The Cooking Maniac

I'll be posting a little more often from now onwards, I hope.

2011-02-16T02:39:00.001-08:00

Please excuse my lack of posts, I was and still am very ill. I hope to continue with the recipes, I may need some time.

About the Lack of posts.

2010-12-24T03:03:00.000-08:00

I'm going to spend Christmas with my family, So I'll be inactive for a week, maybe two weeks. I should be back mid January. Merry Christmas every one! :) and a happy new year :D

Traditional shortbread - Merry Christmas!

2010-12-17T23:46:00.000-08:00

Sorry for the lack of posts, been very family orientated this Christmas.

Ingredients

250g butter, softened
3/4 cup (155g) caster sugar
1 teaspoon vanilla extract
2 cups (300g) plain flour, sifted
1/2 cup (90g) rice flour, sifted

Method

Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

PICTURE:

BBQ Chicken and Potato Salad.

2010-12-16T03:53:00.000-08:00

Ingredients (serves 4)

12 (about 600g) baby desiree potatoes
1 bunch asparagus, trimmed, cut into 5cm lengths
4 bacon rashers, coarsely chopped
1/2 cup (125g) whole-egg mayonnaise
1/4 cup (60g) sour cream
2 tbs lemon juice
3 tsp Dijon mustard
1 tbs coarsely chopped tarragon
1 country-style barbecue chicken, coarsely shredded
4 green onions, trimmed, thinly sliced

Method

Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

Picture:

OMG HAPPY 100th FOLLOWER CAKE! =D

2010-12-13T01:34:00.000-08:00

We love our bread, we love our butter, but most of all... We love each other. Thanks for the 100 followers! I wish for thousands more!

Ingredients (serves 12)

200g good-quality dark chocolate, chopped
200g butter, softened
1 cup dark brown sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
1 1/2 cups self-raising flour
2 tablespoons cocoa powder
1/2 cup milk
chocolate curls or shavings (optional), to serve (see note)
Chocolate icing
200g good-quality dark chocolate, chopped
1/2 cup thickened cream

Method

Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

PICTURE:

Christmas Fruit Cake! :D

2010-12-11T21:41:00.000-08:00

Ingredients (It is a big cake)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

PICTURE:

Orange Chocolate Truffles

2010-12-10T07:24:00.000-08:00

Ingredients

400g good-quality dark chocolate, chopped
1/4 cup thickened cream
1 tablespoon orange juice
1 teaspoon orange rind
2 teaspoons candied orange peel

Method

Follow step 1 of Basic truffle recipe (see related recipe), using 200g chocolate and replacing vanilla with orange juice. Stir orange rind into chocolate mixture.
Follow step 2 of Basic truffle recipe (see related recipe). Freeze until firm.
Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray. Top each truffle with 1 piece of candied peel. Refrigerate until set.

PICTURE:

Couscous & feta stuffed roast pork with pears

2010-12-09T05:20:00.000-08:00

Ingredients (serves 10)

2.4kg boned rolled loin of pork, string removed
2 tbs olive oil
1 1/2 tbs sea salt flakes
5 small pears, halved lengthways, cored
625ml (2 1/2 cups) red wine
625ml (2 1/2 cups) chicken stock
Couscous & feta stuffing
70g (1/3 cup) couscous
125ml (1/2 cup) boiling water
80g feta, crumbled
1/4 cup shredded fresh basil
2 tsp finely grated lemon rind

Method

Preheat oven to 230°C. To make the couscous & feta stuffing, place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes or until the liquid has absorbed. Use a fork to separate the grains. Add the feta, basil and lemon rind. Season with pepper. Stir until well combined.
Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind crossways, into the fat layer, at 2cm intervals. Turn the pork over. Cut a horizontal slit in the thick end of the pork (don't cut all the way through).
Open the pork to sit flat. Place the stuffing mixture along the centre. Starting from the thick end, roll up firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals. (See tips.)
Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles. Reduce oven temperature to 200°C. Roast for a further 20 minutes. Arrange the pear around the pork. Drizzle the remaining oil over the pear. Roast for a further 1 hour or until the pork is cooked through and the pear is golden and tender. Transfer the pork and pear to a serving platter. Cover loosely with foil and set aside to rest.
Meanwhile, use a spoon to remove the top layer of oil from the pan, reserving any juices in the pan. Discard the oil. Add the red wine and stock to the juices in the pan and stir to combine. Place the pan over high heat and bring to the boil. Cook, stirring, for 30-35 minutes or until the jus thickens.
Transfer the jus to a serving jug. Serve with the the pork and pear.

PICTURE:

Sorry for the lack of posts; In reply MUSTARD ROAST BEEF.

2010-12-07T08:55:00.000-08:00

:D Here you go!

