Hummus

I really love hummus.   Shop bought hummus is  really convenient, readily available and really convenient to use. But how much better is homemade . . .  I adore homemade hummus.  It's quite easy to make nd not very time consuming and boy, is it ever delicious.  I enjoy serving and eating it with raw vegetable sticks and toasted pita's for a really healthy snack.



And when I was recently sent some lovely olive oils, I decided that it would be the perfect opportunity for me to show you my foolproof recipe for my own homemade hummus.  But first  . . .  about the olive oil  . . .

I do love olive oil. I mean, properly love it and I always have various bottles around the kitchen.  I have extra virgin for salads, Italian olive oil, Greek olive oil, Spanish Olive oil . . .  light olive oil for cooking, flavour infused olive oil, etc. I think at the last count there were probably about eight different bottles.  Our Spanish girl Ariana turned me onto using it instead of butter on my toast when she was here.   So when I heard about Pomora olive oil and was asked if I would like to try some and adopt an olive tree, I said yes immediately!

Pomora is a new service that ensures you'll always have access to some of the finest Italian olive oil you will ever taste, and I don't make that suggestion lightly.   This is great olive oil.   With this service you adopt an olive tree and receive quarterly delivers of three 250ml tins of premium extra virgin olive oil from your very own tree, while knowing you are also supporting hard-working olive growers.  Adopting an olive tree through Pomora also makes the perfect original gift for food lovers.



Pomora works with two growers . . .  Carmelo from Sicily and Antonio from Campania . . .  and they can even help to arrange a trip to visit your grower.  Both families have been producting top-class olive oil for generations and both Carmelo and Antonio are gold medalists at the New York International Olive Oil Competition.  My olive oil came from the farm of Antonio, tree number 523.

Each quarterly delivery of Pomora includes three 250ml tins of premium olive oil:

Shipment 1:  Olio Nuovo - The youngest, fresest oliveoil, it's bottled directly after harvest, olio nuovo is unfiltered, has a vibrant green colour, a distinct fresh flavour and a pizzicante finish.

Shipment 2:  Three flavoured oils - Lemon, Chilli, and Rosemary - flavoured with locally sourced ingredients by the olive producers, these are made with a milder extra virgin olive oil, which allows the flavours to shine through.

Shipment 3.:  Extra Virgin Olive Oil - Complex flavours intertwine and marry with a healthy finishing kick to produce a great base for vinaigrettes, focaccia or simply as a dip.

Shipment 4:  Three flavoured oils - Basil, Garlic and White Truffle.

To find out more about this service, prices etc.  Click on the home page.

Pomora is a portmanteau of Pomona - the Roman goddess of fruitful abundance who watches over fruit trees, gardens and orchards and cares for their cultivation - and Hora - the Latin word for time; reflecting the combination of respect for nature and the gifts she bestows upon us and the bringing of traditional methods into the internet age.

Twitter:  @PomoraGoodFood
Instragram:  @PomoraGoodFood
Facebook:  /pomoragoodfood

   



Now back to my hummus.  When I worked at the big house I had to have a pot of homemade hummus in the refrigerator all the time for Miss Nibs.   But it had to be low fat.  She was always on a diet.  It also couldn't have too much garlic in it as she didn't want garlic breath, etc.  It wasn't fun, nor did I think it was very tasty.  Blah!



Nobody can say that about my own recipe.   It's filled with lovely flavour and has a brilliant texture.  I really get the flavour of garlic in there by simmering tinned chick peas with some garlic first, in a pot of fresh water.  Not only does this help to mellow the garlic by taking away from the harsh sharpness of using raw garlic, but it also takes away any tinny  flavour from the tinned chick peas.



I don't overuse the tahini as some people do, so that the flavours stay clean and not bitter.  I also like to toast whole cumin seeds, before grinding them, which really helps to bring out that lovely spicey flavour without it being overpowering.  A bit of yogurt and some of the simmering liquid helps to add to the creaminess.

 

All in all, it's deeply satisfying and the bit of crunch I add to it by sprinkling the top with some toasted pine nuts, the heat from a few crushed dried chillies, the freshness from the fresh parsley and then a final drizzle of a really good olive oil are it's crowning glories.  (I used lemon infused olive oil here to really give it a good kick!)  I hope I think you'll really enjoy this!

