Choc Vino Cotto Pavlova

Family birthdays when I was young always featured Pavlova. Mums meringue dessert with a crisp crust and soft, light inside but always oddly decorated; half with an array of various fruits and half with grated peppermint crisp. Why?? A fussy brother who still to this day doesn't do 'fruits or citrus'.
This is without a doubt my favorite Pavlova recipe! So I thought I would bake it for two recent special occasions - New Year with my Indian Family and Valentines Day with 'all the single ones'.

Thank you Maggie Beer for perfecting this dessert  (not surprising she has been making pavs for dinner parties since she was 18 years old). The words of wisdom - "don't worry if your pav isn't a perfect circle or looks a little rough around the edges... I love things that look rustic and home-made – like your own hands have touched it, and the cream can be a great cement"

Choc Vino Cotto Pavlova - Maggie's Kitchen by Maggie Beer

6 egg whites
1 1/2 caster sugar
3 tbls of best quality cocoa powder
1 tbls vino cotto
40g of finely grated bittersweet chocolate (70% cocoa)
pinch of cream of tarter
1 tablespoon of vino cotto or balsamic

To serve -
300ml of cream fresh or whipped cream
1 punnet of strawberries or raspberries
2-3 tablespoons of grated bittersweet chocolate (70%) to decorate

Method
Preheat oven to 180C. Line a baking tray with baking paper. Draw a 23cm circle onto the paper, and then set aside.

Beat the egg whites until soft peaks form, adding a pinch of tartar once the machine is going, and then, a spoonful at a time, beat in the sugar until the meringue is stiff and shiny. When it’s stiff, sprinkle in the cocoa and beat again. Then fold in the chopped chocolate and the vino cotto gently by hand.

Mound onto your baking sheet within the marked circle, smoothing the sides and top just little. Place in the centre of the 180C conventional oven, then immediately turn the temperatures down to 150C and cook for 55 minutes.
When it’s ready, the pavlova should look crisp around the edges and be dry on top – but when you prod the centre, you should feel the promise of squidginess. Turn off the oven, open the door slightly and let the chocolate meringue disc cool completely.

To serve, invert meringue onto a big, flat bottomed plate. Whisk cream until its thick but still soft, then pile on top of the meringue and scatter over the strawberries. If you want to add the chocolate, coarsely grate it so you get curls rather than rubble, and sprinkle it haphazardly over the top, letting some fall on the plate’s rim.

I like my pavlovas gooey in the centre but if you prefer a drier meringue, leave it in the turned-off oven with the door slightly ajar until there is no heat left at all in either the oven or meringue. If you make this recipe in late autumn try using beautiful fresh figs instead of strawberries (see note below).

Note - Brush a hot char-grill pan with olive oil, then quickly grill fig halves, cut-sides down, until lightly caramelised and grill marks appear. Remove from heat and leave to cool.  Pile cream over centre of meringue, then place figs over the top and drizzle with vino cotto.

Flourless Chocolate & Orange Cake

This is a lovely moist, dark, decedent cake. The combination of chocolate and orange (JAFA), is one of my favorite. It's a simple recipe but you will need some patience, as the cooking time is longer than most cakes. Fantastic served warm as a dessert and equally as good when cooled. You will find this cake stays moist and will keep for days...if you can resist. The recipe suggested that it be served with a dollop of double cream but I would actually recommend a scoop of good quality vanilla ice cream (the sweetness of the ice cream compliments the cake much better). As far as flourless cakes go, this one is an all round  pleaser (especially with the gluten and dairy free peeps).

Chocolate & Orange Flourless Cake - www.taste.com.au

2 Valencia oranges
200g dark chocolate, chopped (i used Lindt 70% cocoa dark cooking chocolate)
100g butter, chopped
8 eggs
1 1/3 cups caster sugar
3 cups almond meal
Icing sugar to server

Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Remove the pith and seeds (otherwise the cake will be bitter). Roughly chop and place in a food processor. Process until a coarse paste forms.


Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with double cream.

