Tuesday, 30 September 2008

Brown Sugar Chocolate Cinnamon Cake












This Cake started out as your average cinnamon tea cake! thats untill I found I'd no white sugar so used brown sugar, then the top cracked which meant I couldn't do the usual cinnamon butter topping. what to do with a seriously cracked cake that still tasted great?? In a moment of inspiration (yeah right) I covered the top in chocolate & sprinkled with raw brown sugar. seeing that The Rolling Stones classic Brown Sugar was going through my head I feel its appropriate to send this to Elly for her Eat To The Beat event

Ingredients (serves 8)

  • 180g cubed butter, at room temperature
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/4 cup cocoa
  • 2 tsp ground cinnamon
  • 3/4 cup milk
  • extra brown sugar (raw) for sprinkling on top
NOTE I used a basic chocolate icing to top the cake then sprinkled with raw brown sugar.
you can spread melted butter over cake then top with sugar as per a usual cinnamon cake!

Method

  1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  2. Sift flour, cocoa and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
  3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack.

Tuesday, 16 September 2008

Penne Arrabiata With Sweet Peppers













We have pasta a lot in this house & penne arrabiata is a favourite and often makes an appearance at the dinner table. the idea of adding the sweet peppers was not the result of any great culinary thinking on my part, but simply because they were there & I thought, why not! I'm sending this to Presto Pasta Nights a fabulous (for all us pasta lovers) weekly event, this week being hosted by Equal Opportunity Kitchen.


Ingredients (serves 4)

  • 1/3 cup extra-virgin olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 small red chillies, chopped (see note)
  • 800g can diced tomatoes
  • 1/2 cup vegetable stock
  • 400g dried penne pasta
  • 2 teaspoons caster sugar
  • 1/4 small sweet red pepper
  • 1/4 small sweet yellow pepper

Method

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring often, for 6 to 7 minutes or until onion is soft. Add tomatoes, stock and 1/4 cup basil leaves. Bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and return to pan.
  3. Stir sugar into tomato sauce. Season with salt and pepper. Spoon sauce over pasta. Toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
  4. Spoon into serving bowls and serve.
NOTE: I finely diced the peppers (wasn't sure how they'd go with the dish) and added them
with the tomatoes. the result was they went fine & I'd add them again!

Friday, 12 September 2008

Nigella's Chocolate Chocolate - Chip Muffins



My family love muffins especially chocolate chip ones. these chocolate chocolate chip ones from Nigella Lawson are a favourite & never last long in our house. I'm sending this to Joelen from Joelen's culinary adventure's for her food network chefs event!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and spring.

Honey & Mustard Chicken Stir Fry

















I saw this recipe on cooks.com and thought it sounded nice, was intrigued by the idea of the mustard in the sauce. I tried it recently & its very good, I'd certainly make it again. besides a bit of chopping its easy enough for a week night too! this is my entry to bookmarked recipe's for the coming monday, which is being hosted by Deeba from passionate about baking!

1 lb. skinned & boned chicken breasts
1/2 c. apple juice
1 tbsp. honey
1 tbsp. Dijon style mustard
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese style stir fry vegetables with seasonings
( I used approx 2 cups fresh vegie's, peppers, onions, beans, ect)
1 tbsp. cooking oil
3 green onions, bias-sliced into 1" pieces
Chow mein noodles
I served it with rice instead of noodles

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. For sauce, stir together the apple juice, honey, mustard, cornstarch and seasoning packet from the frozen stir-fry vegetables. Set sauce mixture aside.

Preheat a wok or large skillet over high heat; add oil. (Add more as necessary during cooking.) Stir-fry vegetables and onions in oil for 3-4 minutes or until crisp-tender. Remove vegetables from wok.

Add half of the chicken to the hot wok. Stir-fry about 3 minutes or until no longer pink. Remove chicken. Repeat with remaining chicken. Return all chicken to the wok. Push from center of wok. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok; toss to coat with sauce. Cook and stir for 1 minute or until heated through. Serve over chow mein noodles. Makes 4 servings.

Tuesday, 9 September 2008

Awards :)

Recently I had the lovely surprise of recieving some much appreciated awards. firstly the very sweet Kitchen Flavours from yummy food awarded me the beautiful site award and the best blog darts thinkers award. thank you Kitchen flavours your kindness means a lot. I would like to pass these awards to, Donna, Ruth, and Faery.

Also the lovely Faery from Faery's Kitchen awarded me the wylde woman award which I very much appreciate, I would like to pass this award to Kitchen flavours & Ruth.

Faery has been so sweet in also awarding me the amazing friendship award and the lamp of luck award, which I give to Ruth, Donna from is she cooking or what, Robin, Dani, Happy Cook, and all who visit my blog!

Kitchen Flavours and Faery, thank you so much ladies you are both really sweet & I appreciate the awards very much!!

Sunday, 7 September 2008

Sticky Pork Ribs













I've made ribs lots of times but have never made them with American style pork ribs (we use a different cut of rib here in Aus) have always been keen to try the American kind so had bookmarked a few recipe's ready for when I got the chance. recently I spotted American style ribs at my butcher & of course I jumped at the chance to try them!! the result? delicious!! I will be making these again many times. am sending this to Ruth for bookmarked recipe's.


Ingredients (serves 4)

1/4 cup tomato sauce
1/4 cup bbq sauce
1/4 cup honey
2 tablespoons sweet chilli sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon powdered mustard
salt & pepper to taste
1kg pork ribs

Method

  1. Combine tomato sauce, bbq sauce honey, mustard, syrup,sugar, and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.

Tuesday, 2 September 2008

Double Cheese & Bacon Burger




I love burgers of all kinds but my favourite is without doubt cheese and bacon burgers, preferably with double cheese. I really don't have a recipe I just mix approx 500gr minced beef, salt, pepper, 1 egg, finely chopped onion, 1 tbs each tomato & barbecue sauce, any herbs or spices I feel like then shape into patties. for these burgers I stuffed a cube of mozzarella into the beef patties before grilling them. I then served them on rolls with lettuce, tomato, onion, extra cheese (sliced chedder) and of course bacon!! tomato or barbecue sauce is optional (I used both) I'm sending this to Robin & Dani for Recipe Remix