This recipe is borrowed and adapted from my favourite food blogger in Paris David Lebovitz . Its a great winter pudding and its gluten free which is handy if you are that way inclined. Unfortunately its not particularly healthy so one must exercise restraint.
This recipe serves 4 but you can easily halve it or double it depending on your numbers.
Ingredients:
90g butter
150 g dark chocolate
1 1/2 tsp cinnamon
1/2 tsp chilli powder
2 eggs
6 tbsp sugar
Melt butter and chocolate together in a bowl. You can do this in a double broiler over the stove or if you are lazy like me then in the microwave. Melt in 1 min bursts, mixing in between until butter and choc are soft and then mix to melt down and combine without burning either- the hot butter will quickly melt the chocolate. Add the spices to the mixture.
In a separate bowl mix eggs and sugar with an electric beater on high for 5 mins until the mix becomes really fluffy and voluminous Pour 1/3 of egg mix into the choc mixture and fold until you have a solid lighter brown colour. Then pour this mixture into the the rest of the egg mixture and fold until just combined and you have a solid colour. Its important to fold and not mix as this is what gives the pudding height.
Pour into 4 ramekins or teacups and place on a baking tray.
Bake in an oven heated to 190 degrees for 20 mins. You should have a cracked crispy top but the side should still be gooey.
A (mainly) food blog. This is a collection of all my favourite (tried and tested) recipes and some other projects I have done. All recipes will be linked to www.foodblog.co.nz where my co-collaborators T'nealle and Jasper have added theirs too. I hope you enjoy them and may your culinary ventures fare well!
Sunday, May 12, 2013
Courgette, Feta and Sundried Tomato Calzones
Pizza pies!!!
Courgette, Feta and Sundried Tomato Calzones
Makes 4.
Pizza dough*:
2 c pizza** or high grade white flour.
1/2 tsp salt
1tsp sugar
2tsp yeast
2 tbsp oil
1c warm water
Combine dry ingredients in a bowl. Make a well in the middle, add warm water and oil and mix. Add more flour or water as you need to make a firm dough consistency.
Turn out onto a flour surface and knead for 10 mins.
Leave to rise for min 30 mins. If you want the dough to be really chewy you can leave it for up to 12 hours in the fridge to slow rise. Just before you roll it out give it one final knead to really get those glutens stretching.
*This can also be made in a bread make under the pizza setting.
**Using a pizza flour which is high protein will make your dough just like your favourite pizza place's. You can buy pizza four grade 0 or 00 from most Mediterranean food stores. (unless you;re into dominoes, in which case this is all wasted on you)
When the dough is ready, cut into 4 balls, and roll into circles.
Filling:
2 courgettes grated
100 g feta
1/4 c sundried tomatoes sliced
1/2 c regular cheese
pinch of salt and lots of pepper
Combine filling ingredients in a bowl and put in fridge until dough is ready.
Spoon the mixture onto one side of the dough leaving 2 cm from the edge clear. wet your finger with water and run it along this edge border, to help the edges stick. Fold over the dough to make a crescent shape and press edges down witha fork. Stab the top 4-5 times with a fork so air can get out and your calzones won't explode!
Preheat oven to 220 degrees celsius If you have a pizza stone, you can place it in the oven during preheat- this will give the bottom a nice crispiness. Otherwise you can use a baking tray.
When the oven is hot, drop your calzones on the heated stone or tray.
Bake for 10 min or until bottom is solid- use a wooden spatula to lift them and check.
Let sit for 2 mins or so once you of oven so fillings can set and you don't burn yourself when you eagerly bite into it!!!
Courgette, Feta and Sundried Tomato Calzones
Makes 4.
Pizza dough*:
2 c pizza** or high grade white flour.
1/2 tsp salt
1tsp sugar
2tsp yeast
2 tbsp oil
1c warm water
Combine dry ingredients in a bowl. Make a well in the middle, add warm water and oil and mix. Add more flour or water as you need to make a firm dough consistency.
Turn out onto a flour surface and knead for 10 mins.
Leave to rise for min 30 mins. If you want the dough to be really chewy you can leave it for up to 12 hours in the fridge to slow rise. Just before you roll it out give it one final knead to really get those glutens stretching.
*This can also be made in a bread make under the pizza setting.
