Adapted from a taste.com recipe. I've reduced the butter and sugar and added blueberries and coconut - and left it un-iced. We have a local blueberry farm where you can pick your own, and will be growing our own next season, otherwise I wouldn't use them. The yoghurt makes it tangy and the bananas keep it very moist.
~Yoghurt Banana Blueberry Cake~
80g butter
120g sugar
2 eggs
2 very ripe bananas, mashed
200g plain yoghurt
200g plain flour
1 tsp cream of tartar
1/2 tsp bicarb soda
large handful of blueberries
2-3 tabs shredded coconut
Preheat the oven to 180 C and line a ring tin with baking paper (or butter and flour if you wish).
Cream butter and sugar, then add eggs one at a time and beat well. I add a little flour with the eggs to stop the mixture curdling.
Mix the bananas and yoghurt together. Sift flour, cream of tartar and bicarb. Fold these two mixtures alternately into the butter/sugar/egg mix.
Fold through the blueberries and pour into the prepared cake tin. Sprinkle over the coconut and press in lightly.
Cover loosely with alfoil and bake about 30-40 minutes. Check for done-ness and leave the foil off for the last 5 minutes of cooking time, to brown the top. Cool in the tin for 10 minutes before turning out. Eat warm or cool. Freezes well.
Saturday, February 7, 2009
Thursday, January 29, 2009
Mather Street Tuna Pasta
The boys helped me create this recipe when we lived at Mather Street. T was only 4 but he chose what veges to add, and the result was delish.
~Mather Street Tuna Pasta~
6 single handfuls dry spiral pasta (can substitute cous cous)
4 large broccoli florets, cut small
1/2 large sweet potato, cubed into 1cm squares (sustitute pumpkin/zucchini/squash)
1 large tin tuna in oil
2 lemons, juiced and zested
2 finely sliced scallions
handful fresh parsley, finely chopped
black pepper
(parmesan to serve)
Cook pasta and drain cooking water into large serving bowl to warm the bowl.
Steam the veges, drain oil from tuna, then combine all ingredients in the (empty) serving bowl and toss well.
Serve with plenty of grated parmesan.
~Mather Street Tuna Pasta~
6 single handfuls dry spiral pasta (can substitute cous cous)
4 large broccoli florets, cut small
1/2 large sweet potato, cubed into 1cm squares (sustitute pumpkin/zucchini/squash)
1 large tin tuna in oil
2 lemons, juiced and zested
2 finely sliced scallions
handful fresh parsley, finely chopped
black pepper
(parmesan to serve)
Cook pasta and drain cooking water into large serving bowl to warm the bowl.
Steam the veges, drain oil from tuna, then combine all ingredients in the (empty) serving bowl and toss well.
Serve with plenty of grated parmesan.
Roast Tomato & Chickpea Salad
This recipe is very quick, and at the height of summer, when tomatoes and basil are at their peak, it's delicious. It's a great side dish, but we often make it as a main with some extra veges and heavy bread to serve.
~Roast Tomato & Chickpea Salad~
2 punnets cherry tomatoes, or equivalent other tomatoes
1 tin chickpeas, drained
150g fetta
large handful basil, torn
Cut tomatoes in half (or quarters if large tomatoes) and roast until they collapse.
Mix through chickpeas, fetta and basil and serve while warm.
~Roast Tomato & Chickpea Salad~
2 punnets cherry tomatoes, or equivalent other tomatoes
1 tin chickpeas, drained
150g fetta
large handful basil, torn
Cut tomatoes in half (or quarters if large tomatoes) and roast until they collapse.
Mix through chickpeas, fetta and basil and serve while warm.
Friday, January 9, 2009
Grandma's Tomato Sauce
~Grandma's Tomato Sauce~
10lb tomatoes
2 large onions
4 large unpeeled green apples
2lb white sugar
2 cups brown vinegar
5 dessert spoons salt
1 small tsp cayenne (about 1/2 tsp for mild, 1 tsp for bitey)
1 tsp ground cloves
~Cut tomatoes, onions and cored apples into chunks.
~Place all ingredients in a large pot (this quantity is about 7-8L at the start and reduces to around 4L) and bring to the boil. Simmer until sufficiently reduced (ie as thick as you like).
~Use a stick blender to puree while hot, or cool and puree in blender/FP/Moulinex. Take the seeds and skins out with a seive if you like, but we don't and Grandma never did :)
~Reboil for 10 minutes, sterilise all your bottles and equipment, then bottle, seal and cool.
Makes around 4L and will keep in the pantry for a year or more. Refridgerate after opening.
This is great for making the most of the summer tomato glut. Our onions have come in around now too, but we bought the apples.
10lb tomatoes
2 large onions
4 large unpeeled green apples
2lb white sugar
2 cups brown vinegar
5 dessert spoons salt
1 small tsp cayenne (about 1/2 tsp for mild, 1 tsp for bitey)
1 tsp ground cloves
~Cut tomatoes, onions and cored apples into chunks.
~Place all ingredients in a large pot (this quantity is about 7-8L at the start and reduces to around 4L) and bring to the boil. Simmer until sufficiently reduced (ie as thick as you like).
~Use a stick blender to puree while hot, or cool and puree in blender/FP/Moulinex. Take the seeds and skins out with a seive if you like, but we don't and Grandma never did :)
~Reboil for 10 minutes, sterilise all your bottles and equipment, then bottle, seal and cool.
Makes around 4L and will keep in the pantry for a year or more. Refridgerate after opening.
