Italian Almond Biscuits

This recipe is adapted from recipe #10538 at bestrecipes.com.au. These delicious biscuits are so simple to make and they turn out exactly the same as the ones you can buy at Cibo with a lovely toasted flavour and soft marzipan-like centre.

Ingredients

3 egg whites (700g/doz)

300g ground almonds (about half white and half brown)

240g caster sugar

a tiny splash of vanilla essence

~ 6-8 drops of almond essence

~125g flaked almonds

Method

Beat the egg whites until runny (not aerated) then mix in the sugar, essences and almond meal to make a sticky mixture. You can taste test and adjust the almond essence at this stage.

Drop small spoonfuls into a bowl containing the flaked almonds and shape into small logs.

Place onto paper-lined baking trays and bake at 160C (fan forced oven) for around 15 minutes or until the flaked almonds are just starting to turn light brown.

Pork Loin Stuffed with Fruit Salad and Macadamia Nuts

Ingredients

Dried fruit salad, finely chopped (6 prunes, ½ pear, 2 slices apple, 1 nectarine or peach, 2 apricots)

white wine

½ cup coarsely crushed raw macadamia nuts (put nuts in a plastic bag and bang with a mallet)

scant teaspoon of ground coriander

ground black pepper

½ cup loosely packed fresh white breadcrumbs

1.5kg pork loin (boned)

Method

Sprinkle white wine over the dried fruit and leave it soften. Mix in the nuts, spices and breadcrumbs.

Open the pork loin and cut if required, to make a flat piece that can be rolled and tied. Place six pieces of cotton cooking twine under the meat.

Spread the stuffing over the meat then roll and tie as tightly as possible with  twine.

Rub the meat with olive oil and a generous amount of salt.

Place into a hot over (220C) until the skin is crisp then reduce temperature to 180C and cook for 2 hours. Check with a meat thermometer before serving (should be 75C/170F). Serve with potatoes and a green salad.

This can also be cooked in a covered BBQ such as a Weber or Weber Q. In a Weber use the indirect method. In a Weber Q, place the meat in a baking paper-lined foil tray on the roasting trivet and use foil under the trivet to shield the meat from direct heat. Cook over high heat initially to make the crackling crisp and reduce the gas setting to medium once the skin is crisp.

 

Slow Cooked Veal and Mushroom Casserole

I prepared this for the family evening meal the other night. It was finally cool enough weather to enjoy an old fashioned casserole. I cooked it in my slow cooker but if you don't have a slow cooker either GET ONE! or cook it in the oven or on the stove top over very low heat. It makes a really healthy and complete meal, served with white rice and is enough for 6 people.

Ingredients:

800g diced veal

1 large leek, sliced

400g button mushrooms, sliced (thickly, into about 4 slices per mushroom)

4 fresh tomatoes, chopped

1 tsp Massel chicken stock powder

200mL dry white wine

1/4 tsp dried tarragon

2 leaves fresh sage, chopped

zest of 1/2 a lemon

3-4 carrots, sliced into large chuncks

1-2 tblsp plain flour

fresh parsley

Method:

Put the diced veal in the slow cooker.

In a non-stick frypan, soften the leek in about 1 tblsp oil then add to the meat.

Brown the sliced mushroom in the non-stick frypan in a little oil then add to the slow cooker.

Then add the rest of the ingredients to the slow cooker (except the flour and parsley).

Bring to the boil on high then turn down to low setting and cook for a total of about 4 hours.

Before serving, mix the flour with water to make a paste then thin using the juices from the casserole and gently mix into the casserole to thicken the juices. Add the fresh parsley before serving.

Tiramisu

This is my favorite dessert to entertain with, it is simple, prepared in advance and since the main ingredients are coffee, chocolate and cream you cannot go wrong.

This recipe is from Stephanie Alexander and Maggie Beer's Tuscan Cookbook and honestly this is the only thing i have cooked out of it so far, but i have made it about 10 times so i think that is okay.

The recipe is easy to adapt to a larger quantity and i often make a 3/2 quantity.

You can make it in whatever bowl you like, and as neatly or as messily as you like, i just finished this one with a stencil i cut out of a piece of paper and dusted with icing sugar to make it more special.

Recipe follows,

Homemade Gnocchi with Bolognaise Sauce

 

Here are my little Gnocchis ready to be poached, notice i didn't bother with the indenting with a fork it makes the process a lot quicker. 

 

Here is the finished dish with the bolognaise, and a delicious non edible bay leaf sticking out.

Pork Loin Stuffed with Almond and Apricot

Sorry i didn't take a picture of it served and cooked but this is it stuffed and rolled ready to go in the oven.
The quality of the pork loin from the butchers was so much better than what you get at coles or woolworths in termes of the size of the cut and it was absolutly fantastic.

This recipe was pretty simple i just make up a stuffing mixture placed in the center of my pork loin after removing the excess fat from the cut and then rolled it up and tied it. (If your not sure how to tie it just look on the internet but its pretty much just a really long present :P ) Stuffing recipe below...

