FRENCH MACAROONS

Grease oven trays and line with baking paper ...on which you drawn ( 4 cm)  1 and 1/2 inch circles, (2.5 cm ) 1 inch apart .
Preheat oven to 150 deg C
Beat 3 egg whites in a small bowl with an electric mixer until soft peaks form ....add 1/4 cup of castor sugar ( 55gm) and 5 drops of pink food colouring .
Add the sugar a little at a time making sure the sugar is dissolved after each addition .
You need 1 tbs ( fresh strawberry puree ) of 2 fresh strawberries that have been pushed through a fine sieve .
Now fold in 1 and 1/2 cups ( 200gm )of icing sugar , 1 cup of almond meal ( 120 gm ) and the strawberry puree in 2 batches ...
Spoon the mixture into a piping bag fitted with 1/2 inch  ( 1 cm ) plain tube .
Pipe onto your circles on the baking paper .
Tap trays lightly on the bench so the macaroons can spread slightly .
Now leave the trays stand for 30 minutes .
Then bake the macaroons about 20 minutes , cool on trays .
Sandwich with strawberry jam .
Dust with sifted icing sugar .

WELSH CHEESECAKES

Use a 8 cm fluted cutter and cut out 9 circles from a ready rolled shortcrust pastry sheet .
Lightly spray a medium sized muffin tray with cooking oil and lightly dust with polenta .
Line the muffin holes with the pastry , pressing down lightly so there is no air trapped between pastry and muffin holes .
Now cream together 90 gm of butter or margarine with 1/3 cup of castor sugar until light and fluffy .
Add 1 lightly beaten egg and 1/2 cup of plain flour .
Add another lightly beaten egg .
Add 1/2 cup of rice flour mixed with 1/2 tsp of baking powder , now fold this into the egg and butter mix .
Finally spoon half tsp of raspberry conserve into the base of each muffin case ,then top with tbs of the butter mix .
Bake in your preheated oven for 25 - 30 minutes or until mixture is firm and golden .
Allow to cool slightly and move to a wire rack to cool completely .
Dust liberally with icing sugar .

GERMAN SPONGE CAKE

Preheat your oven to 160 deg C
Drain a 850gm can or jar of pitted cherries
You will need 375 gm of short pastry , you can use sheets or a block of pastry if you can find them .
Divide pastry into 4 , knead separately until soft .
Then combine .
Roll out pastry to 3 mm thickness .
Allow to rest for 15 minutes .
Line a 23 cm loose bottom flan pan with the pastry , making sure there is an overhang .
Slice off excess pastry with a knife .
Combine 2/3 cup of coarse ground walnuts with 1 tbs of castor sugar and 1/2 tsp of ground cinnamon .
Sprinkle this mixture over the base and sides of the pastry .
Press mixture into pastry .
Arrange the drained pitted cherries in the base of pastry case .
Mix together 1/4 cup of plain flour with 1/4 cup of corn flour .
In a separate bowl beat together 4 egg yolks with a tsp of vanilla extract .
In the bowl of your mixer beat together 4 egg whites , adding 1/2 cup of castor sugar in small amounts , beat constantly until sugar has dissolved before continuing to add more sugar .
Beat until stiff but not dry .
Fold in flours and then egg yolks , until no trace of egg white can be seen .
Bake in preheated oven for 45 minutes or until when lightly touched in the middle the sponge does not leave an impression .
Do not refrigerate , serve warm or cold , dust with icing sugar .

SQUID INK FETTICCINE WITH A MARINARA SAUCE .

I use fettuccine pasta, coloured and lightly flavoured with squid ink.
Cook 1 packet of squid ink fetticcine in lightly salted water , drain well and transfer to a warmed serving plate .
While the pasta cooks, heat 2 tbs of rice bran oil and saute 1 finely chopped onion until softened .
Add 250 gm of marinara mix , 1 x 400gm tin of diced tomatoes , 1/2 cup of dry white wine and 1 tbs of chopped parsley, basil ,dried dill and oregano .
Cook the marinara mix till tender .
Season with cracked black pepper and chilli ( optional ).
Spoon over or lightly toss through the pasta .
Serve immediately ....

