Cooking Made Easy

Leek Kuftadas

2012-11-19T08:45:00.002+02:00

Leek Kuftadas

serves 4–6

Ingredients:

700g / 1 1⁄2lb leeks, trimmed and thinly sliced

175g / 6oz feta cheese, crumbled

3 Lge eggs, beaten

50g / 2oz fresh breadcrumbs

4 Tbls / 60 ml vegetable oil

Preparation:

• Steam the leeks for 4 minutes in a colander or steamer over a pan of

boiling water. Remove from the heat and leave to cool.

• In a large bowl, combine the cooled leeks, feta cheese, eggs and breadcrumbs.

• Using a tablespoon of the mixture at a time, mould it into round patties with your hands.

• Heat the oil in a shallow heavy frying pan over a high heat.

Shallow-fry the patties for about 5 minutes on each side or until golden brown, cooking in batches if necessary. Drain on kitchen paper, and serve warm.

Pork & Apricot Casserole

2012-11-16T17:25:00.001+02:00

Pork & Apricot Casserole

serves 4

Ingredients:

4 lean pork loin chops

1 onion, finely chopped

2 yellow peppers, seeded and sliced

2 tsp / 5 ml medium curry powder

1 Tbsp / 15 ml plain flour

250 ml chicken stock

100g dried apricots

2 Tbsp wholegrain mustard

salt and freshly ground black pepper

Preparation:

• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned.

Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.

• Add the stock, stirring, then add the apricots and mustard. Cover

and simmer for 25–30 minutes until tender. Season with salt and

pepper, and serve hot.

Mississipi Mud Pudding

2012-11-15T08:47:00.002+02:00

Mississipi Mud Pudding
Ingredients:

Mix Together:

2 Cups / 300 g Cake Flour
1 1/2 Cups / 315 g Sugar
20 ml / 15 g Baking Powder
5 ml / 1 tsp Salt
60 ml / 4 Tbsp Cocoa

Add:
1 Cup / 250 ml Milk
10 ml / 2 tsp Vanilla Essence

Add:

125 gms Melted Butter

Add:
1/2 Cup / 125 ml Chopped Walnuts

Mix well and pour into greased baking tin

Mix Together:
1 1/2 Cups / 300 g Brown Sugar
1/2 Cup / 125 ml Cocoa

And sprinkle over batter

Now pour over Pudding:

3 1/2 - 4 Cups / 875 ml hot water
Bake at 350 F / 180 C for 40-50 minutes

Eat hot from the oven with custard or vanilla ice-cream

Apricot Delice

2012-11-14T13:11:00.002+02:00

Apricot Delice

serves 8

Ingredients:

850g / 1 3/4 lb canned apricots in natural juice

50g / 2 oz granulated sugar

25 ml / 1fl oz freshly squeezed lemon juice

5 teaspoons powdered gelatine

425g / 15 oz low-fat ready-to-serve custard

150ml / 5fl oz Greek-style yogurt

1 ripe apricot, sliced, to decorate

Preparation:

• Line the bottom of a 1.2-litre / 2 pt cake tin with baking parchment.

• Drain the apricots, reserving the juice. Put the apricots in a blender or

food processor together with the sugar and 4 tablespoons of the apricot

juice. Puree until smooth.

• Measure 2 tablespoons of the apricot juice into a small bowl. Add the

lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for

about 5 minutes until spongy.

• Stir the gelatine into half of the puree, and pour into the prepared tin.

Chill in the refrigerator for 1 1⁄2 hours or until firm.

• Sprinkle the remaining gelatine over 4 tablespoons of the reserved

apricot juice. Leave for about 5 minutes until spongy. Mix the remaining

apricot puree with the custard, yogurt and gelatine. Pour on to the layer

of set fruit puree, and chill for 3 hours.

• To serve, dip the cake tin into hot water for a few seconds, and unmould

the delice onto a serving plate. Peel off the lining paper. Decorate the

top with the sliced apricot.

Catalan Soup

2012-11-13T16:42:00.001+02:00

Catalan Soup

serves 6

Ingredients:

15 ml / 1 Tbsp vegetable oil

900g / 2lb beef mince

2 carrots, chopped

2 onions, chopped

2 tomatoes, chopped

25g / 1oz plain flour

1.2 litres / 2 pints hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat.

Sauté the beef until it is just cooked, then remove and keep to

one side. Sauté the carrots, onions and tomatoes in the same pan for

a few minutes, stirring continuously to prevent sticking.

• Blend in the flour using a wooden spoon, and cook for a few more

minutes. Return the cooked mince to the casserole.

• Cover the mixture with the hot stock, and simmer the soup gently

for about 45 minutes. Serve piping hot.

Variations:

-Add a chopped chilli and /or minced garlic clove to the vegetables when they are being sautéed.

-Before serving, top the soup with grated cheddar cheese and chopped parsley.

-Put a dollop of lightly whipped cream on top of the soup just before serving.

- A slice or two of French bread toasted and topped with grated cheddar. Melt the cheese under a grill before placing the bread slice on top of the soup.

- For a full evening meal, add two medium potatoes, diced small, to the soup when adding the stock.

Mexican Nacho Casserole

2012-11-09T07:51:00.000+02:00

Mexican Nacho Casserole

serves 4

Ingredients:

450g/1lb minced beef

1 Tbls / 15 ml dried mixed herbs

100g/4oz canned re-fried beans

50g/2oz onions, chopped

200g/7oz nacho chips

1 green pepper, seeded and diced

100g/4oz Cheddar cheese, grated

Preparation:

• Preheat the oven to 200°C/ 400°F/Gas mark 6.

• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.

• Spread the refried beans in the bottom of a medium casserole dish, and then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.

• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes.

Serve immediately

Tuna Fish Casserole

2012-11-08T14:27:00.000+02:00

Tuna Fish Casserole

serves 4

Ingredients:

200g / 7oz thin egg noodles, boiled and drained

275g / 10oz canned tuna in oil, drained

275g / 10oz canned condensed mushroom soup

125ml / 4fl oz sour cream

150g / 5oz mushrooms, chopped

100g / 4oz Cheddar cheese, grated

Preparation:

• Preheat the oven to 180°C / 350°F / Gas mark 4.

• Mix together the noodles, tuna, soup, sour cream and mushrooms

in a large casserole dish. Sprinkle all over with the cheese.

• Bake in the oven for about 20 minutes until cooked through.

Serve hot.

Hake Fillets in Wine Sauce

2012-11-07T04:12:00.000+02:00

Hake Fillets in Wine Sauce

Serves 3 - 4

Ingredients:

vegetable oil for deep-frying

900g / 2lb Hake fillets, cut into 5 x 2.5cm / 2 x 1cm pieces

2 egg whites, lightly beaten

3 tablespoons cornflour

For the sauce:

3 tablespoons vegetable oil

2 teaspoons caster sugar

125ml / 4fl oz dry white wine

50ml / 2fl oz rice wine

1 teaspoon salt

2 tablespoons cornflour

175ml / 6fl oz fish stock

Preparation:

• In a small deep heavy skillet or frying pan, heat the oil for deep-frying

over a medium heat. When the oil is hot, dip each piece of fish in the

egg whites, then dredge through the cornflour to coat thoroughly.

• Deep-fry each piece of hake quickly to crisp the outside, about 1 minute

each. Remove from the oil with a slotted spoon and drain on kitchen

paper. Continue until all the hake is fried.

• For the sauce, heat the oil in a wok over a medium heat. Add the sugar,

white wine, rice wine and salt, stirring all the time.

• Blend the cornflour and stock together, add to the wok and stir until the

sauce thickens. Carefully put the hake pieces in the wok, and turn them a

few times to coat. Serve hot.

Corn Dogs with Tangy Sauce

2012-11-06T08:09:00.002+02:00

Corn Dogs with Tangy Sauce
Serves 6
Sauce:
125 ml - 1/2 cup tomato sauce
30 ml - 2 Tbsp wholegrain mustard
30 ml - 2 Tbsp finely chopped gherkins
Corn Dogs:
12 viennas or frankfurters
120 g - 1 Cup polenta or mielie meal
70 g - 1/2 Cup self-raising flour, sifted
15 to 30 ml - 1 to 2 Tbsp sugar
50 g - 1/2 Cup grated cheddar cheese
125 ml - 1/2 Cup milk
2 Extra large eggs, lightly beaten
60 g butter, melted
Oil, for deep frying
Method:
Combine all the sauce ingredients and set aside.
Push a wooden skewer into each sausage.
Combine the polenta, flour, sugar and cheese in a bowl, making a well in the centre.
In a jug, mix together the milk, eggs and butter and pour into the center of the dry ingredients, stirring until you have a smooth batter.
Dip the sausages in the batter to coat and deep-fry in hot oil for 2 minutes or until brown.
Drain on paper towel and serve with the sauce.

Turkey One-Pot

2012-11-05T18:05:00.000+02:00

Turkey One-Pot

Serves 4

Ingredients:

100g / 4oz dried kidney beans, soaked overnight and drained

25g / 1oz butter

2 pork sausages

450g / 1lb turkey casserole meat

3 leeks, sliced

2 carrots, finely chopped

400g / 14oz canned chopped plum tomatoes

3 teaspoons tomato purée

1 bouquet garni

400ml / 14fl oz chicken stock

salt and freshly ground black pepper

Preparation:

• Cook the beans in boiling water for 40 minutes, then drain well.

• Meanwhile, heat the butter in a flameproof casserole dish, then cook the

sausages until browned and the fat runs. Remove and drain on kitchen

paper. Stir the turkey into the casserole dish and cook until lightly

browned all over, then transfer to a bowl using a slotted spoon.

• Stir the leeks and carrots into the casserole dish and brown lightly. Add

the tomatoes and tomato purée, and simmer gently for about 5 minutes.

• Chop the sausages and return to the casserole dish with the beans,

turkey, bouquet garni, stock and seasoning. Cover and cook gently for

about 1 1⁄4 hours until the beans are tender and there is very little liquid.

Serve hot.

Chicken casserole With Yoghurt

2012-11-03T05:08:00.002+02:00

Chicken Casserole with Yogurt

Ingredients:

50g / 2oz cornflour

1 teaspoon paprika

1.2kg / 3lb chicken fillets, skinned and trimmed

1 packet chicken noodle soup

250ml / 9fl oz warm water

1 garlic clove, crushed

1 teaspoon Worcestershire sauce

50ml / 2fl oz dry sherry

125ml / 4fl oz freshly squeezed lemon juice

2 tablespoons Greek-style yogurt

1 tablespoon finely chopped fresh flat-leaf parsley

Preparation:

• Preheat the oven to 180°C / 350°F / Gas mark 4.

• Mix together the cornflour and paprika, and toss the chicken fillets

in the mixture. Arrange the fillets in the bottom of a large shallow

casserole dish.

• Combine the remaining ingredients and pour over the chicken.

• Cook in the oven, uncovered, for about 40 minutes until the chicken

is tender. Serve hot.

Easiest Pumpkin Fritters

2012-11-01T09:18:00.001+02:00

Easiest Pumpkin Fritters
Serves +- 6

Ingredients:
1 cup / 250 ml cooked pumpkin, drained and mashed
1/2 Cup / 125 ml / +- 80 g cake flour
1 large Egg
1/2 tsp / 2.5 ml fine salt
Freshly ground black pepper to taste
Milk (optional)
Oil for frying
For the coating:
1/2 cup / 125 ml / 105 g granulated sugar
1 tsp / 5 ml ground cinnamon
Preparation:
Peel, pip and dice yellow pumpkin. Boil ( simmer) until soft with a little water, covered, stirring occasionally.
Drain and set aside to cool.
Add a large beaten egg to 1 cup of mashed pumpkin, and mix in the sieved flour to form a thick paste, consistency double cream.
Add salt and pepper to taste.
Heat oil in frying pan and spoon pumpkin mixture, 1 heaped dessert spoon at a time, into the oil.
Depending on the size of the pan, you should be able to get 3-6 fritters going at a time. Do not overfill the pan, as this would make it difficult to turn the fritters. Fry for about 2 to 3 minutes on each side, on medium heat, until golden brown. Drain fritters on kitchen towel paper, and while still piping hot, coat with the sugar mixed with the cinnamon.
Serve immediately.
Tip:
Fry a little pumpkin mix first to test mixture consistency. If too wet, add a little flour. If too stiff, add a littler milk.
Bon Appetit!

Beef & Pumpkin Curry

2012-10-31T15:50:00.000+02:00

Beef & Pumpkin Curry

serves 4–6

Ingredients:

3 tablespoons sesame oil

2 teaspoons dried chilli flakes

1 teaspoon ground turmeric

600g / 11⁄4lb sirloin steak, cut into 2.5cm / 1in cubes

300ml / 10fl oz beef stock

1 teaspoon soft brown sugar

450g / 1lb pumpkin, peeled, seeded and cut into 2.5cm / 1in cubes

1⁄2 teaspoon salt

For the spice paste:

2 large onions, chopped

4 garlic cloves, chopped

2 stalks lemon grass, tough outer layer removed, chopped

2.5cm / 1in piece of fresh root ginger, chopped

Preparation:

• Put all the ingredients for the spice paste in a blender or food processor,

and work into a coarse paste.

• Heat the oil in a large flameproof casserole dish, add the spice paste

and fry over a gentle heat, stirring for about 5 minutes until softened

and aromatic. Add the chilli flakes and turmeric, and fry for a further

2 minutes.

• Add the steak to the pan, stir well to coat in the spice mixture and fry,

stirring frequently, for 5 minutes. Add the stock and sugar to the curry,

and bring to the boil. Reduce the heat, cover the pan and cook, stirring

occasionally, for 35 minutes or until the steak is tender.

• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and

cook for a further 10 – 15 minutes or until the pumpkin is tender. Adjust the

seasoning to taste. Serve hot.

Chicken with Lime Stuffing

2012-10-30T08:16:00.000+02:00

Chicken with Lime Stuffing

serves 4

Ingredients:

1 chicken, about 2.3kg / 5lb

vegetable oil for brushing

225g / 8oz courgette, cut into strips

25g / 1oz butter

juice of 1 lime

For the stuffing

100g / 4oz courgettes, trimmed and coarsely grated

100g / 4oz soft smooth cream cheese

finely grated zest of 1 lime

2 tablespoons fresh breadcrumbs

salt and freshly ground black pepper

Preparation:

• Preheat the oven to 190°C / 375°F / Gas mark 5.

• To make the stuffing, mix the courgette with the cheese, lime zest,

breadcrumbs and seasoning.

• Carefully ease the skin away from the breast of the chicken with your

fingertips, taking care not to split the skin. Push the stuffing under the

skin, to cover the breast evenly.

• Put the chicken in a roasting tin, brush with the oil and roast in the oven

for 20 minutes per 500g / 1lb 2oz plus 20 minutes, or until the juices run

clear when the thickest part of the thigh is pierced with a skewer.

Remove from the oven, cover with foil and rest for 5 minutes.

• Saute the courgettes in the butter and lime juice until just tender, then

serve hot with the chicken.

342

Italian Pork Escalopes

2012-10-29T16:48:00.000+02:00

Italian Pork Escalopes

serves 4

Ingredients:

2 tablespoons olive oil

4 garlic cloves, finely sliced

Small bunch of fresh sage leaves

4 pork escalopes, around 50g / 2oz each

4 slices Parma ham

4 tablespoons grated Gruyere cheese

Flour for dredging

150ml / 5fl oz crème fraiche

50g / 2oz spring onions, chopped

1 tablespoon white wine vinegar

salt and freshly ground black pepper

Preparation:

• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage

leaves until golden brown. Remove and drain on kitchen paper. Cool,

reserving some for the garnish.

• Put each escalope between two pieces of cling film, and beat with a

rolling pin until very thin.

• Put a slice of ham, 1 tablespoon of the Gruyere and some of the garlic

and sage leaves on each escalope. Season with salt and pepper. Fold

the pork in half and season again. Flatten the open edges with a knife to

seal. Dust lightly with flour.

• Heat the remaining oil in a heavy frying pan over a medium heat. Cook

the pork for 3–4 minutes each side.

• Mix the crème fraiche, spring onions and vinegar together.

• Serve the pork, garnished with the reserved garlic and sage, and a

grinding of pepper, and accompanied by the crème fraiche mixture.

Chinese Spare Ribs

2012-10-26T09:23:00.003+02:00

Chinese Spare Ribs

serves 4

Ingredients:

150ml / 5fl oz light soy sauce

2.5cm / 1in piece of fresh root ginger, grated

3 teaspoons five-spice powder

1⁄4 teaspoon dried red chilli flakes

4 garlic cloves, crushed

125ml / 4fl oz sunflower oil

1kg / 2 1⁄4 lb pork spare ribs, chopped into 5cm / 2in pieces

31⁄2 tablespoons clear honey

Preparation:

• In a large bowl, mix together the soy sauce, ginger, five-spice powder,

chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the

pork and toss to coat.

• Cover the top with cling film, and marinate in the refrigerator for

24 hours, shaking occasionally.

• Drain the pork through a colander into a saucepan. Put a heavy frying

pan with the remaining sunflower oil over a medium heat. When very

hot, add the ribs a few at a time and sear, transferring to the saucepan

with the marinade when browned. Bring the contents of the saucepan to

the boil, reduce the heat and cover with a lid. Simmer gently for

30–45 minutes until the meat is tender.

• Remove the lid and stir in the honey. Increase the heat and reduce the

sauce, tossing and stirring until the water content has evaporated and

the ribs are covered with a rich glaze. Serve warm.

Crispy Shredded Beef

2012-10-25T06:46:00.001+02:00

Crispy Shredded Beef

Serves 4

Ingredients:

2 eggs

1⁄4 teaspoon salt

4 tablespoons plain flour

350g / 12oz beef rump steak, cut into thin strips

vegetable oil for deep-frying

2 carrots, finely shredded

2 spring onions, thinly shredded

1 garlic clove, finely chopped

3 small fresh red chillies, seeded and thinly sliced

4 tablespoons granulated sugar

3 tablespoons rice vinegar

1 tablespoon light soy sauce

2 tablespoons beef stock

1 teaspoon cornflour

Preparation:

2• Beat the eggs in a bowl with the salt and flour, adding a little water if

necessary to make a batter.

• Add the beef to the batter, and mix well until coated.

• Heat a wok over a high heat, then add the oil and heat until smoking.

Add the beef and deep-fry for 5 minutes, stirring to separate the strips.

Remove with a slotted spoon, and drain on kitchen paper.

• Add the carrots to the wok, and deep-fry for about 1–1 1⁄2 minutes, then

remove with a slotted spoon and drain on kitchen paper.

• Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the

spring onions, garlic, chillies and deep-fried carrots, and stir-fry for

1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and

bring to the boil. Stir in the cornflour, and simmer for a few minutes to

thicken the sauce.

• Return the beef to the wok, and stir until well coated with the sauce.

Serve immediately.

Prawn Crackers

2012-10-24T15:35:00.002+02:00

Prawn Crackers

Serves 4

Ingredients:

250g/9oz raw prawns, peeled and deveined

250g/9oz tapioca flour

Salt and freshly ground black pepper

vegetable oil for deep-frying

Preparation:

• Using a blender, purée the prawns into a smooth paste. Transfer to a bowl, and mix in the tapioca flour. Season with salt and pepper. Mix well to form stiff dough.

• Divide the dough into three equal portions. Roll each portion into a thick sausage shape (like a Swiss roll), then set the rolls on a greased plate. Using either a stand in a pan of boiling water or a steamer, steam the rolls for 40–45 minutes over a high heat.

• Leave the rolls to cool, then wrap in a clean tea towel and chill well in the refrigerator. Using a very sharp knife, slice the rolls thinly, and then allow to dry out slightly.

• Heat the oil in a deep wok, and deep-fry the crackers in batches until crisp. Remove and drain on kitchen paper. Serve hot or cold.

Lamb Hot-Pot with Dumplings

2012-10-23T07:06:00.002+02:00

Lamb Hotpot with Dumplings

serves 4–6

Ingredients:

700g neck of lamb, chopped

2 tsp /5 ml redcurrant jelly

2 onions, chopped

3 carrots, chopped

1 turnip, chopped

175g mushrooms, sliced

1 parsnip, chopped and blanched

1 tsp / 5 ml tomato purée

600 ml vegetable stock

salt and freshly ground

black pepper

For the dumplings:

100g self-raising flour, sifted

50g suet (beef fat), shredded

1 tsp / 5 ml chopped fresh parsley

Preparation:

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Put the pieces of meat in the bottom of a large casserole dish. Spread

them with the redcurrant jelly, and put in the oven for 15 minutes.

