Saturday, February 24, 2007

Melly's Awesome Icing

1 cup caster sugar
1/4 cup water
1 tsp rosewater
3 egg whites
2 drops pink food colouring

Place sugar, water & rosewater in medium saucepan over medium heat.
Stir until sugar dissolves then bring to the boil.
Simmer for 3 min then remove from heat.
Place egg whites in bowl & beat with electric mixer until soft peaks form.
While still beating, add sugar liquid slowly.
Add food colouring & continue beating until thick & creamy.
Use to ice cooled cupcakes or whatever you want!

Wednesday, February 21, 2007

Three tasty recipes for pork ribs (one of Jace's current favourite foods):

Barbecued Ribs

Serves 4-6

1.8-2.3kg (American) pork ribs, cut in serving-size pieces
sea salt & cracked black pepper
1 lemon, thinly sliced
1 onion, thinly sliced
1 cup ketchup
1/2 cup Worcestershire sauce
1 tsp chilli powder
1 tsp salt, extra
1 dash Tabasco sauce

Preheat oven to 220ºC.
Place ribs in shallow roasting pan, meaty side down & season with salt & pepper.
Roast in oven for 35 min.
Drain off excess fat & turn meaty side up.
Top ribs with sliced lemon & onion.
Reduce oven to 175ºC & continue to roast ribs for 30 min longer.
Meanwhile, combine remaining ingredients in saucepan over medium heat.
Bring to boil & pour over ribs.
Continue roasting ribs, basting occasionally, for 1 hour.
Tip: Add more water if sauce gets too thick.

Oven Barbecued Ribs

Serves 6

2.7kg meaty (American) spareribs, cut into serving-size pieces

1/2 cup molasses
1/3 cup (white) vinegar
1/4 cup (American) mustard
1/4 cup water
1 tbsp instant coffee
2 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce

Preheat oven to 175ºC.
Place ribs in large shallow roasting pan.
Bake for 1 hour.
Combine sauce ingredients & brush onto ribs.
Bake for 1 hour longer, brushing every 10-15 min with sauce mixture.

Barbecued Spareribs

Serves 6

2.7kg (American) pork spareribs, cut into serving-size portions
sea salt
2 1/2 tbsp chilli sauce
2 tbsp chopped onion
1 1/2 cups pure maple syrup
2 tsp Worcestershire sauce
2 tsp salt, extra
1/2 tsp mustard powder
1/2 tsp chilli powder
1/8 tsp cracked black pepper

Preheat oven to 175ºC.
Sprinkle ribs with salt.
Place ribs on rack in baking pan & bake for 1 1/2 to 2 hours.
Mix remaining ingredients together in saucepan over medium heat & bring to boil.
Baste ribs, then grill over hot coals/BBQ/under griller for 15 to 25 min, basting frequently with sauce mixture.

Wednesday, February 14, 2007

Peppercorn & Horseradish Rub

Serves 4

2 tbsp store-bought horseradish*
1 tbsp cracked black pepper
1 tbsp chopped green peppercorns
1 tbsp crushed pink peppercorns
1 clove garlic, crushed
1 tsp sea salt
3 tbsp olive oil
2x400g rib eye beef cutlets

* Note: If fresh horseradish is available, peel outer skin & finely grate it.

Place all ingredients except beef in non-metallic dish & stir to combine.
Add beef & toss to coat.
Cover & marinate in fridge for 30 min.
Heat char-grill pan over medium heat.
Char-grill beef for 5-6 min each side for medium-rare or until cooked to your liking.
Serve with crisp, green leaves (& a good shiraz).

Coconut Rice with Caramelised Banana

Serves 4

1 cup long- or short-grain rice
2 cups water
1 cinnamon stick
3/4 cup coconut cream
1/3 cup sugar

caramelised banana
4 firm bananas, peeled & halved lenthwise
1/2 cup sugar
1 1/2 tsp ground cinnamon

Place rice in colander & wash well.
Place rice, water & cinnamon stick in saucepan over medium to high heat & bring to boil.
Cover tightly & reduce heat to low & cook for 10 min or until water has been absorbed.
Add coconut cream & sugar, cover saucepan & place over very low heat for 5 min.
While rice is cooking, sprinkle bananas with sugar & cinnamon.
Preheat non-stick frypan over high heat.
Cook bananas for 2 min each side or until sugar has caramelised.
To serve, place coconut rice on serving plates & top with banana slices.

Sunday, February 04, 2007

Honey Cakes

These are really easy and tasty, but should be eaten within a few hours of baking as they seem to get heavier after only 12 hours.

Makes 12

185g butter, softened
2/3 cup caster sugar
3 tbsp honey
2 eggs
1 1/2 cups plain flour, sifted
1 tsp baking powder

1 cup thick (double) cream
chilled honey

Preheat oven to 160ºC.
Place butter, sugar & honey in bowl & beat until light & creamy.
Add eggs, one at a time, & beat well.
Fold flour & baking powder into butter mixture.
Sppon mixture into 12x 1/2-cup capacity lightly greased non-stick muffin tins.
Bake in oven for 15-20 min or until cooked when tested with skewer.
Cool cakes on wire racks.
Spread cakes with cream.
Just before serving, drizzle with chilled honey.