Cocktail time!
Between the Sheets
30ml Bacardi
30ml Cointreau
30ml brandy
15ml lemon juice
Shake all ingredients with ice.
Strain into your finest champagne saucer and add a twist of lemon.
Cosmopolitan
30ml vodka
30ml Cointreau
60ml cranberry juice
10ml fresh lime juice
1 cup ice cubes
Combine ingredients in a cocktail shaker.
Shake vigorously then strain into chilled cocktail glass.
Garnish with a twist of lime rind.
Illusion
45ml Midori
20ml Cointreau
20ml vodka
60ml pineapple juice
20ml fresh lime juice
1 cup ice cubes
Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a red wine glass.
Garnish with thin slices of lime.
Jäger Bomb
1 can Red Bull
30ml Jägermeister, in shot glass
Pour Red Bull into a glass and drop in shot glass of Jägermeister.
Kamikaze
30ml vodka
30ml Cointreau
30ml fresh lemon juice
5ml lime cordial
1 cup ice cubes
Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass or champagne saucer.
Tie a sliver of lime peel into a loose knot and drop into the drink.
Kir Royale
30ml Crème de Cassis
100ml chilled brut champagne
Pour crème de cassis into a chilled champagne flute; top with chilled champagne.
Lolita
20ml tequila
10ml lime juice
1 teaspoon honey
2 dashes Angostura bitters
1 cup ice cubes
Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass and add one or two ice cubes.
Long Island Iced Tea
1 cup ice cubes
30ml vodka
30ml tequila
30ml Bacardi
30ml gin
15ml Cointreau
15ml fresh lemon juice
15ml sugar syrup
30ml cola
Place ice in highball glass; add sprits one after the other.
Add juice and syrup top with cola; stir.
Garnish with a twist of lemon rind, mint leaves, swizzle stick and a straw.
Midori Margarita
45ml tequila
15ml Cointreau
30ml fresh lime juice
15ml Midori
1 cup ice cubes
Either:
Combine ingredients in a cocktail shaker; shake and strain into a cocktail glass.
Or
Blend ingredients in blender till smooth for a frozen margarita.
Garnish with a twist of lime rind.
Mimosa
10ml Cointreau
30ml fresh orange juice
90ml chilled brut champagne
Combine Cointreau and juice in a champagne flute; top with chilled champagne.
Garnish with a twist of orange rind.
Passion Pine Daiquiri
45ml Bacardi
30ml passionfruit in syrup
30ml pineapple juice
15ml Cointreau
15ml fresh lime juice
1 cup ice cubes
Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a chilled cocktail glass.
Garnish with a pineapple spear.
Scorpion
45ml dark rum
30ml Bacardi
30ml brandy
15ml Cointreau
90ml fresh orange juice
1 cup ice cubes
15ml fresh lime juice
Combine spirits, orange juice and half the ice in a cocktail shaker.
Shake vigorously then pour into a highball glass; add remaining ice and lime juice; stir.
Garnish with a straw.
Thursday, October 02, 2008
Saturday, September 20, 2008
Beef Griddle with Onion Rings (Oil-yaki)
This is traditionally cooked on a lightly oiled hot-plate at the table. Since I don't know anyone who has that facility, I've given the Westernised version below.
Serves 4
450g sirloin or topside beef, in one piece
2 Spanish onions, cut into thin rings
75g watercress sprigs
1 lemon, quartered
vegetable oil
10cm piece large daikon (white radish), peeled & grated
shoyu
Trim any fat from beef, then cut piece lengthways in half.
Freeze two pieces separately in freezer bags for at least 2 hours or overnight.
Part thaw frozen beef for about 30 min, or until outside just begins to soften.
Then cut each piece of beef across into slices, as thinly as you can.
Pan-fry beef & onions in a little oil & divide between 4 plates.
Garnish with lemon wedge & watercress & serve immediately, with daikon & jug of shoyu.
Diners mix their own dipping sauce made from daikon, lemon juice & shoyu.
Can be accompanied by steamed rice as well.
This is traditionally cooked on a lightly oiled hot-plate at the table. Since I don't know anyone who has that facility, I've given the Westernised version below.
Serves 4
450g sirloin or topside beef, in one piece
2 Spanish onions, cut into thin rings
75g watercress sprigs
1 lemon, quartered
vegetable oil
10cm piece large daikon (white radish), peeled & grated
shoyu
Trim any fat from beef, then cut piece lengthways in half.
