Day Recipe Food Community

October 9, 2009

Fancy Matcha Mini Cakes

Filed under: Recipes — Tags: , , , , , , , , , , — @ 8:11 am

matcha mini cakes 8

matcha mini cake 1

I love both the taste & the health benefits of Matcha tea. Not only do I enjoy drinking the tea but also baking with it – it is actually extremely versatile…why not give it a go? These little cakes are a gorgeous pale jade green colour & the extra sparkle on the top makes them perfect for a special occasion.

Makes 12-15 mini cakes

 

INGREDIENTS:

For the Mini Cakes

  • 1/2 cup margarine
  • 1 cup white granulated sugar
  • 1/2 tsp salt
  • 2 medium free range eggs
  • 2 cups self raising flour
  • 1.5 tsp baking powder
  • 1 lemon
  • almost 1/2 cup skimmed milk
  • 1.5-2 tsp matcha tea (Japanese green tea powder).

For the Buttercream Topping:

  • 1 cup homemade or store bought buttercream
  • 1 tsp matcha tea
  • 1/2 tsp bronze edible glitter
  • 1/4 tsp matcha tea

 

DIRECTIONS:

  1. Place the margarine, matcha tea, eggs and sugar in a mixing bowl. Using an electric hand held mixer beat the mixture until light and creamy.
  2. Finely zest the lemon and add to the bowl along with the baking powder and salt.
  3. Cut the lemon in half & squeeze the juice into a measurement cup, top up the lemon juice with the skimmed milk until you have a total of 1/2 cup of liquid.
  4. Pour the milk mixture into the bowl & whisk on high for a few minutes.
  5. Sift the flour & gradually add to the miture, mixing well until completely combined.
  6. Set the oven to 180c & allow the mixture to sit until the oven is preheated, preferably 10-15 minutes.
  7. Spoon the mixture into a muffin pan lined with paper cases (until two thirds full).
  8. Place in the oven & cook for 22 minutes – or until just set & springy to the touch.
  9. Once cooked, remove from the pan and allow to cool on a wire rack.
  10. Once cooled, beat the matcha tea into the buttercream until it is an even green colour and fluffy consistency.
  11. Spread a generous amount of the buttercream on top of each mini cake. Top with a sprinkling of matcha tea and the bronze glitter.

TIPS:

  1. You can increase the matcha tea in the mini cakes by 1/2 tsp or more if you like a stronger taste & deeper green colour.
  2. Try using lime instead of lemon for a slightly different citrus zing!
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September 29, 2009

Garlic Fiends Fantabulous Chicken & Dipping Sauce

Filed under: Recipes — Tags: , , , , , , , , , , — @ 6:17 am

Garlic Fiends Chicken & Dipping Sauce

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

  • 2 – 2.5  kgs  chicken
  • 1 head of garlic
  • 1 teaspoon salt
  • 1 cup olive oil
  •  1 large lemon, juice of
  • 1/2 teaspoon sumac

Dipping Sauce

  • 1 large egg, free range (& salmonella vaccinated if possible)
  • 2 garlic cloves, thinly sliced (I use fairly large cloves)
  • 1/2 teaspoon sea salt
  • 1 pinch sumac, ground
  • 1-2 tablespoon vinegar (I use malt)
  • 1/4 cup olive oil
  • 1 3/4 cups sunflower oil

DIRECTIONS:

  1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
  2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
  3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
  4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
  5. Once the chicken is cooked, set it aside to rest & make the sauce.
  6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
  7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
  8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

  1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
  2. For the best bbq you’ve ever had, use this chicken & cook until done!
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July 14, 2009

‘Purple Rain’ Lemon Cake

Filed under: Recipes — Tags: , , , , , , , — @ 9:41 am

Inspired by Prince’s ‘Purple Rain’, here is a seriously delicious, moist & flavourful lemon cake. The purple rain here comes in the form of juicy fresh blueberries & tiny little poppy seeds. Serve with a cup of tea or freshly brewed coffee or even as a dessert with custard or ice cream!

purple rain lemon cake 2 
purple rain lemon cake 4
INGREDIENTS:
 
  • 8oz self raising flour
  • 8oz margarine
  • 6oz granulated white sugar
  • 3 free range eggs
  • 1 cup fresh blueberries
  • 2 large lemons or 3 medium lemons
  • 2 teaspoons baking powder
  • 1 teaspoon poppy seeds

 

 
DIRECTIONS:
 
  1. Heat the margarine in the microwave or in a pan until just starting to soften & melt. Beat the sugar and the margarine together until creamy then beat in the eggs.
  2. Add the flour and the baking powder and mix well to combine. You can sift these if you’re worried about lumps but it’s not essential to get a lot of air into the batter.
  3. Gently mix in the blueberries. Finely grate the lemon zest and add to the batter, stirring well.
  4. Finally, squeeze the lemons and stir the lemon juice into the rest of the ingredients.
  5. Pour into a well greased cake tin – I use a round 12″ cake tin to produce a large cake around 1.5″ in height.
  6. Bake in an oven preheated to 180c for 45 minutes.

 

 

TIP:

Finish the cake with a dusting of icing sugar or a generous helping of lemon drizzle icing (icing sugar mixed with lemon juice).

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June 25, 2009

Lemon-Cream Meringue Tarts Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:15 pm

The “tart shells” are crisp meringues; they’re filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.

Makes 8 servings.

INGREDIENTS

  • meringues
  • 4large egg whites
  • 1/4teaspoon cream of tartar
  • 1cup sugarfilling
  • 1cup chilled whipping cream
  • 84-inch-long fresh mint sprigs5large egg yolks
  • 6tablespoons sugar
  • 1/3cup fresh lemon juice
  • 1tablespoon grated lemon peeladditional fresh mint sprigs

DIRECTIONS For meringues:
Preheat oven to 225°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy, about 8 minutes.

Using generous 1/3 cup meringue for each, scoop 8 dollops of meringue onto prepared baking sheet, spacing apart. Using back of spoon, make 2 1/2-inch-wide indentation in center of each meringue, spreading meringues to form 3 1/2-inch-diameter nests.

Bake meringues until crisp, about 1 1/2 hours. Cool. (Can be made 1 day ahead. Store airtight at room temperature.)

For filling:
Bring 1/2 cup cream to simmer in heavy medium saucepan over medium heat. Add 8 mint sprigs; remove from heat. Cover; let steep 30 minutes. Strain mixture into bowl; discard mint.

Combine egg yolks, sugar, lemon juice, and lemon peel in heavy medium saucepan. Whisk constantly over medium-low heat until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer custard to glass bowl; whisk in mint-infused cream. Refrigerate until cold, at least 1 hour.

Using electric mixer, beat remaining 1/2 cup cream in medium bowl until peaks form. Fold into lemon mixture. (Filling can be made 6 hours ahead. Cover and refrigerate.)

Spoon filling into meringue shells. Garnish with additional mint sprigs.

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June 20, 2009

Green Beans with Lemon and Oil Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:41 am

Active time: 20 min Start to finish: 20 min

Makes 6 side-dish servings.

INGREDIENTS

  • 1lb thin green beans such as haricots verts, trimmed
  • 1tablespoon extra-virgin olive oil
  • 1/4teaspoon salt
  • 1teaspoon fresh lemon juice
  • 1/2teaspoon finely grated fresh lemon zest

DIRECTIONS Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.

Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.

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Lemon Pasta Salad with Tomatoes and Feta Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:35 am

Carey Paquette of Arlington, Virginia, writes: “When it comes to cooking, I make an effort to prepare healthful meals, but wouldn’t call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation.”

Makes 8 side-dish servings.

