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CARAMEL AND PEANUT BRITTLE MOUSSE

June 29, 2011 in Desserts

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After a somewhat dry spell of no family weddings for a few years we are off to Durban tomorrow to attend a family wedding on Saturday (yes– same day as Durban July and the Royal Wedding and my birthday). I wanted to post this blog early as I will not be taking my laptop on this trip and will sorely miss reading my fellow bloggers posts in the interim.

For all those who love peanut butter – this is the recipe for you – it really is a peanut butter mousse – absolutely delicious – to use a current culinary buzz word “it’s orgasmic”. It’s also not sickly sweet and so quick and easy to make – effortless.

CARAMEL AND PEANUT BRITTLE MOUSSE

 

 

 

 

Serves 4

125ml crunchy peanut butter

1 x 230g tub cream cheese, softened

60ml castor sugar

125ml whipped cream

A few drops lime juice

100g crushed peanut brittle

 

Mix together the peanut butter, cream cheese and castor sugar.

Fold in the whipped cream and the lime juice.

Spoon into glass serving bowls and sprinkle crushed peanut brittle over.

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CURRIED BABY BRINJALS WITH SWEET POTATO

June 28, 2011 in curry, Vegetables

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The Durban based Indian newspaper, Post, has an annual curry cook off competition and this recipe for the curried brinjals was one of the top 10 entrants a few years ago. Hubby is not looking happy on meatless Mondays and pretty soon on the home front vegetables will be side dishes for a while. This very aromatic and surprisingly delicious curry is worthy of being the main dish.

 

CURRIED BABY BRINJALS WITH SWEET POTATOES

 

 

 

 

 

2 Tbsps. olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

2 green chillies, slit in half

2 tsp. mustard seeds

1 tsp. dhania powder

1 tsp. ground cumin

1 ½ tsp. turmeric powder

1 ½ tsp. chilli powder

1 large green pepper, sliced

12 baby brinjals sliced in half

3 medium sweet potatoes cut into wedges

3 medium tomatoes, pureed

Fresh coriander

Salt to taste

 

Heat the oil in a heavy based pan.

Add onions and cook until golden brown.

Add the green chillies, crushed garlic, green peppers and mustard seeds and braise for 5 minutes.

Add spices and cook for a further minute until aromatic.

Add brinjals and sweet potatoes. Mix well and cook for 5 minutes.

Add the tomato and cook on medium heat until potatoes are cooked. (Do not be tempted to add any water).

Add salt and fresh coriander.

 

Delicious served hot with, roti, naan bread or any flat bread.

 

 

 

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EGGLESS FRUITCAKE AND WIMBLEDON

June 27, 2011 in Cakes

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As long as I can remember there has always been a hype about Wimbledon whether one plays tennis or not – and it’s no wonder – as it is not only the oldest tennis tournament in the world but also the most prestigious. It is held at the All England Club in Wimbledon since 1877 and takes place over 2 weeks in late June and early July annually (20th June -3rd July 2011).

 

 

Knowing that not everyone can afford the normal ticket prices – 500 tickets are reserved daily (except for the last 4 days) for sale to the public at the turnstile on a first come, first serve, cash only basis. They cost between 27 to 72 pounds. The queues are long and people camp overnight (my children did this last year and they had a blast).

 

 

 

 

 

Strawberries and cream scones is one of Wimbledon’s traditions and I can be forgiven for breaking this tradition with a recipe for a fruitcake which is a British specialty. In the early 18th century, fruitcake (called plum cakes) was outlawed throughout Continental Europe as these cakes were considered as sinfully rich”. Thankfully these laws were uplifted and between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savoury spread. It was the custom in England for unmarried wedding guests to put a slice of the cake under their pillow at night so they will dream of the person they will marry. 

 

 

 

EGGLESS FRUITCAKE

 

 

 

375g butter (1 ½ cups)

1x 397g can condensed milk

400ml water

750ml cake flour (3 cups)

8ml baking powder (1 ½ t)

8ml bicarb (1 ½ t)

100g pecan nuts, chopped (1 cup)

500ml fruit cake mix (2 cups)

125g glace cherries, chopped (1/2 cup)

5ml vanilla essence

Melt butter, condensed milk and water and allow to cool.

