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September 28, 2007
Paper Scraps Vol 14 : Something about Gelatine ..
The only time I have ever tried whipping up something with gelatine, was a mango mousse almost 2 years ago. The disaster that ensued has deeply traumatised me, so much that I have been buying a packet of gelatine ever few months since and promptly chucking it out when it is past its expiry, without even attempting to make something with it. Recently I came across a step-by-step recipe for Champagne Jelly in a cooking magazine and these are the tips that came with it. I thought they might be useful to those of you brave enough to incorporate gelatine in your cooking. As for me, I am still mustering the courage :)
* Gelatine is sold as a powder or as leaves/sheets in gourmet food shops, select delis and supermarkets.
* Gelatine leaves come in various strengths - titanium, bronze, silver, gold and platinum. The higher the strength, the firmer the mixture will set. Hence it is very important to check the packaging for instructions.
* Gelatine powder and leaves are interchangeable, however the equivalent amount of powder will vary depending on what gelatine-leaf strength and brand you use.
* Use any seasonal fruit for jellies you make from gelatine. But beware that kiwi, pawpaw and pineapple have an enzyme that prevents the jelly from setting.
* When making champagne jelly, champagne can be substituted with a riesling or a shiraz.
* Jellies can be made a day ahead and stored in the fridge, covered with a plastic wrap.
Posted by Gel at 2:19 PM | | Comments (0)
September 26, 2007
5-minute Microwave Besan Laddoos
Besan Laddoos are one of the easiest Indian sweets to make. If they are easy to make on the cooktop, imagine the ease in a microwave. Nick loves them and I have never made them for him [shame on me]. So, when I came across a recipe for them on this blog, I just had to try my hand at making them. I tripled the recipe and made some adjustments to the sugar and ghee quantities. All up, it took me approximately 30 minutes to make 15 fairly big, round laddoos. I also used coarse besan instead of the regular finer variety. This gave an added texture to the mithai.
MICROWAVE BESAN LADDOO
Makes : 15
Preparation and Cooking Time : 30 minutes
Ingredients
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3 cups coarse besan [bengal gram/chickpea flour]
2 cups caster sugar
3 tsp ground cardamom
3/4 cup ghee
1/4 cup raisins
Method
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Combine ghee and besan in a large microwave safe bowl. Microwave on high for 1 minute. Remove and stir well. Microwave on high for 2 minutes. Remove and stir well. Microwave for another 2 minutes. The besan mixture will have attained a crumbly, golden hue. Remove and allow to cool completely.
When cooled, add the sugar, cardamom powder and raisins. Mix well and shape into round balls of desired size.
Whole cashewnuts or slivered almonds can be used to garnish the laddoos.
Posted by Gel at 11:05 AM | | Comments (1)
September 16, 2007
The easiest Banana Muffins ever!
Bananas are meant to be eaten fresh, but they are also meant to be forgotten in the fruit bowl where they become overripe. Then they are meant to be baked into delicious, golden topped banana muffins. It is their destiny!
I am sure all you bakers out there will agree with me when I say that you probably buy double the amount of bananas you need, because deep down you know that half of them are going to end up in a mixing bowl, all overripe and pungent on their way to becoming yummy cakes or muffins. My hubby always rolls his eyes when I pick up a big bunch at the grocery store, he rolls his eyes even more when a few days later, he sees them going soft and speckled with black in the fruit bowl. Then I get baking and it is my turn to roll my eyes.
Here is a tried and tested banana recipe that I swear by. I have forgotten the countless number of times I have made these for picnics, playgroups and breakfast get-togethers. They rise beautifully every time and fill the house with the warm smell of cinnamon and sugar crusted bananas.
MY BANANA MUFFINS
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Makes : 12
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Ingredients
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2 1/2 cups self-raising flour
3/4 cup caster sugar
1 cup milk
1 cup mashed ripe bananas
2 lightly beaten eggs
1 tsp vanilla extract
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1/4 tsp salt
150g unsalted butter, melted and cooled
Method
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Preheat oven to a moderately hot 200oC [400oF]. Line a 12-hole standard muffin pan with patty cases.
