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Tiramisu
Sam Baldwin: What is “tiramisu”? Jay: You’ll find out. Sam Baldwin: Well, what is it? Jay: You’ll see! Sam Baldwin: Some woman is gonna want me to do it to her and I’m not gonna know what it is!Jay: You’ll love it! All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right – fluffy, not gluggy; creamy rather than stodgy; and with just the right sparkle from the coffee. Ingredients: 16-24 savoiardi (depending on size)1 double shot espresso mixed with 80 ml hot water2 tablespoons marsala, frangelico or brandy 250 g mascarpone300 ml pure cream1/4 cup caster sugar1 teaspoon vanilla extract2 egg whites1 teaspoon best quality dutch-process cocoa 16-24 savoiardi (depending on size) 1 double shot espresso mixed with 80 ml hot water 2 tablespoons marsala, frangelico or brandy 250 g mascarpone 300 ml pure cream 1/4 cup caster sugar 1 teaspoon vanilla extract 2 egg whites 1 teaspoon best quality dutch-process cocoa In a clean bowl whisk the egg whites until they form soft peaks. Set aside and in another medium sized bowl beat the mascarpone, cream, sugar and vanilla until the mixture creates soft peaks. Carefully fold the egg whites into the cream mixture, so as not to knock air out of the egg whites. Mix the coffee with the liqueur and place in a shallow dish. Dip the savoiardi on both sides quickly in the coffee and liqueur and make a layer in the bottom of a a glass serving bowl (approx. 20 cm diameter). Cover with 1/3 of the cream mixture, and repeat twice more, finishing with a cream layer. Dust the top with the cocoa, cover and place in the refrigerator for several hours. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Luxury cauliflower cheese
My husband used to say that the only purpose of cauliflower was as a vehicle for cheese sauce. Given his childhood memories of soggy cauliflower cooked in the pressure cooker – limp, transparent and almost tasteless – it has taken me some time to excite him about the wonders of cauliflower when it is roasted, grilled and used in warm salads. I made this recipe to revisit the principal treatment of cauliflower from my childhood, served with lashings of thick cheese sauce, but I wanted to make it something more luxurious and unctuous. So, no bechamel sauce, just double cream, roasted cauliflower, walnuts and some strong cheddar cheese. We scarfed it down for dinner and vowed to make this our go to winter comfort food. Hope you do too. Ingredients: (serves 4 as a side dish and 2 as a main) 1 head of cauliflower, broken into medium-sized florets1 tablespoon olive oilsea salt and freshly ground black pepper2 sprigs fresh thyme1/3 cup walnuts, chopped into small pieces160 ml double cream (my favourite is Maleny Dairy)40 g strong cheddar, grated. 1 head of cauliflower, broken into medium-sized florets 1 tablespoon olive oil sea salt and freshly ground black pepper 2 sprigs fresh thyme 1/3 cup walnuts, chopped into small pieces 160 ml double cream (my favourite is Maleny Dairy) 40 g strong cheddar, grated. Preheat oven to 180 C. Place the cauliflower in a single layer on a baking tray and drizzle over the olive oil. Season well with salt and pepper and bake for 35-45 minutes, until the cauliflower is a dark golden brown, turning once during the cooking time. It’s fine for there to be a few charry bits; this is what gives the cauliflower amazing flavour. In one medium-sized or 2 smaller baking dishes that can be taken straight to the table, place the roasted cauliflower, piling up a little if needed. Scatter over the walnuts and the thyme leaves. Dollop the cream into the middle of the cauliflower and sprinkle over the grated cheese. Bake for 15 minutes until the cheese is melted and the cream transformed into an oozy, bubbling sauce. Serve while it is piping hot. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Triple choc cookies (desperate times call for desperate measures)
