tag:blogger.com,1999:blog-68299837664279078092024-03-19T12:59:54.336+10:00Maude and BettyCooking. Food. Life.Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-6829983766427907809.post-75772679369187049432013-02-19T12:56:00.000+10:002013-02-19T12:56:04.142+10:00Moroccan Lamb with Couscous <div class="separator" style="clear: both; text-align: center;">
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"What's for dinner?" A familiar question you say. If only one could wave a magic wand! When you are busy with other things, as we all are these days, you usually need to be superbly organised. I guess there is "the eat out" option which is always nice of course and then there are the many takeaway channels which is easy but hardly the answer to everyday living. We need some easy home cooking options which are both quick, easy and nutritional to fit the slot. A quick search through the Australian Women's Weekly low-fat diet recipe book came up with the basic idea for my Moroccan dish. As suggested earlier, organisation is required to create a balance.<br />
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This particular recipe is easy and tasty but needs to be marinated ahead of time if you want that extra Moroccan taste. The night before is an excellent option or even just a couple of hours if not able to.<br />
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Lamb fillets, back straps or racks are suitable. The Couscous flavour will be determined by individual taste. I always use some thinly sliced preserved lemon (or grated lemon rind and a couple of teaspoons of juice) and coriander to my couscous when I am serving with a Moroccan flavour.<br />
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Lamb fillets (350g) racks or back strap<br />
2 tsp each of ground cumin and coriander<br />
1/2 tsp ground cinnamon<br />
1/2 cup (140g) low-fat plain yoghurt<br />
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1/2 cup couscous<br />
1/2 cup boiling water or stock<br />
2 tblsp dried currants<br />
2 tsp finely grated lemon rind or finely sliced/chopped preserved lemon<br />
2 tsp lemon juice<br />
1/4 cup fresh coriander leaves<br />
1/4 cup roasted almond flaked (optional)<br />
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Combine lamb, spices and 1/4 cup yoghurt in a medium bowl, cover and refrigerate for 3 hours or overnight for max flavour.<br />
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Cook lamb on grill or barbecue or as desired. I usually brown in a pan both sides and place in a hot oven (180) until cooked to desired taste (pink). Take out and let stand for 10 minutes. Slice fillet/back strap thinly or rack as desired.<br />
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Meanwhile combine couscous and water/stock, cover, stand for 5 minutes or until liquid absorbed, fluffing with fork occasionally. Stir in currants, rind, juice, coriander, toasted almond flakes and sliced lamb with fork.<br />
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A tray of chopped vegetables which have been par boiled then browned in the oven with a shake of Moroccan seasoning is always welcomed as an additional side or added to the couscous.<br />
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Serve lamb and couscous with remaining yoghurt. If desired, chopped cucumber and mint can be added to yoghurt.<br />
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Thanks Mum X<br />
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Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-72356123039303838712013-01-03T16:53:00.000+10:002013-01-03T16:53:30.446+10:00The 5 minute chocolate mug cakeEver had one of those urges for chocolate? The type of urge where it comes out of no where and you MUST have it and if you don't have the kind of chocolate to fulfill those cravings, the next best thing is the block of cooking chocolate that you have found right at the back of your pantry that could possibly have had a used by date that needed to be used at least a month or so ago? Yes? Me too.<br />
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This particular night Betty and my Miss 11 were testing out the messaging between their iPods. Now I am not sure if Betty had the urge but she certainly planted the "I want chocolate cake" seed with my Miss 11 and her timing couldn't have been worse, thanks B! Miss 11 has come to me with only 10 minutes until all three of my little darlings were to depart for their bedrooms for bed and pipes up with a much enthusiastic voice "Mum, Aunty B said to ask you (this is where the alarm bells started ringing) to let me make a chocolate cake in a mug". Now normally I would say YES as we all know my obsession for chocolate outweighs almost everything but I had already washed all the dinner dishes and had just sat down after a busy day. Miss 11 was not happy and of course the "enthusiastic" voice turned into the "whinging whiney" voice I love so much and things seemed to go down hill very quickly. I put my foot down and the answer was NO we will make it tomorrow. Well of course "little people" never forget and the first thing I hear when I open my eyes is "can we make the chocolate cake in a mug?".<br />
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I had not previously heard about this cake in a mug phenomenon (I know, where have I been right?!), so I surfed the net in search of this "chocolate cake in a mug" and found a simply delicious sounding recipe that ticked all my boxes and all of a sudden my "urges" for chocolate were taking over my mind and I now HAD to have it. Of course it was breakfast time and we don't do this all the time of course but I relented and gave in. Yes we had chocolate cake in a mug for breakfast. Yes we also may have had a scoop of ice-cream for breakfast and yes it was DELICIOUS!!!!<br />
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This recipe was from the fabulous <a href="http://www.notquitenigella.com/" target="_blank">Not Quite Nigella</a>, whose blog we follow religiously and are in total awe of. We love reading about her food journeys and recipes, so thank you Lorraine for <a href="http://www.notquitenigella.com/2009/05/29/the-five-minute-chocolate-mug-cake/" target="_blank">this one</a>!<br />
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<strong>5-Minute Chocolate Cake in a Mug</strong></div>
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Recipe from: <a href="http://www.notquitenigella.com/2009/05/29/the-five-minute-chocolate-mug-cake/" target="_blank">Not Quite Nigella</a></div>
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<b><i><u> You will need:</u></i></b><br />
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4 tablespoons plain flour<br />
5 tablespoons caster sugar<br />
2 tablespoons cocoa<br />
1 teaspoon baking powder<b> (You don't need to add this but if you do you will need to cover the mug with</b> <b>glad wrap/cling wrap so it doesn't explode over the edges.)</b><br />
half a teaspoon coffee powder (this is optional but it makes it taste like a truly gooey mudcake)<br />
pinch of salt<br />
1 egg<br />
3 tablespoons milk<br />
3 tablespoons oil<br />
3 tablespoons of chocolate chips or flakes plus 2 tablespoons extra<br />
A small splash of vanilla extract<br />
2 microwave safe coffee mugs<br />
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The above will make 2 mug cakes and I did add the baking powder the first time and like Lorraine from Not Quite Nigella says it will be messy and explode over the edges.....so of course we had to have a go! But you can cover the mug with glad wrap if your adding the baking powder to avoid the mess!<br />
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This was the attempt with the baking powder!!!<br />
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You can mix up the ingredients in the actual mugs or you can add the ingredients to a bowl and just divide them equally in the two. I added my ingredients to one bowl.<br />
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Add dry ingredients to a bowl and mix to combine<br />
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Pour the milk, oil, chocolate chips, or flakes and vanilla extract and mix well<br />
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Whisk the egg lightly in a bowl and add to the mix<br />
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Divide the batter between the two coffee mugs and add the extra chocolate to the top of the batter<br />
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At this point cover with glad wrap if using the baking powder.<br />
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Do one mug at a time, put your mug in the microwave and microwave for one minute on medium. This is where you need to know if your microwave is pretty powerful or if you are like me I usually do everything on high. I actually did these on high and with my second attempt I experimented with stopping the microwave mid-cooking time as the mix grew higher and higher as it heated up, but stopping it for just a second the mix went down and I was able to continue with the cooking time and stop the mix from coming over the edges of the mug.<br />
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If you are doing it on medium after the first minute, microwave for another 30 seconds on medium heat. Check the consistency, it should be cooked but still moist and gooey. If its still not cooked microwave for another 30 seconds on medium but it will continue to cook on standing.<br />
Doing mine on High only took 1 minute and it was cooked and delightfully gooey at the bottom with those extra choc chips.<br />
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Allow to cool and for that extra delicious kick add a scoop of ice-cream on top!!!<br />
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A truly QUICK fix for my Chocolate URGE! I can feel that urge coming on again......M xMaude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-62327754588665117102013-01-01T10:13:00.000+10:002013-01-01T10:13:40.714+10:00Rudolf the red-nosed reindeer cookies - M & B Christmas recapI love Christmas time. In fact sometimes I have to remind myself that I'm an adult now and I don't need to wake up before the birds are singing on Christmas morning. Just can't help myself, even though the focus is on our children now. I love hearing them sneak down the hall way at some ungodly hour, only to run back down and tell each other "Santa has been!".<br />
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I also love baking some little treats that are a little different and that are just for the kids (well big kids also) and seeing their little faces light up as they take bites of my creations. I wanted to make these reindeer cookies for a school break up party but never had time to actually do them so I ended up making some marshmallow snowmen on sticks as shown below.<br />
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They were a hit and so easy to make and no baking required. However, back to the biscuits at hand, they were also very easy and I found the dough worked better rested in the freezer instead of the fridge as it was a little harder and easier at holding its shape when transferring from the baking paper to the baking trays. I know some of you are most probably saying "too hard" but you don't have to add the ice-cream sticks or use the decorations I have used as the biscuits themselves are very tasty, they have that hint of spice that will have your taste buds singing Christmas carols all year round!<br />
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<b><i><u>You will need:</u></i></b><br />
90g butter<br />
1 egg<br />
1/2 cup (110g) firmly packed light brown sugar<br />
1/3 cup (25g) desiccated coconut<br />
1/3 cup (35g) wheat germ<br />
2/3 cup (100g) wholemeal plain (all-purpose) flour<br />
1/3 cup (50g) white self-raising flour<br />
1/2 teaspoon mixed spice<br />
20 small pretzels<br />
1/4 cup (45g) dark choc-bits<br />
10 choc orange balls (I used Jaffas)<br />
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Have butter and egg at room temperature. Beat butter, egg and sugar in a small bowl with electric mixer until combined.<br />
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Stir in coconut, wheat germ and sifted flours and spice.<br />
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Enclose dough in plastic wrap, refrigerate 30 minutes.<br />
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Roll dough between sheets of baking paper until 5mm (1/4-inch) thick. Place on tray, refrigerate 30 minutes.<br />
Preheat oven to 180 degrees / 350 F, line baking trays with baking paper.<br />
Using a 9cm (Mine was 8cm) round cutter, cut rounds from dough, re-rolling scraps as necessary. Place rounds about 3-inches apart on trays.<br />
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Slide an ice-block stick under each cookie, press down firmly. (You don't have to use ice-cream sticks if you don't want as they biscuits look cute enough without them).<br />
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Position two pretzels on each cookie for antlers, press down firmly.<br />
