No, I am not pregnant.
I love comfort food, and I tend to go through my phases of making various foods mum used to make when we were kids. Some of these include: Sausage, onion, gravy & mash potato; Soft boiled egg and soldier toast (Yes, I have this for dinner some times!), good old fashioned casserole and dumplings.. Corned beef and veg.. oh yum!
The one comfort food I have been yearning for lately is Macaroni Cheese - not the rubbish you buy in packets, add milk & butter and nuke. Mum makes it differently, dry. But the good kind of dry. It was just cooked pasta, mixed with grated cheese, pepper and a beaten egg, into a baking dish and baked. And it came out like a slice.
So I had set out with the intentions of making this lastnight. Then as I always do, I got sidetracked. And ended up with something entirely different. Oh well!
I had cooked and drained some penne pasta, found some leftover roast chicken in the fridge, half a capsicum and a small onion. So I tossed all this together in my spring-form cake tin (As I don't own a casserole dish anymore!) I made a cheesy bechemael sauce (White cheesy lasagne sauce!) and beat 2 eggs into it, mixed it into the pasta mixture, added grated cheese to the top and baked it until it was golden!
Not quite what I was craving, definitely not what mum makes! But still quite tasty!
I cook "Tasty", not "Gourmet" - There's a difference.
Tuesday, January 3, 2012
Wednesday, December 14, 2011
Chocolate filled chocolate cupcakes CHOCOLATE CHOCOLATE CHOCOLATE!
Chocolate x3? Chocolate 3 cubed? C3??
Anyway enough of that because 1. I'm confused already, and 2. I no longer lay claim to knowledge of mathematical things like I used to once upon a time.
Frosty wanted chocolate cupcakes. Not just any old chocolate cupcakes - chocolate cupcakes with chocolate cream in the middles and chocolate cream on top. Okay. Simple enough. I made it with mockcream/buttercream out of simplicity. Although it was a challenge in this heat at the moment! 35 degrees C out there!
I am happy with the result.
Anyway enough of that because 1. I'm confused already, and 2. I no longer lay claim to knowledge of mathematical things like I used to once upon a time.
Frosty wanted chocolate cupcakes. Not just any old chocolate cupcakes - chocolate cupcakes with chocolate cream in the middles and chocolate cream on top. Okay. Simple enough. I made it with mockcream/buttercream out of simplicity. Although it was a challenge in this heat at the moment! 35 degrees C out there!
I am happy with the result.
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| Hollowed out |
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| Buttercream filling |
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| om nom nom |
Friday, December 2, 2011
Buttery short crust pastry
Being on a tight budget lately, I've been doing more home baking and trying to stretch things out, food-wise. Always keeping a well stocked pantry of SR and Plain flour. I've even managed to dig out my old (OLD!) work apron (Ahh back in the days of kitchen handery.)... I truely am a housewife.
I made a beef mince pie (the recipe is much like this, only replace steak with mince.) the other night and had to have a(nother) crack at making pastry - I've only made pastry once or twice prior to this and it was a bit of a failure.. not too much mind you, but still.
So I used the following recipe, and it was enough to make both base AND lid of a 9 inch pie dish.
2.5cups plain flour
1 cup cubed COLD butter
Pinch of salt
A few tablespoons of ice cold water
In a large bowl dump the flour, salt and butter in, and using your fingers, crumble the butter and flour together - it should resemble a crumb-like texture.
Add the water in, start with 3-4 table spoons - you will need to knead it to bring it together. Add more water by the tablespoon as needed - you'll know you have enough when you're able to pinch a small ball of it and it stays together. Not too wet and not too crumby. Turn it out onto a floured board and lightly knead it into one big ball - then divide it into 2. Shape them both into a ball each then flatten out to a thick disc shape.
Wrap in plastic wrap then pop them into the fridge for about 20 minutes.
Once you've made and cooled your pie filling - take one of the pastry discs out of the fridge, and turn it out onto a floured board, roll it out to fit the base of your LIGHTLY GREASED pie dish. I think mine rolled out to about 3 or 5mm thick. Mine wasn't a perfect circle, but hey I like it rough anyway. ;) (Tip - Lifting rolled pastry is a pain the arse, so once you're done rolling it, use your rolling pin to help lift it into the pie dish. Put the rolling pin at the edge of the pastry, and gently with your fingers help roll it onto and over the pin. Then it's just a matter of unrolling it all once on the pie dish. )
Lay your filling in, and do the same for the lid of the pie. Seal the edges with a fork, trim it if you want it to look neat, I prefer the rustic look. Brush a beaten egg over the top and cut a V to allow steam to escape.
Bake at around 180C for around 40-60 minutes or until lightly golden!
I made a beef mince pie (the recipe is much like this, only replace steak with mince.) the other night and had to have a(nother) crack at making pastry - I've only made pastry once or twice prior to this and it was a bit of a failure.. not too much mind you, but still.
So I used the following recipe, and it was enough to make both base AND lid of a 9 inch pie dish.
2.5cups plain flour
1 cup cubed COLD butter
Pinch of salt
A few tablespoons of ice cold water
In a large bowl dump the flour, salt and butter in, and using your fingers, crumble the butter and flour together - it should resemble a crumb-like texture.
Add the water in, start with 3-4 table spoons - you will need to knead it to bring it together. Add more water by the tablespoon as needed - you'll know you have enough when you're able to pinch a small ball of it and it stays together. Not too wet and not too crumby. Turn it out onto a floured board and lightly knead it into one big ball - then divide it into 2. Shape them both into a ball each then flatten out to a thick disc shape.
Wrap in plastic wrap then pop them into the fridge for about 20 minutes.
Once you've made and cooled your pie filling - take one of the pastry discs out of the fridge, and turn it out onto a floured board, roll it out to fit the base of your LIGHTLY GREASED pie dish. I think mine rolled out to about 3 or 5mm thick. Mine wasn't a perfect circle, but hey I like it rough anyway. ;) (Tip - Lifting rolled pastry is a pain the arse, so once you're done rolling it, use your rolling pin to help lift it into the pie dish. Put the rolling pin at the edge of the pastry, and gently with your fingers help roll it onto and over the pin. Then it's just a matter of unrolling it all once on the pie dish. )
Lay your filling in, and do the same for the lid of the pie. Seal the edges with a fork, trim it if you want it to look neat, I prefer the rustic look. Brush a beaten egg over the top and cut a V to allow steam to escape.
Bake at around 180C for around 40-60 minutes or until lightly golden!
Thursday, December 1, 2011
Ultimate Chocolate Mousse of Doom
This is a RAW egg based recipe.. so..... if you can't eat that, don't eat this.
200g GOOD dark chocolate (don't use cooking chocolate!)
20g butter
Thickened cream (600ml)
3 eggs separated (one bowl for yolks, one bowl for whites!)
Break the chocolate up into more manageable pieces, without eating it.. or some... and set it with the butter in a heatproof bowl over a pot of lightly simmering water, to melt it. Stir occasionally as it melts and make sure the water doesn't touch the bottom of the bowl.
As that's left to it's own devices, melting, as it does.. in a large mixing bowl whip up 1 cup (ok so I may have used 2 cups?) of Thickened cream. Set that aside into the fridge.
Chocolate melted yet? Remove from the heat and let it cool to BLOOD temperature then beat the egg yolks into it.
Gently fold the whipped cream into the chocolate mixture, then whip up the egg whites in another bowl, until soft peaks form.. Then gently fold into the chocolate mixture until all combined.
If you want to be fancy, divvy it up into pretty martini glasses, or if you're lazy leave it in the mixing bowl. Allow it to set in the fridge for a few hours. Serve with whipped cream, cherries, raspberries.. whatever!
200g GOOD dark chocolate (don't use cooking chocolate!)
20g butter
Thickened cream (600ml)
3 eggs separated (one bowl for yolks, one bowl for whites!)
Break the chocolate up into more manageable pieces, without eating it.. or some... and set it with the butter in a heatproof bowl over a pot of lightly simmering water, to melt it. Stir occasionally as it melts and make sure the water doesn't touch the bottom of the bowl.
As that's left to it's own devices, melting, as it does.. in a large mixing bowl whip up 1 cup (ok so I may have used 2 cups?) of Thickened cream. Set that aside into the fridge.
Chocolate melted yet? Remove from the heat and let it cool to BLOOD temperature then beat the egg yolks into it.
Gently fold the whipped cream into the chocolate mixture, then whip up the egg whites in another bowl, until soft peaks form.. Then gently fold into the chocolate mixture until all combined.
If you want to be fancy, divvy it up into pretty martini glasses, or if you're lazy leave it in the mixing bowl. Allow it to set in the fridge for a few hours. Serve with whipped cream, cherries, raspberries.. whatever!
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| Ok it may look like a pile of poo, but trust me, it's delicious choccie mousse! |
Friday, November 25, 2011
Tea Cake!
Light and fluffy sponge cake with vanilla seeds scraped into it.. and melted butter over the top while still hot, and generously sprinkled with cinnamon sugar. :D
Tuesday, November 15, 2011
Focaccia
Ok so apparently I put "waaaaaaaaaay" too much garlic in things, and as result, both Frosty and the cat are keeping away. But it was tasty and well worth it IMO!
2 cups plain flour
1 sachet dry yeast
2 tablespoons olive oil
pinch of salt
pinch of sugar
3/4 cup warm water
various herbs and spices, I used the following:
Basil, oregano, chili powder, onion flakes, garlic salt and diced BACON.
Start by combining the dry herbs with the flour and yeast in a large mixing bowl, add the salt, sugar and bacon, combine. Add the oil and water, and you'll need to combine and mix with your hand by this point. Mix/knead it lightly in the bowl, form a ball, throw some cling-wrap over the top and set someplace warm for half an hour to rise.
Knead it lightly out onto a floured surface and shape into whatever focaccia-type shape you want.. I formed it into little balls (about the half size of my fist?) and arranged them on the baking tray with one in the middle then around the outer, in a circle.. kind of.. as they cook, they join. So it makes it one of those "pull apart" breads.
Let it sit on the tray for 15-20 minutes, to rise a little bit more, then sprinkle the top with cheese if you wish.. I used mozzarella. Bake for around an hour or until cooked, enjoy!
2 cups plain flour
1 sachet dry yeast
2 tablespoons olive oil
pinch of salt
pinch of sugar
3/4 cup warm water
various herbs and spices, I used the following:
Basil, oregano, chili powder, onion flakes, garlic salt and diced BACON.
Start by combining the dry herbs with the flour and yeast in a large mixing bowl, add the salt, sugar and bacon, combine. Add the oil and water, and you'll need to combine and mix with your hand by this point. Mix/knead it lightly in the bowl, form a ball, throw some cling-wrap over the top and set someplace warm for half an hour to rise.
Knead it lightly out onto a floured surface and shape into whatever focaccia-type shape you want.. I formed it into little balls (about the half size of my fist?) and arranged them on the baking tray with one in the middle then around the outer, in a circle.. kind of.. as they cook, they join. So it makes it one of those "pull apart" breads.
Let it sit on the tray for 15-20 minutes, to rise a little bit more, then sprinkle the top with cheese if you wish.. I used mozzarella. Bake for around an hour or until cooked, enjoy!
Friday, November 4, 2011
Friday = Procrastibaking!
Yep, Friday again! This morning I made some yummy traditional Scottish shortbread, using my "traditional Scottish Gma's" recipe, and some bacon egg & spinach muffins - which so far are proving to be extra kind to my stomach since I've had a migraine for 3 days now (it's going slowly!) and have not been able to keep anything down. These are light and tasty, perfect.
The muffin recipe is just your standard base recipe of milk, SR flour and some eggs. You can add whatever you like to it.
Shortbread is simple:
1/2 cup butter
1/4 cup sugar
1 cup plain flour
beat the butter and sugar together until pale and creamy, then stir in the flour. You will have to use your hands at this point! Mix to a dough, turn it out onto a lightly floured bench and roll/shape to your liking. transfer to a baking tray, sprinkle lightly with sugar then pop it into the fridge for 15-20 minutes until it's firmed up again. Whack it in the oven at around 180C until lightly golden.
The muffin recipe is just your standard base recipe of milk, SR flour and some eggs. You can add whatever you like to it.
Shortbread is simple:
1/2 cup butter
1/4 cup sugar
1 cup plain flour
beat the butter and sugar together until pale and creamy, then stir in the flour. You will have to use your hands at this point! Mix to a dough, turn it out onto a lightly floured bench and roll/shape to your liking. transfer to a baking tray, sprinkle lightly with sugar then pop it into the fridge for 15-20 minutes until it's firmed up again. Whack it in the oven at around 180C until lightly golden.
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| I must admit they seem to be lacking something... |
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