From Julie Le Clerc's Little Cafe Cakes
This is another really quick and easy cake using basic pantry items. It's a great one to whip up in a hurry and is lovely served warm as a dessert, or cool. This recipe is for little individual cakes but I have also made it as a large cake. It doesn't make a huge cake though so for my last effort I doubled the cake recipe, but kept the single quantity of the streusel topping as it is plenty to cover the cake. The amount of cinnamon in the cake recipe seems a lot, but have faith!!
Cake recipe
60 g butter
1/2 tsp baking soda
2 tsp cinnamon
1/2 cup brown sugar, tightly packed
1 apple, grated (ok to leave the skin on)
1/2 cup raisins
1/2 cup milk
1 egg, beaten
1/2 cup rolled oats
3/4 cup plain flour
1 1/2 tsp baking powder
Preheat oven to 175 deg C. Grease and flour 10 individual cake or muffin tins or one 20cm springform tin.
Place butter, baking soda, cinnamon, sugar, apples, raisins and milk into a saucepan and bring to the boil, stirring until the sugar dissolves and the butter melts. Remove to cool.
Beat in egg. Add oats, sifted flour and baking powder and stir to combine. Spoon mixture into prepared pans, sprinkle with streusel topping and bake for 20 minutes or until springy to the touch. Cool in tins for 10 minutes before turning out.
Dust with icing sugar to serve.
Streusel topping
50g butter, cubed
1/2 cup plain flour
1/4 cup sugar
1/2 tsp ground cinnamon
Rub butter into flour until crumbly. Stir in cinnamon and sugar. Sprinkle over cakes before baking.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
Thursday 31 March 2011
MISC: Lemon Curd
There are many recipes for lemon curd out there, but this is a tried and true version from Delicious Magazine, August 2007. I usually make a double recipe if I am going to the effort to make it as I find it keeps pretty well in the fridge and is also nice as a gift. Having said that it's not that much of an effort to make it more regularly. The left over egg-whites are a good opportunity to try the chocolate and hazelnut meringues from my previous post :-)
Makes about 1 1/2 cups
2 eggs, plus 2 egg yolks
3/4 cup caster sugar
1/3 cup chilled unsalted butter
Zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over low heat (make sure you don't use too high a heat as this can scramble the eggs). Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar.
Makes about 1 1/2 cups
2 eggs, plus 2 egg yolks
3/4 cup caster sugar
1/3 cup chilled unsalted butter
Zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over low heat (make sure you don't use too high a heat as this can scramble the eggs). Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar.
Monday 28 March 2011
CAKE: Black Bottom Cupcakes
From Jill O'Connor's Sticky, Chewy, Messy, Gooey (I LOVE this book... )
Makes about 24 small cupcakes
Without the filling, this is a dairy-free and egg-free cake (for you Vegans!!) The recipe seems improbable, but it works and the result is a not-too-sweet, dense and dark chocolate cake. I have had fun playing with additions and fillings and have never made it exactly per the recipe below, but the outcome has always been successful. If you choose not to use a filling, note that the mixture does not make many cakes if using a larger cupcake case, so you may choose to double the recipe. Because there is no creaming of butter etc, this is a really quick and easy option and the basic cake recipe uses very simple pantry staples.
For the Cake Batter:
1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup vegetable oil
1 Tbsp Apple Cider Vinegar (I have always used White vinegar instead because that's what I had)
1 tsp vanilla essence
For the Filling:
200g Mascarpone Cheese
1/2 cup icing sugar
1 large egg
pinch of salt
1 tsp vanilla essence
1 cup chocolate chips
For the Glaze:
200g semi-sweet chocolate, finely chopped
3/4 cup unsalted butter, chopped into pieces
1/4 cup corn (glucose) syrup
1 tsp vanilla
NOTE: I have never made this glaze but have substituted with a chocolate ganache or simple chocolate icing
Preheat the oven to moderate 180 deg C. Prepare cupcake liners.
To make the filling:
In a medium bowl, cream the mascarpone with the icing sugar, egg, salt and vanilla until smooth. Add the choc chips.
To make the cake:
In a large bowl, whisk together the flour, brown sugar, sugar, cocoa, baking soda and salt. In a 2 cup measuring cup, combine the boiling water, oil, vinegar and vanilla. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir until combined.
Fill each cupcake 1/4 full of batter and top with a heaped tbspn or so of the filling. Divide it evenly to use completely. Top the filling with the remaining batter, dividing it evenly. Bake until cupcakes are firm and puffed (about 25 - 28 minutes).
