Thursday, January 17, 2013
Saturday, March 10, 2012
Shepherd’s pie with garlicky kale mash recipe
Ingredients
Delicious. tip For a fuller flavour, add some smoked bacon or chorizo, diced and fried.
2 tbsp olive oil
1 onion, finely chopped
400g lamb mince
400g tin chopped tomatoes
1 tsp dried herbes de Provence
400g tin baked beans
800g floury potatoes, such as maris piper, chopped into large pieces
2 large garlic cloves, peeled
50g kale (or other winter green), shredded
Knob of butter
Dash of milk (optional)
Method
1. Preheat the oven to 200°C/fan?180°C/gas 6. Heat the oil in a sauté pan, add the onion and mince, season and fry for 10 minutes until browned, breaking up with a wooden spoon. Pour over the tomatoes, then stir in the herbs and 400ml water. Bring to a boil, then simmer for 20 minutes. Stir through the baked beans and spoon into a 1.5 litre pie dish.
2. Meanwhile, put the potatoes and garlic in a large pan of cold, salted water, bring to the boil, then cook for 10 minutes or until the potatoes are really tender. Remove the garlic and potatoes with a slotted spoon and set aside. Cook the kale in the potato water for 3-4 minutes until tender, then drain well. Pass the potato and garlic through a potato ricer or mash well. Add a knob of butter (and a dash of milk, if you wish) and seasoning, then stir through the cooked kale.
3. Spoon the mash over the mince, creating peaks in the potato, which will crisp up and brown in the oven. Bake for 20 minutes until piping hot and golden brown on top.
Delicious. tip For a fuller flavour, add some smoked bacon or chorizo, diced and fried.
2 tbsp olive oil
1 onion, finely chopped
400g lamb mince
400g tin chopped tomatoes
1 tsp dried herbes de Provence
400g tin baked beans
800g floury potatoes, such as maris piper, chopped into large pieces
2 large garlic cloves, peeled
50g kale (or other winter green), shredded
Knob of butter
Dash of milk (optional)
Method
1. Preheat the oven to 200°C/fan?180°C/gas 6. Heat the oil in a sauté pan, add the onion and mince, season and fry for 10 minutes until browned, breaking up with a wooden spoon. Pour over the tomatoes, then stir in the herbs and 400ml water. Bring to a boil, then simmer for 20 minutes. Stir through the baked beans and spoon into a 1.5 litre pie dish.
2. Meanwhile, put the potatoes and garlic in a large pan of cold, salted water, bring to the boil, then cook for 10 minutes or until the potatoes are really tender. Remove the garlic and potatoes with a slotted spoon and set aside. Cook the kale in the potato water for 3-4 minutes until tender, then drain well. Pass the potato and garlic through a potato ricer or mash well. Add a knob of butter (and a dash of milk, if you wish) and seasoning, then stir through the cooked kale.
3. Spoon the mash over the mince, creating peaks in the potato, which will crisp up and brown in the oven. Bake for 20 minutes until piping hot and golden brown on top.
Friday, March 2, 2012
Irish Cream Chocolate Cheesecake
Ingredients
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
Directions
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
Directions
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs
Friday, February 25, 2011
Ice cream cake recipe
Quick, easy, and refreshing. Use any flavor Ice cream. If you use sherbet or sorbet, it can be a very low fat dessert
Ingredients:
1 (10 inch) angel food cake
1/2 gallon strawberry ice cream
Directions:
1.Take ice cream out of freezer to soften. It should be easy to spread and not melted.
2.Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
3.Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Ingredients:
1 (10 inch) angel food cake
1/2 gallon strawberry ice cream
Directions:
1.Take ice cream out of freezer to soften. It should be easy to spread and not melted.
2.Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
3.Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Monday, February 21, 2011
Brownie Recipe
Ingredients:
125g butter, chopped
100g good-quality dark cooking chocolate, chopped
2 teaspoons instant coffee granules
150g brown sugar
185ml water
1 egg, lightly whisked
150g self-raising flour, sifted
½ teaspoon baking powder, sifted
30g cocoa powder, sifted
30g almond meal/ ground almonds
Chocolate ganache
100g good-quality dark chocolate (80% cocoa), chopped
70g whipping cream
50g butter, at room temperature
2-3 tablespoons castor sugar (optional)
Medium-sized paper cups of 3.5cm x 2cm will make 28-30 cupcakes
Large paper cups of 4.5cm x 3cm will make 12-15 cupcakes
50g white chocolate, melted to decorate (optional)
Wilton nozzle # 2 & piping bag
Method:
1. Preheat oven to 170°C. Place cupcake liners onto muffin tins to hold the cupcake liners. If using sturdy liners, just place liners directly on a tray.
2. Place the butter and chocolate in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Add in coffee granules then turn off heat and stir until coffee granules dissolves. Stir in sugar until mixture cools slightly.
3. Add water and beaten egg.
4. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.Pour the batter into cupcake liners using a jug or a large spoon, filling each cupcake liner up to ¾ full.
6.Bake for 20-25 minutes in a pre-heated oven or until a skewer inserted in the centre comes out clean.
7. Remove from oven and set aside to cool completely.
125g butter, chopped
100g good-quality dark cooking chocolate, chopped
2 teaspoons instant coffee granules
150g brown sugar
185ml water
1 egg, lightly whisked
150g self-raising flour, sifted
½ teaspoon baking powder, sifted
30g cocoa powder, sifted
30g almond meal/ ground almonds
Chocolate ganache
100g good-quality dark chocolate (80% cocoa), chopped
70g whipping cream
50g butter, at room temperature
2-3 tablespoons castor sugar (optional)
Medium-sized paper cups of 3.5cm x 2cm will make 28-30 cupcakes
Large paper cups of 4.5cm x 3cm will make 12-15 cupcakes
50g white chocolate, melted to decorate (optional)
Wilton nozzle # 2 & piping bag
Method:
1. Preheat oven to 170°C. Place cupcake liners onto muffin tins to hold the cupcake liners. If using sturdy liners, just place liners directly on a tray.
2. Place the butter and chocolate in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Add in coffee granules then turn off heat and stir until coffee granules dissolves. Stir in sugar until mixture cools slightly.
3. Add water and beaten egg.
4. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.Pour the batter into cupcake liners using a jug or a large spoon, filling each cupcake liner up to ¾ full.
6.Bake for 20-25 minutes in a pre-heated oven or until a skewer inserted in the centre comes out clean.
7. Remove from oven and set aside to cool completely.
Friday, February 18, 2011
New Recipe: Steamed Cassava cake
Ingredients:
Peeled cassava (tapioca) 500 g (1 lb 1½ oz), grated
Coconut cream 120 ml (4 fl oz)
Grated coconut 180 g (6 oz)
Cornflour (cornstarch) 30 g (1 oz)
Salt ½ tsp
Caster (superfine) sugar 125 g (4½ oz)
Water 250 ml (8 fl oz / 1 cup)
Pink or green food colouring (optional) ½ tsp
Topping:
Grated coconut 100 g (3½ oz)
Salt ¼ tsp
Method:
1. Combine all ingredients, except those for topping, in a large bowl and mix together until sugar is dissolved.
2. Spoon mixture into a greased 22-cm (9-in) square cake tin and spread out evenly.
3. Steam cake for 25 minutes over rapidly boiling water until cooked through, then remove and allow to cool thoroughly.
4. Meanwhile, mix together topping ingredients and steam for 5 minutes, then set aside.
5. Cut cassava cake into desired serving pieces and roll them in topping before serving.
6. For alternative presentation, spoon mixture into greased, small porcelain cups instead of a cake tin and steam for 20 minutes. Once steamed, remove cakes from cups and roll in topping.
Peeled cassava (tapioca) 500 g (1 lb 1½ oz), grated
Coconut cream 120 ml (4 fl oz)
Grated coconut 180 g (6 oz)
Cornflour (cornstarch) 30 g (1 oz)
Salt ½ tsp
Caster (superfine) sugar 125 g (4½ oz)
Water 250 ml (8 fl oz / 1 cup)
Pink or green food colouring (optional) ½ tsp
Topping:
Grated coconut 100 g (3½ oz)
Salt ¼ tsp
Method:
1. Combine all ingredients, except those for topping, in a large bowl and mix together until sugar is dissolved.
2. Spoon mixture into a greased 22-cm (9-in) square cake tin and spread out evenly.
3. Steam cake for 25 minutes over rapidly boiling water until cooked through, then remove and allow to cool thoroughly.
4. Meanwhile, mix together topping ingredients and steam for 5 minutes, then set aside.
5. Cut cassava cake into desired serving pieces and roll them in topping before serving.
6. For alternative presentation, spoon mixture into greased, small porcelain cups instead of a cake tin and steam for 20 minutes. Once steamed, remove cakes from cups and roll in topping.
Subscribe to:
Posts (Atom)