*Perfect Hummus*

Makes 400g or 14 ounces

4 servings

Printable Recipe  

The perfect hummus can often be hard to find in the shops.  More often than not it can be somewhat disappointing and lacklustre.  Why not just make your own.  It's easy to make and a lot taster! 

1 410g of chickpeas (14 ounce tin)

3 cloves of garlic, peeled and crushed

1/2 tsp cumin seeds

approximately 2 TBS freshly squeezed lemon (may need more

according to taste)

2 TBS tahini paste

2 TBS plain Greek yogurt (I like total)

3 TBS extra virgin olive oil

salt to taste 

To finish:

toasted pine nuts crushed dried chilies, chopped parsley and a drizzle of extra virgin olive oil (If you can get the lemon one, it's fabuous!)

 

Empty the tin of chick peas into a colander and drain well.  Tip into a saucepan and cover with just enough clean water to cover.  Add the garlic.   Bring to the boil, then reduce to a simmer and cook for five minutes.  Drain in a seive, Keeping as much of the garlic as you can and reserving about 5 TBS of the cooking liquid.

Heat the cumin seeds in a small heavy based skillet until they become very fragrant, shaking the pan from time to time to prevent them from burning.  Grind to a powder using a pestle and mortar.  (Alternately you can use 1/2 to 3/4 tsp ground cumin and toast it in the skillet in much the same way, just until fragrant)

Reserve a few chickpeas for the garnish and place the rest into a food processor along with any garlic you have saved.  (I use my mini processor and it works great.)  Add the reserved cooking liquid and lemon juice.  Process until smooth.   Tip in the tahini yogurt, olive oil and cumin.  Process until thick and smooth.  Season to taste with salt and blitz briefly again.  Taste and adjust, adding more lemon or salt if required.  Scrape into a serving bowl.   Allow to cool to room temperature.



 

Garnish the top of the hummus with the reserved chick peas, some toasted pine nuts, crushed chillies, chopped fresh parsley and a drizzle of olive oil.   Serve with crudites, crusty bread, pita crisps or bread, etc.


Not a bad way to start September I'd say!!!

Note - Although I was sent the olive oil for free, I was not required to write a positive review.  Any and all opinions are my own.

Release your brighter side!

I am no stranger to Zeo lightly carbonated drinks.   I had the opportunity to review them a couple of years ago, and so when I was given the opportunity to review some of their newer flavours I jumped at the chance!  I loved their old flavours and I have fallen in love with these new ones.  Made from natural ingredients, ZEO is an eclectic gathering of bold botanicals, fruits and fantastical flavours from nature.



In my box was:  Peach and Grapefruit, Zesty Lime and Blood Orange and Citrus.

I popped them into the fridge right away.

Zeo's exciting crisp tastes are created by blending 32 fruits and botanicals gathered from around the world with cold, clear, refreshing, mineral-rich spring water from the heart of England. Even the deliciously colours are extracted from nature. Lightly sweetened the sweetness is gathered from natural Stevia plants from South America, which are 400 times sweeter than sugar, but have absolutely zip calories. The rest of the sweetness comes from a touch of sugar beets and natural sugar cane.

I have been enjoying the bottles I was sent over the past few nights and when I say enjoying, I really mean enjoying.  They are light, refreshing and only slightly carbonated.  If I had to pick a favourite amongst these three . . .  I think the Blood Orange and Citrus might be it, but in all honesty I have enjoyed all three.

Crafted in small batches and  distilled and blended to make each recipe from its naturally sourced ingredients, these drinks are pleasant and quite satisfying.  I don't drink tea or coffee and I don't like to drink caffeinated cold drinks, and these made a really nice and refreshing drink to sit and relax with while I've been watching the telly evenings.

If you would like to know more about them and where to buy them, do heck out their page!  Release your brighter side!

Follow them on facebook
Follow them on Twitter

Many thanks to Zeo for sending me these to try. If you are looking for a refreshing drink which is low in sugar and filled with natural ingredients you really can't go wrong with Zeo.  I really did enjoy them and was not required to write a positive review.

