July 6th, 2010
Belgian Biscuits Newstalk ZB Recipe
This is the recipe (with my metric adjustments) as heard on Newstalk ZB Thursday 1st July.
4 oz butter (softened) 115g
3/4 cup sugar
1 egg
1 large cup (1 1/4 cups) plain flour
1 sm cup (3/4 cup) cornflour
1 tsp Baking Powder
2 desspn (1 1/2 Tablespoons each of cinnamon and cocoa
Beat butter and sugar until light and fluffy. Add egg and beat again. Sift in dry ingredients and combine. If it is too soft (though mine wasn’t) chill for an hour or so until it can be rolled out to 1/8th inch thickness (dont ask me for the metric version of that!) Cut into rounds with a cutter or glass and bake on a tray lined with baking paper at about 160 fan or 180 non-fan for 12-15 mins or until nearly firm and smelling good.Cool slightly and sandwich together with raspberry or plum jam (if you are like me and hate raspberry seeds in your teeth!) Ice with a simple lemon icing if desired but they are quite sweet so be warned.Makes about a dozen or more joined biscuits depending on size.They will soften on standing so keep them unjoined until you want them, if you like crisper biscuits!Your call.
Sue Story
Posted by Sue Story // Filed in Recipes, Uncategorized
January 11th, 2010
Pickled lemons
Pickled Lemons
Pickled Lemons are very easy to make and work so well in Moroccan dishes. They can also be used to wake up bean dishes or dips and marry beautifully with smoked salmon. There are a variety of ways to pickle them but this method (you can hardly call it a recipe) is easy and a favourite with me.Choose firm lemons (Meyers tend to be quite soft) Yen Ben, Eureka or Lisbon are best.
I described the method on Newstalk ZB on Saturday where you make a cross cut almost though the lemon leaving the base intact and stuffing with rock salt but if you want to save on salt and jars try cutting them into quarters. Get about 8 lemons and a cup or two of rock salt. Cut as described. In the photo above I did some whole and some quartered and they look fine. Put an inch or so of salt into the bottom of a large sterilized jar, place the cut lemons in a large bowl and rub the salt into them. Pack them into the jar layering well with more salt and some extra juice. Top up with a little boiling water and if you like, float a layer of olive oil on top, though I didn’t for the photographed ones.
Some methods call for a few coriander seeds to be added or cinnamon stick /bay leaf, but it’s the salt that pickles them. Leave them on a windowsill for about a month. Some people store them in the fridge once opened but I haven’t found it necessary.
To use, remove from the jar with a fork (not fingers) to stop contamination. Rinse off the salty liquid, remove the flesh and most of the pith and finely slice or dice skin, as required. Add to couscous with chopped coriander or parsley to liven it up.
Posted by Sue Story // Filed in Recipes
December 30th, 2009
Newstalk ZB Chocolate Mousse
Here is the chocolate Mousse recipe I gave out on Newstalk ZB on Boxing Day.
Newstalk ZB Chocolate Mousse (or frozen chocolate mousse) (Makes enough for at least six good serves or 8 as the frozen one)
This classic recipe adapts well; for example try orange liqueur in it instead of rum.A coffee liqueur would work as well.
Shave some chocolate on top of the cream or even a little crunchy praline for texture.It’s all about balance of flavours and textures. You would think the cream would make it too rich but it helps cut throught the chocolate, as do tart fruits.I remember drizzling Cointreau over one indulgent version many years ago.
175g dark chocolate, chopped (I use the 72% Whittaker’s dark Ghana or Green and Black’s Orange)
4 Tblsp strong black coffee (instant is fine)
1 Tblsp butter
4 eggs separated
1 Tblsp rum or ½ tsp vanilla essence or orange liqueur
3 Tblsp caster sugar
Warm the chocolate with the coffee (I usually heat in the microwave 1 ½ -2 mins on 50% power. It will take less if the coffee is hot). Stir in butter and flavouring. Mix in egg yolks one by one so that it thickens slightly. Let mixture cool till tepid. Whip the egg whites, add sugar and continue whipping for 30 seconds to make a light meringue. Fold into chocolate mix and place in a big bowl (or tiny coffee cups or wine glasses)to chill.Serve with a spoonful of crème fraiche or whipped cream and caramelised oranges or some tart fruit like raspberries to cut the richness. To make the frozen version add 150ml softly whipped cream and freeze.You can also serve the version with the cream added, unfrozen.
