HELLO THERE MY CHEERFUL CHEFS! Merry Christmas! So as you can see I am clearly excited but who wouldn't be? Its Christmas! So today we are doing the second recipe using the 3 in 1 fruit mix and it is fruit cake! I guess it would be like an exception to the Christmas pudding if you didn't want to go though all of that trouble of steaming the cake for 5 hours and all of that.
Joten avulla pääset alkuun! (So lets get started!)
You will need: 4 1/4 cups of fruit mix, 185g of butter, 3 eggs lightly beaten, 1 1/2 cups of gluten free plain flour, 1/2 teaspoon of bicarbonate of soda (baking soda) and 1/4 cup of brandy.
To begin, preheat the oven to 140 degrees Celsius (Yes that low!). Line base and sides of a deep 20cm round cake pan (or anything close to that). Line the sides with baking paper exceeding 5cm over the edge.
Place fruit mix in a large bowl and stir in the butter, eggs and sifted flour and soda. Spread the mixture into a pan and level the top. Bake for about 2 1/2 hours and then brush the hot cake with the brandy. While still hot and in its pan, cover the cake tightly with foil and then wrap with a towel and cool overnight.
So there it is, simple fruit cake! Just before I go, I will try to upload a recipe for the perfect cooked turkey, but if I don't, I will still finish this series. Don't forget to spread the Christmas magic and have a wonderful day! And until next time, keep on cooking!
Kat Xx
Monday, 24 December 2012
Christmas series #4 AND Gluten free #7: Christmas pudding
Hello my little rays of sunshine! Wow....... That sounded better in my head. Anyway, today we will be using the three in one fruit mix to make Christmas pudding! This recipe is a DOUBLE SERIES recipe, it is both the Christmas AND the gluten free series as we are have Christmas with a member of my family who can't have gluten so this is the perfect opportunity to infuse two series into one! If you don't want this to be a gluten free recipe then just substitute the gluten free flour for regular flour.
Permet donc commencer! (So lets begin!)
You will need: 4 1/2 cups of the 3 in 1 fruit mix, 185g of butter melted, 2 eggs lightly beaten, 2 cups of stale breadcrumbs and 3/4 cup of gluten free plain flour.
To begin, place all of the ingredients in a bowl and mix until combined and that's it! Its the cooking part that takes more time. So for a steamed pudding, grease a 2 litre pudding steamer and line the base with baking paper. Spoon mixture in and cut out a 30 x 40 cm piece of al foil and top with a sheet of baking paper. Fold a 5 cm pleat crossways through the of both pieces.
Place the sheets (baking paper side down) over the steamer and secure firmly with kitchen string and steamer lid. Crush foil and baking paper for a firm seal.
Place the pudding in a large boiler with enough boiling water to come halfway up the sides of the steamer. Cover the pot with a tight fitting lid and steam for 5 hours. Add extra water if needed and allow pudding to cool for 15 minutes before turning out. To store, just wrap with cling film and place in an airtight container to keep for up to 3 months or freeze for a year!
So there it is, a Christmas tradition in my family! It is amazing and a lot less difficult then it seems, so enjoy and until next time, keep on cooking!
Kat Xx
Permet donc commencer! (So lets begin!)
You will need: 4 1/2 cups of the 3 in 1 fruit mix, 185g of butter melted, 2 eggs lightly beaten, 2 cups of stale breadcrumbs and 3/4 cup of gluten free plain flour.
To begin, place all of the ingredients in a bowl and mix until combined and that's it! Its the cooking part that takes more time. So for a steamed pudding, grease a 2 litre pudding steamer and line the base with baking paper. Spoon mixture in and cut out a 30 x 40 cm piece of al foil and top with a sheet of baking paper. Fold a 5 cm pleat crossways through the of both pieces.
Place the sheets (baking paper side down) over the steamer and secure firmly with kitchen string and steamer lid. Crush foil and baking paper for a firm seal.
So there it is, a Christmas tradition in my family! It is amazing and a lot less difficult then it seems, so enjoy and until next time, keep on cooking!
Kat Xx
Saturday, 22 December 2012
Christmas series #3 and Gluten free #6: Gingerbread house
Hello there jolly elves! (see what I did there?) Today is recipe that is so fun to make, but also to decorate! It is a gingerbread house! We bought this gingerbread house kit which came from Wheel & Barrow, it basically comes with all of the cut outs for making a gingerbread house, dus laten we de slag te gaan! (So lets get going!)
You will need: 2 1/4 cups of gluten free self raising flour, 2 1/2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 3/4 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 90 g butter chopped coarsely, 1/2 cup of dark brown sugar, 1/4 cup of treacle (or any thick sweetener) and 1 egg lightly beaten.
To begin, process flour, butter and spices until crumbly. Add the brown sugar, treacle and egg. Process until a dough forms and then turn it out onto a bench floured well with gluten free flour and knead until smooth. Cover with plastic wrap and place in the fridge for 1 hour.
Meanwhile, preheat the oven to 180 degrees Celsius. Divide the dough up however you want it and roll it out (NOTE: It MUST be between two sheets of baking paper to stop it sticking). Roll it out to a 1/2 cm thickness and cut shapes out. Re-roll the dough if needed. Place the shapes in the oven for 12 minutes until barely firm (they will become crisp when cool). Assemble and go crazy with decorating!
You will need: 2 1/4 cups of gluten free self raising flour, 2 1/2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 3/4 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 90 g butter chopped coarsely, 1/2 cup of dark brown sugar, 1/4 cup of treacle (or any thick sweetener) and 1 egg lightly beaten.
To begin, process flour, butter and spices until crumbly. Add the brown sugar, treacle and egg. Process until a dough forms and then turn it out onto a bench floured well with gluten free flour and knead until smooth. Cover with plastic wrap and place in the fridge for 1 hour.
Friday, 21 December 2012
Christmas series #2: Apple strudel
Hello there my jolly fellows! End of the world? Psht, please, my chocolate expires on 22nd of Nov 2013, so it can't end! Anyway, today is a delicious recipe that is so easy to make, apple strudel! This is a recipe that I can whip up without having to go to the store because most of the time, we have these ingredients ready to be used, so lets begin!
You will need, 2 granny smith apples (Cut the apple into 8 pieces and then quarter them again..... So basically slice it into around 32 slices per apple), 1 lemon (juiced), 1/3 cup of sultanas, 1 1/2 teaspoons of cinnamon, a bit of milk, 1 sheet of puff pastry and 1/3 of a cup of caster sugar.
To begin, preheat you oven to 200 degrees Celsius. In a medium bowl, mix together the apples, cinnamon, lemon, sugar and sultanas and allow to sit for 10 minutes. Meanwhile, roll out the pastry to make it thinner and more of a rectangle shape. This is where it gets a bit tricky, you want to lay the mixture along the long side of the pastry, ensuring it is near the edge but not touching it. Grab what is left of the edge and pull it over the pastry as far as it will go. Continue to roll and tuck in the mixture at the same time until you have a log. Lay the log seam side down on a greased baking tray and cut slits in the top in whatever pattern you want (I just did 5 diagonal strips). Bake in the over for around 20 minutes or until the pastry is cooked and the mixture hot. Serve with ice cream, custard and enjoy!
This dessert went down so quickly that I didn't have time to take any pictures! However, I will have a recipe up tomorrow and until then, keep on cooking!
Kat Xx
You will need, 2 granny smith apples (Cut the apple into 8 pieces and then quarter them again..... So basically slice it into around 32 slices per apple), 1 lemon (juiced), 1/3 cup of sultanas, 1 1/2 teaspoons of cinnamon, a bit of milk, 1 sheet of puff pastry and 1/3 of a cup of caster sugar.
