Ingredients
1 kg beef, large dice [gravy beef, chuck, brisket]
2 tablespoons of plain flour
olive oil
brown onions
carrots
garlic
1 can of tomato paste
1/2 litre of white wine
1/2 litre of beef stock
2 large sweet potatoes,
1 can coconut cream
1 ginger
Method
Toss diced beef in flour to coat. Brown in olive oil in saucepan. Do it in batches.
Remove beef and set aside.
Brown onions, carrots and garlic until soft.
Add tomato paste and stir for 1 minute.
Add white wine and scrap the bottom of the pot for caramelised bits.
Add beef stock and cook for about 4 hours on high or 8 hours on low.
Add sweet potatoes, coconut cream and ginger and cook for about 20 minutes.
Serve with a dinner roll.
Enjoy!
Sunday, October 29, 2017
Monday, October 23, 2017
Butternut Pumpkin Quinoa Salad
Ingredients
2.5 cups butternut pumpkin, diced into 1.5cm cubes
1.5 cups red onion, diced into 1cm cubes
2 tablespoons extra virgin olive oil
1 tsp sea salt
1 cup quinoa, uncooked
2 cups water
1/3 cup dried cranberries
1/4 cup pepitas
Method
Preheat oven to 200 degrees C.
Add butternut and red onion to a baking sheet.
Coat with 2 tablespoons of olive oil and sprinkle with 1 tsp sea salt.
Bake for 20 minutes.
In the meantime cook the quinoa.
Remove from the heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
Dressing
Ingredients
60g goat cheese, crumbled
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1.5 tablespoons raw honey
pinch of ground cinnamon
Method
In a small bowl mix the apple cider vinegar, 2 tablespoons of olive oil, raw honey, ground cinnamon and salt to taste.
In a large bowl, mix the cooked quinoa, butternut pumpkin, red onion, dried cranberries, pepitas, goat cheese and dressing.
Gently stir to mix everything together.
2.5 cups butternut pumpkin, diced into 1.5cm cubes
1.5 cups red onion, diced into 1cm cubes
2 tablespoons extra virgin olive oil
1 tsp sea salt
1 cup quinoa, uncooked
2 cups water
1/3 cup dried cranberries
1/4 cup pepitas
Method
Preheat oven to 200 degrees C.
Add butternut and red onion to a baking sheet.
Coat with 2 tablespoons of olive oil and sprinkle with 1 tsp sea salt.
Bake for 20 minutes.
In the meantime cook the quinoa.
Remove from the heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
Dressing
Ingredients
60g goat cheese, crumbled
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1.5 tablespoons raw honey
pinch of ground cinnamon
Method
In a small bowl mix the apple cider vinegar, 2 tablespoons of olive oil, raw honey, ground cinnamon and salt to taste.
In a large bowl, mix the cooked quinoa, butternut pumpkin, red onion, dried cranberries, pepitas, goat cheese and dressing.
Gently stir to mix everything together.
Saturday, October 21, 2017
Baked Caramel Swirl Cheesecake
Serves 10
Ingredients
1 cup sweet biscuit crumbs
1/4 cup ground roasted hazelnuts
1/2 teaspoon cinnamon
80g butter, melted
500g cream cheese, chopped and softened
1/2 cup caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
300ml sour cream
380g can prepared caramel filing, stirred until smooth
Method
Combine the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 23cm springform pan. Chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the eggs and stir through the sour cream.. Halve the mixture.
Fold half the caramel filling into one half of the cream cheese mixture then pour into prepared base. Spoon over the remaining cream cheese mixture, drizzle with remaining caramel and swirl through gently with a knife. Bake in a moderately slow oven 160 degrees C for 45 - 60 minutes or until just set. Cool in the oven with door ajar. Chill. Cut the cheesecake into slices and place on serving plates with cream. Serve immediately.
Ingredients
1 cup sweet biscuit crumbs
1/4 cup ground roasted hazelnuts
1/2 teaspoon cinnamon
80g butter, melted
500g cream cheese, chopped and softened
1/2 cup caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
300ml sour cream
380g can prepared caramel filing, stirred until smooth
Method
Combine the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 23cm springform pan. Chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the eggs and stir through the sour cream.. Halve the mixture.
Fold half the caramel filling into one half of the cream cheese mixture then pour into prepared base. Spoon over the remaining cream cheese mixture, drizzle with remaining caramel and swirl through gently with a knife. Bake in a moderately slow oven 160 degrees C for 45 - 60 minutes or until just set. Cool in the oven with door ajar. Chill. Cut the cheesecake into slices and place on serving plates with cream. Serve immediately.
Mini Chocolate Cheesecakes with Berries
Ingredients
1 and 1/4 cup chocolate biscuit crumbs
1/2 cup desiccated coconut, toasted
80g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
2 and 1/2 tsp gelatine dissolved in 1/4 cup boiling water
250g milk chocolate melts, melted and cooled slightly
1 and 1/2 cups thickened cream, softly whipped
Method
Combine the biscuit crumbs, coconut and butter , then press into the bases of 6 x 10cm greased springform pans. Chill.
Beat the cream cheese and sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until smooth, then fold through the whipped cream.
Pour the mixture evenly over the prepared bases. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to serving.
1 and 1/4 cup chocolate biscuit crumbs
1/2 cup desiccated coconut, toasted
80g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
2 and 1/2 tsp gelatine dissolved in 1/4 cup boiling water
250g milk chocolate melts, melted and cooled slightly
1 and 1/2 cups thickened cream, softly whipped
Method
Combine the biscuit crumbs, coconut and butter , then press into the bases of 6 x 10cm greased springform pans. Chill.
Beat the cream cheese and sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until smooth, then fold through the whipped cream.
Pour the mixture evenly over the prepared bases. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to serving.
Wednesday, October 11, 2017
Rich Fruit Cake (3 Ingredients)
I have memories of spending Christmas with my family. Taking a Christmas cake for my contribution to dessert. We would serve it with custard, be that warm or cold and vanilla ice cream.
Here's a quick put together recipe for Christmas cake for cooking in the slow cooker.
Ingredients
1kg mixed fruit
750ml fluid (orange juice, apple juice and brandy)
2 cups SR flour
Method
Soak fruit in fluid for 24 hours.
Mix in SR flour and put into a greased loose bottom baking pan.
Put in slow cooker and cook for 8 hours on low, with water half way up baking pan.
Remove and cool before icing.
Here's a quick put together recipe for Christmas cake for cooking in the slow cooker.
Ingredients
1kg mixed fruit
750ml fluid (orange juice, apple juice and brandy)
2 cups SR flour
Method
Soak fruit in fluid for 24 hours.
Mix in SR flour and put into a greased loose bottom baking pan.
Put in slow cooker and cook for 8 hours on low, with water half way up baking pan.
Remove and cool before icing.
Alternative Flavours:
750ml of iced coffee instead of the orange juice, apple juice and brandy.
750ml mix of iced coffee and baileys.
Wishing you and yours a safe and Happy Christmas and enjoy all the food you prepare.
Wishing you and yours a safe and Happy Christmas and enjoy all the food you prepare.
Enjoy.
Chocolate Fudge Sauce with Baileys
Ingredients
1/2 cup Baileys
1/4 cup cocoa powder
1/4 cup brown rice syrup or corn syrup
1/3 cup semisweet chocolate chips
Method
Whisk together the Baileys, cocoa powder and corn syrup and stir until smooth.
Bring to the boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until slightly thickened.
Remove from the heat and add the chocolate chips.
Stir until smooth.
Cool slightly and use immediately or store in the fridge.
1/2 cup Baileys
1/4 cup cocoa powder
1/4 cup brown rice syrup or corn syrup
1/3 cup semisweet chocolate chips
Method
Whisk together the Baileys, cocoa powder and corn syrup and stir until smooth.
Bring to the boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until slightly thickened.
Remove from the heat and add the chocolate chips.
Stir until smooth.
Cool slightly and use immediately or store in the fridge.
Pumpkin Pudding
Ingredients
Pudding
1 and 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla
Method
Whisk together the flour, baking powder, salt, sugar, and spices.
Add the pumpkin, oil, and vanilla.
Stir just till blended.
Spread into a well greased round casserole dish or 22cm square pan.
Ingredients
Topping 1 cup brown sugar
1/2 tsp cinnamon
1/3 cup chopped pecans or walnuts
1 and 1/2 cups hot water
Method
Mix together the brown sugar, cinnamon, and walnuts in a small bowl.
Sprinkle evenly over the batter.
Pour hot water over the top.
Bake at 175° for about 50-60 minutes.
The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.
Serve warm with vanilla ice cream.
Pudding
1 and 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla
Method
Whisk together the flour, baking powder, salt, sugar, and spices.
Add the pumpkin, oil, and vanilla.
Stir just till blended.
Spread into a well greased round casserole dish or 22cm square pan.
Ingredients
Topping 1 cup brown sugar
1/2 tsp cinnamon
1/3 cup chopped pecans or walnuts
1 and 1/2 cups hot water
Method
Mix together the brown sugar, cinnamon, and walnuts in a small bowl.
Sprinkle evenly over the batter.
Pour hot water over the top.
Bake at 175° for about 50-60 minutes.
The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.
Serve warm with vanilla ice cream.
Peach Curd Cookies
Ingredients
125g of shortening
125g of shortening
125g of unsalted butter
75g of caster sugar
1 egg yolk
1 pinch of salt
275g of plain flour
50g of ground almonds
25g of cornflour
Peach curd
Method
In a large mixer bowl, mix together butter, shortening and sugar until you obtain a creamy mixture.
Then add the egg yolk and the pinch of salt.
And whisk well the mixture.
After this, add the flour, the almond flour and the cornstarch.
Now work gently with a spatula.
Pre-heat the oven at 180°C while you finish to prepare the cookies.
Now it’s time for the best part of making Peach Curd Cookies!
Shape into little balls the dough and put them into a baking sheet.
Press with your thumb in the centre and create a gutter for the Peach Curd filling.
Bake them for 20-25 minutes.
After that time, take them out from the oven and fill the gutter with the Peach Curd and then let it cool.
Peach Curd
Ingredients
340g of pureed peaches (3 large peaches)
340g of pureed peaches (3 large peaches)
4 egg yolks
70g of butter
85g of sugar
the juice of 1-2 lemons
Method
First of all, peel off the skin of the peaches and remove the stone.
Cut them into cubes and in a blender, blend the peaches cubes until you reach a puree without any lumps.
In a heatproof bowl, mix the puree with egg yolks, sugar and lemon juice.
Place the bowl over a pot of boiling water (don't let the water touch the bowl) and whisk constantly for about 20 to 30 minutes – it can be very rough, so ask help from someone or your poor arm will hurt!
Now remove the bowl from the heat and add a bit at time the butter into the mixture and whisk well.
Now put the curd into jars and let it cool completely.
If it looks a bit liquid it’s quite normal, let cool it and it will thicken enough.
Blueberry Curd
Ingredients
1 cup fresh blueberries
1/2 cup brown sugar
1/2 fresh limes, juiced
3 egg yolks
4 Tablespoons unsalted butter
Method
In a medium saucepan lime juice, blueberries and sugar.
Heat on medium bring to a boil and cook for 2 minutes.
Place a strainer over a bowl, strain and press blueberries until all is in the bowl.
Mix eggs into blueberry mixture slowly while mixing continuously until all combined.
Return mixture to heat and add in the bugger and whisk until butter is melted (coats the back of the spoon).
Remove from heat, spoon into sterilised jars and seal. Turn upside down to get a full seal on the jars.
1 cup fresh blueberries
1/2 cup brown sugar
1/2 fresh limes, juiced
3 egg yolks
4 Tablespoons unsalted butter
Method
In a medium saucepan lime juice, blueberries and sugar.
Heat on medium bring to a boil and cook for 2 minutes.
Place a strainer over a bowl, strain and press blueberries until all is in the bowl.
Mix eggs into blueberry mixture slowly while mixing continuously until all combined.
Return mixture to heat and add in the bugger and whisk until butter is melted (coats the back of the spoon).
Remove from heat, spoon into sterilised jars and seal. Turn upside down to get a full seal on the jars.
Custard Powder
Makes 1 jar
Ingredients
1 cup icing sugar
1/4 cup milk powder
1/4 cup corn flour
2 vanilla beans
1 teaspoon salt
Method
Cut vanilla beans lengthways with a sharp knife lengthways and scrape out vanilla seeds with the tip of the knife.
Add icing sugar, milk powder and corn flour to the bowl and blitz for 20 seconds/speed 5.
Scrape down the sides then add all other ingredients and blitz for 15 seconds/speed 5.
Store in a rubber sealed jar in a dark place.
Tip:
Put the vanilla beans (scraped) in a jar with caster sugar and set aside. Shake occasionally and use as vanilla caster sugar at a later date.
Link: Melting Moments, Passionfruit Melting Moments, Custard
Ingredients
1 cup icing sugar
1/4 cup milk powder
1/4 cup corn flour
2 vanilla beans
1 teaspoon salt
Method
Cut vanilla beans lengthways with a sharp knife lengthways and scrape out vanilla seeds with the tip of the knife.
Add icing sugar, milk powder and corn flour to the bowl and blitz for 20 seconds/speed 5.
Scrape down the sides then add all other ingredients and blitz for 15 seconds/speed 5.
Store in a rubber sealed jar in a dark place.
Tip:
Put the vanilla beans (scraped) in a jar with caster sugar and set aside. Shake occasionally and use as vanilla caster sugar at a later date.
Link: Melting Moments, Passionfruit Melting Moments, Custard
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