Easy Crusty French Bread

This easy (and I mean EASY!) homemade French bread recipe is sure a hit! Homemade Dutch oven bread that's ready in just a few hours-no overnight rise. Crispy crust on the outside and soft,airy bread on the inside! Vegan

This crusty bread is ready under 3 hours. No overnight rise necessary!. It also ultra forgiving. If no Dutch oven, you can still make this great bread using oven-safe pot and a sheet pan. 

Ingredients:

• 9g active dry yeast
• 4g sugar, use honey if you prefer*
• 1¼ cups warm water
• 1½ tsp salt
• 360g plain flour, plus extra for dusting

Method:

Preheat oven to 230ºC/210ºC for fan oven. Combine yeast, sugar and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.

Let the yeast proof for about 5 minutes, until mixture is foamy.

Add salt and flour to bowl. Add the flour a little at a time. Mix with your hands or spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain.*

Lightly flour all sides of your dough (don't mix the flour in, just to keep the dough from sticking) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let it rise on the counter for about 1 hour until dough has doubled in size.

When the dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto  the cutting board. DO NOT PUNCH THE DOUGH DOWN-you want to keep all those nice air bubbles intact so you have an airy,delicious loaf  of bread.

Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the centre (like you are folding an envelope) and repeat until  the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf.

Flour a medium bowl and place your loaf  into it seam side down. Cover with a tea towel and let it rise another 30 minutes or so while you preheat the oven.

While the bread is proofing, place an empty dutch oven with the lid on in your oven and heat oven to 230ºC/210ºC for fan oven.

When the oven is hot, you are ready to go! Use oven mitts to pull the dutch oven out and remove the lid. Lay a baking paper down on your counter or cutting board, optional-it makes transferring the bread easier.

Tip the bread dough gently out of the proofing bowl onto the baking paper. Make sure the seam side is up this time-this is what will create those beautiful cracks on top of the bread.

VERY CAREFULLY without burning yourself, use the side of the baking paper to lift the bread up and place it into the hot Dutch oven.

Place the Dutch oven lid back on the pot using your oven mitts and slide the whole Dutch oven back into your hot oven.

Cook the bread for 30 minutes.

After 30 minutes, remove the lid from the Dutch oven. The bread should be taller, crusty and very lightly browned. Continue cooking the bread uncovered, for 10-15 minutes more until the bread has deepened in colour and you have a beautiful brown crust.

When bread is done, use oven mitts to pull the pot out of the oven.

Use a long spatula or corners of the baking paper to lift the bread out of the Dutch oven and onto a cooling rack. let cool for at least 30 minutes before cutting into it.

Slice, slather with butter and enjoy!

Notes *
-I use sugar as I want it to be vegan bread
-this is a relatively slack(wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry as it will become more smooth and elastic as we go

Cashew chicken

Better than takeaway ! This recipe is taken from Marion's Kitchen. It's simple and quick to make and has a perfect balance of flavours. Most important it's soooooo yummy

Ingredients:

• 400g chicken breast fillets, cut into bite-sized pieces
• ½ cup corn flour
• sea salt
• vegetable oil for deep frying
• 3 cloves garlic, roughly chopped
• 1 onion, sliced
• ½ cup raw cashew nuts
• 2 red pepper, deseeded and cut into small bite-sized pieces
• 4-5 dried red chillies, cut into small bite-sized pieces
• ¼ cup sliced spring onion

Stir-fry sauce:

• 2 tbsp soy sauce
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 tsp dark sweet soy sauce
• ½ tsp corn flour

Method:

For stir fry sauce: To make the stir-fry sauce, whisk the ingredients together in a small bowl.

Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165ºC or when a wooden spoon dipped onto the oil forms small little bubbles.

Season the chicken with salt and toss with corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exteriors is just "sealed" but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.

Heat 1 tbsp of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashew nuts and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the red peppers and stir-fry for another minute. Then add the chicken and the stir-fry sauce  and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve

Easy Nian Gao/Tikoy/Kuih Bakul

This is my easy recipe for making nian gao. I remember when I was young I used to help my mum making this for Chinese New Year and she will be then wholesale it to the fruit seller & vegetable seller in the market. She used to steam the nian gao for hours and hours. 

