Posts Tagged ‘puddings’

Posted on 1st September 2010

Cook | Rhubarb

By MANDY SINCLAIR

rhubarb tirimasu recipe

Rhubarb tiramisu

1 bunch rhubarb, trimmed, washed,chopped
¼ cup brown sugar
250g mascarpone
2 tbsp icing sugar
1 tbsp Marsala
finely grated rind and juice of 1 orange
¾ cup cream ,whipped
12 savoiardi biscuits
grated chocolate, to serve

1. Cook rhubarb and brown sugar in a saucepan on low heat, covered, for 15 mins, until very soft. Transfer to a container and refrigerate until cold.
2. Mix together mascarpone, icing sugar, marsala and ornage rind until smooth. Fold through whipped cream.
3. Dip savoiardi biscuits in orange juice, two at a time. Break biscuits in half anf place 2 halves in the base of a serving glass. Top with 2 tbsp of mascarpone mixture, 2 tbsp rhubarb, 2 biscuit halves and 1 tbsp of mascarpone mixture. Repeat with remaining ingredients to make 6. Top each with grated chocolate before serving.

Serves 6


tip ….
Assemble tiramisu ahead of time and refrigerate until ready to serve. Bring to room temperature before serving.


try this ….
The tartness of rhubarb goes beautifully with duck, venison and even offal. Pan fry duck breast or venison. While resting meat, cook finely chopped rhubarb in butter until just beginning to soften. Serve as an accompaniment.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 8th July 2010

Cook | Citrus

By MANDY SINCLAIR

Lemon and lime pudding recipe

Lemon & lime pudding

50g unsalted butter, at room temperature
1 cup caster sugar
finely grated rind of 1 lemon and 1 lime
¼ cup lemon juice
¼ cup lime juice
3 eggs, separated
1/3 cup plain flour
1 cup milk

1. Preheat oven to 180C or 160C fan. Grease a 6-cup ovenproof dish.
2. Place butter, sugar and both rinds in a food processor. Process until pale and creamy. Add juice and process until smooth. Add egg yolks and process until combined. Add flour and then milk and pulse until combined. Transfer to a bowl.
3. Using an electric mixer, beat egg whites until soft peaks form. Fold into batter. Pour into prepared dish. Place in a large baking pan and pour in enough hot water to come half way up sides of dish. Bake for 35-40 mins, until top is golden and springs back when lightly touched.
4. Remove from water bath, dust with icing sugar and serve with thick cream or ice cream.

Serves 4


tip ….
The perfect pudding should have a cake like top with a delicious creamy curd at the bottom. Use lemon juice alone or even orange and lemon juice if you like.


try this ….
Slow baked lemon chicken
Butterfly and press flat an organic chicken. Lay in a large baking pan, breast side up. Scatter around 6 chopped potatoes. Drizzle 1 tbsp of olive oil over chicken, season well and rub into chicken skin. Scatter over 1 tbsp dried oregano. Pour over the juice of 2 lemons and 1 cup of water. Bake at 170C or 150C fan for 1 ½ hrs, basting every 30 mins, until chicken is very tender.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 14th June 2010

Cook | Apples

By MANDY SINCLAIR

Apple crostata

1¼ cups caster sugar, plus extra for topping
4 golden delicious apples, peeled, cored, halved
2 cups plain flour
1 tsp baking powder
finely grated rind of 1 lemon
125g butter, cubed
1 egg
¼ cup milk
1 tsp vanilla essence
½ cup apricot jam
½ cup almond meal
thick cream or ice cream, to serve

1. Preheat oven to 180C or 160C fan. Grease a 22cm loose bottom flan pan.
2. Place 6 cups of water and ¾ cup of sugar in a large saucepan. Simmer, stirring, until sugar dissolves. Add apple halves and top with a sheet of baking paper. Simmer, covered, for 5 mins. Remove from syrup.
3. Meanwhile, place flour, baking powder, lemon rind and remaining sugar in a bowl. Rub in butter, using fingertips, until mixture resembles coarse breadcrumbs. Make a well in centre and add combined egg, milk and vanilla. Mix to form a soft dough.
4. Turn onto a lightly floured surface and knead gently, until smooth. Wrap one-third of dough in plastic and refrigerate for 10 mins. Pat remaining dough into base and sides of prepared pan. Spread half of jam over base and top with almond meal. Arrange drained apple halves over almond. Heat remaining jam in a small saucepan on low and brush over apples.
5. Grate remaining dough over apples. Brush with jam. Bake for 40-45 mins until golden. Serve with thick cream or ice cream.

Serves 8 – 10


try this ….
Baked cinnamon apples

4 medium granny smith apples, cored to within 1cm of base
60g unsalted butter, at room temperature
¼ cup sultanas
2 cinnamon sticks, halved
½ cup maple syrup
thick cream, to serve

1. Preheat oven to 180°C or 160°C fan. Place 20g of butter and sultanas in a small bowl and mix well. Push a quarter of mixture into core of each apple and push a cinnamon stick into butter. Drizzle in a little maple syrup and place in a shallow ovenproof dish. Place remaining butter and maple syrup into bottom of dish.
2. Bake for 30 mins, basting occasionally, until apples are golden and tender.
3. Transfer apples to serving bowls, drizzle with juices and serve with thick cream.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st May 2010

Cook | Persimmon

By MANDY SINCLAIR

steamed persimmon and almond puddings

Steamed persimmon & almond puddings

4 persimmon
125g butter, at room temperature
½ cup caster sugar
3 eggs
½ cup plain flour
1 tsp baking powder
½ cup fresh breadcrumbs
¾ cup ground almonds

1. Preheat oven to 180C or 160C fan. Grease and line base of 8 x ½ cup dariole moulds. Peel and cut 1 persimmon into slices. Lay 2 slices over base of each mould. Peel and puree remaining persimmon.
2. Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Fold through 1/3 cup of persimmon pulp.
3. Sift together flour and baking powder into a small bowl. Add breadcrumbs and almond meal and toss to combine. Fold into creamed mixture. Spoon into prepared moulds, taking care not to disturb persimmon.
4. Place moulds into a large baking pan. Pour in enough hot water to come half way up sides of moulds. Cover pan with a layer of baking paper and foil, pressing securely around edges of pan to seal. Bake for 30-35 mins, or until puddings spring back when lightly touched.
5. Invert puddings onto serving plates and drizzle with remaining persimmon puree.

Makes 8


tip ….
This pudding can also made as 1 large. Use a 6 cup pudding mould and increase cooking time to 1hr.


try this ….
Persimmon & fennel salad with smoked salmon
Trim and thinly slice 1 bulb of fennel. Peel and cut 2 persimmon into wedges. Place in a bowl with fennel, ½ cup chopped mint, ½ cup chopped walnuts and 100g smoked salmon. Whisk together ¼ cup extra virgin olive oil, 2 tbsp lemon juice and 1 tsp brown sugar. Add to salad and toss to combine.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook