Brown Butter Rice Crispie TreatsPrint Recipe

Posted on May 20, 2012 by Michelle

 There is a baker in the USA called Joy, she has a wonderful food blog and has just released a book. I like her because she is a no nonsense kind-of-chick, a little rock and roll and a little vintage – not to mention an awesome baker.

Joy bakes many things, and will one day get around to baking them myself, but in the meantime I thought I would try this recipe because I am in love with brown butter and the delicious nutty flavour it imparts on anything it graces.

As Joy says; Rice Krispie Treats are great, making them with brown butter only makes them better, I have to agree with her – enjoy!

Ingredients
113 grams/4 ounces unsalted butter
283 grams/10 ounces marshmallows, mini or large
1/2 cup smooth all-natural peanut butter
1/4 teaspoon salt
6 cups crispy rice cereal (Rice Bubbles/Rice Krispies)

Butter an 8-inch-square baking pan. Set aside.

In a large, heavy-bottomed saucepan, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan.

Just as the butter begins to brown, add the marshmallows, peanut butter, and salt. Stir with a wooden spoon or spatula until mixture is silky smooth and speckled with browned butter bits. Remove pan from heat and add rice cereal. Quickly stir, ensuring that all of the cereal is coated in the marshmallow mixture.

Turn the mixture out into the prepared pan. With buttered or oiled fingertips, press mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into 9 large blocks. Wrap individually in plastic wrap.

Crispy rice treats will last, well wrapped, at room temperature for up to 4 days

Source: Joy the Baker

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Key Lime PiePrint Recipe

Posted on May 15, 2012 by Michelle

 

Key Lime Pie has been on my mind for quite some time – since my last visit to Miami to be precise. I finally got to try it this weekend when my daughters had specified that we make a cheese cake for Mothers Day. And yes, I know it is not a cheese cake but after a little convincing it passed their strict demands (a sweet base with an even sweeter filling and lashings & lashings of whipped cream).

This Key Lime Pie has an even more intense filling being that it includes the zest from the lime as well as the juice. Other than that – it is your quintessential Florida Keys classic that will have you coming back for more and more.

And here is my daughters ‘to do’ list for Mother’s Day, it was stuck on her wall behind her bed so I wouldn’t see it – reading it made my day…

Ingredients
11 full sized graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
8 – 10 limes for 8 teaspoons grated lime zest & 1 cup lime juice
8 large egg yolks
2 x 14-ounce can sweetened condensed milk
1 pint heavy whipping cream
3 tablespoons confectioner’s sugar (or more to taste)

Turn your oven to 325.

Place Graham Crackers in your food processor with 3 tablespoons of granulated sugar. Pulse until the mixture resembles tiny crumbs (you can also place them in a re-sealable bag and beat them). Place them in a small bowl and mix in 5 tablespoons of melted unsalted butter. Pour the buttered crumbs into a 9 inch pie plate and press it into the bottom and up the sides. Place in your preheated oven for about 12 minutes. Remove the crust to a wire rack to cool.

Grate the zest from your limes till you have 8 teaspoon-fulls – place into a bowl. Halve and juice the limes till you have 1 cup of juice.

Using a hand whisk, beat the lime zest into the yolks. Whisk for about 2 minutes and add the condensed milk, followed by the lime juice. Whisk until completely blended and pour into the cooled crust. Bake in the oven for a further 15 minutes and remove – it should still be jiggly. Cool and refrigerate, then cover with whipped cream.

Notes: A little grated zest was sprinkled over the top of the whipped cream – I love the green of a lime. Also, if you are able to get your hands on the lovely tart Key Limes – then you will need around 20 for the recipe.

Source: Joes Stone Crab & Cooks Illustrated

Posted in Desserts, Fruit, Tarts/Flans/Quiches/Pies | Comments Off on Key Lime Pie

FattoushPrint Recipe

Posted on May 9, 2012 by Michelle

I know it has been a while and I have no excuses other than I have been busy, busy, busy with my daughters’ Spring Benefit – it was all-encompasing but very gratifying and totally worth it.