To make the glaze:
Combine all ingredients in a microwave safe bowl and microwave on high for 1 minute. Remove from microwave and stir until smooth. If choc is not completelt melted, continue to microwave for 30 sec intervals and stir until smooth.
Transfer the cupcakes in the pans to a wire rack and cool completely. When cool, dip the top of the cupcakes in the glaze. Let excess drio from the cupcakes for a few seconds and place upright to firm up the glaze.
VARIATIONS:
* Make without the filling - plain cake with an icing or ganache is delicious
* Add frozen raspberies to the cake batter and bake as above.
* Add Chocolate Chips to the batter
* Most recently I have used the filling and added raspberries to the batter. I removed the cupcakes from the cases as I hadn't filled very well and had lost most of the filling over the top which had made them messy and sticky. Note, the advice to use 3/4 of the batter OVER the filling seems wise after this recent experience. I then made a simple ganache from 200g dark chocolate and about 100g of cream melted together and drizzled over the top. These are delicious served warm (20 seconds in microwave) as a dessert. Feel free to add cream or ice-cream if using as a dessert.
Makes about 24 small cupcakes
Without the filling, this is a dairy-free and egg-free cake (for you Vegans!!) The recipe seems improbable, but it works and the result is a not-too-sweet, dense and dark chocolate cake. I have had fun playing with additions and fillings and have never made it exactly per the recipe below, but the outcome has always been successful. If you choose not to use a filling, note that the mixture does not make many cakes if using a larger cupcake case, so you may choose to double the recipe. Because there is no creaming of butter etc, this is a really quick and easy option and the basic cake recipe uses very simple pantry staples.
For the Cake Batter:
1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup vegetable oil
1 Tbsp Apple Cider Vinegar (I have always used White vinegar instead because that's what I had)
1 tsp vanilla essence
For the Filling:
200g Mascarpone Cheese
1/2 cup icing sugar
1 large egg
pinch of salt
1 tsp vanilla essence
1 cup chocolate chips
For the Glaze:
200g semi-sweet chocolate, finely chopped
3/4 cup unsalted butter, chopped into pieces
1/4 cup corn (glucose) syrup
1 tsp vanilla
NOTE: I have never made this glaze but have substituted with a chocolate ganache or simple chocolate icing
Preheat the oven to moderate 180 deg C. Prepare cupcake liners.
To make the filling:
In a medium bowl, cream the mascarpone with the icing sugar, egg, salt and vanilla until smooth. Add the choc chips.
To make the cake:
In a large bowl, whisk together the flour, brown sugar, sugar, cocoa, baking soda and salt. In a 2 cup measuring cup, combine the boiling water, oil, vinegar and vanilla. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir until combined.
Fill each cupcake 1/4 full of batter and top with a heaped tbspn or so of the filling. Divide it evenly to use completely. Top the filling with the remaining batter, dividing it evenly. Bake until cupcakes are firm and puffed (about 25 - 28 minutes).
To make the glaze:
Combine all ingredients in a microwave safe bowl and microwave on high for 1 minute. Remove from microwave and stir until smooth. If choc is not completelt melted, continue to microwave for 30 sec intervals and stir until smooth.
Transfer the cupcakes in the pans to a wire rack and cool completely. When cool, dip the top of the cupcakes in the glaze. Let excess drio from the cupcakes for a few seconds and place upright to firm up the glaze.
VARIATIONS:
* Make without the filling - plain cake with an icing or ganache is delicious
* Add frozen raspberies to the cake batter and bake as above.
* Add Chocolate Chips to the batter
* Most recently I have used the filling and added raspberries to the batter. I removed the cupcakes from the cases as I hadn't filled very well and had lost most of the filling over the top which had made them messy and sticky. Note, the advice to use 3/4 of the batter OVER the filling seems wise after this recent experience. I then made a simple ganache from 200g dark chocolate and about 100g of cream melted together and drizzled over the top. These are delicious served warm (20 seconds in microwave) as a dessert. Feel free to add cream or ice-cream if using as a dessert.
CAKE: Lemon and Coconut
From The Essential Baking Cookbook
This is fantastically easy, uses common pantry items, has proven to be fail safe, and keeps well for a few days. If you need a cake in a hurry, this is a great one to keep in your repertoire.
1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
1 cup caster sugar
125g unsalted butter, melted
2 eggs
1 cup milk
Coconut Icing
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
1/2 tsp grated lemon rind
1/4 cup lemon juice
Preheat the oven to a moderate 180 deg C. Line a grease a deep 20cm round cake tin and line with baking paper.
