Friday, December 21, 2012

12 Days of Christmas Special - Italian Christmas Cake

This little recipe was one handed down from my nona and is traditionally known as Italian Christmas Cake.  I love all the Christmas flavours in this cake, the cinnamon, anise, brandy, hazelnuts, chocolate - it's just delicious!

Italian Christmas Cake





















Ingredients


  • 185g sultanas
  • 1/4 cup marsala or brandy
  • 250g almonds
  • 125g hazelnuts
  • 60g pine nuts
  • 250g candied peel
  • 125g bitter chocolate, roughly chopped
  • 125g sugar
  • 125g plain flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon crushed anise seed
  • 1/2 teaspoon baking powder
  • 2 tablespoons honey
  • 60g butter
  • 3 eggs
  • 250g mixed glace fruits


Soak sultanas un marsala or brandy overnight.

Place roughly chopped almonds and hazelnuts with pine nuts, candied peel, chocolate and soaked sultanas in a large bowl.   Add sugar and mix together.

Mix flour, spices and baking powder together and blend into fruit mixture.

Heat honey and butter together in a small saucepan until butter melts.  Remove from heat.

Whisk eggs together until light and fluffy then beat in honey and butter mixture.  Pour over fruit mixture and fold together until well amalgamated.

Transfer the mixture to a 25cm greased tin, pressing down well.  Slice glace fruit into smaller pieces and arrange in a pattern over surface.   Bake in oven preheated to 180 degrees celsius for 45 to 60 minutes.  Allow to cool on rack or in tin.

You can pur a little extra marsala or brandy over the top of the cake when still warm if you want a little extra punch!

Cocinar, comer y ser feliz!
Leticia

Thursday, December 20, 2012

12 Days of Christmas Special - Golden Baked Apples

Apples inspire the most traditional of Christmas images for me...along with cinnamon sticks!  Here's a little recipe for Christmas that combines both...


Golden Baked Apples












Ingredients


  • 6 Golden apples
  • 90g brown sugar
  • 60g chopped walnuts
  • 1 teaspoon ground cinnamon
  • 60g butter
  • Juice of 1 lemon


Core apples.

Combine brown sugar, walnuts and cinnamon and half the butter in a mixing bowl.

Stuff apples with the mixture.

Place in an ovenproof dish with lemon juice mixed with with a little water in the base.

Dot  surface with remaining butter.

Bake in oven preheated to 180 degrees celsius for 45 minutes, basting every 15 minutes.  Test with a skewer.

Serve hot or cold.  It is nicely plated with a scoop of ice cream or cream!

Cocinar, comer y ser felix,
Leticia

Wednesday, December 19, 2012

12 Days of Christmas Special - Festival Fruit Cake

We're on our last few days of our Christmas special and it seems fitting to finish it off with traditional fruit cakes.

Today's recipe is for a Festival Fruit cake which is unusually light.  You should ideally make it a week before you want to serve it.

Festival Cake




















Ingredients


  • 185g glace pineapple, chopped
  • 185g chopped mixed peel
  • 60g shredded coconut
  • 1/2 cup chopped pecan nuts or walnuts
  • 1/2 cup self raising flour
  • 1/2 cup plain flour
  • 60g butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup unsweetened pineapple juice
  • Apricot Jam
  • Halved pecan nuts or walnuts
  • Glace cherries

Combine pineapple, peel, coconut and nuts, add 2 tablespoons of the flours, sifted together and toss well.  Beat together butter, sugar and eggs at high speed on mixer for 3-4 minutes.

Stir in the rest of the sifted flours alternately with the pineapple juice.  Lightly fold in the fruit mixture and spoon into a greased 20cm x 10cm loaf tin, lined on base with greaseproof paper.

Bake in a slow oven for 1 1/4 hours (150 degrees celsius) or until well done when tested.  Put aside until cold.  War, the apricot jam , push through a sieve and brush over cake.

Decorate with the nuts and cherries!

Cocinar, comer y ser feliz,
Leticia

Tuesday, December 18, 2012

12 Days of Christmas Special - Apricot Ice Cream Savoiardi Dessert

When the days get a little warm, there are times you want to eschew the heavier puddings and reach for some ice cream.  This dessert elevates that one step by creating a gorgeous looking dessert which matches the joy of it's burst of sunshine look with taste!