I decided to ease my way back into the kitchen and whip up a fairly simple salad. According to Wikipedia, Fattoush is a Levantine bread salad made from toasted or fried pieces of pita bread combined with seasonal produce (usually tomatoes, cucumbers and radishes), mixed greens and herbs. The mixed green component is made up of Romaine lettuce and mache (purslane), which is actually a weed with a subtle lemon flavour. Sumac, lemon and olive oil are the key ingredients in a steller dressing that completes this salad perfectly, in this instance a little pommegranete molasses has been included to intensify the flavours and add a little sweet/tart kick.

So, if you are looking for a little Lebanese on your dinner (or lunch) plate then look no further, serve it with a few other Middle Eastern dishes and you will have yourself a nice little banquet.

And one more thing, don’t miss out coating the toasted pita in olive oil – it prevents the pita from getting soggy when mixed with the vegetables and dressing.

Dressing
2 teaspoons ground sumac, soaked in 2 teaspoons warm water for 15 minutes
2 tablespoons (or more) fresh lemon juice
1 tablespoon (or more) pomegranate molasses
1 garlic clove, minced
1 teaspoon (or more) white wine vinegar
1/4 teaspoon dried mint
1/3 cup extra-virgin olive oil
Kosher salt

Salad Ingredients
3 x 8 inch diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/3 cup extra-virgin olive oil
Sea salt
3 medium ripe tomatoes, chopped, or 3 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced
6 scallions (shallots for those in Australia), thinly sliced
1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane (mache) leaves or additional 3/4-inch-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)

Dressing
Combine sumac with soaking liquid, 3 lemon juice, pomegranate molasses, garlic, vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

Notes: Sumac is a tart, citrusy spice that is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets (Wholefoods has it) and at Middle Eastern markets.

Source: adapted from Mario Haddad of the Lebanese Academy of Gastronomy

Posted in Picnic Food, Salads, Sides, Starters, Vegetables, Vegetarian | Leave a comment

Walnut CakePrint Recipe

Posted on April 13, 2012 by Michelle

I haven’t been around much have I? I feel terrible but I have been busy with the girls and their schools. On top of that I have being making a valiant effort to cook a little healthier and the couple of recipes I have tried have not been blog worthy – I will get there though!

Now this little number does not fall into the healthy category – not even in the slightest. BUT it is exceptionally good. It is chock full of walnuts (7 cups to be precise) and the nuts don’t stop there, almond flour is also included amongst several other rich ingredients.

The result is a dense, rich and moist cake that is incredible with a coffee. It would also make a fabulous dessert served with a vanilla bean ice cream or whipped cream. It reminded me of something my grandmother might have baked – something Eastern European, full of flavour and texture and a meal on it’s own.

Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream

Preheat oven to 350°. Butter a 13x9x2″ metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.

Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.

Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespooons raw sugar.

Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream.

Notes: Cake can be made up to three days ahead. Cover and chill.

Source: Bon Appetit, April 2012

Posted in Biscuits/Cookies/Slices/Bars, Desserts, Morning Teas/High Teas, Picnic Food | Leave a comment

Kulich with Candied Lemon GlazePrint Recipe

Posted on April 5, 2012 by Michelle

I had hoped to give you a more detailed picture of my Kulich however there was a miscommunication in our household and it went. And being the sweet and fragrant bread that it is – it went quickly!

Kulich is a traditional Russian Orthodox Easter bread that is baked to eat before breakfast on Easter Saturday, typically the remainder is eaten for dessert that night and served with a sweet cheese called Pashka.

Kulich is very similar in flavour and texture to a Panettone – it will generally contain fruit and nuts and a topping of lemon scented icing. It is usually baked in a tall cylindrical tin however I opted for a free form braided version – as you might have seen had it not been so tasty.

Kulich is a nice option to Hot Cross Buns for your Easter breakfast – I don’t know about it lasting for dessert, it certainly didn’t in our household.

Happy Easter!

Ingredients
7 grams (1 sachet) dried yeast
½ tablespoon caster sugar
140 mls lukewarm milk
40 grams golden raisins
30 mls dark rum
1 teaspoon vanilla extract
4 egg yolks, at room temperature
360 grams plain flour
100 grams pure icing sugar, sieved
30 grams natural almonds, coarsely chopped
30 grams candied orange, diced
100 grams softened butter, coarsely chopped
Eggwash for brushing (1 egg mixed with 1 tablepsoon of water)

Candied Lemon Glaze
220 grams caster sugar
Thinly peeled rind and juice of 2 lemons
260 grams pure icing sugar

Combine yeast, sugar and 100ml milk in a small bowl, stirring to dissolve, then stand in a warm place until foamy (5-10 minutes).

