Monday, 23 January 2017

Spinach and Ricotta Polpettine in Tomato Passata

The temperature is between 25 and 30 Celsius at the moment and my spinach was looking a bit sad and droopy. 
I picked all that I could, washed it and cooked these delicious polpettine - a vegetarian delight.

This is a quick but delicious luncheon or entree dish that looks very impressive yet remains rustic.
 spinaci e ricotta polpettine di passata di Pomodoro



During the supermarket shop on Saturday morning I noticed 3  bottles of goats milk on sale. Because I make soap and cheese I always keep an eye out for milk specials and this was a great bonus!

I made some goats milk cheese, chevre which is basically a firm, moulded ricotta with a superb flavour.  While that was cooling in the fridge I proceeded to blanch the spinach to make the polpettine.


 I kept a few lovely polpettine aside planning to have them for lunch the next day.  One youngster came down for a midnight snack and told me the next morning that they were really nice.  "I felt a little ripped off when I realised they weren't meat balls Mum," he said " but they were good anyway".

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Spinach and Ricotta Polpettine

1 bunch of spinach, blanched in boiling water for 1 minute, then cooled and drained.
200g ricotta cheese
1/3 cup freshly grated parmesan cheese
1 egg
1/3 cup fresh breadcrumbs
2 Tablespoons chopped parsley 
salt and pepper to taste

1/2 onion, finely chopped
2 cloves garlic, finely chopped
375ml tomato puree (passata)
1/4 cup water 
salt and pepper to taste

 Extra grated parmesan for garnish



Squeeze the excess water out of the drained spinach and roughly chop before placing into a bowl.
Add the cheeses, egg, breadcrumbs, parsley and seasoning (remember that ricotta is salty so go easy with the salt).

Fry the onion in a pan in a little olive oil with the garlic and fry for about 5 minutes.  Add the tomato puree and water and bring to a light simmer.   

Roll small balls of spinach mixture lightly with your hands and place into the tomato sauce.  When they are all rolled and placed on top of the tomato mixture grind a little black pepper and a tiny sprinkle of salt over the top.    Gently spoon a little sauce over top of the balls.   Turn pan to very low, cover and let cook for about 8 minutes. 

Remove lid and let cook for 1 more minute for the excess water to evaporate (only if needed).
Sprinkle with extra grated fresh parmesan.

Serve with crusty bread and a fresh green salad.

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Does your family go searching in the refrigerator for the evening leftover food dishes?

Buon appetito, enjoy Merryn xx


Sunday, 15 January 2017

Sake - Cultured and Home Made

I have had so much fun creating the most amazing Sake in my pantry and then my laundry.
It is enjoyable producing products at home but even more so when you have to research the ingredients and method and still occasionally have to improvise to create perfection.
I wish I could attach a small cup of Sake to this post so you could enjoy the magnificent taste and aroma.


Every good idea starts with a dream or a need ... for example;

 I commented "oh darn it honey I'm out of sake"
followed by "I know you can't even buy it in our town".
"That's a shame "my very patient and long suffering husband replied
"can we pick some up in Newcastle next time?"
Knowing how keen I am to get ingredients when I need them, not in 3 months time.   I replied "surely we can make Sake?"



"Considering I brew wine, mead and limoncello and you make other alcohol surely between us we can make sake - what's the difference?"  I asked my now intrigued husband.

"Of course you can make sake" hubby replied, "we can do anything".




So here I am, the proud owner of 5 litres of divine home brewed Sake, well actually only 3 as I have already given away 2 litres of Sake.

As with all new recipes or hobbies you research the method and ingredients.  Luckily we have the internet and interest pages where we can talk to like minded people about our hobbies.
So I read on how to make sake.  It seemed all a bit too difficult, so I read some more, asked friends and ordered the one ingredient that seemed easier to order than to make at home called 'Koji'.
Koji looks very much like rice bubbles as I ordered it in the dried form as it was sent from interstate.

Koji is innoculated rice spores, an essential with which to make sake, miso or shubo miso.

