Cookbook Reviews and Recipes Online

Caramel Slice

Recipes — Tue, 07 Jun 2011 23:59:21 +0000

1 cup plain flour, sieved
1/2 cup brown sugar
1/2 cup dessicated coconut
200g butter, room temp
400g sweetened condensed milk
2 Tsp golden syrup (molasses)
125g dark chocolate

Instructions

Preheat oven to 180C
Mix the coconut, sugar, flour and 125g of the butter.
Pour into a shallow baking tray lined with baking paper, and flatten with a spatula.
Bake for 15 min.
Meanwhile whisk 60g of the butter, the condensed milk and the golden syrup over a medium heat for about 5 min.
Pour over the base, and bake another 10 min.
Cool for 2-3 hours.
Melt the rest of the butter over a double boiler, and add the chocolate. Once melted and mixed, pour over the slice. Place in the fridge to cool overnight.
Slice into squares with a sharp knife.

Chocolate Fondant

Recipes — Thu, 19 May 2011 00:21:02 +0000

185g dark chocolate
110g unsalted butter, room temperature
4 eggs
150g caster sugar
60g flour, sieved

Melt the butter and chocolate over a double boiler (a metal bowl over a small simmering pot of water). Do not overheat.
Mix whole eggs, flour and sugar well.
Add the chocolate mixture and blend with whisk.
(You can make this mixture well in advance of baking.)
Preheat oven to 220C
Butter ramekins well, and coat thinly with flour. Pour mixture in.
Bake for 6-8 minutes. You can check for doneness with a skewer.
Tip out gently from the ramekins and serve hot with vanilla ice cream or creme anglaise.

Chickpea and Cauliflower Curry

Recipes — Mon, 21 Mar 2011 05:38:48 +0000

1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
2tsp ginger root, finely chopped
1 tsp yellow mustard seeds
1 tsp cumin powder
1 tsp garam masala
2 tsp chilli powder or flakes
½ cauliflower, cut into florets
1 cup Japanese pumpkin, skin on and cut into chunks
1 tin chickpeas ( 400g)
1l good stock
1 can chopped tomatoes ( optional)
1 kaffir lime leaf
1 tsp fish sauce
Tamari to taste
1 tsp tumeric
2 tsp sesame oil
½ cup coriander leaves
1 cup beans sprouts
Yoghurt to serve

Method

Heat the oil in a large soup pot, then add the onion and cook until soft. Add the ginger, garlic and coriander stem and root. Sauté for another minute, then add all of the spices and cook until the start to stick on the bottom of the pot, being careful not to burn them. You may need to add a little (1 tbsp) water here. Now add the vegetables and sauté for a minute or so until they are coasted with the spice mix. Fill the pot with your stock, along with the lime leaf and tamarind if you’re using them. Let the curry simmer until the vegetables are soft and the liquid has reduced and thickened. The longer the better, but allow at least 30-60minutes. You can add the tamari at any time throughout the cooking process, same with the fish sauce and sesame oil. The coconut milk can go in near the end of the cooking process – no need to boil it, just be sure it’s heated through. Serve with organic brown rice, a dollop of thick yoghurt and top with coriander leaves and beans sprouts.

Caramel Panna Cotta

Recipes — Mon, 21 Mar 2011 05:37:21 +0000

400g caster sugar + 120g caster sugar
½ L thickened cream (35%)
½ L milk
¼ vanilla bean
2 gelatine leaves, soaked

In a heavy based pan, combine 400g of sugar with a little water. Make a caramel by bringing the mixture to 173°C. Add a small amount of water (40 ml) to stop the caramel cooking further. Pour into moulds, coating the sides and the bottom. In another heavy based pan, combine the remaining 120g of sugar with cream and the vanilla bean, including the seeds. Bring to simmer, and cook for approx. 1 min. Remove from the heat, and add the soaked gelatine leaves.

Stir until completely dissolved. Pour the mixture into the moulds, over the caramel.

Allow to set in refrigerator overnight.

Chickpea Curry

Recipes — Sun, 10 Oct 2010 08:28:10 +0000

Mint Yoghurt

200g natural yoghurt
½ Lebanese cucumber, seeds removed, finely chopped
2 Tbsp chopped fresh mint leaves
½ tsp ground cumin

Chickpea Curry

2 Tbsp oil
2 tsp cumin seed
1 onion, chopped
2 garlic cloves, minced
1 tsp grated ginger
1 tsp garam masala
½ tsp turmeric
1 tsp ground coriander seed
2 x 400g cans chickpeas, rinsed, drained
2 x 400g cans diced tomatoes
½ tsp salt

To make mint yoghurt, place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

To make the curry, heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of mint yoghurt.

Source: martha goes green