Meanwhile, combine raisins and rum in a small saucepan and stir over low heat until raisins are plump (4-5 minutes), then set aside to cool slightly.

Combine vanilla seeds, yolks and remaining milk in a bowl, whisking to combine.

Combine flour, icing sugar, almonds, candied orange and 1 teaspoon salt in a large bowl, make a well in the centre, add yeast mixture, egg mixture and the raisins in rum. Stir to combine, add butter and mix with your hands to combine. Turn onto a well floured surface, knead until smooth, dusting with extra flour if dough is too sticky (5-6 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until increased size (1-1½ hours). (mine only incresed a little – so if yours does the same don’t be alarmed, it will turn out)

Divide dough into two, roll each piece into a 50cm (20″) long cylinder. Twist two cylinders together, join ends to form a ring shape, place on a baking tray lined with baking paper. Cover with a tea towel and stand until risen (35-40 minutes).

Meanwhile, preheat oven to 120C. Brush kulich with eggwash, bake for 15 minutes, increase oven to 180C and bake until golden and an inserted skewer withdraws clean (25-30 minutes), then cool on a wire rack.

Meanwhile, for candied lemon glaze, combine caster sugar and 165ml water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lemon rind, reduce heat to medium and simmer until rind is tender (5-6 minutes; brush down sides of pan with a wet pastry brush if sugar crystals form), then strain, reserving syrup and rind separately.

Place icing sugar in a bowl, add lemon juice and 80ml reserved syrup and stir until smooth and of drizzling consistency (add a little hot water to thin, if necessary). Spoon over kulich, allowing icing to drizzle down sides, scatter with candied lemon rind and stand until set. Kulich is best eaten on day of making.

Source: adapted from Australian Gourmet Traveller

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Sesame King Prawn ToastsPrint Recipe

Posted on March 28, 2012 by Michelle

There are two types of Chinese food in my world; good & greasy and then there is exotic – each has a time and place. I have been lucky enough to find a chef that does both incredibly well and her name is Kylie Kwong.

Kylie runs a restaurant in Sydney called Billy Kwong – it is one of my most favourite places to eat and it is a place I send everyone too when I know they are visiting Sydney in their travels. For those of you who are lucky enough to have gone there, you would have to agree it is exceptional. Amongst her best dishes are Snapper with Ginger and Shallots, Caramelised Black Berkshire Pork Belly and my all time favourite – Crispy Skin Duck with Santa Rosa Plum Sauce.

I have tried my hand at some of Kylie’s more exotic recipes but today I found this and being in a greasy Chinese kind of mood, I decided to make them. They are easy and very tasty, I wasn’t even frightened by the prospect of frying either – with the prawn mixture strangely defying gravity and staying stuck to the bread. A little oriental magic maybe…

Ingredients
800 grams/1.76 pounds (around 16) uncooked King Prawns (jumbo shrimp)
¼ cup spring onion (scallions), finely sliced
¼ cup coriander (cilantro) leaf, finely chopped
1 tablespoon Ginger, finely chopped
2 teaspoons shao hsing wine or dry sherry
1 teaspoon Soy sauce
1 egg white lightly beaten
½ teaspoon sea salt
6 Slices thick white bread
¼ cup sesame seeds
vegetable oil for deep frying

Sweet Chilli and Carrot Dipping Sauce
½ small carrot peeled
½ teaspoon white sugar
½ teaspoon sea salt
2 cups Rice vinegar
1½ cups white sugar
5 tablespoons Fish sauce
2 large Red chilli’s finely sliced

Peel and de-vein prawns, then cut prawn meat into 1.5 cm (3/4 in) dice.

In a bowl, combine prawn meat with remaining ingredients except bread, sesame seeds and vegetable oil, and mix well.

