tag:blogger.com,1999:blog-27961226057402868332024-03-06T09:25:23.244+11:00Mangada [to eat]succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-2796122605740286833.post-3177766715802026382012-03-14T13:13:00.004+11:002012-03-14T13:25:32.041+11:00Recent BakingsA sample of some recent sweets...<br /><br /><strong>Vanilla Cupakes</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6XohGt3RN8XYH4yhSdinR2MWQljr6Y_OkXPjawi50dxX0iSMCMDojYOR5Fwg5BEC6LAO1wDBKe6cRG0yitBbeQo8QjoHOyXkFsMK9khg1-qpw83gszNtoOjpMmrN_E4gNb8CEVepo4U/s1600/cupcake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6XohGt3RN8XYH4yhSdinR2MWQljr6Y_OkXPjawi50dxX0iSMCMDojYOR5Fwg5BEC6LAO1wDBKe6cRG0yitBbeQo8QjoHOyXkFsMK9khg1-qpw83gszNtoOjpMmrN_E4gNb8CEVepo4U/s400/cupcake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570624551044994" /></a><br /><br /><strong>Salted Butter Caramel Macarons</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGtsTRw94qEOFviM0kQ4YwDm0LXz5_cJLolBRSjdjppErUrNq1qiYJqHCPPo_reaA9ghCNvmlYrT3CC-5_uky0jMj_hrVC0mhbAXyPjfDaqpEtZgBhGTw8twBZs1IfqpaAWo8txHqKfw/s1600/salty.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGtsTRw94qEOFviM0kQ4YwDm0LXz5_cJLolBRSjdjppErUrNq1qiYJqHCPPo_reaA9ghCNvmlYrT3CC-5_uky0jMj_hrVC0mhbAXyPjfDaqpEtZgBhGTw8twBZs1IfqpaAWo8txHqKfw/s400/salty.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570913835163026" /></a><br /><br /><strong>Strawberry & Vanilla Macarons</strong> - <em>Pink macaron shells with strawberry pate de fruits and a vanilla bean cream</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4m8wzmTInFUzhV6A2KtJxzKWaVMvo7x89806w0I-Q-BgLTM1iLe4uQ5mz0QrcgyaDx_MvnMxHlbppT6xBXRnlVbvAHRXwioWUMzQ0-zLye-AsHVcvSncu72XVU4m7JV8-g5JB-TFy9E/s1600/strawberry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4m8wzmTInFUzhV6A2KtJxzKWaVMvo7x89806w0I-Q-BgLTM1iLe4uQ5mz0QrcgyaDx_MvnMxHlbppT6xBXRnlVbvAHRXwioWUMzQ0-zLye-AsHVcvSncu72XVU4m7JV8-g5JB-TFy9E/s400/strawberry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570619465127538" /></a><br /><br /><strong>Happy Birthday cupcakes</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusJzXTSkfuhwb23vOp483Lc0Rz_7ii8wPaz8TA6ciIGxzTAGE4fJZTe7AqK6tZO4SXz_cK16GmjJoR0N5RmDesqBSRoxh2HlpHhttwi3Wli3WQd3FGe2UadJJ3Gw7dbjAUd934mUCJnU/s1600/cupcake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusJzXTSkfuhwb23vOp483Lc0Rz_7ii8wPaz8TA6ciIGxzTAGE4fJZTe7AqK6tZO4SXz_cK16GmjJoR0N5RmDesqBSRoxh2HlpHhttwi3Wli3WQd3FGe2UadJJ3Gw7dbjAUd934mUCJnU/s400/cupcake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570619535906578" /></a><br /><br /><strong>Banoffee Cupcakes</strong> - <em>Banana cupcakes filled with dulce de leche topped with creme chantilly, a banana chip and dulce de leche sauce </em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6IjaOzZ7HciMRRoV6juvcTDZOnFDTqVHgZPa8BBvxAFnv6MIJvYEvGLn28T62PaLXppNp_OryTIB6NPwd1lY3loSp6WbfVxtkmBfHXQyWru1sZ_kC90AvLi2Xtui3sqbVG9GGoGDYxY/s1600/banoffee.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6IjaOzZ7HciMRRoV6juvcTDZOnFDTqVHgZPa8BBvxAFnv6MIJvYEvGLn28T62PaLXppNp_OryTIB6NPwd1lY3loSp6WbfVxtkmBfHXQyWru1sZ_kC90AvLi2Xtui3sqbVG9GGoGDYxY/s400/banoffee.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570591473856178" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QH2dYWsAjpYu_4jhaG9W0spKbxwIF-hU0ry6lSSYnXJPBy95YIhrw7C8kTZ36ikpAX9vCstngUvsAquBFPWXJV2tfcLCVs6Ix8N_9nEbK9gYBMMEOLKHGXW6aVxjSymqlotWfYYmWTw/s1600/banoffee2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QH2dYWsAjpYu_4jhaG9W0spKbxwIF-hU0ry6lSSYnXJPBy95YIhrw7C8kTZ36ikpAX9vCstngUvsAquBFPWXJV2tfcLCVs6Ix8N_9nEbK9gYBMMEOLKHGXW6aVxjSymqlotWfYYmWTw/s400/banoffee2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719570583200961506" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com1tag:blogger.com,1999:blog-2796122605740286833.post-77005389864016298222011-11-08T13:25:00.008+11:002011-11-09T21:04:53.228+11:00Blood Orange & Poppy Seed CupcakesMy love affair with Blood Oranges is still going quite strong.<br />I had a bag of 6 which had made it's way to the bottom of my fridge after I bought them many weeks ago and I thought it was about time I made something gorgeous with them. <br /><br />And what gorgeous cupcakes these are! don't you think?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsKB3C4teN4VG6LXI53dOaDELQs-VcQnoDFMdBRDGsmb7U3ZdGuHjEA7YLqwC8iiu4Ci1-L2FSxo-jKhSPr3q1ZU9JgMD4PkW2dYBtQ5ifZyszoiHj847-GQ6mYitsT2IuLschHQOOn0/s1600/Picture+119.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsKB3C4teN4VG6LXI53dOaDELQs-VcQnoDFMdBRDGsmb7U3ZdGuHjEA7YLqwC8iiu4Ci1-L2FSxo-jKhSPr3q1ZU9JgMD4PkW2dYBtQ5ifZyszoiHj847-GQ6mYitsT2IuLschHQOOn0/s400/Picture+119.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5672446852822605554" /></a><br /><br />Now, down to the details. These little morsels consist of an orange and poppy seed cupcake, filled with blood orange curd and topped with mounds of luscious white chocolate swiss meringue buttercream and finished off with a candied slice of blood orange - AH-MAY-ZING!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfKnSths5cz8sdb9gGtPZSXP9x1m2CcW-5DLxrlRqAoluQo2yJ37BjAjCLbg1uDss3TpnoWwcxITqfDmYu08Okko-dL-_n-WAlBn28UCqgi3JK0tQUpprSrwM5Pm_3RtEqMu0jRdi3sE/s1600/Picture+105.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfKnSths5cz8sdb9gGtPZSXP9x1m2CcW-5DLxrlRqAoluQo2yJ37BjAjCLbg1uDss3TpnoWwcxITqfDmYu08Okko-dL-_n-WAlBn28UCqgi3JK0tQUpprSrwM5Pm_3RtEqMu0jRdi3sE/s400/Picture+105.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5672446835703456882" /></a><br /><br />I must say I am pretty proud of this little concoction as they look gorgeous and taste even better (if I do say so myself).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjm_EzcDnuTuei99i3UC8jZRnEtRSbHhAtSuYc1XkqQ_oLoNrMUzuroaU7OfyAsQ6jlO2TzyrpRQr9-PTHxhyFsmIenLk08DBp0K-RmRURRuq7QKyLNkATqwGiJigK4jk-MEDGd93Kvw/s1600/Picture+121.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjm_EzcDnuTuei99i3UC8jZRnEtRSbHhAtSuYc1XkqQ_oLoNrMUzuroaU7OfyAsQ6jlO2TzyrpRQr9-PTHxhyFsmIenLk08DBp0K-RmRURRuq7QKyLNkATqwGiJigK4jk-MEDGd93Kvw/s400/Picture+121.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5672446837824400642" /></a><br /><br /><em><strong>Orange & Poppy Seed Cupcakes</strong></em><br /><em>1/2 cup (113g) unsalted butter, room temperature<br />2/3 cup (130g) caster sugar<br />3 large eggs<br />1 teaspoon pure vanilla extract<br />Zest of 1 blood orange (use regular orange if you prefer)<br />1 tablespoon poppy seeds<br />1 1/2 cups (195g) plain flour<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/4 cup milk</em><br /><br />Preheat oven to 180 degrees and line cupcake pans with paper liners; set aside.<br /><br />In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.<br /><br />In a separate bowl whisk together the orange zest, flour, baking powder, poppy seeds and salt.<br /><br />With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. <br /><br />Divide batter evenly among liners, filling about 2/3 full and bake for about 15 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.<br /><br /><strong><em>Candied Blood Orange</em></strong><br /><em>1 cup water<br />1 cup sugar<br />2 blood oranges, thinly sliced</em><br /><br />Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Add the orange slices to the pan, arranging in a single layer.<br /><br />Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally. <br /><br /><em><strong>Blood Orange Curd</strong></em><br /><em>1 blood orange (juice and zest)<br />½ lemon (juice only)<br />55g butter<br />110g caster sugar<br />2 eggs + 1 egg yolk<br />Red food colouring (optional)</em><br /><br />Zest and juice the blood orange and the ½ lemon juice into a small bowl. In another small bowl, beat the two eggs and the egg yolk together well.<br /><br />Melt the cubed butter in a large heat-proof bowl over a simmering pan of water, making sure the bowl isn't touching the water.<br /><br />Add the sugar and the zest and juice from the blood orange and lemon, followed by the eggs. If you’re using food colouring, add a few drops in. Stir the mixture carefully and constantly with a spatula, making sure the mixture doesn’t boil. Once the mixture coats the back of the spatula (turn the spatula flat and run your finger through the mixture coating it – if you can draw a line through the mixture and it doesn’t re-fill, then it’s cooked), remove from the heat and allow to cool.<br /><br /><em><strong>White Chocolate Buttercream</strong></em><br /><em>2 large egg whites <br />1/2 cup (112g) caster sugar <br />170g salt reduced or unsalted butter, softened<br />1/2 tsp vanilla extract<br />50g white chocolate, melted and cooled to room temperature</em><br /><br />Beat butter with a hand held electric mixer until fluffy and pale. <br /><br />In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes (if you have a digital thermometer, warm until temperature reaches 70 degrees c). Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.<br /><br />Reduce mixer to medium-low; add butter a dessert spoon at a time, beating well after each addition. Mix in vanilla.<br /><br />Switch to paddle attachment; add the melted and cooled white chocolate and beat on lowest speed 3 to 5 minutes. <br /><br /><em><strong>Assembly</strong></em><br /><em>1. Using a small pairing knife or small (2.5cm) round cutter, cut out a hole in the top of your cupcake. <br />2. Fill the cavity with blood orange curd.<br />3. Replace the top of the hole.<br />4. Ice the cupcake with the buttercream<br />5. Top with a candied orange <br />6. EAT!</em>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com2tag:blogger.com,1999:blog-2796122605740286833.post-63833332066779960482011-10-31T09:20:00.010+11:002011-11-09T15:19:13.691+11:00Gorgeous Geisha CupcakesIf you're a fan of T2 tea, then you'll know where the inspiration came from for these cupcakes. <br /><br />Gorgeous Geisha tea is a delicious blend of green tea flavoured with strawberries & cream and is one of T2's most popular teas (and for a good reason).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicthuWxh3HhwzRZ8M7ppLyZzijIe8OIrpBzOmkB_O_bEV0vIsAKNyrKr9WAGbb3HTT9gdE8jYeGiIjqTk3BXorfP5Y1a1cwsY7lTaXMd1NQRAYsFMeKoyepBylKIGGlvxFypIVGEoVsyw/s1600/Picture+092.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669415217379430226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicthuWxh3HhwzRZ8M7ppLyZzijIe8OIrpBzOmkB_O_bEV0vIsAKNyrKr9WAGbb3HTT9gdE8jYeGiIjqTk3BXorfP5Y1a1cwsY7lTaXMd1NQRAYsFMeKoyepBylKIGGlvxFypIVGEoVsyw/s400/Picture+092.jpg" /></a><br />The occasion for these cupcakes was a friends 31st birthday. I adore spoiling friends with a home made sweets, and even more so when they are for a special occasion.<br /><br />The components of this cupcake included a matcha (green tea) cupcake, filled with a sweet fresh strawberry filling and topped with a velvety swiss meringue buttercream. <br /><br />I was so happy with the results of these cupcakes and I hope they were enjoyed by the birthday girl too. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cr6PXfxQK_PhwR_PvQowRQVLim7sWB3sPakQ1WDPHepnaEVXfcnmieIb3KZD1DZY6mglrGT9mq3SHljWHdsn4sL9HSkbQKq-texbSjZG6IC7vH8lYv6RW_I9yV86cHy3zRc9pcWY824/s1600/Picture+095.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669415232352702306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cr6PXfxQK_PhwR_PvQowRQVLim7sWB3sPakQ1WDPHepnaEVXfcnmieIb3KZD1DZY6mglrGT9mq3SHljWHdsn4sL9HSkbQKq-texbSjZG6IC7vH8lYv6RW_I9yV86cHy3zRc9pcWY824/s400/Picture+095.jpg" /></a><br /><strong><em>Matcha (Green Tea) Cupcakes</em></strong><br /><em>3/4 cup + 2 tablespoons cake flour <br />1/2 cup + 2 tablespoons all-purpose flour<br />1 cup caster sugar<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 tablespoon matcha (green tea) powder<br />113g unsalted butter, softened, cut into 1-inch cubes<br />2 large eggs<br />1/2 cup full cream milk<br />1/2 teaspoon pure vanilla extract</em><br /><br />Preheat oven to 175 degrees c. Line cupcake pans with paper liners; set aside.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.<br /><br />In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.<br /><br />Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the centre comes out clean, 15 to 20 minutes.<br /><br />Transfer to a wire rack to cool completely. <br /><br /><em><strong>Strawberry Filling</strong></em><em><br />450g Frozen strawberries, thawed and diced<br />1/3 cup granulated sugar<br />3 tablespoons cornstarch <br />1 teaspoon lemon juice</em> <br /><br />In a medium saucepan, combine diced strawberries, sugar, cornflour and lemon juice and mix well. Heat and stir until mixture boils and thickens. Refrigerate until ready to use. <br /><br /><em><strong>Strawberry Buttercream</strong></em><br /><em>2 large egg whites <br />1/2 cup (112g) caster sugar <br />170g salt reduced or unsalted butter, softened<br />1/2 tsp vanilla extract<br />Approx 1/4 cup strawberry puree (using left over strawberry filling)</em><br /><br />Puree the remaining strawberry filling in a food processor and set aside. <br /><br />Beat butter with a hand held electric mixer until fluffy and pale. <br /><br />In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes (if you have a digital thermometer, warm until temperature reaches 70 degrees c). Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.<br /><br />Reduce mixer to medium-low; add butter a dessert spoon at a time, beating well after each addition. Mix in vanilla.<br /><br />Switch to paddle attachment; beat on lowest speed 3 to 5 minutes adding the strawberry puree to taste (don't put too much in as the buttercream can go goopy). <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rbjTigLnYq4MHrRQEgr-Sgl1vCqlb4n2oDb1F9OCE5YeM5gMtYBw7ClUUKMyKU7a9P9hccvcp8ygdPVD8_AQZp7jx19JkC8reB1aly6CvniN9lBL17UUsWz7o-PL13nKJT9ULF6s5pI/s1600/cupcake4.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672816429402552146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rbjTigLnYq4MHrRQEgr-Sgl1vCqlb4n2oDb1F9OCE5YeM5gMtYBw7ClUUKMyKU7a9P9hccvcp8ygdPVD8_AQZp7jx19JkC8reB1aly6CvniN9lBL17UUsWz7o-PL13nKJT9ULF6s5pI/s400/cupcake4.bmp" /></a><br /><em><strong>Assembly</strong></em><br /><em>1. Using a small pairing knife or small (2.5cm) round cutter, cut out a hole in the top of your cupcake. <br />2. Fill the cavity with strawberry filling.