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Named so because of the lack of cooking involved!

You will need

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Flan base
Lemon curd
Vanilla full cream yoghurt
Fruits of your choice

Assemble
Smooth a generous portion of lemon curd over the flan base.
Cover with yoghurt.
Adorn with fresh fruit.
Done!

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I double the recipe when making festive gifts

125g butter, at room temperature
1/2 cup, firmly packed brown sugar
1/2 cup treacle
1 egg yolk
2 1/2 cups plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp fresh ginger, minced
1 tsp bicarbonate of soda

Icing
1 egg white
1 cup pure icing sugar, sifted

Step 1 Preheat oven to 180°C. Line baking trays with baking paper

Step 2 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the treacle and egg yolk and beat until combined. Stir in the flour, powdered an fresh ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3 Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.

Step 4 Place the dough between 2 sheets of baking paper and roll out until about 1cm thick. Use a cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

Step 5 Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Step 6 Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread to decorate.

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Ottolenghi Spice Cookies

My cousin Lisa made these and they were so delicious I couldn’t stop munching on them

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Ottolenghi’s Spice Cookies From Jerusalem: A Cookbook
Makes 24 bite sized cookies

Cookies:
¾ cup plus 2 tablespoons (125 grams) currants
2 tablespoons brandy
2 cups (240 grams) all-purpose flour
1 1/2 teaspoons best-quality cocoa powder
½ teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon each ground cinnamon, allspice, ginger, and nutmeg
1/4 teaspoon salt
150 grams good-quality dark chocolate, coarsely grated
125 grams unsalted butter, at room temperature
2/3 cup (125 grams) superfine sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 large free-range egg
1 tablespoon diced candied citrus peel

Glaze:
3 tablespoon freshly squeezed lemon juice
1 cup (160 grams) icing sugar

1. Soak the currants in the brandy for 10 minutes, even better if over night. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.

2. Beat the butter, sugar, vanilla, and lemon and orange zest to combine but don’t aerate much, about 1 minute. With the mixer or beater running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.

3. Gently knead the dough in the bowl with your hands until it is uniform. Divide the dough into a little ball (about a tablespoon) and roll each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 2 cm apart, and let rest in the fridge for at least 1 hour.

4. Preheat the oven to 190°C. Bake the cookies for 15 minutes, until the top firms up but the center is still soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack.

5. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour a teaspoon spoon of the glaze over each cookie, leaving it to drip and coat the cookie with a very thin, almost transparent film. You may want to repeat this step for a thicker glaze. Top each cookie with 3 pieces of candied peel placed at the center. Leave to set and then serve, or store in an airtight container for a day or two.

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(Stock photo, wrong noodles, we were too hungry to take pics at the time)

You will need:
100g packet of vermicelli glass noodles

Salad:
100g snow peas, trimmed and julienned
1/2 green chilli, finely diced
1/2 red chilli, finely diced
1 cup bean shoots
4 spring onions, thinly sliced diagonally
700g cooked prawns, peeled, tail removed
3/4 cup coriander leaves
10 large Vietnamese mint leaves, finely shredded

Dressing:
1/3 cup sweet chilli sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 small limes, juiced
Toasted sesame seeds to garnish

Cook vermicelli noodles as per packet instructions
Chill in iced water
Drain
Mix all ingredients together in a large bowl, sprinkling with the toasted sesame seeds and a few choice herbs.
Serve cold, enjoy!

Spakankopita

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Ingredients

125g washed baby kale
250g chopped frozen spinach, thawed and cooled
2 tbs olive oil
1 brown onion, finely diced
200g Greek feta
1/2 cup finely grated parmesan
2 tbs pine nuts, toasted and smashed
2 Homebrand eggs
1/3 cup chopped fresh dill
1/4 cup chopped fresh mint
Salt and pepper
12 sheets filo pastry
100g Homebrand butter, melted
2 tsp sesame seeds

Preparation time: 25 minutes Cooking time: 35 minutes
Servings : 4
Directions:

1. Place kale into a bowl. Cover with boiling water and stand for 2 minutes. Drain and refresh in cold water. Squeeze out water.

2. Heat oil in a frying pan over medium heat. Cook onion, stirring occasionally until soft. Transfer to a bowl. Cool. Stir in kale, spinach, feta, parmesan, pine nuts, herbs and eggs. Season with salt and pepper.

3. Preheat oven to 180 C. Grease a 20cm base measurement (24cm top) pie dish. Place 1 filo sheet on a flat surface. Brush with butter. Repeat with 2 more layers of filo and butter. Spoon 1/4 of the vegetable mixture along long edge and roll up to enclose. Repeat to make 4 rolls. Place rolls into dish, coiling towards centre. Brush with butter. Sprinkle over sesame seeds. Bake for 30-35 minutes or until golden. Serve.

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2 trays of 12 muffins

1 1/2 cups Jalna vanilla yogurt
2/3 cup Rice bran oil
1 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups Plain flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 ripe bananas, roughly mashed
1 tsp mixed spice

Heat the oven to 160c.
Line 2 muffin trays with muffin pans.

Whisk together the yogurt, oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and mix with an electric mixer until no lumps remain. Fold through the mashed banana.

3/4 fill each muffin pan and bake for 25 – 30 minutes.
When a tester comes out clean, transfer the cake to a cooling rack and let them cool.

A wicked topping of lemon curd and a fresh raspberry :) or just enjoy warm from the oven.

Serve the cake warm or at room temperature.
They keep very well for several days in the fridge.

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1 cup of frozen raspberries
1 handful of fresh mint
1 lime cut into eighths
2 tablespoons of rose water
1/2 cup of elderflower cordial
1.5 litres of water

Mix together in a large jug with lots of ice.
Allow to sit for at least 10minutes before serving.
Give it a good stir

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