Combine sifted flour, coconut, lemon rind, sugar, butter, eggs and milk and mix until smooth. Pour into a tin and smooth the surface. Bake for 40 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Leave in the tin for 5 minutes before turning out onto a cake rack to cool.
For the icing, combine icing sugar and coconut in a bowl, then add the lemon rind, and enough juice to make a stiff but spreadable icing. Spread over the cold cake. (Take care not to add too much lemon juice - a runny icing with the coconut is much less attractive on the cake).
VARIATIONS:
* Use as cupcakes - works just as well. Be sure to adjust cooking time for smaller quantities so as not to overcook.
* I have just made this with a layer of lemon curd and fresh passion fruit baked into the cake (put half the mix into the tin, spead with a layer of curd/passionfruit mix, and top with remainder of the mixture). I also substituted some of the lemon juice in the icing for passionfruit juice (strain out the seeds) and some water in order to make the lemon flavour less dominant and to allow the passionfruit flavour to come through. Adjust to your personal taste but try not to make either the curd mix, or the icing too runny.
This is fantastically easy, uses common pantry items, has proven to be fail safe, and keeps well for a few days. If you need a cake in a hurry, this is a great one to keep in your repertoire.
1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
1 cup caster sugar
125g unsalted butter, melted
2 eggs
1 cup milk
Coconut Icing
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
1/2 tsp grated lemon rind
1/4 cup lemon juice
Preheat the oven to a moderate 180 deg C. Line a grease a deep 20cm round cake tin and line with baking paper.
Combine sifted flour, coconut, lemon rind, sugar, butter, eggs and milk and mix until smooth. Pour into a tin and smooth the surface. Bake for 40 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Leave in the tin for 5 minutes before turning out onto a cake rack to cool.
For the icing, combine icing sugar and coconut in a bowl, then add the lemon rind, and enough juice to make a stiff but spreadable icing. Spread over the cold cake. (Take care not to add too much lemon juice - a runny icing with the coconut is much less attractive on the cake).
VARIATIONS:
* Use as cupcakes - works just as well. Be sure to adjust cooking time for smaller quantities so as not to overcook.
* I have just made this with a layer of lemon curd and fresh passion fruit baked into the cake (put half the mix into the tin, spead with a layer of curd/passionfruit mix, and top with remainder of the mixture). I also substituted some of the lemon juice in the icing for passionfruit juice (strain out the seeds) and some water in order to make the lemon flavour less dominant and to allow the passionfruit flavour to come through. Adjust to your personal taste but try not to make either the curd mix, or the icing too runny.
Friday 18 March 2011
DESSERT: Chocolate and Hazelut Meringues
Another hit at a recent dinner party... lovely with some whipped cream and raspberries or strawberries. Also good to make as a large pavlova as I did last Christmas. This produces a meringue or pavlova with a crisp shell and slightly chewy centre.
6 egg whites
2 cups caster sugar
1 tspn vanilla essence
1 tspn vinegar
2 tspn cornflour
100g dark chocolate chopped roughly (I used 70% cocoa solids)
Handful chopped toasted hazelnuts (toast then rub to remove skins before chopping)
Preheat oven to 120 deg (110 deg for Pavlova). In a metal, glass or porcelain bowl beat egg whites until soft peak stage then gradually add the caster sugar beating throughout. It should take about 10 minutes to incorporate all the sugar and the mixture will become thick and shiny. Beat in the vanilla, vinegar and cornflour. Finally fold through chopped chocolate and hazelnuts until well incorporated.
Place dessertspoon full "blobs" on a baking paper lined tray.
Bake approximately 45 minutes (meringues) or 1.5 hours (Pavlova) or until dry and crisp. Cool on wire rack.
Serve with whipped cream and fruit if desired.
Makes 35 - 40 meringues.
NOTE: it is vital to the success of any meringue based recipe that there is absolutely no egg yolk left with the whites, and that bowls and utensils are clean and grease free.
6 egg whites
2 cups caster sugar
1 tspn vanilla essence
1 tspn vinegar
2 tspn cornflour
100g dark chocolate chopped roughly (I used 70% cocoa solids)
Handful chopped toasted hazelnuts (toast then rub to remove skins before chopping)
Preheat oven to 120 deg (110 deg for Pavlova). In a metal, glass or porcelain bowl beat egg whites until soft peak stage then gradually add the caster sugar beating throughout. It should take about 10 minutes to incorporate all the sugar and the mixture will become thick and shiny. Beat in the vanilla, vinegar and cornflour. Finally fold through chopped chocolate and hazelnuts until well incorporated.