To begin, preheat you oven to 200 degrees Celsius. In a medium bowl, mix together the apples, cinnamon, lemon, sugar and sultanas and allow to sit for 10 minutes. Meanwhile, roll out the pastry to make it thinner and more of a rectangle shape. This is where it gets a bit tricky, you want to lay the mixture along the long side of the pastry, ensuring it is near the edge but not touching it. Grab what is left of the edge and pull it over the pastry as far as it will go. Continue to roll and tuck in the mixture at the same time until you have a log. Lay the log seam side down on a greased baking tray and cut slits in the top in whatever pattern you want (I just did 5 diagonal strips). Bake in the over for around 20 minutes or until the pastry is cooked and the mixture hot. Serve with ice cream, custard and enjoy!
This dessert went down so quickly that I didn't have time to take any pictures! However, I will have a recipe up tomorrow and until then, keep on cooking!
Kat Xx
Thursday, 20 December 2012
Christmas series #1 : 3 in 1 fruit mix
Hey guys, so unfortunately I have had to drop the lactose free series until after the new year as I haven't had time to do any research on it so consequently have no recipes. But I do however have my Christmas series all lined up! I am going away for Christmas tomorrow but I have written up all of the recipes and I will just upload them from my phone so you will get consistent updates.
But today I am going to tell you how to make a three in one recipe. It is a fruit cake recipe and it is the only recipe we use to make our fruit cakes, mince pies and Christmas pudding (In one batch!).
So lets begin!
You will need: 2 1/3 cups of sultanas, 2 cups of dried currants, 2 1/3 cups of coarsely chopped raisins, 1 cup of finely chopped dates, 3/4 cup of finely chopped seeded prunes, 1 cup of finely chopped dried figs, 2 large apples grated coarsely, 1/4 cup of treacle (or maple syrup or even honey. It really doesn't change it that much!), 2 1/4 cups of firmly packed dark brown sugar, 2 cups of brandy, 2 teaspoons of ground ginger and 1 teaspoon of each nutmeg and cinnamon.
This is a very simple recipe in that you just combine everything in a VERY large bowl, cover with plastic wrap and store away in a cool and dark place for anything up to 3 months! Just ensure that you stir it every two to three days and it will all be good!
This recipe makes enough for one Christmas pudding, a fruit cake and a dozen mince pies!
So there it is and until next time, keep on cooking
Kat Xx
But today I am going to tell you how to make a three in one recipe. It is a fruit cake recipe and it is the only recipe we use to make our fruit cakes, mince pies and Christmas pudding (In one batch!).
So lets begin!
You will need: 2 1/3 cups of sultanas, 2 cups of dried currants, 2 1/3 cups of coarsely chopped raisins, 1 cup of finely chopped dates, 3/4 cup of finely chopped seeded prunes, 1 cup of finely chopped dried figs, 2 large apples grated coarsely, 1/4 cup of treacle (or maple syrup or even honey. It really doesn't change it that much!), 2 1/4 cups of firmly packed dark brown sugar, 2 cups of brandy, 2 teaspoons of ground ginger and 1 teaspoon of each nutmeg and cinnamon.
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| This isn't an attractive photo I know but it is a very scrumptious recipe |
This recipe makes enough for one Christmas pudding, a fruit cake and a dozen mince pies!
So there it is and until next time, keep on cooking
Kat Xx
Monday, 10 December 2012
Gluten free #5: Cookies
Hey guys so today will be my final gluten free recipe for a while, however, the very last one is taking a lot of time to find. So once I find a good quality recipe I will test it and upload it, but until then this is my last gluten free recipe.
But, today will be gluten free cookies! So lets begin:
Ingredients: 125g butter, 1/3 cup of brown sugar, 1/2 cup of white sugar, 1 egg, 1 tsp vanilla essence, 2/3 cup of mixed chocolate chips (white, milk and dark) and 1 1/2 cups of gluten - free self raising flour.
To begin, preheat the over to 180 degrees Celsius Cream the butter and the sugars together until pale and creamy. Add the egg and vanilla essence and beat together until well mixed. After that, add the flour and chocolate chips and fold together until a sticky dough forms.
Line a baking tray and spoon the cookies onto the tray and spread them to form a rough circle. Bake in the preheated oven for 10 - 15 minutes and VOILA! Beautiful crumbly cookies!
So there it is, gluten free cookies! And until next time, keep on cooking
Kat Xx
But, today will be gluten free cookies! So lets begin:
Ingredients: 125g butter, 1/3 cup of brown sugar, 1/2 cup of white sugar, 1 egg, 1 tsp vanilla essence, 2/3 cup of mixed chocolate chips (white, milk and dark) and 1 1/2 cups of gluten - free self raising flour.
To begin, preheat the over to 180 degrees Celsius Cream the butter and the sugars together until pale and creamy. Add the egg and vanilla essence and beat together until well mixed. After that, add the flour and chocolate chips and fold together until a sticky dough forms.
Line a baking tray and spoon the cookies onto the tray and spread them to form a rough circle. Bake in the preheated oven for 10 - 15 minutes and VOILA! Beautiful crumbly cookies!
So there it is, gluten free cookies! And until next time, keep on cooking
Kat Xx
Monday, 3 December 2012
Lactose free series #1: Mango sorbet
Hey guys so it is the start of my second series, lactose free. So I don't know many people who have to have lactose free food so this isn't dedicated to anyone in particular. But any ways, today's recipe is a cool summery treat and a lot healthier than ice cream, it is mango sorbet.
So let start!
You will need: 4 mangoes (cubbed, skinless and seedless), 1 cup of sugar syrup (Just boil together equal parts of sugar and water until you get 1 cup worth) and 3 tablespoons of lime juice.
To begin, purée the mango in a blender until smooth. Add the sugar syrup and blend again. From here, you can do two things, use an ice cream machine to its setting or the second option which is placing the mango purée into a freezer proof container and freezing until just solid. Then blend all of the mango sorbet for a second time and freeze once more until you want to use it. That's it!
This is such a simple and quick recipe and it requires nearly no skill at all! Along with that, its lactose free!
So until next time, keep on cooking
Kat Xx
So let start!
You will need: 4 mangoes (cubbed, skinless and seedless), 1 cup of sugar syrup (Just boil together equal parts of sugar and water until you get 1 cup worth) and 3 tablespoons of lime juice.
To begin, purée the mango in a blender until smooth. Add the sugar syrup and blend again. From here, you can do two things, use an ice cream machine to its setting or the second option which is placing the mango purée into a freezer proof container and freezing until just solid. Then blend all of the mango sorbet for a second time and freeze once more until you want to use it. That's it!
This is such a simple and quick recipe and it requires nearly no skill at all! Along with that, its lactose free!
So until next time, keep on cooking
Kat Xx
Monday, 26 November 2012
Chocolate fudge brownies
Hey guys, so today is my favourite sweets and with the holidays coming up, it is perfect for this time of year! They are chocolatey and fudgey (Not a real word I know but I like it) and delightful! So lets get into it!
You will need:
150g unsalted butter, chopped
100g dark eating chocolate, chopped
1 1/2 cups (330g) firmly packed brown sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup (110g) plain flour
3/4 cup (140g) dark Choc Bits
1/2 cup (120g) sour cream
3/4 cup (110g) roasted macadamia, chopped coarsely (optional)
Preheat oven to 180ºC/160ºC fan-forced. Grease a 19cm by 29cm rectangular slice pan, line base and sides with baking paper, extending paper 5cm above long sides
Combine butter and chocolate in medium saucepan; stir over low heat until smooth. Cool 10 minutes.
Stir in sugar, eggs and extract, then stir in sifted flour, Choc Bits, sour cream and nuts. Spread mixture into prepared pan; bake 40 minutes. Cover pan with foil; bake a further 20 minutes. Cool in pan before cutting into 16 pieces.
Dust brownies with cocoa or icing sugar if desired. Serve warm or cool with ice cream.
You will need:
150g unsalted butter, chopped
100g dark eating chocolate, chopped
1 1/2 cups (330g) firmly packed brown sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup (110g) plain flour
3/4 cup (140g) dark Choc Bits
1/2 cup (120g) sour cream
3/4 cup (110g) roasted macadamia, chopped coarsely (optional)
Preheat oven to 180ºC/160ºC fan-forced. Grease a 19cm by 29cm rectangular slice pan, line base and sides with baking paper, extending paper 5cm above long sides
Combine butter and chocolate in medium saucepan; stir over low heat until smooth. Cool 10 minutes.
Stir in sugar, eggs and extract, then stir in sifted flour, Choc Bits, sour cream and nuts. Spread mixture into prepared pan; bake 40 minutes. Cover pan with foil; bake a further 20 minutes. Cool in pan before cutting into 16 pieces.
Dust brownies with cocoa or icing sugar if desired. Serve warm or cool with ice cream.
So stay tuned and until next time, keep on cooking
Kat Xx
Sunday, 25 November 2012
Gluten free #4: Banana cake
Hey guys, so today I am continuing on with my gluten free series with #4! Today is a banana cake from the Australian Woman's Weekly cooking school and at the same time making it gluten free. I will admit, this cake kind of..... well...... exploded. What I mean by that is it expanded EXTREMELY quickly. The recipe called for not only self raising flour but also bicarb of soda. I am sceptical about this and I wouldn't add in the bicarb of soda next time. So lets begin!
You will need: 125g butter, softened
½ cup (110g) brown sugar
½ cup (110g) caster sugar
2 eggs
3 bananas, mashed (NOTE: The best banana cakes DO NOT use ripe bananas but instead over ripe bananas. The blacker the better :) )
1 teaspoon vanilla extract
1½ cups (225g) gluten-free self-raising flour
½ teaspoon bicarbonate of soda (Again, I wouldn't use it with the gluten-free flour)
pinch of salt
2-3 tablespoons milk
For the icing:1½ cups (225g) icing sugar mixture
15g butter, melted
1-2 tablespoons lemon juice
So, to begin, preheat your oven to 180°C (160°C fan-forced) and grease and line a 22cm cake tin.
Next, beat the butter and sugars until pale and fluffy. Add the eggs, one at a time ensuring that the eggs are well beaten in before adding the next. Add the mashed banana and vanilla and mix once more.
Sift together the flour, bicarb and salt and add to the banana mix along with the milk. Carefully mix together until mixture is a dropping consistency.
Pour into the cake tin and smooth the top. Bake in the oven for 40 mins or until a clean skewer comes out clean and the sides have come away from the sides. Remove the cake from the oven and leave for 5 minutes before turning onto the wire rack. While cake is baking, place icing ingredients in a small bowl over a saucepan of simmering water and mix thoroughly until a smooth paste forms and a glaze consistency is formed Pour the glaze over the cake –it should drizzle down the sides.
So unfortunately, there were no photos taken but I can promise you this keeps for about a week, maybe two but it tastes divine! So until next time, keep on cooking
Kat Xx
You will need: 125g butter, softened
½ cup (110g) brown sugar
½ cup (110g) caster sugar
2 eggs
3 bananas, mashed (NOTE: The best banana cakes DO NOT use ripe bananas but instead over ripe bananas. The blacker the better :) )
1 teaspoon vanilla extract
1½ cups (225g) gluten-free self-raising flour
½ teaspoon bicarbonate of soda (Again, I wouldn't use it with the gluten-free flour)
pinch of salt
2-3 tablespoons milk
For the icing:1½ cups (225g) icing sugar mixture
15g butter, melted
1-2 tablespoons lemon juice
So, to begin, preheat your oven to 180°C (160°C fan-forced) and grease and line a 22cm cake tin.
Next, beat the butter and sugars until pale and fluffy. Add the eggs, one at a time ensuring that the eggs are well beaten in before adding the next. Add the mashed banana and vanilla and mix once more.
Sift together the flour, bicarb and salt and add to the banana mix along with the milk. Carefully mix together until mixture is a dropping consistency.
Pour into the cake tin and smooth the top. Bake in the oven for 40 mins or until a clean skewer comes out clean and the sides have come away from the sides. Remove the cake from the oven and leave for 5 minutes before turning onto the wire rack. While cake is baking, place icing ingredients in a small bowl over a saucepan of simmering water and mix thoroughly until a smooth paste forms and a glaze consistency is formed Pour the glaze over the cake –it should drizzle down the sides.
So unfortunately, there were no photos taken but I can promise you this keeps for about a week, maybe two but it tastes divine! So until next time, keep on cooking
Kat Xx
Saturday, 17 November 2012
Gluten free #3: Pastry base + Update
Hey everyone,
So with all of my assessments and tests over and done, and with me not being sick any more, I can finally update to my 3rd Gluten free recipe. But because this is a busy time of the year, I have decided to keep the gluten free series going till I have completed the 10 recipes and that will assist in me being able to get the best gluten free recipes possible.
So lets begin with today's recipe, shortcrust pastry base!
You will need: 37g millet flour, 37g sorghum flour, 37g brown rice flour, 55g of tapioca starch and 55g potato starch, 110g unsalted butter, 1/2 tsp salt, 2 eggs and 1 tbsp cold water. (NOTE: This was our first time making this pastry, but we think that the millet shouldn't be combined with the brown rice flour, this is because it gave a grainy texture and a weird after taste)
So, to start, sift all of the flours twice with the salt. Then rub the butter into the flour using your fingertips (Just like if you are making scones). Once it looks like breadcrumbs, whisk the eggs in a separate bowl and add to the flour and butter. Mix with a knife until it comes together in a dough.
Knead until smooth, wrap up in cling film and place in the fridge for 30 mins (We had to go out after we put it in the fridge and once we came back, it was rock solid! So don't keep it in the fridge for longer that an hour).
Now, once it is out of the fridge, roll it out and carefully place into the tart pan chosen. Then follow the steps on my Leek and 3 cheese tart to see how to blind bake and finish cooking a tart case. It's as simple as that!
so I hope you enjoyed and tomorrow I will be uploading my favourite recipe for sweets..... Chocolate fudge brownies!
So stay tuned and until next time, keep on cooking
Kat Xx
So with all of my assessments and tests over and done, and with me not being sick any more, I can finally update to my 3rd Gluten free recipe. But because this is a busy time of the year, I have decided to keep the gluten free series going till I have completed the 10 recipes and that will assist in me being able to get the best gluten free recipes possible.
So lets begin with today's recipe, shortcrust pastry base!
You will need: 37g millet flour, 37g sorghum flour, 37g brown rice flour, 55g of tapioca starch and 55g potato starch, 110g unsalted butter, 1/2 tsp salt, 2 eggs and 1 tbsp cold water. (NOTE: This was our first time making this pastry, but we think that the millet shouldn't be combined with the brown rice flour, this is because it gave a grainy texture and a weird after taste)
So, to start, sift all of the flours twice with the salt. Then rub the butter into the flour using your fingertips (Just like if you are making scones). Once it looks like breadcrumbs, whisk the eggs in a separate bowl and add to the flour and butter. Mix with a knife until it comes together in a dough.
Knead until smooth, wrap up in cling film and place in the fridge for 30 mins (We had to go out after we put it in the fridge and once we came back, it was rock solid! So don't keep it in the fridge for longer that an hour).
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| My brand new apron from France, thank you Grace Xx |
so I hope you enjoyed and tomorrow I will be uploading my favourite recipe for sweets..... Chocolate fudge brownies!
Kat Xx
Sunday, 21 October 2012
Gluten free: #2 Vietnamese chicken and noodle soup
Hey guys, so I tried to upload this recipe yesterday but a message kept on coming up saying 'Unable to post, please try again later' so this is my try later. So today is going to be my second recipe in my gluten free series and it a Vietnamese chicken and noodle soup. So lets get started!
For the broth, 1.5 litres of organic chicken stock (make sure it is gluten free), 1 stick of lemon-grass 1 thumb sized piece of ginger (leave the skin on, it helps to eat it if you have arthritis or want some more antioxidants), 1 large clove of garlic, 1 long red chilli (sliced, seeds and all), 1 lime (juiced) and 1 tbsp of fish sauce
For the contents, 4-5 skinless chicken thighs, 1 packet rice noodles (it is up to you whether you want thick or thin noodles, also make sure that they are gluten free), 1 bok choy (cut into chunks), 2 spring onions (sliced thinly), 1 long red chilli (sliced thinly), 1 bunch of coriander (roughly chopped) and any other veggies that you may want
So lets begin! To make the broth, place the stock, lemon-grass, ginger, garlic and chilli in a medium to large pot and bring to the boil over a medium heat. Once boiling, add the chicken thighs and cook for 5 - 10 minutes. You will know when they are cooked because you will be able to shred them with a fork. Take the chicken out (once cooked) and shred into small pieces (not to small as they may disappear in the soup when you want them to be visible.
Once the chicken is out of the broth, it is just a matter of cooking everything together and then serving. So next add the rice noodles and allow them to cook. When they are, return the chicken and add the lime juice and fish sauce and stir in. Next, add the bok choy, spring onions and half of the coriander and chilli.
Serve up in large bowls and sprinkle some coriander and chilli on top. And enjoy!
This is not only gluten free but really healthy and tasty, so its a win all round! I hope you try this out and until the next gluten free recipe, keep on cooking!
Kat Xx
For the broth, 1.5 litres of organic chicken stock (make sure it is gluten free), 1 stick of lemon-grass 1 thumb sized piece of ginger (leave the skin on, it helps to eat it if you have arthritis or want some more antioxidants), 1 large clove of garlic, 1 long red chilli (sliced, seeds and all), 1 lime (juiced) and 1 tbsp of fish sauce
For the contents, 4-5 skinless chicken thighs, 1 packet rice noodles (it is up to you whether you want thick or thin noodles, also make sure that they are gluten free), 1 bok choy (cut into chunks), 2 spring onions (sliced thinly), 1 long red chilli (sliced thinly), 1 bunch of coriander (roughly chopped) and any other veggies that you may want
Once the chicken is out of the broth, it is just a matter of cooking everything together and then serving. So next add the rice noodles and allow them to cook. When they are, return the chicken and add the lime juice and fish sauce and stir in. Next, add the bok choy, spring onions and half of the coriander and chilli.
Serve up in large bowls and sprinkle some coriander and chilli on top. And enjoy!This is not only gluten free but really healthy and tasty, so its a win all round! I hope you try this out and until the next gluten free recipe, keep on cooking!
Kat Xx
Friday, 19 October 2012
Gluten free series: #1 Banoffee pie
Hey guys, so today is going to be a classic treat that is just too yummy, banoffee pie! So a lot of people don't know what banoffee pie is, so it is basically a cracker crust with toffee and banana cream. So lets begin
For the biscuit base:
100g unsalted butter
250g gluten free/wheat free digestive biscuits, crushed
For the caramel:
175g butter
85g caster sugar
85g dark brown soft sugar
397g can sweetened condensed milk
For the topping:
4 small bananas
284ml carton double cream, whipped
dark chocolate to decorate- keep in fridge
So, to begin, in a large saucepan, melt the butter and stir in the crushed gluten free/wheat free biscuits (if needed add more butter). Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves (NOTE: Do NOT put this on a high heat otherwise when you add the caramel, the butter will separate from it). Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.
There are a few ways to do this final step, but I like to infuse both of them into one. So I put some sliced bananas on the set caramel and then also mix in some bananas into the cream. This just hel[s everyone to have some banana in their slice. After, decorate with the remaining bananas and decorate with grated chocolate and SERVE!
'
So that is it, banoffee pie! Now because of being a bit late with my series starting up, I will be uploading a recipe tomorrow, no hints this time only a surprise!
So until then, keep on cooking
Kat Xx
For the biscuit base:
100g unsalted butter
250g gluten free/wheat free digestive biscuits, crushed
For the caramel:
175g butter
85g caster sugar
85g dark brown soft sugar
397g can sweetened condensed milk
For the topping:
4 small bananas
284ml carton double cream, whipped
dark chocolate to decorate- keep in fridge
So, to begin, in a large saucepan, melt the butter and stir in the crushed gluten free/wheat free biscuits (if needed add more butter). Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves (NOTE: Do NOT put this on a high heat otherwise when you add the caramel, the butter will separate from it). Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.
There are a few ways to do this final step, but I like to infuse both of them into one. So I put some sliced bananas on the set caramel and then also mix in some bananas into the cream. This just hel[s everyone to have some banana in their slice. After, decorate with the remaining bananas and decorate with grated chocolate and SERVE!
'
So that is it, banoffee pie! Now because of being a bit late with my series starting up, I will be uploading a recipe tomorrow, no hints this time only a surprise!
So until then, keep on cooking
Kat Xx
Friday, 12 October 2012
Chocolate mousse and tempered chocolate shards
Hey guys, so school is nearly back (sad face) but that doesn't mean I will stop cooking, if anything, I will cook more. So today will be not only a recipe but also a technique lesson. As seen in the title, tempered chocolate will be in this recipe. Tempered chocolate is known for its technical ways, but it is really quite easy. The three big tips are be precise, take your time but be quick and have everything prepared before you start.
So lets begin, for the mousse you will need - 325g dark chocolate (finely chopped), 500ml pure cream, 4 egg yolks, 75g caster sugar, 1 vanilla bean (split down the middle using the tip of your knife and scrape out all of the seeds. If needed there are heaps of videos on YouTube) and finally 3 egg whites
For the tempered chocolate shards, you will need just 200g dark chocolate (finely chopped) and thats it!
So for the chocolate mousse, complete these first 3 steps around the same time.
1. Place chocolate in a metal bowl, melt it over a double boiler (a pot with an inch or two of water and make sure the bowl doesn't touch the water) and keep warm.
2. Using an electric mixer whip cream until soft peaks form.
3. Make a sabayon by combining the egg yolks, 50g of the sugar and the vanilla seeds. Cook over a double boiler, whisking continuously until the egg yolks become glossy. Then remove from the heat. Have everything ready nearby (whipped cream and chocolate).
Now comes the most crucial, pour the melted chocolate into the warm sabayon and with a large hand whisk, whisk as fast as you can to incorporate all the chocolate in sabayon. The chocolate will begin to become tough to handle, at that point you will need to add 1 large kitchen spoonful of whipped cream. Continue to whisk, the cream will begin to soften the mixture.
After, add another large spoonful of cream and whisk vigorously for 1 minute. The mixture will now be easier to handle. You should have half the whipped cream left.
Immediately whisk egg whites until soft peaks form. Whisk in remaining 25g sugar until dissolved. Place the egg whites and remaining cream on top of the chocolate mixture and gently fold through until well incorporated. Freeze for 5-10 minutes to remove as much heat as possible and refrigerate until needed. That's it for the mousse, now for the tempered chocolate.
For the tempered chocolate, I like to set it on a silicone mate at it makes peeling off the chocolate easy and I like to use a digital thermometer.
Now, to temper chocolate, place 2/3 of chocolate in a double boiler and gently heat until it reaches 48°C (this EXACT temperature). Then remove from the heat, add remaining chocolate and stir until cooled to 29°C. Return to the heat and gently bring back up to 32°C. That's it! Now spread the tempered chocolate onto the prepared tray using a palette knife. Create a smooth thin layer about 1–2mm thick. Refrigerate until almost set and then allow to stand at room for a few more minutes and finally returning to the fridge until needed.
So lets begin, for the mousse you will need - 325g dark chocolate (finely chopped), 500ml pure cream, 4 egg yolks, 75g caster sugar, 1 vanilla bean (split down the middle using the tip of your knife and scrape out all of the seeds. If needed there are heaps of videos on YouTube) and finally 3 egg whites
For the tempered chocolate shards, you will need just 200g dark chocolate (finely chopped) and thats it!
So for the chocolate mousse, complete these first 3 steps around the same time.
1. Place chocolate in a metal bowl, melt it over a double boiler (a pot with an inch or two of water and make sure the bowl doesn't touch the water) and keep warm.
2. Using an electric mixer whip cream until soft peaks form.
3. Make a sabayon by combining the egg yolks, 50g of the sugar and the vanilla seeds. Cook over a double boiler, whisking continuously until the egg yolks become glossy. Then remove from the heat. Have everything ready nearby (whipped cream and chocolate).
Now comes the most crucial, pour the melted chocolate into the warm sabayon and with a large hand whisk, whisk as fast as you can to incorporate all the chocolate in sabayon. The chocolate will begin to become tough to handle, at that point you will need to add 1 large kitchen spoonful of whipped cream. Continue to whisk, the cream will begin to soften the mixture.
After, add another large spoonful of cream and whisk vigorously for 1 minute. The mixture will now be easier to handle. You should have half the whipped cream left.
Immediately whisk egg whites until soft peaks form. Whisk in remaining 25g sugar until dissolved. Place the egg whites and remaining cream on top of the chocolate mixture and gently fold through until well incorporated. Freeze for 5-10 minutes to remove as much heat as possible and refrigerate until needed. That's it for the mousse, now for the tempered chocolate.
For the tempered chocolate, I like to set it on a silicone mate at it makes peeling off the chocolate easy and I like to use a digital thermometer.
Now, to temper chocolate, place 2/3 of chocolate in a double boiler and gently heat until it reaches 48°C (this EXACT temperature). Then remove from the heat, add remaining chocolate and stir until cooled to 29°C. Return to the heat and gently bring back up to 32°C. That's it! Now spread the tempered chocolate onto the prepared tray using a palette knife. Create a smooth thin layer about 1–2mm thick. Refrigerate until almost set and then allow to stand at room for a few more minutes and finally returning to the fridge until needed.
Remove the mousse and chocolate from the fridge. Fold the silicon mat to break the chocolate and place it onto a serving of mousse. And your done! The recipe for the mousse does make quite a lot but it lasts for week.
So next up is my gluten free series! I can hint that the first recipe is a dessert pie and has bananas.
So enjoy and till next time, keep on cooking
Kat Xx
Thursday, 4 October 2012
Classic Doughnuts!!
Hey guys, so today I am going to tell you how to make the family favourite and classic treat..... Doughnuts! A lot of people think that making doughnuts is some complicate process but it truly isn't, I made this with my friends who aren't the best cooks every but they made these scrumptious little delights without a little bit of trouble.
So lets get started!
You will need: 10g (1½ sachets) dried yeast, 400g plain flour, 45ml warm water, 25g unsalted butter (melted), 1 egg, 220ml milk, warmed, 45g caster sugar, 3g fine salt, vegetable/canola oil (deep frying oil), 45g cinnamon sugar
To start, combine the yeast, 2 tbsn of the flour and water in a small bowl and mix well. Set aside for 10 minutes until foamy. (This is the time when I measure and prepare everything else)
After this, mix together the butter, egg, milk, sugar, salt, remaining flour and the yeast mixture in a large bowl. Mix together with a mix master for 10 minutes with an dough hook until a dough forms. Turn the dough onto a lightly floured bench and knead for 5 minutes, until smooth. Place in a lightly oiled bowl and cover with cling film. Set aside in a warm place to prove for 1 hour or until doubled in size (the warmer the area, the quicker it will rise).
Place the dough again on a lightly floured surface and gently flatten into a rectangle 1 1/2 cm thick (NOTE: Your aim is to keep as much air in as you can). Then cut out circles with 7cm biscuit and cut a 2cm hole in the middle (this is a really important step because it makes the doughnuts cook evenly.
Arrange on a sheet of baking paper and allow to rise for 20 minutes or until doubled.
Heat 10cm deep vegetable oil in a medium saucepan to 180°C. Fry the doughnuts in batches for 5 minutes, turning several times, until lightly golden, then drain on kitchen paper. Toss with cinnamon sugar and serve while warm.
So lets get started!
You will need: 10g (1½ sachets) dried yeast, 400g plain flour, 45ml warm water, 25g unsalted butter (melted), 1 egg, 220ml milk, warmed, 45g caster sugar, 3g fine salt, vegetable/canola oil (deep frying oil), 45g cinnamon sugar
To start, combine the yeast, 2 tbsn of the flour and water in a small bowl and mix well. Set aside for 10 minutes until foamy. (This is the time when I measure and prepare everything else)
After this, mix together the butter, egg, milk, sugar, salt, remaining flour and the yeast mixture in a large bowl. Mix together with a mix master for 10 minutes with an dough hook until a dough forms. Turn the dough onto a lightly floured bench and knead for 5 minutes, until smooth. Place in a lightly oiled bowl and cover with cling film. Set aside in a warm place to prove for 1 hour or until doubled in size (the warmer the area, the quicker it will rise).
Place the dough again on a lightly floured surface and gently flatten into a rectangle 1 1/2 cm thick (NOTE: Your aim is to keep as much air in as you can). Then cut out circles with 7cm biscuit and cut a 2cm hole in the middle (this is a really important step because it makes the doughnuts cook evenly.
Heat 10cm deep vegetable oil in a medium saucepan to 180°C. Fry the doughnuts in batches for 5 minutes, turning several times, until lightly golden, then drain on kitchen paper. Toss with cinnamon sugar and serve while warm.
So there is the simple recipe. It is so fun to stand around the fryer with the family (despite how bad that sounds) and just cook doughnuts.
Want something a bit different? Just use the 2cm cutter and make tiny doughnut popcorn pieces.
So until next time, keep on cooking
Kat Xx
Tuesday, 2 October 2012
I'M BACK!
Hey guys so I'M BACK!!!!! After being away for a while because of school work and assignments I am back will a truckload of recipes lined up. Having many assignments at one time due, it really made it hard for me to find time for cooking, but now with me being on holidays, I can now finally do the things that I wanted to. So what is this post going to be about? This post is going to be me telling you what is lined up and what series of cooking I am going to be doing.
Doughnuts - 3rd October 2012
Chocolate moose and tempered chocolate shards - 10th October 2012
Gluten free series - 17th October to 4th November
Chocolate fudge brownies - 11th November
Lactose free series - 18th November to 6th December
Christmas and New Years series - 13th December to 2nd January 2013
So that is the plan for the rest of the year! I hope that you will enjoy it and with the series, a new recipe will be posted once every two days. Please bare with me if a recipe is a day or two late as the series will be going through my assignment period, I will try my hardest to keep up with it.
SO! Till next time, keep on cooking
Kat Xx
Doughnuts - 3rd October 2012
Chocolate moose and tempered chocolate shards - 10th October 2012
Gluten free series - 17th October to 4th November
Chocolate fudge brownies - 11th November
Lactose free series - 18th November to 6th December
Christmas and New Years series - 13th December to 2nd January 2013
So that is the plan for the rest of the year! I hope that you will enjoy it and with the series, a new recipe will be posted once every two days. Please bare with me if a recipe is a day or two late as the series will be going through my assignment period, I will try my hardest to keep up with it.
SO! Till next time, keep on cooking
Kat Xx
Sunday, 5 August 2012
Tuilles
Hey guys, so today I am going to tell you how to make delicious tuilles, they are seen as technical but once you get the hang of it, it is really easy.
So lets begin, you will need -
65g plain flour
65g icing sugar
65g softened butter (try to use unsalted)
TIP: Test out different thickness to know what works best. Also try different objects to cool the tuilles on. If your stencil didn't make your tuilles perfectly round, just run your finger around the edge to neaten them up
So there is how to make the tuilles from our dessert poached pears with tuilles and cream
Until next time, keep on cooking
Kat Xx
So lets begin, you will need -
65g plain flour
65g icing sugar
65g softened butter (try to use unsalted)
2 egg whites
Firstly, preheat your oven to 160 degrees Celsius. Sift flour and icing sugar into a bowl. Place butter and egg whites in a mixer or processor and mix until smooth, add flour and icing sugar and mix again until smooth. Refrigerate for 5 minutes or until chilled.
Meanwhile, draw the size of the tuilles you want on a piece of paper, this will be your stencil.
Once chilled, use a palette knife to thinly spread your mixture onto greaseproof paper, use the stencil underneath the paper (you could also use a butter knife but the spatula keeps it really flat). Cook for 5-6 minutes, until slightly golden on the edges. Carefully remove from oven, using a spatula immediately place the tuille onto a rolling pin and let cool to shape.
So there is how to make the tuilles from our dessert poached pears with tuilles and cream
Until next time, keep on cooking
Kat Xx
Thursday, 26 July 2012
Onion purée and winter roasted veg
Hey guys, so a couple of nights ago, we had steak with onion purée and veg and it was most definitely worthy of being on this blog. It is really easy and doesn't take that much time at all, so lets get into it
Ingredients: Onion purée - 4 brown onions (peeled and sliced), Olive oil, salt and pepper, red wine vinegar and rosemary and thyme leaves (You can use any herbs, it is up to you)
Roasted winter veg - 250g potatoes (try to use waxy potatoes), 250g Jerusalem artichoke (Okay, first up, this is not your regular artichoke, it looks like fresh ginger but tastes kinda like potato. You can find it at any special market, give it a go), 1 tbsp olive oil, salt and pepper, baby carrots (peeled), baby onions (also known as salad onions, keep them whole), 4 cloves garlic (peeled), rosemary and thyme and 1-2 tbsp red wine vinegar
ONION PURÉE - Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring occasionally for 20-25 minutes or until onion has begun to caramelise (They go a lightish brown and they decrease in volume). Add a good splash of vinegar, herbs and a little water and cook for a further 5 minutes. Allow to cool slightly and then purée, you can use a hand blender or a processor.
Again, it is really simple, so I hope you give it a try and tell me what you think of it
So until next time, keep on cooking
Kat Xx
Saturday, 30 June 2012
Leek, Spinach and 3 cheese tart
Hello, after my last post, I was searching for the next 3 recipes but I was unable to fin them. So I decided to finish of one of my drafts. So, lets get straight into how to make a 'Leek, Spinach and 3 cheese tart'.
So to begin, the ingredients: SHELL: 2 Cups of plain flour, 2 tablespoons of fresh thyme, 1/4 teaspoon of salt and pepper, 11 tablespoons of cold unsalted butter (cubed), 1 tablespoon Vegetable oil (So that there is no flavour added, but you could add any other type of oil or even grease) 6 tablespoons of cold water
FILLING: 1/2 a pack of spinach, 2 tablespoons unsalted butter, 3 large leeks ( sliced long-wise, then into half-moons and soaked in water to let the grit fall out. Only use white and light green, tender
parts), 1 tablespoon flour, 2 large eggs, 1/3 cup cream or whipping cream, 1/3 cup milk, 3/4 teaspoon salt, 1/8 teaspoon grated nutmeg (optional, but I think it tastes good in it), freshly ground pepper, 2/3 cup grated Gruyere (or more…but in Australia, Gruyère is quite expensive, so you could use Gruyère, parmasan or any kind of melt able cheese)
So lets get started, in a food processor, pulse the flour, thyme, salt and pepper until blended. Add the butter and pulse until the pieces are the size of grains of rice. Add the ice water 1 T at a time through the feed tube while pulsing, until the dough just comes together. (Don’t over-water! It will be a bit crumbly but will press together in a ball) Turn the dough out onto a clean surface and form into a disk. Wrap with plastic wrap and put it in the fridge for 45 minutes, or up to 2 days ahead of when you want to bake it.
Heat oven to 200 degrees Celsius, and roll out the dough on a floured surface until it is around 35cm (14 inches). Transfer it to the clean tart pan with removeable bottom and gently press into the corner and up the sides. Let the edges hang over the pan and roll the roller over the edge to cut them off. Prick the surface of the dough all over with a fork…
Line the crust with baking paper and fill with pie weights or dry beans (if you don't have beans or weights, you can use rice, works just as well!). Bake about 10 minutes, until flaky but still pale. The weights will keep it from bubbling up (But if this happens, don’t freak out). Take the crust out, remove weights, prick it again with the fork and bake again until the bottom is completely dry, 5-7 minutes. (TI
P: The longer you keep it in the fridge while it is in the case, the less it will shrink. You could even put it in the freezer for 10 minutes!) Remove and cool while you make the filling:
Cook the spinach over medium heat in a large pan with a small amount of water, the spinach should decrease in size and become floppy. Remove to a plate to drain. Over medium heat, add the butter and then the leeks. Stir, cover and cook for 10 minutes. Stir in flour and cook about 2 minutes and then let cool slightly.
Next, whisk the eggs lightly, then add the cream, milk, salt, nutmeg and a few grinds of pepper, whisk until blended. Add spinach and leeks and stir.
Now, take the tart shell and sprinkle the bottom with 1/3 c. Gruyère (or your choice of cheese). Next, pour the custard over it. The leeks will fall in clumps, so smooth them out to evenly coat. The liquid will cover the entire surface evenly. Finish with the rest of the cheese over the top.
Bake at 190 until the custard is totally set and the cheese is light golden brown. Keep the tart on a sheet pan, or else it will drip and burn in the oven. Cooking time: 35 minutes. Cool for at least 30 minutes and serve with love.
So to begin, the ingredients: SHELL: 2 Cups of plain flour, 2 tablespoons of fresh thyme, 1/4 teaspoon of salt and pepper, 11 tablespoons of cold unsalted butter (cubed), 1 tablespoon Vegetable oil (So that there is no flavour added, but you could add any other type of oil or even grease) 6 tablespoons of cold water
FILLING: 1/2 a pack of spinach, 2 tablespoons unsalted butter, 3 large leeks ( sliced long-wise, then into half-moons and soaked in water to let the grit fall out. Only use white and light green, tender
parts), 1 tablespoon flour, 2 large eggs, 1/3 cup cream or whipping cream, 1/3 cup milk, 3/4 teaspoon salt, 1/8 teaspoon grated nutmeg (optional, but I think it tastes good in it), freshly ground pepper, 2/3 cup grated Gruyere (or more…but in Australia, Gruyère is quite expensive, so you could use Gruyère, parmasan or any kind of melt able cheese)
So lets get started, in a food processor, pulse the flour, thyme, salt and pepper until blended. Add the butter and pulse until the pieces are the size of grains of rice. Add the ice water 1 T at a time through the feed tube while pulsing, until the dough just comes together. (Don’t over-water! It will be a bit crumbly but will press together in a ball) Turn the dough out onto a clean surface and form into a disk. Wrap with plastic wrap and put it in the fridge for 45 minutes, or up to 2 days ahead of when you want to bake it.
Heat oven to 200 degrees Celsius, and roll out the dough on a floured surface until it is around 35cm (14 inches). Transfer it to the clean tart pan with removeable bottom and gently press into the corner and up the sides. Let the edges hang over the pan and roll the roller over the edge to cut them off. Prick the surface of the dough all over with a fork…
Line the crust with baking paper and fill with pie weights or dry beans (if you don't have beans or weights, you can use rice, works just as well!). Bake about 10 minutes, until flaky but still pale. The weights will keep it from bubbling up (But if this happens, don’t freak out). Take the crust out, remove weights, prick it again with the fork and bake again until the bottom is completely dry, 5-7 minutes. (TI
P: The longer you keep it in the fridge while it is in the case, the less it will shrink. You could even put it in the freezer for 10 minutes!) Remove and cool while you make the filling:
Cook the spinach over medium heat in a large pan with a small amount of water, the spinach should decrease in size and become floppy. Remove to a plate to drain. Over medium heat, add the butter and then the leeks. Stir, cover and cook for 10 minutes. Stir in flour and cook about 2 minutes and then let cool slightly.
Next, whisk the eggs lightly, then add the cream, milk, salt, nutmeg and a few grinds of pepper, whisk until blended. Add spinach and leeks and stir.
Now, take the tart shell and sprinkle the bottom with 1/3 c. Gruyère (or your choice of cheese). Next, pour the custard over it. The leeks will fall in clumps, so smooth them out to evenly coat. The liquid will cover the entire surface evenly. Finish with the rest of the cheese over the top.
Bake at 190 until the custard is totally set and the cheese is light golden brown. Keep the tart on a sheet pan, or else it will drip and burn in the oven. Cooking time: 35 minutes. Cool for at least 30 minutes and serve with love.
So, there you have it, a wonderful scrummy tart. Great for vegetarians and special occasions. Till next time, keep on cooking.
Xx Kat
Friday, 20 April 2012
Guinness lamb shanks
Hello again, with all of my assignments over for this term, I can finally focus on cooking again. I have a load of recipes lined up and it will be a marathon of recipes in the next week. I will list when the recipes will be released after this recipe. So, a drooling recipe from Jamie Oliver, Guinness lamb shanks.
For the shanks to serve 4 people, you will need 3 red onions (peeled), olive oil, sea salt and ground pepper, 2 handfuls of raisins, 3 heaped tablespoons thick-cut marmalade, 1 heaped tablespoon tomato sauce, 2 tablespoons Worcestershire sauce, 200ml Guinness or smooth dark ale, 4 lamb shanks, roughly 350g each, 8 sprigs of fresh rosemary, 1 litre organic chicken stock
Finely chop the onions and put them into the biggest pot that you have (The bigger the better), with a lug of olive oil and a good pinch of salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelize. Add the raisins and marmalade, then add the tomato sauce, Worcestershire sauce and booze (alcohol). Stir and leave to gently simmer.
Put the lamb shanks into a large frying pan on a medium to high heat with a drizzle of olive oil (cook in batches if needed). Turn them every few minutes; once they have some good colour, pick in the rosemary leaves and move them around in the pan to get crispy (But don't let them burn. Use tongs to move the shanks into the pan of onions, then pour in all their juices (if there are any, we didn't get any) and the crispy rosemary. Add the stock, put the lid on, turn down the heat and leave to blip away slowly for around 3 hours, or until the meat falls off the bone easily (When we did it, 3 hours had gone by and the meat wasn't falling off of the bone, we left it for 20-30 mins more and BAM, it was falling off easily). Try to turn the shanks halfway through so they cook evenly.
When the lamb shanks are ready, carefully move them to a oven-proof dish, making sure the meat stays intact and cover with aluminium foil. Whiz or liquidize the gravy with a stick blender until smooth, then allow to reduce down and thicken (Again, this took some time but oh-my-gosh it was worth it).
We served the lamb with garlic mash potato, brussel sprouts fried with ham and parsnip (Which weren't actually that bad), beans, carrots and that unforgettable gravy.
For the shanks to serve 4 people, you will need 3 red onions (peeled), olive oil, sea salt and ground pepper, 2 handfuls of raisins, 3 heaped tablespoons thick-cut marmalade, 1 heaped tablespoon tomato sauce, 2 tablespoons Worcestershire sauce, 200ml Guinness or smooth dark ale, 4 lamb shanks, roughly 350g each, 8 sprigs of fresh rosemary, 1 litre organic chicken stock
Finely chop the onions and put them into the biggest pot that you have (The bigger the better), with a lug of olive oil and a good pinch of salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelize. Add the raisins and marmalade, then add the tomato sauce, Worcestershire sauce and booze (alcohol). Stir and leave to gently simmer.
Put the lamb shanks into a large frying pan on a medium to high heat with a drizzle of olive oil (cook in batches if needed). Turn them every few minutes; once they have some good colour, pick in the rosemary leaves and move them around in the pan to get crispy (But don't let them burn. Use tongs to move the shanks into the pan of onions, then pour in all their juices (if there are any, we didn't get any) and the crispy rosemary. Add the stock, put the lid on, turn down the heat and leave to blip away slowly for around 3 hours, or until the meat falls off the bone easily (When we did it, 3 hours had gone by and the meat wasn't falling off of the bone, we left it for 20-30 mins more and BAM, it was falling off easily). Try to turn the shanks halfway through so they cook evenly.
When the lamb shanks are ready, carefully move them to a oven-proof dish, making sure the meat stays intact and cover with aluminium foil. Whiz or liquidize the gravy with a stick blender until smooth, then allow to reduce down and thicken (Again, this took some time but oh-my-gosh it was worth it).
We served the lamb with garlic mash potato, brussel sprouts fried with ham and parsnip (Which weren't actually that bad), beans, carrots and that unforgettable gravy.
Here is a list of the recipes that will be posted in the next week:
20th April 2012 - Poached pears
22th April 2012 - Tomato and apple chutney
24th April 2012 - Tuilles
26th April 2012 - Apple strudel
Tuesday, 21 February 2012
Cinnamon rolls
Hello, so this is probably the yummiest yet one of the unhealthiest treat I have ever made. I'm not saying that I'm all about eating healthy but I am admitting that this is one of the devils work. But, here it is.
WARNING - This takes a long time to make, mainly resting time
Makes 14 to 16 Rolls
Ingredients
2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
WARNING - This takes a long time to make, mainly resting time
Makes 14 to 16 Rolls
Ingredients
1 Package of Dry Yeast (7g)
¾ cup of Whole Milk
¼ cup of White Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of Plain flour
¼ cup of Melted Butter, to brush over the top before baking
For the filling
¾ cup of Whole Milk
¼ cup of White Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of Plain flour
¼ cup of Melted Butter, to brush over the top before baking
For the filling
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of White Sugar
1 1/2 Tbsp of Ground Cinnamon
For the glaze
¾ cup of Brown Sugar
¼ cup of White Sugar
1 1/2 Tbsp of Ground Cinnamon
For the glaze
¼ cup of Cream Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 cups of Icing Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk
Process
1) In a small bowl, combine the warm water and 1 tsp of the white sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
1 Tbsp of Butter, at room temperature
1 1/4 cups of Icing Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk
Process
1) In a small bowl, combine the warm water and 1 tsp of the white sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4) In a small bow, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Meanwhile preheat your oven to 170 degrees.
7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
I took a picture with my phone but I am still trying to figure out how to get that onto this post.
I hope you try this out, but until then, cook away
Xx Kat
4) In a small bow, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Meanwhile preheat your oven to 170 degrees.
7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
I took a picture with my phone but I am still trying to figure out how to get that onto this post.
I hope you try this out, but until then, cook away
Xx Kat
Friday, 20 January 2012
Americana sauce
Hello, so as promised, I will do a sauce to go with pasta. All you need to do with the pasta is put it through the fettuccine setting, dust with flour and hang on a drying rack (700g of flour, 7 eggs). This makes enough for 7 people. This sauce is so easy, it's basically just a bolognaise sauce, without the mince and with chilli. So if you have a secret recipe or family way of making a basic tomato sauce, than do that, but this is the way that I do it.
Firstly, you will need: A selection of cured and smoked meats. For example, I use prosciutto, ham, left-over Christmas ham, salami and chorizo (1cm slices). Also a handful olives, 1 onion, 2 cloves of garlic, half a long chilli (seeds removed, dried hot chilli flakes, 5 tomatoes diced, 4 cans of 400g of diced tomatoes, dried herbs, 1 bay leaf (preferably fresh), a glass of red wine, tomato paste, a handful of white sugar, Worcestershire sauce, olive oil, fresh parsley (chopped with oregano), oregano, parmasan and basil leaves.
SAUCE - To start, heat 1 teaspoons (rough measurements) of oil and fry off onions, garlic, chilli (fresh) and chorizo. Then fry off other meats and olives. Once onion is lightly coloured and chorizo is cooked, add the red wine to de glaze the pan, stir. Then after about a minute of stirring, add tomatoes (fresh and tinned), bay leaf and a few drops of Worcestershire sauce. Let that simmer away.
PASTA - Meanwhile, get a BIG pot and fill with hot water. Place on highest heat and add 1 - 2 tablespoons of salt. Let it come up to a boil.
SAUCE - Add 1 tablespoon of tomato paste, a handful of white sugar, some dried herbs, oregano and parsley. Depending on how hot you want your sauce to be depends on how much chilli flakes, so add to your liking SLOWLY as you can't take out what you put in. I would recommend putting the chilli in 1 teaspoon at a time. Continue to simmer until serving
PASTA - Place pasta into boiling water, separate with your fingers and cook for 4 - 6 minutes until al dente (soft). Drain, if needed, do in batches and keep water (So, once cooked, lift out of the water with tongs and place in collinder to finish draining.
Serve with grated parmasan and garinsh with basil.
Comment if you have a request or if your have tried it, tell me what you think of it.
Till next time,
Kat Xx
Firstly, you will need: A selection of cured and smoked meats. For example, I use prosciutto, ham, left-over Christmas ham, salami and chorizo (1cm slices). Also a handful olives, 1 onion, 2 cloves of garlic, half a long chilli (seeds removed, dried hot chilli flakes, 5 tomatoes diced, 4 cans of 400g of diced tomatoes, dried herbs, 1 bay leaf (preferably fresh), a glass of red wine, tomato paste, a handful of white sugar, Worcestershire sauce, olive oil, fresh parsley (chopped with oregano), oregano, parmasan and basil leaves.
SAUCE - To start, heat 1 teaspoons (rough measurements) of oil and fry off onions, garlic, chilli (fresh) and chorizo. Then fry off other meats and olives. Once onion is lightly coloured and chorizo is cooked, add the red wine to de glaze the pan, stir. Then after about a minute of stirring, add tomatoes (fresh and tinned), bay leaf and a few drops of Worcestershire sauce. Let that simmer away.
PASTA - Meanwhile, get a BIG pot and fill with hot water. Place on highest heat and add 1 - 2 tablespoons of salt. Let it come up to a boil.
SAUCE - Add 1 tablespoon of tomato paste, a handful of white sugar, some dried herbs, oregano and parsley. Depending on how hot you want your sauce to be depends on how much chilli flakes, so add to your liking SLOWLY as you can't take out what you put in. I would recommend putting the chilli in 1 teaspoon at a time. Continue to simmer until serving
PASTA - Place pasta into boiling water, separate with your fingers and cook for 4 - 6 minutes until al dente (soft). Drain, if needed, do in batches and keep water (So, once cooked, lift out of the water with tongs and place in collinder to finish draining.
Serve with grated parmasan and garinsh with basil.
Comment if you have a request or if your have tried it, tell me what you think of it.
Till next time,
Kat Xx
Saturday, 14 January 2012
Pasta dough
Hello. I can not stress how much I am sorry for missing out on all these weeks..... The holiday season. But I have a stack of recipes lined up... So I WILL make it up.
To make pasta dough, there is a rule: '1 egg to 100g of flour serves 1 person.'
So, to make pasta for 4 people, you will need: 400g flour (preferably 00 flour, otherwise just plain flour), 4 egg (Try to always get free range, or organic or even both), a drizzle of olive oil, sea salt water (depends on how the dough feels).
So, to get started, make sure you have a pasta machine with around 9 settings and a attachable fettuccine and angel hair roller. You can either do this in a bowl or on a CLEAN and DRY bench. If this is your first time or you are not very experienced with making pasta dough, do this in a bowl. You may also like to invest in a drying rack, I got mine from the Christmas just gone and it prevents the pasta from sticking together and dries it to a crisp. It is amazing.
Start of by tipping your flour onto whatever you are doing this in (Bowl or bench). Make a well in the middle and add the eggs carefully 1 by 1. Drizzle in about a teaspoon of olive oil and very gently whisk the eggs. Once the eggs are fairly incorporated, slowly add your flour from the sides in. (If you do this to fast, your dough will be tough and hard to knead. (Learned the hard way)). When you have incorporated nearly all of your flour, begin to knead. (Take mixture out of the bowl if need be) Do this by holding the side furthest away from you and flip it forward and push it back using your other hands heel. Repeat until dough springs back when you poke it. Wrap with cling film and put in fridge for 30 minutes.
When your dough comes out, cut it into four sections. Put your pasta machine on the thickest setting. Dust a piece of pasta with flour and roll it through the machine, dust, fold into thirds, twist 90 degrees and roll it through. Do this 6 times. Then decrease the thickness by one each time till you end up on the second thinnest setting, you should end up with a long, wide and thin strip of pasta.
Now go crazy with it, make ravioli or what ever you want.
I will be posting a Americana sauce in the next few days.
Till then..... Try this out and post a comment.
Xx Kat
To make pasta dough, there is a rule: '1 egg to 100g of flour serves 1 person.'
So, to make pasta for 4 people, you will need: 400g flour (preferably 00 flour, otherwise just plain flour), 4 egg (Try to always get free range, or organic or even both), a drizzle of olive oil, sea salt water (depends on how the dough feels).
So, to get started, make sure you have a pasta machine with around 9 settings and a attachable fettuccine and angel hair roller. You can either do this in a bowl or on a CLEAN and DRY bench. If this is your first time or you are not very experienced with making pasta dough, do this in a bowl. You may also like to invest in a drying rack, I got mine from the Christmas just gone and it prevents the pasta from sticking together and dries it to a crisp. It is amazing.
Start of by tipping your flour onto whatever you are doing this in (Bowl or bench). Make a well in the middle and add the eggs carefully 1 by 1. Drizzle in about a teaspoon of olive oil and very gently whisk the eggs. Once the eggs are fairly incorporated, slowly add your flour from the sides in. (If you do this to fast, your dough will be tough and hard to knead. (Learned the hard way)). When you have incorporated nearly all of your flour, begin to knead. (Take mixture out of the bowl if need be) Do this by holding the side furthest away from you and flip it forward and push it back using your other hands heel. Repeat until dough springs back when you poke it. Wrap with cling film and put in fridge for 30 minutes.
When your dough comes out, cut it into four sections. Put your pasta machine on the thickest setting. Dust a piece of pasta with flour and roll it through the machine, dust, fold into thirds, twist 90 degrees and roll it through. Do this 6 times. Then decrease the thickness by one each time till you end up on the second thinnest setting, you should end up with a long, wide and thin strip of pasta.
Now go crazy with it, make ravioli or what ever you want.
I will be posting a Americana sauce in the next few days.
Till then..... Try this out and post a comment.
Xx Kat
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