I am a proud choco-holic and thankfully so is my good mate
he's off in the wilds at present and I am trying not to over indulge but I had a little bar of dark choccie in the fridge and could have simply scoffed it but I decided to go luxe!
the beauty of this recipe is you can make as little or as much as you want
Elizabeth David’s Chocolate Mousse
Makes 1
1 medium eggs
30g chocolate (at least 70% cocoa)
1 tsp sugar (or to taste I used only a pinch)
1. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. When the chocolate begins to melt, turn the heat off. Separate the egg.
2. Whisk the egg white into soft peaks, add the sugar, and whisk briefly.
3. Mix the egg yolk quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined (be careful not to overmix), and then put into a bowl and refrigerate for at least four hours until set.
Thursday, July 22, 2010
Thursday, June 10, 2010
Quilting Arts and memories
My Quilting Arts Mag arrived yesterday and I was leafing through it and Pokey Bolton had published a recipes for clams! It brought back memories of an afternoon on Chesapeake Bay and the delicious clams.
While I stayed on the East Coast I cooked a number of dishes for friends I was staying with but one that met great praise was Teesryo. An Indian dish from Goa that you can use mussels with and wonderfully for all those stitchers is a relatively quick and DELICIOUS dish to make.
TEESRYO
1 kg clams or mussels
3 tablespoons oil
4-6 cloves garlic, chopped
5 cm piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chilli peppers, seeded and chopped
1/2 teaspoons turmeric
1 tablespoons ground coriander
1/2 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less) **
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves
Heat the oil and fry the chopped garlic, ginger, onion, and chilli peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.
**Fresh coconut can be hard to source and I certainly didnt have any when I was in the US, I changed the recipe slightly by adding a small can of coconut milk just prior to adding the clams which gave me a deliciously soupy broth that was ideal for serving with rice.
Serve with rice and cucumber slices dressed with a little lemon and salt.
Another Mussel favourite of mine is a Mediterranean style that can also be adapted for use with clams.
CHILLI MUSSELS
1 kg Mussels
1 tin peeled tomatoes or 1 1/2 cups of passata
basil and oregano (fresh is best and add to taste)
3 sliced chillies (deseeded if desired)
Olive oil
Black Pepper
6 Garlic cloves, chopped finely
1 Tbsp of lemon zest
Parsley chopped
Puree tomatoes (or chop if you would prefer a slightly chunkier texture)
Heat olive oil and sauté garlic and chilli gently, toss in basil and oregano and season with pepper.
Stir in tomato and cook until oil begins to separate from tomato and then add Mussels and allow to simmer for about 5-6 mins until open and flesh is firm. Sprinkle with chopped parsley and lemon zest.
Serve in bowls with crusty white bread and chilled white wine
While I stayed on the East Coast I cooked a number of dishes for friends I was staying with but one that met great praise was Teesryo. An Indian dish from Goa that you can use mussels with and wonderfully for all those stitchers is a relatively quick and DELICIOUS dish to make.
TEESRYO
1 kg clams or mussels
3 tablespoons oil
4-6 cloves garlic, chopped
5 cm piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chilli peppers, seeded and chopped
1/2 teaspoons turmeric
1 tablespoons ground coriander
1/2 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less) **
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves
Heat the oil and fry the chopped garlic, ginger, onion, and chilli peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.
**Fresh coconut can be hard to source and I certainly didnt have any when I was in the US, I changed the recipe slightly by adding a small can of coconut milk just prior to adding the clams which gave me a deliciously soupy broth that was ideal for serving with rice.
Serve with rice and cucumber slices dressed with a little lemon and salt.
Another Mussel favourite of mine is a Mediterranean style that can also be adapted for use with clams.
CHILLI MUSSELS
1 kg Mussels
1 tin peeled tomatoes or 1 1/2 cups of passata
basil and oregano (fresh is best and add to taste)
3 sliced chillies (deseeded if desired)
Olive oil
Black Pepper
6 Garlic cloves, chopped finely
1 Tbsp of lemon zest
Parsley chopped
Puree tomatoes (or chop if you would prefer a slightly chunkier texture)
Heat olive oil and sauté garlic and chilli gently, toss in basil and oregano and season with pepper.
Stir in tomato and cook until oil begins to separate from tomato and then add Mussels and allow to simmer for about 5-6 mins until open and flesh is firm. Sprinkle with chopped parsley and lemon zest.
Serve in bowls with crusty white bread and chilled white wine
Dinner
I really love my slow cooker.