Apricot Ice Cream Savoiardi Dessert












Ingredients


  • 1 litre vanilla ice cream, slightly softened
  • 150g packet of sponge fingers (savoiardi)
  • 425g of apricot halves (whole if available)
  • 1/3 cup apricot jam
  • Whipped cream (to garnish)


Pack ice cream into a 4 cup, straight sided mould (a 1 litre yoghurt container is ideal).  Unmould on a chilled serving plate.

Quickly press the sponge fingers onto top and sides of ice cream to cover completely, cutting to fit where needed.  Place briefly in the freezer.

Drain apricots, reserving 1 tablespoon of the syrup.

Heat reserved syrup with jam over low heat until melted.

Brush over sponge fingers until all is absorbed.  Freeze.

Just before serving arrange apricots and swirls of whipped cream around the base.

Smashing!

Cocina, comer y ser feliz!
Leticia

Monday, December 17, 2012

12 Days of Christmas Special: Fig and Prosciutto Roses

Taking a little time to make some decorative plates can make all the difference to a Christmas table, but keeping it simple is just as important.  The days are hectic enough as it is!

These lovely little starters for the table are a nice way to ease into the festive foods!

Fig and Prosciutto Roses















Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons white wine vinegar
  • Squeeze of lemon juice
  • Salt and ground pepper
  • 4 slices prosciutto ham
  • 8 small, fresh, ripe figs (when fresh figs aren't available you can substitute with dried figs or cherry tomatoes as well as rockmelon)


In a shallow dish combine vinegar, lemon juice and seasonings to taste.

Cut each slice of prosciutto lengthwise into 2 strips, add oil to the mixture and marinate for up to 1 hour.

Wash and wipe figs dry.  With a sharp knife, cut each from ti to almost through to base into 8 segments, gently press open into petals.

Drain strips and roll each piece into a rosette and place in centre of the figs.  Serve straight away.

Cocinar, comer y ser feliz!
Leticia

Sunday, December 16, 2012

12 Days of Christmas Special: Creamed Potatoes and Ham

When you have lovely BBQ lunches over Christmas, or roast some lovely hams or meats there's nothing lovelier than a creamed potato dish to accompany the joy!  For a vegetarian version replace the Ham with capsicum or mushrooms.

Creamed Potatoes and Ham














Ingredients

750g of medium potatoes
1/3 cup of parmesan cheese
3/4 cup cream
250g thinly sliced leg or shoulder ham
3 eggs, beaten

Cook potatoes in boiling, slated water until tender but still firm.  Drain and cool.

Peel and slice thinly.

Arrange a single layer of potato slices at the bottom of a lightly buttered round baking dish or casserole.  Sprinkly lightly with salt, pepper and half the cheese, our i half the cream.

Layer remaining potatoes, alternately with ham to fill the dish, ending with potatoes.  Sprinkle again with salt, pepper and remaining cheese.

Beat together the eggs and remaining cream and spoon over all.

Bake in a moderately hot oven (190 degrees celsius) until eggs are set and top is bubbly and browned.  Around 25-30minutes.  Serve hot!

Cocinar, comer y ser feliz!
Leticia

Saturday, December 15, 2012

12 Days of Christmas Special: Chocolate Pear Mice

It twas the night before Christmas and all the through the house, not a creature was stirring, not even a Chocolate Pear Mouse!

I love these little gems for the Christmas table. Kids love the fun and adults just adore the clever way to combine juice pears with delicious chocolate!!  You can't go wrong!

Chocolate Pear Mice




Ingredients

  • 6 firm small pears
  • Juice 1 lemon
  • 100g of chocolate buttons to melt
  • Pink marshmallows
  • Cachous (silver like sprinkle shaped balls)
  • 2 strips of flat licorice


Wash and dry pears, remove stem and bud end.  Slice in half and remove the core.  Brush with lemon juice.

Set pears flat side down on a wire rack over a tray to catch drips.

Melt the chocolate in the microwave or a bain marie until melted.

Paint or spoon melted chocolate over pears and leave to set.

Cut 12 fine strips for licorice tails.  Decorate with remaining licorice for whiskers.

Use marshmallows cut into tiny pieces for ears and coloured cachous for eyes, I like pink!

Keep i cool place or in a container in fridge.

Cocinar, comer y ser feliz!
Leticia

Friday, December 14, 2012

12 Days of Christmas Special: Chocolate Peach Hedgehogs

Christmas without chocolate would be sad!  After our delightful Chocolate Cherry Cake we can add a few more fun chocolate goodies to the table.  Today we'll make some gorgeous Chocolate Peach Hedgehogs!

