March 18, 2008
Green Eggs And Ham
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Have you seen Horton? I mean, have you really taken a long, good look at him? Beside the fact that he is the cutest animated elephant I have ever seen, he also manages to resemble Jim Carrey a bit. I have been eagerly awaiting the release of "Horton Hears A Who" for a while now. I will have to curb my excitement and continue waiting patiently for the DVD release as it is Nick's turn to take our firstborn to the movies while I babysit our little one. I have also been reading Dr. Seuss to my older son in the hope that he warms up to it and sees the hilarity it presents. Not yet though, I think he might not be old enough to grasp the madness that ensues in the books. With Dr. Seuss so much in your face everywhere, it can become very hard to ignore it. So continuing along those lines I decided to do a dish which honors his stories, at the same time trying to entice my fussy eater to brave something out of the story book ..... "Green Eggs And Ham"!! It is a simple dish and has been done a million times before. But I believe that every person who cooks it can make it his own. I have used spring onions for the "green" and honey soaked ham for the "ham". I baked the eggs in the oven and then grilled them with the cheese browning on top to add crunch. They tasted just right, soft on the inside and browned on top with a dash of barbecue sauce. GREEN EGGS AND HAM Ingredients Method Cut into wedges and serve hot with barbecue sauce.
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Posted by Gel at 5:11 PM | Comments (0) |
March 10, 2008
Rose Petal Ice Cream
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Note : I have decided to submit this entry to my first ever Weekend Herb Blogging hosted this week by Kel at Green Olive Tree. Thank you White On Rice Couple for directing me there and suggesting I enter!! Here goes ...
When my summer garden exploded in roses this year, I started toying with the idea of using it to cook something unique. I gave rose jam a miss since I have plenty of that stocked in my fridge [and you should try it at your health store next time because it works miracles for your skin]. Dessert!! I thought. But what? Every single dessert idea that popped into my head would need infusing with rosewater or making rose syrup. These sounded very superficial, tried and tested numerous times before. What i was looking for was more guttural, not just skimming the rose plant but exploiting the very essence of it ... its petals! Now what could I do with rose petals that would be totally fantastic?? Kulfi [a creamy, milk based Indian ice cream chockful of chopped nuts, delicately flavoured with saffron with a hint of rose], my mind suggested. No! admonished my heart. We want more flavour, we want more texture! Rose Petal Ice Cream would be perfect then, i decided. No artificial essences, no whiffs of fragrance. Just an abundance of pure rose petals through and through. So I went to my garden and plucked two of the rosiest blossoms, one red and one baby pink. Then taking care so as to not destroy the stamens, I sat and began an exercise of "He loves me! He loves me not!" [well not really, but it felt like it when I was gently pulling out the petals]. Once the petals were plucked, I gathered the ingredients I would need. Within half an hour the ice cream mix was ready and cooling in the fridge. Later that evening I churned it in the ice cream maker and froze it for several hours. At night, just a day after the roses began their journey to the ice cream maker, we had the most delicious ice cream that wove an exotic web between our senses, tantalizing us with the beautiful creamy and grainy texture of crushed nuts and the loving aftertaste of endless tiny crushed petal pieces.   ROSE PETAL ICE CREAM Ingredients Method I use the Everest brand for milk masala which is available in most Indian grocery stores. If you don't have milk masala at hand, try making it at home with 1tbsp slivered almonds, 1 tbsp pistachios, 1 tbsp unsalted cashew nuts, 1/4 tsp cardamom seeds and 7-8 strands of saffron. Assemble all ingredients in a mortar and pestle. Grind them well till the mixture reaches a couscous like coarseness.
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Posted by Gel at 1:57 PM | Comments (3) |
March 7, 2008
A loaf of rustic Ciabatta does an antipasto platter make
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It is the age of artisan breads. They are quite the rage among food bloggers all around the world. I too seem to have been bitten by the bug and want to badly to bake my own loaf, but more about that later. I scored a handsome, rustic ciabatta loaf at the organic farmer's market today. Yes the crust crackled and the yeasty loaf dusted with fresh organic flour was baked to perfection. Ciabatta [pronounced cha-BAT-ta] happens to be my favourite type of bread ever since I first had a chicken sandwich made using a mini version of this loaf at Deli France in Singapore. I love the shape, love the taste and don't even get me started on the texture.. I had been thinking about trying to assemble an antipasto platter for a while and this loaf was the perfect excuse to do so. When I got back home, I sawed off a few thick slices [ no perfect thin slices mind you, a loaf as rustic as this deserves to be eaten in a similar fashion ] and popped half of them in the oven after drizzling them with olive oil. The remaining half landed in a pan heating up slowly with a good dash of olive oil and a generous sprinkling of dukkah. I slowly pan roasted the bread making sure that the dukkah was nicely toasted and sticking to one side of the slice. The olive oil not only speckled the slice with nice bits of golden brown but also helped bring out the gorgeous aroma of the dukkah. While the slices were cooking, I thickly sliced some red capsicum and sent them to brown in the grill with a spray of canola oil. Taking multitasking to new heights [ I love this about assembling platters] I neatly diced some spring onion and chilli cream cheese and popped open a bottle of kalamatta olives. A trip to my backyard was fruitful in producing a handful of homegrown cherry tomatoes. Some seaweed crackers, carrot sticks and tatziki dip landed on the plate and I was good to go. The bread was pan toasted to perfection, the capsicum charred around the edges and heavenly. I also did another batch of pan toasted slices, this time with pizza sauce. Presto .... we had a delightful vegetarian antipasto for lunch.
 The star of the show was the ciabatta and the stall I got it from belonged to Brasserie Bread. With a motto that says "honouring the traditions of artisan baking", Brasserie Bread specializes in sourdough organic baking and is the brainchild of Tony Papas of the Bayswater Brasserie fame in Sydney and Michael Klausen. Their fantastic range of sourdough breads is sheer delight and it is always a pleasure to shop at their stalls, chatting with their friendly staff. |
Posted by Gel at 8:15 PM | Comments (0) |
March 5, 2008
Whisk & Pin Organic Blueberry Pancakes.
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In 2007 I had my first taste of the "Whisk & Pin" products when I came across their stall at the 2007 Sydney Good Food & Wine Show. It is not everyday that you come across an artisan business that has become famous on muesli alone. Their handmade gourmet muesli and cookies have fast become a rage amongst serious foodies here in Australia. With a whisk and pin for a logo, the stress on organic handmade products and a fabulously simple yet kitsch packaging, owner Kerry Caloyannidis strikes all the right cords. I can rave about their organic muesli range till kingdom come but their baking mixes are what really gets my cooking juices flowing. I bought a couple of their organic baking mixes at the food show and have loved them. They are simple to make and have a subtly rich flavour riddled with spices and organic fruits. If you follow the instructions on their glazed white packaging to a T, you will end up with exactly what was promised to you, which is a great thing as most instructions on read-mixes don't know what they are talking about. Loved the scones, loved the cupcakes but the pancakes ... oh my, you should really try them. The Blueberry pancakes I made turned out to be light and fluffy, the texture just right and the taste so breakfasty. I topped them up with some gorgeous blueberries and maple syrup.  |
Posted by Gel at 1:59 PM | Comments (1) |
February 27, 2008
A buttercake called Mango ....