<br />3. Replace the top of the hole.<br />4. Ice the cupcake with the buttercream (I used a piping bag with a 1M Wilton tip)<br />5. EAT!</em>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com2tag:blogger.com,1999:blog-2796122605740286833.post-5872557440801900762011-10-04T13:35:00.009+11:002011-10-05T11:44:49.972+11:00Mint Choc Chip CakeIt has been one whole month since I have baked anything. From being away for work to being sick and having no time, the long weekend finally gave me a chance to catch up on some recipe’s in my to bake pile. <br /><br />Now, I am SO SO SO excited to show you this cake because it is so friggin' delicious.<br /><br />I stumbled across this recipe on a fellow bloggers site - <a href="http://www.raspberricupcakes.com/2011/09/mint-chocolate-chip-cake.html">Raspberri Cupcakes</a> and thought it was such a sweet idea that I would try it out for myself.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8p4FsW52gZP7G-LF77yiOnRuyydXeFgyq3iojmBhFbUxY6XSHllJ4Rb_jLpgJOImuHWmXRZeE45HUo6s3dntsGFT1oydfJd99XoWjZaoCxr13ONy6Tu8nc0yiAVzFColurW0LHAdCfg/s1600/Picture+074.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 332px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5659465937912280626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8p4FsW52gZP7G-LF77yiOnRuyydXeFgyq3iojmBhFbUxY6XSHllJ4Rb_jLpgJOImuHWmXRZeE45HUo6s3dntsGFT1oydfJd99XoWjZaoCxr13ONy6Tu8nc0yiAVzFColurW0LHAdCfg/s400/Picture+074.jpg" /></a><br /><br />I used a different chocolate cake recipe as I had been wanting to try this one bowl chocolate cake recipe from <a href="http://sweetapolita.com/2011/08/sweet-salty-salted-caramel-chocolate-fudge-cake/">Sweet Polita's</a> blog. This chocolate cake recipe was so simple to make and yields a rich, moist chocolate cake. It also only uses a 1/4 cup of oil and no butter which is a bonus as it keeps it's tender crumb even straight out of the fridge. This is definitely my new go to choccie cake recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOOeSXJu3e7F4fPB_XBmZXbl-iRWMLdJlDdr3psr5nLvsraVCKuqmeNFXO_ez_UjHn1BoaUN37q18XchxV7JEy_vh3-HxykhXU5pBWybTF_MAJwb75EkIpxZvzzXn5u1WaQnWgRkuF3M/s1600/Picture+069.jpg"><img style="TEXT-ALIGN: centre; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5659465934788537266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOOeSXJu3e7F4fPB_XBmZXbl-iRWMLdJlDdr3psr5nLvsraVCKuqmeNFXO_ez_UjHn1BoaUN37q18XchxV7JEy_vh3-HxykhXU5pBWybTF_MAJwb75EkIpxZvzzXn5u1WaQnWgRkuF3M/s400/Picture+069.jpg" /></a><br /><br />If you love choc chip mint ice cream you will love this cake. <br /><br /><strong>Chocolate Fudge Cake</strong><em> adapted from <a href="http://sweetapolita.com/2011/08/sweet-salty-salted-caramel-chocolate-fudge-cake/">Sweet Polita</a> </em><br />Yeilds two 8-inch round layers - if you would like a four layer cake you will need to make two of this recipe. <br /><br /><em>1 1/2 cups (180g) plain flour<br />1 1/2 cups (200g) caster sugar<br />3/4 cup (90g) dutch cocoa powder <br />1 1/2 teaspoons baking soda<br />1 teaspoon baking powder<br />1 teaspoon salt<br />1/4 cup (60ml) vegetable oil<br />3/4 cup (190ml) buttermilk<br />3/4 cup (190ml) hot brewed coffee (I'm not a huge fan of coffe, so I used half strength)<br />2 eggs, room temperature, lightly beaten</em><br />2 teaspoons vanilla <br /><br />**You will need to make two of this recipe to make the 4 layer cake**<br /><br />Preheat oven to 180°C. Prepare two 8-inch round cake pans with butter and line with baking paper rounds and dust some cocoa powder around the sides to prevent any sticking. Tap out excess.<br /><br />In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. <br /><br />Bake for cakes for approx 30 minutes, rotating the pans at the 20 minute mark. Cakes are done when toothpick or skewer comes clean. <br /><br />Cool on wire racks for 20 minutes, then loosen edges with a small knife, and gently invert onto racks until completely cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkKrA03F_ejV45lVeuRhVFfIWuUKMV3Jn3qghTGrFjrON71HlOZLis9RaOsj9XuhUTcusm85hTAZnJJiYZlNMVPZkimWQvPpJcuIRRXCpyfVZBTd7kpu5rNbjy6DdgIm2GHR86NPL4dE/s1600/Picture+057.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 322px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5659465929286677538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkKrA03F_ejV45lVeuRhVFfIWuUKMV3Jn3qghTGrFjrON71HlOZLis9RaOsj9XuhUTcusm85hTAZnJJiYZlNMVPZkimWQvPpJcuIRRXCpyfVZBTd7kpu5rNbjy6DdgIm2GHR86NPL4dE/s400/Picture+057.jpg" /></a><br /><strong>Choc Chip Mint Icing</strong> <em>adapted from <a href="http://www.raspberricupcakes.com/2011/09/mint-chocolate-chip-cake.html">Raspberri Cupcakes</a></em><br /><em>300g unsalted butter (I use salt reduced as I like a slightly salty flavour)<br />5 cups icing sugar, sifted<br />1 tsp vanilla essence <br />1 - 2 tblsp milk <br />2-3 tsp peppermint essence, or to taste<br />150g dark chocolate, very finely chopped or pulsed through a food processor<br />green food colouring (be careful when using paste colours as a little goes a long way)</em><br /><br />In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk little by little to get to right consistency then add peppermint essence and food colouring and beat on high speed until frosting is light and fluffy (about 3-4 minutes). <br /><br /><strong>Dark Chocolate Glaze</strong><br /><em>115g Dark Chocolate <br />70g unsalted butter, at room temperature and cut into cubes</em><br /><br />Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture until melted and smooth. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGZTTvMDPbrQ78_F7M3JoQEjCC5wGNzcOy8dLx53dz5LypfNa61JYxcmbTR5Q4PjfNnRlgYrgxWX2LLk3qSIKSRnkPAjqBjXyJqmAFaAtjDglo_rfyWWJc35yjCKtTgifRhPS2ee7P4c/s1600/Picture+050.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5659465922604884962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGZTTvMDPbrQ78_F7M3JoQEjCC5wGNzcOy8dLx53dz5LypfNa61JYxcmbTR5Q4PjfNnRlgYrgxWX2LLk3qSIKSRnkPAjqBjXyJqmAFaAtjDglo_rfyWWJc35yjCKtTgifRhPS2ee7P4c/s400/Picture+050.jpg" /></a><br /><strong>Assembly of the Four-Layer Cake</strong><br />1. Place the first chocolate cake layer up on your cake pedestal or plate.<br /><br />2. Using a small offset palette knife, spread approximately 3/4 cup of buttercream evenly on top of the bottom layer.<br />3. Repeat this 1-2 until you come to the final layer, which you will place face down on the top of the cake to get a nice, flat top.<br /><br />4. If you have one, place cake on a turntable (this makes it easier to get a nice finish on your buttercream), and using a small offset palette knife for the top of the cake, and medium straight palette knife for the sides, cover the cake in a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes.<br /><br />5. Repeat step 4 to finish of the outer layer of buttercream. Clean up edges with your small offset palette knife.<br /><br />6. Chill cake until icing is set. <br /><br />7. Make the glaze and set aside for a few moments to cool a bit. Pour glaze over chilled cake, smoothing the top with a clean small offset palette knife.<br /><br />8. Chill again to set. Bring to room temperature before serving.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbnAVRQ9OaBRcPh6ONSV9siVY6hNgVLuvYJPd_jVrxuqOHg5rM4tuYre2J7md80TuiDLXMESyPEQH-HvfSk6P60Srpjef_DWygLrUoUL0l6RrtqHLAOg1n80YDZ-kygdXN8am7U4KHng/s1600/Picture+051.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 326px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5659465926694334882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbnAVRQ9OaBRcPh6ONSV9siVY6hNgVLuvYJPd_jVrxuqOHg5rM4tuYre2J7md80TuiDLXMESyPEQH-HvfSk6P60Srpjef_DWygLrUoUL0l6RrtqHLAOg1n80YDZ-kygdXN8am7U4KHng/s400/Picture+051.jpg" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com4tag:blogger.com,1999:blog-2796122605740286833.post-18362215398329935352011-09-05T14:11:00.008+10:002011-09-05T19:11:17.652+10:00Blood Orange & Olive Oil Cake w/ Oranges in SyrupThe idea of starting my own business has been playing on my mind recently. I love to cook for my friends, family and work mates and I'm hoping that love can transcend to a slightly larger scale.
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<br />I guess the only i'm scared of is putting myself out there and the whole thing being a big fail. I mean, I don't really have any professional training and what if I can't pull it off. But what I do know is if I don't try, I won't know.
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<br />Anywhoo, back to the baking. I adore blood oranges and now that they are back in season I couldn’t wait to make something sweet with them.
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<br />I only discovered blood oranges last season and instantly became memorised by their jewel-like flesh. So last weekend I picked up a bag of them at my local markets and then hit up google and came across this deeeelish recipe.
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<br />This recipe uses olive oil instead of butter, which makes for a wonderful tender crumb. I'm actually starting to favor cake recipes made with oil as they do not go hard when refrigerated. Also, do take the time to make the accompanying syrup as it really compliments the cake and lifts the blood orange flavor.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8_wTelXq5XjEGxugHgnH1MyIL1ye2Qo9sX8ROvWVOAX8GgFKoS6-jNCdJVrs81FnT_SfTrTcDcI_ZUDTm8EYAKFI7vr4gztFdC1If_OUzUWuuCo0ffZtVvFh6m3XHYWNsyVAViIf5Lk/s1600/Picture+030.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8_wTelXq5XjEGxugHgnH1MyIL1ye2Qo9sX8ROvWVOAX8GgFKoS6-jNCdJVrs81FnT_SfTrTcDcI_ZUDTm8EYAKFI7vr4gztFdC1If_OUzUWuuCo0ffZtVvFh6m3XHYWNsyVAViIf5Lk/s400/Picture+030.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648739377566277698" /></a>
<br /><strong>Blood Orange & Olive Oil Cake</strong>
<br /><em>Rind and juice of 1 blood orange
<br />1 cup (200 grams) caster sugar
<br />Scant 1/2 cup (118 ml) buttermilk or plain yogurt
<br />3 large eggs
<br />2/3 cup (156 ml) olive oil - the original recipe uses extra virgin, but I used a light olive oil
<br />1 3/4 cups (219 grams) plain flour
<br />1 1/2 teaspoons baking powder
<br />1/4 teaspoon baking soda
<br />1/4 teaspoon salt</em>
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<br />Preheat oven to 180 degrees celsius and line a 9-by-5-inch loaf pan. Grate zest from the orange and place in a small bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
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<br />Combine the ¼ cup orange juice and buttermilk or yogurt in a small jug. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.
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<br />In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.
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<br />Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into centre comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honeyed and blood orange syrup, if desired.
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<br /><strong>Blood Oranges in Syrup</strong>
<br /><em>1 blood orange, cut into 2mm slices
<br />1 cup (250ml) blood orange juice
<br />1 cup (220g) caster sugar
<br />1 cinnamon stick</em>
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<br />Combine ingredients in a saucepan or skillet; bring to a boil, stirring. Reduce heat; simmer, uncovered, about 20 - 30 minutes or until syrup thickens. Cool to room temperature.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyucuFCSEPtOgQBbAHcuywOeV_MmXE-LDN2LhCV4RDmMjv5QFJ4hqUmkziiIALUiFu92yUly8Ff3E_ASaegENtyRcNL3EeHt_kY40RZYP9zKuSx_jHC0yj9dSvAHkmcNdhsnJq2pqoAo/s1600/Picture+037.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyucuFCSEPtOgQBbAHcuywOeV_MmXE-LDN2LhCV4RDmMjv5QFJ4hqUmkziiIALUiFu92yUly8Ff3E_ASaegENtyRcNL3EeHt_kY40RZYP9zKuSx_jHC0yj9dSvAHkmcNdhsnJq2pqoAo/s400/Picture+037.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648739384678413634" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com1tag:blogger.com,1999:blog-2796122605740286833.post-36430584894999333042011-08-22T13:27:00.007+10:002011-08-24T12:39:21.807+10:00Key Lime Pie w/ Ginger & Coconut CrustKey Lime Pie has been on my list of many things to make for a long time now. I dont believe I have actually ever tried a Key Lime Pie, but for some reaons this creamy, sweet yet tart dessert has always caught my eye in recipe books.
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<br />As usual, a recipe which is a little different from the norm always appeals to me, so when I spotted a recipe for a Key Lime Pie with Ginger & Coconut Crust I knew it was the one for me.
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<br />I hope you enjoy this super easy recipe as much as I did.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8yySZoSCvLK1V_dhojrGQ-kNPJDoF728S7xY6w1ChaFkp4vVe81EjGdQMTcLUZOl6sCl3eJ0XtMVQlWLkUUVBqz1zHQJERM4cinJId1a22QWfx0qK_AqCyZEZ2Fqg-T7lOn_RQQojLk/s1600/Picture+013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8yySZoSCvLK1V_dhojrGQ-kNPJDoF728S7xY6w1ChaFkp4vVe81EjGdQMTcLUZOl6sCl3eJ0XtMVQlWLkUUVBqz1zHQJERM4cinJId1a22QWfx0qK_AqCyZEZ2Fqg-T7lOn_RQQojLk/s400/Picture+013.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644243720014997314" /></a>
<br /><strong>Key Lime Pie</strong> <em>adapted from <a href="http://www.thecapitolbaker.com/ ">The Capitol Baker</a> and <a href="http://www.joyofbaking.com/KeyLimePie.html">Joy of Baking</a></em>
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<br />Key Lime Pie
<br />For the Crust:
<br />1 cup digestive biscuit crumbs
<br />1/2 cup ginger snap biscuit crumbs
<br />1/4 cup desiccated coconut
<br />2 tablespoons caster sugar
<br />90g butter, melted
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<br />Preheat the oven to 180 degrees C and spray a 9-inch (23cm) tart pan with non-stick spray.
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<br />Mix together the digestive biscuit crumbs, ginger snap crumbs, coconut, and butter until well combined. Press the mixture evenly into the tart pan and make sure to cover the bottom and sides. Bake for 10 minutes and remove to a wire rack to cool completely.