Chocolate Peach Hedgehogs






















Ingredients


  • 6 firm peaches
  • Juice 1 lemon
  • 200g of chocolate buttons to melt
  • 100g of chocolate chips
  • Jelly Beans 


Wash peaches and dry well.

Cut off a slice to give a flat base.  Brush cut edge with lemon juice.

Place peaches on a wire rack set over a tray to catch drips.

Melt the chocolate in the microwave or a bain marie until melted.

Paint or spoon melted chocolate over the peaches.  Leave until just setting.

Decorate each peach with the chocolate chips so they form spines of the hedgehog.

Attach two eyes and a nose with your favourite coloured jelly beans, I like to use golden jelly beans for eyes and a black snout.

Cocinar, comer y ser feliz!
Leticia


Thursday, December 13, 2012

12 Days of Christmas Special: Chocolate Cherry Cake

Cherries dominate the Christmas table!  They are juice and red and you can use them to decorate and provide delicious morsels of freshness to any fruit platter.

But what happens you combine Chocolate and Cherries?  Christmas Magic!

Chocolate Cherry Cake





















Ingredients


  • 90g butter, softened
  • 90g caster sugar
  • 4 eggs separated
  • 90g toasted ground hazelnuts
  • 185g good quality dark chocolate, melted and cooled
  • 450ml thick cream, lightly whipped
  • 500g cherries, stoned
  • Ground cinnamon and cocoa powder


Beat the butter and sugar together until light and fluffy.

Add egg yolks one at a time beating until thick.  Beat in hazelnuts, alternating with chocolate.

Whisk egg whites until soft peaks form and fold lightly into chocolate mixture.

Grease and flour a 23cm springform tin and line the base with some baking paper.

Pour mixture into the tin and bake in a preheated oven (170 degrees celsius) for about 1 hour or until risen and set.

Allow to sit in the tin for 10 minutes before turning out onto the rack to cool.

When cake is cold, slice in half and spread top surface of both layers with cream.  Slice one third of the cherries in halves and place on lower cake layer.  Cover with the top layer and arrange remaining cherries in circles on the cream, leaving space between cherries.  Dust the surface of the cake with cinnamon and cocoa.  Keep in the fridge until ready to serve!

Cocinar, comer y ser feliz!
Leticia


Wednesday, December 12, 2012

12 Days of Christmas Special: Seasoned Veal Roll

Our Christmas meat fest continues today with the Seasoned Veal Roll.  What I love about this one is that you can eat it hot or cold and it makes for wonderful Boxing Day leftovers!

Seasoned Veal Roll
















Ingredients


  • 750g veal topside steak in one piece (ask butcher to cut in half  horizontally for you)
  • 1 cup fig chutney
  • 1 cup fresh soft breadcrumbs
  • 1 tablespoon vegetable oil
  • 1 tablespoon pine nuts
  • 30g butter


Take your veal and open out to form one large flat piece.

Combine chutney, breadcrumbs and pine nuts; spread mixture evenly over meat.

Roll, swiss roll fashion, from one long end; tie securely with string.

Heat oil in roasting tin over direct heat; add butter, and when foaming, add veal and brown well on all sides.

Place tin in a moderate oven (180 degrees celsius) bake until veal is tender, about 50-60 minutes.

Serve hot or cold with vegetables or a lovely fresh side salad.

Cocinar, comer y ser feliz!
Leticia

Tuesday, December 11, 2012

12 Days of Christmas Special: Beef Provencale

I remember the Christmas table, filled with delightful treats and beautiful meat dishes.  In the next Christmas special posts I'll be sharing with you some of my mum's classic recipes for the Christmas table!

Beef Provencale served with a delicious salad or potato salad was always one of my absolute favourites!

Beef Provencale


























Ingredients


  • 1 clove garlic
  • 1 x 2kg piece fresh silverside
  • 4 medium sized carrots
  • 2 medium sized onions
  • 6 whole black peppercorns
  • 2 sprigs of parsley
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 can crushed tomatoes
  • 3/4 cup beef stock
  • 1/2 cup red burgundy or claret wine
  • 2 tablespoons cornflour
  • 12 large green olives
  • Salt and pepper to taste

Cut garlic into slivers, make slits here and there in the meat and insert a sliver in each.