The day before she will be grinding the rice and strain it in a muslin cloth to squeeze out the water. Later at night she will then knead the dry grained rice with sugar until the sugar is melted and it becomes a runny batter. She set it aside ready for the next morning. 

We used to help her wipe clean the bananas leaves ready for her to put into the tin. As we are young only task she allow us to do is cutting the size of the round tin for the base. As we grow older she allow us to line the 1st layer of the tin with the banana leaves. It was such a memory growing up in the kampong.

Now that all the traditional utensil is too primitive to use for the current century as the rice grinder shown here ...lol 

Ingredients:

• 300g glutinous rice flour
• 300ml water
• 300g white sugar
• 100g dark brown sugar
• 4-5 long sheets of banana leaves, if frozen thawed first
• few round tins to fit in the slow cooker or pressure cooker or 1 large round that fit in the cooker

Method:

Blanch the banana leaves in hot boiling water for about 5 minutes to soften it. Then pat dry and set aside.

Cut the banana leaves into 7 inch wide and about 7-8 inch length. Line the leaf horizontally and then vertically like a "+"(overlapping at the bottom of the dish) and then diagonally line an "X" to make sure I cover all the side and bottom of the dish. Repeat this pattern for 2 more times. For slow cooker, skip, skip down to slow cooker to read the instruction.

To make the nian gao batter, place the sugar and water in a saucepan and bring to a gentle simmer or until sugar is melted. Remove from the heat and let it cool down completely.

Gradually pour the sugar mixture into the flour and stir until smooth. If lumps persists, simply strain it with a sieve and then pour into the prepared pan lined with banana leaves. If you don't use banana leaves, lightly oil the sides and bottom of the pan for easier release later.

Steamer method:

Prepare the steamer by bringing the water to a rolling boil. Give the nian gao batter a stir and pour nian gao batter into prepared pan an cover with aluminium foil. Place inside the steamer and steam on high heat for 30 minutes and then lower the heat and steam for 2½ to 3 hours. You may need to refill the water in the steamer throughout the cooking process. Don't let it dry out. 

The nian gao will sill appear very soft at the end of the cooking time and that is normal. You need to let the nian gao cool down completely. Wrap them up with plastic wrapper and they will be ready in 2 days. At  day 3, the nian gao will be much more firm and can be sliced. After day 3 I would suggest to wrap them up and keep them in the refrigerator or it will start mouldy. Can keep for months in the freezer too. 

Slow cooker method:

For slow cooker, you need a smaller round tin or cans lined with banana leaves that can fit your slow cooker. Bring a large pot of water to a boil. Place the nian gao inside the slow cooker, cover with aluminium foil and then very carefully pour in the boiling water into the slow cooker up to the point where you fill up the batter. Cook on low for 8-10 hours. It will still appear somewhat soft, but that is normal. Remove from the slow cooker and let it cool down completely.

Enjoy the nian gao. I like mine coated with fresh grated coconut or fried it with sweet potatoes.

Koey Teow Thng (flat rice noodles soup)

This is my total comfort food more especially so at times when I am sick. It is also one of the  most iconic Penang street food, flat rice noodles served in savoury clear soup, garnished with slivered chicken meat, fishballs and sometimes minced pork patties. A spoonful of golden-fried minced garlic in oil and sprinkling of chopped spring onions and coriander complete the dish.

This is a quick and easy version of  mine.

Ingredients:

For the soup:

• 4-5 chicken breast
• 4 cups of water
• 3 cloves garlic
• 1 cube chicken stock
• 3 slices of ginger
• 1 tsp of salt

• 400g flat noodles, soaked to soften
• 200g bean sprout 
• fish balls, approximately 8-10 balls 
• 1 fish cake, sliced, optional
• 1 spring onions, chopped
• few sprigs of coriander, chopped
• salt & pepper to taste

Fried chop garlic:

• 5 cloves garlic, chopped
• 2 tbsp cooking oil

Method:

In a medium saucepan, add the chicken breast, garlic, ginger, chicken stock, salt and 4 cups of water. Bring it to boil then turn down the heat and leave to simmer for about 30 minutes on low heat.

