Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.


COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

the last piece of the BeeSting cake

The BeeSting Cake ! The most delicious cake I have ever made !

 

 

 

 

 

 

The BeeSting cake

the last piece of the BeeSting cake

After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.

This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.

The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.

I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.

Cake

1 sachet instant yeast (8grams)

¾ cup full cream milk

¼ cup caster sugar

2Tb Honey

2 ¼ cup plain flour

2 large eggs

80 grams butter (softened)

You will definately want more than 1 slice
Almond Crunch Topping

120 grams butter
1/4 cup caster sugar

¼ Cup brown sugar

3 tablespoons honey

5Tb thickened cream
1 1/2 cups sliced almonds

Custard Filling

1 cup full cream milk

2Tb thickened cream

3 large egg yolks

¼ Cup caster sugar

2Tb honey

½ tsp vanilla bean paste

3Tb cornflour

A slice of the Bee StingMaking the cake mixture

Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.

In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.

Grease a 9inch deep cake tin with butter.

Pre heat oven to 180C fan forced.

The last piece of the BeeSting who wants it

Making the almond crunch topping

Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.

Baking the cake

Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.

Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *

Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.

Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.The BeeSting

Making the custard filling:

Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour,  whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **

Assembling the cake

Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***

Cutting a wedge can make it a little less oozy

*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.

** I make the custard the night before so it is nice and cool

*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.



No guest complained


Medly of mushrooms in the big breakfast

LemonRind Cafe Drummoyne

LemonRind café Drummoyne

coffee
In the heart of Drummoyne away from the hustle and bustle of busy streets is a little find; the LemonRind café.  A revamped old school butcher shop with ample indoor and outdoor seating.

Coffee Alchemy beans served at LemonRind CafeLemonRind has super friendly and helpful staff willing to help you through the array of coffee or food choices available. The café has a range of daily specials as well as an excellent assortment of dishes on the fixed menu. Meals are freshly made to order and well-seasoned.

Big breakfast

The big breakfast, mushrooms, eggs, sourdough, bacon, sausages and spicy salsa $16.50, on my second visit I swapped the sausages for some wilted greens

Medly of mushrooms in the big breakfast

A medley of mushrooms, a delicious component of the big breakfast $16.50

Croque Madame with freshly cracked pepper

A well made croque madam with oozy Grueye cheese $15.00

Coffee Alchemy beans are used. LemonRind makes superb coffee nice and smooth with a slightly nutty after taste with no acidic undertones.

Capuccino

Cappuccino $3.50

Soy latte

Soy Latte $4.00

LemonRind café is a fabulous spot for a coffee or a bite to eat, I definitely recommended for a breakfast or lunch in Sydney’s Innerwest.

54 Thompson St, Drummoyne NSW 2047

Mon-Fri   7:00AM – 4:30PM

Sat-Sun  7:30AM – 4:00PM

LemonRind Cafe on Urbanspoon

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Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

Would you like to win a Buderim Ginger prize pack?

Head over to

https://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

#GoGinger #prize #competition

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Buderim Ginger prize give away enter to WIN!

Buderim Ginger prize give away enter to WIN!

Would you like to win a Buderim Ginger prize pack?

Head over tohttps://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

Go Ginger!

GINGER beer

Just like the pages and share this post !

Buderim Ginger has released a new boutique Ginger Beer, which is sure to get your taste buds tingling.

As well as ginger beer, Buderim makes a great range of products; the Ginger Lemon & Lime marmalade is my favourite.

In honour of the #goginger launch, I am running a prize pack competition, so you can have the opportunity to try some of the brand new Buderim Ginger products!

IMG_0989

The prize is packed full of Buderim Ginger products:

1x Buderim Ginger Refresher

2x Buderim Ginger Beer

1x Buderim Ginger, Lemon & Lime Marmalade

1x Buderim Ginger Beach Ball

1x Buderim Ginger Frisbee

1x Buderim Ginger Bears

1x Buderim Naked Ginger

Many thanks to Buderim Ginger for supplying this awesome prize.

The competition is open to Australian residents and postal addresses only.

IMG_0935

The page https://www.facebook.com/2foodwithlove and https://www.facebook.com/thegingernet must be liked and shared.

Competition is open 30/10/14 – 8/11/14. Winner will be drawn at random. Entries close midnight 8/11/14.

Winner be announced via the Facebook page midday 9/11/15. A Facebook message will be sent to the winner, be sure to check your other folder.

Buderim Ginger prize give away enter to WIN!

Would you like to win a Buderim Ginger prize pack? Just like and share the page (not post)!

Buderim Ginger has released a new boutique Ginger Beer, which is sure to get your taste buds tingling.