Remove and add the vegetables and a little salt and pepper. Stir the

tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 11⁄2 hours until the meat is tender.

• To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings.

Add the dumplings to the hotpot for the last 30 minutes of cooking.

Seafood Lasagne

2012-10-22T06:00:00.001+02:00

Seafood Lasagne

serves 4

Ingredients:

50g butter

50g plain flour

1 teaspoon mustard powder

600ml milk

2 Tbsp / 30 ml olive oil, plus extra for oiling

1 onion, chopped

2 garlic cloves, finely chopped

1 Tbsp / 15 ml fresh thyme leaves

450g mixed mushrooms, sliced

150ml white wine

400g tinnes chopped plum tomatoes

450g mixed skinless white fish fillets, cubed

225g scallops, (or shrimps, crab pieces, mussels, etc) trimmed

4–6 sheets fresh lasagne

225g mozzarella cheese, chopped

salt and freshly ground black pepper

Preparation:

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Melt the butter in a saucepan over a low heat. Add the flour and

mustard powder, and stir until smooth. Cook gently for 2 minutes

without colouring.

• Gradually add the milk, whisking until smooth. Bring to the boil and

simmer for 2 minutes. Remove from the heat and reserve. Cover the

surface of the sauce with cling film to prevent a skin forming.

• Heat the oil in a large frying pan over a low heat. Add the onion, garlic and thyme, and sweat for 5 minutes until softened. Add the mushrooms and cook for a further 5 minutes until softened. Stir in the wine, and boil rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil, reduce the heat slightly and simmer, covered, for 15 minutes. Season with salt and pepper.

• Lightly oil a lasagne dish. Spoon half of the tomato sauce over the

bottom of the dish, and top with half of the fish and scallops. Layer half of the lasagne over this, and cover with half of the white sauce. Dot with half of the mozzarella. Repeat the layers, finishing with the mozzarella.

• Bake in the oven for 30–40 minutes until bubbling, golden and cooked through. Remove from the oven and leave to stand for 10 minutes before serving hot.

Serve with green leaf salad.

Croissants

2011-05-22T10:06:00.000+02:00

Although the word is French for "crescent", croissants originated in Budapest in 1686 to celebrate Hungary's defeat of the Turks. While the Turks were invading the city by tunneling through the walls, virtually the only people awake during the late night hours were the bakers. They sounded the alarm and saved the city. In honor of this event they created a pastry-like bread roll in the shape of a crescent - the well known emblem of the Turks. French cooks immediately took to these rich bread rolls.
Perfect flaky croissants can be prepared at home, and once you have mastered the knack of making them, each effort should end in success. Croissants at their best, should be spongy and well risen on the inside but flaky on the outside. They may be baked plain or filled with a small quantity of grated cheese or almond filling.
Ingredients:

20 g fresh yeast
5 ml salt
25 ml sugar
250 ml cold milk
1 egg
250 g cold hard butter
+- 460 g Cake flour
Glaze:
1 egg yolk
15 ml milk

Method:

1. Cream yeast, salt and sugar to form a syrup. Add cold milk and egg. Add 30 ml of the butter, cut into small cubes, and sufficient of the flour to form a soft dough. Knead only until smooth, ( 2 minutes), and chill for about 15 minutes.
2. Cut the remaining butter into 6 slices, sprinkle with flour and keep cold. Roll out dough on a well floured surface into a rectangular shape, approximately 5 mm thick. Place 3 slices of butter in the center of the dough and fold over dough from one side to cover the butter. Place the remaining butter slices on top and cover with the dough from the other side, ensuring that the butter is sealed in on all sides completely.
Turn dough 90 degrees and roll out again into a rectangular shape, about 5 mm thick. Fold again into three layers. Repeat the rolling and folding process (turning the dough 90 degrees each time), until you have rolled 4 times. Streaks of butter will still be visible. If pastry is made in hot weather, chill between rolling and folding, for soft butter complicates the process and sticks to the rolling surface.
3. Chill dough at least 30 minutes, or up to 8 hours before shaping. Divide dough into 2 and roll out each portion on a floured surface to form a circle, approximately 250 mm in diameter and 5-7 mm thick. Cut into 8 even sized triangles as you would cut the wedges of a cake. If filling is used, place a small quantity at the base of the triangle. Roll each croissant loosely from the base to the tip and make sure to end with the tips underneath to prevent themfrom curling up during baking. Twist each croissant into a crescent shape, in such a way that the tip will be on the inside, and place slightly apart on greased baking trays.
4. Brush with egg wsh. Allow to rise at room temperature or, if weather is cold, in a slightly warm place for about 30 minutes ( depending on temperature , maybe longer). They need not up to double in size but must clearly show signs of rising.
5. Bake in center of 180 degrees centigrade preheated oven for 15 to 20 minutes, until lightly golden brown.
Tip:Eat warm soon after taking out of the oven with lots of farm fresh butter and fresh jam.

French Baguette with poolish

2011-03-20T07:30:00.000+02:00

What is Poolish (Biga)?

A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough.
A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas.

Biga and poolish are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast. Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. Bigas can be held longer at their peak than wetter sponges, while poolish is one known technique to increase dough's extensibility.

Poolish
Poolish was one of the first pre-ferments elaborated with commercial yeast. Polish bakers, where the name originated, are credited with inventing this pre-ferment in Poland at the end of the 19th century. The process was then adapted in Austria and later in France. Bread made with a poolish was lighter and less acidic than the sourdough bread commonly baked during that time, and it started to gain poularity. With the availability of commercial yeast, more bakers began using the poolish process, and the sourdough process declined. Technically, we could classify the poolish as a transitional pre-ferment between baking using sourdough and baking with commercial yeast using a straight process. Even in Paris today, some windows of older bakeries display two signs. One reads "pain Viennois" -bread from Vienna (made with commercial yeast), and the other reads "pain Francais" -bread from France (made with sourdough).
Traditionally, the size of the poolish is calculated based on the water involved in the total formula. Use from 20% to 80% of the water to prepare the poolish. Then, elaborate the poolish using the same amount of flour as water ( this 100% hydration, provides a liquid consistency); no salt is usually incorporated in the poolish. It is important to note that the poolish is allowed to ferment at room temperature. Therefore, the quantity of yeast is calculated depending on the fermentation time of the poolish. Although it is difficult to give precise numbers, the recipe below provides some guidelines to calculate the quantity of yeast to use in the poolish.

Baguette with poolish (biga)

Poolish:

1 Kg white bread flour
10 g wet (fresh compressed) yeast
1 Lt water
Method:
Mix all ingredients together, transfer into a container, cover and leave at room temperature overnight.
P.S. if you are living in an area where the ambient temperature is hot, leave in fridge overnight.

Dough:

1.2 kg white bread flour
50 g salt
80 g wet yeast
Method:
Put the dough ingredients and the poolish together and mix on slow speed for 2 minutes and fast speed for 6 minutes with a dough hook.
Rest dough for 20 minutes before scaling at 400g each.
Rest another 10 minutes. Shape into long thin cigars and place on baking tray.
Cover with plastic and rest for 45 minutes to rise.
Remove plastic. Spray the dough with water ( use a spray gun), and bake at 240 degrees C, for 10 minutes.
Reduce heat to 210 degrees C and bake for another 15 minutes.
Cool on rack, (if you can wait that long)!

Crispy Cheese & Onion Fritters

2011-03-04T18:18:00.000+02:00

Crispy Cheese & Onion Fritters

(serves 6)

This is a lovely appetizer or TV snack and can be served with a few dips, like sweet chili sauce, chutney, garlic mayonnaise, 1000 Island dressing, etc...

Ingredients:

250ml / 8fl oz milk

250g / 9oz plain flour

100g / 4 oz butter

50 g / 2 oz fine chopped onions

250g / 9oz Cheddar cheese, grated

1/2 tsp / 2.5 ml coarse black pepper

3 large eggs, beaten

Salt to taste

oil for deep-frying

Preparation:

· In a saucepan, melt the butter and add the onions. Cook over low heat for about 5 minutes until the onions become translucent.