Tie meat to keep in shape.  Cut carrots into thick slices or small wedges and chop the onions.

Heat about 3 tablespoons oil in a large pan, add the meat and slowly brown all over, sprinkling lightly with sugar half way through.  Remove from pan, add carrots and onions and let these cook gently for 3-4 minutes.

Pour oil from the pan, add peppercorns, the parsley, bay leaf and sprig of thyme tied together (or dried thyme) tomatoes (sieve if you don't want the seeds), wine and stir well.

Replace meat, cover pan and cook gently for 1 3/4 to 2 hours or until tender.  Turn the meat and baste frequently with the liquid in the saucepan.

Once cooked, put the meat and carrots on a platter, remove string from meat, keep hot.

Strain the stock into a small saucepan and re-heat, add the cornflour mixed to a cream with water.  Cook, stirring until boiled, add the olives and simmer for 3 mintes.  Pour some over meat and carrots. Lovely with baked potatoes or a fresh salad!

Cocinar, comer y ser feliz!
Leticia

Saturday, November 17, 2012

Sweet Potato Rolls - Rollo de Patata

Meat and three veg doesn't have to be as boring as it sounds if you have some sweet potato rolls!  I love these little gems with most roast meals.   They add a little twist to the normal baked potatoes.


Sweet Potato Rolls - Rollo de Patata Dulce












Ingredients


  • 375 grams sweet potatoes
  • 45 grams compressed yeast
  • 2 teaspoons honey
  • 2 cups warm water
  • 1 kilo plain flour
  • 1 egg yolk
  • 3 teaspoons cold water
  • 2 teaspoons salt


Peel and boil potatoes until tender, mash until smooth and cool.  Blend the yeast and honey, stir in the warm water and mix thoroughly.

Sift the flour and 2 teaspoons of salt into a large basin and make a well in the centre.  Pour in the yeast mixture, stir lightly, then allow to set for about 10 minutes.

Stir in the mashed, cooled potatoes and mix until dough is well blended.  Flour a surface and tip dough onto it. Knead thoroughly, shape into a ball, and allow to stand in a warm place for approximately 30 minutes or until dough has doubled in bulk.

Punch the dough down, then shape into 18 sausage style balls.  Arrange the balls close together on a greased baking tray, preferably in a circular design.  Allow to rise again for another 25 minutes.

Blend the egg yolk and water, brush the tops of each roll and sprinkle with a little crushed rock salt.  Place in a pre-heated hot oven and bake for 35-40 minutes, or until crust is golden.  Serve warm or cold.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz.
Leticia

Sunday, November 11, 2012

Teriyaki Steak Florentine

A nice Japanese twist on the traditional steak florentine.

Teriyaki Steak Florentine


















Ingredients

  • 2 thick skirt steaks (about 375grams each)
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1/4 cup dry sherry
  • 1/4 cup light soy sauce
  • 3 teaspoons sugar
  • 1 tablespoon oil
  • 1 large carrot
  • 12 green beans
  • 4 spring onions
  • 1 cup cooked drained spinach (chopped)
  • salt and pepper to taste
  • 1/2 cup hot water
  • 1/2 beef stock cube
  • 2 teaspoons cornflour


Lightly score the smooth side of each steak into diamond pattern.  In a flat dish, blend garlic and ginger with 1 tablespoon, sherry and 1 tablespoon soy sauce.  Mix in sugar and oil.  Add steaks and turn to coat.  Cover and leave for 1 hour, turning occasionally.

Top and tail beans.  Cut scraped carrot into long, thin stripes.  Clean, split lengthwise and cut spring onions the same length as the beans.  Par-boil beans and carrots in salted water fr 4 minutes.  Drain steaks and place scored side down.

Spread spinach over meat and arrange carrot, beans and spring onions lengthwise on top of the spinach.  Sprinkle lightly with salt and pepper and roll up each steak firmly.

Secure rolls with small skewers or string.  Place in a greased oven dish, brush rolls with marinade and cook in a moderately hot oven, 190 degrees celsius for 45 minutes for medium beef or 1 hour for well done.

Rest rolls for 10 minutes before removing skewers.  Slice and serve with Teriyaki sauce and boiled rice.

