Monday, 28 July 2014

Brown Sugar Buttermilk Waffles with Caramelised Apples










I promised myself on Saturday morning that whatever happened, I would not take any photos of food. I was going to have a day off. Sometimes it's nice to make a meal or bake something and not spend time photographing it from all angles. But then my kids asked to make waffles for breakfast and well, how could I resist?


Brown Sugar Buttermilk Waffles with Caramelised Apples
from Donna Hay
Makes 4 waffles


For the Caramelised Apples:
20g unsalted butter
4 small apples, halved
55g (1/4 cup) brown sugar
60ml (1/4 cup) maple syrup
Pinch sea salt

For the Waffles:
150g (1 cup) plain flour (I used cake flour)
55g (1/4 cup) brown sugar
2 teaspoon baking powder
310ml (1 1/4 cups) buttermilk
1 tablespoon melted unsalted butter. plus extra for brushing the waffle iron
1 egg, separated
Pinch sea salt

For the Cinnamon Sugar:
1 teaspoon ground cinnamon
55g  (1/4 cup) caster sugar

To Serve:
Thick Greek yoghurt

Make the Caramelised Apples:
Melt the butter in a medium saucepan over medium heat. Add the apples, sugar, maple syrup and salt and cook for about 2 minutes until the sugar dissolves. Reduce the heat to low, cover with a lid and cook for 15 minutes, turning the apples now and again. Set aside and keep warm.

Make the Waffles:
Put the flour, sugar and baking powder into a large mixing bowl and stir together to combine. Set aside.

In a separate bowl, whisk the buttermilk, butter and egg yolk together. Set aside.

Add the buttermilk mixture to the flour mixture and whisk until smooth. Set aside.

In a separate bowl whisk the egg white with a pinch of salt until stiff peaks form. Tip them into the batter and gently fold them in.

Heat a waffle iron and brush with melted butter. Drop 1/2 cup of batter into the waffle iron and cook in batches until golden brown.

Make the Cinnamon Sugar:
Put the cinnamon and sugar into a bowl and mix to combine. Set aside.

Plate the Waffles:
Put the waffles onto serving plates, sprinkle with cinnamon sugar and serve with caramelised apples on top. Serve with thick Greek yoghurt on the side for dolloping.




Friday, 25 July 2014

Roasted Poblano Enchiladas













I saw these "New Enchilada Tortillas" in my supermarket and HAD to have them. Then of course, I HAD to make enchiladas. I'm a marketers dream.


Roasted Poblano Enchiladas
Serves 4 - 6

For the Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons flour
2 tablespoons tomato paste
1 tablespoon Ancho powder (or your favourite chilli powder)
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 smoked paprika
400ml tomato passata
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups hot vegetable stock
1 tablespoon chipotle sauce (I use Alana's Pantry Spicy Mexico)

For the Enchilada Filling:
1 brown onion, roughly chopped
2 cloves garlic, roughly chopped
1 tablespoon olive oil
2 ears of fresh corn, kernels removed (1 cup of kernels)
1 x 400g black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ancho powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 poblano chiles
1/4 cup roughly chopped coriander leaves

For the Enchiladas:
20 Enchilada Tortillas (or your favourite tortillas)
1 1/2 cups colby cheese
1 jalapeno, thinly sliced


Make the Enchilada Sauce:
Put the oil in a medium saucepan over low-medium heat and add the flour and cook, whisking, for 2 minutes. Add the tomato paste and cook for 1 minute. Add the chilli powder, cumin, onion powder, garlic powder and paprika and cook for a further minute, stirring constantly. Gradually whisk in the hot vegetable stock. Add the tomato passata and season with salt and pepper. Cook for 5 minutes, stirring regularly until thickened. Set aside.

Make the Enchilada Filling:
Preheat the grill (broiler) to high. Put the poblanos on a baking sheet and grill (broil) them on all sides until they are black and blistered. Transfer them to a bowl, cover them with cling wrap and set aside for 20 minutes. Peel the skin off the chiles (it should slide off), remove the stalks and seeds, roughly chop the flesh and set aside.

