Boeuf Bourguignon

mmm boeuf bourguignon…. I could’t resist making this last week. When I found out it was Julia Childs birthday and stumbled onto this clip  of Julia Child cooking it I just had to make it! I had a ball making it, its was my lazy saturday and so I spent the majority of the day cooking (and whacking the fire alarm off!). It was quite hilarious at times as the beef bourguignon kept setting off the fire alarm -even though it wasn’t burning,  and the fire alarm system connects to the block I’m in so there’s no battery I can take out. In the end I literally had a chair, fan and broomstick poised ready for every time it went off! Anyway I’m writing this up while I bake a three layered cake, cookies and pudding and I am so freakishly sore! I’m definitely not an athletic person, actually i think I’m closer to a sloth then anything…anyway for some strange reason I agreed to play badminton and basketball this morning – and not only do I suck at the game, but now I get to feel the delightful soreness from running up and down the court for two hours! I honestly have no more energy left so instead I’m posting this hopefully my battery doesn’t die because the power cord is upstairs and nooooo stairs please!

…………………………………3 hours later……………………….

Ok so the battery died and it kinda took me a while to convince myself to tackle the stairs! I better post this now before I start complaining again, anyway don’t be deterred by the recipe length, it’s really not that difficult, and once you coordinate making the mushrooms and onions during cooking the stew it won’t feel like you wasted any time at all! So anyway enjoy 🙂

Ingredients:

for the stew

  • 180g bacon, solid chunk (or if its not available, then around 3 rashes of bacon)
  • 1 tablespoon olive oil
  • 1.5kg lean stewing beef, cut into 2-inch cubes (Preferably use chuck,if not then gravy beef)
  • 1 carrot, peeled and sliced
  • 1 onion, peeled and sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 2 tablespoons flour 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
  • 2 -3 cups beef stock (if you buy it make sure you use the salt reduced)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, finely cut
  • 1 sprig thyme
  • 1 bay leaf,

For the braised onions

  • 18 -24 white pearl onions, peeled (AKA pickling onions!)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup beef stock salt
  • fresh ground pepper
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley

for the sautéed mushrooms

  • 500g mushroom, quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

Method:

For the stew (the first half anyway!)

  1.  First prepare the bacon: cut off the rind and reserve.
  2. Cut the bacon into lardons about 0.5cm thick and 3.75cm long.
  3. Simmer the rind and the lardons for ten minutes in 1 1/2 litres of water.
  4. Drain and dry the lardons and rind and reserve.
  5. Pre-heat the oven to 230 degrees celsius. Put the tablespoon of olive oil in a large fireproof casserole dish and warm over moderate heat.
  6. Saute the lardons for 2 to 3 minutes to brown lightly, Remove to a side dish with a slotted spoon.
  7. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.  Once browned, remove to the side plate with the bacon.
  8. 11 In the same oil/fat, saute the onion and the carrot until softened.
  9. 12 Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  10. Set the uncovered casserole in the oven for four minutes.
  11. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.  Now, lower the heat to 160 degrees celcius and remove the casserole from the oven.
  12. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind.
  13. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

For the onions 

You should have more than enough time to prepare the mushrooms and onions while the stew is cooking

  1. Peel the onions, make sure they are intact when you peel them – if the skin is being difficult quickly dip the onions into boiling water for 10-30 seconds and the skin should peel off nicely, don’t forget to cut a cross it the root end.
  2. Heat the butter and oil in a large skillet and add the onions to the skillet.
  3. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  4. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

For the mushrooms

  1. Add the oil to the pan, when hot add the butter and let it completely melt (but not dry burn!) This occurs when the foam begins to subside and go down
  2. Add the mushrooms and toss and shake the pan for about five minutes or until the mushrooms have slightly browned, remove from heat. 32

To finish the stew

  1. When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan.
  2. Wash out the casserole dish and return the beef and bacon to it
  3. Distribute the mushrooms and onions over the meat.
  4. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock, if the sauce is too thin, boil it down to reduce to the right consistency.
  5. Taste for seasoning, (this is essential!!)
  6. Pour the sauce over the meat and vegetables.
  7. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes. Serve with rice or potatoes (preferably Robuchon style mashed potatoes!- I would have made it for this recipe but I didn’t have a drum sieve 😦 ), and garnish with parsley (I used continental because that was all that I had but feel free to use common parsley- the flavour is subtler so it should match the dish better)
  8.  If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.  20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Enjoy!

