Monthly Archives: July 2013

Roasted Rhubarb with Baklava topping

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I love rhubarb, and I know it is delicious as a crumble or in a pie but I wanted to give this recipe my own twist.
There are two parts to this recipe, roasting the rhubarb which can then be used in this dish, or topped with yogurt, or added to the top of my Vanilla Honey Pannacotta recipe. The second part is the Baklava topping.
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Ingredients
Roasted Rhubarb
4 cups of rhubarb chopped into 5 cm pieces
The juice of 1 orange
1/2 cup of runny honey
5 whole cloves

Baklava Topping
15 sheets of flaky puff pastry
75 gm packet of slivered almonds
75 gm packet of pistachio nuts roughly chopped
1 tsp of cinnamon

Rosewater syrup
1 cup of sugar
1/2 cup of honey
1 tablespoon of rosewater (you can leave this out if you don’t have any)
1 cinnamon quill
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Method
Preheat the oven to 160 degrees
Put the rhubarb into a roasting dish, pour over orange juice and honey then sprinkle over cloves, pour in 1/2 cup of water.
Roast until the rhubarb is soft but maintains its shape, remove from the oven and set aside.
Preheat the oven to 180 degrees, mix the nuts and cinnamon together in a small bowl.
Pour the rhubarb into a smaller dish (around the size of your puff pastry). On a chopping board, lay down one piece of pastry and brush with butter, repeat 5 times and then place on top of the rhubarb. Sprinkle with half of the almonds and pistachio nuts. Repeat the pastry with another 5 layers, and again add to the rhubarb and sprinkle over nuts. Add the final 5 layers of pastry to the rhubarb.
Bake for 35 minutes or until the pastry is golden. While the pastry is baking, make your sugar syrup. Put sugar, honey, cinnamon and rosewater in a pot with 1 cup of water. Stir over a medium heat until the sugar is dissolved, continue to simmer for 8-10 minutes.
Once the pastry is cooked, pour over the sugar syrup and serve with ice-cream

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Indian slow cooker Lamb shanks

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These are so easy and delicious with very few ingredients. Perfect for those chilly week nights.
Lamb
Serves 4
Ingredients
4 decent size lamb shanks
1 jar of Rogan Josh or Tikka Masala sauce (I use Patak’s)
1 can of chopped tomatoes
1 Onion diced
2 cups of pumpkin chopped into cubes
2 cups of brown rice
2 cups of green beans
2 tsp of sesame seeds

Method
Put the lamb shanks, jar of sauce, tomatoes, onion and pumpkin in the slow cooker and mix. Cook on low for 6-8 hours
Cook the rice according to the instructions on the packet
Steam the green beans (I just put them in the microwave with 1/4 cup of water for 3 minutes)
Sprinkle the beans with sesame seeds and serve on top of the rice with the lamb shanks and a ladleful of sauce and pumpkin.

Banana cake with Caramel Swiss meringue buttercream

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I made this recipe last night for a work celebration (at my real job!) It is the cake on the left, with hazelnut brittle in the front

The Banana cake recipe comes from Little and Friday, and it is amazing. The link is attached here http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10795656 I then made Caramel Swiss meringue butter cream, and Hazelnut brittle to top.

The caramel buttercream came from this recipe by Call Me Cupcake. She is one of my favourite food bloggers, take a look through the rest of her posts! http://call-me-cupcake.blogspot.co.uk/2011/05/banana-cupcakes-with-caramel-frosting.html
banana cake

Make the Caramel one day ahead to allow it to cool as otherwise it may split the buttercream.

Swiss Meringue buttercream
2 cups of sugar
500mls of cream
3 egg whites
120 grams sugar
135 grams butter, softened and chopped

Place the first measure of sugar in a small bowl, and add water until the sugar resembles wet sand. Bring to the boil but do not stir, brush down the sides with a pastry brush if any sugar starts to burn. Boil until the sugar has turned golden in colour, if the sugar is colouring at different rates you can swirl the pan (but don’t stir!)
In another small saucepan heat the cream to boiling. Remove both from heat and slowly pour the cream into the sugar while stirring. It will puff up so be careful. Beat until smooth and set aside.

When you are ready to make the Buttercream, pour the egg whites & sugar into a clean, heatproof stainless bowl (I use my mixer bowl if you have a metal one) and place over a double boiler on the stove. The water under the bowl should be simmering. Whisk the eggs and sugar constantly so that they don’t curdle, watch the temp as you don’t want scrambled eggs. Rub some of the mixture between your fingers to ensure the sugar has dissolved.
Remove from heat and whip until white, fluffy and cool. This could take up to 10 minutes. Start adding the chopped butter a few cubes at a time. If it looks like curdling keep whipping. If it cools too quickly pop it back on the heat. If it is too hot and the butter is melting rather than mixing pop it in the fridge. Once all the butter is added, slowly add 1 cup of the caramel you have made and mix well

Hazelnut brittle
1 cup of hazelnuts
1.5 cups of sugar
hazelnut

Place the hazelnuts into a tea towel and crush using a mallet (or your rolling pin) Place into a tray that is lined with baking paper or a silicon mat. Remove any loose skins.
Put the sugar into a small saucepan and add enough water to look like wet sand. Place on the stove and boil (as you would making the caramel above) Once the sugar has turned amber in colour, pour over the hazelnuts to ensure they are all coated. Leave overnight to set.