Monday, 29 October 2018

Chocolate Mole Tart












This tart is for when you make a batch of dulce de leche and need something to do with it, other than spoon it straight from the jar to your mouth. 



Chocolate Mole Tart
slightly adapted from here

For the Pastry:
250g plain flour, extra for dusting
50g icing sugar
125g cold unsalted butter, cut into small cubes
Zest of 1 orange
1 vanilla pod, seeds scraped
1 large egg, beaten
1 tablespoon or so of milk

For the Filling:
100g roasted hazelnuts
200g dark chocolate, chopped
Sea salt flakes
150g unsalted butter, chopped into small cubes
200g caster sugar
3 eggs
4 - 5 tablespoons dulce de leche

For the Sprinkle:
1 teaspoon ground cinnamon
2 cloves
1 teaspoon coriander seeds
1 dried red chilli
Zest ½ orange
5 teaspoons cocoa powder
3 teaspoons icing sugar
Sea Slat flakes

Make the Pastry:
Put the flour, sugar and butter into a food processor. Pulse until it resembles fine breadcrumbs. Add the zest and vanilla seeds and pulse again.

Add the egg and blitz until well mixed. Add enough milk to bring the mixture into a ball.

Tip the dough out onto a lightly floured bench. Form into a disc and wrap in cling film and refrigerate for 30 minutes.

When the dough has rested, roll it out large to fit into a lightly oiled 25cm loose-bottomed tart pan, about 0.5cm thick. Line the base and sides of the pan with the pastry. Trim the excess pastry, prick the base all over with a fork and chill in the freezer for 30 minutes.

Preheat the oven to 180C.

Remove from the freezer, line the pastry with a piece of baking paper and fill the case up with baking beans or weights. Bake blind for 10 minutes, remove the beans and paper, and return the shell to the oven for a further 10 minutes until firm, but not brown.  Leave on a wire rack to cool

Make the Filling:
Melt the chocolate and a pinch of salt in a heatproof bowl suspended over a pan of barely simmering water, don't let the pan touch the water. Add the butter and stir until melted. Remove from the heat and set aside.

Put 75ml of water into a pan with 150g of sugar and whisk. Put the pan over a low heat and heat until the sugar has dissolved and you have a thin, pale syrup. Remove from the heat and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs until fluffy. Add the remaining 50g sugar and mix for 5 minutes, until pale and frothy. With the mixer running, slowly pour in your warm syrup and then the melted chocolate. Mix very briefly to combine.

Assemble the Tart:
Spread the dulce de leche evenly onto the base of the tart shell. Roughly chop the hazelnuts and sprinkle them onto the dulce de leche. Pour over the warm chocolate mixture. Place on a baking tray and bake for 17 minutes, until the chocolate has set around the edges, but the centre still has a slight wobble to it. Leave to cool on a wire rack for at least 2 hours.

Make the Sprinkle:
Put all the sprinkle ingredients into a mortar and bash until it becomes a fine powder. Sprinkle it through a sieve on top of the tart.

Monday, 15 October 2018

Malted Milk Ice Cream







Is it ice cream season yet?



Malted Milk Ice Cream
adapted from here

2 cups full-cream milk
1 tablespoon cornflour
45g cream cheese, softened
1/4 teaspoon sea salt flakes
1 1/4 cups thickened cream
115g caster sugar
2 tablespoons light corn syrup
½ cup malted milk powder

Make a cornflour slurry by mixing 2 tablespoons of the milk with the cornflour. Set aside.

In a mixing bowl, whisk the cream cheese with the salt. Set aside.

In a large saucepan, bring the remaining milk, cream, sugar, corn syrup to a rolling boil over medium-high heat. Boil for 4 minutes, remove from heat and gradually whisk in the cornflour slurry.

Put the pan back on the heat and bring it back to a boil over medium-high heat for about a minutes, until thickened. Remove some of this mixture and put it back to the cornflour bowl. Add the cream cheese and whisk. Then add the malted milk power and whisk until you have a smooth paste. Next, very gradually, add this mixture back to the saucepan, whisking vigorously. Cook, stirring, until slightly thickened, about 2 minutes. Remove from the heat. Set aside.