Sift flour, salt and bicarbonate of soda into a bowl. Add the sugar and mixed spice. Stir through the flour. Make a well in the centre. In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the well made in the dry ingredients. Fold the mixture gently with a metal spoon until just combined. Be careful not to over beat the mixture or the muffins will become tough and rubbery. The mixture should still be lumpy. Divide equally among patty cases, filling each hole to about three-quarters full. Bake muffins for approximately 20-25 minutes until golden and cooked through.
Notes : Leave the muffins in the pan for 5 minutes, then turn onto a wire rack to cool. Eat warm or chilled with icing. Cold muffins can be frozen for up to 3 months in a freezer bag.
Posted by Gel at 8:17 PM | | Comments (0)
September 15, 2007
Paper Scraps Vol 13 : Easy Ways To Cut The Fat In Your Diet
I came across these little gems in a free supplementary cookbook. These little pieces of advice not only stir your culinary imagination, they also promote a healthier eating habit.
* Choose extra-lean cuts of meat and trim off any visible fat [ahh .. we all know how yummy the crispy skin on those chicken legs can be, indulging once in a while is no crime, but make trimming skin and fat off the meat a regular habit]
* If using ingredients such as anchovies, olives or sun-dried tomatoes preserved in oil, always drain them off well on a paper towel.
* Go easy on garnishes. They can add a surprising amount of fat to your diet. For instance, a single tablespoon of pine nuts contains 14g of fat; flaked almonds contain 12g; croutons contain 8g and ordinary creme fraiche contains 6g.
* Do not garnish soup with high-fat cream, fried croutons or bacon. Choose finishing touches that look appetising without piling on the fat, such as sprigs of fresh herbs or a few pretty salad leaves. Emphasise on the key ingredient by using carrot shreds on carrot or vegetable soup, prawns with a seafood soup.
* To make "creamy" soups, add potatoes or white beans to the soup while its simmering. Then purée before serving.
* Instead of using a roux made with butter, thicken sauces with cornflour or arrowroot, mixed to a paste with skim milk, low-fat yoghurt, stock or water.
* Accompany grilled fish, poultry and meat with salsas made from fresh fruit and vegetables instead of creamy sauces or high-fat gravy.
* You can substitute two egg whites with one whole egg in baking. The whites which have no fat can be whisked together to make a lovely, light sponge.
* Instead of greasing baking trays, use baking paper to line them and prevent food from sticking. Purée fresh fruit to make dessert sauces that are as luscious as cream.
* Mash potatoes with some low-fat yoghurt, cooked celeriac or parsnip for extra flavour and they will not need butter or cream. Infuse a crushed clove of garlic in some hot skim milk while the potatoes are cooking, then beat into them to make a tasty mash.
* Split your jacket potato open and squeeze over lots of lemon juice and freshly ground black pepper for a strong, fat-free flavour.
* If you want a cheese topping, a little grated Parmesan goes a long way when mixed with breadcrumbs or herbs.
* Spread marmalade or jam straight onto your toast - you will soon find that you do not miss butter. Skip adding butter on baked beans and toast, scrambled eggs or grilled tomatoes. If required, spread sandwiches with a little low-fat mayonnaise.
* Cut the fat in some cake and dessert recipes by replacing up to half the amount of butter, margarine or vegetable oil with dried fruit purée. Look for ready-made prune purée or prune spread in health food stores. Dried apricot, apple, banana and date purées are other excellent fat substitutes as they add the flavour and moisture that would otherwise be supplied by fat.