In my part of the world flour has become a scarce commodity, and to scratch my baking itch I decided to make a recipe that used buckwheat flour, all that was available for me to buy this week. I found a few recipes and eventually made an amalgam of my own, using as as a base a recipe by Nigella Lawson and another by David Lebowitz. They are really rich, and soft and ultra chocolaty. They were also the best gluten free cookie I have made; it’s really hard to make a good, chewy-soft gluten free cookie, so it was a double win. Ingredients: (makes 12) 125 g dark chocolate (70% cocoa solids)25 g cocoa powder125 g buckwheat flour1/2 teaspoon baking powder60g soft butter125 g soft brown sugar1 tablespoon strong espresso1 teaspoon vanilla paste2 eggs150 g dark chocolate chips1/2 teaspoon sea salt (I prefer Maldon) 125 g dark chocolate (70% cocoa solids) 25 g cocoa powder 125 g buckwheat flour 1/2 teaspoon baking powder 60g soft butter 125 g soft brown sugar 1 tablespoon strong espresso 1 teaspoon vanilla paste 2 eggs 150 g dark chocolate chips 1/2 teaspoon sea salt (I prefer Maldon) Preheat oven to 170 C. Melt the dark chocolate in the microwave or over a pan of simmering water. Sift the cocoa, buckwheat flour and baking powder together. Beat the butter, brown sugar, vanilla and espresso together until smooth. Add the eggs one at a time and beat until well incorporated. Add the flour mixture and, using a wooden spoon, mix together. Add the chocolate chips and mix well. Line 2 cookie trays with non-stick paper and place rounded tablespoons of the mixture on the trays, about 6 cm apart. The mixture should be very soft and squidgy. Bake for 10 – 12 minutes until firm on the outside, but still quite soft. Leave for several minutes on the trays before placing on a baking rack to cool. If you are impatient the super soft cookies will collapse and you will be left with chocolate schmoosh. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Rainbow salad with haloumi
If you are looking for a salad packed with goodness, and full of delicious and colourful ingredients (and there is a saying that the more colourful your meal, the healthier it is) then this is a salad for you. Topped with crispy-on-the-outside, oozy-on-the-inside haloumi it stands on its own as a vegetarian lunch, or a wonderful accompaniment to some grilled lamb or chicken. The dressing is quite sharp and tangy to contrast with the saltiness of the haloumi and adds zing and a little bit of heat to the whole salad. Ingredients: (Serves 4-6) 120 g mixed salad leaves1 each of medium-sized red, yellow and green capsicums2 carrots1 medium-sized fresh beetroot250 g mixed cherry tomatoes2 cobs fresh cornhandful fresh flat-leaf parsley1 small bunch chives1/3 cup pepitas1/2 cup pecan nuts180 -200 g block of haloumi3 tablespoons extra virgin olive oiljuice of 1 large lemon2 teaspoons capers1/2 teaspoon chilli flakessea salt and black pepper 120 g mixed salad leaves 1 each of medium-sized red, yellow and green capsicums 2 carrots 1 medium-sized fresh beetroot 250 g mixed cherry tomatoes 2 cobs fresh corn handful fresh flat-leaf parsley 1 small bunch chives 1/3 cup pepitas 1/2 cup pecan nuts 180 -200 g block of haloumi 3 tablespoons extra virgin olive oil juice of 1 large lemon 2 teaspoons capers 1/2 teaspoon chilli flakes sea salt and black pepper Heat oven to 180 C. Place the pepitas and pecans on a baking tray and bake for 10 minutes until they smell toasty and are satisfyingly crunchy. Take out of the oven and set aside to cool. Dice capsicums into 1 cm square pieces. Peel carrots and julienne. Peel beetroot and julienne. Keep the beetroot separate from the other ingredients so its rich purple juice doesn’t stain the other ingredients. Cut the tomatoes into halves. Using a sharp knife cut the kernels off the corn cobs. Roughly chop the parsley and snip the chives. Make the dressing. Place 2 1/2 tablespoons olive oil, the lemon juice, capers and chilli flakes in a small glass jar with a lid. Shake well and then season to taste with sea salt and black pepper. When ready to serve, toss all the salad ingredients together and place in a serving dish. Heat a non-stick pan over medium heat and add the remaining olive oil. Cut the haloumi into 8 pieces and pan fry until golden. Place the haloumi on the salad, pour over the dressing and serve immediately. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Beetroot hummus
Middle age is mostly getting excited about different flavours of hummus. Middle age is my demographic – and caramelised onion, chilli and sweet potato are some of my favourite ways to zhush up hummus. Hummus as originally conceived – chick peas, garlic, tahini, salt, lemon and olive oil is a glorious thing, but adding a twist here and there does no harm at all and honours the humble chick pea and this middle eastern staple. I have made a beetroot flavoured version here, which is creamy and earthy and super delicious with dukkah and flatbread. Ingredients: 250 g fresh, cooked beetroot (I like to buy vacuum packed beetroot from the supermarket or fruit shop)425 g can of chick peas, well drained1 clove garlic1 heaped tablespoon tahini2 tablespoons lemon juice3 tablespoons olive oilsea salt1 teaspoon nigella seeds2 teaspoons dukkah 250 g fresh, cooked beetroot (I like to buy vacuum packed beetroot from the supermarket or fruit shop) 425 g can of chick peas, well drained 1 clove garlic 1 heaped tablespoon tahini 2 tablespoons lemon juice 3 tablespoons olive oil sea salt 1 teaspoon nigella seeds 2 teaspoons dukkah Roughly chop the beetroot and finely chop the garlic. Place the beetroot, chick peas, garlic, tahini, lemon juice and olive oil in a food processor and process until smooth and creamy. Season with sea salt to taste, and perhaps a little more lemon juice, if it needs more punch. Serve, sprinkled with nigella seeds and dukkah, with flatbread or seed crackers. Also wonderful spread on rye toast and topped with sliced avocado or a poached egg. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Pumpkin, pecan and pepita muffins: goodness in difficult times
When times are tough we often turn to familiar things that give us comfort and peace. It could be listening to music or walking on the beach at sunset; reading or meditating or praying. For me, cooking is always a haven; I can be creative and nurturing and useful at the same time. All across the world people are facing challenges – through illness or isolation or fatigue or fear or no income, and the loss of what was normal life before. Before the virus, and self-isolation, and ‘social distancing’; lockdowns, and not having enough money or food or medical care for everyone who needs it. I am immune from the worst challenges people are facing. Aside from needing to work from home, not seeing my friends and family, missing weddings, my husband needing to take his scrubs off at the front door when he gets home from work, and the occasional toilet paper crisis, my life is carrying on pretty much as usual. But it is profoundly unsettling and wearying to be living in the ambiguity of this time – not knowing what will happen next, if more people will become sick and die, and when this time might be over. I hope that you are able to find something that gives you comfort and peace, and if you cook, like me, this recipe might be something simple and delicious you can make for yourself and your loved ones. Ingredients: 1 3/4 cups self-raising flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon salt1 cup light brown sugar2/3 cup chopped pecans1/2 cup pepitas1/2 cup vegetable oil1/3 cup milk1 cup cooked, mashed pumpkin1 tablespoon maple syrup1 teaspoon vanilla2 eggs 1 3/4 cups self-raising flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup light brown sugar 2/3 cup chopped pecans 1/2 cup pepitas 1/2 cup vegetable oil 1/3 cup milk 1 cup cooked, mashed pumpkin 1 tablespoon maple syrup 1 teaspoon vanilla 2 eggs Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases. To make the mashed pumpkin roast at 180 C about 500 g Kent chopped pumpkin (with skin on), drizzled with a little canola oil for about 30 minutes or until soft. When cool enough to handle, scoop the flesh out of the skin and mash with a fork. To make the muffins sift the flour, cinnamon, nutmeg, salt and sugar into a medium sized mixing bowl. Add the pecans and mix well. In another bowl whisk together the vegetable oil, milk, mashed pumpkin, maple syrup, vanilla and eggs. Tip the dry ingredients into the wet ingredients and combine quickly. Do not over beat of the muffins will be tough. Spoon the mixture evenly into the muffin tin and sprinkle the pepitas on top. Bake for 25 – 30 minutes until the muffins spring back when gently touched with your fingertips. Eat warm or at room temperature on their own, or with butter and a drizzle of honey.
