Ingredients
1 1/4 cups castor sugar
1/2 cup cocoa powder
125gms dairy free margarine (use high fat)
4 eggs, room temperature
100gm almond meal
Method
1. Preheat oven to 200 Celsius. Line a 26 x16 cm slice plan with baking paper.
2. Combine sugar and sifted cocoa in a bowl. Add melted dairy free margarine, stir to combine. Add eggs, one by one beating lightly after each addition. Stir in almond meal until combined.
3. Pour mixture into slice pan, bake for 20 minutes until edges are set and a skewer comes out clean. Cool in pan. Transfer brownie to a chopping board and cut into 16 pieces.
Another option is to top the brownie mixture with 1 cup frozen raspberries before baking.
Sunday, 21 October 2012
Sunday, 9 September 2012
Chocolate mousse
Chocolate Mousse
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days
Panko crusted salmon
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
Beer battered fish
Ingredients
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
Saturday, 23 June 2012
Teriyaki chicken pizza
Ingredients
1 pizza base
1 large chicken breast
2 tablespoons sake (or japanese cooking wine)
4 tablespoons soy sauce
4 tablespoon mirin
2 tablespoon sugar
1 tablespoon grated ginger
1 tablespoon cornflour
3 spring onions, sliced
2 roasted capsicum, skin off, sliced
Sesame seeds
Chives
Method
1. Preheat the oven to 220 degrees celsius.
2. Poke chicken using a fork. Mix sake, soy sauce, mirin, sugar and ginger in a bowl. Marinate chicken in mixture for 15 minutes in fridge. Heat some oil in frying pan, fry chicken on one side, then the other until browned. Pour the sauce used to marinade the chicken, cover the frying pan and steam cook the chicken on low heat until done. Remove the chicken and set aside.
3. Add cornflour to marinade and keep on low heat and stir until thickened.
4. Smooth the marinade with a knife over the pizza base.
5. Slice the chicken thinly and crumb with the sesame seeds then place on the pizza.
6. Add the capiscum, spring onions and chives to the pizza.
7. Place the pizza in the oven for 10-15 minutes and serve.
(This is one of my creations based on GPK pizza)
Sunday, 3 June 2012
Oven baked frittata
Ingredients
1 tablespoon olive oil
5-6 slices middle bacon
500gm waxy potatoes
4 cloves garlic, chopped
1/2 cup chopped parsley
1 tablespoon fresh thyme
2 char grilled red capsicums, thickly sliced
6 eggs
2 tablespoons chicken stock
1 teaspoon white vinegar
1 teaspoon paprika
15 pitted olives, crushed
Salt and pepper
Method
1. Preheat oven to 190 degrees Celsius.
2. Cut potatoes into 2 cm cubes, boil in salted water until tender.
3. Place bacon in a layer covering the bottom and up the sides of the dishes.
4. Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes. Place the capsicum in a single layer on top of the potatoes.
5. Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.
6. Pour this evenly over the capsicums. Scatter the olives evenly over the top.
7. Place in the oven and bake for 35-40 minutes or until set.
Source: Countdown masterfoods.
1 tablespoon olive oil
5-6 slices middle bacon
500gm waxy potatoes
4 cloves garlic, chopped
1/2 cup chopped parsley
1 tablespoon fresh thyme
2 char grilled red capsicums, thickly sliced
6 eggs
2 tablespoons chicken stock
1 teaspoon white vinegar
1 teaspoon paprika
15 pitted olives, crushed
Salt and pepper
Method
1. Preheat oven to 190 degrees Celsius.
2. Cut potatoes into 2 cm cubes, boil in salted water until tender.
3. Place bacon in a layer covering the bottom and up the sides of the dishes.
4. Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes. Place the capsicum in a single layer on top of the potatoes.
5. Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.
6. Pour this evenly over the capsicums. Scatter the olives evenly over the top.
7. Place in the oven and bake for 35-40 minutes or until set.
Source: Countdown masterfoods.
Lamb, mint and rosemary pies
Ingredients
1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)
Method
1. Preheat oven 200 Celsius.
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes. Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes. Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.
Source: Donna Hay, Saturday Herald.
1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)
Method
1. Preheat oven 200 Celsius.
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes. Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes. Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.
Source: Donna Hay, Saturday Herald.
Saturday, 28 April 2012
Joe's minestrone
Ingredients
1 small onion chopped
1 small carrot chopped
2 rashers bacon chopped
A few leaves of silverbeet/spinach chopped
1 small potato choppped
4 cloves garlic
1 can beans (white, red kidney or chickpeas)
1 can chopped tomatoes
1 can full water
1 teaspoon dried oregano
Splash red wine
Salt and pepper
Method
Add all to a pot and simmer for 20 minutes then add a quarter of a cup of pasta (orzo works nicely) and simmer for a further 15 minutes. Serve with black pepper and some crusty bread.