I found the recipe for sake that I followed here;
http://homebrewsake.com/home/recipe/
and I will not reproduce it here, but the instructions are very involved and I treated this sake like a baby from start to finish.  Treating it with respect, dignity and ever so gently.

I stirred vigorously and measured the temperature of the liquid morning as well as night, adding a frozen ice brick underneath when it was time to cool the liquid down.  It went from bench top to laundry floor and then into the laundry sink at times and it was always covered by a towel in a darkened room to keep the light out.


This was truly a labour of love and I was so happy with the end result and when the ABV measured 17% alcohol with a pleasant rice flavour, I deemed it to be a huge success.

It is definitely best to make over winter in the cooler months.

My son brought back 2 expensive bottles of sake from Japan in December and although they are smoother than mine; my sake is still very acceptable and most pleasantly drinkable by comparison.

The liquid is so clear it could be mistaken for water.

You have a small amount in a kind of cupped saucer to drink for a quick pick-me-up.

By the way, I predominantly made this Sake to have on hand for cooking so it will last many years.

Buon appetito, enjoy Merryn xx


Tuesday, 10 January 2017

Simple but delicious Pork Sausage Rolls






It was my hubby's birthday recently and as we were going out for dinner that evening I suggested afternoon tea to family and friends to celebrate his day.  I made sausage rolls and red velvet cake as well as spending the previous afternoon cooking crostoli so there were all on the menu.
Afternoon tea was better than the meal out we had at a local restaurant in town (it happens) so I am glad we ate well beforehand.




Sometimes you hit onto a winner, simple comfort food that is perfect for parties or dinner with family.  Home made sausage rolls are amazing and even better when you use pure free range pork mince and add your own flavourings to create an amazing filling for the pastry.

I occasionally make my own puff pastry but the convenience of store bought frozen puff pastry is great and hard to pass up, especially in the heat of summer where you have to work quickly with pastry.

This recipe is a variation of the classic Bourke Street Bakery sausage rolls recipe but I have tweaked it to suit our taste.

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Pork, Vegetable and Fennel Sausage Rolls


This recipe will make 4 trays of sausage rolls, approximately 60 sausage rolls of 6cm lengths.

1 kilo pork mince, preferably free range
4 celery stalks. finely chopped
2 carrots, finely chopped or grated
2 rashers bacon, finely chopped
4 garlic cloves, minced
2 white or brown onions, finely chopped
1/3 cup olive oil
4 teaspoons fennel seeds, whole
1 teaspoon dried, mixed herbs
1/2 cup fresh breadcrumbs
salt and pepper to taste
6 sheets frozen puff pastry, thawed
1 egg mixed with a little milk for an egg wash.

Heat the olive oil in a sauce pan over medium heat.  Add the onion, garlic, celery, bacon, carrot and cook for 15 minutes, stirring occasionally until the onion and carrots are softened.
Take off the heat and mix in the herbs, breadcrumbs and seasoning.
Let cool.
Mix the pork mince into this cooled mixture until well combined.
Heat oven to 200C
Place the thawed puff pastry sheets on your bench and cut each sheet in half so  you have 12 rectangles of roughly 15cm x 30cm.
Place mixture  in the middle third of each sheet using 2 spoons to spread a rough line in the middle of each sheet about 4 cm wide.  Roll one side of the pastry on top of mixture, brush with beaten egg and fold the other side of pastry on top to just overlap so you have your filling enclosed with pastry.
Cut each roll into 5 pieces and place onto baking paper lined baking tray.
Brush with egg wash and place into hot oven for about 15 - 20 minutes, rotating trays half way through until the sausage rolls are puffed and light golden brown.
Serve with sweet chilli sauce or tomato sauce.
These also freeze well and can be reheated from frozen in your oven for 45-50 minutes at 170C.

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Do you find occasionally that your home cooked meals can be better than restaurant dishes?

Buon appetito, enjoy Merryn xx

Friday, 4 November 2016

Galliano Gamberi - Prawns in a Creamy Galliano Sauce

It was Friday evening, I was looking forward to fresh local oysters and a lovely marinara risotto at one of our local clubs with hubby.   We showered, dressed and took a bottle of wine to drop by a friends' house for a pre dinner drink on the way.