To make Teriyaki Sauce:
Dissolve juices in oven dish with 1/2 cup hot water and pour into a small saucepan.  Add stock cube and remaining sherry, soy sauce and sugar.  Heat and thicken with cornflour mixed with a little cold water.  Boil for a minute and serve in a boil.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz,
Leticia

Monday, November 5, 2012

Rolled Steak Florentine

Meat doesn't just have to be grilled or roasted... you can really transform a beautiful steak by making a steak florentine.  My mum used to make different steak florentine's all the time and it was a staple of the household, I really love the different variations you can make.  Today's recipe is a traditional steak florentine.


Rolled Steak Florentine



















Ingredients


  • 1 kilogram of beef skirt steak, in two thin pieces
  • 1 egg slightly beaten
  • 250 grams packet frozen chopped spinach, cooked and well drained
  • 60 grams cheddar cheese, shredded
  • 1/4 teaspoon sage
  • 1/4 teaspoon salt
  • 3/4 cup soft breadcrumbs
  • 1 tablespoon oil
  • 1 cup tomato puree
  • 1 cup dry red wine
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 tablespoons plain flour
  • 1/4 cup cold water


Score and pound each steak with a mallet to 6mm thickness, set aside.

Combine egg, drained spinach, cheese, sage, salt and pepper, stir in breadcrumbs.  Spread mixture over steaks.  Starting at narrow end, roll up swiss roll fashion, tie with a string.

In large frying pan, brown steak rolls in oil on all sides, place in a baking dish.

Combine tomato puree, wine, onion and garlic pour over meat.

Cover with foil and bake at 180 degrees celsius until meat is tender, about 1.5 hours.  Remove meat to a platter and keep warm.

Measure pan juices, add enough water to juices to equal 1 3/4 cups liquid.  Turn into saucepan.  Combine flour and 1/4 cup cold water, stir into pan juices.  Cook and stir over medium heat until thickened and bubbly.  Serve separately.

Mouthwateringly delicious!

Cocinar, comer y ser feliz,
Leticia

Saturday, November 3, 2012

Scotch Eggs - Huevos Escoceses


This is two breakfasts rolled into one...eggs wrapped in sausages - yes please!

Scotch Eggs















Ingredients
  • 4 hard-boiled eggs, peeled
  • 500 grams pork sausage meat
  • 1 tablespoon plain flour
  • Pinch salt
  • 1/2 teaspoon crushed thyme leaves (dried)
  • 1 tablespoon Worcestershire sauce
  • 1 egg, well beaten
  • 60g fine bread crumbs
  • Oil for frying

Mix the sausage meat with flour, thyme, salt and pepper to taste, mix well.  Divide into 4 portions.


Roll the hard boiled eggs into flour.  Wrap the mixture around the egg (don't leave any gaps).


Mix the water and egg and roll each hardboiled egg wrapped in mixture and then roll in the breadcrumb.  Do this twice and make sure the breadcrumbs cover all the mixture.


Deep fry the eggs until they are golden brown.  Drain and serve warm. 


Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz!

Leticia


Saturday, October 27, 2012

Eggs on Croutons - Huevos con Picatostes

Our egg love-in continues!

Lovely melted cheese on gooey poached eggs - that sounds divine and so easy to make.  A nice twist on eggs on toast!

Eggs on Croutons













Ingredients
  • 6 fairly thick slices white bread
  • 4-6 slices of ham, cut into strips
  • 6 hard boiled eggs
  • 6 swiss cheese slices
  • Dried tarragon
  • Paprika


Cut the bread slices into rounds and lightly toast them.  Arrange in an ovenproof dish, cover with strips of ham and put a poached egg on each.

Season with salt and pepper to taste, put cheese slice on top of each egg.  Sprinkle very lightly with tarragon and paprika and bake in a hot oven for about 7 minutes.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

Saturday, October 20, 2012

Basque Omelet

Eggs!  I do love them so.  Over the next few weeks I'm going to pay homage to the little oval of deliciousness!

Basque Omelet












Ingredients

  • 2 tablespoons of oil
  • 30 grams of butter
  • 1 onion chopped
  • 1 small red capsicum seeded and chopped
  • 1 small green capsicum seeded and chopped
  • 500 grams of tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, crushed)
  • 1 clove garlic, crushed
  • 2 fresh basil leaves
  • Pinch of sugar
  • 1/2 cup slivered ham or cooked bacon
  • 8 eggs, beaten
  • Toast for serving


Heat oil and butter in large, heavy frying pan until butter forms.  Saute onion and capsicum until golden; add tomatoes, garlic, seasoning and sugar.