Freeze two pieces separately in freezer bags for at least 2 hours or overnight.
Part thaw frozen beef for about 30 min, or until outside just begins to soften.
Then cut each piece of beef across into slices, as thinly as you can.
Pan-fry beef & onions in a little oil & divide between 4 plates.
Garnish with lemon wedge & watercress & serve immediately, with daikon & jug of shoyu.
Diners mix their own dipping sauce made from daikon, lemon juice & shoyu.
Can be accompanied by steamed rice as well.
Friday, July 18, 2008
A quick & easy mid-week meal when you've got friends over:
Cheat's Tomato, Basil & Bread Soup
Serves 2 as a meal or 4 as an entrée
2 tsp vegetable oil
1 brown onion, finely chopped
2 cloves garlic, crushed
400g can whole tomatoes
410g can tomato purée
2 tsp granulated sugar
2 cups chicken or vegetable stock
1/4 cup roughly chopped basil leaves
sea salt & cracked black pepper
2 thick slices Italian-style bread (eg ciabatta), crust removed, torn into large pieces
shave parmesan cheese to serve
Heat large, deep frypan over high heat.
Add oil, onion & garlic & cook for 2 min or until onion is softened.
Break up whole tomatoes with fork & add to pan with purée, sugar & stock.
Allow to simmer for 5 min or until soup thickens slightly.
Stir though basil, salt, pepper & bread.
To serve, ladle into bowls & top with parmesan.
Parmesan Veal Steaks with Tomatoes & Pine Nuts
Serves 4
4 x 150g veal steaks
1 head broccoli, sliced
olive oil for brushing
sea salt & cracked black pepper
4 vine-ripened tomatoes, sliced
1/2 cup shaved parmesan cheese
70g rocket leaves
1/4 cup pine nuts, toasted
lemon wedges to serve
Preheat barbecue or char-grill to medium-high.
Brush veal & broccoli with oil & sprinkle with salt & pepper.
Cook for 3-4 min each side or until cooked to your liking.
Slice veal in half & layer on plates with broccoli, tomatoes, parmesan & rocket.
Sprinkle over pine nuts & serve with lemon wedges.
Maple-roasted Pears
Serves 4 (generously)
8 Corella (or Beurre Bosque) pears, peeled & halved
1 vanilla pod, seeds scraped (or 1 tsp vanilla bean seeds from jar)
1/2 cup maple syrup
1/2 cup dessert wine
2 long pieces orange rind
Preheat oven to 200°C.
Place all ingredients in baking dish & toss to combine.
Cover with foil & cook for 30 min.
Uncover & cook for a further 15 min or until sticky.
Serve with vanilla ice cream if desired.
Cheat's Tomato, Basil & Bread Soup
Serves 2 as a meal or 4 as an entrée
2 tsp vegetable oil
1 brown onion, finely chopped
2 cloves garlic, crushed
400g can whole tomatoes
410g can tomato purée
2 tsp granulated sugar
2 cups chicken or vegetable stock
1/4 cup roughly chopped basil leaves
sea salt & cracked black pepper
2 thick slices Italian-style bread (eg ciabatta), crust removed, torn into large pieces
shave parmesan cheese to serve
Heat large, deep frypan over high heat.
Add oil, onion & garlic & cook for 2 min or until onion is softened.
Break up whole tomatoes with fork & add to pan with purée, sugar & stock.
Allow to simmer for 5 min or until soup thickens slightly.
Stir though basil, salt, pepper & bread.
To serve, ladle into bowls & top with parmesan.
Parmesan Veal Steaks with Tomatoes & Pine Nuts
Serves 4
4 x 150g veal steaks
1 head broccoli, sliced
olive oil for brushing
sea salt & cracked black pepper
4 vine-ripened tomatoes, sliced
1/2 cup shaved parmesan cheese
70g rocket leaves
1/4 cup pine nuts, toasted
lemon wedges to serve
Preheat barbecue or char-grill to medium-high.
Brush veal & broccoli with oil & sprinkle with salt & pepper.
Cook for 3-4 min each side or until cooked to your liking.
Slice veal in half & layer on plates with broccoli, tomatoes, parmesan & rocket.
Sprinkle over pine nuts & serve with lemon wedges.