Amy Johnson Cake

Amy Johnson was the first woman aviator to fly solo from England to Australia, but why is there a cake named after her? Maybe this extraordinary aviator was also a extraordinary baker? Maybe this was her favorite cake? Or maybe the solo flight which bought her to Australia, was marked with an afternoon tea to celebrate her achievement? Whatever the reason, this beautiful old fashioned recipe is best enjoyed with a  with  a good cup of tea or coffee.

Even though it is described as a 'cake', it is almost like a thick slice. A biscuit base covered with raspberry jam and currants, topped with sponge cake  and iced with a thin layer of either vanilla or lemon icing.

Base
1 cup SR flour
1 tsp salt
60g butter
Filling
Raspberry Jam
250 g currants
Topping
60g butter
1 tsp Vanilla
1 cup castor sugar
2 eggs
1 cup SR flour
1/3 cup milk

Base - sift flour and salt, rub in butter. Mix into a dough with a little milk. Line a 23cm (9 inch) square sandwich tin with dough. Spread with raspberry jam and sprinkle with currants.

Topping - Cream butter and vanilla, gradually add the sugar creaming well. Add eggs one at a time, beating well after each one. Add sifted flour, alternating with milk. Pour over base and filling. Bake in a moderate oven 175c fan forced for 35 - 40 minutes. Leave to cool slightly before turning out onto a wire rack to completely cool. When cool ice with either vanilla or lemon icing.

Cake will keep in an air tight container for 4 days.

Chocolate-Filled Oat Crunch (Kingston Biscuits)

Who ate the last Kingston from the 'Arnott's Assorted Cream Biscuits'? Fine I'll make my own! Oat, coconut and demera sugar biscuits, sandwiched together with milk chocolate.

William Arnott these biscuits will give your recipe a run for its money. You've still got the upper hand in the 'Tim Tam' department, but I'm working on it.

Chocolate-Filled Oat Crunch (Kingston Biscuits) - Gourmet Traveller, October 2006
180gm butter
120gm demerara sugar
90gm (1/4 cup) golden syrup
150gm (1 cup) plain flour
1 tsp bicarbonate soda
60gm desiccated coconut
60gm (2/3 cup) rolled oats
150gm milk chocolate, coarsely chopped

Preheat oven to 160C (fan forced). Using an electric mixer, cream butter , sugar and golden syrup until pale and fluffy, then add flour, bicarbonate of soda, coconut and rolled oats and beat on slow until just combined.

Spoon teaspoons of mixture onto baking paper-lined trays. Bake for 15 minutes or until golden. Cool biscuits on a wire rack.

Meanwhile, melt chocolate in a heat-proof bowl placed over a saucepan of simmering water. Cool to a thick consistency, then spread over the base of half the biscuits and sandwich with remaining biscuits. Biscuits will keep in an airtight container for 5 days.

Makes 20

Tarragon Green Bean Salad

EAT YOUR GREENS, THEY"RE GOOD FOR YOU!

This is a delicious fresh green bean salad, great for summer, goes well with barbecued meats and can be served either warm or at room temperature. It's easy to prepare and the flavours of chervil, french tarragon and the crunchy fresh beans are a good combination.

Tarragon green bean salad - The Age, Sunday Life Magazine

550g green beans, topped

1 red onion, finely chopped

2 tbsp Dijon mustard

2 tbsp capers, chopped

1/2 bunch chervil, coarsely chopped

1/2 bunch French tarragon laves (left whole if small, otherwise chopped)

100ml extra virgin olive oil

1 clove garlic, finely chopped

sea salt and cracked black pepper

4 tbsp white-wine vinegar

Cook beans in lightly salted water for 4 minutes. Drain. Mix remaining ingredients, except vinegar, in a large bowl. Add beans and toss to combine. Stir in vinegar and serve.

Serves 4

Coconut Cardamon Burfi

New Years Eve 2010 spent with a pack of Indians. A special pack of Indians (my cousins). So I set about making dessert for our celebration dinner and drinks. Firstly I decided to make a Pavlova (typically Australian), then decided that I should also make something more typically Indian (Burfi), to keep the masses happy.

My first attempt at an Indian dessert! Were the masses happy? You'd have to ask them.

Burfi or Barfi is an Indian sweet found in every 'sweet shop' throughout India. It is commonly made and served for festivals, celebrations and special occasions. Burfi comes in a wide variety of colours, flavours and shapes and is traditionally made from reduced - milk, which is flavoured with combinations of nuts, fruit and spices. Visually Burfi is usually cut into squares, diamonds or shaped into rounds and may also be decorated with edible silver leaf.

This is a simple cheats version of the traditional Indian sweet using condensed milk.

Big thanks to my Ho Master and Pale Ale for a fantastic New Years Eve!

 Coconut Cardamon Burfi - 'Food Safari' Raint Singh
250g desiccated coconut
395g tin sweetened condensed milk
10 cardamom pods, husk discarded, seeds ground to a powder
handful of pistachio, roughly crushed

Mix 200g of the coconut and the remaining ingredients in a bowl.

Heat a non-stick frying pan over low heat and add the mixture to the pan.Stir until the mixture starts to dry and rolls easily into a ball. Remove from the heat and leave for 5-10 minutes until cool enough to handle.

Place the remaining coconut on a plate. Using damp hands, roll the Burfi mixture into balls and then roll in coconut. The balls can be stored in the refrigerator for up to 1 week.

Makes 15 - 20 Burfi

Gingerbread Men (& Woman)

I've often wondered how the gingerbread man originated. Apparently it is credited to the court of Queen Elizabeth I, who presented favoured important visitors with gingerbread likenesses of themselves.

For me ever since I can remember, gingerbread men were jolly little brown men whom lay in glass bakery cabinets. They were cute, bright, had big smiley faces, looked cheerful and always caught my eye.

So often  gingerbread men can lack that nice spice flavour or are so hard that when bitten into, you almost break a tooth. This recipe however is perfect...fantastic spicy taste, soft and a little bit chewy. Of course if you prefer your gingerbread men harder and more on the biscuity side, then it's just a matter of leaving them in the oven slightly longer than the recipe suggests.

I love a jolly little brown man, but I have to admit with age my preference leans more towards a jolly little brown woman instead.

Gingerbread Men - www.taste.com.au
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties to decorate

Makes 20 - 25

Royal icing
1 1/3 cups pure icing sugar sifted
1 large egg white or 20-30mls water

Pre heat oven to 180 degrees Celsius fan forced. Line baking tray with baking paper.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until 4mm thick. Use a 9cm gingerbread man (& woman) cutters to cut out shapes. Repeat with excess dough.

Bake in oven for 10minutes or until brown. Remove from oven. Transfer to a rack to cool. Allow at least 30minutes resting time.

Placing prepared icing in icing bag, fitted with small round nozzle. Pipe icing over gingerbread to decorate. Finish with smarties.

Gingerbread men can be stored in an airtight container for 2 weeks. The taste actually gets better over time.

Strawberry Cheesecake Cupcakes

My besties birthday! To celebrate, a birthday picnic and her request - for me to bake 'Strawberry Cheesecake Cupcakes'. Now normally when I talk about food, recipes or anything even slightly related to food, my bestie (aka Black Magic) quickly tunes out and her eyes glaze over. However talk of  'Strawberry Cheesecake Cupcakes' seems to be the exception to this.

These cupcakes are sweet, have a light fluffy sponge, a cheesecake flavoured frosting (with digestive biscuits sprinkled on top of the frosting to add the flavour of a cheesecake base) but the best part of all, the surprise you'll find right at the bottom of the cupcake - fresh strawberries, which once cooked become sweet and almost jam like.

I would have to say that these cupcakes are just as divine as my birthday bestie (there is nothing not to like about either of them).

HAPPY BIRTHDAY BLACK MAGIC! I look forward to enjoying many more of these cupcakes with you over the years. Love you xo

Black Magic are you still reading this blog entry.....HELLO.....Black Magic....are you there, don't tune out on me.

