Tag Archives: kids

Queen Elizabeth’s Favourite Chocolate Biscuit Cake

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According to Royal chef Darren McGrady, this was the late Queen Elizabeth’s favourite cake.

McGrady cooked for the royal family for fifteen years and said that the Queen liked to have a slice of this cake with a cup of tea every afternoon. “If there was any left when we moved from Buckingham Palace to Windsor Castle we took it with us, so she could finish it there”, he explained.  “I use to travel on the train from London to Windsor Castle with the half-eaten cake in a tin on my knees.”

Make it in a six inch (15 cm) cake tin if you have one, so it’s nice and deep. For a larger tin you could double the recipe. If preferred you could use a loaf tin.

A cake that’s good enough for a Queen is definitely worth trying. We thought it was delicious.

Cake:
1 packet plain sweet biscuits such as Rich Tea or Marie (about 250g)
150g dark chocolate
150g butter at room temp
150g caster sugar
1 egg
Chocolate Icing:
250g dark chocolate

Spray cake pan with oil and line with baking paper. A small six inch (15cm) pan will result in a deeper cake but you can use an eight inch (20cm) pan if you like. A tin with removable sides or a cake ring makes it easier to remove the cake.

Break the biscuits with your hands into pieces a bit larger than almonds and place them in a large mixing bowl. Don’t crush them completely. See photo for how big. Melt chocolate in a bowl over simmering water. In another bowl, beat butter and sugar with electric beaters until light and fluffy, then mix in the egg and lastly the melted chocolate. Scrape the chocolate mixture into the bowl containing the broken biscuits and mix well so that all the biscuit pieces are covered in chocolate.

Scrape into the cake tin, pressing down so that you have a flat top and there are no air pockets. A flat-bottomed glass is useful for pushing the mixture down. Cover with plastic wrap and refrigerate overnight.

Next day, remove the cake from the pan and remove the paper. Place it on a rack over a sheet of baking paper. For the icing, melt the chocolate in a bowl over simmering water. Slowly pour the the icing  over the top and sides of the cake, using a spatula to smooth it out. Use most of the icing but leave a small amount. Allow the cake to set at room temperature.

Reheat the remaining chocolate icing (and any you can scrape up from below the cake rack) and put it into a piping bag. Pipe this over the cake, back and forth in a zig-zag pattern. When set, carefully remove the cake from the rack and place it onto a serving plate. Serve with a cup of tea and some whipped or thick pouring cream, if you’re feeling really decadent!

Serves 12

Note: if preferred, use a small amount (25g) of white or milk chocolate to do the zig-zag pattern on the cake, so you get more of a contrast.

Spinach & Ricotta Pie

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The spinach in our veggie garden was going up to seed so we picked it all and put a couple of spinach dishes on the menu for this week.

There are lots of recipes for spinach and cheese pies, but this is mine. Easy peasy and perfect for a light dinner with a big salad on the side. We had coleslaw.

2 sheets frozen puff pastry, thawed
1 large bunch of spinach (or a big packet of spinach leaves)
2 Tbs butter
1 egg
2 cups ricotta cheese
1 cup grated Parmesan or cheddar cheese, or crumbled feta
Salt and freshly ground black pepper, to taste
To garnish:
1 egg, beaten
2 Tbs sesame seeds

Lightly oil a shallow rectangular baking tin which is  slightly smaller than the size of your pastry sheets. Preheat oven to 180° C. Remove spinach leaves from stalks and wash. Put the wet leaves in a saucepan, cover with a lid and cook until wilted – this won’t take long, just a few minutes. Drain spinach and place in food processor, then blitz with the butter until smooth. Place spinach puree in a bowl with the egg, ricotta and Parmesan or cheddar or feta. Mix well and season to taste.

Line baking tin with one sheet of pastry, cover evenly with the spinach filling, then cover with the second sheet. Crimp the edges and cut off or fold in any overhang (that’s what I did in the photo). Mark the pie into 6 or 8 servings by cutting through the top layer. Brush with beaten egg and sprinkle with sesame seeds.

Bake for about half an hour or until golden brown all over. Remove from the oven. To serve, cut right through.

Serve warm with a salad.

Serves 6-8

Hobz biz-zejt

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This recipe comes from Maltese-Australian chef Mark Mizzi whose restaurant and wedding venue Nanna’s Place has been serving delicious Mediterranean dishes since it opened in South Melbourne in 2018.

Hobz biz-zejt is a traditional Maltese sandwich which translates as bread with oil. But it’s much more than that. Indeed, there are so many ingredients, that when it’s ready to serve it looks more like a “burger with the lot” than a sandwich. For this reason, I haven’t put quantities: it’s basically a question of what you can fit in! An optional extra is to mash a clove of garlic into the olive oil. Sun-dried tomatoes and local cheese are also sometimes added.

