Green Beans with Miso and AlmondsPrint Recipe

Posted on October 24, 2011 by Michelle

With Australia being one big melting pot of nationalities we get a huge cultural influence in our food.  Asian infusion is probably the most dominant and certainly my most favourite. This does not mean that you find fried rice or sushi on the menu at modern Australian restaurants – but you will find dishes such as this, where an Asian ingredient is used to liven up a meal.

To say these beans are great is an understatement – the dressing is a deliciously sweet and spicy combination with a gentle kick that comes from the mustard.  In fact I spoke so highly of these beans to Mr Man that he cancelled his dinner plans and hot foot it home in eager anticipation – and they aren’t even dipped in chocolate!

Ingredients
1.1 kilograms/2 1/2 pounds fresh green beans
Sea salt
1 tablespoon white miso (fermented soy bean paste)
3 tablespoons thinly sliced shallots (scallions), dark-green parts only, divided
3 tablespoons unseasoned rice vinegar
1 tablespoon hot English mustard
2 tablespoons vegetable oil
1 tablespoon sugar
1/4 cup almonds, toasted

Working in batches if you need to, cook green beans in a large pot of boiling salted water until crisp-tender. 

Whisk miso, 2 tablespoons of shallots, vinegar, mustard, oil, and sugar in a small bowl, season dressing to taste with salt. Place green beans in a large bowl and pour the dressing over, tossing to coat. Garnish with almonds and remaining tablespoon of shallots. Serve warm or at room temperature.

Yield: serves 6 as a side

Notes: White Miso is found in Asian specialty stores although the first time I made this was without the miso paste and it was great too.

Source: adapted from Anita Lo for Bon Appetit

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Chocolate Chip CookiesPrint Recipe

Posted on October 22, 2011 by Michelle

I am well aware the world does not need another chocolate chip cookie recipe, but I made my decision to post this recipe because it is a favourite in our household. And I think what makes it so are the remarkable amount of chocolate chips in each cookie. Consequently Mr Man is a huge fan!

Having made many a chocolate chip cookie in my life, I must say that the best ones (in my opinion) are crisp on the outside and slightly chewy on the inside – just like these. Of course the only way to eat them is with an ice cold glass of milk!

Ingredients
1/2 cup (3.5 ounces/100 grams) granulated sugar
1/2 cup (4.2 ounces/120 grams) firmly packed light brown sugar
8 tablespoons (4 ounces/115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (6.2 ounces/175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (7 ounces/200 grams) semisweet chocolate chips
1 cup (4.5 ounces/130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 150c/300f. Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts. Place in the refrigerator to chill for 20 minutes.

Scoop the cookie dough into 1 inch balls and place 2 inches apart on each of the baking sheets.

Bake for 15 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Yield: 40 – 50 cookies

Source: David Leibovitz

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

Mixed Mushroom Risotto with Garlic, Lemon & Sage OilPrint Recipe

Posted on October 19, 2011 by Michelle

I often marvel at how the mind works, mine in particular. It hadn’t been a good day when I sat down to read through this recipe, and the mere thought of making and photographing it the following day, was almost too much. I had also been resisting the clutches of Mr S Blanc since the late afternoon.

That was until I started adding the ingredients to my shopping list and saw that I would need to open a bottle of wine for this risotto. I went into auto pilot, decided to start prep (that would be opening the bottle of wine) and before I knew it, had a glass in my hand  – imagine!

Fast forward a day and I finally made the risotto, the wine was a crucial part and I am glad I got the chance to taste it beforehand – just to make sure it was going to do the dish justice. As for the risotto, the gentle flavours in the infused oil bring a magical element to your standard mushroom version and take it to another level.  Perfect for a night in and another glass of wine.

Ingredients
4 cups chicken or vegetable stock
1/2 cup dry white wine
1 tablespoon olive oil
80 grams butter, chopped
1 brown onion, halved, finely chopped
100 grams/3.5 ounces Swiss brown mushrooms, sliced
100 grams/3.5 ounces small button mushrooms, quartered
2 cups arborio rice
80 grams/2.8 ounces enoki mushrooms, ends trimmed
1/4 cup finely shredded parmesan
1/4 cup coarsely chopped fresh continental parsley
Pinch of salt
Shaved parmesan to serve

Garlic, Lemon & Sage Oil
1/2 cup olive oil
3 garlic cloves, thinly sliced
1/3 cup loosely packed shredded fresh sage
2 teaspoons finely shredded lemon rind
Pinch of saffron threads

Heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside.

Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.

Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and cook, stirring, for 3 minutes or until mushroom softens.

Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy (this will take about 25 minutes).

Add the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat. Stir in the parmesan and parsley. Taste and season with salt.

Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.

Yield: Serves 4

Source: www.taste.com.au

Posted in Lemons, Mains, Sides, Starters, Vegetables, Vegetarian | 2 Comments

Pecan Cupcakes with Salted Caramel FrostingPrint Recipe

Posted on October 18, 2011 by Michelle

Here are some sweet little cupcakes that are very Autumnal and relevant to the upcoming holidays – Thanksgiving being the one on my mind at the moment. I know they look a little on the messy side but they are the perfect combination of pecan studded cake meets a slightly salty caramel frosting, meets a perfect scattering of roughly chopped pecans. And just delicious!

Ingredients
1 1/2 cups plain (all purpose) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups coarsely chopped toasted pecans
113 grams/4 ounces unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

Frosting
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
113 grams/4 ounces unsalted butter, room temperature
1/8 teaspoon fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans

Preheat your ovento 350f. Distribute mini muffin papers into muffin tins.

Whisk both flours, baking powder, baking soda, and sea salt in a bowl and stir in chopped pecans. Beat butter in a mixer until smooth, add brown sugar and beat until light and fluffy, then add eggs. Beat in sour cream and vanilla. Add dry ingredients and beat on a low speed just to blend. Divide batter amongst cupcake cases.

Bake until skewer inserted into center comes out clean, about 23 – 25 minutes for a large cupcake/15 – 18 minutes for a medium cupcake and 10 – 12 minutes for a mini cupcake. Cool in pan on rack 15 minutes.

Frosting
Stir sugar and 1/4 cup water in a heavy based saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil until syrup turns a golden brown, swirling the pan occasionally (around 6 – 8 minutes). Remove from heat and add cream (mixture will spit and bubble so please be careful). Stir over low heat until the mixture is fuly incorporated. Whisk egg yolks in medium bowl and very gradually whisk hot caramel into yolks. Cool to room temperature.

Using an electric mixer, beat butter and salt in large bowl until smooth, then beat in caramel. Add powdered sugar and mix until smooth.

Spread or pipe frosting over cupcakes and sprinkle with chopped pecans.

Yield: 12 large, 24 medium or 36 mini cup cakes

Notes: the batter for these is quite thick and doesn’t smooth out too much when baking so ensure you even off the top of the uncooked batter as much as you can. Even with my best attempt of smoothing the tops, my cupcakes looked a little craggy although covering them with the caramel frosting turns them into these little beauties.

Posted in Cakes, Desserts, Morning Teas/High Teas | Leave a comment

French Apple CakePrint Recipe

Posted on October 14, 2011 by Michelle

 

One of the many things I love about Autumn are the varieties of apples that become available – so crisp and sweet, it almost seems a shame to cook them. But with the produce section of our market looking like an applepolooza, and despite my desire to eat them in their perfectly natural state, I thought an apple cake might be in order.

This recipe is from Dorie Greenspan, it is authentically French, rustic and wonderful. The addition of rum is vital to the flavour of the cake and aside from that it is almost entirely apple.  Ensure you bake it to a golden brown so the apple pieces on the top are caramelized to perfection.

I love apples, I try to eat one every day and you should too. But if it is cake you are craving, this is the recipe for you. And just to let you know, the smell of it baking in your oven is just heaven!

Ingredients
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (113 grams/4 ounces)unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350f. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Pour the mix into the pan and even it out across the top. 

Place in the oven and bake for around 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Storing: The cake will keep for about 2 days at room temperature and, actually improves. It’s best not to cover it as it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Source: Dorie Greenspan

Posted in Cakes, Desserts, Fruit, Morning Teas/High Teas, Picnic Food | 2 Comments

Rosemary & Parmesan Cocktail SablesPrint Recipe

Posted on October 12, 2011 by Michelle

These are part of my hostess with the mostess plan for the upcoming holidays – a very pretty and slightly sweet sable with a hint of parmesan and a sensational burst of rosemary. You might think that they would suit a pinot or a gutsier red but they work incredibly well with a champagne or prosecco – the crisp flavours in the bubbly allow the rosemary to really shine. So very perfect if you are planning an evening of toasts – or celebrating for the sake of celebrating, which is something I am very partial to.