Coq au Macon Rouge, Chicken & Other Birds

We really love chicken in this house.   It's quite an affordable meat and very adaptable, which is why I was really happy to receive the latest cookery book by Paul Gayler to review, entitled . . . "Chicken & Other Birds, from the perfect roast chicken to Asian-style duck breasts.  Photography by Kevin Summers.   This is a book that will get a lot of use.



I have all of Paul's cookery books and was very happy to be able to add this one to my collection.   This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but who doesn’t want to give up meat.



Published by jacqui small there are a total of eight chapers covering everything from getting to know your birds to making the perfect gravy, along with beautiful photographs of each technique used and all of the recipes.




Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide – what to look for and how much to allow per person – followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird.



There are before and after photos of some of the recipes, which I really like.  With roasts . . .

 

Delicious foreign entrees . . .

 

Homey comforts . . .



Salads . . .



Sandwiches . . .

Old favourites and classics . . .  such as Coq au Macon Rouge, otherwise known as Coq au Vin.



As you know I always like to cook a few recipes from any cookery book I am reviewing and although I love Paul's books, I knew that I would have to at least cook a recipe from the book before I could post my recommendation.  I chose this recipe because it is a classic and because I just happened to have the ingredients needed.  Rich and delicious with a fabulous sauce, this was quite simply a beautiful dish and very simple to make.

*Coq Au Macon Rouge*

Serves 4

Printable Recipe  

From Paul:  Coq au vin is perhaps the most famous classic French dish.  It's been travelling around the world for years.  Although it is a classic, it consists of nothing more than chicken braised in red wine.  any good quality red wine will make a great base for the sauce, but I use a Macon.  I always buy two bottles, one for the sauce and one to drink.   I recommend some buttery mash potatoes as an accompaniment.  

1 X 1 1/2 to 2 kg chicken, cut into 8 joints

(3 pounds 3 ounces to 4 1/2 pounds)

2 TBS sunflowr oil

200g piece of green bacon, rind removed and cut into 1/2 inch cubes

(that is unsmoked bacon)

300g button mushrooms, halved ( generous 3 cups)

200g button onions, peeled (7 ounces)

2 garlic cloves, crushed

1 small bay leaf

small sprig of thyme

375ml of good quality red wine (1 2/3 cups)

150ml port (2/3 cup)

1 TBS soft unsalted butter, mixed into a paste with 1 TBS plain flour

sea salt and freshly ground black pepper

1 TBS chopped flat leaf parsley (optional) 

Season the chicken pieces all over with salt and pepper.  Heat the oil in a large lidded flameproof and ovenproof casserole dish, over medium heat.   When hot, add the chicken and fry for 5 to 6 minutes, until golden all over.  (you my need to do this in batches)  Remove with a slotted spoon and set aside. 

Add the bacon, onions and mushrooms to the dish.  Fry for 5 to 8 minutes until golden.   Add the garlic, bay leaf and thyme.  Mix well.  Return the chicken pieces. 

Pour over the wine and port and cover with a tight fitting lid.  Bring to the bol, then reduce to a gentle simmer and cook for 45 to 60 minutes until the chicken is tender, or cook for the same amount of time in an oven preheated to 190*C/375*F/ gas mark 5. 

When the chicken is cooked, remove the chicken and onions with a slotted spoon to a serving dish.  Discard the bay leaf and thyme.  Cover lightly with foil to keep warm. 

Put the casserole dish over a medium heat and bring the cooking liquor back to the boil.  Whisk in the butter and flour mixture, a little at a time, to thicken the sauce.  Cook for 2 to 3 minutes, then strain through a fine seive.  The sauce should coat the back of a spoon.    

Pour the sauce over the chicken, add the button onions and sprinkle with the parsley (if using).  Serve immediately.

Until recently, PAUL GAYLER was Executive Chef at London’s prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has 24 cookery books to his name, selling over half a million copies worldwide in ten languages. Paul has won The Guild of Food Writers’ Cookery Book of the Year, has been nominated for a prestigious André Simon Award and, in 2012, was awarded an MBE as well as the top ‘Catey’ from Caterer and Hotelkeeper – the equivalent of an Oscar in the hotel business – for his ‘outstanding contribution to the hotel industry’. Paul now runs his own consultancy company, Feedback, in Britain and the Middle East, advising hotels and restaurants, as well as a number of food companies. In addition, he judges up-and-coming young chefs and regularly demonstrates his cooking skills at culinary exhibitions worldwide.

