03/31/11 by CLANZ | Recipes | No Comments »
Title of recipe: Mississippi Mud Cake
Submitted by: Mark Brent
Why this recipe was chosen or where it was enjoyed: For those who have a sweet tooth – a delicious dense rich chocolate mud cake
Recipe category: Dessert
Number of services: More than 10
Estimated preparation time: 1 3/4 hours
Ingredients:
2 cups white sugar
1 cup hot water
⅓ cup apple juice
250g butter
150g dark cooking chocolate
1 tablespoon instant coffee
2 eggs
¼ cup cocoa
1½ cup plain flour
¼ cup self-raising flour
Method:
Line a tin (approximately 18cm x 22cm with baking paper
Combine sugar, water, apple juice, butter, chocolate and coffee in pan. Cook on low heat stirring regularly until chocolate is melted and mixture is smooth. Leave to cool until lukewarm.
Place chocolate mixture into a large bowl, stir in eggs and sifted cocoa and flours.
Place mixture into tin. Bake cake in oven at 170 degrees C for 1¼ hours.
Let stand for about 15 minutes and then take out of tin to leave for cooling on wire rack.
Serve dusted with icing sugar.
Source of recipe: Family favourite
03/31/11 by CLANZ | Recipes | No Comments »
Title of recipe: Baked cheesecake
Submitted by: Zan Lee
Why this recipe was chosen or where it was enjoyed: It is so easy to make with no-fuss ingredients and I have made this a couple of times for morning tea occasions at work.
Recipe category: Baking
Number of services: 5
Estimated preparation time: 40 minutes
Ingredients:
(A)
3 eggs
3/4 cup castor sugar*
1 teaspoon of vanilla essence
(B)
500 grams cream cheese
3/4 cup butter
3/4 cup castor sugar*
(C)
3/4 cup self-raisaing flour
1/4 cup corn flour
1 teaspoon baking soda
*brown sugar is fine if you do not want the cake to be too sweet.
Method:
Whisk the ingredients in (A).
Whisk the ingredients in (B) until consistent.
Mix the ingredients in (C).
Combine (A), (B) and (C) until smooth.
Pre-heat the oven at 160 degrees.
Line a cake tin with a diameter anywhere between 20 – 25cm with baking paper.
Pour the batter into the cake tin.
Put cake tin in a hot water bath in the oven and bake until golden brown.
Source of recipe: Potential mother-in-law.
03/31/11 by CLANZ | Recipes | No Comments »
Title of recipe: Chaudeau
Submitted by: Anthony Hatch
Why this recipe was chosen or where it was enjoyed: This dessert is a type of zabaglione, is very light and incredibly easy to make.
Recipe category: Dessert
Number of services: 2
Estimated preparation time: 5 minutes
Ingredients:
2 egg yolks (no whites)
1/4 litre white wine
120g sugar
Optional – glass of rum, madeira or maraschino
Method:
Beat egg yolks separately and then combine all ingredients into a double boiler or alternatively a saucepan.
With the element on low heat, whisk or beat the contents with an egg beater until smooth and just about to boil – then instantly remove from heat, stir for a few minutes more and serve into stemmed dessert glasses.
Pear slices may also be added to further complement this dessert.
Source of recipe: Swiss finishing school recipe dating from the 1930′s provided to me 23 years ago by my then German tutor (now aged 91)
03/31/11 by CLANZ | Recipes | No Comments »
Title of recipe: Greek Coconut Lemon Cake
Submitted by: Andrew Springett
Why this recipe was chosen or where it was enjoyed: It’s easy to make, it tastes great, and it doesn’t need icing. I brought it to work a couple of weeks ago for a colleague’s 40th birthday and everyone loved it and then I had to bring in the recipe to share around.
Recipe category: Baking
Number of services: More than 10
Estimated preparation time: 20 minutes plus baking time
Ingredients:
Cake:
125g butter
1 cup sugar
4 eggs
2 cups desiccated coconut
1 cup self-raising flour
Syrup:
1 cup sugar
1/2 cup water
juice and grated rind of 2 lemons
Method:
Cream butter and sugar until light and fluffy, then add eggs. Add the coconut and flour, mix well and pour into a 20cm square cake tin or similar, lined with baking paper (it’s a thick mixture, don’t be alarmed).
Bake in a preheated oven at 200C for 10 minutes then reduce heat to 150C and bake for another 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour the prepared syrup over. Cool completely in the tin before removing.
To make the syrup, place all the ingredients in a small saucepan. Bring to the boil, stir until the sugar has dissolved. Reduce the heat to simmer 5 minutes, then pour hot syrup over cake.
Serve warm with whipped cream as dessert or in slices for afternoon tea.
Source of recipe: Jo Seagar, “You shouldn’t have gone to so much trouble, darling”. Published by Random House.
03/31/11 by CLANZ | Recipes | No Comments »
Title of recipe: Lemon Posset
Submitted by: Andrew Springett
Why this recipe was chosen or where it was enjoyed: It’s so easy to make, it’s not too heavy, and you can make it the day before and have it waiting in the fridge well before guests arrive. It also just tastes so good – I’ve literally had people running their fingers around their bowls, to make sure they didn’t leave any behind.