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Decorate cookies with choc bits for eyes and mouths, bake about 12 minutes until lightly browned.<br />
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Adding your choc orange balls after they have been baked, pressing firmly on the hot biscuit and then leaving to cool completely.<br />
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<b><i>Merry Christmas! M x</i></b>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-16112846081933509932012-12-29T14:03:00.001+10:002012-12-29T14:03:33.537+10:00Christmas M & B style - a recapSo it's been a while huh? Quite a long while to be (non) specific! Thanks for still checking in and reading and cooking though. Hope you all had a lovely Christmas and are enjoying some time off with friends and family. We had our usual family lunch and present exchange on Christmas day. It's mayhem now with all the kids being ages 1 to 11, but of course, where kids and Christmas are paired, it is absolute gorgeously fun mayhem.<br />
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To get back on track before the new year, we thought we would have kind of a Christmas recap. For this post I'll share some pictures from our family Christmas lunch. No recipes, just food. Glorious food (that said, if you must have some recipes, please ask and we will see what we can do!). M will also be posting some Christmas treat recipes she prepared over the last few weeks. <br />
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Our family are chronic over-caterer's as you will see, a total first-world problem I realise, but it's kind of all part and parcel of celebrating Christmas for us. It's a a time when we are all reflecting on being thankful for what we have and for our loved ones and celebrating the year with them. So with that in mind, I present Christmas Day, Maude and Betty-style! <br />
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Maude made a delicious chunky guacamole, despite her distaste for avocado and tomato. It was served with corn tortillas that had been shallow fried and dusted with smoked paprika. </div>
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Maude also made a delicious and refreshing watermelon fruit punch. </div>
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There was the usual potato salad, but this time with a spicy hommus twist!</div>
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Right on-trend, quinoa made the cut for the menu this year. This was a white quinoa and roast vegetable and feta salad with a lemon and mint dressing. </div>
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Turkey and stuffing. Need I say more?</div>
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A garden salad with prosciutto, eggs and parmesan. We're a bit of a Caeser salad loving group. </div>
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A gingerbread house was also constructed by Maude and her cherubs (apologies for the blurry pic!)</div>
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A chocolate and ginger ice-cream tart made the dessert menu. </div>
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Donna Hay's trifle cake also made the menu</div>
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Of course, is any good old Aussie family Christmas day complete without an actual trifle? </div>
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And last but not least, that gingerbread house again. Poor gingerbread man!</div>
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Season's Greetings! B x</div>
Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-20625437900782792532012-10-06T11:21:00.000+10:002012-10-06T11:21:17.181+10:00Risoni SaladRisoni salads rate highly on our menus. They are so versatile. There is no need to wait for a special occasion to produce this risoni salad, although I am sure it would be a welcome addition on any table at any time.<br />
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This particular version of the salad was actually sampled by Mother and Father of M and B at a reunion of their friends. They are a group of life long friends who gather at different venues at least annually and enjoy good food and wine. They consider all their reunions as special so I guess you could say that this was one of those events and the salad was obviously considered as "up there" as it is now a fixture on the menu for all their annual get togethers. It has also become a favourite with all the families since that revealing reunion many years ago. They might be our "grey nomads" but I can assure you that there is a great repertoire of culinary skills and recipes which I intend to share with you in the future.<br />
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I have already shared this recipe with some close friends and it has become a favourite with them. It goes well as a side dish with any meal and is quick and easy but above all, tasty.<br />
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I make this salad so often that I no longer refer to the recipe. Imagine my horror when I went to share this with you and had no real recipe to follow for the <b>exact</b> ingredient measurements. My good friend, Mrs K came to the rescue with the details!!! She had the original "over the phone jottings" which were dispatched to me immediately. Luckily I can interpret chicken scratch..........see below. <br />
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The flavours are spectacular. Although the spices coat each individual risoni grain, there is no overpowering flavour. It's become a favourite of ours and hopefully will be one of yours as well. Thanks also to the "grey nomads". Keep swapping those recipes!!<br />
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<b><i><u>You will need:</u></i></b><br />
1 teaspoon ground cumin seeds<br />
1 teaspoon ground turmeric<br />
1 teaspoon ground paprika ( I used sweet paprika)<br />
1 cup of currants<br />
1 red capsicum<br />
1 70g packet of pine nuts toasted ( I could do with more pine nuts as when I toast them I can't help but taste a few along the way!)<br />
1 cup of uncooked risoni<br />
1 bunch of coriander<br />
5 tablespoons of olive oil<br />
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Add cup of risoni pasta to some boiling water and cook per instructions on the packet. Drain and run some cold water through the cooked risoni and set aside.<br />
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Place the pine nuts on a lined baking tray and heat your oven to 180 degrees and roast until lightly browned. (Be careful at this point and don't get distracted as they burn very quickly!!)<br />
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Wash and dice the capsicum finely, remember to remove the seeds.<br />
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In a fry pan heat the oil on medium heat and add spices and heat until fragrant, add currants and stir until the currants start to puff up into little balls (about a minute or two) remove from heat.<br />
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Add capsicum, pine nuts, spice/currants/oil to the risoni and mix so that all the grains of risoni are coated with the spices and oil. Add 1/2 cup coriander leaves and mix to combine.<br />
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<b><i>I Love this salad!! M x</i></b><br />
<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com1tag:blogger.com,1999:blog-6829983766427907809.post-35064803396921925202012-09-28T12:09:00.000+10:002012-09-28T12:09:42.725+10:00Baby Shower CupcakesBetty was on assignment. Well, in actual fact she gave me the assignment as she was invited to a baby shower for one of her best friends. I was to make cupcakes and had free range of what I could do and because the mother-to-be already knew her baby was a gorgeous little boy I decided I wanted the colour blue to appear somewhere, but where? Cupcake wrappers, icing or blue sprinkles perhaps? I did do a little research and there were so many great ideas out there and very clever ones I might add, whilst the flavour of the cupcakes were thought up by Betty.<br />
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The first was a caramel mud cake with a simple butter cream icing and the second one was to be a lemon one with some lemon curd put inside the actual cupcake itself. You will find the lemon cupcake recipe on our blog under "<a href="http://maudeandbetty.blogspot.com.au/2011/06/lemon-meringue-cakes.html" target="_blank">Lemon Meringue Cupcakes</a>" but I didn't put the meringue on top of these particular cupcakes. A simple lemon cream cheese icing with a touch of yellow coloring to give it the coloured look I was after.<br />
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<b><u><i>Caramel Mud Cake</i></u></b><br />
125g butter, chopped coarsely<br />
100g white eating chocolate, chopped coarsely<br />
2/3 cup firmly packed light brown sugar<br />
1/4 cup golden syrup<br />
2/3 cup milk<br />
1 cup plain flour<br />
1/3 cup self-raising flour<br />
1 egg<br />
<b><i><u>Butter cream</u></i></b><br />
90g butter softened<br />
1 cup icing sugar<br />
1 tablespoon milk<br />
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Preheat oven to 170 degrees/340F. Line 12 hole muffin pan with paper cases.<br />
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Stir butter, chocolate, sugar, syrup and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes.<br />
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Whisk sifted flours into chocolate mixture, then whisk in egg. Drop 1/4 cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pan 5 minutes before turning top-side up, onto wire rack to cool.<br />
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For the butter cream, beat butter in small bowl with electric mixer until as white as possible, beat in sifted icing sugar and milk, in two batches. (You can tint the icing with any colour you like).<br />
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For the decorations on top of this particular cupcake I made little blue rattles.<br />
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For the end of the rattle it was a little white chocolate called a Raffaello and the stick part was a packet of cake pop sticks that I cut to size. I then wrapped ribbon around each stick and used my hot glue gun so the ribbon didn't unwind.<br />
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For the Lemon cupcake I tinted the icing with a touch of yellow and used some persian fairy floss for the tops of each cake.<br />
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Persian fairy floss comes in a variety of different flavours and it's best arranged on your cupcake just before serving them.<br />
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<b>Enjoy! M x</b><br />
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<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-51421738054083903982012-09-27T09:48:00.000+10:002012-09-27T09:49:46.958+10:00Spicy coriander chicken with udon noodlesThis recipe is what you call a "speedy dinner" in one of my Donna Hay bibles and she is right! If you're after a midweek meal that is fast and full of flavour and most importantly can be clasified as being good for you I think you should try this one. One word of warning though.....remove the chilli seeds if you're wanting the kids to try it or you don't want the "kick". I left the seeds in and even though it was pretty spicy No 1 and 2 gave it a go but No 3 was sipping water after every mouth full!! It was so easy and I will remove the chilli seeds next time just to compare but if you're a chilli junkie like I'm a chocolate junkie just leave those seeds in.<br />
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<b style="background-color: white;"><i><u><br /></u></i></b>
<b style="background-color: white;"><i><u>You will need:</u></i></b><br />
3 cups coriander (cilantro) leaves, plus extra, to serve<br />
2 long red chillies, chopped<br />
1/2 cup (70g) unsalted peanuts<br />
1/2 cup (125ml) lime juice<br />
2 tablespoons vegetable oil<br />
2 tablespoons mirin<br />
1 tablespoon caster (superfine) sugar<br />
3 x 200g chicken breast fillets, cut into strips<br />
2 x 440g packets udon noodles, blanched<br />
200g green beans, thinly sliced and blanched<br />
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Place the coriander, chilli, peanuts, lime juice, oil, mirin and sugar in the bowl of a small food processor and process until roughly chopped.<br />
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Place half the coriander mixture in a bowl with chicken and toss to coat.<br />
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Heat a large frying pan over medium heat and cook the chicken for 12 - 14 minutes or until cooked through.<br />
The udon noodles need to be blanched in boiling water as per packet instructions and I also blanched my beans at this point in the same saucepan of boiling water.<br />
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Place the noodles, beans and remaining coriander mixture in a bowl and mix to combine.<br />
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Top the noodles with the chicken and extra coriander leaves to serve.<br />