· Add the flour to the butter / onion mix and mix well with a wooden spoon to form a smooth thick paste.

· Bring the milk to boil in a large heavy saucepan over a medium heat, stirring occasionally.

· When the milk is boiling, add the butter / flour mixture and whisk well until very thick, and bubbling. Remove from the heat and mix in the grated cheese.

· Add salt to taste, the coarse black pepper and the beaten eggs.

· Allow the mixture to cool. It should now be thick enough to shape into about 20- 26 balls.

· Heat the oil in a heavy deep saucepan until very hot. Deep-fry the balls in batches of

about six until they are golden brown.

· Remove from the saucepan with a slotted spoon and drain on kitchen paper.

· Serve piping hot with a dip of your choice.

Carrot Cake

2011-03-03T08:33:00.000+02:00

Carrot Cake

A delicious mouth-watering moist cake

Ingredients for the Cake:

200 g / 1 C minus 2 tsp Sugar

4 Eggs Large

250 ml / 1 C Sunflower Oil

200 g / 1¼ C Cake Flour

10 ml / 2 tsp Baking Powder

10 ml / 2 tsp Ground Cinnamon

5 ml / 1 tsp Mixed Spice

5 ml / 1 tsp Bicarbonate of Soda

125 g Mashed Bananas

125 g Grated Carrots

50 g Chopped Walnuts

Ingredients for the Cottage Cheese Icing:

100 g Medium Fat Margarine (16% Moisture)

250 g Icing Sugar

65 g Smooth Cottage Cheese

Preparation:

1. Beat eggs and sugar until pale and thick and creamy.

2. Add Sunflower Oil slowly to incorporate into egg mixture, whilst beating.

3. Sieve all dry ingredients directly onto egg mixture and fold in gently.

4. Lastly fold in bananas, carrots and walnuts.

5. Pour cake mix into 2 x 20 cm greased cake rings and bake in center of preheated oven at 180° C / 350 F for 20-25 minutes.

6. Cool on wire rack.

7. Meanwhile cream the room temperature margarine until light and creamy.

8. Fold in the sieved icing sugar and finally the cottage cheese.

9. Sandwich the cooled cakes together with half of the icing

10. Cover the top of the cake with the remainder of the icing and garnish with whole walnuts

Brandy Snaps

2011-03-02T14:57:00.000+02:00

Brandy Snaps

Makes between 30 – 36

Ingredients:

5 oz / 140 g Butter

5 oz / 140 g Castor Sugar

5 oz / 140 g Golden Syrup

5 oz / 140 g Cake Flour

½ T / 7.5 ml Ground Ginger

50 ml Brandy

Filling:

200 ml Cream, whipped

Preparation:

· Preheat oven to 350° F / 180° C with a rack in the middle of the oven.

· Prepare a baking tray in the following manner: Brush the bottom of the tray with a little oil and cover with a sheet of silicone baking paper. This allows the paper to stay firm on the baking tray. Draw a round shape about 8 -10 cm in diameter on the paper. Draw another round next to the first one with a gap of 3 cm between each circle.

· Melt the butter in a microwave (pouring consistency, not very hot)

· Add Golden syrup and mix until both ingredients are incorporated.

· Add dry ingredients and mix thoroughly until smooth.

· Add brandy and mix well.

· Fill a teaspoon heaped up with the brandy snap mixture and place in the middle of the round drawing.

· With a pallet knife, smooth out the mixture to cover the circle. Repeat with the other circle.

· Put baking tray in the middle of the oven and bake for about 4 to 5 minutes, or until golden brown and bubbling.

· Remove the tray from the oven and place on table.

· Place a wooden or metal tube, 1.5 cm in diameter, on top of the circles nearest to you and roll the snap up on the tube.

· Slide the brandy snap of the tube and leave to get cold.

· Fill a piping bag, fitted with a thin round nozzle, with the whipped cream. Take a brandy snap and half fill with cream from one extremity and repeat from the other extremity until the whole brandy snap is filled.

Notes:

1. Only fill the brandy snaps with cream just before serving, as otherwise they will lose their crunch.

2. You can store the brandy snaps, without cream, in an airtight container for up to 12 hours at room temperature before they start deteriorating.