The combination of chocolate and caramel is a match made in heaven but to add salt flakes takes the over the top richness off and makes for a very delicious square of indulgence, thanks Luke and Donna Hay. Why not try these over the Easter weekend, remember chocolate over Easter is guilt free.
Ingredients
150g good quality dark chocolate
200g chopped unsalted butter
1 1/2 cups (265g) brown sugar
3 organic eggs
3/4 cup (110g) plain flour, sifted
2 tablespoons cocoa, sifted
sea salt flakes for topping
Caramel
3/4 cup (180ml) single cream
90g chopped unsalted butter
1/1/2 cups (330g) caster sugar
1/2 cup water
Method
Preheat oven to 160 degrees C
Place chocolate and chopped butter in a small saucepan over low heat and stir until all melted and smooth. Set aside to cool slightly.
Combine sugar, eggs, flour and cocoa in a large bowl and whisk to combine.
Add the chocolate mixture whisk until well combined.
Grease and line with non stick baking paper a slice tray 20cm x 20cm.
Pour the mixture into the prepared tray and spread evenly.
Bake for 30-35 minutes or until cooked. Test with a skewer.
Allow to cool at room temperature and then refrigerate.
Caramel
Place the cream and butter in a small saucepan over medium heat until the butter is melted. Set aside.
Place the sugar and water in a small deep saucepan over high heat and with a metal spoon stir to combine. Bring to the boil without stirring until dark golden.
Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine.
Return the pan to a low heat and stir for 5 minutes or until the caramel has slightly thickened.
Carefully pour caramel onto cooked and cooled brownie.
Refrigerate for 4-5 hours to become firm.
Cut into small squares and sprinkle salt flakes to taste just before serving.
Stunning!
Mamma Marmalde
Welcome
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
Both are resources too valuable to waste.
We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.
Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!
Tuesday 31 March 2015
Thursday 26 March 2015
Asian Pork with Kaffir Lime and Crunchy Green Beans
I love watching Adam Liaw’s cooking show. His serene smile lights the screen, whilst his gentle voice
guides you through his recipes with grace and calm. Memories of an all too brief visit to Japan
dance in my heart once again. This is my
variation on his Pork and Green Beans recipe and I hope that you love the
simplicity and satisfying flavours of this dish - ready in minutes with minimal preparation.
Preparation 5
minutes
Marinating 15
minutes
Cooking 10
minutes
Serves 4
hopefully with a little left over for lunch the next day
Ingredients
500 gram pork mince
OR Pork and veal mince
Marinate mince for 15 minutes with
1 tablespoon Oyster Sauce NB
more needed later in recipe – see below
1 tablespoon Fish Sauce
(I like MegaChef) NB more
needed later in recipe – see below
½ tablespoon
Sweet Chilli Sauce
1 Vegetable Oil (mince will release a bit of fat)
3 fresh Kaffir Lime Leaves.
Remove the tough central vein and shred very very finely
2 cloves garlic – crushed
1 red chilli – deseeded and very finely shredded (leave out if not a fan)
250 gram young green beans, trimmed and cut to 5cm OR use frozen cut baby green beans
1 tablespoon Oyster
Sauce
1 tablespoon Fish
Sauce
Handful very finely shredded red cabbage OR use
Wombok or white cabbage
Small handful finely shredded carrot
Few halved cherry tomatoes
Few small basil leaves
Squeeze fresh lime juice
Serve with : Steamed
rice or cooked rice noodles
Method
Marinade: Measure sauces
into a medium size bowl. Stir to
combine. Add the mince. With clean hands, knead the sauces into the meat. Set aside for 15 minutes.
Heat the oil in a wok or large frypan.
Add the shredded lime leaves and then add the meat to the
pan.
Brown well and break any lumps of meat that form.
Add the chilli and garlic during the browning of the meat.
Stir through the green beans and cook until still a little
crunchy.
Turn off the heat
Add the shredded cabbage and carrot. Stir through. The remaining heat will wilt
them slightly.
Squeeze over a little lime juice. Perhaps from ¼ of a lime. Taste before adding
more.
Finally add the basil leaves and halved cherry tomatoes.
Taste. Adjust seasonings
if needed.
Serve with steamed rice or rice noodles.
for more information about Adam Liaw adamliaw.com
Enjoy! Colleen
Wednesday 25 March 2015
The Jam Pantry : Greenslopes greets this Gourmand’s Gem with Gusto.
Sometimes you wish upon a star or send your thoughts towards
the galaxy and the answer is … Yes! Dreams do come true! and The Jam Pantry opens up around the corner
from your home!
We have become serious repeat offenders since being the second couple through the door on opening day and regularly join family and friends who are now “Jam Pantry” devotees too.