**Using a pizza flour which is high protein will make your dough just like your favourite pizza place's. You can buy pizza four grade 0 or 00 from most Mediterranean food stores. (unless you;re into dominoes, in which case this is all wasted on you)
When the dough is ready, cut into 4 balls, and roll into circles.
Filling:
2 courgettes grated
100 g feta
1/4 c sundried tomatoes sliced
1/2 c regular cheese
pinch of salt and lots of pepper
Combine filling ingredients in a bowl and put in fridge until dough is ready.
Spoon the mixture onto one side of the dough leaving 2 cm from the edge clear. wet your finger with water and run it along this edge border, to help the edges stick. Fold over the dough to make a crescent shape and press edges down witha fork. Stab the top 4-5 times with a fork so air can get out and your calzones won't explode!
Preheat oven to 220 degrees celsius If you have a pizza stone, you can place it in the oven during preheat- this will give the bottom a nice crispiness. Otherwise you can use a baking tray.
When the oven is hot, drop your calzones on the heated stone or tray.
Bake for 10 min or until bottom is solid- use a wooden spatula to lift them and check.
Let sit for 2 mins or so once you of oven so fillings can set and you don't burn yourself when you eagerly bite into it!!!
Saturday, May 11, 2013
Roasted Pumpkin and Feta Pasta
This is a quick and easy dish that exemplifies the silver lining of winter- winter vege!
2 c 1 cm cubed pumpkin
6 cloves garlic
1 tbsp rosemary
Oil
Salt and pepper
100g feta cheese
1/4 c chopped almonds or walnuts
2c pasta
Put pasta on to boil as per instructions on package.
pour pumpkin into a baking dish, add roughly chopped cloves of garlic and cover in oil. sprinkle rosemary, salt and pepper and mix it all so everything is covered in herbs and oil.
Grill at 200 degrees celsius until pumpkin is soft, should take about 15 min. Check every 5 min to prevent burning and give the pumpkin and mix so every side gets cooked. when the mix is almost done thrown in crumbled feta and the nuts, and let grill for another 5 min. This will soften the feta and make it like a creamy sauce.
When its done, pour into the pot with the drained pasta and mix. This should end up coating the pasta but still have chunks of pumpkin.
Quick and easy and delicious!
2 c 1 cm cubed pumpkin
6 cloves garlic
1 tbsp rosemary
Oil
Salt and pepper
100g feta cheese
1/4 c chopped almonds or walnuts
2c pasta
Put pasta on to boil as per instructions on package.
pour pumpkin into a baking dish, add roughly chopped cloves of garlic and cover in oil. sprinkle rosemary, salt and pepper and mix it all so everything is covered in herbs and oil.
Grill at 200 degrees celsius until pumpkin is soft, should take about 15 min. Check every 5 min to prevent burning and give the pumpkin and mix so every side gets cooked. when the mix is almost done thrown in crumbled feta and the nuts, and let grill for another 5 min. This will soften the feta and make it like a creamy sauce.
When its done, pour into the pot with the drained pasta and mix. This should end up coating the pasta but still have chunks of pumpkin.
Quick and easy and delicious!
Grilled Vege Risoni Salad
Risoni or Orzo is tiny rice shaped pasta. Its kinda a mind-fuck cause you think it will be ricey but its actually pasta. But it makes for delicious salads! This one has grilled vege and basil for a Mediterranean flavour.
1.5 c risoni
4 c water
Salt or vege stock
1 large courgette
1 large red pepper
2 tomatoes
olive oil
salt and pepper
10 basil leaves
1/4c almonds
50g shaved parmesan
Boil water and add salt or stock (I use stock for more flavour but salt is fine too). Add risoni once boiling and boil like pasta. Should be al dente within 7-9 minutes, stir occasionally to stop them sticking to the bottom of the pot. When done pour into a seize and let them drain over the pot.
Meanwhile, chop veges into 1 cm sized pieces. (I cut the tomatoes into 8ths, and the courgettes into 1 cm slices and then cut those in half)
Lay in a baking dish and douse in oil, salt and pepper. Grill until the veges are slightly charred.
Pour risoni into a medium salad bowl and add grilled veges and any juices that are in the pan. Sliced basil into strips and add to the salad. Roughly chop the almonds and sprinkle them in. Add shaved parmesan. Add a little more olive oil, lots of pepper and salt if needed and mix.
