Crust
200gms Plain Flour
60gms Butter
60 gms Copha
130mls Cold Water.
Put the flour in a large bowl,add the butter and copha and using a fork blend the mixture together until it is
very fine textured,gradually add the water until the dough comes together.Use all the water ,after the dough
has come together wrap it in cling film and refrigerate 30 minutes before use.
When ready to use turn the dough onto a floured surface and roll out to fit a 23cm round flan dish.
Grease the dish lightly to enable easy removal of the slices when baked.
For the filling.
6 Rashers Middle Bacon
2 Teaspoons Butter
6 Medium Brown Onions
1 Tablespoon Plain Flour
300ml Thickened Cream
2 Large Eggs
Salt &Pepper to season.
Fry the bacon in a frying pan till crisp,drain of all grease and chop into small pieces and sprinkle it over the
base of the pastry case,now in a saucepan put the butter and the onions which have been thinly sliced and
cook until transparent,stir often then sprinkle the salt,pepper and flour over the onions,add the cream and
stir again,add the eggs one at a time stirring until all ingredients are well combined.
Pour into the pastry case and bake in a pre heated 210 celsius oven 30-40 minutes.
Serve as you wish but it's nice with a salad for lunch.
Tuesday 20 March 2012
Friday 16 March 2012
Banana Bread With Lemon
2 Cups Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
100gm's Butter
3/4 Cup Soft Brown Sugar
2 Eggs,Beaten
3 Ripe Bananas
1/3 Cup Milk
Grated Rind Of 1 Lemon
Preheat oven to 180 celisus ,Grease a 4 X 8 loaf tin and line with baking paper.
Sift together the flour,baking soda and baking powder and salt,in a large bowl cream the butter and sugar together,blend in the eggs,chopped bananas and lemon rind,add half the flour and half the milk,beat till smooth then add the remaining flour and milk and stir.
Pour into loaf tin and bake 1 hour or until an inserted skewer comes out clean.
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
100gm's Butter
3/4 Cup Soft Brown Sugar
2 Eggs,Beaten
3 Ripe Bananas
1/3 Cup Milk
Grated Rind Of 1 Lemon
Preheat oven to 180 celisus ,Grease a 4 X 8 loaf tin and line with baking paper.
Sift together the flour,baking soda and baking powder and salt,in a large bowl cream the butter and sugar together,blend in the eggs,chopped bananas and lemon rind,add half the flour and half the milk,beat till smooth then add the remaining flour and milk and stir.
Pour into loaf tin and bake 1 hour or until an inserted skewer comes out clean.
Thursday 15 March 2012
White And Dark Chocolate Dacquoise
For The Meringue
100gm's Icing Sugar
I Tablespoon Cornflour
8 Egg Whites
1/4 Teaspoon Cream Of Tartar
225gm's Caster Sugar
Pinch of Salt
For The Buttercream
180gm's Milk Chocolate,Broken Into Small Pieces
200gm's White Chocolate,Broken Into Small Pieces
8 Egg Whites
170gm's Caster Sugar
450gm's Unsalted Butter,Cut Into Small Cubes
For The Ganache
200ml's Cream
30gm's Unsalted Butter
180gm's Milk Chocolate,Broken Into Pieces.
Method
Using a 9 inch cake circle or cake plate as a guide trace a circle on each of 3 sheets of baking paper cut to fit a baking tray with a pencil,turn each sheet of paper over so that the trace marks are down and place on the baking tray.
Preheat an oven to 130 celsius.
Sift the icing sugar and cornflour together in a bowl and set aside,now take the 8 egg whites ,the cream of tartar and the pinch of salt into the bowl of an electric mixer,whisk until stiff peaks form,about 1-2 minutes,gradually add the caster sugar and whisk on high for one additional minute,remove the bowl from the
mixer and use a spatula to gently fold in the sifted icing sugar and cornflour.
Now take 1/3 of the meringue and put it in a piping bag which has no nozzle ,Fill one of the traced circles with meringue,start in the centre and pipe a 1/2 inch wide spiral toward the outside of the circle,now repeat this with the other two circles so that each of the 3 circles has 1/3 of the meringue mix,place the meringues in a preheated oven and bake 1 hour,then lower the temperature to 100 celsius and bake an additional 2 hours.
Remove from the oven and allow to cool 30 minutes before attempting to handle.Set Aside.
