Archive for » October 15th, 2009«

15
Oct
Non-Alcoholic Cranberry Punch

Ingredients:

4 cups cranberry juice

1 ½ cups sugar

5 cups pineapple juice

3 cups orange juice

2 tablespoons almond extract

1 liter ginger ale

4 lemons, thickly sliced

3 baby limes, thickly sliced

Whole cloves

Mint leaves

Method:

Chill all ingredients. Slice each lemon into five thick slices, and stud the rind with about six cloves per slice. Slice one lime into thick slices. Use the remaining limes whole. Circle each lime with mint leaves by securing the leaves with cloves. Set the fruit aside.

Combine the first six ingredients in the punch bowl. Float the whole limes in the punch, and add about 10 slices of lemon and lime to the bowl. Use the remainder as glass garnishes.

Category: Beverages  Tags: , ,  2 Comments
15
Oct
Chocolate Orange Cake

Ingredients:

* 175g softened butter, plus extra for the tin

* 100g dark chocolate, minimum 70 per cent cocoa solids

* 185g self-raising flour

* 1 tsp baking powder

* 175g caster sugar

* 3 medium eggs

* finely grated zest of 2 oranges

* 1 tbsp instant coffee, diluted in 1 tbsp hot water

Filling-

* 300ml double cream

* 400g dark chocolate, minimum 70 per cent cocoa solids

* 5 medium egg yolks

* 4 tbsp caster sugar

* 4 tbsp Grand Marnier

Method:

1. Have ready a  springform cake tin.  Lightly butter the tin, line the base with a disc of greaseproof or baking paper and butter this as well. Preheat the oven to 190C/170C fan/375F/gas 5. Break up the chocolate and melt gently in a bowl set over a pan containing a little simmering water.

2. Using a processor or in a mixing bowl, mix the flour with the baking powder, add spoonfuls of the softened butter, followed by the sugar, eggs and

orange zest, then beat everything together until thick and well blended. Beat in the melted chocolate and the coffee. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes until just springy when prodded in the middle and a skewer inserted in the centre comes out clean.

3. Allow to cool for a few minutes, unclip and remove the cake from the tin, peel off the paper base and leave to go cold on a wire rack. Wipe clean the inside of the cake tin.

4. Using a bread knife, cut the cake in half horizontally. Reserving the top half, place the bottom half back in the cake tin, leaving the clip open to allow a small gap between the cake and the sides.

5. For the filling covering, put the cream into a pan and break in the 400g chocolate. Gently heat and stir until melted.

6. Using an electric hand whisk, beat the egg yolks, caster sugar and orange liqueur in a heatproof bowl set over a pan containing a little simmering water, for about 5 minutes, until thick and frothy, similar to zabaglione. Remove from the heat. Add to the chocolate mixture and stir until thoroughly incorporated.

7. Pour half the filling over the cake base in the tin, pushing it down the sides and allowing a thick layer to cover the top. Sit the reserved top half of cake on the layer of filling. Pour over the remaining filling mixture (leave some for final glazing), again pushing it down the sides. Smooth the top and leave to set for 2-3 hours in the fridge.

8. To serve, warm the sides of the tin with a hot cloth, then carefully remove the cake from the tin. Use a bendy knife to smooth, glaze with remaining filling and neaten the sides as necessary. Decorate.

Category: Desserts  Tags: , ,  Leave a Comment
15
Oct
Fast Beef Stroganoff

Ingredients:

(serves 4)

* 600g fillet steak, thinly sliced

* 2 tablespoons flour

* 2 teaspoons smoked sweet paprika

* 1 tablespoon olive oil

* 1 tablespoon butter

* 1 large onion, finely sliced

* 2 garlic cloves, crushed

* 250g button mushrooms, sliced

* ¼ cup (60mL) brandy

* 150mL beef stock

* 300mL sour cream

* 2 tablespoons flat-leaf parsley

Method:

Toss meat in bowl with flour and paprika to coat.

Heat oil in a large frypan over high heat, cook half the steak for 1-2 minutes until brown on all sides.

Remove and set aside, repeat with remaining steak.

Add butter to frypan, reduce heat to medium and cook onion until onion starts to soften and colour.

Add garlic, cook for 30 seconds, then add mushrooms and cook for 2 minutes.

Add brandy and stock, cook for another minute.

Add meat, any juices, sour cream and stir well to combine.

Season with salt and pepper.

Garnish stroganoff with parsley and serve with boiled potatoes or rice.

Note: Beef fillet is expensive; you can substitute with chuck or gravy beef, but will have to simmer the meat for at least 1 hour before adding sour cream.

Category: French, Mains  Tags: , ,  Leave a Comment