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<b>Enjoy! M x</b>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-86496896267122366372012-09-04T14:22:00.000+10:002012-09-04T14:22:47.727+10:00My Birthday Girl!As many of you have seen already, August is a very big birthday month for me (well for the whole family. I'm sure B is cringing at the thought of that month also). I didn't exactly time it very well with both Miss 11 and Miss 6 being born a day apart, and then in April I have the same issues with Mr M and Master 8 having the same problem but I guess once you reach a certain milestone you're not exactly wanting all the fan fare....yes Mr M I'm talking about you! (He gets a little grumpy in his old age).<br />
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With both the girls being so close in birthdays and with five years between them I have been fortunate to be able to get away with just parties for the oldest as being the youngest you don't really know any different! (I can see B rolling her eyes as there is eight years between us!)<br />
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Turning six and being at school now has changed all that for my youngest lady and of course the other two had their first "official" birthday party once they had started school. This particular post doesn't exactly have any recipes attached to it. It is more just little ideas that I came across to help decorate my little lady's "ballerina/fairy" themed party and how it looked with all the decorations in place. I found some wonderful online stores that helped make it all look magical on the day.<br />
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The tissue paper pom poms I made myself as I am now an expert at making them as I've made quite a few over the last 12 months, for a baby shower and a high tea also. They are very easy and I found a site on Youtube.<br />
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Because my Miss 6 wanted Ballerinas and Fairies I added a few butterflies and also handmade these super cute little ballet tutu's on a stick.<br />
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The were actually very easy......just some pink card that I came across in a scrap booking place and I drew the outline of a leotard and cut some pink tule and stuck it on with a hot melt glue gun and added a little bow. I then stuck them onto a stick as I was thinking of sticking them into something at the time but ended up putting them on the blinds behind the table.<br />
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I made each little fairy/ballerina a flower garland to wear on their head which made them feel special......all I did was purchase some soft garden wire and shaped it into a circle and bought some little bits and pieces like paper flowers, feathers, stars, material flowers and ribbon and stuck them all around the wire with my hot glue gun.<br />
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I also made some little crowns that I had spotted on one of many late nights surfing the net and these were dead easy. All you need is some toilet rolls (empty ones of course) some scissors and some paint. I just cut the rolls in half and cut triangles all around them to make the crown shape and of course the paint was white and pink!<br />
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A great online shop I found for some lovely little things was "Little Big Company"......I bought this gorgeous drink dispenser along with these cute little milk bottles! I filled the dispenser with pink lemonade but you can just about put anything you like in it.<br />
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The beautiful coloured straws were of course bought from the "Donna Hay" store (I know I have a slight obsession with anything DH) but you can just about get any coloured straws from most online party shops. Another great shop for some little things was a place called "The Party Parlour".<br />
I had both paper cups along with the little glass milk bottles (I'm not sure if the novelty for the little bottles was more for me or the kids.....what on earth was I thinking with 12 six year olds and glass bottles!!)<br />
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I was able to find some lanterns just at my local post office in the throw out box so I was very excited to see pink ones there. I just bought some cheap ribbons at my local material shop and hung them from some wire and attached these gorgeous little butterflies that I found just at Crazy Clarks......a $2 shop here in Oz for all my overseas friends who take the time and follow M & B.<br />
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I have done a couple of recipes that were done on the day in previous blogs, like cupcakes and those yummy jam butterflies. We also had some little ham and cheese sandwiches that were cut out with a circle cutter and I attached a cherry tomato to some to make them look like a flower.<br />
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All in all it was a great morning and I really had the best time putting it all together but I have told Miss 6 her next party will be when she turns 18. Of course she just rolls her eyes at me and secretly deep down I know I won't be able to help myself.......until the next party!<br />
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I think B might have the next party....wink wink!<br />
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M xMaude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com2tag:blogger.com,1999:blog-6829983766427907809.post-6425061943727380532012-08-30T12:14:00.000+10:002012-08-30T12:14:07.266+10:00Rainbow sprinkle cakeI was looking back on the special occasion cakes that I have made for my little darlings and I'd have to say this one was extra special. Not because it was for one of my babies but because it was the biggest cake that I have actually made and for a cake with no egg yolks, it was so light and moist and I thought it tasted great. Like my obsession for chocolate I seem to have a slight thing for butterflies! (<a href="http://maudeandbetty.blogspot.com.au/2012/03/raspberry-layered-butterfly-cake.html" target="_blank">One of the other birthday cakes</a> I have posted, also had butterflies on it but they were edible). <br />
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This cake definitely has the "wow" factor look about it and the beauty of it is you could just opt for two layers if you were just that little bit scared about dealing with the height of the cake (Betty, I know you would love one this high for your little man......maybe with some kind of owl on it perhaps?).<br />
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I found the directions very easy to follow and the actual baking of the cake was so simple. Probably the hardest part of the cake was the icing part and blending the two colours just so it has that ombre effect (the latest craze sweeping across the universe of cake land - meaning shades of colours descending from either light into dark shades or vice versa). <br />
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This recipe was found in Donna Hay's latest kids issue and just so happened to co-ordinate perfectly with my Miss 5 turning 6's ballerina/fairy themed party! Let's just say there was A LOT of PINK. I will en devour to post some pictures of my efforts and hopefully you might see some ideas for your next party!<br />
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<u style="font-style: italic; font-weight: bold;">You will need:</u> <b><u>cake mixture</u></b><br />
2 cups (500ml) milk, at room temperature<br />
12 eggwhites<br />
2 teaspoons vanilla extract<br />
4 1/2 cups (675g) plain (all-purpose) flour, sifted<br />
2 tablespoons baking powder, sifted<br />
3 1/2 cups (770g) caster sugar (superfine)<br />
340g butter, softened<br />
1/3 cup coloured sprinkles<br />
<b><u>cream cheese icing</u></b><br />
150g butter, softened<br />
750g cream cheese, softened<br />
3 cups (480g) icing sugar mixture, sifted<br />
pink food colouring<br />
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Preheat your oven to 175 degrees (345F). Divide the ingredients for the cake mixture into 2 equal batches. (I guess this is where you can decide if you would rather just make half instead of the whole mixture).<br />
To make the first batch, place the milk, eggwhites and vanilla in a bowl and lightly whisk to combine. Set aside. (Make sure you read the recipe as it states the milk to be at room temperature)<br />
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Place the flour, baking powder and sugar in an electric mixer and mix on low speed until combined. Add the butter and beat until mixture resembles fine, moist crumbs.<br />
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Increase speed to medium and gradually add the milk mixture, beating for 2 minutes or until just combined.<br />
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Divide half the first batch of cake mixture between 2 x 20cm-round lightly greased cake tins lined with non-stick baking paper, reserving the remaining mixture.<br />
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Sprinkle each cake with 1 tablespoon coloured sprinkles and spoon over the remaining mixture. (Now this is where I made the mistake and didn't read the recipe correctly......yes I know B your rolling your eyes. I just sprinkled the 100's of 1000's just on top of the cake mixture instead of in between, so my pictures will show the sprinkles sitting on top of the final baked cake).<br />
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Bake for 35-37 minutes or until cooked when tested with a skewer. Allow cakes to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.</div>
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To make the second batch, repeat the method above using the remaining cake mixture ingredients.<br />
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To make the cream cheese icing, place the butter and cheese in an electric mixer and beat for 6-8 minutes or until pale and creamy.<br />
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Add the icing sugar and beat for a further 6-8 minutes or until pale and fluffy.<br />
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Divide the icing into two bowls. Add a few drops of pink food colouring to one bowl and stir to combine.<br />
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To assemble the cake, trim the tops from the four cakes and discard. Layer each cake with 3/4 cup white icing to create 1 x 4-layer cake.<br />
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Using a palette knife, ice the bottom half of the cake with the white icing. Run a palette knife around the sides of the cake to blur the icing. Refrigerate for 30 minutes or until icing is just set.<br />
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Decorate with your butterflies.<br />
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I really enjoyed putting this cake together! Enjoy M x</div>
Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-73901295589380969112012-08-28T11:39:00.000+10:002012-08-28T11:39:57.476+10:00Ham, leek and cheddar impossible pieThe word "impossible" is definitely the opposite for this pie. If you're looking for one of those quick and easy mid-week meals or perhaps like we were on this particular day, a lazy Sunday afternoon late lunch. We don't usually go all out and make hot lunches every weekend but the kids were sick of the same old ham and cheese sandwiches and with the weather being a little chilly here in Oz, this warm pie filled that empty spot (I think the kids have endless bottomless pits in their stomachs).<br />
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A great little recipe for all that extra ham at Christmas time also and I guess you could add some extra's to accommodate your own tastes. It was very easy and quick and I actually came across this one in one of my Donna Hay Kids issues. Of course I told my number 1, 2 and 3 that it was from a 'kids' recipe book and in their minds that already ticked a major box!! My three cherubs tend to try things if they can see the ingredients before it goes into the actual dish and a big plus about it being from a kids issue is that in their minds it must be okay because other kids eat it!!! (If only they knew). I can happily say all 3 tried this one and 2 out of 3 thumbs up (can't expect much from Miss newly turned 6 at the moment).<br />
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Does anyone else have that one little fussy eater residing in their house?<br />
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<i><u><b>You will need:</b></u></i><br />
1 tablespoon olive oil<br />
2 leeks, trimmed and thinly sliced<br />
1 clove garlic, crushed<br />
sea salt and cracked black pepper<br />
3 eggs<br />
1/2 cup (75g) self-raising flour, sifted<br />
1 1/2 cups (375ml) milk<br />
150g double smoked ham, shredded<br />
1 cup (100g) grated cheddar cheese<br />
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Preheat oven to 200 degrees (400F). Heat the oil in a non-stick frying pan over high heat. Add the leek and garlic and cook for 5 - 7 minutes or until golden and softened.<br />