Devils Food Cupcakes with triple chocolate!

mmm chocolate!!! I’ve been seriously craving chocolate lately…..like really craving it, so I decided to go insane chocolatey with these cupcakes. Instead of a normal cake batter I used devils food cake, and for a filling I used a chocolate buttercream, and to top it all off I used chocolate frosting to decorate it! In other words its a chocolate, chocolate, chocolate cupcake!
Anyway I’m currently writing this at 8.00 in the morning and geez its early! Ive been sleeping at like 3 or 4 for the last couple of nights and man waking up at 7.00 for a presentation practice is such a b**** . Do you think it’s overkill if I hide at the back of my lecture and take a nap? Anyway I better quickly post this up because I’m starting to get evil looks!

Prep time:30 mins

Cooking time :20 minutes

Ingredients:

for the cake

  • 1 cup cocoa
  • 1 1/2 cup boiling water
  • 375g butter
  • 1 teaspoon vanilla essence
  • 1 1/2 cup caster sugar
  • 4 eggs
  • 2 1/2 cups plain flour
  • 1/4 cup corn flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 cup thickened cream

for the filling

  • 125g butter cubed
  • 250g icing sugar (sifted)
  • 2-3 tablspoons cocoa powder
  • 1 teaspoon lemon juice

for the icing

  • 1 egg, 2 egg yolks
  • 250g butter cubed
  • 500g icing sugar
  • 185g dark chocolate melted and cubed

Method:

for the cupcake

  1. Combine cocoa powder and water in a small bowl and mix until blended. Set aside to cool. Preheat oven to 180 degrees celsius, and line 2 12x muffin trays.
  2. Place butter and vanilla essence in a large mixing bowl and beat until light and fluffy.Gradually add sugar, beating well after each addition until mixture is creamy. Beat in eggs one at a time, beating well after each addition.
  3. Sift together flour, corn flour, bicarbonate of soda and salt into a bowl. Divide flour mixture into 3 and fold into cocoa mixture alternating with the cream.
  4. Divide batter into cupcake pans and bake in the oven for 15-20 minutes. Remove from pans to cooling rack.

for the filling

  1. place butter into a bowl and beat until light,
  2. add icing sugar and cocoa powder and beat until well combined
  3. cut out the centres of each cupcake using a knife or apple corer
  4. place filling mixture into an icing bag and pipe into the hole.

To make the icing

  1. Place butter in a mixing bowl and beat until light and fluffy. Mix in egg, egg yolks and then mix in the icing sugar.
  2. Add chocolate and beat until icing is thick and creamy.
  3. Pour icing into an icing bag and pipe it on to the top of the cupcake

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The Margaret River Chocolate Co. Review

Rating: 3 / 5 stars

Here’s something I wrote a while ago and never got around to posting, anyway better late then never and I’ve made it short and sweet!

mmmchocolate! We managed to head down to Margaret river again during the week, and after last weeks success we figured why not finish on another chocolate factory. The chocolate co has been established for quite a while and used to be a favourite of my brother I when we were kids. Its always delicious and fun to go to, and we love trying as many chocolate drops as possible!
Again it’s a great family place and the scenery is lovely. The icecream is also delicious, I can never get enough of their rum an raisin, it’s just so mmm…….. This shop is still my favourite chocolate place in Margaret River, its just got that FUN feeling whenever you walk through the door. There is also a lot of variety that you can choose from and a cafe at the side. Its the perfect afternoon cup of tea (or hot chocolate if you’re like me!) kind of place..