Nanna’s bake their own traditional Maltese bread called Ftira, but any fresh bread – preferably sourdough – can be used. Going to Malta on holiday? This satisfying snack can be enjoyed all over the island.

1 large, crusty bread roll (size of a burger bun) or 10-15cm of baguette
Extra virgin olive oil
Tomato paste
Canned tuna, drained
Anchovies in oil drained (optional)
Diced or sliced raw onion
Diced or sliced tomatoes
Chopped parsley
Capers
Sliced pitted olives
A few canned white beans, drained (optional)
Freshly ground black pepper, to taste

Cut the roll or piece of baguette in two, horizontally.  Drizzle both sides with olive oil then spread a thin layer of tomato paste on both halves. Add the remaining ingredients in layers. Drizzle with a bit more olive oil. Place the lid on top, cut the sandwich in two and stick a toothpick with a whole pitted olive in the top of each half, as decoration.

If preferred, divide the filling between the two sides and make open sandwiches. They’re a bit easier to eat.

Serves one

Roast Pumpkin with Miso & Ginger

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Miso is a traditional Japanese seasoning.

Miso paste is produced by mixing fermented soybeans with salt and a fungus called Koji. Sometimes rice, parsley, seaweed or other ingredients are added. It can be used in sauces, dips, soups and other dishes to produce a rich “umami” intensity of flavour.

Miso paste is usually salty, but its flavour and aroma depend on the ingredients and fermentation process. It comes in either white or red, with the latter having a slightly stronger flavour. Use whichever one you have or can find in your local supermarket or Asian grocery store. Once opened it keeps for ages in the fridge.

Today’s recipe was inspired by a dish we were served at Raku restaurant in Canberra.

1 kg pumpkin
2 Tbs olive oil
Miso sauce:
¼ cup Miso paste
1 Tbs grated ginger
1 Tbs sesame oil
1 Tbs runny honey
1 Tbs water
2 tsp rice vinegar (or any other vinegar)
1 tsp chilli paste or sauce
To garnish:
1 Tbs sesame seeds, lightly toasted
Fresh coriander leaves

Preheat oven to 180°C. Leave skin on the pumpkin, remove seeds and cut into wedges about 2cm thick. Place on a baking tray lined with baking paper, in a single layer. Brush pumpkin with the olive oil. Bake for 15 minutes then remove from the oven, turn pumpkin wedges over and brush them with the remaining olive oil. Return to the oven for 10 minutes.

Meanwhile mix all ingredients for the Miso sauce in a food processor. Spoon over the pumpkin. Return to the oven for 10 minutes, or until starting to brown. It might need 15 mins. Turn the wedges over and coat them with remaining Miso sauce. Cook for a further 10-15 minutes or until nicely glazed as in the photo.

Garnish with sesame seeds and coriander. Serve hot or at room temperature either alone or with steamed rice, or as a side dish with salmon, chicken or beef.

Serves 4-6

 

Spinach and Feta Pastries

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This recipe is one of my most popular posts, so here it is again. I’m travelling in Europe so there will be a few repeat posts while I’m away.

These are a great addition to lunch boxes, picnics and buffet lunches. They are also great to serve with drinks. Most kids love them and it’s a good way to get them to eat more green veggies.

Once cooked and cooled, if not serving immediately, you can keep them in the fridge for a few days or freeze them. They will just need a few minutes in a hot oven or an air fryer to heat up.

1-2 sheets bought puff pastry
Filling:
About 225g frozen chopped spinach, thawed (I used half a 450g pkt of spinach nuggets)
100g feta cheese, crumbled
¾ cup thinly sliced spring onions
2 cloves garlic, crushed
1 egg
1 Tbs olive oil
1 Tbs chopped fresh parsley
Salt and freshly ground black pepper, to taste
Extra:
1 beaten egg to brush

Preheat oven to 200°C. Squeeze any liquid from the spinach then mix it with remaining filling ingredients. Cut out 12 squares of puff pastry, approximately 8cm or 3 inches square. I got nine from one sheet of ready-rolled puff pastry.

Lightly but thoroughly (mine got a bit stuck!) oil a 12-hole muffin pan and place a pastry square in each. Place a rounded tablespoonful of filling in each, then go back and use the rest to top them up. If you have too much you could use another muffin pan and make a couple more but I found the mixture made exactly 12.

Pull the four pastry points over the top of the filling and pinch lightly together. Brush with beaten egg, then bake for 20 minutes or until golden. Serve warm or at room temperature. Can be kept in the fridge for 2-3 days and reheated for a few minutes in a hot oven or frozen.

Makes 12

Danish Lemon & Almond Cake

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When we were living in Copenhagen from 2003 to 2006, we were often served lemon cake by the locals. I came away with this recipe from a Danish friend called Hanne, whom I met at the dog park. Sadly Hanne is no longer with us, but I still make her delicious lemon and almond cake.