Sift dry ingredients together and add with remaining ingredients to the melted mixture. Mix well.

Turn mixture into a lined 20cm (8 inch) cake tin.

Bake at 160C for approx. 1½ hours.

Cover with marzipan and decorate as desired.

 

 

 

 

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Friday Food Quiz Number 57

June 26, 2011 in Uncategorized

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I have finally worked up the courage to attempt one of Pink’s weekly food quiz and all I can say that it is certainly an education. Very interesting questions – that make you think and learn.

  

Friday Food Quiz Number 57

1. What dish is known as Jewish penicillin?

 Chicken soup

2. What spices are traditionally in Ras el Hanout and what does it mean?

The spices used are: ground cinnamon,nutmeg,turmeric,cardamom,black pepper and cloves. It means head of the shop

 

3. What is swede?

Root vegetable – cross between a cabbage and turnip

 

4. From which country is “pho bo” and when is it served?

Vietnam and is a breakfast soup.

 

5. Many in the food world believe the three great cuisines are which three?

 French, Chinese and Turkish

6. What is a spatchcock?

 Chicken split down the breastbone and flattened

7. What is the difference between Vanilla essence and Vanilla extract?

 The essence is a chemical imitation and the extract is natural

8. What is traditionally used to thicken the sauce of Sauerbraten?

 Crushed gingersnap cookies

9. Where does Malva pudding get its name?

 Malvasian wine from Maderia

10. What are Portobello mushrooms called in their juvenile state?

  Crimini

 

 

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BUTTERNUT TART

June 24, 2011 in savoury tarts and pies, Vegetables

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When I saw this recipe in a new magazine I thought not another butternut recipe again – there seems to be a never ending different way of preparing a butternut. This article in a UK magazine dated November 2005 made me laugh – the headline read: The Superfood making its way to everyone’s dining table. The article continues to say:

Butternut squash, almost unheard of a few years ago, is the food of the moment as British farmers take advantage of climate change to meet soaring demand. It is a favorite of Jamie Olivier, Weight Watchers and champions of healthy eating. It was on the menu at Buckingham Palace earlier this month when the Queen entertained China’s President at a state banquet.

If it’s good enough for the Queen then I should stop grumbling whenever I see a new butternut recipe and realize how fortunate we, South Africans, are to have always had this squash which originated in Mexico as early as 5500 B.C.E.

I made this butternut tart last weekend when I had some friends over – it was delicious (I am not sure if Weight watchers will approve) and definitely moreish.

 

BUTTERNUT TART

 

 

 

500mls cooked, mashed butternut

190ml (160g) sugar

2 large eggs

250ml milk

5ml baking powder

5ml vanilla essence

40ml custard powder

20ml butter

1ml salt

ground cinnamon, to taste

 

Preheat oven to 180 C. Grease a pie dish 20cm.

Mix all the ingredients together until smooth.

Pour into the prepared pie dish.

Bake for 30 minutes or until set.

Serves 8

 

 

 

 

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Chicken salad with couscous and oranges

June 22, 2011 in chicken, Salad

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This is my very first participation in a challenge which was issued by Inspiration for a savoury dish with orange and honey. This recipe is one that I had been saving (for some time) to try out – it is from Nigel Slater’s Simple Suppers. I have tweaked it a bit – one of the ingredients is pea shoots (leafy bit of a pea plant) – I replaced it with mange tout peas. I have always enjoyed watching Nigel Slater’s cooking shows on the BBC food channel – he is very casual and laid back.

This recipe is minimum effort and is tasty and healthy .

 

Chicken salad with couscous and oranges

 

 

 

 

 

Serves: 2

Preparation and cooking time:30 minutes

 

Ingredients

  • 2 large handfuls couscous ( I used 1 cup)
  • 1 lemon, juice only
  • 3 oranges, 2 juice only, 1 left whole
  • couple glugs fruity olive oil (2 Tablespoon)
  • 1Tablespoon honey
  • salt and freshly ground black pepper
  • handful chicken meat from a leftover organic roast chicken
  • handful chopped fresh chives
  • handful fresh basil leaves, more if you fancy ( I used coriander)
  • handful pea shoots ( I used mange tout peas)

Preparation method

  1. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
  2. In a separate mixing bowl, whisk together the lemon juice, honey and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
  3. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don’t over-mix; it’s about a lightness of touch.
  4. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.

