Thursday, October 21, 2010

{Lemon & Sugar Pancake Muffins}






If your favourite way to eat pancakes is with lemon & sugar like me then you'll love these muffins, they taste just like that. This recipe reminds me of my dad and of him making pancakes for us for dinner, always with a generous squeeze of lemon and a dusting of sugar, I can see myself now wearing bubblegum jeans sitting on the bar stool in our dining room, bamboo wallpaper on the wall, watching dad and waiting for the hot pancake to slide onto my waiting plate, yum.




...the muffins
2 cups self raising flour

3/4 cup sugar
pinch sea salt
75g butter, melted
1 cup milk
1 egg
grated zest of two lemons

...the topping
1/4 cup lemon juice
1/4 cup sugar

Preheat oven to 200. Sift together flour, salt and sugar in a large bowl or your mixer bowl. Melt butter and allow it to cool slightly, lightly whisk the egg with the lemon zest.
Add the milk, melted butter and egg to the flour and sugar and mix only until just combined. Spoon into lightly greased muffin trays. Bake for 15 minutes or until cooked when checked with a skewer.

Remove the muffins from the oven, stir together the sugar and lemon juice and drizzle / spoon it over the hot muffins. Let them cool in the tin for ten minutes then remove them to a rack to cool completely.

Wednesday, October 20, 2010

{Sticky Chicken Wings 'n' Slaw}








In the past I've had a somewhat haphazard approach to chicken wings, a bit of honey, a bit of soy, maybe some garlic anyway they have always been good but these are incredible, I know its a big call but they are just what you imagine a sticky chicken wing should taste like, they are from Belinda Jeffreys book again '100 Favourite Recipes' (love her!).


I am looking forward to our next picnic so I can whip up another batch and the coleslaw although I deviated slightly from her recipe is the bomb, beware however they are super sticky, you are going to need more than paper towels to handle these little suckers.



...the wings
12 large wings (boomerang wings)
1/2 cup soy sauce
1/4 cup red wine
1/4 cup white sugar
2 tsp grated fresh ginger

..the slaw
3/4 cup good mayonnaise
1 tbsp hot water
1 tbsp sesame oil
s+p
1/2 cabbage thinly sliced
1 red capsicum thinly sliced
1 shallot thinly sliced
1 carrot grated

Preheat the oven to 200. Sit the wings in a single layer in a baking dish. Combine the soy, wine, sugar and ginger in a small saucepan and over medium heat stir till the sugar has dissolved, then pour the mixture evenly over the wings. Pop them into the oven for 30 minutes then take them out and turn them all over, pop back in the oven for another 20 - 30 minutes till they are a deep golden brown colour and glossy. Transfer them to a plate covered with a piece of baking paper.

To make the slaw whisk together the mayo, water, sesame oil and s+p then add in the veges and mix till all nicely coated.

Tuesday, October 19, 2010

{Nana's Self Saucing Chocolate Pudding}




This recipe comes from Jays mum, its a big family hit, even the granddaughters whip it up and I bet you have all the ingredients in the pantry, its one of those recipes for when you decide you want a pudding an hour before its required and you don't want to pop to the shops. 


This is exactly what happened at our house on saturday night, the first glasses of wine had been poured, dinner was in the oven (Egyptian Fish Stew, recipe coming), the dvd was waiting to be watched (City Island would definitely recommend it!) anyway back to the pudding, the kids love it with its magic chocolate sauce and with a dollop of vanilla icecream or cream and a few berries you will too, this recipe is actually just like my mum in law, sweet, easy going and a comfort to have on call.



...the pudding
1 cup plain flour
2 tsp baking powder
1 tbsp cocoa
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
2 tbsp melted butter
1 tsp vanilla extract

...the saucey bit
3/4 cup brown sugar
2 tbsp cocoa
1 3/4 cups warm water

Preheat oven to 180. Combine the flour, baking powder, cocoa, salt and sugar in a bowl and then add in the milk, melted butter and vanilla and mix till combined, dollop it into your pudding dish (I used a standard pyrex pie dish). Sprinkle over the brown sugar, cocoa then top with the water and bake for 45 minutes, let it sit for a couple of minutes then serve.

Wednesday, October 13, 2010

{Burmese Chicken Curry}






I want to start this post by saying please make this !! it is so delicious, its from Belinda Jeffreys book '100 favourite recipes' and its amazing, I can't wait for an excuse to make it for some friends, its really rich and fragrant and pretty much perfect as far as a chicken curry goes and you won't even have to bust out the fat pants with only 140ml of coconut cream !!

...the curry
3 tbsp olive or peanut oil
2 onions halved and sliced thinly
6 cloves garlic chopped
3 tbsp fresh ginger, grated or microplaned
2 chillis, sliced
6 cardamon pods
2 tsp turmeric
1 1/4 tbsp sweet paprika
3 tsp thai red curry paste
1 lemon
140ml coconut cream 
(I sometimes buy the next size up to serve it with a drizzle)
400g tin chopped tomatoes
1 tsp sea salt
8 chicken thighs
bunch of coriander

Heat the oil in a frypan and add the onions, garlic, ginger and chillis and cook over a medium heat till golden about 20 minutes, giving it the occasional stir.

Preheat oven to 180. Crush the cardamon pods and remove all the seeds to your mortar and pestle, crush them then add in the paprika, turmeric and salt and give it a stir, once the onions are done add in the spices along with the red curry paste and cook it off for a few minutes until fragrant.

Peel and segment the lemon, dice the flesh removing any pips then add that to the onion spice mix along with the tin of tomatoes and the coconut milk, stir thoroughly to combine, remove from heat.

Chop the thighs in half and lay them in a single layer into a roasting pan or baking dish, cover with the sauce and mix around making sure they are all nicely coated. Now just bake it uncovered for one and a half hours, turning the chicken thighs half way through.

Serve with fresh coriander leaves and rice.

Friday, October 1, 2010

{Coffee & Walnut Cake}




I love coffee, whenever we leave the house I am scouting for a good coffee, if we go out for icecream I always choose coffee and I love coffee cake, so this one was for me! Some people might think its a bit daggy but I think its retro cool and was really surprised that the kids loved it too, lucky for them I was happy to share as that is a constant mantra at our place with two kids under four, the cake itself is not very sweet but the icing is so its nicely balanced and coffee and walnuts are a match made in heaven, yum.

...the cake
125g butter softened
1 tsp vanilla extract
2/3 cup packed brown sugar
1 heaped tbsp instant coffee
1 tbsp hot water
2 eggs
1 cup sr flour
1/4 cup custard powder
1/3 cup milk
3/4 cup chopped walnuts

...icing
50g softened butter
1 tsp instant coffee
2 tsp hot water
1 tsp vanilla
1 1/2 cups icing sugar

Preheat oven to 180 and brush your bundt tin with melted butter. Cream the butter, sugar and vanilla till pale, add in the coffee which has been dissolved in the hot water, give it a mix then add in the eggs one at a time (it will look curdled at this point), sift in half the dry ingredients, mix gently, then add in the milk the balance of the dry plus the walnuts and mix till just combined. Pour into your prepared bundt tin and bake for 20 - 25 minutes till a skewer comes out clean. Cool in tin for ten minutes then tip onto a rack to cool completely.

For the icing dissolve the coffee in the hot water again then whisk or whizz everything together till pale, ice once completely cool.