Ingredients
1/2 cup ground almonds
2 tablespoons and 1 teaspoon sugar
2 tablespoons finely chopped rosemary
2 cups plain (all-purpose) flour
1/3 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
1/2 teaspoon salt
226 grams/8 ounces cold unsalted butter, diced
2 medium or 1 extra large egg yolk , beaten

In a bowl, rub the sugar with the rosemary until moist and aromatic. In a food processor, combine the rosemary sugar with the almonds, flour, cheese and salt and pulse until the almonds are coarsely chopped. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolk(s) and pulse until large clumps of dough form.

Transfer the dough to a work surface and knead gently until it just comes together. Divide the dough in half and press each piece into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.

Preheat your oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on the prepared baking sheets.

Bake the cookies for about 15 – 20 minutes, until lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

Yield: about 4 – 5 dozen small cookies

Notes: The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks and the baked cookies can be kept in an airtight container for up to 2 days.

Source: adapted from Dorie Greenspan

Posted in Biscuits/Cookies/Slices/Bars, Drinks/Cocktails, Nibbles & hors d'oeuvres, Picnic Food | Leave a comment

Garlic Chicken PinchosPrint Recipe

Posted on October 9, 2011 by Michelle

The girls are back at school and I originally thought – yippee!, I am going to have time to clean out some cupboards, go to the gym more frequently, learn how to use a camera properly and dare I say it, take in some New York City sights – maybe even a gallery or two…

How wrong was I, in between dropping them off and picking them up, ballet, swimming, playdates, birthday parties and class parent duties, I am busier than I have ever been. I am not begrudging any of this – it is just the way it is. But I do have to plan our dinners more carefully and get faster – because most week days we do not get home until 5.

I made these last week when I had a last minute ‘what the heck am I going to cook’ moment, I managed to bath the children and do homework during the marinating process so they worked perfectly – a crisis averted and I had well fed, happy children as a result.

They are simple and tasty and originate from Spain, where they are usually served as part of a tapas style meal. Next time I make them, I vow it will be in this style that we will be eating them – slow paced grazing with a lazy glass of wine…

Ingredients
500 grams/1 pound boneless chicken thighs, cut into long, thin pieces
3 cloves garlic, finely chopped
1 teaspoon paprika
1 tablespoon fresh thyme, chopped
2 tablespoons lemon juice
3 tablespoons olive oil
sea salt and freshly ground black pepper
8 – 10 wooden skewers
to serve: aoili as a dipping sauce

Place chicken in a bowl, add garlic, paprika, thyme, lemon juice, oil, sea salt and freshly ground black pepper, toss to coat well. Cover with plastic wrap and place in refrigerator to marinate for at least 30 minutes. Place wooden skewers in water and allow to soak whilst the chicken is marinating or for 30 minutes prior to cooking.

Thread chicken onto skewers and heat barbecue or cast iron griddle pan to medium heat.Cook pinchos, turning regularly for around 10 minutes or until chicken is well cooked. Serve immediately.

Yield: 8 – 10 skewers

Notes: these are great on their own with some mixed greens and pita bread or excellent as part of a tapas.

Posted in Nibbles & hors d'oeuvres, Picnic Food, Poultry, Recipes, Sides, Starters | Leave a comment

Caramel Shortbread Bars (Millionaires Shortbread)Print Recipe

Posted on October 7, 2011 by Michelle

When I was little, Caramel Shortbread Bars were considered the pinnacle of homemade treats and beat everything from brownies through to cookies hands down. And if you were lucky enough to have a mother who made them, you were automatically given ‘legendary’ status and everyone wanted to be your friend.

These days there are so many other fantastic treats around that these are not so regalled, however, they still have their charm and most importantly, they are delicious. I know Mr Man is going to be a happy chappy when he see’s them in the fridge – and if my daughters want to try them, they are going to have to be quick!

Shortbread
2 cups plain (all-purpose) flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (226 grams/8 ounces) unsalted butter, at room temperature
1/4 cup icing (powdered) sugar
1/4 cup granulated sugar

Caramel
1 cup (226 grams/8 ounces) unsalted butter, cut into pieces
1 cup brown sugar
2 cans sweetened condensed milk

Chocolate
226 grams/8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon liquid glucose or light corn syrup
½ cup (112 grams/4 ounces) unsalted butter, cut into pieces

Shortbread
Preheat your oven to 160c/325f. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.

In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.

Chill for 30 minutes and bake for 15-18 minutes or until golden. Transfer the pan to a wire rack and let cool completely.