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I have been baking for a few years now, but it wasn't until recently when I ate a gorgeous buttercake made by a neighbour that i realized the importance of using good quality, no skimping, golden wholesome butter. For health reasons and out of sheer laziness, I have been using margarine or spreads that call themselves butter, just so that I can start baking at the drop of a hat and not have to wait to soften the butter for the recipe. Yes, the cakes always turn out light and fluffy and yes, they are always cooked to perfection, but there is something missing. It is the rich homemade buttery taste that comes from using real butter. So, I decided to make a butter cake using real butter, but I wanted to try out something different from the same old boring butter cakes of the past. Browsing through the fridge I came across the mango puree left over from the mango and toasted coconut semifreddo and instantly made up my mind to make a mango butter cake. I googled it and didn't come across anything good, has no one out there ever tried out this delightful combination I wondered? So I settled on the sofa with my ever trusted copy of Donna Hay's "Modern Classics 2" and studied her butter cake recipe. After tweaking it mentally, I started assembling the ingredients. It was important to have the amount of liquid right, so I halved the milk and substituted it with mango puree. I also replaced vanilla essence with lemon and skipped the bicarbonate of soda, using more baking powder instead. I was quite happy with the result, finally a butter cake that was pure mango in the most basic sense ... no mango fillings, no mango toppings ... just plain buttery, mango flavour through each gorgeous browned crumb. [Note : I might substitute milk for buttermilk next time to try to enhance the sour tangy flavour of mango.] MANGO BUTTER CAKE Ingredients Method More Notes : Go crazy with toppings and fillings if you may before serving but this cake deserves to be eaten as is and warm from the oven. I would even slice it, toast it and butter it some more for an extra kick. |
Posted by Gel at 5:20 PM | Comments (1) |
February 24, 2008
My one occasional sin - Oaty Chocolate Caramel Slice
How many times have you overlooked those little pull-out cards accompanying a product advertisement in a cooking magazine? Well I have plenty of times, until one fine day last year I paused over one that caught my eye. It was a totally random occurrence and now when I think back, I am glad I did. The product was Nestle's dark chocolate bits and they had a recipe for "Chocolate Caramel Slice" featured on the card with a gorgeous photo of the most perfect slice I had ever seen. The inclusion of oats in the recipe sold it to me really fast, as I thought to myself "Ah well, a little bit of healthy breakfasty with a whole lot of sinful chocolatey and caramelly!!".
So, then I made it for a Playgroup breakfast one morning and it was a hit. I tweaked it a bit and tried it again for a barbecue get-together the following weekend. It was devoured in seconds. Then for a picnic lunch the following month and then one morning for no simple reason at all, since Nick kept asking when I was making it next. I have forgotten the countless times I must have made it since first laying an eye on that card which is now pinned to my recipe diary. It is simple and brilliant in its sinful taste. I am playing around with the idea of making it this week, since I haven't made these in a while. Just the thought of sinking my teeth through a well set, thin layer of dark chocolate to the gooey, buttery caramel and ending with an oaty, coconutty crunch is making my taste buds tingle.
OATY CHOCOLATE CARAMEL SLICE
[Makes 20/Prep Time : 20mins/Cook Time : 25 mins]
Ingredients
1 cup self raising flour, sifted
1 cup dessicated coconut
1 cup rolled oats
1/2 cup brown sugar
150 g butter, melted
350 g sweetened condensed milk
2 tablespoons golden syrup
30 g extra butter
200 g dark couverture chocolate, melted
Method
Preheat oven to 180ºC. Combine flour, oats, coconut, butter and sugar in a bowl. Mix well.
Press into the base of a 18cm x 28cm lamington/slice pan lined with non-stick baking paper hanging over the edge. Bake for 10 minutes until golden. Combine condensed milk, golden syrup and extra butter in pan and bring to a boil stirring constantly. Reduce heat, simmer for 5 minutes stirring until it reaches a light brown colour. Pour caramel over cooked base, return to the oven and bake for a further 10 minutes. Cool. Spread the melted couverture chocolate over the caramel filling in swirling motions. Chill in the fridge for at least 1-2 hours before slicing into neat squares.
Posted by Gel at 1:05 PM | Comments (2) |
February 20, 2008
Thai Pineapple Fried Rice : The textures and flavours
Nick loves Thai Pineapple Fried Rice, the singular thing on any thai menu that jumps out and calls out to his taste buds. It is a shame then that ever since moving to Sydney he has been searching in vain for a decent bowl of pineapple fried rice. Strange as it may seem, not all thai joints offer this simple delicacy. I remember back in Singapore we had dinner at a beautiful Thai restaurant called 'Parkway Thai' in Marine Parade. Not only did the gorgeous decor of gold figurines, bamboo lights and artistically cut fruit centerpieces delight us but we were thoroughly impressed with the friendly and sweet waitresses all clad in traditional garb. And then their pineapple fried rice served in a scooped out pineapple just exceeded all our expectations. I would love to go there the next time I am in Singapore and I am sure Nick wouldn't mind a taste of their fantastic fried rice.
So today with a hankering for this very simple yet special dish, I cooked a batch of fragrant jasmine rice early in the morning to be used later. Then I browsed Vatcharin Bhumichitr's "Vatch's Thai Street Food" for inspiration and did indeed find a recipe for 'Fried Rice With Pineapple' that called for dried black fungus mushrooms. Not entirely satisfied with the list of ingredients I persevered and delved into the "Australian Women's Weekly Thai" and "World Food Thailand by Judy Williams". After taking comfort in the fact that I could safely substitute the exotic mushroom with fish sauce without compromising the taste much, I was ready to begin. I assembled ingredients in two lots, one for the flavour and the other for texture. After seasoning my wok and smoking it on high heat, I had the pineapple fried rice ready in just under 10 minutes. Now isn't that simple?
Ingredients
2 cups fragrant jasmine rice [I use the golden umbrella brand]
2 1/2 cups water
1 tbsp ginger garlic paste
1 tbsp chicken stock powder
1 tbsp olive oil
1 cup frozen prawn meat
1 cup finely diced pineapple pieces
1 medium white onion, diced
1/4 cup finely sliced garlic chives
1/4 cup finely sliced spring onions
1/4 cup freshly chopped coriander leaves
1 tsp dried red chilli flakes
2 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
1/4 tsp ground white pepper
1 tbsp oil
Method
Soak rice in water for 1/2 hour. Add chicken stock, ginger garlic paste and olive oil. Cook in a rice cooker. Set aside to cool.
Smoke a wok on high heat. Heat oil. Add onions and prawns and stir fry for 2-3 minutes till prawns are cooked and onions start turning golden. Add pineapple pieces, stir-frying for another 2 minutes till some of the pieces are singed around the edges. Add cooled rice, soy sauce, fish sauce, salt, sugar and white pepper. Stir-fry for 2 minutes, mixing well. Add garlic chives, spring onions, coriander and chilli flakes. Stir-fry for another minute. Remove from heat and serve hot.
Posted by Gel at 9:37 AM | Comments (1) |
February 12, 2008
Fast Stir-Fry for the kids : Spinach Fried Rice
Feeding my 4 year old is becoming more and more of a challenge with the ever looming dilemma of trying to sneak in healthy ingredients. Sometimes I wonder why he can't expand his mind's horizon beyond the noodles, yoghurt and cheese that he seems to have an unfaltering devotion for? What I have figured out is that he gets excited about colour and itty bitty little pieces. Doesn't make sense I know but that is the mind of a 4-year old for you. So one wet, dreary afternoon when I had enough of the goopy, mess of noodles that he seems to love for lunch everyday, I decided to give him something colourful and yep you got it .... with itty bitty little things in it. With rice leftover from dinner, my mind immediately thought of fried rice. With little wheels turning in my head, I started picking out colourful, nutritious ingredients from the fridge .... a cube of frozen spinach, some frozen green peas, a pork sausage, a carrot, spring onions, ginger garlic paste and egg. A quick trip to the pantry and I had soy sauce and chicken stock. Within 10 minutes I had a plate of steaming fried rice speckled with red and green.