Now prepare the buttercream icing-Put 1 inch of water in the bottom half of a double boiler on a medium heat,place the milk chocolate in the top half and cover tightly with cling film and leave 8-10 minutes till melted,remove from the heat and whisk then transfer to a bowl and set aside,repeat this procedure with the white chocolate,set both the milk and white chocolate mixtures aside ,now take the butter and place in the bowl of an electric mixer and beat on low with a paddle for 1 minute,scrape down the paddle and the sides of the bowl,then beat on medium 2 minutes and again scrape the sides and paddle then beat on high for 4 minutes till light and creamy,evenly divide the butter between the two bowls of chocolate and use a spatula to thoroughly fold the butter into the two types of chocolate and again set aside.
Take 8 egg whites and put in the clean bowl of an electric mixer and whisk on high for 1 1/2 minutes till stiff peaks form,gradually add the 6 ounces caster sugar and whisk on high a further 1 1/2 minutes,remove the bowl from the mixer and use a spatula to fold half the amount of this meringue into each bowl of chocolate,whisk till well combined,reserve 500ml of both the milk and the white icing and set aside,now take the remaining icing and place in piping bags with no nozzles fitted and set aside at room temperature till needed.
To make the ganache heat the double cream and 1 ounce of butter in a saucepan over medium heat ,bring to the boil then place 6 ounces of milk chocolate in a bowl and pour the boiling cream over the chocolate and allow to stand 5 minutes,stir till smooth and hold at room temperature till required.
Now assemble to dacquoise,gently take a meringue circle and place it on a cake platter,now take the piping bag of milk chocolate icing and pipe a circle round the outside edge of the meringue,about 1/2 inch wide.
take the white icing and pipe a circle of that inside the milk icing and repeat making alternating rings of icing
until the surface of the meringue is covered,gently place the next meringue on top of the first and press down gently and then repeat the procedure of piping alternate white and milk icing rings,when covered take the third meringue and place it gently on top of the icing and press down ,now using a spatula take the reserved milk icing and spread half of it over the sides of the dacquoise then refrigerate for 45 minutes.
After 45 minutes place the dacquoise on a baking tray and pour the ganache over the top and use a spatula to evenly cover the top and sides of the dacquoise and refrigerate a further 30 minutes.
Now take a piping bag fitted with a star nozzle and fill it with the remaining half of the reserved milk icing then fill another piping bag with the reserved white icing,now pipe a circle of white chocolate stars along the outside edge of the top of the dacquoise then repeat using the milk chocolate icing and finally repeat the procedure using the white icing.
Place the dacquoise in the refrigerator and chill at least 4 hours,if 4 hours are not sufficient to chill it properly place it in the freezer for 30 minutes,to serve use a serrated edge knife and run the knife under hot water before cutting each slice allow to come to room temperature before service,serve with either raspberry or passionfruit coulis.
100gm's Icing Sugar
I Tablespoon Cornflour
8 Egg Whites
1/4 Teaspoon Cream Of Tartar
225gm's Caster Sugar
Pinch of Salt
For The Buttercream
180gm's Milk Chocolate,Broken Into Small Pieces
200gm's White Chocolate,Broken Into Small Pieces
8 Egg Whites
170gm's Caster Sugar
450gm's Unsalted Butter,Cut Into Small Cubes
For The Ganache
200ml's Cream
30gm's Unsalted Butter
180gm's Milk Chocolate,Broken Into Pieces.
Method
Using a 9 inch cake circle or cake plate as a guide trace a circle on each of 3 sheets of baking paper cut to fit a baking tray with a pencil,turn each sheet of paper over so that the trace marks are down and place on the baking tray.
Preheat an oven to 130 celsius.
Sift the icing sugar and cornflour together in a bowl and set aside,now take the 8 egg whites ,the cream of tartar and the pinch of salt into the bowl of an electric mixer,whisk until stiff peaks form,about 1-2 minutes,gradually add the caster sugar and whisk on high for one additional minute,remove the bowl from the
mixer and use a spatula to gently fold in the sifted icing sugar and cornflour.
Now take 1/3 of the meringue and put it in a piping bag which has no nozzle ,Fill one of the traced circles with meringue,start in the centre and pipe a 1/2 inch wide spiral toward the outside of the circle,now repeat this with the other two circles so that each of the 3 circles has 1/3 of the meringue mix,place the meringues in a preheated oven and bake 1 hour,then lower the temperature to 100 celsius and bake an additional 2 hours.
Remove from the oven and allow to cool 30 minutes before attempting to handle.Set Aside.