Margaret River Chocolate Company on Urbanspoon

Red Velvet Pokeballs

mmm I love red velvet cupcakes, they’re my favourite type of cupcake and once I start eating them I can’t stop. Anyway its my friends birthday this weekend and she loves pokemon, she also said no presents, and what’s a b’day without presents! So of course I couldn’t resist and decided on a compromise – Red velvet pokeballs. Its the perfect gift, because its not a gift…..its more an edible ….offering. Either way I get to give something, and I had so much fun baking it! I finished making them at 12.30 this morning, and of course couldn’t resist trying one- just to check they were ok of course ;P i think I was jumping up and down for an hour afterwards because of the sugar! So here’s the recipe, I used the same red velvet mixture as my red velvet cupcakes, and the rest is just icing it differently and using a different cake pan.Hope you enjoy!

Prep time: 20-30 mins

Cooking time: 30 mins

Icing time: 1 hour

Ingredients:

for the Cupcakes

  • 250g plain flour
  • 2 x 15ml tbsp cocoa powder, sifter
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar
  • 2 x 12-bun muffin tins

for the icing

  • 500g icing sugar
  • 250g soft unsalted butter
  • 1 tsp lemon juice
  • 10 table spoons icing sugar
  • around 2 tablespoons water (to mix with the icing sugar)
  • 50g compound chocolate – though normal chocolate works as well it just depends on how picky you are

Utensils

you need a 1/2 patty pan tray, or a tray with curved bottoms so you can make the poke ball round, if not use a normal muffin tray and just fill the bottom slightly however it won’t be curved anymore!

Method: 

To make the cupcakes:

  1. Preheat the oven to 170C and grease the 1/2 patty pan tray with butter.
  2. Combine the flour, cocoa, baking powder and bicarb in a bowl.
  3. In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
  4. Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
  5. Beat in the buttermilk and vinegar and fill the 1/2 patty cake moulds
  6. Bake for 10 minutes, or until a tester comes out clean.
  7. allow to slightly cool like a minute or so so the tops have time to deflate a little. then invert and remove the cake-lets, if it is difficult to get out whack one edge of the tray on the bench and they should just drop out!
  8. Place the flat side (the top which has deflated side) on a wire rack and allow to cool completely
  9. repeat with the remaining batter as needed.

for the icing

  1. Sift the icing sugar into a bowl, add the butter and beat together until smooth.
  2. Pour in the lemon juice and beat again to make it silky smooth.
  3. place icing mixture in a piping bag if you have one ( or just use a spoon if you like) and add a layer of icing on the flat side of half of the cake-lets.
  4. Sandwich another cake-let on top of these and voila you have your sandwiches,

now depending on what your using them for feel free to decorate as you like, you could pipe on a bow or a heart, whatever takes your fancy, or you can make it into pokeballs like me, to do this you….

  1. mix the icing sugar with the water as needed and coat the front half of each sandwich
  2. with the chocolate melt it down (if you want you can temper it so you get they glossy finish but it’s up to you) and then add to a piping bag (or a ziplock bag if you don’t have one. cut off a very small tip and pipe the thin belt across the middle with the hole in the centre .
  3. then with the remaining white icing from before  fill another piping bag and fill in the hole. If you want it to be different and please let me know if you find any, use a white mini mm’s to fill the hole

now throw it if your mouth and see if “its super effective!”

Sticky date pudding, with a salted whisky butterscotch, and vanilla custard

Oh god! Oral presentations suck, I really, really, really hate them! Interviews fine, stick me in a negotiation an I love have a chance to battle it out, but oral presentations urgh. No matter how hard I try I always speed up, I can’t help talking a mile a minute and if it wasn’t for the need to breath  I think I would keep prattling on until I just passed out. I’m about to do mine tomorrow and boy the nerves are really starting to kick in. Thank goodness I have this pudding(well actually the whisky butterscotch!) to keep me calm. I’m in a lecture at the moment, listening to the music of  all the muscles of the lower limb and its nerve supply…ahhhh the joy 😛 Anyway here’s the recipe, hope you enjoy the whisky butterscotch- word of advice if you’re not really a whisky drinker its probably best to add less then the amount I’ve listed in the ingredients, its my usual drink of choice and so I kind of added it with a heavy hand!