After 30 minutes, remove the chicken breast from the soup and leave a side to cool, shred the chicken breast. Continue to simmer the soup on low heat and add in the fish balls & fish cake and cook until the fish balls are cook.

To make the fried chop garlic: Add the garlic and oil in a microwaveable bowl & microwave for about 1-2 minutes until the garlic is golden brown. Set aside.

Boil a pot of water (enough to cover the flat noodles) & add in the noodles. Cooked for 2-5 minutes until the noodles is soft and cook. 

Put a handful of Koey Teow in a medium bowl, arrange shredded chicken, fish balls, fish cakes and some bean sprouts on the Koey Teow.

Pour hot boiling soup over the Koey Teow, sprinkle with spring onions, chopped coriander and fried garlic and some of the garlic oil onto the noodles. Serve with chilli and soy sauce.

Year of Rat Pineapple Tart

Welcome the Year of the Rat on 25th January, I decided to make these adorable pineapple tart in the shape of  rats !!!! For the pineapple tart dough, I used my trusted recipes which I have been using since 2007 !!. Buttery and delicious and super cute. 

https://yummymummyrecipes.blogspot.com/2007/06/pineapple-tart.html

Vegan Soda Bread

Want to bake soda bread without buttermilk? No problem as this soda bread takes just 40 minutes to make, involves no kneading or proving, and suitable for vegans and those following a dairy free diet....and anyone who just doesn't happen to have any buttermilk handy!

Ingredients:

• 200g plain white flour
• 150g wholemeal flour
• 50g oats, plus extra to scatter o top of the bread
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 300ml dairy free milk
• 1 tbsp apple cider vinegar

Method:

Preheat oven to 220º­C/200º­C for fan assist. Dust a baking tray with a little plain flour.

Mix all the dry ingredients together thoroughly. Add the oat, milk and vinegar, and stir to combine.

Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.

Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly, so cut nice and deep, almost to the bottom.

If you wish, you can dust the loaf with a little flour and sprinkle of oats, then place the bread in your preheated oven for 30 minutes. 

Serve with soup or salad or anything else you fancy!

Vegan Shitake Stuffed Seitan Plait

This impressive vegan seitan plait sure to wow your guest on any occasions.  Bursting with an irresistible umami flavour, this pastry plait is great recipe for vegans and meat-eaters alike. 

Ingredients:

For the stuffing:

• olive oil
• 170g shiitake mushrooms, sliced
• 2 leeks, sliced
• 3 cloves garlic, minced
• 1 tbsp dried thyme
• 40g breadcrumbs
• 1 vegetable stock cube
• juice of ½ a lemon
• salt & pepper to taste

For the roast:

• 3 cloves garlic
• ½ a tin of cooked pinto beans
• 325ml vegetable stock
• 3 tbsp soy sauce
• 4 sun-dried tomatoes
• 2 tbsp olive oil from sun-dried tomatoes
• 300g vital wheat gluten
• 15g nutritional yeast
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp dried sage
• pepper, to taste
• 320g ready rolled puff pastry
• ½ tsp liquid smoke, nice to have but not compulsory

Method:

Preheat oven to 170ºC/150ºC for fan oven.

For the stuffing: Fry the mushrooms and leeks in oil until soft before adding the salt, pepper, garlic and thyme. Cook for another minute. Crumble in the stock and squeeze in the lemon juice before adding the breadcrumbs. Toss until they are slightly toasted.

For the roast: Blitz the garlic, beans, tomatoes, stock, oil, liquid smoke (if use) and soy sauce until smooth. Either by hand or in a food processor, combine the dry ingredients before adding the wet ingredients. Once fully incorporated, transfer the dough onto a 40cm (16 in length) wide kitchen foil. 

Form the mixture into a flattened sausage, leaving 5cm on each side. With the side of your hand. work the mixture flat until the dough is no more than 1cm thick. Place the stuffing on the lower half and, using the foil, roll the roast over to encase the mixture, overlapping it slightly. Twist the ends of the foil so it looks like a big cracker and bake for 40 minutes. Poke the roll with tongs- it should feel very firm. If not bake further. Remove from the oven and leave to cool.

Unroll the puff pastry sheet with the short end facing you. Cut the two furthest away corners off to resemble a Christmas tree with the very tip missing and cut a square out of the two corners facing you.

