Saturday, 24 September 2016

Avocado Hummus

This has become my new favourite snack to have in the fridge, to take to a party or just to have for when guests drop over.

It is so simple to whip up and only tastes better the next day!

1 1/2 Avocado's
1 tin chickpeas
2 tablespoons tahini paste
1/4 teaspoon cumin
1 clove garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
100ml warm water

Place avocado, chickpeas, salt, pepper, tahini, garlic, oil, cumin into your food processor fitted with the steel blade.  Process until smooth.  Poor water into the food processor while running until you achieve the desired consistency.

Place in a plastic container and refrigerate for a couple of hours or overnight.

Serve with vegetables of choice or chips.

Saturday, 17 September 2016

Quiche Lorraine

Spring is here in Australia!  I am a little excited, can't you tell?  Spring means lighter meals, salads, BBQ season and spending time in the garden.

I like to take lunch to work with me and I find a slice of Quiche or two is a nice change.

If like my family you grew up in Australia in the 70's and 80's you would also know that "Real Men" don't each Quiche.... so in Australia it is commonly also called "Egg and Bacon Pie"

Now this version is slightly different and unlike your traditional Quiche where the egg is like rubber, this one is so tender and light.

Pate Brisee Pastry Leave out the sugar and put in 1/4 cup grated cheese.
2 rashes of bacon, chopped
1 leek, sliced
1 cup grated tasty cheese
1/2 cup sour cream
1/2 cup cream
4 large or 6 small eggs
1/4 teaspoon Salt
1/4 teaspoon pepper

Look at that beautiful cheesy pastry! Blind bake as per directions.

Slice your leek.

Chop your bacon.

Saute on a low heat until leak and bacon are cooked.

In a mixing bowl place your eggs, cream, sour cream, salt and pepper.

Whisk until combined.

Take your blind baked shell and spread your leek mixture evenly along the base.

Sprinkle the grated cheese over the leeks.

Gently pour the egg mixture into the pastry case and give a little stir to ensure you mix the fillings.

Bake at 180C for 25 to 30 minutes or until set in the middle.  No wobble!  Remove from the oven and either allow to cool slightly, serving warm with a salad or cold on a hot evening.


Saturday, 10 September 2016

Caramel Balls

If you love an easy treat you can keep in the fridge for the family then this is it!  

Great for everyday or to add to the treat table at a party.  Even better for the adults for a small something to have with a coffee at the end of a long day.

These turned out great not too sweet as you would think with caramel.

250gm packet of sweet biscuits, I used nice biscuits
1 x 380 gm tin caramel top and fill
1 cup dessicated coconut
extra 1/2 cup dessicated coconut for rolling

Blitz your biscuits to a fine crumb in the food processor.  Place crumbs and coconut into a mixing bowl.

Try not to eat all of this with the spoon.

Add the top and fill to the dry ingredients.

Mix together until combined.

I used my cookie scoop here, scoop out equal amounts of mix about a tablespoon.

Roll in your hands into balls, then roll in coconut.

Line them up on a tray and refrigerate for 2 to 4 hours.  These are best kept refrigerated.

See if you can hide them in an airtight container in the fridge.

Saturday, 3 September 2016

Chocolate Tiramisu

I love Tiramisu in any form.  I have a 19 year old who doesn't like coffee so making a traditional Tiramisu is a little difficult.  This is a good recipe if you have young kids or even kids on their P plates as you can leave out the alcohol as well.

Chocolate makes everything better doesn't it?

Yes!  I was right wasn't I!!!

**Warning this recipe has raw egg yolks**

4 egg yolks
1/4 cup caster sugar
2 x 250g mascarpone cheese
1/2 cup cocoa powder
1/2 cup caster sugar
1 1/2 cups boiling water
1 package of lady finger biscuits or savioradi (Italian sponge fingers)
dark chocolate to grate or cocoa powder

In your stand mixer or mixing bowl place the egg yolks and sugar.

With a whisk attachment whisk together on high until doubled in size and light and fluffy.

Lower the speed to medium and add 1/4 cup of Baileys if desired, and the mascarpone. Whisk until smooth.  Set aside.

Combine 1/4 cup Cocoa powder, sugar and 1 1/4 cups boiling water in a shallow bowl, mix until dissolved.

Dip one side of each ladyfinger in the chocolate mixture and line the bottom of a 9 x 9 x 2-inch dish.

Pour half the mascarpone cream mixture over the top and spread evenly.

Repeat another layer of the dipped ladyfingers over the mascarpone cream.

Top with the remaining half of the mascarpone cream and spread evenly.

Grate dark chocolate generously over the top and refrigerate.

Refrigerate for at lest 4 hours.  Serve