Ingredients (serves 8)

1 whole garlic bulb
235g (1 cup) Neil Perry Fresh Signature Mayonnaise
85g (1/3 cup) sour cream
2 tbs chopped fresh chives
1.2kg-piece beef fillet, fat trimmed
2 tbs wholegrain mustard
2 tbs Dijon mustard
1/4 cup chopped fresh tarragon leaves

Method

Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
Thinly slice the beef. Place on a platter. Serve with aioli.

PICTURE:

Whole orange cake

2010-12-03T17:40:00.000-08:00

Note: I might be a little more inactive in my posts, as the holiday season is coming up and I want to take more time off the computer and with my family! :D Merry Christmas Everyone.

Ingredients (serves 12)

2 small (400g) oranges
125g butter, melted
1 cup milk
3 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1 cup caster sugar
1/2 cup almond meal (ground almonds)
Orange zest, to decorate
Orange icing
1 1/2 cups pure icing sugar, sifted
10g butter
2 tablespoons orange juice

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.
Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.
Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.
Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.

PICTURE:

White chocolate & macadamia rocky road

2010-12-01T02:21:00.000-08:00

Ingredients

250g packet marshmallows, halved
100g packet dried cranberries
110g packet macadamia nuts, roughly chopped
60g pistachios (optional)
1/3 cup (35g) desiccated coconut
2 x 180g blocks good-quality white chocolate,
chopped

Method

Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.

Picture:

Marshmallow truffles

2010-11-26T04:45:00.000-08:00

Ingredients

200g good-quality milk chocolate, chopped
1/3 cup thickened cream
1/2 teaspoon vanilla extract
1 cup vanilla Mallow Bakes, chopped
1/4 cup coloured sprinkles

Method

Follow step 1 of Basic truffle using marshmallows) recipe replacing dark chocolate with milk chocolate. Set aside for 10 minutes to cool slightly. Stir through marshmallows.
Follow steps 2 and 3 of Basic truffle recipe (basically rolling in sprinkles), replacing cocoa with sprinkles.

Picture:

Strawberry trifles

2010-11-24T17:06:00.000-08:00

Note: Upcoming Christmas recipes! :D

Ingredients (serves 4)

2 tablespoons apple juice
1 teaspoon vanilla extract
2 x 250g punnets strawberries, hulled, sliced
12 sponge finger biscuits, thickly sliced crossways
2/3 cup low-fat custard (we used Pauls trim custard)

Method

Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
Spoon 2 heaped tablespoons biscuit mixture into base of four 1-cup capacity dishes. Top each with 1 tablespoon custard. Arrange 3 to 4 strawberry slices over custard. Repeat layers twice. Cover and refrigerate for 30 minutes. Serve.

Picture:

White chocolate and berry cheesecake

2010-11-22T18:56:00.000-08:00

Note: Still the christmas theme :)

Ingredients (serves 10)

12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk

Method

Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.

Picture:

Asparagus and Persian feta salad :D

2010-11-21T22:42:00.000-08:00

Note: Another Christmas side.

Ingredients (serves 12)

4 bunches asparagus, trimmed
500g butter beans, topped
500g sugar snap peas, trimmed
175g marinated Persian feta (see note)

Method

Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.
Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.

Picture:

Gingerbread Men!

2010-11-20T22:23:00.000-08:00

Note from me: Since its coming up on Christmas, I thought I might put up some Christmas themed recipes :D.

Ingredients

150g butter, chopped
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 teaspoon bicarbonate of soda, sifted
1 egg, lightly beaten
1 tablespoon ground ginger, sifted
1 teaspoon mixed spice, sifted
1/2 teaspoon baking powder, sifted
3 cups plain flour, sifted
milk chocolate bits, to decorate
Royal icing
1 eggwhite
1 1/4 cups pure icing sugar, sifted
1/2 teaspoon lemon juice

Method

Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.
Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.
Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.

PICTURE:

<-Chocolate MUFFINS????->

2010-11-19T23:01:00.000-08:00

Ingredients

1 cup (150g) plain flour
2 tbs cocoa powder
2 tsp baking powder
1 egg
2 tbs (40g) caster sugar
120ml milk
50g butter, melted
100g dark chocolate, melted, cooled
Smarties, to decorate

Method

Preheat the oven to 200°C.
Sift the flour, cocoa and baking powder into a bowl with a pinch salt. In a separate bowl, combine the egg, sugar, milk and melted butter, then stir into the dry ingredients until just combined - don't overmix. Pour the mixture into 12 medium-size muffin cases.
Place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool.
Spread the muffins with the chocolate and decorate with a Smartie.