Now prepare the buttercream icing-Put 1 inch of water in the bottom half of a double boiler on a medium heat,place the milk chocolate in the top half and cover tightly with cling film and leave 8-10 minutes till melted,remove from the heat and whisk then transfer to a bowl and set aside,repeat this procedure with the white chocolate,set both the milk and white chocolate mixtures aside ,now take the butter and place in the bowl of an electric mixer and beat on low with a paddle for 1 minute,scrape down the paddle and the sides of the bowl,then beat on medium 2 minutes and again scrape the sides and paddle then beat on high for 4 minutes till light and creamy,evenly divide the butter between the two bowls of chocolate and use a spatula to thoroughly fold the butter into the two types of chocolate and again set aside.
Take 8 egg whites and put in the clean bowl of an electric mixer and whisk on high for 1 1/2 minutes till stiff peaks form,gradually add the 6 ounces caster sugar and whisk on high a further 1 1/2 minutes,remove the bowl from the mixer and use a spatula to fold half the amount of this meringue into each bowl of chocolate,whisk till well combined,reserve 500ml of both the milk and the white icing and set aside,now take the remaining icing and place in piping bags with no nozzles fitted and set aside at room temperature till needed.
To make the ganache heat the double cream and 1 ounce of butter in a saucepan over medium heat ,bring to the boil then place 6 ounces of milk chocolate in a bowl and pour the boiling cream over the chocolate and allow to stand 5 minutes,stir till smooth and hold at room temperature till required.
Now assemble to dacquoise,gently take a meringue circle and place it on a cake platter,now take the piping bag of milk chocolate icing and pipe a circle round the outside edge of the meringue,about 1/2 inch wide.
take the white icing and pipe a circle of that inside the milk icing and repeat making alternating rings of icing
until the surface of the meringue is covered,gently place the next meringue on top of the first and press down gently and then repeat the procedure of piping alternate white and milk icing rings,when covered take the third meringue and place it gently on top of the icing and press down ,now using a spatula take the reserved milk icing and spread half of it over the sides of the dacquoise then refrigerate for 45 minutes.
After 45 minutes place the dacquoise on a baking tray and pour the ganache over the top and use a spatula to evenly cover the top and sides of the dacquoise and refrigerate a further 30 minutes.
Now take a piping bag fitted with a star nozzle and fill it with the remaining half of the reserved milk icing then fill another piping bag with the reserved white icing,now pipe a circle of white chocolate stars along the outside edge of the top of the dacquoise then repeat using the milk chocolate icing and finally repeat the procedure using the white icing.
Place the dacquoise in the refrigerator and chill at least 4 hours,if 4 hours are not sufficient to chill it properly place it in the freezer for 30 minutes,to serve use a serrated edge knife and run the knife under hot water before cutting each slice allow to come to room temperature before service,serve with either raspberry or passionfruit coulis.
Chocolate Dipped Hokey Pokey Biscuits.
Ingredients
100gm's Almonds
100gm's Caster Sugar
4 Tablespoons Plain Flour
1 Egg White
2 Teaspoons Unsalted Butter,Melted.
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
100gm's Milk Chocolate,Chopped into small pieces.
Method
Preheat an oven to 170 celsius and toast the almonds on a baking sheet until golden brown,about 8-10 minutes,remove from oven and set aside to cool.Leave the oven turned on.
In a bowl combine the sugar,flour,egg white,butter ,salt and vanilla in a bowl,stir the mixture till smooth then
gently fold in the almonds until they are coated with the batter,set aside the mixture for about 20 minutes before using,keep it at room temperature and stir it once or twice but don't overbeat it.
Now take a piece of greaseproof paper and trace 2 6 inch circles on it (Trace marks down)then evenly divide the batter between the circles and use a spatula to ensure that the mix evenly and smoothly covers the entire circles.Bake in the preheated oven 20-25 minutes until golden brown ,remove from the oven and cool 4-5 minutes then use a sharp knife or a pizza cutter to cut the biscuits into wedge shape biscuits. Cool a further 30 minutes before attempting to remove them from the baking paper.
Heat 1 inch water in a small saucepan and then place the chocolate in a bowl and melt it over the water,don't overheat it,better to have the water a bit cool and take longer than overheat it and seize the chocolate.
Now take each biscuit and dip the rounded edge into the chocolate and place on baking paper and cool in the
refrigerator for 5 minutes to set the chocolate.
Enjoy!
100gm's Almonds
100gm's Caster Sugar
4 Tablespoons Plain Flour
1 Egg White
2 Teaspoons Unsalted Butter,Melted.
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
100gm's Milk Chocolate,Chopped into small pieces.
Method
Preheat an oven to 170 celsius and toast the almonds on a baking sheet until golden brown,about 8-10 minutes,remove from oven and set aside to cool.Leave the oven turned on.
In a bowl combine the sugar,flour,egg white,butter ,salt and vanilla in a bowl,stir the mixture till smooth then
gently fold in the almonds until they are coated with the batter,set aside the mixture for about 20 minutes before using,keep it at room temperature and stir it once or twice but don't overbeat it.
Now take a piece of greaseproof paper and trace 2 6 inch circles on it (Trace marks down)then evenly divide the batter between the circles and use a spatula to ensure that the mix evenly and smoothly covers the entire circles.Bake in the preheated oven 20-25 minutes until golden brown ,remove from the oven and cool 4-5 minutes then use a sharp knife or a pizza cutter to cut the biscuits into wedge shape biscuits. Cool a further 30 minutes before attempting to remove them from the baking paper.
Heat 1 inch water in a small saucepan and then place the chocolate in a bowl and melt it over the water,don't overheat it,better to have the water a bit cool and take longer than overheat it and seize the chocolate.
Now take each biscuit and dip the rounded edge into the chocolate and place on baking paper and cool in the
refrigerator for 5 minutes to set the chocolate.
Enjoy!
Sweet And Sour Meatballs
Ingredients
500gm's Minced Beef
1 Cup Breadcrumbs
1/2 Cup hot water
1 Stock Cube
1 Cup Pineapple Chunks
1/4 Cup Brown Sugar,firmly packed
3 Tablespoons Cornflour
1/2 Cup water
1 teaspoon soy sauce
1 Capsicum,cut into thin strips
1 can water chestnuts
Method
Mix the mince with the breadcrumbs in a bowl and season with salt and pepper to taste,using moist hands form the mix into medium size meatballs.Set aside.
Meanwhile drain the pineapple but keep the liquid,now in a saucepan combine the brown sugar and the
cornflour ,blend in the syrup from the pineapple the half cup water and the soy sauce,cook on a low heat
until the mixture thickens,set aside,now in a frying pan saute the meatballs in a little oil until well browned on
all sides,drain any excess fat off and add hot water and the stock cube,cover and simmer 20 minutes then gradually stir in the meatballs with pan juices,water chestnuts,capsicum strips and pineapple and bring to boil .
Serve with plain boiled rice.
500gm's Minced Beef
1 Cup Breadcrumbs
1/2 Cup hot water
1 Stock Cube
1 Cup Pineapple Chunks
1/4 Cup Brown Sugar,firmly packed
3 Tablespoons Cornflour
1/2 Cup water
1 teaspoon soy sauce
1 Capsicum,cut into thin strips
1 can water chestnuts
Method
Mix the mince with the breadcrumbs in a bowl and season with salt and pepper to taste,using moist hands form the mix into medium size meatballs.Set aside.
Meanwhile drain the pineapple but keep the liquid,now in a saucepan combine the brown sugar and the
cornflour ,blend in the syrup from the pineapple the half cup water and the soy sauce,cook on a low heat
until the mixture thickens,set aside,now in a frying pan saute the meatballs in a little oil until well browned on
all sides,drain any excess fat off and add hot water and the stock cube,cover and simmer 20 minutes then gradually stir in the meatballs with pan juices,water chestnuts,capsicum strips and pineapple and bring to boil .
Serve with plain boiled rice.
Monday 12 March 2012
Deep Fried Raspberries In Riesling Batter With Cinnamon Chocolate Mousse
Deep Fried Raspberries
250gm's Frozen Raspberries
500ml's Canola Oil for frying
Plain Flour to Dust
Riesling Batter
1 Egg,lightly beaten
1 Cup Riesling
1 Cup Plain Flour
1 Cup cornflour
Pinch of salt
Pinch of sugar
Grated Lemon Rind
Cinnamon Chocolate Mousse
3 Egg Yolks
1 Tablespoon Caster Sugar
150gm's Milk Chocolate
10ml's White Rum
2gm Gelatine Powder
200ml's Thickened Cream
Generous pinch of cinnamon
Method
First prepare the riesling batter by mixing all the ingredients well in a large bowl,strain the mix through a fine sieve and set aside,this step can be done a few hours ahead.