Ingredients:

for the pudding

  • 1 1/4 cups (275g) seeded dried dates
  • 1 1/4 cups boiling water
  • 1 tablespoon bicarbonate of soda
  • 50g butter, cubbed
  • 1/2 cup (110g) brown sugar
  • 2 eggs
  • 1 cup self-raising flour

for the butterscotch

  • 1 1/2 cups brown sugar
  • 2 tablespoons unsalted butter
  • 2 teaspoon flakey sea salt,
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 1/4 cup whiskey
  • 1 teaspoon vanilla extract

for the custard (serves 3 ish- I like to have it fresh and warm so I only ever make a small amount so this won’t match the butterscotch amount, if you want the same triple the recipe)

  • 200mL pouring cream
  • 100ml milk
  • 1 teaspoon vanilla essence
  • 2 egg yolks
  • 50gm sugar

Method:

for the pudding

  1. Preheat oven to 180C/160C fan forced. Grease a deep 20cm round cake pan and line base with baking paper.
  2. Add the dates and the water into the food processor bowl, stir in the bicarbonate of soda and cover with lid, stand 5 minutes.
  3. Add the butter and brown sugar into the date mixture and process until well combined
  4. Add eggs and flour and process again until just combined.
  5. Pour mixture into pan and bake 30-40 mins (until cooked through)
  6. Allow to cool and invert the pan, slice and serve!

for the butterscotch

  1. Add the sugar, salt, butter into a medium pot.
  2. Place the pot over medium heat and add just enough of the water so the sugar just starts to dissolve.
  3. Once the butter has melted whisk in the cream and simmer continuously for 12-15 mins or until the mixture starts to thicken.
  4. Once thickened add in the vanilla essence and whisky and simmer for 3-5 mins or until mixture thickens again.
  5. taste and add any more salt or vanilla if needed. Turn off the heat and spoon over the pudding.
  6. Allow any remaining butterscotch to cool, jar and keep in the refrigerator for up to a month

for the custard

  1. Heat the cream, milk, and vanilla together, bringing it just to boil then drop the temp down again.
  2. Simultaneously whisk the sugar and egg yolks together.
  3. Whisk the cream mixture into the egg mixture.
  4. Transfer into the pot again and stir while simmering over medium heat until mixture thickens. Stop simmering when it is thick enough to coat the back of a wooden spoon.
  5. Strain the mixture and serve with the pudding and butterscotch

Top let: pudding mixture. Top right: whisking the cream into the butterscotch mixture. Bottom left: whisking custard mixture. Bottom right: the lactose free milk I use!

Bacon, mushroom, lime and black pepper omelet with maple glazed bacon and garlic mushrooms

Decisions, decisions……. I really had a hard time photographing this meal. I ended up narrowing it down to three so I’ve decided to post the other two at the bottom, let me know which one you think is best (if you care that is…or you could just try to read this very long, convoluted post!). Anyway I made this after a very, very long day of labs, I love it because it is sooooooo quick and easy to make. What you might not know is there’s a trick to omlets to stop it from being rubbery on the outside and too thin on the underside. What you actually should do if keep ‘stiring’ or breaking the egg mixture while it is still runny when cooking. This way more of the omelet gets cooked just right 🙂

I have had a bad day fluid flicking wise! I managed to flick myself in the face with the fluids of the cadaver I was working on and it even managed to get into my mouth 😛 Seriously there is not enough mouthwash in the world for me anymore! Bleugh! I had a tough bit of skin and so it just kept going everywhere, and now my lab coat is closer to brown than white! I even sprinted back to my house to take a shower before the next lab! Sooooooooo gross! Then later just before another class I was peeling a mandarin and it squirted me in the face- at least this one smelled better! Anyways before I start ranting too much I better post the recipe, hope you enjoy 🙂