The beauty of fried rice lies in the fact that it uses up leftovers and produces brilliant results ... a different one each time as you play around with what you throw into the wok. I find that using powdered chicken stock adds a very authentic salty chinese flavour to the dish without overcompensating on the soy sauce. I served it to him on a blue IKEA plate with a bright yellow fork. I think all the colours sold it to him and he was very excited. For once he acted upon his excitement and enjoyed the meal instead of pushing it around his plate.
SPINACH FRIED RICE
[Serves : 2/Prep Time : 5 mins/Cook Time : 5-8 mins]
Ingredients
2 cups cooked leftover jasmine rice
1 small pork sausage, finely diced
1/4 cup frozen green peas
1 small carrot, neatly diced
2 small frozen spinach cubes
1 egg, lightly beaten
1 tbsp chicken stock powder
1 tsp dark soy sauce
1 tsp ginger garlic paste
1/4 cup finely sliced spring onions
1 tbsp olive oil
Method
Heat oil in a wok on high heat. Add ginger garlic paste and stir fry for a few seconds. Add sausage, carrot, spinach and peas. Stir-fry for a minute. Add rice, soy sauce and chicken stock. Stir-fry for 2 minutes, mixing well. Push rice to one side in the wok and pour in the egg slowly on the other side, stirring rapidly till it resembles cooked scrambled egg. Mix it with the rest of the rice. Add spring onions and remove from heat. Serve hot.
Posted by Gel at 4:31 PM | Comments (1) |
February 9, 2008
Nick's Lamb Kofta Curry
For those of you who don't know Nick, he is my significant other and a good cook. He particularly enjoys picking up a cookbook and trying out a new recipe every once in a while. He was the one who introduced me to this lovely dish called "Parsi Egg" back when we were still at university. And he mastered the famous "Singaporean Chilli Crab" when we were living in Singapore. His "Paneer Bhurji" is to die for and he can dish out a mean "Lamb Kheema". But more about those later, because today I am about to share one of his latest experiments "Lamb Kofta Curry".
A couple of months ago I bought "The Food Of India" off ebay. It is a brilliant book and when I say brilliant, I mean it. It is hard to beat the authenticity of the recipes, the tastes of signature Indian dishes true to the versions dished out in restaurants in India on a daily basis. We have tried quite a few recipes from this book and they have never failed to satisfy our palates. Over the Christmas break, Nick had a hankering for lamb and wanted to do something different from the usual roasts and kebabs. A few minutes after browsing the book, he came into the kitchen a merry twinkle in his eye and told me that he was going to whip up something exciting. So off I went to put my feet up and wait. Within the hour delicious smells were tantalizing my taste buds and come lunchtime he had managed to lay out the table with a plate of Lamb Kofta Curry beautifully presented. Koftas are essentially meatballs and when gently simmered in a cream or yoghurt based gravy/curry become oh so tender and infused with the flavours of a million spices.
NICK'S LAMB KOFTA CURRY
Recipe courtesy 'The Food Of India' by Priya Wickramasinghe and Carol Selva Rajah
Serves : 4 | Prep Time : 30 mins + 2 hours to chill the koftas | Cooking Time : 1 hour
Ingredients for Kofta
500g minced lamb
2cm piece of ginger, grated
3 garlic cloves, finely chopped
2 green chillies, deseeded and finely chopped
1 onion
1 egg
1/2 tsp salt
Ingredients for the Curry
200g tin chopped tomatoes
150ml thick natural yoghurt
1 onion, finely chopped
2 tsp coriander seeds
2 tsp cumin seed
10cm piece of cinnamon
6 cardamom pods
6 cloves
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp paprika
1/2 tsp salt
3 tbsp oil
freshly chopped coriander leaves
To Make the kofta,
grate the onion, put it in a sieve and use a spoon to press out as much liquid as possible. Put it in a bowl and combine with the lamb, ginger, garlic, green chilli, salt and egg. Mix well, and divide into 20 equal portions. Shape each into a ball. Cover with clingfilm and refrigerate for 2 hours.
To Make the curry,
place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove, then dry-roast the cumin seeds. Grind the roasted mixture to a powder using a mortar and pestle. Heat oil in a karahi or heavy bottomed frying pan. Add the cinnamon stick, cardamom pods, cloves and onion. Fry until, the onion turns golden. Add all the ground spices and salt. Sauté for 30 seconds. Stir in the tomato and remove from heat. Slowly stir in the yoghurt and mix well. Return the pan to heat, slide in the koftas and bring to a boil. Simmer uncovered for 50 minutes over very low heat. Gently shake the pan from time to time to prevent the koftas from sticking. If the curry starts drying out add a little bit of water and continue cooking. Serve hot garnished with coriander leaves.
Posted by Gel at 8:20 PM | Comments (1) |
February 8, 2008
Krups GVS2 Ice Cream Maker Reviewed with Mango & Toasted Coconut Semifreddo
I was very excited to try the new Krups GVS2 Ice Cream Maker when it arrived the day before. After unpacking and the box and making sure everything was in place, I briefly browsed through the manual. As per the instructions I placed the main tub in the freezer where it would sit for the next 24 hours. A couple of hours later I had been through "Iced" and a couple of cooking magazines waiting to be inspired by an ice cream recipe, inspired enough to try it out instead of just drooling over the pictures and fantasizing about the taste. When I came across the "Mango & Toasted Coconut Semifreddo" recipe in the launch issue of Donna Hay's magazine, I found the inspiration I was looking for.
The Krups manual did not have any instructions on different operations for different kinds of iced treats like ice cream, semifreddo or granita. I figured that the machine would churn them all just the same, but the different ingredients in different recipes would produce a whole new end-result. I prepared the semifreddo mix and popped it in the fridge to chill for 12 hours, again as per instructions. Once the tub had been in the freezer for 24 hours, I got it out and poured in the mix following all the steps in the manual. 25-30 minutes later the semifreddo was ready, a runny albeit very creamy and slushy treat. I scooped it out in a tupperware freezer container and stuffed it on one of the shelves of my exploding freezer. Overnight it transformed into a firm, delicious dessert. The recipe was fantastic and I had followed it to a T with a minor addition and a slight tweaking, I kid you not but it was the most gorgeous ice cream ... oh sorry .. semifreddo I have ever tasted. The Krups GVS2 passed with flying colours. For the price it comes at, it provides fantastic value. Some might say that the entire process takes too long, and they won't be wrong but even if you were to skip using an ice cream maker and make iced treats from scratch the old-fashioned way [see my sweet corn ice cream recipe], it would probably take you the same amount of time plus more effort. I think a little bit of extra time and effort is a small price to pay for the deep rooted satisfaction of making ice cream at home. That being said, I now leave you to enjoy the recipe.
MANGO & TOASTED COCONUT SEMIFREDDO
Adapted from Donna Hay's "Holiday" Launch Issue Magazine
Makes 1 litre/Serves 6-8| Prep Time : Forever | Making Time : 25 minutes
Ingredients
1 1/4 cups store bought mango puree [I used a can of pureed 'Kesar' mangoes from India]
1 3/4 cups cream
1/2 cup caster sugar
1 cup caster sugar, extra
3 eggs
3 egg yolks, extra
1/2 cup toasted shredded coconut [I lightly toasted moist, shredded coconut in a dry pan on low heat]
1 tbsp milk powder
Method
Place the mango puree and sugar in a saucepan over medium to low heat. Allow to simmer for 5 minutes until the sugar dissolves and mixture thickens. Set aside to cool.
Place the eggs, egg yolks and extra sugar in a heatproof bowl. Place over a saucepan of shimmering water and whisk the mixture for 5 minutes until heated through and frothy. Remove from heat, add milk powder and beat with an electric mixture for 5-6 minutes until pale and thick. Gently fold through the mango mixture.
Beat cream in the bowl of an electric mixture until very soft peaks form. Fold the egg mixture and coconut through the cream. If not using an ice cream maker, pour mixture in a metal pan lined with non-stick baking paper, cover with foil and freeze for 4-6 hours until firm. If using an ice cream maker, follow manufacturer's instructions.
Posted by Gel at 4:02 PM | Comments (4) |
February 7, 2008
Chunky Chocolate Chip & Cashew Nut Cookies
While perusing the Australian Women's Weekly "Cookies" cookbook yesterday, the 'Slice and Bake cookies' caught my eye. Actually it was the photography that drew me to this particular recipe. Who can resist a motley of various shaped glass cookie jars stacked randomly with cookies filled in some, a cute little wooden pinnochio figurine resting in one? On examining the recipe further and assuring myself that I had all the ingredients, I decided to make one of the four variations given along with the recipe. Although interesting I wasn't in the mood for 'orange and poopy seed', 'lemon and craisin', 'pecan and cinnamon' or m&m's. Digging into my baking stash, I came up with a half used bag of dark chocolate chips and a small packet of dry roasted, unsalted cashew nuts which seemed like a great combo. After preparing the cookie dough and chilling it for the said amount of time, I found that it was quite difficult to slice the cookies as the chunky bits of chocolate chip and cashew nuts would interfere and fall of the slice in the process. So I rolled out the dough and cut round shapes with a cookie cutter that sliced through the chocolate bits and cashew nuts around the edges with perfection. What started out as a plain slice and bake cookie eventually became a non-sliced chocolate chip and cashew nut cookie.
CHUNKY CHOCOLATE CHIP & CASHEW NUT COOKIE
Makes : 24 | Prep Time : 30 mins | Bake Time : 20-25 mins
Ingredients
2 cups plain flour
1/2 cup rice flour
1/3 cup cornflour
1/2 cup dark chocolate chips
1/2 cup coarsely chopped cashew nuts
250g butter softened
1 1/4 cup icing sugar, sifted
1 tsp vanilla extract
2 tbsp milk
Method
Beat butter, sugar and extract in a small bowl until light and fluffy. Transfer to a large bowl. In a separate bowl combine sifted flours, chocolate chips and cashew nuts. Add the butter mixture to the sifted flour in batches, mixing well. Then add milk and mix well.
Knead the mixture on a well floured surface until smooth. Wrap in plastic wrap and refrigerate for 1 hour. Remove from fridge and divide into 4 equal parts. Roll out each part into a 1cm thick disc. Cut out cookie shapes with a round cookie cutter and place them about 3 cm apart on a cookie sheets lined with non-stick baking paper. Bake for 20-25 minutes in a pre-heated oven at 160oC. Cool on wire racks before storing in air-tight containers.
Posted by Gel at 10:48 AM | Comments (0) |
February 4, 2008
Hummingbird Cuppycakes with lemon cream cheese frosting
A couple of months ago I made a Hummingbird cake following a recipe for hummingbird cupcakes. It turned out to be quite scrumptious ... very moist and delectable. Then yesterday with the "The Cuppycake Song" doing its rounds in my head [thanks to a very musical little boy who keeps humming it all day long], I decided to take a shot at the original recipe. The cupcakes tasted exactly the same as the cake, but there was a big difference in texture. The cake was moist whereas the cupcakes turned out to be a wee bit dry. That was rectified by a generous dousing of delicious lemon cream cheese frosting. The overall effect was lemony, feel good and very satisfying. I might even add 1/4 cup pineapple syrup leftover from the canned, crushed pineapple for a moister texture.
Click here for the recipe.
Over christmas I bought some good kitchen props and pieces off ebay. I was particularly excited about trying some Robert Gordon polka dot patty cases in pink, green and blue [I use the green ones here]. They are the cutest, wispiest cupcake cases I have seen with scalloped edges and a deep-fill capacity .... just tear and dig in! My new microplane grater came in handy to zest the lemon. When I started assembling the ingredients, I realised that I was missing pecans. I substituted them with walnuts instead ... good idea but I prefer the taste of pecans which I had used in the original cake recipe the first time around. They marry well with pineapple and coconut as opposed to walnuts. If you want a lighter treat, skip the frosting and go with a dusting of powdered sugar.
Posted by Gel at 11:36 AM | Comments (1) |
February 1, 2008
Heirloom Chocolate Cake with Chocolate Ganache
Summer is on a slow decline here in Sydney. Thunderstorms cool the spiking temperatures every few days and tease you with the anticipation of autumn. On days like today when the sun is on vacation and there is a delicious chill in the air, there is nothing more comforting than a slice of homemade chocolate cake and a cup of hot coffee.
A good, solid, no-fuss chocolate cake recipe is akin to the classic white shirt in your closet which happens to be a perfect fit and never goes out of style .... meant to be used over and over and yet over again with great results every time. I made this gorgeous chocolate cake over Christmas and then again to ring in the New Year. The recipe came from a personally signed copy of Donna Hay's "simple essentials Chocolate" cookbook [yep ... signed by the lady herself while she briefly chatted with me at the Sydney Good Food And Wine Show 2007]. You won't believe how easy this is to make, the ganache being the crowning glory of this chocolat-ridden masterpiece. I have always craved those store-bought Swiss chocolate cakes with their perfect fudgy frosting and velvet texture, but I will pine those no more. I will simply march into the kitchen and make myself a big slab of this beautiful cake. The only demand this no-fuss recipe makes is that you use good quality chocolate. I have tried it with Nestle's Plaistowe and Green & Black's Organic Chocolate Bars. It tasted better with Green & Black's, maybe I am partial to their beautiful packaging but their vast range of organic chocolate bars are pure magic.
Meandering back to the chocolate cake, it is the kind of recipe that one would pass down in the family. Hence the witty 'heirloom' mention, now ain't I resourceful? The frosting that Donna mentions for this recipe is called 'chocolate glaze' in the book. I compared the recipe for that as well as 'chocolate ganache' and other than the sequence of mixing both ingredients, I didn't find any other difference. Here is the recipe. Enjoy!
Heirloom Chocolate Cake with Chocolate Ganache Frosting
courtesy Donna Hay's "simple essentials Chocolate"; basic chocolate cake
Serves : 12/Prep Time : 15 mins/ Cook Time : 1 hour 10 mins
Ingredients
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for the cake
2 cups plain flour, sifted
2/3 cup cocoa powder, double sifted
1 1/2 cups brown sugar
375g butter, softened
2 tsp baking powder3/4 cup milk
3 eggs
for the chocolate ganache
150g chopped dark couverture chocolate
1/2 cup pouring cream
a dash of Tia Maria
Method
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to make the cake
Preheat the oven to 160oC [320oF]. Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Gradually add the eggs and beat well. Fold through the flour, baking powder and cocoa powder. Stir in the milk.
Spoon the mixture into a 22cm [8 1/2 in] round cake tin lined with non-stick baking paper and bake in the pre-heated oven. Cool in the tin for 10 minutes, then turn onto a wire rack to cool completely. Frost with the ganache after chilling the cake for an hour in the fridge.
to make the ganache
Place the chocolate and cream in a small saucepan over low heat, stirring until melted and smooth. Add Tia Maria and mix. Allow the mixture to stand for 10 minutes till it has thickened slightly. Pour over a well chilled cake and tap to remove any bubbles.