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<br />For the Filling:
<br />4 egg yolks
<br />1 can (395g) sweetened condensed milk
<br />1/2 cup fresh lime juice (approx 5 limes)
<br />zest of 2 lime
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<br />In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale on high speed until fluffy (this took me about 3-4 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest on low speed.
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<br />Pour the filling over the cooled crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.
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<br />For the Whipped Cream:
<br />1 cup thickened cream
<br />1 tsp vanilla extract
<br />2 Tbsp powdered sugar
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<br />Whip the cream, vanilla, and powdered sugar until nearly stiff. Spread the cream over the pie and serve.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECdT_oJZau3EkuB7XW_1F0dxqmQ9BSoZ3r_Zktqh6OPbnY5_LM1XO974GGHCuqaVMaSlGRg3fKHECbyXPdnbs0LHbH__yc-K6SHrhygMJvq_lvc1YgH3VUSTXa7eikEjIHUQ4563lDO4/s1600/Picture+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECdT_oJZau3EkuB7XW_1F0dxqmQ9BSoZ3r_Zktqh6OPbnY5_LM1XO974GGHCuqaVMaSlGRg3fKHECbyXPdnbs0LHbH__yc-K6SHrhygMJvq_lvc1YgH3VUSTXa7eikEjIHUQ4563lDO4/s400/Picture+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644243726380069266" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com4tag:blogger.com,1999:blog-2796122605740286833.post-76020794172299622692011-08-14T20:41:00.011+10:002011-08-15T13:14:05.979+10:00Chocolate Peppermint Slice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW9SJs_vUJReIU_FODfxppZdGR6DungPoDF0hrY9bWSo_ZrDQHfrNvXjidyGPwGOotlT_bb0c6EBVFrUGG87-iMxVVBHl31h3JtSDyMAUrcM1Wraof9qM_pJ0MJORwvMj2t0xAytT2gs/s1600/img_1403.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW9SJs_vUJReIU_FODfxppZdGR6DungPoDF0hrY9bWSo_ZrDQHfrNvXjidyGPwGOotlT_bb0c6EBVFrUGG87-iMxVVBHl31h3JtSDyMAUrcM1Wraof9qM_pJ0MJORwvMj2t0xAytT2gs/s400/img_1403.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640661189091695410" /></a>
<br />Hi All,
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<br />I love trying to re-create something delicious that I have bought, in particular, a certain peppermint slice.
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<br />My love for a good peppermint slice came from the drive from Canberra to Sydney. Every time I made this journey I would stop at the Sutton Forrest McDonalds and have a chicken burger and a piece (or 2..or 3) of their deeee-licious peppermint slice (seriously, this stuff is good!).
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<br />I don't make the journey to Sydney all that often anymore (I know, I can get it at any old McCafe, but there was something special about only getting from a McDonalds in the middle of nowhere), so I decided it was about time that I try to make it.
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<br />Now, this special peppermint slice was different to others. Most of them I have seen have a boring biscuit base. Macca's base was a rich chocolate coconutty base (reminiscent of mum's chocolate coconut slice), the peppermint middle had the perfect amount of peppermint and the chocolate topping was a smooth, creamy ganache. YUM.
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<br />So once again, I played Frankenstein and came up with this little number. I hope you enjoy!
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq1WVNBwRQjygv3zoj_80mIhlg6u2D7RH8Cng_Fw1QTf-3ktiIC9YgWkF1Kq1X5019bOFxk4lrCGKO-jNof1DIiRkvnjt1iXofsrSk033ptL_4dSTYHS_gvwNZp-_dw0OD1L50TF9l1E/s1600/img_1402.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq1WVNBwRQjygv3zoj_80mIhlg6u2D7RH8Cng_Fw1QTf-3ktiIC9YgWkF1Kq1X5019bOFxk4lrCGKO-jNof1DIiRkvnjt1iXofsrSk033ptL_4dSTYHS_gvwNZp-_dw0OD1L50TF9l1E/s400/img_1402.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640661185003705298" /></a>
<br /><strong>
<br />Chocolate Peppermint Slice
<br />Chocolate Base</strong><em>
<br />1 ½ cups self raising flour
<br />2 tablespoons cocoa
<br />1 cup coconut
<br />½ cup brown sugar
<br />125g unsalted butter, melted
<br />1 egg</em>
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<br />Preheat oven to 180°C. Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions).
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<br />Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and egg and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.
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<br /><strong>Peppermint Crème Filling</strong>
<br /><em>3 cups icing sugar (sifted)
<br />1/3 cup cream (you may need more or less to get a desired spreadable consistancy)
<br />40g melted butter (or you could use Copha)
<br />1 1/2 tsp peppermint essence (or to your taste)</em>
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<br />Combine all ingredients in a bowl, and spread a layer over the cooled chocolate base. Refrigerate until firm (about 30 minutes to 1 hour).
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<br /><strong>Chocolate Glaze</strong>
<br /><em>150g dark chocolate, coarsely chopped
<br />100ml pouring cream
<br />20g unsalted butter, softened</em>
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<br />Combine chocolate, butter and cream in a small bowl over a saucepan of simmering water and stir until the mixture is smooth. Spread over cooled peppermint filling and refrigerate immediately until set.
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<br />Once slice is fully set, cut into bit-size squares.
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<br />succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-52841927353657403852011-08-14T20:35:00.006+10:002011-08-16T14:10:54.543+10:00Raspberry Melting Moments<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY4AhRPBZ6RNAR4-MawgZxZwkmGpE-kkxzK6x0y1lpNBPStcVUc8D44reZLbW8MKfz__unW-OkB4y3P_fHZSQnz_ZlydQbzHqSTcbq345MKLCNHwb5eZ-0lIm49GPS7JnMPnAF86y_1s/s1600/img_1426.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640659330025795122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY4AhRPBZ6RNAR4-MawgZxZwkmGpE-kkxzK6x0y1lpNBPStcVUc8D44reZLbW8MKfz__unW-OkB4y3P_fHZSQnz_ZlydQbzHqSTcbq345MKLCNHwb5eZ-0lIm49GPS7JnMPnAF86y_1s/s400/img_1426.jpg" /></a>
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<br />Here is another of my re-creations. I recently picked up an amazingly lovely client at work who recently started her own business, <a href="http://www.puddinboots.com.au/">Puddin' Boots</a>. She makes all sorts of puddings, mini cakes, brownies (my personal fave) and melting moment biscuits for morning tea's, afternoon tea's and birthday parties. All of which are delicious.
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<br />You can check out her adorable website <a href="http://www.puddinboots.com.au/">here </a>.
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<br />I recently went out and visited her at the Hall Markets in Canberra and purchased a few of her goodies. I loved the raspberry melting moments so that I decided to make some for myself.
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<br />After a quick google, I found this recipe from <a href="http://taste.com.au/">taste.com.au</a> which seemed perfect. One hour later I had beautiful biscuits filled with a scrumptious pink filling. This recipe is definitely a keeper and would also work well with a passionfruit or orange filling.
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<br /><strong>Raspberry Melting Moments </strong><em>inspired by <a href="http://www.puddinboots.com.au/">Puddin' Boots</a>, recipe from <a href="http://www.taste.com.au/recipes/19723/mini+raspberry+melting+moments">Taste.com.au</a></em>
<br /><em>125g unsalted butter, softened
<br />1/3 cup pure icing sugar, sifted
<br />1/2 teaspoon vanilla essence
<br />1 cup plain flour
<br />2 tablespoons custard powder
<br />pure icing sugar, to serve</em>
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<br /><em><strong>Raspberry Filling</strong>
<br />60g unsalted butter, softened
<br />1/4 teaspoon vanilla essence
<br />3/4 cup pure icing sugar, sifted
<br />6 frozen raspberries, thawed</em>
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<br />Preheat oven to 160°C/140°C fan-forced and line a baking trays with baking paper.
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<br />Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
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<br />Roll out dough to about 1cm thick and cut out rounds using a small round cutter (I used a 2.5cm one) and place on the prepared trays. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
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<br />Meanwhile, make raspberry filling. Using an electric mixer, beat butter in a bowl until light and creamy. Add vanilla. beat to combine. Add icing sugar. beat until fluffy and well combined. Beat in raspberries.
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<br />Pipe or spread the flat side of 1 biscuit with the filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
<br />succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-45768142948174654912011-06-22T20:51:00.004+10:002011-07-15T16:57:38.653+10:00Chai Cupcakes with Maple Buttercream FrostingI have a bit of a Chai Latte addiction at the moment, which inspired me to make this gorgeous Chai Cupcakes.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuvUnxcoHkw076ainwXWnXuLznLyo2eL64FZBopI3PnMWUS0SLyupqt7c0ysk5XNZTMcOXXSqHaxXf4j83_ykwWRU4b6Ap_PYI5rzHCVQ0a2o13WET0hIax7JPN-fUhiHtblcNH3Fy5E/s1600/img_1376.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620995976727961506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuvUnxcoHkw076ainwXWnXuLznLyo2eL64FZBopI3PnMWUS0SLyupqt7c0ysk5XNZTMcOXXSqHaxXf4j83_ykwWRU4b6Ap_PYI5rzHCVQ0a2o13WET0hIax7JPN-fUhiHtblcNH3Fy5E/s400/img_1376.jpg" /></a>
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<br /><strong>Chai Vanilla Cupcakes</strong> - <em>adapted from <a href="http://www.joyofbaking.com/VanillaCupcakes.html">Joy of Baking</a> </em>
<br /><em>1/2 cup (113 grams) unsalted butter, room temperature
<br />2/3 cup (130 grams) granulated white sugar
<br />3 large eggs
<br />1 teaspoon pure vanilla extract or vanilla bean paste
<br />1 1/2 cups (195 grams) all purpose flour
<br />1 1/2 teaspoons baking powder
<br />1/4 teaspoon salt
<br />3 Tablespoons of instant chai drink powder
<br />1/4 cup (60 ml) milk</em>
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<br />Preheat oven to 180 degrees C and line a 24 hole cupcake tin with paper liners.
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<br />With a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
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<br />In a separate bowl whisk together the flour, baking powder, chai powder and salt.
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<br />With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
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<br />Evenly fill the cupcake cups with the batter and bake for about 15 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
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<br />Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceMFCXBLh3ENiOX_PRZmo1Ury9x7Zyrilw2ROP7lIFCsCy_Pw4dpqvRlZzof6p3ekVCTgQRI35nwgGHGRhdNnTwfjTA8CGENNKaF0hsEzfGcR3HSs6il7gnscB2N1NJGlwR8KNflzHLg/s1600/img_1375.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620995984292338546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceMFCXBLh3ENiOX_PRZmo1Ury9x7Zyrilw2ROP7lIFCsCy_Pw4dpqvRlZzof6p3ekVCTgQRI35nwgGHGRhdNnTwfjTA8CGENNKaF0hsEzfGcR3HSs6il7gnscB2N1NJGlwR8KNflzHLg/s400/img_1375.jpg" /></a>
<br /><strong>Maple Buttercream Frosting</strong> - <em>adapted from <a href="http://www.joyofbaking.com/VanillaCupcakes.html">Joy of Baking</a></em>
<br /><em>230 grams icing sugar, sifted
<br />130 grams unsalted butter, room temperature
<br />1 teaspoon pure vanilla extract
<br />2 tablespoons milk or light cream
<br />2 tablespoons of pure maple syrup</em></em>
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<br />In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and maple syrup and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
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<br />Add a little more milk or sugar, if needed to get the right consistancy.
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<br />Using a piping bag and tip (I use Wilton's 1M piping tip), pipe a swirl of the butter cream on each of the cooled cakes and decorate as you like.
