Easter Hot Cross Buns - in a breadmaker.

I bought some hot cross buns from a specialty shop - they were terrible, what I discovered is if you have about 3-4 hours, you can make hot cross buns at home that are delicious.  This is an adaptation of a recipe I found on Panasonic.  (Panasonic make a great bread maker by the by).  You obviously cannot make buns from beginning to end in a breadmaker, but you can get it to do the kneading and 1st proove.  The result is a light fluffy, perfectly kneaded bun mix.

Chocolate Coffee Cupcakes.

 Magnolia Bakery makes wonderful cup cakes.  this chocolate cup cake is very moist, has a beautuful texture and tastes great.  I ice them with Magnolia's lovely icing, with the addition of instant coffee, so end up with Chocolate coffee cup cakes!

This recipe makes 12 large muffin size cupcakes, or 24 smaller ones.  It can be easily halved.

Make sure you use the best chocolate you can get as it does make a difference.  I ran out of buttermilk, so used yoghurt with a little milk added - worked perfectly.  I use a stand mixer for this recipe, it is not really suited to hand mixing or a hand held mixer.

To see the perfect icing technique, check out this video

Almalfi Lemon Cake

 Perfect when you have losts of lemons on the tree, and perfect for a spring lunch dessert.  The original recipe comes from Delicious, but I have changed it to make it easier. 

You do need to cool it in the tin, and the syrup needs to be cold so don't forget these steps!  You will need some time to bake, cool then finish the cake.

Roasted Snapper with with leeks and olives

My son made this recipe and loved it!  This is made with snapper, but you could make it with any white fleshed fish fillets, or even a cutlet like blue eye.  Use the BEST olive oil you can afford as it will make a difference to the dish.  Also, sourdough is preferable, but you could use any bread.  Do not cook the leeks at too high a temperature.   Simple and delicious.

1 jar of cucumbers

I've gone pickle mad!  Here are two recipes for cucumbers when they are in abundance.  Seriously I think that my cucumber plants are in conspiracy.  I go out in the morning and the cucumbers are less than the length of my little finger, next day - enormous!  To use them up I keep my cucumber jars over winter and fill them up over summer.  These are refrigerator pickles, meaning they need to be kept in the fridge until used up.  - so don't make too many!

 

Bread and butter cucumbers is a simple and delicious recipe, you can make sliced cucumbers or spears, or if you have lots of tiny ones, leave them whole.  The fermented cucumber recipe is from my mother in law  (as remembered by Val!).  It originally comes from Ukraine. I now grow my own horseradish just for the leaves! 

 

Fermented food is very good for you, but MUST be eaten fairly quickly.  Unlike the bread and butter cucumbers, these will not keep for long as they contain garlic.  If garlic is not handled correctly it can cause botulism, not something anyone wants.  So, make them, leave them on the shelf for 2 days, open them and put them in the fridge, eat over the next 2 weeks.  Any longer and I would throw them out.  (or leave out the garlic!).  For a great article on these cucumbers read the interesting blog post here by FoodieUkraine.com. 

 

 

Brodetto - a seafood feast for Christmas

I took one of Silvia Colloca's recipes and adapted it to our family, so thank you to Silvia.  She is a wonderful Italian cook who lives in Australia.  This dish looks and tastes spectacular, and you can adapt it for more people. This is for 4 people.

 

What I love about the dish is that it is lighter than similar dishes like paella, and it is very relaxing to chat over mussels at Christmas and the cook does not get stressed.

 

You can make this over one day - but who wants all that work at Christmas!  Instead most of the work is done a day ahead and by the fishmonger, all I had to do on the day was heat up some sauce, chop some parsley, add a few bits and cook the mussels - all in all it took about 10 minutes.  Use a large flat bottom pot to cook the sauce in, one that goes to the table. 

 

Buy pot ready seafood and its a breeze, by that I mean mussels and pippies that have been prepared, with no bits hanging off them, and pre filleted snapper as well as prawns that have been peeled and deveined. You can vary the seafood, buy what is good and fresh and what you enjoy (calamari would be good).  I also think some saffron would be a nice addition if you are so inclined.  Do not overcook the seafood, a few minutes is all they need.

 

Pickled Yellow Pepper Rings

We went on a cruise across the south Pacific, and my husband had these in salads.  He loves them so I have been looking for a recipe, and found one at the National Centre for Home Food Preservation.  Its easy to do and works a treat.  You do need to preserve these, so you will need the right equipment.

Here is how they turned out:

Vietnamese fish cakes

I have several recipes for these fishcakes, and they all involve fish and red curry paste.  Then the fish cakes turn out too strong for me, with no taste of the fish.  When I saw a Bill's recipe with no curry paste, I tried it out, found it a little too simple and modified it as below.  These cakes taste more of fish than curry and so they do not assault the senses!

 

If you cannot get snake beans, just use normal beans. If you like the fish cakes a lot more spicy, add a chopped chilli to the fish mix.  Serve with a simple Vietnamese salad of lettuce, mint, coriander, sliced mango, bean sprouts and a dressing of lime, olive oil seasoned with a dash of soy, fish sauce and sugar.  As for the fish - I use the cheapest white fish fillets at the market, the only thing to avoid is very oily fish.  You can make really little fish cakes and serve them as starters for a party with the dipping sauce.

 

I made a batch of these and froze them, then vacuum  sealed them and froze them - turned out great, just defrost and fry.

 

The recipe makes enough for 4, with a few left over for lunch the next day.

 

Allan's Yamba Seafood Chowder

A good friend of my husband, Allan, obtained this recipe from a restaurant in Yamba, NSW.  He was able to obtain the ingredients list, but not the actual quantities, so after quite a bit of experimentation he has perfected the recipe.  It is a lovely, smooth, creamy and turmeric broth stacked with lots of seafood - a delight to eat.  Allan added half a crayfish tail to our dinner recently, and it was delicious and very filling.

 

I am sure you could vary the seafood to your taste, so go ahead and experiment!  You could also vary the taste according to the curry powder you use, and the addition of ginger and chilli if you like it hot.

 

This recipe serves 4 as a main course, so it would probably serve 6 for an entrée at a swish dinner party.  When it says simmer it means SIMMER not boil!!  Boil seafood and it will be tough and horrible.  In fact, you do not boil anything in this recipe, even the mussels should be steamed rather than boiled to death!

 

 

Peanut Butter Brownies

I use this recipe for when adults are coming over, it is a very rich brownie.  Freeze any left over for a coffee in the sun at a later date!

 

Cooking time will vary, and you will have to use your cooking radar, I take them out when they look right and smell as if they are cooked.  Nothing is better than your cook's instinct!  Put pecans in if you like, I just make them without as it is easier to cut them into little morsels of yumminess.

 

BBQ Ribs

Yum, Yum,  these are really delish!  The recipe is adapted from one by Neil Perry - his recipes in the SMH on a Saturday are terrific, and although he is a great chef, they are really easily done at home.

A light Christmas Cake

This recipie comes from Australian Good Taste Magazine, and I would describe it as a very fancy sultana cake.  It is a light cake, and perfect for those who don't really like the full on fruit cake at Christmas time.   The pistachios turn out quite soft and buttery.  I added in some dried cherries along with the cranberries, and just reduced the sultanas accordingly for a more Christmas touch.  

 

The original recipe comes with a lovely frosting,  Just beat together in a mixer 2 egg whites, 3 cups sifted icing sugar and 1/2 teaspoon of vanilla bean paste on the day you want to serve it.          

 

 

Traditional Viva La France Madeleines!

I have tried quite a few madeleine recipies, but the one I got with my Madeleine tray  (you MUST have a madeleine tray for these) at Williams Sonoma is the best.  Be careful to do two things:
1. grease the tray well,
2. do not overfill as they do puff up, only 3/4 fill each one.

This recipie makes 12 - ie. one tin!  Vanilla is the traditional flavouring, but I do like orange flower water.  You could also use rosewater.

 

6 great cupcakes in a jiffy

I have been trying  many cupcake recipies of late.  All have been found wanting, until this one.  I wanted a cupcake that was versatile, not too sweet, had a good, light cake, but not crumbly, and that was delicious.  Not much to ask?  So many of the recipies just did not stack up, too sweet, cakes that did not rise well, etc. even Nigella did not come up to the mark.

Well here is a recipie that I adapted from one that Matt Preston's friend Carol, put up on Taste (click here for the link).

This makes 6 large cupcakes or 10ish small ones.  That's perfect for our family. The cakes turn out with a rounded top, they are not the flat type of cupcake I have often seen.  I have not included Icing recipie, as I'm sure you have your favourite one.  You can easily double the recipe, or more if you want!  Vary the flavours once you have mastered the cakes, the next one I am going to make is coconut and lime.  Just remember to remove a little of the flour (no more than a tablespoon) if you are going to add a dry ingredient like coconut or cocoa for chocolate cakes.

The icing will ice 6 cupcakes, and is based on Magnolia Bakery's Buttercream - which in turn is an old fashioned buttercream recipe.  I have also included the measurements for a large cake, as once you use this icing you will want to use it again. I use vanilla extract in the icing, not a vanilla bean - it seems to work better, taste to see if it strong enough for you.  You can use any flavouring you like, try zest of lemon or almond extract.  You can also add food colouring to the icing.

Two things to remember about the icing 1) the butter MUST be very soft.   2) when you think it is mixed enough, mix it for another couple of minutes.

Choc Meringues (like the Burough Markets)

I first saw meringues like these at the Borough Markets, decadent and huge, with chocolate in the cracks, and 2 pounds 50 each!

This is a great way to use up left over egg whites if you have made a spaghetti carbonara.  Just put the egg whites in a glass and cover them with cling film pressed down to make sure there is no air on the egg whites.  You can also use egg whites that are available now in most supermarkets.  Remember the ratio of 1gram egg white to 2 gram caster sugar, and adjust the cornflour and cocoa powder accordingly (its not critical!). 

What is important in this recipie is to follow the whipping and sugar instructions.  If you don't have a microwave, you can heat the sugar in the oven.  Don't hurry these steps!  Oh, and don't forget to turn the oven down.

The meringues don't have to be chocolate, you could use berries.  Serve them with whipped cream and whatever fruit or sauce takes your fancy.  Raspberry Coulis would be nice, but my husband loves fresh passionfruit.

Margaret's Jam Drops.

Originally from a book by Maureen Kinch - 4 Ingredients, this is a recipie my friend Margaret swears by. 

Keep in mind flour quality and freshness can vary, make sure you keep your flour in an airtight container. I had a disaster recently with stale flour and scones so flat you could use them as hockey pucks! Both SR & plain flour works, it get's down to your personal preference.  

You can use stevia instead of sugar (experiment to find YOUR best version).  Ensure the sugar is dissolved in the butter in a very white mixture before you add the flour.
 
I prefer raspberry jam, but these are lovely with any kind of jam.  Of course don't use Nutella or Chocolate if taking to school or if a member of your family has allergies.  You can also break up any left over chocolate ( I know right? What do you mean left over chocolate?) and use the chocolate in the centre instead of Jam. You can use maltesers, jaffas, freckles, chopped up mars bars and milky ways. You are only limited by your imagination.
 

Jamie's Pizza

Jamie Oliver, from the Naked Chef book I have had for years.  This makes 2 large pizzas, put whatever topping you enjoy on the top.  I use store bought pizza tomatoe sauce, grated mozzarella, parmesan, olive oil, oregano, onion chopped finely, olives and mushrooms.  Pepperoni for the boys!

It's important to have the oven as hot as possible.  Frankly, this is a fail safe recipie, I don't have any other tips.

Kofta Meatballs

An old recipie, and sounds a little complicated, but it isn't really.  Give it a go.    Originally, this type of recipie comes from Hyderabad area of India

Do not fry the onions on a high heat, they need to brown slowly.  You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day.  You can ommit the chilli and it will still taste wonderful.  It can also be made with beef, but lamb is better.

 

Pate for a dinner party

I found this recipie many years ago, and have made it for lots dinner parties as an entree back in the 1970's.  I make it in little pots, one for each person, and serve it with little triangles of toast.  It is a very simple, old school recipie, and I think it came from a french cook book I had.

You can sprinkle each pot with thyme and seal with clarified butter for a very professional look.  You can also serve this with toasted french bread and onion jam.

Sweet Chilli Sauce

This recipie replaces one standard bottle of the sauce.  Instead of ginger you can use 1 lemongrass stalk.  How hot you want it is determined by what type of chillies you use, and whether you leave the seeds in.  The smaller the chilli and the more seeds the hotter it will be.  You can use it right away, as all the ingredients are cooked it does not need to mature.