Put the onion and garlic in a food processor and blitz until finely chopped. Put the olive oil in a frying pan and place over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, until the onion has softened but not browned. Add the corn kernels and cook for a further 5 minutes, until the corn is tender. Add the black beans, cumin, smoked paprika, ancho powder and salt and pepper . Stir and then add the chopped roasted polanos. Take off the heat, add the chopped coriander leaves and 1/3 cup of the enchilada sauce, stir and set aside.

Assemble the Dish:
Preheat the oven to 180C.

Pour 1/3 cup of the enchilada sauce into the bottom of a large baking dish (large enough of you to fit all the enchiladas snugly in one layer).

Lay a tortilla on a work surface, spoon 2 tablespoons of the filling down the centre, roll it up and lay it in the baking dish. Continue with the rest of the tortillas and filling.

Pour the remaining enchilada sauce over the top of the enchiladas, sprinkle with cheese and sliced jalapeno.

Bake for 30 minutes, or until it is hot and bubbling and the cheese has melted.


Thursday, 24 July 2014

Coconut Scones










If I can cram coconut into a recipe I will and I make no apologies for it.




Coconut Scones
inspired by Tana Ramsay's Real Family Food
Makes 6 enormous scones

450g self raising flour
1 teaspoon baking powder
1 teaspoon salt
250ml buttermilk (divided), plus extra for brushing
1 egg
30g desiccated coconut
40g ground almonds
1 tablespoon coconut sugar
5 tablespoons water

Preheat the oven to 220C. Line a large baking sheet with baking paper. Set aside.

Sieve the flour and baking powder into a large bowl. Add the salt and set aside.

In a separate bowl, beat together the buttermilk and egg. Set aside.

In a third bowl, mix together the coconut, almonds, coconut sugar and water to make a paste. Set aside.

Make a well in the middle of the flour mixture and pour in the buttermilk mixture. Mix together until it forms a soft dough.

Turn the dough out onto a lightly floured surface and knead briefly until it is smooth. Divide the dough into 6 equal portions.

Flatten each portion into a disc and put a tablespoon of the coconut paste into the centre of each. Fold the dough over the paste and pinch the edges together to seal. Use a rolling pin to gently flatten until they are 1.5cm thick.

Place the scones on the prepared baking sheet and brush tops with a little buttermilk. Bake for 8 - 10 minutes, or until golden. Serve warm.


Wednesday, 23 July 2014

Chocolate Chip Chocolate Bread













This is the perfect, simple cake to slice and pop into school lunch boxes, or wrap up in a pretty bow and give to a friend, or take on a picnic, or serve with coffee when friends drop in, or to eat in your kitchen at 11am after a work out and again at 3pm with a strawberry and chia smoothie. Yup, that just about covers it.


Chocolate Chip Chocolate Bread
slightly adapted from Good Food

175g unsalted butter, room temperature
175g caster sugar
3 eggs
140g self raising flour
85g ground almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
100ml buttermilk
1/4 cup cocoa powder
50g dark chocolate chips
100g white chocolate, chopped for drizzling

Preheat the oven to 160C. Spray a 23cm x 13cm loaf pan with cooking oil spray or line it with a loaf pan liner (I love those things). Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium for about 5 minutes. Add the eggs, flour, almonds, baking powder, salt, buttermilk and cocoa and mix on low until just incorporated. Stop the mixer and stir in the chocolate chips with a spatula.

Spoon the batter into the prepared pan and bake for 50 - 55 minutes, until a skewer inserted into the centre of the cake comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Melt the white chocolate in a heat-proof bowl suspended over a pan of simmering water. Don't let the bowl touch the water. Drizzle the white chocolate over the cool cake. Leave to set before serving.

Tuesday, 22 July 2014

Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley









I like my winter salads to be big and hearty and packed with nutty grains and satisfying cheese. I like them to be able to hold their own as a one bowl meal, or next to a piece of roasted chicken. I really like to eat them cross legged in front of the TV with a glass of deep scarlet wine and with my eyes on Jax and Opie from SOA.

I nearly saved this salad for Friday just so I could say "Freekah Friday", but I thought that would be too silly.


Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley
slightly adapted from Karen Marini's Feasting
Serves 4

300g freekah
70g dried blueberries
100ml extra virgin olive oil
juice 1 lemon
Sea salt and freshly ground black pepper
1 red onion, finely diced
1 large bunch parsley, leaves picked
50g toasted natural almonds, roughly chopped
250g halloumi

Bring a large saucepan of water to the boil and add the freekah. Reduce the heat and simmer for 40 minutes until tender. Drain and place into a serving bowl.

Slice the halloumi into 1/2cm slices. Put a dry frying pan on medium-high heat and cook the haloumi until it is golden brown on both sides. This will only take a minute or two. Add this to the freekah.

Add the dried blueberries, remaining olive oil, lemon juice, salt and pepper to the warm freekah and cheese. Throw in the onion and parsley and toss everything together gently. Sprinkle with toasted almonds and serve.


Monday, 21 July 2014

Carrot Apple and Ginger Muffins - Gluten Free













Last week my kids were disappointed when they didn't get any of these Chocolate Friands with Mocha Fudge Frosting that I made as a gift for a friend. Today I made these Carrot Apple and Ginger Muffins for another friend. I'm really getting this dashing-my-kids-hopes thing down to a fine art.



Carrot Apple and Ginger Muffins - Gluten Free
slightly adapted from My Darling Lemon Thyme
Makes 10

105g (3/4 cup) fine brown rice flour
55g  (1/2 cup) ground almonds
80g (1/2 cup) potato flour
2 teaspoons gluten free baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
125ml (1/2 cup) olive oil
60ml (1/4 cup) honey
2 teaspoons vanilla extract
2 eggs
1 teaspoon finely grated fresh ginger root
1 large carrot, finely grated
1 apple, skin on, coarsely grated
Sliced natural almonds for sprinkling

Preheat the oven to 180 C. Line 10 muffin holes with paper liners

Sift the brown rice four, almonds, potato flour, baking powder, baking soda, salt and spices into a large mixing bowl and stir them together to combine.

In a separate bowl, mix the oil, honey, vanilla, eggs and grated ginger together and pour them into the dry ingredients. Add the carrot and apple and stir until just combined.

Spoon the batter evenly into the prepared paper liners and sprinkle the tops with sliced almonds. Bake for 20 - 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.


Friday, 18 July 2014

Spiced Chai Tea Cake










Not content to just drink my chai tea, I want to eat it as well. Happy weekend guys.

Spiced Chai Tea Cake
adapted from Perth Now

125ml (1/2 cup) boiling water
2 heaped teaspoons chai tea (I used my own blend. Recipe here.)
185g unsalted butter, room temperature
220g (1 1/4 cups) brown sugar
2 teaspoon vanilla extract
3 eggs
225g (1 1/2 cups) self-raising flour, sifted
2 teaspoons mixed spice, sifted
Pinch fine salt
60ml (1/4 cup) Greek yoghurt
Icing sugar, sifted for dusting
Preheat the oven to 160C. Grease and flour a 6 cup capacity bundt pan. Set aside.

Put the tea into a teapot and add the boiling water. Set aside for 10 minutes.

Place the butter, sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat for about 5 minutes, until pale and creamy. Add the eggs, one at a time and beat well after each addition. Add the flour, mixed spice and yoghurt. Mix on low speed until just combined. Strain the tea and add the liquid to the batter. Mix until just incorporated. Spoon into the prepared pan and bake for 32 - 35 minutes, or until a skewer inserted into the middle comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Dust with sifted icing sugar before serving.