Crying Tiger Beef

 Juicy tender marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef is ready in 30 minutes. A classic main Thai dish you will forever crave! 

Crying Tiger Beef or "Suea Rong Hai" in Thai features ribeye steak marinated oyster sauce, soy sauce, garlic, palm sugar, garlic and lime juice. This marinade gives it that unique umami-flavour!

The beef is served with a spicy, sweet, tangy sauce called "Nahm Jim Jaew". The sauce is made of tamarind paste, toasted glutinous rice (or sticky rice as known to many), palm sugar ( I use brown sugar as not easy to find palm sugar here), shallots, coriander, fish sauce, lime juice and red Thai pepper flakes.

Ingredients:

For the beef:

• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 2x200g ribeye steaks, or any cut you prefer
• vegetable oil, for brushing

For spicy dipping sauce "Nahm Jim Jaew"

• 2 tsp raw glutinous rice
• 1 tsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 1 tbsp chili flakes
• 1 small shallots, sliced into fine wedges
• 2 tsp coriander, finely chopped

Method:

For the Beef: Combine the oyster sauce, fish sauce and brown sugar. Pour the mixture over the steaks and use your fingers to massage the marinade all over the steak pieces. Allow to marinate while you prepare the remaining ingredients.

For the dipping sauce: Toast the rice in a dry frying pan over high heat until golden brown and fragrant ( it will smell like popcorn). Use a pestle and mortar or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chili flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander. Transfer to a small serving bowl and set aside until ready to serve.

Heat a large heavy-based frying pan or a gridle over a high heat. Brush with oil. When hot, add the steaks and cook 2-3 minutes, turning the steaks every so often until you get a nice charred colour. Then turn the heat to low and continue cooking (and flipping the steaks) for another 2-3 minutes (for medium rare) or until cooked to your liking. Before slicing, transfer to a cutting board and allow to rest for 3 minutes.

Serve the steak with cabbage, fresh cucumber, tomatoes and steamed rice

Norwegian Rhubarb Cake

 

A cosy slice of Nordic tradition baked to perfection!. This moist rhubarb cake delivers just the right mix of sweet and tangy, with old-fashioned vibes that win hearts on every feed. A coffee companion, a golden treat, and your next bake-worthy moment!

Ingredients:

• 115g butter, softened
• 200g sugar
• 2 large eggs
• 120ml milk
• 1 tsp vanilla extract
• 190g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 150g chopped fresh rhubarb, about ½ inch
• 2 tbsp sugar, for topping
• pinch of cardamom or cinnamon powder

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line a 9 inch springform or a round cake tin with baking paper.

In a large mixing bowl, cream 115g butter and 200g sugar until light and fluffy using a hand mixer.

Beat in the eggs one at a time, mixing thoroughly after each addition.

Stir in the milk and vanilla extract until fully incorporated.

In a separate bowl, whisk together 190g flour, 1½ tsp baking powder and ¼ tsp salt. Fold the dry ingredients into the wet ingredients gradually. Stir just until combined-do not overmix.

Pour the batter into the prepares tin, smoothing the top with a spatula.

Scatter the 2 tbsp sugar and the pinch of cinnamon or cardamom over the top for extra warmth.

Bake for 40-45 minutes until golden on top and a skewer inserted in the centre comes out clean.

Cool in the pan for 10 minutes before removing. Enjoy warm or chilled, with whipped cream or a scoop of ice cream for extra joy!

Tiramisu Cake Roll

A show-stopping take on the classic tiramisu, this recipe rolls coffee soaked sponge fingers with a thick mascarpone filling to form an impressive roulade.

This delectable treat features layers of delicate ladyfingers biscuits soaked in coffee, enveloped in a creamy mascarpone filling and fresh raspberries for a touch of tanginess and finished with dusting of cocoa powder and chocolate curls. The best part? It is quick and easy to prepare, making it a perfect choice for those moments when you crave a touch of indulgence without spending hours in the kitchen.

With its absence of eggs, this Tiramisu Cake Roll offers a lighter twist on the traditional recipe, while still delivering the same rich and tantalizing flavours. The combination of the velvety mascarpone cheese, and the fresh raspberries for a touch of tanginess, and the aromatic coffee-infused biscuits, and the subtle hint of cocoa creates a harmonious medley that will delight your taste buds. Whether you are hosting a gathering, celebrating a special occasion, or simply treating yourself, tis Tiramisu Cake Roll is sure to impress with its elegant presentation and irresistible taste.