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Sprinkle with salt and pepper and set aside. Place the eggs and flour in a bowl and whisk well to combine.<br />
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Gradually add the milk and whisk to combine. Place the leek, ham and cheese in a lightly greased 24cm-round (1.5 litre-capacity) ovenproof baking dish.<br />
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Pour over the milk mixture, sprinkle with salt and pepper and cover loosely with aluminium foil. Cook for 30 minutes.<br />
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Uncover, and cook for further 30-35 minutes or until cooked through.<br />
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Allow to stand at room temperature for 10 minutes before slicing. Serve with a simple green salad.<br />
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Serves 4 M xMaude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com2tag:blogger.com,1999:blog-6829983766427907809.post-5151047105480110502012-08-14T12:55:00.000+10:002012-08-14T12:55:37.979+10:00Butterfly jam tartsAugust is a birthday bonanza at our house and I wanted to share a few different things I made for Miss 6's official party, though you don't need a party to make these beautiful jam tarts! You could also make any shape really - butterflies, fairies and ballerinas featured at this party so the butterfly was a perfect fit. These were a great hit with adults so maybe I don't really need a party for an excuse after all!!!<br />
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I had a butterfly cookie cutter and some tiny love heart shaped ones which is what was asked for in this recipe but I don't think my actual butterfly was the exact size that was recommended as I was only able to cut 2 love hearts instead of the required 4 but it still worked fine. I found them easy to make and I loved how the jam mixture, even though exposed through the cut out hearts, didn't ooze out all over the shortcrust pastry and it held it's shape. It really was a novel idea that I spotted in the latest Donna Hay Kids issue and just had to try of course. Who doesn't like eating jam tarts off a stick!<br />
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<b><i><u>You will need:</u></i></b><br />
1/2 cup (65g) sweetened dried cranberries<br />
1/4 cup (80g) raspberry jam<br />
1 tablespoon caster sugar<br />
4 sheets store-bought shortcrust pastry, thawed<br />
1 egg, lightly beaten<br />
18 wooden sticks (paddle pop sticks I used)<br />
white sugar, for sprinkling<br />
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Preheat oven to 180 degrees. Place the cranberries, jam and sugar in a small food processor and process until a rough paste forms.<br />
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Using a 5cm x 7cm butterfly-shaped cookie cutter, cut 36 shapes from the pastry. Using a 1cm x 1.5cm heart shaped cookie cutter, cut 4 heart shapes or 2 like I have above from half the butterflies. Place the whole butterflies on lightly greased baking trays lined with non-stick baking paper. Spoon 1 teaspoon of the jam mixture into the centre of each whole butterfly and brush the edges with egg. Lightly press a wooden stick onto the base of each butterfly and top with the remaining butterfly shapes.<br />
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Press the edges to seal, brush with egg, and sprinkle with white sugar. Bake for 15-17 minutes or until light and golden. Allow to cool on the trays before serving.<br />
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Enjoy! Mx<br />
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Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-1573398831821560362012-08-12T16:45:00.000+10:002012-08-12T16:45:25.553+10:00Melt and Mix Chocolate Coconut Cake - My Birthday Girl!It was one of those weeks in our household where I needed an easy option for a birthday cake as I think I have mentioned before that birthdays in the M household are all extremely close together. In fact, Miss 11 and Miss 6 are only one day apart from each other!! This year Miss 6 was having her first official party with her little friends from school, but over the last few years, Miss 11 has had to share one or two cakes with her younger sister. With that in mind I set about trying to find something fast and simple that Miss 11 could take to school and feel special with. This particular cake was from two different books both being Donna Hay ones. The Kit Kats and the M and M's caught my attention for the "simple" part I was after and I can't actually recall which of my many books this came from but the actual cake under all those yummy chocolates was from a very well used Donna Hay book that I use often, called "Donna Hay - Modern Classics - Book 2". The cake itself was a first for me and just as simple as the decorations but extremely yummy (Miss 11 brought home one remaining piece that I was allowed to sample). It tasted like a Golden Rough and the combination of chocolate and coconut was down right delicious (even if I do say so myself).<br />
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The cake tin I used was a 24cm round cake tin but the beauty of this cake is that you could make it as big or small as you want and yes you could do something that I personally would NEVER do and use a packet mix for your actual cake (not mentioning any names but you know who you all are - packet queen peeps!!). In saying that the bigger the cake the more KitKats you will need, I had to buy 3 packets of the snack size Kitkats as it took 24 of them and there is only 11 in each packet (I most probably needed 3 packets regardless as you all know my fetish for chocolate). You only need one packet of the mini mm's but it's the large packet that I bought.<br />
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<b><i><u>You will need:</u></i></b><br />
250g melted butter<br />
3/4 cup sifted cocoa powder<br />
1 1/3 cups caster sugar<br />
3 eggs<br />
1 1/2 cups desiccated coconut<br />
1 1/2 cups plain flour<br />
1 1/2 teaspoon baking powder<br />
3/4 cup of milk<br />
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Preheat your oven to 180 degrees and grease your 24 cm round cake tin. Melt your butter and place it a large bowl.<br />
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Add your sifted cocoa powder, caster sugar, eggs, desiccated coconut, plain flour, baking powder and milk to your melted butter and whisk until smooth.<br />
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Pour into your greased tin and bake for 50 minutes.<br />
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After your cake is cool, ice and serve or if you don't want to put all those decorations on it you can dust with cocoa powder and serve warm or cold with thick cream!<br />
I don't have a recipe for the icing I have made as I tend to make most of my icing just from my head and a way that I was taught by my Mother which just involves icing sugar, a knob of butter and some milk to combine it together (for chocolate just add cocoa powder).<br />
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<b><i>YUM!! </i>M x</b><br />
<b><br /></b>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-39477526497926793992012-08-01T12:54:00.000+10:002012-08-01T12:54:05.679+10:00BriocheDo you ever flick through your cook books and make mental pictures or notes in your head of those particular pages that you really want to try but get filed either in the "too hard basket" or the "maybe one day basket"? I actually feel a little lost if I haven't at least, once a week, pressed that little red button on my oven to ignite the gas and either whipped up an old favourite (taking the easy route!) or like this brioche, searched through my mental "too hard basket" and have a crack at something a little out of my comfort zone.<br />
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I have made a few recipes that have asked for brioche and of course I have just bought some from my local supermarket or bakery but have always wanted to have a go at making it myself. It is not the type of recipe that can be made on the spur of the moment, it requires a little planning and sometimes for me that can be quite difficult because I tend to wake up and want it straight away.<br />
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Well I was a good girl and made a date with my brioche and what a date it was.....rich, decadent, soft and buttery. I think I'm moving to Paris now, just haven't told Mr M yet!! It was well worth all the proving time, probably a good thing it takes so long as it's not something you could eat every single day (well not great for my thighs) but something I would HIGHLY recommend and if you want to impress someone. Even my little ones were extremely impressed!<br />
If you do manage to have any left overs don't forget to use it in a bread and butter pudding or even some french toast for breakfast. I happened to pick a particular chilly day (well for Brissy it was cold) to make this brioche and throughout the recipe you need to rest it in a warm spot. I had to turn my heater on to heat up the room a little as the sun wasn't even shining.....the things we do for brioche!!!<br />
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<u style="font-style: italic; font-weight: bold;">You will need:</u> This particular recipe was found in "a cooks guide" by Donna Hay<br />
1 x 8g sachet dry yeast<br />
1 tablespoon lukewarm water<br />
1/4 cup (55g) caster sugar<br />
1/4 teaspoon sea salt flakes<br />
2 tablespoons lukewarm milk<br />
1 2/3 cups (250g) 00 flour (This flour was just in my local supermarket, it's used for pasta, breads etc)<br />
2 eggs, lightly beaten<br />
225g butter, chopped and softened<br />
1 egg, extra, lightly beaten<br />
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<span style="background-color: white;">Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.</span><br />
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Combine the sugar, salt and milk in a separate bowl.<br />
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Place the flour, yeast mixture and egg in a bowl of an electric mixer and, using a dough hook, beat on low for 1 minute.<br />
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Increase speed to high, add the milk mixture and beat for 10 minutes or until dough comes away from the sides of the bowl.<br />
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While the motor is running, gradually add the butter and beat for 6 - 7 minutes or until glossy and elastic.<br />
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Place the dough in a bowl and cover with plastic wrap. Set aside in a warm place for 2 - 3 hours or until the dough has doubled in size.<br />
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At this point you will notice it quite buttery around the edges don't worry it's quite normal.<br />
Divide the dough into 4 equal size balls and kneed on a lightly floured surface until smooth. Place in a 22cm x 8cm lightly greased loaf tin, cover with a clean, damp cloth and set aside for 1 hour or until doubled in size.<br />
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<span style="background-color: white;">Preheat oven to 180 degrees (350F). Make a cut in the centre of each ball, brush with the extra egg and bake for 35 - 40 minutes or until golden. Allow to stand for 10 minutes.</span><br />
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YUM YUM YUM!!!<br />
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<br /></div>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-13704052541609147502012-07-28T13:06:00.002+10:002012-07-28T13:06:46.548+10:00Vanilla porridge with honeyed applesI would have to say porridge was not ever on the top of my breakfast lists. Growing up "Papa Bear" Dad would often have it but mostly during the winter months. I remember growing up in Perth and waking up on weekends and being greeted in the kitchen by Dad standing over his pot of porridge bubbling away and sprinkling brown sugar or honey on top and trying as hard as he could to get B and I to taste it. These days the variety of porridge is unbelievable and even the pot cooking days are over with so many "quick" oats available. My three little Vegemites were a little dumbfounded at the fact I was cooking this particular porridge in the pot and not in the microwave!!<br />
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When I first met Mr M (another bear who likes his porridge), he would often cook his on the stove top also. Actually I think his bachelor pad never had a microwave but it brought back memories of my parents eating it. As I have mentioned before on our little Melbourne visit some years ago, porridge was a breakfast 'must-have' and Mr M would devour his huge bowl each morning adding fruit some mornings or just opting for some maple syrup.<br />
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I am now giving myself the "Mama Bear" title as I don't mind a nice warm bowl of porridge every now and then. <span style="background-color: white;">You could almost add any fruit your heart desires but this recipe was found in one of my old favourites Donna Hay and the apples were d</span><span style="background-color: white;">elicious. Mind you I added some brown sugar and extra maple syrup! </span>Now if only I could get the last two of my baby bears to at least try this tasty breakfast I will be one happy Mama Bear!!<br />
