Tiramisu cake

I made this cake as a present for a house-warming party. It was a first time I made tiramisu in a cake form, so I modified my classic recipe a little bit to make it work. I added gelatine to keep it stay and for the stronger texture.

Ingredients:

2 ready made round sponges (21cm diameter and about 3-4cm thick)
1,5 package lady-fingers biscuits
1 tbsp good quality cocoa powder (I used Dutch-processed)

Tiramisu cream:
250g mascarpone,
250ml heavy cream,
3 eggs,
100ml Kahlua (any coffee liqueur or Irish Cream would work well)
1 leaf gelatine (you can add 1 more leaf for stronger texture or for the summer time),
1/2 cup caster sugar,
1 vanilla pod or 1 tsp vanilla essence,


Soak gelatine leaf in cold water. Set aside.
Put the mascarpone in a small bowl and gently fold in the liqueur and vanilla seeds (or vanilla essence). Set aside.
Put the egg yolks and 1/4 cup of sugar on a double boiler and whisk until sugar dissolved and mixture is hot on touch. Remove from heat and beat with an electric mixer until light and fluffy then gently fold in the mascarpone mixture.
Whip the cream until soft peaks and fold in the mascarpone mixture.
Drain the water from the gelatine and dissolve it in microwave or over a double boiler.
Whip the egg whites until soft peaks, continuing whipping slowly add the dissolved gelatine and whip until glossy. Slowly fold in the mascarpone mixture.


Syrup:

100ml strong espresso,
4 tbsp sugar,
50ml Kahlua.

Mix all ingredients and stir until sugar dissolved. Allow to cool.

To assemble:
Put one circle of sponge on the bottom of 23cm spring-form cake pan. Arrange lady-finger biscuits around the sides of the pan. Moist the sponge with prepared syrup then cover with the half of mascarpone cream. Cover with second sponge, moist it with the syrup then cover with the remaining mascarpone cream. Dust over with the cocoa powder. Refrigerate for at least 6 hours.

Red lentil and carrot soup

It's almost winter here in New Zealand - time for hearty, filling and comforting food. This healthy and low fat soup is perfect for a cold winter's evening. For vegan version replace butter with olive oil.


Ingredients (Serves 4-5)
50g/2oz unsalted butter (olive oil for vegan version)
1½ tbsp grated fresh ginger
¼ tsp each ground allspice, ground cumin, and chilli powder
½ tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
3 carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock or water
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander

Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.

Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.

Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.

Chocolate Feijoa and Banana Bundt Cake

We have a crazy amount of feijoas this year. I'm making different jams, salads and of course cakes. I adapted this recipe for feijoas. The result is a velvety not too sweet cake with a delicate feijoa tang.

Ingredients 

1 ¾  cup flour 

1 cup sugar

¾ cup cocoa powder 

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt 

1 cup buttermilk

1½ cup peeled and mashed feijoas

1 mashed ripe banana

¾ cup packed brown sugar

1egg

¼ cup vegetable oil

1 tbsp vanilla extract

For glaze:

100 g melted chocolate

Preheat the oven to 180C (350F).  Coat bundt pan with nonstick cooking spray.

In a medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt.

In a large bowl, mix buttermilk, feijoas, banana and brown sugar.  Add egg, then stir in oil and vanilla extract.

Gently add flour mixture to liquid, mixing until just combined.  Some lumps are good, but make sure to fully incorporate.  Pour into bundt pan and bake about 60 minutes, or until toothpick inserted in the middle comes out clean. Let cool on wire racks for 20 minutes and then remove from pan.  Let cool fully on wire racks.   

For the chocolate glaze:  Melt the chocolate in microwave or over a double boiler then pour it on cake.

Chocolate mousse cake

The fudgy consistency of this cake and the silken texture of the tofu mousse are delicious combination.

Ingredients:

250 g good quality chocolate,
200 g butter,
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
6 eggs, separated
1 1/2 cup caster sugar
2 tsp vanilla essence
1 1/2 cup gluten-free flour mix (or normal flour)


Preheat oven to 180C. Spray 2 23 cm spring-form cake tins with baking spray and line with baker paper.

Melt chocolate and butter over a gentle heat until melted but not too hot. Beat the egg yolks with the sugar until pale and fluffy. Slow add egg whites in 4 lots. This process takes about 10 minutes but it is worth it. Add vanilla, coffee and flour on a very low speed then gradually beat in the chocolate mixture.

Carefully pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Remove from the oven and cover tins with a damp tea towel to trap the steam and keep the crust soft. Cool in the tins.

For the mousse:

300 g chocolate,
640 g silken tofu (must be silken)
1/2 cup simple sugar syrup (or 50 ml maple syrup, or 50ml liquid honey, or 50 ml agave nectar )
1 leaf gelatin (optional)

Simple sugar syrup is made up of 2 parts of sugar and 1 part of water. Bring the water to boil, dissolve the sugar into the boiling water, stirring constantly. Remove from the heat once sugar is dissolved completely. Allow to cool before use.