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<br />Now go eat your delicious creations!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3WqSETdFn-nljdlV-AIKqOa81gKYAxsID4zD0kOK1EYWOGhcwAX5HsWxNoLKMD5VYFy2fspc839yXJJsFmn5d5rZUlszaJESJJdXEl19DeSrb_1IoZQoDPbIeZu_dIrAlEPC1IzWXFg/s1600/img_1372.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620995968951019906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3WqSETdFn-nljdlV-AIKqOa81gKYAxsID4zD0kOK1EYWOGhcwAX5HsWxNoLKMD5VYFy2fspc839yXJJsFmn5d5rZUlszaJESJJdXEl19DeSrb_1IoZQoDPbIeZu_dIrAlEPC1IzWXFg/s400/img_1372.jpg" /></a>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrcrxLmZEZrvE9oyG5AzZjyU8adpoN1OvEQ3FPC18s-LYATpmq91HfdDSyd1FMd5J3J3sWPCRO6RedV-Q2ISQm378LSfsy_DFD1-jxYvTihsfcULCyMiedVwrOV-Cu_8rxnLI_MFT-SA/s1600/img_1377.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620995962315043730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrcrxLmZEZrvE9oyG5AzZjyU8adpoN1OvEQ3FPC18s-LYATpmq91HfdDSyd1FMd5J3J3sWPCRO6RedV-Q2ISQm378LSfsy_DFD1-jxYvTihsfcULCyMiedVwrOV-Cu_8rxnLI_MFT-SA/s400/img_1377.jpg" /></a>
<br />succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com1tag:blogger.com,1999:blog-2796122605740286833.post-16124020417423845682011-06-06T13:19:00.006+10:002011-07-15T16:51:45.905+10:00Carrot CakeThis cake right here is one of THE BEST cakes I have eaten in a long time, so much so, that even my boss blurted out "this cake F-----G rocks!"<br /><br />It is moist, delicious, dead easy to make (I promise) and will have you going back for more and more! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywG5tdDnivkFpoEBnEEURlTDBm7-BTvv0-fcrgEocnaEWHbx3wGE4UDv1bkAunoywmHQvEygwPESI-OdfljhxbG2q5AtD47UIP2mYUEyRbhqwRMML38kBtscvKFB6rglV4avEGbrqX7Q/s1600/img_1308.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywG5tdDnivkFpoEBnEEURlTDBm7-BTvv0-fcrgEocnaEWHbx3wGE4UDv1bkAunoywmHQvEygwPESI-OdfljhxbG2q5AtD47UIP2mYUEyRbhqwRMML38kBtscvKFB6rglV4avEGbrqX7Q/s400/img_1308.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614945805296711346" /></a><br /><br /><strong>Carrot Cake</strong> <em>from <a href="http://thecakemistress.com/blog/freerecipes/cakes/carrot-cake-cream-cheese-frosting/">The Cake Mistress</a></em><br /><em>1 cup Brown Sugar<br />1 cup Vegetable Oil<br />3 Large Eggs<br />Pinch Salt<br />1/2 teaspoon Bicarb Soda<br />2 cups Self Raising Flour<br />2 cups finely grated Carrot (around 4 large carrots)<br />1/2 cup Walnuts, finely chopped<br />1 teaspoon Cinnamon</em><br />1 teaspoon Nutmeg<br /><br />Heat oven to 180 degrees celsius and grease desired cake tin (I used 2 8 inch cake tins to make a double layered)<br />Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.<br />Add salt, bicarb soda, carrots, flour, walnuts and spices.<br />Mix with wooden spoon until all combined.<br />Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle.<br /><br /><strong>Cream Cheese Frosting</strong><br /><em>300g Icing sugar<br />125g Cream Cheese, cold<br />50g Unsalted Butter, room temp</em><br /><br />Beat the icing sugar and butter together with an electric mixer until well mixed.<br />Add the cream cheese in one go and beat until it is completely incorporated.<br />Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOG7R07PeyCNJhgKN16YJdS7_reVWlFT5hzrPijKqU0O3R1ko5Z08zbpj5bBqRh-OGJl-np1dSEGMNjOqyY_piLifwnihLffbq-JMjyNYykkypQyUW9hBZG6aXZfKE1cdBWRnRGs4Jqw/s1600/img_1311.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOG7R07PeyCNJhgKN16YJdS7_reVWlFT5hzrPijKqU0O3R1ko5Z08zbpj5bBqRh-OGJl-np1dSEGMNjOqyY_piLifwnihLffbq-JMjyNYykkypQyUW9hBZG6aXZfKE1cdBWRnRGs4Jqw/s400/img_1311.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614945794367532546" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-46184951933358695252011-05-30T12:47:00.009+10:002011-06-06T13:17:55.148+10:00Catch up...I admit it... I have been extremely lazy, which has led to the blog being...well, quite unkept. <br /><br />So in an effort to start updating again, I thought I shall update you on some recent cakes I have made. <br /><em><strong><br />Ruffle Cake</strong></em><br /><em>Lemon chiffon cake, lemon curd cream filling, Swiss meringue buttercream and a fondant bow</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIQuz3clyDLndxcxQAdbf1CH4gxxL3YCyxXLPWlNdDwk9K0KAHebKAFHJARnJdgupgAzCef4dxZkaLkBBsakqXvORdXk8IuxZxCykQjSYvBZJyvQ4RvvL7_CAcIaC7GtO0_7KAC_b4a8/s1600/bowcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIQuz3clyDLndxcxQAdbf1CH4gxxL3YCyxXLPWlNdDwk9K0KAHebKAFHJARnJdgupgAzCef4dxZkaLkBBsakqXvORdXk8IuxZxCykQjSYvBZJyvQ4RvvL7_CAcIaC7GtO0_7KAC_b4a8/s400/bowcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612337523828412002" /></a><br />I was asked to make a cake for a baby shower, the only request being a chiffon cake to use purple as the colour - the rest was up to me! I was originally going to make something completely different but had diffiulty sourcing fresh flowers. Luckily, I came across this cake on the Martha Stewart website.<br /><br />Whilst it may look quite difficult to do, the ruffle is actually quite simple. It involves using a small petal tip (I used wilton tip #103). Starting at the bottom, holding the piping bag straight with the smaller side of the tip facing outward, do a back and forth motion until you reach the top of the cake then start again beside that row until the cake is covered. <br /><br />If you are a visual person, watching <a href="http://www.youtube.com/watch?v=MHYX0qXDVy0">this </a>ruffle cake tutorial on YouTube will be beneficial. <br /><br />My technique was a little rough (not too bad for a first effort though!), but it is a very forgiving technique. <br /><br /><em><strong>Lemon Chiffon Cake </strong>(to make a 3 layer cake as I have done, you will need to make 3 of this recipe)</em><br />3/4 cup cake flour <em>(this can be found at Coles supermarket)</em><br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />3/4 cup plus 1 tablespoon caster sugar<br />3 large eggs, separated<br />1/4 cup vegetable oil<br />1 tablespoon freshly squeezed lemon juice<br />2 tablespoons grated lemon zest, (about 4 lemons)<br />1/2 teaspoon pure vanilla extract<br />1/4 teaspoon cream of tartar<br /><br />Heat oven to 170 degrees and have ready an ungreased an 8 inch round tin. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup sugar; set aside.<br /><br />In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.<br /><br />In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.<br /><br />Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.<br /><br />Remove cake from oven; invert the pan over 2 glasses (rest the sides of the tin on the glasses) for 2 hours to cool <strong>(THIS STEP IS VERY IMPORTANT). </strong>Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.<br /><br />To read more about chiffon cakes, looky <a href="http://www.joyofbaking.com/OrangeChiffonCake.html">here</a>.<br /><br /><em><strong>Lemon Curd Cream</strong> (adapted from Joy of Baking)</em><br />3 large eggs <br />150 grams granulated white sugar <br />80 ml fresh lemon juice (2-3 lemons)<br />56 grams unsalted butter, at room temperature<br />1 tablespoon (4 grams) finely shredded lemon zest <br /><br />500ml Thickened Cream, whipped to soft peaks<br /><br />In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until completely cool. <br /><br />Once the curd is cool, fold through the whipped cream and refrigerate until required. <br /><br /><em><strong>Swiss Meringue Buttercream</strong></em><br />450g unsalted butter, room temperature <em>(if you prefer a saltier taste like I do, use salt reduced butter)</em><br />1 1/2 cups sugar<br />6 egg whites<br />1 teaspoon pure vanilla extract<br /><br />Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.<br /><br />In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.<br /><br />Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.<br /><br />Switch to paddle attachment; beat on lowest speed 3 to 5 minutes (add your require food colouring now). Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.<br /><br /><em><strong>To assemble</strong></em><br />Lay one of the cakes on a cake stand or plate. Spread desired amount of lemon cream and top with a second cake, spread with another layer of lemon cream and top with the third cake. <br /><br />Crumb coat the entire cake with approx 2 cups of the buttercream and refrigerate for 30 minutes.<br /><br />Using a wilton #103 tip, fill a pastry bag with the buttercream (don't overfill the bag as it can be a little hard to manoeuvre). Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side. Repeat until the entire cake is covered. <br /><br />To finish the top of the cake pipe back and forth around the edge of the cake with the large end of the tip facing outwards. <br /><br />To make the fondant bow, looky <a href="http://www.youtube.com/watch?v=07ss0Pq3OdU">here</a>.<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ra13TrYaJvAN329-qkZ3w7SykcmK1nDzuIypAjFC19hcAj63gkPmRNG7ouvBpCTNgDy4tKdJBPP7mYSoBPqSXCX7dznG7oaWo-0nQM-C4xMPQF0pPTZ9ram1U-nnEJ8w7VKa42TJEqY/s1600/ruffle+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ra13TrYaJvAN329-qkZ3w7SykcmK1nDzuIypAjFC19hcAj63gkPmRNG7ouvBpCTNgDy4tKdJBPP7mYSoBPqSXCX7dznG7oaWo-0nQM-C4xMPQF0pPTZ9ram1U-nnEJ8w7VKa42TJEqY/s400/ruffle+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612351917854850450" /></a><br /><br />...and matching vanilla cupcakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAhTIVRLbwInxSfrZMdqb6OYLprQHeTQSZ3DTGkBF6yD0Gb2M3AtqvSXMt_d_oz2AoA8I49GC35SnJAA9QRhrSlzPlaUxBZDij-zeWjTA_HAQLy4NmpEfdTB0sU-aHz0GOzJtl6JKVpY/s1600/img_1201.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAhTIVRLbwInxSfrZMdqb6OYLprQHeTQSZ3DTGkBF6yD0Gb2M3AtqvSXMt_d_oz2AoA8I49GC35SnJAA9QRhrSlzPlaUxBZDij-zeWjTA_HAQLy4NmpEfdTB0sU-aHz0GOzJtl6JKVpY/s400/img_1201.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614938408382344178" /></a><br /><br /><em><strong>Red Velvet Cake</strong></em><br />Isn't this red velvet cake just gorgeous? Not only is this dramatic cake beautiful to look at, it has a wonderfully soft, fluffy texture which is just divine with the creamy frosting. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6HVRgep9cRq8aq8M9dsAIfNeaspQ7cHbK1huLdhpAWwrc0gihrQGcHpm47eY6SdyPNWLzcp17y1yNsZADcZy1WkQi04MGVcm1wGdl38jON9_d010jMqkPLiCSKpBw9zK4HmDOZCIpLE/s1600/redvelvet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6HVRgep9cRq8aq8M9dsAIfNeaspQ7cHbK1huLdhpAWwrc0gihrQGcHpm47eY6SdyPNWLzcp17y1yNsZADcZy1WkQi04MGVcm1wGdl38jON9_d010jMqkPLiCSKpBw9zK4HmDOZCIpLE/s400/redvelvet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612337524953850354" /></a><br />250 grams sifted cake flour<br />1/2 teaspoon salt<br />15 grams regular or Dutch-processed cocoa powder<br />113 grams unsalted butter, at room temperature<br />300 grams granulated white sugar<br />2 large eggs<br />1 teaspoon pure vanilla extract<br />240 ml buttermilk <br />2 tablespoons liquid red food colouring<br />1 teaspoon white distilled vinegar<br />1 teaspoon baking soda<br /><br />Preheat oven to 175 degrees C and place rack in centre of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.<br /><br />In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. <br /><br />In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. <br /><br />In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.<br /><br />In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. <br /><br />Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). <br /><br /><em><strong>Cream Cheese Frosting</strong></em><br />250 grams cream cheese, room temperature<br />250 grams tub of Mascarpone cheese, room temperature<br />1 teaspoon pure vanilla extract<br />115 grams icing sugar, sifted<br />360 ml cups cold heavy whipping cream <br /><br />In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency. <br /><br />Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.<br /><br /><br /><em><strong>Rainbow Layer Cake & Choc Mud Cupcakes</strong></em> <br />How AWESOME is this rainbow layer cake? I've been wanting to make this cake for a while now, but didn't have an occasion until I was recently asked to make a 3rd birthday cake. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw1k02mp9ZD4mzpdAw5qSRELX8xbpdaWzDXCF2yVuNkPSkMhgkB3-xjhzWUNdpzUFn5G-yGHng_4CMG04fDNViK8VWwQB3M6rxz_jM5zYrDzouqUwQ3M7vKcWPo506b12bks629O2hJ0/s1600/oscar2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw1k02mp9ZD4mzpdAw5qSRELX8xbpdaWzDXCF2yVuNkPSkMhgkB3-xjhzWUNdpzUFn5G-yGHng_4CMG04fDNViK8VWwQB3M6rxz_jM5zYrDzouqUwQ3M7vKcWPo506b12bks629O2hJ0/s400/oscar2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612337515054897410" /></a><br /><br />To learn how to make this cake, looky <a href="http://whisk-kid.blogspot.com/2009/08/say-it-with-cake.html">here.</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQpQrw8e-ddIYun0c4SDSwpTWteyBonlWtHfyck9zcodVzmLmtsJAQkrj0-VUsdK4_Xs1ozL7rHL3d00qXduCVp0KRyueTR1uxR9lA4R7wDFgND8Vf1lcUOLIo8YEecyXPtPj0oeAWS0/s1600/oscar4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 189px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQpQrw8e-ddIYun0c4SDSwpTWteyBonlWtHfyck9zcodVzmLmtsJAQkrj0-VUsdK4_Xs1ozL7rHL3d00qXduCVp0KRyueTR1uxR9lA4R7wDFgND8Vf1lcUOLIo8YEecyXPtPj0oeAWS0/s400/oscar4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612337513959535778" /></a><br /><br />And last but not least, here are some chocolate mud cupcakes with a swirl of classic buttercream frosting and fondant toppers. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvVMwaCROW_PTy6Svu4-X-TcjFjiLQSmnNQxfsaY7OD_vcd2ppEscH5RuWbaiuJIKv-PpGziyGo2Q_jbX83vTdo9VCDX2tXy4QdU-OMmC_f9fZmyNCoVI6viNC19GB3G61STq0m_ycVM/s1600/CUPCAKE3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvVMwaCROW_PTy6Svu4-X-TcjFjiLQSmnNQxfsaY7OD_vcd2ppEscH5RuWbaiuJIKv-PpGziyGo2Q_jbX83vTdo9VCDX2tXy4QdU-OMmC_f9fZmyNCoVI6viNC19GB3G61STq0m_ycVM/s400/CUPCAKE3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613812599828734578" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatsisADB90rC3tPyD3ZPQ51DOFuYtkr9X35JLOTuh5wb58-9Jl5zwPQzXNusLJjZ16ruxFU4bJpVPVAFU7JcYdWggjXJVn6Q68gqM2rT8QhJIgkwo0Bh8_l3Pfe2Zb8HOk8tl-Ob6v9E/s1600/CUPCAKE2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatsisADB90rC3tPyD3ZPQ51DOFuYtkr9X35JLOTuh5wb58-9Jl5zwPQzXNusLJjZ16ruxFU4bJpVPVAFU7JcYdWggjXJVn6Q68gqM2rT8QhJIgkwo0Bh8_l3Pfe2Zb8HOk8tl-Ob6v9E/s400/CUPCAKE2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613812592460134306" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfVS_lrmjUf5dGiMlO1PD_X7xWwmGbIWLx5_U3XtSuYigQS8LFa9bcOewpbIzBgb1Q_1LsdEAvXMRRXzKQweo8UvI7xFxNtvxdARgN44ww5ovOyQyz_GnB2brFjsYzeouHsSodn-v0QE/s1600/oscar3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfVS_lrmjUf5dGiMlO1PD_X7xWwmGbIWLx5_U3XtSuYigQS8LFa9bcOewpbIzBgb1Q_1LsdEAvXMRRXzKQweo8UvI7xFxNtvxdARgN44ww5ovOyQyz_GnB2brFjsYzeouHsSodn-v0QE/s400/oscar3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612337518114140434" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com2tag:blogger.com,1999:blog-2796122605740286833.post-46234611584968532692011-02-07T21:24:00.008+11:002011-05-30T14:21:13.203+10:00Pork Belly with Caramel DressingIt's not often I make a savory dish worthy of making it's presence on my blog, but damn, this pork belly was finger lickin' good!<br /><br /><em>Recipe to follow shortly...</em><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lM8uhn518f1stjbKTcrj0c23dEPGqNSc5FeLwCeg9TLWexWt7Jc1-qOB1CKyjgyKYJnDCgk0zQy1JclfpC_BobKE0wDyDFXNulNrqQszrNRmPQXiT7CngC_BLWOB7NMFuC3Y4WTF_2U/s1600/img_1104.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lM8uhn518f1stjbKTcrj0c23dEPGqNSc5FeLwCeg9TLWexWt7Jc1-qOB1CKyjgyKYJnDCgk0zQy1JclfpC_BobKE0wDyDFXNulNrqQszrNRmPQXiT7CngC_BLWOB7NMFuC3Y4WTF_2U/s400/img_1104.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5570892646101358162" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1aYhbnMyLGtvgwoGi6PhyphenhyphenhL7XJzI4WUw4bc5rk-4PRs5TM4jDnqIExH-Nkg_bmIiFeLo-8eh2s0fnOrB_0sr-tIrT4YRduz_at1jNAMEifbS29uUS61O4RPROBKDcqGAxhh_XQN8_Nw/s1600/img_1111.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1aYhbnMyLGtvgwoGi6PhyphenhyphenhL7XJzI4WUw4bc5rk-4PRs5TM4jDnqIExH-Nkg_bmIiFeLo-8eh2s0fnOrB_0sr-tIrT4YRduz_at1jNAMEifbS29uUS61O4RPROBKDcqGAxhh_XQN8_Nw/s400/img_1111.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5570892651491472626" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fHXcPaSYFNKLQ9bKo6WvINXgozpKcm3iR-xwfXYT_vtEwcx0kUf7bRhspewtLCfsLhLpy6Vuq-KS7OVlrlrHkmKgYP0tu1Ft9FLxpBfIztVr9Munk5RHyLQVxLaXDqj7uCdg0CZ82sQ/s1600/img_1100.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fHXcPaSYFNKLQ9bKo6WvINXgozpKcm3iR-xwfXYT_vtEwcx0kUf7bRhspewtLCfsLhLpy6Vuq-KS7OVlrlrHkmKgYP0tu1Ft9FLxpBfIztVr9Munk5RHyLQVxLaXDqj7uCdg0CZ82sQ/s400/img_1100.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5570892641870378066" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-49795114402950246852011-01-24T14:26:00.004+11:002011-05-30T14:22:30.686+10:00Vanilla Apricot & Almond TartI love a good tart... perfect pastry combined with a luscious filling make for a delicious dessert. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsDlcNI9M9Pv1MPxs_XdDQCNC8mGg0S8EilyT9Lz_S14SwO0VaROa3fU0Cy_3qmZ-hIE2HnqlmERSVSZSQ1MPg96kJCjYWak0jGYIM9qB50UOtw2kuXVmUkFZeGMK9Vkrb0-YJfzxE8E/s1600/img_1087.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsDlcNI9M9Pv1MPxs_XdDQCNC8mGg0S8EilyT9Lz_S14SwO0VaROa3fU0Cy_3qmZ-hIE2HnqlmERSVSZSQ1MPg96kJCjYWak0jGYIM9qB50UOtw2kuXVmUkFZeGMK9Vkrb0-YJfzxE8E/s400/img_1087.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5570895075805100994" /></a><br />An apricot tart had been on my list for a while now, so I finally got around to making this for an Australia Day lunch. My original plan was to make an apricot tart I found in my local newspaper, but decided to change plans after the sour cream pastry failed beyond belief. <br /><br />So I decided play around with a tried and true French Pear Tart recipe and replaced the pears with vanilla infused apricots from <span style="font-style:italic;">Bills Sydney Food</span> cookbook. <br /><br />The result? a moist, nutty filling encased in a rich crumbly pastry with bursts of fruity goodness. It may not win any prizes for being the prettiest of tarts, but it's homely presence and down-to-earth simplistic deliciousness earns it a place in the pages of my favourites scrapbook. <br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkHteNkjyq1gZfgzHTvJm48Df0RTQSu9ZXeIucu9_l7JBGOJIWvr9yeoSC39EAsFE2f4KU79bIBKOzuzOcr1DD-vxJwR-HsBMfwFA0uQOpJCRDi367_J8EVUQwu3rp11VPfdWf32sKb8/s1600/img_1091.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkHteNkjyq1gZfgzHTvJm48Df0RTQSu9ZXeIucu9_l7JBGOJIWvr9yeoSC39EAsFE2f4KU79bIBKOzuzOcr1DD-vxJwR-HsBMfwFA0uQOpJCRDi367_J8EVUQwu3rp11VPfdWf32sKb8/s400/img_1091.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5570895088698440130" /></a><br />Vanilla Apricot & Almond Tart<br /><br />Recipe to follow shortly...<br /><em></em>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-59653046770567490642011-01-10T13:47:00.008+11:002011-01-13T20:02:08.570+11:00Mango Mousse TartMango has got to be the ULTIMATE summer fruit.<br /><br />I stumbled across this little <a href="http://dessertfirst.typepad.com/dessert_first/2006/08/mangos_and_maca.html">recipe </a>during winter time (doh!) and had been dying for mango season to come around so I could taste it for myself.<br /><br />I wasn't really sure what to expect from it (all I knew was it looked delicious and I had to make it), but it kind of tasted like a <a href="http://www.weis.com.au/products/bars.html">Weis bar</a>, in pastry form.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7yQzJonZNIF8i083u-9Al3nLXnRJ6TkJmY-Xzq5V3TJgUljc9k5YljQkzbj7mTJVRcZP8inX-w2T1ipQRYFc3qrbcidFu3vr8MOLQRQ4o-n4-Sw3jjzBWyGSUVa5RxZ3vDMZxefLw-M/s1600/img_1079.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7yQzJonZNIF8i083u-9Al3nLXnRJ6TkJmY-Xzq5V3TJgUljc9k5YljQkzbj7mTJVRcZP8inX-w2T1ipQRYFc3qrbcidFu3vr8MOLQRQ4o-n4-Sw3jjzBWyGSUVa5RxZ3vDMZxefLw-M/s400/img_1079.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560383959339347458" /></a><br /><br /><span style="font-weight:bold;">Mango Mousse Tart</span><br /><br /><span><span style="font-style: italic; font-weight: bold; ">Macadamia Nut Pastry</span><br />3/4 cup raw unsalted macadamia nuts<br />1/4 cup sugar<br />187g cups all purpose flour<br />113g unsalted butter, cold, cut into small pieces<br />1 large egg yolk, cold</span><br /><br />Combine nuts and sugar in a food processor and grind until nuts are finely ground, (but do not overgrind and turn them into butter). Add flour and combine just until blended. Add the butter and combine in pulses until the butter is in pea-sized pieces. Add the egg yolk and combine for a few seconds, just until the mixture begins to come together. Add a little water if the dough is still too dry - one tablespoon at a time.<br /><br />Turn the dough out onto a working surface and work it gently with your fingers until it forms a cohesive dough.<br /><br />Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Cover the shell and chill in the refrigerator for at least 4 hours, or preferably overnight.<br /><br />Preheat oven to 190c. Prick the bottoms of the tart shells all over. Line pastry with baking paper and fill with baking weights and bake in the oven for about 12 to 15 minutes or until the tart shell is just starting to color. Remove the weights and return to the over for about 7-10 minutes until the shell is completely baked and are golden. Cool on a wire rack.<br /><br /><span style="font-weight:bold;">Mango Mousse</span><br /><span style="font-style:italic;">500g mango flesh (about 2 large or 3 smaller mangoes)<br />Sugar to taste<br />3 teaspoons gelatin<br />2 tablespoons hot water<br />300ml heavy cream, beaten to firm peaks<br /></span><br />Peel skin from mangoes and remove as much flesh as possible. Puree the mango flesh with sugar to taste in a food processor. Strain the puree to get rid of any pulp.<br /><br />Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.<br /><br />Mix the gelatin into the mango puree. Fold the mango mixture into the beaten cream.<br /><br />Fill the cooled tart shell with the mousse. Smooth out the top with an offset spatula. Place the tarts in the refrigerator to let the mousse set overnight. Garnish with whipped cream and toasted macadamia nuts, or as I did with a passionfruit mango dessert sauce. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqbgy6zdj8aKGzEBt6tpulpgvHlS2HMflWjM61nZ2gH38qdguCuL9qE4gynkZl4jPy9l3Lk8pwnUilRqmsPaUja7in6dlxW9EdDnBCldc5YOOuBaAa7lYF4m2GwwTAtc7_FUKTTcPFUQ/s1600/img_1080.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqbgy6zdj8aKGzEBt6tpulpgvHlS2HMflWjM61nZ2gH38qdguCuL9qE4gynkZl4jPy9l3Lk8pwnUilRqmsPaUja7in6dlxW9EdDnBCldc5YOOuBaAa7lYF4m2GwwTAtc7_FUKTTcPFUQ/s400/img_1080.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560383964159658306" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com3tag:blogger.com,1999:blog-2796122605740286833.post-19735121461195208432011-01-09T21:11:00.011+11:002011-01-13T20:02:45.626+11:00A French Feast - Slow Roasted Leg of Lamb, Ratatouille & Moelleux au Chocolat<div style="text-align: left;">There are two influences for this delicious meal. The main reason being re-creating my last lunch in France, the other reason being to use my new Staub Cocotte. </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UqjT3A1VdrXWwaxONnarYz4npVcJz0hP0OnH7-l2dEWs794dQlAUS8kMgoqlZHTmJnyAHCURB-Lu2POBp15e4unXrM8JY9TLkFSCjV6MyPG8Kf051Hwg_y_CCoTbaaiG7XDzwcevz9Q/s1600/staub.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UqjT3A1VdrXWwaxONnarYz4npVcJz0hP0OnH7-l2dEWs794dQlAUS8kMgoqlZHTmJnyAHCURB-Lu2POBp15e4unXrM8JY9TLkFSCjV6MyPG8Kf051Hwg_y_CCoTbaaiG7XDzwcevz9Q/s400/staub.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560379956787320770" /></a><div style="text-align: center;"> <span class="Apple-style-span" > <i>ooooh look how pretty she is!</i></span></div> <br />For my last day in Provence, my boyfriend’s aunt cooked a beautiful meal of slow roasted lamb shoulder with ratatouille. The meat was succulent and the ratatouille was bursting with flavour. I was so fond of the meal that I wrote it down in my holiday diary (which was mostly filled with food memories).<br /><br />Ratatouille is a traditional French Provençal stewed vegetable dish, and one that I had never tried before (probably because of my slight aversion to eggplant, capsicum & zucchini). It features the vegetables you'd be likely to find in a summer garden: Aubergine (eggplant), Courgette (zucchini), Poivron (Capsicum), and tomatoes as well as fresh provençal herbs such as thyme and basil. There are so many differing ways to prepare it, some saying that each vegetable should be cooked separately, but most French households wouldn’t bother doing it this way. The way I prefer it prepared (which is also the way it was done by my boys aunt) is stewed for slightly longer (say 40-45 mins) and with a little more tomato.<br /><br />For my version the lamb, I used a leg and flavoured it with garlic, rosemary & thyme. I slow roasted it for 2 ½ hours, but was terrified that it would come out chewy and tough, unlike the succulent meat-falling-off-the-bone version I had it France. I was elated to find that it was juicy and just like the one in my memory.<br /><br />To finish off my home-made French foodie experience, I made the ever popular Moelleux au Chocolat (otherwise known as chocolate fondant pudding). The recipe I used was actually from a Koko Black flyer which I had lying in my to make pile. To cut through the richness of the cake I served it with a raspberry coulis and vanilla bean ice cream. This dessert also has the added benefit of being made in advance (min 2 hours) and kept in fridge until you are ready to bake it.<br /><br />It was a perfect meal if I do say so myself. Apologies too for the dodgy night times photo's. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHb4zIG1f7whrIqHPltSPboqcewmdyxUDoOVi2Yslmcxmvabvk_1WtK4PMKMOyBngPH0R-bPAgCsQbRRwysFwXwp-wsIFElVwcPM-jbFl4K7w0XyG2j-Qb3Axu5yRmVd8-ylW5nv0-x0/s1600/img_1065.jpg2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHb4zIG1f7whrIqHPltSPboqcewmdyxUDoOVi2Yslmcxmvabvk_1WtK4PMKMOyBngPH0R-bPAgCsQbRRwysFwXwp-wsIFElVwcPM-jbFl4K7w0XyG2j-Qb3Axu5yRmVd8-ylW5nv0-x0/s400/img_1065.jpg2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560378921337219858" /></a><br /><span style="font-weight:bold;">Slow Roasted Leg of Lamb</span><br /><span style="font-style:italic;">1.7kg leg lamb<br />2 tbsp olive oil<br />1 tbsp sea salt<br />4 cloves of garlic – one of them sliced, the rest just cut into quarters.<br />A few sprigs of fresh rosemary and thyme.</span><br /><br />Preheat oven to 180C.<br /><br />Place lamb leg in a roasting tin and rub salt and the olive oil over the meat. Using a small knife pierce the meat to create some pockets (about 10 or so) and push the sliced garlic and a little rosemary into the meat. Scatter the remaining garlic, rosemary and thyme around the lamb and add 1 cup of water to the roasting dish.<br /><br />Roast in the preheated oven at 180C for 1 hour. Remove roasting tin from oven, add another cup of water, cover the lamb with aluminium foil, return to oven and cook for 1 more hour.<br /><br />Remove foil and cook for further 30 minutes or until the lamb is almost falling off the bone. Carve up and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v4Br32VZEkFkmTXQwMKisgpiAvMJG51ySzjilu_g35wd2wYavMlqwYd7f5XmTJ3CGeLtJh4yywMjB6xrQY_rqBmfPsCfK3e0xrXGXu8qK6_jOMdoG2UKdWS4FjfglHhZQ1Y2fgy6sAA/s1600/img_1063.jpg2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v4Br32VZEkFkmTXQwMKisgpiAvMJG51ySzjilu_g35wd2wYavMlqwYd7f5XmTJ3CGeLtJh4yywMjB6xrQY_rqBmfPsCfK3e0xrXGXu8qK6_jOMdoG2UKdWS4FjfglHhZQ1Y2fgy6sAA/s400/img_1063.jpg2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560378915641338754" /></a><br /><span style="font-weight:bold;">Ratatouille</span><br /><span style="font-style:italic;">1 large red onion, sliced<br />3 cloves of garlic, crushed<br />1 large red capsicum, cut into 2cm squares<br />1 medium eggplant, cut into 2cm cubes<br />1 large zucchini, cut into 2cm cubes<br />2 x 400g can of diced tomato’s (you can use fresh, I just prefer the taste of the canned ones)<br />Few sprigs of fresh thyme</span><br /><br />Heat some olive oil over a medium heat in a heavy based saucepan (I used my Staub French Oven).<br /><br />Add the onion and cook for 2 minutes. Add the garlic and capsicum and cook for a further two minutes. Reduce the heat if the vegetable start to brown.<br /><br />Add the rest of the ingredients, turn down heat and cover the pot. Simmer until everything is soft and well blended, stirring occasionally - about 40 minutes.<br /><br />Season with salt and pepper before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8RCyTsD19b-XEip9D5HgPL8KOL2oH8n-iwT7YWaB9qTOgkgPJ5JdZvgBcqf7MYtSRPr0vbgkzkYqMo3oWDNfhfmkT6RVxvhf7A7W3xjdi4efXj9qb3TOBcu6dnkcV9BVWBmY95UKw-c/s1600/img_1072.jpg2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8RCyTsD19b-XEip9D5HgPL8KOL2oH8n-iwT7YWaB9qTOgkgPJ5JdZvgBcqf7MYtSRPr0vbgkzkYqMo3oWDNfhfmkT6RVxvhf7A7W3xjdi4efXj9qb3TOBcu6dnkcV9BVWBmY95UKw-c/s400/img_1072.jpg2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560378928862688770" /></a><br /><span style="font-weight:bold;">Moelleux au Chocolat</span><br /><span style="font-style:italic;">60g caster sugar<br />2 eggs<br />2 egg yolks<br />100g unsalted butter<br />100g dark chocolate<br />50g plain flour, sifted</span><br /><br />Lightly brush 4 ramekins (150 - 200ml capacity) with softened butter and dust with cocoa powder. Place them on a baking tray and put them in the fridge whilst you make the batter.<br /><br />Using a whisk, gently mix together the eggs and sugar. Be careful not to incorporate too much air.<br /><br />Melt the butter and chocolate in a heat-proof bowl over simmering water. Remove from the heat and add to the egg mixture and gently combine. Lightly fold in the flour ensuring there are no lumps.<br /><br />Place 100g of the batter into each ramekin (this ensures that all the ramekins are equal and will cook at the same rate). Cover the ramekins with cling film and place in the fridge to rest for 2 hours.