'Strawberry Cheesecake Cupcakes' - The Hummingbird Bakery Cook Book by Tarek Malouf and The Hummingbird Bakers
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
4 digestive biscuits
1 quantity of cream cheese frosting (see below)

a 12 hole capacity tray lined with paper cases
Makes 12

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Pre heat the oven to 170 degrees fan forced (325F) Gas 3.

Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Pour the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Add egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Meanwhile for Cream Cheese Frosting -  beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

Crush the digestive biscuits with a rolling pin or in a food processor until finely ground. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a sprinkling of finely ground biscuits.

Photo - from 'The Hummingbird Bakery Cookbook'

Chocolate Prune Brownie

GOD BLESS America for the introduction of the brownie and GOD BLESS 'Bourke Street Bakery' NSW for this brownie recipe. If only all local bakeries across Australia could produced rich, fudgy, moist brownies like these, as apposed to the over cooked, dry brownies they so often do.

The alcohol soaked prunes make these brownies extra moist and a stand out from most other brownies. The 'Bourke Street Bakery' suggests that the prunes can be soaked in tea if preferred and can even be replaced with nuts or dried fruits if desired. I recommend using good quality dark chocolate for this recipe as it makes such a difference to the end result. Most importantly whatever you do, do not - I repeat - do not over cook, (watch your brownie like a Bald Eagle).

Nice photo styling Big Red!

Chocolate Prune Brownie - 'Bourke Street Bakery' by Paul Allam & David McGuinness
300g pitted prunes, halved
200ml brandy, cognac or hot black tea
55g plain flour
40g unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
300g good-quality dark chocolate (55% cocoa)
80g unsalted butter
300g caster (superfine) sugar
4 eggs
100g sour cream
145g dark chocolate melts (buttons) (55% cocoa)

Makes 32 (depending on what size you like your brownies)

Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

Preheat the oven to 170 degrees celsius fan forced, (325F/Gas 3). Grease a 20 x 30 x 4cm rectangular cake tin and line the base and sides with baking paper. Sift the flour, cocoa, salt and baking powder into a bowl.

Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water - making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set.Place your hand on top of the brownie in the centre and wobble to feel if it is set. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares. The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.

Thai Beef Salad

Thai beef salad is an extremely popular thai recipe and is commonly served in Thai restaurants. This salad recipe is perfect for a refreshing summer lunch or enjoyed as part of a banquet. The recipe is simple, healthy, fresh and has genuine thai flavours. One of the additions I have made to this recipe which is definitely not in keeping with traditional thai beef salad recipes but more a western addition, is the good old fashioned shredded iceberg lettuce. Yes I know it's not traditionally thai, but hey I think it works.

Thai Beef Salad - adapted from 'Encyclopedia of Asian Food' by Charmaine Solomon
500g lean rump or fillet teak
1 teaspoon crushed garlic
1 tablespoon pounded coriander root and stem
1/4 teaspoon ground black pepper
1 tablespoon palm or brown sugar
3 teaspoons Maggi seasoning

2 teaspoons fish sauce
1 tablespoon lime juice
3 lemon grass stalks (white part only) finely sliced
2 small red chillies

1 seedless cucumber finely sliced into batons
100g bean shoots
10 snow peas sliced finely on an angle
1/2 a small spanish red onion sliced finely
8 ice berg lettuce leaves finely shredded
1/4 cup roasted peanuts, lightly crushed
20 fresh mint leaves

Serves 2 as a light lunch main or
4 to 6 as part of a banquet

Grill the steak over coals or under a preheated grill until medium-rare. Allow to cool.

Combine crushed garlic with pounded coriander and stir in the pepper, palm sugar, Maggi seasoning, lime juice and fish sauce. Stir to dissolve sugar. Slice the chillies finely removing the seeds if preferred. Combine seasonings with the sliced red onion, lemon grass, cucumber, bean shoots, snow peas, shredded lettuce, mint, thinly sliced beef and half the peanuts. Toss lightly and serve.
Decorate with remaining peanuts.

Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa

Banana and Chocolate Cupcakes

Hummingbird Bakery describes these "Banana and Chocolate Cupcakes' to die for. Well I'm not sure that I'm prepared to do that, but I'm definitely dieing to make another batch and if you can die from consuming multiple of these YUM cupcakes in a row, well then it looks like I'm in big trouble.

