Hot Chocolate Puddings

These hot chocolate puddings can be made and cooked in just under half an hour, making them perfect for a last minute gathering or a family treat. You can also make them up to a few hours ahead and leave them in the fridge until you’re ready to pop them in the oven. There’s no flour, making them gluten free.

125g butter
150g dark chocolate, broken into squares
3 eggs, separated
2/3 cup sugar
pinch salt
To serve:
Cream or vanilla ice cream

If you are going to cook the puddings straight away, preheat oven to 190°C. Place butter and chocolate in a small bowl, cover and zap in the microwave for 1-2 minutes or until melted. With electric beaters, beat egg yolks and sugar until thick and creamy. Thoroughly wash the beaters, then whip the egg whites and salt until they hold soft peaks. Add the chocolate and butter mixture to the egg yolk mixture using the beaters, then gently fold in the egg whites using a spatula. Divide between six ramekins or coffee cups (no need to grease them). They should be about three quarters full.

Bake the puddings for 10-15 minutes or put them in the fridge until you’re ready to cook them. When ready they should be well risen and firm to the touch, but still soft inside. If they have been in the fridge for a few hours they will take 2-3 minutes longer than if they haven’t.

Serve immediately with cream or vanilla ice cream.

Serves 6

 

Lemonade Scones

This famous Australian recipe for scones was invented decades ago by a rural country women’s association. I’ve often wondered what they taste like.

Then the other day a news programme featured a 92 year old lady called Muriel who has been making these scones forever. I decided it was time to have a go.

The recipe uses just three ingredients: self-raising flour, cream and lemonade. Converts swear that once you’ve made these scones you won’t go back to your old recipe which involves rubbing butter into flour and then adding sugar and milk. The milk and butter components are covered by the cream and the subtle sweetness comes from the lemonade. If you go onto Google and type in lemonade scones you will find that there are heaps of recipes and slight variations.

I have to be honest and admit that I didn’t have any lemonade so I used diet tonic water which worked fine. In less than half an hour I had 18 perfect scones to serve with homemade jam and whipped cream. They were as light as a feather and delicious.

4 cups self-raising flour
300ml cream
300ml lemonade (or sprite, Seven Up)
Pinch of salt
Milk to brush
To serve:
Whipped cream
Berry jam (raspberry, strawberry, blackcurrant or blackberry)

Preheat oven to 180°C. Sift the flour into a large bowl (Muriel sifts it three times!) then make a well in the centre and mix in the cream and lemonade, using a knife. When the mixture has all come together, tip it out onto a floured surface. Use your hands to lightly flour any sticky areas and form the dough into a round shape. Lightly pat it to an even thickness of about an inch or 2.5cm. Handle lightly and do not knead. This is not bread dough. Cut out scones using a round cutter, or if preferred, just cut the dough into squares.

Place on a lightly greased baking tray, brush the tops with milk, then bake for 15 minutes or until golden brown, well-risen and cooked.

Serve with whipped cream and jam.

Makes about 18

Peanut Caramel Slice

If you have a packet of miso paste in the fridge, bought for a recipe which only required a tablespoonful or two and you’re wondering what to do with the rest, this is the recipe for you. If not, go and buy some.

Miso paste keeps for weeks in the fridge and is a useful addition to all sorts of dishes, both sweet and savoury. It adds an intensity of flavour known as umami, the fifth taste sensation after sweet, sour, bitter and salty. Try adding a tablespoonful to your next casserole or bolognese sauce.

This yummy slice has miso in the shortbread base where it combines with the other ingredients to make a very moreish snack. If you like peanut brittle you will like this slice which is totally addictive. If you don’t have any miso you could just leave it out.

Shortbread base:
125g butter at room temperature
5 Tbs sugar
1 egg yolk
1 Tbs miso paste
1 cup flour
2 Tbs cornflour
½ tsp salt
1/8 tsp baking powder
Caramel:
1 cup brown sugar
2 Tbs honey
50g butter
Good pinch of chilli powder (optional)
250g salted roast peanuts
½ tsp salt

Preheat oven to 180°C. Line the base of a 9″ (22cm) square cake pan with baking paper and grease the pan. Place butter and sugar in food processor and mix till creamy. Add egg yolk and miso then lastly the flour, cornflour, salt and baking powder. Mix well, stopping halfway to scrape down the sides. Put blobs all over the base of the tin, then press it to a uniform thickness with slightly damp fingers. Bake for 10 minutes or until golden.

Meanwhile, heat brown sugar, honey and butter in a saucepan until melted, stirring. Add chilli powder, peanuts and salt and mix well. Put blobs all over the shortbread base, then spread evenly with a knife. Put back in the oven for 10-15 minutes, or until golden brown.

Cool for 20 minutes, then cut into about 20 squares while still warm. Keep in an airtight tin. If kept in the fridge the slice will be more chewy. As an after dinner nibble cut the pieces in half again so you get 40.

Makes about 20 pieces

Variations: use slivered almonds, roughly chopped macadamias or a mixture of nuts instead of the peanuts.

Smoked Trout and Corn Risotto

Laurie is a massage therapist who works with my osteopath. He’s a keen cook and follower of this blog, so while he’s digging into my back with his elbows we talk about food, to take my mind off the torture.

This is one of Laurie’s recipes. I have changed the method slightly, cooking the corn kernels after they have been removed from the cobs, rather than while still on the cobs. If you’re a fan of risottos and smoked trout you will love this recipe.

30g butter
2 corn cobs
1 litre chicken stock
Flesh from one smoked trout, carcass and skin reserved
1 onion, chopped
1 small leek, white part only, chopped (keep the green part)
3 cloves garlic, crushed
1½ cups arborio rice
½ cup dry white wine
Chives or spring onion tops, chopped, to garnish

Melt a third of the butter in a wide, shallow pan and cook corn on medium to high heat, stirring, for 8-10 minutes, or until starting to brown. Remove from pan. Add stock, reserved trout carcass and skin to the pan with the leek tops. Bring to the boil, simmer covered for 15 mins then strain, discarding the solids and keeping the liquid.

In the same pan, heat half remaining butter and cook onion, garlic and leek for 4-5 minutes until soft but not browned, stirring often. Add rice and cook, stirring for 2 minutes, then the wine and cook for another 2 minutes. Add reserved stock, a ladle at a time, allowing the rice to absorb the liquid before adding more. Cook for 15-20 minutes or until al dente, stirring constantly.  If rice isn’t quite done when all the liquid has been absorbed and it’s starting to stick, add a little water, a tablespoonful at a time, until it’s done. Check for seasoning.

Carefully mix corn, trout pieces and remaining butter into the risotto with half the snipped chives or thinly sliced spring onion tops. You don’t want the smoked trout to break up too much.

Garnish with remaining chives or spring onion tops.

Serves 4

Substitution: use frozen corn kernels, thawed.  Add some diced red capsicum (pepper) with the onion and leek, for added colour.

Sponge Cake with Jam and Cream

Hill House is a dairy farm located on the heather-clad moors of County Durham, in the very north of England. I learnt to make this sponge cake when staying there in my early teens. Unlike a Victoria Sandwich, an egg sponge doesn’t contain any butter.

My Dad’s cousin, whom we called Auntie Vina (pronounced Vyna), taught me to make many of the cakes I still make today. My first sponge cake turned out so well I made another one and entered it into the Butterknowle annual agricultural show’s cooking section and won First Prize. You couldn’t wipe the smile off my face. The sponge in the photo got a bit overcooked on the sides, as you can see in the photo, but it still tasted good. I always think of my dear old Dad when I make this cake as it was one of his favourites.

3 large eggs
2 tbs warm water
¾ cup sugar
1 cup plain flour
Filling:
¾ cup raspberry or strawberry jam (preferably homemade)
1 cup cream, whipped
Icing sugar

Preheat oven to 180°C. In a large bowl, whisk eggs, sugar and water until very thick and tripled in volume. Add flour through a sieve and fold in carefully with a metal spoon. Scrape into a 20cm cake tin, greased and bottom lined with baking paper. Bake for 20 minutes or until well risen, golden brown and firm to touch in the middle. Don’t overcook. Cool in the tin for a few minutes, then run a knife around the outside and invert carefully onto a cake rack.

When cold, remove paper from the bottom, then turn over. Cut sponge in half horizontally, then cut the top layer into 8 slices – this makes it easier to cut the cake after it has been filled. Fill with jam and whipped cream. Place the 8 slices back onto the uncut bottom layer and sieve some icing sugar over the top.

Chocolate Sponge: use ½ cup self-raisig flour, ¼ cup cornflour and ¼ cup cocoa. Omit the jam and fill with whipped cream.

Note: if you make the cake in a tin with a larger diameter you need to increase the ingredients, otherwise it comes out thin and unimpressive. So for example with a 22cm tin use 4 eggs, 3 Tbs water, 1 cup of sugar and 1¼ cups of flour.

Beef Stroganoff L’Or du Rhone

Everyone has a favourite recipe for beef stroganoff, but if yours doesn’t use brandy to flambé the meat, give this recipe a try. It makes all the difference.

It comes from a restaurant just outside Geneva which we frequented in the 1970s. I had a look on Google but it’s no longer there. Beef Stroganoff was one of the dishes you could order and watch them make on a trolley they brought to the table. Another one was Crêpes Suzette. As I watched the performance I wrote down the recipe, to which I have added the mushrooms. I’ve also halved the amount of cream they used.

1 kg fillet of beef, cut into strips
Or 750g beef and 250g button mushrooms
Dry English mustard and oregano
Salt and Pepper
60g butter
250g chopped shallots or spring onions
1/3 cup brandy
Few drops Tabasco sauce
4 tsp paprika
1 cup sour cream
4 Tbs chopped parsley

Prepare meat then season with some dry mustard powder, oregano, salt and pepper and put aside. Quantities to suit your taste. Leave mushrooms whole if small, or cut into halves or quarters, according to their size.

In a large frying pan heat half the butter and fry onions gently until soft. Add mushrooms and continue to cook, stirring, for 5 minutes or until softened. Remove from the pan. Turn up the heat and add remaining butter, then the meat, stirring and cooking for 2-3 minutes or until browned all over. Return the onions and mushrooms to the pan and cook, stirring for another couple of minutes. Add brandy and set alight, stirring until flames subside. Turn off extractor fan while you do this. Add Tabasco, paprika and sour cream and cook, stirring, for a minute or two until thickened.

Garnish with parsley and serve with pasta or rice and a green vegetable.

Serves 4

Substitutions: use fresh cream instead of sour cream.

 

Feta and Spring Onion Bouikos

The Middle East’s answer to cheese straws, these feta and spring onion bouikos are delicious. The recipe, slightly tweaked, came from a UK restaurant called Honey & Co.

Bouikos can be prepared ahead and left in the fridge until just before guests are due to arrive. They are at their best served warm, not quite so good at room temperature and should definitely be eaten on the day they are made. I doubt very much that you will have any leftover, but if you do please send them round here.

I’ve made them twice and used feta and cheddar both times, but I plan to try using other cheeses, such as a blue cheese and ricotta. You could even try adding some finely diced bacon.

2 spring onions
50g cold butter cut into four
40g grated sharp cheddar (about ¼ cup)
40g feta (about ¼ cup)
¾ cup plain flour
Good pinch salt
¼ cup sour cream
Nigella or Poppy seeds (optional)

Preheat oven to 180°C unless you are making these ahead and planning to refrigerate them till serving time. Line a baking tray with baking paper.

Place spring onions in a food processor and process to chop. Add remaining ingredients and process until mixture forms a ball, then stop the motor. Tip out onto a lightly floured surface then pat out or roll out to a rectangle with a thickness of about 1 cm. If using, sprinkle with Nigella or poppy seeds. Cut into 12 squares, then cut each square into two triangles. Arrange slightly apart on baking sheet then bake for about 15 minutes, turning the tray halfway through to ensure even colouring.

Makes about 24

Chocolate Brownie

Delicious as a snack with a cup of tea or coffee, or as a dessert with cream and berries, everyone needs a good chocolate brownie recipe. The last time I made this with my granddaughter Natalia, we swapped the chocolate chips for M and Ms, at her suggestion. She rushed off on her bike to buy a packet.

½ cup butter (125g)
2 cups brown sugar
2 eggs
1¾ cups self raising flour (or plain flour and 2 tsp BP)
Pinch salt
1 tsp vanilla
½ cup cocoa
1 cup chocolate chips or chopped nuts (e.g. walnuts, macadamias, pecans) or a mixture

Preheat oven to 180°C. Butter a 9 inch or 22cm square tin and line with baking paper. Or use a silicone pan which doesn’t need greasing.

