Saturday, 17 November 2012
Simple Bacon ,Pesto Pasta
There comes a time in the week when you just dont have a clue what to make or maybe its the end of the month and the cash flow is low and you need to do a budget meal.But budget doesnt need to mean bake beans on toast for dinner or boring food.
This is a quick meal,hardly any prep needed and you can have a great meal on the table in 20-30 min .
Give this simple pasta dish a go this week.
Ingredients:
1 pack Linguine pasta
4-6 tbs Basil Pesto (this depends on your taste)
1 minced garlic clove (optional , the pesto will have garlic in it already but i love garlic so can niver get enough )
4 tbs Fat Free Greek Yogurt (optional to , i dont always add this , usually just when i want a creamy version with out all the calories)
Salt
Olive oil
3-4 Table Spoons freshly grated Parmesan cheese(try to get fresh and not the pre grated nasty shop stuff)
6 Rashes of bacon
Method:
1. Get your pasta in a big pot of boiling water and add about a teaspoon of salt to the water. Follow the package instructions on the time.
2. While your pasta is boiling you can now get on with frying the bacon , i do this in a non stick pan.
3. Once your done with the bacon lay it on some kitchen paper to drain excess oil from the bacon.
4.Grate the parmesan and set aside.
5.Cut your bacon into strips or small blocks.
6.Your pasta should be ready now , drain the pasta ,rinse pasta in a strainer. Put the patsa now back into the same pot and return it to the stive on a very love settling , like a 1 or 2.
7. Add about 1 tsp of olive oil to the pasta to prevent the pasta sticking together. Add to this the pesto,garlic(optional),Greek Yogurt(optional) and the grated Parmesan.
8. Using a pasta spoon list up the pasta and mix through .
9.Serve this with some of the bacon on top and if you like some more Parmesan cheese.
I hope you enjoy this as much as we do . You can also serve it with some crispy garlic bread. I know all this garlic is for sure not going to make you popular , but garlic is very good for you to ;)
XOXO
Sunday, 11 November 2012
Carrot Cake ....
If I have to think back to when i first tasted Carrot Cake it takes me back to my younger days ,wow saying it like that makes me sound old lol . I remember when i was little this was one of my moms treats she would love to have when we went out for tea or lunch .
I had a look around for a recipe that i could relate to and i found this one from the one and only Paula Deen.http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html The recipe is for a cake but i used it as Cup Cakes . It worked well i think . I do see she has a recipe for just cup cakes that is basically the same recipe but with a bit more flour.
Well this worked for me but ill post both and you can decide with one you prefer.
Ingredients:
2 Cups all-purpose flour
2 Cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped pecans, optional(i would say if you unsure try it you will not regret it)
Method:
1.Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. OR if you using this for Cup Cakes you can place large Cup Cake paper cups in your cup cake pans.(i got about 20-24 cup cakes out of this mixture)
2.In a large bowl sift together flour, sugar, baking soda, cinnamon, and salt.
3. In a smaller bowl or jug beat the eggs and vegetable oil.
4.Add the wet ingredients into the dry . Using a hand mixer, blend until combined.
5. Add carrots and pecans-if you have decided to use them.-I must admit when i was mixing this all up it didnt look very uhm "pretty". BUT the end result was really yumie!
6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. OR if your are using this mixture for Cup Cakes scoop mixture into cup cake cups about 1/2 -3/4 full. Bake them for 25-30. I would suggest to check them after 20 min.
OR
Now as promised here is the Recipe Paula Deen uses for the Cup Cakes , as i mentioned befor either one works for me.http://www.foodnetwork.com/recipes/paula-deen/corries-carrot-cupcakes-recipe/index.html
Ingredients:
3 Cups all purpose flour
3 Cups granulated sugar
1 tablespoon baking Soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegatable oil
4 eggs
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots (this sounds odd i know but it does add moisture but if your not too keen on the idea or you have carrots already bought then use 2 Cups grated carrots)
1 cups chopped pecans
1 1/2 cups sweetened shredded coconut
Method :
1.Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin pams with paper cupcake liners.
2.Sift the flour, sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree(if your using grated carrots then wisk u te wet ingredients add that to the flour mixture and add the grated carrots with the coconut). Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.
3.Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
Now for the best part , the cream cheese frosting. Please dont make the mistake to be too eager and try frost your cake or cup cakes while they still warm . They must be completely cool. Otherwise your frosting will melt and slide off.
Cream Cheese Vanilla Frosting
Ingredients:
2 teaspoons vanilla extract (yes the real stuff not the essence)
1 package of philadelphia plain cream cheese (I used a 300g package but you can also use 1 package of the Simonsberg plain cream cheese it is 230g but you will just use less icing sugar)
750g icing sugar (sifted if there is lumps )
100g unsalted margarine or butter (if using margarine it can not be the spreadable type )
Method:
1.Firstly your butter or margarine needs to not be straight out the fridge . If im making this frosting i take the butter out about 4 hours befor i need to use it.
2. Using a electric wisk (of you dont have this you can by all means do it old school way and use a wooden spoon and beat this by hand) beat the butter untill all soft.
3. Now add the cream cheese and combien it with the butter.
4. Slowly start adding the Icing sugar bit by bit beating in between .
5.When the mixture becomes firm and it is a "pipe-able concistency or spreadable"
6.Add the vanilla and mix well.
TASTE!!!! if you find its too sweet then you can add more cream cheese but remember the mixture will soften a little then to .
You are now ready to frost your Cake or Cup Cakes . Its up to you how you want to do that . For the cake i would ice the two layers together and then the top . Maybe sprinkle some shredded coconut on top or some chopped pecan nuts. I woulded frost the sides , you dont want to go over kill on the frosting , you want the right balance .
As for the cup cakes , play around a bit with different type of pipping nozzels and get different looks to those cup cakes, you can even just use spatula and smooth the icing on . What ever you decide to do remember just have fun while doing it . Baking is FUN!
As for storing them , if its cold by you and your going to be eating them the next day or two i wouldnt put them in the fridge but put them in a closed container. If its really hot you will want to put them in the fridge and take it out about 30min befor serving .
They freeze well also , yes some people may think im nuts but i have been freezinf cup cakes for a long time and they are great even after they have been frozen. If you have made too many cup cakes or too much cake , freeze them in a sealed container and when you want to have a treat take them out about a hour -two hours before the time left at room temperature.
Happy baking all.
Wednesday, 7 November 2012
Chocolate Fondant
I think many people hesitant to make this dessert cause they think its too hard etc, but this is fool proof and you will wow your guests or family with this one. Give it a go!
I cant take all the credit for this recipe how ever , its a big thank you to Eric Lanlards awesome recipe that is fool proof.
Ingredients:
Method:
- Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Thoroughly butter four ovenproof moulds and dust lightly with the extra cocoa powder. Place these in the fridge while you get on with the rest.
- Melt the measured butter and the chocolate together in a bowl over a bain-marie, suitable saucepan with simmering water. The water must not touch the base of the bowl if it does it will burn the chocolate. once all is melted remove it from the heat and set aside.
- In a large bowl, using an electric hand whisk, beat together the sugar, eggs and egg yolks until light,pale and it has doubled in volume.
- Pour the melted butter and chocolate over the egg mix and then fold in the sifted flour and measured cocoa using a metal spoon.
- Place the individual moulds on to a baking sheet. Pour the mixture into the prepared moulds, 3/4 way full and bake in the preheated oven for approximately 8-12 minutes. Depending how soft you like the middle.
- Loosen the edges with a knife and carefully turn out of the moulds on to the serving plates.( i never have to loosen mine they easily come out of the molds.)
Here are a few serving suggestions:
Just simple and dusted with icing sugar .
Kept in the oven proof dishes drizzeled with custard
With a side of berries.
Its best to serve this as soon as it comes out the oven , it is not the sort of dessert you can heat up the next day .
Happy baking xoxo
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