Sunday, July 28, 2013

Rich Truffle Mud Cake (with Raspberry Coulis)

Serves 12-14

6 eggs
110g firmly packed brown sugar
400g good quality dark chocolate, melted & cooled slightly
250ml thick cream
80ml Cointreau (or liqueur of choice, e.g. rum, Frangelico)

Preheat oven to 180°C.
Grease deep 22cm-round cake pan & line base & side with baking paper.
Beat eggs & sugar in large bowl with electric mixer for about 5 min or until thick & creamy.
With motor running, gradually beat in barely warm chocolate until combined.
Using metal spoon, gently fold in combined cram & liqueur.
Pour mixture into prepared pan.
Place pan in baking dish & pour boiling water into baking dish to come halfway up side of pan.
Bake cake for 30 min.
Cover dish loosely with foil & bake for further 30 min.
Discard foil & cool in pan.
Turn cake onto serving plate, cover & refrigerate overnight.
Serve dusted with sifted cocoa powder, with double cream, fresh raspberries & raspberry coulis (see recipe below), if desired.
Will keep in fridge for up to 4 days in airtight container.

Raspberry Coulis

450-500g frozen raspberries, thawed
1/4 cup water
1/4 tsp salt
7-8 tbsp caster sugar
1 tbsp lemon, if desired

Place raspberries, water, salt & sugar in saucepan over medium-low heat & simmer until sugar has dissolved.
Transfer to blender or use stick mixer & puree until smooth.
Using mesh strainer, strain mixture into bowl, then push through rest of residue.
Discard seeds.
Refrigerate for min. 1-2 hours before serving.

Thursday, May 30, 2013


Jace said that these were the best he's ever tasted. I reckon they're pretty great too, and so easy.

Makes 18 approx.

3/4 cup (120g) sultanas
2 cups (60g) corn flakes
3/4 cup (110g) unsealed roasted peanuts, chopped finely
1/2 cup (125g) finely chopped glacé cherries
2/3 cup (160ml) sweetened condensed milk
150g dark chocolate, melted

Preheat oven to 180°C.
Combine sultanas, corn flakes, peanuts, cherries & milk in medium bowl; mix well.
Place slightly rounded tbsps of mixture about 5cm apart on lined oven trays.
Bake in oven or about 10 min or until lightly browned & cool on trays.
Spread base of each biscuit with chocolate & allow to set.
If desired, make wavy lines in chocolate with fork before it sets.

Use dried cranberries or other dried fruit instead of sultanas.
Substitute slivered almonds for the peanuts.

Tuesday, April 09, 2013

Easy Muesli Slice

1/2 cup (125ml) honey
1/2 cup (130g) peanut butter
3/4 cup (120g) wholemeal self-raising flour
3/4 cup (65g) rolled oats
1/4 cup (10g) flaked coconut
1/3 cup (40g) finely chopped roasted hazelnuts
1/2 cup (80g) sultanas
1/4 cup (35g) finely chopped dried apricots
1/4 cup (20g) finely chopped dried apples
1/4 cup (50g) seeded finely chopped prunes
2 tbsp sunflower seed kernels
1 tbsp sesame seeds
2 eggs, beaten lightly

Preheat oven to 180°C.
Grease 19cm x 29cm rectangular slice pan, line base & 2 long sides with baking paper, extending paper 2cm above edge of pan.
Stir honey & peanut butter in medium saucepan over heat until combined.
Remove from heat & stir in remaining ingredients.
Spread over base of prepared pan & bake for 20 min.
Cool in pan before cutting.

Wednesday, March 06, 2013

Pasta Carbonara

Serves 4-6

4 rashers bacon or pancetta
1/3 cup cream
pinch paprika
1 egg
1 egg yolk, extra
60g grated parmesan cheese
30g softened butter
cracked black pepper
250g fettucine or tagliatelle

Cook pasta until al dente.
Meanwhile, remove rind from bacon & cut into thin strips.
Fry bacon in pan over low heat until crisp.
Drain off fat leaving 2tbsp approx.
Add cream & paprika, stirring until combined.
Place egg, egg yolk & 30g parmesan into bowl & beat until combined.
Toss pasta with butter over low heat until combined.
Add bacon-cream mixture & toss to combine.
Add egg mixture & toss to combine.
Season with pepper & serve sprinkled with remaining parmesan.

Monday, February 25, 2013

Butter Chicken

Serves 4

6 chicken thigh cutlets (on the bone)
2 tbsp ghee (or butter)
1 tbsp olive oil
250ml tomato puree (not paste)
1 tbsp sugar
125ml cream
1/2 cup fresh coriander, roughly chopped
1 chopped onion
2 cloves garlic, chopped
2 tsp chopped fresh ginger
3 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
1 tsp salt
½ tsp white pepper
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
½ tsp saffron strands, powdered

Puree all marinade ingredients in blender (not food processor).
Spread mixture over chicken.
In heavy pan or wok heat ghee & olive oil.
Add chicken & cook until browned.
Reduce heat & add tomato puree & sugar.
Stir & then cover pan to simmer for 15 min or until chicken is tender.
Add cream & stir gently.
Serve scattered with fresh coriander & accompanied by puris, naan and/or rice.

Wednesday, January 09, 2013

Quinoa Chilli Con Carne

Serves 6

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
1/2 - 1 tsp chilli powder
2 tbsp tomato paste
2x400g cans diced tomatoes
salt, to taste
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sautĂ© onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin, paprika & chilli & cook for 1 min.
Stir in tomato paste then add undrained tomatoes, salt & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Variation for kids:
Exclude chilli & salt. Garnishes - parmesan, coriander, sour cream & avocado - are optional.
Summer Eggnog

5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish

Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.

Thursday, January 03, 2013

Easy Couscous Salad

Serves 4 as a side salad

1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper

Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.