To make it dairy free , eliminate the butter (and cream of course).
Posted by Sue Story // Filed in Recipes
September 4th, 2009
Weekend treat
Apple Pancakes with grilled bacon and apple syrup
This is a breakfast treat I devised when a generous friend gave me heaps of Golden Delicious apples a while ago.I have become very fond of it lately as a weekend treat. The organic apple syrup is great but non-organic versions are cheaper if price is an issue. The pork and apple match is well known.I love Freedom Farms Streaky bacon for this .
4 apples
1 Tablsp. butter
2 Tablsp.apple syrup
Pancakes
1 1/4 cups plain flour
1 Tablsp. baking powder
2 Tablsp. sugar
1/2 tsp salt
1 cup milk or 1/2 milk 1/2 yoghourt
2 Tablsp. vegetable oil
1 tsp vanilla extract
1 Tablsp. butter
To garnish , grilled bacon ,more apple syrup and optional yoghourt.
Peel,core and thinly slice apples. Heat butter in a frying pan and add the apples.Cook until they start to colour then add apple syrup to aid that process. When tender and golden, set aside and keep warm.
Sift dry ingredients into a bowl and mix wet ingredients in another.Combine the two mixtures carefully. Dont overmix. Rest the batter for 10 mins or so.
Heat a large non-stick frying pan and add the second tablespoon of butter then fry spoonfuls of batter to make 12 pancakes of 8-10cm size. Add more butter for each batch if you like.When they start to bubble on top and brown around the edges, turn over and finish cooking.Grill the bacon and serve pancakes with the apples in a stack, with more apple syrup and a dollop of yoghourt if you fancy it. Serves 4.
Posted by Sue Story // Filed in Recipes, Uncategorized
January 31st, 2009
Dukkah-crusted pumpkin
This idea came from an experience in Adelaide as part of Tasting Australia. Quantities are loose as it can be cooked for 2 or twenty! You will obviously need more egg and Dukkah as well as more oil. One egg will do enough for 4-6 serves.Dip one side of evenly shaped pieces of peeled pumpkin into a beaten egg then Dukkah and place Dukkah- side up on a shallow roasting tray lined with baking paper. Drizzle over about 1/3 cup olive oil and roast till golden brown 180c fan for about 25-30 mins. Save the oil for a dressing mixed with a spoonful of red wine or sherry vinegar. Serve with diced feta (I like Chevre Salade from Puhoi or try their gorgeous fresh goat’s cheese), roasted red peppers and a pile of spinach leaves dressed with the oil /vinegar combo. Season to taste. Also nice as a main course with a piece of roasted chicken on top and blanched beans underneath.
Posted by Sue Story // Filed in Recipes
January 5th, 2009
Mascarpone trifle with real strawberry jelly
This Photo is of an upside down version of the trifle recipe. Lovely for an elegant dinner.
This has sliced Nectarines in it as well.
Serves 6 -8
Strawberry jelly (see separate recipe)
8 or more sponge fingers (Savoiardi Biscuits)
Orange Juice and lemon liqueur for dipping or just use Limoncello for a powerful kick.
(About ¼ cup liqueur and ½ cup orange juice)
2 eggs
½ cup sugar
3 tbsp Limoncello or an orange liqueur
Juice of one lime or one small orange
2 gelatine leaves or 1 tsp gelatine softened in a little water and heated to dissolve
250 g Mascarpone
Garnish of toasted flaked almonds or other nuts
Make the jelly first. (You can make ½ the amount of juice as jelly then use the rest as syrup if you like). Place into a large bowl glass bowl or individual ones and chill to set several hours.
