125 g unsalted butter
25 g ground almonds
75 g desiccated coconut
275 g icing sugar
75 g plain flour
1/2 tsp baking powder
5 large egg whites
100 g raspberries
Preheat oven to 180 deg C
Line a muffin tin with 12 paper muffin cases
Mix everything together, apart from raspberries, until smooth. spoon into paper cases.
Divide raspberries among cakes and press lightly on to the surface. Bake for 15 min.
remove from oven, cool slightly before removing from tin. Serve warm or cold.
Keep well in airtight container for a few days.
Tuesday, January 25, 2011
Simple Tomato Pasta
2 x 400 g tins chopped tomatoes
1-2 tsp dried chilli flakes
2 cloves garlic, crushed
3 Tbl olive oil
1 tsp balsalmic vinegar
1 tsp castor sugar
salt and pepper
100g marscarpone
Cook 400 g of pasta until al dente.
Place tomatoes in a saucepan with chilli flakes, garlic, olive oil, balsamic vinegar, sugar, a good pinch of sea salt and pepper. Bring to a simmer and cook over low heat for 30 min. Stir in marscarpone for a creamy sauce.
Combine sauce and pasta.
1-2 tsp dried chilli flakes
2 cloves garlic, crushed
3 Tbl olive oil
1 tsp balsalmic vinegar
1 tsp castor sugar
salt and pepper
100g marscarpone
Cook 400 g of pasta until al dente.
Place tomatoes in a saucepan with chilli flakes, garlic, olive oil, balsamic vinegar, sugar, a good pinch of sea salt and pepper. Bring to a simmer and cook over low heat for 30 min. Stir in marscarpone for a creamy sauce.
Combine sauce and pasta.
Olive, Basil & Parmesan Pasta
300 g Penne
3/4 cup of black or green olives, halved
zest and juice of 1/2 lemon
1 large handful of torn basil leaves
50 g parmesan, grated
a glug of olive oil
salt and pepper
Cook the pasta and drain, reserving 2 Tbl cooking liquid.
Toss cooked pasta and cooking liquid with olives, lemon zest and juice, basil leaves and parmesan.
Add olive oil and season well.
3/4 cup of black or green olives, halved
zest and juice of 1/2 lemon
1 large handful of torn basil leaves
50 g parmesan, grated
a glug of olive oil
salt and pepper
Cook the pasta and drain, reserving 2 Tbl cooking liquid.
Toss cooked pasta and cooking liquid with olives, lemon zest and juice, basil leaves and parmesan.
Add olive oil and season well.
Sunday, January 2, 2011
Lemon Coconut Pudding
Ingredients
Melted butter, for greasing
185g (1 1/4 cups) self-raising flour
110g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 lemons, rind finely grated
125mls (1/2 cup) milk
1 egg
60g (3tbs) butter, melted, cooled
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve
Sauce
165g (3/4 cup) caster sugar)
1 tbs cornflour
185mls (3/4 cup) milk
185mls (3/4 cup) fresh lemon juice
Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper.
Sift the flour into a medium mixing bowl. Stir in the sugar, coconut and lemon rind. Use a fork or hand whisk to whisk together the milk, egg and butter in a bowl or jug until combined.
Add to the dry ingredients and use a wooden spoon to beat until a smooth batter.
Pour the lemon batter into the greased dish and use the back of a spoon to smooth the surface.
To make the sauce: combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish. Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.
Remove from heat, stir and then pour evenly over the sugar and cornflour mixture.
Bake the pudding in preheated oven for 50 minutes or until a cake-like topping forms over a lemon sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.
Melted butter, for greasing
185g (1 1/4 cups) self-raising flour
110g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 lemons, rind finely grated
125mls (1/2 cup) milk
1 egg
60g (3tbs) butter, melted, cooled
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve
Sauce
165g (3/4 cup) caster sugar)
1 tbs cornflour
185mls (3/4 cup) milk
185mls (3/4 cup) fresh lemon juice
Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper.
Sift the flour into a medium mixing bowl. Stir in the sugar, coconut and lemon rind. Use a fork or hand whisk to whisk together the milk, egg and butter in a bowl or jug until combined.
Add to the dry ingredients and use a wooden spoon to beat until a smooth batter.
Pour the lemon batter into the greased dish and use the back of a spoon to smooth the surface.
To make the sauce: combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish. Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.
Remove from heat, stir and then pour evenly over the sugar and cornflour mixture.
Bake the pudding in preheated oven for 50 minutes or until a cake-like topping forms over a lemon sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.
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