Chocolate Cupcakes

This recipe makes about 20 cupcakes or you can make a cake in an 8 inch square tin, in which case the baking time increases to 35 minutes.

Ingredients:
1¼ cups plain flour
⅓ cup cocoa
1½ tsp baking soda
pinch of salt
1 cup plus 1 tbsp caster sugar
½ cup unsalted butter (or margarine), softened
1 large egg
1 cup milk
1 tsp vanilla extract
1 tsp white vinegar

Method:

Preheat oven to 180C (160C fan-forced). Line muffin tins with paper cupcake cases. You need about 20. Sift flour, cocoa, baking soda and salt together into a bowl. In a second mixing bowl cream the butter and sugar together, then whisk in the egg, milk and vanilla, but not the vinegar. Still stirring with the whisk, mix in the flour mixture, a few spoonfuls at a time, until smooth. Then stir in the vinegar. Place spoonfuls of the mixture into the cupcake cases, filling them about ⅔rds full. Bake for about 25 minutes or until a skewer inserted into the middle of a cupcake comes out clean.

Butter Cream Icing:

Mix together 4 oz (115g) softened butter, 2 tbsp milk, 2 cups sifted icing sugar and 1 tablespoon sifted cocoa. Add more sugar if it is too sloppy, or more milk if too stiff. Pipe onto the tops of the cooled cakes.

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Shortbread Christmas Cookies

I make these every Christmas using Xmas stars etc. The recipe is from Delia Smith's Complete Illustrated Cookery Course page 505. I usually double the recipe which then makes about 30 biscuits. It's a good cutting out recipe to use with children.

Ingredients:

4 oz (110g) butter or margarine at room temperature
2 oz (50g) caster sugar
6 oz (175g) plain flour, sifted
extra caster sugar for rolling out and dusting

Method:

Preheat oven to 150C (130C fan-forced) and grease a baking sheet.

Cream the butter and sugar together and then add the flour and mix to form a dough, finishing by using your hands. Roll out on a board or work surface dusted with caster sugar, using extra sugar on the rolling pin and dusting the dough to help stop it from sticking. Lightly roll the dough to a thickness of about 3mm and use cutters to cut out biscuits. Use a spatula to lift the pieces onto the tray leaving space for spreading. Then bake in the oven for 30minutes. (Check after 20mins and swap trays around depending on your oven). Cool the biscuits on a wire rack, dust with caster sugar and store in an air-tight container.

Here's a link to a Donna Hay alternative recipe. I haven't tried it yet, but it looks good.
donna-hays-shortbread-cookies 

David's Chocolate Shortbread

My son David tweaked the recipe as follows:

110g butter
75g caster sugar
35g cocoa
125g plain flour

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Traditional Scottish Shortbread

Ingredients:

6 oz butter
3 oz caster sugar
6 oz plain flour
3oz cornflour (or semolina)

Method:

Cream the butter and sugar together and then work the sifted flour and cornflour into it. Shape the dough into an 8 inch round either on a greased baking tray or in a pie dish. Prick with a fork and then bake at 170C for 35-40 minutes. Cut into slices when it comes out of  the oven and then leave to cool. This works well with wholemeal flour. Using semolina gives it more crunch.

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Peanut Butter Cookies

A very quick and simple recipe.

Ingredients:

1 egg lightly beaten
1 cup peanut butter
½ cup raw sugar


Method:

Preheat oven to 180C (160C fan-forced). Mix all 3 ingredients together in a large bowl. Place tablespoons of mixture onto 2 lined baking trays and flatten slightly with a fork. Bake for 15-20 minutes, until lightly browned at edges.

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Spicy Roasted Cauliflower

I keep searching for this recipe, so am adding it to my blog for safe keeping. It is based on a recipe from a Weight Watchers magazine, and makes a great side with an Indian curry.

Ingredients:
1 large cauliflower, cut into small florets
2 tablespoons sunflower oil
1 tablespoon ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp ground chilli

lemon or lime wedges to serve

Method:

Heat oven to 180C.  Bring a saucepan of water to the boil and add the cauliflower. Allow to blanch for 1 minute and then drain into a colander. Leave to dry off for a few minutes, then place all ingredients apart from lemon or lime into a large bowl and stir to coat the cauliflower. Spread on an oven tray lined with baking paper and roast for 20 minutes. Turn the pieces of cauliflower and roast for a further 15-20 minutes. Squeeze lime over the cauliflower to serve.