Prep time: 5 mins

cooking time: 15min for one person

Ingredients

  • 3 rashes of bacon
  • 6 brown mushrooms
  • half a lime
  • black pepper to taste
  •  2 eggs
  • 1 clove of garlic
  • 1.5 tablespoons butter
  • 1 tablespoon maple syrup

Method:

  1. Preheat the oven to 180 degrees celsius. On a wire rack lay out 2 slices of bacon and place in oven for around 10 mins (you will have to adjust according to your cut of bacon)
  2. slice one bacon strip and the mushrooms, finely chop the mushrooms
  3. whisk the eggs and heat a pan on the stove to medium heat
  4. Add a tiny bit of the butter and pour in the egg mixture. Constantly ‘prod’ the egg mixture so new uncooked egg is constantly heated, however make sure the egg still coats the pan – so it is an omelet!
  5. sprinkle in the mushrooms (around one or two) and bacon and allow to cook. Sprinkle in the pepper and squeeze a little lime in.
  6. flip over half of the omelet onto itself and place on a warm plate
  7. add the remaining butter into the pan and add the remaining mushrooms and garlic and occasionally stir until cooked through.
  8. Concurrently remove the bacon from the oven and brush with the maple syrup. Return to oven for 2-3 minutes or until crispy and caramalised
  9. Add the mushrooms and bacon to the plate and enjoy!

Belachan beehoon

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I made this a day before my driving test and I actually had a lesson that day. Now anyone who’s ever had to cook with balachan before knows …. The smell!!! Wow!!! It really stays with you! The unfortunate thing is you become desensitised after half an hour of cooking with it. My poor driving instructor had to suffer through the smell, as even after two clothes changes i still couldn’t get rid of it!

Anyway I’m only writing this post up like a fortnight after it happened, so I’m at uni at the moment listening to my lecturer prattle on about all the layers of bone, I mean its great but we already covered it in a previous unit so I can’t help but tune out, I also managed to oversleep and miss the first five minutes!!!! I so need coffee I’ve only had like 2 cups so far and my eyes are closing! You know I think this is becoming more of a diary or a rant session instead of a food blog…ah well I apologise in advance for the future rants! Anyways before I get started on my notes I better post this up, hope you love it as much as me 🙂

Prep time: 10 mins

Cooking time: 20 mins

Ingredients:

  • 125g balachan
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 300g asam
  • 6-12 tablespoon sugar (go by taste)
  • 1/2 -1 tablespoon sambal (again go by taste)
  • 1 cucumber
  • 1 cup bean sprouts
  • 150g rice vermicelli

Method:

  1. Place the rice vermicelli in a bowl and soak in water
  2. In a separate bowl soak the asam in the cup of water.
  3. In a hot pan add the oil, cut the baldachin into slices and add to the hot pan. Using a spatula cut the baldachin into small pieces while frying it, or until it crumbles apart. (For anyone who has a barbecue I highly recommend you do this outside!!! The smell!!!)
  4. Remove the asam seeds from the asam/water mixture and transfer to a pot and bring to the boil.
  5. add in the balachan and stir
  6. reduce the heat to medium and add in the sugar, and samba. Taste and add any extra seasoning accordingly
  7. Remove beehoon from the water, slice cucumber into tiny strips, blanch the bean sprouts. Add to a bowl, pour the sauce over the top and mmmenjoy!

top left: soaking beehoon, top right: frying belachan, bottom left: mixture of asam, belachan, sugar and sambal, bottom right: sambal used

