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Nutella and Berry Dessert Pizza

Sunday, July 16th, 2017

Nutella Dessert Pizza

Only recently I tried my first dessert pizza. It was so tasty I couldn’t wait to have it again and try it at home. Rather than making just one dessert pizza I figured it would be better to make savoury pizzas for dinner and with the same mix make the dessert pizza.

Nutella Dessert Pizza

I was very happy with how the pizza turned out and would definitely make it again. The addition of the berry sauce helps cut some of the sweetness from the nutella. I think it would also go very well with roasted hazelnuts on top.

Nutella Dessert Pizza

Nutella and Berry Dessert Pizza

Recipe by Anita @ Leave Room for Dessert

Serves: 6-8

1 pizza base (I used this recipe omitting the oregano, making four pizzas – three savoury and one for the dessert pizza)
10g butter, melted
2-4 heaped tablespoons nutella (choc hazelnut spread), to taste
1 Tim Tam biscuit, chopped (optional)
icing sugar to dust
vanilla ice cream, to serve

Berry Sauce
100g mixed frozen berries
1/4 cup water
1 tablespoon caster sugar

Brush melated butter on the pizza base and cook for 5-10 minutes at 200C, until browned.
While the pizza is cooking, mix the frozen berries with the water and sugar in a small saucepan. Cook on medium heat for 5-15 minutes until the sauce has reduced and thickened slightly.

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Allow the pizza base to cool slightly or completely and then top with nutella. It may take a little while to get the nutella to spread properly. Top with chopped Tim Tam, berry sauce, icing sugar and ice cream.

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Bacon Kaboom Meatloaf

Wednesday, July 12th, 2017

Bacon Kaboom Meatloaf
I first saw this recipe in my delicious magazine one month, and it turned out so well I decided to buy Billy Law’s book Man Food, as it had heaps of yummy looking recipes. The use of pork mince, with minimal additions and slow cooking produces a lovely moist meatloaf. The main highlight for me is the bacon lattice, followed closely by the filling and spices.

Bacon Kaboom Meatloaf Burger

Served with coleslaw on a fresh bun, it certainly is a tasty dinner or lunch option.

Bacon Kaboom Meatload

Recipe adapted from Billy Law’s recipe

1 kg minced pork
1 tablespoon salt
1 tablespoon ground white pepper
1 tablespoon garlic powder
1 tablespoon dried sage
1/2 -1 teaspoon cayenne pepper or chilli powder
15 bacon slices
2 tablespoons olive oil
80 ml smoky barbecue sauce
125 g shredded cheddar
1 gherkin, chopped finely
6 slices jalapeño chillies, chopped finely
Coleslaw and fresh rolls, for serving

Preheat oven to 140C.

Remove the rind from the bacon and trim the bacon to equal widths, about 2–3 cm. Cut the off-cuts into thin strips or squares.

Heat the oil in a large frying pan, cook the off-cut bacon pieces until browned and crisp, about 3 minutes (or longer). Drain on paper towel.

Place a large sheet of baking paper on a baking tray. Weave the bacon strips on the baking paper.

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Put the pork in a large bowl, add the salt, pepper, garlic powder, sage and cayenne pepper/chilli powder. Using both hands, mix until fully incorporated. Do not over mix.

Line another baking tray with baking paper, spread the meat mixture evenly to make a huge rectangle pattie, about 2.5 cm thick and just a little bit smaller than the bacon weave. Brush with the barbecue sauce, spread a line of cheese on top of the pork at the edge closest to you. Sprinkle bacon pieces on top of the cheese evenly, followed by the gherkin and jalapeño.

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Starting from the edge closest to you, roll the pork tightly away from you, making sure the roll is firm without any air pockets inside. Carefully lift the roll and place on top of the bacon weave at the edge closest to you. With the help of the baking paper, roll the bacon weave and wrap the mince inside tightly, making sure the roll is sitting on top of the seam to stop it from coming loose. Fold the bacon strips inwards on both sides and secure with bamboo skewers or tooth picks.

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Cook at 140C for approximately 2 hours. Check after the first hour and determine whether you need to turn up the heat. Test whether it is cooked by inserting a thermometer into the centre of the roll – it should be 73–77°C.

Remove the cooked meatloaf to a serving board and let it rest for 10 minutes before slicing. Serve with coleslaw and fresh rolls.

