Recipe - Middle Eastern sticky lamb shank stew

I first found this recipe on http://www.cuisine.com.au/recipe/middle_eastern_sticky_lamb_shank_stew and in true me style, made some tweaks to it. I was a crowd pleaser indeed :)

Ingredients

• 1 brown onion
•  2 cloves garlic, finely chopped
•  2 celery stick
• 1 leek
•  2 carrots
•  400g jap pumpkin
• 1 parsnips
•  2 large potatoes
•  olive oil
•  4 medium lamb shanks
• 1 tbsp Garam Marsala
• 1 litres chicken stock
• 1/2 cup fresh coriander leaves

Note: If you don’t have Garmam Marsala, can use Baharat or this combination: or 1 tsp ground fennel, 1 tsp ground cumin, 1 stick cinnamon, 1 tbsp harissa (optional), pinch saffron

Method

•  Preheat slow cooker (or over to 180 if you don’t have one)
•  Chop onion, celery, carrot and leek into mediumsized dice.
• Heat 2 tablespoons olive oil in a heavybased casserole dish and brown lamb shanks on all sides.
• Remove and set aside.
• Add diced vegetables to the pan and cook over low heat for 5 minutes.
• Add the garlic and Garam Marsala and cook for a further minute.
• Return shanks to pan
• add stock and bring to the boil.
• Transfer the contents from the pan , and the remaining vegetables, into the slow cooker and cook for 5 hours until lamb meat is tender and falling off the bones.
• When cooked, remove the lamb from the slow cooker. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.
• To make thicken the sauce, strain the vegetables out and add the liquid to a large saucepan with some cornflour and bubble till the sauce thickens.
• Combine the lamb and vegetables, pour the sauce over, scatter over coriander and serve.
• Serve with Cous Cous, Rice or even thick pasta

Notes: this recipe can also be used with chicken drumsticks

Recipe - Date Chutney

Ingredients:

• 2 teaspoons vegetable oil
• 2 small shallots, minced
• 1/2 teaspoon brown mustard seeds
• 1 cup chopped pitted dates (4 ounces)
• 1/2 cup golden raisins
• 2 tablespoons light-brown sugar
• 1/4 cup cider vinegar
• Pinch of cayenne pepper
• 1 teaspoon coarse salt

Method:

1. In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. 
2. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. 
3. Add remaining ingredients and 1/2 cup water; bring to a boil. 
4. Reduce to a simmer and cook until thickened, about 6 minutes. 
5. Let cool to room temperature before serving.

Notes:

• To store, refrigerate, up to 3 weeks
• Source: http://www.marthastewart.com/344289/date-chutney

Recipe - Pizza with Potato and Rosemary

INGREDIENTS

• Wholemeal pita bread
• Baking spray
• 6 tablespoons pizza sauce (option to make your own – see http://peckishbyzoerenee.blogspot.com.au/2015/10/recipe-healthy-pizza-with-tuna-spinach.html  and just do the steps that combine passata, garlic and onion)
• 1 large potato very thinly sliced
• 4 sprigs rosemary
• 3 garlic cloves, crushed
• 4 tbsp. olive oil
• Handful rocket
• ½ a lemon
• Salt and cracked black pepper
• Tasty cheese and parmesan to taste

METHOD

1. Preheat oven to 200 degrees
2. Spread pizza sauce over the pita base
3. Lay pieces of potato over the top
4. Combine the rosemary, garlic cloves and olive oil (option is use mini blender) then brush over the potato
5. Season to taste
6. Spray the edges with the cooking spray so they don’t burn
7. Place in oven. When nearly cooked, take out and sprinkle over Tasty cheese and parmesan to taste. Return and cook until cheese is browned
8. Remove, slice, place rocket on top, squeeze over lemon and eat.

Recipe - Italian Meatballs in Tomato Sauce - A Masterchef Recipe

Ingredients

Meatballs

• 750g turkey mince
• 4 cloves garlic, crushed
• 2 tbsfresh breadcrumbs
• 1 egg, beaten
• ½ cup fresh full fat ricotta
• ¼ cup freshly grated Parmigianino
• Salt and pepper, to taste
• ½ cupfinely chopped parsley, basil
• Tomato Sauce
• 2 tablespoonsextra virgin olive oil
• 1onion, puréed
• 1bay leaf
• 1anchovy
• 1 x 750ml bottle tomato passata
• 1 x 420gcan chopped tomatoes
• 1 tsp sugar
• Salt and pepper to taste