   When we arrived at the club an bour or so later there was barely a parking spot available.  It was certainly a very busy night for our usually subdued Friday night dinner and when we signed in at reception  I asked why it was so busy.    Apparently Kasey Chambers was performing in the auditorium that evening.  She is a well known, popular, Australian singer and songwriter.

We went around the corner to the bistro to see hundreds of people with about 50 waiting to be served.  So much for a quiet Friday evening dinner!  Then hubby said he wasn't feeling well anyway and really wanted to go  home and have soup with toast.

We arrived back at home, hubby went to bed with headache tablets as he was suffering with a fever.  By this time I felt like  I was all dressed up with no place to go!

I remembered a dish I have enjoyed at an Italian restaurant and set about recreating it by firstly rinsing and putting some basmati rice on to cook.  Then I defrosted some large green  prawns and rinsed a little rocket to have on the side.


Here is my recreation of Galliano Gamberi ... an elegant dish for one.

Galliano Gamberi

200 grams large green prawns, with tail on
1/4 cup sunflower oil
1 - 2 garlic cloves, crushed
Sat and pepper to taste
1/2 cup cream
Steamed rice to serve
Rocket rinsed to garnish

Crush the  garlic cloves and mix with the prawns and the sunflower oil in a small bowl.  Season with pepper and salt.  Let marinate for 15 minutes.
Rinse and cook your basmati rice.
Heat a medium sized pan to medium high, add the prawns and fry the prawns for 1 minute per side until they are just pink.  Add the Galliano and toss a few fimes until it is all bubbling and slightly reduced then lower the heat slightly and add the cream, cooking and tossing for about 3 minutes until it is all bubbling and combined.
Serve with rice, some rocket and crusty bread or a few pappadums on the side.

Buon appetito, enjoy Merryn xx

N.B. hubby was fine this morning and I really enjoyed my dinner for one last night. Have you ever been looking forward to a night out but have to change your plans at short notice?  

Saturday, 29 October 2016

November Garden Share Collective

New beginnings ...
We have changes happening which is why I haven't shared my garden for a while but here are some photographs of a new and exciting under cover garden we have built.  It is designed to keep birds,  brush turkeys, possums  and rats out whilst still allowing the bees in to pollinate all of our precious flowers.

Tomatoes zucchinis celery bush beans and herbs.


Grape vines from cuttings taken last year predominantly Thompson Seedless grapes. 

Strawberries chillies lettuce capsicum tomatoes and hubby.


Our bee hives are thriving and multiplying.


You can see how busy we bave been and as always our efforts are rewarded by the wonderful produce we are already gathering to cook and enjoy.

Buon appetito, enjoy Merryn xx

Wednesday, 5 October 2016

Roasted Pumpkin with Yoghurt and Coriander



Sometimes you come across a recipe and think 'wow, this is turning a boring vegetable into something exotic'. Such as when I came across Adam Liaw's Roast Pumpkin with Coriander recipe in his cook book Adam's Big Pot.


We grew over 50 Kent and Queensland Blue pumpkins this last winter.  The Kent variety is my favourite pumpkin, colourful, moist and small so they can be easily chopped up with your cleaver.

Winter gardening is wonderful, although Spring and Summer are preferable.

My father is now in his 80's, he is a gorgeous, sweet and caring man who has gardened all of his life.
 I notice he has some eccentricities now that were not noticable before.

My hubby and my father get on very well but at times have this teasing kind of relationship.
One day my father asked my mother to chop down an apple tree that has never done well and hubby was thrilled as he could then plant a fig tree in that spot.  When hubby commented to Dad that he would chop down the apple tree, Father said "no, leave it there I want to keep it" so hubby had to bite his tongue and wait for a change of mood to cut down the tree.  I am sure Dad is having fun with him.

At the end of the day we all reap the benefits of gardening both in our garden and in my parents garden.  Hubby has taken the time to upgrade and net in their vegetable/fruit tree garden to keep the wildlife away from eating and digging up all that is planted which is a huge step forward and a pleasure for my parents.

