Ingredients
2 x 75 g boneless, skinless chicken breasts
40 g unsalted butter, at room temperature
4 tbsp chopped parsley
2 cloves garlic, crushed
5 tbsp freshwhite breadcrumbs
1 tbsp parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil
For the butter bean purée
1 tbsp olive oil
1 small onion, finely chopped
400 g tinned butter beans, drained
75 g mature cheddar cheese
knob butter
2 tbsp chopped coriander, (optional)
a few drops tabasco, or other hot chilli sauce
salt and black pepper
lemon wedges, and green salad, to serve
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Method
1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.
2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.
Saturday, August 6, 2011
Thursday, August 4, 2011
Passionfruit Meringue Tartlets
Passionfruit Meringue Tartlets
Digestive Base
200g Digestive biscuit
80g melted butter
pinch of salt
pinch of cinnamon
Passionfruit curd
2 eggs
1 egg yolk
75g caster sugar
1 tbsp corn flour, dissolved in 1.5 tbsp water
1/2 cup passionfruit pulp (from 3-4 passionfruits)
60g butter, chilled, diced
Meringue
(I’m so sorry to say this but I just whipped egg whites and added enough sugar till it looks glossy, so no recipe)
Method.
1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop a few tbsp of biscuit onto tart shells, press flat with thumb and all the way to the sides. Put in the refrigerator to chill it.
2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour into the chilled tart shells and let it chill for 1 hour or till ready to serve.
3. Make meringue. Fill into a piping bag, snip the tip off. Pipe on top of the curd and use a blow torch to add some magic. Serve immediately
Digestive Base
200g Digestive biscuit
80g melted butter
pinch of salt
pinch of cinnamon
Passionfruit curd
2 eggs
1 egg yolk
75g caster sugar
1 tbsp corn flour, dissolved in 1.5 tbsp water
1/2 cup passionfruit pulp (from 3-4 passionfruits)
60g butter, chilled, diced
Meringue
(I’m so sorry to say this but I just whipped egg whites and added enough sugar till it looks glossy, so no recipe)
Method.
1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop a few tbsp of biscuit onto tart shells, press flat with thumb and all the way to the sides. Put in the refrigerator to chill it.
2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour into the chilled tart shells and let it chill for 1 hour or till ready to serve.
3. Make meringue. Fill into a piping bag, snip the tip off. Pipe on top of the curd and use a blow torch to add some magic. Serve immediately
Thursday, July 21, 2011
Baked Brie
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If the name of this recipe alone doesn't make you want to jump up and get it in the oven, I don't know what else could convince you.
I was lucky enough to get this recipe from my friend Jody, who got it from her friend Jody...you got that? I knew when I heard about it at Thanksgiving, I absolutely had to have it. However, I do not know the true origin of this recipe.
I cannot begin to tell you how good this is. It's almost borderline dessert. The creamy, warm Brie with the sweet sauce is really, really unbelievable. I don't think you can celebrate the holidays without it. I'm not kidding.
You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.
This also only takes 15 minutes to throw together, it's the perfect appetizer for this busy time of year.
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes.
When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve with your favorite crackers. People will be begging you for the recipe.
Kahlua-Pecan-Brown Sugar Baked Brie
1 whole wheel of Brie (Costco sells a 19 ounce Brie wheel which is perfect for this recipe)
1 cup Kahlua
1 cup light brown sugar, packed
1 cup chopped pecans (I left mine whole because I like they way they look)
Accompaniment: crackers
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve warm with crackers.
One Year Ago: Chocolate Soufflé Cookies
If the name of this recipe alone doesn't make you want to jump up and get it in the oven, I don't know what else could convince you.
I was lucky enough to get this recipe from my friend Jody, who got it from her friend Jody...you got that? I knew when I heard about it at Thanksgiving, I absolutely had to have it. However, I do not know the true origin of this recipe.
I cannot begin to tell you how good this is. It's almost borderline dessert. The creamy, warm Brie with the sweet sauce is really, really unbelievable. I don't think you can celebrate the holidays without it. I'm not kidding.
You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.
This also only takes 15 minutes to throw together, it's the perfect appetizer for this busy time of year.
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes.
When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve with your favorite crackers. People will be begging you for the recipe.
Kahlua-Pecan-Brown Sugar Baked Brie
1 whole wheel of Brie (Costco sells a 19 ounce Brie wheel which is perfect for this recipe)
1 cup Kahlua
1 cup light brown sugar, packed
1 cup chopped pecans (I left mine whole because I like they way they look)
Accompaniment: crackers
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve warm with crackers.
One Year Ago: Chocolate Soufflé Cookies
Monday, July 18, 2011
Whole Wheat Carrot Cake- herfrozenwings.blogspot.com
Recipe ( from Cake Keeper by Laura Chattman)
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Friday, July 15, 2011
Jamie Olivers Carrot Cake
method
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
ingredients
• 250g unsalted butter, softened
• 250g light brown soft sugar
• 5 large eggs, preferably free-range or organic, separated
• zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped teaspoon baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped teaspoon ground cinnamon
• a pinch of ground cloves
• a pinch of ground nutmeg
• ½ teaspoon ground ginger
• 250g carrots, peeled and coarsely grated
sea salt
for the lime mascarpone icing:
• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• zest and juice of 2 limes
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
ingredients
• 250g unsalted butter, softened
• 250g light brown soft sugar
• 5 large eggs, preferably free-range or organic, separated
• zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped teaspoon baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped teaspoon ground cinnamon
• a pinch of ground cloves
• a pinch of ground nutmeg
• ½ teaspoon ground ginger
• 250g carrots, peeled and coarsely grated
sea salt
for the lime mascarpone icing:
• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• zest and juice of 2 limes
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
Breakfast Muffins: Fruit and Oats by CAKE MISTRESS
Fruit & Oat Breakfast Muffins
Recipe by The Cake Mistress
Makes 12
300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped
Directions:
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.
In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.
Recipe by The Cake Mistress
Makes 12
300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped
Directions:
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.
In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.
Thursday, July 14, 2011
Angela Nielsen's Ultimate Carrot Cake
CARROT CAKE
Source: The Ultimate Recipe Book, Angela Nilsen
(Cuts into 16 pieces)
85 g Brazil nuts, toasted and fairly finely chopped
finely grated zest of 1 orange
2 tbsp orange juice
115 g raisins
225 g self-raising flour
1 tsp baking soda
1 rounded tsp ground cinnamon
175 g dark muscovado sugar
175 g sunflower oil
3 eggs
280 g finely grated carrot (2-3 carrots)
Icing
50 g icing sugar, sifted if very lumpy
50 g butter, at room temperature
100 g full-fat cream cheese, at room temperature
1 tsp lemon juice
Preheat oven to 160°C (325°F). Place rack in the middle of the oven. Oil and line a deep 20-cm square cake tin with parchment paper. Soak raisins with orange juice. Mix flour, baking soda and cinnamon.
Put sugar in a large bowl. Rub with fingers to break up lumps. Add oil and beat till smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and gently stir till evenly mixed. Fold in carrots, nuts, raisins (and any liquid) and orange zest. Pour batter into cake tin. Bake for 1 hour until risen, firm on top, and an inserted skewer comes out clean. Let cake cool in the tin for 5 minutes. Turn out onto a wire rack, peel off the paper and let it cool down completely.
To make icing, beat butter with icing sugar till smooth. Add cheese, orange zest and lemon juice and beat till smooth again. Spread over completely cold cake. Chill to firm up icing. Serve.
Source: The Ultimate Recipe Book, Angela Nilsen
(Cuts into 16 pieces)
85 g Brazil nuts, toasted and fairly finely chopped
finely grated zest of 1 orange
2 tbsp orange juice
115 g raisins
225 g self-raising flour
1 tsp baking soda
1 rounded tsp ground cinnamon
175 g dark muscovado sugar
175 g sunflower oil
3 eggs
280 g finely grated carrot (2-3 carrots)
Icing
50 g icing sugar, sifted if very lumpy
50 g butter, at room temperature
100 g full-fat cream cheese, at room temperature
1 tsp lemon juice
Preheat oven to 160°C (325°F). Place rack in the middle of the oven. Oil and line a deep 20-cm square cake tin with parchment paper. Soak raisins with orange juice. Mix flour, baking soda and cinnamon.
Put sugar in a large bowl. Rub with fingers to break up lumps. Add oil and beat till smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and gently stir till evenly mixed. Fold in carrots, nuts, raisins (and any liquid) and orange zest. Pour batter into cake tin. Bake for 1 hour until risen, firm on top, and an inserted skewer comes out clean. Let cake cool in the tin for 5 minutes. Turn out onto a wire rack, peel off the paper and let it cool down completely.
To make icing, beat butter with icing sugar till smooth. Add cheese, orange zest and lemon juice and beat till smooth again. Spread over completely cold cake. Chill to firm up icing. Serve.
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