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RAINBOW CHEESECAKE

INGREDIENTS
Crust

2 cups finely crushed graham crackers
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened

Filling

4 packages (8 oz each) cream cheese, room temperature
1 1/3 cups sugar
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs
1 each of liquid food colors (blue, yellow, green, red)
HOW TO MAKE
1.Preheat oven 350°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.

2.Mix crushed grapham crackers, 2 tablespoons sugar, 1/2 teaspoon cinnamon and pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press all of the graham cracker mixture into the prepared springform pan. Tip: To get a flat, even crust surface, press down firmly with the flat bottom of a measuring cup.

3.Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and allow it to cool completely before adding the filling. Turn oven temperature down to 325°F.

4.To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, about 4 minutes. Then add 1 1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.

5.Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)

6.Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.

7.Place cheesecake into a baking dish on oven rack, and fill baking dish with boiling water about 1 inch up the side of the springform pan. Bake at 325°F in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.

8.Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. Cooling it slowly will help prevent the top of the cake from cracking. Then loosely wrap the dish in foil (so the foil isn't touching the top of the cake) and refrigerate for at least 4 hours before serving.

9.When ready to remove the cake from the pan, run a clean narrow knife along the inside edge to loosen the sides of the cheesecake from the pan. Remove the foil, unlock the spring and carefully lift off the outer ring.

10.Serve alone or with a simple fruit sauce, like cherry or raspberry. Although this cheesecake is so rich and creamy that it really doesn't need a topping.

RAINBOW SWIRL BREAD

INGREDIENTS
1 cup milk plus 1 egg yolk (totaling 1 cup together)
3 cups Gold Medal™ unbleached all-purpose flour
2 1/2 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 tablespoons unsalted butter, softened
2 teaspoons salt
Red, yellow, green and blue food coloring
HOW TO MAKE
1.In a small, microwave-safe bowl, whisk milk and egg yolk together and microwave 30 seconds. Set aside.

2.In a large bowl or bowl of a stand mixer, whisk together flour, sugar and yeast.

3.Add milk mixture, butter and salt and stir to combine. Using dough hook and stand mixer or by hand on a lightly floured surface, knead dough until it comes together and is smooth and elastic, about 5 minutes with stand mixer or 10 minutes by hand.

4.Divide dough into 5 equal pieces; place each piece in a small bowl and cover with a tea towel.

5.Remove one piece from a bowl and place it on a plastic cutting board (or any surface you're willing to cover with food coloring). Add several drops of food coloring (I'd start with 10 drops and keep adding as you go). Using gloves to prevent your hands from getting dyed, begin to knead the food coloring into the dough, adding more food coloring until it is fully incorporated. This takes some time; just be patient and it will come together!

6.Shape dough into a ball and return to its bowl. Repeat with remaining pieces of dough, dying each a different color (red + blue makes purple), being sure to wash your hands/gloves and your work surface between each color.

7.Cover bowls with a tea towel or plastic wrap and let rise until doubled, about 1 1/2 to 2 hours.

8.When dough is risen, punch down dough. Remove red dough and roll out on a lightly floured surface into an 8-by-4-inch rectangle. Roll out yellow piece of dough into an 8-by-4-inch rectangle and place directly on top of red dough. Repeat with green, then blue, then purple doughs until you have a stack of 8-by-4-inch rectangles.

9.Roll up dough tightly from the short end into a loaf. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel or plastic wrap and let rise until doubled, about 1 hour.

10.Heat oven to 375°F. Uncover dough and bake until browned on top and a thermometer inserted in the bottom center reads 190°F, about 30 minutes.

11.Remove loaf from pan and cool completely on a cooling rack before slicing.

FRENCH TOAST ROLL UPS

INGREDIENTS
8 slices white sandwich bread
2 eggs
3 tablespoons milk
1/3 cup sugar
1 teaspoon ground cinnamon
Butter, for coating skillet

Filling Options, as desired

Cream cheese, softened
Canned cherry pie filling
Apples, sliced
Peanut butter
Bananas, sliced
HOW TO MAKE
1.Cut crusts from slices of white bread, and flatten bread with rolling pin.

