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Bourbon, Vanilla and Fig Bundt cake (Movies) April 2, 2014

Posted by kerribatch in Recipes.
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Movies Theme - Kerri's DessertThis recipe from the Movies dinner was sourced from Betsylife, and was converted to gluten free.

I made the following changes:

  1. Switch 140g GF flour mix for each cup of flour in the original recipe. (I’ve been using a flour mix based on one by Pete and Kelli Bronski – see below. I have two of their GF cookbooks and everything I’ve made from them has been amazingly good. They also have a blog and share recipes at http://noglutennoproblem.blogspot.com.au )
  2. Add an extra egg
  3. Add 1 tsp baking powder
  4. Add 1/4 tsp xanthan gum for every cup of flour
  5. Let the cake batter stand for 10 minutes before adding the figs. This gives the flours time to hydrate so the batter thickens, helping to keep the figs from sinking straight to the bottom.

The gluten free cake conversion tips are from FOOD52 and King Arthur Flour.

Flour mix, approximate weights (from Kelli and Pete Bronski):

  • 160g brown rice flour
  • 90g sorghum flour (I used sweet white sorghum)
  • 90g corn flour
  • 40g potato starch (or tapioca flour)
  • 17g potato flour
  • 1tsp xanthan gum

 

Food From The Movies March 31, 2014

Posted by andrewescott in Dinners.
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On Monday 3rd March, recipe club went to the movies! Well, it was the night of the Oscars, so our theme was food from the movies. Franca hosted, and was joined by Kerri in baking dishes.

Movies Theme - Props

Entré

Movies Theme - Franca's Entre

To start things off, Franca made a French dish (inspired by the movie Julie & Julia): asparagus with Hollandaise sauce.

Mains

Movies Theme - Franca's Main (1 of 2) Movies Theme - Franca's Main (2 of 2)

Continuing with the same movie-based theme, Franca served us Julia Child’s beef bourguignon with new potatoes in butter.

Dessert

Movies Theme - Kerri's Dessert

To finish, Kerri was inspired by the bundt cake in My Big Fat Greek Wedding to make a Bourbon, vanilla and fig bundt cake.

Soft Hazelnut Nougat (Corsican) March 24, 2014

Posted by andrewescott in Recipes.
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Corsican Theme - Andrew Dessert (2 of 2)This nougat was served as part of the dessert at the Corsican dinner, and was inspired by this Corsican Hazelnut Nucciolina product and based on a torrone recipe by Marianna Di Bartoli. However, it was much softer than expected and certainly not like the original, but still yummy.

Ingredients

  • small amount of oil
  • 2 sheets of rice paper
  • 100g hazelnuts (although, really needs 2-3x this amount)
  • 150g honey
  • 300g brown sugar
  • 30mL glucose
  • 60mL water
  • 2 egg whites
  • 30mL Nutella spread

Method

  1. Oil the sides of a 20 cm x 30 cm cake tin, and line with cling wrap, with a few inches of extra cling wrap hanging over the sides. Then oil or butter the cling wrap and place a piece of rice paper in the bottom. Set this aside until later.
  2. Heat an oven to 200 degrees Celcius, and roast the hazelnuts on a baking tray for 5-7 minutes or until they begin to darken.
  3. Allow hazelnuts to cool in a bowl and shell off any husks as well as you can, leaving nicely roasted nuts.
  4. Place egg whites in a mixing bowl in preparation for later.
  5. Place honey in a saucepan and gently heat until it reaches 120 degrees Celcius (you need to have a candy thermometer to hand), then remove from heat.
  6. Place brown sugar, glucose and water in another saucepan, and gently heat and stir until it reaches 127 degrees Celcius (ideally higher, but I couldn’t achieve this), then remove from heat.
  7. Whip the egg whites to soft peaks, and while the beaters are still running, gradually pour the honey down the side of the bowl, followed by the sugar syrup. Keep beating for another five minutes, or until the whole thing has seized up.
  8. Remove the beaters and fold the Nutella and nuts through the mixture (it doesn’t matter if the nuts are still warm).
  9. Spoon the mixture into the pre-prepared cake tin, pushing it right to the corners, and ensure even coverage. Place another piece of rice paper on the top and wrap the cling wrap over.
  10. Place another cake tin on top of the nougat mixture, weighted with something heavy, squashing the mixture down. Leave overnight.
  11. Keep in the fridge to firm it up before slicing. Use a clean, sharp knife, and serve immediately.

Corsican March 10, 2014

Posted by andrewescott in Dinners.
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On Monday 3rd February, Pam hosted our Corsican dinner, serving up savoury dishes and Andrew providing the desserts. We had started out with a French theme, but decided to narrow it to a single French region to make it a little more interesting.

Entré

Corsican Theme - Pam's Entree (1 of 2) Corsican Theme - Pam's Entree (2 of 2)

Pam began the meal by serving us cos lettuce stuffed with brocciu cheese and polenta de farine de châtaigne (a.k.a. chestnut flour polenta).

Mains

Corsican Theme - Pam's Main (2 of 2) Corsican Theme - Pam's Main (1 of 2)

The main course, also courtesy of Pam, was a Corsican goat stew and fasgioli incu funghi (white beans and mushroom casserole).

Dessert

Corsican Theme - Andrew Dessert (1 of 2) Corsican Theme - Andrew Dessert (2 of 2)

For dessert, Andrew served torta pisticcina (chestnut tart) and soft hazlenut nougat. (In all the excitement, I forgot to take a picture of the nougat at the dinner, so this photo was taken later that evening.)

Lemon Icebox Pie (Cold) March 2, 2014

Posted by cint77 in Recipes.
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Cold Theme - Jacinta DessertThis dessert was served at the Cold dinner. It is largely based on the Saveur recipe of the same name.

I modified it slightly and used 1 and 1/2 packets of scotch finger biscuits for the base and 5 egg yolks for the filling. I also omitted the wafers. As one person noted in the comments this makes far too much filling so I cooked and chilled the leftover filling in a Pyrex dish. The mixture does bubble up so make sure you leave at least an inch at the top of the dish and definitely cook on a rimmed baking pan.

I also served it with Chantilly Cream:

  • 300 ml heavy cream,
  • 1/4 cup icing sugar
  • 1/2 teaspoon vanilla essence

Beat together until soft peaks form.

Cold March 2, 2014

Posted by andrewescott in Dinners.
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On Monday 13th January, we started the year with a perfect theme for summer: cold food. Laura hosted and Jacinta joined her to provide absolutely weather appropriate dishes.

Entré

Cold Theme - Laura Entree

We began the meal with a mango gazpacho soup from Laura.

Mains

Cold Theme - Laura Main (3 of 4) Cold Theme - Laura Main (2 of 4) Cold Theme - Laura Main (1 of 4)

Laura then followed-up with a pork and chicken terrine, a garden salad, and a quinoa, feta and pomegrate salad.

Dessert

Cold Theme - Jacinta Dessert

To finish, Jacinta served up a very chilled lemon icebox pie with chantilly cream.

Candied Citrus Peel (Christmas) January 25, 2014

Posted by andrewescott in Recipes.
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Christmas Theme - Andrew's Dessert (2 of 2)This was made for the Christmas supper. and was based on recipes from allrecipes.com and Epicurious.

Ingredients

  • Mandarins
  • Oranges
  • Water
  • White sugar
  • Dark chocolate
  • Caster sugar
  • Dark chocolate

Method

  1. Prepare the peel first. Slice about 1cm off the top and bottom of the fruit, then cut the fruit into eight even vertical segments. Using a very sharp knife, cut the peel away from the pith and fruit so that there is basically just a strip of peel. You may need to “shave” away the pith a couple of times until it’s thin enough.
  2. The next step is blanching the peel, which makes it softer and removes some bitterness. Place the peel into a large saucepan of cold water, and bring to the boil. Place a colander over the sink. As soon as the water reaches boiling point, pour the contents of saucepan into the colander. Blanch the peel twice more, or stop sooner if the peel becomes floppy.
  3. Put 1 cup of white sugar to 1.5 cups of water in a medium-sized saucepan, and heat until the sugar has fully dissolved. (Note that you’ll need to do multiple saucepans for different batches of peel.) Reduce the heat to low, and add the peel to the sugar syrup (it should all be submerged), allowing it to simmer very gently for 20-30 minutes, stirring occasionally. When the peel turns translucent it is done. If the syrup starts to brown, remove the peel and begin again.
  4. Allow the peel to cool and dry a little on a wire rack for a couple of hours. Then place each segment of peel on a chopping board, and slice into thin strips. At this point you can roll it in either caster sugar or dip it in melted chocolate.
  5. Store in an airtight container for up to a week.

Christmas-spiced Baklava (Christmas) January 25, 2014

Posted by andrewescott in Recipes.
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2 comments

Christmas Theme - Andrew's Dessert (1 of 2)This was made for the Christmas supper. The original recipe is from here (based a Donna Hay recipe), however there were some changes:

  • Instead of walnuts, hazelnuts were used.
  • Instead of ground cinnamon, mixed spice was used.
  • A quartered glace cherry was placed on top of each piece.

Irish-creme Liqueur (Christmas) January 24, 2014

Posted by lauracap in Recipes.
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1 comment so far

Christmas Theme - Laura's DrinksThis was made for the Christmas supper. It comes from the Australian Women’s Weekly Christmas cookbook (2008).

Ingredients

  • 1 teaspoon instant coffee
  • 1 tablespoon boiling water
  • 1.5 tablespoons chocolate topping
  • 350mL Irish whiskey
  • 460mL cream
  • 395g (1 can) sweetened condensed milk
  • 1 egg
  • 1 teaspoon coconut essence

Method

  1. In a large jug, dissolve the instant coffee into the boiling water, add the remaining ingredients and stir well.
  2. Keep in air-tight (sterilised) bottles for up to six months in fridge.

Makes 1.25 litres.

Coconut Truffle Snowmen (Christmas) January 24, 2014

Posted by lauracap in Recipes.
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2 comments

Christmas Theme - Laura's DessertThis was made for the Christmas supper. It comes from the Australian Women’s Weekly Christmas cookbook (2008).

Ingredients

  • 360g white chocolate
  • 1/3 cup cream
  • 2 tablespoons Malibu
  • 1 cup dessicated coconut
  • 3 unsalted pistachios
  • 9 dried cranberries

Method

  1. Roughly chop the white chocolate. Place it in a small saucepan with cream and Malibu and stir over a low heat until smooth.
  2. Remove mixture from heat, pour into a container and refrigerate for 3 hours.
  3. Make six balls made from 2 teaspoons of mixture each, and six bigger balls from 3 teaspoons of mixture each, then six large balls from a tablespoon of mixture each. Place these on a tray and refrigerate again until truffles are firm.
  4. To make the snowmen, roll ruffles in coconut. Then stack three different sized balls to form snowmen. Secure with wooden toothpicks to  keep them in shape. Use pieces of pistachio for nodes and pieces of cranberries for eyes. Ribbon can be used to make scarves.

Makes 6 snowmen.

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