To make mousse topping
Beat eggs and sugar in a bowl then place over a pot of simmering water and beat until warm and thick. Beat until cold.
Soften gelatine leaves in cold water then drain and zap for 20 sec in microwave.
Add to mousse with lime juice and Limoncello. Cool mixture stirring occasionally.
Stir the Mascarpone and gradually add the mousse mix to it.
Assembly
Place the sponge fingers, which should be dipped in the liqueur and orange juice mixture on top of the set jelly and top with mousse. Garnish with fruit, strawberry syrup and flaked toasted almonds when set. Alternatively use cocktail glasses for an individual serve.In the photo I put the jelly on last.
Sometimes I use the Monin Syrups as a garnish
Fresh Strawberry Jelly
This can be made with powdered gelatine but the texture will not be as fine. Do try it with the leaf gelatine at least once. For the quantity of powdered gelatine see below. Cointreau could be left out if children are eating it but it will change the flavour. Serves 4-6
1 kg ripe strawberries, hulled and sliced
Juice of 1 lemon
3 tablespoons Cointreau
55g (1/4 cup) caster sugar
4 gelatine leaves
Place the sliced strawberries in a 2-litre microwave jug and cover with plastic wrap. Microwave for about 10 mins or until the berries have released all their juice. They will look pale and pulpy. Watch for boil-overs. You could cook it on medium power to prevent this but it will take longer. Suspend a jelly bag or muslin cloth over a bowl and tip in the mixture. Either tie it to a laundry tap and leave to drip or place in a sieve over a bowl. When it has finished dripping discard the pulp and measure the liquid. Add the lemon juice, Cointreau and enough water to make 550ml.
Place the leaves of gelatine to soak in a bowl of cold water. While this softens, gently warm the juice in a pot or the microwave, add the sugar and stir to dissolve then lift out and squeeze the gelatine leaves and add to the warm liquid. Don’t let the gelatine boil. Stir well.
Rinse out a jelly mould and pour in the strawberry liquid and chill till set. Individual molds or wine glasses can be used or use it in a trifle.
You will never use a packet jelly again.
Tip. Freeze the juice for use when the season is over or before Christmas then thaw and continue as per recipe. Summer revisited!
Leaf gelatine is available in good delicatessens. If you can’t get it use 2-3 metric teaspoons powdered gelatine softened in a little cold water and gently heated in a cup over hot water or however you normally use it.
Posted by Sue Story // Filed in Recipes
January 4th, 2009
Summer Plum cake
This recipe is adapted from one in Stephanie Alexander’s Cook’s Companion. A real gem of a book, by the way. Thank you to all the Newstalk ZB listeners who emailed me for the recipe.
150g butter, softened
125g sugar (just over ½ cup)
100g plain flour (3/4 cup)
100g self-raising flour
2 eggs
1/3 cup yoghourt and milk mixed or just milk
½ cup chopped almonds or other nuts, lightly toasted preferably
6 or 8 ripe plums depending on size
Topping
60g melted butter
½ cup sugar
1 tsp cinnamon
2 eggs
Preheat oven to 170c fan. Grease and line a 23-24cm tin with baking paper. Tin size is important, as the batter must only come ¼ way up the sides of the tin.
Beat the butter and sugar till light and fluffy then mix in flours. Add eggs and milk to make a soft dropping batter adding a little more milk if necessary.
Spoon into tin and sprinkle with chopped almonds.
Cut the plums in half and remove the stones then place cut-side up on top of almonds
Melt the butter for the topping and add the sugar and cinnamon then allow to cool before beating in eggs.
Spoon onto and around plums. Cook for about an hour or until the cake is firm on top and doesn’t wobble when given a little shake.
When I cook the cake I have the oven on 180c fan for the first 40 minutes then turn it down but 170c would be good for an hour. Ovens vary widely so always check it at the 40-minute stage.
This is best served slightly warm but leftovers can be chilled then reheated in the microwave for about 20 seconds. I serve it with a zabaglione crema which is cooled zabaglione and whipped cream combined but plain cream is fine.
Posted by Sue Story // Filed in Recipes