Pour the mixture into a large bowl or jug, cover the surface of the mixture with cling film to prevent a skin from forming, and chill in the refrigerator until completely cold.

Pour the mixture into an ice cream machine and churn according to the manufacturers instructions. Eat straight from the machine when it's thick and creamy, or store it in a container in the freezer. Take it out of the freezer for a good 20 minutes before serving so that it's that perfect "scoopable" consistency.

Monday, 8 October 2018

Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio











I made these luscious Italian beef sandwiches a while ago and have been too busy lately to write about them here. But as my kitchen is out of order... and I mean literally out of order eg. I have a refrigerator in my living room and an oven in my hallway due to current renovations, I thought I really should get them on the blog and share the love before the weather warms up too much to even contemplate turning on the oven (ignore the last sentence if you live in the Northern hemisphere). Though nothing much deters me from meltingly tender, slow-cooked, succulent beef drenched in a silky, rich gravy made of it's own juices... not even a heatwave. 



Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio
adapted from here

1 cup extra virgin olive oil
1kg chuck in one piece
2 tablespoons capers, drained
1 tablespoon anchovy paste
2 red onions, finely chopped
3 carrots, peeled and finely chopped
2 cups dry white wine
3 zucchini, sliced
30g Pamesan, finely grated
20g dry breadcrumbs
Sea salt and freshly ground black pepper

Heat the olive oil in a large Dutch oven oven medium-high heat, add the beef and brown on all sides. Add the capers and anchovy paste and cook on medium heat for 1 minute. Stir in the onions and carrots and pour in the wine. Lay a piece of baking paper directly on top of the meat, top with the lid and cook on the lowest heat for 1 hour.

Add the zucchini and cook for a further 1 hour.

Remove the meat from the pot and set aside. Use a stick blender to blitz the vegetables and juices until smooth. Stir in the Parmesan and breadcrumbs and season with salt and pepper to taste. 

Slice the beef and serve with the sauce or make sandwiches using soft white rolls, slices of pot-roasted beef, chopped giardiniera and douse them with the sauce from the beef.




Wednesday, 12 September 2018

Lamington Cake









Blow everyone away at afternoon tea time with this lamington cake. The recipe is slightly adapted from Poh Bakes 100 Greats. Instead of using day-old sponge cake to make individual morsels, an orange chiffon cake is the base of this elegant remastering. I'm afternoon-tea-obsessed, and I'll pretty much take lamingtons which ever way they come, but this version is my current favourite.



Lamington Cake:
From here

For the Cake:
5 eggs, separated, plus 2 egg whites
½ teaspoon cream of tartar
150g caster sugar
80ml grapeseed oil
100 ml tinned coconut milk
finely grated zest of 1 orange
80 ml orange juice
150g plain flour, sifted
½ teaspoon baking powder
pinch of salt


For the Icing:
300g icing sugar mixture
30g good-quality cocoa powder
20g butter
90 ml tinned coconut milk
200g desiccated coconut

Preheat the oven to 160˚C fan-forced.

Using an electric mixer with the whisk attachment, whisk all the seven egg whites with the cream of tartar to medium peaks. Add the remaining sugar in 4 batches, mixing well after each addition, until stiff and very fluffy.

In a separate bowl, whisk the egg yolks and the remaining sugar until pale and fluffy. Add the oil and whisk, then add the coconut milk, orange zest and juice and whisk until combined. Add the flour, baking powder and salt and whisk until just smooth.

Spoon one-third of the egg white mixture into the egg yolk mixture and whisk until combined to form a batter. Add the batter to the remaining egg white mixture and fold until well combined and incorporated; stir gently with a whisk to get rid of any pockets of egg white, if necessary.

Pour the batter into a 25 cm angel cake food tin and bake for 30–40 minutes or until an inserted skewer comes out clean. Remove the cake from the oven and immediately invert the cake tin when it comes out of the overn, and allow the cake to cool completely before removing from the tin. Loosen the cake from the tin bu running a knife around the outer and inner sides of the tin. The cake should release easily. Then, slide the knife along the bottom of the tin and transfer the caketo a wire rack.