I just love this cookbook.  You can trust Paul Gayler and his recipes.  It's beautifully photographed and has a lot of really great recipes inside.  I know it is a book that I am sure to reach for time and time again, whether I am wanting to prepare a simple every day meal for my family or looking for something that little bit more special designed to impress my guests.

Chicken & Other Birds
by Paul Gayler MBE
Photography by Kevin Summers
Published by jacqui small
Format: Hardback, 224 Pages
ISBN: 9781909342507
Illustrations: 250 colour photographs
Size: 9.843 in x 0.386 in x 7.52 in / 250 mm x 9.8 mm x 191 mm
 RRP -
UK: £25  US: $35  CAN: $38.99
Published: Aug. 20, 2015 

Note - Although I was sent this cookery book free of charge for review, any and all opinions are my own.

Lemon Madeleines

I have always wanted to bake Madeleines.   I have had a silicone Madeleine pan for quite a while now and had never used it.  Today was the day.

Ahhh  . . . .  Madeleines. That little French butter cake that most (non-French) people think of more as a cookie.


 

Madeleines have a classy, somewhat literary reputation . . . .  having served as Proust's muse in his famous "Remembrance of Things Past."   They are delicious when eaten just from the oven and cooled until barely warm.

 

They will keep for a day or two in an airtight container, but will start to lose that nice crisp texture after awhile, so I do recommend eating on the day.  These are lemon scented ones  . . .  but you can find recipes for just about any flavour.



Chocolate, rose, vanilla, lavender, and orange are all popular versions. Some people like to add mini chocolate chips and still others add a glaze.  I was quite happy with just a dusting of icing sugar.  



I confess I can no longer tell you where I got the original recipe from.  I had written it down quite some time ago, when I first got my pan.  I really should know better than that.  In any case . . .  these were quite good, although I did not get the bump that people like to see on the bottom side.   Apparently if you freeze the pan before filling and baking this helps.  I will try that next time!

*Lemon Madeleines*

Makes 24

Printable Recipe 

Little lemony puffs of air.  You will need a Madeleine pan for this, or a mini muffin tin.

2 large free range eggs

2 TBS caster sugar

2 TBS icing sugar

2 tsp finely grated lemon zest

35g of self raising flour (1/4 cup)

35g of plain flour (1/4 cup)

75g of unsalted butter, melted (scant 1/3 cup)

1 TBS fresh lemon juice

icing sugar to dust  

  

 

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a madeleine tin really, really well, or a mini muffin tin.

Beat the eggs, sugars and lemon zest with an electric whisk until they are thick and light yellow and trail a ribbon when you lift the beaters out of the bowl.  Sift both flours together three times.   Sift again over top of the bowl of egg mixture.Add the lemon juice to the melted butter and pour down the side of the bowl into the batter. Fold all together with a metal spoon. 


 


Drop by heaped tablespoons into each hole of the tin.  Bake for 10 minutes until risen, set and golden about the edges.  Tip out onto a wire rack to cool completely.  Sift icing sugar over the cooled madeleines to serve.  Store any leftovers in an airtight container. 


 

I have tried storebought ones before and always found them disappointing, not at all like what I have read about, which is why I have wanted to make my own.  I was really quite pleased. Hopefully one day I will get the little hump which is desired!

Stacey Solomon Goes Baking Mad with Dr Oetker

With Great British Bake Off in full swing, Dr Oetker has teamed with X-Factor star Stacey Solomon and baking blogger Emily Leary in a series of fun baking tutorials.

From matering the art of cake decorating to whipping up delicious treats to impress friends and family, each tutorial will help people at home perfect their skills and techniques to become an Even Better Baker.

The pop sensation and mum of two is also joined by Emily Leary, creator of a blog 'A Mummy Too,' as part of Dr Oetker's Even Better Baking Team.  Each week, the baking duo takes popular recipes and showcases the best hints, tips and techniques to help make them 'Even Better.'



Commenting on her involvement, Stacey said; "I absolutely love to bake and was so excited when Dr Oetker asked me to join their Even Better Baking Team.  For me, baking is all about having fun with the kids.  I love to experiment and try new recipes with my boys even if they don't turn out the best, so it's been great to learn tips that actually make a difference to my bakes.  From Fondant Fancies to Chocolate Cakes and more, the tutorials are packed with easy to follow recipe instructions and tips to help bakers of all levels improve their skills."

Emily Leary added:  "I love baking and sharing recipes, so I'm really pleased to be part of the Even Better Baking Team.  I know that sometimes people look at pictures of beautiful bakes and think, 'I could never do that!'  so I jumped at the chance to be involved in a campaign that shows how easily people at home can produce great bakes with just a little guidance."




The Even Better Baking tutorials will run until Wednesday 7th October.  To keep up to date with all the latest Even Better Baking news, follow @droetkerbakes on Twitter, DrOetkerBaking on YouTube or like www.facebook.com/DrOetkerBaking

 

*Rose and Lemon Fondant Fancies*

Makes 16

Printable Recipe 

Pretty little cakes from  Dr Oetker. 

115g of margarine (1/2 cup)

115g of caster sugar (9 TBS plus 2 tsp)

2 medium eggs, beaten

115g plain flour (3/4 cup plus 1 1/2 TBS)

1 1/2 tsp Dr Oetker Baking Powder

1/2 tsp rose flavour

1/2 tsp Sicilian Lemon Extract

Dr Oetker Hot Pink Gel Food Colour

To decorate:

1 sachet of Dr Oetker Free Range Egg White Powder (1 sachet is the equivalent of 1 egg white)

75g of caster sugar (6 1/2 TBS

8 each of both pink and yellow rose petals

115g of unsalted butter, softened (1/2 cup)

200g of icing sugar, plus extra for dusting (1 1/2 cups)

453g of Dr Oetker ready to roll marzipan (scant pound)

600g Dr Oetker ready to roll white icing (1 1/4 pound)

Dr Oetker Sunshine Yellow Gel Food Colour

Dr Oetker Hot Pink Gel Food Colour

1.  Preheat the oven to 190*C/375*F/ gas 5.  Grease and line 2 (7 inch) square cake tins with baking paper.  In a mixing  bowl, beat the margarine with the sugar until pale and creamy light in texture.  Gradually whisk in the eggs, then sift  the flour and baking powder on top.  Carefully mix the ingredients together.

2.  Divide the mixture in half and add the Sicilian Lemon Extract to one half and the Rose Flavour to the other along with a few drops of hot pink gel food colour and carefully mix in until well blended.  Spoon into separate tins, smooth the tops and bake for 10 to 12 minutes until risen and firm to thetouch.  Turn onto a wire rack to cool.

·  

3. Meanwhile, prepare the decoration. Make up the Egg White Powder as directed on the sachet; put the caster sugar on a plate. Working on one petal at a time, hold the petal at one end with a pair of tweezers and lightly dip in the diluted egg white. Shake off the excess, and brush away any froth using a paint brush. Lay the petal on the sugar, and then cover with sugar using a teaspoon. Lift the rose petal off the sugar and place on a board lined with baking parchment. Continue to cover all the petals and leave in a warm dry place for at least an hour until dry enough to handle – you may have to leave the petals for a longer period of time if the atmosphere is damp.

4. Meanwhile, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Set aside.

5. Trim the crusts from both cakes and sandwich together with a thin layer of the butter icing. Cut into 16 neat squares.

6. Lightly dust the work surface with icing sugar and knead the Marzipan until pliable. Using a tape measure, measure round the outside of one of the squares, and measure the depth. Set aside 150g (5oz) marzipan, and then half the remaining marzipan, and roll each portion out thinly to form rectangles as wide as the circumference of the cake square added together. Cut 8 strips of marzipan from each, as wide as the depth of the cake square – as a guide, roll out to approx. 28 x12cm (9 ½ x 4 ¾ inch).

7. Working on one strip at a time, lightly spread a marzipan strip with a little butter icing and stick round the outside of a cake square. When all the cakes are covered in this way, roll out the reserved marzipan thinly and cut out 16 squares to cover the tops of the cakes, spreading with a little butter icing to stick the marzipan down. Smooth the marzipan all over to ensure a neat finish and place the cakes on a wire rack over a tray or board.

8. Load the remaining butter icing into a small uncut piping bag, snip off about 1cm (1/2 inch) from the end of the bag and pipe a neat blob on top of each cake. Chill for 30 minutes to firm up.

 9. Put half the chopped Regal-Ice in a saucepan and add 40ml (10 tsp) water. Heat very gently, stirring occasionally, until melted together. Remove from the heat, mix in a few drops of Sunshine Yellow Gel Food Colour and working quickly, spoon or ladle liquid fondant over 8 cakes to coat the top and sides – use a flat bladed knife to quickly cover any bare areas.  THis icing sets quickly once off the heat, but can be gently re-melted if necessary.

10. Melt the remaining Regal-Ice with some water in the same way and colour with Hot Pink Gel Food colour, and cover the remaining 8 cakes in the same way. Leave for about an hour to set.

11. To serve, carefully trim the icing drips from the bases of the cake and place on a serving plate. Lightly dab the back of each petal with a drop of water and place on top of each fondant fancy. Your pretty little cakes are now ready to serve and enjoy!  

 

*Ultimate Chocolate Fudge Layer Cake*

Makes 12 servings

Printable Recipe 

It's chocolate.  It's delicious.  Its a fabulously fudgy three layer cake.  From Dr Oetker. 

For the cake:

100g of Dr Oetker Fine Cooks 72% Extra Dark Chocolate (7 ounces)

100g Dr Oetker Fine Cooks 35% Milk Chocolate (7 ounces)

275g of caster sugar (scant 1 1/2 cup)

300ml of buttermilk (1 1/4 cup)

125g of unsalted butter, softened (1/2 cup)

3 medium eggs, beaten

2 tsp Dr Oetker Bicarbonate of Soda

1 tsp Dr Oetker Madagascan Vanilla Extract 

To Decorate:

100g Dr Oetker Fine Cooks 72% Extra Dark Chocolate (7 ounces)

100g Dr Oetker Fine Cooks 35% Milk Chocolate (7 ounces)

450ml of Double Cream (2 cups) at room temperature

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins. 
 

Break the Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate. 
 

Divide the mixture between the prepared tins and smooth the tops. Put the tins on shelves in the oven and bake for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely. 
 

To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.    Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.   
 Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving.  

 

*Browkies*

Makes 24

Printable Recipe

Half cookie half brownie.  Moreish.  From  Dr. Oetker.

For the chocolate dough:
115g of Dr Oetker Fine Cooks' 72% Extra Dark Chocolate (4 oz)

65g unsalted butter (1/4 cup plus 1 TBS)

2 medium egg, beaten

100g soft dark brown sugar (12 cup packed)

1 tsp Dr Oetker Madagascan Vanilla Extract

125g of plain flour (3/4 cup plus 2 1/2 TBS)

1 sachet of Dr Oetker Baking Powder (1 tsp)

For the cookie dough:

100g unsalted butter (7 TBS)

75g of caster sugar (6 1/2 TBS)

125g of plain flour (3/4 cup plus 2 1/2 TBS)

1 sachet of Dr Oetker Baking powder (1 tsp)

100g Dr Oetker Dark Chocolate Chips (generous half cup)

1. First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

2. Put the egg, sugar and Vanilla Paste in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.

3. Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.

4. Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.

5. Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.

6. When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.

7. Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.

 

Easy Peach Cobbler

I have always wished that I lived in a place where you could get really good fresh peaches . . .  grown locally . . . and sweetly delicious.  To be able to walk out your door and pick a fresh peach sounds like a dream.  It's just never been my reality, and the peach is one of my favourite fruits.  I have always just had to do with tinned peaches or peaches which have been shipped in from much warmer climes.  I happen to love tinned peaches.  A favourite dessert when I was growing up was a scoop of  vanilla ice cream topped with some tinned peaches.  I still love it.

 

This well may be one of the ugliest desserts you have ever seen, but don't be fooled by it's blah appearance.  This is heavenly bliss . . . a buttery sweet peach cobbler which you can either use tinned peaches in (if you are like me, or if you are lucky enough to have good fresh peaches, you can use the fresh ones.