Unwrap your roast and, with a bread knife slice the ends off to reveal a perfect cylinder.

Place on the centre of the pastry, fold the top piece of pastry over and then cut lines along the pastry on either side of the roast, about 1cm apart. Alternate plait the slats diagonally down, before folding the tab of pastry closest to you up and finishing the plait. Decorate with pastry stars, if desired.

Brush with plant-based milk and bake for 15 minutes at 170ºC/150ºC for fan oven.  Serve hot.

Eating Apple Chutney

This delicious apple chutney is so useful if you have a bushel from your garden. I was fortunate to have lots of this apples from friends garden. They make great personalised gifts for Christmas

hampers.

Ingredients:

• 3.5kg eating apples, unprepared weight
• 1.3kg sugar
• 700g sultanas
• 350ml white wine vinegar
• 350ml red wine vinegar
• 350ml apple cider vinegar
• 2 tbsp mustard seeds
• 800g onions, peeled and diced
• 2 tbsp lemon juice

Method:

Wash, peel, core and chop the apples. As you go, place them in a bowl of cold water mixed with the lemon juice to prevent discolouring.

Place all the ingredients in a large jam pan, them bring to a simmer while stirring to dissolve the sugars.

Now continue to simmer until thickened. This can take around 1 hour, but keep stirring from time to time to ensure it doesn't catch at the bottom. 

Once thickened, pour straight into a sterilised jars. Leave to mature for as long as you can before eating or giving as gifts.  

Vegan Banana Cake with Chocolate Peanut Butter Frosting

Vegan banana cake with chocolate peanut butter frosting-easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions! 

The buttercream is light and creamy and has a delicious chocolate peanut butter flavour. Obviously both of those ingredients work really well with banana, making this cake incredibly moreish!

Due to the Corona virus situation, working hour has been cut short therefore not taken any fruits to work. The bananas ripen so quickly that we are unable to eat them all before they get too ripe. When the bananas is full with black spots, to me they are excellent for baking! You can decorate the cake with chocolate curls and banana chips. Unfortunately mine is without the banana chips, none in the larder and it is not essential to go out just to get the chips :(

Ingredients:

• 285g plain flour, sifted
• 1½ tsp bicarbonate soda
• 1 tsp ground cinnamon
• ¼  tsp salt
• 3 medium very ripe mashed bananas
• 200g light brown sugar
• 135ml sunflower oil
• 90ml unsweetened plant milk, soy or almond
• 1½ white wine vinegar
• 1 tsp vanilla extract

Buttercream:

• 100g dark chocolate (70% cocoa solids), chopped
• 75g dairy free margarine
• 75g vegetable shortening
• 300g icing sugar, sifted
• 1 tbsp cocoa powder,sifted
• 75g smooth, creamy peanut butter
• 1 tsp vanilla extract
• pinch of salt
• a drop of non-dairy milk, if needed

Method:

Preheat oven to 180ºC/160ºC for fan oven. Grease 2 x20cm/8" cake tins and line the bases with baking paper.

Whisk together the flour, bicarbonate of soda, cinnamon and salt on low speed until well combined. 

Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.

Pour the wet ingredients into the dry and mix on low speed until just combined. Be careful not to over-mix or the cake can become tough.

Divide the batter evenly between the tins and bake for 25-30 minutes until firm to touch and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

To make the buttercream: Melt the chocolate, either in a bowl over a pan of gently simmering water or in short bursts in the microwave, stirring regularly. Set aside to cool a little.

Place the margarine and vegetable shortening in the bowl of a stand mixer and whisk until smooth. Add the sifted icing sugar and mix on a low speed until combined then turn the mixer up to a high speed and whisk for a coupe of minutes until fluffy.

Whisk in the cocoa powder and melted chocolate followed by the peanut butter, vanilla extract and salt. If it is too thick, you can whisk in a drop of non-dairy milk.

Place one of the cooled cakes on a serving platter or cake stand and spread over some of the buttercream. Place the other cake layer on top and cover the top and sides of the cake with buttercream.

Decorate with banana chips and chocolate curls if desired. Store in an airtight container at cool room temperature for up to 5 days (keep in the fridge if it is hot out)

Enjoy!