Posted by Gel at 4:29 PM | Comments (2) |
December 7, 2007
MEAL IDEA OF THE WEEK - Casual Indian Entertaining
Indian meals are very unique, with the hosts going all out to make their guests feel like royalty ..literally! Even in this day and age of casual dining and entertaining amongst friends and family, when you are invited to an Indian home for a traditional Indian meal, the lady of the house will most probably not sit down to eat with everyone. Instead she will spend all her time running around, catering to everyone's needs, fresh hot 'puris' from the kitchen, topping up cold water, shoving second helpings onto plates despite you saying that you possibly couldn't eat anymore. Even in homes where this practice is long gone, all the different dishes are laid out on the table like a banquet and the host serves everyone starting from the eldest to the youngest. One way or another, you really can't escape the mother figure of the house who will be on a very
personal mission to fill you up with all that gorgeous, rich food.
Try these recipes as a meal for a casual, Indian-style meal ..
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Starters : Curry Roasted Peanuts
Spread out 1 cup of shelled peanuts on a microwave safe platter. Drizzle them
with olive oil and sprinkle some salt, curry powder and chilli powder. Toss
lightly and microwave, uncovered on high for 4-5 minutes. Serve warm
------------------------------------------------------------------------------------------------------------
Drink : Thandai [Cooling Milk Drink]
Serve this drink in little Moroccan glasses or chai cups alongwith the peanuts.
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Mains : Palak Paratha [Spinach Bread] & Fruit Chicken Curry
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Sides : Cucumber Raita with Mint
Dice 1 lebanese cucumber into tiny pieces. Combine this with 1/2 cup of fresh
mint leaves, 1 cup of plain yoghurt, 1/2 cup of cold water, 1 tsp salt, 1/2
tsp black pepper and 1 tsp sugar. Mix well and serve chilled
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Dessert : Gajar Ka Halwa [Indian Carrot Pudding]
Best served warm from the microwave although when I was younger I liked to
chill it and put a hefty dollop of vanilla ice-cream on top. Yummm!! This one
is a traditional Indian dessert and you can experiment with more exotic tastes
by adding rose essence, saffron strands or kewra essence.
Posted by Gel at 10:16 AM | Comments (0) |
November 21, 2007
Little Miss Chocolate Madeleine
I don't remember whether I have mentioned this before but I have Donna Hay's "Chocolate" cookbook personally signed by her and it is a well put together little cookbook with simple and brilliant recipes and absolutely gorgeous photos. A couple of days ago I bought a very nice madeleine pan from the local David Jones store and was itching to try the chocolate madeleine recipe from Donna's book. The recipe had minimal ingredients and looked quite simple. I followed it to the letter and had a batch of spongy, fluffy, chocolatey madeleines in less than 30 minutes.
The madeleines looked so ethereal and wispy with tiny flecks of vanillin sugar dusted on them that i couldn't resist calling them Little Miss Chocolate Madeleines :)
CHOCOLATE MADELEINE
----------------------------------------------
Makes : 18
Prep Time : 10 mins
Cooking Time : 10 mins
Ingredients
----------------------
1/3 cup plain flour
1/3 cup superfine caster sugar
60g butter, melted
2 eggs
1 tsp baking powder
2 tbsp cocoa powder
Method
------------------
Preheat oven to 180oC. Grease a madeleine pan and set aside. In a bowl whisk together the butter and sugar till light and fluffy. Add the eggs and continue beating for a minute. In a separate bowl sift the flour, cocoa powder and baking powder. Add the dry ingredients to the wet ones and beat to mix well. Spoon into the prepared pan and bake in the preheated oven for 10 minutes until the madeleines are just set. Remove and cool. Dust with vanillin sugar before devouring.
Posted by Gel at 9:38 AM | Comments (1) |
November 20, 2007
Green Mango And Prawn Curry
Rummaging through the vegetable compartment of my fridge today, I saw some shiny eggplants and fresh basil. My mind drawing a blank, I opened the freezer door, staring at the contents in there. Two things that instantly jumped out were frozen prawns and some beautiful frozen raw mango cubes. And idea started shaping up in my head and lunch in the form of Green Mango And Prawn Curry with steamed white rice was ready within the hour.
This curry has a melting pot of influences crammed in it. With a hint of Indian and a dash of Thai, it was extremely simple to make and the flavours were to die for. I especially loved the tang of the green mangoes being balanced by the sweetness of the coconut milk.
GREEN MANGO AND PRAWN CURRY
--------------------------------------------------------------
Serves 3-4
Prep Time - 5 mins
Cooking Time - 15 mins
Ingredients
--------------------
500g precooked prawn meat
1/4 cup raw mango cubes
1/4 cup broccoli florets
1 small eggplant, diced
1 small onion, coarsely chopped
1/4 cup freshly chopped basil leaves
1 tbsp fried shallots
1 cup coconut milk
1 tbsp ginger paste
7-8 curry leaves
1/4 cup water
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp sugar
salt to taste
1 tbsp oil
Method
------------------
Heat oil in a deep saucepan over high heat. Add ground ginger, curry leaves, fried shallots and prawns. Stir fry on high heat for 2 minutes. Add the onions, mango and eggplant. Stir fry for another 2 minutes. Add all the remaining ingredients, reduce heat to low and simmer for 8-10 minutes. Remove from heat, cover and set aside for 5-10 minutes before serving hot with steamed white rice.
Posted by Gel at 2:47 PM | Comments (1) |
October 10, 2007
Sweet Corn Ice Cream .... a la Singapore.
It has been almost three years since I left Singapore and one of the things I have been craving a lot recently is their absolutely delicious sweet corn ice cream. I remember the first time I braved it. It was at a "Paaser Malam" [local fair] which had sprung overnight under our HDB block. We were fascinated with all the local snacks being dished out amidst swirls of steam and a medley of teasing aromas, as we walked through the maze of tiny stalls bursting with colour and goodies. There were massive steamers churning out sweet, steamed yellow corn, steamed fishballs on a stick and steamed beancurd skin. There was a funny looking portable barbecue spewing out smoke and little banana parcels of the most delicious "Otah/Otak" I had ever tasted. And then we happened upon this dear little man, standing by his cycle, the carrier on the back loaded with a gigantic aluminium cube and the seat equipped with a cutting board of sorts with plastic bags of neopolitan bread [yes, you read that right]. With a huge umbrella shielding his contraption from the night stars, he looked unmistakably like an ice cream vendor and he was swamped by eager hands shoving a dollar coin under his nose and grabbing the interesting looking ice cream sandwiches he was handing out. We immediately headed there, excitement fuelling us like little kids who had just spotted the ice cream van. With our dollar coins firmly clutched between our fingers we made our choice. Sweet Corn Ice Cream Sandwich!! When we first sunk our teeth through the bread and tasted the creamy ice cream so rich with texture, it was the beginning of a love affair. Over the next 4 years, sweet corn ice cream at Singapore fairs became a regular routine for us, one that I missed terribly after arriving in Sydney. It was then that I thought of googling the recipe and chanced upon some easy ones on blogs. I have modified and adapted one such recipe and the result was fantastic, as close to that first taste I had at the Passer Malam almost 7 years ago. Try it, you won't be disappointed!!
SWEET CORN ICE CREAM
----------------------------------------------------
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Chilling Time : 10 hours
Serves : 8 [Makes approximately 2 litres]
Ingredients
-------------------
4 whole corn cobs [cleaned, cobs shucked, kernels reserved]
600ml thickened cream
5 egg yolks
3/4 cup sugar
1 tbsp vanilla bean paste
5 tbsp full cream milk powder
1 tbsp fresh coconut cream
1 cup water
Method
----------------
Simmer cream and the shucked cobs in a heavy bottomed saucepan on low heat for 10-15 minutes. Bring to a boil. remove from heat, remove the cobs and set aside.
In a separate saucepan, boil the corn kernels with the water for 15 minutes. Remove from heat and set aside.
