Monday, July 30, 2007

Lemon and Poppy Seed Cake

This recipe is taken from Taste Perfect Home Cooking with David Herbert in The Weekend Australian magazine May 5-6 2007, page 40.

photo on the way

4 tablespoons poppy seeds
3/4 cup milk
juice of 1/2 lemon
250gm unsalted butter, softened
1 cup (250gm) Castor sugar
grated zest of 1 lemon
4 eggs
2 cups (300 gm) plain flour
2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
lemon syrup - recipe below

- oven 180C
- grease a 25cm kugelhopf, bundt or ring tin
- soak poppy seeds in milk and and lemon juice for 1 hour
- beat butter, sugar and lemon zest in a bowl for 3-4 minutes until pale and fluffy
- beat in eggs, one at a time, alternating with a little flour until combined.
- sift together remaining flour and baking powder and bicarbonate of soda, then fold into mixture
- gently stir in milk and poppy seed mixture until smooth and combined
- spoon into prepared tin
-bake 55 - 60 minutes
- allow to cool in tin for 5 minutes then turn out on a cooling rack
- brush hot lemon syrup over top and sides of cake
- leave to cool

Lemon Syrup
- combine juice from 2 lemons add 125gm Castor sugar in a small saucepan. Bring to boil, stirring to dissolve sugar, then simmer gently for 5 minutes

Chicken Korma

Don't you get frustrated when you have been buying an product from your local supermarket for many years where you can walk blindfolded to the exact location and take it from the shelf without looking or thought. Well I used to be able to do so with my favourite korma spice mix but not any more. I have had to make my own spice mix but it is not the same. The family liked it anyway.

photograph on the way

1 onion, diced
2 teaspoon grated ginger
3 garlic cloves, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cardamom seeds
pinch of cayenne pepper
1/2 teaspoon chili powder
2 tablespoon vegetable oil
8 - 10 chicken thighs cut into 3 cm cubes
1 onion sliced
1 can lite coconut milk
1 cinnamon stick
1/2 ground almonds
3 potatoes, peeled, cut into 3 cm cubes
2 granny smith apples, peeled and diced
1 1/2 red capsicum diced
1 bunch coriander

- blend ingredients up to vegetable oil
- heat oil and add onion slices and cook on low heat for 5 minutes until soft
- add chicken and cook stirring for about 6 minutes until colour has changed - may need to be done in batches
- return all chicken to the pan
- add blended spice mixture and cook for a minute
- add potato and cook for a couple of minutes
- add apple, capsicum, cinnamon stick, ground almonds, coconut milk and enough water to just cover
- cook until chicken is cooked and potatoes are cooked but still hold their shape
- stir in roughly chopped coriander
- serve with rice

Saturday, July 28, 2007

Spicy Date and Ginger Squares

I am a great fan of ginger flavoured cakes but not crystallized ginger. this recipe is from Australian Gourmet Traveller March 2002 edition I think. It is one of many recipes cut out of magazines waiting their turn to get cooked.

Photo to follow.

170 g (1 cup) chopped dates
1 cup milk
1 teaspoon bicarbonate of soda
125 g soft butter, chopped
220g (1 cup) Castor sugar
2/3 cup golden syrup
2 eggs
1 tablespoon ground ginger
1 tablespoon ground allspice ( I used 1/2 cinnamon and 1/2 nutmeg)
300 (2 cups) plain flour
60g soft butter, chopped
1/2 teaspoon ground ginger
3 teaspoons golden syrup
240g (1 1/2 cups) icing sugar mixture, sifted
1 1/2 tablespoons lemon juice
- combine dates and milk in small bowl and bring just to the boil, ,remove from heat and add bicarbonate of soda and let it stand for 10 minutes
-beat butter and sugar until light and fluffy, then add golden syrup and beat til well combined
-add eggs, one at a time beating well then add spices and half the flour and mix well.
-stir in date mixture and mix until smooth then add remaining flour and mix well
- pour into a 20 x 30 cm lined tin and bake 180C for 30-35 minutes
- stand in tin for 5 minutes and turn onto rack to cool
- beat butter ginger and golden syrup until soft and well combined.
-add icing sugar, 1/4 cup at a time and beat well after each addition, then stir in lemon juice and mix well
-spread over cake
-cut into 5cm squares
-can keep in an airtight container for up to a week
-makes about 24 squares

Thursday, July 12, 2007

Jam Donut Muffins

Perth at the moment is having beautiful weather even though rain would be nice, it is ideal weather to visit Kings Park with friends.

This recipe is from (great to find another West Australian foodie blog)
They are easy to make and delightful mouth size treats.

Photograph on the way

1 2/3 cups self raising flour

pinch of salt

1 teaspoon ground cinnamon+ extra 1/2 teaspoon

1/3 cup vegetable oil

2/3 cup caster sugar + extra 3 tablespoons

1 egg

3/4 cup milk

raspberry jam

2 tablespoon butter

- preheat oven 180C

- lightly grease a mini muffin tray

- sift flour, salt, cinnamon and sugar together in a large bowl

- in separate bowl, mix the oil, egg and milk together

- add the wet mix to the dry mix and stir until just combined

- half fill the muffin tins with batter

- add 1/4 teaspoon jam to each muffin then cover with more batter

- bake for 20 minutes or until risen and golden

- remove from oven


- melt 2 tablespoon butter in a small bowl

- mix together 3 tablespoon caster sugar and 1/2 teaspoon cinnamon

- while muffins are still hot, dip their tops into the melted butter and then into the sugar and cinnamon mix

- cool on rack

- recipe says it makes 24 ( I made 36 mini muffins)