PICTURE:

Low-Fat Cheesecake (For you fatties)

2010-11-18T20:11:00.001-08:00

Ingredients (serves 6)

180g plain biscuits (such as digestive or Marie)
90g unsalted butter, melted
250g low-fat cream cheese
250g low-fat cottage cheese
250g low-fat plain yoghurt
2 eggs
2/3 cup (150g) caster sugar
1/2 tsp vanilla extract

Method

Pre-heat the oven to 160°C (not fan-forced). Line the base of a 20cm springform cake pan with baking paper.
To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
Place mixture into the springform pan and use your hand to press down firmly in the base. Bake in oven for 10 minutes, then remove and cool.
To make the filling, mix remaining ingredients in a food processor until smooth. Pour over cooled base, then bake for a further 35-40 minutes (it may still have a slight wobble, but will firm on cooling).
Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking). Serve with seasonal fruit.

PICTURE:

Bacon, mushroom and tomato risotto :D Nomity goodness.

2010-11-16T23:43:00.000-08:00

Ingredients (serves 4)

1 litre chicken stock
1/2 cup white wine
2 tablespoons olive oil
1 onion, sliced
6 'short cut' rashers lean bacon, sliced
2 cups arborio rice
2 cloves garlic, crushed
1 tablespoon tomato paste
300g button mushrooms, sliced
1/3 cup shredded basil

Method

Heat the stock, wine and 1 cup water in a small saucepan over medium heat. Bring to the boil then reduce heat to very low. Keep the saucepan on the burner whilst you make the risotto.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and bacon and cook for 3-4 minutes or until golden. Add the rice and garlic. Stir for 2 minutes or until rice is coated well.
Pour 2 cups hot stock mixture into the pan, along with the tomato paste, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add the remaining stock, stirring again until most of the liquid has evaporated and the rice is tender. This should take about 15 minutes. Once the rice is tender, stir through the sliced mushrooms and cook for another 4 or 5 minutes. Stir through the basil and serve immediately.

PICTURE:

Cookies & Cream Icecream. :D NOMITY NOM NOM.

2010-11-16T01:38:00.000-08:00

Ingredients (serves 8)

200g dark chocolate, chopped
395g can sweetened condensed milk
600ml thickened cream
220g packet plain chocolate biscuits, chopped

Method

Place chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Set aside for 5 minutes or until cool.
Using an electric mixer, beat milk and cream together for 3 to 5 minutes or until soft peaks form. Gradually beat in cooled chocolate. Stir in biscuits. Spoon mixture into an 8 cup-capacity container. Freeze, covered, overnight or until firm. Serve.

PICTURE:

Spicy Prawns - OMGWTFBBQ

2010-11-13T23:54:00.000-08:00

Ingredients (serves 6)

6 small eschalots, halved
4 garlic cloves
2 tbs chilli paste or sambal oelek
2 tsp shrimp paste or 4 anchovy fillets
6 macadamia nuts
2 tbs canola or sunflower oil
1 onion, thinly sliced
2 tbs tamarind concentrate
3 tbs grated palm sugar or raw sugar
1kg green king prawns, peeled (tails intact), deveined
2 large vine-ripened tomatoes, chopped
1 cup Thai basil leaves, to serve

Method

Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tbs water. Process to combine.
Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.

Notes

Shrimp paste (in tubs), palm sugar and tamarind are from Asian food shops and selected supermarkets. Thai basil is from Asian shops and greengrocers.
PICTURE:

Sizzling garlic beef with broccolini :D :D

2010-11-10T21:37:00.000-08:00

Ingredients (serves 4)

500g-piece topside beef, thinly sliced across the grain
1 tbs soy sauce
3 tsp cornflour
1 tsp sesame oil
1 tsp cracked black pepper
2 tbs peanut oil
1 brown onion, halved, cut into thin wedges
4 garlic cloves, crushed
1/3 cup coarsely chopped fresh garlic chives
1 bunch broccolini, cut into 4cm lengths
160ml (2/3 cup) vegetable stock
2 tbs kecap manis
Steamed rice, to serve

Method

Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.
Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.
Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.
Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.

PICTURE:

Salmon Wellington - Weird but Wonderful

2010-11-09T19:34:00.000-08:00

Ingredients (serves 4)

4 sheets frozen puff pastry, thawed
2 tbs basil pesto
4 x 100g skinless salmon fillets
4 cherry tomatoes, thinly sliced
1/3 cup (80ml) lemon juice, plus extra wedges to serve
1 egg, beaten
1 tbs sesame seeds

Method

Preheat the oven to 200°C. Line a baking tray with baking paper.

Halve each sheet of pastry. Spread 2 teaspoons of pesto in the centre of 4 sheets, leaving a 3-4cm pastry border. Place a salmon fillet on each and season with salt and pepper. Lay overlapping slices of tomato on top of each salmon fillet. Drizzle with lemon juice and brush the pastry border with some beaten egg.

Cut 4-5 long slits in the centre of the remaining 4 pastry pieces. Lay each piece of pastry over a salmon fillet, pulling slightly to separate strips, then press down the edges and trim, making each parcel into a neat rectangle. Brush the pastries all over with beaten egg and sprinkle with sesame seeds.

Using a fish slice, carefully lift the parcels onto the prepared baking tray, bake for 20-25 minutes until the fish is just cooked through and pastry is puffed and golden. Serve with lemon wedges and a green salad, if desired.

PICTURE:

Banana Pancakes? HEALTHY+DELICIOUS

2010-11-07T18:30:00.000-08:00

Ingredients (serves 6)

Melted reduced-fat dairy spread (Devondale Light brand), to grease
3 ripe medium bananas, peeled, finely chopped
2 tbs brown sugar
1 1/2 tbs water
1 tbs light coconut milk (A Taste of Thai brand)
Lime wedges, to serve
Pancake batter
225g (1 1/2 cups) self-raising flour
185ml (3/4 cup) light coconut milk (A Taste of Thai brand)
185ml (3/4 cup) reduced-fat milk
2 eggs, lightly whisked
1 tbs brown sugar

Method

To make the pancake batter, sift the flour into a medium bowl and make a well in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.
Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.
Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.
Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges.

NOTE: You don't need to add lime wedges, but it makes a good touch.

PICTURE:

CAESAR SALAD. Your king commands you to say nom nom nom.

2010-11-06T00:21:00.000-07:00

Ingredients (serves 6)

1 small baguette, thinly sliced
1/2 cup olive oil
2 free-range eggs
2 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried
1 cup Caesar salad dressing (see related recipe)
6 anchovy fillets, rinsed, halved lengthways
80g parmesan cheese, shaved

Method (For those who don't know how to cook chicken and make a salad. LOL)

Preheat oven to 180°C. Place bread slices on a large oven tray. Brush both sides with oil. Bake for 10 to 15 minutes or until golden. Set aside to cool.
Place eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low. Simmer for 5 minutes. Drain. Refresh in cold water. Peel and cut eggs into 8 wedges.
Arrange lettuce in a large serving bowl. Pour 1/3 cup dressing over lettuce and turn to coat. Top with croutons, anchovies and egg. Drizzle with remaining dressing and top with parmesan. Season with freshly ground black pepper. Serve.

Picture:

Note: Don't use eggs if you don't like them, Personally I wouldn't mix eggs with a quality salad like this.

The Cooking Maniac

I'll be posting a little more often from now onwards, I hope.

About the Lack of posts.

Traditional shortbread - Merry Christmas!

Ingredients

Method

BBQ Chicken and Potato Salad.

Ingredients (serves 4)

Method

OMG HAPPY 100th FOLLOWER CAKE! =D

We love our bread, we love our butter, but most of all... We love each other. Thanks for the 100 followers! I wish for thousands more!

Ingredients (serves 12)

Chocolate icing

Method

Christmas Fruit Cake! :D

Ingredients (It is a big cake)

Method

Orange Chocolate Truffles

Ingredients

Method

Couscous & feta stuffed roast pork with pears

Ingredients (serves 10)

Couscous & feta stuffing

Method

Sorry for the lack of posts; In reply MUSTARD ROAST BEEF.

Ingredients (serves 8)

Method

Whole orange cake

Ingredients (serves 12)

Orange icing

Method

White chocolate & macadamia rocky road

Ingredients

Method

Marshmallow truffles

Ingredients

Method

Strawberry trifles

Note: Upcoming Christmas recipes! :D

Ingredients (serves 4)

Method

White chocolate and berry cheesecake

Note: Still the christmas theme :)

Ingredients (serves 10)

Method

Asparagus and Persian feta salad :D

Ingredients (serves 12)

Method

Gingerbread Men!

Ingredients

Royal icing

Method

<-Chocolate MUFFINS????->

Ingredients

Method

Low-Fat Cheesecake (For you fatties)

Ingredients (serves 6)

Method

Bacon, mushroom and tomato risotto :D Nomity goodness.

Ingredients (serves 4)

Method

Cookies & Cream Icecream. :D NOMITY NOM NOM.

Ingredients (serves 8)

Method

Spicy Prawns - OMGWTFBBQ

Ingredients (serves 6)

Method

Notes

Sizzling garlic beef with broccolini :D :D

Ingredients (serves 4)

Method

Salmon Wellington - Weird but Wonderful

Ingredients (serves 4)

Method

Banana Pancakes? HEALTHY+DELICIOUS

Ingredients (serves 6)

Pancake batter

Method

CAESAR SALAD. Your king commands you to say nom nom nom.

Ingredients (serves 6)