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<u style="font-style: italic; font-weight: bold;">You will need:</u> <b> Serves 4</b><br />
1 cup (90g) rolled oats<br />
2 cups (500ml) milk<br />
1 cup (250ml) water<br />
1 vanilla bean, split and seeds scraped<br />
milk, extra, brown sugar and maple syrup, to serve<br />
<b><i><u>for the honeyed apples:</u></i></b><br />
2 red apples, sliced<br />
2 tablespoons honey<br />
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To make honeyed apples, heat a large non-stick frying pan over high heat. Cook the apple for 1 minute each side.<br />
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Add honey and cook for a further 1-2 minutes or until golden and caramelised.<br />
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Place the oats, milk, water and vanilla bean and seeds in a saucepan over low heat.<br />
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Cook, stirring occasionally, for 8 minutes or until thickened.<br />
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Spoon into serving bowls, top with extra milk, sugar, maple syrup and honeyed apples to serve.<br />
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<b><i>Enjoy! M x</i></b>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-21057321867228273972012-07-27T11:21:00.000+10:002012-07-27T11:21:30.793+10:00Gingerbread, pear and almond tartGingerbread features quite a lot in the M household and I'm sure B will introduce it once baby B is able to push his little kitchen stool into the kitchen and demand to help!! I think B and I were gingerbread mad from an early age as Mum had an old Women's Weekly book that had a great recipe for gingerbread men. We would often make them growing up so any recipes that I stumble across with the words "gingerbread" in them sends me into a cooking frenzy with fond memories of this flavour. This tart that I came across in the Jun/Jul issue of Donna Hay is just gorgeous, the flavours of the pear and almond go so well with the gingerbread base. It was so simple but looked extremely impressive.<br />
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<b><i><u>You will need:</u></i></b><br />
125g butter, chopped and softened<br />
1/2 cup (90g) brown sugar<br />
2/3 cup (230g) golden syrup<br />
2 1/2 cups (375g) plain flour, sifted<br />
2 teaspoons ground ginger, sifted<br />
1 teaspoon bicarbonate of (baking) soda<br />
1/2 cup (60g) almond meal (ground almonds)<br />
2 tablespoons caster sugar<br />
3 firm brown pears, sliced<br />
1/4 cup (55g) caster sugar, extra<br />
1 teaspoon vanilla extract<br />
1/4 cup (55g) orange marmalade<br />
1 eggwhite, beaten<br />
icing sugar and store bought vanilla custard, to serve<br />
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Preheat oven to 160 degrees (325F). Place the butter and sugar in an electric mixer and beat for 8 - 10 minutes or until pale and creamy.<br />
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<span style="background-color: white;"> Add the golden syrup, flour, ginger and bicarbonate of soda and beat until mixture just comes together to form a smooth dough.</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"> Wrap in plastic wrap and refrigerate for 30 minutes</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Roll the dough out between 2 sheets of non-stick baking paper until 5mm thick. Cut out a 20cm x 40cm rectangle. </span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Mix to combine the almond meal and sugar and sprinkle down the centre of the rectangle, leaving a 5cm border. </span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Place pears , extra sugar, vanilla and marmalade in a bowl and toss to combine.</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Top the dough with the pear mixture and fold the edges over the pears. Brush with egg. Bake for 30-35 minutes until the tart is cooked and golden.</span><br />
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<span style="background-color: white;">Dust with the icing sugar and serve with custard.</span><br />
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<span style="background-color: white;"><br /></span>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-5579397629868056992012-07-14T08:50:00.000+10:002012-07-14T08:50:37.204+10:00Orange CheesecakeIf you ask Betty I'm sure she would agree with me about our lack of participation in the cheesecake department. It's definitely not from not liking them as our Mum is the cheesecake queen. Growing up she would often make delicious combinations of different fruits and other flavours. From memory Mum was more skilled with the refrigerated version and at most gatherings we would attend, there would sit in all it's glory, Mum's peach or pineapple cheesecake (well it only sat for a few minutes if you were lucky enough to get your hands on a piece). I remember Dad having one of his great ideas (this is coming from a Father that says "I know a shortcut" and would take just as long or longer - must be a Dad thing right?) about making a cheesecake for the family. Actually, from memory I think a young B may have been his sous chef that day! With Mum working at the time and Dad wanting to surprise us with his cooking abilities (thanks to Mum of course) he set about making a blueberry cheesecake (only ringing Mum at work for advice a mere 10 times).<br />
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His hard work was all in vain once the gelatine was added. I remember tasting his masterpiece and trying to smile politely as I chewed through big chunks of rubbery jelly pieces of plain gelatine that had set and not blended into the cream cheese mix. I think the gelatine process is where all fridge-set cheesecakes reach their fork in the road - either go in the bin or in the fridge!<br />
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I have made a few baked cheesecakes and feel more confidant with them but after I made this fridge-set cheesecake I was impressed by my efforts if I do say so myself. As listed in the recipe the cream cheese mix only contains orange rind but to give it a little more flavour I added orange segment pieces throughout the mix and also added some extra rind in the biscuit base for that extra citrus kick. I think using the "light" (low fat) cream cheese made it light and fluffy so it melted in your mouth. You could use passion fruit, limes, lemons, pineapple, peaches, blueberries.......my mouth is now watering! I think a lime one maybe my next time, how about you? What's your favourite or fail-safe cheesecake flavour combo?<br />
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<b><i><u>You will need:</u></i></b><br />
250g plain sweet biscuits<br />
125g unsalted butter, melted<br />
1/4 cup boiling water<br />
1 tablespoon gelatine<br />
finely grated rind and juice of 1 orange<br />
500g light cream cheese<br />
1/2 cup caster sugar<br />
150g white chocolate , melted and cooled<br />
300ml thickened cream, softly whipped<br />
4 oranges, peeled, segmented<br />
2 teaspoons vanilla bean paste<br />
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<span style="background-color: white;">Line base of a 22cm springform tin with baking paper.</span><br />
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<span style="background-color: white;"> Put biscuits in a food processor and process until crumbs form.</span><br />
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<span style="background-color: white;"> Add butter and process until combined. Press biscuit mixture into base and up sides of prepared tin. Refrigerate for 30 minutes.</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave on high for a further 30 and stir until completely dissolved. Let cool.</span><br />
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Put orange rind and juice, cream cheese and sugar in food processor. Process until smooth.<br />
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Add chocolate . Process until combined.<br />
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<span style="background-color: white;"> Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours, or overnight if time permits, until set.</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Put orange in a medium bowl. Add vanilla and toss to combine.</span><br />
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<span style="background-color: white;"> Serve wedges of cheesecake with vanilla orange.</span><br />
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<span style="background-color: white;"><b><i>Yum! x</i></b></span><br />
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<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-28739191188701624022012-07-07T12:51:00.000+10:002012-07-07T12:51:27.321+10:00Coconut biscuitsSo the Ekka is coming up in Brisbane next month. For those not familiar with the Ekka (short for 'Exhibition') it is Brisbane's Royal Show equivalent, that is, the Ekka is like a big carnival or fun fair (for our overseas readers) complete with carnival rides, animal shows and loads of carnival food (think pluto pups/corn dogs and fairy floss). B has a soft spot for the Ekka and has been almost every year as an adult, visiting her favourite animal and produce displays. However as kids and teenagers visiting with mum and dad, we both have fond memories of the Queensland Butter Board ham and cheese sandwiches, cups of cheerio sausages from the meat hall and of course the iconic strawberry ice-creams (hmmm, that is all food - did we actually do anything else at the Ekka, B?). I always love visiting the cookery and arts/craft displays if I do go as they are the one thing that remains the same. Entries from young and old are displayed proudly with their ribbons (if you're lucky enough to earn one) and for me it is this that gives the Ekka that nostalgic feel of a big country fair that seems to have been swallowed up in so many of the other areas. Kids being kids however still love the Ekka wholeheartedly and it is fun to see it through their eyes.<br />
This recipe comes to us from a lady who is no stranger to cookery competitions and in fact is quite the champion of such events. Merle Parrish is a member of the Country Women's Association (CWA) and these ladies are famous (and fierce!) for their competition cookery. She has recently risen to some fame through her association with Masterchef Australia. Her peach blossom cake is famous because of the show and she has produced her very own old school cook book - Merle's Kitchen. The book pays homage to country fair competition cookery and is definitely serious comfort for winter baking days. Though we haven't entered anything in this year's Ekka, we reckon these coconut cookies of Merle's are a winner. Seriously simple recipe but a cracking bikkie all the same, thanks for sharing your recipes Merle!<br />
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<b><i><u>You will need:</u></i></b><br />
150g butter, at room temperature, chopped<br />
1 1/3 cups white sugar<br />
1 teaspoon vanilla essense<br />
1 egg<br />
2 cups desiccated coconut<br />
2 1/2 cups self-raising flour<br />
pinch salt<br />
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Preheat the oven to moderate (180 degrees) and line two baking trays with baking paper.<br />
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Use electric beaters to cream the butter, sugar and vanilla until white and fluffy. Beat in the egg.<br />
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Use a wooden spoon to mix in the coconut, then the flour and salt. At this stage my mix was a touch dry so a added a couple of tablespoons of water so the mix came together.<br />
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Shape heaped teaspoons of mixture into balls and place onto trays and flatten slightly with your fingers or folk.<br />
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<span style="background-color: white;">Bake for 10 - 12 minutes, until lightly golden. Leave on the trays for 5 minutes to firm up, before transferring to a wire rack to cool.</span><br />
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<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com1tag:blogger.com,1999:blog-6829983766427907809.post-59108842424197934092012-07-06T09:42:00.000+10:002012-07-06T09:42:09.419+10:00Roast Pumpkin SoupMy family know I don't make or even eat soup that often. Two of my three kids won't eat it and mainly, I am not a huge fan of hot liquid dishes. I don't know why (think it's the texture and temperature combined - anyone else not like it?) and I know I'm missing out on so many delicious things like ramen noodle soups and stews. This dislike of liquid meals includes all hot beverages too, although I am coming around to a few things now that I'm more mature (ahem - in attitude of course. Ok, so maybe in years!). My earliest memories of Mum making soup was her famous pea and ham soup and I was one of those painful kids who would yell from my room, "What is that yuck smell?". Since having kids of my own I now know how Mum felt as I get the same little voice saying the exact same thing!!!<br />
