Creamy, Mango, Mess of Yum!

Not exactly a traditional Christmas Cake and doesn't really fit with the 'healthy' theme BUT if I listen to my hippy Doctor (and I rarely do but in this case I agree) if it is going to make me happy it is probably good for me! Therefor this Creamy, mangoy, mess of yummy simply MUST be good for me!

I made up this recipe after years of searching for THE Mango cake. It was several years ago, on a dark and stormy night. Ok it wasn't dark nor stormy but it was in fact the best cake I have ever tasted and so far this is recipe is the closest I have come to replicating it.

P.S This was the fastest I've seen a Christmas cake walk off the plate! An absolute treasure.

Ingredients

Sponge: Thanks Maggie Fulton!
3 eggs, seperated
pinch of salt
3/4 cup caster sugar
1 cup SR Flour
3 Tbls warm milk
1 tsp butter
Filling:
250g mascarpone cheese
300g thickened cream
2 Tbls icing sugar
1 egg yolk
½ tsp vanilla essence

Syrup:
3 Tbls Marmalade or light coloured jam of choice
½ cup water

Topping:
2 Large mangos, cheek flesh sliced ½- 1cm thick. Flesh from around the stone removed to best of your ability. It doesn’t matter so much what these look like.
200g packet of slivered almonds

Make the Sponge:

Grease one 22cm round cake tin and cut 1 sheet of baking paper of the same size to fit into the bottom. Set aside. Preheat the oven to 180C.

In a clean, dry bowl add eggwhites and salt and using an electric mixer beat until stiff peaks form. Gradually pour in the sugar in an even stream until combined. Continue beating until thick and glossy. Add the egg yolks all at once and continue beating on a low setting to lightly combine.

Sift the flour into the egg mixture and fold through evenly with a spatula or large metal spoon. Combine the warm milk and butter and fold through quickly.

Pour the mixture into prepared tin and tilt to spread evenly. Place on a shelf in the middle of the oven and bake for 20-25minutes. To check if it is cooked, stick a skewer into the centre and if it comes out clean it is done.

Remove from the oven and allow to cool for 5 minutes in the tin before turning out onto a wire rack. Allow to cool completely before trying to decorate or the cream will slide off.

The Filling:

While the sponge is cooling we can get started on the filling. Combine mascarpone, cream, icing sugar, egg yolk and vanilla in a mixing bowl. Using an electric mixer, beat on high until thick and well combined. Refrigerate until ready for use.
In a small saucepan heat marmalade and water over medium heat and stir to dissolve.

To Decorate the Cake:

Slice the cooled sponge cake in half through the middle, making sure to make it as even a cut as possible. Spoon ¾ of the syrup over top of both halves of the sponge and allow to soak in. Choose which ½ will be the bottom of your cake and on top of that spoon ¼ of the cream mixture. On top of the cream place the un-uniform chunks of mango from around the stone and cover with another ¼ of the cream mixture.
Place the other half of the sponge on top of the mango and cream covered cake carefully. Pour the rest of the cream mixture on top and around the sides of the cake, spread evenly. Around the sides liberally press slivered almonds. They will stick to the cream.

Top with the slices of mango in any which way suits you! I like to lay one layer of slices flat to cover the cake and finish with a stack in the middle to look messy-chic. Glaze with the remaining syrup to make it nice and shiny.

Refrigerate until ready to serve.

Coconut Pancakes

Serves 4

½ cup Wholemeal flour
½ cup Plain flour (you can use all wholemeal or try spelt or buckwheat).
2 tsp baking powder
½ tsp salt
½ cup unsweetened shredded coconut
1* 400ml can coconut Milk
2 Eggs
1 ½ Tbls maple syrup
2 Tbls melted butter (plus extra for cooking)

Coconut Syrup:
1/3 cup coconut milk
¼ cup pure maple syrup

To serve:
2 Bananas, thickly sliced
Extra shredded coconut to decorate


Method
1. Pre-heat the oven to 150 degrees C.
2. In a large mixing bowl sift together flours, baking powder and salt. Stir through shredded coconut. Set aside.
3. In a medium size bowl whisk the eggs lightly. Add coconut milk, syrup and butter, whisk to combine.
4. Make a well in the centre of the flour mixture and add the coconut milk mixture, stir well to combine.
5. Heat a 1 tbls of oil in a frying pan over medium-high heat. If you want the extra flavour add a dollop of butter as well (delish!). Add 2 tbls pancake mixture to the pan per pancake, cooking 3 at a time. After a couple of minutes they will begin to bubble on top, this means they are ready to flip. Flip and continue cooking for a minute or 2. Remove from the pan and set in the oven to keep warm while repeating the process with the remaining batter.
6. To prepare coconut syrup, combine coconut milk and syrup together in a small saucepan and whisk over medium heat for 2-3 minutes to heat through.

To serve: Stack a few pancakes and top with ½ a chopped banana, coconut syrup and garnish with a sprinkle of shredded coconut.

Yummo!

Pasta Primavera

Serves 4

400gms dried pasta shells (or if you are super fancy like me and Alan, you can make your own fresh pasta!)

Really any green veg you like/have! I like:
250g (1 small head) Broccoli florets
1 Zucchini, halved and sliced lengthways in sticks
3/4 cup Green peas (frozen or fresh if you can be bothered peeling them...:s )

1 tbls Olive oil and extra to drizzle on top
¼ cup Fresh basil leaves, roughly torn
1 Tbls lemon rind
Juice of ½ a lemon
1 tsp Chilli flakes
1 clove garlic, crushed
Parmesan
Salt to taste


Method
1. Cook the pasta in salted boiling water following packet directions until almost al dente. Add broccoli and zucchini for the last 3 minutes of cooking and the peas for the last 1 minute, or until bright green and tender crisp. Drain well.

2. Meanwhile, heat 1 Tbls of oil in a frying pan over med-high heat. Add the garlic and chilli flakes and cook until fragrant, 30seconds- 1 minute. Add the pasta and vegetables and toss to coat. Take off the heat and add the lemon juice, rind and basil, stir through. Taste and season with salt and pepper.

3. Spoon the mixture evenly among serving bowls. Top with parmesan and a generous drizzle of olive oil. Serve immediately.

Feta and Broad Bean Salad

Serves 4 as a side dish.

1 ½ cups broad beans, peeled
½ cup of mint, torn
2 cups mixed lettuce
50g feta cheese
Flaked almonds

Dressing:
2 Tbls lemon juice
½ clove garlic, crushed
4 Tbls olive oil
Salt and pepper


Method

1. In a pot of boiling water blanch the broad beans for 2 minutes or until bright green in colour. Drain and refresh under cold water.

2. Heat a small pan and toast the almonds on medium heat until lightly brown. Set aside to cool.

3. Whisk together the dressing in a small bowl and season to taste.

4. In a large bowl combine broad beans, mint, lettuce and crumble over the feta. Dress and toss with fingertips to coat the leaves.

5. Sprinkle with toasted almonds to serve.

Vietnamese Rice Paper Rolls

Makes 8 rolls

100g dried vermicelli rice noodles
½ Lebanese cucumber, thinly sliced into matchsticks
½ carrot, grated
1 ½ cups iceberg lettuce, shredded
1 good handful (about ¾ cup) fresh coriander, chopped
8 leaves of Vietnamese mint
1 Tbls oil
150g firm tofu, cut into 1cm * 4cm rectangles.
1 Tbls fish sauce
8 large rice paper roll sheets

Dipping sauce:
1 clove of garlic, crushed
2 Tbls fish sauce
Juice or 1 lime
1 Tbls honey
1/2 fresh, red chilli, chopped or if you perfer a hotter sauce crush in a mortar and pestle.