Ten Ten Kitchen Review

Rating: 3.8 / 5 stars

Jeez so much fat bleugh- not here, sorry don’t mean this place at all- this place is great, I am talking about my lab class. I have a dissection class and gross!!!!!! Seriously you do not know how much fat is in the human body, and it just oozes and goes everywhere, it looks just like custard. I delightfully managed to flick myself in the face with bodily fluids (lost my grip of the forceps) and ugh, it ended up all over me. I couldn’t even go home to shower straight away as I had back to back classes till 6pm, my own smell made me nauseous. Later that night I even sneaked into the laundry room at my old college as no way was that fluid filled lab coat going into my washing machine- absolutely NO WAY! Not that I don’t enjoy the class, it’s my favourite out of all my classes, its soooo cool 🙂 I managed to dissect out the sternocleidomastoid muscle today, I also got the chance to dissect around the skull, and found the frontalis muscle and superficial temporal vein. I know this sounds gross so I better stop before I put you off your food! Anyway at the moment I’m writing this up instead of doing my prelab- seriously if I have to do any more study on the scapula I’m going to need 17 cups of coffee! (Favourite number- not just a random number of cups of coffee that I drink, I only average 5 a day!). Before I start rambling again I better get on with the review, so here it is!

mmmlaksa, delicious! This is one of our family’s favourite haunts, it tastes great, the price is really good and don’t forget the easy parking at the back! Seriously though I’ve been eating the laksa for years, its got the perfect balance of flavour, with just enough coconut milk to make you come back for more. I honestly don’t even remember what other dishes that I commonly eat here because all I ever order is the laksa! Lol we did eat here a week ago though so lets see what I remember… the beef rendang is standout and will have you mopping up the sauce with your rice until there’s no more, and my brother just loves the noodles. The Hainese chicken rice is popular and very tasty and I love the fact that they put sambal in the fried rice 😛

The service here is hilarious though “You want, you don’t want?” in other words they’re rude and obnoxious…. but the food’s great! Its not so much rudeness, but asian brashness I think, because sometimes they’re not too bad, it really depends on the day. Also their opening days vary, and don’t ask the staff because they don’t know thenselves, one time we wanted to go on one of the public holidays and we specifically asked the owner if she was opening that day, she said yes, we drove all the way there only to find it was closed. Then somedays when they told us they’re closed we’ve driven past and found the restaurant packed like sardines!

Anyways, regardless of all this it is still one of our family’s favourite restaurants, and we’ll always keep coming back as long as the food stays brilliant and the sun keeps shining away!

Ten Ten Kitchen on Urbanspoon

Icecream sandwiches

I can’t freaking believe it, my hand mixer just broke AGAIN. I’m back in Perth for uni and I managed to break my hand mixer in Perth, right in the middle of making these sandwiches. Ridiculous! Now I have to cut the flour into the mixture instead!!!!!

…………………………….3o mins later………………………..

Ow my hand hurts! I hate mixing by hand it takes double the time and my hand hurts because it was such thick dough by the end. I’m making these to procrastinate, I just finished my ten page FCP outcomes (we were short people so I ended up with double the amount of outcomes 😦 )

Anyway this is the perfect recipe for anyone who doesn’t have an ice-cream machine. For anyone who has tried before it is a b**** and I don’t recommend it, you literally have to make the mixture, stick it in the freezer, and stir like every hour so it doesn’t form icy chunks. This recipe is brilliant as you want it to form a hard slab anyway, so NO evil ice-cream mixture that requires you to babysit it like a 5 year old!- Actually I think a five year old is easier to handle! All you do is mix the cream/condense milk mixture and just freeze it, no hourly stirrings until 3am when you’re dead tired and about to throw the ice-cream bowl into the wall cause you want to sleep. Anyway before I get carried away with my ranting here’s the recipe.

