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Easy Peasy Pav with Passion Fruit Cream February 5, 2017

Filed under: Cakes,Desserts,Tarts & Pies — delishuss @ 8:46 am
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I’ve attempted making pavlova in the past with lots of failure. I found this recipe in the Taste magazine. It’s one of Matt Preston’s. His recipes are always straight forward and tasty so I thought I’d give it a try. It’s pretty fool proof. I’ve tried it twice now and it’s worked both times. I’ve altered the topping recipe but the base ingredients are the same. You can add whatever soft fruit you like. It’s best to make the pav the night before.

Ingredients

6 egg whites

315g caster sugar

1/2 tsp cream of tartar

1 tsp vanilla extract (I used essence the first time around and it wasn’t very nice, so I’d go for the extract or leave it out)

300g thickened cream

3 large passion fruit

3 tblsp icing sugar

1 mango, diced

75g raspberries

75g quartered strawberries

75g blueberries

1 kiwi, chopped

 

Method

  1. Preheat the oven to 150 degrees Celsius, 130 degrees Celsius for fan assisted. Draw a 22cm circle on a sheet of baking paper. Place the paper on a baking tray.
  2. Beat the egg whites to stiff peaks using an electric beater. Add the cream of tartar. Add one tablespoon of sugar at a time and beat until the sugar is dissolved in the egg whites. It’s worth taking your time to mix it in properly; I think that’s where I have slipped up in the past.
  3. Beat in the vanilla extract. Your egg whites should now be glossy and stiff.
  4. Spoon some of the mixture onto the baking paper and spread it out in the shape of the circle using a spatula. Do this repeatedly until all the mixture is on the baking paper. Try and get some height as it looks better and it collapses a little when cooked. Also, put a dip in the middle as this will be for your topping.
  5. Bake in the oven for 10 minutes. Reduce the oven temperature to 110 degrees Celsius or 90 degrees fan forced. Cook for a further hour and 20 mins. The meringue should be crisp and dry.
  6. Turn off the oven and leave the meringue in the oven overnight.
  7.  Scoop out the passion fruit pulp from the fruit into a bowl.
  8. In a separate bowl add the cream and sieve in the icing sugar. Stir in half of the passion fruit pulp.
  9. Spread the cream mixture over the meringue base.
  10. Sprinkle over the remaining passion fruit pulp and scatter over the fruit.

 

 

Handmade Yellow Noodles with Braised Beef, Chilli and Sichuan Pepper October 3, 2016

Filed under: Uncategorized — delishuss @ 10:58 am

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My friend and I are big foodies. We often head over to our local department store and flick through all the wondrous cookbooks. I came across Neil Perry’s Spice Temple with all it’s Chinese style culinary delights. Needless to say I came home with the cookbook. I have bookmarked all the recipes that I like. I shouldn’t have bothered as it’s pretty much the whole cookbook. This is the first recipe that I tried and based on this, I can’t wait to experiment with the rest. A couple of things about this recipe, it takes a long time if you are starting from scratch. You will need to make the stock and the braised beef and the noodles separately. It’s well worth the effort, I must say. The second thing is that the original recipe calls for beef brisket. I could find any in my local supermarkets so upon researching, I found that chuck beef will work just as well. I have used it in shredded chilli beef before and was happy with that. You will need a pasta making machine if you want to give the noodles a shot.

My taste taster went back for 3 helpings, I think that speaks for itself. Enjoy!

Ingredients

Yellow noodles

250g plain flour, plus extra for dusting

135ml of water

1 teaspoon fine salt

2 teaspoons turmeric powder

vegetable oil for coating

Stock

2.5l cold water

500ml light soy sauce

250ml Shaoxing wine

125g yellow rock sugar, crushed

10cm knob of ginger, sliced

8 cloves garlic, sliced

4 star anaise

2 cinnamon sticks

3 pieces dried tangerine peel (I couldn’t find this, but used citrus peel instead)

Chilli and Sichuan pepper sauce

1 tbsp peanut oil

1 tsp Sichuan peppercorns

4 dried long red chillies

1 tsp finely chopped garlic

1 tsp chopped ginger

1 tbsp chilli bean paste

1 tbsp sweet bean paste

2 tsp Shaoxing wine

50ml stock (I used some of the braising stock from the beef)

1 tsp dark soy sauce

Beef

100g red-braised brisket, shredded (method below)

1 tsp sesame oil

1 tsp chilli oil

finely sliced spring onion, to serve

Master stock  method (for braised beef)

The aromas in my kitchen from this stock were amazing. I froze my leftover stock to use at a later point in time. Place all the ingredients in a large saucepan. Bring to the boil and then reduce to a simmer for 30 minutes. Easy peasy.