Generosity and gregariousness are the hallmarks of a visit
to The Jam Pantry. Nims and Gideon have thoughtfully created a welcoming and enticing spot where the menu is driven by fresh seasonal produce that encompasses all of our well-loved brunch options together with new and intriguing temptations. The team's retro-inspired aprons add a burst of colour and whimsy echoing the most gorgeous floral wallpaper feature wall. But wait til you taste the food!
The bewitching shining stars on The Jam Pantry menu are the delectable offerings that showcase Nims' skilful pairings of jams and chutneys with ingredients you may not have previously considered. Nims creates an ever-changing variety of jams and chutneys right here in her kitchen. And we are very happy that she does!
The regular menu includes various egg and
avocado offerings plus the ‘must try’ Nims Eggs and The Whole Pantry. Both of these selections are delicious and servings are very satisfying even for the heartiest of appetites. Ingredients change slightly depending on which chutney Nims has whipped up in the kitchen
and every combination we have tried so far is a winner.
But now ... Look at the wall. .... Decisions. Decisions.
The chalkboard changes regularly ‘When the Board Flips’. This is where Nims’ magic with seasonal
produce is evident. If carrots are
fabulous they are featured in the fritters.
Perhaps Nims has whipped up some terrific tomato jam to be served with
decadent French Toast and Bacon. When corn is crunchy it transforms an omelette.
The only way I know to solve the menu
selection dilemma is multiple visits – but then ‘the Board Flips’ – so there
are more tempting options to consider.
Aaah!
Whatever tantalizing selection we have decided upon has consistently tasted
amazing. The generous servings are so
filling! ... No lunch required after breakfast
here!
Gideon makes great coffee and I should warn you, the cappuccino has a very generous sprinkle of real chocolate chunks. Teas and smoothies have also been tasted and are recommended. The service team are cheerful, helpful and with so much on offer, keen to advise if you have any menu queries.
PLUS Be sure to take home some of Nims’ chutneys and jams – it is difficult to choose but I love the banana chutney. They also stock “Blend Smoked Honey” which is great to try at home as a glaze or in meat dishes. Yum!
Sometimes you may need to wait as the Jam Pantry is
justifiably busy – but I guarantee you will be glad you did as the food and
service are truly ‘worth it’.
And yes, tomorrow morning I am strolling along to The Jam
Pantry – again – to meet a friend from the bayside for brunch … true!
I am not a Critic or reviewer. I did not receive any
payment for this opinion post. But I do want to share my thoughts on a local business where happy folks work hard and deliver great food and service. I love it, my family and friends (and their
friends and their friends) love it – and I hope you will too!
For more info and opening times
and also www.blendsmokedhoney.com
Enjoy! Colleen
Thursday 19 March 2015
Pea Pancetta Pasta "Risotto" – Simply Perfect thanks to Nigella
Salads are my usual sang-froid dinner go-to selection on sultry
Queensland Summer evenings. Sometimes, however, we crave a risotto with it’s soothing,
slippery substantialness. Naturally,
Nigella comes to my rescue with this easy, quick ‘almost’ Risotto that uses
Risoni / Orzo Pasta instead of rice. My Pasta
version of Nigella’s Risotto can be varied with your favourite vegetables and herbs.
The second photo shows how easy it is to use other ingredients - you will use this recipe again and again!
Serves 4 (makes for
great left-overs)
Preparation 5 minutes
Cooking Approx 15 minutes
Ingredients
400 gram Risoni or Orzo Pasta (small rice grain shaped pasta)
1.2 litres Boiling Water from a Kettle
300 gram Pancetta – cubed.
If unavailable, you could substitute cubed bacon or ham
100 gram ham – cubed
(optional)
1 red chilli – deseeded and finely chopped (leave out if not
a fan)
2 onions and 2 garlic cloves – finely diced
Pinch of Celery Seeds
(optional – but I love the
flavour!)
½ teaspoon Dried Mint
250 gram Frozen Baby Peas
80 – 100 gram Parmesan Cheese – finely grated
2 teaspoons butter (if you choose you could add a tablespoon
instead)
Garnish: Fresh Chives
and Fresh Mint leaves – roughly torn
Salt and Pepper to taste
Method
Use a deep good-sized heavy based casserole or saucepan
Heat the pan. Add a little oil and soften the onions and
garlic.
Add and crisp up the pancetta. Add ham, chilli, dried mint
and celery seeds.
Add the Risoni Pasta and stir through to coat the grains.
Pour in the boiling water and stir again.
Reduce heat and simmer for 9 - 10 minutes.
Stir every 3 or 4 min so does not stick to pan. May need
to add a touch more water if drying out.
At about the 7 minute mark add the peas and mix through.
After 9 minutes, taste the pasta – should be cooked but not
mushy.