Recipe category: Dessert
Number of services: 6
Estimated preparation time: 10 minutes
Ingredients:
600 ml cream
3/4 cup caster sugar
grated rind and juice of 2 lemons
grated lemon rind and either whipped cream or lemon curd (to serve)
Method:
Place the cream and caster sugar in a small saucepan and stir as it comes to the boil. Once it boils, reduce the heat to keep it gently boiling, keep stirring, and time it for exactly 3 minutes. This timing is very important to the ‘chemistry’ of the recipe. Remove from the heat and whisk in the grated lemon rind and lemon juice.
Cool, then pour into wine glasses or similar. Chill for 6-8 hours, or even better, over night (cover with glad wrap in the fridge). Serve chilled with a small dollop of whipped cream or lemon curd, with a sprinkle of lemon rind over the top.
Source of recipe: “Jo Seagar Cooks”, by Jo Seagar. Published by Random House.
03/30/11 by CLANZ | Recipes | No Comments »
Title of recipe: Pecan, Prune and Chocolate Celebration Cake
Submitted by: Catherine Henderson
Why this recipe was chosen or where it was enjoyed: This is a very rich and decadent dessert cake, which is great for birthdays, anniversaries or special occasions. Eaten in large quantities, it may shorten your life span by a few years, but it will be worth it!
Recipe category: Dessert
Number of services: 10
Estimated preparation time: 30 minutes
Ingredients:
1/2 cup roughly chopped pitted prunes
1/2 cup brandy
250g chopped quality dark chocolate
150g butter
3 eggs separated
3/4 cup castor sugar
1/2 cup plain flour
3/4 cup finely ground pecan nuts (or ground almonds)
Method:
Place prunes and brandy in a bowl, cover and leave to soak overnight.
Next day, pre-heat oven to 160 degrees fan bake. Grase and flour a 22cm springform cake tin and line the base with non-stick baking paper. Place chocolate and butter in a bowl and melt over a saucepan of gently simmering water, or microwave in short bursts.
Place egg yolks and sugar in a bowl and beat with an electric beater until thick and pale. Stir in melted chocolate and butter. Gently stir in flour, ground nuts, prunes and soaking liquid.
Whisk egg whites until they form soft peaks, then carefully fold into cake mixture. Pour into preapred cake tin and bake for 45-60 minutes or until cake tests cooked when a skewer inserted comes out moist but clean.
Cool cake for a while in tin before turning out on a wire rack. Ice with chocolate ganache.
Ganache
Combine 1 cup chopped dark chocolate and 1 cup cream in a bowl and gnetly melt over a pan of steaming water, or microwave in short bursts. Stir to form a smooth sauce. Cool a little so that the ganache thickens, then pour over dessert.
Serve with whipped cream
Source of recipe: Family member, but I think it was orginally a Julie le Clerc recipe.
03/30/11 by CLANZ | Recipes | No Comments »
Title of recipe: Hot Potato Salad
Submitted by: Catherine Henderson
Why this recipe was chosen or where it was enjoyed: This “salad” has been a favourite at barbeques with family and friends. It is simple, easy to prepare and can be made ahead of time then cooked in the oven just prior to dinner time.
Recipe category: Vegetarian
Number of services: 6
Estimated preparation time: 20 minutes
Ingredients:
5 large potatoes
1-2 onions
50g butter
250g sour cream
1 cup grated tasty cheese
1 pkt Maggi cremé of chicken soup mix
breadcrumbs
Method:
Cube the potatoes. Boil the potatoes until tender. Strain.
Melt the butter and sauté the onions in a large fry pan. Add the sour cream, soup mix and cheese to the fry pan. Stir through. Add the sauce mix to the potatoes in an oven dish. Top with cheese and breadcrumbs. Bake in a moderate oven until golden brown (approx half an hour).
Source of recipe: Family recipe
03/30/11 by CLANZ | Recipes | No Comments »
Title of recipe: Low Maintenance Bacon and Egg Pie
Submitted by: Sophie Hedley
Why this recipe was chosen or where it was enjoyed: This recipe is the be all and end all of your last-minute dinner, picnic or Pot Luck problems.
I discovered this recipe in the Comfort Food for Sharing recipe book a while ago, and it is now a total standard. It takes no time to whip up, and anyone who is anyone likes bacon and egg pie. But most important is the lack of dishes. No fry pan required, no cups for beating or bowls for mixing. Just a chopping board, knife, grater and the tin you cook it in.
My quantities are slightly less than the original recipe but you can just add or subtract as your heart desires and depending on the size of your tin.
Recipe category: Main
Number of services: 4
Estimated preparation time: 10 minutes
Ingredients:
some bacon (4 rashers)
6-7 eggs
some cheese
whatever bits of fresh herbs you can scrape together
1-2 tomatos (depending on size)
pastry – I use frozen flaky puff pastry – its about ease after all. 2 sheets needed.
