Cooking

Fresh Pasta

Fresh Pasta

Fresh Pasta1

There is nothing quiet as fulfilling as a plate of fresh homemade pasta. How does homemade pasta differ to store bought pasta? Homemade pasta is made from flour, eggs, oil and salt, crafted to the shape and thickness to match the sauce. Whereas store bought pasta is flour and water pushed through moulds.  However, dried egg pasta can now be purchased for selected delicatessens.

Fresh pasta cooks in just a few minutes, store bought pasta takes longer to cook.

When you serve a plate of fresh pasta, the focal point of the dish is the fresh pasta, and you will be the envy of all your guests.

You can get really creative with fresh pasta, by adding different herbs for a variety of flavours and colours.

Why use ‘00’ flour? 00 flour is milled to be finer, resulting in a more delicate end product and a little higher in gluten. If you do not have any ‘00’ flour you can use ordinary plain flour.

Fresh pasta can be made in a food processor if you have a dough attachment or in your stand mixer using the dough hook attachment.

Rolling pasta maybe a challenge on your own if you are using a manual or electric pasta machine, working with the kids or friends is easier and much more fun. Machines are available for a relatively low cost in most homeware/department stores.

 

Egg Pasta

255gm bakers ‘00’ flour

Pinch salt

2 large eggs

15mls olive oil

Variations:

Herb pasta

15gms finely chopped mixed fresh herbs.

Spinach pasta*

50gm pureed raw spinach (drained)

  1. Wash and dry hands.
  2. Organize workspace, get equipment ready.
  3. Combine the flour and salt in a bowl, make a well in the middle, and add the eggs and the olive oil.
  4. Mix the flour with the egg mixture and work into a dough. Knead well until very smooth and elastic.

Or Get your food processor/mixer ready with a dough hook, place the flour, salt, eggs, olive oil, pulse until the dough becomes a smooth ball.

  1. Wrap in plastic and set aside to rest at least 45minutes before rolling out.Dough

Note:  if it is too dry, add drops of water a few at a time to moisten the dough and help it come together.

*If spinach is chosen add 100gm or more of flour to the dough.

  1. Set up your pasta machine, dust it with a little flour. Cut pasta dough into 4 pieces; flatten gently with your hand. Place the pasta machine onto the widest hole, each machine will have a different numbering/measuring system.Rolling pasta
  2. Turn the handle and feed the pasta through, each piece of pasta dough should be passed through each number 3 times so you get a nice and smooth pasta. If the pasta becomes a little sticky, just sprinkle with a little more flour.Rolling pasta 3
  3. After you have passed the dough through the thinnest number 3 times, attach the fettuccini or spaghetti cutter and pass the pasta through once. If you could like shorter noodles cut the sheets of pasta to desired length prior to passing through cutter.Cutting pasta
  4. Boil a large saucepan of water with a pinch of salt, cook pasta of 3 minutes or until ‘al dente’ strain and serve with your favourite sauce.

Fresh pasta 3

Cinnamon Churros

Cinnamon churros are delicious golden strips of deep fried dough, tossed in cinnamon sugar, what’s not to love !!!You can serve them as is or with a side of Nutella, melted chocolate or caramel sauce.

cinnamon churros with a side of Nutella

They can be whipped up in no time at all. To squeeze them into a shape you will need a piping bag with a star nozzle, most large chain supermarkets supply these.

Always use metal tongs to submerge the churros into hot oil to save any splash back burns.

Ingredients

1/3 cup caster sugar, plus 1 Tbsp extra

1 teaspoon Ground Cinnamon

2 tablespoons olive oil

1 cup plain flour

2 litres vegetable oil, to deep-fry

Cinnamon churros

Method:

  1. Combine 1/3 cup sugar and cinnamon in a shallow plate. Place a wire rack over a baking tray. Line another baking tray with baking paper.
  2. Combine 1 cup water, olive oil and extra sugar in a medium saucepan over medium heat. Bring to the boil. Add flour all at once, stirring until it forms a ball and comes away from sides of pan. Remove from heat.
  3. Heat vegetable oil to 180C in a deep fryer or large, deep saucepan over high heat (test with the a small amount of the dough if it bubbles the oil is ready).
  4. Transfer dough to a strong fabric piping bag fitted with a 1.5cm star tube. Pipe warm dough on the lined tray into even lengths (this is up to you, long sticks, bites, S’s or U shapes).
  5. Carefully transfer about 4 lengths of dough to the hot oil. Cook for 3-5 mins or until churros are golden and cooked through. Use a slotted spoon or tongs to transfer churros to the wire rack to drain for 30 secs, then roll in cinnamon sugar mixture. Repeat with remaining dough and sugar mixture.

Serve churros tossed in cinnamon or if you are feeling extra wicked try some melted chocolate or Nutella !

cinnamon churros dipped in Nutella

Pad See Ew

Pad See Ew

This quick and easy stir fry dish will satisfy the fussiest of eaters. If you like a little spice, chop up some chili and add it in with the garlic and shallots (step 4).

This meal will be on the table within 20 minutes, so you’ll never need to go for take out again. This recipe serves 2, it can easily be multiplied to serve a large number of people.

