Easy Carrot Cake

Ingredients
2 cups self-raising flour
1 1/2 tsp Ground Cinnamon
1/2 tsp mixed spice
1/2 tsp Ground Ginger
1 tsp baking powder
1 cup firmly packed brown sugar
3/4 cup pistachios, chopped
300g carrots, peeled, grated; plus 1 carrot peeled, cut into thin strips
3 eggs, lightly beaten
2/3 cup vegetable oil
1 orange, finely zested; plus 1/4 cup orange juice
500g cream cheese, at room temperature
60g unsalted butter, softened
1 tsp vanilla extract
2 cups icing sugar, sifted
1/2 cup sugar

Method

  1. Preheat oven to 180°c. Grease a deep 20cm round cake pan and line the base with baking paper.
  2. Sift flour, spices and baking powder into a bowl. Stir in sugar, pistachios and carrot. Combine egg, oil and orange zest in a separate bowl. Add to flour mixture and stir to combine. Transfer to cake pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  3. Meanwhile, make frosting; beat cream cheese and butter until smooth and creamy. Beat in the vanilla and orange juice. Gradually add sugar and beat on high speed for 2 minutes.
  4. Cut cake crosswise into three layers. Place one layer on a cake plate and spread with frosting. Repeat layering, ending with the frosting.
  5. For extra decadence decorate your cake with candied carrots.
  6. Preheat oven to 120°c. Line a baking tray with baking paper. Peel 1 carrot and cut into long thin shreds (or use a mandoline). Stir sugar and 1/2 cup water in a small pan over medium heat until sugar has dissolved. Add carrot and simmer for 5 minutes or until soft. Using 2 forks, lift shreds out of the syrup, draining off excess and pile onto a tray. Bake for 25-30 minutes until dry. Cool completely, then use to decorate the cake.

Vegetarian Lasagne

Vegetable lasagne recipe

Ingredients

  • 1 kilogram (2lb) kent pumpkin, skin on, cut into thick wedges
  • 5 large zucchini (750g), sliced thickly lengthways
  • 1/2 small cauliflower (500g), cut into small florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large onion (200g), chopped
  • 3 trimmed celery stalks (300g), chopped
  • 1 large carrot (180g), chopped
  • 1/2 cup (125ml) white wine
  • 800 grams (1½lb) canned chopped tomatoes
  • 1 bay leaf
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 270 grams (8½oz) bottled chargrilled red capsicum (bell peppers), drained, sliced
  • 500 grams (1lb) fresh ricotta
  • 3/4 cup (180ml) milk
  • 1 cup (80g) finely grated parmesan
  • 280 grams (9oz) fresh lasagne sheets
  • Method
  • Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
  • 2Place pumpkin, zucchini and cauliflower on separate oven trays. Drizzle with 1½ tablespoons of the oil; season with salt.
  • 3Roast pumpkin for 10 minutes. Add zucchini and cauliflower; roast for a further 30 minutes or until vegetables are tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C/350°F.
  • 4Heat remaining oil in a large deep frying pan over medium heat; cook onion, celery and carrot, stirring, for 10 minutes or until soft. Add wine; bring to the boil. Boil for 5 minutes or until most of the wine is evaporated.
  • 5Stir in tomatoes, herbs, capsicum and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until thickened slightly. Season to taste.
  • 6Process cauliflower until smooth. Transfer to a medium bowl; stir in ricotta, milk and ¾ cup of the parmesan. Season.
  • 7Spoon 2 tablespoons of the tomato mixture over base of a 20cm x 30cm (8in x 12in) ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, zucchini and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved zucchini. Sprinkle with remaining parmesan.
  • 8Bake for 45 minutes or until lasagne sheets are tender. Top with extra basil leaves, if you like; serve.

Chickpea Burgers With Red Onion

Ingredients

  • 1 large red onion, thinly sliced
  • 1/4 cup fat-free red wine vinaigrette
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1/3 cup chopped walnuts
  • 1/4 cup toasted wheat germ or dry bread crumbs
  • 1/4 cup packed fresh parsley sprigs
  • 2 large eggs
  • 1 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/3 cup fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 6 sesame seed hamburger buns, split and toasted
  • 6 lettuce leaves
  • 3 tablespoons thinly sliced fresh basil leaves

Method

Preheat oven to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes.
In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.