Luscious lemon bars
When did the lemons learn the same creed as the sun? The concept of this recipe, which is a staple in America, but not well known at all in my part of the world, is genius. Two of the most delicious things in the world – shortbread and lemon curd – brought together in a way that elevates both and causes me to salivate even while writing this! I have no idea why in Britain, the land of lemon curd and lemon delicious pudding, and the home of shortbread, the lemon bar was not part of the national cuisine, and then transported to Australia for generations to enjoy. It fell however, to the R&D team at Betty Crocker in the United States to bring the lemon bar to life. Although a recipe for a lemon bar had been published in the August 27, 1962 edition of the Chicago Daily Tribune submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, Betty Crocker published the first known recipe in a cook book; the Betty Crocker Cooky Book in 1963. It immediately became wildly popular. There are hundreds of recipes available, all with little differences in the amount of lemon or eggs, or the ration of curd to shortbread. My recipe is full of lemony goodness, quite tart, and with a rich shortbread crust as a base for the curd filling. You could reduce the lemon juice a little if it is too sour, but I think it is perfect as it is. Dusted with icing sugar they are a delightful afternoon tea treat. Makes 16 150g unsalted butter, chopped1/2 teaspoon vanilla extract1/3 cup caster sugar1 1/3 cups plain flourIcing sugar mixture, to serveLemon topping: 4 eggsscant 1/4 cup plain flour1 1/4 cups caster sugar2/3 cup lemon juice 150g unsalted butter, chopped 1/2 teaspoon vanilla extract 1/3 cup caster sugar 1 1/3 cups plain flour Icing sugar mixture, to serveLemon topping: Lemon topping: 4 eggs scant 1/4 cup plain flour 1 1/4 cups caster sugar 2/3 cup lemon juice Preheat oven to 180C. Line a 20 cm x 20 cm slice tin with silicon paper, allowing a 2 cm overhang on all sides. Place the butter, vanilla, sugar and flour into the bowl of a food processor and pulse until a soft and crumbly dough forms. Turn into the prepared tin and press with your fingertips to evenly distribute across the base. Bake for 15 to 20 minutes or until golden. While the base is baking whisk eggs, flour, sugar and lemon together until smooth. Gently pour over the base and bake for a further 15 minutes or until just set. Cool completely in the tin before dusting with icing sugar. Carefully cut into squares or rectangles as the whim takes you.
Chinese cabbage and crispy noodle salad, and messing with classic recipes
Mrs. Chang’s Chinese cabbage and crispy noodle salad is a staple at Australian bar-be-ques and family gatherings. It is a very simple salad – wombok, slivered almonds, shallots and crispy noodles – but it has a sweet and tangy dressing that makes it an absolute winner. So why mess with it by adding different ingredients? Why not keep it just as it always has been? I believe all recipes are evolutionary. They start with an idea, then development and testing, tweaking flavours and ideas until it tastes as the creator conceived. But then someone else comes along and thinks of a different way, a next step, something new, and the recipe evolves. Imagine if the Italians had looked at this new ingredient, the tomato, that came to Europe in the 16th century after being discovered in South America by the Spanish and decided not to experiment and add it to their traditional recipes. And so to Mrs Chang’s salad. I wanted to add some freshness and a little more colour to the traditional recipe. It has always seemed a little pale and flat looking to me so I added finely shredded carrot and lots of bright, earthy coriander. The dressing is so delicious, but I wanted a little more punch, so I added freshly grated ginger, a squeeze of fresh lime, and the smooth sweetness of honey. You can decide if you want to keep the shallots, I find them a bit acrid, and they leave a weird taste in my mouth, similar to the aftertaste of raw onion. So when I make it I leave them out. It’s important to not dress the salad until right before serving – the crunch of the almonds and noodles will disappear fairly quickly. If you want to make it ahead, then add the noodles and almonds at the last minute and then add the dressing. Have fun with it and make your own changes to suit your tastes. Serves 8 – 10 1 cup slivered almonds, toasted in the oven until lightly golden1/2 chinese cabbage (wombok), finely shredded2 carrots, peeled and finely shredded1 large bunch coriander, stems and leaves, chopped6 shallots, finely sliced100 g packet Chang’s Fried Noodles Dressing:60 ml (1/4 cup) white vinegar60 ml (1/4 cup) peanut oil2 tablespoons caster sugar1 tablespoon brown sugar2 tablespoons soy sauces2 teaspoons fresh ginger, grated1 teaspoon honeylime juice, to taste Place the wombok, carrots and coriander in a large bowl and mix together well (I use my hands to do this). Just before serving add in the almonds and noodles and toss through the dressing. To make the dressing combine all the ingredients in a small saucepan and heat gently until the sugar is dissolved and the dressing warm, but not hot. Enjoy at your next BBQ with some well cooked steak and a glass of something sparkly.