Method

1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture into 12 and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.
2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion, bay leaf and anchovy and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with salt and pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.
3. To serve, place two meatballs onto each plate. Spoon over tomato sauce and serve with salad or pasta

Recipe Taken from

http://www.masterchef.com.au/recipes/italian-meatballs-in-tomato-sauce-with-polenta-batons-.htm

Recipe - Chicken and Corn Soup

Ingredients

• 2 litres good quality chicken stock, preferably homemade (see below for video instructions)
• 1 knob of ginger, finely minced 
• 2 tbsp soy sauce
• 2 tbsp mirin 
• 2 chicken breasts, skin removed 
• 3 tbsp cornflour mixed with 3 tbsp water 
• 2 x 420g cans of corn kernels, drained (one kept whole, one pureed)
• 2 eggs, beaten (I skipped this as I'm not a fan and it still turned out great)
• 6 spring onions, white and light green parts thinly sliced 
• Sesame oil, to season

 Method

1. In a large pot, add the stock, ginger, soy and mirin and bring to the boil. Reserve one ladle full of the stock. Turn the heat down to a gentle simmer and add the chicken breasts. Gently poach for 15 minutes. 
2. In the meantime put one of the drained can of corn kernels into a food processor along with the reserved stock and blitz until a rough puree forms. 
3. Remove the chicken once cooked and shred. 
4. Now add the pureed corn and remaining corn kernels into the stock and stir well before adding the cornflour paste. Stir consistently until the soup thickens. Put the shredded chicken back into the soup to heat up. 
5. Cook for another 10 minutes then turn off. Add the egg mixture in a slow steady stream and stir until thin cooked egg strands form. 
6. Serve with a drizzle of sesame oil and spring onion.

Source: http://everydaygourmet.tv/recipe/chicken-and-corn-soup-2/

Recipe - Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

INGREDIENTS

• 680 g boneless skinless chicken breasts
• 1 cup quinoa
• 2 large sweet potatoes (3 1/2 cups once chopped)
• 430 g black beans
• 400 g petite diced tomatoes
• 1 tsp minced garlic
• 35 g chilli seasoning mix
• 5 cups chicken broth
• Fresh parsley (optional)

METHOD

1. Spray the slow cooker with non-stick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
2. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
3. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chilli seasoning mix and chicken broth.
4. Place on high for 3-5 hours depending on the power and size of your slow cooker.
5. Using two forks, shred the chicken and stir all the ingredients together.
6. Add salt and pepper and if desired fresh parsley.
7. Serve immediately.

Notes:

• I replaced the black beans with red beans
• This is a thick soup – you don’t like it thick, simply add at least another cup of stock
• Source: http://www.agfg.com.au/guide/recipes/recipe/sweet-potato-chicken-and-quinoa-soup-in-the-slow-cooker

Recipe - Pasta with Braised Chicken, Tomato And Rosemary Sauce

Recently when we had our delicious meal at La Rosa at The Strand, I fell in love with the Capellini della Mamma  -  Mum’s Angel Hair Pasta with Braised Free Range Chicken &  Rosemary. So, I went looking for a similar recipe. Found it :) I would cook this for a dinner party, it was great!

Ingredients:

• 80 ml (1/3 cup) extra-virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400 gm skinless chicken thigh fillets (about 6)
• 400 ml tomato passata
• 150 ml chicken stock
• 1 rosemary sprig
• 1 fresh bay leaf
• 600 gm dried spaghettini
• To serve: finely grated Parmigiano-Reggiano

Method:

1. Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato passata, 100ml stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
2. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes), drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Original recipe: http://m.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2013/2/mums-spaghettini-with-braised-chicken-tomato-and-rosemary-sauce/

Recipe - Sticky Date Pudding

Ingredients for pudding:

• 250g pitted dates
• 1.5 cups water
• 1 tsp bicarbonate of soda
• 1 cup firmly packed brown sugar
• 60g butter, softened chopped
• 2 eggs
• 1 ¾ cup self-raising flour

Ingredients for Butterscotch sauce:

• 50g butter
• 1 cup (220g) brown sugar
• 1 cup (250ml) cream
• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter and sugar
4. Add eggs, 1 at a time, beating well after each addition.
5. Using a large metal spoon, fold through date mixture and flour until well combined.
6. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
7. Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
8. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Recipe - Pasta with Salmon and Zucchini

Nice and simple, just salmon, 5 cloves garlic, 2 grated zucchinis and parsley.