<br /><br />Pre-heat the oven to 190c (fan forced) and place the puddings straight in the oven and bake for 13 minutes (I found this too long, so will reduce the time next time)<br /><br />To test if the Moelleux is ready, it should be slightly firm and spongy on top, with a cake-like appearance around the edges.<br /><br />Serve the Moelleux in the ramekin or turn out onto a serving plate with vanilla ice cream and the raspberry coulis.<br /><br /><span style="font-weight:bold;">Raspberry Coulis</span><br /><span style="font-style:italic;">250g frozen raspberries<br />2 tbls caster sugar </span><br /><br />Place frozen Raspberries and sugar into a saucepan. Stir to combine. Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender. Using a spoon, crush raspberries until pureed.<br /><br />Remove from heat and set aside to cool. Pass Raspberry mixture through a sieve to strain. Discard seedssucculeuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com1tag:blogger.com,1999:blog-2796122605740286833.post-29100337964113208452011-01-02T21:42:00.011+11:002011-01-02T22:50:39.897+11:00Coca (Tomato) Tarte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFy-mggTVwoqiIRiYKMtPJRYFHpYPz4DAAWG5lVwDKEFP7AETC_1hhshoJTGZrt2pqdjcRHj2rZciWI1cEIxOzBlv4x00qxK28cQUNpIQAL2lJjZM0q8Jxt7HTH05WR5N2p6GyZdBZ2s/s1600/img_1042.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFy-mggTVwoqiIRiYKMtPJRYFHpYPz4DAAWG5lVwDKEFP7AETC_1hhshoJTGZrt2pqdjcRHj2rZciWI1cEIxOzBlv4x00qxK28cQUNpIQAL2lJjZM0q8Jxt7HTH05WR5N2p6GyZdBZ2s/s400/img_1042.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557552012550205234" /></a><br />There are many advantages to having a French mother-in-law. I love hearing about her history, looking at her old photographs and learning about her family and how she grew up in France. I really admire her strength and enjoy the time we spend together. Being able to attempt my limited French without feeling like an idiot is also awesome. <br /><br />I also love sharing our love of cooking and learning recipes which have been passed down to her and making food that hopefully reminds her of France. <br /><br />One of her recipe's that I think is super yummy is her Tomato Tart. The recipe comes from her Spanish grandmother, although I think it may have been tweaked as is has been passed down, kind of like Chinese whispers for food. <br /><br /><span style="font-weight:bold;">Coca Tarte</span><br /><span style="font-style:italic;">3 red onions, thinly sliced<br />2 x 400g cans of diced tomato's <br />1 small can (75g) or 1/2 a small red capsicum diced<br />Optional - clove of garlic, some herbs such as thyme, basil or oregano</span><br /><br /><span style="font-weight:bold;">Pastry</span><br /><span style="font-style:italic;">8 tblsp plain flour<br />8 tblsp S.R flour<br />pinch of salt<br />1 egg<br />4 tblsp olive oil</span><br /><br />For the filling, sauté the onions with some olive oil until they are translucent (include the garlic here, if desired). Add the capsicum and sauté for a little longer until soft.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimXZrETMnky-O13giGiEofjHIk9yrW1Wi8SazQg3ghGDdJ6GcPEu4JUoQ0CkHoZvw-6euZxGEmnr386OEfy3Ds9_iXjUuDtCMsiORta4HoyFR3C4OYf7m1swT7oI5OlLsgNNCXwUBUNU/s1600/img_1027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimXZrETMnky-O13giGiEofjHIk9yrW1Wi8SazQg3ghGDdJ6GcPEu4JUoQ0CkHoZvw-6euZxGEmnr386OEfy3Ds9_iXjUuDtCMsiORta4HoyFR3C4OYf7m1swT7oI5OlLsgNNCXwUBUNU/s400/img_1027.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557552003273791522" /></a><br />Add the diced tomato's and simmer on a medium low heat for about 30 minutes until the mixture is reduced, rich and flavoursome. Season with pepper and salt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbHLLHHztri-A3RQxJ-JOcZ5OaOC1z6gcJjs-VhHR5IWwW_Wjmuql2xK0jY1XoOoj3rU5V5mroZ5E-9sKH4mNTlDpiXjoxI-MCNjWESJnEK-e2dthtJnShq5iyjiNiFiCaNeyKdUGNG0/s1600/img_1030.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbHLLHHztri-A3RQxJ-JOcZ5OaOC1z6gcJjs-VhHR5IWwW_Wjmuql2xK0jY1XoOoj3rU5V5mroZ5E-9sKH4mNTlDpiXjoxI-MCNjWESJnEK-e2dthtJnShq5iyjiNiFiCaNeyKdUGNG0/s400/img_1030.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557553481916041522" /></a><br />While the filling is simmering away, make the pastry. Preheat the oven to 180c (160c for fan forced). In a food processor, combine all the ingredients until you get a breadcrumb texture. Grab a small jug of cold water and add little by little (you will use about 1 - 2 tablespoons) until the dough just starts to come together in a ball.<br /><br />Roll out the pastry to fit a round 23cm fluted tart tin. Line with the pastry, trim any excess and doc the bottom of the pastry with a fork. Place in the fridge for 15 minutes to rest. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuw3kEZdgtJuv83DF5RsuEjp29VaV4GTvixKnQnGY0Abrq7wRhuWH0y7K_QeCb9oa4JRjite0yS4AvQneYm9zimWxWfHBU9iiA6JcYrev-9vcl0c3TFKEfQvEO4-KaQgEeddBbKU6iv4/s1600/img_1028.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuw3kEZdgtJuv83DF5RsuEjp29VaV4GTvixKnQnGY0Abrq7wRhuWH0y7K_QeCb9oa4JRjite0yS4AvQneYm9zimWxWfHBU9iiA6JcYrev-9vcl0c3TFKEfQvEO4-KaQgEeddBbKU6iv4/s400/img_1028.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557552009609433778" /></a><br />Blind bake the pastry for 10 minutes - there is no need to use pastry weights. <br /><br />By now, the filling should be done. Fill the baked tart shell with the filling (here you can also add olives or anchovies - crumbled fetta would be nice too), place in the oven and bake for 30 minutes. <br /><br />Serve warm or cold, with a salad or as an entrée or how ever you desire.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9tP8ijkIxRqUs24nA9ulE_UbjCstVeTsRu6OM42LNrx_5tnH7iF3Y2vQ0FVQTL7I-RtkTCz6uZ8zE45avLRTGibyJ9IeqcMF8zDjp6PaPlt5vc7hiokAzimjPGGFyhNPC1petZy1j0Q/s1600/img_1039.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9tP8ijkIxRqUs24nA9ulE_UbjCstVeTsRu6OM42LNrx_5tnH7iF3Y2vQ0FVQTL7I-RtkTCz6uZ8zE45avLRTGibyJ9IeqcMF8zDjp6PaPlt5vc7hiokAzimjPGGFyhNPC1petZy1j0Q/s400/img_1039.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557552021377992770" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com1tag:blogger.com,1999:blog-2796122605740286833.post-51765536068569457272011-01-02T16:56:00.005+11:002011-01-02T18:14:23.341+11:00Framboisine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqAzaGJaSEYwZLnIu6etz-I49fe-MMSI9ORDBgYGo7xUPD96aFe1fWoj4hiURuViAoDm1WlLCv6_vIS2aZMOH7eCtW6wcW8hYsIoQRGQ1xxS_X7hHtrsJxR0ICPmeW1l9P2ShpzSspAc/s1600/img_1014.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqAzaGJaSEYwZLnIu6etz-I49fe-MMSI9ORDBgYGo7xUPD96aFe1fWoj4hiURuViAoDm1WlLCv6_vIS2aZMOH7eCtW6wcW8hYsIoQRGQ1xxS_X7hHtrsJxR0ICPmeW1l9P2ShpzSspAc/s400/img_1014.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557465061094952674" /></a><br />This little number was the deal breaker for me purchasing a dessert cookbook whilst on holidays in France. <br /><br />There a number of beautiful looking desserts in the book (most of which I am yet to try) and as a bonus it's also great way for me to practice my French by interpreting the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqmKcO26zApSVER-ELOIwhh3SD1ucl0SRX-zo78zuDplxVNdR_bRtYzG6rsO56-Q1z4fsBzocFu5GENQCdaeGm7BN48OzaR7r3L_u6-kTfZ-vj91m2p_H5wjoiL9wCe-i_9ZP1NMYjlo/s1600/img_1011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqmKcO26zApSVER-ELOIwhh3SD1ucl0SRX-zo78zuDplxVNdR_bRtYzG6rsO56-Q1z4fsBzocFu5GENQCdaeGm7BN48OzaR7r3L_u6-kTfZ-vj91m2p_H5wjoiL9wCe-i_9ZP1NMYjlo/s400/img_1011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557465068322712098" /></a><br />It has taken me many months to finally getting around to making this cake, as most of you probably already know, raspberries are stupidly expensive here in Australia (in France, the average price was 2€ a punnet). <br /><br />All the elements of this cake work perfectly together. The nutty earthiness of the dacquoise perfectly compliments the sweet tartness of the raspberries and the cream brings it all together.<br /><br />This dessert would make a perfect ending to any summer dinner party. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj419-BunfL777aC6o6uw54ezkjdmH2Q7qYqm1tujD-uapRR84H9QbVwAt9-j219YRUoQdZKmJxuyMgqAKQyL85qPxE11FH4bCobfbVBAggB4pstx7wuQeWAiTON6kw_8FtSyluYVN8xog/s1600/img_1025.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj419-BunfL777aC6o6uw54ezkjdmH2Q7qYqm1tujD-uapRR84H9QbVwAt9-j219YRUoQdZKmJxuyMgqAKQyL85qPxE11FH4bCobfbVBAggB4pstx7wuQeWAiTON6kw_8FtSyluYVN8xog/s400/img_1025.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557465075295197986" /></a><br /><span style="font-weight:bold;">Framboisine</span><br /><span style="font-style:italic;">4 egg whites<br />165g caster sugar<br />240g almond meal<br />35g plain flour<br /><br /><span style="font-weight:bold;">Raspberry Mousse</span><br />200g fresh/frozen raspberries (I used frozen)<br />3 tsp gelatin<br />2 tblsp hot water<br />125g white chocolate, melted<br />2 egg yolks<br />55g caster sugar<br />1 tsp Malibu<br />300ml heavy cream<br /><br /><span style="font-weight:bold;">To finish</span><br />300ml heavy cream<br />250 - 450g fresh raspberries (these are for garnish, so how ever many punnets you would like)<br />160g raspberry jam, hot<br />60ml Malibu </span><br /><br />Preheat the oven to 180c (160c for fan forced) and grease two 22 cm springform pans and line them with baking paper.<br /><br />In a bowl, beat the egg whites until stiff. Gradually add the caster sugar until you get glossy peaks and the sugar has dissolved. Fold in the almond meal and flour.<br /><br />Spread the mixture evenly between the two pans and bake for 20 minutes. Let stand for 5 minutes and unmould. Cool to room temperature. <br /><br />For the raspberry mousse, push the raspberries through a sieve over a large bowl. Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.<br /><br />Mix the gelatin, melted chocolate, egg yolks, sugar and malibu in a bowl. Beat the cream until firm peaks. Fold the cream and chocolate mixture into the raspberry coulis. <br /><br />Line the bottom and sides of a 22cm springform pan with baking paper. Place one of the cooled cakes in the bottom of the pan (smooth side down). Spread the raspberry mousse, then top with the other cake (smooth size facing the top). Cover and place in the fridge for a minimum of 3 hours until firm. <br /><br />Remove the cake from the pan. Beat the cream in a bowl until firm peaks, then spread it evenly over the cake. Garnish with the fresh raspberries and brush with the hot jam mixed with the Malibu. Serve immediately. Keep any leftovers in the fridge. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9Sey027w46HRLOMnJjd0S21NEtwkPVPXFZ1dlICKKl5KM4opsivUGbmXXAKMLn-rHD9lefnfHoJVpI-cDREAhqSpm0Jpx1t1ruaeNk0ER1_9nWSKdiBpgL0RVTRKBhNMmTQ6-jezYQ8/s1600/img_1022.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9Sey027w46HRLOMnJjd0S21NEtwkPVPXFZ1dlICKKl5KM4opsivUGbmXXAKMLn-rHD9lefnfHoJVpI-cDREAhqSpm0Jpx1t1ruaeNk0ER1_9nWSKdiBpgL0RVTRKBhNMmTQ6-jezYQ8/s400/img_1022.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557465070671968370" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-238677111966954782011-01-02T16:49:00.004+11:002011-01-02T21:27:01.930+11:00Passionfruit Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9K4mKKySXZ3I3AOqAsgTrF5RJMIdRwKy-VKnQj39pxXr7sjDam8QliEX2spHeOyuAk1DnUb-xIKYWAgAKqhSzCXW46vzvdemVkH2wwRWh5_jb1l9vIRh3wFE6R3fJPvxT3xolVQUzXH4/s1600/img_1000.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9K4mKKySXZ3I3AOqAsgTrF5RJMIdRwKy-VKnQj39pxXr7sjDam8QliEX2spHeOyuAk1DnUb-xIKYWAgAKqhSzCXW46vzvdemVkH2wwRWh5_jb1l9vIRh3wFE6R3fJPvxT3xolVQUzXH4/s400/img_1000.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557462819420408290" /></a><br />I thought the Christmas break would be a good time to practice my macaron skills, but, as usual time has gotten away from me and so far I have managed to only produce one batch.<br /><br />As a little Christmas present to myself (and after some rave reviews by <a href="http://trissalicious.com">Trissalicious</a>), I purchased a little book dedicated to Macarons, in particular the Italian meringue method (which I prefer)<br /><br />The book, <a href="http://www.qbd.com.au/product/9781742661285-Secrets_of_Macarons_by_Jose_Marechal.htm">Secrets of Macarons</a>, is a comprehensive guide to all things macarons. It gives detailed advice and descriptions to each of the elements to macarons from the ingredients down to the macaronage. <br /><br />Here, I used the basic macaron recipe from the book (omitting the vanilla) to produce a yummy passionfruit version. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusJ54Rbw3hEiZAWgmPaRqM4cO2E7t4GSd-oMQgo75F44AGVbz4Y0c-J_xS03cG27xpPV1nIbMrHp0c0PsdgwqsZ1HH0vWAjlmgvZ5lkDSTwesccWrfGEukoOlEe2M4CoSklC_aIv-RZE/s1600/img_1002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusJ54Rbw3hEiZAWgmPaRqM4cO2E7t4GSd-oMQgo75F44AGVbz4Y0c-J_xS03cG27xpPV1nIbMrHp0c0PsdgwqsZ1HH0vWAjlmgvZ5lkDSTwesccWrfGEukoOlEe2M4CoSklC_aIv-RZE/s400/img_1002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557462823851191522" /></a><br /><span style="font-weight:bold;">Macarons</span><br /><span style="font-style:italic;">200g almond meal<br />200g pure icing sugar<br />75ml water<br />200g caster sugar<br />2 x 80g egg whites<br />Yellow colouring (paste)</span><br /><br />Process then carefully sift the ground almonds and icing sugar (this is called tant pour tant). Set aside.<br /><br />In a saucepan, bring the water and caster sugar to the boil. Without stirring, make sure the temperature of the resulting syrup doesn’t go above 115c.<br /><br />Gently beat 80 grams egg whites to soft peaks, then increase the speed of the beater when the temperature of the syrup passes 105c. When the syrup reaches 115c remove the saucepan from the heat and pour the syrup in a thin stream into the beaten egg whites. Continue to beat the meringue for about 10 minutes, so that it cools.<br /><br />Combine the tant pour tant and the remaining unbeaten egg whites, making a smooth almond paste, then add the colouring.<br /><br />Using a flexible spatula, incorporate about a third of the merinque into the almond paste to loosen the mixture a little, then add the rest of the meringue, working the batter carefully.<br /><br />Fill a piping bag fitten with an 8 mm nozzle with the batter. Attach a sheet of baking paper to each baking tray, placing small dots of batter in each corner. Pipe out small, regular and well placed rounds, each about the size of a walnut. Lightly tap the bottom of the trays and allow the macarons to form a crust at room temperature for 30 minutes.<br /><br />Preheat the oven to 150c.<br /><br />Bake in the oven for 14 minutes. When you take them out, carefully place the baking paper on dampened benchtop: the shells will be easier to remove. Cool.<br /><br /><span style="font-weight:bold;">Passionfruit Buttercream </span><span style="font-style:italic;">(adapted from <a href="http://melangerbaking.com/">Mélanger</a>)</span><br /><span style="font-style:italic;">2 egg whites<br />1/2 cup sugar<br />125g unsalted butter<br />1/4 cup passionfruit juice</span><br /><br />In a bowl over simmering water, whisk the eggs whites and sugar. Cook until the sugar has dissolved and the temperature reaches 70C.