Maple-roasted Pears
Serves 4 (generously)
8 Corella (or Beurre Bosque) pears, peeled & halved
1 vanilla pod, seeds scraped (or 1 tsp vanilla bean seeds from jar)
1/2 cup maple syrup
1/2 cup dessert wine
2 long pieces orange rind
Preheat oven to 200°C.
Place all ingredients in baking dish & toss to combine.
Cover with foil & cook for 30 min.
Uncover & cook for a further 15 min or until sticky.
Serve with vanilla ice cream if desired.
Friday, April 25, 2008
Soup time!
Creamy Semi-dried Tomato & Veal Soup
Serves 6
1L water
500g piece boneless veal shoulder
6 black peppercorns
1 dried bay leaf
60g butter
1 medium brown onion, chopped coarsely
1 clove garlic, crushed
1/3 cup plain flour
6 large egg tomatoes, chopped coarsely
2 tbsp tomato paste
1/2 cup cream
1/3 cup semi-dried tomatoes, drained, chopped finely
2 tbsp finely shredded fresh basil
8 thick slices ciabatta bread
basil butter
50g butter, softened
1 tbsp basil, chopped finely
Place water in large saucepan with veal, peppercorns & bay leaf.
Bring to boil.
Reduce heat & simmer, covered, for about 1 1/2 hours or until veal is tender.
Transfer veal to medium bowl & shred coarsely using two forks.
Strain broth through muslin-lined sieve or colander into large heatproof bowl, discarding solids.
Melt butter in large saucepan.
Cook onion & garlic, stirring, until onion softens.
Add flour & cook, stirring, until mixture thickens & bubbles.
Gradually stir in broth & stir over medium heat until soup boils & thickens slightly.
Add egg tomatoes & paste, returning to boil.
Simmer, covered, for 10 minutes, then cool for 15 minutes.
Meanwhile, to make basil butter, combine butter and basil in a small bowl.
Toast bread on both sides and spread with basil butter.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add cream & stir over medium heat until hot.
Serve bowls of soup topped with shredded veal, semi-dried tomato & basil & accompanied by ciabatta toasts.
Slow-cooked Lamb & White Beans Soup
Serves 4
1 cup dried cannellini beans
2 medium red capsicums
1 tbsp olive oil
1.5kg french-trimmed lamb shanks
1 large brown onion, chopped coarsely
2 cloves garlic, quartered
2 medium carrots, chopped coarsely
2 trimmed celery stalks, chopped coarsely
2 tbsp tomato paste
1 cup dry red wine
3L water
80g baby spinach leaves
Place beans in medium bowl, cover with water, stand overnight, then drain.
Rinse under cold water.
Quarter capsicums & discard seeds & membranes.
Roast under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin & chop finely.
Heat oil in large saucepan.
Cook lamb in batches until browned all over.
Cook onion & garlic in same pan, stirring, until onion softens.
Add carrot & celery & cook, stirring, for 2 minutes.
Add paste & wine & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Return lamb to pan with water & bring to boil.
Simmer, uncovered, for 2 hours, skimming fat from surface occasionally.
Meanwhile, place beans in medium saucepan of boiling water, returning to boil.
Reduce heat & simmer, uncovered for about 30 minutes or until beans are almost tender & drain.
Remove lamb from pan.
Strain broth through muslin-lined sieve or colander into large heatproof bowl & discard solids.
When lamb is cool enough to handle, remove meat from shanks, shred coarsely & discard bones.
Return broth to clean pan with capsicum, beans & lamb & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Remove from heat, stir in spinach & serve.
Cream of Kumara Soup
Serves 6
1 tbsp olive oil
2 medium kumara (sweet potatoes), chopped coarsely
1 medium brown onion, chopped coarsely
2 cloves garlic, quartered
2 tsp coarsely chopped fresh rosemary
1 tsp finely grated lemon rind
2 cups vegetable stock
2 cups water
1 tbsp lemon juice
1/2 cup cream
rosemary sourdough
2 tbsp olive oil
2 tsp finely chopped fresh rosemary
1 loaf sourdough bread, cut into 3cm slices
Preheat oven to 180°C/160°C fan-forced.
Heat oil in large saucepan.
Cook kumara, onion & garlic, stirring, for 10 minutes.
Add rosemary, lemon rind, stock and water & bring to boil.
Reduce heat & simmer, covered, for about 15 minutes or until kumara is soft.
Cool for 15 minutes.