The cupcakes are super light, soft and fluffy in texture with a fabulous banana and spice flavour. Finished off with what best goes with banana...chocolate. A thick layer of fluffy, chocolate frosting swirled on top, sprinkled with dark chocolate shavings.



Banana and Chocolate Cupcakes - 'The Hummingbird Bakery Cookbook'
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs
120 g peeled banana, mashed
1 quantity Chocolate Frosting (see recipe below)
40g dark chocolate grated into shavings, to decorate
12 hole cupcake tray, lined with paper cases

Makes 12

Pre heat oven to 170 deg. Celsius fan forced, (325 deg F) Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from he side of the bowl with a rubber spatula).

Stir in the mashed banana by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.

Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20minutes or until the cupcakes are firm to touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Kafta mishwee (Kafta on skewers) with Tabouleh

Two of Lebanon's most famous and loved dishes...Kafta and Tabouleh.

Across the Middle East there are many different versions of Kafta also called Kofte, Kufte, Kofta etc. Each country has there own version of this recipe and method of cooking it. The most popular way to make Kafta though, is to mould minced lamb around skewers and cook them on an open grill. Once you have the basic Kafta mince recipe down pat, it can be quiet versatile and used for many other Middle Eastern dishes such as baked kafta, filled kafta or as a tasty and simple snack you can spread a thin layer of kafta mince over a split piece of Lebanese bread and bake it at 180 deg. celsius in an oven or under a grill for 4 -5 minutes.

Along side grilled Kafta, Tabouleh is a must. Tabouleh is a very popular Lebanese salad which is beautifully fresh, light and versatile. Tabouleh is fantastic as part of a mezza selection, alongside many meat and chicken dishes or simply on its own.

Kafta mishwee (Kafta on skewers) - Moorish by Greg & Lucy Malouf

500g lamb minced twice

1 onion, grated

1/2 cup parsley, finely chopped

1 teaspoon dried mint or 2 tablespoons finely chopped fresh mint

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ras al Hanout (optional)

1 teaspoon sea salt

olive oil for cooking

Serves 4

Mix together all the ingredients, except for the olive oil, in a large mixing bowl. Knead well to a sticky paste. Cover and refrigerate for at least an hour.

When ready to cook, preheat bbq grill plate to its highest temperature.

If using wooden skewers, soak them for 10mins in cold water to stop them from burning.

Wet your hands, take a handful of the mince and shape tightly around the skewer to make a long sausage, about 10cm long and 3cm in diameter. Keep going until you have used all the mixture. Alternatively if you don't wish to use skewers you can make smaller kafta's the size of chipolata's(as pictured).

Brush each kafta lightly with olive oil and grill on the bbq grill plate. They will take anywhere between 5 and 8 minutes, depending on how well done you like them.

Serve Kafta's with warm Arabic bread, a good blob of Tzatziki and Tabouleh salad (see recipe below).

Tabouleh -Alba's Lebanese Kitchen by Alba Amad

1/4 cup (40g) fine burghul

5 cups finely chopped flat leaf parsley

5 tomato's, finely chopped (to make 2 cups)

8 spring onions, finely chopped (to make 1/3 cup)

1/3 cup finely chopped fresh mint

150ml lemon juice

150ml olive oil (you may not need this much, add gradually and check as you go)

1/2 teaspoon ground all spice

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

Serves 6 as part of a mezza selection

Wash burghul well, place in a bowl and add enough cold water to cover. Set aside for 30 minutes to soak. Once burgul has soaked, drain well with a seive.

Combine the burghul, parsley, tomato, spring onion and mint in a bowl. Add the lemon juice, oil, spices and salt and mix thoroughly.

Note - If you are making this salad ahead of time by all means mix the vegetables, herbs and spices but don't mix the lemon juice and oil until the very last moment or the whole salad will become mushy.

