Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!

Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!

Frank Camorras Gypsie Donuts

I was privileged to attend a cooking class last Friday night at The Sydney Seafood School, hosted Movida's very talented chef Frank Camorra. We cooked a three course meal. For entree we cooked Squid Ink Pasta with fresh clams (Fideos Negros con Almejas) and garlic Aioli. Main we cooked the tastiest Spanish Rice with Prawns (Arrozde Gambas) and for dessert we made Gypsy Donuts (Bunuelos de las Gitanas).

Frank explained that these donuts are typically found at the fair and are cooked by the Gypsy ladies. Served with a hot dark chocolate sauce I'd have these over fairy floss at the fair any day. 

Recipes are all found in Frank Camorra's new book Movida Solera

Gypsy Donuts - Bunuelos de las Gitanas 

14 grams dried yeast

1 cup - 250ml lukewarm water

250 grams plain flour

Pinch of salt

1 tablespoon caster sugar

Olive oil for deep frying

2 tablespoons white sugar

Icing sugar for dusting

Fine rind of 1 orange*

100 grams dark chocolate 

300ml milk

*Ive added the rind. It works brilliantly with the chocolate. You could also add spice to flavour the dough.

Place the water in a small bowl and add the yeast.  Allow to stand for about 5 minutes until it starts to bubble slightly. Placing the bowl in a warm place is ideal as it will activate the yeast.

In a large bowl add the flour, salt, orange zest and sugar. To this add the yeast mixture and mix with a wooden spoon for about five minutes.

The consistency should be a very thick batter.

Cover the dough and place in a warm place to rise for about half an hour. The mixture should double in size.

Meanwhile make the hot chocolate sauce. Place the milk and the chocolate in a small saucepan over medium heat. Stir until melted. Once done remove from heat and set aside.

Heat oil in a wok or electric deep fryer to 170 degrees Celsius. This temperature will allow the donuts to cook in the centre. I actually didn't use a thermometer or deep fryer. I filled a wok with oil and cooked over medium heat. Worked well.

Wet your hands and pull off a golf ball sized pice of dough.

Flatten slightly between the palm of your hands and make a hole in the centre.

Carefully place into the oil and using either a wooden chopstick or the end of a wooden spoon, place into the hole and twirl the dough so that it forms the shape of a donut.

It is easier to do this part with a partner. One can flatten dough and place in oil while the other does the twirling. If you are doing it on your own you have to work quite quickly otherwise the dough will start to cook quickly and you won't have enough time to form the donut hole.

Cook on each side for about 2 minutes until golden.

Remove and place on paper towel and sprinkle with caster sugar while still hot. I went one further and also sprinkled lightly with icing sugar.

Serve with the Hot Chocolate Sauce.

Ole!!

Thai Larb Lettuce Cups

Tangy, spicy, fresh and lean. A quick one to whip up and a clear winner with my family. I've used lean pork mince but you could also use chicken or turkey mince.

You can control the heat by deciding on how much chilli to use, we like ours mild so I have written the recipe with less heat. Feel free to add more or less chilli, it won't detract from the flavour of this dish.

1/4 cup sesame oil 

2 lemongrass stalks 

4 Kaffir lime leaves 

3 green chillis

2 cm piece of ginger

3 cloves of garlic

1 finely chopped onion

2 finely chopped celery stalks

800g pork / turkey or chicken mince

80ml fish sauce

Juice of 1 lime

1 teaspoon red chilli powder 

1 teaspoon of sugar 

1/4 cup finely sliced green shallots

1/2 cup finely sliced basil

1/2 cup finely sliced mint

1/2 cup finely chopped coriander

salt and pepper to season

White sesame seeds for sprinkling 

1 iceberg lettuce

Roughly chop the lemongrass, lime leaves, green chillis, ginger and garlic and add to a food processor. 

Pulse until all finely chopped.

Add the sesame oil to a wok.  Once quite hot, flash fry the processed mixture for approximately two minutes to release all flavour.

To this add the mince. Cook until browned.  

Add the fish sauce and let it bubble away for about five minutes.

Add the chilli powder and the sugar.

At this stage check your seasoning. Bear in mind that the fish sauce is generally quite salty so you may not need to add salt.

Add the finely chopped celery and onion and cook for another 5 minutes.

Add the lime juice and the herbs; mint, coriander and basil. Mix well to combine.

Sprinkle with sesame seeds.

Prepare the iceberg lettuce by washing well and removing the end core.  Remove each leaf one by one.  You may need to trim them to ensure you have a neat little cup.

To serve, spoon larb into each lettuce cup.  They can be rolled up and eaten like San Choi Bau.  

We also served ours with steamed Jasmine Rice.

Enjoy!

Egg White Breakfast Cups

I've been making these as a healthy breakfast/ lunch option. You can really use your imagination here and make these with whatever  veges you have on hand. I don't usually add tuna instead I have these for lunch with a can of tuna but today I've decided to incorporate the tuna and they have turned out very tasty. They are full flavoured, very low in fat and super quick and easy to make.

1 500g carton of egg whites or 10 eggs separated (use egg white only)

1 bunch asparagus spears - finely chopped

2 green shallots - finely sliced

1 green chilli - finely sliced (Optional)

6 cherry tomatoes - quartered

1 small can of tuna in springwater 

Salt / Pepper to taste

Sumac to sprinkle

Pre-heat oven to 180 degrees celsius.

Spray a 12 hole muffin tin with olive oil spray.

Evenly distribute the chilli, (if using) asparagus and the shallots into each muffin hole.

Place two pieces of cherry tomato in each muffin hole.

Drain the tuna and evenly distribute amongst the muffin holes.

Season with salt and pepper to taste.

Pour the egg whites into each muffin hole  ensuring ingredients are covered until just below the rim.

Sprinkle with Sumac for a tangy lemony flavour.

Bake for 20 minutes.

Enjoy!

Zucchini Fritters

Quick to make, healthy and good for you. These little fritters are full of flavour and nutritional goodness. 

4 Zucchini  - grated

4 Asparagus - finely sliced

2 green shallots - finely sliced

1 small green chilli - finely sliced

1/4 cup Almond meal

50gr goats cheese

2 free range eggs - lightly beaten

Salt and pepper to taste

Olive oil for frying*

Grate zucchini coarsley.  Place into a clean tea towel or muslin cloth and wring out as much water from the zucchini as you can.  Place into a bowl.

Add the asparagus, shallot, chilli, almond meal, cheese and eggs. Mix well to combine. (I actually used my hands for this step).

Season with salt and pepper to taste.

Add the olive oil to the fry pan and heat on medium heat.

*You can choose to use coconut oil to fry if you wish.

Place a heaped tablespoon of the mixture into the pan and cook on each side for about 2-3 minutes until golden.

These are traditionally served with sour cream. You can serve with a side salad for a healthy lunch option.

Enjoy!

Mid-Week Stovetop Paella

Cooking during the week is always a struggle...I keep running out of ideas and never know what to cook. I'm sure there are a few of you in the same boat.  Last night I put together a stove top Paella.  This is not a traditionally cooked Paella but it is definitely authentic in taste.  My Paella dish is absolutely massive, it feeds about 20 people so using that last night was not an option.  Instead I cooked it in a deep dish casserole pan that's fitted with a lid.  Worked perfectly and I had it cooked in under an hour. I even managed to achieve a gorgeous caramelised Socarrat on the bottom of my rice.  Socarrat is the flavoursome caramelised crust that forms on the base of the Paella Pan when the heat is turned up at the end of cooking.  You know you have a great Paella when you have achieved a great Socarrat.  Quick, tasty and one for the whole family...my kind of recipe!

Serves 4-6

4 tablespoons Olive Oil

1 large onion cut in half then sliced in moon shape

1 large red capsicum - sliced

6 chicken wings, tip removed and cut at joint

1 chorico - sliced

2 large tomatoes - diced

1/2 bunch pasley - finely chopped

250g green prawns

1 large squid tube

10 large green mussels

1 large fish fillet of choice cut into small chunks

Garlic

4 cups chicken stock

2 cups medium grain rice

saffron threads - small pack

1/2 cup frozen peas

salt / pepper - season to taste

Lemon and finely chopped parsley to serve

Add the olive oil to the pan and bring to heat.

Add the onion, garlic and the capsicum and cook until soft.

Add the Chorizo and cook until golden and crusty.

Remove the onion, capsicum and chorizo and set aside.

You will now have a flavoursome olive oil base.

To this add the chicken wings and cook until golden and cooked through. 

Remove once done.

