Batter
115g butter, melted
1 egg
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup oats
2/3 cup brown flour
1/4 teaspoon cream of tartar
Sprinkling
1/8 cup white sugar
2 teaspoons cinnamon
Preheat oven to 180C. Grease a 8-by-8-inch baking tray.
Melt butter.
Cool slightly; add egg, sugar, vanilla, and beat until smooth.
Add flour, oats and cream of tartar until just combined; pour into tray.
Combine the sprinkling sugar and cinnamon; sprinkle over the batter.
Bake for 25 minutes, or until done. Cool in tray for at least 15 min before slicing.
Showing posts with label Absolutely delicious. Show all posts
Showing posts with label Absolutely delicious. Show all posts
Saturday, March 5, 2016
Sunday, September 2, 2012
Tomato tarte tatin
2 tablespoons butter
1 tablespoon brown sugar
1 kg Roma tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
Puff pastry for a 12-inch tart
Fresh basil
1. Set the oven at 200 degrees C.
2. In a pan large enough to hold the tomatoes, melt the butter over medium heat. Add the sugar and cook to dissolve. When it starts to caramelize, add the tomatoes, cut sides up. Lower the heat and cook for 10 minutes or until the tomatoes release their juices.
3. Add the balsamic vinegar and cook 2 minutes more. Arrange the tomatoes in a 12-inch tart pan, cut sides up. Sprinkle with oregano, salt, and pepper.
4. Roll the pastry and with scissors, cut it into a 12-inch round. Place it on top of the tomatoes, tucking it in at the edges. With a fork, make small holes in the pastry.
5. Put pan on a baking tray and transfer to the oven. Immediately reduce the oven temperature to 180 degrees C. Bake for 30 minutes, or until the pastry is golden brown.
6. Let the tart sit for 5 minutes. Run a knife around the pastry to loosen it from the pan. Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out. Cut into wedges and garnish with fresh basil.
What do the food critics say? Yum yum yum.
What does the cook say? I made the puff pastry myself which increases the time needed, but it was pretty easy ...also easy to stop and start at different points.
Source
1 tablespoon brown sugar
1 kg Roma tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
Puff pastry for a 12-inch tart
Fresh basil
1. Set the oven at 200 degrees C.
2. In a pan large enough to hold the tomatoes, melt the butter over medium heat. Add the sugar and cook to dissolve. When it starts to caramelize, add the tomatoes, cut sides up. Lower the heat and cook for 10 minutes or until the tomatoes release their juices.
3. Add the balsamic vinegar and cook 2 minutes more. Arrange the tomatoes in a 12-inch tart pan, cut sides up. Sprinkle with oregano, salt, and pepper.
4. Roll the pastry and with scissors, cut it into a 12-inch round. Place it on top of the tomatoes, tucking it in at the edges. With a fork, make small holes in the pastry.
5. Put pan on a baking tray and transfer to the oven. Immediately reduce the oven temperature to 180 degrees C. Bake for 30 minutes, or until the pastry is golden brown.
6. Let the tart sit for 5 minutes. Run a knife around the pastry to loosen it from the pan. Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out. Cut into wedges and garnish with fresh basil.
What do the food critics say? Yum yum yum.
What does the cook say? I made the puff pastry myself which increases the time needed, but it was pretty easy ...also easy to stop and start at different points.
Source
Friday, October 21, 2011
Curry pumpkin soup with chicken skewers
Pumpkin soup:
800g butternut pumpkin, peeled & chopped
1 apple, peeled & chopped
100g shallots (or a small onion), chopped
1 garlic clove, chopped
1 small carrot, chopped
4 tablespoons butter
1 pinch paprika
1 teaspoon curry powder (or more to taste)
1 tablespoon fresh ginger, grated
1 litre chicken broth
1 can coconut milk, or else a good few shakes of coconut milk powder
black pepper
Chicken:
2 chicken breasts
5 skewers
peanut oil
4 tablespoons soy sauce
2 tablespoons chilli jam or sweet chilli sauce
1 teaspoon sesame seeds
Fry shallots, garlic and carrots in butter, add pumpkin and apple together with paprika, curry, and ginger. Add chicken broth and simmer for 20 min. Add coconut milk, puree and season to taste.
Cut chicken into 1cm cubes and thread onto skewers. Fry in peanut oil, and deglaze in soy sauce. Brush over with chilli jam/sweet chilli sauce and coat with sesame seeds.
Serve soup in bowls, and place two chicken skewers over each bowl. Serve.
What do the food critics say? Is there any more? Well, except for Lukan, but he did eat one bowl willingly. If you count "three spoonfuls of soup for one piece of cheese" as "willingly".
What does the cook say? The peeling and chopping is a bit of a pain, but it's otherwise easy and fancy looking enough to serve at a dinner party. I used a Thai marinade for the chicken though (coconut milk, ginger, garlic, chopped onion, fish sauce, fresh & ground coriander, cumin) and grilled the skewers instead of frying them. I also think less coconut milk for the soup is better - enough so you can taste it, but not so much out drowns out the more subtle ginger.
Adapted from a recipe book at the house we stayed in on the Canary Islands.
Sunday, October 9, 2011
Pork Tenderloin with Dijon Marsala Sauce
2 pork tenderloins (filet mignon)
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, sliced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish, and coat generously with mustard.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
What do the food critics say? Yum yum (although no sauce for the kids).