                                    

Ingredients:

• 27 pieces lady finger biscuits
• 500g mascarpone cheese, room temperature
• 6 tbsp icing sugar
• 400g double cream
• 1½ tbsp coffee granules
• 1 punnet of raspberries
• 2 tbsp cocoa powder, for dusting
• chocolate curls for decoration

Method:

In a mixing bowl, place the mascarpone cheese and beat it with a hand mixer until it becomes creamy.

Add the icing sugar and double cream to the bowl and beat again until the mixture forms medium-stiff peaks. Set it aside.

in a separate bowl, combine coffee granules and hot water, stirring until the coffee dissolves. Set it aside.

Place a 40cm x40cm baking paper on a flat surface. Take one ladyfinger biscuit at a time  and lightly dip it in the coffee syrup. Arrange the biscuits in three columns, with the long side of the biscuits facing you.

Spread 1¼ cup of the mascarpone cream evenly on top of the biscuits. Dust the top of the cream with 1 tbsp of the cocoa powder, ensuring most of the surface is coated. Keep the remaining mascarpone cream in the fridge to prevent melting.

Line a row of fresh raspberries on the long edge of the cake roll.

Gently roll the cake starting from the long side. Avoid applying too much pressure to prevent the biscuits from breaking. Fold the sides to secure the cake and place it in the freezer for 1-2 hours to set.

Remove the cake from the freezer and carefully unwrap the baking paper. Transfer the cake onto a cake serving plate.

Frost the surface of the roll with the remaining mascarpone cream and dust with cocoa powder. Now add the swirl piping on top of the roll. Add more fresh raspberries and chocolates curls for the finishing touches.

Bon appetite!

            

Lemon Coconut Almond Cake

This is the fastest, easiest cake recipe I know!! Just put everything in a bowl and mix

Ingredients:

• 150g butter
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup caster sugar
• 1½ cups ground almond
• ¼ tsp salt
• 1 tsp baking powder
• ¾ cup desiccated coconut
• 1½ tsp lemon zest
• ¼ cup flaked almonds

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease a 20cm round cake pan with butter and line with baking paper.

Place the butter in a microwavable bowl and melt in the microwave. Let cool for a couple of minutes.

Add egg, vanilla extract and sugar and whisk until combined.

Pour into the baking pan. Sprinkle over the flaked almonds. Bake for 35 minutes. Cool in the pan for about 15 minutes then carefully turn out onto a cooling rack.

Cool at least an hour before cutting slices to serve.

 

Fresh Raspberry Lemon Loaf

This recipe makes one of the best raspberry lemon loaf cake! It is the perfect raspberry and lemon dessert, full of bright lemon flavour with the tart tang of raspberries. 

Ingredients:

For the loaf:

• 115g butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1½ cups plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp lemon juice
• 1 cup fresh raspberries

For the glaze:

• 1 cup icing sugar
• 2 tbsp lemon juice
• 1 tsp milk

Method:

Preheat the oven to 175ºC/160ºC for fan assist oven. Grease a 9x5 inch  loaf pan and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the milk, lemon zest and lemon juice until combined.

In a separate bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the raspberries, being careful not o overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together the icing sugar, lemon juice, and milk until smooth.

Drizzle the glaze over the cooled loaf and let it set before slicing.

Nettle and Wild Garlic Soup

Many of us taking our daily walks are noticing the very strong signs of spring with new growth everywhere. Two classic woodland and hedgerow ingredients are at their best for picking in early spring, nettles and wild garlic, both are packed with goodness and combined, they make a very tasty and healthy lunch. It can be incredibly satisfying to forage and make something delicious, with no needs for a shopping trip. Add a few extra vegetables, whatever you have at home.

Stinging nettle has been a staple in herbal medicine since ancient times. Most concentrate in the growing tips, the plant contains a high content of nutrients including vitamin A, vitamin C (ten times more than apple) and vitamin K along with easily absorbed calcium and iron. The plant has been associated with relieving muscle and joint pain, strengthening bones, boosting hearth health, kidney, urinary and prostate health and strengthening immune function.

The main health benefits of wild garlic is its effectiveness in reducing blood pressure, therefore, heart disease and the risk of stroke. Although all garlic has this property, wild garlic has the greatest effect on lowering blood pressure.