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Chocolate Pastry

Today I'm making some chocolate pastry for some tarts to use up some of the failed fudge from last weekend as tart filling.

Here's a recipe I found for Chocolate pastry:

http://www.sbs.com.au/food/recipes/chocolate-shortcrust-pastry

My version:-

Ingredients:
2 tablespoons cocoa
2 tablespoons icing sugar
200g plain flour
pinch of salt
150g unsalted butter
1 egg yolk
1 tablespoon cold water

Method:

Put first five ingredients into a large bowl with the cubed butter. Rub the butter into the dry ingredients using fingertips until forms fine breadcrumbs. Stir in the egg yolk and a little water to form dough. Wrap the dough in some cling wrap and chill in the fridge for about 30 minutes before rolling out and using.

See my Shortcrust pastry jam tarts recipe for baking information or refer to link above for more tips.

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Chocolate Fudge

Today I made fudge for the first time ever. Having searched for a recipe, I decided to try one of the many microwave recipes first, but the resultant fudge didn't set very well and I've wrapped it up in the fridge to use for a tart filling, for which I think it would be perfect. Next I tried an "Old fashioned" recipe, boiling sugar and milk on the stove with some glucose syrup and a pinch of salt. This was fine but my recipe didn't explain that you shouldn't stir it when you take it off the heat and add the butter. This meant that my fudge is very grainy and probably won't set properly either, although the taste is still good. My subsequent research means that next time I have a better chance of success.

Here are 2 helpful links:

Secrets to making chocolate fudge

creamy chocolate fudge recipe


OLD FASHIONED FUDGE

(adapted from The Australian Weekly Original Cookbook 1970 P. 240)

 N.B. Be sure to use a large saucepan as there is danger of the fudge boiling over.

Ingredients:

3 cups sugar
pinch of salt
2 tablespoons glucose syrup
½ cup cocoa
1 cup milk
45g butter
1 tsp vanilla


Method:

Put first five ingredients into a large saucepan and heat gently stirring for a few minutes to dissolve the sugar. Then attach a sugar thermometer to the pan, being careful not to let it touch the bottom. Turn the heat up and bring the mixture to a rapid boil, increasing the temperature to 112C. As soon as it reaches this temperature, remove the pan from the heat and add the butter, but do not stir. Put the pan on a cooling rack and leave undisturbed for 1-1½ hours to cool to 44C. Now add the vanilla and using electric beaters, beat until smooth and creamy and lighter in colour. Then pour into an 8 inch square pan lined with buttered greaseproof paper. Cut into squares when cold.

CREAMY CHOCOLATE FUDGE 

(Based on recipe in link above - converted into Australian terms)

Ingredients:

3¾ cups white sugar
1 teaspoon salt
3 tablespoons glucose syrup
125g dark chocolate
1½ cups thickened cream
3 tablespoons cold butter

Method:

Use a large 4 litre saucepan for this recipe to ensure safety. Make as described in the above recipe, boiling until the temperature reaches 115C.

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Rebecca's Triple Chocolate Chip Cookies

Rebecca's feel good recipe.

Ingredients:

1 cup butter
1 cup caster sugar
½ cup brown sugar
1 tsp vanilla
1 egg
2 cups plain flour
½ cup cocoa
1 tsp bicarb of soda
1 cup white chocolate chips
1 cup dark chocolate chips


Method:

Preheat the oven 160C (fan forced) and grease and line 4 baking trays.
Beat together the softened butter, sugars and vanilla, then beat in the egg. Fold in the sifted flour, cocoa and soda. Lastly stir in the chocolate chips. Drop spoonfuls of the mix onto the trays leaving space for spreading. Then bake for 9-10 minutes.

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Banana and Walnut Bread

This recipe is based on a recipe for banana bread which appears in a number of my Australian Women's Weekly books. It is cafe style and very yummy toasted with butter.

Ingredients:

1 cup mashed banana (2-3 over-ripe bananas)
1 cup brown sugar
2 eggs, lightly beaten
40g light margarine (or butter), melted
½ cup buttermilk
¼ cup treacle
1 cup self raising flour
1½ cups plain flour
2 tsp mixed spice
1 tsp bicarb of soda
1 cup walnuts, chopped


Method:

Preheat oven 160C fan-forced. Grease and line a loaf pan (14 x 21 cm). Combine the first 6 ingredients in a large bowl and then stir in the sifted dry ingredients (flour, spice and soda). Lastly add the nuts. Do not over-mix. Spoon into the pan and bake for about 1 hour.