Place butter and sugar in food processor and mix well, scraping down the sides halfway through. Or use electric beaters in a bowl. Add eggs, mix, then gradually add the sifted flour, salt, vanilla and cocoa, scraping down the sides again halfway through.  Add chocolate chips or nuts and process very briefly, just enough to mix them in.

Scrape into tin and smooth the top. Bake for 15-20 minutes. Don’t overcook as it’s better undercooked than overcooked.

Cut into 16 squares

Roasted Peas with Brown Butter & Garlic

Yotam Ottolenghi has taught me that all vegetables taste better roasted rather than boiled in water, the way our mother’s and grandmothers cooked them. Maybe not yours, but certainly mine. They knew how to roast potatoes, parsnips and pumpkin, but anything green went into boiling water. Roasting Brussels sprouts, asparagus and cauliflower takes them to a whole new level.

This recipe didn’t come from Mr Ottolenghi but from Pinterest, where you can find quite a few versions. I’m not going to give exact quantities. I used less butter than the recipes called for, so I’ll leave it up to you. Don’t be put off by the amount of garlic because the roasting makes it soft and sweet.

I served the peas with salmon topped with a mixture of finely chopped ginger and Thai sweet chilli sauce, baked in the oven on a tray lined with baking paper for for 8-10 minutes at 200°C.

Frozen Peas
Butter
Salt and freshly ground black pepper
Peeled cloves of garlic (about a dozen?)

Preheat oven to 200°C. Place the peas in a sieve and run hot water from the tap over them, drain and put in a bowl. Heat a large knob of butter in a saucepan until it turns golden brown. How much butter is up to you and depends on how many peas you are doing.

Add the butter, garlic cloves and seasoning to the peas. Line a baking tray with baking paper and tip the peas onto it, spreading them out into one layer. Bake for 10-20 minutes, turning once or twice. Time will depend on the size of the peas.

Variations: add some finely diced bacon or frozen corn kernels.

Kaiserschmarm

This torn apple pancake is an Austrian speciality. The name translates as “Emperor’s mess”  after the Emperor Franz Josef, who apparently liked it so much he ate his wife’s serving too.

I first tried this on a skiing holiday in Kitzbuhel in Austria, many moons ago. I couldn’t remember the name, so it’s taken me until now to find a recipe. My first attempt was out of balance, with too much pancake and not enough apple for my taste, so I’ve adjusted the proportions. After a bit more research I found some recipes include raisins soaked in rum and so I’ve added them to the recipe as an optional extra.

75g butter
4 apples, peeled, cored and thinly sliced
3 large eggs, separated into two large bowls
2 Tbs sugar (to taste)
1 cup plain flour
Pinch salt
1 cup milk
1 tsp vanilla essence
4 Tbs raisins soaked for an hour in 3 Tbs Rum (optional)
Icing sugar to serve

Heat 25g butter in a medium to large non-stick frying pan (25-30cm) and cook the apples, stirring, until softening and starting to colour. Add the soaked raisins, if using, then tip out into a bowl and wipe out the pan. With electric beaters, whip egg whites until soft peaks form, then add the sugar and continue to whip until you have a thick, glossy meringue.

Using the electric beaters, gradually add the sifted flour, salt, milk and vanilla to the bowl containing the egg yolks. The beaters need to be clean for the egg whites, but  there’s no need to wash them before you do the egg yolk mixture. Using a spatula, gradually fold the meringue into the egg yolk mixture.

Heat 25g butter in the frying pan. Tip in the pancake mixture and cook for 3 minutes, or until the base is golden, then turn over and cook the other side. It’s not easy to turn a large pancake, so an easy solution is to cut it into four while it’s in the pan and turn each quarter separately. Don’t worry if it breaks a bit.

When golden on both sides, tip pancake onto a plate and using two forks tear it into bite-size pieces. Wipe out the pan and put it back on the heat with the remaining 25g butter. Add the pancake pieces. Cook, stirring, until golden, then add the apples and raisins and cook for another 2 minutes, stirring. Divide between 4 serving plates and dust with sifted icing sugar.

Serves 4