DO WEAR GLOVES TO PICK NETTLES. You just need the tips (top four leaves). With the wild garlic, just pick the leaves and the leave the bulb where it grows. Wash all the leaves thoroughly in a sink full of cols water, whilst wearing rubber gloves. This recipes taken from BBC Good Food http://www.bbcgoodfood.com/recipes/wild-garlic-nettle-soup and there are many others online

I like my soup to have some texture therefore I add some chopped carrots, potatoes, leek and celery. You can omit this if you like a smooth soup.

Ingredients:

• 2 tbsp olive oil
• 30g butter
• 1 onion, finely diced
• 1 leek, finely diced
• 1 medium size potato, peeled and diced
• 1 large carrot, peeled and diced
• 2 celery sticks, diced
• 1.2l vegetable stock
• 350g young nettle leaves
• 200g wild garlic leaves 
• 5 tbsp milk or cream

Method:

Heat the oil and butter in a large saucepan. Add the diced onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything  is well coated. Cover and sweat gently for 15-20 minutes, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.

Pour in the stock  and simmer for 10 minutes. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for another 10 minutes.

Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk. At this point if you like a chunky vegetables in the soup, add the preboil vegetables,  then taste for seasoning.  Let it simmer for another 5 minutes, stir frequently. 

Ladle into a bowls and drizzle over some milk or cream, then top with a few wild garlic flowers, if you have them.

Strawberry Tart With Lemon Mascarpone

Ah, strawberry season has finally arrived. It's no secret that strawberries are my favourite fruit and every year I look forward to April, when local stands with irresistible red berries and their intoxicating aroma begin to reopen. Without any doubt, one of my favourite strawberry recipes is this delicious and easy Strawberry Tart with Lemon Mascarpone.

This amazing Strawberry Tart with Lemon Mascarpone is without a doubt, perfect spring dessert. With buttery crust, whipped mascarpone filling and fresh strawberries is a luscious and winning spring dessert and you will definitely ask for seconds.

I love the look of this tart in it's rectangular shape. It was hard to capture the thing in a photo.

Ingredients:

For the crust:

• 155g butter, room temperature
• 1/3 cup sugar
• 1 egg yolk
• ¼ tsp salt
• 1½ cup plain flour

For the filling:

• 250g mascarpone
• ½ cup icing sugar
• 1/3 cup double cream
• 1 tbsp lemon juice
• 1tsp lemon zest
• 1 tsp vanilla extract
• 450g strawberries
• 2tbsp sugar
• 1 tbsp of apricot jam with 1 tbsp water

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven.

In a bowl, beat the butter and sugar until well blended with a large wooden spoon. Beat in the yolk and salt.

Add the flour to the butter and mix until the dough comes together.

Press the dough into a mould. Transfer the dough to a 13 by 4 inch rectangular tart pan with a removable bottom.

Press the dough evenly into the bottom and sides of the pan. Remove any access dough from the rim of the pan. Using a fork, poke holes al over the dough to prevent it from puffing up.

Place the tart pan on a baking sheet and bake on a lower rack for about 10-12 minutes. Cool completely.

In a medium sized bowl, mix the mascarpone, sugar, lemon juice, lemon zest and vanilla until the mixture is smooth and free of lumps. Add in the double cream and mix until spreadable consistency.

Spread the cheese mixture into the cooled tart. Layer the strawberry slices on top of the mascarpone cream. 

Warm the apricot jam with the water in a microwave until warm. Mix until smooth. Let it cool down before brushing it over the strawberries.  You can omit this process if you wish. If you glaze the strawberries with the apricot jam, it will give the berries a nice shine. Chill until ready to serve. 

Enjoy!

 

Chicken Orzo Soup

 This chicken orzo soup recipe is light, healthy and cozy. It uses wholesome everyday ingredients and is sure to become a family favourite!. It's just so comforting without being heavy, and people adore this bright lemony broth. This orzo soup is simple to make.

If you are not familiar with it, orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get the rice effect in less time. This chicken orzo soup recipe is like chicken noodle soup but elevated!

Ingredients:

• 1 tbsp olive oil
• 25g  butter
• 1 onion, diced
• 1 leek, diced
• 2 carrots, diced
• 2 garlic cloves, crushed
• 6 cups chicken stock
• 1 kg chicken breast
• 250g orzo
• ½ bunch dill, chopped plus extra to garnish
• 250g frozen peas
• 2 lemons, 1½ zested and juiced, ½ sliced for serving

Method:

Heat the oil and butter in a large casserole dish then add in the onion, leek and carrots along with a pinch of salt. Stir, then cook with a lid on for 10 minutes over a low heat until soft.

Add the garlic and plenty of freshly ground black pepper and cook for 1 minute, then add the chicken stock and the chicken breast. Bring to the boil, then reduce the heat to a low gentle simmer and cook uncovered for 25 minutes.

Remove the chicken and transfer to a plate. Add the orzo and chopped dill to the pan, stir and cook for 10 minutes or until the orzo is cooked through. 

Add the peas to the pan, stir and cook for another 2 minutes. Meanwhile use two forks to shred the chicken.

Return the chicken to the pan, along with any juices. Stir through the lemon zest and juice and taste for seasoning-add a little more lemon juice if you prefer. Serve with extra dill, black pepper and slice of lemon.

Chocolate Mousse Cake

THREE LAYERS OF CHOCOLATE!! You can never goes wrong with chocolate. This cake starts with a homemade moist chocolate cake. Then a layer of whipped chocolate mousse and if that's was not enough, another layer of fudgy chocolate ganache on the top. It is finished off with fresh strawberries for a pop of colour and fruity flavour.  I made this decadent cake for my son & his girlfriend  join birthday celebration! So...if you have someone in your life that loves chocolate I HIGHLY recommend making this cake!

Ingredients:

For chocolate cake:

• 115g plain flour
• 40g cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 large egg, room temperature
• 50g granulated sugar
• 50g brown sugar
• 110g vegetable oil
• 200g milk

For Chocolate Mousse:

• 400g double cream, divided into 200g +200g
• 200g dark chocolate, finely chopped

For Chocolate Ganache Topping:

• 180g double cream
• 170g dark chocolate, finely chopped

Filling & Topping

• 10-12 fresh strawberries, halved plus more for topping

Method:

For the Chocolate Cake: Preheat the oven to 175ºC/160ºC for fan assist oven. Set aside a 9" springform pan. It is not necessary to line the pan with baking paper but you can if you want to.

In a small mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In another large mixing bowl, add the egg, granulated sugar and brown sugar. Whisk together until well combined. Add the oil and whisk again until smooth and combined.

Add half of the flour mixture and mix until barely combined. Add half of the milk and mix again until barely combined. Repeat with the remaining flour and milk and mix until just combined into a thick but fluid batter.

Pour the batter into your springform pan. Bake for about 25-30 minutes or until the skewer inserted in the middle comes out mostly clean. Let the cake cool completely in the pan on a wire rack.

Once cooled, if your cake has domed, run an offset spatula around the edges of the cake. Release the cake from the pan. Use a serrated knife and a horizontal sawing motion to cut off the excess cake until you have a flat cake layer. Return the cake to the pan and reassemble the springform pan.

For the Chocolate Mousse: Place the chopped chocolate in a small heat-safe bowl. Set aside.

In a small pan, heat 200g of the double cream on medium heat until tiny bubbles start coming to the surface and it is beginning to simmer. You can also do this in a microwave. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Stir the chocolate mixture until all the chocolate has melted and the mixture is smooth. If there are any still unmelted chocolate chunks, gently warm the mixture in the microwave with 10-15 second intervals or on a warming element on your stove. Set aside to cool while you whisk the cream.

In a medium mixing bowl, add the remaining 200g double cream. Use an electric hand mixer or whisk to whip the cream until it has becomes just barely soft peaks. Do not whip it further past this point or the mousse will become stiff and dry.

Add about 1/3 of the whipped cream to the bowl of chocolate ganache. Fold together with a spatula until combined. Transfer this mixture to the rest of the whipped cream. Fold together until combined and no streaks remain.

Arrange halved strawberries around the sides of the pan on top of the cake layer, pressing the cut edges to the pan. Transfer the mousse mixture to the pan on top of the cake layer. Use a spatula to spread the mousse into an even layer, making sure to get in between each strawberry. Finish by smoothing the top of the mousse as best as you can.

Cover and chill the entire cake in the fridge for at least 4 hours or overnight to allow the mousse to set.

Chocolate Ganache Topping: Place the chopped chocolate in a small heat-safe bowl. Set aside. 

In a small pan, heat the double cream on a medium heat until tiny bubbles start coming to the surface and it is beginning to simmer. You can also do this in a microwave. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Stir the chocolate mixture until all the chocolate has melted and the mixture is smooth. If there are any still unmelted chocolate chunks, gently warm the mixture in the microwave with 10-15 second intervals or on a warming element on your stove.  Let the ganache cool slightly and thicken.

Pour the ganache on top of the cake. Use a spatula to spread it to the edges and smooth the top. Chill the cake in the fridge for another 30 minutes to allow the ganache to set before releasing the cake from the pan.

Decorate the top of the cake with strawberries before slicing. Run your knife under hot water and wipe dry before and in between each slice for clean cuts.

Mojito Tart

If you like a good lime pie and also enjoy a frozen lime cocktail, so combining the two you will have a tasteful rendition of a Mojito, my Mojito tart! This one takes a little time, and some patience, but I promise you, you won't be disappointed!.  

This mojito tart is just the cool treat to serve on a warm summer day. For a little extra flare, thinly slice silvers of lime for added garnish. This is a dessert that looks super elegant but is actually super easy to make. A mojito tart is a great contribution to share at a potluck, it's super easy to make and each bite is absolutely delicious.

Ingredients:

For the pastry:

• 225g butter, softened at room temperature
• ½ cup icing sugar
• 1 tsp vanilla extract
• 2 cups plain flour

For the filling:

• ½ cup lime juice, about 3-4 limes depends on the size
• ¼ cup fresh mint leaves, packed
• 1 can (397g) condensed milk
• 2 egg yolks
• 120g cream cheese, room temperature
• 1 tbsp lime zest
• 3 tbsp rum

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven.

To make the tart pastry: In a bowl, beat the butter and sugar together until they are just combined. Add the vanilla extract.

In another bowl, sift together the flour and salt. Then add it into the butter and sugar mixture. Mix on a low speed until the dough starts to come together. Dust the worktop with some flour, put the dough on the worktop and shape the pastry into a flat disk.

Press the dough into a rectangular loose bottom tart pan (about 13"x 4"), making sure that the edges is flat. Chill until firm.

Line the tart pan with baking paper. Fill it with baking beans or rice. Bake for about 15 minutes. Remove the paper and beans, prick the tart all over the base with a fork, and bake again for another 20 minutes or more, or until lightly brown.

Cool at room temperature.

To make the filling: In a small bowl, combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.

Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard the mint.

In a medium bowl, whisk together sweetened condensed milk, egg yolks and cream cheese until smooth. Add lime juice, zest and rum. Mix until well incorporated.

Pour into the baked crust and bake in a preheated oven until just set in the middle, about 15 minutes.

Serve with whipped cream and garnish with mint leaves and slices of fresh lime

Apricot And Almond Tart

This Apricot and Almond Tart is a delectable dessert that is sure to please any crowd. The base is a crisp biscuit base providing the perfect base for the almond filling and juicy apricots that are layered on top. While apricots are one of my favourite choices for this tart due to their enhanced flavour when cooked, you can easily replace them out for other summer fruits like berries, nectarines, peaches or plums, allowing for a variety of delicious flavour combination to explore.

As a versatile dessert, this Apricot and Almond Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It's a perfect dessert for any summer gathering or special occasion. So why not try out this delicious dessert and enjoy the burst of flavours that summer fruits have to offer!

Ingredients:

• 1 tin (410g) apricot halves, well drained
• 250g plain shortbread biscuits
• 100g butter, melted
• 250g Philadelphia  cream cheese, room temperature
• 200g mascarpone
• ½ cup caster sugar
• 70g ground almond
• 3 large eggs
• 1 tbsp Grand Marnier or any orange liqueur
• ¼ cup sliced almonds

Method:

Grease a 26cm loose-based cake tin and line the base with baking paper.

Preheat the oven to 160ºC, not fan bake.

Put the apricots, cut-side down on kitchen towels to drain.

Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the prepared tin, bringing it 4cm up the sides. Make sure there is no thick edges of crumbs where the base and sides meet.

Place in the freezer while making the filling.

Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.

Pour into the biscuits base and smooth the top. Place the apricots cut-side down on top then sprinkle over the almonds. Do not press the apricots down.

Bake for 45-50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little.

Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired.