Archive for » September 14th, 2009«

14
Sep
Tiramisu cake
Ingredients:
6 eggs
1 cup (220g) caster sugar
1 cup (150g) self-raising flour
½ cup (75g) cornflour
1 cup (250ml) boiling water
1½ tablespoons dry instant coffee
½ cup (125ml) marsala
¼ cup (25g) finely grated chocolate
300ml thickened cream, whipped
75g dark chocolate, extra
Mascarpone filling:
4 egg yolks
1/3 cup (75g) caster sugar
¼ cup (60ml) marsala
2 cups (500g) mascarpone
Note: this recipe can be made two days ahead, store covered in the refrigerator.
Method:
Preheat the oven to moderate (180°C). Grease 2 x 19cm square cake pans (or round ones), line bases with baking paper.
Beat the eggs and sugar in a large bowl with an electric mixer until thick and creamy, for about 8 minutes. Gently fold in triple-sifted flours alternately with ¼ cup (60ml) of the boiling water. Divide the mixture evenly between the pans and bake in a moderate oven for 25 minutes. Stand sponges for 5 minutes before turning onto wire racks to cool. Combine the remaining boiling water, coffee and marsala in a small bowl; cool.
For the mascarpone filling, beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Add the marsala and mascarpone, beat until just combined.
Line a clean 19cm square cake pan with plastic wrap; split each sponge cake in half. Place one layer of cake in the base of the pan; brush 1/3 cup (80ml) of coffee mixture over cake, spread with 1 cup of the mascarpone filling, sprinkle with 1 tablespoon of grated chocolate. Repeat layers, ending with a cake layer; cover and refrigerate for several hours or overnight.
Turn the cake onto a serving plate, spread the top and sides with whipped cream. Using a vegetable peeler, make chocolate curls from extra dark chocolate and sprinkle over cake.

Note:  Suitable to freeze. Not suitable to microwave.
Marsala is an Italian fortified wine. Kahlua, Tia Maria or Galliano could be substituted, if desired. Mascarpone is a fresh, thick, dairy product made from the heavy cream of cow’s milk, strained through a finely woven cloth. With the consistency of soft cream cheese, it has a delicately sweet, slightly sour taste.

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14
Sep
Grilled Pork Chops with Salsa Rossa

Ingredients:

4 loin pork chops, ask the butcher to flatten out the chops for you

Marinade:

2 tablesp. olive oil

Juice of a lemon

Sprig of rosemary

Salt and black pepper

Salsa Rossa:

4-5 cloves garlic, sliced

4 tablesp. olive oil

1 can plum tomatoes

2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped

Handful of chopped basil

Salt and black pepper

Method:

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you

make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins.

Add the peppers and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Note: Make double the Salsa Rossa, it will keep well in the freezer for the next time.

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14
Sep
Roasted Herb Potatoes & Onion

Ingredients:

3-4 large yukon gold potatoes, washed and cut into wedges

1 large yellow onion sliced

1/2 tbs thyme

1/2 tbs oregano

1/2 tbs basil

1/2 teaspoon salt

1/4 teaspoon pepper

oil to grease the pan

Method:

Preheat oven to 220 degrees C.

Slice the potatoes and onion. Sprinkle with the herbs and season.  Brush the slices with the vegetable oil.  Place in a baking pan. Bake in a oven for 15 to 20 minutes, or until tender.

Category: Italian, Side Dishes  Tags: ,  Leave a Comment
14
Sep
Black Forest Cake

Ingredients:

9 eggs

1½ cups caster sugar

¾ cup plain flour

¾ cup cocoa powder

1½ teaspoons baking powder

185g unsalted butter, melted

1 teaspoon vanilla essence

3 tablespoons kirsch

For the filling:

600ml cream, whipped

1 tablespoon kirsch, extra

1 jar morello cherries

chocolate shavings to decorate

Method:

Preheat oven to 180°C (or 160°C fan forced). Grease and line a 22cm cake tin.

Beat eggs in a large bowl until thick. Gradually beat in the sugar.

Sift in the combined flour, cocoa and baking powder alternately with the butter. Fold through the vanilla essence. Pour into prepared pan and cook for 40 minutes or until firm to the touch. Remove from the oven and brush with the kirsch.

Cool slightly in the tin and turn out onto cooling rack. When cool slice into 3 even layers.

Whip together the cream and the extra kirsch.

Spread 1/3 of the cream over the top of one layer of cake. Sprinkle with the cherries. Top with another layer and top with some more cream and cherries. Place the final layer on top and cover with cream. Decorate with a few cherries and chocolate shavings.

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14
Sep
Fried Bratwurst, Sauteed Red Cabbage and Baby Potatoes

Ingredients:

* 20 – 24 new baby potatoes (or cut up 4 large potatoes)

* 1 x small-medium red cabbage

* 3 tsp butter or margarine

* 1 x large onion, chopped

* 3 x Granny Smith apples

* 1/2 cup water

* 2 tsp vinegar

* 2 tbsp brown sugar

* 2 x bay leaves

* 8 x Bratwurst sausages

Method:

1. Wash potatoes and place in a large stove-top pot with cold water. Let stand.

2. Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.

3. In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.

4. Add onion to pan and sauté.

5. Add chopped cabbage to pan.

6. Peel apples, chop and add to pan.

7. Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.

8. Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

9. Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.

10. In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.

11. Slowly pan fry bratwurst sausages until browned and cooked through.

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14
Sep
Bacon Wrapped Smokies

Ingredients:

Nonstick cooking spray

500 g small cooked smoked sausage links

15 slices bacon, each cut crosswise into thirds

Method:

1. Line a baking pan with foil; lightly coat with cooking spray. Set aside.

2. Wrap each sausage link with a bacon piece, overlapping the bacon piece at the end. Press the end of the bacon piece to seal or secure it with a wood toothpick.

3. Bake in a 180 degree C oven about 30 minutes, or until the bacon is browned. Serve immediately. Makes about 45 smokies.

Note: Serve as an appetizer or as a side dish with eggs at a brunch.

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14
Sep
Raspberry and Strawberry Mascarpone Cake

Ingredients:

185g butter, softened

1 tablespoon finely grated orange rind

1¼ cups (275g) caster sugar

3 eggs, beaten lightly

1 cup (150g) self-raising flour

1/3 cup (40g) ground almonds

½ cup (125ml) orange juice

250g strawberries

120g fresh raspberries

1/3 cup (110g) raspberry jam, warmed

1 tablespoon Cointreau

Mascarpone cream:

600ml thickened cream

1/3 cup (55g) icing sugar mixture

250g mascarpone

1 teaspoon finely grated orange rind

1 tablespoon Cointreau

NOTE: This recipe can be made two days ahead.

Method:

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a 24cm fluted tube pan thoroughly.

Beat butter, rind and sugar in a medium bowl with an electric mixer until fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in sifted flour, almonds and juice in two batches.

Spread mixture into prepared pan; bake in a moderately slow oven for about 50 minutes. Stand cake 10 minutes before turning onto a wire rack to cool.

For the mascarpone cream, beat cream, icing sugar and mascarpone in a small bowl with an electric mixer until soft peaks form. Stir in rind and liqueur.

Reserve a third of the best strawberries and raspberries; halve the strawberries. Thickly slice remainder. Using a large serrated knife, split cake into three layers. Place base layer on serving plate; spread with half of combined jam and liqueur; top with half of the sliced strawberries and raspberries, and 1 cup mascarpone cream. Repeat layering, ending with cake.

Spread remaining mascarpone cream all over cake; decorate top with reserved berries. Refrigerate until ready to serve.

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14
Sep
Grilled Moroccan Lamb with Burghul Salad

Ingredients:

¾ cup burghul

1 tablespoon olive oil

1 tablespoon ras el hanout / Morrocan dukkah

800g lamb backstraps

½ cup roasted pistachios

1 red onion

¾ cup fresh parsley

¾ cup fresh mint

1/3 cup dried currants

1 tablespoon lemon zest

1 clove garlic

¼ cup lemon juice

2 tablespoons olive oil

yogurt (optional)

Method:

Place burghul in medium bowl, cover with water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.

Combine oil, spice and lamb in medium bowl, turn to coat lamb in mixture. Cook lamb, in batches, on heated oiled grill plate (or grill of barbecue) until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.

Combine burghul in medium bowl with remaining ingredients; toss gently.

Serve salad topped with sliced lamb and, if desired, yogurt.

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14
Sep
Brodetto

Ingredients:

4 Tbsp olive oil

3 large cloves garlic, crushed

1 yellow medium onion chopped

½ cup chopped parsley

400g can Italian-style tomatoes, well mashed

½ large pepper, core and seeds removed, finely chopped

1 tsp salt

12 mussels, scrubbed and soaked with beards removed

12 raw prawns

1 large squid

500 ml fish stock, either purchased or homemade (click here for recipe)

1kg mix of assorted fish fillets, rinsed (snapper, tuna, monk fish, orange roughy, etc…)

1cup white dry wine (optional)

Croûtes:

French bread or focaccia, thinly sliced

olive oil

1 clove garlic, peeled and halved

Method:

Put the olive oil in a wide saucepan with the garlic , onion and parsley. Cook over a gentle heat, stirring, until garlic just starts to change colour. Add the tomatoes and pepper. Cook gently for 10 minutes, then grind in black pepper and add salt.

While the soup base is cooking, put mussels in a small saucepan, splash them with a little water and cover the pan with a lid. Bring to the boil and cook until the shells open. Transfer mussels to a bowl as they are done.

Add the stock and wine to the soup pan and bring to the boil. Cook gently for 10 minutes, then add the fish fillets. Partially cover with a lid and cook very gently for about 7 minutes or until the fish is just cooked through. Prawns and squid are added during the last few minutes and cook until they turn pink throughout (about 2 minutes) and that squid is not rubbery. Add mussels, if using, for the last minute of cooking, to warm through.

Meanwhile, make the garlic croûtes. Brush the slices of bread with the olive oil and place them on a baking tray. Toast in a preheated moderate oven (180°C) for 7-10 minutes or until golden. Remove the croûtes from the oven and immediately rub each slice generously with a cut clove of garlic. Dish the soup into hot bowls and serve with garlic croûtes.

Note: Brodetto refers to ‘seafood or fish soup’. Variety of fish and seafood mixed together gives better flavour,  but can be done only with fish mix. Use white fish fillets for a delicate flavour and meatier fish fillets for a more robust soup.

Category: Italian, Mains, Soups  Tags: , , ,  Leave a Comment