Simmer gently, stirring frequently, until mixture is thickened and almost all liquid absorbed, about 5 minutes.  Stir in the ham.

Season eggs with salt and pepper to taste.  Pour evenly over vegetables and cook over moderately low heat, without stirring, until eggs are set and bottom is browned.  Place pan briefly under a hot griller to brown top.

Turn onto a heated platter and serve at once with the toast.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

Saturday, October 13, 2012

Cheesy Vegetable Bread Loaf

There are days when I just have to throw out the sensible eating plan and just indulge in cheesy, crusty bread goodness....and this is one of those times!

Cheesy Vegetable Bread Loaf

Ingredients













  • 1 x 500-750g wholemeal round or oval loaf of bread
  • Melted butter
  • 2 small carrots, thinly sliced
  • 125g green beans or snow peas cut into short lengths
  • 1 cup cubed, peeled pumpkin
  • 1 small leek, cleaned and sliced
  • 1 stalk of celery, diagonally sliced
  • 2 small zucchini sliced

Sauce

  • 2 tablespoons butter
  • 2-3 tablespoons plain flour
  • 2 1/4 cups milk
  • 1 cup shredded tasty cheese
  • 2 tablespoons grated parmesan cheese
  • 2 eggs, beaten
  • 1 teaspoon mild, coarse grain mustard
  • 2-3 spring onions or shallots thinly sliced
  • 1/4 cup pine nuts


Slice top off loaf to form a lid.  Scoop out the bread to make a shell.

Lightly brush the melted butter into the loaf cavity.  Place on a baking tray, bake at 150 degrees celsius for 10 minutes.  Cool and then increase the oven to 190 degrees.

In a large saucepan of boiling water, cook carrots and beans for 2 minutes.  Add the pumpkin, leek, celery, zucchini; continue cooking until vegetables are crisp and tender.  Drain thoroughly.

Sauce:
In medium saucepan, melt butter, stir in plain flour.  Gradually stir in the milk, stirring constantly until thickened and bubbly.  Simmer for a minute.

Remove from the heat, stir in half the tasty cheese, parmesan and eggs until smooth.  Season to taste with mustard, salt and pepper.  Fold in the spring onions.

Pour 1 cup of the sauce into a small saucepan, cover and keep warm.  Fold cooked vegetables into remaining sauce, then spoon into loaf cavity.  Sprinkle with remaining tasty cheese and pine nuts.

Bake at 190 degrees until bubbly and browned.

Pour the sauce from the saucepan over the top . Place the lid on ready for serving!

Don't forget to watch the live recipes on Cocina de Mama's YouTube Channel.

Cocinar, comer y ser feliz!
Leticia

Sunday, October 7, 2012

Chocolate Filled Cream Puff Ring



When one little cream puff just doesn't cut it you need to call in the big guns.... yep... a Chocolate Filled Cream Puff Ring...


Chocolate Filled Cream Puff Ring










Ingredients

Cream Puff:
  • 1 cup water
  • 75g butter
  • 1 cup plain flour
  • Pinch salt
  • 4 eggs


Whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar


Cream Puff Paste:
  • 1 cup water
  • ½ cup butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs


Chocolate filling:
  • 1 cup butter
  • 1 cup sugar
  • 4 squares of unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 6 eggs


Chocolate Glaze:
  • 2 squares semi-sweet chocolate
  • 2 tablespoons butter

  • Sliced Almonds


Cream Puff:
Put water and butter in a pan, slowly bring to the boil (butter must be completely melted when boiling point is reached). 

Sift together flour and salt and add.  Beat well over a low heat with a wooden spoon until ingredients are well combined and mixture forms a ball and comes away from sides of pan.

Remove from heat and cool for about 5mins.  Beat in the eggs, one ata  time, beating each until completely mixed in before adding the next.  (The mixture should be thick, smooth and glossy.)

Butter a 9 inch circle on baking paper placed on a tray.  Drop cream puff paste to form a ring just inside the circumference of the circle (You can also pipe the mixture on if easier).

Bake in a preheated oven on high (190 celsius) for 40mins or until puffed and brown.  Cool on a rack.

Chocolate Filling:
Cream butter and sugar until light and fluffy.  Beat in chocolate and vanilla, then add eggs one at a time, beating two mins after each one is added.  Continue to beat until sugar is dissolved, then chill.

Chocolate Glaze:
Melt chocolate and butter and stir to combine.