This is great for making the most of the summer tomato glut. Our onions have come in around now too, but we bought the apples.
Wednesday, November 19, 2008
Lemon Braised Artichoke Hearts
Adapted from a Michael Chiarello recipe - this was delicious; thick and creamy the next day, lemon balancing the richness well. Next time I'd add more garlic :)
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
20/11/08 editing to add that this was utterly divine - sorry if I've already used that phrase - on pizza, with sauteed leeks and spinach and a little cheese.
Really good stuff :)
Monday, September 29, 2008
Cherry Almond Cake
This came from a card sent to me by a friend. I've been wanting to make it for ages and we went to a friend's place for dinner on the weekend, so I didn't need any further excuse. It's quite easy and is very rich - lovely for a treat. I made half and put in a 20cm tin and it served 8 - 10, used the left over cherries for serving.
...Cherry Almond Cake...
You need:
250g butter
500g caster sugar
6 large eggs
1 tspn vanilla essence
400g plain flour
1 tspn baking powder
200g ground almonds
400g strained (pitted) preserved or tinned cherries
Preheat oven to 180 degrees (160 if fan forced). Prepare a 24cm tin by greasing and flouring sides and putting baking paper on the bottom.
Cream butter, sugar, eggs and essence in the large bowl of a mixmaster and beat until sugar dissolved (5 - 10 min depending on softness of butter). Turn off mixmaster and fold through flour and almonds by hand, then last of all cherries - just enough so they're fairly evenly spread. Pour into tin and bake for 55 - 60 mins (about 45 min if making half).
Serve with extra cherries, cherry syrup drizzled over and cream.
...Cherry Almond Cake...
You need:
250g butter
500g caster sugar
6 large eggs
1 tspn vanilla essence
400g plain flour
1 tspn baking powder
200g ground almonds
400g strained (pitted) preserved or tinned cherries
Preheat oven to 180 degrees (160 if fan forced). Prepare a 24cm tin by greasing and flouring sides and putting baking paper on the bottom.
Cream butter, sugar, eggs and essence in the large bowl of a mixmaster and beat until sugar dissolved (5 - 10 min depending on softness of butter). Turn off mixmaster and fold through flour and almonds by hand, then last of all cherries - just enough so they're fairly evenly spread. Pour into tin and bake for 55 - 60 mins (about 45 min if making half).
Serve with extra cherries, cherry syrup drizzled over and cream.
Chicken and Spinach Pie
This is a yummy recipe I found on the ABC website some time ago from their 'Sunday Chef' program. Can't find it there now so I'm not sure who created it.
It is reasonably easy. The pastry takes a lot of punishment when being rolled out but still tasting good (pastry isn't my forte) and the cornmeal in it is quite delicious. I've made a few changes from the original.
...Chicken and Spinach Pie...
You need:
1 2/3 c plain flour
1/4 c polenta
pinch of salt
100 g butter
1 egg
2 tspn white vinegar
4 tbspn of iced water (or enough to bind)
Filling:
breasts from a cooked chook, chopped
1 bunch silverbeet or spinach, stalks removed and leaves chopped
1 tbspn olive oil
1 tbspn butter
1 clove garlic
1/4 c pinenuts
100 g chopped pancetta or bacon
2 eggs
3/4 c of cream (or ricotta)
salt, pepper, fresh herbs like thyme for seasoning
Mix the flour and polenta. Rub in the butter. Mix wet ingredients and add to dry, mixing until binds together. Divide in 2 and chill for 30 mins (or longer is OK).
Preheat oven to 180 degrees. Fry garlic in oil and butter in medium frypan or large saucepan, then add bacon, then spinach. Cook until excess moisture has reduced. Add chicken and pinenuts, transfer to bowl to cool. Add eggs and cream, mix, then seasoning if desired.
Roll out pastry and line bottom of greased pie dish. Spoon in filling. Place lid over top and cut off excess. Brush with water or eggwhite and pinch sides together. Cut vents in top and bake for 45 mins. Lovely warm or cold with a green salad.
It is reasonably easy. The pastry takes a lot of punishment when being rolled out but still tasting good (pastry isn't my forte) and the cornmeal in it is quite delicious. I've made a few changes from the original.
...Chicken and Spinach Pie...
You need:
1 2/3 c plain flour
1/4 c polenta
pinch of salt
100 g butter
1 egg
2 tspn white vinegar
4 tbspn of iced water (or enough to bind)
Filling:
breasts from a cooked chook, chopped
1 bunch silverbeet or spinach, stalks removed and leaves chopped
1 tbspn olive oil
1 tbspn butter
1 clove garlic
1/4 c pinenuts
100 g chopped pancetta or bacon
2 eggs
3/4 c of cream (or ricotta)
salt, pepper, fresh herbs like thyme for seasoning
Mix the flour and polenta. Rub in the butter. Mix wet ingredients and add to dry, mixing until binds together. Divide in 2 and chill for 30 mins (or longer is OK).
Preheat oven to 180 degrees. Fry garlic in oil and butter in medium frypan or large saucepan, then add bacon, then spinach. Cook until excess moisture has reduced. Add chicken and pinenuts, transfer to bowl to cool. Add eggs and cream, mix, then seasoning if desired.
Roll out pastry and line bottom of greased pie dish. Spoon in filling. Place lid over top and cut off excess. Brush with water or eggwhite and pinch sides together. Cut vents in top and bake for 45 mins. Lovely warm or cold with a green salad.
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