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!

Tarty Tarte Tartin

A French classic but this is one dessert I generally never order if it makes an appearance on the menu...not that I don't like it, it's just that I find it a little heavy after a nice meal. But it's perfect for supper.  It's been cold of late and the kids have been busy studying for exams so tonight I treated them to a warm Tartin topped with a creamy scoop of Vanilla Bean Ice Cream...Yum!

I love the story behind the Tarte Tartin.  It's basically a disguised disaster.  Two French sisters who ran the Hotel Tatin in the Loire Valley had one very busy Sunday.  It was hunting season and the patrons were hungry.  One of the sisters apparently a little ditzy but a very good cook,  placed an ordered apple tart into the oven the wrong way round.  The pastry and apples were upside down.  Nevertheless she served it warm straight out of the oven as a new creation...Genius!

I used individual pans but you can use an oven friendly pan with a standard dimension of approximately 30 cm with the same measurements as below.  My pans were 10cm in diameter and I used 1 apple per Tarte Tartin.

Pre heat the oven to 180 degrees Celsius


Serves 4 (individual Tarte Tartins) or 1 large Tarte Tartin

4 Large Granny Smith Apples - cored and sliced 
1/4 cup caster sugar + extra for base of pan
Juice of 1 lemon
50g butter - cubed
8 tablespoons water
Ready rolled puff pastry - 4 sheets for individual or 1 sheet for single large Tartin
Vanilla Bean Ice Cream - Mandatory!!

Peal and core the apples.  Slice into 6- 8 even pieces.

Place apples in a bowl.  Squeeze over the lemon juice to avoid oxidisation.  This is when the apples start to turn brown and happens very quickly.

To the apples add 1/4 cup caster sugar and set aside.

Allow the frozen puff pastry to thaw.  Using the base of your pan as a guide cut a round from the puff pastry sheet.  This will be fitted to the top of your pan once you have arranged your apples on the base.  If you need a larger round roll out the dough to your desired size using a rollin pin.  Once cut set aside, covered in the refrigerator to chill.

For the base of the pan:

If baking a large Tarte Tartin place 1/2 cup of sugar in the base of the pan.  Add 8 Tablespoons of water and mix to dissolve.

If baking individual Tarte Tartins place 2 Tablespoons of sugar in the base of the pan and add 2 Tablespoons of water.  Mix to dissolve.

Over low heat allow the sugar and water to form a light brown caramel.  Keep an eye on this as it can turn from a nice caramel to a burnt one very quickly.

Once the caramel is done allow the pan(s) to cool slightly.

Once cool, arrange the sliced apples core side up.  Add cubes of butter around the apples.

Remove the puff pastry from the refrigerator.  Place the puff pastry round on top of the apples and tuck in around the edges of the pan to form a snug seal.

Place pan(s) in the oven onto of a baking sheet for 20 minutes or until the pastry is flaky and golden.

Remove from oven and invert onto a plate.  

Serve warm with a scoop of creamy ice cream.

Heavenly!

Gold Kiwifruit Upside Down Cake

The upside down cake is oh so very 20's.  The idea back in the day was that fruit, sugar and butter were placed on the bottom of a cast iron pan and a basic cake batter was poured ontop with the pan then placed over hot coals and left to cook.   The most traditional upside down cake is the Pineapple Upside Down Cake. I've jazzed mine up a little.  We have Gold Kiwifruit in season at the moment. They are just that...golden and sweet.

This cake was a bit of an experiment for me.  I was reading about this technique used to ensure the top of your cake bakes flat and does not dome.  So I decided to try it.  I cut a strip off an old bath towel (yes it was clean and washed) the same width as the side of the cake pan and long enough to encircle the sides of the pan. Join one end of the towel to the other with a safety pin.  The towel must be soaked in water and excess water squeezed out.  This allows the cake to cook without doming.  It worked in that I had a flat top but because the wet towelling cools the sides as the cake bakes I did not get the coloured sides had I baked the conventional way.