INGREDIENTS

  • 7tablespoons extra-virgin olive oil
  • 4tablespoons fresh lemon juice
  • 3tablespoons whole grain mustard
  • 2garlic cloves, minced
  • 2teaspoons grated lemon peel12ounces penne pasta
  • 2cups small cherry tomatoes, halved
  • 1 1/2cups chopped red bell peppers
  • 1 1/2cups crumbled feta cheese
  • 1cup chopped green onions

DIRECTIONS Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper.

Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.

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June 12, 2009

Lemon Cream Pie Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:51 pm

I’ve always found lemon curd too sweet and heavy on its own. Folded into
whipped cream, however, it makes a wonderful pie filling.

Makes one 9-inch pie, or 6 to 8 servings.

INGREDIENTS

  • 6 large eggs
  • 3/4 cup sugar
  • 2 teaspoons grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 cup heavy cream, chilled
  • 1 prepared crumb crust

DIRECTIONS 1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan
and whisk the mixture until it is smooth. Add the lemon juice and butter and
cook the mixture over medium heat, whisking constantly, until it is
thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover
the surface with plastic wrap. Refrigerate the lemon curd until it is cold
and thick, at least 3 hours and up to 3 days.

3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream
until soft peaks form. Gently fold the whipped cream into the lemon curd and
scrape the filling into the prepared pie shell. Cover the pie with plastic
wrap and refrigerate it until the filling is completely set, at least 6 hours
and up to 1 day.

Choosing a crust
My favorite crust for this pie is vanilla wafer crust.

Dressing it up
Spoon some raspberry coulis onto dessert plates, place pieces of pie on top,
and scatter kiwi slices on top of and around the slices of pie.

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June 11, 2009

Lemon Coleslaw Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:15 pm

Active time: 40 min Start to finish: 1 1/2 hr

Makes 4 servings.

INGREDIENTS

  • 2tablespoons low-fat sour cream
  • 2teaspoons low-fat mayonnaise
  • 1/2teaspoon finely grated fresh lemon zest
  • 4teaspoons fresh lemon juice
  • 1teaspoon sugar
  • 3tablespoons water
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper
  • 1lb green cabbage, thinly sliced (4 cups)
  • 2carrots, cut into julienne strips or coarsely grated
  • 1bunch scallions, thinly sliced diagonally (1 cup)
  • 1/2cup chopped fresh flat-leaf parsley

DIRECTIONS Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

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June 5, 2009

Lavender-Lemon Tea Cakes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:47 pm

Lavender flowers are decidedly old-fashioned, as is this not-too-rich tea loaf. You can usually find the flowers in a health food store that sells herbs and spices in bulk. Wrap the cakes in cellophane, tie them with purple ribbon, and attach a yellow lemon-shaped tag to the package.

Grinding the almonds in a food processor with a little of the sugar will keep them from turning into nut butter. Used blanched whole almonds or whole almonds with their natural brown skins, depending on the effect you want. Ground unblanched almonds give the cake a homey look, while blanched almonds are less noticeable, emphasizing the flecks of lavender.

Makes 2 loaf cakes.

INGREDIENTS

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup almonds
  • 1 1/2 cups sugar
  • finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 6 eggs, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons dried lavender flowers

DIRECTIONS Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.

Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.

In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.

Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.

Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended.Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.

Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

Wrapped in plastic or aluminum foil, the cakes will keep for 2 to 3 days at room temperature and for up to 3 months in the freezer.

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Lemon Creme Brulee Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:13 pm

Active time: 20 min Start to finish: 5 1/2 hr (includes chilling)

Makes 8 servings.

INGREDIENTS

  • 2large lemons
  • 3cups heavy cream
  • about 10 tablespoons turbinado sugar such as sugar in the raw
  • 6large egg yolks
  • 1/2teaspoon vanillaspecial equipment:8 (4-oz) flameproof ramekins; a small blowtorch

DIRECTIONS Put oven rack in middle position and preheat oven to 325῰F.

Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.

Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.

Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

Cooks’ note:
Custards can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Very gently blot with paper towels before sprinkling with sugar and caramelizing.

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