Another memory of my dislike for soup was when I was first dating Mr M, and he had arranged for me to meet his family and have dinner at his Mother's place. Of course I was a little nervous at what was going to be served for dinner, as growing up in our house we were expected to at least try something we didn't like on our plate and if we didn't like it we were told to leave it on the side. Mr M on the other hand was brought up to eat everything on his plate as it was rude not to. So you can guess what was served first. Yep, it was soup. Luckily by then Mr M knew of my dislike for hot liquids and politely told his family. Now I never hear the end of it!<br />
My first attempt at pumpkin soup ended badly. It tasted great but the pot I had it in was an electric saucepan and me being a young green apple in the cooking stakes put the lid on the saucepan and left it on while I went and did a few things around the house, totally forgetting about it until Mr M came in yelling and screaming about pumpkin being all over the roof of the kitchen!!! Lets just say that pot was never used for soup again, or for much else.<br />
I have since made a few versions of pumpkin soup. I will admit, they do actually taste great but this particular one I would have to say is a favorite of the family now. I think roasting the pumpkin and the bulbs of garlic really brings out the sweet flavour of both elements. I loved squeezing the bulbs of garlic out of their skins, something satisfying about it and it makes the soup taste YUM! I found this recipe in Better Homes and Gardens Recipe Collection......a great read!<br />
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<b style="font-style: italic; text-decoration: underline;">You will need:</b> <b>Serves 4</b><br />
1.25kg pumpkin, peeled, deseeded<br />
2 tablespoons extra- virgin olive oil<br />
1 teaspoon ground nutmeg<br />
Salt and Pepper to season<br />
2 bulbs garlic, whole<br />
2 white onions, chopped<br />
1 stick of celery, chopped<br />
2 tablespoons unsalted butter<br />
2L chicken stock<br />
100ml cream<br />
Sour cream, to serve<br />
Finely chopped chives, to serve<br />
Crusty bread, to serve<br />
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Preheat oven to 160 degrees. Cut pumpkin into chunks . Put in a large bowl, add oil and nutmeg and toss to combine. Season. Transfer to a roasting pan, add garlic and bake for 1 hour or until lightly browned and well softened.<br />
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<span style="background-color: white;">Put onion, celery and butter in a large saucepan over a medium heat. Cook for 5 minutes or until onion is translucent. </span><br />
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<span style="background-color: white;">Squeeze roasted garlic cloves into pan.</span><br />
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<span style="background-color: white;"> Add pumpkin mixture and stock and stir to combine. Bring to the boil , then reduce heat to low and cook for 30 minutes.</span><br />
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<span style="background-color: white;">Puree soup using a stick blender or food processor. Stir in cream. Top with sour cream and chives, and serve with crusty bread on the side.</span><br />
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<b><i>YUM! x</i></b><br />
<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-61448796642569611432012-07-05T08:21:00.000+10:002012-07-05T15:42:34.368+10:00Chocolate swirl marshmallows & spiced hot chocolateIf you are thinking of treating yourself or pampering a friend or maybe just cause you feel like something cosy on a cold day, this hot chocolate and homemade marshmallow was a little of all of those for me. Seeing I'm the non coffee drinker of the family and Mr M is the coffee man (4-5 cups a day on a good day!) and visiting the capital coffee state, Melbourne on our Honeymoon many moons ago, I had to at least order something each time we frequented a little cafe in the botanical gardens for breakfast each morning other than a glass of orange juice. It was here, I became hooked on hot chocolates, I blame Melbourne! I never knew so many hot chocolates could all taste so different at all our stops along the way (yes, I was a bit sheltered - haha!). Some with marshmallows, some with cream, some without cream, some with cinnamon, some with cocoa and some with milk or dark chocolate.<br />
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I usually just buy a ready made tin of drinking chocolate and just add water these days at home or if I'm feeling a little daring and if I haven't eaten them all, I may add a good old Pascal marshmallow. This Donna Hay recipe that I came across last year caught my eye and all my memories of Mr M and I wandering the streets of gorgeous cafes feeding our faces and sampling those treats came flooding back. Then my bubble burst with the shriek of "MUM......I'm hungry", "MUM.....Mr 8 won't let me hold the cat", "MUM.....can we lick the spoon". OK, honeymoon dreaming over, back to being a Mum!!</div>
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It was the enjoyment of seeing their faces when they tasted the marshmallow and having them think how amazing that we had made our own. The marshmallow itself was a little tricky at first as when you're beating the hot syrup into the gelatine and it's cooling down, you need to act quickly or it becomes one big sticky mess. That part was fun with all 3 wanting to sample the gooey thick white mass. The hot chocolate itself was very tasty and if you prefer a little less on the spicy taste I would just add one star anise rather than the two. I used milk chocolate but you can use dark if you prefer a richer taste. The marshmallow has to be eaten within a couple of days so I'd recommend saving it for a special occasion or a get together with your besties or you might find yourself having to eat a lot of marshmallow!! </div>
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<b><i><u>For the Marshmallow you will need:</u></i></b><br />
1 1/2 tablespoons gelatine powder<br />
1/2 cup (125ml) water<br />
1 3/4 cup (160ml) light corn syrup<br />
1/4 cup (60ml) water, extra<br />
200g dark chocolate, melted<br />
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Firstly place the gelatine and water in a bowl of an electric mixer and stir to combine. Set aside for 5 minutes or until the water is absorbed.<br />
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Place the sugar, corn syrup and extra water in a saucepan over high heat and stir sugar until sugar is dissolved. Place a sugar (candy) thermometer in the saucepan and bring to the boil. Cook until the mixture reaches 120C (250F).<br />
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<span style="background-color: white;">With the mixer running on low speed, gradually add the sugar mixture to the gelatine mixture. Increase the speed and whisk for 4 - 5 minutes or until the mixture is light and fluffy and beginning to cool.</span><br />
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Pour the marshmallow mixture into a lightly greased 20cm x 30cm cake tin lined with non-stick baking paper, top with the chocolate and use a skewer to make swirls. Cover with plastic wrap and set aside, at room temperature, for 4 hours or until set. Cut into squares<br />
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(these are best eaten in 1-2 days, do not refrigerate)<br />
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<u style="font-style: italic; font-weight: bold;">For the spiced hot chocolate you will need:</u> <b> (serves 4)</b><br />
1 litre (4 cups) milk<br />
2 sticks of cinnamon<br />
2 star anise<br />
1 1/3 cups (135g) grated milk or dark chocolate<br />
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Heat the milk, cinnamon and star anise in a medium saucepan over medium heat until just boiling.<br />
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Gradually whisk in the chocolate until combined.<br />
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Remove the spices and divide the milk between 4 cups. Top with squares of marshmallow.<br />
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<b><i>YUM!! X</i></b>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-22611087730160231992012-07-02T10:46:00.000+10:002012-07-02T10:46:06.836+10:00Lemon curd tartsThere is the old question about what meal you would choose if it was your last but I've decided to not think about that. Instead (and yes I know this is odd) I have thought long and hard about what flavour I would choose if I had only one flavour choice left on this planet and chocolate wasn't invented. I had to think outside the square for once because B will just roll her eyes and give me 'the look' if it were something chocolate. <br />
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So if I can't choose chocolate.....I'm going with lemon! A good lemon tart is always a great start for this flavour and if you have been following our cooking journey you would have seen or even made the L<a href="http://maudeandbetty.blogspot.com.au/2011/06/lemon-meringue-cakes.html" target="_blank">emon Meringue cupcakes</a>. Speaking of following, Betty and I have been avid followers of most cooking shows (I think that obsession may have come from our parents and their obsession with Lifestyle Food channel). One show that now has all my three kids watching each night is MasterChef. We are glued each and every night to the television watching the creative dishes being cooked by the contestants. </div>
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This particular lemon curd tart was made on MasterChef Australia Series 3 by the most brilliant guest chef herself, Maggie Beer, and I was recently given the Series 3 cookbook by a friend for my Birthday so of course I had to start sampling it's wares.</div>
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This recipe was pretty easy and I had never made pastry with sour cream before so I was intrigued. It really was crisp and light and yes the key is NOT to over work it. The tops of these tarts are covered with icing sugar and heated with a blow torch but if you don't have one you can try putting them under a grill like I have on the odd occasion, before I owned a blow torch as it does the same thing or if you want you can just serve with the lemon curd. (the thin layer of toffee is really worth it though).</div>
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I have few different sized tart tins and in this recipe it recommends six 7cm ones, mine were roughly 11cm's and I only used 4 but had to make double the lemon curd mixture to ensure I had enough to fill my tart shells.<br />
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<u style="font-style: italic; font-weight: bold;">You will need</u> -<b style="background-color: white;"> <u><i> Lemon Curd</i></u></b></div>
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4 egg yolks</div>
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75g (1/3 cup) caster sugar</div>
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3 teaspoons lemon zest (about 3 lemons were used for the zest)</div>
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80ml (1/3 cup) lemon juice, strained</div>
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40g unsalted butter, chopped</div>
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<b><i><u>Pastry:</u></i></b></div>
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150g (1 cup) plain flour</div>
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60g unsalted butter, chopped</div>
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60g sour cream</div>
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Preheat oven to 190 degrees. Lightly grease six 7cm tart pans with removable bases.</div>
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To make the curd, whisk yolks and sugar in a small saucepan until pale.<br />
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Add lemon zest, juice and butter and place over a very low heat. I did this in a double boiler (I had a bowl over a simmering saucepan of water) Cook , whisking continuously, for 7 minutes or until curd coats the back of a spoon. Once it's thick enough place in a bowl, stirring to release the heat. Cover the surface with plastic wrap and leave to cool.<br />
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To make the pastry , process flour and butter in a food processor until mixture resembles crumbs. Add sour cream and process until mixture just comes together.<br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"> Divide the dough into equal portions for your tart shells and shape into discs. Wrap in plastic and refrigerate for 10 minutes.</span><br />
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Place each pastry disc between two sheets of baking paper and roll out to fit pans. Gently ease into pans and trim away excess pastry.<br />
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Refrigerate for 10 minutes. Prick bases with a folk. Line with baking paper and fill with baking beads, dried beans or rice. Bake for 10 minutes, them remove paper and beads and bake for 5 minutes or until crisp and golden. Cool on a wire rack.<br />
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Fill with lemon curd and dust gently with icing sugar. Using a blowtorch, gently heat the icing sugar until golden and caramelized. </div>
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<b><i><u><br /></u></i></b><br />
<b><i>Yum! M x</i></b><br />
<b><i><br /></i></b></div>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-32373727341478637772012-06-30T09:45:00.000+10:002012-07-02T09:54:26.225+10:00Pear and walnut tarts with walnut crumble and some news!An obsession of both of ours is Masterchef, any global version will do. You either love it or hate it and for us 'lovers' it divides us on Twitter, takes over our dinner table conversation and keeps us coming back for more. Over the years, I've been green with envy watching the Australian contestants meet and cook for or with the likes of Jamie Oliver, Nigella Lawson, Tetsuya, Shannon Bennett, Christine Manfield, Rick Stein, Donna Hay.....and the list goes on. Even the judges themselves imparting their knowledge would be enough for me (George, Matt, Gary - feel free to come round to my place for dinner - you're cooking by the way). <br />
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Anyway, the current Australian series has had some awesome Masterclass Fridays so far. Gary Mehigan (one of the judges) recently made an amazing fig and pistachio frangipane tart with a pistachio crumble. I immediately started thinking of all the possible flavour combinations that would work with this recipe concept. I started texting M and of course she came back with chocolate stuff but having just made pear puree for my little man, pears were on my brain. Pears of course do lend themselves to chocolate (one day M!), but they also go beautifully with nuts. <br />
<br />For this recipe, I used Gary's as a base (his original one is <a href="http://www.masterchef.com.au/recipes/fig-tart-with-pistachio-crumble-and-double-cream.htm" target="_blank">here</a>). We didn't make a nut paste for the frangipane but instead just added some additional ground walnuts to the mixture. We also added cinnamon everywhere we could because I'm a bit of a cinnamon freak and the pear and walnut combo needed a spicy hit somewhere. <br />
<br />Though I am loathe to write OMG in any form of text......OMG! This is so yummy! Okay so the flavour combo was a winner (even if I do say so), but mainly the concept of a fruit frangipane tart with the addition of a nut crumble is delicious. It's hard to stop eating it and would go so well served warm with a dollop of thick double cream. <br />
<br /><strong>AND</strong> in some exciting news, Maude and Betty is featured in this month's GRAM Magazine (Brisbane edition - Issue 4). For those of you in Melbourne and Brisbane who haven't yet discovered Gram - get on board now. Available here<a href="http://gram.net.au/" target="_blank"> online</a> and the full hard copy version in heaps of our favourite and yummiest places around town, Gram is a free street magazine about the food and drink stories of these two cities as told by local food bloggers. <br />
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<u><strong>Pear and walnut tarts</strong></u><br />
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<div class="ingredient-heading">
Sweet shortcrust pastry (yes, c'mon do make your own - so worth it!)</div>
<ul class="ingredients">
<li><span class="ingredient-amount">120g </span><span class="ingredient-description">unsalted butter, chopped</span></li>
<li><span class="ingredient-amount">30g </span><span class="ingredient-description">icing sugar</span></li>
<li><span class="ingredient-amount"></span><span class="ingredient-description">Pinch of salt</span></li>
<li><span class="ingredient-amount">240g </span><span class="ingredient-description">plain flour</span></li>
<li><span class="ingredient-amount">1</span><span class="ingredient-description">egg, plus 1 yolk</span></li>
<li><span class="ingredient-description">1 teaspoon of cinnamon</span></li>
</ul>
<div class="ingredient-heading">
Walnut crumble</div>
<ul class="ingredients">
<li><span class="ingredient-amount">1/2 cup</span><span class="ingredient-description"> chopped walnuts </span></li>
<li><span class="ingredient-amount">40g </span><span class="ingredient-description">caster sugar</span></li>
<li><span class="ingredient-amount">40g </span><span class="ingredient-description">plain flour</span></li>
<li><span class="ingredient-amount">30g </span><span class="ingredient-description">chilled butter, chopped</span></li>
<li><span class="ingredient-description">1/2 teaspoon of cinnamon</span></li>
</ul>
<div class="ingredient-heading">
Frangipane filling</div>
<ul class="ingredients">
<li><span class="ingredient-amount">120g </span><span class="ingredient-description">unsalted butter, softened</span></li>
<li><span class="ingredient-amount">120g </span><span class="ingredient-description">caster sugar</span></li>
<li><span class="ingredient-amount">2 </span><span class="ingredient-description">eggs</span></li>
<li><span class="ingredient-amount"> 1 </span><span class="ingredient-description">egg yolk</span></li>
<li><span class="ingredient-amount">1 teaspoon </span><span class="ingredient-description">almond liquer (or essence)</span></li>
<li><span class="ingredient-amount"></span><span class="ingredient-description">Finely grated zest of 1 lemon</span></li>
<li><span class="ingredient-amount">120g </span><span class="ingredient-description">ground almonds</span></li>
<li><span class="ingredient-amount">40g </span><span class="ingredient-description">plain flour</span></li>
<li><span class="ingredient-amount">2 tablespoons ground walnuts</span></li>
<li><span class="ingredient-amount">6 </span><span class="ingredient-description">fresh pears, cored and cut into thin slices</span></li>
<li><span class="ingredient-description">1/2 </span><span class="ingredient-amount">cup </span><span class="ingredient-description">honey, warmed, to glaze</span></li>
<li><span class="ingredient-description">1/2 tsp of cinnamon, added to honey for the glaze</span></li>
</ul>
<strong>For the Pastry:</strong><br />
<span class="ingredient-description">1. Preheat the oven to 160°C.<br /><br />2. For pastry, place butter, sugar and salt into a food processor and process until creamy. Add flour and cinnamon and process until coarse breadcrumbs. Add egg and yolk and process for 10 seconds or until the dough comes together to form a ball. </span><br />
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3. Tip pastry onto a lightly floured bench and bring together with hands. Flatten gently into a flat rectangular shape and wrap in plastic film. Refrigerate for 20 minutes to rest.</div>
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4. Roll rested dough to 3mm thick and wrap loosely around a rolling pin. Gently roll over a 35cm x 7cm rectangular fluted tart tin with a removable base and press pastry into tin, moulding pastry up the sides of the tin with your fingertips, fill in any cracks with excess dough. Remove any excess pastry with your thumb by pressing down along the edges of the tin. Refrigerate for 30 minutes. (Note: we ended up using 6 x 11cm round fluted tart tins - but use whatever you like being careful you have enough pastry).<br />
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5. Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads or rice and bake for 12-15 minutes until edges are light golden. Remove weights and baking paper and bake for 5-10 minutes or until base is dry. Set aside.<br />
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<strong>For the Walnut Crumble:</strong><br />
<br />
6. For the walnut crumble, place walnuts in the chopper attachment of a stick blender and process to a meal. Add sugar, flour and cinnamon and process to combine, transfer to a bowl. Rub in butter with your fingers, leaving some small lumps of butter.<br />
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7. Line a baking tray with baking paper, tip crumble over tray and spread evenly. Bake for 5-7 minutes or until just golden. Set aside to cool.<br />
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<strong>For the Franipane Filling:</strong><br />
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9. For frangipane filling, whisk butter and sugar in an electric mixer until creamy. With the motor running, add eggs and egg yolk, one at a time, continuing to mix after each addition. Add almond liqueur, lemon zest, ground almonds, flour and ground walnuts and whisk until combined.<br />
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10. Spoon almond mixture into tart shell until ¾ full. (Left over frangipane can be stored in an airtight container in the fridge for up to a week). Gently press in pear slices, placing them at regular intervals along the tart or fanning them out as you prefer. Bake for 30 minutes or until golden.<br />
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11. Remove tart from oven, brush with warm honey and cinnamon mixture and leave to cool. Sprinkle the crumble generously over the tart and serve with double cream on the side.<br />
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So delicious! Enjoy with a cup of tea and Issue 4 of GRAM magazine!!!<br />
<br />
B xx<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq72qcGrYacUepPJSZ6qU_X2DhGn9qjmnZbCqGGQkzylTyqLFOxYcac57rk41IALAqZsYXV1H73zfmN005iVl4oOkFHP31_9t68KmFsPsp7bypwMf9wfhGCYygtcQH1DaPJq1ZJGiQwzY/s1600/517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq72qcGrYacUepPJSZ6qU_X2DhGn9qjmnZbCqGGQkzylTyqLFOxYcac57rk41IALAqZsYXV1H73zfmN005iVl4oOkFHP31_9t68KmFsPsp7bypwMf9wfhGCYygtcQH1DaPJq1ZJGiQwzY/s320/517.JPG" width="239" /></a></div>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com1tag:blogger.com,1999:blog-6829983766427907809.post-51093528987988270522012-06-26T13:32:00.000+10:002012-06-26T13:32:41.756+10:00Curried Chickpea and Vegetable Balls/Patties<span style="font-family: Georgia, 'Times New Roman', serif;">Another BIG thank you to our guest blogger "Mother" of Maude and Betty, these were a welcome treat for our Indian feast!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">A little something extra for a curry night or maybe for that vegetarian finger food or even served up as a light lunch with a sweet chilli sauce and salad. Very versatile. They can be made as hot or mild as you like and as patties or balls, as small or as big as you prefer. This recipe has been adjusted from "Best Recipes" to suit my clan. Master M, being a bit of of a foodie has given the thumbs up to patties about the size of a flattened golf ball. I find they cook better this way as well. The good thing is there is no frying. Just pop them in the oven on baking paper like a biscuit.</span><br />
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<u style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Ingredients</u><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><u><br /></u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons vegetable oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">800 g potato (I use about 400 g of each orange sweet potatoes and 400 g of normal potatoes..........?your choice))</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs grated ginger</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 garlic cloves crushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 onion finely chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1-2 tbs curry powder (I opt for 1)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup each of frozen or fresh corn, peas, diced carrot and red capsicum (I use frozen peas but steam 2 cobs of corn and 2 carrots until just crispy. The capsicum is just seeded and diced)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 x 400 can chickpeas, rinsed thoroughly and drained. (I mash or maybe I should describe it more as smash - not to a mashed pulp - as I prefer this texture). </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp margarine or butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp garam masala (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chopped coriander or parsley</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Method</u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><u><br /></u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 180 C</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Whilst potatoes are cooking, heat oil in large pan and add garlic, onion and ginger and cook for a couple of minutes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Add curry powder and cook for further minute or until fragrant.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add corn, peas, carrot and capsicum and cook for 5 minutes stirring constantly. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Remove from stove and allow to cool.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add mashed potato and garam masala, butter, coriander or parsley and salt and pepper.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix thoroughly and add chick pea mixture. Shape (with wet hands if preferred) mixture into balls and place on baking paper on baking trays. Flatten if patties preferred.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook for 30-40 minutes or until browned and cooked through.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I find that I like to turn them after 40 minutes and cook for a further 10 -15 minutes to get that golden brown tinge. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-92148345285069329442012-06-25T11:44:00.000+10:002012-06-25T11:44:39.712+10:00Orecchiette with pumpkin, broccoli and cauliflowerIn our house we tend to eat more pasta than we probably should (can you say 'carb-addicts'?) but I guess I could say the same about our Indian obsession and of course my chocolate obsession. When my first little darling (Miss 10) was born I was lulled into a sense of false hope thinking she would LOVE my cooking when I was busy making all those purees that you do for babies, but boy was I wrong about her down the track! I think PLAIN pasta (yes, no sauce, no cheese.....maybe a little butter) was her staple diet for at least 12 months straight (anyone else have/had a 'white' diet child?). Oh and also tomato sauce, but in a separate bowl of course so she could do her own double dipping!<br />