Voila! Quick easy and tasty salad that can be a meal in itself!
1.5 c risoni
4 c water
Salt or vege stock
1 large courgette
1 large red pepper
2 tomatoes
olive oil
salt and pepper
10 basil leaves
1/4c almonds
50g shaved parmesan
Boil water and add salt or stock (I use stock for more flavour but salt is fine too). Add risoni once boiling and boil like pasta. Should be al dente within 7-9 minutes, stir occasionally to stop them sticking to the bottom of the pot. When done pour into a seize and let them drain over the pot.
Meanwhile, chop veges into 1 cm sized pieces. (I cut the tomatoes into 8ths, and the courgettes into 1 cm slices and then cut those in half)
Lay in a baking dish and douse in oil, salt and pepper. Grill until the veges are slightly charred.
Pour risoni into a medium salad bowl and add grilled veges and any juices that are in the pan. Sliced basil into strips and add to the salad. Roughly chop the almonds and sprinkle them in. Add shaved parmesan. Add a little more olive oil, lots of pepper and salt if needed and mix.
Voila! Quick easy and tasty salad that can be a meal in itself!
Monday, April 8, 2013
Blueberry and Lemon Buttermilk Pancakes
I'm on holiday this week and since I have a nice sunny flat I've been having heaps of people around for lunch!
Today a good friend is in town for the week and I've invited him for brunch. On the menu is lemon and blueberry pancakes.
I've started always putting lemon rind in my pancakes after a woman we stayed ith in Kenya did it. Its so subtle but makes them just that little bit more luxurious!
A friend who came for lunch earlier in the week brought me blueberries (Fresh and delicious!) so I'm working with what I've got.
You can always use frozen berries or any other fruit you have in the house. I prefer to keep my toppings simple, usually lemon and sugar or maple syrup (today I'm using golden syrup- a kiwi fav) and then stuff my pancakes full of fruit.
I'll also include a vegan option for this recipe.
Ingredients:
2 eggs
1c buttermilk**
2c flour
1/2c sugar
1tsp baking powder
1 lemon- juice and rind
Handful of blueberries (or other fruit)
Extra milk if needed
Butter or margarine for frying.
**If you don't have buttermilk you can make it by pouring into a measuring jug 1 tsp of white vingar and topping it up to the 1 cup mark with regular milk. Leave for 5 mins and then use.
Method:
In a mixing bowl beat together the two eggs and add the buttermilk. Sift in the flour, sugar and baking powder and combine. Add milk until thin enough that it flows freely from your whisk or spatular but still retains a thick batter consistency.
Add lemon juice, rind and berries and fold through.
Gently heat a frying pan, using a knob of butter for each pancake fry until bubbles appear then flip and fry until bottom no longer sticks.
First one is often a dud, as the pan is often not hot enough, so best to make it quite small.
The mixture can be made the night before and left covered in the fridge for best consistency.
It can also be stored in an airtight container and used over the course of a few days.
Vegan option: Swap eggs for 1 ripe mashed banana and buttermilk for soymilk (or almond, oat,rice etc). Swap the lemon for vanilla essence.
Bon appetite!
Monday, July 30, 2012
Green & blue quiche
My first crack at French cooking since my arrival in Paris. A vegetarian quiche I improvised with green summer vege, blue cheese and caramelized red onions.
Prep time- 30 mins
Cooking time-20 mins
Serves 4-6
Ingredients:
-1 savoury pie crust (make your own or store bought is fine. I use store bought cause often its cheaper and the result is way more consistent)
-1 TBSP olive oil
- 1 red onion (thinly sliced)
-1 TBSP brown sugar
-1 head of broccoli (chopped into small pieces 1-2cm big)
-1 green pepper (thinly sliced)
-1 courgette (grated)
- 4 eggs
-1 cup milk
-30g blue cheese
-salt and pepper
-1/2 cup grated cheese
Method:
-Roll out the pastry into a (greased or paper lined) pie dish and freeze for 15 mins (best to do this before you start prepping the vege).
-Sauté in a heated pan of olive oil the red onion with the sugar until caramelized.
-Throw in the green vege and cook until tender.
-Pre heat your oven to 180 degrees celsius
-Beat eggs in a large bowl and add milk. Combine the cooked vege in the bowl and add the blue cheese with salt and lots of pepper.