Chocolate fig and hazelnut fudge cake

I'd been waiting for a good excuse to make this cake from the 'Gourmet Traveller' for some time and what better excuse than a good friends birthday. It was the combination of fig, chocolate and hazelnuts which first captured my interest. To me these three ingredients sounded like a match made in heaven....and well it turns out that they were. This recipe makes a fairly large round cake, however i made a smaller, higher cake (see note). The result - a cake which is very nutty in texture, extremely moist, sticky and oh so rich. It's becomes even more divine in chocolate goodness, when topped with rich, silky smooth, dark chocolate ganache. The 'Gourmet Traveller' suggests serving this cake simply with the chocolate ganache and candied oranges, however since I was making it for a birthday and for a birthday girl who loves her cakes (and decorating them), I thought that a little decoration wouldn't go astray. I will definitely be making this cake again but next time I won't be waiting for an excuse to do so. HAPPY BIRTHDAY EGYPT!!

Chocolate fig and hazelnut fudge cake with hazelnut praline and toffee shards

Adapted from - Australian Gourmet Traveller

Serves 14

Cake

250ml (1 cup) muscat or brandy

300gm (11/2 cups) dried figs, coarsely chopped

420gm (3 cups) hazelnuts, roasted, peeled

250gm unsalted butter

300gm caster sugar

6 eggs

250gm dark chocolate (I used Lindt 70% cocoa cooking chocolate)

35gm (1/2 cup) fresh bread crumbs

To Serve double cream

Ganache

75gm (1/3 cup) white sugar

125ml (1/2 cup) pouring cream

150gm (1 cup) dark compound chocolate

1. Combine muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10minutes or until figs have absorbed muscat. Cool
2. Preheat oven to 160C. Process hazelnuts in a food processor until coarsely ground. Using an electric mixer, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a lightly greased and baking paper lined 26cm spring form cake pan. Bake for 55minutes or until skewer withdraws lean. Cool in pan, remove and place cake on a wire rack over a tray.

3. For ganache, place sugar in a heavy based saucepan over low heat and cook, without stirring, until sugar has melted, add cream and stir. Add chocolate and stir over low heat until melted and the mixture is smooth, then pour oven cake, smoothing with a palette knife. Cool. Serve at room temperature with double cream.

Note - I used a 24cm spring form tin and baked cake for 1hr 30mins.

Decorations -

Hazelnut Praline

150gm hazelnuts, roasted and skins removed

175gm caster sugar

60ml water

Spread hazelnuts on a tray lined with baking paper. Combine sugar and water in a small saucepan, stir over medium heat until sugar has dissolved. Bring to the boil, cook until dark caramel (aprox. 5minutes), pour over nuts. Stand until cool and set (10minutes), process in a food processor until finely ground. Sprinkle over ganache around the edge of the cake.

Toffee Shards

175gm caster sugar

60ml water

Combine sugar and water in small saucepan, stir over medium heat until sugar has dissolved. Pour onto a tray lined with baking paper, place another piece of baking paper over sugar syrup, then using a rolling pin, roll the toffee syrup out till thin. Stand until cool and set (10 minutes). Remove baking paper and break toffee into shards. Stand shards on top of cake to decorate.

Eggplant, goat's cheese and spiced onion salad

Roasted vegetables make for a great winter salad and this is no exception. The combination of roasted eggplant and the intensely spiced onions cooked with cumin and cinnamon give this salad a real Middle Eastern feel. Topping the salad off with goats cheese and mint makes for a fantastic combination of flavours, the mint really giving the salad a freshness and lift. It would be great served with grilled meats (especially lamb) or as part of a mezza.

Eggplant, goats cheese and spiced onion salad - 'Australian Gourmet Traveller Magazine'

Salad

2 (about 760gm) eggplant

1 tbls extra virgin olive oil, plus extra to serve

1tsp ground cumin

1/2 cup loosely packed mint leaves

80gm goat's cheese

Spiced onion

2 tbsp olive oil

2 spanish onions cut into wedges

6 cloves of garlic, lightly bruised

1 tbsp ginger finely grated

1 tbsp ground cumin

1/2 tsp ground cinnamon

1/3 tsp dried chilli flakes

1/4 cup water

To taste - castor sugar

Pre heat oven to 160c fan forced. Cut eggplant length ways into wedges and place onto an oven tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Sprinkle with cumin and roast for 1hr or until tender. Cool to room temperature.