Serves 8

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BaconKaboomMeatloaf07

Dukkah encrusted Croissants with Bacon, Halloumi and Pumpkin

Wednesday, May 10th, 2017

Dukkah Croissants

This has got to be one of the best brekkies I have had. I know that’s a big call – and probably sets expectations quite high. So maybe I should just say – give it a go, you’ll probably like it.

Dukkah Croissants Bacon Pumpkin Halloumi

I saw it in my Delicious magazine, and couldn’t wait to try it. It combines some of the most wonderful flavours, it’s sweet, salty, crispy, crunchy – a really amazing combination.

Dukkah Croissants

I had to post this now so it is easily available for Mother’s Day this weekend. I think this will be my request for Mother’s Day and my birthday every year from now on 🙂

Dukkah Croissants

Dukkah encrusted Croissants with Bacon, Halloumi and Pumpkin

Recipe adapted from Delicious magazine
Serves: 4

1/2 bunch oregano, leaves picked (optional)
400g Jap (kent) pumpkin, seeds removed, cut into 2mm-thick slices
200g halloumi, sliced
4-8 rashers streaky bacon – I used hickory smoked bacon
2 tsp olive oil
1/3 cup (40g) dukkah (bought or homemade – we used this recipe)
1 tbs dried chilli flakes (optional)
1 egg, lightly whisked
4 large croissants
2/3 cup (180g) basil pesto
100g baby kale leaves or a handful of baby spinach

Preheat the oven to 250°C. Line two baking trays with baking paper.

Place the oregano (if using), pumpkin, halloumi and bacon on one of the prepared trays. Drizzle over the oil and season. Roast for 15 minutes or until the pumpkin is cooked, halloumi is golden and the bacon is crisp. (I checked half way through, when I added the croissants to the oven – if the pumpkin/bacon has a lot of liquid on the tray, try and pour it off carefully).

Meanwhile, combine dukkah and chilli flakes (if using) on a plate. Place the egg in a bowl and whisk. Dip each croissant into the egg mixture, then coat in dukkah mixture.

Transfer to prepared tray, then add to oven for the final 7 minutes of pumpkin cooking time and bake until crisp and golden.

To serve, slice the croissants horizontally and top with a spoon of pesto. Layer in the pumpkin, halloumi, oregano, bacon and kale/spinach leaves. Serve warm.

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Pumpkin Fritters and South African Style Cooked Pumpkin

Tuesday, March 21st, 2017

Pumpkin Fritters

These sweet pumpkin fritters have been a real hit with my daughter and I. Growing up in South Africa, Nick was used to these delights as a breakfast, using up leftover South African style cooked pumpkin which they would have eaten the day prior with boerewors and putu pap with corn and tomato salsa. It’s taken a long time to introduce them to us though, and it makes for a great alternative to pikelets for breakfast.

Pumpkin Fritters

The combination of the sweet pumpkin and cinnamon is really lovely. The recipe is quite simple, I think the hardest thing about the fritters is making sure they are cooked through and don’t burn. We have recently just been making the cooked pumpkin solely for breakfast the next morning. As there is no stirring involved, it is easy to just set a timer for every 15 minutes to check it isn’t burning (it takes about an hour to cook the pumpkin, and you can always make less or more depending on how much pumpkin you have).

Pumpkin Fritters

Pumpkin Fritters

Makes: 18 pikelet sized fritters
Serves: 2-4

450-500g South African Style cooked pumpkin (recipe below)
1/2 cup self raising flour
1/2 cup plain flour
pinch salt
1/2 teaspoon cinnamon
2 eggs
butter, for pan
lemon juice and cinnamon sugar, to serve

Mix the pumpkin, flours, salt, cinnamon and eggs in a medium bowl using an electric mixer until combined.

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Heat a non stick crepe pan over medium heat. Place a small amount of butter in the pan and wipe with a paper towel. Place heaped spoonfuls of mixture onto the pan, cooking for a few minutes each side until cooked through. (The mixture is thicker than normal pikelets, so they take a bit longer to cook. Be careful not to burn the fritters, removing from heat or turning it down as necessary).

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You may wish to keep the earlier fritters warm in a low oven whilst you cook the remaining fritters. Serve with generous amounts of lemon juice and cinnamon sugar

South African Style Cooked Pumpkin

Recipe by Nick and Anita @ Leave Room for Dessert

Cooking Time: 1 hour
Makes approx 840g cooked pumpkin

1.1 kg jap pumpkin, cut into 2-3cm cubes
1/4 – 1/2 cup sugar
10g butter
pinch salt

Place the pumpkin in a medium saucepan, followed by the sugar, butter and salt.
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Cook over medium/high heat for approximately 15 minutes with the lid on. At this stage there should be liquid coming out of the pumpkin. Don’t stir.
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Turn down to just above low and cook for a further 15 minutes. Don’t stir.
The pumpkin should be soft at this stage.
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Take lid off and cook for a further 15 minutes. Check. Don’t stir.
Cook a further 15 minutes to try and get the liquid absorbed or evaporated.
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At this stage, most or all of the liquid should be gone.
Serve warm as a side dish, or cool and use for pumpkin fritters
PumpkinFritters05

Mango and Yoghurt Ice Blocks

Tuesday, March 14th, 2017

Mango Ice Block

Mangoes have been beautiful this past summer. I’m not a big mango fan, but have been buying 2 a week for Nick and my daughter. I do love these ice blocks though! They may be a little bit icy, but they are a wonderful alternative to many of the bought varieties, and you know children (and adults) are eating a nice healthy snack.

MangoIceBlock2

Mango and Yoghurt Ice Blocks

Makes 10-12 small (1/4 cup) ice blocks

2 medium/large mangoes, flesh (~400g)
3/4 cup (180g) yoghurt (vanilla, coconut or natural)

Blend mango flesh in a food processor until well blended. Place pureed mango and yoghurt in a bowl and mix to combine. Spoon into ice block moulds and freeze until frozen, or overnight.

Cream Cheese and Dulce de Leche Eclairs – MasterChef 2016

Friday, March 3rd, 2017

Cream Cheese Dulce de Leche Eclairs

I saw a lot of dishes I would love to eat on MasterChef Australia last year. So far I have only managed to make this one, due to busy times at home. In previous years I have made some creations that took a full day or two to prepare, which in itself didn’t bother me, as I love experimenting and I love a challenge, although it does get harder to justify using all that time when priorities have changed.

These eclairs were given great reviews from the judges, so much so that I questioned my go-to recipe for eclairs (a custard and cream eclair topped with dark chocolate, that I will need to post some day soon). After making the filling for these ecalirs, my instant reaction was how sweet it was, which may or may not have been contributed to by the bought caramel rather than dulche de leche (which I couldn’t source and didn’t want to make).

CreamCheeseCaramelEclairs06

I decided to put dark chocolate on top of some, to cut some of the sweetness, and leave white chocolate on the other half, to try the original recipe and give an honest opinion on the recipe.
The result was as expected, the dark chocolate made the eclairs less sweet, but lost a lot of the subtle flavours in the filling, whereas the white chocolate was a bit too sweet for most people’s liking. (This didn’t stop all eclairs being eaten, they really were lovely). I’m just unsure whether I would make it again, as custard and cream filled eclairs are the perfect balance of everything (according to me and my family, that is 🙂 )

Cream Cheese and Dulce de Leche Eclairs

Recipe by Chloe Bowles on MasterChef

Eclairs:
1/2 cup milk
80g butter
1 cup flour
4 eggs

Cream Cheese Filling:
200g ready made dulce de leche (I used Nestle Top N Fill Caramel)
1/2 cup double cream
50g coverture white chocolate callets
200g cream cheese
1/2 cup icing sugar

Pecan Praline:
1/2 cup pecan nuts
120g sugar

White Chocolate Topping:
200g coverture white chocolate callets

Preheat oven to 210C.
For the Eclairs, line a baking tray with baking paper and set aside. Make a choux pastry by placing milk, butter and ½ cup water into a saucepan over medium heat until butter is completely melted. Add flour and mix vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the saucepan.

Transfer dough to a stand mixer fitted with a paddle attachment. Beat until the dough has cooled to room temperature and is no longer steaming. Add eggs, one at a time, beating well after each addition, until mixture is smooth and glossy. Scrape sides of bowl occasionally if needed

Transfer dough to a piping bag fitted with a wide tip and pipe onto the paper lined baking tray in 10 cm lengths. Use fingers to flick a little water over the choux to help create steam in the oven. Place the tray into the oven and bake for 10 minutes. Remove from oven and pierce the sides of the eclairs with the tip of a sharp knife. Reduce oven to 190C and bake until golden brown and cooked through, about 15 minutes.