Make the Icing:
Combine the icing sugar, cocoa, butter and milk in a heatproof bowl. Place over a saucepan of simmering water, making sure the base of the bowl does not touch the water, then whisk until the mixture is smooth.

Pour and spread the chocolate icing over the entire cake, then sprinkle top and out and inner sides with coconut.

Friday, 15 June 2018

Matcha and White Chocolate Cake












Watching Netflix and eating cake... life.


Matcha and White Chocolate Cake
slightly adapted from here

For the Cake:
3 eggs
Unsalted butter, same weight as the eggs
Caster sugar, same weight as the eggs
Plain flour, same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha
100g white chocolate, chopped (The only white chocolate I had in the house had toasted hazelnuts in it so I used that. You can use plain white chocolate and add about 2 tablespoons toasted hazelnuts... or just use plain white chocolate.)

For the White Chocolate Glaze:
100g white chocolate chopped
35ml cream

Make the Cake:
Preheat the oven to 170C. Line a 20cm x 10cm loaf pan with baking paper. Set aside.

Crack the eggs and weigh them, then weight out the same amount of butter, caster sugar and plain flour. Using an electric mixer fitted with the paddle attachment, beat the sugar and butter together for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Sift in the flour, baking powder and matcha and fold in using a spatula. Stir through the chocolate, pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from pan and leave to cool completely on a wire rack.

Make the Glaze:
Put the chocolate and cream into a heat-proof bowl and microwave in 30 second bursts until the chocolate has melted and the glaze is smooth. Leave to cool to a drizzling consistency, then drizzle over the cake. Leave to set for about 20 minutes before slicing.

Sunday, 10 June 2018

Easy Chilli



I only have one photo of this delicious one pot meal, as I didn't intend to publish it. A friend wanted the recipe to share, so here it is. Enjoy Tania and friends. x



Easy Chlli
4 - 6 Serves

1 tablespoon olive oil
1 white onion, finely chopped
4 garlic cloves, minced
500g ground beef
1 tablespoon ancho chilli powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine sea salt
600ml tomato passata
125ml beer
1 teaspoon Worcestershire sauce
1 x 400g black beans, drained and rinsed


Heat the oil in a medium Dutch oven. Fry the onions for 5 minutes on medium heat until softened. Add the garlic and fry for a further minute. Add the beef and fry on high heat for 5 minutes until browned, breaking up any lumps as you go. Add the chilli powder, cumin, smoked paprika and salt and cook for 2 minutes. Add the passata, beer, Worcestershire sauce and bring to boil. Boil for 5 minutes, then reduce to heat to the lowest your burner will go. Place a piece of baking paper directly on top of the chili, then put the lid on the Dutch oven and cook very slowly for 2 hours. Add the beans and cook for 10 more minutes.

Wednesday, 6 June 2018

Vanilla Bean Scones










These really are the best scones I've ever made.

Vanilla Bean Scones
slightly adapted from here

For the Scones:
3 cups plain flour (I use "00")
2 tablespoons polenta
2 tablespoons caster sugar
1 tablespoon baking powder
¼ teaspoon fine sea salt
170g cool unsalted butter, diced
¾ cup buttermilk, plus extra fro brushing
¼ cup maple syrup
1 egg
1 tablespoon vanilla bean paste

For the Glaze:
1 cup icing sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla bean paste

Make the Scones:
Preheat the oven to 190C and line a baking tray with baking paper. Set aside.

Put the flour, polenta, sugar, baking powder and salt in a large bowl and stir to combine. Use a pastry butter (or your fingers) to cut in (or rub in) the butter until you have a rough, crumbly mixture.

Put the buttermilk, maple syrup, egg and vanilla bean paste into a jug and whisk to combine. Pour into the dry ingredients and blend just until it comes together, but there are still dry pieces. Dump the mixture out into a work surface and bring the dough together with your hands, flattening and folding the dough a few times (this building flakiness). Make two discs from the dough and cut each into six scone wedges. Place them on the prepared tray and brush the tops with buttermilk. Bake for 18 - 20 minutes until they are light brown on top. Transfer to a wire rack to cool completely before glazing.


Make the Glaze:
Whisk the glaze ingredients together until smooth. Drizzle over the cooled scones.  Leave to set for an hour before eating.