Place dessertspoon full "blobs" on a baking paper lined tray.
Bake approximately 45 minutes (meringues) or 1.5 hours (Pavlova) or until dry and crisp. Cool on wire rack.
Serve with whipped cream and fruit if desired.
Makes 35 - 40 meringues.
NOTE: it is vital to the success of any meringue based recipe that there is absolutely no egg yolk left with the whites, and that bowls and utensils are clean and grease free.
Sunday 6 March 2011
PASTA: Prawn and Sundried Tomato
This is a variation of a pasta I used to make years ago and haven't done for ages. I think it did originally come from a recipe, but I have no idea now of the origin. This is one of those dishes which always turns out slightly differently, but the combination of the ingredients is great and the quantities of each really just comes down to your personal taste. I think it would also equally be great with chicken instead of prawns. The following is the way I made it tonight....
For one serve:
100g dried pasta (I prefer spaghetti for this recipe)
2 cloves garlic, minced
1 large dried chilli (adjust to taste)
Grated zest of half a lemon
Handful of raw prawn meat
6 or 7 sundried tomatoes, chopped
Fresh tomato (I used about 4 grape tomatoes) - chopped
Handful of fresh basil leaves
1 Tbsp toasted pine nuts
Lemon juice
Olive Oil
Grated parmesan
Freshly ground pepper
Cook the pasta in salted boiling water until al dente.
When the pasta is nearly cooked, heat a small amount of olive oil and saute garlic, chilli and lemon zest. Add the prawn meat and saute briefly until cooked. Add dried and fresh tomatoes. Add the cooked pasta and a small amount of the pasta cooking water to moisten. Add a squeeze of lemon juice, basil and season with ground pepper to taste. Toss to combine. (This should all take only 2 - 3 minutes from the start).
Just before serving add the pine nuts, a final drizzle of olive oil if desired, and some freshly grated parmesan cheese.
For one serve:
100g dried pasta (I prefer spaghetti for this recipe)
2 cloves garlic, minced
1 large dried chilli (adjust to taste)
Grated zest of half a lemon
Handful of raw prawn meat
6 or 7 sundried tomatoes, chopped
Fresh tomato (I used about 4 grape tomatoes) - chopped
Handful of fresh basil leaves
1 Tbsp toasted pine nuts
Lemon juice
Olive Oil
Grated parmesan
Freshly ground pepper
Cook the pasta in salted boiling water until al dente.
When the pasta is nearly cooked, heat a small amount of olive oil and saute garlic, chilli and lemon zest. Add the prawn meat and saute briefly until cooked. Add dried and fresh tomatoes. Add the cooked pasta and a small amount of the pasta cooking water to moisten. Add a squeeze of lemon juice, basil and season with ground pepper to taste. Toss to combine. (This should all take only 2 - 3 minutes from the start).
Just before serving add the pine nuts, a final drizzle of olive oil if desired, and some freshly grated parmesan cheese.
Saturday 5 March 2011
DESSERT: Butterscotch Banana Saucy puddings
Jo Seagar's Jo Seagar Cooks
Another great way to use up the bananas no one wants to eat. This is a great winter pudding. Personally I think it is best with a scoop of vanilla ice-cream.
For the pudding
1 1/4 cups flour
3 tsp baking powder
3/4 cup caster sugar
1 large or 2 small bananas, mashed
200ml milk
100g butter, melted
1 large egg
1 tsp butterscotch or vanilla essence
For the sauce
1 cup brown sugar
4 tbsp golden syrup
1 cup boiling water
1/2 tsp butterscotch or vanilla essence
Icing sugar to dust
Cream, yoghurt or ice cream to serve
Preheat oven to 180 dec C. Spray 6 cup-sized ramekins, small bowls or a 2.5 litre dish with non-stick baking spray.
Mix all the pudding ingredients in a large bowl with an electric mixer and divide amongst prepared bowls.
To make the sauce, mix all ingredients in a large microwave-proof jug and microwave on high until boiling, stirring a couple of times. Carefully pour the boiling mixture over the puddings. Bake for 30-40 minutes. The butterscotch sauce will be gooey under the sponge. Dust with icing sugar and serve with cream, yoghurt or ice-cream.
Serves 6.
Another great way to use up the bananas no one wants to eat. This is a great winter pudding. Personally I think it is best with a scoop of vanilla ice-cream.