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Remove from the oven and transfer eclairs to a cooling rack set over a baking tray and set aside to cool. Once cooled, use a serrated knife to cut eclairs in half lengthways. Turn top halves, cut side down, onto the cooling rack and set aside.

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For the Cream Cheese Filling, combine dulce de leche and cream in a saucepan over a medium heat and bring to just under boiling point. Remove from heat and add white chocolate. Stir well until smooth.

Place cream cheese and icing sugar in a stand mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add cooled dulce de leche mixture and whisk until combined. Transfer to a piping bag and set aside in the fridge.

For the Pecan Praline, line a baking tray with baking paper. Spread pecans over the lined tray and roast in the oven until slightly golden, about 3-5 minutes. Remove from oven and set aside to cool.

Meanwhile, melt sugar in a small frypan over low heat until amber in colour then pour immediately over roasted pecans and set aside to cool and completely set. Once set, break into chunks then transfer to a food processor and blitz to a fine crumb. Set aside.

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For the White Chocolate Topping, place white chocolate into a bowl and set over a saucepan of simmering water. Stir until completely melted, then spread over the top halves of the reserved Eclairs. Tap the wire rack so that excess chocolate drips away.

To serve, pipe some Cream Cheese Filling onto the bottom halves of the Eclairs. Top with the white chocolate coated top halves and sprinkle with Pecan Praline.

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Bircher Muesli

Tuesday, February 28th, 2017

Bircher Muesli

I’ve never been a huge fan of muesli or porridge, I think partly due to not liking dried fruits, which would add a lot of flavour. On a recent holiday I tried some bircher muesli that was being served at breakfast, and it was quite nice. So when I arrived home, I tried to find a recipe that tasted similar.

Bircher Muesli

Most recipes contained some sort of juice, which wasn’t practical for me as I don’t have juice in the fridge much, but I do have milk, so this recipe worked well. I think the combination of banana and blueberries on top works wonderfully for making this a bit more interesting. Granola, poached fruit, stewed rhubarb or a berry sauce would also pair lovely with this healthy start to the day.

Bircher Muesli

Recipe adapted from Sanitarium

Serves: 3-4

1 1/2 cups rolled oats
1 green apple, grated
1 cup milk
2 tablespoons maple syrup
1 cup vanilla yoghurt (or yoghurt of your choosing)

Toppings to serve, as desired.
e.g. blueberries, banana, strawberries, almonds, raisins

Combine oats, apple, milk and maple syrup. Refrigerate overnight. Stir in the yoghurt and serve with your choice of toppings.

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Five-hour Roast Lamb with Beans and Olives

Saturday, September 10th, 2016

Five Hour Roast Lamb with Beans and Olives

Wow! This was amazing. A wonderful aroma filled the house as this cooked, the meat fell apart and all the lovely juices soaked into the veggies.

Five Hour Roasted Lamb with Beans and Olives

The original recipe contained dried white beans which were cooked in with the lamb the whole time, although I found the liquid evaporated too quickly and the beans stayed dried and started burning. I think the roasting tray used in the original recipe was a bit smaller than what I used, so I decided to use canned beans the second time I made it, to make sure they weren’t crunchy, and they absorbed all the lovely flavours.

Five-hour roast Lamb with Beans and Olives

Recipe adapted from Taste (first found in Coles mag)
Serves: approx 6-8

1.8kg-2kg Lamb Shoulder (with the bone left in)
2 teaspoons smoked paprika
2-4 garlic cloves, thickly sliced
12 small oregano sprigs
12 small rosemary sprigs
2 cups (500ml) chicken stock
400g can white beans / cannellini beans, drained and rinsed
2-4 large potatoes, peeled and chopped (approx 1.5-2cm cubes)
200g green beans, ends trimmed, and chopped in half
200g cherry tomatoes
1/2 cup (80g) kalamata olives
Oregano leaves, extra, to serve
6-8 wholemeal or wholegrain wraps, to serve
Hummus, yoghurt or tatziki, to serve
(Alternatively serve with roasted or steamed veggies)

Preheat oven to 140C. Place the lamb on a clean work surface (or in the roasting pan you are using). Sprinkle with paprika. Use a small sharp knife to cut twelve 2cm-deep slits in the surface. Push a garlic slice, oregano sprig and rosemary sprig into each cut. Season well.