Whipped Cream:
Beat cream and sugar until stiff.  If you prefer chocolate flavoured whipped cream add powdered unsweetened cocoa to taste whilst beating.

To Assemble:
A few hours before serving carefully slice the cream puff ring with a long sharp thin bladed knife and gently lift off top.  Fill with the chocolate filling and replace top.  Drizzle with chocolate glaze, then sprinkle with almonds.  Chill for several hours or until ready to serve.  Serve with small dollops of whipped cream for some extra goodness!

Don’t forget to watch all the live recipes on Cocina de Mama’sYouTube channel.

Cocinar, comer y ser feliz.
Leticia

*pic in this post courtesy off Living the Life.

Sunday, September 30, 2012

Pork, Veal and Ham Terrine

Our foray into Terrine world continues today with an all meat fest terrine of Pork, Veal and Ham!

I remember sitting down for dinner in a Nice restaurant in France and ordering a country cottage pie and being presented with a variation of this terrine and some warm slices of brioche..at first slightly miffed at not receiving a pie...I soon realised what a serendipitous joy had landed on my all too willing taste buds...

The lovely combination of these meats are delicious as they are draped with mushrooms to complete the terrific terrine.


Ingredients


  • 2 slices white toast bread
  • ¾ cup cream
  • 500g pork and veal mince
  • Salt and pepper to taste
  • ½ teaspoon dried thyme or sage
  • 1 tablespoon cornflour
  • 185g of small mushrooms
  • 2 tablespoons butter
  • Mushroom slices for decoration


Pull bread into pieces, put into a bowl and pour the cream over.  Leave the mixture for 10 minutes and then, using a fork, mash well.

Mix together pork, veal, salt, pepper, thyme or sage and the cornflour.  Stir in the bread and work the mixture until smooth.

Wipe mushrooms with a damp cloth, remove stalks and cut caps into slices.  Fry the slices in butter until softened, drain on paper towels and chop into pieces.

Dice the ham very finely, add to meat mixture, along with the mushrooms and stir in.  Spoon into a greased 4-5 cup loaf tin or oblong ovenproof dish, press down, smooth the top.  Cover with foil, tie with a string.

Put into a baking dish containing enough water to come halfway up the sides of the tin and bake in a moderate hour for 1 hour.

Remove from oven, leave for 5-7 minutes, pour fat from tin.  Cover with fresh foil, put a weight on top and chill overnight. 

Decorate top with sliced mushrooms and serve with a salad and yummy crusty bread.

Cocinar, comer y ser feliz!
Leticia

Thursday, September 20, 2012

Cocina de Mama - features on YouTube

Cocina de Mama was asked to feature some of the favourite internet chefs on YouTube!  It was nice to see the little video highlighted on the front page of the site today!

Thanks as always to all the incredible foodie friends who follo, read and support the little blog that could!





Friday, September 14, 2012

Tuna Terrine with Caper Sauce


I recently raided some old recipes that belonged to my nona and I found this little gem hidden under yellowed sheets of yumminess on paper...you don't tend to see good terrine on family tables any more, my encounter is usually at high end restaurants, so I say it's time to bring back the terrine to every day folks!



Tuna Terrine with Caper Sauce













Ingredients

  • 425g of tuna in brine, drained and flaked.
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup soft breadcrumbs
  • ½ cup milk
  • 1 teaspoon french mustard
  • Cayenne pepper
  • 6 black olives, pitted
  • Few thin strips of red capsicum


Caper Sauce:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon juice
  • Parsley and capsicum to garnish


In the food processor, place tuna, eggs, cheese, breadcrumbs, milk, mustard and cayenne pepper to taste.  Process until smooth.

Grease and line the base and sides of a 4-5 cup terrine or loaf dish with baking or greaseproof paper.  Arrange olives and capsicum in a pattern in the base and pour in the tuna mixture.  Tightly cover with lid or foil.

Place terrine in baking dish, fill dish with boiling water to come half way up the sides of terrine.  Bake at 180 degrees Celsius (moderate oven)  for 30-35mins until firm.  Remove from water and chill until needed.

For caper sauce stir together mayonnaise, sour cream, capers and lemon juice.  Cover and chill.

To serve unmould terrine on to chilled platter; peel of paper, then garnish with parsley and capsicum.  Slice and serve with caper sauce.

Cocinar, comer y ser feliz!
Leticia

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