Wednesday, 16 September 2009
Having left over mashed potato - whether it is instant or real is a reality.
I never throw anything away unless necessary so a batch of left over potato is a challenge!
Try this: Whatever potato you have - should be at least a cup 1 egg
salt and pepper
cornflour to mix.
Mix all together - make sure seasoning is good (you can add parsley if you want - or dill or tarragon)
The more potato you have makes the difference between potato cakes and potato balls.
If you have a slack mixture - just place spoons in hot oil and cook until golden brown.
If it is a thick mixture you can form into balls and deep fry.
The cornflour makes the outside very crispy!
Serve with meat, a vegetarian vegetable bake or as a starter with apple sauce.
Tuesday, 15 September 2009
I have had a request for this recipe and have been researching it! This seems the best I have found:
This impressive curl-covered dessert makes a great birthday cake or afternoon tea treat. Preparation Time 20 minutes Cooking Time 85 minutes Ingredients (serves 10) Melted butter, to grease 250g butter, chopped 1 x 200g pkt dark cooking chocolate, coarsely chopped 1 tbs instant coffee granules 2 tsp vanilla extract 215g (1 cup) caster sugar 150g (1 cup) self-raising flour 75g (1/2 cup) plain flour 30g (1/4 cup) cocoa powder 3 eggs, lightly whisked 80ml (1/3 cup) buttermilk (I used ordinary milk) 200g dark chocolate melts (or dark chocolate) 200g white chocolate melts (or white chocolate) Chocolate ganache 1 x 200g pkt dark cooking chocolate, coarsely chopped 60ml (1/4 cup) thickened cream Method Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool. Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake with dark and white chocolate curls to serve. Notes & tips Freezing tip Make this recipe to the end of step 4. Wrap the cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze the cake for up to four months. Thaw overnight at room temperature. Continue from step 5. Recipe by Michelle Southan
Monday, 14 September 2009
With a less than 15 minute preparation time and only 97 calories a serving this could not be a better summer pudding.
With stawberries in season it is another way to ring the changes!
It uses up those strawberries that are not quite perfect and is a light and delicious end to any meal. 2 Large Egg Whites -- beaten stiffly 1/2 Cup Caster Sugar 1 Pinch Salt 250 Grams Strawberries 2 Tablespoons Brandy or Vodka 1 Cup Whipped Cream -- optional Beat egg whites with the salt until they hold peaks. Beat in sugar 2 tablespoons at a time and continue to beat until the meringue is stiff and shiny. Puree the strawberries with the brandy or vodka. Fold into the egg whites and then fold in the cream if you are using this. Chill for 3 hours and decorate with extra strawberries.
If you use too many strawberries then this becomes like a strawberry sauce or if frozen like a sorbet.