Remove and discard crusts from bread and cut each slice in half diagonally. Place a tablespoon of prawn mixture onto each piece of bread, lightly pressing mixture onto bread to cover well. Gently roll each piece of prawn bread in sesame seeds to lightly coat.

Heat oil in a hot wok until surface seems to shimmer slightly. Working in batches, carefully lower prawn toasts, prawn-side down, into hot oil. Deep-fry on medium heat for 1 minute. Turn toasts over and cook other side for a further minute, or until lightly browned all over and just cooked through.

Remove from wok using a slotted spoon and drain on kitchen paper. Serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.

Sweet Chili and Carrot Dipping Sauce
To make the sauce, finely slice carrots lengthways into ribbons using a vegetable peeler. Cut ribbons into a fine julienne. Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.
Drain and using your hands, gently squeeze away any excess liquid.

Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.
Reduce heat and simmer, uncovered, for about 15 minutes or until reduced by almost half and slightly syrupy. Remove from stove, ladle into bowl of pickled carrots, fish sauce and chilli and set aside.

Source: Kylie Kwong

Posted in Nibbles & hors d'oeuvres, Recipes, Seafood, Starters, Vegetarian | Leave a comment

Swiss Chard Tart with Goats Cheese, Currants & Pine NutsPrint Recipe

Posted on March 21, 2012 by Michelle

The other day some one asked me what my favourite recipes were – amongst my list of about 20 was the Hazelnut & Brown Butter Cake, created by Suzanne Goin. It prompted me to open up her book, Sunday Suppers at Luques, to find something else to treat my taste buds with. Because if there is anyone who is going to do that well, it is most certainly her.

Suzanne has this knack with food and flavours, there is not one thing from her reportoire I have made that is not an incredible taste sensation. And staying true to this claim of mine, is this delightful tart – so full of flavours and textures that you literally savour every mouthful.

The simple mix of swiss chard and goats cheese provide a subtly flavoured base for the rich currant and pine nut relish which has been adapted from a popular Sicilian side dish. It is a tart that would be perfect for a picnic, a brunch, lunch – even a light supper. Now, I am going to leave you with all of this to ponder – and go to relish in this delicious relish!!

Ingredients
1 frozen sheet of all butter puff pastry (8 x 12 inches or equivalent)
2 extra large egg yolks
1 large bunch Swiss Chard, cleaned, centre ribs removed
3 tablespoons extra virgin olive oil
1/4 cup sliced spring onions (scallions)
1 teaspoon thyme leaves
1/2 cup whole milk fresh ricotta, drained if wet
1/4 cup creme fraiche
6 ounces semi aged goats cheese

Currant & Pine Nuts Relish
1/2 cup pine nuts
1/3 cup extra virgin olive oil
1/2 sprig  rosemary
1 chile de arbol
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat leaf parsley
sea salt and pepper

Pre heat your oven to 200c/400f.

Defrost the puff pastry slightly and unroll it on a parchment lined baking sheet. Use a paring knife to score a 1/4 inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water and brusg it along the border (you will not need all of it). Chill the puff pastry in the freezer until ready to use.

Tear the chard into large pieces. Heat a large frying pan over high heat for two minutes, add two tablespoons of the olive oil, the shallots and the thyme. Saute for a few minutes and add half the swiss chard. Cook for a minute of two, tossing the greens in the oil to help them wilt. Add the second half of the greens and season with a heaping 1/4 teaspoon of salt and a pinch of black pepper. Cook for a few minutes, stirring frequently until then greens are tender.

Spread the greens on a baking sheet (in the fridge is great) – when they have cooled, squeeze the water out with your hands.

Place the ricotta, remaining egg yolk and remaining teaspoon of olive oil in the bowl of a food processor. Puree until smooth and remove to a mixing bowl. Gently fold in the creme fraiche and season with a healthy pinch of salt and freshly ground black pepper.

Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goats cheese over the ricotta, arrange the greens on top and sprinkle the remaining goats cheese over the top. If you are not ready to bake, vover the tart with plastic and refrigerate.

Bake the tart for 20 – 25 minutes, rotating the baking sheet halfway through until the cheese is bubbling and the crust is golden. Check underneath the tart to make sure the base is cooked through.

Cool for a few minutes and transfer the tart to a cutting board. Spoon some of the currant -pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining relish in a bowl for anyone who would like a little more.