Yellow noodles method

Mix all the ingredients except the oil in a bowl and combine with a spoon or your hand until it comes together. Remove from the bowl onto a dusted surface and knead for 10 minutes if your arms can last that long. Cover with cling film and chill in the fridge for 30 minutes. Remove from the fridge and repeat the process. Cut up the dough into 4 pieces and flatten one. Feed through the pasta machine at a thick setting (2 on mine) and work your way up to a thinner setting (6 on mine) approximately 5-6 times in total. Each time dust it with some flour and fold. Once it’s thin, cut into 3 cm in thickness and set aside. you can just use a standard knife if you don’t have a pasta cutter. Place the noodles over a rolling pin and repeat the process with the remainder of the dough.

Red braised beef method

I made this in the slow cooker. The braised beef recipe states 1kg beef but you only use 100g for the main dish. Cut the chuck steak up into large chunks or if you are using the brisket you can leave it whole.  You can  take some of the excess fat off but not too much. It makes it nice and juicy when slow cooked. Brown the meat in a pan in batches. Add to the slow cooker with the master stock, season with salt and pepper. I left it cooking on auto in the slow cooker for about 8 hours. Fish out the beef from the stock and place it in a separate bowl and pull it apart with two forks. If you don’t have a slow cooker, place the stock in an ovenproof saucepan or casserole dish and bring to the boil. Add the beef to the stock and cook in the oven for 3 hours at 170 degrees Celsius or until falling apart.

Chilli and Sichuan pepper sauce

Heat the peanut oil in a wok. Add the peppercorns and chilli and stir-fry for a couple of minutes. Add the garlic, ginger, both pastes and fry for another couple of minutes. Add the liquid ingredients to the pan and reduce. Stir in the shredded beef and reduce the heat.

Putting it altogether

Bring a large saucepan of salted water to the boil. Add in the noodles. They should only take about 2 minutes. REALLY, I thought no way they won’t cook in 2 minutes but mine were slightly overdone because I left them on longer. Drain the noodles but hold back a little of the cooking liquid (approx. 2 tbsp.). Stir in the oil to stop them sticking together. Then add the noodles to the sauce and beef and coat the noodles well. Drizzle over some chilli oil and sprinkle over the spring onions.

 

 

 

 

 

 

 

 

 

 

 

Slow Cooked BBQ Ribs February 18, 2016

Filed under: BBQ,Meat — delishuss @ 10:14 am
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I think ribs need to be slow cooked, otherwise they can be tough and chewy. These are delishussly succulent. I saw this recipe posted on Facebook and thought that I so needed to try it. I made it for Valentine’s Day along with the Chocolate Olive Oil Cake. The way to a man’s heart, well let’s face it anyone’s heart. This is a set and forget recipe, so so easy.

Serves 3-4 people

Ingredients

2 cups of BBQ sauce (I used Sweet Baby Ray’s bourbon sauce)

1/4 cup of brown sugar

4 tablespoons of cider vinegar

3 teaspoon of oregano

1 teaspoon of Worchester sauce

1 tablespoon of cayenne pepper

1 tablespoon of chilli powder

Salt and pepper to season

2 rack of ribs

 

Method

  1. In a bowl mix all the sauce ingredients together.
  2. Season the ribs with salt and pepper.
  3. Place one rack of ribs in the slow cooker and pour over half the sauce. Get your hands in there and cover the ribs with the sauce.
  4. Place the second rack on top and do the same as point 3.
  5. Cook on high for 4 hours or 7-8 hours on slow/auto.

Serve with coleslaw and some corn on the cob.

Reference: http://www.buzzfeed.com: http://bzfd.it/1RPqsJo

 

Chocolate Olive Oil Cake

Filed under: Cakes,Desserts — delishuss @ 9:51 am
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I saw Nigella Lawson making this recipe on tv and thought I would make it for Valentine’s day for my beau. It doesn’t rise that high, which I imagine is because of the density of the mixture. You could if you wanted to make two and layer it but there’s no real need. It’s so luscious that you only need a smallish slice. I loved it, it has a brownie like consistency. It gets extra brownie points (pardon the pun) for being gluten free and if you don’t melt chocolate over it like I did, it’s also dairy free. Just double check the cocoa that you use as it may contain dairy. I made a little change to the recipe by adding half olive oil and half coconut oil.