I have made this in the past in the oven to finish off or on the stovetop but today I did it in my slow cooker which meant I could stitch to my heart's content and let it simmer away without too much attention.
Now all I have to do is some couscous and roast some sweet potato (kumera) which I will toss in olive oil, cumin, salt and pepper and some crushed garlic.
A salad of onion, cucumber tomato and mint with a squeeze of lemon makes a nice fresh flavour with it
or a tzatziki would go well with it too.
If I was in Melbourne I would hunt out a pomegranate and scatter the ruby jewels through the couscous as well- Enjoy!
Moroccan Goat
For the goat:
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
4 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
100g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water
For the spice mixture:
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Maldon salt and freshly ground pepper
To garnish:
4 tbsp finely chopped coriander
1/2-1 tsp of harissa paste
zest and juice of half a lemon
1 tbsp honey
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 - 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
I have made this in the past in the oven to finish off or on the stovetop but today I did it in my slow cooker which meant I could stitch to my heart's content and let it simmer away without too much attention.
Now all I have to do is some couscous and roast some sweet potato (kumera) which I will toss in olive oil, cumin, salt and pepper and some crushed garlic.
A salad of onion, cucumber tomato and mint with a squeeze of lemon makes a nice fresh flavour with it
or a tzatziki would go well with it too.
If I was in Melbourne I would hunt out a pomegranate and scatter the ruby jewels through the couscous as well- Enjoy!
Moroccan Goat
For the goat:
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
4 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
100g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water
For the spice mixture:
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Maldon salt and freshly ground pepper
To garnish:
4 tbsp finely chopped coriander
1/2-1 tsp of harissa paste
zest and juice of half a lemon
1 tbsp honey
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 - 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Wednesday, June 2, 2010
Dessert tonight
Cooler nights and feel the need for a choccie blast
Chocolate Self-Saucing Pudding
Serves 6.
90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped
Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease six ramekins or ovenproof cups with at least 190ml capacities.
Melt butter and 120g dark chocolate over low heat. Cool to room temperature.
Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Sprinkle batter with the chopped chocolate.
.
Divide mixture evenly between ramekins or cups.
(can be done in a 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45)
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. I poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.
Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.
I discovered I didnt have any cocoa powder when I went to make the sauce so I blitzed up a few squares of dark chocolate into a powder and then warmed up the brown sugar in the microwave before blending it with the hot water, there was a little bit of seizing in that process but I used it anyway and it make a deliciously gooey sauce rather than the more soupy version that cocoa powder makes
Chocolate Self-Saucing Pudding
Serves 6.
90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped
Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease six ramekins or ovenproof cups with at least 190ml capacities.
Melt butter and 120g dark chocolate over low heat. Cool to room temperature.
Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Sprinkle batter with the chopped chocolate.
.
Divide mixture evenly between ramekins or cups.
(can be done in a 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45)
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. I poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.
Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.
I discovered I didnt have any cocoa powder when I went to make the sauce so I blitzed up a few squares of dark chocolate into a powder and then warmed up the brown sugar in the microwave before blending it with the hot water, there was a little bit of seizing in that process but I used it anyway and it make a deliciously gooey sauce rather than the more soupy version that cocoa powder makes
Thursday, May 27, 2010
Rendang Daging
or Spicy Beef Stew with Coconut
Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil ( I dont use this much probably about two-two and half at most)
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
(otherwise toast dessicated coconut in a dry pan until just coloured)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
2 pieces of fresh turmeric (kunyit) otherwise one heaped teaspoon turmeric powder
1.Chop the spice paste ingredients and then blend it in a food processor until fine.
2.Heat the oil in a heavy based pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3.Add the beef and the pounded lemongrass and stir for 1 minute.
4.Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5.Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6.Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has thickened.
7.Add salt to taste. If not sweet enough, add more sugar to taste.
8.Serve immediately with steamed rice and save some for overnight.
you can braise off the meat and spices and put them all in a slow cooker with the coconut milk and let it cook away merrily while you go back to stitching. remove the slow cooker lid about half an hour before serving to thicken gravy if required.
Ah the slow cooker and the rice cooker make like so much easier
Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil ( I dont use this much probably about two-two and half at most)
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
(otherwise toast dessicated coconut in a dry pan until just coloured)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
2 pieces of fresh turmeric (kunyit) otherwise one heaped teaspoon turmeric powder
1.Chop the spice paste ingredients and then blend it in a food processor until fine.
2.Heat the oil in a heavy based pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3.Add the beef and the pounded lemongrass and stir for 1 minute.
4.Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5.Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6.Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has thickened.
7.Add salt to taste. If not sweet enough, add more sugar to taste.