 

Chocolate Mousse Pine Cone

Yes, I know it's March. Christmas is over 3 months ago!  Just have chance to browse my food photos & notice I haven't posted this on my blog!

This easy Chocolate Mousse recipe is super simple to make from scratch and deliciously light and fluffy. It is fancy enough for a party and if you have this silicone mould it will be great for Christmas party!

Also Easy enough to make whenever you have a craving for chocolate!. An eggless mousse recipe that is so airy and chocolatey and can be enjoyed by everyonee.

Ingredients:

• 225g semisweet chocolate, chopped
• 1 tsp vanilla extract
• pinch of salt
• 2 cups double cream, divided
• ¼ cup icing sugar

Method:

In a small saucepan, bring 1 cup of double cream to a bare simmer. Pour the cream over the chopped chocolate, let it sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for 20 minutes to cool.

Beat 1 cup of double cream and icing sugar in a a medium bowl with hand whisk or stand whisk on medium-high speed to stiff peaks, about 2 minutes. 

Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.

Distribute between the glasses or the silicone pine cone mould if use. Refrigerate for at least 6 hours or overnight. If using the silicone mould, freeze the mousse for at least 4 hours until frozen. Un-mould the mousse. Sprinkle with some gold dust for the festive feel. If using glass to serve, whisk a cup of double cream to stiff peak & decorate it on top of the mousse before serving.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets it's complex flavour from a combination of spices including coriander, cumin, turmeric, cayenne and cinnamon. The spices marry in a rich, flavourful sauce that has a comforting, belly-warming appeal.

Ingredients:

• 3 tbsp cooking oil
• 1 large onion, finely diced
• 4 medium cloves garlic, minced
• 2 inch piece fresh ginger, peeled and finely grated (1tbsp)
• 1 tbsp ground coriander
• 1½ tsp ground cumin
• ¾ tsp ground turmeric
• ½ tsp cayenne
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 1 cup coconut milk
• 3 inch cinnamon stick
• sea salt and freshly ground black pepper
• 1 small cauliflower, broken into 1½ inch florets (about 4 cups)
• 450g sweet potatoes, peeled and cut into 1 inch cubes (about 3 cups)
• 2 large carrots, peeled and cut into ½ inch thick rounds ( about 1 cup)
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1½ cup) 
• 1 can chickpeas, drained and rinsed
• 115g baby spinach (about 4 lightly packed cups)
• 2 tbsp finely lime juice
• 1 tsp finely grated lime zest
• 2 tbsp chopped fresh coriander

Method:

In a heavy duty pan, heat oil over a medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3-4 minutes.

Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5-7 minutes more. Add the garlic and ginger, cook, stirring for 1 minute to blend the flavours. Add the coriander, cumin, turmeric and cayenne, stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth, coconut milk, cinnamon stick, 1tsp salt and ¼ tsp pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes and carrots. raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice and zest, cook until the spinach has wilted, about 3 minutes or more. Season to taste with salt. Serve garnished with the coriander.

Vegan Yorkshire Pudding

Perfect vegan Yorkshire puddings-tall, crispy, golden sides, soft and slightly gooey bottoms and a deep hollow just waiting to be filled with tasty gravy! 

Ingredients:

• 75g plain flour
• 75g chickpea flour
• 2¼ tsp baking powder
• ¼ tsp salt
• ¼ tsp turmeric powder, optional
• ½ tsp dijon mustard
• ¾ tsp apple cider vinegar
• 90ml aquafaba
• 360mlcups water
• oil for pan

Method:

Preheat oven to 215°C/195°C for fan assist oven.

In a medium bowl, add all the plain flour, chickpea flour, baking powder and salt  and whisk them together.  In a jug, combine the mustard, apple cider vinegar, aquafaba and water and whisk them together.  Pour the combines liquids into the dry ingredients and whisk together until smooth  and bubbly. Pour into a jug  to make pouring quick and easy, then leave to rest for 10 minutes.

While the batter is resting, prepare the muffin tin. They must be metal pans and not ceramic and they must be muffin pans and not shallow Yorkshire puddings pan. Add enough oil to give a depth of about 3mm, then swirl it around in the pan so it goes up the sides. Put the oiled muffin pan in the oven for 10 minutes. By then they should be absolutely smoking hot. That is what you want. If you don't see smoke rising from the pan if you open the oven door to peek, then leave them for another minute or two longer.