I also used a silicone round cake mould which I never usually use. I just found that I didn't get the nice caramel bottom I would usually get had I baked it in a traditional cake tin.

Nevertheless this cake tastes amazing. The coconut works so well giving it a different dimension and ties in nicely with the Gold Kiwifruit.

Enjoy!

Per heat oven o 180 degrees Celsius

For the base of cake pan:
8 Gold Kiwifruit - peeled and sliced
1/4 cup brown sugar
40g melted butter

100g softened unsalted butter
250g caster sugar
2 large eggs
225g self raising flour -sifted
1/2 cup desiccated coconut
Juice of 2 limes
110 ml milk

To prepare the base of your cake pan, melt the butter and drizzle on the bottom of pan.

Sprinkle brown sugar to evenly coat the base of your pan and top with a single layer of  Gold Kiwifruit.

Using a mixer place the butter and sugar in the bowl and mix on medium speed unil you have a creamy consistency and it appears pale in colour.

Add eggs one at a time beating well after each addition.

Fold in the flour, coconut, lime juice and milk.

The batter will appear quite thick, this is the consistency you are after.

Pour batter ontop of Kiwifruit.

Place into pre heated oven and bake for 50minutes or until a wooden skewer comes out clean.

Light, crumbly and ever so tasty... enjoy!

Pea And Ham Soup

It's getting cold...it's time to get the pressure cooker out. There is nothing better than warming up with a hearty Pea and Ham Soup on a cold wintery night.

This soup doesn't need to take you hours to cook, you can have this on the table in under 1 hour with the mighty pressure cooker.

I love warming up with a hearty Pea and Ham soup on a wintery night...absolutely bursting with flavour from the fresh vegetable stock and the smoky ham hocks. This is truly a winter warmer that the whole family will enjoy.

A good sprinkling of freshly ground black pepper and a nice dollop of sour cream, this one is a winner.



Serves 6


Water - approximately 6 - 8 cups depending on the size of your pressure cooker
2 tablespoons olive oil
2 carrots - chopped
1 celery stick - chopped
1 parsnip - chopped
1 large brown onion - chopped
3 sprigs of lemon thyme
3 cloves of garlic
2 Ham Hocks
2 cups split green peas
salt and pepper to taste
sour cream*

During winter your supermarket may stock a soup pack, this is perfect for this soup.  It is usually a mix of vegetables suitable for a vegetable soup stock, all you need to do is chop them all evenly.

Fill your pressure cooker until the water reaches half way up. I have stated 6-8 cups but if you need more please add.  The pressure cooker should be half filled with water.

Add the Olive Oil to the water.

Chop all your vegetables evenly and add to the pressure cooker.

Add the lemon thyme and garlic.

If you have purchased the Ham Hocks from your butcher ask him to place a few cuts in the hocks.  This will help them cook nicely and release all their flavour.  If purchasing from a supermarket carefully cut a few slits along the Ham Hocks.

Add the Ham Hocks to the pressure cooker.

Season with salt and pepper to taste.

Place the lid on the pressure cooker and cook for 30 minutes.  Mine has a timer so once it reaches pressure it will cook for 30 minutes before I have to release it.

Once cooked for 30 minutes, release the pressure and remove the lid.

Carefully remove the Ham Hocks and place into a bowl to cool.

Once cool remove the meat from the hocks and shred.  Discard skin.

To the stock in the pressure cooker add the split peas.

Place the lid on the pressure cooker and cook for 20 minutes.

Once the pressure has been released remove the lid and adjust your seasoning with salt and pepper to taste.

Using a stick blender, blend the soup until your desired consistency.  I like mine quite thick.

Place shredded ham into the pressure cooker and stir through.

Laddle into bowls, sprinkle with freshly ground black pepper and place a dollop of sour cream on top.

Enjoy!

Any leftovers actually taste better the next day.