It's gorgeous served warm from the oven . . .  with a nice scoop of vanilla ice cream melting down into that buttery cake and fruit . . .



You would be right in thinking that doesn't look like vanilla ice cream.  It's raspberry ripple . . .  that's all I had, but it was still delicious!  Think Peach Melba . . .

 

The cake is lightly spiced with warm baking spices  . . .  cinnamon, nutmeg, cardamom  . . .  all which enhance the flavour of the peaches . . .



Ugly or not, this is a keeper.  Your family is guaranteed to love this.

*Easy Peach Cobbler*

Serves 6

Printable Recipe

This is simple to make and so delicious.  You can use fresh peaches if you want and are lucky enough to get tasty fresh peaches where you live.  I would use about 5 or 6 fresh peaches, blanched and peeled pitted and cut into 8ths.

1 (425g) tins of sliced peaches in juice, drained (1 14-ounce tin)

125g of butter melted (1/2 cup)

190g of sugar (1  cups)

140g of flour (2 cups

1 tsp baking powder

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cardamom

1/2 tsp vanilla

225ml of milk (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.

Drain your peaches really well and then dump them into a 9 inch square pan.  Melt the butter and pour over top.   Measure the flour, sugar, baking powder and spices into a bowl.   Whisk together the milk and vanilla and then whisk this into the dry ingredients to make a smooth batter.  Pour this over top of the peaches and butter.

Bake in the preheated oven for 45 to 50 minutes, testing at 35.  If it is getting too brown, cover with foil.  The finished cobbler should be crisply edged and golden brown.   Serve warm with cold vanilla ice cream.

The Stack with Leerdammer

I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! I also love sandwiches! This is a definite win/win situation! This is Day Five!  The final day!




The ingredients list for day five was:  Stone Bread, Butter, Curly Lettuce, Cucumber, Tomato, Micro Herbs, Leerdammer Original, Relish, Olives, Pickle.

I used everything with the exception of Micro Herbs and Pickle.   I had no micro herbs and I didn't think the pickle would work well with the relish.  I did make my own hot pickled peppers however, using the onions and peppers I had been sent to use during the whole week.  It's that not waste thing.

 

And then I just stacked everything.   Relish (fruity pepper relish) on the bottom, then thinly sliced tomatoes, thinly sliced cucumbers, he Leerdammer cheese, my hot pickled peppers, lettuce, sliced onions . . .  stacked between two tasty slices of buttered bread.



It was simple and it was very tasty.   You do need to plan ahead a bit with this as the peppers need to marinate for 24 hours.  So worth it though.

 

*Hot Pickled Peppers*

Makes 1 quart/litre jar

Printable Recipe 

I love these.   You make them one jar at a time.  Will keep in a jar in the fridge for up to a week. 

1/2 small red onion, peeled and sliced in 1/4 inch thick slices

ice water

1/2 red bell pepper, cut into 1/4 inch strips

1/2 yellow bell pepper, cut into 1/4 inch strips

1/2 green bell pepper, cut into 1/4 inch strips

225ml of white vinegar (1 cup)

225ml of water (1 cup)

6 TBS sugar

2 TBS kosher salt

1/2 tsp dried crushed red chillies (crushed red pepper) 

Place the onion slices in a bowl of ice water to cover.  Leave for 10 minutes and drain.  Put the onion slices and bell pepper strips into a 1 litre/quart canning jar.  Bring the remaining ingredients to the boil in a small saucepan over medium high heat.  Stir to dissolve the sugar.   Pour over the vegetables in the jar.  Let stand, uncovered, for one hour.  Cover and chill for 24 hours.   They can now be used.  You can keep them for up to one week.



The cheese used in today's Sandwich was Leerdammer Original.   The popular classic convinced since 1978 with its mild-nutty taste: smooth, creamy LEERDAMMER® in handy sandwich-sized slices.

I want to thank Leerdammer for giving me the opportunity to rise to this tasty challenge.  I really do like Leerdammer Cheese.  Someone dare to suggest earlier this week that it had no flavour?   I have to say I totally do NOT agree with that statement.  Leerdammer is sweet, mild and nutty.  I love it!  A good cheese doesn't have to slap you in the face to be a good cheese.  If you are looking for sweet, mild and nutty, Leerdammer is the perfect choice!