2.Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.

3.In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.

4.In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
NOTES

The great thing about these rolls is that you can customize the filling to whatever you and your family loves. We loved the cream cheese and fruit mixtures and the peanut butter and banana, but any spread or fruit combination would be delicious!
You can serve with syrup on the side if desired.

BACON DOUBLE CHEESE PULL APART LOAF

INGREDIENTS
2 cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
2 tablespoons butter, melted
1 teaspoon garlic powder
12 to 15 cubes (1 inch) fresh mozzarella cheese
1 lb sliced bacon, crispy cooked, crumbled
1 cup shredded Cheddar cheese (4 oz)
HOW TO MAKE
1.Heat oven to 350°F. Butter inside of 9x5-inch loaf pan with some of the 2 tablespoons melted butter.

2.Unroll 1 pizza crust. Brush some of the remaining melted butter in thin, even layer over dough. Sprinkle with 1 teaspoon garlic powder. Unroll second pizza crust over dough. Gently roll up both crusts into log.

3.Tuck log into loaf pan, bringing in about 1 inch of each side. Bake about 25 minutes or until golden brown and thoroughly baked. Cool completely in pan, about 45 minutes.

4.Remove loaf from pan; place on ungreased cookie sheet. Cut diagonal slices in loaf, cutting to but not through bottom of loaf. Repeat cutting diagonal slices the opposite way, creating diamond cuts in loaf.

5.Gently and evenly stuff 12 to 15 cubes (1 inch) fresh mozzarella cheese and 1 lb crumbled cooked bacon into cuts in loaf. Sprinkle 1 cup shredded Cheddar cheese (4 oz) over top.

6.Return to oven; bake 10 minutes longer or until cheeses are completely melted.
NOTES

Garnish the loaf with some chopped fresh chives or green onions, and serve super warm for a maximum ooey-gooey, cheesy and ‘bacony’ experience!
Get creative with the cheeses as well—add another cheese variety, and make it a “Bacon Triple-Cheese Pull-Apart Loaf”!.

PARMESAN CRUSTED HEART REVEAL BREAD

INGREDIENTS
1/4 cup finely grated Parmesan Cheese
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups whole milk
3 tablespoons melted unsalted butter, plus more to grease mold
1 large egg
3/4 cup sour cream
3 oz Parmesan cheese, shredded (about 1 cup)
pink neon gel food color
HOW TO MAKE
1.Preheat oven to 350°F, and gather your ingredients.

2.Stir grated Parmesan cheese, flour, baking powder, and salt together.

3.Stir milk, melted butter, egg, and sour cream.

4.Pour wet ingredients into dry, and fold just until combined.

5.Scoop out 1 cup of the batter and stir in pink food coloring. Grease 9 cavities in a silicone heart mold using butter and equally divide the pink batter among the 9 heart cavities.

6.Bake for 10 minutes.

7.Remove hearts from oven, and carefully cut the hot hearts removing the puffed part. You want nice level slices.

8.Spray loaf pan with cooking spray.

9.Sprinkle half of the shredded Parmesan cheese over the bottom of the pan.

10.Spoon in just enough of the remaining batter to cover the bottom of the pan.

11.Arrange the 9 hearts pointed tip side down, in the middle of the loaf pan.

12.Spoon remaining batter over top and sprinkle with remaining cheese.

13.Bake for 45-50 minutes until the top becomes deep golden brown. Remove and set pan on a cooling rack for 5 minutes.

14.Remove bread from pan, set on cooling rack, and cool for 45 minutes before slicing.

NON ALCOHOLIC SANGRIA

INGREDIENTS
4 cups passion fruit juice
8 cups sparkling water or ginger ale
1 fresh kiwi, sliced
1 orange, sliced
1 star fruit, sliced
1 lime, sliced
1/2 cup fresh cranberries
HOW TO MAKE
1.Fill a large pitcher with ice. Add the juice and sparkling water or ginger ale.

2.Toss in the fruit slices.

3.Store in the fridge until ready to serve, or serve immediately.

FISHBOWL PUNCH

INGREDIENTS
10 oz vodka
10 oz coconut rum
6 oz blue Curacao liqueur
12 oz sweet-and-sour mix
20 oz pineapple juice
32 oz lemon-lime soda
Blue food coloring, if desired
3 small fish bowls (each holding 4-5 cups volume)
1 box (6 oz) Nerds® candy
12-16 Swedish Fish™ candies
Ice (enough to fill bowls)
Lemon, lime and orange slices, for garnish
Drinking straws
HOW TO MAKE
1.Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve.

2.To serve, divide the Nerds® candy between the three fishbowls and place at the bottom of the bowl (like gravel!). Add ice, and arrange the fish around the outsides of the fishbowls, using the ice to hold the fish in place against the glass.

3.Carefully add the punch mixture, dividing equally between bowls. Top each with fruit slices and additional lemon-lime soda (if desired). Serve with straws.

4.Enjoy!
NOTES

To make this for the kids, just leave out the alcohol and replace with more soda.

MIMOSA MARGARITAS

INGREDIENTS
1 can (12oz) frozen concentrated orange juice
1 cup tequila
1/4 cup orange liquor
4 cups ice
1 fresh orange
Salt
HOW TO MAKE
1.In a blender, combine ice, orange juice, tequila and orange liquor. Blend until smooth.

2.Cut the orange into wedges. Using one wedge, rub the rim of the glasses and then dip in salt to create a salted rim.

3.Pour the cocktail into the glass and garnish with an orange wedge.

MARGARITA MOCKTAILS

INGREDIENTS
2 oz. honey or agave
1 oz. limeade concentrate
1 oz. fresh lime juice
1/2 oz. grapefruit juice
2 drops almond extract (optional)
1/4 teaspoon orange extract or orange bitters
3/4 cup ice
1 tablespoon flake salt
1/2 teaspoon chili powder
Limes for garnish
HOW TO MAKE
1.In a blender, combine honey, limeade, lime juice, grapefruit juice, almond and orange extracts and ice. Blend until smooth.

2.Rim a margarita glass with salt and chili.

3.Pour blended margarita in glasses. Garnish with a lime.

MINI OREO CHEESECAKES

INGREDIENTS
3 puff pastry thawed
250 g cream cheese softened
1/2 cup cream
1/4 cup caster sugar
100 g mini Oreo biscuits
100 g white chocolate melted
1/2 tsp vanilla essence
1 tsp gelatine powder
1/4 cup water boiling
25 g dark chocolate melted

Equipment

12-hole muffin pan
bowl
HOW TO MAKE
1.Preheat oven to 180 degrees. Grease a 12 hole muffin tin and set aside.

2.Using a 10cm round cutter, cut 12 rounds from the puff pastry. Ease each round into a hold of the muffin tray. Place some baking paper over the top and fill with baking weights or rice.

3.Place muffin tin in oven and bake for 15 minutes. Remove weights and paper and bake for a further 10 minutes or until the bottom of each pastry case is browned. Note: The pastry will puff up a bit once weights have been removed. Carefully press down to remove air, being careful of the steam.

4.Remove from oven and allow to cool.

5.Place boiling water in a coffee cup and sprinkle gelatine over the top. Stir with a fork to dissolve. Set aside to cool slightly.

6.Place white chocolate in a microwave safe bowl and microwave in short bursts until melted. Set aside to cool slightly.

7.Place softened cream cheese into a mixing bowl and mix on medium speed with electric beaters until smooth.

8.Add cream, vanilla essence, sugar, gelatine mixture and white chocolate to the cream cheese. Mix with electric beaters until combined.

9.Reserve 12 Oreo biscuits for decoration. Chop each remaining mini Oreo biscuit into 4 pieces and gently fold them through the cheesecake mixture.

10.Leaving the pastry cases in the muffin tin, carefully spoon cheesecake mixture into each pastry case. Top with a mini Oreo biscuit and place in fridge for 30 minutes.