Meanwhile, to make rosemary sourdough, combine olive oil & rosemary in large bowl.
Add bread, turning to coat,
Place bread on line oven tray & toast, both sides, for about 15 minutes.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add juice & stir over medium heat until hot.
Serve bowls of soup drizzled with cream, accompanied by sourdough.
Roasted Capsicum Soup
Serves 6
4 medium red capsicums
2 cloves garlic, unpeeled
1 tbsp olive oil
1 medium brown onion, chopped finely
1 tsp sweet paprika
3 cups water
1L chicken stock
1/2 cup cream
2 tsp white sugar
1 tbsp finely chopped fresh chives
provolone polenta
3 1/2 cups water
1 cup polenta
20g butter
1 cup provolone cheese, coarsely grated
To make provolone polenta, lightly oil 20cm x 30cm lamington pan & line base & 2 long side with baking paper, extending paper 5 cm over long sides.
Bring water to boil in medium saucepan.
Gradually add polenta, stirring constantly.
Reduce heat & simmer, stirring, for about 10 minutes or until polenta thickens.
Stir in butter & cheese.
Spread polenta into pan, cover & refrigerate for about 3 hours or until firm.
Quarter capsicums & discard seeds & membranes.
Roast capsicum & garlic under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
Peel garlic & chop coarsely.
Heat oil in large saucepan.
Cook onion, stirring, until softened.
Add paprika & cook, stirring, until fragrant.
Add water, stock, capsicum & garlic, bringing to boil.
Reduce heat & simmer, uncovered, for 40 minutes, then cool for 15 minutes.
Meanwhile, turn polenta onto board & trim edges.
Cut in half lengthways & cut each half into 9 finger-sized slices.
Cook polenta in batches in heated, oiled large frypan until browned both sides.
Blend or process soup in batches until smooth.
Return to cleaned pan.
Add cream & sugar & stir over medium heat until hot.
Serve bowls of soup sprinkled with chives & accompanied by fried polenta.
Creamy Semi-dried Tomato & Veal Soup
Serves 6
1L water
500g piece boneless veal shoulder
6 black peppercorns
1 dried bay leaf
60g butter
1 medium brown onion, chopped coarsely
1 clove garlic, crushed
1/3 cup plain flour
6 large egg tomatoes, chopped coarsely
2 tbsp tomato paste
1/2 cup cream
1/3 cup semi-dried tomatoes, drained, chopped finely
2 tbsp finely shredded fresh basil
8 thick slices ciabatta bread
basil butter
50g butter, softened
1 tbsp basil, chopped finely
Place water in large saucepan with veal, peppercorns & bay leaf.
Bring to boil.
Reduce heat & simmer, covered, for about 1 1/2 hours or until veal is tender.
Transfer veal to medium bowl & shred coarsely using two forks.
Strain broth through muslin-lined sieve or colander into large heatproof bowl, discarding solids.
Melt butter in large saucepan.
Cook onion & garlic, stirring, until onion softens.
Add flour & cook, stirring, until mixture thickens & bubbles.
Gradually stir in broth & stir over medium heat until soup boils & thickens slightly.
Add egg tomatoes & paste, returning to boil.
Simmer, covered, for 10 minutes, then cool for 15 minutes.
Meanwhile, to make basil butter, combine butter and basil in a small bowl.
Toast bread on both sides and spread with basil butter.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add cream & stir over medium heat until hot.
Serve bowls of soup topped with shredded veal, semi-dried tomato & basil & accompanied by ciabatta toasts.
Slow-cooked Lamb & White Beans Soup
Serves 4
1 cup dried cannellini beans
2 medium red capsicums
1 tbsp olive oil
1.5kg french-trimmed lamb shanks
1 large brown onion, chopped coarsely
2 cloves garlic, quartered
2 medium carrots, chopped coarsely
2 trimmed celery stalks, chopped coarsely
2 tbsp tomato paste
1 cup dry red wine
3L water
80g baby spinach leaves
Place beans in medium bowl, cover with water, stand overnight, then drain.
Rinse under cold water.
Quarter capsicums & discard seeds & membranes.
Roast under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin & chop finely.
Heat oil in large saucepan.
Cook lamb in batches until browned all over.
Cook onion & garlic in same pan, stirring, until onion softens.
Add carrot & celery & cook, stirring, for 2 minutes.