-Blind bake your chilled pastry for 10 mins.
-Take out pastry, pour in your egg/vege mix and make sure its spread out evenly so every part is covered with an even amount of vege.
-cover with grated cheese and more pepper.
-Place back in your hot oven and cook for 20 mins or until it rises and every part looks cooked. To check take out and give it a little shake, if it wobble it needs to cook a bit more.
-Let it set for 15 mins before eating.
Bon appetite!
Prep time- 30 mins
Cooking time-20 mins
Serves 4-6
Ingredients:
-1 savoury pie crust (make your own or store bought is fine. I use store bought cause often its cheaper and the result is way more consistent)
-1 TBSP olive oil
- 1 red onion (thinly sliced)
-1 TBSP brown sugar
-1 head of broccoli (chopped into small pieces 1-2cm big)
-1 green pepper (thinly sliced)
-1 courgette (grated)
- 4 eggs
-1 cup milk
-30g blue cheese
-salt and pepper
-1/2 cup grated cheese
Method:
-Roll out the pastry into a (greased or paper lined) pie dish and freeze for 15 mins (best to do this before you start prepping the vege).
-Sauté in a heated pan of olive oil the red onion with the sugar until caramelized.
-Throw in the green vege and cook until tender.
-Pre heat your oven to 180 degrees celsius
-Beat eggs in a large bowl and add milk. Combine the cooked vege in the bowl and add the blue cheese with salt and lots of pepper.
-Blind bake your chilled pastry for 10 mins.
-Take out pastry, pour in your egg/vege mix and make sure its spread out evenly so every part is covered with an even amount of vege.
-cover with grated cheese and more pepper.
-Place back in your hot oven and cook for 20 mins or until it rises and every part looks cooked. To check take out and give it a little shake, if it wobble it needs to cook a bit more.
-Let it set for 15 mins before eating.
Bon appetite!
Thursday, April 5, 2012
Vegan Hot Cross Buns
My personal twist on an easter fav...
HOT CROSS BUNS (vegan)
Buns:
½ cup soy milk
½ cup boiling water
½ cup boiling water
½ cup cold water
1 teaspoon raw sugar
1 level tablespoon yeast (make sure its fresh)
4 cups white flour
1/3c raw sugar
1/4 teaspoon salt
1 tablespoon margarine
1 cup mixed crasins and orange glace peel
1 teaspoon raw sugar
1 level tablespoon yeast (make sure its fresh)
4 cups white flour
1/3c raw sugar
1/4 teaspoon salt
1 tablespoon margarine
1 cup mixed crasins and orange glace peel
1½ tablespoon cinnamon
½ teaspoon all spice
½ Teaspoon cardamon
½ teaspoon coriander (dried spice not the leaf!)
Crosses:
1 tablespoon margarine.
1/3 cup flour
2 tablespoon icing sugar
2 tablespoons water
Glaze:
2 tablespoon brown sugar
1/3 cup boiling water
Pour milk and water into a bowl. Stir in sugar, sprinkle over yeast. Set aside for approx. 5 minutes or until yeast mixture is frothy. Using a larger bowl, mix together flour, extra sugar and salt. Rub in margarine, add fruit and spices. Make a well in the centre, pour in yeast liquid mix thoroughly, dough should be slightly sticky - a little more warm liquid may need to be added. It could be up to an extra 1/4 cup. Turn onto a lightly floured bench and knead for 10 minutes. Return dough to a warm, greased bowl, leave in a warm place to double in bulk. Approx. 1 hour. Punch dough down, turn onto a lightly floured bench, knead 2-3 minutes.
To shape buns: Divide dough into 16 pieces. Shape into balls. Place onto a lightly greased tray, one finger width apart. Return to a warm place to double in bulk. Approx. ½ hour. At this stage carefully place on crosses.
Crosses: Rub 1 tablespoon margarine into flour and icing sugar then mix to a soft dough, using 2 tablespoons cold water. Divide into 2 portions then roll each into a long string the thickness of your cross. Cut into appropriate lengths and place carefully onto risen buns just before they go into the oven. Press down ends with a little water so it sticks.
Glaze: Mix the sugar in the boiling water until it dissolves. Using a pastry brush onto the buns for the last 2-3 minutes of their baking time.
Bake at 220degC for 8-10 minutes.
Should make approx 16 buns.
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