You need to work very quickly now. Make sure your jug of batter is right next to you as soon as you open the oven door. Very quickly, but very carefully, remove the muffin pan from the oven, make sure to close the door to keep the heat in. . In a long, thin stream, pour the batter into the hot oil in each well of the pan. You need to fill them nearly to the top. The oil will rise above the batter ( that is what gives the bowl shape puddings). Stop pouring once the oil is just above level with the rim of the well. You need to do this really quickly because you need to keep the heat in the pan for the puddings to work well. As soon as the wells are all full, put the pan right back into the oven and shut the door quickly. You should get 8 Yorkshire Puddings from the batter.

Cook the puddings for at least 30 minutes, but maybe up to 35 to 40 minutes until really golden and crispy and until the insides have dried out to your liking. Do not open the oven door until you are past 25 minutes of cooking. 

Remove the puddings from the oven and serve immediately.

Chocolate Orange Tiramisu Trifle

This show stopper chocolate orange trifle will really dazzle your guests especially Christmas ! With layer of juicy orange, chocolate mascarpone custard and coffee-soaked sponges, this indulgent dessert will definitely disappear  fast 

Ingredients:

• 3 medium oranges, 1 very thinly sliced, 1 zested
• 60ml marsala
• 75g dark chocolate, roughly chopped
• 2x 250g pots mascarpone
• 500g ready to eat custard, can be bought in supermarket
• 100ml strong coffee
• 200g pack sponge fingers
• 200ml double cream
• 1 tbsp cocoa powder

Method:

Preheat oven to 110°C/90°C for fan oven. Line a baking tray with baking paper. Arrange the orange slices on the tray in a single layer. Bake for 2-3 hours, turning every 30 minutes to 1 hour so they dry evenly. Set aside to cool completely.

Use a sharp knife to cut away all the peel and pith from the 2 remaining oranges (top and tail, then cut around the orange). Thinly slice, transfer to a bowl, pour over 1 tbsp marsala and set aside.

Melt the chocolate in a heatproof bowl set over  (but not touching) a pan of just-simmering water; set aside to cool for 5 minutes. Put the mascarpone in a bowl and whisk to soften a little, then whisk in the custard. Transfer half the mixture to the cooled chocolate bowl and mix 2 tbsp coffee. Add the orange zest to the plain custard mix and whisk in 2 tbsp marsala.

Line the bottom and sides of a 20cm trifle dish or glass bowl with half the marsala orange slices,overlapping slightly. Drain the juice from the remaining orange slices into a bowl and add the remaining coffee and 1 tbsp marsala. Quickly dip one-third of the sponge fingers into the juices, one at a time, then arrange in the trifle dish, loosely filling in the orange slices (it doesn't matter if it's covered completely).

Pour over half the orange zest custard and gently smooth the top with the back of a spoon. Top with another layer of dipped sponge fingers. Pour over half the chocolate custard, smooth the top, then add a final layer of dipped sponge fingers. Top with the remaining orange zest custard, then the chocolate custard. Layer over the remaining fresh orange slices and chill for 1 hour.

Whip the double cream into soft peaks, then spoon over the centre of the trifle, leaving some of the orange slices exposed at the edges. Finish with a dusting of cocoa powder and decorate with the dried orange slices

Orange Cranberry Pork Loin Roast

This pork loin roast recipe is the perfect holiday main dish! This Orange Cranberry Pork Loin Roast is juicy, delicious, and super festive. 

The orange cranberry sauce is what makes this pork loin roast recipe so amazing!. It adds such bright and cheery flavour, which is why it's so perfect for holidays. I love this roasted pork recipe for Christmas.

Ingredients:

• 1kg to 1.5kg boneless pork loin roast
• olive oil
• salt & pepper to taste
• ¾ cup orange juice, divided
• ¼ cup apple cider vinegar
• 225g sweet orange marmalade
• 200g whole cranberry sauce

Method:

Preheat oven to 190ºC/170ºC for fan assist oven.

Place the pork in a shallow roasting pan or grill pan and pat dry with kitchen paper.