For spiced onion, heat oil in a saucepan, add onion and garlic, season with sea salt and saute over low heat, stirring occasionally, for 10 minutes, or until softened. Add ginger and remaining spices and cook for 5 minutes. Add 1/4 cup water and simmer for 5 minutes or until reduced. Season to taste with sea salt, freshly ground black pepper and castor sugar. Cool to room temperature.

Arrange eggplant on serving plate, spoon over spiced onion (I only used about half the amount of spiced onion as it has quiet an intense spice flavour), torn mint leaves, drizzle with olive oil and serve.

Sliced Mushrooms with Fresh Mozeralla & Thyme

This recipe is perfect for serving as part of an antipasti with a few drinks. It's an easy little recipe, with minimal preparation and takes no time to cook. The combination of the earthiness of the mushrooms with the fresh thyme and milky mozzarella make it very moorish. Exact measurements are not really crucial in this recipe, you can make as much or little as you want, the below is just a guide.

Sliced Mushrooms with Fresh Mozzarella & Thyme - Jamie's Italy by Jamie Oliver

2 big hand fulls of fresh Mushrooms, thinly sliced (I used swiss brown but porcini, shiitake, portobello would also suitable)

2 5ounce balls of fresh Mozzarella torn into small pieces

A few sprigs of fresh thyme, leaves picked

Sea salt and freshly ground black pepper

Extra virgin olive oil

Heat Grill on medium.

Clean mushrooms with damp cloth or pastry brush and slice thinly. Arrange them in a single layer on a large oven proof platter. Tear the mozzarella into course bits and scatter over mushrooms. Scatter over thyme leaves, season with salt and pepper and drizzle with olive oil.

Slide the platter under the grill, and cook checking frequently for 3-4mins, or until cheese is melted, bubbling and golden in spots.

Serve with crusty bread.

Note - Cook mushrooms on plate you are serving them on.

Old Time Pear Tart

My weekend in Daylesford! Food, wine, friendship and a challenge to bake something that I've always wanted to bake but hadn't yet...'Old Time Pear Tart'! This recipe was part of a 'Tarts and Pastry' demonstration class I went to at 'The Essential Ingredient Cooking School' conducted by pastry chef of 'Bakery D Chirico', Louis Vaussenat.

This French style tart has a beautiful rich buttery almond patee sablee short crust shell, with a creamy custard and caramelized pear filling and is topped off with ground cinnamon adding a perfect spicy smell and taste to the tart. I will definitely be making this superb classic sweet tart again and again.

A big thank you must go out to Bec (Kecca), for her help, the beautiful photo's she took of my creation and for the use of her kitchen...the best kitchen I've cooked in.

All in all a great weekend and a challenge successfully completed!

'Old Time Pear Tart' (made with almond pate sablee) - Louis Vaussenat
Makes 1 tart
100g pure icing sugar
300g eggs
1/2 vanilla bean, split and seeds scraped
500ml thickened cream
liqueur to taste optional
4 pears halved, poached in a light sugar syrup then cut into small pieces
100g castor sugar
2 tbls unsalted butter
1 tablespoon good quality honey
1/2 vanilla bean, split and seeds scraped (or you can use a few drops of vanilla essences)
300g almond pate sablee
cinnamon powder
icing sugar for decorating

Almond Pate Sablee - Makes 1 tart shell
300g butter, softened
200g pure icing sugar, sifted
300g eggs
500g plain flour, sifted
50g almond meal, sifted
5g salt

Mix together the butter, icing sugar and salt until combined and light. Incorporate the egg, a little at a time, then the flour with almond meal. If dough is still to sticky add a little more flour but don't overwork. Bring together to form a flat disk, wrap well in plastic wrap and refrigerate over night to rest.