Combine sugar, egg yolks, vanilla bean paste, coconut cream and milk powder in a large bowl. beat using a hand blender till mixture becomes pale, fluffy and doubles in volume. Add this mixture to the warm cream and mix well. Add the corn kernels. using a blender or hand blender, process the mixture till corn kernels are creamed and well blended with the other liquids.
Pour in a tin bowl. Cover with a plastic wrap, the plastic clinging to the surface to avoid a film from forming over the ice cream. Allow to reach room temperature, then freeze for 10 hours before serving.
Posted by Gel at 1:48 PM | Comments (3) |
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
--------------------
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
-----------------
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
------------------------------------------
Makes : 12
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Ingredients
--------------------
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
---------------
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 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
----------------------------------------------
Makes 12
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Ingredients
---------------------
** 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
--------------------------------------------------------
Serves : 3
Prep Time : 10 minutes
Cooking Time : 10 minutes
Ingredients
--------------------
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 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]
---------------------------------------------------------------------
Serves 10
Prep Time : 30 minutes
Cooking Time : 1 hour 30 minutes
Ingredients
--------------------
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
-----------------
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
------------
* 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
--------------------------------------------------------------------
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
----------------
* 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) |
June 13, 2007
Ham & Pineapple Pizza Muffins
I was hit by "3-30itis" as they say it in the Campbell soup ads on telly. Severe hunger pangs I tell you! I picked up this little book called "The Muffin Bible" and started flipping pages. I have in the past experimented with a few recipes from this book and I have always had to make major modifications. The recipes have obviously been printed without testing first or have simply been scaled up or down, again without testing. But I do like the ideas that are presented in the book ... more than 100 fun combinations to make both sweet and savoury muffins can't be all that bad. This time around I was looking for a savoury snack and I stopped on the page that said "Pizza Muffin", my curiosity piqued. Just scanning through the ingredients, I mentally made a note of some modifications and additions I would make and set out to gather my ingredients. It actually took me around 15 minutes to assemble, mix and pop the trays in the oven. In another 20-25 minutes, delicious golden topped Pizza Muffins oozing with pockets of cheese were ready to be devoured.
Ham & Pineapple Pizza Muffins
-----------------------------------------------
Makes : 9/Prep Time: 20 mins/Cooking Time : 20 mins
Ingredients
-------------------
2 cups plain flour
1 tbsp baking powder
1 tsp salt
1 cup shredded mozarella cheese
1/2 cup smoked ham, finely chopped
1 small onions, finely chopped
1 small tomato, finely chopped
1/2 cup diced pineapple
1/2 cup pineapple juice
1/2 cup milk
1 egg whisked with water to make 1 cup mixture
chilli flakes, dried oregano and bacon salt to sprinkle
Method
---------------
Preheat oven to 200 deg C. Sift flour, baking powder and salt in a large bowl. Add cheese, onion, tomato, ham and pineapple. Mix lightly. Combine egg and water mixture, pineapple juice and milk in a separate bowl and whisk lightly. Add the wet mixture to the dry ingredients and mix lightly till just combined. Spoon mixture into well greased or lined muffin tins/trays. Sprinkle with chilli flakes, oregano and bacon salt. Bake in the pre-heated oven for 20 minutes until well risen and golden brown on top.
Serve with BBQ sauce or tomato ketchup.
Posted by Gel at 10:26 PM | Comments (0) |
June 2, 2007
Hot Cranberry Scones
When I was living in Singapore, one of my favourite bakeries to visit was "Four Leaves". They had amazing cakes and a delicious array of baked buns and goodies. I surprise myself when I say this but I think Singapore had better bakeries and a mind boggling variety of freshly baked goodies than I have seen here in Australia. One would think otherwise, but it is most definitely true if you start counting "Kaya Buns", "Green Onion Scrolls", "Pineapple Tarts", "Pork Floss Buns", "Curry Doughnuts" [yummm!], "Rotiboys" [this calls for an entirely new blog entry], "Coconut & Raspberry Cupcakes", "Chicken Twists", "Cheese Volcanoes" ..... and the list is endless. I used to love the "Cranberry Scones" offered every weekend at Four Leaves. They were golden brown and crunchy on the outside, soft and doughy on the inside with the delicate sweetness of cranberry bursting red with the heat of baking. With no official recipe at hand, I tried out on a series of Sundays, these delicious scones and finally managed to figure out a recipe which came very very close.
HOT CRANBERRY SCONES
------------------------------
Makes : 12/Preparation Time : 25 Minutes/Cooking Time : 15 minutes
Ingredients
------------
2 1/2 cups self-raising flour
1/2 cup dried cranberries/craisins
1 tsp baking powder
1 tbsp sugar
a pinch of salt
40g chilled, unsalted butter
1 cup milk
Method
------------
Preheat oven to 220 deg C. Line a baking tray with baking paper. Sift the flour, baking powder and salt into a bowl. Rub in the butter lightly with your fingertips till the mixture resembles breadcrumbs. Add cranberries and sugar. Mix lightly. Make a well in the centre. Pour in the milk and mix with a flat-bladed knife, using a cutting action, rotating the bowl as you go until the dough comes together in lumps. At this point the dough should be wet and slightly sticky.
With floured hands, gently lift the dough and place on a floured surface. With light pressure, pat the dough into a smooth ball. Do not knead. Using a rolling pin, lightly roll the dough out to 2-3cm thick. Using a floured 6cm scone cutter, cut rounds and place them on the lined baking tray. Gather scraps of remaining dough and proceed to roll and cut again till all the dough is used up. Brush the tops of the rounds with milk and bake in the highest part of the oven for approximately 15 minutes until risen and golden.
Wrap them in a clean tea-towel and serve warm with butter, jam and fresh whipped cream. Best eaten straight from the oven as they tend to dry out quickly.
Notes
---------
* Use a light hand while mixing or like muffins they will become tough and chewy. Never knead scones.
* Scones have to be baked quickly and at a high temperature.
* The addition of sugar reduces the floury, mealy taste.
* If after adding milk, you feel that the dough is a tad dry, add more milk.
* Scones freeze very well.
Posted by Gel at 12:33 PM | Comments (0) |
May 17, 2007
Authentic Hyderbadi Chicken Biryani with a Modern Dum
Baking is an exact science. Indian Cooking is not. One of the most forgiving styles of cooking [except mithais and pakwaans], Indian cooking is kind to the cook and takes on as many beautiful and delicious variations as there are cooks. The versatility of spices is truly exploited in Indian cooking and I say that in a good way. And what better case study to present on this topic than to talk about a true classic "Murgh Biryani". Or "Chicken Biryani", "Murgh Dum Biryani", "Hyderabadi Murg Biryani". As many names as there are variations, as many tastes as there are spices.
I have had the pleasure of tasting a myraid variety of "Biryanis". The chicken biryani quickly escalated to my list of "have to eat" foods. There was a restaurant called 'Namaskar' in a little suburb called Thane in Mumbai. They used to dish up the most gorgeous looking biryani ever. The rich, creamy, golden sauce enveloping succulent pieces of perfectly browned chicken, speckled with the contrasting tastes and textures of saffron infused rice, cashewnuts and raisins was a feast for the soul. The 'Briyani' [no, I haven't spelt that wrong] as it was called in Singapore had a very 'shiok' feel to it, the influence of Malaysian cooking evolving the Nasi Briyani's taste to a new level. The Biryani at "Khansama" in Singapore's Little India was bursting with North Indian Dhaba-style flavour.
I tried making different kinds at home, with different meats and different preparation methods .... the true Hyderabadi Biryani taste always elusive. Then I came upon this gorgeous little book of traditional Hyderabadi recipes, a curious and whimsy mix of English and local lingo with words like "adrak", "dekchi", "dalchini", "sabut" and "elaichi" simmering happily together with "garlic", "yoghurt", "lamb" and "saffron". This book had three versions of Chicken Biryani, the last one being the closest to the authentic one. I have been making this version every few months over the last few years with minor variations and last night I think I finally stopped searching.