We rotate yearly in growing pumpkins ... one vine is enough to feed many families.


Here are our two Himalayan cats,
Casper and Chloe,
waiting to come in for breakfast.
Which has nothing to do with pumpkins,
but I wanted to share this cute photograph with you.




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Roast Pumpkin with Coriander Recipe


1/2 Kent pumpkin, washed, seeds removed and sliced into wedges (leave the skin on)
3 Tablespoons fish sauce
1 1/2 Tablespoons brown sugar
1 long red chilli, finely chopped
2 cloves garlic, peeled and finely chopped
2 Tablespoons vegetable oil
1/2 teaspoon salt flakes

To serve:  1/2 cup thick Greek style yoghurt
                 Lime wedges
                 Fresh coriander leaves
                 Freshly ground black pepper, to taste

Heat the oven to 200˚C.  Place pumpkin slices onto a baking tray lined with baking paper.
Mix together the fish sauce, brown sugar, chilli, garlic and oil.  Pour this mixture over the pumpking, turning the pumpkin over to coat it well.
Bake for 30 minutes without turning, or until the pumpkin is very well carmelised.
Scatter the pumpkin with salt and serve with spoonfuls of yoghurt (optional) lime wedges and coriander leaves.  Grind over black pepper to serve.

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Do you have a favourite pumpkin recipe to share?

Buon appetito, enjoy Merryn xx

Wednesday, 21 September 2016

Home made Beef and Stout Family Pie

In this world there are pie lovers and pie, well, non lovers.  Ever since I was a teenager I have never liked pies, until I made my own chicken, leek and mushroom pies which improved further when I ventured into making the pastry as well as the filling.
Still, meat pies have never been high on my list of desirable foods.
My family however love them.
So I compromised and bought an electric family size pie maker.
It seems lazy but I know that specific electrical devices, such as the pizza maker, turbo oven, or thermochef cook food perfectly and make timing for cooking simple and easy.
So I promised hubby that if I bought an electric pie maker I would cook a meat pie.  Simple.
I purchased the model online on a Tuesday and suspected it would arrive on the following Monday.
We had a few days away in Lismore and Byron Bay with friends and whilst passing a liquor store in Lismore I remembered to buy a big bottle of 'Stout' for a meat pie recipe I had seen.
One thing I especially enjoy about staying in this region is the availability of wholesome food shops where you can buy by the 100 grams or kilo measures any dried ingredient you might need.  I stocked up on Senshu green tea, freshly roasted local coffee beans and bought some hippy hemp and cotton shirts for the family.  It is so nice to get away to a relaxed pace of living for a while.


We arrived home on Sunday night and sure enough the pie maker arrived on Monday.
On Tuesday I purchased gravy beef on the way home in preparation for the sublime meat pie recipe and located the bottle of dark, almost black stout which had found it's way into my wine cabinet.
This is the first time I have ever cooked a filling the night before and let cool in the fridge.

I bought frozen puff and frozen shortcrust pastry  but sometimes we need help ...

Then I cooked the most amazing two meat pies I have ever tasted , varying the recipe slightly but I was inspired by this recipe.

I am now a converted pie lover and there will be many more variations to come in the future.


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Chunky Beef and Stout Pie

4 onions, finely chopped
4 cloves of garlic, finely chopped
1/3 cup olive oil
1.3kg gravy beef, outer fat removed and cut into 2cm chunks
1 bottle of Stout 750ml ( I bought Guiness extra stout)
400ml beef stock
2 Tablespoons worcestershire sauce
3 Tablespoons tomato paste
cracked black pepper
pinch of salt (remembering beef stock is salty)

Heat oil in a large pan and cook onions and garlic for about 5 minutes until it starts to brown, stirring occasionally.
Add beef and cook 5 minutes.
Add Stout and beef stock, worcestershire sauce and tomato paste.
Bring to a high simmer and simmer, lid off for 1 1/2 -  2 hours.
Season with black pepper and salt to taste.
Let cool.