11.Remove mini cheesecakes from fridge. Place dark chocolate in a microwave safe bowl and microwave in short bursts until melted. Using a spoon or fork, drizzle chocolate over the cheesecakes. Place back in fridge to set for a further hour.
NOTES

Note: left over pastry can be rolled together and then rolled out and spread with Nutella or grated cheese and Vegemite, rolled up, sliced and then baked in the oven until golden brown. Alternatively the pastry can be cut into four squares and placed in the muffin tins so there is no wastage of pastry.

NO BAKE CHEESECAKE

INGREDIENTS
250 g sweet plain biscuits
125 g butter melted
375 g cream cheese softened
1 lemon zested
2 tsp vanilla essence
1/3 cup lemon juice
400 g condensed milk

Equipment

1 20cm springform pan
1 wooden spoon
HOW TO MAKE
1.Process biscuits until finely crushed. Add butter and mix well.

2.Press half of the biscuit mixture into the base of a greased and lined 20 cm springform tin.

3.Use a glass or spoon to push the remainder of the mixture around the sides of the tin.

4.Refrigerate for 15 minutes.

5.Beat the cream cheese until smooth and creamy.

6.Add lemon zest and vanilla and beat well.

7.Gradually add the condensed milk and lemon juice, and continue to beat until smooth.

8.Pour into the prepared tin and refrigerate overnight.
NOTES

Use sweet biscuits for the base.

You can crush the biscuits in a plastic bag and roll them with a rolling pin if you don't have a food processor.

Decorate with grated chocolate, or fresh fruit of your choice.

COOKIES & CREAM CHEESECAKE

INGREDIENTS
250 g chocolate biscuits
150 g butter
2 tsp gelatine powder
1/4 cup water
360 g cream cheese softened
300 ml cream softened
1 tsp vanilla extract
1/2 cup caster sugar
180 g white chocolate melted
150 g Oreo biscuits quartered
50 g dark chocolate melted
HOW TO MAKE
1.Line base of a 23 cm springform tin with baking paper.

2.Blend or process plain chocolate biscuits until fine, add butter, process until combined.

3.Press biscuit mixture evenly over base and 3 cm up side of tin, refrigerate for approximately 20 minutes.

4.Sprinkle gelatine over the water in a small heat proof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

5.Blend cheese, cream, extract and sugar in a medium bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate, fold in quartered biscuits.

6.Pour cheesecake mixture over biscuit mixture in tin. Cover and refrigerate for 3 hours or until set.

7.Drizzle with dark chocolate to serve.
NOTES

You can use any cream filled chocolate biscuits. I use eating chocolate, not cooking chocolate.

COOKIES & CREAM CHEESECAKE

INGREDIENTS
250 g sweet plain biscuits crushed
150 g butter melted
2 tsp gelatine powder
2 tbs boiling water
250 g cream cheese chopped brought to room temperature
1/2 cup caster sugar
300 ml thickened cream
1 tsp vanilla extract
150 g Oreo biscuits broken into pieces
5 chocolate wafers roughly chopped *to serve

Equipment

1 20cm x 30cm slice pan
1 baking paper
2 bowl
1 jug
1 electric mixer
HOW TO MAKE
1.Lightly grease a 20 cm x 30 cm slice pan. Line base and sides with baking paper, allowing it to overhang on the long sides.

2.In a bowl, combine biscuit crumbs and butter, and mix well. Press firmly into the base of prepared tray. Chill for 20 minutes until firm.

3.In a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

4.In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Beat in cream, vanilla and gelatine mixture.

5.Fold through Oreo biscuits. Pour over base.

6.Chill for 3 hours or overnight until firm.

7.Top with chopped Oreo wafers.

8.Cut into squares to serve.
NOTES

Use Oreo milk chocolate wafer sticks.

BAILEYS CHEESECAKE

INGREDIENTS
Base

185 g digestive biscuits
100 g butter melted
2 tbs caster sugar *optional

Filling

3 tsp gelatine powder
2 tbs water
500 g cream cheese
15 ml Baileys Irish cream liqueur
300 g sweetened condensed milk
300 ml thickened cream whipped
100 g milk chocolate grated *to decorate
HOW TO MAKE
1.Crush biscuits and mix with melted butter.