My local supermarket sells 250g packets of marzipan in the section where they have all the cake ingredients.

We don’t like things too sweet, so I only made half the icing recipe. If you’re feeling indulgent, serve with a dollop of cream!

1 cup almonds, blanched or not, it doesn’t matter
200g butter, at room temperature
1 cup sugar
250g marzipan
4 eggs
1 tsp vanilla essence
Grated zest 1 lemon
1½ cups plain flour, sifted
1 tsp baking powder
½ tsp salt
Juice of 1 lemon
Icing:
2 cups icing sugar
1 Tbs lemon juice
1-2 Tbs boiling water
To garnish:
Lemon slices (glacé or fresh)

Preheat oven to 170°C. Place almonds in food processor and process till they look like fine breadcrumbs. Tip out.

Place butter (cut into pieces) and sugar in food processor and process until smooth and creamy. Scrape down the sides of the bowl and add the marzipan. When thoroughly incorporated add the eggs and lastly the sifted flour, baking powder, ground almonds, salt and lemon juice.

Grease a 22cm cake pan. I used a fluted ring mould and sprayed it with canola oil, but an ordinary round cake pan lined with baking paper will do. Scrape the cake mixture into the pan, then bake for 45 minutes, or until well-risen and golden and a skewer inserted in the middle comes out clean. Ovens vary so it may take a bit longer, but don’t overcook. Cool the cake, tip it out of the pan, then spread with the icing, allowing it to drizzle down the sides. Garnish with thin slices of fresh lemon.

To make the icing, sift icing sugar into a bowl. Add the lemon juice and one or two tablespoons of boiling water – enough to make a thick but spreadable consistency. Note: photo shows cake with only half the icing recipe.

Serves 12

Gluten Free Dairy Free Fruit and Nut Loaf

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I don’t have a Thermomix, but my friend Rosi has one she she sent me this recipe. I have adapted it by using my Magimix food processor to chop everything very finely for the paste.

This delicious cake is perfect with a cuppa and would make a welcome addition to packed lunches this week. A yummy treat which is gluten free, dairy free, not to mention healthy.

Nut Paste:
200g shelled almonds
50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
1 tsp salt
1 Tbs sweetener (sugar, honey or maple syrup)
2 Tbs oil (vegetable, nut oil or olive oil)
Cake mixture:
120g pitted dates
70g dried figs or dried apricots
1 tsp fennel seeds (optiona)
4 eggs
1 tsp bicarbonate of soda
1 Tbs cider vinegar
1 cup walnuts, macadamias or pecans (optional)
Sliced or slivered almonds to decorate (optional)

Nut Paste: place all ingredients except the oil in food processor and process for 1-2 minutes or until very finely chopped. Add the oil and continue to process until the mixture starts to stick together. Scrape out into a bowl. No need to wash the food processor.

Preheat oven to 150°C. Grease and line a loaf pan with baking paper.

Place dates and figs or apricots in food processor with the fennel seeds, if using, and process to chop coarsely. Add eggs, bicarbonate of soda and vinegar and mix. Add the nut paste and mix well, stopping to scrape down the sides. If using, add the cup of nuts now, leaving them whole or in large pieces.

Scrape into the loaf pan, smooth the top, then sprinkle with the almonds, if using, and press them lightly into the mixture. Bake for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Don’t overcook – mine was ready in 40 mins. Cool, remove from tin and serve in thick slices, plain or buttered.

Makes 1 loaf

Variations: use raisins or sultanas instead of the dates or figs. Use walnuts instead of almonds in the nut paste.

Spaghetti Bolognese

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Everyone has a recipe for spaghetti bolognese, or “spag bol” as it’s fondly known in our house. My Mum taught me to make it when I was about ten, so I could probably do it with my eyes closed.  She learnt to make it with a can of corned beef when the family were posted to Malta with the Army during WWII and living on strict rations. A family of seven received one 450g can of Fray Bentos corned beef in their fortnightly allocation.

Fortunately, nobody needs to eat canned meat these days, so this adapted version uses fresh minced beef. It also uses lots of mushrooms, which is something which was added to the recipe after the war. As a mushroom fan I think they are an essential ingredient, but you can of course leave them out. A lot of kids don’t like them.

You may think it’s a bit “retro” to use an oxo cube, but it’s one of those recipes I’ve been making forever, it works, so why change it?  I sometimes double the recipe which makes enough to freeze some for another day, or to make a small lasagne.

Every kid should have spag bol in their repertoire by the time they leave home. When our kids were in their teens they each had to cook dinner one day a week. They had to put the ingredients on my shopping list and then after dinner the other two had to clean up. Our youngest son usually made spag bol. Maybe get yours to make it next time?

