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Monthly Archives: February 2018

Little Ginger Caramel Cheesecakes

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31CFED5D-F980-41F1-9953-28FE10746308Cheesecake! A big favourite, but an indulgence I enjoy in moderation, as it’s SO moreish I can eat too much…

So mini cheesecakes are the perfect sweet treat to end a meal or a as little pick me-up at afternoon tea time.

The recipe is my go-to recipe for baked cheesecake, blogged here many times. I substituted mascarpone for cream cheese, for no other reason than I had some in the fridge and thought it would go well in cheesecake!

I added crystallized ginger to my little cheesecakes as well as ginger caramel, but plain caramel would be fine too.

To serve, I put some chunks of fresh pineapple on the top of each little cheesecake. This complemented the ginger flavour beautifully!

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Mascarpone Filling
500g mascarpone
2/3 cup sugar
1 tbls ginger or plain caramel or dulche de leche (jar or tin is fine, don’t bother making it)
1 teaspoon vanilla
4 free-range eggs
6 pieces crystallized ginger (a small handful), chopped finely  + extra for decorating

Pineapple chunks to decorate

Method

Preheat the oven to 180 degrees C or 170 degrees fan-forced.

Butter individual molds with a removable base, see photo. If you don’t have these molds, you could use ordinary muffin or cupcake  molds. You would just need to be careful easing them out of the molds.

I filled 8 of my removable bottom molds. You would fill at least 8 or even 10 ordinary muffin molds.

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in the biscuit crumbs.

Press firmly into greased molds, covering the bases with a good layer of biscuit crumb.

Put mascarpone, sugar and caramel in the food processor and mix well. Add eggs one at a time, whizzing after each addition.  Stir in the crystallized ginger pieces.

Pour mixture into the individual molds on top of the biscuit crumb bases.  Fill each mold to about 3/4 full.  Place in the oven and bake for about 20-25 minutes until the cheesecake is just set. Remove from oven and leave to cool completely.

Carefully remove each cheesecake from its mold. Store in refrigerator for at least 6 hours or overnight to completely firm up.

Serve cold, with chunks of pineapple on top of each cheesecake, and extra slivers of crystallized ginger. You could drizzle a little warmed caramel over the top too, for a truly caramel experience!

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Strawberry and Watermelon Cake Reprise

 

Sydneysiders love this cake – the most Instagrammed cake in the world! It’s the famous Strawberry and WatermelonCake from the creative people at Black Star Pastry.

Below is the Black Star original.

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I blogged a beautiful version of the cake made by Doctor Rosemary a year or two back – see here for the post.

This week Doctor R was hosting a celebration for a visit from her ex pat family and a special new arrival! We were lucky enough to sample her 2018 take on The Cake. Same recipe –  with lots of luscious fruit, rose petals and pistachios for decoration.

It was outstanding! Doctor R’s version was fragrant, with different textures, and altogether more delicious than its famous predecessor.

This is the recipe, as written up in Australian Gourmet Traveller.

Ingredients
250 g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
40 g almond meal
500 g strawberries, halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals

Almond dacquoise
150 g almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 free-range egg whites
135 gm caster sugar

Rose-scented cream
300 ml thickened cream
30 g caster sugar
2 tbsp rosewater

Method

For almond dacquoise, preheat oven to 200 degrees C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk egg whites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

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Quince Shortcake

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I’m always looking for simple bakes for afternoon tea or for when friends drop over unexpectedly. This is an easy recipe to make. You just need to bake the quinces beforehand. In autumn and winter in Sydney,  in what passes for the cooler months here, I buy quinces pretty regularly, and slow cook them in the oven ready for this recipe, or to fill a tart or have for breakfast with yoghurt and granola.

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Ingredients

For the baked quince:

1 quince

60g caster sugar

Juice of 1/2lemon

For the shortcake:

125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

225g  plain flour

1 tsp baking powder

Method

Preheat oven to 150 degrees C.

For the quince, peel the quince, halve lengthways and remove core. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

For the shortcake, beat the butter and castor sugar until creamy. Add the egg and mix well. Add the flour and baking powder, then stir until only just combined.

Add half the quince slices, and combine until the mixture comes together into a dough, but don’t overwork the dough.

Turn the oven to 180 degrees C. Grease and line a baking tray. With floured hands, put the dough onto the baking tray, then shape the dough into a round. Mark the round into 6 wedges.

Bake for 25- 30 minutes or until until golden (cover loosely with foil if browning too quickly). Once cool, dust the shortcake with sifted icing sugar, and serve with cream and the remaining quince slices.

 

Jamie Oliver Sweet Glazed Carrots and Gnarly Peanut Chicken

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Dinner last night – and this this post –  was supposed to be all about the chicken, with the carrots as the supporting act. Well, I have to say that the carrots upstaged the chicken and were the starring act!

It’s a fantastic Jamie recipe, in which heirloom carrots are cooked in the pan with butter and honey or brown sugar, and thyme, resulting in a luscious dish with lovely flavour and texture. However, with the gnarly peanut chicken, they made a great side dish and definitely enhanced the eating experience of the chicken.

The link to Jamie’s Sweet Glazed Carrots is here. Jamie’s Gnarly Peanut Chicken recipe can be found in his great new book 5 Ingredients.

So here are the recipes, with my tweaks , starring those wonderful carrots. I halved the carrot recipe as a kilo of carrots seemed excessive!

Sweet Glazed Carrots

Ingredients
500g small heirloom carrots
30g unsalted butter
3 cloves of garlic
A handful of fresh thyme sprigs or to taste
1 clementine or mandarin or small orange
1 tablespoon runny honey or soft brown sugar

Method
Trim most of the leafy green stalks off the carrots, then peel them. (I didn’t peel mine as they were fine as is).
Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of a knife, then add to the pan turning after 1 minute.
Pick and sprinkle in most of the thyme sprigs, reseving a few to scatter over at the end. Squeeze over the clementine or mandarin or orange juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed. Sprinkle over the reserved thyme sprigs just before serving.

Gnarly Peanut Chicken 

Ingredients
2 skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Method
Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a smooth consistency. Finely slice the chilli, then mix through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

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