Light sugar syrup for poaching pears
1cup castor
3cups water
halved pears

Combine sugar and water in a large pot and heat on medium until sugar has dissolved. Add peeled and halved pears, reduce heat to low and gently poach the pears for about 15mins. Allow pears to cool in syrup before cutting into smallish pieces discarding stems and core.

Method
To make the vanilla cream - Place the icing sugar, eggs and vanilla seeds in a stainless steel bowl whisking to combine. Pour in the cream, whisking further to thicken. If desired, add liqueur to taste. Set aside until required.

To make the caramelised pears - Firstly poach the pears in a light sugar syrup (see recipe above). Melt butter in heavy based pan, add sugar and allow to caramelise until it becomes a light golden brown colour. Add the vanilla, honey and pears, continue to cook and caramelise a little further, then remove the pears from the caramel and set aside until ready to use.

To assemble the tart - Pre heat oven to 180c (fan forced). Roll out the rested pate sablee to 4mm thickness. Line and grease a cake ring or flan tin and bake for 20 minutes. Once par-cooked, set aside to coll. Reduce oven temperature to 150c.
Note - lip pastry over ring or tin so it does not shrink

Once cool, arrange the caramelised pears in the base of the pastry shell, top with the vanilla cream, filling the entire pastry shell. Sprinkle with cinnamon powder, then cook in the warmed oven for 40mins or until just set. Allow to cool before dusting with icing sugar.

Chocolate & Coconut Balls

This one is for the kids!

The first time that I made 'Chocolate & Coconut Balls' was at primary school in Grade 3. It's a classic, kid friendly recipe that the little ones will enjoy making. And well lets be honest as an adult I still like 'Chocolate & Coconut Balls'.

Recipe - Chocolate & Coconut Balls
250 gm Marie Biscuits (1 packet)

1 tin (395g) sweetened condensed milk

1 1/2 tbs cocoa

desiccated coconut for rolling.

Crush biscuits with a rolling pin till fine crumbs, then place into a large mixing bowl with condensed milk, cocoa and mix well. Take heaped teaspoons of mixture, roll into balls then roll in coconut. Refrigerate till firm (about 30mins).

Orange & Date Scones

Scones, jam and cream is how I grew up having scones. Then after going to a cafe in Malvern called 'Our Kitchen Table', I discovered these flavoursome scones which were a combination of orange and date.

Unlike the traditional round, dainty scones my mother made, these scones have a very sticky dough, are cut into squares (so the dough is worked less), are large in size and have a very light and slightly crumbly texture.

A few tips directly from Natalie Jefferson, the owner of 'Our Kitchen Table' are a) to make sure your hands are wet whilst mixing the dough, as it is quiet sticky and this will help give a smoother shape in the end and b) to make sure you zest the oranges directly into the mixing bowl and over the cooked scones so that the flavoursome oils fall onto the scones and are not wasted on the chopping board.


Recipe - Orange & Date Scones ('Our Kitchen Table' 134 Burke Rd, Malvern)
Makes 15 large scones

1100gm sieved plain flour
100 gm caster sugar
50 gm baking powder
100gm butter softened
2 oranges
2 cups pitted dates roughly chopped
500ml cream
500 ml whole milk
icing sugar to dust

Sieve flour, sugar, baking powder and fine zest of one orange into a large bowl. Rub the butter using your whole hands, to work the butter evenly through the flour mixture. Add the dates and mix through. Then make a well in the centre.

Add milk and cream into the centre of the well and using your hands, mix together quickly, then knead very briefly to stiffen the mix. The mix will be moist/sticky, and you'll need to clean your hands when finished.

Using a stiff scraper, remove dough onto a well greased large baking tray, then with damp hands shape into a 5cm high by 15cm wide by 25cm long rectangle.

Using a large damp knife cut dough into 5 x 3 (15 scones) squares and by sliding the knife under each scone separate the scones by at least 5cm from one another.

Bake in pre heated oven at 180c for 30mins until golden. Remove from the oven, push together immediately, dust liberally with icing sugar, then using a zester, zest the remaining orange directly over the top of the scones.

Best eaten warm with a big slab of butter.

Note - this recipe can be halved. If so cut the dough into 2 x 4 (8 scones)