Of course, the taste might not be what you were looking for after reading my elaborate build-up, but it is truly delicious. Give it a try! A tad time consuming, linger over it, taste it often, adjust spices and seasonings to your taste and you won't regret it. The use of ghee, cardamoms, cashewnuts and saffron is vital to the taste.
Gel's Special Chicken Biryani
----------------------------------------
Ingredients
------------
1 large chicken, cleaned and cut into pieces
2 cups basmati rice, washed and drained
2 large red onions, halved and thinly sliced + 1 small red onion
1/2 cup yoghurt
1/2 cup almonds
1/2 cup cashewnuts
1/4 cup raisins
1 inch piece of ginger
8 garlic cloves
2 green chillies
1 inch piece of cinnamon
5-6 cloves
6-8 cardamom pods
3 bay leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala
1 tsp chicken masala [optional]
1 cup milk
1 cup water
6-8 strands of saffron
3 tbsp ghee [clarified butter]
1/4 cup fresh cream
salt to taste
2 tsp sugar
freshly chopped coriander and mint leaves for garnish
Method
-----------
Warm milk and add saffron strands. Add water, cover and set aside.
Combine 1 small red onion, garlic, ginger, almonds, cinnamon, cloves, cardamoms, green chillies, turmeric powder and red chilli powder in a mortar and grind with the pestle to form a coarse paste. Add salt to taste and yoghurt. Mix well and coat the chicken pieces with this marinade. Cover and set aside.
In a heavy bottomed deep pan, heat ghee on medium heat. When hot, add bay leaves, cashewnuts, raisins, sugar and sliced onions. Cook, stirring continuously for a few minutes till onions are golden and soft. Add the marinated chicken pieces and cook on high heat for 15 minutes, tossing and mixing, till the chicken pieces are golden and lightly browned. Add all the remaining spices. Adjust seasoning according to taste. Reduce heat to low, add cream and mix well. Remove from heat.
In an oven-proof deep dish [I like to use a huge Claypot or heavy bottomed saucepan with a lid], spoon in a layer of soaked rice. Top with a layer of the cooked chicken. Add another layer of rice, followed by a layer of the chicken, finishing off with a layer of rice. Gently pour the milk and saffron mixture over the rice. Cover with the lid and bake in a pre-heated oven for 40-50 minutes at 200 deg C. When done, remove the lid and test the rice. If fluffy and cooked, remove from the oven and stand with lid covered for approximately 30 minutes. Garnish with freshly chopped coriander and mint leaves.
Serve hot with yoghurt or fruit raita.
*Note* When I put the biryani in the oven to cook, I add a weight [usually the pestle of my stone 'mortar and pestle set'] on top of the closed lid. This seals the air in and creates a pressure which cooks the ingredients to perfection. A modern style "dum" if you may.
Posted by Gel at 4:10 PM | Comments (1) |
May 1, 2007
Ginger & I
I have a deep-rooted bond with ginger, no pun intended! Like my PC, it is something I cannot do without for even a single day. So come winter when the ginger prices in Sydney shoot through the supermarket roofs and it becomes more and more scarce, I get very grumpy. I need it in my daily cuppa of 'Adrak Chai'. I need it for making my curries and flavouring my stir-fries every other day. I use it quite liberally too. On days when I return empty-handed from Coles or Woolies because I couldn't find an old, saggy ginger root, leave alone a younger, succulent one; I have to resort to using ground ginger. Ground ginger is not bad, but it doesn't have the zing that fresh ginger does.
I always knew that ginger originated in India, but I was amazed to know that it was almost 2000 years ago. "Adrak" or "Adu" as it is called in the local dialect there is indispensable in most households [just like mine], although young ginger can be quite elusive even in the country of its birth. I remember first experiencing the goodness of young ginger when I was in Singapore. It was love at first bite. The young ginger is actually the first harvest which produces immature ginger with pale, thin skin that doesn't need to be peeled. It is sweet and has less of a kick. The flesh is crisp and tender and is excellent for soups and stir-fries.
I want to actually try growing ginger at home. Any idea how I could go about it in the best possible way? Have any of you tried and succeeded? Drop me a line if you have, I would love to know more.
Here is a simple ginger marinade recipe that packs a punch.
GINGER MARINADE
----------------
Combine 2 tablespoons fresh, chopped ginger with 1 clove of finely chopped garlic, 1/4 cup soy sauce and 1/4 cup dry sherry. Pour over meat of your choice and stand for an hour before cooking.
Posted by Gel at 1:42 PM | Comments (2) |
April 10, 2007
Donna Hay Inspired Upside Down Apple Chocolate Pudding
As always I was very eager to get my hands on the new Autumn Issue of my favourite Donna Hay magazine. And guess what the central photo spread was about? Apple Picking!!! Yep, the number one thing on my "to do before 35" list. Naturally I was enthralled by the gorgeous photography and page after page of delicious apple recipes. The layout was clean and simple, the emphasis on the fruit and abstract views of the orchard. One recipe in particular caught my eye. It was a simple recipe for "Apple Pudding with Butterscotch Sauce". I had to try it since we were also having a friend over for Easter lunch. So, I decided to tweak it. I ended up road-testing our new oven and eventually left with a few crumbs of the delicious pudding that turned out quite well. Here is the recipe for the "Upside Down Apple & Chocolate Pudding" that I made.
UPSIDE DOWN APPLE AND CHOCOLATE PUDDING
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Serves 6 [or a greedy bunch of 3]
Prep Time : 10 mins
Cooking Time : 45 mins
Ingredients & Method
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2 red apples, cored and sliced into thin rings
1 tbsp caster sugar
1 tbsp butter, melted
Combine the above ingredients in a bowl and toss to coat. Set aside.
125g softened butter
1 cup brown sugar
1 cup self-raising flour
1/4 cup almond meal
2 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
100g dark chocolate, coarsely chopped
1/4 cup milk
Combine butter, sugar, vanilla extract and eggs in a bowl. Process with an electric beater until creamy. In a separate bowl, sift the flour. Add almond meal, ground cinnamon and chocolate. Fold the flour mixture into the wet mixture gently till combined. Stir in the milk.
Line the base of a 6 or 8 inch springform pan with the apple slices. Pour over the pudding batter and bake at 180 deg C in a preheated oven for approximately 45 minutes until golden and springy to touch. Leave in the oven till ready to serve.
Serve warm topped with fresh cream or ice-cream.
Posted by Gel at 10:52 PM | Comments (0) |
April 8, 2007
In search of the perfect Khaman Dhoklas ...
I have been wanting to perfect a Khaman Dhokla recipe for years and have tried out many versions over the years with good and virtually unedible results. But I knew I had hit a pot of gold when I asked my mum to demonstrate her Instant Rawa [Semolina] Dhoklas for me over Christmas last year. I swear by this recipe!! I really do and I make it at least once a week, sometimes twice. It is my saving grace, my backup. And personally I feel these taste much better than the Instant Khaman Dhoklas I make and are healthier too. Absence of baking soda enhances the colour of these dhoklas and the rawa gives it a beautiful light texture. Try these, you won't regret! I have made them with Methi [Fenugreek], with Palak [Spinach], with a medley of spices and condiments [Coriander Seeds, red Chilli Flakes] and they turn out like little delicious morsels of fluff and gold every single time.
Click here for My Mum's Instant Rawa Khaman Dhoklas.
Happy Easter Everyone!!