For the pudding
1 1/4 cups flour
3 tsp baking powder
3/4 cup caster sugar
1 large or 2 small bananas, mashed
200ml milk
100g butter, melted
1 large egg
1 tsp butterscotch or vanilla essence
For the sauce
1 cup brown sugar
4 tbsp golden syrup
1 cup boiling water
1/2 tsp butterscotch or vanilla essence
Icing sugar to dust
Cream, yoghurt or ice cream to serve
Preheat oven to 180 dec C. Spray 6 cup-sized ramekins, small bowls or a 2.5 litre dish with non-stick baking spray.
Mix all the pudding ingredients in a large bowl with an electric mixer and divide amongst prepared bowls.
To make the sauce, mix all ingredients in a large microwave-proof jug and microwave on high until boiling, stirring a couple of times. Carefully pour the boiling mixture over the puddings. Bake for 30-40 minutes. The butterscotch sauce will be gooey under the sponge. Dust with icing sugar and serve with cream, yoghurt or ice-cream.
Serves 6.
BAKING: Banana Bread
Jo Seagar's Jo Seagar Cooks
This is a fantastic way to use up any over-ripe bananas. It freezes well, and is great either as is, or toasted (I use a panini press to toast it - it only takes seconds)
125g butter or margarine, softened
1 cup sugar
2 eggs
3 soft, over-ripe bananas, mashed
11/2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 180 deg C. Spray a 6 cup capacity loaf tin with non-stick spray and line with baking paper.
Beat the softened butter and sugar until creamy and pale. Beat in the eggs, then the mashed banana. (Don't worry if it looks a little curdled at this point). Gently mix in the flour, baking soda and salt and when just combined, pour into the prepared tin.
Bake for approximately 1 hour, until the loaf is springy in the centre and has pulled away from the tin. Cool in the tin and slice when cold. Wrap in tinfoil or cling film to freeze.
Makes 1 standard loaf.
This is a fantastic way to use up any over-ripe bananas. It freezes well, and is great either as is, or toasted (I use a panini press to toast it - it only takes seconds)
125g butter or margarine, softened
1 cup sugar
2 eggs
3 soft, over-ripe bananas, mashed
11/2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 180 deg C. Spray a 6 cup capacity loaf tin with non-stick spray and line with baking paper.
Beat the softened butter and sugar until creamy and pale. Beat in the eggs, then the mashed banana. (Don't worry if it looks a little curdled at this point). Gently mix in the flour, baking soda and salt and when just combined, pour into the prepared tin.
Bake for approximately 1 hour, until the loaf is springy in the centre and has pulled away from the tin. Cool in the tin and slice when cold. Wrap in tinfoil or cling film to freeze.
Makes 1 standard loaf.
Friday 4 March 2011
DESSERT: Chocolate Crepe Cake
Delicious Magazine - Nov 2006 Issue
This is somewhat time-consuming due to the time required to cook the crepes, but is very simple, easily transportable, elegant and impressive. It is quite light and not overly sweet. A non-dessert eater had 3 portions last night!!! Don't worry too much about how perfect the crepes are.... My crepe pan is larger than the springform tin so I cut the crepes to size. Any imperfections are easily hidden. In fact I have used off cuts to create extra layers and you would never know in the final presentation.
1 2/3 cups plain flour
1 Tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush
Thin cream to serve
Chocolate and Espresso filling
250g good quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100 ml thickened cream
100ml strong black coffee (espresso)
1/4 cup caster sugar
Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 Tbsp) melted butter into the batter.
Heat an 18cm crepe pan or non-stick frypan over a medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds then flip and cook 30 seconds or until golden. Repeat with butter and remaining batter, stacking with baking paper in between (you sould have about 20 crepes)
NOTE: Crepes can be made 2 days ahead then wrapped in foil and refrigerated, or frozen up to one month.
For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Stir in butter, milk, cream, coffee andsugar, then whisk until the mixture is smooth and the sugar dissolves. Remove from heat, cover and set aside for 20 - 30 minutes until mixture cools and thickens.
Lightly grease an 18cm springform tin. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup of filling remaining.Cover cake with foil and refrigerate for 1 hour.
Preheat oven to 180 deg C
Place cake pan on a baking tray and heat gentlyfor 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over simmering water for 2-3 minutes until warm.
Serve cake drizzled with filling and pure cream.
Serves 8.
This is somewhat time-consuming due to the time required to cook the crepes, but is very simple, easily transportable, elegant and impressive. It is quite light and not overly sweet. A non-dessert eater had 3 portions last night!!! Don't worry too much about how perfect the crepes are.... My crepe pan is larger than the springform tin so I cut the crepes to size. Any imperfections are easily hidden. In fact I have used off cuts to create extra layers and you would never know in the final presentation.
1 2/3 cups plain flour
1 Tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush
Thin cream to serve
Chocolate and Espresso filling
250g good quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100 ml thickened cream
100ml strong black coffee (espresso)
1/4 cup caster sugar
Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 Tbsp) melted butter into the batter.
Heat an 18cm crepe pan or non-stick frypan over a medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds then flip and cook 30 seconds or until golden. Repeat with butter and remaining batter, stacking with baking paper in between (you sould have about 20 crepes)
NOTE: Crepes can be made 2 days ahead then wrapped in foil and refrigerated, or frozen up to one month.
For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Stir in butter, milk, cream, coffee andsugar, then whisk until the mixture is smooth and the sugar dissolves. Remove from heat, cover and set aside for 20 - 30 minutes until mixture cools and thickens.
Lightly grease an 18cm springform tin. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup of filling remaining.Cover cake with foil and refrigerate for 1 hour.
Preheat oven to 180 deg C
Place cake pan on a baking tray and heat gentlyfor 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over simmering water for 2-3 minutes until warm.
Serve cake drizzled with filling and pure cream.
Serves 8.
Tuesday 1 March 2011
SALAD: Roast pumpkin & chickpea with sundried tomato dressing
From Julie Le Clerc's Simple Cafe Food
1/2 medium crown pumpkin peeled and cut into large cubes
Olive oil for roasting
1 cup of chickpeas, soaked over night in water (or use canned)
2 Tbsp finely shredded fresh coriander or mint
Dressing:
1/2 cup sundried tomatoes
1/4 cup red wine vinegar
3 cloves garlic
1 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
salt and pepper
1. Preheat oven to 190 deg C. Toss pumpkin cubes lightly in a little oil and roast for 40 minutes or until tender and lightly caramalised. Allow to cool.
2. Drain Chickpeas from soaking water (if using dried), rinse, cover with fresh water and boil 40 -50 minutes or until tender. Drain and cool.
3.To make dressing: heat red wine vinegar and sundried tomatoes together; alow romatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bow of a food processor and process to combine. Do not over-whizz as the mixture should still be a little chunky. Check and adjust seasoning to taste.
4. Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6.
1/2 medium crown pumpkin peeled and cut into large cubes
Olive oil for roasting
1 cup of chickpeas, soaked over night in water (or use canned)
2 Tbsp finely shredded fresh coriander or mint
Dressing:
1/2 cup sundried tomatoes
1/4 cup red wine vinegar
3 cloves garlic
1 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
salt and pepper
1. Preheat oven to 190 deg C. Toss pumpkin cubes lightly in a little oil and roast for 40 minutes or until tender and lightly caramalised. Allow to cool.
2. Drain Chickpeas from soaking water (if using dried), rinse, cover with fresh water and boil 40 -50 minutes or until tender. Drain and cool.
3.To make dressing: heat red wine vinegar and sundried tomatoes together; alow romatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bow of a food processor and process to combine. Do not over-whizz as the mixture should still be a little chunky. Check and adjust seasoning to taste.
4. Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6.
SALAD: Beetroot, Carrot and Sesame
From Julie Le Clerc's Simple Cafe Food
500g beetroot, peeled
1 large carrot, peeled
2 Tbsp sesame seeds, toasted
Dressing:
juice and finely grated zest of 2 lemons
2 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1. Grate beetroot and carrot together. (A food processor is an easy way to do this)
2. Mix dressing ingredients into grated vegetables, tossing well to amalgamate.
3. Serve sprinkled with toasted sesame seeds.
Serves 4 - 6.
500g beetroot, peeled
1 large carrot, peeled
2 Tbsp sesame seeds, toasted
Dressing:
juice and finely grated zest of 2 lemons
2 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1. Grate beetroot and carrot together. (A food processor is an easy way to do this)
2. Mix dressing ingredients into grated vegetables, tossing well to amalgamate.
3. Serve sprinkled with toasted sesame seeds.
Serves 4 - 6.
Introduction
I am often being asked for recipes and this seemed like the easiest way to share amongst friends and family both near and far. I will be including family favourites, new additions to my repetoire and requests... I hope you enjoy and I look forward to requests and contributions.
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