Five Hour Roasted Lamb with Beans and Olives

Place lamb in a large deep roasting pan, add chicken stock around the lamb. Tightly cover with foil. Roast for 4½ hours or until lamb is very tender. Depending on the size of your roasting pan, you may need to add some water around the 3-4.5 hour mark to make sure the base doesn’t burn, as the veggies will be cooking in the base. (check after 2 hours, if there is no or little liquid left, add a cup or two of water and check in another hour).

Five Hour Roasted Lamb with Beans and Olives

Increase oven to 200C. Uncover, add the potatoes and cannellini beans and roast for 20 mins or until lamb is golden brown (the potatoes should be almost cooked). Arrange the green beans, tomatoes and olives around the lamb. Roast for a further 10 mins or until beans are tender and tomatoes begin to collapse. Set aside for 10 mins to rest. Sprinkle with extra oregano, if desired. Pull apart the lamb using two forks or tongs and serve with veggies, or serve on wraps with your choice of toppings.

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Iced Vovo Pavlova

Monday, June 15th, 2015

Iced Vovo Pavlova

I saw the January Taste Magazine’s Cover whilst looking over a number of my food-related emails – it was an Iced Vovo Pavlova – it looked amazing! I made sure I bought the magazine as I thought this would be lovely to make for Australia Day celebrations.

I didn’t choose the best day to make meringue though, a hot and steamy 30C+ day in Sydney. So sweating in the kitchen I persevered and managed to get it all done. Luckily I took the photos straight away, as it starting weeping and melting in the heat (as it was a lot taller than I expected, and didn’t fit in the fridge).

Iced Vovo Pavlova

As for taste, I was surprised at how similar to the Iced Vovo biscuit it tasted – due to the combination of coconut, raspberry jam and marshmallow, with lovely cream layers and crunchy pavlova. My only issue, I found it a bit too sweet. I would have liked a cake/sponge/biscuit layer and less meringue, but that’s just me – maybe something to create in the future.

You can find the recipe on Taste if you wish to try it yourself 🙂

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Balsamic onion, pear and walnut pizza

Friday, June 5th, 2015

Balsamic Onion, Pear and Walnut Pizza

I have recently been going through my dozens (and dozens) of food magazines. Unfortunately i just don’t have the room to keep them all, and even if I did, once they get stored away, I don’t look at them. I’ve torn out hundreds of recipes I’d like to try and (sort of) ordered them into different categories. The plan for a while, was to cook at least 2 new recipes per week, although I found I kept losing some of my favourite recipes. This pizza is one of those new favourites.

Balsamic Onion, Pear and Walnut Pizza

It’s a very easy pizza to make (you can make the caramelised onion in advance, and make the bases if you like – or buy them). It is a wonderful combination of flavours and is lovely and sweet. A great pizza to make for a change to the more common toppings.

Balsamic Onion, Pear and Walnut Pizza

Balsamic onion, pear and walnut pizza

Recipe from delicious magazine, also available on Taste
Serves: 4

2 tbs olive oil
2 red onions, thinly sliced
1/4 cup (60ml) caramelised balsamic vinegar (bought or homemade)
1/4 cup (65g) store-bought pesto
1 Afghan bread or 2 thin based homemade pizzas
2 beurre bosc pears, peeled, cored, sliced, brushed with lemon juice
150g mozzarella, sliced
1/4 cup (25g) walnuts, toasted, chopped
Handful wild rocket leaves

Place a baking tray in the oven and preheat the oven to 220C.

Heat oil in a frypan over medium-low heat. Add the onion and a pinch of salt, then cook, stirring, for 10-20 minutes until softened and caramelised. Add 2 tbs vinegar and cook for a further 1 minute. Set aside.

Spread the pesto over the bread (or pizza base), then scatter with the balsamic onion and top with pear and cheese. Place on the hot baking tray and bake for 10 minutes or until the base is crisp and the cheese is golden. Remove from oven and sprinkle with the walnuts and rocket. Drizzle with the remaining 1 tbs vinegar, then serve

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

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