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Banana Fritters

Make these fritters with over-ripe bananas and serve with ice cream for dessert.

Ingredients:

100g plain flour
1 tsp ground cardamom
50g caster sugar
1 egg, beaten
80ml soda water
4-5 large bananas
sunflower oil for frying
1 tsp icing sugar

Method:

Sieve flour with cardamom into a large bowl. Stir in the caster sugar. Mix the egg with the water and then mix this with the dry ingredients to form a smooth dough. Cover and refrigerate for 30 minutes. Cut the bananas into 4 pieces, once crosswise, then lengthwise. For smaller bananas, leave whole or cut once crosswise. Heat sunflower oil in frying pan. Dip pieces of banana into the batter and allow to drain, then cook in the hot oil for about 1 minute on each side until crisp and brown. Do this in 2-3 batches. Then drain on kitchen towel and dust with icing sugar.

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Yummy Fish Pie

A family favourite. Use any combination of seafood in the delicious sauce.

Ingredients:
topping:
5 or 6 potatoes (about 800g), peeled and each cut into 2-4 large chunks
small head of broccoli, cut into florets
knob of butter
about 1 tablespoon milk

sauce:
1 leek, washed* and finely chopped
1 clove garlic, finely chopped
1 can evaporated milk (light carnation) (375ml)
600g fish fillets e.g. barramundi, hoki,or salmon, skinned and cubed
250g peeled prawns
handful of baby spinach leaves (or other vegetable e.g.peas)
1 tablespoon cornflour mixed with a little water
1 tsp mustard (optional)
pepper
1 large tomato, sliced

Method:
Cook potatoes in boiling water for about 20 minutes or until tender, adding the broccoli after about 15 minutes. Mash the potatoes and broccoli together and mix in the butter and milk.
Meanwhile, melt the butter in another pan and fry the leek and garlic over gentle heat until softened. Then add the fish and prawns and cook a further 5 minutes. Next add the carnation milk, mustard and spinach and heat through, stirring and bringing to the boil. Then add the cornflour mixture stirring to thicken the sauce. Season to taste.
Now pile the fish mixture into the bottom of a shallow dish and spoon the potato mixture over the top, smoothing with a fork. Top with a sliced tomato. Bake in a preheated oven for about 15 minutes at 180C. Serve with green beans and carrots.

*to wash a leek, remove top and slice off  roots. Cut leek in half vertically (top to bottom) and then wash under running water, carefully removing any dirt trapped between the leaves.

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Homemade Egg Pasta

I bought myself an electric pasta machine recently which means fun for me and Bec (my 12 year old daughter) and delicious lasagne.

Ingredients:
300g  plain flour
3 large eggs

This makes enough for a large lasagne dish or pasta to feed about four people. You could make twice this amount, storing half wrapped in cling film while you make up the first batch.


Method:

Spread a clean tablecloth on the dining table to lay the prepared pasta on to dry. It needs to dry for about an hour before it can be packed and stored.

Place the flour on a clean bench or in a large bowl. Make a well in the centre and add the eggs. Use a fork to whisk the eggs together and then mix into the flour to form the dough. You won't get all the flour to mix in at this stage. Now use your hands and knead the dough gradually drawing in the rest of the flour and lumps of  dough rubbed off your hands until you've got a very smooth elastic dough. The perfect dough should not stick to your hands. You can add extra flour if it is too sticky or water if it is too dry, and you can continue to adjust this as you begin to roll it out.

Wrap the pasta in cling film and leave to rest for 30 minutes. If making ravioli you could make the fillings while you wait.

Flatten the dough out with your hands into a long rectangle shape. Using your pasta machine on the widest setting (1) run the pasta through several times. If the pasta is sticky spread some flour on it and fold it over on itself before running through the machine. Do this until you get the required consistency i.e. not sticky. Now continue to put the pasta through the machine gradually reducing the width, changing the setting through 2,3,4 and 5, depending on how thin you want the pasta. Run the pasta through at each setting 2-3 times. Cut the pasta in half when it gets too long to manage. You have to guide it in and out each side of the machine and you don't want it sticking to itself.

Put the pasta through the fettucine or spaghetti cutters if desired or cut into rectangles for lasagne and lay your pasta out to dry.

Fresh pasta takes 2-5 minutes to cook in boiling water.