Currant & Pine Nut Relish
Pre heat your oven to 190c/375f.

Toast the pine nuts for about 8 minutes, stirring once or twice until they are golden brown and smell nutty.

Heat a small saute pan over a high heat for two minutes. Turn down the heat to medium and add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon of salt. Turn the heat down to low and let the onions stew slowly for about 10 minutes until tender. Transfer to a bowl to cool and discard the rosemary sprig and chili.

While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes and drain well.

Add the balsamic vinegar to the pan the onions were in, and reduce it over a medium high heat to a scant tablespoon – stir into the onion mixture.

Add the toasted pine nuts, currants and parsley to the onion mixture and stor to combine. Taste for balance and season.

Notes: You can substiture semi aged goats cheese for fresh – although the pungent flavour from the semi aged adds more balance. You can also make this using mustard greens instead of swiss chard.

Source: Suzanne Goin

Posted in Nibbles & hors d'oeuvres, Pastries, Picnic Food, Sides, Starters, Tarts/Flans/Quiches/Pies, Vegetables, Vegetarian | Leave a comment

Irish StewPrint Recipe

Posted on March 17, 2012 by Michelle

When I was growing up there was an urban myth going around, that the Irish put soiled socks in their stews for flavour – now keep in mind that I grew up in Australia so it may have been one of those crazy Australian rumours created by beer swilling men in a pub- but either way, this Irish Stew is a far cry from the dish I envisaged in my youth.

If you can envisage a slow cooked leg of lamb (and we are talking 12 hours of slow cooking), then I think you can imagine how tender the meat would be. Gently flavoured with sprigs of thyme and rosemary, this lamb is truly sensational. It is accompanied by a salsa verde, which works it’s magic with the lamb, bringing out even more of its flavour, and a handful of vegetables cooked in a variety of ways.

I do realise that being St Patrick’s Day already, you will not have time to prepare this for your dinner, but consider it a dish for next weekend – your Spring lamb perhaps. And there is nothing better than a Saturday lamb roast – especially one so perfectly cooked and flavoured – no old socks required!!

Ingredients
120 ml olive oil
1.5 kg piece of lamb shoulder, bone in
1 litre (4 cups) brown chicken stock
1 teaspoon sea salt
1 each carrot, celery stalk and onion, coarsely chopped
1 each fresh bay leaf and rosemary sprig
1 thyme sprig, plus 1 tsp extra thyme leaves
130 gm softened butter
3  small Japanese eggplant, halved lengthways, flesh scored
1  garlic clove, crushed
600 gm kipfler potatoes, scrubbed, coarsely chopped
18 baby carrots, trimmed
12 each finger fennel, halved (see note), and baby turnips, trimmed
2 tbsp coarsely chopped mint

Salsa Verde
1 cup (loosely packed) each mint, basil and flat-leaf parsley
80 ml (1/3 cup) olive oil, or to taste
60 ml (¼ cup) red wine vinegar
1 tbsp  Dijon mustard
2  white anchovies
1 tbsp small salted capers, rinsed

Preheat oven to 90c/180f. Heat half the oil in a large frying pan over medium-high heat, add lamb and turn occasionally until browned (8-10 minutes). Transfer to a deep roasting tray large enough to fit lamb snugly, add stock, salt, chopped carrot, celery, onion and whole herbs, cover with baking paper and foil and cook until lamb falls from the bone (12 hours). Carefully remove bone, then baste lamb with pan juices and 50gm butter to glaze. Keep warm.

Meanwhile, scatter eggplant with 2 tsp salt and stand until bitter juices drain (15-20 minutes), then wipe off moisture with absorbent paper. Heat remaining oil in a frying pan over high heat, add eggplant, cut-side down, and cook until golden (1-2 minutes), then add 30gm butter and garlic and cook until foamy (1 minute). Turn eggplant, remove from heat and set aside for 1 minute.

Meanwhile, for salsa verde, blend ingredients in a blender until smooth, season to taste.

Meanwhile, cook potato in simmering salted water until tender (20-30 minutes). Blanch baby carrot, fennel and turnip in a separate saucepan until just tender (4-5 minutes). Mix potato with half the remaining butter and chopped mint in a serving dish, keep warm. Combine baby vegetables and eggplant, remaining butter and thyme leaves in a separate serving dish, season to taste, keep warm.