Ingredients

 

  • 150 ml regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder (sifted)
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar
  • 3 large eggs

 

Method

1.Preheat your oven to 170°C/gas mark 3/325ºF. Use some oil spray to grease your 22-23 cm/ 9 inch cake tin. Line it with parchment paper.

2. Add the sifted cocoa powder to a bowl and whisk in the boiling water until you have a smooth, chocolatey viscous consistency.

3. Whisk in the vanilla extract, then set aside to cool while you are getting on with the rest. In another bowl, mix the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

4. I used a hand held mixer because I don’t have a freestanding one. Either way, add the sugar, olive oil and eggs into a mixing bowl and beat together vigorously for about 3 minutes you have a pale yellow coloured cream mixture.

5. Turn the speed down and add the cocoa mixture little by little. Do the same with ground almond (or flour) mixture. Scrape down, and stir a little with a spatula, then pour the chocolate mixture into the baking tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks a little bit soggy still. Let it cool for 10 minutes on a wire rack, still in its tin. Remove from the tin after the 10 minutes. You can top it with melted chocolate and some fresh fruit or pistachios. For a bit of a change I served it with some vanilla flavoured Greek yogurt. It cut through the delicious dense chocolate.

– See more at: http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551#sthash.fhQTcIGW.dpuf

 

 

 

 

Chicken and Broccolini Pasta Bake August 19, 2015

Filed under: Chicken,Pasta — delishuss @ 10:47 am
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I have been hankering after pasta a lot lately. I have been doing a lot of training at the gym, so I’m blaming that 🙂 This is a very straight forward recipe and one of my own creations. I did freeze this as it makes about 6 portions. I wasn’t very happy with it defrosted so my recommendation is to eat it up straight away. It’s so good, you’ll be going back for seconds anyway.

Serves 6

Ingredients

1 onion, diced

1 garlic clove, crushed

1 bunch of broccolini, roughly chopped

2 chicken breasts, diced

1 can (400ml) of light evaporated milk

50ml chicken stock

100g breadcrumbs

2 sprigs thyme

200g cheddar cheese

2 tablespoons olive oil

olive oil spray

Salt and pepper to season

Method

  1. Heat your oven to 180 degrees celsius (fan assisted), 200 degrees celsius, 400 degrees fahrenheit or gas mark 6.
  2. Heat a frying pan and add the olive oil. Saute the onion for about 5 minutes until it’s starting to become translucent. Add the garlic, remove the thyme from the sprigs and sprinkle into the pan. Cook for a further 2 minutes. Remove from pan and set aside.
  3. Add the diced chicken to the pan and fry until browned. While it’s browning add the broccolini. I think to add the stalky bits first, fry for a minute or so and then add the florets.
  4. Re-add the onion, garlic and thyme and stir.
  5. Stir in the stock and simmer it down for about 5 minutes.
  6. Add the evaporated milk, bring to the boil and reduce the heat to a simmer for until the milk has thickened. Season with salt and pepper.
  7. Spray an oven proof dish such as a casserole dish with the oil spray.
  8. Transfer to chicken mixture to the casserole dish. Sprinkle over the breadcrumbs and cheese.
  9. Bake in the oven for 30 minutes or until golden brown on top.
  10. Serve with some sugarsnap peas or green beans.
 

Pad Thai August 6, 2015

Filed under: Asian,Chicken,Noodles — delishuss @ 9:52 pm
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My friend sent me a random text this evening. The fact that she sent me a text wasn’t random but the content was; she asked me what I was having for dinner. I have been trying out http://www.taste.com.au 30 days of healthy recipes. Tonight’s recipe was a stir-fry with tofu and quinoa. I wasn’t really feeling it. I’m not wild on tofu, I just kind of think it’s a nothing food. Possibly, if it was deep fat fried then it might be good. Message me if you have any nice recipes with tofu and maybe I will be converted.

After walking around the supermarket trying to decide what to eat, I arrived at Pad Thai. After all my complaining about tofu, I included it in this dish :-). It kind of made it a bit more silky but disappeared really.