(Makes 2 beef and stout pies)

2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed

Preheat oven to 180 Celsius.
Line your greased 20cm pie pan with the shortcrust pastry, leaving a little extra pastry at the top.
Place half of the filling on top of the pastry.
Place puff pastry sheet, cut to fit on top of the filling and lightly crimp edges to seal.
Brush with a little milk and bake for approximately 30 minutes.

Or use an electric pie maker like I did, after the initial 5 minute heating and a wipe of vegetable oil, I used the enclosed pastry cutter to cut the big side from the shortcrust pastry for the bottom.  Place in pie maker, insert half filling on top and line with the puff pastry cut from the smaller side of the cutter.  No need to brush with milk, close lid and cook for 18 minutes.  Place in 150C oven whilst cooking the other pie.

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Tell me, do you like to collect kitchen gadgets to make your life easier?
What's your most favourite shortcut electrical appliance?

Buon appetito, enjoy Merryn xx




Sunday, 11 September 2016

Artisan Cultured Butter Home Made



Cultured butter has a great depth of flavour and creaminess much more so than regular home made butter.  I have been making my own butter from fresh cream for many years but absolutely love the cultured butter you can buy, well anywhere but my hometown so I set out to research and develop my own Artisan Cultured Butter to rival any purchased cultured butter.

As we all know, fresh and homemade is the best YOU will ever taste!

  I decided to make it on a Saturday afternoon, after purchasing my cream (it must have at least 40% cream for this to work) reasoning that I always woke up once through the night anyway, usually around 4am and I thought it would be easy to simply place the bowl into the refrigerator at this time after the initial 12 hour wait. 

Right!?   
Wrong!
I awoke every hour to look at the clock to see if it was 4am yet.
Trust me, start this in the morning or in the evening to time the first 12 hours wisely when it sits on your kitchen shelf before it goes into the fridge for the next 12 hours. 



I found these simple instructions on this website and was so surprised that the method is simple, but you have to be patient. After stirring the culture into the cream, it had to rest on the counter, covered, for 12 hours, and then go into the fridge for 12 more hours. The previously thick liquid was now solid.

You then have to take it out and wait for the cold cream to come to 54°F (12.2°C). This is still a cool below room temperature. Then you have to whip the mixture.   I placed the cream mixture into my Thermomix, then used the butterfly to whip the butter at speed 3 for about 2 1/2 mins and it was ready to be kneaded.  This can be also be done in a food processor or mix master.
to test for readiness pinch a bit between your fingers. The texture will be smooth and very buttery. Place muslin over a colander and pour in the butter and buttermilk.  Let it drain and keep rinsing (about 4 times) continually with ice cold water.  keep kneading until there isn’t any more creamy buttermilk coming out of the butter but just clear water. Then knead some more. When the texture is consistent I separated it into 3 lots.  Refrigerating one for immediate use (it will last about 1 month) and then I froze the other 2 parts in plastic containers.

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ARTISAN CULTURED BUTTER RECIPE

Ingredients:
  • 1/8 teaspoon aroma B powdered mesophillic starter culture
  • 1 litre minimum 40% cream (low pasteurization), or raw cream
  1. Read all instructions before beginning; sterilise your implements and clean your work areas
  2. Pour the cream into a container or pan with a lid
  3. Measure 1/8 teaspoon of aroma B powder mesophilic starter and sprinkle it over the cream; let it sit for 5 minutes
  4. Mix it into the cream with continual stirring motion to combine
  5. Cover and sit on the counter, without moving for 12 hours
  6. Refrigerate for another 12 hours, keeping it covered
  7. Take out of the fridge and remove the lid, place in your the thermometer into  the cream and wait for the cream to raise to 54°F (12.2°C)
  8. Scoop the cream into the Thermomix bowl with the butterfly inserted, speed 3 for  2 1/2 minutes  (alternatively place into food processor bowl or mix master for about 5 minutes).  You will see the buttermilk separate from the butter then it is ready to remove it
  9. Pour the butter and buttermilk into the muslin lined sieve; remove the buttermilk and pour ice cold water over the butter as you work it inside of the sieve to release all of the buttermilk
  10. Once the water runs clear from the butter, you are ready to knead it on the counter
  11. Knead the butter a few times until the texture is consistent
  12.  in an air tight container in the fridge, it will keep safely for at least 1 month                                                             
  13.  Buon appetito, enjoy Merryn xx