Method
1. Soak the rice noodles in boiling water for 5 minutes. Drain and run under cold water to cool down.
2. Heat oil in a pan and lightly fry off the tofu. Set aside to cool.
3. Combine cooled noodles, cucumber, carrot, lettuce and coriander in a bowl and coat with fish sauce.
4. To prepare the sheets for rolling you will need a large bowl of hot water. One at a time soak the sheets in the hot water for 10-15 seconds or until softened. Remove the sheet from the hot water and lay on the bench.
5. To assemble place 2 tbls of the noodle mixture towards the lower edge of the rice paper sheet and top with a slice of tofu and 1 Vietnamese mint leaf.
6. Gently fold the bottom of the sheet up over the mixture. Then fold one side at a time in toward the centre and roll up from the bottom to form a neatly packed cylinder (like a fat cigar). Repeat the process until you have made 8 rolls.

Option: You can crust the tofu with sesame seeds before frying if you would like some added texture.

Dipping sauce:
To prepare the sauce combine all the ingredients in a bowl and stir to dissolve the honey.

Wine, cream and midnight brownies

Picture a girl, sprawled out on the kitchen floor surrounded by cook books; a half drunk glass of wine at her feet and boyfriend at the ready for drink top-ups. Bliss.

It is 12am and Alan and I have decided it is time for dessert. Unenthused by anything in the cupboard (supermarket ice cream) we figure it is the perfect time to start whipping together something devilishly delicious.

After spending the next hour arguing over recipes we finally agree on chocolate brownies. Or should I say, I give in to the idea of chocolate brownies after discovering the remains of an old chocolate house, left over from the school Christmas raffle from months earlier.

I have never been overly keen on brownies but I have to say doubling the chocolate content and smothering steaming hot, molten brownies with thick, decadent cream, may just have me swayed.

Brownies

Preparation time – 15min
Cooking time- 25min, depending on oven
Makes 16-ish

100g dark cooking chocolate, roughly chopped
60g unsalted butter, chopped
2 eggs, beaten
¾ cup caster sugar
1 tsp. Vanilla essence
½ cup plain flour, sifted
¼ tsp. Baking powder
¼ cup roughly chopped walnuts

Pre-heat oven to 180 degrees C.
Grease and line a 20cm square baking dish with greaseproof paper.

Place chocolate in a heatproof bowl over a saucepan of simmering water OR microwave for 30 second intervals until the chocolate has melted.
Add butter and stir until smooth. Set aside to cool slightly.

Beat the eggs and sugar together until thick and creamy. Add the chocolate mixture and beat to combine. Add the vanilla.

Fold in the sifted flour, baking powder and walnuts. Mix well.
Pour into prepared baking dish.

Bake at 180 degree C for 25min or until a skewer comes out clean. Allow to cool in the tin before cutting squares (as big as you want)!

Golden Whisk Competition entry

Golden Whisk Competition


Description:

Welcome to gourmet at home! This dish is designed to excite children about basic chicken and mash by adding a nutritious twist.

The children will love the saltiness of the prosciutto and sweetness of the parsnip mash
While the parents will feel like they are having a restaurant quality meal.



Prosciutto wrapped chicken on parsnip mash


Serves 4

Chicken Portion

4 de-boned chicken thighs
4 Slices prosciutto (or bacon)
1 bag baby spinach
4 * 1cm Mozzarella, cubed
1 Tbls olive oil
1 cup Chicken Stock

Pre-heat oven to 180 C.

Lay thighs open (smooth side down) on a clean board, trim any residual fat. Lay the baby spinach over the chicken in one layer and place 1 cube of the cheese in the centre. Roll meat around the cheese away from you.

Lay the prosciutto flat on the board and place the chicken at one end. Wrap the prosciutto around the chicken making sure to cover the join where you have folded the chicken. This will hold it together. Repeat with remaining thighs.