Add the squid and cook until just cooked.

To the pan, add the onion, capsicum, chorizo.

Add the tomato and Parsley and cook down the tomato.

Add the rice and stir to combine with the oil.

Mix the saffron with a little hot water to release flavour and colour.

Add the Chicken Stock to the pan.

Add the saffron to the pan.

Mix to combine.

Place the chicken wings around the pan.

Add the peas to the pan.

Cover and cook for about 20 minutes.

Remove lid and add the prawns, mussels and the fish.

Cook for a further 10 minutes until the fish is cooked through.

Serve sprinkled with finely chopped Parsley and wedges of Lemon.

If you can see that there is still stock to be absorbed remove from heat and keep the lid on for about 10 minutes.  The stock will absorb into the rice.  This is when you know the Paella is ready for serving.

Enjoy!

Nutty Wattleseed Biscuits - Perfect with a Cuppa

Wattleseed - straight from our Outback, has a nutty flavour with coffee overtones. Perfectly matched with the walnuts and pine nuts in these bikkies.  The orange zest provides a lingering suprise.

Pre heat oven to 150 degrees celsius


Makes 20


100g unsalted butter - softened
1/2 cup brown sugar
1/2 teaspoon ground wattleseed
1/2 teaspoon ground cinnamon
Fine zest of 1 medium orange
1 tablespoon maple syrup
1 cup plain flour
2 tablespoons almond meal
1/4 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon baking powder
1/4 cup finely chopped walnuts
1/4 cup pine nuts

Using an electric beater cream together the butter and the sugar.

Mix the baking soda with the hot water and add to the butter mixture.

Add the orange zest,maple syrup, wattleseed and cinnamon and mix to combine.

Add the flour, almond meal, baking powder and the nuts.

Beat until well incorporated and the dough comes away from the sides of the bowl.

Using your hands roll small balls of dough and flatten with the palm of your hands.

Place onto vegetable / baking paper and place onto cooking sheet.

Place into oven for 20 minutes until golden.

Remove onto wire rack and allow to cool.

Sprinkle with Icing Sugar if desired.


Enjoy!

Pedro Ximenez Slow Roasted Osso Bucco With Orange and Corriander Gremolata Flavoured Pearl Cous Cous

Osso Bucco is traditionally served with Gremolata -  a mixture of herb and citrus zest with a hint of garlic...match made in heaven.  I have gone a little alternative with this recipe. Inspired by Pearl Cous Cous that I had for the first time in a beautiful Syrian Duck Salad at Almond Bar, Darlinghurst I had recently bought a pack which was stashed away in my pantry so decided to get adventurous. I have made a Gremolata with Corriander, Garlic and Orange Zest and mixed through the Pearl Cous Cous with a little butter.... Sensational match with the slow roasted Osso Bucco which is flavoured with Pedro Ximenex Dry Sherry.   

Serves 4

Pearl Cous Cous Gremolata

1 cup pearl cous cous

2 cups water

1 tablespoon Vegeta (shhhh...I love this stuff)

25gr butter

1 1/2 teaspoon garlic paste

1/4 bunch finely chopped corriander

Zest of 1 medium orange

Salt to season

Add water and Vegeta to a small non stick pot and add pearl cous cous.

Bring to the boil and reduce to a simmer.  Cook for approximately 8 minutes.  

Once all the water has evaporated and the cous cous is cooked add the butter, garlic, corriander and the orange zest.

Season with salt and cover with lid.

Osso Bucco

Pre-heat oven to 180 degrees celsius.

4 Veal Osso Bucco

1/2 cup plain flour

Olive Oil

2 onions - quartered

2 carrots - peeled and chopped

2 celery stalks - chopped

1/2 bunch thyme

1/4 bunch parsley - finely chopped

2 large ripe tomatoes - chopped

2 cups beef or chicken stock

1 cup Pedro Ximenex Dry Sherry

8 small chat potatoes - halved

1 cup flat green beens - chopped

Salt / Pepper to taste

I cook my Osso Bucco in a casserole dish which can go from stovetop to oven.

Coat each Osso Bucco with flour and shake out excess.

Add Olive Oil to pan and brown Osso Bucco on each side until golden.

Remove and place on a plate.

To the pan add the onion, carrot, celery and thyme.  Cook until the onion is soft.

