Recipe of the Month

Blueberry pancake breakfast icypoles

We might be getting a bit ahead of ourselves but the sun is shining and Spring is here – so why not indulge in some icy cold popsicles.

Makes 5 popsicles
150 g greek yogurt
4 tablespoons maple syrup
1/2 cup granola
1/2 cup blueberries

Mix the greek yogurt with two tablespoons of maple syrup. Then layer in the popsicle molds with yogurt, blueberries, granola, and a drizzle of maple syrup. Insert the popsicle sticks and freeze for a few hours. When you’re ready to serve, run the molds under warm water for 10 seconds, wiggle them out and enjoy!

Source | Jojotastic

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Recipe of the Month

Recipe of the Month: Chocolate batik cake (AKA Hedgehog slice)

200 gm digestive biscuits or marie
100 gm butter
250-300 gm milk chocolate
200 gm / 1/2 tin condensed milk
80 gm pistachio (or any kind of your liking)
80 gm almonds, roasted
80 gm walnut, roasted

1. Using double boiling technique, melt the chocolate, butter and condensed milk. Mix well.

2. In another bowl, crash the biscuits and mix with all the ready nuts.

3.Pour the chocolate mixture into the bowl with biscuits and nuts. Mix well.

4.Place a baking paper in a mould (or you can use a detachable mould as well). Pour the mixture into ready mould.

5.Keep in fridge for several hours until the chocolate sets. This will make sure the cake is gonna be easy to cut.

Source | Ribbon & Circus

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Recipe of the Month

Recipe of the Month: Cauliflower Soup with Hazelnut and Sage Butter

Winter is still hanging around… here is a winter warmer to keep you cosy!

Butter
Olive oil
1 large leek, white part only, roughly chopped
3 cloves garlic, roughly chopped
750g cauliflower, cut into florets
Sea salt
100g double or thickened cream
HAZELNUT SAGE BUTTER
50g (truffle) butter
50g hazelnuts, roughy chopped
10 or so sage leaves

1. In a large, heavy-based pot, heat a knob of butter and lug of oil. Add the leek and garlic and cook until softened (5-7 minutes).

2. Add the cauliflower florets and pour over boiling water to barely just cover the cauliflower. Some prefer to use stock, however I think it overpowers the soup too much so I just use the water and season with sea salt to taste.

3. Cook over a medium heat until cauliflower is softened and liquid has reduced a little (20-30 minutes). Blitz in a food processor or with a hand blender until smooth. Add the cream and stir through. If the soup is too thick, add a little extra cream. If too thin, return to heat and reduce until soup is desired consistency.

4. Just before serving, prepare the hazelnut and sage butter. Place all ingredients in a small saucepan and heat over a low heat until butter is foaming and sage begins to turn crispy.

5. Serve soup in bowls, topped with the hazelnut sage butter and if using, the extra roasted cauliflower and shavings of fresh truffle.

Source | Julia Ostro

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Recipe of the Month

Recipe of the Month: Provolone and Eggplant Toasts

Its still freezing outside so how about some warm toasties – gourmet style!

6 thick slices sourdough bread
500gm Provolone, grated
To serve: green leaf salad
Eggplant chutney:
100ml vegetable oil
400gm eggplant (about 1), coarsely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
10gm ginger, finely chopped
1 long green chilli, finely chopped
1 tsp eachblack mustard seeds and ground cumin
½ tsp ground turmeric
400gm canned cherry tomatoes, drained
150ml malt vinegar, or to taste
2tbsp brown sugar, or to taste

For eggplant chutney, heat half the oil in a frying pan over high heat, add half the eggplant, fry until golden (2-3 minutes), remove with a slotted spoon, drain on absorbent paper. Repeat with remaining oil and eggplant. Reduce heat to medium, add onion, garlic and ginger, stir until tender (5-7 minutes). Add chilli and spices, stir until fragrant (1 minute). Increase heat to medium-high, add tomato, vinegar, sugar, simmer until just starting to thicken (3-5 minutes). Return eggplant to pan, cook until combined (2-3 minutes), season to taste, keep warm.

Preheat a grill to high heat, grill bread until golden (1-2 minutes each side), spread with chutney, top with Provolone, grill until golden and melted (2-3 minutes), serve hot with salad.

Source | Gourmet Traveller

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Recipe of the Month

Recipe of the Month: Salted Caramel Brownies

This months recipe is all about comfort food for those cold winter days…

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.

In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.
Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.

Source | Good Food

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Recipe of the Month

Mother’s Day Gluten Free Chocolate & Blueberry Muffins

200 g unsalted butter
50g gluten-free plain flour
1 teaspoon xanthan gum
175g ground almonds
250g golden caster sugar
1 teaspoon vanilla extract
6 large free-range eggs
50g white chocolate
200g blueberries

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.

Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through.

In another bowl, separate the egg whites (keep the yolks for another day). Whisk the whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don’t stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine.

Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.

Source | Jamie Oliver

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Recipe of the Month

Recipe of the Month – March

March is over with so that means we are fully into Autumn now! Heres a lovely autumn recipe to warm you up – Pumpkin and Taleggio Cheese Tart!

350g jap pumpkin flesh, peeled, deseeded and cut into chunky 1cm-thick slices
175g eschallots, peeled and cut into halves or quarters
2 tbsp olive oil
sea salt and freshly ground black pepper
a few rosemary and/or thyme sprigs
150g large, firm mushrooms, thickly sliced
1 sheet ready-rolled puff pastry
100g washed-rind cheese (try King River Gold from Milawa Cheese, or taleggio)

Heat the oven to 190C. Put the pumpkin and eschallots on a large, flat baking tray. Pour over the oil, season and scatter with the herbs. Roast for 30 minutes, stir in the mushrooms and cook for 20 minutes more, until everything is cooked and starting to caramelise. Don’t let it colour too much, because it is cooked more later on. Turn up the oven to 200C.

Lay the pastry sheet on the baking tray and score a border 2 centimetres in around the edges; don’t cut right through. Spread the vegetables over the pastry, leaving the border clear.
Slice the cheese thickly and arrange on top. Add more herbs and seasoning, and bake for 15-20 minutes, until golden brown and bubbling.

Serve with a salad of bitter or peppery leaves to balance the sweet pumpkin and shallots.

Source | Good Food

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