Add paste & wine & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Return lamb to pan with water & bring to boil.
Simmer, uncovered, for 2 hours, skimming fat from surface occasionally.
Meanwhile, place beans in medium saucepan of boiling water, returning to boil.
Reduce heat & simmer, uncovered for about 30 minutes or until beans are almost tender & drain.
Remove lamb from pan.
Strain broth through muslin-lined sieve or colander into large heatproof bowl & discard solids.
When lamb is cool enough to handle, remove meat from shanks, shred coarsely & discard bones.
Return broth to clean pan with capsicum, beans & lamb & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Remove from heat, stir in spinach & serve.
Cream of Kumara Soup
Serves 6
1 tbsp olive oil
2 medium kumara (sweet potatoes), chopped coarsely
1 medium brown onion, chopped coarsely
2 cloves garlic, quartered
2 tsp coarsely chopped fresh rosemary
1 tsp finely grated lemon rind
2 cups vegetable stock
2 cups water
1 tbsp lemon juice
1/2 cup cream
rosemary sourdough
2 tbsp olive oil
2 tsp finely chopped fresh rosemary
1 loaf sourdough bread, cut into 3cm slices
Preheat oven to 180°C/160°C fan-forced.
Heat oil in large saucepan.
Cook kumara, onion & garlic, stirring, for 10 minutes.
Add rosemary, lemon rind, stock and water & bring to boil.
Reduce heat & simmer, covered, for about 15 minutes or until kumara is soft.
Cool for 15 minutes.
Meanwhile, to make rosemary sourdough, combine olive oil & rosemary in large bowl.
Add bread, turning to coat,
Place bread on line oven tray & toast, both sides, for about 15 minutes.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add juice & stir over medium heat until hot.
Serve bowls of soup drizzled with cream, accompanied by sourdough.
Roasted Capsicum Soup
Serves 6
4 medium red capsicums
2 cloves garlic, unpeeled
1 tbsp olive oil
1 medium brown onion, chopped finely
1 tsp sweet paprika
3 cups water
1L chicken stock
1/2 cup cream
2 tsp white sugar
1 tbsp finely chopped fresh chives
provolone polenta
3 1/2 cups water
1 cup polenta
20g butter
1 cup provolone cheese, coarsely grated
To make provolone polenta, lightly oil 20cm x 30cm lamington pan & line base & 2 long side with baking paper, extending paper 5 cm over long sides.
Bring water to boil in medium saucepan.
Gradually add polenta, stirring constantly.
Reduce heat & simmer, stirring, for about 10 minutes or until polenta thickens.
Stir in butter & cheese.
Spread polenta into pan, cover & refrigerate for about 3 hours or until firm.
Quarter capsicums & discard seeds & membranes.
Roast capsicum & garlic under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
Peel garlic & chop coarsely.
Heat oil in large saucepan.
Cook onion, stirring, until softened.
Add paprika & cook, stirring, until fragrant.
Add water, stock, capsicum & garlic, bringing to boil.
Reduce heat & simmer, uncovered, for 40 minutes, then cool for 15 minutes.
Meanwhile, turn polenta onto board & trim edges.
Cut in half lengthways & cut each half into 9 finger-sized slices.
Cook polenta in batches in heated, oiled large frypan until browned both sides.
Blend or process soup in batches until smooth.
Return to cleaned pan.
Add cream & sugar & stir over medium heat until hot.
Serve bowls of soup sprinkled with chives & accompanied by fried polenta.
Saturday, March 15, 2008
Melt'n'Mix Plum Cake
Serves 6-8
180g butter, melted
1/2 cup caster sugar
3 eggs
2 1/2 cups almond meal
1/4 cup plain flour
4 plums, halved & stones removed
1 tbsp icing sugar
Preheat oven to 150°C.
Mix butter, caster sugar, eggs, almond meal & flour in lage bowl until well combined.
Spoon mixture into 22cm greased fluted tart tin, top with plum halves & sprinkle with icing sugar.
Bake in oven for 1 1/4 hours or until cooked when tested with skewer & golden brown on top.
Sunday, February 10, 2008
Apricot Chicken
Serves 4
8 chicken pieces
1 pkt French onion soup
1 brown onion, diced
sea salt & cracked black pepper
500g can apricot nectar
Preheat oven to 180°C.
Place chicken pieces in a casserole dish with soup & onion & season with salt & pepper.