Warm Chicken And Soba Noodle Salad

Ingredienrs

  • 200g  Chicken Breast, trimmed
  • 180g soba noodles (2/3 of packet)
  • 200g snow peas, trimmed, halved diagonally
  • 200g packet Japanese teriyaki tofu, cut into 2cm cubes
  • 3 green onions, thinly sliced
  • 2 teaspoons sesame seeds, toasted

DRESSING

  • 1 1/2 tablespoons mirin (Japanese rice wine)
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil

METHOD
Step 1
Place chicken in a saucepan. Cover with cold water. Cover. Bring to the boil over high heat (see note). Reduce heat to low. Simmer for 4 minutes or until almost cooked through. Remove from heat. Stand, covered, for 10 minutes. Transfer chicken to a chopping board. Shred.
Step 2
Meanwhile, cook noodles in a large saucepan of boiling, salted water for 3 to 4 minutes, adding snow peas for the last 2 minutes, or until tender. Drain. Transfer to a large heatproof bowl.
Step 3
Make Dressing: Place all ingredients in a small bowl. Whisk with a fork.
Step 4
Add chicken, tofu, green onion and dressing to noodle mixture. Toss to combine. Sprinkle with sesame seeds. Serve.

Aussie Style Beef Pies

Ingredients

  • 2 tbsp olive oil
  • 1½ tbsp butter
  • brown onion, finely chopped
  • 2 tbsp plain (all-purpose) flour, plus extra for dusting
  • 600 g(1 lb 5 oz) chuck steak, cut into 2 cm (¾ inch) dice, or 650 g (1 lb 7 oz) minced (ground) beef
  • 250 ml(9 fl oz/1 cup) beer
  • 375 ml(13 fl oz/1½ cups) beef stock
  • small carrot, finely diced
  • celery stalk, finely diced
  • garlic cloves, crushed
  • ½ tspfinely chopped fresh thyme
  • 1 tbsp tomato paste (concentrated purée)
  • 1½ tbsp Worcestershire sauce
  • 1 bay leaf
  •  3 sheets ready-rolled frozen pastry, thawed
  • 3 sheets ready-rolled frozen pastry, thawed
  • egg, lightly beaten

Instructions

Filling chilling time 4 hours or overnight

Pastry chilling time 2½ hours

To make the filling, put half the olive oil and half the butter in a saucepan over medium-high heat and sauté the onion for 10 minutes, or until lightly golden. Remove from the pan and set aside.

If using chuck steak, season the flour well with sea salt and freshly cracked black pepper, then toss together with the beef cubes until they are lightly coated. Add the remaining oil and butter to the pan, then sauté the beef over high heat in several batches until lightly golden, adding a little more oil if needed. Set aside with the onion.

If using minced beef, brown it in batches in the remaining oil, but reserve the remaining butter. Add the butter to the pan once the mince has been browned and removed, then stir in the flour and cook for a minute or so.

Add the beer and stock to the pan, scraping up any cooked-on bits. Return the beef and onion to the pan, along with the carrot, celery, garlic, thyme, tomato paste, Worcestershire sauce,  and bay leaf. Bring to the boil, then reduce the heat and simmer for 1¼ hours, or until the beef is very tender and the sauce is thick and rich. Discard the bay leaf, then season to taste.

Cool the mixture slightly, then cover and refrigerate for 4 hours, or until completely cold; if you can leave it overnight, the flavours will develop even more.

To assemble and bake the pies, remove the  pastry from the fridge 15 minutes (a little less or more on a hot or cold day) to soften slightly before you roll it out; it should still be cold.

Using a fine sieve, very lightly flour your work surface and a rolling pin. Starting at the middle of the pastry disc, gently roll the pastry away from you, then turn it 45 degrees and roll away from you again. Repeat this process until the pastry is a uniform 2 mm thickness. Use a 15 cm (6 inch) round pastry cutter to cut six shortcrust pastry discs for the pie bases.

Lightly grease six individual, non-stick pie tins, measuring about 12 cm (4½ inches) across the top, 8 cm (3¼ inches) across the base and 3.5 cm (1½ inches) deep.

Line each pie tin with a  pastry round, gently pressing the dough into the tins, starting in the centre and working out towards the top rim of the tins; stop when the pastry is about 1 cm (¾ inch) above the line of the tin. Gently fold this bit of pastry down over to line the pie tin rims – this is where the pie pastry lids will adhere. Place the pie tins on a baking tray, lightly cover with a sheet of plastic wrap and refrigerate for 2 hours.

About 15 minutes before you’re ready to resume making the pies, take the pastry out of the fridge to soften slightly, making sure it is still cold.

Divide the cold filling among the pie bases. Roll the puff pastry out to a 5 mm (½ inch) thickness and cut out six 12.5 cm (5 inch) rounds. Lightly brush the rims of the pastry with the beaten egg. Top each pie with a puff pastry round, pressing down around the edges to help the two different pastries adhere to each other; you can pinch the edges together if you really want to be sure, or use the back of a fork to seal around the edge. Pierce the top of each pie with a small sharp knife or skewer to form an air vent, then brush the top of the pies with more beaten egg, avoiding the vent. Place the pies back in the fridge for 30 minutes before baking – this will give the lids of the pies more puff and crispness.

Put two baking trays in the oven and preheat the oven to 200°C (400°F).

Place the pie tins directly onto the hot baking trays and bake for 10 minutes, or until the pastry is puffed and lightly golden. Turn the oven temperature down to 180°C (350°F) and bake the pies for a further 10–15 minutes to ensure the filling is hot – your pastry should have a pretty good tan by now!

Remove the pies from the oven and the tins. Serve hot, with tomato ketchup.

 

Cheddar Cheese Souffle

Ingredients

Melted butter for greasing dish

Dry breadcrumbs

30 Grams butter

2 Tablespoons plain flour

1 1/4 Cups milk

1 Cup grated tasty cheese

1/4 cup chopped fresh chives

4 Eggs

 

Method

First preheat the oven to 200 celsius (390F),brush a 6 cup soufflé dish with melted butter then coat the base and sides with dry breadcrumbs , put the soufflé dish in the fridge for a few minutes while you start the preparation.

Now take a large saucepan and melt 30 grams of butter then add 2 tablespoons of plain flour and cook on a medium heat till the mixture starts to come away from the edges of the pan,remove from the heat and add half the milk ,using a balloon whisk whisk it constantly till the mix is smooth. Gradually add the remaining milk, whisking until smooth and combined. Place saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce thickens. Remove from heat.

Separate 4 eggs, set the whites aside and add the yolks ,cheddar cheese and chives to the mixture and stir till combined and the cheese melts , remove from heat.

In a metal bowl whisk the egg whites to firm peaks Add one-quarter of the egg white to the cheddar mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined.

Pour the souffle mixture into the prepared dish. Run your finger around the inside rim of the dish in the souffle mixture. (This will give the cooked souffle a “top hat” appearance.) Place souffle on preheated baking tray in oven and bake for 15-20 minutes or until golden brown and puffed Remove from oven and serve immediately.

 

Garlic Cream Sauce For Pasta.

Ingredients

2 Tablespoons butter

2 cloves garlic, crushed
salt, pepper to taste
½ cup dry white wine
300ml thickened cream
squeeze of lemon juice
chopped parsley
1 tbsp cornflour
¼ cup water

Method

 

  • Heat butter in large frying pan Add garlic, cook for 1 minute stirring constantly.
  • Mix in wine and cream, bring to gentle boil whilst stirring.
  • Cook for 3 minutes, mix cornflour with water and add to cream mixture. Stir constantly until mixture boils and thickens.
  • Add lemon juice, salt, pepper and seafood. Gently cook for 2 to 3 minutes, add parsley.
  • Serve with your favorite pasta ,good with seafood.

 

 

 

 

 

Homemade Rissoles

Ingredients

500 Grams Premium Quality Ground Beef

1 Medium Onion, Peeled and finely chopped

2 Cloves Garlic,crushed.

1 Cup soft fresh breadcrumbs

2 Tablespoons tomato paste

1 teaspoon dried oregano

1 egg,beaten

Salt and pepper to taste.

Method

Place all ingredients in a bowl and mix well,with wet hands form into rounds and place on a plate then put in the fridge and chill till you want to cook them.

Heat a little oil in a heavy based non stick frying pan and cook till brown on both sides and cooked through.

Serve with rice,pasta or noodles or stir fried vegetables.

 

LAMB FILLETS WITH SUMMER SAVORY AND NEW POTATOES

LAMB FILLETS WITH NEW POTATOES AND SUMMER SAVORY

8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds new potatoes, peeled and sliced 1/4 inch thick
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons summer savory leaves, chopped
Salt and fresh-ground pepper
4 Lamb Fillets
4 garlic cloves, crushed
3 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh thyme
1 1/2 tablespoons extra virgin olive oil
Method
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the , garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb fillet on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don’t cut all the way through). Open the lamb to sit flat. Spread with one-third of the mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and herb mixture.

Heat 2 tablespoons of the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1 and a half minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
Meanwhile In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.

In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
in a 1-cup glass measure, combine chopped onions and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.

. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve with the lamb fillets..

Chocolate Crackles.

Ingredients

4 Cups Rice Bubbles

1 Cup Coconut

1/2 Cup Cocoa Powder

1 Cup Soft Brown Sugar

1 Cup Sultanas

250 grams Copha

Method

Put the copha in a saucepan and heat gently till melted,meanwhile combine all the dry ingredients in a large bowl,add the melted copha and mix till well combined.

Spoon mixture into 30 paper patty cases and refrigerate till set.

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