Kitchen Diary

This is my recipe for french buttercream frosting that I promised to d1 over at psychic cook awhile ago. Sorry it’s taken so long. I have been so busy with moving house. Better late than never……….anyway he has been going to gym and I havn’t wanted to spoil that for him as I know his weakness is cake hehe……..well thats my excuse and Im sticking to it d1!!! 

MOO’S FRENCH BUTTERCREAM FROSTING
Ingredients:
1 Cup unsalted butter

½ Cup Holsum

2 Cups Huletts Superfine Icing sugar (may need more) sieved twice

1 teaspoon vanilla extract 
½ tsp Orange Flower Water

½ Cup Fresh Cream

4 tablespoons Cake Flour

Method:

Mix cream and flour in a small bowl to make a roux. Heat the mixture in the microwave for 50 seconds on high. Mix well then set aside to cool.

In the large bowl of mixer combine butter, holsum, icing sugar, vanilla extract and orange flower water.

Beat on low until combined. Then beat on medium speed until very white and fluffy for 5 – 6 minutes.

Next add the cooled roux mixture and beat on medium to high speed for another 5 -8 min. The mixture will appear as though it is lumpy and splitting at first but will become a lovely fluffy consistency good for piping.

Delicious and not too sweet. Sets quite firm and keeps well for a day or two

browniegirl xxx

 Here are the recipe’s that I promised when I posted the North African Chicken and couscous. 
 

Jewelled Couscous with red & yellow peppers, apricots & cranberries

Jewelled couscous with yellow peppers, apricots & raisins

MOO’S JEWELLED COUSCOUS
Serves 2

4 Dried Apricots - chopped
¼ Cup Sultanas or Dried Cranberries - washed & dried
½ Red Pepper - chopped
½ Yellow or Orange Pepper - chopped
2 Small Spring Onions - finely sliced
Zest of 1 Orange & the juice (or lemon)
¼ tsp Cinnamon
Handful of fresh coriander leaves - chopped
Handful of fresh mint leaves - chopped
¼ cup Pistachio Nuts - roughly chopped (or use toasted flaked almonds if you prefer)
Knob of butter or a glug of Lemon Infused Olive Oil (Willow Creek)
250g Couscous – (I use whole wheat from Woolies for the purpose of low GI)
500ml Boiling Chicken or Veg Stock

Place the couscous in a large glass bowl

Mix in the orange juice & zest and the cinnamon

Pour over the boiling hot stock, cover tightly with plastic or foil and allow to steam

For 15min until all the water is absorbed

Separate the couscous gently with a fork and stir in the butter or oil

Add all the other ingredients and stir through with a fork

Season to taste and sprinkle with a bit of chopped parsley & coriander if you wish

Serve immediately

Tip – If all the water has not been absorbed I micro on high for a minute or two and leave a few more minutes to steam. It works for me.
You can use whatever peppers & dried fruit you have on hand to make this couscous.

SPICY GLAZED ONIONS
recipe adapted from  here and pimped to suit my style

4 Large Onions – peeled & sliced (you can use 400g whole tiny pickling onions)
500ml Chicken or Vegetable Stock
125ml Sultanas – washed
1/2 tsp Ground Turmeric
1/2 tsp Ground Ginger
1 tsp Ground Cinnamon
100ml Light Brown Sugar
15ml Red Wine Vinegar
1/2 tsp Mustard Seeds
50g Butter
1/2 tsp Salt Flakes
Freshly ground Black Peppercorns to taste

Put all the ingredients in a heavybased saucepan, and cook over a low heat, covered, for about 1 hour.
 Remove cover and continue cooking, stirring from time to time, until the liquid thickens to a syrupy consistency and the onions have a glazed appearance,
about 30 minutes.
Serve hot.with couscous or as a side dish with chicken or lamb.
Delicious with braaied boerewors on a roll  

North African Chicken with Spicy Glazed Onions

browniegirl xxx