Roasted cauliflower with pomegranate, almonds and mint
I have my colleague Rachael to thank for planting the seed that became this recipe. She has been extolling the deliciousness of roasted cauliflower and brussel sprouts for some time, and although brussel sprouts are a bridge to far, I was attracted to the idea of roast cauliflower, and thought it might get a look-in, although previously only eaten with the accompaniment of cheese sauce at our place. I thought that a pairing of roasted cauliflower and pomegranate would be delicious. Little did I know that this is a classic combination in the cuisine of Israel. After looking at a simple host of recipes for roasted cauliflower and pomegranate salad I came up with my version, which has the seemingly always included cauliflower, pomegranate, mint and tahini, but some variations that suit my taste. I hope you enjoy! Serves 6 as an accompaniment 1 head of cauliflower, broken into florets 60 ml olive oil 1 teaspoon each of dried mint, oregano and cumin seeds sea salt and black pepper 3/4 cup flat leaf parsley, roughly torn 3/4 cup fresh mint, roughly torn 1/3 cup roasted almonds, roughly chopped 1 pomegranate 1/4 cup currants Dressing: 2 tablespoons lemon juice 3 tablespoons greek yoghurt 1 tablespoon tahini Preheat oven to 200 C. In a medium sized glass bowl gently toss the cauliflower with the olive oil and the spices, and season well with salt and pepper. Place in a single layer on a baking tray lined with silicon paper, and roast for about 40 minutes, until the cauliflower is well cooked and a little charred in places. While the cauliflower is cooking make the dressing by whisking all the ingredients together until smooth, and season with a little salt, to taste. Cut the pomegranate in half and de-seed one of the halves. There are lots of methods to do this. I recommend turning the half upside down over a small bowl and squeezing it firmly to dislodge most of the seeds and juice, and then invert the skin and flick out the remaining seeds with your fingers. Messy but delicious. Cut the other half into wedges for serving with the salad. When cooked, take the cauliflower out of the oven and let cool for 5 minutes. Combine and gently toss together the cauliflower, parsley, mint, almonds, pomegranate seeds and currants. Serve straight away with the dressing and the pomegranate wedges passed separately. Great on its own or with grilled fish or lamb.
Sweet chilli and sesame dressing
I eat a lot of salad. A lot. It’s part of a significant change in my diet to improve my health and lose weight. And I really love salad, so it’s been an enjoyable refocus, and an opportunity to develop creativity with salad and dressing ingredients. This dressing is a riff on a Jamie Oliver dressing and it’s full of flavour and spice, and some heat. A little bit goes a long way, so it’s not a big deal that it’s not super low in calories. I paired it with a salad of gem lettuce, radishes, carrots, tomatoes, purple cabbage, mixed seeds, and crunchy noodles, but it and works well with all sorts of salads that have an Asian twist. 2 tablespoons sweet chilli sauce (I love Roza’s Gourmet Sauces, sweet chilli and ginger sauce) 1 tablespoon soy sauce 1 tablespoon honey juice of 2 small limes 1/2 teaspoon white sesame seeds 1/2 teaspoon black sesame seeds Put all ingredients in a small glass jar with a lid and shake well until combined. Taste, and add a little salt, to taste. Keeps for a week or so in the fridge. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation