Baking:Jaffa Cupcakes

Jaffa Cupcakes

I love the fact that cupcakes are so fast, easy to make and you can easily experiment with them. Below I made jaffa cupcakes (they would be perfect I think if they were topped each with a Jaffa, but oh well).

To make them, I used the rosewater teacake recipe, however i subtracted the rosewater from the cake recipe and added 2 tablespoons of Cointreau and 2 dessertspoons of dutched cocoa. Also to the icing i substituted a few tablespoons of water for orange juice and 2 for Cointreau (oh and I also use a little food colouring...).

Baking: Break-Up Cake

Break-up Cake

Most people claim their "break-up" cake (or comfort food) is a heavy chocolate torte, however I love this lemon curd cake. A fat wedge warmed and accompanied with some low fat natural yogurts and a dollop of lemon curd it is delish!

Ingredients:
250g Butter
3 Eggs
1 1/2 Cup Sugar
2 Heaped Teaspoons Lemon Curd
1 Tablespoon Golden Syrup
2 Cups Flour
1/2 Cup Water
2 Teaspoons Baking Powder

1. Preheat oven to 170C.

2. Cream butter and sugar until light and fluffy in an electric mixer.

3. Add eggs one at time to butter mixture, then lemon curd and golden syrup and mix well. 

4. Add flour and baking powder and mix until almost combined, then add water and mix until combined.

5. Pour mixture into a 20cm tin (which is greased and the bottom is baking paper lined).

6. Bake for 40 -50 mins until a cake tester comes out clean. 

Heather's Pretty Little Cupcakes

My flatmate Heather has recently become a cupcake godness. These were her most recent attempt for the recent "crush" (not that she will admit it). Aren' they cute!

A cold white day in Christchurch

Last weekend I was in the US and was experiencing temperatures 30C +. This weekend I am in NZ and have been experiencing temperatures of 0C -. I think when its cold outside some simple food defiantly serves as comfort food.

Heather, my flatmate and I decided our comfort food was marshmallows, hot chocolate and afghans. The following depicts our cold Sunday evening, plus I threw in some pictures of my snowman which I made (as Uni was closed for the day).

10.30pm Heather roasting Marshmallows in our fire, while watch The Good Wife (a perfect chilly Sunday night in)

Our letterbox, a little snowed under

11.45pm Sunday night - Heather came and got me out of bed to see the pretty powder outside

The street covered in snow (was much thicker the next morning when we woke up).

After a lazy day inside in front of the fire, I decided to clear off the deck and make a snowman.

Note: His mouth = a wedge of onion, his eyes = rasins and his nose = a garlic clove

Baking: Brioche

Brioche

After coming back from the States I craved some homemade bread. The bread in the US seemed sweet no matter if it was a white dinner roll or burger bun. Ironically enough this brioche recipe has very little sugar, despite being what I think of as a dessert bread. To be honest I quite enjoyed the less sweet verison.

This is my favourite bread to make french toast from, so that is excatly what I did with mine!

Ingredients:
2 Heaped Teaspoons Sugar
2 Teaspoons Dried Activated Yeast
1/4 Cup Water, Warm
4 Cups Flour
1 Teaspoon Salt
1 Cup Milk, Warm
3 Eggs, Lightly Beaten
150g Butter, Softened
1 Egg Yolk, Beaten

1. Place sugar, yeast and water in a large bowl and leave for five to ten minutes.

2. Add milk, eggs and salt to water mixture, then half mix in flour.

3. Add butter and mix until just combined.

4. Turn out onto floured surface and  kneed until fully butter combined into mixture.

5. Place in a oiled (I use baking spray) glass/cermanic bowl and leave in a warm place for at least an hour.

6. Lightly knock down the dough and place in a oiled loaf tin to bake (or you can divide recipe by 12 and place into individual brioche moulds).

7. Allow to rise again, for at least 30 minutes in a warm place.

8. Brush the top with egg yolk.

9. Bake in a 180C oven for approximately 30 minutes, until just firm and a crust has formed (if making individual brioche bake for approximately 15 minutes).

Mains: Pizza Dough

Pizza Dough

When I was in Tampa, Florida. Carter's Mum, Sylvia, bought the largest pizza I think I have ever seen home for a late night dinner (after an exhaustive day of shopping (I had lots of fun, however I am not sure Carter felt quite the same way)).

After getting home I decided I wanted to replicate it (however at a smaller scale, as the pizza she brought home wouldn't even fit in our oven!). I found this recipe for pizza dough in Julie Le Clerc's Simple Cafe Food. Usually I would use a bread maker however at the flat we don't have that luxury. It was a fabulous recipe, however I would recommed rolling it out thin, so you can fold it while eating it (like we did in Tampa). Also don't add to much topping as this detracts from the magic of a pizza.

The photo shows the dough just before I rolled it out thinner.

Ingredients:
1 1/2 Cup Water, Warm
1 Teaspoon Sugar
2 Tablespoons Active Yeast
4 Cups Flour
1 1/2 Teaspoons Salt
1 1/2 Tablespoons Olive Oil

1. Place water, sugar and yeast in a bowl and place in a warm place for five to ten minutes.

2. Mix flour, salt and olive oil into water mixture, then turn out onto a floured surface.

3. Knead dough for approximately five minutes until a frim dough is established.

4. Place dough in an oiled (I use baking spray) glass/ceramic bowl and leave in a warm place for at least 30 minutes.

5. Knead/roll out into pizza bases and place your choice of toppings on top.

6. Bake at 200C for approximately 20 minutes until the crust is golden.

Capitol, Wellington

Yesterday Lucinda and I enjoyed an early Sunday brunch at 9.30am at Capitol (this is when Capitol opens on a Sunday). We were their first customers!

I had a delish french toast with salmon, cream fraish and capers and Lucinda baked eggs with white beans and chorizo. We both finished with a second strong coffee and a Florentine.

A perfect early Sunday morning!

I have been to Capitol often for brunch and dinner. I believe that it defiantly boosts the best brunch and perhaps the best casual dinner in Wellington.

The photo is not my friend and won't post the correct way up!

Mains: Osso Bucco

Osso Bucco

I will be honest, I had never heard of this until Carter requested it (it is a famous Italian dish).

I am not a huge fan of slabs of meat however I have made this various times for Carter and other guests (including my brother, mother and father). I will say the saucy vegetable mix which the meat is cooked in is delish (and even though I am not a meat fan it was pretty good too). My favourite part is the risotto, however Carter will argue that the risotto does not even compete with the meaty goodness. Have a try and you decide!

 

Chop Roughly

3 Medium Onion

½ Green Pepper

½ Red Pepper
3 Carrots, Peeled
3 Stalks Celery
6 Cloves Garlic


50g  Butter
1/3 Cup White Wine 
1/3 Cup Brandy
1 Tablespoon Balsamic Vinegar
2 Tablespoon Tomato Paste
2 Cans of Crushed Italian Tomatoes
1 Sprig Rosemary

4 Sprigs Thyme

2 Bay Leaves

1 Teaspoon Mixed Herbs

2 Cups Chicken Stock

2 Cloves Garlic
Good Squeeze Lemon
Handful Parsley

1. Preheat oven to 160C.

2. Place chopped vegetables into a fry pan with the butter and sautee.

3. Add rest of ingredients minus the meat to pan and heat until warm.

4. Place meat in a casserole dish with a lid and pour liquid and vegetables over the top.

5. Cook in the oven for about 2.5 - 3 hours until the meat is almost falling off the bone

6. Chop parsley up very finely with garlic then combine with lemon juice.

7. Serve with a white wine and fennel risotto and a small serve of parsley mix on top

Gingercrunch Bread

Something a little strange.


I love both gingerbread and gingercrunch so I thought I might mix it up and try it out.

The gingerbread is the bottom layer, then the base of the ginger crunch was crumbled on top and baked. Then the icing was drizzled over. 

Perhaps these would be better if they were in muffin tins instead of a large cake pan. Either way the taste and mix of textures are fantasic.

Playing with Powder

I had another play with the Fresh As freeze dried fruit powder. I can tell you it is delicious in the butter cream filling of these melting moments. I tried both strawberry and passionfruit. Both were fabulous! I only used approx 1.5 teaspoons for a double batch of cookies.

Other ideas of how to use freeze dried fruit powder:

- I have used it in meringue mixture (I used black current), however this I find makes them a little chewy. I prefer to sprinkle it on top before cooking to add a hint of flavour

- Use it to flavour cream

- Restaurants often add a dusting or sprinkle of powder to either decorate the plate or add a hint of flavour.

- Use it to flavour cream etc.

- I have experimented with it in cupcake mix. The passionfruit didn't really work, however the strawberry was nice. Make sure you add enough (more than you would in icing as it is going to rise and cook) and I would reccomend using only flavours with strong tastes i.e. passionfruit did not have a very strong flavour.

Baking + Exhausted = Happier Tired

Last week I came home very late at night (i.e. 1am) off an International Flight. I was starving and exhausted, however these little beauties that my flatmate Heather had made cheered me right up. Look at the fabulous icing squeezey thing.

Mains: Leg of Lamb

Roast Leg of Lamb

I will be honest. I am not a lamb fan, however this is the one easy lamb dish I pull out when my visitors do enjoy a NZ roast lamb  (and are not going to settle for chicken). Despite this, I always always taste test the gravy before serving. This can make or break the dish. It can be served as it would traditionally with roast or mashed vegetable, however I often like to make a roast vegetable salad to go with it (Dads favourite).

Ingredients:

1 Largish Leg of Lamb

5 - 6 Sprigs Rosemary

6 Cloves Garlic

2 Teaspoons Rock Salt

1 Tablespoon Olive Oil

1 Large Knob Butter

1 Tablespoon Flour

3 Teaspoons Capers

2 Teaspoons Cranberry Jelly

1 Tablespoon Red Wine Vinegar

Approx 1 Cup Chicken Stock

1. Preheat oven to 180C.

2. Using a mortar and pestle bash up a sprig of rosemary with salt and garlic.

3. Rub olive olive oil over the lamb, then rub in the salt mix.

4. Place meet in a large roasting dish on top of the remaining Rosemary sprigs.

5. Roast for about 2 hours.

6. Remove lamb from the roasting dish and set aside.

7. Remove rosemary from the dish and discard, then sieve left over fluid into a jug.

8. Place a knob of butter into the roasting dish to melt.

9. Add flour mix to create a rue.

10. Cook for about a 30 - 40 secs stirring all the time, so it does not burn but cooks flour a little.

11. Pour in sieved liquid, and whisk making sure the gravy is smooth with no lumps in it.

12. Add capers, cranberry jelly, vinegar and chicken stock if necessary to make gravy a thinner. When you add capers, mash them up a little with your stirring spoon or whisk, this will release more favour throughout the sauce.

Baking: Boysenberry, White Chocolate and Almond Friands

Boysenberry, White Chocolate and Almond Friands

I have made this a million and a half times. I love how easy and quick they are to make up, the beautiful smell of warm friands and the fact that you have eggs yolks left over with to make custard, creme brulee or something equally satisfying.

They are perfect for morning or afternoon tea, a treat after lunch or a delicious after dinner nibble.

The boysenberry can be substituted with, any other type of berry, plums, peaches or poached fruit (i.e. apple, pear and rhubarb).

Ingredients
175g Melted Butter
1 Cup Almond Meal
6 Egg Whites, Beaten until stiff
2 Teaspoons Vanilla Essence
2 Teaspoons Vanilla Bean Paste
1 1/2 Cups Icing Sugar
1/2 Cup Flour
12 Boysenberries (frozen or fresh)
12 Squares White Chocolate

1. Preheat oven to 190C

2. Place all ingredients but boysenberries, chocolate and egg whites in bowl and combine.

3. Add egg white and fold gently in until almost combined.

4. Place a berry and a square of chocolate in the bottom of each greased friand mould cup. Dollop mixture ontop, dividing the mixture into the 12 cups.

5. Bake in oven for 25 minutes.

6. Allow to cool for 5 mins in tin before turning out onto wire rack.

Dessert: Tiramisu

Tiramisu

To be honest I don't believe Tiramisu is one of those desserts which needs to be made with carefully measured out ingredients. Its more of a add, test taste then add some more type of recipe. Mine loosely revolves around the measurements found below, however sometimes depending on the occasion is is more boozy than others.


As Carter pointed out that this after indulging in this weekends creation, perhaps driving after may not be a good idea.