What does the cook say? Easy peesy. The original recipe says to rub the mustard on the meat before browning it... but that just resulted in the mustard burning to the bottom of our frying pan and the meat not browning.
Source
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, sliced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish, and coat generously with mustard.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
What do the food critics say? Yum yum (although no sauce for the kids).
What does the cook say? Easy peesy. The original recipe says to rub the mustard on the meat before browning it... but that just resulted in the mustard burning to the bottom of our frying pan and the meat not browning.
Source
Tuesday, September 20, 2011
Grandma's yummy chicken
750 g chicken fillets, sliced in 2 lengthwise (to make the thickest part less thick)
3T olive oil
2 cloves crushed garlic
1 cup breadcrumbs
mix of dried or fresh herbs - parsley, rosemary, oregano, thyme... whatever you have
1/4 cup parmesan cheese
Mix oil with garlic in a small bowl.
Mix breadcrumbs with herbs and parmesan on a plate.
Dip chicken in oil, then in breadcrumb mix to coat both sides, then place on baking tray.
Cook 8-10 min at 200C, then turn and cook for a further 3-5 min.
Serve.
What do the food critics say? We're having grandma's yummy chicken tonight? Yay!!!!
What does the cook say? Easy peesy crowd pleaser, young and old alike.
Source: my mum
3T olive oil
2 cloves crushed garlic
1 cup breadcrumbs
mix of dried or fresh herbs - parsley, rosemary, oregano, thyme... whatever you have
1/4 cup parmesan cheese
Mix oil with garlic in a small bowl.
Mix breadcrumbs with herbs and parmesan on a plate.
Dip chicken in oil, then in breadcrumb mix to coat both sides, then place on baking tray.
Cook 8-10 min at 200C, then turn and cook for a further 3-5 min.
Serve.
What do the food critics say? We're having grandma's yummy chicken tonight? Yay!!!!
What does the cook say? Easy peesy crowd pleaser, young and old alike.
Source: my mum
Gâteau au lard
1kg flour
1 tsp salt
20g yeast
80ml milk, room temperature
100g lard
120g butter
40ml double cream
cumin seeds
200g bacon (or lard délicatesse, if you can get it) cut into pieces
Put flour in a bowl. Mix yeast in 2 tsp milk with the salt, pour into flour with the rest of the milk, work into a dough then knead and lift for 15-20 min.
When the dough no longer sticks to the bowl or your hands, mix in the lard and butter and form into a large ball, with a little extra flour to help. Divide into 4.
Roll each portion to a thickness of 1 cm, and 30cm in diameter. Put into a greased cake tin at room temperature, and let rise under a damp cloth in a warm place, approx 1-1.5 hours.
When the dough has risen, prick all over with a fork. Fold in the edges to make a rim about 1 cm wide. Pour in cream, to a depth of around 2mm. Sprinkle over with bacon, salt and cumin seeds.
Cook at 300C for 15 min. The pastry should be golden.
What do the food critics say? Is there any more?
What does the cook say? So, yes, this recipe is literally full of lard, and a bit time consuming, but worth it, especially for a large group.
Source: my sister-in-law's mum
1 tsp salt
20g yeast
80ml milk, room temperature
100g lard
120g butter
40ml double cream
cumin seeds
200g bacon (or lard délicatesse, if you can get it) cut into pieces
Put flour in a bowl. Mix yeast in 2 tsp milk with the salt, pour into flour with the rest of the milk, work into a dough then knead and lift for 15-20 min.
When the dough no longer sticks to the bowl or your hands, mix in the lard and butter and form into a large ball, with a little extra flour to help. Divide into 4.
Roll each portion to a thickness of 1 cm, and 30cm in diameter. Put into a greased cake tin at room temperature, and let rise under a damp cloth in a warm place, approx 1-1.5 hours.
When the dough has risen, prick all over with a fork. Fold in the edges to make a rim about 1 cm wide. Pour in cream, to a depth of around 2mm. Sprinkle over with bacon, salt and cumin seeds.
Cook at 300C for 15 min. The pastry should be golden.
What do the food critics say? Is there any more?
What does the cook say? So, yes, this recipe is literally full of lard, and a bit time consuming, but worth it, especially for a large group.
Source: my sister-in-law's mum
Chestnut tart
2 sticks chestnut puree (around 250g)
3 eggs, separated
100g sugar
1 packet vanilla sugar (or else around 1 tsp vanilla, I guess)
100g butter
a little kirsch
Melt the butter. Mix together the egg yolks, sugar and vanilla sugar; add butter, chestnut puree and kirsch. Beat egg whites then add gently to mixture. Pour into a cake tin, cook at 200C for around 20-25 min. Serve with cream.
What do the food critics say? Chestnuts, mmmmmm
What does the cook say? I have eaten but not cooked this tart, but it looks pretty easy.
Source: C's cousin's wife, D
3 eggs, separated
100g sugar
1 packet vanilla sugar (or else around 1 tsp vanilla, I guess)
100g butter
a little kirsch
Melt the butter. Mix together the egg yolks, sugar and vanilla sugar; add butter, chestnut puree and kirsch. Beat egg whites then add gently to mixture. Pour into a cake tin, cook at 200C for around 20-25 min. Serve with cream.
What do the food critics say? Chestnuts, mmmmmm
What does the cook say? I have eaten but not cooked this tart, but it looks pretty easy.
Source: C's cousin's wife, D
Monday, September 19, 2011
English Toffee
1 cup sugar
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
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