Saturday, August 25, 2012

Apricot Pinwheel

The Meatloaf love fest continues!  Did you think meatloaf was just red meat bunched together... oh no! This incredibly delicious meal will turn your meatloaf world upside down!

Apricot Pinwheel


  • 250g bacon rashers, rind removed
  • 1kg veal mince
  • 1 small onion, grated
  • 1 clove garlic, crushed
  • 1 egg
  • salt and pepper

  • 250g dried apricots, finely chopped
  • 1 cup soft white bread crumbs
  • ½ cup finely chopped celery
  • 1 egg
  • 2 teaspoons grated lemon rind
  • 60g pine nuts, toasted
  • 2 tablespoons finely chopped dill
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 4-5 bay leaves

Lightly grease a sheet of aluminium foil and place bacon rashers on top, slightly overlapping.  Make sure you have enough foil around the bacon rashers for rolling later.

Mix together veal mince, onion, garlic, egg, salt and pepper to taste.  Pat evenly over bacon rashers.

Combine all the filling ingredients, except bay leaves and spread over the mince.  Roll up wrap foil around roll to enclose roll completely.  Place in a lightly greased loaf tin and bake in a moderate oven for around 50mins.  Roll foil back from the top of the loaf, cook for a further ten minutes, or until lightly browned on top.  Serve hot or cold.

Cocinar, comer y ser feliz!

Saturday, August 18, 2012

Parsley and Chive Meatloaf

Some of you may think I have gone slightly barmy.  Yes.  This is a meatloaf recipe.  

I feel rather deeply that there is some space for the mighty meatloaf in the culinary world.  When done well this little underestimated of loafs can actually come up trumps!  For the next few weeks I am going to give some love to the maligned meatloaf... join me in the celebration and take a may be surprised!

Parsley and Chive Meatloaf


  • 4 to 6 rashers bacon, rinded
  • 1 kg minced topside
  • 4 eggs
  • 2 cloves crushed garlic
  • ½ cup fresh chopped parsley
  • ½ cup fresh snipped chives
  • salt and pepper to taste
  • ½ cup grated gruyere cheese
  • 60g ham, diced
  • 1 tomato, peeled and chopped
  • 2 hard-boiled eggs, chopped

Preheat oven to 180 celcius.  Stretch each bacon rashers, with the back of a knife.  Line a  loaf tin with bacon rashers, leaving enough at the side to fold over and cover the top.

Combine the beef, eggs, garlic, parsley and chives and mix well. Season.

In a separate bowl, combine cheese, ham, tomato and hard boiled egg, mix well.

Place half the beef mixture into the prepared tin, smooth the surface.  Place cheese mixture down the centre of the beef and cover with the remaining beef mixture.  Pat to a flat surface and fold bacon over to cover.  Cover with securely tied foil.

Cook in a bain marie in preheated oven for 1 ½ hours.  If serving hot turn out immediately; if serving cold allow to stand fro 15 minutes before turning out.

Cocinar, comer y ser feliz!

Sunday, August 12, 2012

Chocolate Haystacks

Are there days when you are too tired to pull together that special treat when people are coming over?  Do not fear - Haystacks are here!  So easy and quick to make - and super easy to eat!

Chocolate Haystacks


  • 2 cups sugar
  • 1/3 cup cocoa
  • ½ cup milk
  • 125g butter
  • 3 cups rolled oats
  • 1 ½ cups shredded coconut
  • ½ cup chopped walnuts
  • Red glazed cherries (optional)

In large, heavy saucepan, stir together sugar and cocoa.   Stir in milk and add butter.  Heat to a full boil, stirring constantly.  Remove from heat and stir in the oats, coconut and nuts.

Drop the mix onto greaseproof paper on a tray.  If you like add the cherries (for a little colour or that glazed cherry nostalgic look) Let stand until set.  Store in a cool dry place.

So easy to make!

Cocinar, comer y ser feliz.

Sunday, August 5, 2012

Chocolate Strawberry Shortcake

I like the classic nature of this delicious cake... you can't go wrong placing this on any table!

Chocolate Strawberry Shortcake


  • 5 tablespoons cocoa
  • 2 cups plain flour
  • ½ teaspoon bi-carbonate of soda
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup sugar
  • 125g unsalted butter
  • ½ cup cultured buttermilk
  • 1/3-1/2 cup of milk
  • 1 tablespoon of sugar mixed with 1 tablespoon of brown sugar
  • 2-3 punnets of strawberries
  • 600ml of cream
  • Melted chocolate for decoration

Butter 2 round 23-25cm cake pans.

Sift together the cocoa, flour, bi-carbonate soda, salt, baking powder and sugar into a bowl.  Rub butter into mixture using fingertips.  Sprinkle in the butter milk and milk and form a dough.

Divide the dough in half.  Gently press into the baking pans.  Sprinkle one cake with sugar mixture and dash a few drops of cold water over the sugar.

Bake the cakes for 15mins in a hot oven (200 celsius).

To Assemble:
Reserve 10 strawberries and dip into melted chocolate for decoration.  Chop the remaining berries.

Whip the cream and set aside an amount for piping on top of the cake for decoration.  Fill the cake (the one without sugar coating) with cream and strawberries.  Top with sugared cake and spoon over chopped strawberries and juice.  Pipe cream around the edge of cake.  Decorate the top with fresh strawberries or  chocolate covered strawberries (or both!) and pipe in cream in between piles of berries!


Cocinar, comer y ser feliz.
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