This turned out great, if I do say so myself. I wolfed it down. It’s quick to make, you just need to get everything organised before you start. Otherwise, you will be back and forth to the cupboard if you are anything like me. Enjoy.

Serves 1-2

Takes about 25-30 minutes to make all up

Ingredients

100g flat noodles (pad thai)

100g chicken breast, chopped into slivers

50g tofu (I used one that was of medium firmness)

30g scallions/green onions, sliced diagonally

1 egg, beaten in a bowl with salt and pepper to season

1 bulb of bok choy, chopped

1 clove of garlic, minced

2 tablespoons of soy sauce

2 teaspoons of sambal or minced chilli

The juice of half a lime

1 cube of palm sugar

1 teaspoon of fish sauce

50g chopped peanuts

2 tablespoon of chopped coriander

2 tablespoon of oil (for Asian cooking they recommend that you use normal cooking oil, peanut oil would be good with this but I didn’t have any in stock.

Salt and pepper to season

Method

  1. Add the noodles to a heat proof bowl and pour over boiling water until they are covered. Add a pinch of salt. Set aside while you get on with the stir-fry.
  2. Add the sambal, lime juice, soy sauce, fish sauce and palm sugar to a bowl. I grate in the palm sugar so that it dissolves quicker but you could just chop it finely if you prefer. Add the chicken and marinade for 5 minutes or so.
  3. Heat a frying pan and add nearly all of the oil. Add the chicken and cook for 5 minutes turning in between to cook on both sides. Stir in garlic and fry for a minute. Add the bok choy, tofu, onions and half of the nuts.
  4. While those are cooking, heat another frying pan and add the remainder of the olive oil. You will want to make an omelette with the egg. Pour the egg in the pan and roll it around so that the egg covers the base of the pan. Cook for 2 minutes, chop it up with the edge of your spatula or spoon making sure that it’s cooked through. Set aside for a minute
  5. Drain the water off the noodles and then add to the stir-fry and stir through. You can add some of the marinade mixture if it’s a little dry.
  6. Stir in the omelette.
  7. Serve with a sprinkle of coriander and the remainder of the nuts.
 

Pork, Veal & Ricotta Meatballs with Cavolo Nero August 2, 2015

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This is another Weight Watchers recipe. If I were to make it again, I would make a few tweaks. It would probably increase the propoints value of the recipe but I would switch out the ricotta for feta cheese. I found the meatballs to be a little lacking in flavour. I used breadcrumbs instead of rolled oats just because I had some leftover bread. I couldn’t find Cavolo Nero in the supermarket so I use kale instead, probably a bad idea as it didn’t really wilt down very well and was a bit hard. Next time I would just add some spinach instead close to the end of the cook until wilted. I did taste pretty good in the end but it would be even better with the suggested tweaks.

12 propoints value

Serves: 4

Prep time: 10 mins

Cooking time: 20 minutes

Ingredients

1/4 cup (20g) trraditional rolled oats

400g pork, veal mince

4 green shallots, thinly sliced

1 small zucchini, finely grated

1/3 cup (80g) reduced fat fresh ricotta cheese, crumbled

1 tsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tbs baby salted capers, rinsed, finely chopped

2 cups (500ml) tomato pasta sauce (I used passata instead)

100g trimmed cavolo nero (Tuscan cabbage), coarsely chopped

250g spelt spaghetti

Salt and pepper to season

Method

1. Blitz the oats in a food processor until finely chopped. Combine oats, mince, shallots, zucchini and ricotta in a bowl. Season well with salt and pepper.

2. Roll the mince mixture into balls. To prevent the balls sticking to your hand, you can spray them with some olive oil spray.

3. I cooked these in two batches to prevent them becoming soggy. Heat a frying pan and add some olive oil. Fry half of the mince balls until brown, turning frequently to coat all sides. Transfer to a plate. Do the same with the remainder of the balls. Re-add all the meatballs to the pan and reduce the heat. Add a lid and let the meatballs cook for 10 minutes. This is to ensure that the meatballs are cooked through on the inside. Remove from the heat.

4. Cook the pasta according to the packet instructions.

5. While the pasta is cooking add the onion to the same pan as the meatballs and saute for 5 minutes. Add the garlic and cook for another minutes. Add the capers and the pasta sauce and bring to the boil. Add the meatballs and the cavolo nero and cook for another 3 minutes until the cabbage is wilted.

6. Serve the meatballs with the pasta and enjoy.