulses on your blender to break the broccoli up and then puree for a few seconds, until you get a nice, creamy consistency. Add more water if necessary (shouldn't be).
4) If you are making the 'fancy version', place some almond slivers to the bottom of a bowl and then place pieces of goat cheese on top of them.
5) Pour the soup into the bowl. Drizzle lightly with olive oil and serve at once: Yum!
If you look on youtube (just search 'Gordon Ramsay Broccoli Soup) you will see a video of him making this (or try this link):
http://www.youtube.com/watch?v=Mvc8Au4YO60
I promise at least one post a week.
My friend (shout-out: Mel T!) is having 3 foodies over for dinner, and wondered if I had any menu-suggestions.
To start:
Gordon Ramsay's Broccoli Soup.
This is just the yummiest soup in the world, and amazingly healthy. The most important thing is to buy the best, freshest broccoli you can. This should make 2 very generous serves, or up to 4 serves as a starter.
* 1 large or 2 medium broccoli heads
* Salt
* Ground black pepper
* water
* olive oil
For a slightly fancy version:
* toasted almonds slivers (to garnish)
* 2slices goats cheese (per bowl, to garnish)
1) Bring water to a boil in a large pot. Add a large pinch of salt. Add broccoli and boil rapidly.
2) You will want to slice your goat cheese at this point if you’re making the fancy version. Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served.
3) Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the pot from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to put broccoli into a blender. Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt.
***Before you start to pulse, wrap a tea-towel around whatever hand is touching the blender jug itself (even the lid): the contents are SCOLDINGLY hot (painful experience talking here!). ***
Use several pulses on your blender to break the broccoli up and then puree for a few seconds, until you get a nice, creamy consistency. Add more water if necessary (shouldn't be).
4) If you are making the 'fancy version', place some almond slivers to the bottom of a bowl and then place pieces of goat cheese on top of them.
5) Pour the soup into the bowl. Drizzle lightly with olive oil and serve at once: Yum!
If you look on youtube (just search 'Gordon Ramsay Broccoli Soup) you will see a video of him making this (or try this link):
http://www.youtube.com/watch?v=Mvc8Au4YO60
Sunday, October 25, 2009
Bacon & Egg Muffins (note: No Mc!)
Hello All!
(well, all 9 of you; have I told you how totally thrilled I am to have followers?)
Apologies for the recent lack of blogs: blame my job for that. And certain thoughts about my boss that probably shouldn't be published on the internet.
So it was my gorgeous God-Daughter's 1st birthday party today. At her as-gorgeous Mother's request, I made some savoury muffins (and some sweet ones: mango & rapsberry) to refelct the brunch-ish nature of the party.
I googled, and it was surprisingly hard to find what I was after, as a 'Bacon & Egg Muffin' search yields allot of things maccas-esque, or involving English Muffins.
I did finally stubble onto a recipe, but I adapted it significantly, so I am happy to claim it as my own.
And, well, they were a HUGE success. They were so easy to make, and just delicious. We had them cold, but they would obviously be delicious warm too.
Thus:
Anth's Bacon & Egg Muffins
6 eggs
12 short rashers bacon
big handful parsley
140ml cream
80 ml milk
1/2 cup grated parmesan
1/3 cup crumbled feta (or same quant of goats cheese, or 1/2 cup grated cheddar, pick you fave!)
2 teaspoons seed mustard
6 cherry tomatoes, halved
canola spray (for greasing muffin tray)
Preheat oven to 180'
Combine eggs, cream, milk, and mustard in a bowl, and whisk to combine. Add parsley, parmesan & feta, stir to combine.
Spray a 12-hole muffin tray with the Canola Oil spray.
Put a rasher of bacon into each hole, like you would a patty case (it may spring out, don't worry, once you pour the egg mix on it'll hold tight).
Pour the egg mix into each hole until almost full.
Add 1 half of cherry tomato to each one, and pop into the oven for 20-25 mins.
That's it!
Please let me know if you make them / how they turn out / improvement suggestions!
A.
xx
(the bits sticking up the sides in this pic are the bacon)
(well, all 9 of you; have I told you how totally thrilled I am to have followers?)
Apologies for the recent lack of blogs: blame my job for that. And certain thoughts about my boss that probably shouldn't be published on the internet.
So it was my gorgeous God-Daughter's 1st birthday party today. At her as-gorgeous Mother's request, I made some savoury muffins (and some sweet ones: mango & rapsberry) to refelct the brunch-ish nature of the party.
I googled, and it was surprisingly hard to find what I was after, as a 'Bacon & Egg Muffin' search yields allot of things maccas-esque, or involving English Muffins.
I did finally stubble onto a recipe, but I adapted it significantly, so I am happy to claim it as my own.
And, well, they were a HUGE success. They were so easy to make, and just delicious. We had them cold, but they would obviously be delicious warm too.
Thus:
Anth's Bacon & Egg Muffins
6 eggs
12 short rashers bacon
big handful parsley
140ml cream
80 ml milk
1/2 cup grated parmesan
1/3 cup crumbled feta (or same quant of goats cheese, or 1/2 cup grated cheddar, pick you fave!)
2 teaspoons seed mustard
6 cherry tomatoes, halved
canola spray (for greasing muffin tray)
Preheat oven to 180'
Combine eggs, cream, milk, and mustard in a bowl, and whisk to combine. Add parsley, parmesan & feta, stir to combine.
Spray a 12-hole muffin tray with the Canola Oil spray.
Put a rasher of bacon into each hole, like you would a patty case (it may spring out, don't worry, once you pour the egg mix on it'll hold tight).
Pour the egg mix into each hole until almost full.
Add 1 half of cherry tomato to each one, and pop into the oven for 20-25 mins.
That's it!
Please let me know if you make them / how they turn out / improvement suggestions!
A.
xx
(the bits sticking up the sides in this pic are the bacon)
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