Mango, Pumpkin and Chickpea Curry

Since mango is in season this is really a recipe worth trying, the whole mustard seeds really make this dish delicious.

I found this last year when I was searching for a mango and chickpea curry recipe, and this was the best one i found.

This curry is probably best with as a choice of a range of curries since it is slightly sweet.

Omelette

I LOVE OMELETTE!

It is easy, quick, filling and high in protein. Which is exactly what i want for breakfast, cereal is just not filling enough.
This picture above is 2 pieces of dark rye, hummus, a 2 egg omelette, 1 sliced tomato, shaved turkey and lots of grated pepper. YUM.

Mexican Dinner

This is how we do Mexican at home, it's not traditional really but it is totally delicious.

Tapioca and Mango Pudding

This is an old fashioned pudding with a modern twist. I adapted it from the recipe on the back of the Tapioca packet. I didn't have any limes on hand when I made it so it is shown with some toasted shredded coconut on top but the texture of the coconut is wrong for the pudding. I think that the brown colour from the palm sugar is not ideal - perhaps you could pour a thin layer of sweetened coconut cream on top but this would increase the calories unnecessarily, for those who care about calories.

Cajun Spice Mix

2 tblsp sweet paprika (generous)

2 tblsp onion salt

½ tblsp finely ground black pepper

1–2 tsp garlic powder

2 tsp cayenne pepper

2 tsp dried oregano

2 tsp dried thyme

1 tsp sumac

Mix together and use to coat fish or chicken.

Blacken fish or chicken in a non-stick pan with a little oil added then bake in oven at ~200C to finish cooking.

Vegetable and Lentil Curry with Whole Spcies

Ingredients & Method:

2 large onions, chopped
In a heavy based pan (preferably enameled cast iron), brown onion slightly in 2 tblsp oil over low heat

4 tsp cummin seeds
3 tsp black mustard seeds

1/2 tsp fenugreek seeds
24 fresh curry leaves
Add whole spices to the pan, turn up heat a little and fry until the spices are fragrant and start to pop

3 cloves garlic, chopped
2-4 cm ginger, chopped
Turn down heat, add garlic and ginger to the pan and heat through

2 tsp ground tumeric
3-4 dried chillies, seeds removed then chopped
Stir tumeric and chillies though the onion and spices mix


2 cups red lentils (or use 1 1/2 cups red and 1/2 cup French lentils)
6 fresh tomatoes, each chopped into 8 pieces
Large wedge of Jap pumpkin, chopped into large pieces
Add lentils and vegetables to the pan and stir though, add enough water to cover the lentils then put the lid on the pan and cook over low heat. Stir occasionally and cook until the lentils are soft and the vegetables are tender.

Fresh baby spinach or rocket, roughly chopped
1/2 a bunch of fresh coriander, chopped
Stir the spinach or rocket though just before serving then scatter the fresh coriander on top

This is a great accompaniment to dry beef curry 

Barramundi with Fresh Fennel

Ingredients:
Barramundi fillets (enough for the number of serves required)
1 fennel bulb with green top
1/2 a lemon
olive oil
black pepper

Method:
I like to cook this on the Weber Q but you can use the oven.
Choose thick barramundi fillets and cut into serving portion size.
Line a baking tray with baking paper.
Drizzle with virgin olive oil then lay the fillet portions in a single layer.
Squeeze the juice of half a lemon over the fish.
Chop the green tops of the fennel bulb and scatter over the fish.
Slice the fennel bulb into fine wedges and place on top of the fish.
Drizzle with a little more olive oil.
Season with plenty of freshly ground pepper.

Place on a baking trivet in the BBQ on low heat and bake for approx 30 minutes or until cooked (check to see if it flakes).

Serve with potato salad (boiled baby potatoes with chopped chives or spring onions, dressed with half/half mix of Greek yoghurt and real egg mayonnaise such as S&W) and a green salad of cos lettuce, cherry tomatoes, cucumber, capsicum, fresh basil plus pitted Kalamata olives and crumbled fetta cheese. The creaminess of the potato salad and the saltiness of the olives and fetta plus the aroma of fresh basil are perfect accompaniments to the fish.

Deep south Chocolate Cake (Pumpkin, Chocolate and Orange Cake)

Nothing to say, this cake is delicious. YUM.

Ingredients:
125g butter
1/2cup caster sugar
1cup warm, mashed cooked pumpkin (just dice boil and mash)
1 egg
1T. golden syrup
1 1/2cup Self Raising Flour
1t. baking soda
2t. custard powder
1T. cocoa (i usually just chuck a heap in)
rind and juice of one orange
optional (100g chocolate finely chopped added to the cake, and whipped cream and chopped banana to serve)

Method:
Preheat oven to 180. Boil pumpkin, mash and let to cool.
Cream butter and sugar, add warm pumpkin gradually.
Beat in egg, golden syrup and grated orange rind.
Sift dry ingredients together and fold in, then fold in orange juice.
Add chocolate chips if you would like then place mixture into a 20cm square tin lined with baking paper and bake for 40minutes.

This is best sandwiched with whipped cream and sliced banana and dusted with icing sugar.

Chocolate Potato Cake

Putting vegtable in a cake may sound a bit weird but it worked for carrot cake and the addition of mashed potato makes gives this cake a delightfully moist and smooth texture. Despite the vegtables I would not go as far as to say it is healthy, but it can't make it any worse for you at least.

Ingredients:
cake,
125g chocoalte
1/4cup water
1 1/2cup plain flour
1 1/4t. baking soda
1 1/4cup sugar
125g butter
3 eggs
1t. vanilla essence
1cup mashed potato
1/2cup sour cream

glaze,
125g chocoalte
3T. water
1T. butter
1cup icing sugar
1/2t. vanilla essence

Method:
cake,
 Preheat oven to 180 degrees.
Place chocolate and water into a pan and heat gently until the chocolate is melted, set aside to cool slightly.
Sift flour and baking soda together.
Cream butter and sugar, add eggs one at a time, beating well after each addition.
Stir in vanilla essence and melted chocoalte.
Combine the mash potato and sour cream, then gradually add to the chocolate mix.
Blend in the dry ingredients.
Turn into a buttered 23cm ring pan and bake for 3/4 hours.
Cool in pan slightly then place on a rack and let cool completely before glazing.

glaze,
Melt chocolate and butter in the water over low heat.
Remove from heat and add the sifted icing sugar and vanilla essence, beat until smooth.
Adjust consistency with a little milk if too thick. Spread on the top and sides of the cake.

Dahl (Vegetarian Lentil Curry)

This recipie is pretty much a once a week meal, served simply with natural yoghurt, mango chutney and rice. It is also good with homemade indian bread (rotli), i will put up a link once i post the recipe. It is easy to make a large batch and have plenty of leftovers, the recipie is fine to double the quantities.

I am always varying the recipe, the original is simply the cooked lentils but i have adapted the recipe to add chopped pumpkin, fresh or tinned tomatoes and baby spinach. I also have tried it with zucchini or eggplant which is also delicious.

The original recipe is from Charmaine Solomon's The Complete Asian Cookbook and the addition of vegtables is my variation.

Rosalie's Rum Truffles - To have with coffee!

Ingredients:
125g ground almonds
125g caster sugar
125g fine cake crumbs (use any cake a few days old and crumble finely, a plain sponge works well)
Apricot jam
4T (about) of rum, sherry or brandy

Method:
Mix almonds, sugar and cake crumbs.
Add alcohol and enough sieved warm jam to combine the mixture but not to make it wet.
Roll in chocolate sprinkles.
Place on foil lined trays and leave to become firm.

Rosalie's Cherry Almond Bars

Ingredients:
90g butter,
1/3cup caster sugar
1 egg yolk
1cup plain flour
1t. grated lemon rind
60g whole blanched almonds
60g whole glace cherries
4oz dark chocolate, melted

Method:
Combine softened butter, sugar and egg yolks to form a paste (a wooden spoon works best).
Stir in sifted flour, lemon rind, almonds and cherries.
Using floured hands form mixture into a bar approx 20 x 4cm.
Wrap in plastic wrap and refrigerate for an hour to set.
Preheat oven to 180.
Using a sharp knife knife cut into 5mm slices and bake for 10-15 minutes.
When cool dip half of each biscuit into the melted chocolate and shake off excess.
Refrigerate on trays to set.
Makes about 25.

Rosalie's Wholemeal Apple Slice

Ingredients:
base,
1cup wholemeal self-raising flour
1cup brown sugar
125g butter

topping, 
1/4cup plain flour
3/4cup caster sugar
1/2t. baking powder
2 eggs
1 peeled and grated granny smith apple
3/4cup sultanas
1/2cup coconut

Method:
Preheat oven to 180 degrees.
base,
Mix flour and brown sugar in a bowl and then rub in butter until crumbly.
Press into the base of a lined 28 x 18cm lined slice tin.
topping,
Sift flour, sugar and baking powder into a bowl. Add beaten eggs, coconut, sultanas and grated apple. Mix well.
Pour over base and spread evenly.
Bake for approximately 35 minutes or until done.
Cut into squares with a sharp knife when cold. 

Rosalie's Cherry Chews

Ingredients:
base,
1cup self raising flour
1cup icing sugar
4oz (115g) butter

topping,
1/4cup plain flour
1/2t. baking powder
3/4cup caster sugar
2 eggs
2oz (60g) chopped glace cherries
1/2cup chopped walnuts
1/2cup dessicated coconut

Method:
Preheat oven to 180.

base,
Sift flour and icing sugar into a bowl and rub in butter until crumbly.
Press into base of a lined 28 x 18cm tin.


topping,
Sift flour, baking powder and sugar into a bowl.
Add beaten eggs, cheries, nuts adn coconut.
Mix well and pour over base.
Smooth top and bake for approximately 35 minutes or until the topping is set.
Slice into square or slices with a sharp knive when cool.