Deglaze with Pedro Ximenex.  Add to the pan and cook for 2 minutes.

Add the chicken stock.

Add the tomatoes and the parsley.

Place the Osso Bucco back in the pan.

Cover and place in the oven for 2 hours.

Remove at 1 1/2 hours and add the chat potatoes and the beans.

Continue to cook until the potatoes are done and the meat is falling off the bone.

Serve on a bed of Pearl Cous Cous.

Enjoy!

Cumquat, Lime and Ginger Infused Panna Cotta

 

Velvety smooth creamy Panna Cotta lightly fragranced with Kaffir Lime Leaves, the tang of Cumquat and the subtle but peppery pop of Ginger.  Balanced with a lightly infused sugar syrup...absolutely gorgeous dessert.

Panna Cotta:

250ml fresh cream

50ml milk

50g sugar

2 teaspoons vanilla paste

4 kaffir lime leaves - torn

6 cumquats

5cm piece fresh ginger - finely sliced

2 silver grade gelatine leaves 

Infused Sugar Syrup:

3/4 cup water

3/4 cup caster sugar

6 kaffir lime leaves - finely sliced

5cm pice of fresh finer - finely sliced

Peel of 1 orange - finely sliced

Panna Cotta

Place gelatine is a small bowl of cold water until soft

In a small pot over medium heat place the, fresh cream, milk, sugar and vanilla bean paste.  Stir until sugar has dissolved.

Add the torn kaffir lime leaves, the cumquats and the finely sliced ginger.

Bring to the boil and remove from the heat.

Set aside for approximately 10 minutes for the flavours to infuse.

Remove the gelatine leaves from the water and squeeze out the excess water.  Place the gelatine into the cream mixture and whisk until dissolved.

Using a sieve pour the Panna Cotta mixture into a jug.

Pour the Panna Cotta into individual serving dishes.

Place into the refrigerator for approximately 4 hours or preferably overnight.

Infused Sugar Syrup

Finely slice the kaffir lime leaves.

Peel and finely slice the fresh ginger.

Using a vegetable peeler, peel the skin of 1 large orange - remove any pith from the underside of the peel. Slice very finely.

Place the water and sugar into a small bowl over a medium heat.

Heat until sugar has dissolved.

Add the finely sliced kaffir lime leaves, the fresh ginger and the orange peel.

Continue to cook over a gentle heat for approximately 20 minutes until the orange peel has candied and the sugar has a syrupy consistency.

To Serve

You can choose to de-mould each Panna Cotta or serve in individual dish.  Either way top with the candied orange, kaffir lime and ginger and drizzle with the syrup.

Enjoy!!

Vinocotto Basted Chicken Fillet - David Franz Inspired (David Franz Vinocotto 2013)

On our recent trip to The Barossa Valley we were lucky enough to have had a private wine tasting with David Franz of David Franz Wines.  Well I cannot even tell you how many bottles David opened for us...many! The one that I can definately remember and ordered a beautiful 1.5Litre Magnum of was David's gorgeous 2013 Vinocotto.  I could not wait to try a recipe with it. Vinocotto is a grape juice reduction used to sweeten, brighten and balance flavours. Full bodied...absolutely delicious!

I've used it on tonights dinner - Vinocotto Basted Chicken Thigh Fillet flavoured with garlic and corriander, sprinkled with black and white sesame seeds for a subtle nutty flavour.

6 Chicken Thigh Fillets

Olive Oil - 1/4 cup

Salt / Pepper

Crushed Garlic

1/2 bunch Corriander - finely chopped

1/4 cup David Franz 2013 Vinocotto

Black and White Sesame seeds to sprinkle

3 Onions - sliced in rounds

Pre-heat oven to 180 degrees celsius

Place the chicken thigh fillets into a bowl and season with salt.

Add the crushed garlic, corriander and olive oil to the chicken and stir with a wooden spoon to combine.

Add the olive oil to your fry pan and bring to a medium heat.

Add the onion rounds and sweat until they turn clear. This will release their sweetness. Once soft remove from the fry pan and place on a baking tray.  Do not allow the onions to brown as they will release a bitter taste.

Bring the olive oil back to a high heat and add 3 chicken thigh fillets to the pan.  

Cook on both sides until nice and golden - approximately 6 minutes each side.

You do not want to completely cook through in the pan - the pan is starting the cooking process and giving the chicken some colour.  

Once the first batch of chicken is cooked remove and place on top of the onions in the baking tray.

Repeat with the second batch of chicken.

Once the chicken has been fried brush the Vinocotto on each piece, sprinkle with the sesame seeds and place in the pre-heated oven for 20 minutes to cook through.

Midway remove the baking tray from the oven and baste the chicken with the juices from the baking dish. This will form a gorgeous Vinocotto glaze on your chicken.

Serve with Steamed Jasmine Rice.

Enjoy!

Valrhona Chocolate Olive Oil Cake

Amazingly Moist, Decadent & Heavenly...Perfectly matched with it's Nutella topping and Pine Nut Bark

Recipe adapted from Nigella Lawson Olive Oil Cake

Pine Nut Bark

100gr Pine Nuts

1 cup Caster Sugar

1/2 cup Water

1 sheet of baking paper

Pre-heat oven to 180 degrees Celsius

Place pine nuts on a baking sheet in an even layer and slightly roast in the oven for approximately 3-5 minutes.  Keep a close eye on them as they will burn very quickly as their oil starts to release.  You are looking for a slight golden colour.

Remove from the oven and allow to cool by spreading over a sheet of baking paper whilst you make the caramel.

Place the caster sugar and the water in a small saucepan over a gentle heat. Do not stir.  Allow the sugar to melt.  Keep over heat until the sugar turns to a caramel consistency and colour.  Again keep a close eye on this as once it reaches the caramel point it will burn very quickly if left on the heat for much longer.  

Pour directly over the Pine Nuts and allow to cool.

Once cool break pieces of the bark and use to decorate the cake.

Valrhona Chocolate Olive Oil Cake

Pre heat oven to 170 degrees celsius

150ml Olive Oil -  a lighter flavoured olive oil works best opposed to an Extra Virgin Olive Oil

50g Valrhona Cocoa Powder

125ml boiling water

2 teaspoons Vanilla Paste

150g Almond Meal

1/2 teaspoon Baking Powder

Pinch of Salt

200g Caster Sugar

3 Large Eggs

Grease and line a spring form cake tin with 22cm dimension

Sift the Cocoa Powder into a bowl and add the boiling water.  Mix until you have a smooth paste.  Add the vanilla paste and set aside to cool.

Add the Almond Meal, Baking Powder and Salt to a medium bowl.

Using a mixer with the paddle attachment, add the sugar, olive oil and eggs and beat vigorously until it is pale in colour and thick and creamy in consistency.

Turn your mixer to a slower speed and add the cocoa mixture.

To this add the Almond Meal mixture.

Beat until all incorporated.

Pour mixture into prepared tine and bake for approximately 40 minutes or until an inserted skewer comes out clean.

The cake is very moist so there may be a few crumby bits that stick to the skewer.

Remove from oven and allow to cool for approximately 10 minutes before turning out.

Nutella Topping

Once the cake is turned out spread the Nutella evenly over the top.  The warmth of the cake will make it easier for the Nutella to spread.

Once all evenly spread...using a wooden skewer draw diagonal lines each way to form diamond shapes.

Decorate around the cake with the Pine Nut Bark.

You can omit the Nutella Topping and Pine Nut Bark and instead serve warm from the oven with a gorgeous scoop of Vanilla Bean Ice-Cream.

Enjoy!

Orange Scented French Toast

 Scented with Orange Zest and slightly spiced with Cinnamon...A Perfect Sunday Brunch

Orange Scented French Toast

10 slices of Italian Sliced Bread

6 Eggs

Zest of 1 large Orange

1 teaspoon Vanilla Paste

Cinnamon to dust

Caster Sugar to sprinkle

The Juice of 2 oranges

Oil for frying

In a bowl crack each egg and whisk slightly until mixed.

To the eggs add the Orange Zest and the Vanilla Paste.

Mix to combine.

Place oil in shallow fry pan and bring to heat.

Dip the sliced bread one at a time in the egg mixture and coat each side well.

Place in oil and lightly fry until golden in colour.

Remove and place on paper towel.

Drizzle with the Orange Juice and sprinkle with Caster Sugar and Cinnamon.

The addition of the orange juice combined with the sugar and cinnamon creates a slightly sweet spiced syrup. Totally Scrumptious!

Enjoy for Brunch with a nice freshly brewed coffee or tea.