Next prepare the mousse,chop the chocolate in small pieces and melt in a bowl over a water bath,be careful not to overheat the chocolate or it will seize and be useless,better to have the water a bit cool and take longer than have it too hot and ruin the dish,now beat the egg yolks with the sugar until the mixture is pale and frothy and the sugar is totally dissolved in the eggs.stir in the chocolate and keep the mix at lukewarm temperature then dissolve the gelatine in the rum and stir it in to the chocolate/egg mixture add the cinnamon and fold in the cream which has been whipped to soft peaks,pour into a large bowl and refrigerate till set.
Next deep fry the raspberries,heat the oil to 180 celsius in a large pan,dust the raspberries in the flour and shake off excess,then dip them in the batter and deep fry till golden,remove from oil with a slotted spoon and drain on kitchen paper.
To present the dessert scoop the mousse on to cold plates using a tablespoon and arrange the deep fried raspberries next to it,you could also add extra color by adding swirls of passionfruit coulis on the plate.
250gm's Frozen Raspberries
500ml's Canola Oil for frying
Plain Flour to Dust
Riesling Batter
1 Egg,lightly beaten
1 Cup Riesling
1 Cup Plain Flour
1 Cup cornflour
Pinch of salt
Pinch of sugar
Grated Lemon Rind
Cinnamon Chocolate Mousse
3 Egg Yolks
1 Tablespoon Caster Sugar
150gm's Milk Chocolate
10ml's White Rum
2gm Gelatine Powder
200ml's Thickened Cream
Generous pinch of cinnamon
Method
First prepare the riesling batter by mixing all the ingredients well in a large bowl,strain the mix through a fine sieve and set aside,this step can be done a few hours ahead.
Next prepare the mousse,chop the chocolate in small pieces and melt in a bowl over a water bath,be careful not to overheat the chocolate or it will seize and be useless,better to have the water a bit cool and take longer than have it too hot and ruin the dish,now beat the egg yolks with the sugar until the mixture is pale and frothy and the sugar is totally dissolved in the eggs.stir in the chocolate and keep the mix at lukewarm temperature then dissolve the gelatine in the rum and stir it in to the chocolate/egg mixture add the cinnamon and fold in the cream which has been whipped to soft peaks,pour into a large bowl and refrigerate till set.
Next deep fry the raspberries,heat the oil to 180 celsius in a large pan,dust the raspberries in the flour and shake off excess,then dip them in the batter and deep fry till golden,remove from oil with a slotted spoon and drain on kitchen paper.
To present the dessert scoop the mousse on to cold plates using a tablespoon and arrange the deep fried raspberries next to it,you could also add extra color by adding swirls of passionfruit coulis on the plate.
Amaretti Biscuits
Ingredients
100gm's Ground Almonds
15gm's Rice Flour
225gm's Caster Sugar
1 teaspoon Vanilla Extract
2 Egg Whites
1 Egg White,beaten,for glazing
12 Blanched Almonds
2 Sheets Rice Paper
Method
In a bowl mix together the ground almonds,rice flour and sugar,add the vanilla to unbeaten egg whites mix into the dry ingredients,cream to a smooth paste.
Put the mixture into a piping bag with a 1.5cm nozzle fitted,now take the rice paper sheets and cut them into 5cm squares,pipe the mixture evenly into the centre of each square making biscuits 2.5cm in diameter and flatten slightly,now press a blanched almond into the centre of each biscuit,Brush them lightly with the beaten
egg white and bake in a preheated moderate oven at 180 celsius for about 20 minutes or until golden brown.
Store in an airtight tin .
100gm's Ground Almonds
15gm's Rice Flour
225gm's Caster Sugar
1 teaspoon Vanilla Extract
2 Egg Whites
1 Egg White,beaten,for glazing
12 Blanched Almonds
2 Sheets Rice Paper
Method
In a bowl mix together the ground almonds,rice flour and sugar,add the vanilla to unbeaten egg whites mix into the dry ingredients,cream to a smooth paste.
Put the mixture into a piping bag with a 1.5cm nozzle fitted,now take the rice paper sheets and cut them into 5cm squares,pipe the mixture evenly into the centre of each square making biscuits 2.5cm in diameter and flatten slightly,now press a blanched almond into the centre of each biscuit,Brush them lightly with the beaten
egg white and bake in a preheated moderate oven at 180 celsius for about 20 minutes or until golden brown.
Store in an airtight tin .
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