<br /><br />Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes. Slow the speed and add in the room temperature butter one piece at a time. Add in the passionfruit juice and mix until smooth. If the mixture appears to curdle, keep beating on medium speed until smooth again. <br /><br />To assemble<br />Using a piping bag, pipe a small amount of the butter cream onto the shell and top with another shell.succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-13948531549215727232010-12-26T20:47:00.011+11:002010-12-30T15:46:50.270+11:00Bûche de Noël<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLzKWkqyUiUa7QH081iy-1Preg5UlpoBrC-ZmZZnnDOXD7aNoY8DZ8bikKmDT9GH3TGahWCM-ag1Oaf3PnslPcmJ8PbNt5FPUcy8ZqqGB1CGHUuPr79RZ-3fxcZLgCZ7rUJzhVm7Czrk/s1600/img_0962.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLzKWkqyUiUa7QH081iy-1Preg5UlpoBrC-ZmZZnnDOXD7aNoY8DZ8bikKmDT9GH3TGahWCM-ag1Oaf3PnslPcmJ8PbNt5FPUcy8ZqqGB1CGHUuPr79RZ-3fxcZLgCZ7rUJzhVm7Czrk/s400/img_0962.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554927773989446258" /></a><br />Christmas for me is all about the food. I love spending time with my family and keeping the tradition alive by cooking up a big feast and sitting around the table and eating until we can't eat anymore. I also like introducing new traditions and this year for Christmas, inspired by my in-laws, it was the Bûche de Noël.<br /><br />The cake is meant to represent the log that once burned in European homes throughout Christmas. Made of layered or rolled genoise sponge cake filled with buttercream and decorated with meringue mushrooms, forest creatures, or holly leaves the cake is prepared, presented, and garnished to look like a log.<br /><br />There are hundreds of variations of this cake, with flavours ranging from chestnut, coffee and peppermint but i think the orange perfectly compliments the rich chocolate buttercream. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZIa6eDGy4ncyAqs8nGjzPIzjBP5Hd0pWrumdGyBe3AW-pHExyhq0MjnsquDde2hX0A1RLUqPVjIG7500pwQ8gXyD4kTrp2tBzFV5H2FJdxBDeRjQwWhGMjEsiUeAUIGIdzrElPXdcSE/s1600/img_0957.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZIa6eDGy4ncyAqs8nGjzPIzjBP5Hd0pWrumdGyBe3AW-pHExyhq0MjnsquDde2hX0A1RLUqPVjIG7500pwQ8gXyD4kTrp2tBzFV5H2FJdxBDeRjQwWhGMjEsiUeAUIGIdzrElPXdcSE/s400/img_0957.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554927785847789602" /></a><br /><span style="font-weight:bold;">Orange Vanilla Genoise Sponge</span><br /><span style="font-style:italic;">2/3 cup sugar<br />3 teaspoons Cointreau<br />2 teaspoons orange zest<br />3/4 teaspoon vanilla extract<br />1/4 teaspoon salt<br />130g (4.5oz) cake flour (or substitute for plain flour, less 2 level tablespoons)</span><br /><br />Preheat the oven to 200C. Butter a 25cm(10") by 38cm (15") swiss roll pan and line it with baking paper and butter lightly. Set the pan aside.<br /><br />In a stand mixer (or using hand-held beaters) beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, orange liqueur, orange zest, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not over mix or the cake will be tough.<br /><br />Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the baking paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.<br /><span style="font-weight:bold;"><br />Orange Cointreau Mascarpone filling</span><br /><span style="font-style:italic;">500g mascarpone cheese, room temperature<br />1/2 cup icing sugar<br />1 tablespoon finely grated orange zest<br />1 tablespoon Cointreau, or other orange-flavored liqueur<br />1 teaspoon pure vanilla extract<br />1 cup heavy cream, whipped to soft peaks</span><br /><br />In a medium sized bowl, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days. If you're refrigerating the filling, bring it to room temperature and beat until smooth before using.<br /><br /><span style="font-weight:bold;">Chocolate Meringue Buttercream</span><br /><span style="font-style:italic;">5 egg whites <br />1/2 teaspoon + 1/8 teaspoon Cream of Tartar<br />1/4 cup water<br />3/4 cup caster sugar<br />1/4 cup extra caster sugar<br />1/4 teaspoon vanilla extract <br />250g unsalted butter, cut into pieces<br />113g good quality dark chocolate, melted and cooled</span><br /><br />Place the water and 3/4 cup caster sugar into a heavy saucepan. Over medium heat, begin melting the sugar and water and stir until all the sugar has melted. Now turn up the heat and boil until the sugar syrup reaches 118C. <br /><br />While the sugar syrup is bubbling away, place your egg whites in the bowl of a stand or hand mixer and start whipping them. When they look foamy, add the cream of tartar. Whip some more, and once you get to soft peaks, then slowly add the 1/4 cup of sugar and whip until you get glossy, stiff peaks.<br /><br />As soon as your sugar syrup hits 118C, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled. Try not to hit the beaters with the syrup.<br /><br />Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.<br /><br />Now that all the butter has been mixed in, add the vanilla extract and then pour in your cooled melted chocolate and beat until it has all incorporated.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQYZK_vDs5L56-2fLpq51FHwTvB4sQHecW22l9QBGGduEfiv4JrpGQrSX3O1hmBOuYFvAo4LIioH7PJIJcGI20RkIH3kslonhIv2D7Tin4nLRle0n3ANC5MsoiMF_76rs1EREdxK83oM/s1600/img_0966.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQYZK_vDs5L56-2fLpq51FHwTvB4sQHecW22l9QBGGduEfiv4JrpGQrSX3O1hmBOuYFvAo4LIioH7PJIJcGI20RkIH3kslonhIv2D7Tin4nLRle0n3ANC5MsoiMF_76rs1EREdxK83oM/s400/img_0966.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554927779228683874" /></a><br /><span style="font-weight:bold;"><br />Meringue Mushrooms</span><br /><span style="font-style:italic;">2 egg whites, at room temperature<br />1/4 tsp cream of tartar<br />1/2 cup granulated sugar<br />1/4 cup white chocolate chips<br />1/4 cup cocoa powder</span><br /><br />Prepare a baking tray by lining with baking paper. Preheat the oven to 100C.<br /><br />Place room temperature egg whites in the bowl of an electric mixer fitted with a whisk attachment. It is important that the bowl and whisk both be very clean, so that the egg whites whip properly.<br /><br />Begin beating the egg whites on medium speed. Once they are very frothy, stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites. Once they form soft peaks, increase the speed to high and gradually add the sugar, a tablespoon at a time. Beat the whites until they are very shiny and hold stiff peaks, but are not dry or crumbly.<br /><br />Spoon the meringue into a large pastry bag fitted with a 1/2-inch round tip.<br /><br />To Pipe Caps: Holding the pastry bag upright and close to the baking paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 5cm (2") round that is about 1 inch (2.5 cm) high. Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue. Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.<br /><br />To Pipe Stems: Holding the pastry bag upright and close to the baking paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top. The stem should be about 2.5 cm (1") high. Try to keep the stems as straight as possible. Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.<br /><br />Bake the meringues at 100C for about 90 minutes, turning them halfway through the cooking time to ensure even cooking. The meringues should be hard and dry to the touch, and you should be able to easily lift one from the parchment. Once the meringues are done, turn off the oven and let them sit in the oven for several hours or overnight.<br /><br />To assemble the mushrooms, melt the white chocolate in a small bowl in the microwave, stirring after every 30 seconds to prevent overheating. Use a toothpick to carve a small hole in the bottom of a mushroom cap. Dip the top of a stem in the white chocolate, and stick the chocolate-covered stem top in the hole of the mushroom cap. Place the mushroom on a baking tray to set, and repeat with remaining caps and stems.<br /><br />Place the cocoa powder in a sifter, and lightly sift cocoa over the tops of the mushrooms. Mushrooms can be stored for up to a month in an airtight container in a cool, dry room. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2bWme4fcFyQHaZt3Z4g9LeRkr7w2uxSHgvrE_608BwJiOrhl8k3yFDt3HjoKN4ZZhZ78YoqTKzek1adrOe6fqV6jOiOaBYqamgLArAQIrbu6T8z6ss9RJOQJ7neFjG5NF6D9ADgrp3k/s1600/img_0970.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2bWme4fcFyQHaZt3Z4g9LeRkr7w2uxSHgvrE_608BwJiOrhl8k3yFDt3HjoKN4ZZhZ78YoqTKzek1adrOe6fqV6jOiOaBYqamgLArAQIrbu6T8z6ss9RJOQJ7neFjG5NF6D9ADgrp3k/s400/img_0970.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554927766812048722" /></a><br /><span style="font-weight:bold;">To assemble the Bûche de Noël:</span><br />Unroll the cake and set aside the towel. Evenly spread the desired amount of mascarpone on the inside of the cake following its natural curve, gently form it into a cake roll. Cut off the ends of the cake roll on the diagonal and reattach them in the centre of the cake with a bit of mascarpone to fashion a “branch” coming off the main Yule log.<br /><br />Spread the exterior of the Bûche de Noël with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. Decorate with christmassy figurines, meringue mushrooms and dust with icing sugar to complete the festive look.<br /><br />Chill the cake before serving it, and refrigerate any leftovers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufv-pAB9-HQ7gfQkEupjDOpW7ZDifsE1pRGrB90f7gVrchXgIPgIlxU3TJVomGvyvoMOnLlNInBU5wOF_uoZFD4iOr1yCSBSMbjFXKI3WuD0OEHGRuWCwxutArXpqEX3k1GxGO2iGiVs/s1600/img_0971.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufv-pAB9-HQ7gfQkEupjDOpW7ZDifsE1pRGrB90f7gVrchXgIPgIlxU3TJVomGvyvoMOnLlNInBU5wOF_uoZFD4iOr1yCSBSMbjFXKI3WuD0OEHGRuWCwxutArXpqEX3k1GxGO2iGiVs/s400/img_0971.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554927763214152402" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com4tag:blogger.com,1999:blog-2796122605740286833.post-25865107545353664132010-12-26T20:39:00.004+11:002010-12-27T21:47:40.209+11:00White Chocolate & Raspberry Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIfsJZpUkcJLjVkq5xSrMiNSKrZkIoCnFoiOuX0Wx2DRihz2EGCR2dLDxU4hDlac4yt-YSiu1WliSrHVss8zzcMMjRFC4I6eL4Rpzqn-8N2XiBnoOdpoMFuPP6FfyAvD3A8_FU15mRlc/s1600/img_0992.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIfsJZpUkcJLjVkq5xSrMiNSKrZkIoCnFoiOuX0Wx2DRihz2EGCR2dLDxU4hDlac4yt-YSiu1WliSrHVss8zzcMMjRFC4I6eL4Rpzqn-8N2XiBnoOdpoMFuPP6FfyAvD3A8_FU15mRlc/s400/img_0992.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554925062969384274" /></a><br />I made this light (in texture, not calories) white chocolate cheesecake for some boxing day festivities in which I was designated dessert duties.<br /><br />It is the first recipe I have used out of a cookbook I bought in France and it turned out super dooper well. It is creamy yet light so it doesn't give you weighed down feeling that heavy baked cheesecakes give, also, the tartness of the raspberries cuts through the sweetness of the cake.<br /><br />I garnished mine with some gorgeous white chocolate curls to finish off this elegant cheesecake. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhImRMzLCXl9zqkr0vOk0BitVP4h9TOT_PQGYM-NpkMmFbpPWdKrFhyAocW-Y-YcQ5QUUu5pJKtxepnrolXV0dWJYaWF7KL_ttzMZRpC4vq23_M7cuTWmwo9_bsky2QVZLvQHW8isWRs/s1600/img_0991.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhImRMzLCXl9zqkr0vOk0BitVP4h9TOT_PQGYM-NpkMmFbpPWdKrFhyAocW-Y-YcQ5QUUu5pJKtxepnrolXV0dWJYaWF7KL_ttzMZRpC4vq23_M7cuTWmwo9_bsky2QVZLvQHW8isWRs/s400/img_0991.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554925068166509554" /></a><br /><span style="font-weight:bold;">White Chocolate & Raspberry Cheesecake </span><br /><span style="font-style:italic;">200g biscuits (such as nice or scotch finger)<br />80g butter, melted<br /><br />500g cream cheese, at room temp<br />400g condensed milk<br />300ml cream, beaten to soft peaks<br />150g white chocolate, melted<br />3 tsp gelatin<br />2 tblsp hot water<br />1/2 cup raspberries (fresh or frozen)</span><br /><br />Grease and line a 23cm springform pan with baking paper.<br /><br />Crush the biscuits until you get fine crumbs, add the melted butter and stir until combined. Press evently over the bottom of the prepared pan and refrigerator while preparing the filling.<br /><br />Put the gelatin and water in a small bowl. Stand in a small saucepan of simmering water and stir until dissolved. Cool for 5 minutes.<br /><br />Meanwhile, beat the cream cheese and condensed milk until smooth. <br /><br />Stir the gelatin into the cream cheese mixture, then fold in the beaten cream and melted white chocolate. Spread over the the biscuit base then sprinkle with the raspberries (gently push them slightly into the mixture). Refrigerate overnight. <br /><br />If you wish, decorate with white chocolate curls and dust with icing sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanxEnZieHoNZRG91BUpWc2Lc-ykvduIHTxXmi1X6dQThyphenhyphenPbBxk_-KE_P518J8jSPOSfyQkFFjd4eR7Gem8qgwIRIWoh8UkZEZobuN19uUOzevFuQq9ASzTdb-BdPScaD-TvUr2QiFHgc/s1600/img_0989.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanxEnZieHoNZRG91BUpWc2Lc-ykvduIHTxXmi1X6dQThyphenhyphenPbBxk_-KE_P518J8jSPOSfyQkFFjd4eR7Gem8qgwIRIWoh8UkZEZobuN19uUOzevFuQq9ASzTdb-BdPScaD-TvUr2QiFHgc/s400/img_0989.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554925059274520450" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-70025390447247667582010-12-26T20:35:00.008+11:002010-12-30T15:32:38.571+11:00ShortbreadIt was a tradition each year for Christmas that my nanna would make batches of her shortbread and give some to my mum and each of my uncles. My nanna is gone now, but I think it is nice to keep some of her traditions alive - even down to the sprinkles and glacé cherry toppings. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAg1qXyixMa-dfJegQZQ3MDAv68S7DnZK2CcIkPQyqaDtC053Tei7g8_1LnmLmmTAa_U4uRfCMIhaSjWMGTus0R0EmtKUP6brheO_-4Uh5eVouIedQqU8oQNuLNluNKJbyxnDkyUKE5w/s1600/img_0976.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAg1qXyixMa-dfJegQZQ3MDAv68S7DnZK2CcIkPQyqaDtC053Tei7g8_1LnmLmmTAa_U4uRfCMIhaSjWMGTus0R0EmtKUP6brheO_-4Uh5eVouIedQqU8oQNuLNluNKJbyxnDkyUKE5w/s400/img_0976.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554922869905215042" /></a><br /><strong>Traditional Scottish Shortbread</strong><br /><em>200g(7oz) butter<br />1/2 tsp vanilla extract<br />85g (3oz) caster sugar<br />250g (9oz) plain flour, sifted<br />57g (2oz) corn or rice flour, sifted</em><br /><br />Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter, vanilla & sugar in a bowl until pale and creamy. <br /><br />Fold in the sifted flours and use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth. <br /><br />Roll out the dough to a thickness of about 1 1/2 cm. Using a small round cutter cut out shapes from the dough (I use an old-school metal milk bottle cap that my nanna used to use) and place on the prepared trays. You don't have to, but I garnish mine my using a cotton reel to make an imprint then top them with either sprinkles or quartered glacé cherries. <br /><br />Bake in oven for about 30 minutes, swapping trays halfway through cooking, or until shortbreads start to change colour underneath. Leave to cool on trays and then eat!