Heat oil in a pan and add chicken. Cook for 2 minutes either side in a hot pan to brown. Transfer the chicken to a baking dish and pour in stock so it comes 1 cm up the side of the dish. Bake in pre-heated oven for 20 minutes.


While the chicken is cooking prepare the side dishes.


Parsnip Mash:

4 floury potatoes, peeled and chopped
2 medium parsnips, peeled and chopped
50g butter
¾ cup milk, or until mash reaches desired consistency
Salt and pepper to taste

Add potatoes and cook for 5 minutes, add parsnip and cook for a further 10 minutes. Drain and return to pot to mash. Add butter and milk and continue mashing until lumps are removed. Add salt and pepper to taste.

Green beans side:

1 bag green beans, rinsed
1 Tbls. Olive oil
1 clove minced garlic
¾ cup coarse bread crumbs
Juice of ½ a lemon

Heat the oil in a pan and sauté garlic for 1 minute on medium heat. Add the breadcrumbs and cook until browned and crispy. Add the lemon juice and cook for 30 more seconds or until liquid evaporates.

Steam beans in microwave with a little water for 1 ½ minutes or until tender.


Sauce:

Using the stock juices from the chicken pan, whisk ½ cup sour cream into it.


To Serve:

Place a large serving spoon of the mash on a plate and lay the chicken on top. Drizzle with the sauce.

Place asparagus in serving dish and sprinkle with crumb mix.



Notes:

This recipe passed the test of my very fussy brother, a man who at 23 years of age will mostly eat white food and never ventures outside his comfort zone, i.e. vegetables. So I knew it was a winner!

Sexy as shit Sushi!

This is my 'sexy as shit sushi'!

I call it that because I couldn’t believe how f*cking amazing it turned out. Only because my first ever sushi attempt had only been weeks before and was, although not a complete disaster, more...flaccid, than anything else.

Granted this could be due to the fact that my boyfriend had an eagle eye on my wine glass and never let it get past the half way point, so I was feeling a little happy, but still. It needed some work. So here I talk you though my second sushi attempt.

What you will need:
1- Bamboo mat (Get one, they are cheap and trust me, I’ve tried it without...not pretty)
1 ½ cups- Arborio or short grain gelatinous rice
3 Tablespoons- Sushi seasoning (if you can’t find this, just add 2tbls rice wine vinegar, 1 tbls water and 1 tbls brown sugar, or to taste).
3-4- Nori Sheets
Fillings that you like; 1 salmon/tuna steak, 250 grams tofu, several prawns/crab meat, ect
• Here I have used tofu (that I have pan fried) and sashimi (raw) tuna.
Veg-1 Cucumber, 1 carrot, 1 avocado
... I didn’t have any of these, so I just used whatever was in the house, as long as it’s fresh and crispy it’s good!
2 Tablespoons- sour cream (because I hate mayo) ...or if you must use a Japanese mayonnaise.
1 tube- Wasabi paste, extra to serve
Soy Sauce to serve

Method:
1. Rinse rice and bring to the boil in 3 cups of water, until all water is absorbed and rice is fluffy and gelatinous. Set aside and allow to cool, do not rinse again.

2. While your rice is boiling; prep all your veggies and fish. Julienne (thinly slice) all veggies and slice meat, fish or tofu into about the thickness of your finger (maybe thicker, coz I have chubby sausage fingers...)

If you are not using sashimi grade raw fish then you should coat your meat/fish in flour and pan fry. Your other option is to deep fry with a light batter for a crispy coating; this is good for prawns.

3. Lay out your bamboo mat and place a single nori sheet on top, shiny side down. Stir sushi seasoning through cooled rice, then press tightly onto the nori. The thickness of the rice and how tightly it is packed will really effect how firm your sushi rolls turn out in the end. So keep it tight and try to make your rice layer about ½ cm thick when flattening it over nori. Make sure to leave a 1cm gap on the edge of the nori on the side furthest from you.

