St. Patrick's Day Cupcakes and Cake

I made those cupcakes for our St. Patrick's Day lunch which we have every year in our company. I always bring something sweet. So this year I decided to make green cupcakes. Yum!

Orange and almond cupcakes:
100 gr. butter at room temperature,
1 egg,
5 egg yolks (keep egg whites for butter cream),
1 1/2 cups sugar,
grated zest of 1/2 orange,
1 tsp orange essence,
100 ml cream,
100 ml milk,
2 cups plain flour,
1 cup ground almonds,
1 tbsp baking powder
2 tbsp green food colouring.

Preheat oven to 170C. Prepare a muffin pan and cases.

Whip the butter until light and fluffy, add sugar and beat until pale. Add egg and egg yolks one at the time beating well after each addition.

Mix cream, milk, orange essence, food colouring and orange zest. In a different bowl mix almonds, flour and baking powder.

Add liquid and flour mixtures to the butter and eggs each in three batches starting and finishing with the flour.

Divide the butter between muffin cases and bake for about 20 min.


Swiss meringue butter cream (Recipe by Martha Stewart):  
1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter, cut into pieces
1 teaspoons pure vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

And finally, the cake! 
Made from the same butter and the same butter cream. Just covered with fondant and decorated with shamrocks. I'm not really good in this sort of cake decorations, but I think it's still cute. No?

Warm beetroot, orange & haloumi salad

This vegetarian salad mixes salty haloumi with the sweetness of beetroot and orange.

Ingredients (serves 4)
3 medium beetroot, ends trimmed
3 oranges, peeled, white pith removed
2 tbs extra virgin olive oil
150g baby spinach leaves
1 x 250g pkt haloumi, drained, thinly sliced crossways

Method
Preheat oven to 200°C. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges.

Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl (you will need 80ml/1/3 cup juice). Add the oil and whisk until combined. Season with salt and pepper.

Combine the beetroot, orange segments and spinach in a large bowl. Divide among serving plates.

Cook the haloumi in a non-stick frying pan over medium-high heat for 1-2 minutes each side or until golden.

Top the salad with the haloumi. Drizzle over the dressing to serve.

Beetroot, chocolate and orange loaf

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist. Make it for your friends, then ask them to guess the mystery ingredient. This loaf has a surprisingly smooth velvety texture and rich chocolate taste. Really good with yoghurt.

Ingredients (Makes 8 slices)
1 large cooked beetroot, about 180 gr,
225 gr flour,
100 gr cocoa,
1 Tbsp baking powder,
225 gr sugar
3 eggs,
juice and grated zest of a half large orange (reserve zest from the other half for decoration)
2 tsp vanilla essence,
200 ml sunflower oil,
100 gr dark chocolate (not too bitter), chopped into pieces
2 tbsp orange liqueur (optional)
Chocolate for frosting  (optional)
Crème fraiche or yoghurt, to serve

1. Heat the oven to 190C, Line a 900gr loaf tin with baking paper.

2. Tip the beetroot into a food processor and blitz until finely chopped. Add a pinch of salt, sugar, eggs, orange juice, zest, vanilla and liqueur. Mix well.

3. Mix together flour, cocoa and baking powder, then add it to the liquid mixture, stir well.

4. Add the oil in a steady stream, while whizzing, as if you were making a mayonnaise.

5. When all the oil has been added, stir in the chocolate, then tip the mix into prepared loaf tin. Bake for about 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack.

6. Cover the loaf with a melted chocolate and decorate with orange zest if desired. Serve with a dollop of crème fraiche or thick yoghurt.



Enjoy!

Poached Cherry Zuccotto

Zuccotto is a traditional Italian desert with origins in Florence. Some say the cupola shape was inspired by the Duomo in Florence, Italy; others speculate that zuccotto is a play on zucca, which is the Italian word for pumpkin. Zuccotto is a wonderful dessert for a festive occasion. Make it up to three days in advance – it improves with time. It's not too sweet inside and I like it, but if you like it sweet feel free to add  more sugar. Also, I recommend to add a little bit of pink food colouring into the central part of the filling.

Ingredients:

4 medium eggs
150g caster sugar
pinch of salt
100g flour
30g cocoa
½ teaspoon baking powder
25g butter, melted
500g cherries, stones removed
1/3 cup sugar
juice of 1 orange
3 tablespoons Grand Marnier or other orange liqueur or brandy
200g ricotta
4 tablespoons icing sugar
¼ cup finely chopped candied orange peel
300ml double cream
food colouring (optional)


Method
Preheat the oven to 180°C.

Butter a 30cm x 20cm Swiss roll tin and a 20 cm round tin, then line the base with baking paper.