 

RICH CHRISTMAS FRUIT CAKE.... 2019

As of the 25th August , there are 16 weeks till Christmas day .
So now is the time to get preparing your Christmas cakes ,even  consider giving Christmas cakes as gifts ...... there is nothing more personal than giving a gift made with love .
My Aunt Ruby taught me how to cook and I was instructed to wrap the outside of the cake tin in folded newspaper sheets as this would guarantee that the outer edges of the cake would not burn or become crisp .
Don't panic all good , our cake tins have improved and remember my aunt Ruby's  stove top and oven was wood fired.
You will need to preheat your oven to 150 deg C
Line a large cake tin ( larger than 22cm ) either round or rectangular with cooking spray and baking paper .
Now cream together 350 gm of butter / marg with 250 gm of soft brown sugar until light and fluffy .
Beat 6 eggs individually and add them separately, beating well after each addition .
Now add 3 tbs of whisky or brandy .. or a similar flavoured non alcoholic essence .
Sift together 425 gm of plain flour with 1 dsp of mixed spices .
Mix together 125 gm of sliced pecans , walnuts , almond or a mix of the sliced nuts .
Now mix together 1 and 1/2 kg of mixed dried fruits or chopped dried fruits of your choice .
Add these to the egg , sugar and butter  mixture , ensuring the mixture is very well blended .
Pour into the prepared cake tin , tap the tin on the bench to rid of any air pockets , smooth the top and bake in your preheated oven for 2 and 1/2 hours .
Place a sheet of baking paper over the top of the cake at the 90 minute mark .
Check the cake is cooked when a skewer inserted comes out clean .
Let the cake cool in the tin and for longevity sprinkle over whisky or brandy or equivalent flavoured essence .
Allow to cool completely and wrap in baking paper and foil wrap  , retain in an airtight container .
The cake will keep for months/ years , until ready to ice .
Icing is optional .

EASY PEACH HAZELNUT MOUSSE

You will need 1 x 825 gm can of sliced cling peaches .
Drain the peaches , reserving the juice .
Puree half the peaches with 1/2 a cup of peach juice until smooth .
Pour into a saucepan and bring to boiling point
In a separate bowl mix together  1/4 cup of castor sugar, 1 tbs of gelatine and 2 lightly beaten eggs and whisk until creamy .
Whisk boiling peach liquid into the creamed eggs until smooth .
Stir in 1/2 cup of ground hazelnuts and 1/2 cup of cream .
Whip 2 egg whites until stiff and fold into peach mixture
Pour into individual moulds and chill until set .
Immerse moulds in hot water and invert onto serving dishes .
Decorate with remaining peach slices and whole hazelnuts (optional ), depending on the size of the moulds you could use an extra can of peaches for presentation .

This is a really  simple , elegant dessert .

PORK AND APRICOT LOAF

You will need 425 gm can of apricot halves
Drain off the syrup .
Roughly chop half the apricots , reserving the remaining halves for garnish .
Combine 500gm of veal and pork mince  with 2 tbs of crunchy peanut butter , 1 cup of chopped bean shoots , 1/2 red capsicum chopped , 1/2 green capsicum chopped , 1 tbs of soy sauce , pepper to taste , 1 lightly beaten egg , 1 tbs of chopped parsley .
Lastly add the chopped apricots .
Form into an oblong shape , place on a baking tray and bake for 1 hour 160 deg C.
Brush with 2 tbs of savoury plum sauce 10 minutes before end of cooking.
Serve remaining apricots as a side with hot vegetables , salad or pasta ..

SESAME BEEF

Cut 500 gm of prime rump or fillet steak into slices .
Marinate in a combined mix of 1 cup of tomato puree , 1/4 cup of savoury plum sauce and 1 tbs of soy sauce .
Leave marinate for 1 hour .
Add 1 tbs of peanut oil to a pan and add 1/2 red capsicum cut into fine strips .
1/2 green capsicum cut into fine strips .
1 carrot cut into fine strips
1 zucchini cut into strips
1 celery stick cut into fine strips
Add 1/2 cup of bean sprouts at the last minute
Then remove to a warmed serving salad
Add a little extra peanut oil to the pan add 1 tbs of minced garlic and the well drained beef ( reserve the marinade .)
Cook the beef until just cooked .
Arrange the beef over the cooked vegetables.
Add the marinade to the pan and let reduce for a few minutes .
Remove from heat and add 1 tbs of savoury plum sauce .
Spoon sauce over meat and sprinkle with 1 tbs of sesame seeds .
Serve with steamed rice.

BEETROOT , CHOCOLATE AND BERRY COOKIE

 Preheat your oven to 180 deg C.
Place 50 gm of softened butter in a bowl with 1/3 cup of honey and 50 gm of plain yoghurt , beat until well combined .
Stir in 1 lightly beaten egg , 1 cup of self raising flour , 1 tbs of cacoa powder, 100gm of cacoa nibs , 1/2 cup of  coconut flour , 1 cup or 140 gm of cooked, pureed or grated beetroot .
30 gm of finely chopped goji berries

Shape the cookies into small balls and place on a lined baking tray .
Flatten with the back of a spoon.
Bake for 12 - 15 minutes
Remove from oven , cool on tray .

SPINACH RAMEKINS

Preheat oven to 200deg C.
Mash 125 gm of potatoes with 2 tbs of evaporated milk.
Beat in 250 gm of wilted , drained and finely chopped spinach leaves .
Season with salt and pepper and a pinch of nutmeg .
Add 1 lightly beaten egg yolk, 80 gm of bacon pieces and 1/4 cup of grated cheese .
In a clean dry bowl , beat together 2 egg whites until soft peas form and gently fold into the spinach mixture .
Spoon between 6 - 8 aluminium muffin moulds .
Sprinkle over remaining cheese , bake for 10 - 15 minutes until golden brown .
These can be served with a light salad or as a vegetable accompaniment or on their own as an entrée.
 

SCOTCH EGG HAMBURGERS

 Preheat your oven to 180 deg C
Place 250 gm of beef mince and 250gm of sausage mince into a bowl , along with 2 tbs of tomato sauce , 2 tbs of worcestershire sauce and 1x 40 gm pkt of French Onion soup, pepper to taste .
Combine thoroughly .
Divide mixture into 10 equal portions .
Mould mixture around 10 hard boiled eggs , to form an oval shape .
Season 1/4 cup of plain flour with a spice of your choice , today I used sumac .
Coat the covered eggs with seasoned flour .
Spray an oven tray with cooking oil and place hamburgers in the tray and then refrigerate till ready to cook.
When ready to cook place tray in a well preheated oven and bae for 10 - 15 minutes , until golden brown , turning several times .
Serve with spicy barbeque sauce .

TRUFFLED HONEY TART

Preheat your oven to 190 deg C
Lightly spray a loose bottomed 22cm fluted tart pan .
Place 3/4 cup of plain flour in a food processor with a pinch of salt , add 75gm of cold butter cut into cubes .
Process until the mixture resembles breadcrumbs .
Tip the mixture into a large bowl , add 1 tsp of icing sugar and just enough cold water to bring the dough together .
Turn out onto your bench that has been lightly dusted with flour .
Roll out the dough about 3''/ 8 cm larger than your pan .
Carefully lift the dough into your pan and press to fit .
Trim the excess pastry  by running the rolling pin over the edges .

Fit a piece of baking paper into the tart shell and fill with dried rice / beans and chill in the refrigerator for 30 minutes .
Remove the shell from the refrigerator and bake blind for 10 minutes , then remove the beans and baking paper and bake for a further 5 minutes .
Now for the filling ....
Mix 1 cup of cottage cheese with 1/2 cup of cream cheese and 1/2 cup of heavy cream together until smooth .
Now stir in 2 lightly beaten egg yolks and 1 whole egg , 2 tbs of castor sugar and 4 tbs of flower honey  ( mixed blossom honey , lavender honey)  mix until very smooth .
Pour this mix into the pastry shell and bake for 30 minutes .
Remove from the oven and let cool in pan for 10 minutes .
Drizzle with honey and decorate with sugared rose petals , or you can sprinkle with crushed honeycomb or pistachios rolled in honey .
Sugared rose  petals can be purchased from speciality shops .. or you can prepare sugared rose petals easily in the summer months .

 

BEEF CHOW MEIN

BEEF CHOW MEIN

 

Heat 1 tbs of rice bran oil in a pan .
Stir fry 400gm of beef mince with 1 medium onion ( peeled and chopped and 1 tbs of minced garlic, until beef is browned .
Add 1 tbs of curry powder , stir until fragrant, now add 1 carrot grated , 2 celery stalks trimmed and thinly sliced , 150 gm of sliced mushrooms .
Stir until vegetables soften .
Now add 1 cup of vegetable stock ( 250 ml ), oyster sauce ( 80 ml ), 2 tbs of soy sauce , ...mix well .

Add 400gm of egg noodles that have been washed through with hot water and drained , 60 gm of ( 1/2 cup ) of frozen peas , 250 gm of fresh spinach leaves .
Stir fry till spinach wilts .

                                                           Enjoy !