Prep time: 1 day (this is because the dough needs to chill for at least 4 hours, and the mixture has to freeze overnight)

Cooking time: 10mins

Ingredients:

For the biscuit

  • 150g butter (cubed at room temperature)
  • 1 cup sugar
  • 2/3 cocoa
  • 1 egg
  • 1 1/2 teaspoons vanilla essence
  • 1 1/4 cup plain flour

– if you’re short for time you can do the cheat method and buy packaged malt biscuits which work perfectly!

for the filling

  • 250ml condense milk
  • 600ml whipping cream
  • 300gm crunchy bars (or what ever chocolate you prefer)

Method:

  1. mix the butter and sugar until creamy.
  2. Add the cocoa slowly while mixing slowly, then add in the egg and vanilla essence and mix.
  3. add the plain flour to the mixture and mix until just combined.
  4. place dough in cling wrap and and refrigerate for at least 4 hours
  5. Remove from fridge and roll to 5 mm thickness, cut out shapes, and bake for 10 mins
  6. Whip the cream, then fold in the condense milk
  7. crush the crunchie bars with a rolling pin and mix into the mixture with a spoon
  8. Lay the biscuits out in a tray and pour the mixture over the top them cover with remaining biscuits.
  9. Freeze! overnight
  10. remove, cut into slices – or the shape of your cookies, and serve 🙂

nb: if you do the shape that I did in the picture above freeze the ice-cream in the tray without  the biscuits, then use the cookie cutter to cut out the ice-cream and place the biscuits on the ice-cream slice

Banana Foster Pancakes

mmm I just love breakfast for dinner, I know I keep saying it really is the best meal of the day. Now uni has started up again I don’t have enough time in the morning to make my favourite breakfast dishes so I figure why not make them for dinner instead!! I managed to catch up with a uni friend when I made these -(and forced her to subscribe to my blog!!!) so if you do ever read this COMMENT!!! If not, then I know you never read it, in which case I’ll unlike all the youtube videos of yours that you made me subscribe to!!! ( just kidding, I’m not that mean….ish sometimes..well…I better stop before I can’t get out of the very deep hole I’m digging myself into!)

I decided to make this on friday as I figured after one week of uni I needed an insane amount of sugar to keep me bouncing around and motivated to study. It did manage to keep me energetic… the studying part not so much! I guess that’s the thing about weekends, you keep thinking that you have enough time to do everything the next day. Anyway I also tried using the dish washer for the first time, and geez I am not good with technology, I ended up having to google the instruction manual to figure out all the weird button, then I spent three different cycles trying to get the water to turn on- for some reason it just wouldn’t run. Anyway it’s still going now and I have no idea if its washed anything yet, how ridiculous, it really is easier to hand wash!

Prep time:20 mins

Cooking time: 30 mins ( but it really depends on the size and number of pans that you have, I could only cook like 3 small pancakes at once so it took forever!)

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 heaping teaspoons baking powder
  • 1 teaspoon salt
  • 2 egg yolks
  • 2 egg whites
  • 2 cups milk (I used lactose free milk and it worked perfectly!)
  • 3 teaspoons vanilla extract
  • 1/4 cup olive or vegetable oil
  • 2-3 bananas, sliced thinly
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter

Method:

  1. In a large bowl mix together the flour, sugar, baking powder and salt
  2. It a separate bowl whisk together the egg yolks, milk, vanilla extract and oil
  3. In another bowl, whisk the egg whites until it forms a light foamy mixture, and then fold it into the egg yolk mixture
  4. Whisk the wet mixture into the dry mixture
  5. In a small pan melt the butter and brown sugar together (if you have any rum or whisky add a splash as well), try to get the mixture thin enough to brush or easily drizzle onto the pancakes by adding more butter or brown sugar.
  6. Place a flat frying pan (preferably non stick) over medium heat and add a little oil, using a spatula spread the oil out and coat the pan evenly
  7. place a small scoop of the batter on the pan and then wait for it to slightly bubble, then add the banana pieces on top and use a brush to cover the bananas with the brown sugar mixture. now flip the pancake over.
  8. Remove from heat and place in a warm oven until you’re about to eat (as they cool down very quickly) make sure the tray that you place them on is warm as well
  9. Repeat with remaining batter and enjoy!!