Pad See Ew

Ingredients:

200 grams fresh rice noodles

1Tb Kecap Manis

1Tb oyster sauce

1TB soy sauce

1 ½ Tb peanut oil

100 grams sliced beef

1 clove garlic

2 stems Chinese broccoli

2 eggs

60 grams (1 Cup bean sprouts)

Salt and pepper

1 shallot

Method:

  1. Prepare the noodles following packet directions. Combine the Kecap Manis, oyster sauce and soy sauce in a small bowl. Chop Chinese broccoli into 2cm pieces. Finely chop garlic and shallot.
  2. Sprinkle beef with salt and pepper.
  3. Heat one-third of the oil in a wok/fry pan over high heat. Stir-fry half the beef for 2 minutes or until browned. Repeat with half the remaining oil and the remaining beef, reheating the wok between batches.
  4. Heat the remaining oil in the wok. Stir-fry the garlic and shallot for 1 minute or until aromatic. Add Chinese broccoli and stir-fry for 2-3 minutes. Add the noodles, Kecap Manis mixture, beef, egg and pepper. Cook, tossing, for 2 minutes or until the egg is cooked and the sauce reduces slightly. Top with the bean sprouts.

Serves 2

Pad See Ew

 

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Lemon coconut cake

Making a delicious cake requires just a pinch of patience. Creaming butter and sugar ensures that the sugar is distributed evenly in the butter it also allows air to be dispersed in the butter creating a light and even to rise cake, creaming is likely to take between 5-8minutes.   Adding lightly beaten egg eggs to the butter and sugar mixture and whipping for a minute on a low speed helps to incorporate air, creating a light and fluffy mixture.

Lemon Coconut cake with popping candy

INGREDIENTS
125grams butter, at room temperature.

1 cup caster sugar

2 eggs

1 cup SR flour

1 cup shredded coconut

1/2Cup milk

1 tsp vanilla essence

1 quantity of butter cream

1 lemon zested and juice squeezed out
Serves                  10

Time                     60 minutes

Difficulty            medium

Type of dish      dessert

PREPARATION
1. Heat a fan forced oven to 160C. Line a small cake tin with baking paper.

  1. Beat butter and sugar until the mixture turns an off white colour.
  2. Add the eggs, ½ the lemon rind and vanilla beat until well combined.
  3. Mix the coconut and flour in a small bowl, using a spatula fold the dry mixture alternatively with the milk.
  4. Spoon the mixture into the lined pan, use the spatula to smooth over the surface.
  5. Bake for 55-60minutes, the cake should be golden and a skewer should come out clean.

Lemon Coconut cake with popping candy

TO SERVE

Create 1 quantity of butter cream, add the lemon juice and lemon rind. Sprinkle with yellow popping candy or any other sort of small/crushed candy

See the best ever butter cream frosting

IMG_6319-0.JPG

or

Dust with icing sugar and sprinkle with yellow popping candy or any other sort of small/crushed candy.

Or serve with a thick yoghurt

Molecular Gastronomy

Tools

What is Molecular Gastronomy?

Molecular gastronomy is the science of cooking. It focuses on the reactions of ingredients and chemicals when cooking. It’s a fantastic combination of chemistry and cooking classes.

What can you do with Molecular Gastronomy?

Molecular Gastronomy is used by famous chefs, think Heston Blumenthal and home cooks alike.  Using tubes, syringes and precision measuring you can create:

  • noodles from any liquid e.g. curry sauce chocolate ganache or fruit puree
  • sand from food products with a fat content e.g. chorizo oil, peanut butter or Nutella
  • encasing a liquid into a solid shell, e.g. cocktail spheres
  • turning a liquid into a solid e.g. solid soup or smoothies

These are just a few of possibilities that you can create when mixing science and food with molecular gastronomy.

Cocktail sphere

What could you do at home?

Spherification, or the process of encasing a liquid in a solid sphere is an example of molecular gastronomy. To do this you need a high calcium content in your liquid and a sodium alginate bath. Do not fear if your liquid does not have a naturally high calcium content as you add  calcium lactate gluconate. The liquid becomes encased in a jelly-like outer. This works well for cocktails, giving you a fantastic pop in your mouth as it is consumed.

Tools 2

Measuring a cocktail sphere

Making the perfect sphere

Custom flavoured noodles, imagine making chocolate noodles, fruit noodles or green curry noodles! All you need is some simply noodle powder, a syringe and some small plastic tubing. It works by placing the simply noodle powder in a liquid above 85c, filling the syringe with the liquid inserting it into the tubing and placing it into an ice water bath, rinse the syringe out fill it with water and flush the noodle out of the tube with water.

Making noodles

Chilling in an ice water bath

using water to push out the noodles

OOOH noodles

Prawns with thai green curry noodles

Flavoured soil; imagine serving the chocolate noodles with peanut butter and Nutella soil or prawns on a chilli chorizo soil. Mixing half Maltodextrin and half your choice of fat stir to incorporate, push the mix through a sieve to create a sand.

Chorizio sand

Scallop with chorizio sand

Are you interested in doing some molecular gastronomy at home or for your next dinner party, watch this space for more molecular gastronomy cooking and some recipes!

For molecular gastronomy products contact Brian via Under Ground Gourmet www.undergroundgourmet.com.au

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 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


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

Spaghetti Boscaiola

IMG_8017

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

IMG_8104

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