Enjoy!

Baked Fuji Fruit

I am a huge fan of Persimmons.  They are abundant in Sydney during the winter months.  I have however always shied away from their cousin the Fuji Fruit.

Fuji Fruit are crisp and sweet and do not have to be over ripe to be enjoyed, whereas the Persimmons have to be extremely ripe otherwise they are astringent and displeasing to the palate.

I decided to play around with the Fuji Fruit.


I quite enjoy a Baked Brie or Camembert and often pop one in the oven topped with raisins and walnuts and drizzled with maple syrup,  when I have friends round for a drink.  (Recipe Soon).  So I thought the Fuji Fruit would be a great accompaniment to the cheese and yes I was right.  It went down a treat.  Paired with a chilled dessert wine and some crisp crackers, this was a great match with the soft oozing Camembert that we served it with.

Pre heat oven to 180 degrees Celsius


4 Large Fuji Fruit
3/4 cup sugar
1 cup water
1/4 cup Vino Cotto
3 Cinnamon Quills

Remove Stalk and Cut each Fuji Fruit into quarters

Place sugar, water, Vino Cotto and Cinnamon Quills in baking dish*.  Stir to Combine.

Place Fuji Fruit into baking dish.

Bake for 30 minutes.

Once soft, spoon syrup onto Fuji Fruit and place under grill to caramelise nicely for approximately 6-8 minutes.

Serve on a Cheese Platter or as an accompaniment to a Baked Brie or Camambert.



Enjoy!

Golden Gaytime Cake

Who doesn't love a Golden Gaytime? And even more amazing...It's No Bake!

This cake has been trending on the internet lately. Phoodie has a fantastic blog and amazing recipes.   I just had to give it a go.

Actually my twin daughters recently celebrated their birthdays and asked me to make this cake to share with their friends.  It was a hit.  

You could definitely make an adult version by adding a good splash of Baileys Irish Cream which would work a treat and give it that little bit of a kick.




Use a 30cm square cake tin.  Serves 16 small portions (it's quite decadent).

9 Golden Gaytime Ice Creams
2 Litres Plain Vanilla Ice Cream
1 packet Marie Biscuits 250grams

Remove the Vanilla Ice Cream from the freezer and allow to soften.  

Line the square cake tin with plastic wrap allowing the edges to overlap on the sides.  Once you have assembled your cake you will fold these over to enclose.

Carefully remove the ice cream sticks from each of the Golden Gaytimes and place on the bottom of the cake tin.  You will have to halve the last one length ways to fit.

Place Marie biscuits in a food processor and pulse until you have rough chunks of biscuit.  Do not over process as you want some texture in your biscuits.

Add the biscuits to the Vanilla Ice Cream and stir to combine.

Spoon the ice cream biscuit mixture on top of the Gaytimes in the square tin. 

Fold over edges of plastic wrap to enclose and seal.

Place into the freezer for at least 2 hours.

Once set, turn out, remove plastic wrap and dust with icing sugar.

We had the leftovers the day after and it was just as good.



The kids loved this one...Enjoy!  (Try it with Baileys....shhhhh!)

Spiced Cinnamon Baked Pears

I recently visited The Barossa Valley, South Australia and came home with many goodies.  We were fortunate enough to have gone to a Grange Tasting at  Penfolds Winery and I came away with a bottle of Penfolds Father 10 Year Old Tawny Port.  The Port makes these Pears shine...they are just perfect for a cold wintery  after dinner treat.

Perfect on a cold winters night. Nicely spiced with Cinnamon Quills and sweetened with a generous splash of sweet Tawny Port.

I used Beurre Bosc Pears (brown skinned pears). They are perfect for baking as their flesh is sweet and crisp and will not turn to mush once baked. 

Serves 8

Pre-heat oven to 180 degrees Celsius

8 Beurre Bosc Pears

3/4 cup sugar

1 and 1/4 cups of water

1/4 cup Tawny Port

4 Cinnamon Quills

The peel of 1 lemon

Add sugar, water, port, cinnamon quills and lemon peel to the bottom of the baking tray. Mix to combine.

Add pears upright to the baking dish.

The caramel will form during baking.  At 10 minute intervals spoon the caramel over each pear to coat.

Bake for 40-50 minutes until are soft. Check for softness by inserting a wooden skewer into the pears. 

Enjoy!