Add apricot nectar & stir.
Cover & bake for 1 1/2 hours.
Serve with rice.
Serves 4
8 chicken pieces
1 pkt French onion soup
1 brown onion, diced
sea salt & cracked black pepper
500g can apricot nectar
Preheat oven to 180°C.
Place chicken pieces in a casserole dish with soup & onion & season with salt & pepper.
Add apricot nectar & stir.
Cover & bake for 1 1/2 hours.
Serve with rice.
Easy & Delicious Chinese BBQ Pork
This recipe is also great for pork ribs.
1.5kg pork fillet
1 packet red pork seasoning (from your local Asian store)
400ml char-sui sauce (Chinese BBQ sauce)
1 cup water
1/4 cup fresh coriander, chopped
Divide pork into 4-5 pieces.
Mix seasoning, sauce, water & coriander in bowl.
Add pork & mix to combine.
Marinate overnight.
Preheat oven to 180°C.
Cook pork pieces on a tray for 15 minutes.
Turn & cook on other side for 15 minutes.
Serve with steamed rice & vegetables like bok choy, beans, broccoli, carrots &/or baby corn.
This recipe is also great for pork ribs.
1.5kg pork fillet
1 packet red pork seasoning (from your local Asian store)
400ml char-sui sauce (Chinese BBQ sauce)
1 cup water
1/4 cup fresh coriander, chopped
Divide pork into 4-5 pieces.
Mix seasoning, sauce, water & coriander in bowl.
Add pork & mix to combine.
Marinate overnight.
Preheat oven to 180°C.
Cook pork pieces on a tray for 15 minutes.
Turn & cook on other side for 15 minutes.
Serve with steamed rice & vegetables like bok choy, beans, broccoli, carrots &/or baby corn.
Saturday, October 27, 2007
Bistro Basics Menu
This is a great meal if you're having friends over on a weeknight or whenever you want a no-fuss meal.
Serves 4
Asparagus with Simple Lemon Hollandaise
500g asparagus, trimmed
rocket to serve
cracked black pepper
simple lemon hollandaise
125g butter
1 tbsp lemon juice
3 egg yolks (reserve 2 whites for dessert below!)
sea salt
Steam asparagus until just tender, set aside & keep warm.
To make the hollandaise, place butter & lemon juice in saucepan over low-medium heat until bubbling.
Place egg yolks in blender & with motor running on high, slowly add hot butter mixture & continue to blend until thick.
Stir through salt.
To serve, place asparagus on serving plates, spoon over sauce & serve with rocket & pepper.
Garlic Butter Steaks
This also works well with roo steaks. Make sure you don't overcook if using them, though!
80g butter, softened
2 tbsp olive oil
2 tsp Dijon mustard
1 clove garlic, crushed
sea salt & cracked black pepper
4 large flat mushrooms
8 x 75g thin boneless sirloin or fillet steaks, fat removed
2 cups baby spinach leaves, wilted
Combine butter, oil, mustard, salt & pepper in bowl.
Heat large frypan over high heat.
Brush mushrooms with butter mixture & cook for 2 min each side or until cooked.
Remove from pan & keep warm.
Brush steaks with butter mixture & cook for 2 min each side or until cooked too your liking.
Remove from pan & keep warm.
Add remaining butter mixture to pan & heat for 30 sec or until warm.
Place spinach on serving plates & top with steaks & mushrooms & pour over warm butter mixture.
Molten Chocolate Cakes
These cakes can be made ahead of time as centres stay soft for around an hour after baking. Simply heat in microwave for few sec on med-high or place on serving plates in 150°C oven for a few min to soften centres again.
1/4 cup plain flour, sifted
1/3 cup icing sugar, sifted
3/4 cup almond meal
2 egg whites, beaten
80g butter, melted
160g dark chocolate, melted
4 x 10g squares dark chocolate, extra
raspberries to serve
Preheat oven to 150°C.
Place flour, sugar, almond meal, egg whites, butter & chocolate in bowl & mix well to combine.
Spoon half mixture into 4 x 1/2 cup capacity lightly greased ovenproof dishes.
Place chocolate squares on top of mixture & top with remaining mixture.
Bake for 20 min or until cooked but gooey in middle.
Stand in dish for 5 min before turning out.
Serve with raspberries (& cream or ice cream, if you want!).
This is a great meal if you're having friends over on a weeknight or whenever you want a no-fuss meal.
Serves 4
Asparagus with Simple Lemon Hollandaise
500g asparagus, trimmed
rocket to serve
cracked black pepper
simple lemon hollandaise
125g butter
1 tbsp lemon juice
3 egg yolks (reserve 2 whites for dessert below!)
sea salt
Steam asparagus until just tender, set aside & keep warm.
To make the hollandaise, place butter & lemon juice in saucepan over low-medium heat until bubbling.
Place egg yolks in blender & with motor running on high, slowly add hot butter mixture & continue to blend until thick.
Stir through salt.
To serve, place asparagus on serving plates, spoon over sauce & serve with rocket & pepper.
Garlic Butter Steaks
This also works well with roo steaks. Make sure you don't overcook if using them, though!
80g butter, softened
2 tbsp olive oil
2 tsp Dijon mustard
1 clove garlic, crushed
sea salt & cracked black pepper
4 large flat mushrooms
8 x 75g thin boneless sirloin or fillet steaks, fat removed
2 cups baby spinach leaves, wilted
Combine butter, oil, mustard, salt & pepper in bowl.
Heat large frypan over high heat.
Brush mushrooms with butter mixture & cook for 2 min each side or until cooked.
Remove from pan & keep warm.
Brush steaks with butter mixture & cook for 2 min each side or until cooked too your liking.
Remove from pan & keep warm.
Add remaining butter mixture to pan & heat for 30 sec or until warm.
Place spinach on serving plates & top with steaks & mushrooms & pour over warm butter mixture.
Molten Chocolate Cakes
These cakes can be made ahead of time as centres stay soft for around an hour after baking. Simply heat in microwave for few sec on med-high or place on serving plates in 150°C oven for a few min to soften centres again.
1/4 cup plain flour, sifted
1/3 cup icing sugar, sifted
3/4 cup almond meal
2 egg whites, beaten
80g butter, melted
160g dark chocolate, melted
4 x 10g squares dark chocolate, extra
raspberries to serve
Preheat oven to 150°C.
Place flour, sugar, almond meal, egg whites, butter & chocolate in bowl & mix well to combine.
Spoon half mixture into 4 x 1/2 cup capacity lightly greased ovenproof dishes.
Place chocolate squares on top of mixture & top with remaining mixture.
Bake for 20 min or until cooked but gooey in middle.
Stand in dish for 5 min before turning out.
Serve with raspberries (& cream or ice cream, if you want!).
Thursday, October 04, 2007
Orange & Poppyseed Cake
This cake requires about 6 oranges and is delicious!
Serves 8-10
1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tbsp finley grated orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup freshly squeezed orange juice
syrup
1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind
Preheat oven to 160°C.
Place poppy seeds & milk in bowl & stir to combine.
Set aside.
Place butter, orange rind & sugar in bowl of electric mixer & beat until light & creamy.
Gradually add eggs & beat well.
Sift flour & baking powder over butter mixture & add orange juice & poppy seed & milk mixture.
Stir to combine & spoon into a 20cm round cake tin lined with non-stick baking paper.
Bake for 55-60 min or until cooked when tested with skewer.
While cake is cooking, make syrup.
Place sugar, orange juice & orange rind in saucepan over low heat & stir until sugar is dissolved.
Increase heat & boil for 5-6 min or until syrupy.
Pour half of hot syrup over hot cake.
To serve, cut warm or cold cake into wedges & pour over remaining syrup.
This cake requires about 6 oranges and is delicious!
Serves 8-10
1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tbsp finley grated orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup freshly squeezed orange juice
syrup
1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind
Preheat oven to 160°C.
Place poppy seeds & milk in bowl & stir to combine.
Set aside.
Place butter, orange rind & sugar in bowl of electric mixer & beat until light & creamy.
Gradually add eggs & beat well.
Sift flour & baking powder over butter mixture & add orange juice & poppy seed & milk mixture.
Stir to combine & spoon into a 20cm round cake tin lined with non-stick baking paper.
Bake for 55-60 min or until cooked when tested with skewer.
While cake is cooking, make syrup.
Place sugar, orange juice & orange rind in saucepan over low heat & stir until sugar is dissolved.
Increase heat & boil for 5-6 min or until syrupy.
Pour half of hot syrup over hot cake.
To serve, cut warm or cold cake into wedges & pour over remaining syrup.
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