The good, the bad and the bitching!

This was a really hearty winter stew. It has a bit of spice to it, but the butter beans balance it out nicely. Not very healthy, but we are in winter here! Got to keep warm on these cold Melbourne nights.

Ingredients (serves 4)

• 700g potatoes (such as chats or Nicola), quartered
• 60ml (1/4 cup) olive oil
• 1 red onion, peeled, chopped
• 500g chorizo sausage, sliced*
• 4 garlic cloves, crushed
• 1 tsp dried chilli flakes
• 400g can butter beans
• 410g can diced tomatoes
• 2 fresh bay leaves
• 150ml beef or chicken stock
• 4 tbs chopped flat-leaf parsley

Method

1. Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat. Drain.
2. Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden. Transfer chorizo mixture to a plate and set aside. Add garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans, tomatoes, bay leaves, chorizo mixture. Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes. Stir in parsley and serve with crusty bread.

Source

delicious. – April 2003, Page 79

the result

The burnt cake!

layering the goo

the surprise!

These cupcakes were amongst the best I have ever made. And they were a complete and utter stuff up.

I had attempted to make a flourless chocolate cake earlier that day, but my oven is stuffing up and while the cake burnt to a crisp in no time on the outside, it was a big gooey mess on the inside.

But I had to bring cupcakes to a party, so as an alternative I decided to make some vanilla cupcakes, with the goo in the middle.

If you want to replicate exactly as I did, use the below. Or for a similar recipe, replace the chocolate cake with a ganache (melt 200g of chocolate with half a cup of cream).

FLOURLESS CHOCOLATE CAKE

Ingredients:
250g dark chocolate, roughly chopped
2 tablespoons vegetable oil
2 tablespoons low fat milk
200g (2 cups) hazelnut meal
5 large eggs, separated
110g (½ cup) CSR Logicane™ Low GI cane sugar
Berries to serve

Method:
1. Preheat oven to 180˚C conventional or 160˚C fan forced. Grease sides and line base of a 20cm spring-form pan.
2. Place chocolate, oil and milk in a heatproof bowl over a pan of simmering water. Do not let the base of bowl touch the boiling water. Stir with metal spoon until chocolate has melted. Set aside to cool slightly.
3. Combine melted chocolate, hazelnut meal, egg yolks and CSR Logicane™ Low GI cane sugar in a bowl and mix to combine.
4. Beat egg whites with an electric mixer, until stiff peaks form. Fold egg whites into chocolate mixture and spoon into prepared pan.
5. Bake for 45 minutes or until firm.  (or just use the goo inside your cupcakes!)

VANILLA CUPCAKES

Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Icing:

• Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

HOW TO PUT THE GOO IN:
Spoon enough mixture into the cupcake tin to cover the bottom completely. Put a teaspoon worth of the chocolate cake in the centre, then cover completely with vanilla cupcake.

The result was just SO good. Seriously, the goo in the middle was a nice surprise for everyone and because it was a flourless chocolate cake, it was so rich.

Oh god – this was So good! I thought it would turn into a big mushy pile once you tried to eat it but it held up surprisingly well. It also was delicious too – the ricotta is a nice alternative to a cheesy sauce. I recommend using fresh lasagne sheets however, it means it cooks that much quicker.

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 large brown onion, thinly sliced
• 3 garlic cloves, crushed
• 250g dried curly lasagne sheets
• 1/2 large barbecued chicken, skin removed, meat shredded (see note)
• 1/2 cup fresh basil leaves, torn
• 1/4 teaspoon dried chilli flakes
• 1 1/2 cups grated reduced-fat mozzarella cheese
• 500g jar tomato pasta sauce
• 1 bunch English spinach, chopped
• 150g fresh ricotta cheese, crumbled
• salad leaves, to serve

Method

1. Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened.
2. Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl.
3. Add lasagne mixture to pan. Stir to combine. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagne is tender.
4. Preheat grill on medium-high heat. Top lasagne with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes. Serve with salad leaves.

Source
Super Food Ideas – May 2008, Page 36

I have never been a big French onion fan… But ben is – he loves the dip, and the soup, and anything with that rich onion flavour! I was a little concerned because onions are on my “avoid” list for bloating from the doctor, but turns out onion isn’t a problem. However, I felt like I had onion breath for days after this! But it was nice.

Ingredients (serves 6)

• 60g butter, chopped
• 2 tablespoons olive oil
• 6 (1kg) brown onions, thinly sliced
• 2 teaspoons brown sugar
• 2 tablespoons plain flour
• 4 cups beef stock

·         Cheesy bread

• 12 baguette bread slices, each 1.5cm thick
• olive oil cooking spray
• 1 garlic clove, halved
• 1 cup grated Swiss cheese

Method

1. Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling. Add onions and 1 teaspoon salt. Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft. Stir in sugar and cook, stirring often, for 10 minutes or until onions caramelise.
2. Add flour to saucepan and cook, stirring, for 2 minutes. Add stock and 2 cups water. Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to combine.
3. Make cheesy bread Preheat oven to 180°C. Spray both sides of bread with oil. Rub both sides of bread with garlic. Arrange bread on 2 baking trays. Bake, turning once, for 10 to 12 minutes or until bread is light golden. Sprinkle cheese over 1 side of bread. Return to oven for 3 to 4 minutes or until cheese melts.
4. Ladle soup into bowls. Top with cheesy bread, season with pepper and serve.

Source

Super Food Ideas – June 2005, Page 60

I went out yesterday for a nice girls day with my mum and sister – returning with a pedicure on my poor wintery feet. As soon as I entered our house though, I knew something wasnt quite right. There was no cheery “Hi!” being called out, and Ben was on the phone. No worries, but as I got closer he wouldnt even acknowledge me, just kept saying “ahuh… sure” and the like into the phone.

He hung up and let me know that his dad was in a depressed state again, and had been sitting zombie like on the couch since Friday night. His sister had just been over and she couldnt get him to look at her, and was just letting Ben know. He soon called his mother and found out how she was coping, and that there wasnt anything we could do as he had a doctors appointment booked for today.

Ben was obviously upset, and mad that his Dad was like this again (it happened about 10 years ago) because he believes it isnt fair on his mum… which is isnt. But I dont think his dad can help it either. So we spent the rest of the night a little bit gloomy and worried.

His mum took him off to the doctor this morning, and they managed to get a GP who had no idea about depression or what to do… she asked him “Do you think you need to go to hospital” to which he replied “I dont know” and to which Bens mum replied “Yes he does because he needs someone to monitor him and make sure he takes his medicine and looks after his diabetes” so they are now just playing the waiting game…to see if there are any places for him to go. But given the service from the GP, they are a bit worried it wont be for a few days yet. Fingers crossed he can get in somewhere really soon and start getting better.

I am actually quite proud of myself to have made this. It is something I used to order every time I went out for Chinese food with my family. But it always seems to be something that would be very difficult to cook yourself, and therefore you never try. But it was so simple! I couldn’t believe it. And it tastes just like it should too!

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Source

Good Taste – March 2006, Page 141

Despite its lack of pastry, this was a really delicious “quiche”. I think the fact it has no pastry really makes it a frittata! It wasn’t too filling, but had a lot of flavour!

Ingredients (serves 4)

• 700g butternut pumpkin, peeled, cut into 2cm pieces
• ProChef Olive Oil Spray
• 1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
• 2 garlic cloves, crushed
• 100g baby spinach leaves
• 4 eggs
• 2 egg whites
• 60ml (1/4 cup) skim milk
• 80g (1/3 cup) fresh low-fat ricotta
• 1/3 cup fresh basil leaves
• Mixed salad leaves (optional), to serve

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden.
2. Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts.
3. Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan.
4. Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired.

Source

Good Taste – April 2008, Page 48

Ben saw this on the Taste.com.au website and really liked the look of it. He asked me to make it and of course I obliged! For me, it seemed a little lack lustre in taste. Sure, if you cover it in cheese anything tastes good, but the sauce on its own could be worked on.

Cooking Time

15 minutes

Ingredients (serves 4)

• 300g penne pasta
• 1 onion, finely chopped
• 300ml light thickened cream
• 310g can corn kernels, drained
• 2/3 cup (80g) frozen peas
• 1/2 cup (40g) grated parmesan
• 1/2 barbecue chicken, meat removed and roughly chopped
• salt and pepper
• 1 cup (85g) low-fat tasty cheese

Method

1. Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
2. Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown). Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
3. Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.

Source

Taste.com.au – June 2008, Page 6

This soup has a bit of a kick to it, and is very hearty. Wouldn’t make my all time favourites but was a nice dinner.

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 large brown onion, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon chilli powder
• 600g orange sweet potato, peeled, diced
• 500g carrots, peeled, sliced
• 6 cups reduced-salt chicken stock
• 300g can chickpeas, drained, rinsed
• 1/2 small lemon, juiced
• Turkish bread croutons (see note), to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

Source

Super Food Ideas – August 2005, Page 66

Soup has become a weekly thing around our house. It is something that I am traditionally not so great at cooking, but I am persevering as it is a healthier alternative to a lot of the heavier meals we eat in winter. Ben is not usually a fan of meals without meat. However, he was surprised by how filling this was and how much he liked it.

Potato and leek soup was something my mum always made for us in winter (she never cooked!) and although this was nowhere near as good as hers, or even like it, it was still pretty good!

Cooking Time

35 minutes

Ingredients (serves 4)

• 60ml (1/4 cup) olive oil
• 1 brown onion, halved, chopped
• 1 garlic clove, crushed
• 4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes
• 2 leeks, pale section only, washed, dried, thinly sliced
• 1.25L (5 cups) vegetable stock
• 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
• 125ml (1/2 cup) thickened cream
• Pinch of salt
• 2 tbs finely chopped fresh chives

Method

1. Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
2. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
3. Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.
4. Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.
5. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.
6. Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.

Source

Good Taste – April 2004, Page 110