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Archive for July, 2018

Ingredients

Cake

1 1/2 Cups Plain Flour

1/2 Cup Plain Yogurt or Greek yogurt (whatever is available, I used Skyr)

1/2 Cup Canola Oil (You may use any light oil, I used Rice Bran Oil)

1 Cup caster Sugar

2 Large Eggs

2 Tsp Baking Powder

1/2 Tsp Salt

Zest, from 1 Medium Lemon

1/4 Cup Freshly Squeezed Lemon Juice

1/2 tsp vanilla bean paste

Topping

2 ripe pears – peeled and sliced thickly

1 tbsp melted butter

1/4 cup honey

1/2 tsp mixed spice

Method

Then…

1 Preheat the oven to 170c fan forced

2. Line a baking tin with baking paper. Lay out the pears evenly. Mix the honey and butter together and pour it over the pears. Scatter the spices over the top.

3 Sift together flour, baking powder, salt in a large bowl.

4 Whisk together, yogurt, sugar, and eggs, to form a batter.

5 Add oil, lemon juice, lemon zest and whisk again to form a frothy batter.

6 Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).

7 Pour the batter into prepared pan.

8 Bake for 45-50 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.

9 Cool cake on a wire rack for at least 60 minutes; then turn it out of the pan onto the rack with a tea towel underneath to catch the dripping honey.

10 Once the cake has completely cooled, serve and enjoy.

Serving suggestion

I cut nice big squares.

I popped each serve in the microwave for 30secs to make it warm and fluffy on a cold winter’s night.

I mixed cream and yogurt together with some vanilla bean paste and a hint of lemon zest. A generous dollop on the top of the cake and then tumbled over some fresh berries.

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Pesto (nut free)

2 large bunches of basil, stalks and all.

75g Parmigiano Reggiano.

Juice of one lemon.

Salt and pepper.

4 tablespoons of olive oil.

4 large garlic cloves.

Blend until silky and vibrant.

Store with a layer of oil to keep it fresh.

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I had this for lunch at a friend’s place and it was delish! She was kind and gracious enough to share the recipe with me. It is inspired by a Donna Hay recipe but I chose to use lamb shoulder instead of lamb shanks….. and made the few minor alterations as follows…

Last night I cooked this for friends with food intolerances so I used gluten free pasta sheets and no wine (I used beef stock instead) and a heaped teaspoon of tomato paste. I also added fresh dried oregano and rosemary as well as the thyme that the recipe actually calls for. (I also added a few whole cloves of garlic and the juice of one lemon to the pesto)

The dish is rich and delicious – serve in a massive bowl and let people help themselves. You need a nice bright salad to go with. The hostess, Miss Rachel, did radicchio with Parmesan and pine nuts. I did a cucumber and frisée salad with dill.

The left overs are pretty tasty too!

SLOW COOKED LAMB

2 TABLESPOONS OLIVE OIL

1.2KG LAMB SHOULDER, BONED

1 BROWN ONION, CHOPPED

2 CLOVES GARLIC, CRUSHED

1 CUP (250ML) DRY WHITE WINE / OR STOCK

2 X 400G CANS CHOPPED TOMATOES

4 SPRIGS THYME (and rosemary and oregano)

1 CUP (250ML) WATER

375G DRIED LASAGNE SHEETS

125G BUFFALO MOZZARELLA, TORN

PESTO

3 CUPS BASIL LEAVES

½ CUP (125ML) OLIVE OIL

⅓ CUP (25G) FINELY GRATED PARMESAN

(4 peeled cloves of garlic and the juice of one lemon)

SEA SALT AND CRACKED BLACK PEPPER

METHOD

1 To make the pesto, place the basil, oil, parmesan, (and garlic and the juice of 1 lemon) salt and pepper in the bowl of a food processor and process until well combined. Set aside.

2 Heat the oil in a large heavy-based saucepan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Remove from the pan and set aside.

3 Add the onion and garlic and cook for 1–2 minutes or until softened. Add the wine/stock, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling apart. Remove the lamb from the pan and shred the meat from the bones with a fork.

4 Break the lasagne sheets into rough pieces and cook in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan. Add the shredded lamb and sauce and toss to combine. Top with the buffalo mozzarella and spoon over the pesto to serve. Serves 4–6.

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