2 Tbs olive or vegetable oil
1 large onion, chopped
2 cloves garlic, peeled and crushed
250g mushrooms, wiped and sliced
500g minced beef
400g can peeled tomatoes, chopped
Water
1 beef oxo cube or beef stock cube
1 Tbs tomato paste
3 tsp dried oregano or 1 Tbs fresh chopped oregano or marjoram
3 Tbs dry sherry or red wine
1 tsp sugar
Salt and freshly ground black pepper to taste

Heat oil in a large frying pan and cook onion and garlic until soft but not brown.  Add mushrooms and continue to cook and stir for a few minutes until the mushrooms have softened and are starting to brown.  Add the mince and continue to cook and stir, breaking up any large bits, until the meat is browned all over.  Add tomatoes, a can of water (using the empty tomato can) and remaining ingredients.

Simmer the sauce, stirring every five minutes or so, for 30-40 minutes, adding more water whenever the sauce gets too thick.  You will probably use about 3 cans of water altogether.

Serve with cooked spaghetti or fettuccine, grated cheese (Parmesan or cheddar or a mixture) and a mixed salad.

Serves 4

Spicy Korean Beef in the Slow Cooker

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If you have a slow cooker and are time poor then this recipe, adapted from one by Nigella Lawson, is for you.

Nigella uses brown rice. I used pearl barley and added some toppings. We love pearl barley, which you can use as a substitute in most recipes which call for brown rice.

500g minced beef
1 can chopped tomatoes and 1 can water
1¼ cups pearl barley (or brown rice)
¼ cup Sriracha chilli sauce (or another chilli sauce/paste)
¼ cup soy sauce
1 packet 250g beansprouts
To serve: 
Sour Cream
Grated cheese (I used cheddar)
Chopped fresh coriander

Place minced beef, tomatoes, water, pearl barley or brown rice, chilli sauce and soy sauce in a slow cooker. Stir to combine, then cook on low for four hours, stirring a couple of times. When the pearl barley is tender it’s ready. Place beansprouts in a bowl. Cover with boiling water, stand for one minute then mix into the meat mixture. Allow to heat through for 15 minutes.

Serve as it is or topped with sour cream, grated cheese and coriander. Can be served in wraps or taco shells or on top of corn chips.

Additions: if liked, add a drained can of corn or a couple of cups of frozen peas about half an hour before serving. I also added a splosh of dry sherry. Why not?

Beef Casserole with Spring Onion Mash

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A good beef casserole accompanied by mashed potatoes to mop up the gravy is the sort of comfort food we all enjoy as the weather gets cooler. These old-fashioned dishes take us back to our childhood and Mum’s cooking.

This casserole doesn’t contain any tomatoes or herbs, allowing the flavour from the mushrooms and the sherry to shine through. It can be made in the oven or in a slow cooker.

Beef Casserole with Spring Onion Mash

2 Tbs oil
1 kg lean stewing beef such as chuck steak
Salt and freshly ground black pepper
150g speck or bacon cut into chunky pieces (lardons)
2 onions, peeled and chopped
3 carrots, peeled and cut into sticks
250g mushrooms, wiped and thickly sliced
3 cloves garlic, crushed
2 cups water (only 1 cup for Slow Cooker)
1 beef stock cube
2 Tbs Worcestershire sauce
½ cup dry sherry or red wine
Spring Onion Mash:
1 kg potatoes, peeled and cut into even-sized pieces
25g butter
¼ cup milk
Salt and freshly ground black pepper
3-4 spring onions, thinly sliced (optional)
To serve:
Chopped fresh parsley

Trim beef and cut into 3cm cubes. Season. Heat 1 Tbs oil in a large frying pan and brown half the meat all over until nicely caramelised. Put beef into a heavy Le Creuset-type casserole with a lid or into a Slow Cooker. Repeat with remaining oil and beef. Add the lardons to the pan and cook, stirring until light brown. Add onions and cook for 3-4 mins stirring regularly, until starting to soften. Add carrots, mushrooms, garlic and a touch more oil if necessary and continue to cook for 3-4 mins. Tip vegetables into the casserole with the beef.

Add water, stock cube, Worcestershire sauce and sherry or wine. If using a casserole dish cover and cook at 150°C for two hours or until meat is tender and sauce has thickened up. If using a Slow Cooker use only one cup of water, cover and cook for 3-4 hours on High or until meat is tender and sauce has thickened.

Casserole will keep in the fridge for 3-4 days or you can eat half and freeze the rest. Reheat, check seasoning and serve garnished with chopped parsley and accompanied by Spring Onion Mash to mop up all the gravy.

Spring Onion Mash: cook potatoes in boiling salted water for 20 mins or until tender. Drain thoroughly then mash with a potato masher, adding the butter and milk. When smooth and creamy season with salt and pepper and fold in the spring onions if liked.

Serves 4-6