Caramel
Combine the butter, sugar and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens. Pour the mixture over the shortbread layer and allow to cool completely.

Chocolate Topping
Combine the chocolate, corn syrup and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.

Pour over the caramel layer and smooth the top. Allow to cool to room temperature and chill, until ready to slice and serve.

Yield: 24 large pieces

Notes: I slice mine before the chocolate sets – I find it easier.

Posted in Biscuits/Cookies/Slices/Bars, Childrens Parties, Chocolate, Morning Teas/High Teas | Leave a comment

Spaghetti BolognesePrint Recipe

Posted on October 4, 2011 by Michelle

It is certainly Spaghetti weather, it has been grey and gloomy and there is an Autumnal chill in the air. The perfect time of year for me to get out my stock pots and start making comfort food.

Spaghetti Bolognese is one of my all time favourites when it comes to comfort, and if you have ever had the inclination to investigate the plethera of recipes in Bolognese world, you would have found so many versions that it is hard to fathom how they can be all cataogorized as a Bolognese.

For me it was easy, my favourite Australian chef ‘Neil Perry’ posted his version in a Spag Bol Poll and after looking at the ingredients I knew it was the one for me. In true Neil Perry form it is a ‘best EVER’ recipe – the perfect sauce to meat ratio, perfect flavours and a great depth of colour.

Ingredients
4 tablespoons of extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, sliced
1 small carrot, diced
1 stick celery, diced
100 grams/3.5 ounces smoky bacon, diced
Pinch of sea salt
400 grams/14 ounces minced beef
400 grams/14 ounces minced pork
350 mls full-bodied red wine
750 grams/26 ounces tinned chopped Italian tomatoes (including juices)
2 sprigs fresh thyme, roughly chopped
400 grams/14 ounces spaghetti
freshly grated parmesan to serve

Heat a little olive oil in a large frying pan. Add the onion, garlic, carrot, celery, bacon and a little sea salt and cook for 15 minutes over medium heat, stirring occasionally – the vegetables should caramelise but not burn. Add the minced beef and pork and a little extra salt and cook for 5 minutes, stirring, to colour the mince well. Add the red wine and bring to the boil, then simmer until reduced by half. Add the tomatoes and simmer for about 30 minutes. Add the thyme, taste, and check seasoning.

While the sauce is cooking, cook the pasta in plenty of boiling salted water. When al dente, drain. Divide the pasta among 4 bowls, add the sauce and serve with some grated parmesan and freshly ground pepper.

Yield: Serves 4 – 6

Source: adapted from Neil Perry

Posted in Mains, Meat, Pasta/Noodles | 5 Comments

Lemon & Poppyseed Travel CakesPrint Recipe

Posted on October 1, 2011 by Michelle


I have been wanting to make this combination for quite some time and was going to make it in a large cake tin but the thought of something small and sweet won over.

The actual cake is a moist (I am one of the many people that do not like that word but sometimes there is no substitute) and delicious combination of the lemon and the poppyseeds that really needs no introduction – it has been around for ages and it will always be popular.

Perfect for picnics and mid morning get togethers – and sensational with a cup of tea.

Ingredients
120 grams/4.2 ounces unsalted butter, softened
180 grams/6.3 ounces sugar
finely grated zest of 3 lemons
40 grams/1.4 ounces poppy seeds
1 teaspoon vanilla extract
270 grams plain (all purpose) flour
1 1/2 teaspoons baking powder
185 mls milk
4 egg whites

Lemon icing
300 grams icing (powdered) sugar
3 tablespoons lemon juice
Lemon zest

Preheat your oven to 160c/320f.

In your mix master, beat the butter and sugar until pale and creamy. Slowly incorporate the poppy seeds, lemon zest, vanilla, flour, milk and baking powder and beat slowly until combined.

Whisk the egg whites to soft peaks and fold a large spoonful into the batter to loosen it, then gradually fold in the remainder.

Spoon into mini muffin tins (about 3/4’s full) and bake for 20 – 30 minutes or until a skewer comes out clean. Place on a wire rack to cool slightly then remove from tin and cool completely prior to icing.

Icing
Gently heat the lemon juice and icing sugar in a small saucepan, pour over the cooled cake and sprinkle with lemon zest.

Yeild: 24 travel cakes.

Notes: If you do want to make one large cake, a 8″ round cake tin would work nicely, the baking time will increase by approximately 10 minutes.

Posted in Cakes, Desserts, Lemons, Morning Teas/High Teas, Picnic Food | Leave a comment