Rub all sides with olive oil.

Season with salt & pepper on all sides.

Sear each side over high heat for 2 minutes per side, 10 minutes in total.

While searing, make your sauce. In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade and cranberry sauce.

Place seared pork in a large roasting pan and pour sauce over the pork.

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

While pork is resting, add remaining ¼ cup orange juice to the juices left over from cooking. If your roasting pan is stove-top safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Bring sauce to a boil and then reduce to a simmer while pork rests.

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

Enjoy!!!

"Bucket" Chocolate Cake with Golf Balls Truffles

This cake is perfect for an avid golfer!!! Rich chocolate cake cut & design into a bucket and top with delicious white chocolate truffle that looks JUST like a golf balls!! 

You can make hollow golf balls, or solid white chocolate  golf balls, but since it's a birthday cake why not make it into a boozy dessert, we are going to fill these with white chocolate-rum ganache, spiked with orange zest and cinnamon. They are amazingly complex and flavourful, and the citrus/cinnamon combination compliments the spicy rum and sweet white chocolate perfectly.

Bake any style of chocolate cake that you like a covered it with grey/silver fondant to loo like a bucket. Below are the recipe for the golf ball truffles.

Ingredients:

• 450g white candy coating
• 350g white chocolate chips or chopped white chocolate
• 6 tbsp double cream
• 55g unsalted butter, softened
• ¼ cup rum, if not can substitute additional ¼ cup cream and 1 tbsp vanilla extract
• 1 tbsp orange zest
• ½ tsp cinnamon
• pinch of salt

Method:

Make sure the golf ball candy molds are clean and completely dry.

Place the white chocolate candy coating in a microwave-safe bowl and microwave in 30 seconds increments, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.  

Use a spoon or candy scoop to fill each cavity in the mold with white coating, coming up to the top. Let the mold sit for 3-4 minutes, until the coating just starts get a little thicker.

Place a piece of baking paper on your work surface, and turn the mold upside-down, letting the excess coating drip out onto the baking paper. You can re-use this extra coating for another project. Once only a thin layer of white coating remains, set the mold down on the counter and drag a metal spatula or knife across the top to remove any excess coating and give the golf balls smooth edges. Refrigerate the mold while you prepare the filling.

Combine the chopped white chocolate and cream in a microwave- safe bowl, and microwave together in 30 second increments until mostly melted. Whisk until smooth-at first it might seem too thick, but keep whisking  and it will loosen up until it's the texture of a thick liquid. Add the room temperature butter, rum, orange zest, cinnamon and salt and whisk everything together until smooth.

Press a layer of cling fling on top of the ganache and refrigerate for about an hour, until it has thickened slightly and is the texture of peanut butter. Fit a pipping bag with a large round tip or coupler, and scrape the ganache into the pipping bag. Pipe the ganache into each chilled golf ball cavity, until it comes almost to the top of the mold. Leave a small margin at the top. Refrigerate the molds again for about 45 minutes to make the filling firmer. Turn the mold upside down and flex it gently to remove the golf balls halves.

Re-melt some white coating and place it in a paper cone or plastic bag with a hole snipped in the corner. Pipe a circle of coating around the edge of one of the golf ball halves, and press a second half on top. Run your finger around the edge to remove any excess coating. Repeat until you have stuck all of the golf ball halves together.

Once all the golf ball completed, arrange it on top of the ready iced chocolate cake and serve.

Granola Bars

A simple, soft and chewy granola bars recipe that is delicious and can be adapted base on your favourite dried fruits, nuts or chocolate. The possibilities are endless-all you need to know is the base. Oats, butter, honey and brown sugar. After that, add what you like.

Ingredients:

• 230g rolled oats
• 80g whole almonds, coarsely chopped
• 113g honey
• 56g unsalted butter, cut into pieces
• 50g packed light brown sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 60g dried cranberries, coarsely chopped

Method:

Heat oven to 175ºC. Line bottom and sides of a 8 inch or 9 inch square pan with aluminium foil. Then lightly oil or spray with cooking spray.

Add oats and almonds to a small baking sheet, then bake for 5 minutes, stir and bake another 3-5 minutes until lightly toasted. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla extract and then salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture into a bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries. Stir to combine.

Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut-press for about one minute to be extra safe).

Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminium foil. Cut into 12 pieces.

Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Indian Slow Cooker Lamb Masala

Lamb Masala, also called mutton masala, is a classic Indian meat dish with a distinct flavour and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan or plain white rice this dish is to die for

Ingredients:

• 1kg lamb
• 2 tbsp cooking oil
• 1 medium onion, chopped
• 1 tbsp mince garlic
• 1 tbsp grated ginger
• 1 tbsp tomato paste
• 250ml yoghurt
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp pepper powder
• 2 tsp salt
• ½ cup coriander leaves
• 250ml water or stock for gravy

Spice mix:

• 1 tsp red chilli powder
• 1 tbsp sweet smoked paprika
• ½ tsp turmeric
• 2 tbsp coriander powder
• 1 tsp fennel seed powder
• ½ tsp garam masala

Method:

Clean the lamb removing any silver skin and excess fat. Cut into bite-size cubes and pat dry to remove excess moisture. Season with salt and pepper, set aside.

Measure all ingredients now so you won't burn the spices when cooking. Cut onions fairly thin so they cook faster and blend in the sauce. Grate the ginger. Mince the garlic.

Saute:

Add oil to a pan over a medium heat. Saute onions with bay leaves and cinnamon stick for 5-7 minutes until cooked and caramelised but not burned. Then add the lamb pieces-sear the meat for 3-4 minutes.

Next add the spices one at a time along with ¼ cup water. Stir for 3-4 minutes on a medium-low heat, until the spices are cooked with a beautiful aroma in the air. Add the tomato paste and mix well for a minute or so.

Add the yoghurt, mix well for a minute or so. Add salt and pepper to taste. Lastly, add the lemon juice and water.

Cooking in a slow cooler:

Alternatively, transfer to a slow cooker and cook on low for 6-8 hours until the meat is fork tender. Or cook on high for 4 hours until fork tender.

Adjust gravy by adding a bit more water if necessary-then bring it to a boil again.

Garnish & Serve:

When done sprinkle chopped fresh coriander and give it one good stir. Sprinkle more chopped coriander for garnish. Serve with any Indian bread or rice. Enjoy!!!

3 Easy Indian Condiments

Three quick and easy Indian condiments to make your curry special: Cucumber Raita, Onion and Tomato Salad, Banana Sambal.

For Cucumber Raita:

• ½ cucumbr-about 12cm
• 100ml natural yoghurt
• 5-10g fresh mint or coriander

Method:

Wash the cucumber and cut into small dice-about ½cm on each side. Finely chop the herbs to give a good tablespoonful. Mix the herbs with the yoghurt. Mix in the cucumber.

For Onion and Tomato Salad:

• 2 tomatoes (about 50g)
• 1 small white onions (about 50g)
• 10g fresh coriander

Method:

Chop the tomatoes-about ½ cm on each side. Finely chop the onion-about half the size of the tomato. Mix the onion and tomato. Finely chop the coriander leaves and scatter over.

For Banana Sambal:

• 1 large banana
• 1 tsp lemon or lime juice
• 2 tsp desiccated coconut

Method:

Peel the banana and slice fairly thinly. Transfer to a small bowl. Sprinkle banana slices with lemon juice and coconut flakes. gently shake the bowl to cover the banana slices with coconut flakes.

Vegan Brownie

The BEST Vegan Brownies i have ever had!! They are fudgy , full of chocolate and completely dairy free, egg-free and vegan. Made without any weird ingredient, you'd never believe Vegan Brownies could taste this good !!

Ingredients:

• 140g plain flour
• 20g cocoa powder
• 200g caster sugar
• 80ml vegetable oil
• 1 tsp vanilla extract
• 200g dairy free (vegan) dark chocolate, melted
• 240ml almond milk
• 75g dairy free (vegan) chocolate chips, optional

Method:

Preheat oven to 160ºC/140ºC fan oven. Line an 8inch square baking tin with baking paper.

In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.

Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate  chips and mix gently.

Transfer brownie batter to prepared pan and bake for 25-30 minutes or until skewer inserted comes out clean. Try not to over bake or brownies will turn cakey.