rhubarb | apple | strawberry

cobbler:

1. one bunch of fresh rhubarb stems cut into medium sized pieces (3cm-ish) + 1 punnet of hulled/washed strawberries + 2 small apples, cored and diced + a tsp grated citrus rind + 1/2 cup castor sugar and 1 tablespoons of natural gelatin in 1 cup of water

reduce a little, but don't cook through, fruit still has to have shape.

2. two tablespoons of castor sugar + 1 cup plain flour + 1.5 tsp baking powder mixed

3. "crumble" flour mix with 1/4 cup chopped butter

4. add milk and one lightly beaten egg.

5. put rhubarb mix into a baking bowl, then dollop the cakey mix on top in an un-ceremonious fashion. make it look rough and lumpy :)

6. bake for 30mins until golden brown and skewer tested .

enjoy with a reduced syrup sauce and cream or ice cream or yogurt :)

pelargonium tea cake

I made a simple tea cake the other day - with a thick vanilla cream cheese frosting. When I baked the cake, I lay edible pelargonium in the base of the tin, and baked the cake ontop of that - it leaves a lovely leaf imprint and also a faint rose-geranium flavour to the cake. I added three little leaves as decoration - but these are not eaten raw.

Wine Poached Pear

So I finally achieved a wine-poached pear desert the other day. It was very rewarding and I am thinking of other ideas already! Rum pears, or spicy poached peaches..... mmm

Simple recipe:
2 Cups of red wine, in a saucepan with 1/2 cup sugar and peeled pears - I left mine whole with the stalk, but you can half and core the pears.
Steam until the wine reduces and thickens, add a small dash of vanilla extract.
In a pan, gently melt a tablespoon of unsalted butter and scorch gently 1/2 cup rough-cut macadamia nuts, 1/3 cup rolled oats, 1/3 cup puffed rice in the butter - adding a few table spoons of the poached wine juice into the pan to help the "scorching" part! I added 1/2 teaspoon of cinnamon as well. Served with Marscapone cream cheese with castor sugar dusting.

quiche

good afternoon !

I haven't really mastered making photogenic quiche. it's a taste bud delight, but my delish dish just doesn't work with the camera yet~

Anyway, black and white made it look best - so imagine juicy ripe red tomato, deep green silver beet, peppered with vibrant green basil, and chalk-white crumbled danish feta. in a deep home made butter-coloured pastry crust. (we all ok with the colours now?)


Recipe as is follows:

Pie Pastry:
2 cups of plain flour, sifted into a deep bowl
125g of chopped cold butter

Mix until crumbly consistency (if your using a mixer just 1 min)
add 2-4 table spoons of cold water, mixing swiftly until pastry just comes together

Roll onto floured surface and bring together in a ball. Cover in plastic cling wrap, and refrigerate for min 30 mins.

When it's done chilling out in the fridge, roll out onto floured surface again, use a rolling pin to flatten to the size of your pie dish. i'm big on high crusts - so i always leave extra above the rim. blind bake for 15 mins to get that pastry cooked, then add your fillings - mine were in roughly this order;

handful of thinly sliced silverbeet on base
pre-cooked 1/2 onion and clove of garlic
Herbs (basil, parsley, chives)
8 eggs, beaten with a dash of milk/cream
- I add fresh shredded herbs to onion mix, and mix into to the eggs for better distribution + salt and pepper to taste

thinly sliced tomatos, laid on top for beautiful (photographic) effect! - i tried
and crumbled feta, grated parmesan.

bake at 190degrees for approx 30mins - until egg has set

enjoy. take a photo. share

Chocolate Fondant

Well, I would love to say this is what my fondants looked like ... however I forgot to take a photograph-how eager I was to taste them! So, full credits to my recipe book for the photograph, and of course, the recipe.. from "Decadence" by Philip Johnson.

Chocolate Fondants (shown in picture with mint vodka ice cream, which I wasn't game to try to make just yet!)

You need:
200g of good quality chopped dark chocolate (couverture is best)
240g unsalted butter, diced
4 eggs
90g or 1/3 cup of caster sugar
30g or 1 tblsp of plain flour

icing sugar to dust.

you will also need 6 8x4cm metal cooking rings, OR 6 small ceramic souffle dishes (185ml)

So, if using the rings, grease and line the metal rings with baking paper on a greased tray.
Using souffle dishes, grease and dust with small amount of flour, shaking off excess. (i used souffle dishes and it worked well)

Put the chocolate and butter into a dish over saucepan of simmering water and melt, stirring frequently, until smooth. Remove from heat and allow to cool to room temperature.

In a bowl, whisk the eggs and sugar until they are thick and pale (mine didn't go noticeably "thick" but they where definitely thick-er than usual!)
Fold in the cooled chocolate mix, then fold in the flour.

Pour into the prepared rings or dishes and refrigerate for 2 hours (this helps the fondant's retain their gooey centre)

as 2 hours is nearing, preheat oven to 200 degrees - bake the fondants for 10-25 minutes, or until set on the outside. they should be cooked and cake-like consistency on the outside and the centre will be runny chocolate saucy goodness. if you used metal rings, transfer to a serving plate using a spatula or serving knife, removing all the paper and rings. Souffle dishes can be served as is, with a dollop of ice cream or cream!

Yumo! ...reallyy yumo!

tir·a·mi·su

[Italian tira mi sù, pick me up : tira, pick, imperative of tirare, to pick, draw + mi, me + su, up.]


You will need:

One 500g packet of Sponge Fingers, the traditional Italian biscotti bread that is firm, in rounded long fingers.
500g of marscapone cream cheese (or more if you want more layers)
1/2 cup castor sugar
2 cups of strong black coffee, chilled to room temperature
4 tablespoon of Kahlua
a little bit of cooking chocolate to grate on top for finish (optional)

Using a clear deep dish is best, so you can appreciate the yummy layers visually too!

Method:
Make the coffee into a wide bowl, set aside to cool to room temperature. (you can refrigerate if you are pressed for time) I used 4 teaspoons of coffee to 2 cups of water.
Next, beat the sugar into the marscapone cream, gently until smooth and mixed in. set aside.
When the coffee is cooled, gently dip each sponge finger into the coffee. soaking up the coffee until the sponge is full. too much and it will sogg, too little and it wont be fully coffee infused!

spread these coffee fingers into one layer in your dish, then cover with half the cream mixture, repeat each layer again and then grate chocolate onto the top for finish! refrigerate for 6 hours. the longer it can set the more the flavours are intertwined.

enjoy enjoy enjoy! gustare gustare gustare!

Cup Cakes in Autumn

Cup Cakes

250g unsalted butter, softened
1 cup caster sugar
1 tsp vanilla essence
4 eggs
2.5 cups Self Raising Flour
3/4 cup of milk

Cream Cheese Frosting

125g cream cheese
30g unsalted butter, softened
1.5 cups icing sugar, sifted
1 teaspoon of hot water (or 1/2 tsp vanilla, 1/2 tsp hot water)
drops of colour to suit your need!

Method:

Preheat oven at 180degrees Celsius. Line a 24 capacity muffin tray with cup cake liners (foil or paper is fine).
Beat the butter sugar and vanilla together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each egg until well combined. Use a large metal spoon to fold in half of the flour, then half of the milk until well combined - then repeat with the remaining milk and flour.
Spoon the batter among the prepared pans. bake in the oven for 20 mins, check by inserting a skewer. Cooked Cakes will return a dry skewer. Remove and turn into rack to cool. Ice with your frosting!

Frosting method:
Mix the cheese and butter until creamed - add sifted sugar and mix well. Add the drops of colour and water.

pipe or spoon the cream onto your fairy cup cakes and top with sprinkles, sugared flowers or anything you'd like....

give to your friends to enjoy!