Serve lamb hot with pan sauces, potato, baby vegetables and salsa verde.

Source: Colin Fassinidge, The Four in Hand

Posted in Mains, Meat | Leave a comment

Gramercy Tavern Gingerbread Cake with Irish Whiskey GlazePrint Recipe

Posted on March 16, 2012 by Michelle

I did plan to do an Irish Stew but that is going to have to wait till tomorrow – instead we have this lovely cake with a trickle of Irish glaze. For St Patricks Day I usually make my Chocolate & Guinness cupcakes but this year I thought I would try something a little different.

This recipe comes from the Gramercy Tavern in New York City. A dense and richly flavoured cake that is so moist it is almost pudding-like. I thought the glaze might complete the cake – although a little dusting of icing sugar would work perfectly too.

At first taste Mr Man asked me why I would ruin a good chocolate cake with other flavours (and just to let you know – there is no chocolate involved!!) – but after his second and third and fourth bite, he was hooked. We had ours with a vanila ice cream but whipped cream would also work well.

If you celebrate St Patricks Day, then try these – or my Guinness cupcakes, even better, wait till tomorrow when you will see the most spectaular Irish stew EVER. And may the luck of the Irish be with you!

Ingredients
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting or Irish Whiskey Glaze

Preheat oven to 350°F. Generously butter tin (bundt pan or 9 x 9 inch cake tin)and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into a bundt pan (I made mine in 4 small bundt pans which worked well) and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream or ice cream. Or a trickle of the Irish Whisky Glaze (recipe below).

Irish Whisky Glaze
1 cup of icing (powdered/confectioners) sugar, sifted
1/4 cup of Irish Whiskey

Whisk ingredients together and trickle over cooled cake.

Notes: When bringing the molasses and stout to a boil, use a large saucepan – this quadruples in size very quickly and is hard to remove from your stove top.

Source: cake from Gramercy Tavern

Posted in Cakes, Desserts | Leave a comment

Fresh Chevre with Tomato Sugo & Toasted PidePrint Recipe

Posted on March 14, 2012 by Michelle

There is almost nothing better than getting home from a night out and having a late night supper to finish off the evening. A little amuse bouche; some freshly shucked oysters, foie gras on some toast or something quickly whipped up in your kitchen to have with a cheeky glass of champagne.

This dish is the perfect late night snack, with the tomato sugo complimenting the tangy sweetness of the grilled chevre perfectly. A sprinkle of sea salt & torn basil leaves add the final touch to this gloriously simple dish.

Now, as much as late night suppers appeal to the romantic in me, my late nights consist of me rushing the babysitter out the door and crawling into bed – usually exhausted. BUT when the time comes, I will certainly remember this. In the meantime it will have to do for lunch – and delicious one indeed!

Ingredients
300 grams fresh chèvre (goats cheese), sliced into four rounds
200 grams pide, cut into 1 ” thick pieces
50 mls extra-virgin olive oil, plus extra for drizzling
6 large basil leaves, torn

Sugo
50 ml extra-virgin olive oil
4 garlic cloves, bruised
800 grams canned whole peeled Italian tomatoes
1 teaspoon white sugar

To make the sugo, heat oil in a saucepan over medium heat, add garlic and fry until golden (3-4 minutes), then add tomatoes and simmer on a low-medium heat until thickened (20 minutes). Add sugar, season to taste, transfer to a blender, blend until smooth and set aside. This should make around 200mls.

Preheat oven to 180c/360f. Divide sugo among four 12cm-diameter shallow ovenproof dishes, place a round of chèvre in the centre of each dish and bake until cheese starts to look slightly melted ( around 10 minutes).

Meanwhile, preheat grill to high heat. Brush pide with oil and season with sea salt, then grill just one side until golden (3-4 minutes).

Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.

Notes: a glass of champagne is usually my late night choice but this works incredible well with a Sauvignon Blanc.

Source: adapted from The Stokehouse, Melbourne VIC

Posted in Breakfast, Nibbles & hors d'oeuvres, Starters, Vegetarian | Leave a comment