Ferrero Rocher Cupcakes with Nutella Buttercream Frosting
This recipe will make around 24 cupcakes
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup buttermilk
3/4 cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferrero Rochers
Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferrero Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
Nutella Buttercream
1 cup unsalted butter, softened to room temperature
2 cups icing sugar
3/4 cup Nutella
3-4 Tablespoons heavy cream or milk
2 teaspoons vanilla extract
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.
Tuesday, 6 May 2014
Paprika spiced cauliflower and broccoli soup with cheddar cheese
Paprika spiced cauliflower and broccoli soup with cheddar cheese
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground cumin
1 cauliflower, cut into florets
1 head broccoli, coarsely chopped (including stem)
1 litre (4 cups) chicken stock
1/2 cup (60g) coarsely grated vintage cheddar
1/2 cup (125ml) pouring cream
Heat oil in a large casserole over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add paprika and cumin; cook, stirring for 1 minute or until aromatic. Add cauliflower and broccoli; cook, stirring, for 5 minutes or until cauliflower is slightly tender.
Add chicken stock and bring to the boil. Reduce heat to medium-low; cook, partially covered, for 20 minutes or until tender. Remove from heat. Set aside to cool slightly. Add the cheddar and stir to combine.
Blend cauliflower mixture, in batches, until smooth. Return to pan over low heat. Add the cream and stir to combine. Taste and season with salt and pepper. Divide among serving bowls and serve immediately.
Wednesday, 16 April 2014
Spinach, bacon and parmesan quiche
Spinach, bacon and parmesan quiche
2 teaspoons olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan
Pastry
2 cups (300g) Orgran gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.
Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.
2 teaspoons olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan
Pastry
2 cups (300g) Orgran gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.
Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.
Saturday, 5 April 2014
Smokey corn chowder with crispy bacon
Smokey corn chowder with crispy bacon
1 cup white onion, diced
2 tbsp butter
3 cups frozen corn
1 cup peeled red potato, diced
4 cups vegetable stock
3/4 cup milk
2 tsp salt
Freshly cracked pepper to taste
2 tsp Smoked Paprika
¼ tsp hot sauce
2-3 shakes of Red Pepper Flakes
½ cup red bell pepper, diced
6 slices Smoked Bacon, cooked
Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.
1 cup white onion, diced
2 tbsp butter
3 cups frozen corn
1 cup peeled red potato, diced
4 cups vegetable stock
3/4 cup milk
2 tsp salt
Freshly cracked pepper to taste
2 tsp Smoked Paprika
¼ tsp hot sauce
2-3 shakes of Red Pepper Flakes
½ cup red bell pepper, diced
6 slices Smoked Bacon, cooked
Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.
Tomato Soup
Tomato Soup
855ml diced canned tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp heavy cream
2 tbsp fresh basil, roughly chopped
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. With an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Garnish with the fresh basil.
855ml diced canned tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp heavy cream
2 tbsp fresh basil, roughly chopped
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. With an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Garnish with the fresh basil.
Mushroom Soup
Mushroom Soup
2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream
Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.
2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream
Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.
Chicken Nachos
Chicken Nachos
1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander
to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers
Preheat an oven to 180ºC.
Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.
1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander
to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers
Preheat an oven to 180ºC.
Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.
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