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Monthly Archives: June 2018

Jamie’s Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

 

PANCAKES! Always a great breakfast option, unless it’s hotcakes, waffles or crumpets! I really love a home made version of any one of these griddle cooked goods.

So Jamie Oliver’s recipe for Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts  makes thick luscious and surprisingly healthy pancakes – they could even be described as hotcakes.

I’m re-blogging this gorgeous  recipe that comes from Jamie’s book Everyday Super Food.

Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey.

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Mandarin Hazelnut Cake

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Everyone loves the famous Orange Almond Cake, Claudia Roden’s recipe from her book A New Book of Middle Eastern Food. 

It’s gluten and dairy free, and that is why in Australia it’s the staple of many cafes and restaurants,  although I would hazard a guess that not many people would know of its origin! I started cooking this recipe many years ago and I still have the original Book of Middle Eastern Food, albeit well thumbed and food stained..

In this recipe I have changed the two main ingredients. I substituted mandarins for oranges and hazelnuts for almonds. I still follow the basic recipe, cooking the mandarins whole and blitzing them in the food processor. I also halved the ingredients to make a smaller cake – it’s still a decent size.

The result was a fragrant mandarin scented cake, that was very nutty – I encouraged the nuttiness by roasting the ground hazelnuts first.

For a version of the original, see here for this SBS recipe.

Ingredients

3 small mandarins, washed

150g ground hazelnuts

125 g caster sugar, plus extra for dusting

3 free-range eggs

1 tsp baking powder

Whole hazelnuts for decorating

Candied mandarin segments and peel for decorating*

Dark chocolate for drizzling

Method

Preheat the oven to 160 degrees C fan-forced. Grease  and line the base of a 18cm springform cake tin with baking paper. You don’t need to line the sides – just grease well.

Bring a large saucepan of water to the boil. Wash the mandarins and cook in the boiling water for about 1/2 hour, or until soft.

While the mandarins are cooking, spread the ground  hazelnuts on a baking tray lined with baking paper, and roast in the oven for about 10 minutes until the hazelnuts are lightly toasted and smelling nutty!

Remove the mandarins and allow to cool to room temperature, then put the whole mandarins in a food processor and blitz to a rough purée.

Put the caster sugar and eggs into the food processor and pulse.

Add the ground hazelnuts and baking powder, and pulse quickly to mix.

Pour the mixture into the prepared tin and bake for 1-1¼ hours, until  a skewer inserted into the centre comes out clean.

Allow to cool before carefully removing the sides from the springform tin. If you can remove the cake from the base, that’s great – but if it’s too moist, don’t worry!

Decorate, if you like, with whole hazelnuts and candied mandarin pieces and peel. Serve with cream, sour cream or creme fraiche.

 

*To candy the mandarin segments and peel, make a sugar syrup by dissolving 3 tablespoons of sugar in 3 tablespoons of water, and bring to the boil. Put mandarin segments and finely sliced peel in the syrup and cook for about 5 minutes, then remove and drain on baking paper.

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Slow Cooked Beef Cheeks in Pedro Ximinez

 

It’s the start of winter in Sydney. A lovely time of the year, cold and clear, with blue skies and bright sunshine!

A ex-pat friend, Amanda M, is visiting from Cleveland, Ohio.  She remarked that it was “Fall” weather for her! I guess we are lucky in Australia to have relatively mild winters.

I’m posting this 2014 recipe again, to remind myself that it’s time time to get out the Le Creuset casserole and start making some lovely slow cooked beef dishes!

This recipe hails from MoVida Bar de Tapas, restaurants in Melbourne and Sydney, from the cookbook MoVida: Spanish Culinary Adventures.

http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/

I cooked the beef cheeks in the oven rather than on the stove top as the original recipe suggests. The temperature needs to be low and the cooking time long.  This is slow cooking at its best!

Ingredients

1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlicky bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez sherry
500 ml red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt

Method

Preheat the oven to 140 degrees C or even lower if your oven is hot (like mine).

Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.

Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water.

Reduce the heat and add the beef cheeks.  Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart.

The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced. Gently reheat the cheeks in the sauce if necessary.

I served the beef cheeks with slow baked yellow, orange and purple carrots, and grilled corn tortillas to soak up the sauce – mash or pappardelle or rice would also be good.

R

 

Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

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203BFF35-0EE7-4D7E-8119-C9070EE54BE9Love veggies? Love mushrooms? Here’s Jamie’s super simple mushroom bake, good as a starter, or as a substantial lunch or supper “snack”. The recipe comes from 5 Ingredients, Jamie Oliver’s great book. I’m gradually working my way through it!

It takes minimum time to prepare and to cook. I made the dish last weekend, in between some cake and brownie baking. I had the first half warm on sourdough toast and the other half the next night just as it was. Delish!

Ingredients

4 cloves of garlic

 ½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry tomatoes

4 large portobello mushrooms

40g Cheddar cheese

Method

Preheat the oven to 200 degrees C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel.

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for IO minutes.

Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkleover the reserved garlic and sage*. Return to the oven for I5 more minutes or until the cheese is melted and everything’s golden then serve up.

*I added some rosemary sprigs too, as rosemary works well with sage.  

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