1 small onion chopped
1 small carrot chopped
2 rashers bacon chopped
A few leaves of silverbeet/spinach chopped
1 small potato choppped
4 cloves garlic
1 can beans (white, red kidney or chickpeas)
1 can chopped tomatoes
1 can full water
1 teaspoon dried oregano
Splash red wine
Salt and pepper
Method
Add all to a pot and simmer for 20 minutes then add a quarter of a cup of pasta (orzo works nicely) and simmer for a further 15 minutes. Serve with black pepper and some crusty bread.
Juicy red pesto dip
Ingredients
3 roasted red peppers (capsicum)
2 cloves garlic chopped finely
1/4 cup sundried tomatoes
1/4 cup tomato paste
1/4 cup basil leaves
1/4 cup virgin olive oil
Method
Puree all ingredients in a food processor and slowly pulse in the oil to form a smooth paste. Season with salt and pepper, and if you like add a sprinkle of sugar to sweeten. Makes about two cups.
Source: Abes bagels recipes.
3 roasted red peppers (capsicum)
2 cloves garlic chopped finely
1/4 cup sundried tomatoes
1/4 cup tomato paste
1/4 cup basil leaves
1/4 cup virgin olive oil
Method
Puree all ingredients in a food processor and slowly pulse in the oil to form a smooth paste. Season with salt and pepper, and if you like add a sprinkle of sugar to sweeten. Makes about two cups.
Source: Abes bagels recipes.
Saturday, 21 April 2012
Caramelised onion and tomato tarts
Ingredients
2 tablespoons white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
8 Roma tomatoes, quartered
1 tablespoon balsamic vinegar
2 sheets puff pastry
(Source: Sanitarium website)
2 tablespoons olive oil
2 large onions, sliced 2 tablespoons white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
8 Roma tomatoes, quartered
1 tablespoon balsamic vinegar
2 sheets puff pastry
2 cups rocket leaves
Method1. Heat oil in a frypan. Add onion and simmer over a low heat for 20 minutes to sweat. Add vinegar, sugar and salt and simmer a further 15 minutes until golden and soft. Set aside. (alternative is to buy caramelised onions - available at delicatessens)
2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C, for 20 minutes.
3. Score a border around the pastry leaving a 2cm edge. Spread caramelised onion over sheets of pastry within the border. Arrange tomatoes over top.
4. Bake in a hot oven, 200°C, for 20 minutes or until pastry is golden and puffed. Serve topped with rocket.
(Source: Sanitarium website)
Tuesday, 27 March 2012
Awesome chocolate cake
We did this cake for my son's 3rd birthday and it is the best dairy free chocolate cake I have had!!
Ingredients
Cake
250 gms of dark chocolate
225 gms of dairy free spread (I used Olivani)
6 large eggs separated
260gms caster sugar
75gms ground almonds
50 gms flour (sifted)
1 tsp baking powder
2 tsp vanilla extract
1 pinch of salt
Icing
1 1/2 cups of icing sugar
3 tbsp cocoa
2 tbsp melted dairy free spread
1 tsp vanilla extract
warm water for mixing
Method
1. Preheat oven to 175 degrees celsius. Grease a 25 cm cake tin - line the bottom with baking paper and the sides with strips of tinfoil.
2. Melt the chocolate and dairy free spread together gently over a low heat and reserve.
3. Beat the egg yolks and caster sugar together until thick, pale and creamy. Fold in the chocolate mixture. Fold in the ground almonds, flour and baking powder.
4. Whisk egg whites until they hold soft peaks but are not dry or grainy. Add a spoonful or two of whites to the chocolate mix to loosen it, then gently fold in remaining egg whites, vanilla and salt and pour into cake tin.
5. Bake for an hour or until a skewer inserted into the middle of the cake comes out clean but still moist. Allow the cake to cool in the tin, turn out and remove the paper and foil.
6. Put the icing sugar, cocoa, dairy free spread, and vanilla in a mixing bowl. Add water, little by little beating well so you have a spreadable paste. Spread all over the cake and allow to set.
Ingredients
Cake
250 gms of dark chocolate
225 gms of dairy free spread (I used Olivani)
6 large eggs separated
260gms caster sugar
75gms ground almonds
50 gms flour (sifted)
1 tsp baking powder
2 tsp vanilla extract
1 pinch of salt
Icing
1 1/2 cups of icing sugar
3 tbsp cocoa
2 tbsp melted dairy free spread
1 tsp vanilla extract
warm water for mixing
Method
1. Preheat oven to 175 degrees celsius. Grease a 25 cm cake tin - line the bottom with baking paper and the sides with strips of tinfoil.
2. Melt the chocolate and dairy free spread together gently over a low heat and reserve.
3. Beat the egg yolks and caster sugar together until thick, pale and creamy. Fold in the chocolate mixture. Fold in the ground almonds, flour and baking powder.
4. Whisk egg whites until they hold soft peaks but are not dry or grainy. Add a spoonful or two of whites to the chocolate mix to loosen it, then gently fold in remaining egg whites, vanilla and salt and pour into cake tin.
5. Bake for an hour or until a skewer inserted into the middle of the cake comes out clean but still moist. Allow the cake to cool in the tin, turn out and remove the paper and foil.
6. Put the icing sugar, cocoa, dairy free spread, and vanilla in a mixing bowl. Add water, little by little beating well so you have a spreadable paste. Spread all over the cake and allow to set.
Sunday, 26 February 2012
Roasted tomato, pine nut and spinach pasta
Ingredients
500gms cherry tomatoes, halved
1 small red onion, halved and finely sliced
1/4 cup of pine nuts
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon sugar
350gm dried pasta (pappardelle, linguine or fettucine)
1/2 cup small fresh basil leaves
100 gms baby spinach leaves
Salt
Method
1. Preheat oven to 220 celsius. Place tomatoes, onions and pine nuts in a roasting pan. Sprinkle with oil, garlic and sugar. Season with salt to taste. Gently toss to combine. Roast, tossing once, for 8-10 minutes until tomatoes are tender.
2. Meanwhile cook pasta according to packet directions.
3. Drain pasta and put in roasting pan with tomato mixture. Add spinach, season with salt if desired. Toss until spinach wilts. Add basil and serve.
Optional: we added some proscuitto and bacon would be nice as well.
Source: Sanitarium nutrition service.
500gms cherry tomatoes, halved
1 small red onion, halved and finely sliced
1/4 cup of pine nuts
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon sugar
350gm dried pasta (pappardelle, linguine or fettucine)
1/2 cup small fresh basil leaves
100 gms baby spinach leaves
Salt
Method
1. Preheat oven to 220 celsius. Place tomatoes, onions and pine nuts in a roasting pan. Sprinkle with oil, garlic and sugar. Season with salt to taste. Gently toss to combine. Roast, tossing once, for 8-10 minutes until tomatoes are tender.
2. Meanwhile cook pasta according to packet directions.
3. Drain pasta and put in roasting pan with tomato mixture. Add spinach, season with salt if desired. Toss until spinach wilts. Add basil and serve.
Optional: we added some proscuitto and bacon would be nice as well.
Source: Sanitarium nutrition service.
Saturday, 28 January 2012
More pantry basics
I have found a couple more pantry basics that I thought might be useful!
 |
| We put some thai coriander on the bagel crisp layered with a sundried tomato. Delicious! |
Gingerbread men
- 125g dairy free spread (Olivani), at room temperature
- 100g (1/2 cup, firmly packed) brown sugar
- 125ml (1/2 cup) golden syrup
- 1 egg, separated
- 375g (2 1/2 cups) plain flour
- 1 tbs ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- Plain flour, to dust
- 150g (1 cup) pure icing sugar, sifted
- 8-10 drops red liquid food colouring (if desired)
- 8-10 drops green liquid food colouring (if desired)
Method
1. Preheat oven to 180°C. Get two baking trays ready.
2. Use an electric beater to beat the dairy-free spread and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls (if desired). Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Place in plastic bags with a seal and place in the fridge.
4. Place the dough between 2 sheets of baking paper (baking paper should be cut to be same size as baking tray) and roll out until about 4mm thick. Peel off 1 sheet and place baking paper with dough on baking tray. Use a 9cm gingerbread man cutter to cut out shapes and remove excess dough.
5. Repeat for the second tray.
6. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
7. Cut a small hole in a corner of each icing bag. Pipe icing over gingerbread men to decorate.
Lamb mince patties
Ingredients
Lamb mince 1kg
1 onion finely chopped
2 cloves of garlic finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon dry chilli flakes
2 tablespoons chopped parsley
1 egg
Method
Mix and form into six patties.
Fry in a frying pan with some oil until cooked through.
Lamb mince 1kg
1 onion finely chopped
2 cloves of garlic finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon dry chilli flakes
2 tablespoons chopped parsley
1 egg
Method
Mix and form into six patties.
Fry in a frying pan with some oil until cooked through.
Subscribe to:
Posts (Atom)