The dried pasta will keep for 2-3 weeks, or try wrapping fresh lasagne sheets separated by baking paper in plastic and keeping in the fridge (for a few days) or freezer (for longer).

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Rich Shortcrust Pastry for Jam Tarts

Rebecca's tarts. She thinks they need more jam, but the pastry is yummy.

Last night I taught my 12 year old daughter to make pastry the old-fashioned way, which was pretty messy but fun. I needed to show her how to just use your fingertips and treat the pastry very gently. Don't press too hard with the rolling pin!

This pastry can be used for any sweet pies or tarts.

Ingredients:

8 oz (225g) plain flour
pinch of salt
5-6 oz butter or margarine
1 tablespoon caster sugar
1 egg yolk
2 teaspoons water


Method:

Old fashioned:
Sift flour and pinch of salt into a large bowl. Add butter or margarine and cut into pieces. Using fingertips, gently rub fat into the flour to form a crumbed texture. Stir through the sugar. Mix the egg yolk with the water and add sufficient of this to the flour mixture to form a dough. Add extra flour or water if necessary to get the right consistency.

Alternate method:
Put flour, salt, butter and sugar in a food-processor and process to form crumbs. Add yolk and as much water as necessary to form dough.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes before rolling out.

For jam tarts, preheat the oven 200C (180C fan forced). Grease 2 bun tins with oil. Roll out half the pastry: First form the pastry into a ball, then sprinkle the ball of pastry, rolling pin and work surface or board with flour to prevent sticking. Flatten the ball of pastry with your hands to begin with and then use the rolling pin to roll out pastry to a thickness of about 3-4mm. Using an 8cm fluted cutter cut rounds of pastry and gently lift with a spatula onto the tin. They shouldn't need much help to sag into the shallow cups of the tin. Form the trimmings into another ball, flatten and roll out as before, then repeat process with the remaining pastry.

Put 1-2 teaspoons of jam in each pastry case and bake in the preheated oven for 10-15 minutes.

Makes about 15 tarts.

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Boiled Chocolate Cake

Quick to prepare with only a saucepan to wash up, this cake is moist and delicious.

Ingredients:

120g butter or margarine (½ cup)
1¼ cups caster sugar
½ cup cocoa powder
1 cup water
1 tsp bicarb of soda
2 eggs, lightly beaten
1½ cups self raising flour (8 oz or 225g)


for icing:
2/3 cup of icing sugar
2 tbsp cocoa
25g butter or margarine
hot water to mix



Method:

Preheat oven 180C (or 160C fan-forced). Grease and line a 20cm round cake tin or use a bundt tin.
Place first 4 ingredients in a large saucepan over medium heat and stir to mix and melt together. Bring to boil,  then remove from heat and mix in the soda. Now mix in the eggs and sifted flour. Beat well with a whisk to remove any lumps. Pour into the prepared pan and bake for about 45 minutes.

Icing:
Mix ingredients in a small bowl, gradually adding the water to get the required consistency to spread on the cooled cake.

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Fruity Rice

Great accompaniment for chicken drumsticks or barbecue.

Ingredients:
2 cups cooked brown rice
8 dried apricots chopped
1 carrot grated
1 stick celery finely sliced
1 granny smith apple sliced finely, mixed with some orange juice
1 tbsp sunflower seeds
2 tsp sesame seeds
2 tbsp sultanas
extra orange juice

Method:

Mix the warm cooked rice with all the other ingredients and serve immediately. Serves 4.

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Delicious Chicken Drumsticks

This recipe was a favourite with my boys when they were small. I often make it when asked to "bring a plate" to share at social events.

Ingredients:
2 kg chicken drumsticks
1 small onion chopped
olive oil
5 tbsp white wine or dry sherry
5 tbsp light soy sauce
1 tbsp tomato paste
1 tbsp honey
1 tsp mustard powder
1 tsp ground ginger
1 garlic clove crushed

Method:
Preheat oven 200C. Place drumsticks in large baking pan and scatter onion over and between them. Spray or drizzle with a little olive oil. Cover with foil and then cook in oven for 30 minutes.
Meanwhile prepare the sauce by mixing the remaining ingredients in a jug. After 30 mins remove the chicken from the oven and spoon the sauce over the drumsticks. Return to the oven and cook a further 30 minutes, uncovered, basting occasionally and being careful not to burn them.
Serve with "Fruity Rice" and a green salad.

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