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShGu0jFBgBnwmTZukfvJUe4xE4bX-Bmig6XqmkVCkyhNzo3FvwFX91IcjAA-do8B6WYiN3ehlyBQFjgtgXKBXR8NwoY3YmEV6k6j7CKBNcWwgFvwP-xLkiRecAKXgi7KsF9EnUo6NH_g/s1600/img_0977.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShGu0jFBgBnwmTZukfvJUe4xE4bX-Bmig6XqmkVCkyhNzo3FvwFX91IcjAA-do8B6WYiN3ehlyBQFjgtgXKBXR8NwoY3YmEV6k6j7CKBNcWwgFvwP-xLkiRecAKXgi7KsF9EnUo6NH_g/s400/img_0977.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5554922867420849426" /></a>succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-84837574681050938332010-12-01T11:51:00.007+11:002010-12-02T10:01:25.965+11:00Black Forest Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWE_sntPSBbTe7HJjnJXYyk0fQakzMKP0AFzE9unmfYkspWYR5wAHYLEBaGo8j6U7lVKgopZtUpOn3HZn2k6_kIoHnTsgQEYSj6CTGGHjTsntAcLMvrla0jtf_4bBajv9BmFR34JX_To/s1600/cake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWE_sntPSBbTe7HJjnJXYyk0fQakzMKP0AFzE9unmfYkspWYR5wAHYLEBaGo8j6U7lVKgopZtUpOn3HZn2k6_kIoHnTsgQEYSj6CTGGHjTsntAcLMvrla0jtf_4bBajv9BmFR34JX_To/s400/cake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5545851008622622242" /></a><br />This Black Forest Cake was to mark my beloved’s 30th birthday. I promised him I would make him an enormous B.F Cake after seeing Gary’s version on Mastercheft many months ago, and boy did I deliver! <br /><br />I myself am not usually a fan of B.F Cake, I think it has something to do with the chunks of cherries littered throughout the cake (reminds me of the fruit “bits” in yoghurt and jam – yucky!) <br /><br />I headed over to the Masterchef website, printed a copy of the recipe and keenly started making the chocolate sponge, only for it to turn out disastrously. It was flat, dense and found a new home in my bin. Disheartened, I scoured the internet for another chocolate cake recipe to try. 12 eggs later, my second cake turns out to be just as crappy as the first. In a final bid for the perfect chocolate cake, I turned to a friend who said she had a recipe that worked – bingo! <br /><br />Due to time constraints, I decided not to include Gary’s mousse layer, but still adapted the cherry compote and ganache topping. I also opted for a more traditional cream filling as opposed to mascarpone. <br /><br />So as it turns out, there isn’t much of the original Masterchef recipe in my version, but it was delicious and absolutely fabulous.<br /><br />Happy Birthday Babe!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA09c8xNoVihOvyadRnFqY3Um8eykbf6mM4RM2ExrJ96cYnnS5t45gpx7hhQKbsxfTb7NNXA3reDEG5ZuBMzVMxcz_G64S5F626jV54fkzg1_Kz6VEiJl2u0TBtczJUAb1KBUioMy0cz4/s1600/cake+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA09c8xNoVihOvyadRnFqY3Um8eykbf6mM4RM2ExrJ96cYnnS5t45gpx7hhQKbsxfTb7NNXA3reDEG5ZuBMzVMxcz_G64S5F626jV54fkzg1_Kz6VEiJl2u0TBtczJUAb1KBUioMy0cz4/s400/cake+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5545851012141967122" /></a><br /><br /><span style="font-weight:bold;">Black Forest Cake</span><br /><span style="font-style:italic;">250g Butter<br />1 tbsp dry instant coffee<br />1 1/2 cups hot water<br />200g dark chocolate, chopped<br />2 cups castor sugar<br />1 1/2 cups self raising flour<br />1 cup plain flour<br />1/4 cup cocoa powder<br />2 eggs<br />2 teaspoons vanilla essence<br /><br />600ml Thickened Cream, beaten until firm peaks form<br />Chocolate curls/shaving <br />Fresh Cherries (I used 12) </span><br /><br />Grease a deep 23cm round cake pan, line base and sides with baking paper and grease well.<br /><br />Melt butter in saucepan, stir in combined coffee and hot water, then chocolate and sugar; stir until smooth. <br /><br />Transfer to large bowl and cool until warm. Beat the cooled mixture on low speed with electric mixer, gradually beating in sifted flours and cocoa powder in three lots.<br /><br />Beat in eggs one at a time, then essence. Pour into prepared pan.<br /><br />Bake in slow oven (150 degrees celsius) for about 1 3/4 hours. Stand 5 minutes to cool before turning out on to wire rack to cool completely. <br /><br /><span style="font-weight:bold;">Cherry Compote</span><br /><span style="font-style:italic;">1/3 cup caster sugar <br />600g canned, frozen or pitted fresh cherries <br />1 tbs brandy</span><br /><br />Add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for about 10 minutes or until the liquid has reduced and thickened. <br /><span style="font-style:italic;"><span style="font-weight:bold;">Note:</span> I used canned cherries as fresh cherries are still quite expensive and not very tasty yet. I included about 1 ½ cup of the juice and thickened it with about a tablespoon of cornflour (mixed with a little water to make a paste)</span><br /><br /><span style="font-weight:bold;">Dark Chocolate Ganache</span><br /><span style="font-style:italic;">150ml cream<br />200g chopped dark chocolate</span><br /><br />Place the chopped chocolate in a small bowl. Gently warm the cream in a pan until it bubbles around the edges. Pour over the chopped chocolate and stir until melted and blended. Allow to cool until thick but still pouring consistency.<br /><br /><span style="font-weight:bold;">To assemble the cake </span><br />Split the cake into 3 even layers (I did 4 as I split the cake mixture into 2 tins when baking); place one layer on to serving plate. Spread with a layer of cream and some of the cherry compote and carefully place a second layer on top. Repeat the layering process (you will have 1 spare slice of cake for the top). If you managed to cut your cake into fourths, make sure to leave enough cream & compote for a third layer. <br /><br />Place the remaining top layer of the cake on a wire rack sitting over baking paper. Evenly pour the ganache over the cake, ensuring it is completely coated. When the ganache has set, place on top of the layered cake. Decorate with the chocolate curls/shavings and fresh cherriessucculeuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com4tag:blogger.com,1999:blog-2796122605740286833.post-32589078587461424582010-11-14T17:22:00.005+11:002010-11-14T21:50:33.786+11:00After Dinner Mint MacaronsSo....this is attempt number 2 at macarons. The first time I made them I found a recipe, followed it word by word and was a little confused/miffed that they did not turn out like the ones in the picture - surely they couldn't be that difficult?<br /><br />Since then I have read various blogs de-coding the mysteries of this temperamental cookie.<br /><br />Now, there are 3 different methods of making macarons:<br /><span style="font-weight:bold;">French</span> - Granulated sugar added to egg whites (French meringue) added to almond mixture.<br /><span style="font-weight:bold;">Spanish</span> - Beaten egg whites (with higher sugar content), added to almond mixture.<br /><span style="font-weight:bold;">Italian</span> - Cooked sugar added to egg whites (Italian meringue) added to almond mixture.<br /><br />This time I decided I would use the Italian method, as apparently this variation is the most stable version (especially for beginners). I also used one with the addition of powdered egg whites as it provides further stability. <br /><br />Seeing as though I am still a macaron newbie, for hints and tips, I highly recommend the following blogs:<br /><a href="http://melangerbaking.com/2009/06/30/french-macarons-my-%E2%80%98how-to%E2%80%99/">Melanger</a><br /><a href="http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-1.html">Not So Humble Pie</a><br /><br />My macarons are probably far from the standard of <span style="font-style:italic;">Ladurée</span>, but I am pretty damn impressed with my second effort (and I believe they got the ok from my french in-laws - and that is all I could ever ask for).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbJRgrdDKAfcyuziGraVib-dm_Kr__-08dWvvmEKz-HpLMeaANQ-63qFxsiw7OYiMtSQFE_gd6-rEyUvAfCC0ksfCfkEQdWOYk6jEOImt4gXzKMj5zZA2SaUeUcdnQoxof7Az_brrJEE/s1600/img_0936.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbJRgrdDKAfcyuziGraVib-dm_Kr__-08dWvvmEKz-HpLMeaANQ-63qFxsiw7OYiMtSQFE_gd6-rEyUvAfCC0ksfCfkEQdWOYk6jEOImt4gXzKMj5zZA2SaUeUcdnQoxof7Az_brrJEE/s400/img_0936.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5539293764639185106" /></a><br /><span style="font-weight:bold;">Macarons</span><br /><span style="font-style:italic;">100g egg whites<br />3g egg white powder<br />125g almond meal<br />125g pure icing sugar<br />Green food colour <br />For the syrup:<br />150g sugar and 50ml water</span><br /><br />Process the almond meal and icing sugar together. In a mixer, add half the egg whites with the egg white powder. Whip to soft peaks. Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C on a candy thermometer. Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). At the final changes of whipping the meringue, add the food colouring. Mix the remaining egg whites to the sifted almond mixture and then fold in the meringue in four parts until just combined (the batter should come of the spatula in a thick ribbon).<br /><br />Pipe macarons on lined baking sheets. (They say to double up your baking sheets if you do not have professional grade quality). Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C for 15-18 minutes (depending on size). Fill with the ganache (recipe to follow) and refrigerate to set.<br /><br /><span style="font-weight:bold;">Peppermint Ganache</span><br /><span style="font-style:italic;">125g dark chocolate, finely chopped<br />125ml heavy cream<br />Peppermint essence, to taste</span><br /><br />Place the chopped chocolate in a small bowl. Gently warm the cream in a pan until it bubbles around the edges. Pour over the chopped chocolate and stir until melted and blended. Add peppermint essence to taste. Leave at room temperature until it has cooled slightly and thickened. Pipe or drop spoonfuls of the ganache onto the macarons and top with another shell.succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com2tag:blogger.com,1999:blog-2796122605740286833.post-40906496163461898052010-11-13T17:47:00.006+11:002010-11-14T17:20:30.842+11:00Fiadone (Corsican Cheesecake)I was super duper excited when I stumbled across this recipe on <a href="http://www.mytartelette.com/2010/11/gluten-free-fiadone-corsican-dessert.html">Tartelette</a>'s blog. I tried this Corsican specialty when I was in France earlier this year, and had completely forgotten about it until now. <br /><br />Whilst it may not look anything special, it is one of those simple dishes that taste homely and you could keep on going back for more.<br /><br />Fiadone could be better described as a crustless cheesecake which is traditionally made with Brocciu, a soft cheese similar to ricotta and made from goat or ewes milk. <br /><br />As Brocciu would be impossible to find here in Australia, I substituted it for fresh ricotta from the deli and let it drain overnight through a sieve, or you could be more adventurous and try making your own cheese, as Tartelette has done <a href="http://www.mytartelette.com/2010/11/gluten-free-fiadone-corsican-dessert.html">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1w3bPASTNK2qZ6bwKbP_6Aj2lyJukSzYbNVECc6v6tf1BtQkPhmY4BMQai_jUTnl-zpmaDQb20_1ioVZZUR2Kxb1uWpMNdYMXPXnnw4LUFVnqdHVmYtt7GcouNOuPLqK1FDAdIxRcok/s1600/img_0928.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1w3bPASTNK2qZ6bwKbP_6Aj2lyJukSzYbNVECc6v6tf1BtQkPhmY4BMQai_jUTnl-zpmaDQb20_1ioVZZUR2Kxb1uWpMNdYMXPXnnw4LUFVnqdHVmYtt7GcouNOuPLqK1FDAdIxRcok/s400/img_0928.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5539284324570535602" /></a><br /><span style="font-weight:bold;">Fiadone</span><br /><span style="font-style:italic;">1/2 cup sugar<br />3 eggs<br />zest of one lemon<br />1 tablespoon cornflour<br />pinch of salt<br />1 cup drained brocciu, faisselle or ricotta cheese</span><br /><br />Line an 20cm square pan with baking paper, butter lightly and set aside.<br />Preheat the oven to 190° C and position a rack in the middle.<br /><br />In a large bowl, whisk together the sugar and the eggs until pale. Add the lemon zest, cornstarch and salt and whisk until blended. Add the drained cheese and whisk well.<br />Pour into your prepared pan, place into the oven and lower the heat to 175° C . <br /><br />Bake for 45 minutes. The cake will get dark around the edges and a knife inserted in the middle should come out clean (it will rise during the cooking process then deflate upon cooling). Let cool for a few minutes before sharing.succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0tag:blogger.com,1999:blog-2796122605740286833.post-86388601315150754882010-10-15T21:58:00.005+11:002010-10-27T20:52:02.966+11:00Anzac BiscuitsAnzac biscuits have got to be my favourite kind of biscuit. Their caramelly flavour and grainy texture means I can never stop at one. <br /><br />These biscuits are one of the first things I remember cooking with my mum. My favourite part was melting the golden syrup and butter then watching it all foam up as I added the bi-carb soda. Mum would always have the job of putting spoonfuls of the delicious dough onto the baking tray...probably because most of it would end up in my mouth if it were left up to me. <br /><br />Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) where it has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation<br /><br />For me, the perfect Anzac has to be soft and chewy with a big caramel hit from the golden syrup and brown sugar. I like them quite chunky too, so I never use those "quick oats". So, without further or do, here is my perfect Anzac biscuit recipe. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSptSiNyVzDB0gO7K-yxCmCFW7LNRc7rNTONs9HSaGgUwjW9BWDtdlLKZnWMINF4xEPNsvXqU3YUN7sFXkUBypIS8B362TQu51zfDPAIar3BrOP_JQ9gONwrxjswS8oxCrapMeavcP7Fw/s1600/img_0906.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSptSiNyVzDB0gO7K-yxCmCFW7LNRc7rNTONs9HSaGgUwjW9BWDtdlLKZnWMINF4xEPNsvXqU3YUN7sFXkUBypIS8B362TQu51zfDPAIar3BrOP_JQ9gONwrxjswS8oxCrapMeavcP7Fw/s400/img_0906.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532660700193608210" /></a><br /><span style="font-weight:bold;">Anzac Biscuits</span><br /><span style="font-style:italic;">1 cup plain flour<br />1 cup rolled oats<br />1 cup desiccated coconut<br />3/4 cup brown sugar<br />125g butter<br />2 tbs golden syrup<br />1 tsp bicarbonate of soda</span><br /><br />Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. <br /><br />Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.<br /><br />Melt the butter in the microwave, add the golden syrup then microwave again on high heat for about 30-40 seconds (or until the golden syrup is very runny) <br /><br />Whilst making the butter mixture, put the bicarbonate of soda in a small dish and add a tablespoon of boiling water, stir then add to the butter/golden syrup mixture. <br /><br />Pour the butter mixture into the dry ingredients and stir until combined.<br /><br />Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.<br />Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.succuleuxhttp://www.blogger.com/profile/10482641652395485717noreply@blogger.com0