In a bowl, whisk together the eggs, sugar and salt until thick and pale. Sift the flour, cocoa and baking powder together over the mixture and gently fold in then fold in the butter. Spoon the mixture into the prepared tins and bake for 15 minutes. Turn out and cool on a rack.

Put the cherries in a saucepan with the sugar and orange juice. Cover and simmer over a very low heat for 10 minutes until tender. Strain the cherries and set aside, reserving the juice. When the juice is cool, add 2 tablespoons of the Grand Marnier and set aside.

Line a 6-7 cup pudding basin or bowl with plenty of plastic wrap. Cut the sponge into long triangular pieces and use to line the inside of the basin. Moisten the sponge, including the piece for the top, with the reserved cherry juice.

Place the ricotta and 3 tablespoons of the icing sugar and the remaining tablespoon of Grand Marnier in a bowl and beat until smooth. Fold in the orange peel and half the poached cherries. Whisk the cream to just beyond soft peaks (it should be firm but not overwhipped). Add 1/3 of the whipped cream to the ricotta mixture and fold in gently. Spread this mixture over the sponge.

Place the remaining cherries, food colouring and icing sugar in a food processor and blend to a purée. Place the cherry purée in a bowl and fold in the remaining whipped cream. Fill the centre of the sponge with this mixture. Place the remaining piece of sponge on the top then cover with plastic wrap and chill for up to 3 days.

Turn out on to a plate to serve.

Serves 8-10

Persimmon and orange jam

Do you love persimmons as I do? They are best to eat raw straight from the tree, but this year we have quite a big harvest in our garden, so I decided to make a little bit of jam. And it's so tasty and beautiful - like a little sun in a jar. 

Ingredients:
2 cups of ripe persimmon, skin removed and cut into small pieces
1-1,5 cup sugar (depends on the desired sweetness of jam)
juice of 1 orange
grated rind of half an orange
2 tbsp vodka

Put the persimmons, sugar, juice and zest in a heavy based pot and cook over medium heat, stirring often, about 20 minutes. Remove from heat and allow to cool completely.

Return to the heat, mash slightly with a potato masher and bring to boil. Pour the vodka and cook for 10 minutes on low heat.

Pour hot jam into sterilized jars, seal and store in cool place.




Enjoy!

Lamb Rack with Orange, Mint & Dried Fig Salad

Orange, Mint & Dried Fig Salad
1⁄3 cup lemon juice
½ cup extra virgin olive oil
salt and freshly ground black pepper
4 oranges, peeled with sharp knife, removing the pith, and sliced
4 radishes, trimmed and thinly sliced (on a mandoline if you have one)
1 red onion, halved and thinly sliced
6 Dried Figs, slised
1⁄3 cup pitted black olives
1⁄3 cup firmly packed mint leaves
120g marinated feta, crumbled

For the lamb and to serve
3 lamb racks (8 cutlets in each)
olive oil for rubbing
2 cups firmly packed baby spinach



Orange, Mint & Dried Fig Salad
Combine the lemon juice and oil and season to taste. Arrange the orange slices on each serving plate and top with radishes, onion, dates, olives and mint leaves. Sprinkle with feta and drizzle with the dressing.

For the lamb and to serve
Rub the lamb with oil, season and chargrill or barbecue over medium-high heat for 2-3 minutes each side for rare. Rest, loosely covered, in a warm place for 5 minutes. Divide the watercress among the plates alongside the salad, top with sliced lamb and serve the couscous in a bowl on the side. Serves 6.

Barbecue Lamb Salad with cucumber, capsicum and orange dressing

Barbecue Lamb Salad with cucumber, capsicum and orange dressing is a refreshing simple summer salad. You can make it with warm or cold barbecue lamb. 

Serves 4
500g lean lamb leg steaks, trimmed of excess fat (or you can use already cooked meat)

Marinade:
2 tablespoons wine vinegar
1/4 cup sweet sherry
1 tablespoon brown sugar
1/2 teaspoon dried rosemary leaves
3 teaspoon salt reduced Worcestershire or soya sauce

2 cups mixed salad leaves
1 Lebanese cucumber, sliced
1 yellow or red capsicum, slised
1/2 red salad onion, sliced

DRESSING
½ orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste

Trim any visible fat from lamb and place in a large dish. Combine marinade ingredients and pour over the lamb, turning to coat. Cover and refrigerate for at least 1 hour or overnight. Heat a barbecue, grill pan or non-stick fry pan to high. Remove lamb from marinade and cook to desired effect, for the most tender and moist cut its best still pink inside, about 3-4 minutes each side, depending on thickness.

Remove from heat and allow to sit for 10 minutes, covered loosely with foil. Slice thinly.

Arrange salad leaves in a bowl with the cucumber, capsicum and onion and top with sliced lamb. Shake together the dressing ingredients in a screw top jar and pour over the salad.



Enjoy!