 

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EASY AS APPLE PIE

June 20, 2011 in Desserts

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There have been some very delicious looking recipes for apple pie posted by some fellow bloggers recently and has resulted in giving me a craving for them. When it comes to baked goodies it’s very rare that I will rush out to buy them – part of the satisfaction for me is in the anticipation while making the dish ( a bit like foreplay). I was chuffed when I came across this simple and easy recipe for an apple pie by Jeremy Mansfield as I find making pastry to be tedious.

It’s pretty impressive and heartwarming to see how successful his career change has been as a cook book author – his first cook book is listed as the no. 1 bestseller locally. The recipe for the easy as apple pie is from his second cook book and all his recipes have an interesting and funny story. Browsing in a kitchenware store recently – I also came across his line of crockery .

This recipe is delicious and quick and easy.

EASY AS APPLE PIE

 

 

 

 

 

 

 

Empty a 795gr can pie apple into a greased pie dish.

Add ¼ cup sugar, 1 teaspoon of ground cinnamon, a dash of rum, a handful of raisins

Mix together.

PASTRY

1 cup self- raising flour

1 cup sugar

1 cup oil

2 eggs

1 tsp. vanilla

 

Beat the pastry ingredients together.

Pour over the apple mixture.

Bake for approximately 30 minutes..

Switch the oven off – and leave the door ajar and leave the pie in the oven until ready to be eaten warm.

Serve with cream.

 

 

 

 

 

 

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SAUSAGE SLICE

June 17, 2011 in meat, savoury tarts and pies

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Succulent, meaty and dripping gravy with pastry that melts in your mouth and messes your clothes – every bite an indulgence – give me a pie any day. I had to grin when I read a recent post by blogger, Ann Meyers, that cupcakes have been replaced by pies as the current in thing. Savoury meat pies bring back childhood memories which are associated with my Dad. My love for pies started when my Dad used to take my brother and myself to soccer matches every week for years and would always buy us steak and kidney pies -this was heavenly and such a treat – as my mum cooked mainly traditional meals.

After a stint of dieting for some a sinful indulgence is a bar of chocolate, a jar of peanut butter, a slice of cake – for me it will always be a meat pie.

The recipe for the sausage slice appealed to me as it made a change from the usual sausage rolls. The pictures that I took do not do the dish justice – it’s really tasty. While I was still thinking about how to redo the pictures – the pie was polished off.

I did not have the correct size baking sheet and used 2 non- stick loaf pans which I lined with non-stick baking paper for easy removal.

SAUSAGE SLICE

 

 

 

 

 

1 x puff pastry ready made

8 pork sausages

6 tomatoes, finely chopped (I used 2 large tomatoes as I prefer meaty pies)

Squirt of tomato puree (I used sweet chilli sauce)

Pinch of dried oregano (I used fresh and some fresh parsley)

Pinch dried chili flakes (I used 1 teaspoon)

 

Preheat oven to 200 C.

Roll out pastry and use to line a tin 10 x 35cm, overlapping the edges.

Slit the sausage skins and mix the sausage meat, tomatoes and tomato puree in a bowl.

Stir in the oregano and chilli flakes.

Spoon into the pastry case and smooth the top.

Bake for about 30 minutes or until the sausage is cooked and the pie is golden.

Leave to cool slightly, then remove from the tin and slice.

Serve this meaty pie with cooked seasonal vegetables.

 

 

 

 

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SPINACH BUTTERNUT AND FETA CANNELLONI

June 14, 2011 in pasta, Vegetables

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The only vegetarian in my family is my sister’s boyfriend and when I first made this dish he never got a second helping as the carnivores in the family finished off the rest of the dish – most people love pasta. I enjoy filled pastas – there is a different flavour and taste in every mouthful. Man’s creativeness always fascinates me – if you take the simple pasta and see the different types and shapes created over the centuries – food can never be boring.

In the Italian language, cannelloni translates to big pipes or big reeds – this is apt as the pasta is tube shaped like a big pipe. Cannelloni was invented by a chef, Nicola Federico, in 1907, while working at a restaurant La Favorita in Sorrento, Italy. Cannelloni has become a staple in Italian kitchens worldwide. Dare I say popular in my kitchen as well.

 

Filled pasta might be a bit time consuming to prepare but end result is worthwhile – this is a very tasty dish and there will not be any left overs.

SPINACH BUTTERNUT AND FETA CANNELLONI

 

 

 

 

 

 

 

 

80ml olive oil

1 large onion, chopped

500gr butternut, peeled and cut into small cubes

1 packet or bunch spinach, washed and trimmed

200gr feta cheese

2ml freshly ground nutmeg

TOMATO SAUCE

4 cloves garlic, crushed

2 cans plum tomatoes, chopped

15ml fresh basil (5ml dried)

10ml fresh oregano (3ml dried)

 

16-20 cannelloni tubes

500ml ready-made cheese sauce (*recipe below)

250ml grated mozzarella cheese

 

Heat 50ml of the olive oil in a saucepan and sauté the onion for 2 minutes.

Add the butternut and stir well. Cover with a lid and cook over a low to medium heat for about 10 minutes until the butternut is almost tender. Stir occasionally to prevent sticking.

Add the spinach and put the lid on the saucepan to allow the spinach to steam. Once it has wilted, remove from the heat.

Gently stir in the feta cheese and nutmeg.

 

Tomato Sauce

Heat the remaining olive oil in a saucepan and add the garlic.

Stir for 30 seconds, add the tomatoes, herbs and 210ml water.

Bring to the boil, then reduce the heat and simmer with the lid off for 10 minutes.

Season to taste with salt, a little sugar and freshly ground black pepper, then spoon into

a greased baking pan.

 

Spoon the butternut filling into the cannelloni tubes, making sure they are full.

Place the tubes into the tomato sauce.

Pour the cheese sauce over the tubes and sprinkle with the mozzarella.

Cook in a preheated oven at 180 C for about 30 minutes until tender and golden.

 

*Cheese Sauce

              Melt 60gr butter in a pan. Add 60ml cake flour and stir for 1 minute. Gradually add 500ml milk stirring continuously. Stir over a medium heat until the sauce thickens. Remove from the heat and stir in 150ml grated Cheddar cheese and season to taste.

 

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RAJEN’S MASALA FISH AND CHIPS

June 12, 2011 in Fish

8 Comments »

 

 

There are certain meals that Rajen takes charge of cooking for us and one of them is fresh line fish fried with masala – it also happens to be one of his favorite meals. He learnt how to prepare this dish from my mother and it is a very simple recipe that enhances the taste of the fresh line fish and can be cooked within 30 minutes. The only recipe that I have come across that is similar to my mother’s is one by a local cook book author, Yudhika Sujnani, who is also a fellow blogger.

 

RAJEN’S MASALA FISH AND CHIPS

 

 

 

 

600gr fresh fish, cut into 4 steaks

3 – 4 Tablespoon lemon juice

2 Tablespoons chilli powder

Salt to taste

100ml oil for frying fish

 

3 medium potatoes, peeled and cut into chips

Oil for frying chips

 

Rinse the fish steaks and ensure that all the fish scales are removed.

Place in a flat container and sprinkle with lemon juice. Cover the container with cling film and leave in the fridge until ready to be cooked.

About 10 minutes before frying the fish – remove from fridge and sprinkle the chilli powder and salt over one side of the fish. Turn the fish and repeat by sprinkling the chilli powder and salt.

Heat oil in a cast iron or non- stick frying pan on medium heat. Place the prepared fish on one side in the hot oil until golden brown before turning.

Do not turn the fish until golden brown on one side.

When the fish is cooked on both sides, remove from the oil and drain in a colander. Dab the excess oil off with a paper towel.

Meanwhile fry the potato chips in deep hot oil until fully cooked, drain, season with salt and a sprinkling of chilli powder.

Serve hot with the fried fish, a tomato chutney and salad.

 

 

 

 

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