Posted by Gel at 7:05 PM | | Comments (0)
September 14, 2007
Orange Blossom Cupcakes with Orange Buttercream
I was browsing through The Australian Women's Weekly "Cupcakes" book and was really enticed by this recipe. It looked simple enough to try and I had all the ingredients at hand. So I made these Orange Blossom Cupcakes and they turned out very nice. The almond meal added a gorgeous, crumbly texture and the cranberries were little surprise pockets bursting with delicious, sweet flavour. I baked them for 5-10 minutes less than what the recipe suggested. I am glad I did, because they turned out perfectly moist and not at all dry. I omitted the fondant blossom decorations for lack of enthusiasm and equipment. All in all, I was very happy with the resulting cupcakes and would make them again in a heartbeat.
Orange Blossom Cupcakes
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Makes 12
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Ingredients
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** for the cupcakes **
1 cup self-raising flour
1/3 cup plain flour
1/3 cup almond meal
125g softened butter
2/3 cup caster sugar
2 eggs
2 tsp finely grated orange rind
1/4 cup orange juice
1/2 cup dried cranberries/craisins
2 tbsp milk
** for the butter cream **
90g butter, softened
1/4 tsp orange essence
1 cup icing sugar
1 tbsp milk
peach food colouring
Method
----------------
** to make the cupcakes **
Preheat oven to moderate 180oC [160oC for fan-forced ovens]. Line a 12-hole standard muffin pan with paper cases.
Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, almond meal, craisins, juice and milk. Divided mixture among cases and smooth surface. Bake for approximately 25 minutes. Turn cakes onto wire racks to cool.
** to make the butter cream **
Beat butter and essence in a small bowl until light and fluffy. Beat in sifted icing sugar and milk. Beat in the food colouring.
Spread cupcakes with buttercream. Decorate with m&m's and silver cachous.
Posted by Gel at 2:57 PM | | Comments (0)
September 9, 2007
Quick Vegetarian Chowmein
This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.
QUICK VEGETARIAN CHOWMEIN
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Serves : 3
Prep Time : 10 minutes
Cooking Time : 10 minutes
Ingredients
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1 cup roughly torn green cabbage leaves
1 medium carrot, thinly sliced
1 green capsicum, diced
1/4 cup thinly sliced spring onions
1 tsp ginger paste
2 tbsp oil
1/4 tsp MSG [ajinomoto]
1/4 tsp salt
1 tsp chicken stock powder
1 tbsp vinegar
a sprinkling of ground white pepper
3 tbsp cornflour blended in 3 tbsp water
600ml water
Method
---------------
Heat oil in a wok on high. When smoking, add ginger paste followed by carrots, capsicum and cabbage. Sprinkle MSG and stir-fry for 1 minute. Add chicken stock, salt, pepper, vinegar and water. Simmer on high for 2-3 minutes. Add the blended cornflour and simmer on high for another 2-3 minutes, stirring constantly. Remove from heat, garnish with spring onions and serve immediately.
Posted by Gel at 4:49 PM | | Comments (0)
September 5, 2007
Paper Scraps Vol 12 : Oranges And Lemons
* Orange and Lemon zest can be frozen for up to six months. It should be sealed in a plastic bag and stored in the freezer.
* One can obtain three to four teaspoons of grated zest from one medium sized orange.
* Orange and Lemon zest not only add flavour to dishes, they also serve as pretty decorations. Candied zest is made by boiling in sugar syrup and then laid out to dry. It is great sprinkled over cakes and muffins. Fresh zest looks sensational floating over fruit punch or a cocktail.
* Orange peel is also used to make fragrances and liquers such as Countreau.
* One orange supplies you with enough Vitamin C to last you two and half days.
* Orange peel and pith are excellent sources of pectin and flavonoids. Pectin is a soluble fibre which helps lower cholesterol and flavonoids are potent anti-oxidants.
Orange Buttercake with White Chocolate & Orange Peel Buttercream
Orange, Red Onion & Mint Salad
Orange Cream Cheese Icing
Lemon Polenta Crisps
Buttery Lime Cupcakes
Spiced Preserved Lemons
Posted by Gel at 12:55 PM | | Comments (0)
September 4, 2007
Paper Scraps Vol 11 : There is something about Vinegar
* The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air for a period of time will turn it sour. The sourness comes from bacteria, which turns the alcohol into acetic acid. The word vinegar comes from the French term vin aigre which means sour wine.
* While there are many different types of vinegar, including those made from malt, apple cider and rice; some of the best are made with wine. As the name suggests, red wine vinegar is made from red wine and the better the wine, the better the vinegar will be.
* Vinegars are very rarely interchangeable in recipes as they vary in flavour, strength and colour. Red wine vinegar is fantastic in a tangy vinaigrette, sticky marinade or an aromatic gravy for beef, lamb or game.
Posted by Gel at 12:38 PM | | Comments (0)
September 3, 2007
Paper Scraps Vol 10 : All About Miso
* Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years.
* The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker coloured miso is more mature and has a stronger, more salty taste while the lighter coloured miso has a milder flavour.
* Traditionally enjoyed as a soup, miso also tastes great in sauces, marinades and dips. It works well as a substitute for salt or soy sauce in recipes.
* Miso is sold in tubs or sachets in Asian sections of supermarkets or green grocers. Once opened, it can be stored in the fridge for up to six months.
Miso Soup With Mushrooms And Tofu
Posted by Gel at 9:03 PM | | Comments (0)
September 1, 2007
Fresh Rakhi Goodies : Kheer And Coconut Laddoos
For Rakhi this year, my brother and I were together for the first time in almost 6 years and that alone called for some special home-made goodies. So I made Kheer [his favourite] and some Coconut Laddoos. Here are the recipes ...
KHEER [SWEET RICE PUDDING]
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Serves 10
Prep Time : 30 minutes
Cooking Time : 1 hour 30 minutes
Ingredients
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2 cups uncooked rice, washed and soaked for 30 minutes, then drained
2 litres full cream milk
1 can condensed milk
2 cups sugar
few strands of saffron
2 tbsp milk masala
Method
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In a heavy-bottomed saucepan simmer milk, sugar and condensed milk on medium heat for about 20 minutes, bringing the mixture to a boil. Stir constantly to avoid burning. Add the rice, saffron and milk masala, reduce heat to low and simmer for an 1 hour, stirring constantly till the kheer thickens. Serve hot or chilled garnished with slivered nuts.
Notes
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* The use of a heavy bottomed utensil is vital to avoid the rice and sugar from sticking and burning at the bottom.
* Light condensed milk can be substituted instead of regular condensed milk.
* Sugar can be added or lessened as per taste.
* Soaking the rice for 30 minutes prior to cooking it in milk, ensures that the kheer turns out to be smooth, soft and fluffy.
* More milk can be added if a thinner consistency is required.
* The kheer will get thicker if you are chilling it.
COCONUT [NAARIYAL] LADDOOS
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Makes 30
Prep Time : 15 minutes
Cooking Time : 8 minutes
Ingredients
----------------------
3 1/2 cups full cream milk powder
300ml thickened cream
1 cup sugar
1 cup fresh dessicated coconut
1/4 cup almond meal
Method
-----------------
Combine all ingredients in a large microwave safe bowl and microwave on high, uncovered for 4 minutes. Remove, stir to mix well and microwave on high, uncovered for another 4 minutes. Mix well. Allow to cool. Take little portions and gently roll them into balls to make laddoos. Garnish with coconut flakes or pistachio nuts.
Notes
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* Don't try rolling into balls when mixture is still hot, as the laddoos will not take shape.
* The laddoos will harden slightly after cooling.
* Greasing the palms of your hands with "ghee" before rolling the laddoos into balls might make the process easier.
* Rolling prepared laddoos in dessicated dry coconut before storing them makes for an interesting garnish.
* Stores well in an air-tight container for 3-4 days and over a week in the fridge.
Posted by Gel at 12:21 AM | | Comments (0)