Method:
Turn on oven to about 210 degrees. (the suggestion in the recipe was to put an oven tray in the oven whilst its heating so tray gets hot and then when you put the pie in and place on tray, this helps cook the bottom pastry of the pie. I wasn’t sure how sound that theory was until one time when I didn’t do it. I can now confirm – put the baking tray in the oven to heat the tray!).
Defrost the pastry.
I have been using a square tin because the pastry is square (less effort = more smiles). Of course you can roll the pastry to fit a circular tin and it will look much nicer, but I’m all for minimising the time to make this. Plonk one sheet of pastry in a greased tin to form the base and sides of pie.
For the filling:
- Grate some cheese and throw into the pastry case (about 1 cup I guess – but depends on your taste).
- Thinly slice bacon (4 rashers) into strips and then bits, and throw on top of cheese. Note – no prior cooking required. Yay.
- Then crack 6-7 eggs whole straight on top of the bacon (the original recipe said 9 eggs but seemed a bit full on and my pie was smaller – I used 6-7 depending on size). The egg will slop around a little but try not to break the yolks. Space out the yolks around the pie and let the whites dribble into the other areas. At this point I keep aside a teeny bit of one of the eggs to glaze the pastry at the end – this is likely to mean one of your eggs will break but hey – who cares.
- Chop up some basil and parsley and sprinkle on top of eggs. Salt and pepper if you wish.
- Thinly slice tomato and place slices on top of eggs/herbs.
- Throw on the 2nd pastry sheet to top pie. Press pastry lid and sides together to seal pie. I usually use a little strip of extra pastry to make a + decoration on top. Do whatever you feel. Brush pastry with leftover egg to make sure pastry top looks browned and delicious.
Then throw in oven for about ~45-50mins at about 200 degrees.
Take out from oven and if you think its fine, leave in tin for 5-10mins. Turn out of tin and place on cooling rack to dry.
Honestly, so easy and so yummy – you feel guilty when someone compliments you on this one.
Source of recipe: A slightly lazier version of a recipe in Comfort Food for Sharing Recipe Book provided by Lauraine Jacobs. The book is a compliation done to support Starship.
03/22/11 by CLANZ | Recipes | No Comments »
Title of recipe: Soy and Ginger Glazed Salmon
Submitted by: Kath Moran
Why this recipe was chosen or where it was enjoyed: This is a really simple and useful great tasting glaze for fish or poultry. Use any firm fish but salmon is great! For a busy day dinner idea, serve on a bed of rice with lightly cooked spinach.
Recipe category: Main
Number of services: 6
Estimated preparation time: 5 minutes
Ingredients:
Quarter of a cup of soy sauce
Quarter of a cup of rice wine or saki
1 Tablespoon of minced fresh ginger
2 Tablespoons of sugar (I use raw sugar)
1 side of salmon, cut in 6, pin bones removed, or 6 fillets of boneless salmon
Method:
Place soy sauce, rice wine or sake, ginger and sugar in a pot and boil about 5 minutes until just lightly thickened. Cool. Pour over fish. Leave for 10 minutes or up to 2 hours in the fridge, turning once or twice. Pre-heat oven to 250 degrees C. Place fish in backing dish, spoon over marinade to coat. Bake for 6-10 minutes until cooked.
Source of recipe: A recipe from an unnamed magazine I have had for several years!
03/22/11 by CLANZ | Recipes | No Comments »
Title of recipe: Racks of lamb with persillade
Submitted by: Kath Moran
Why this recipe was chosen or where it was enjoyed: This recipe is so easy and cooks perfectly every time. It takes little time to prepare, looks fabulous and is utterly delicious!
Recipe category: Main
Number of services: 6
Estimated preparation time: 45 minutes includes cooking time
Ingredients:
3 full racks of young lamb, about 400g each
100g unsalted butter
half a cup finely chopped shallots
2 cloves of garlic, peeled and crushed
150g fresh breadcrumbs (I use vogels sunflower bread)
half a teaspoon of salt
ground black pepper
half a cup, or more, of finely chopped parsley
olive oil
Method:
1. Preheat oven to 210 degrees C fanbake. Remove excess fat and any silverskin from the lamb racks.
2. Put butter and chopped shallots in a small saucepan, cover pan and cook very gently for several minutes until the shallots are tender but not coloured. Add garlic and let it cook through for 1 minute. Cool.
3. Add breadcrumbs, salt and chopped parsley. Brush lamb racks on meaty side with olive oil and season with a little salt and freshly ground pepper. Put racks in a shallow roasting tin (if the sides are too high it will prevent the crust from browning nicely), then press herb crumbs on the top. Transfer to oven and cook for 15 minutes for medium rare or 18-20 minutes for medium.
4. Transfer racks to a chopping board and let them rest for about 5 minutes, then slice into cutlets. Arrange on a heated serving platter and serve immediately with a potato gratin and asparagus or steamed green beans.
Source of recipe: Taste Magazine – December 2010