Wednesday, 17 August 2016

Pressure Cooker Beef Rendang

I first fell in love with Beef Rendang in a very small and obscure restaurant in Darlinghurst aptly named "Denpasar" during the 1990's.
It was Saturday night and I met a dear friend for a meal at this Indonesian Restaurant of which we had heard good reports.   We ordered Chicken Kapitan and Beef Rendang with Indonesian fried rice and were simply bowled over by the bold and rich flavours.   We enjoyed our meal so much we even ordered banana fritters for dessert.

When we had finished dessert we were the only diners in the restaurant and the owners were itching to lock up and leave for the night.   We had only drank once glass each from the bottle of white wine and asked the owners for two plastic glasses to take away so we could continue our discussion.  They kindly obliged, happy by that time to see us leave.  We walked only a few hundred metres to Hyde Park, on the corner of William and College Streets, Darlinghurst and sat on the steps diagonally opposite from the Australian Museum.

As my friend lived in Leichhardt and I lived in Waverley we were going in opposite directions so we planned to continue our evening and catch the last trains home.

We poured ourselves a "glass" of wine and settled in for a good chat on a warm summer's night.  About 15 minutes later two policemen approached us on horses and told us we had to move on as it wasn't safe to be out at night in Hyde Park.  We were shocked as we had always felt safe in the city and used to meet to party from time to time ... anyway, they insisted that we had to leave and the horseback policemen subtly followed us to the corner of George and William streets to see that we were indeed going to Town Hall train station.

This was such a memorable night for two reasons; my discovery of Indonesian food and the thrill of being asked to move on by two thoughtful and caring policemen.

I still love Beef Rendang and have tweeked this recipe many times over the years and now I cook it suitably in the pressure cooker to save time but still retain that unique flavour of slow cooked beef.

My latest favourite version comes from Not Quite Nigella whose mother is also a superb cook and this is a wonderful recipe for authentic Beef Rendang.

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Pressure Cooker Beef Rendang


  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 teaspoons tamarind paste
  • 1 cup desiccated coconut, toasted in a dry pan (keep 2 tablespoons for the spice paste)
  • 1 kilo chuck or gravy beef, cut into 2cm or 1 inch cubes
For the Spice Paste:
  • 2 onions 

  • 1 large cayenne pepper (chilli)
  • 1 inch ginger, roughly chopped
  • 4 cloves of garlic
  • 8 dried chillies
  • 1 teaspoon white pepper powder
  • 2 tablespoons toasted coconut (from above)
  • 4 tablespoon olive oil
For the curry sauce
:
  • 2 tablespoons vegetable oil
  • 1 tablespoon turmeric powder
  • 2½ tablespoons brown sugar
  • 1 teaspoon salt
  • 1 tablespoon finely chopped fresh ginger
  • 4 kaffir lime leaves, spine removed and finely sliced
  • 2 Tablespoons lemongrass, either bottled or freshly chopped
  • 2 Tablespoons dark soy sauce
  • 400 ml can coconut milk or cream
  • 1/2 cup water


Directions
  1. Mix together the salt, sugar, tamarind paste and toasted coconut in a large bowl. Add the beef and mix well.  Set aside.
  2. Put all of the spice paste ingredients in a food processor and blend until you get a smooth paste, adding a little more oil if necessary.
  3. Heat the vegetable oil in a large pressure cooker over medium heat and fry the spice paste for a few minutes until fragrant, stirring continuously.  Increase the heat to slightly and add the meat with all of the marinade ingredients.  Stir for about 5 minutes until the meat is browned, add a little water if it starts to stick. 
  4. Add the rest of the curry sauce ingredients and stir for a few minutes.
  5. Place your pressure cooker lid on and bring to steaming (whistling) point, then immediately reduce heat to low and place your timer on for 20 minutes.
  6. After 20 minutes turn off the heat and using quick release, or placing in a sink and pouring cold water over top, release all of the steam and unlock the lid.
  7. Check consistency and seasoning.  I find this is the perfect cooking time for a fantastic result.  If yours is still a little watery you may need to cook it uncovered stirring for a few more minutes.