As well as ginger beer, Buderim makes a great range of products; the Ginger Lemon & Lime marmalade is my favourite.

In honour of the #goginger launch, I am running a prize pack competition, so you can have the opportunity to try some of the brand new Buderim Ginger products !

The prize is packed full of Buderim Ginger products:

1x Buderim Ginger Refresher

2x Buderim Ginger Beer

1x Buderim Ginger, Lemon & Lime Marmalade

1x Buderim Ginger Beach Ball

1x Buderim Ginger Frisbee

1x Buderim Ginger Bears

1x Buderim Naked Ginger

Many thanks to Buderim Ginger for supplying this awesome prize.

The competition is open to Australian residents and postal addresses only.

The page https://www.facebook.com/2foodwithlove and  https://www.facebook.com/thegingernet must be liked and shared.

Competition is open 29/10/14 – 8/11/14. Winner will be drawn at random. Entries close midnight 8/11/14.

Winner be announced via the Facebook page midday 9/11/15. A Facebook message will be sent to the winner, be sure to check your other folder.

#goginger #competition #prize #giveaway

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Spaghetti Boscaiola

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Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

  1. Bring a large pot of water to the boil with 1Tb salt added to water.
  2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
  3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
  4. Add bacon, garlic and mushrooms and cook for 6 minutes.
  5. Cook pasta as per packet instructions.
  6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
  7. Finely chop parsley.
  8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
  9. Serve on individual plates with a sprinkle of parmesan and parsley

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individual Christmas puddings

Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you ;-)

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Steamed mussels Italian style with pasta

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta

Chia pudding

Chia pudding 


This wonderful dish can be served as breakfast or dessert. You would never guess it is sugar and gluten free. No cooking required!

If that wasn’t good enough, chia seeds are an excellent source of dietary fibre and Omega 3’s.


 

gluten free and sugar free
400ml coconut milk

1 cup chia seeds

4Tb honey

1cm length vanilla bean scraped

Mix all ingredients together and allow to set in the fridge for 20 minutes.

The figs become gorgeous and sticky when reduced with honey

Toppings:

Caramelised fig and ginger

100g dried figs sliced

2Tb honey

1cm length of a vanilla bean

3/4 cup water

1cm piece ginger

1Tb slivered almonds

Place all ingredients into a pot over a low heat and allow to simmer. Thicken for 5-10minutes.

Almonds add texture to the chia pudding

Scrape vanilla seeds into mixture.

Remove ginger

Allow to cool.

The syrup from the figs disperses throughout the pudding

Or 

caramelised fig and almond chia pudding

Blackberry and mixed seeds and nuts

4Tb mixed seed and nuts. E.g., sunflower seeds, pepitas and pine nuts.

1 cup blackberries

dessert parfait

To assemble

layer the ingredients into 4 medium glasses

Place 1/8 of the chia mixture into the bottom of each glass.

Place 1/8 of a fruit filling of your choice on top of the chia mixture in each glass.

Place 1/8 of chia mixture on top of the fruit.

Top with 1/8 of the fruit filling. Sprinkle nuts of top.

Chia pudding

Blueberry hand pies

Delicious blueberry tart

Blueberry hand pies   

Ingredients:

2 cups blueberries, fresh or frozen

1/2 cup white sugar

¾ cup of water

2 Tb cornflour

2 pieces thawed puff pastry, around 6 x 10 inches

2Tb milk

  1. Dissolve cornflour with 2Tb until it is a smooth paste. Combine the blueberries, water, sugar, cornflour mixture into a small sauce pan, on a medium heat bring to a gentle simmer, allow to simmer for 10 minutes.
  2. Remove from hotplate, place into a bowl and allow to cool.
  3. Heat combination steam oven to quarter steam and heat/25% steam 180c and line a tray with baking paper or grease 4 small (4cm) pie dishes.
  4. Cut the puff pastry into 8 even sized pieces, spoon blueberry mixture into the centre of the pastry leaving a 1cm border. Brush pastry with milk, bake for 15-20minutes until the pastry is golden brown.Individual hand pies - yum

OR

  1. Lightly grease pie dishes cut a round of pastry to fit the dish, lightly press down, cut strips of pastry to create the lattice pattern. Spoon mixture into 4 pie dishes, lay 2 piece of pastry across the pies horizontally. Vertically alternate up and over the horizontal pastry pieces to achieve the lattice pattern. Brush pastry with milk, bake for 18-23minutes until pastry is golden brown.
  2. Serve with cream or ice cream, dust with icing sugar if you dare!Individual mini blueberry pie served with freshly whipped cream Gorgeous blueberry pies