Pineapple & Rum Jam

I can smell summer it is that close! Long sun shining days at the beach and hot balmy nights cooking outside. In anticipation I have been making this pineapple and rum jam. It is great spread on buttered toast but I am sure I will be spreading it between layers of coconut sponge or swirled through vanilla ice cream. 

1 large ripe pineapple, skin and core removed and chopped
1/2 cup (125ml) water 
1 1/2 cups (330ml) caster sugar 
1 tablepsoon lemon juice
1/4 cup (60ml) white rum

Place the pineapple and water in a medium saucepan over medium heat and cover with a tight fitting lid. Cook for 20 minutes or until the pineapple is soft. Remove the lid, add the sugar and lemon juice, bring to a boil and cook for 40 minutes, stirring occasionally. You can test that your jam is ready by placing a small plate in the freezer. Place a teaspoon of jam on the plate and set aside for 1 minute. If the jam holds its shape and wrinkles slightly when you run your finger through it, it is ready. Add the rum and mix to combine. Pour into sterilized containers and store for up to 3 months. Makes 1 litre jam.  

Salted millionaires' shortbread

Buttery coconut shortbread topped with rich caramel and finished with bitter chocolate and salt flakes - I think that says it all. Make it and you will understand the simple explanation. The love affair will last a life time I promise. 

Ingredients 
coconut shortbread base
1 1/2 cups (225g) plain flour
1/2 cup (110g) caster sugar
1 cup (100g) desiccated coconut
225g unsalted butter, softened
caramel
100g unsalted butter, chopped
3/4 cup (165g) caster sugar  
1 395g can sweetened condensed milk
200g dark chocoalted, melted
sea salt flakes, to sprinkle 

Method
Preheat oven to 180C (fan forced). To make the shortbread, place the flour, caster sugar and coconut in the bowl of a food processor. Add the butter and pulse until the mixture just comes together. Press the base into a 20 x 30 cm tin lined with nonstick baking paper. Bake for 20 minutes or until golden. Meanwhile place the butter, sugar and condensed milk in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 10-15 minutes or until golden and thickened. Pour over the shortbread base and set aside for 15 minutes, to set. Spread with melted chocolate and sprinkle with salt. Cut into bars. Makes 20 bars. 

Rhubarb, rosehip & apple bircher muesli

I start this recipe the night before. I soak the oats, nuts and seeds in water in the refrigerator overnight, drain it and swirl it through yoghurt just before serving. I swap the fruit topping as the seasons change.

Rosehip tea is also one of my favourite  go tos for rhubarb. Besides being the same brilliant shade of pink, I find that the tea always brings out the floralness of rhubarb, meaning you don’t have to add too much sugar.

Give me the newspaper, a tea and breakfast has never tasted better. 

 

1 cup natural oats

¼ cup flaked almonds

¼ cup sunflower seeds

1 bunch rhubarb, trimmed and chopped

¼ cup honey

1 teaspoon vanilla bean extract

½ cup steeped rosehip tea

1 pink lady apple, thinly sliced

Greek style yoghurt, to serve

The night before, place the oats, almonds and seeds in a large bowl and cover with cold water. Refrigerate over night of for 6 hours. Drain and set aside.

Preheat oven to 180C. Place the rhubarb, honey, vanilla, tea on a baking tray lined with nonstick baking paper and toss to combine. Cook for 15 minutes. Add the apple and toss to combine. Cook for a further 5 minutes or until the apples are just soft and the rhubarb is tender. Set aside and cool.

To serve, spoon yoghurt into bowls, top with oats mixture and stir to combine. Top with rhubarb and serve. Serves 4. 

Roasted banana & mixed seed bread

I wanted to make banana bread but my bananas were just too firm. Insert great idea #45; I put them in a hot oven with their skins on and while filling the house with delicious caramelised banana aromas – the result was ever so soft and slightly caramelised bananas.  Mashed up with flour and a whole bunch of seeds (for texture/flavour and a bit of a healthy alternative), olive oil and brown sugar, the result is my favourite banana bread to date.