Posted by Gel at 11:51 AM | Comments (0) |
April 3, 2007
Monday night creative kitchen : Ham And Eggplant Lasagna
After the slow lull of the weekend, spending Monday night slaving in the kitchen is criminal. It's like Monday Kitchen Blues! That is where the mighty lasagna comes in. A delicious lasagna is like kitchen art. An understanding of food tastes and textures is imperative. Throw in some contrasting colours and Voila!! A quick, designer tummy tucker guaranteed everytime.
I love the process of assembling a lasagna. To me, it is akin to kneading dough for a bread ... therapeutic. The best part about it is that I can improvise on the fly. So, last night under a cloud of Monday night blues I trudged to the refrigerator and scanned the contents on the shelves. Just like that, in less than 5 seconds I was heading back to the kitchen [yep my monstrosity of a fridge sits outside the kitchen door, guarding my personal domain] with a recipe formulating in my head. It was going to be "Ham And Eggplant Lasagna" this time. Here is the recipe ....
HAM AND EGGPLANT LASAGNA
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Serves : 4
Prep Time : 15 mins
Cooking Time : 30 mins
______[ Ingredients ]_______
9 lasagna sheets
1 bottle of your favorite pasta sauce
2 cups lite parmesan cheese shavings
1 cup eggplant, finely diced
1 cup ham, roughly shredded
1 cup fresh basil leaves
1/2 cup sun-dried tomatoes
2 tsp dry peri-peri seasoning
______[ Method ]_______
Preheat oven to 200 deg C. Cover the base of a square lasagna dish with pasta sauce. Sprinkle some eggplant and basil. Layer with 3 lasagna sheets. Scatter some cheese, ham, tomatoes and seasoning. Layer with 3 more lasagna sheets. Repeat layers finishing off the top with pasta sauce and cheese. Bake uncovered in the oven for approximately 30 minutes. Serve hot or cold with a salad on the side.
Posted by Gel at 10:57 PM | Comments (0) |
March 10, 2007
Simple And Awesome Homemade Gulab Jamuns!
When I was in Singapore, several tins of Haldiram's Gulab Jamuns used to be a staple of my pantry, courtesy of the amazing "Mustafa Mall" in Little India. There was no Indian food item too little or too big that they didn't have in stock. It satisfied all your Indian food cravings, literally.
When we moved to Australia, there were a few things we noticed right away. The scarcity of Indian food items stocked in the local Indian stores and markets. The lack of known and trusted brand names was another issue. I mean if you are used to "Amul Ghee" and "Kohinoor Basmati Rice", then you will be reluctant to try the newer, lesser known brands for fear of compromising the taste and quality of the meals you produce. Then there was this "sweets" problem. Indians have a very bad case of sweet tooth. Mithai shops in India are as commonplace as traffic signals in the western world. Those who don't buy them off shops on a regular basis have skilled moms and grandmoms at home who wield their traditional utensils and dish out the most glorious, luxurious homemade treats known to mankind .... ahh now I am getting a bit carried away!! But not having the option of picking "kalakand" by the kilo, or pieces of fresh and melt-in-your-mouth gulab jamuns and rosgullas, or tubs of fresh shrikhand or "mattha" could do that to you.
Well, lack of something is good in its own way, it makes man resourceful and forces him to improvise. So I did! And the result was fabulous. A recipe downloaded off the net, mentally prepared, tweaked for perfection and then actually cooked produced the most delicious, authentic tasting, soft, juicy and golden gulab jamuns ever. The beauty was the ease in preparation and the large quantity that turned out. An hour's worth of work and 30 gulab jamuns the size of golf balls ... I have no complaints at all.
Click Here for the recipe.
Posted by Gel at 11:51 AM | Comments (2) |
March 9, 2007
A tub of home-made Amrakhand is pure summer indulgence.
When you first hear about Amrakhand or Mango Shrikhand, you don't know what to expect. For the more experienced out there, it invokes images of thalis loaded with hot, puffed 'puris' and katoris brimming with sweet, rich, mango goodness. Shrikhand can be considered a creamier, more glorified version of your flavoured yoghurt .. the thick, creamy deli versions of it. It is made by hanging yoghurt in a muslin cloth, while all the liquid drains out from it. Then churned in a big steel patila/handi [deep, round bottomed bowl] alongwith saffron, fruit bits, sugar and crushed dried fruits, chilled and served with a big meal.
I remember this fresh shrikhand shop in my hometown, with massive glops of yoghurt hanging in muslin from hooks installed in the ceilings. The shop used to sell freshly made shrikhand, or "mattha" to make your own at home. I remember the acrid, sour and pungent smell of yoghurt in its most concentrated form hitting my nostrils and staring in awe at the huge mesh awnings installed outside the store to keep the flies at bay.
My first attempt at making Shrikhand last week turned out to be not so daunting after all. I went all out and overdid the mango bit by adding mango pulp and fresh mango pieces. I am glad I did!
Click Here for the recipe.
Posted by Gel at 1:32 PM | Comments (0) |
December 15, 2006
What is XO sauce?
When I was living in Singapore, I subscribed to the only monthly food magazine that was available and it was called "Eat!". Small in terms of volume but packed with page after page of yummy Pernakan, Chinese, Indonesian and local Singaporean fare, the magazine had several recipes that called for "XO Sauce". I used to wonder what it was and how it was used. Then we moved to Sydney and the term was lost in transit. I don't recall coming across that term in the lovely food magazines here. After I saw it stocked in an old glass cabinet at the local Asian grocer, I asked the lady at the counter about it. She had no clue what it was and its purpose in Asian cooking. So I came home and googled it. Don't know why I never thought of googling it before!!
"XO Sauce" is a modern spicy seafood sauce with origins in Hong Kong Cantonese cuisine. It is made of dried seafood, such as scallop, fish and shrimp, mixed with chile, onion, garlic and oil. Once the prestigious concoction only confined to high-class seafood restaurants, it can now be found on store shelves, produced by Asian food companies like Lee Kum Kee and Amoy.
Nicknamed the "Caviar Of The Orient", XO Sauce is essentially a flavour enhancer and a brilliant condiment. It is also known as Kong Kong Sauce and below is a typical recipe to make this sauce at home. It seems like a tedious and time consuming task. [As for me, I am heading out to buy it from the Asian supermarket!]
Basic XO Sauce Recipe
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150g fresh red chilis
250g dried scallops (conpoy)
150g garlic clove, minced
150g onion, finely diced
100g tiny dried shrimp (unshelled variety)
50g Jinhua ham
50g salted cured fish
25g large dried shrimp (shelled variety)
1/2 tbsp coarsely ground black pepper
Wash and remove the seeds and stems from the chilies. Heat wok on low and add oil for stir-frying. When oil is ready, add the chilies. Stir-fry until they are heated through.
Remove the chilies from the heat and drain. Dry in the sun until completely dried (about 2 - 3 days). Reconstitute conpoy (dried scallops) by soaking in water for 2-3 hours, then steaming for 3 hours until soft. Reserve the liquid accumulated as a result of steaming. When cooled, finely shred the conpoy by hand.
Soak the tiny shrimp in water for 3 hours. Drain the shrimp and mince finely.
Finely dice ham into 2mm cubes. Dice fish into 3mm cubes.
Heat wok on high heat and add up to 2 - 4 cups* oil for frying. Add garlic, onion, and tiny shrimp and fry until the mixture stops steaming? At that point add the chilies, ham, and fish, and continue to cook until chilies become translucent. Add the conpoy and shelled dried shrimp and ground black pepper and turn the heat down to low. Continue to cook until only a little steam rises from the mixture. Remove from the heat and cool. Store in a sealed container in the refrigerator.
Posted by Gel at 6:12 PM | Comments (0) |