2.Press evenly into the base of a springform tin and refrigerate while preparing filling.

3.Sprinkle gelatine over water in small heatproof bowl. Microwave for 30 seconds and stir until gelatine dissolves. Cool for 5 minutes.

4.Beat cream cheese, Irish cream and condensed milk together until smooth.

5.Beat cream in small bowl until soft peaks form.

6.Stir in warm gelatin mixture into cream cheese mixture.

7.Fold in whipped cream and grated chocolate.

8.Pour into springform pan and refrigerate for 4-5 hours to set or overnight for a firmer cheesecake.

9.Garnish with grated chocolate and whipped cream, if desired.
NOTES

You can place the cheesecake in the freezer to set and defrost for a few hours before consuming the next day.

I prefer to use Baileys Irish cream.

CRISPY FRIED CHICKEN BURGER

INGREDIENTS
Vegetable oil, for frying
4 chicken thighs or chicken breasts - No bones
2 tsp onion powder
1 tsp Garlic salt
½ tsp white pepper
1 tsp baking powder
1 tsp salt
2 bay leaves
1 tsp brown sugar
1 cup buttermilk
2 eggs
1 cup all purpose flour
¾ cup cornflour
½ cup of mayonnaise (see my recipe)
1 garlic clove
1 lime (juice)
4 x burger buns (bread rolls)
A few crispy lettuce leaves
HOW TO MAKE
1.In a mixing bowl, onion powder, garlic salt, white pepper, baking powder, salt, and brown sugar.  Mix well.

2.Trim any fat from your chicken pieces. On your chicken pieces, sprinkle approx 2 teaspoons of the spice mix and coat each side evenly.  Keep the rest of the spice mix for later. Flatten your chicken by placing in between cling film and lightly pound using a meat mallet or underside of a saucepan until an even size.

3.In a marinating container or mixing bowl, add the butter milk, 2 whole eggs, one tsp of salt and 2 bay leaves, mix well. Add the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or a minimum of 2 hours.

4.Place the mayonnaise in a small mixing bowl, add one minced garlic clove and the juice of half a squeezed lime. Keep aside.

5.The following day or 2 hours later, remove the chicken from the fridge. Heat up your deep frying oil to a temperature of 340°F – 170°C (be careful not to overfill in case of fire)

6.While the oil is heating, add your leftover spice mix to a mixing bowl along with the all purpose flour, corn starch (flour). Mix well. Remove the chicken pieces from the butter milk and place in spicy flour coating one at a time.  Repeat process until each piece has been coated in flour mix.

7.Place the chicken in the hot oil 2 or 3 pieces at a time until golden brown.  Remove and place over a wire rack for the fat to drip. Serve immediately.

8.Using a broiler (grill) or a griddle pan, cut your buns in half and toast. Coat with mayonnaise. Place a chicken thigh on the bun and a few pieces of crispy lettuce. Top with the other half of the bun and serve immediately.

NOTES

Serve with a well dressed salad. 

Add your own toppings, gherkins, cucumber, pickles, tomato, coleslaw etc.

LEMON BUTTER CHICKEN THIGHS

INGREDIENTS
4 Chicken thighs (preferably with bone)
Half cup grated Parmesan cheese
2 tbs butter
A few sprigs of fresh thyme or 1 tsp dry
1 cup of chicken stock
3 garlic cloves
4 cups baby spinach
Salt & pepper
1 tbs smoked paprika
1 lemon
1 cup heavy (full) cream
HOW TO MAKE
1.Preheat your oven to 400°F – 200°C.

2.Place your chicken thighs in a mixing bowl.

3.Add salt, pepper and paprika and mix using your hands thoroughly (wash hands well before and after).

4.Add butter to an oven proof dish and melt on moderate heat.

5.Place chicken pieces skin side down into the hot butter and fry until skin is golden brown.

6.Add the thyme.

7.Then turn over and brown other side. Approx 3 to 4 minutes per side.

8.Set chicken aside in a bowl to catch juices.

9.Add the crushed garlic to the same oven dish with heat on low and mix in well.

10.Add the chicken stock

11.Add the squeeze of one lemon.

12.Add the cream.

13.Add the grated Parmesan cheese.

14.Add all the spinach, mix well.

15.Return the chicken skin side up including all the juices by placing them on top of spinach.

16.Once the sauce simmers, place the dish in a 400°F – 200°C for 25 minutes.

17.Remove from oven, leave to rest 10 minutes before serving. Place chicken pieces on top of spinach with sauce around it.
NOTES

If sauce appears too thin, remove the chicken pieces and simply reduce sauce on top of the stove.

GREEK CHICKEN WITH LEMON & GARLIC

INGREDIENTS
1 Large chicken (Broken down into pieces with bones)
1.3 lb - 600g kipfler potatoes
½ cup semolina (or use plain all purpose flour)
½ cup olive oil
1 cup of dry white wine (or water)
8 cloves of garlic
2 tbsp dried oregano
1 tsp white ground pepper
3 lemons
Salt
HOW TO MAKE
1.Preheat your oven to 350°F – 180°C

2.Peel, wash and cut the kipfler potatoes (leave them in water until later)

3.Coat your chicken pieces in the semolina, nice an evenly. Set aside.

4.Juice the three lemons, set juice aside.

5.In a roasting pan, add the olive oil, the garlic cloves (minced), the oregano, the white pepper and salt. Turn on heat to medium high and add chicken pieces. Once slightly brown, turn over.

6.Add the potato pieces scattered in between the chicken, roll them well, ensuring they are coated in the oil.

7.Add the lemon juice and white wine and place in oven at 350°F – 180°C for 60 minutes.
NOTES

Chop some fresh oregano on top.

ONE POT CHICKEN ROMAN STYLE

INGREDIENTS
1 whole chicken broken down into 8 pieces
1 red pepper
1 yellow pepper
8 slices of Prosciutto
3 cloves garlic
1 large onion
1 cup dry white wine
1 cup chicken stock
1 cup tomato puree
1 tsp dried oregano
1 tsp thyme
2 tbsp capers
6 tbsp olive oil
1 bay leaf
Flat leaf parsley (optional)
Salt and pepper
HOW TO MAKE
1.Preheat your oven to 350°F – 180°C.

2.Season your chicken pieces with salt and pepper on each side.  In a deep oven proof pan, add some olive oil. Place the chicken pieces skin side down and sprinkle each piece with thyme. Brown the chicken pieces on high heat.  Depending on the size, you will need to do this in two batches.  Once brown on each side, set aside to rest in  warm spot.

3.Remove the stems and seeds from the red and yellow bell peppers (capsicums) and slice.  Add more olive oil to the same pan or pot on medium heat and add the bell peppers and cook for 3 minutes.  Peel and slice the onion, add to peppers.  Deglaze with white wine and keep cooking until the wine has almost evaporated.  Add the chicken stock, add the oregano, add the tomato puree, the bay leaf and the minced garlic. Mix well and cook 5 minutes. Cut up the Prosciutto and add to the sauce. Add the capers and mix well.

4.Return the chicken pieces to the sauce keeping the skins above the liquid so they will crisp up.  Bake for 30 min at 350°F – 180°C.  Once cooked, remove from oven and leave to cool 15 minutes before serving.  Garnish with optional parsley.

HOT & SPICY GARLIC CHICKEN WINGS

INGREDIENTS
4.5lb-2Kg chicken wings
4 tbsp olive oil

For the Spice Mix

¾ tbsp Kosher salt (less for table salt)
1 tbsp white pepper
2 tbsp smoked paprika
2 tsp garam masala
2 tbsp garlic powder
1 tsp chili powder

For the glaze

3 garlic cloves
5 tbsp soy sauce
2 tbsp brown sugar
2 tbsp cider vinegar
½ tbsp corn starch (corn flour)
½ cup water
(optional spring onion or scallion/green onion)
HOW TO MAKE
1.Preheat your oven to 430°F – 220°C.