Ingredients

4 large bananas, skin on

1 ½ cups (225g) plain flour

½ cup (75g) rye flour

¾ brown sugar

1 teaspoon baking soda

¼ teaspoon salt

2 cups mixed seeds (white and black sesame seeds, linseeds, sunflower seeds)

1/3 cup rolled oats

1/3 cup (80ml) olive oil

2 eggs

½ cup Greek style yoghurt

Method

Preheat oven to 180C (fan forced). Place the bananas (in their skins) on a baking tray lined with baking paper and cook for 20-30 minutes or until soft and bubbling. Remove and set aside to cool slightly.

Meanwhile, place the flours, sugar, baking soda, salt, 1 ¾ cup of the seeds and ¼ cup oats in a large bowl and whisk to combine. Peel the bananas, place in a separate bowl and mash. Add the oil, eggs and yoghurt and mix to combine. Add the banana mixture to the dry mixture and mix to combine. Pour into a lightly greased and lined 24 x10x10cm tin (or equivalent) tin. Sprinkle with remaining seeds and oats and place in the oven. 

Cook for 1 hour 30 minutes, or until a skewer comes our clean when inserted. Set aside to cool in the tin for 10 minutes. Transfer to a wire rack and set aside to cool completely.

Makes 1 loaf.

Overnight cinnamon sugar waffles

I love a Sundays. I especially love Sundays when they start with delicious sugar crusted waffles. I prefer waffles to have yeast in them. They result in an ultra fluffy interior with a crisp golden crust.

This recipe is started the night before and left to do all the magic while you sleep. Meaning Sunday morning you can roll out of bed, pour yourself a coffee and start waffling.

Ingredients

1 cup milk

50g butter, chopped

¼ cup warm water

1 ½ teaspoons dried yeast

1 tablespoon brown sugar

1 ½ cups plain flour

1 egg

¼ teaspoon baking soda

melted butter, to brush

½ cup caster sugar

2 teaspoons ground cinnamon

maple syrup, to serve

Method

The night before, place the milk and butter in a small saucepan over medium heat and cook, stirring until the butter has melted. Set aside. Place the water, yeast and sugar in a large bowl and whisk to combine. Set aside for 5 minutes or until foamy. Add the flour, egg and milk mixture and mix to combine. Cover with plastic wrap and refrigerate overnight+. Remove the waffle batter the next morning, add the baking soda and whisk to combine. Preheat your waffle iron on medium. Lightly brush with butter and pour in ¼ cup of batter. Cook for 6 minutes or until golden and cooked through. Meanwhile place the sugar and cinnamon on a large tray. When hot press the waffle into the sugar and set aside. Repeat with remaining batter to make 10 waffles. Serve drizzled with maple syrup. Makes 10. 

*If you don’t have overnight for your waffle batter to rise, set it aside at room temperature for 2-3 hours or until doubled in size.

Japanese prawn & ginger cabbage pancake

Literally translating as “fried stuff you like”, okonomiyaki  is just another reason why I'm in love with Japanese food. My version of this cabbage based savoury pancake is simple, easy and quick to prepare. Like its namesake suggests you can mix and match with flavours you like - try thinly sliced pork belly, shredded chicken, scallops, add leek, sprinkle with seaweed or serve with traditional sweet Japanese barbeque sauce. Easy, healthy fast food, fried as you like it!

Ingredients

2 cups (300g) plain flour

½ cup (75g) corn flour

1 teaspoon salt flakes

1 ¾ cup water

2 eggs

500g white cabbage, shredded

2 umboshi plums, seeds removed and finely chopped

¼ cup pickled ginger, chopped

12 large green prawns, peeled and chopped

2 spring onions, thinly sliced

vegetable oil, to brush

bonito flakes and Japanese mayonnaise, to serve

Method

To make the batter place the flours and salt in a large bowl. Add the water and eggs and whisk until smooth. Set aside to rest for 15 minutes. Add the cabbage, plums, pickled ginger, prawns and half the spring onions and mix until combined. 

Place a non stick frying pan or flat grill pan over medium heat and lightly brush with oil. Spoon a quarter of the mixture into the pan and spread to a 15cm circle. Cook for 6-7 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Repeat with remaining batter. To serve drizzle with mayonnaise, sprinkle with bonito flakes and remaining spring onions.

Makes 4.

Perfectly imperfect custard sponge

Sometimes the best things come from our mistakes. This custard sponge cake is one of my favourite culinary mistakes ever made. Ironically, I find it hard to follow a recipe and years ago found myself in the midst of a recipe fail. I was attempting to make an impossible pie, however skipped ahead while reading and forgot a crucial step. Instead, with a few tweaks here and there over the years, I came up
with this delicious sponge like cake. With an ever so fluffy texture and utterly delicious custard flavour my perfectly imperfect custard sponge was born.

Ingredients 
100g unsalted butter, chopped
2 cups (500ml) milk
1 teaspoon vanilla extract
4 eggs, separated
¾ cup (165g) caster sugar
1 teaspoon white wine vinegar
1 cup (150g) plain flour, sifted
icing sugar, to dust
ground cinnamon, to dust

Method 
Preheat oven to 160C (fan forced). Place the butter, milk and vanilla in a medium saucepan over medium heat, stirring or until the butter has melted. Set aside. Place the egg yolks and half the sugar in a large bowl and whisk until combined. Add the milk mixture and flour to the egg yolk mixture and fold until just combined.
Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Add the remaining sugar and vinegar and whisk for until stiff and glossy. Working in batches fold the egg white into the egg yolk mixture until just combined. Pour into a 26cm x 12cm lined loaf tin* (or 2 20 x 10cm) and cook for 45 minutes, or until risen, cracked on the top and with a slight wobble. Set aside for 10 minutes, before refrigerating until cold. To serve, dust with sugar and cinnamon.

Serves 8-10.

*This cake will puff and rise to the very top of the loaf tin so make sure you line the baking paper to the top. It will sink when it cools.

Chocolate, whiskey & rye cupcakes

I have found my new favourite ingredient – rye flour. I have always been obsessed with rye bread; especially a European dark caraway studded kind. Apart from bread, rye flour is now a favourite addition to my pantry. 
In this recipe it's slightly tangy and nutty flavour makes it perfectly matched with bitter chocolate. The touch of malt powder and whiskey make them an indulgent cupcake for any grown up.

 

Ingredients

1 cup rye flour, sifted

½ cup plain flour, sifted

1/2 cup coca powder, sifted

2 tablespoons malt powder

2 teaspoons baking powder

¾ cup caster sugar

125g softened butter, chopped

2 eggs

1/3 cup milk

2 tablespoons whiskey

Icing

½ cup cream

400g dark chocolate, chopped

¼ cup whiskey

Method

Preheat oven to 160C. Place the flours, cocoa powder, baking powder, sugar, butter, eggs, milk and whiskey in the bowl of an electric mixer. Beat for 8-10 minutes, scraping down the bowl. Spoon the mixture into a 12 hole cupcake tin lined with patty cases. Bake for 25-30 minutes or until the cupcakes spring back when touched. Set aside on a cooling rack to cool.

Meanwhile, to make the icing, place the cream in a small saucepan over high heat and bring to a simmer. Add the chocolate and take off the heat. Mix until smooth, add the whisky and mix until combined. Refrigerate for 15 minutes or until just starting to thicken. Spread over each cooled cupcake and serve. Makes 12. 

Peanut butter, maple & rum spiked sticky buns

  

The key to a sticky bun is the indulgent layering of butter, sugar and spice.  Flakey dough, spiraled with butter and sugar is baked in a caramel mixture that once cooked turns out to be the 'sticky' part of the bun. Part of it soaks into the dough while it bakes and the rest glazes the buns to perfection when turned out.

I am not apologising by up-ing the indulgence in this recipe by adding crunchy peanut butter, maple and spiking the whole thing with rum. If there is anywhere to do it, a sticky bun is the place.

Ingredients

2 teaspoons dry yeast

1/4 cup warm water
3 cups plain flour

¼ cup brown sugar
1/2 cup milk
2 eggs
1/2 cup crunchy peanut butter

Rum and maple glaze

50g butter, chopped

¾ cup brown sugar

¼ cup maple syrup

¼ cup rum

¼ cup crunchy peanut butter

Filling

1/2 cup brown sugar

2 tablespoons maple syrup
½ cup crunchy peanut butter
50g butter,melted

Method

To make the dough, place the yeast in a small bowl with the milk and whisk to combine and set aside for 5-10 minutes or until foamy on the surface. Place the flour, sugar, milk, eggs and peanut butter in the bowl of an electric mixer. Add the yeast mixture and using a dough hook (a paddle beater is fine) and mix for 10 minutes or until smooth and elastic. Set the dough aside, covered with plastic wrap for 30 minutes in a warm spot, or until doubled in size.

Meanwhile, to make the glaze, place the butter, sugar, maple syrup and peanut butter in a medium saucepan over medium heat. Bring to a simmer, stirring and cook for 2-3 minutes or until thickened slightly. Remove from the heat and add the rum. Pour into a xx by xx slice tin and set aside.

To make the filling, place the sugar, maple syrup, peanut butter and butter in a bowl and mix to combine.

Punch the air out of your risen dough on place on a lighlty floured surface and roll out to a 20 x 50 cm rectangle. Spread the dough with the filling mixture leaving a 2 cm gap at the edge. Starting with the long edge roll up. Cut the dough into 12 equal pieces and place into the tray lined with the rum glaze. Loosely cover with baking paper and set aside to rise for 30 minutes.

Preheat oven to 180C. Remove the baking paper and cook for 30 minutes or until golden. Set aside to rest for 10 minutes before turning out.

Makes 12 sticky buns.

Omelete for brunch?

Eggs aren't just for breakfast. If I have some eggs at home I know I always have a meal. 

An omelete in particular is one of my favourite vehicles for carrying some great flavour combinations; and cooking them are easier than you think. 

The tricks are:
Make sure you whisk your eggs well - you need the egg white and yolk to become one without whisking too much air into the mix. I always use three eggs for an omelette for one.
I add 1 tablespoon single cream (or 2 tablespoons milk). 
I use a nonstick pan and a silicon spatula. Always make sure your pan is evenly heated over a medium heat. 
Lighlty grease the pan with a little butter and pour your eggs and start stirring. 
Turn your heat down to low. 
Continue to stir and tilt the frying pan letting the raw egg mixture pour over itself. This should take 2 minutes max!
When the egg has a soft set, I turn the heat off add my topping, season with salt and pepper and fold the omelete over itself (the residual heat from the pan will gently just cook the omelet).

Why not try these fillings...
Smashed avocado, ricotta, chilli and mint
Cooked brown rice, prawns, green onion, soy and ginger
Peas, goats cheese and chives
Salami, cheddar and parsley

Bread & Butter Pudding with Leek & Blue Cheese

Why Pancetta, leek and blue cheese bread and butter pudding?

A great twist on a classic dessert. Savoury bread and butter puddings are a great way to use up stale bread this winter.

I always make my bread and butter puddings with stale sourdough, rye or bakery loaf as apposed to using white flimsy sandwich bread. I find the texture of quality breads work well with the custard filling plus giving extra flavour plus substance.

This is a simple yet tasty dish to enjoy for breakfast, lunch or dinner.

Ingredients
2 tbs butter
2 leeks, sliced into 1 cm rounds
100g sliced flat pancetta, chopped
1 sprig of thyme, leaves picked
1 loaf stale sourdough bread, crust removed and torn into bite size pieces (you should end up with 300g of bread)*
50g soft blue cheese, broken into small pieces
300ml thickened cream
3 eggs, beaten

Method
Preheat oven to 200°C.
Lightly grease and line a 6 hole texas muffin tin.
Meanwhile melt the butter in a large fry pan over medium high heat. Add the leeks and season. Cook stirring for 3-4 minutes, or until they start to soften.
Add the pancetta and thyme and cook stirring for 2-3 minutes until the pancetta starts to crisp.
Transfer to a large bowl and add the leeks. Gently toss with the bread and blue cheese.
In a separate bowl whisk together the cream and eggs.
Pour this over the bread and mix to combine. Leave for 5 minutes to soak.
Divide the mixture between the muffin holes.
Bake for 15 minutes or until the bread is golden and the egg just set.
Remove and leave to cool for 5 minutes before serving.
These bread and butter puddings are also great served at room temperature.

Makes 6

Bon Appetite

*I used Sonoma Miche loaf.