Stir through the Parmesan and butter.
Taste and add salt/pepper if needed. Peas should be cooked.
Serve with scatter of mint/chives on top.
Enjoy! Colleen
Tuesday 10 March 2015
Marinated Pork with Chilli dressing
These pork cutlets are enhanced by the Thai flavours giving a zingy hit. A great way to have moist succulent pork.
Ingredients
4 eschalots, sliced
1 tablespoon grated ginger
2 cloves of garlic, crushed
Handful of chopped coriander including stems
2 teaspoon soy sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
4 pork cutlets
Salt & pepper
Olive oil
Chilli dressing (recipe following)
Method
In a food processor combine eschalots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper, whiz to a paste. Transfer to a glass or ceramic dish and add the pork cutlets. Mix well then cover and leave to marinate in the fridge for at least 15 minutes.
Preheat BBQ or char grill pan to medium heat and brush lightly with oil. Grill cutlets 4-5 minutes each side or until cooked to your liking. Serve on a bed of deep fried egg noodles, lime quarters and chilli dressing.
Chilli Dressing
2 tablespoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1 tablespoon thinly sliced green onion
1/4 Lebanese cucumber, seeds removed, finely chopped
Place vinegar, sugar and fish sauce in a bowl, and stir until sugar has dissolved. Stir in chilli, spring onion and cucumber.
Mamma Marmalade
Ingredients
4 eschalots, sliced
1 tablespoon grated ginger
2 cloves of garlic, crushed
Handful of chopped coriander including stems
2 teaspoon soy sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
4 pork cutlets
Salt & pepper
Olive oil
Chilli dressing (recipe following)
Method
In a food processor combine eschalots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper, whiz to a paste. Transfer to a glass or ceramic dish and add the pork cutlets. Mix well then cover and leave to marinate in the fridge for at least 15 minutes.
Preheat BBQ or char grill pan to medium heat and brush lightly with oil. Grill cutlets 4-5 minutes each side or until cooked to your liking. Serve on a bed of deep fried egg noodles, lime quarters and chilli dressing.
Chilli Dressing
2 tablespoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1 tablespoon thinly sliced green onion
1/4 Lebanese cucumber, seeds removed, finely chopped
Place vinegar, sugar and fish sauce in a bowl, and stir until sugar has dissolved. Stir in chilli, spring onion and cucumber.
Mamma Marmalade
Tuesday 3 March 2015
Tropical Mango Smoothie - Sip Some Sunshine Summertime!
Nothing tastes more like Summer than a luscious juicy Queensland Mango. An icy cold smoothie is the perfect way to enjoy this tropical fruit and adding a tiny pinch of cardamom spice will take your tastebuds to a summery sublime level. Sip some Queensland Sunshine every Summertime!
I find this amount usually makes 2 generous glasses.
Requires a Blender suitable for crushing ice.
Ingredients
1 large Queensland Bowen Mango (Kensington Pride are good) Fine to use slightly overripe fruit
1 large banana. TIPS AND HINTS I like to use a banana that I had previously frozen when it became a bit overripe. The skin goes brown in the freezer but the fruit is fine to use, especially in smoothies
1 - 1 1/2 cups of ice cubes
1/2 to 3/4 cup milk
1 very tiny small pinch of ground Cardamom. A little goes a long way. Cardamom is known as the "Queen of Spices". A tiny dash will add a lovely subtle flavour to your smoothie.
Method
Peel the mango and banana. Remove seed from mango and slice both fruit into thick chunks.
Place the fruit chunks and remaining ingredients into a blender.
Process (always keep a hand on the lid!) on the 'smoothie' setting or until well combined, light and airy.
Immediately pour into chilled glasses ... and .... enjoy! Colleen
I find this amount usually makes 2 generous glasses.
Requires a Blender suitable for crushing ice.
1 large Queensland Bowen Mango (Kensington Pride are good) Fine to use slightly overripe fruit
1 large banana. TIPS AND HINTS I like to use a banana that I had previously frozen when it became a bit overripe. The skin goes brown in the freezer but the fruit is fine to use, especially in smoothies
1 - 1 1/2 cups of ice cubes
1/2 to 3/4 cup milk
1 very tiny small pinch of ground Cardamom. A little goes a long way. Cardamom is known as the "Queen of Spices". A tiny dash will add a lovely subtle flavour to your smoothie.
Method
Peel the mango and banana. Remove seed from mango and slice both fruit into thick chunks.
Place the fruit chunks and remaining ingredients into a blender.
Process (always keep a hand on the lid!) on the 'smoothie' setting or until well combined, light and airy.
Immediately pour into chilled glasses ... and .... enjoy! Colleen
Subscribe to:
Posts (Atom)