Ingredients
4 Large Eggs
Approx 1 Cup Caster Sugar
2 Packets/ Pottles 200/250g Mascapone
1/4 Cup Cream2 Teaspoons Vanilla Essence
2 Packets Dried Sponge Fingers
1 Teaspoon Vanilla Bean Paste
1/4 Cup Strong Coffee
2 Tablespoons to 1/4 Cup Brandy
1 60g Bar Dark Chocolate
2 Tablespoons Dutched Cocoa1. Separate eggs, putting the egg whites into a medium sized glass/metal bowl and the egg yolks in a large glass/metal bowl.

2. Using an electric mixer, beat egg yolks and sugar together until pale, light and fluffy.

3. Add cream and masapone and beat until combined.

4. Clean beater thoroughly, then beat egg whites until stiff.

5. Fold in vanilla and then the egg white into cream mixture.

6. Combine, brandy and coffee in another bowl.

7. Lightly dip sponge fingers into the coffee mixture and use them to line the bottom of a large rectangular dish. Use approximately half (I use just under as the width of the top of my container is slightly larger than the bottom).

8. Chop up half the chocolate and sprinkle it over the fingers.

9. Layer half the cream mixture on top of the sponge and spread out evenly.

10. Dip the rest of the sponge fingers and place orderly on top of the cream mixture.

11. Cover the sponge fingers with the remaining cream mixture and spread out evenly.

12. Dust using a sieve with cocoa powder and grate the rest of the chocolate over.

Baking: Strawberry Frosting and Cupcakes

Vanilla Cupcakes

The girls from Lovely Wee Days bought some dried fruit powder from Fresh As. I was lucky enough to have been asked to go in with them for some strawberry and passionfruit powder. After picking it up last week I couldn't wait to try it. Therefore yesterday I made some vanilla cupcakes and smothered them with strawberry frosting (normal frosting with 1 teaspoon dried strawberry powder).


Probably some of the best icing I have ever had! Especially for the minimal fuss it required!

Ingredients:
125g Butter

3/4 Cup Sugar

3 Eggs

1 Teaspoon Vanilla Essence

1 1/2 Cups Flour
3 Teaspoons Baking Powder 
1/3 Cup Milk

1. Preheat oven to 180C

2. Cream butter and sugar together until light and fluffy.

3. Add eggs one by one, beating well after each addition.

4. Add vanilla, flour, baking powder and milk and beat until just combined.

5. Spoon into paper cases and bake for 15 - 20 minutes.

6. Place each on wire tray to cool before icing with your choice of frosting.
 

Kitchen Things: Pink Piggy Pancake Pan

I am very much a night owl, therefore a wee snack at 10pm or so is a treat i sometimes indulge in.

Lately one or two bite size piggy pancakes have done the trick. I think much of the satisfaction is down to the novelty factor.  I have never seen these cute wee pink piggy pancake pans (thats a lot of P's) in stores in NZ, however for my birthday this year my dear friend Lucinda brought me one back from Singapore.

The photo perhaps doesn't illustrate the little pig faces as well as seeing them in person, but you get the idea.

 

Little and Friday, Auckland

I have been having a blog break post quake... I think that rhymes....

Anyway getting back on track... A few weeks ago I finally got to Little and Friday, on Auckland's North Shore, for a fabulous morning tea (Note I believe they are now opening another L&F in Newmarket).

I had read reviews and seen their cupcakes in various magazines and, to be honest, I couldn't wait to try their cone shaped lamingtons to ensure they tasted as good as they looked.

On a somewhat damp Saturday morning the little neighbourhood cafe was packed. It is nestled in a somewhat shabby block of shops which back in their heyday would have been a busy spot. Its clean crisp white interior echos fashionable shabby chic, with mismatched white chairs and patterned plates as well as a milkcrate bookcase of beautifully wrapped treats to purchase.    

However first a savory treat was in order before my sweet finale. Lisa, Mum and I ordered savory pastries, topped with mushrooms or pesto and onion or encasing a mince and cheese pie filling. They were absolutely delicious, despite being eaten on a somewhat clumsy milk crate table (which I will say wasn't an easy task with flaky pastry!).

Three desserts were purchased and each taste tested. First was my chocolate lamington, second and third were two custard tarts with different fruit toppings (the apple one is pictured below). I believe mine was a real winner if you were a chocoholic, like myself, however Mum argued that hers may not have been as visually pleasing tasted divine.  

I intend to try and make my own cone shaped lamingtons (however I may tone down the chocolate rating, perhaps replacing the layers of chocolate ganche with a chocolate buttercream or replacing the chocolate cake with a traditional sponge cake).

I have added two links for you to browse and salivate over. 

If you are in Auckland I definitely recommend making time for morning tea, lunch or afternoon tea at Little and Friday even if its a quick stop in and take away.

http://blog.coffeesupreme.com/2010/07/08/little-and-friday-and-slightly-bigger-and-cuter/

http://www.facebook.com/pages/Little-Friday/159309440759582#!/pages/Little-Friday/159309440759582?closeTheater=1

Mains: Piri Piri Chicken

Piri Piri Chicken

As my grandmothers family is from the Azores (islands off Portugal's coast), my family have always been interested in Portuguese cooking. This is a favourite we often have. The chicken is flattened. If you have a good butcher, he can do this for you, or if you have a sharp pair of kitchen scissors you can do it yourself.

Essentially all I do is cut either side of the  backbone and pull it out completely. I also pull out the smaller bones connected to it (ribs) for ease of cutting when cooked, and push hard down on it when it is laid out on the tray so it lies flat (you are not pushing hard enough unless you can hear a few bones breaking).

I find this meal tasty and easy to prepare with minimal ingredients. Try it yourself.



Ingredients:

1 Large Chicken

1 Red Thai Chili, Seeded and Chopped Finely

1 Tablespoon Smoked Paprika

4 Cloves Garlic, Chopped Finely

1 Lemon, Juiced

2 Tablespoon Dried Oregano

4 Tablespoons Olive Oil

1. Preheat oven to 160C

2. Combine all ingredients apart from chicken in a bowl and mix together.

3. Pour mixture over chicken in a roasting tray and cook in the oven for about two hours.

4.  Baste chicken with the juices around it every twenty minutes or so.

5. When cooked allow to rest for five mixtures, before cutting into pieces and serving with a green salad and some baked potato.

Basics: Cream Cheese Pastry

Cream Cheese Pastry

This can be used as an alternative to puff pastry for quiches, pies and over savory pastry based dishes. Its great due to the fact its relatively quick and easy to make up from ingredients which normally you would have in your fridge or pantry! A family friend of ours, Jenny Parry, introduced Mum and I to this fab recipe.

This recipe is a Ruth Pretty creation.

Ingredients:
2 Cups + 1 Tablespoon Flour
1/4 Teaspoon Baking Powder
1/2 Cup Cream Cheese
170g Unsalted Butter, Diced
2 Tablespoons Iced Water
1 Tablespoon Cider Vinegar

1. Place flour, baking powder and cream cheese in a food processor and whiz until almost combined.

2. Add butter and process until butter is size of small peas.

3. Add water and vinegar and process further until dough just beginning to come together.

4. Knead on a lightly floured board and work into a ball.

5. Wrap the ball in clingfilm and refrigerate for at least an hour or overnight before rolling out.

Mains: Chicken and Potato Mess

Chicken and Potato Mess

Quick, Easy and Tasty

Ingredients:
1 kg potatoes - preferably new- use small potatoes or cut larger ones up
6 Chicken thighs - preferably boned but unboned is ok if it’s what you happen to have in the fridge. Chicken breast would do. Remember to adjust cooking time for different cuts.
3 Cups Cherry or 4-5 large Tomatoes, Chopped 
Basil, Large Bunch
4 T Olive Oil
2 T Balsamic Vinegar
2 Large Red Onions, Chopped
4 or 5 Cloves Garlic, Peeled
Couple Grinds of Pepper
Pinch Salt

1. Boil potatoes in water with the oxo cube until almost cooked. I like how the oxo cube adds flavor to the potatoes, but the water is ideal for later on in the recipe so do not discard.

2. In a heavy based roasting dish (with lid) over a medium heat add 3 good glugs of olive oil. Brown chicken and turn off heat. Add particularly cooked potatoes and a 1/2 cup of the water.

3. Place chicken and the rest of the ingredients in a ovenproof baking dish with a lid.

4. Bake for 40 minutes.