2.To a large mixing bowl, add the salt, white pepper, smoked paprika, garam masala and garlic powder. Mix dry ingredients well.

3.Trim the ends of the wings at the joint and cut in half at the joint.

4.Place the wings in a strainer or colander over your sink. Boil a kettle full of water and pour over the wings. This will not only wash them, it will pre-heat them and separate the skin from the flesh for better roasting. Place on a clean kitchen towel and pat dry. (note once you add the hot water, you need to cook your wings almost immediately).

5.Place washed wings in the spice mix, coat well. Add olive oil and mix well. Place a cooling rack over a sheet pan (you can line it with foil) and arrange your wings on the rack, try and leave a small gap between each one. Bake in oven for 20 minutes at 430°F – 220°C.

6.While the wings are roasting, for the glaze add in a saucepan on medium heat the soy sauce, minced garlic cloves, brown sugar and cider vinegar. Bring to a simmer and turn to low. Cook for 3 minutes. In a small bowl, add your corn starch (corn flour) and mix with the water. Add to your glaze over low heat and mix until thick. Turn off heat and leave aside.

7.Once the wings are cooked, remove and coat each one with the glaze. Place on foil lined sheet pan with a cooling rack. Bake in oven at 350°F – 180°C for 10-15 minutes. Serve immediately with optional finely sliced green onion.

BOAT CAKE

INGREDIENTS
Cake

250g Stork with Butter
250g caster sugar
4 eggs, large
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder


Decoration

6 tbsps strawberry jam
200g light blue ready to roll icing
Skewer, paper and scissors
HOW TO MAKE
1.Preheat the oven to 160c (fan)/180c/Gas Mark 4.

2.Grease 2 x 8” sandwich cake tins well and line the bases with a circle of non-stick baking paper.

3.Place all the cake ingredients in a large bowl and beat together until the cake mixture is even and well combined.

4.Divide the mixture between the tins and bake in the oven for 25-30 minutes until golden and springy to the touch.

5.Place the cakes onto a wire rack and allow to cool fully.

6.Sandwich together the cakes with half of the jam. Spread the remaining jam onto the top of the cake.

7.Roll out a circle of light blue ready to roll icing on the work surface very lightly dusted with icing sugar – slightly larger than the top of the cake. Lift it into position on the top of the cake.  Allow the extra to hang over the side of the cake and shape it into ripples gently with your fingertips.

8.Cut out simple shapes for the boat and sails and secure to a skewer.  Insert into the centre of the cake.

9.Serve.

IRISH CREAM CHOCOLATE CAKE

INGREDIENTS
For the cake

165g of Stork with butter
220ml of semi-skimmed milk
330g of caster sugar
260g of plain flour
3 large eggs
1 teaspoon of bicarbonate (or soda)
2 tablespoons of lemon juice
70g of cocoa powder
60ml Irish cream liqueur


For the icing 

300g stork tub
550g icing sugar
50g cocoa powder
60ml Irish cream liqueur
HOW TO MAKE
1.Mix the milk and lemon juice in a jug. Put aside.

2.Place Stork and sugar in a mixing bowl and cream together until light and fluffy.

3.Add in the eggs one at a time, beating well after each addition. Sift in the remaining flour with the bicarbonate and cocoa powder and fold in until the mixture is well blended.

4.Add the milk to the dough and mix until you have a smooth mixture.

5.Grease and line the cake tins. Divide the cake mixture equally between three cake tins. Bake in a preheated oven (180°C oven, 160°C fan, Gas 4). Middle shelf for about 20 minutes.

6.Prepare the white and dark Irish cream icing. In one bowl beat together 200g Stork and 400g sifted icing sugar. Whisk until light and fluffy.  Add in 30ml Irish cream liqueur a little at a time beating well after each addition until it has all been incorporated and the mixture is smooth. Next in another bowl add in 100g stork, sieved 150g icing sugar and 50g cocoa powder. Whisk until fluffy.  Add in 30ml Irish cream liqueur a little at a time beating well after each addition until it has all been incorporated and the mixture is smooth.

7.Trim the tops from the chocolate cake levelling using a sharp serrated knife.  Place one cake onto a serving plate or cake board. Dap some Irish cream liqueur over the sponge and leave to soak for five minutes. Spread a thin layer of white icing over, then place another sponge on top, dap the remaining Irish cream liqueur on top and leave for 5 minutes to soak in. Spread another thin layer on icing over it and put the last sponge on top. Using a palette knife coat the sides and top of the cake with a thin layer of white icing.

8.Fill the remaining white icing and chocolate icing into 2 freezer bags. Squeeze down into the corner. And tie the bag with a rubber band. Cut a small hole off the end of the freezer bag.

9.Along the side of the cake, starting on the boom pipe a blob of the white icing, then chocolate on top, another blob of white and chocolate again. Dip the end of a teaspoon onto a jug of boiling hot water. Then dry it in a clean cloth. Pull it along the icing horizontally. Clean the teaspoon each time to avoid the colours mixing together.

10.Then alternate the colours, pipe the chocolate next to the white and vice versa, drag the icing with a hot teaspoon. Repeat this all around the sides and top until the entire cake is covered in icing.

CHOCOLATE PEANUT BUTTER DRIP CAKE

INGREDIENTS
For the Cake

300ml boiling water
450g dark brown muscavado sugar
180g Stork with butter
150g caster sugar
6 large eggs
360ml buttermilk
120g cocoa powder
480g self-raising flour
1 tsp bicarbonate of soda powder


For the Buttercream

350g Stork with butter 
350g Sunpat smooth peanut butter
500g icing sugar


For the Chocolate Drip

75g dark chocolate chips
75g double cream


To Decorate

A selection of: 

Chocolate chips (dark and white)
Fudge pieces
Chopped Curly Wurly
Peanut butter cups
Chocolate non pareils


Equipment

3 x 20cm loose bottomed cake tins 
Small offset palette knife 
Flat cake/dough scraper
20cm cake card
Icing turntable 
Piping bag fitted with large open star nozzle
HOW TO MAKE
1.Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the bases of 3 x 20cm loose-bottom cake tins.

2.For the cake, dissolve the dark muscovado sugar in the boiling water and set aside until needed. In a mixing bowl using an electric handheld mixer, or in a KitchenAid fitted with paddle attachment, cream together the Stork with butter and caster sugar until well blended. Add the eggs, one at a time, and beat after each addition. Add the buttermilk along with the cocoa powder, and beat until smooth. Sift over the flour and bicarb and beat just until incorporated, then slowly pour in the sugar-water mixture, beating. Once you have a smooth batter, divide between the cake tins and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Allow to cool in the tins for 5 minutes, then invert onto a wire rack to cool completely.

3.For the buttercream whisk together the Stork and peanut butter until very pale and fluffy – about 5 minutes. Then add the icing sugar and whisk again for a further 5 minutes until very pale.

4.When the cakes are cooled, sandwich them together with a layer of buttercream in between each cake. Put the cake onto the cake card and onto an icing turntable (if using) and with the small offset palette knife, spread a generous helping of buttercream over the top and sides of the cake – be careful not to touch the cake with the palette knife to avoid mixing crumbs into the buttercream. Get the top and sides as smooth and sharp as possible, then chill the cake for 20 minutes. Put the leftover buttercream into the piping bag. 

5.Meanwhile make a ganache by placing the chocolate chips into a heatproof bowl. In a small saucepan bring the cream to a simmer, remove it from the heat, then pour it over the chocolate chips. Wait for 30 seconds then whisk together into a smooth, glossy ganache.

6.Pour a little ganache over the top of the cake and coax it towards the edges of the cake allowing it to run down the sides.  Chill for 10 minutes.

7.To finish decorating, pile a selection of various chocolates and sweets on top of the cake – this looks better not quite central, and herded together in one area.

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