Recipe - Donna Hay Classic Chocolate Cake With Chocolate Buttercream

Classic Chocolate Cake With Chocolate Buttercream

• 170g butter, softened
• 1½ cup (265g) brown sugar
• 2 eggs
• 1½ teaspoon bicarbonate of (baking) soda
• 1½ cup (375ml) milk
• 2¼ cups (335g) plain (all-purpose) flour, sifted
• 3 teaspoons baking powder, sifted
• ½ cup (50g) cocoa, sifted

Chocolate Butter Cream

• 250g butter, softened
• 2 cups (320g) icing sugar mixture, sifted
• ½ cup (50g) cocoa, sifted
• ¼ cup (60ml) milk

Method

1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. 
2. Gradually add the eggs and beat well.
3. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
4. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
5. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Source

Recipe - Half Hour Pudding

In a large loaf pan make the pudding mix:

-          mix 1 cup of  self-raising flour

-          1/3 cup raw sugar

-          1/4 tsp. salt

-          1 tsp baking powder

-          1/2 cup milk (or so).

-          In a measuring cup make the sauce

In a measuring cup make the sauce

-          Add 1 cup brown sugar

-          Add 1 tsp. vanilla

-          Add 2 cups boiling water

-          Add 2 tbsp. butter

Options

-          If you like banana – stir one mashed banana through the pudding mix

-          If you like sultanas – sprinkle some on the pudding mix

Instructions

1.       Spread pudding mix over bottom of dish

2.       Pour over sauce

3.       Bake at 190 degrees for 20-30 mins

4.       Finished!

N.B this is the same recipe as http://peckishbyzoerenee.blogspot.com.au/2011/09/wednesday-night-quick-sultana-pudding.html

Recipe - Freakishly easy Chicken and Bean Stew in Baharat Spices

Ingredients:

·       olive oil

·       16 x skinless drumsticks

·       2 x 400g can of butter beans thoroughly rinsed

·       1 x 400g can of cannellini beans thoroughly rinsed

·       2  x onions, chopped

·       3 x garlic cloves, finely chopped

·       2 x tbsp.  baharat

·       1/2 cup tomato paste

·       Handful of parsley - diced

·       salt and black pepper to taste

Preparation:

1.       In a heavy pot combine drumsticks, baharat and almost cover with water. Bring to a boil. Cover and simmer for 30 mins

2.       Add the beans and cook, uncovered, for about 15 mins until beans are fork- tender.

3.       Meanwhile, sauté the onions, garlic, salt and pepper, until onions are golden - about 10 minutes.

4.       Add the tomato paste and parsley and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.

Recipe - Sponge Cake with Raspberry Coulis and White Chocolate filling

Ingredients

·       170g butter

·       170g/1 cup castor sugar

·       1 tsp vanilla extract

·       1 tsp grated lemon rind

·       4 eggs

·       170g/1 generous cup self-raising flour

·       two 7 inch (18 cm) cake tins

·       Icing sugar

·       Raspberry coulis – recipe below

·       White chocolate icing – recipe below

Method

·       Preheat the oven to 180ºC.

·       Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.

·       Cream the butter, add sugar, lemon rind and vanilla extract. Beat until light and fluffy.

·       Beat in the eggs one at a time, each time with a tablespoon of flour.

·       Beat very well, and then fold in the remaining flour.

·       Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.

·       Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.

Raspberry Coulis

·       Ingredients

o   300g fresh raspberries/or frozen, thawed

o   1/3 cup icing sugar, sieved

o   1 tsp lemon juice

·       Method

o   Place raspberries, icing sugar and lemon juice in a food processor and puree until smooth.

White chocolate icing

·       See my blog for the Sally’s Baking Addiction recipe 

To Assemble:

·       Spread a couple of tablespoons of the coulis over each sponge base.

·       Cover the bottom sponge with white chocolate icing spreading to within 1 inch of the edge.

·       Serve with a dusting of icing sugar on top

Credit

·       Sponge cake inspiration

·       Coulis recipe

·       Icing recipe

Recipe - Poulet Cocotte Grandmère

I used to love my grandmother's cooking ... so I always love a recipe that reminds me of her and this Gabriel Gate recipe does :)

Ingredients

• 3 tbsp vegetable oil
• 2 tbsp butter
• 4 free-range chicken drumsticks
• 4 free-range chicken thighs
• salt and freshly ground black pepper
• 1 brown onion, diced
• 1 bay leaf
• 2 tbsp rosemary sprigs
• 150 g bacon, diced
• 100 ml white Macon wine or other chardonnay
• 300 g baby mushrooms, washed
• 4 medium potatoes, cubed

Instructions

1. Heat 1 tbsp of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.
2. Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.
3. Meanwhile, heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.
4. Serve two pieces of chicken on each plate with the vegetables.

Source: http://www.sbs.com.au/food/recipes/grandmothers-chicken-casserole

Recipe - Poached Pears

Ingredients

• 4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
• 1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
• 1/2 cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• 1 orange peel
• 1 lemon peel
• 2 whole cloves
• 1 star anise
• 1 whole bay leaf

Directions 

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Source: Thanks Martha! http://www.marthastewart.com/339823/poached-pears

Recipe - Mudcake

You only need one mudcake recipe for the rest of your life and it’s from AGFG!!! 

Ingredients

• 220g butter
• 220g dark chocolate, chopped
• 160ml water
• 125g plain flour
• 125g self-raising flour
• 50g cocoa powder
• 240g caster sugar
• 4 eggs lightly beaten
• 35ml vegetable oil
• 100ml milk

Icing

• 1 1/2 cups icing sugar, sifted
• 1/4 cup cocoa powder, sifted
• 50g butter, melted
• 2 tbsp milk

Method

• Preheat oven to 140C. Prepare a cake tin using baking paper with a collar that extends 2cm above the tin.
• Place the butter, chocolate and water in a saucepan and stir over low heat until melted, then remove from heat.
• Sift the flours and cocoa into a large bowl. Add the combined egg, oil and milk followed by the chocolate mixture and combine (will appear thick).
• Add sugar and stir until well combined but no longer than necessary - the sugar should thin the mixture back to a runny batter.
• Pour the mixture into the tin and bake for approx. 1 hour. Cake is ready when a skewer comes out clean, though it may be sticky. Leave the cake in the tin until cold.

Icing

• Place all ingredients into a medium size mixing bowl. Using a wooden spoon beat together until completely combined.

Recipe – Minestrone Soup

I like to bang out soup 6L at a time and just live off it J Here’s how I do my mega minestrone batch...

Ingredients

• Olive oil
• 2 brown onions, diced
• 4 cloves garlic, minced
• 1 chilli, chopped
• 150g pancetta, chopped
• 4 carrots, diced
• 2 sticks celery, diced
• 3 potatoes, diced
• 1/4 cabbage diced
• 400g red kidney beans
• 800g cannellini beans
• 3 zucchini, chopped
• 2 x 700g bottles of passata
• 2l chicken stock
• 1 cup pasta (macaroni works)
• Salt and pepper. 
• Parmesan to serve

Method

1. Place the onion, garlic, chilli, pancetta, carrots, celery, and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the red kidney beans, cannellini beans, zucchini, cabbage and cook for another 5 minutes
3. Add the passata and stock to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
4. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente.
5. Season with salt and pepper. 
6. Ladle into serving bowls and sprinkle with parmesan
7. Serve immediately.

Recipe - Banana Upside Down Cake

Found this great recipe on http://www.sprinklesomesugar.com/banana-upside-down-cake/

Serving Size: 9-12

Ingredients:

·         Topping (Bottom of the Pan)

·         1 cup brown sugar

·         6 tbs unsalted butter, melted

·         2 bananas, sliced into 1/4" rounds (or more depending on how you arrange them)

·         Cake

·         1 1/2 cups all-purpose flour

·         1/2 tsp baking soda

·         1 tsp baking powder

·         pinch salt

·         3/4 cup brown sugar

·         1/4 cup granulated sugar

·         1 cup mashed banana (about 2 medium sized bananas)

·         1/2 cup buttermilk

·         1 tbs vanilla

·         1/3 cup oil

·         2 eggs

Method

1.       Preheat oven to 350°. Grease a 9" round baking pan very well, set aside.

2.       Combine melted butter and brown sugar. Press mixture into bottom of the pan. Arrange banana rounds on top of brown sugar mixture. (This will ultimately be the top of your cake.)

3.       In a large bowl, combine all dry ingredients and whisk very well for one minute. Add in the wet ingredients and stir until completely combined and no lumps remain. Don't over mix. Pour cake mixture into prepared pan on top of bananas. (It may look like too much batter, but don't worry it's not.) Bake for 42-47 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

4.       Let cake cool for 5 minutes in pan then turn out on a large plate or platter. (If you wait too long, the caramelized brown sugar will stick to the pan!)

5.       Cake is best served warm out of the oven but will stay moist and fresh for up to 5 days in an airtight container. This cake is able to be made the night before the day needed for consumption.

Recipe - Risotto with mushroom magic (vs magic mushrooms – eek!)

BROTH

Ingredients 

• 400g button mushrooms, very thinly sliced
• 100g dried shiitake mushrooms, soaked in 1 cup warm water to soften
• 2 eschalots, thinly sliced
• 1 head garlic, sliced in half horizontally
• 5 thyme sprigs
• 1 fresh bay leaf
• 250ml dry white wine
• 100ml Madeira or port
• 1000ml chicken stock

Method 

1. Throw all the above into the slow cooker. Remove anywhere from 4 – 8 hours later. Although … you can’t stuff this up so if it goes for longer it’s no big deal.
2. Ta-Da …. You now have the broth.

RISOTTO

Ingredients 

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 1/4 cups Arborio rice
• 2 cups peeled chestnuts (best way to peel is by boiling – turn to YouTube if you need more guidance)
• 2 1/2 cups stock (if you fall short use boiling water)
• 100g shaved parmesan

Method 

1. Heat the oil and butter in a heavy based pan over low heat and fry the onion and garlic for a few minutes until soft.
2.  Add the rice and peeled chestnuts.
3. Stir thoroughly making sure the rice is well coated with the oil and butter. Continue cooking for three minutes.
4. Heat the stock until it is just simmering. Add to the rice mixture a cup at a time, allowing each addition to be absorbed by the rice. Continue until all the stock is used. The rice should be cooked and creamy.
5. Add the shaved parmesan to the risotto.

Recipe - Brandy Pudding With Brandy Butterscotch Sauce

This is a Masterchef recipe … it is PERFECT for a dinner party and has instantly gone onto my top 10 :)

Ingredients 

• 2 eggs
• 480 grams /2 cups sugar
• 190 grams/ 1 ¼ cups plain flour
• ½ cup milk
• 1 tablespoon vinegar
• 165 ml brandy
• 225 g butter, plus 35 grams / 2 tablespoons melted butter
• 1 teaspoon bicarb soda
• 250 ml/ 1 cup cream, plus more whipped for serving
• Strawberries, for serving
• Spun sugar, for optional garnish
• Select all

Method

1. Preheat oven to 180C. Grease a 20cm cake tin.
2. Place the eggs and 1 cup sugar in the bowl of an electric mixer and beat until pale. Add the flour and mix to combine. Combine the milk, vinegar, 40 ml brandy and melted butter in a small bowl and then add to the egg mixture and beat to combine. Add bi-carb soda, mix well and pour mixture into prepared tin.
3. Place cake in the oven to bake for about 40 minutes.
4. Meanwhile, to make the sauce, place butter, remaining cup sugar, cream and remaining 125ml brandy in a saucepan and set over medium heat. Bring to a gentle simmer, stirring until well combined. Remove from heat.
5. Remove cake from oven. Prick all over with a skewer and pour half the sauce evenly over. Allow to sit until sauce has soaked in, about 5 minutes.
6. To serve, slice pudding and place on plate. Serve with strawberries, whipped cream, remaining sauce and garnish with spun sugar if desired.

Source

Recipe – Chickpea and Asparagus Salad

Today’s experiment in fact worked out J

Ingredients:

• 1 tbsp. oil 800g chickpeas rinsed, drained, dried
• ½ tsp. chilli flakes.
• 2 ½ tsp. garam masala. 
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, crushed
• 2cm-piece ginger, peeled, 2 bunches asparagus
• 1/2 cup coriander leaves, chopped
• 1/4 cup yoghurt
• Juice of half a small lemon and season

Method:

1. Preheat oven to 190°C/170°C fan forced.
2. Place chickpeas on a lined baking tray. Sprinkle with chilli flakes.
3. Drizzle with oil and sprinkle with 1 teaspoon garam masala.
4. Season and toss to combine. Roast for 35 minutes or until dry and slightly crisp.
5. Meanwhile boil the asparagus until just cooked then immediately rinse in cold water to stop the cooking process, drain and dry
6. Meanwhile, combine garlic, ginger, turmeric, yoghurt, coriander leaves and 1 ½ tsp. garam masala in a bowl. Season
7. When the chickpeas are finished roasting add them and asparagus to a bowl and leave to cool.
8. Stir through a tablespoon of the yoghurt dressing, add lemon and season
9. Place the rest of the dressing in a small bowl for those that would like extra, either with this salad or also use as a dipping sauce for meat