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Am I the only one who likes to get "slow cooking" results from pressure cooking?
In these busy days sometimes it is the only way to eat dinner on time.

Buon appetito, enjoy Merryn xx

Tuesday, 5 July 2016

Caramelised Apple Cake




One of the best kitchen items that I have is a Thermochef.  My husband bought me one last Christmas and I do use it every day.  When hubby suggested getting me one I did my research and thought it would be an invaluable kitchen item. I certainly could not justify spending high dollars on a Thermomix, but the Thermochef does virtually the same and at a lesser cost = bonus!

Since then I seem to bake even more - luckily I rarely eat sweet dishes but my family certainly enjoys them.

Owning a "thermie" is like being part of an exclusive club.  There are so many websites, books and online clubs that are purely devoted to thermomix recipes.  If you have considered getting one, I strongly urge you to do so; they are a wonderful addition to your kitchen and since Christmas (7 months ago) I have only brought out both my Kenwood mix master and food processor just once.  Otherwise the "thermie" does it all,  more efficiently and quickly as well.

I was home a little early last night so thought to google an apple cake, as there were 5 little green ones on the bench screaming at me to be eaten.  I typed into my phone "thermomix apple cake"and at the top of the search bar popped up Easy Caramelised Apple Cake.
 I didn't see that there were separate Thermomix instructions, I simply popped in the butter and sugar to cream, added the cinnamon, vanilla and eggs one at a time and keep creaming with the butterfly in place.  When the apples were browned I added them with the flour, cream and milk and lightly mixed for 1 minute on low without the butterfly.  
So thank you Sammie for this excellent cake which will definitely become a family favourite.
Here it is, straight from The Annoyed Thyroid website, which is worth browsing as there are some wonderful recipes and inspiration on this site.
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CARAMELISED APPLE CAKE


3 Granny Smith apples, peeled, cored and cut into 1.5 cm pieces
3/4 cup (160g)  sugar
125g unsalted butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1 1/2 cups (225g) plain flour
1 teaspoon baking powder
1/2 cup (130g) cream
1/4 cup (80g) milk


Preheat oven to 180Celsius/160Celsius fan-forced. Grease and line base of a round cake tin or line with baking paper.
Heat two tablespoons butter and 1 tablespoon sugar in a small pan  until the sugar melts. Add apples and cook for 5 minutes stirring regularly until browned. Set aside and leave to cool.
Beat the butter and sugar until light and creamy. Add the flour, cinnamon, baking powder, vanilla, cream and milk. Mix to combine. Add the apple mixture and fold in gently. Spoon the mixture into the prepared tin and shake gently to smooth top.
Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.  Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.


Thermomix or Thermochef Instructions

Preheat oven to 180 Celsius not fan forced. Grease and line base of a deep round cake tin or line with baking paper.  Heat two tablespoons butter and 1 tablespoon sugar in a small pan  until the sugar melts. Add chopped apples and cook for 5 minutes stirring regularly until browned. Set aside and leave to cool. If using raw sugar, mill for 5 seconds  on speed 9.  Chop butter for 5 seconds on speed 8. Add butterfly and mix for 1 minute  on speed 4, scraping down lid and sides of bowl half way through. Remove the butterfly. Add vanilla to TM bowl. With the blades running on  speed 3, add the eggs one at time, through the hole in the lid, this should take about 30 seconds after each egg has been added.  Then add the flour, cinnamon, baking powder, cream and milk and mix for 10 seconds on speed 4. Scrape down the sides, then mix for another 10 seconds on speed 4.Add the apples the cake mixture and mix for 10 seconds  on reverse speed 3 using the spatula to assist.Using a spatula, transfer the mixture into the prepared tin and smooth the top. Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.
Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.

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Do you have or have you considered getting a Thermomix or Thermochef? 
Do you google recipes for inspiration whilst in the kitchen ready to cook?

Buon appetito, enjoy Merryn xx