Saturday, 24 September 2016

Avocado Hummus

This has become my new favourite snack to have in the fridge, to take to a party or just to have for when guests drop over.

It is so simple to whip up and only tastes better the next day!

1 1/2 Avocado's
1 tin chickpeas
2 tablespoons tahini paste
1/4 teaspoon cumin
1 clove garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
100ml warm water

Place avocado, chickpeas, salt, pepper, tahini, garlic, oil, cumin into your food processor fitted with the steel blade.  Process until smooth.  Poor water into the food processor while running until you achieve the desired consistency.

Place in a plastic container and refrigerate for a couple of hours or overnight.

Serve with vegetables of choice or chips.

Saturday, 17 September 2016

Quiche Lorraine

Spring is here in Australia!  I am a little excited, can't you tell?  Spring means lighter meals, salads, BBQ season and spending time in the garden.

I like to take lunch to work with me and I find a slice of Quiche or two is a nice change.

If like my family you grew up in Australia in the 70's and 80's you would also know that "Real Men" don't each Quiche.... so in Australia it is commonly also called "Egg and Bacon Pie"

Now this version is slightly different and unlike your traditional Quiche where the egg is like rubber, this one is so tender and light.

Pate Brisee Pastry Leave out the sugar and put in 1/4 cup grated cheese.
2 rashes of bacon, chopped
1 leek, sliced
1 cup grated tasty cheese
1/2 cup sour cream
1/2 cup cream
4 large or 6 small eggs
1/4 teaspoon Salt
1/4 teaspoon pepper

Look at that beautiful cheesy pastry! Blind bake as per directions.

Slice your leek.

Chop your bacon.

Saute on a low heat until leak and bacon are cooked.

In a mixing bowl place your eggs, cream, sour cream, salt and pepper.

Whisk until combined.

Take your blind baked shell and spread your leek mixture evenly along the base.

Sprinkle the grated cheese over the leeks.

Gently pour the egg mixture into the pastry case and give a little stir to ensure you mix the fillings.

Bake at 180C for 25 to 30 minutes or until set in the middle.  No wobble!  Remove from the oven and either allow to cool slightly, serving warm with a salad or cold on a hot evening.


Saturday, 10 September 2016

Caramel Balls

If you love an easy treat you can keep in the fridge for the family then this is it!  

Great for everyday or to add to the treat table at a party.  Even better for the adults for a small something to have with a coffee at the end of a long day.

These turned out great not too sweet as you would think with caramel.

250gm packet of sweet biscuits, I used nice biscuits
1 x 380 gm tin caramel top and fill
1 cup dessicated coconut
extra 1/2 cup dessicated coconut for rolling

Blitz your biscuits to a fine crumb in the food processor.  Place crumbs and coconut into a mixing bowl.

Try not to eat all of this with the spoon.

Add the top and fill to the dry ingredients.

Mix together until combined.

I used my cookie scoop here, scoop out equal amounts of mix about a tablespoon.

Roll in your hands into balls, then roll in coconut.

Line them up on a tray and refrigerate for 2 to 4 hours.  These are best kept refrigerated.

See if you can hide them in an airtight container in the fridge.

Saturday, 3 September 2016

Chocolate Tiramisu

I love Tiramisu in any form.  I have a 19 year old who doesn't like coffee so making a traditional Tiramisu is a little difficult.  This is a good recipe if you have young kids or even kids on their P plates as you can leave out the alcohol as well.

Chocolate makes everything better doesn't it?

Yes!  I was right wasn't I!!!

**Warning this recipe has raw egg yolks**

4 egg yolks
1/4 cup caster sugar
2 x 250g mascarpone cheese
1/2 cup cocoa powder
1/2 cup caster sugar
1 1/2 cups boiling water
1 package of lady finger biscuits or savioradi (Italian sponge fingers)
dark chocolate to grate or cocoa powder

In your stand mixer or mixing bowl place the egg yolks and sugar.

With a whisk attachment whisk together on high until doubled in size and light and fluffy.

Lower the speed to medium and add 1/4 cup of Baileys if desired, and the mascarpone. Whisk until smooth.  Set aside.

Combine 1/4 cup Cocoa powder, sugar and 1 1/4 cups boiling water in a shallow bowl, mix until dissolved.

Dip one side of each ladyfinger in the chocolate mixture and line the bottom of a 9 x 9 x 2-inch dish.

Pour half the mascarpone cream mixture over the top and spread evenly.

Repeat another layer of the dipped ladyfingers over the mascarpone cream.

Top with the remaining half of the mascarpone cream and spread evenly.

Grate dark chocolate generously over the top and refrigerate.

Refrigerate for at lest 4 hours.  Serve

Saturday, 27 August 2016

Potato Rolls

This is the ultimate bread!  Now I do not say this lightly.  I am a bit of a fresh bread fanatic!  I have a bread maker and will use it!  

I did make this a couple of weeks ago and didn't get the same fluffy result, my yeast was old.  Remember refrigerate your yeast after it's opened and keep for no longer than 6 months.  I write the date opened on the lid just to remind me.

Also when cooking your potato's don't and I stress DON'T salt the water!  Salt kills yeast, bit like rock breaks sissors.

2 cups uncooked potato
1 cup reserved potato water (don't throw away the water after cooking the potatoes)
2 teaspoons honey
1 package dry active yeast or 2 and 1/4 teaspoons
4 tablespoons butter, room temperature
1 egg, beaten
4 and 3/4 cups plain/bread flour

Cook potato until tender,  drain and reserve cooking water.

Mash your potato until smooth.

Place your honey in the hot cooking water and allow to cool to below 110F or approx 45C.  If the water is not luke warm you will kill the yeast.

Stir in the yeast.

Allow to sit for 10 minutes for yeast to start to grow and feed on the honey.

Now i used my bread maker however you can use a mixer or do this my hand.  Stick the yeasty water and butter in the bread maker. 

Add the beaten egg and stir through quickly so it doesn't scramble.

Add the mashed potato and turn on the bread maker to the dough function.  Add your flour a cup at a time, now you may not need all the flour so don't just dump it all in.  When you think there is enough flour must let it mix until you can either add more or it is a nice looking do that is sticky.

Sticky dough is good, dry dough is bad.  The yeast needs enough moisture to grow and help the bread grow.  If using your mixer you need to knead it with the dough hook for about 15 minutes or more or until its light and silky.

Bread maker says... rise.  If using a mixer place in an oiled bowl covered with plastic wrap in a warm draft free place allow to prove for an hour, dough should double in size.

When risen turn your oven on and pre heat to 50C yes I did say 50C we will get to that later....  I used a 9" by 13" cake tin lined with baking paper to bake in so be ready for the next bit.  Cut your dough in half and then divide into 12 to 15 equal pieces.

Flour your hands and make each piece into a little ball, tucking the edges under.

Place your little balls in your tin with a little room to grow.

Sprinkle with flour.

Stick a damp tea towel over the top. Now turn your oven off and stick your rolls in to rise for an hour.  I used the oven as this was a nice warm not hot place for the rolls to rise as it was a cold day.

See they are HUGE!  Take the rolls out and set aside for 5 minutes and pre heat the oven to 175C.

Bake for 20 to 30 minutes.  Remove from oven when cooked and allow to cool for 5 minutes before serving.

Spread with yummy butter and devour!