Wednesday, September 26, 2007
Tuesday, September 25, 2007
I went back to my parents fabulous olive grove in the Clare Valley... again, on the weekend. Had a wonderful, relaxing, rather drunk time. I was on cooking duty on Friday night and dad and I decided Lamb Shanks would be the go. I had taken all my cookbooks with me and we went through them and searched for the lamb shank recipe we fancied the most! In the end dad won out as he wanted the shanks with the most spice and flavour. Mum wanted veg and I wanted sauce! In the end I think we all got what we wanted.
Friday, September 21, 2007
Rub butter and flour together with your fingertips until it resembles bread crumbs. Add the egg yolk and mix. Add dashes of milk until it forms a dough. Roll balls with the dough mix. About half the size of a golf ball.
Mix the syrup ingredients together and heat over medium/high heat until bubbles form around the edge then turn down to medium and add the dumplings. Let them cook themselves, no need to turn them or poke them. After about fifteen minutes when they have doubled in size and are golden brown, serve with cream.
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (21/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Icing, to decorate
Smarties, to decorate
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Pipe icing over gingerbread men to decorate. Finish with Smarties.
Tuesday, September 18, 2007
Sunday, September 16, 2007
Wednesday, September 12, 2007
Saturday, September 8, 2007
It was my 28th birthday this weekend and so Andrew and I decided to spend it at my parent's olive grove in the Clare Valley. Clare is one of South Australia's most well known and beautiful wine regions. One of my many wonderful gifts was a Donna Hay cookbook, which is where I found this recipe which I have adapted to make two delicious cupcakes using the key ingredient, Lime!
125g butter, softened
1/2 cup castor sugar
1 teaspoon vanilla extract
1 cup plain flour
2 teaspoons baking powder
1/4 cup milk
icing sugar for dusting
1/2 cup lime juice (approx 3 limes)
1 cup castor sugar
3 eggs, beaten
Preheat oven to 180 degrees.
To make the lime curd, place the lemon juice, butter, sugar and eggs in a heatproof bowl over a saucepan of rapidly simmering water for 6-8 minutes, or until the mixture has thickened. Refrigerate until cool.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition. Add the flour, baking powder and milk and beat well.
Spoon the mixture into twelve patty cases and bake for 15 mins or until cooked when tested with a skewer. Set aside to cool.
Cut a circle out of each cupcake and fill with the lime curd. Top with the cupcake circle and dust with the icing sugar.
Fluffy Lime Cupcakes
Make the cupcakes as above but instead of cutting a circle out of the top, ice them generously with lime vienna icing!
1/2 cup icing sugar
2 tablespoons lime juice
3 drops vanilla essence
Mix the above ingredients together and ice the cupcakes. Sprinkle lime rind over the top.