8.Serve immediately with steamed rice and save some for overnight.
you can braise off the meat and spices and put them all in a slow cooker with the coconut milk and let it cook away merrily while you go back to stitching. remove the slow cooker lid about half an hour before serving to thicken gravy if required.
Ah the slow cooker and the rice cooker make like so much easier
Thursday, April 22, 2010
Pumpkin?!
Anyone who knows me is aware of my ambivalence to this particular veggie BUT Naomi who came sailing with us last night made this from one of Ken's pumpkins. REALLY good!!
Kara'a (libyan pumpkin dip)
500g pumpkin, peeled, deseeded, and chopped into 2cm cubes
1 tsp caraway seeds
1 tsp cumin seeds
3 cloves garlic, finely chopped
1 fresh red chilli, deseeded and finely chopped
1 lemon, juice only
80ml extra virgin olive oil
pitta bread, to serve
1. Put the pumpkin in a saucepan with 150ml of water, and bring to the boil. Simmer for about 10 minutes, until soft.
2. Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
3. Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic. Crush the toasted seeds using a pestle and mortar then add the garlic, chilli, and a pinch of salt, and work into a smooth paste.
4. Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
5. Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pitta bread.
Kara'a (libyan pumpkin dip)
500g pumpkin, peeled, deseeded, and chopped into 2cm cubes
1 tsp caraway seeds
1 tsp cumin seeds
3 cloves garlic, finely chopped
1 fresh red chilli, deseeded and finely chopped
1 lemon, juice only
80ml extra virgin olive oil
pitta bread, to serve
1. Put the pumpkin in a saucepan with 150ml of water, and bring to the boil. Simmer for about 10 minutes, until soft.
2. Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
3. Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic. Crush the toasted seeds using a pestle and mortar then add the garlic, chilli, and a pinch of salt, and work into a smooth paste.
4. Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
5. Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pitta bread.
Monday, April 12, 2010
drooling at the thought- Sambol Udang
500g med to large-sized prawns or shrimp, shelled or un-shelled
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1-2 tsp palm sugar or dark brown sugar
salt
8 shallots
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
5 tbsp chili paste/sambol oelek
4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]
In a small bowl, mix tamarind paste and water using your fingers, strain, discard seeds, set aside.
Using a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
Heat wok on high, add oil, stir-fry ground paste till quite toasted and oil starts to ooze, about 5 mins
Add onions, tomatoes, tamarind, sugar, salt to taste
Cover, reduce heat to med, simmer till tomatoes are well stewed [mash with spatula] and sauce thickens
Add prawns, stir-fry until just opaque - do not overcook!
Dish onto serving plate, allow to sit 10 mins or so, for prawns to absorb flavors
Serve with steamed rice or Nasi Lemak [Coconut Rice]cucumber slices and enjoy
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1-2 tsp palm sugar or dark brown sugar
salt
8 shallots
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
5 tbsp chili paste/sambol oelek
4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]
In a small bowl, mix tamarind paste and water using your fingers, strain, discard seeds, set aside.
Using a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
Heat wok on high, add oil, stir-fry ground paste till quite toasted and oil starts to ooze, about 5 mins
Add onions, tomatoes, tamarind, sugar, salt to taste
Cover, reduce heat to med, simmer till tomatoes are well stewed [mash with spatula] and sauce thickens
Add prawns, stir-fry until just opaque - do not overcook!
Dish onto serving plate, allow to sit 10 mins or so, for prawns to absorb flavors
Serve with steamed rice or Nasi Lemak [Coconut Rice]cucumber slices and enjoy
Sunday, April 11, 2010
Sinful again -Key Lime Pie
i know I was going to try and post regularly but a certain person is keen to share most of my free time and that is nice. Needless to say the kitchen has been in full swing because that person likes his tucker and is an appreciative audience.
yesterday I had a lunch for some mates and it was fun and I cooked this little beauty based upon a recipe from Taste but tweaked by moi and very very well received.
Key Lime Pie.
Mmmmn mmmmn yummy!
Ingredients (serves 6)
200g gingersnaps
1/4 cup ground almonds
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes
Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate until firm.
Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
The rest of the menu was Lamb Tagine with Apricots
Roasted Japanese Pumpkin with Tahini
Potato, pea and Sweet Potato in Peanut/Chilli/Tomato Soup.
Salad
with my preserved lemon
hot mint and coriander yoghurt
tzatzik
Cous cous
AND YUMMMY
yesterday I had a lunch for some mates and it was fun and I cooked this little beauty based upon a recipe from Taste but tweaked by moi and very very well received.
Key Lime Pie.
Mmmmn mmmmn yummy!
Ingredients (serves 6)
200g gingersnaps
1/4 cup ground almonds
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes
Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate until firm.
Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
The rest of the menu was Lamb Tagine with Apricots
Roasted Japanese Pumpkin with Tahini
Potato, pea and Sweet Potato in Peanut/Chilli/Tomato Soup.
Salad
with my preserved lemon
hot mint and coriander yoghurt
tzatzik
Cous cous
AND YUMMMY
Tuesday, March 23, 2010
Sinful first!
A while back this recipe was sent to Matt Preston of The Age and he published it with a gorgeous pic taken by Marina Oliphant when they tested the recipe
Marina's picture below followed by my recipe.
http://www.theage.com.au/news/epicure/tried-trio/2005/08/08/1123353245725.html
Caramel, Macadamia and Hazelnut slice
INGREDIENTS
Base:
150g (1 cup) plain flour
1/2 tsp cinnamon
60g (1/2 cup) hazelnut meal
90g (1/2 cup) brown sugar
90g dark chocolate
80g unsalted butter
1 egg, lightly beaten
Topping:
100g hazelnuts
395g tin condensed milk
2 tbsp golden syrup
50g butter
100g macadamia nuts
100g dark chocolate,melted
METHOD
· To make the base: Sift flour and cinnamon into a bowl. Stir in hazelnut meal and sugar.
· Melt chocolate and butter together and cool. Add to dry ingredients when cooled. Add egg and mix well.
· Press mixture into lined and greased tin (a standard 18x28- centimetre tray or similar) and bake for 15 minutes at 180C.
· While the slice is baking, toast hazelnuts in the oven for eight minutes.
Remove and de-skin by placing in a brown paper bag and rubbing furiously.
- Remove base from oven. Have a cup of tea and bit of a sit with the paper while it cools to room temperature in the tin.
· To make the topping: Mix condensed milk, golden syrup and butter in saucepan and heat, stirring until it almost boils.
· Pour mixture over the base and top with nuts.Bake for 15 minutes and leave to cool.
· Drizzle lines of the melted chocolate over the top until covered with a lacy coating of chocolate.Cut with a bread knife.
Marina's picture below followed by my recipe.
http://www.theage.com.au/news/epicure/tried-trio/2005/08/08/1123353245725.html
Caramel, Macadamia and Hazelnut slice
INGREDIENTS
Base:
150g (1 cup) plain flour
1/2 tsp cinnamon
60g (1/2 cup) hazelnut meal
90g (1/2 cup) brown sugar
90g dark chocolate
80g unsalted butter
1 egg, lightly beaten
Topping:
100g hazelnuts
395g tin condensed milk
2 tbsp golden syrup
50g butter
100g macadamia nuts
100g dark chocolate,melted
METHOD
· To make the base: Sift flour and cinnamon into a bowl. Stir in hazelnut meal and sugar.
· Melt chocolate and butter together and cool. Add to dry ingredients when cooled. Add egg and mix well.
· Press mixture into lined and greased tin (a standard 18x28- centimetre tray or similar) and bake for 15 minutes at 180C.
· While the slice is baking, toast hazelnuts in the oven for eight minutes.
Remove and de-skin by placing in a brown paper bag and rubbing furiously.
- Remove base from oven. Have a cup of tea and bit of a sit with the paper while it cools to room temperature in the tin.
· To make the topping: Mix condensed milk, golden syrup and butter in saucepan and heat, stirring until it almost boils.
· Pour mixture over the base and top with nuts.Bake for 15 minutes and leave to cool.
· Drizzle lines of the melted chocolate over the top until covered with a lacy coating of chocolate.Cut with a bread knife.
When artistic creativity fails me
I turn to the kitchen. Cooking up a storm fills the void sometimes and the results are worth it. My personal outlook on food changed a while back due to some health issues but the over riding fact is now I am healthier than I have been in years,
This is not going to be a daily blog or possibly even weekly but I will post a recipe a week if time permits.
Most easy and healthy, some decadent and naughty but I subscribe to the philosophy that one of my tutors imparted.
To be an artist means to totally immerse yourself in the qualities of life. And food is an important quality of life.
Bon Appetit!
This is not going to be a daily blog or possibly even weekly but I will post a recipe a week if time permits.
Most easy and healthy, some decadent and naughty but I subscribe to the philosophy that one of my tutors imparted.
To be an artist means to totally immerse yourself in the qualities of life. And food is an important quality of life.
Bon Appetit!
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