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Thankfully she has reached great heights by allowing her meat balls and pasta sauces to actually touch the pasta now. Somthing I thought would never happen and was thinking she'd be 30 years old asking a chef to separate them for her! Now my Miss 5 is suffering the same debilitating disease, but not to the same extreme as her sister. But don't be alarmed B, as it's not contagious because my Master 8 has taste buds that Jamie Oliver would be proud of so there is hope for your little bundle (Master 6 months!).</div>
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We normally just have a quick spaghetti bolognaise most pasta nights but I wanted to try something a little different that I had come across in my Neil Perry - Good Food book which was just as easy but with some vegetables instead of traditional meat. Listed in the ingredients are anchovies and seeing my gang can all tick this particular ingredient off their bucket list of "things to try" list, I was determined to see if they were all going to try it for a second time. I can see some of your faces now at the thought of "anchovies" but in both recipes they actually melt into nothing and it's more about the flavour it adds to the dish than eating little hairy fish.</div>
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It was definitely about the flavour with this dish and I did what Neil recommended and roasted my pumpkin instead of boiling it as stated in the actual recipe. I would make this again in a heart beat and having 4 out of 5 enjoy this meal is great odds......I'm hoping my Miss 5 will change one day.</div>
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<i><u><b>You will need:</b></u></i></div>
<div>
400g orecchiette - (I couldn't get this pasta so I used medium shells instead) </div>
<div>
400g butternut pumpkin, peeled and cut into 1cm dice - I roasted mine instead of boiling it</div>
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100 ml extra virgin olive oil</div>
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6 anchovies</div>
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5 garlic cloves, sliced</div>
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1/2 teaspoon chilli flakes</div>
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sea salt</div>
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200g broccoli, cut into florets</div>
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125g cauliflower, cut into florets</div>
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freshly grated parmesan </div>
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freshly ground pepper</div>
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<b>serves 4</b></div>
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Bring a large saucepan of salted water to the boil and cook the pumpkin until it is just tender. (This is where I roasted my pumpkin for about 30 mins or until browned and tender). Drain and reserve the pumpkin.</div>
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In a large frying pan , heat the oil and add the anchovies, garlic, chilli flakes and a pinch of salt. Fry for about 3 minutes, stirring continuously, until the anchovies start to melt in the oil.</div>
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Add the broccoli and cauliflower and a dash more oil, cover, and slowly braise for about 20 minutes, or until the vegetables are well cooked and soft.</div>
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Add the cooked pumpkin and check the seasoning.</div>
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Meanwhile, cook the pasta in a saucepan of well salted boiling water, until al dente, then drain. Combine with sauce in the frying pan and continue to cook for a further minute.</div>
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Divide among four large pasta bowls and finish with freshly grated Parmesan and pepper.</div>
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<b><i>Enjoy! M x</i></b></div>
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<b><i><br /></i></b></div>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-7975646182797446702012-06-21T11:46:00.002+10:002012-06-21T11:46:30.444+10:00Bakewell Tart with BlueberriesToday's post is another great recipe made by our Mother......keep up the baking MUM!!!<br />
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<span style="background-color: white;">This used to be a family favourite. Thanks to the ABC delicious baking collection it is once again. Of course, as with a lot of things, there have been some changes over time. It must have been a couple of years since I had baked my tart, when I came across this version in the "Delicious baking" book titled Champion bakewell tart. It surely brought back the fond memories. If you like almonds then this is the tart for you. I have actually varied the add ins at times. I am rather fond of berries,........... blueberries and raspberries mostly, and either or both of these may be added. Another variation is a delicious drizzle of lemon icing as a criss-cross pattern over the top when cool...........yum. Then of course, it can be left as the plain almond flavour and this also, is a favourite for some.</span><br />
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<span style="background-color: white;"><u>Ingredients</u></span><br />
<span style="background-color: white;">1 1/3 cups (200g) plain flour</span><br />
2 tbs icing sugar<br />
100g chilled unsalted butter, chopped<br />
1 egg lightly beaten<br />
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<u>Filling</u> <br />
150g unsalted butter, softened<br />
150g caster sugar<br />
3 eggs at room temperature, beaten<br />
150g almond meal<br />
finely grated zest of 1 lemon<br />
1/3 cup (110g) strawberry or raspberry jam<br />
2 tbs flaked almonds<br />
blueberries or raspberries if adding<br />
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<u>Directions</u><br />
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Sift flour, icing sugar and pinch of salt into bowl. Rub in butter with fingertips until resembles breadcrumbs.<br />
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<span style="background-color: white;"> Add the beaten egg and stir until mixture comes together. Wrap with cling wrap and place in fridge for 1/2 hour.</span><br />
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Preheat oven to 180* Roll pastry out on a lightly floured surface to about 5mm thickness. Line a loose bottomed tart tray with pastry (approx 22 -24cm) Trim excess a little above rim and prick base all over with fork.<br />
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<span style="background-color: white;"> Place baking paper on pastry and fill with rice or baking weights and bake in oven for 15 minutes. Remove from oven and remove baking paper and weights and return to oven for a further 10 minutes or until pastry is dry and golden. Set aside to cool.</span><br />
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<span style="background-color: white;"><br /></span><br />
For filling, beat butter and sugar together until thick and pale. Add the eggs in 3 batches beating well after each addition.<br />
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<span style="background-color: white;"> Fold in almond meal and lemon zest and then berries if required .</span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Spread</span> the jam evenly over the base of the pastry case, then spoon over the filling, levelling the surface.<br />
Scatter over the almonds and bake for 30-40 minutes until golden, has risen and is set in the middle.<br />
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<span style="background-color: white;"> Cool for 10 minutes before removing. Cool completely before slicing and serving. </span><br />
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><b><i>Enjoy!</i></b></span><br />
<br />Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0tag:blogger.com,1999:blog-6829983766427907809.post-343121578849019462012-06-19T11:19:00.002+10:002012-06-19T11:19:44.903+10:00Indian Lamb Curry<span style="font-family: Georgia, 'Times New Roman', serif;">This post is brought to you by "Mother" of Maude and Betty......."Love your work Mum" x</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Of course, it doesn't have to be winter for a good curry to go down well, but let's face it, a bleak winter night and a tasty curry with steamed rice and the naan bread. What could be better than that? There are many versions of this "Indian Lamb Curry" recipe. I have come across some dating back 10-15 years, some hotter that others. I have adapted this from a 2002 entry in Food.com to suit our majority. It has survived down the years.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><u style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Ingredients</u><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><u><br /></u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 kg boneless lamb, trimmed of fat and cut into 2 cm pieces</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup vegetable oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 bay leaves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 cardamon pods</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cinnamon stick</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">8-10 peppercorns</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 whole cloves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 large onions finely chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbs fresh ginger paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp minced garlic</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 green chili (long) optional</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp turmeric</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp coriander powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp cayenne pepper (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp garam masala</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup diced tomatoes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 cups water or stock plus a little extra</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup plain yogurt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs chopped fresh coriander leaves</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Directions</u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in large pan, add bay leaves, cardamon pods, cinnamon stick, peppercorns and cloves.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, stirring frequently.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Stir in the ginger paste, garlic, chili and lamb.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Season with salt, continue cooking and stirring occasionally for 20 minutes, adding a little water if necessary to avoid food from sticking.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add tumeric, coriander powder, cayenne, and garam masala. Stir for 5 minutes adding 2 tbls water.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add diced tomatoes and cook for 5 minutes, stirring.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add 3 cups of stock/water and simmer for 30/40 minutes or until meat is tender and to your liking.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Whisk yogurt with fork and add very gradually to curry on very low heat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Continue cooking until meat is to your liking and sauce is thickened.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garnish with coriander leaves and serve with steamed rice and Indian breads. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This curry was lovely.....thanks for sharing it Mum!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span>Maude and Bettyhttp://www.blogger.com/profile/06335989407219267124noreply@blogger.com0