Tip: Keep a bowl of water nearby to dip your hands into. This will prevent the rice sticking to your fingers.

4. Squeeze a teeny amount (about a pea) of wasabi onto your finger and run it across the rice left to right in a thin line. Next to the wasabi, run a thicker line of the sour cream (or mayo if using).

5. This line is your guide to the rest of your filling. Place your fish/meat along the line. Next to that, lie out the julienne veggies.


6. Now we roll! Take it slowly and firmly, rolling away from yourself. You want it to be as tight as possible. Dab a little water on the nori sheet where you have left a 1cm gap (this is to help the nori stick to itself once rolled up). Then place on a plate and into the fridge for at least 10 mins. I like to do this just to help it firm up slightly before cutting into wheels.

7. Chop that mother up into wheels and serve with soy sauce and wasabi! BAM!

Sashimi:

Sashimi is slightly different but so incredibly easy!
1. Using your sushi rice; roll into an oval ball in your hand. Have water to dip hands in so rice doesn't stick to you.

2. Dab a little wasabi over top

3. Place a thin slice of sashimi tuna or salmon on top!

They are so freakin’ cute when you do them with a nice pink fish, the colour on top of the white rice is so happy. Enjoy with soy sauce!

More like Hot Cross YUMS!...sorry 'funs' was already taken...

Easter in my house is pretty much like any other day. A whirl-wind in the kitchen, swarms of people coming and going and, of course, an abundance of chocolate!

We have a couple of Easter traditions that have stuck in our household. They are egg decorating on Good Friday and Easter egg hunts on the Sunday. Yes, it’s slightly pathetic to watch a 21 and 22 year old girl and boy run around the house with a little wicker basket, gradually filling it up with little chocolate delights, but what can I say, we love it!

This year, I added a new tradition to the list;

Hot Cross Buns

Makes: 12

Ingredients:
Melted butter to grease
3 ¼ cups plain flour
1 cup sultanas
2tbs mixed peel (I used chopped dates because they’re yummier and… it’s all I had.)
2 tbs caster sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
Large pinch of salt
1 cup warm milk
50g butter, melted
1 egg, lightly whisked
Plain flour, to dust
Butter to serve

Cross paste:
¼ cup plain flour
2 tbs cold water

Glaze:
1/3 cup caster sugar
1/3 cup cold water



Method:

1. Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast and spices in a large bowl. Stir in the salt.

2. Make a well in the centre. Add the milk, butter and egg. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl.


3. Turn onto a well-floured surface. Kneed for approx. 10 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover with a damp tea towel. Place in a warm place to prove for 1 ½ hours or until dough doubles in size.

4. Preheat oven to 200C. Punch down the centre of dough with your fist! (Get some of that rage out). Turn onto a lightly floured surface. Kneed for 2-3 minuets or until dough is smooth and elastic and has returned to original size. Divide into 12 equal portions. Shape into balls. Place, side by side, on the prepared tray, (Nice and close, just hugging gently, is good because when they cook they will rise and stick together. That way you get that luscious soft side when you peel them apart. Mmm).
Place in a warm place for 30 minuets or until they have risen 1-2 cm.

5. To make the cross paste, combine the flour and water in a bowl until a smooth paste forms. Transfer to a piping bag…you can make your own but make sure you have sticky sticky-tape. Or you will end up like I did, with paste all over my hands, hair and basically everywhere in my kitchen except my buns. Grrr. Once you have figured out the piping bag, pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake for 20minuets or until golden.

6. In the meantime make the glaze by placing sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved and mixture thickens slightly.
I was lazy/didn’t read the recipe properly so I just put cold water and sugar in a bowl, then panicked and stuck it in the microwave a 20 seconds. This worked just fine to dissolve the sugar.

7. Brush the tops of the buns with glaze. Serve hot with lots butter. Best.


This recipe is based on the ‘Traditional hot cross buns’ found in Good Taste magazine. Volume 15. Page 89-91.