To make the mousse, melt the chocolate over a double boiler or in microwave. Place silken tofu and sugar syrup in the blender or food processor. Blend until smooth add the melted chocolate and blend again. I also added 1 leaf gelatin dissolved in 2 tbsp of water.

To assemble, slice the top of the cakes to form even surface. Line the original spring-form with cling film, allowing a good overhang. Place one cake into the bottom, covet with a thick layer of mousse, add the second cake and finish with remaining mousse . Fold the cling film over or cover with a dinner plate and refrigerate for 4 hour or overnight.

To serve, remove from the tin, transfer to serving platter and smooth the sides of the cake with a palette knife. Decorate with fresh seasonal fruit or berries, ganache or topping of your choice.

Burgers with Roasted Eggplant & Red Capsicum & Minted Yoghurt

This is a flash Mediterranean-style hamburger, without the bun. I have served the burger on a bed of crushed chickpeas for texture, but you could use hummus for a similar flavour. This makes great picnic or barbecue food and goes well with a full-bodied Shiraz. Recipe adapted from Cuisine magazine.

Ingredients
1 cup yoghurt
3 tablespoons lemon juice
1 tablespoon finely chopped mint
salt and freshly ground black pepper
400g can chickpeas, drained and rinsed well
2 tablespoons tahini
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
750g minced beef
1 small onion, finely chopped
1 teaspoon ground allspice
1 large (350g) eggplant, cut into 2cm pieces
2 red onions, cut into 2cm pieces
2 red capsicums, cored and cut into 2cm pieces
¼ cup olive oil, plus extra for brushing
1 tablespoon balsamic vinegar
2 cups wild rocket leaves
grilled flatbread to serve

Method
Combine the yoghurt, 1 tablespoon of the lemon juice and the mint. Season to taste. Refrigerate until serving. Preheat the oven to 200°C. Crush the chickpeas coarsely with a potato masher, leaving some whole. Stir in the tahini, garlic, remaining lemon juice and the oil, and season to taste. Set aside.

Combine the mince, onion and allspice, season to taste and mix well. Shape the mixture into 6 burgers. Place the eggplant, onion and red capsicum in a roasting pan, toss with ¼ cup oil and roast in the oven for 30-40 minutes, turning occasionally. Remove from the oven and stir in the balsamic vinegar.

Brush the burgers with oil and grill, panfry or barbecue on both sides until browned and cooked to your liking (3-4 minutes each side for medium).

Spoon the chickpea mixture on to plates, top each with a burger and some rocket, and serve the eggplant mixture on the side. Smear minted yoghurt around the plates and drizzle the whole dish with a little extra oil. Serve with grilled flatbread. Serves 6.

Roast chicken with herbed mushrooms and potatoes

One of the best roasted chickens I've ever made. It was so moist and tender. Recipe adapted from Tyler Florence.

Ingredients
    1 (1.3 kg (3 pound) organic free-range chicken
    Kosher salt and freshly ground black pepper
    1/2 red onion, quartered
    1/2 lemon, cut into 4 pieces
    1/2 head garlic, about 6 cloves, smashed
    1 bunch fresh thyme
    1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
    220g (1/2 pound) sliced bacon, cut in 1/2
    500g (1 pounds) whole cremini mushrooms, wiped clean with a damp towel
    500g (1 pound) roasting potatoes, cut on pieces

Directions
Heat the oven to 200C (400F).

Pat the chicken dry with paper towels. Season the cavity with salt and pepper.

In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan on top of the potatoes, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.

Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes.

Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted potatoes, mushrooms and pan juices.

Cashew fish fingers with mushy minted peas

Ingredients:
1 kg firm white fish fillets, coarsely chopped
2 tbsp coarsely chopped flat-leaf parsley
2 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove garlic, quartered
1/2 cup (75 g) flour
2 eggs, lightly beaten
1/2 cup (70 g) breadcrumbs
2/3 cup (90 g) finely chopped roasted cashews
vegetable oil for frying
2 cups (250g) frozen peas,
20 g butter,
2 tbsp finely chopped fresh mint

1. Grease 19 cm x 29cm slice pan.
2. process fish, parsley, rind, juice and garlic until smooth. Using spatula, press mixture evenly into the pan. Turn onto baking-paper-lined-tray. Cut into 8 slices. Cut each slice in half crossways to make 16 fingers. Cover and refrigerate for 30 minutes.
3. Pat fish fingers with flour, shake off excess. Dip in egg, then in combined breadcrumbs and nuts.
4. Heat oil in large frying pan; shallow-fry the fingers until browned lightly and cooked through. Drain on absorbent paper.
5. Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas with butter then add mint.
6. Serve fish fingers with mushy peas, and mayonnaise and lemon wedges, if you like.