Saffron Mascarpone Fig Cheesecake

Saffron Mascarpone Fig Cheesecake

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
Base-
1 1⁄2 packets tennis/ginger buiscuits (crushed)
3 fingers butter (melted)

Filling-
2 tubs Lancewood mascarpone cheese
1 tin condensed milk
1⁄2 teaspoon saffron threads
1 tablespoon hot milk
2 tablespoon gelatin
1⁄4 cup hot water
250ml fresh cream (whipped stiff)

Also needed-
25cm springform tin
Spray ‘and Cook
Crushed Pistaschios
Fresh figs
Castor sugar

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Method:
1. Grease springform pan.
2. Mix melted butter into biscuits and pat flat into bottom of greased pan.
3. Leave in fridge to chill.
4. Beat fresh cream stiff and leave aside.
5. Seep saffron threads in milk.
6. Soak gelatin in water and allow to sponge.
7. Beat mascarpone cheese till smooth.
8. Add condensed milk and beat in.
9. Add in gelatin mixture and beat in.
10. Add in saffron mixture and quickly beat in.
11. Gently fold in whipped cream.
12. Pour filling onto base.
13. Garnish with crushed pistachios.
14. Cut and arrange figs. May caramelize them if you’d like by dipping the inside of fig into sugar & blow torching it.
15. Place in fridge to chill overnight. Serve cold.

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Chocolate Deluxe Pudding Tarts

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As usual I had to make a dessert at last minute, for an impromptu lunch, or should I say, lunches. One was with family and one with friends the following day. The problem was I had piled a whole to do list for the weekend, that I had no free time to stand in the kitchen. Luckily during the week I had practiced a recipe which I found intriguing- a chocolate tart shell that Audra had made on Masterchef Australia. So I had the tart shells done and dusted, but what to put in them? I was so not in the mood for mousse nor did I have the ingredients to make it. Looking through my grocery cupboard I came across a few things I keep for emergency dishes with pop up visitors.

It took me all of 40 minutes to construct this dessert and be ready to go.

You can either make the tart base and freeze it in an airtight container till needed, or buy ready tart bases. Just thaw out your bases in a preheated oven and allow to crisp up again, if you have stored them away.

Chocolate Deluxe Pudding Tarts:

Rec cred: Ruhana Ebrahim

Pic cred: @mama_taught_me_well

Tart base:

250g flour,

Pinch salt,

60g cocoa powder,

100g icing sugar,

200g butter (cubed),

1 egg yolk,

Ice water (+/- 40ml).

Method:

  1. Preheat oven to 180 degrees C.
  2. Sift the flour, salt, sugar and cocoa.
  3. Place in the food processor and process for 30 seconds.
  4. Add butter and pulse till resembles crumbs.
  5. With motor running, add egg yolk and iced water, just enough for dough to come together. Break into 4 equal pieces.
  6. Lightly flour a surface and roll the dough pieces into flat disc shapes.
  7. Cling wrap the doughs and refrigerate until just firm.
  8. Roll pastry between 2 sheets of wax wrap till 2mm thick.
  9. Spray and cook tart shells and line with pastry dough.
  10. Trim the edges to fit the tin and refrigerate again until firm.
  11. Line the tart base with baking paper and baking beans/rice. Blind bake for 15 minutes until firm around the edge.
  12. Remove beans and paper and bake for another 5-10 minutes until pastry is set.
  13. Remove from oven and set aside till cooled and firm.
  14. Then store till needed in an airtight container.

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Pudding:

Simply Delish Zero- add to 1 box 450ml milk and ¼ tsp cinnamon powder. Beat with electric beater for 2 minutes.

Refrigerate to set and until needed.

Chocolate Cake:

500g Golden Cloud Chocolate Muffin Mix.

Beat with 1 cup water,

175ml veg. oil,

2 extra large eggs.

When well incorporated, spoon batter into greased (Spray ‘n Cook) tart shells. Fill only 1/3 full.

Bake in preheated oven at 180 degrees C for 8 minutes. (Poke with a sharp knife to see if cooked through before removing from oven and tart shell).

When baked, tip the cake out and leave aside to cool.

Garnish:

Strawberries, washed and sliced in angle so you may fan them out.

Lindt dark chocolate- melted and placed in a chocolate mould to make sticks.(may use whatever chocolate on hand that melts well.)

Construction:

Fill 1/3 shell with pudding.

Place cake upside down, so that the flat bottom is facing up.

Spoon onto it more pudding, forming a neat circle.

Place on fanned strawberry and chocolate stick. Serve chilled.

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Pulled Leg Roast Burgers

Pulled Leg Roast Burgers

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This recipe requires leftover Leg Roast. I use my…
Classic Masala Leg Roast

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
2kg whole mutton leg,
3 tablespoon ghee (Clarified butter)

Marinade-
1 big serving spoon red ginger garlic masala,
1 big serving spoon ground garlic,
1⁄2 big serving spoon ground ginger,
3 tablespoon lemon juice,
3 tablespoon brown vinegar,
1 tablespoon mustard powder,
1 tablespoon chilli powder,
2 teaspoon salt,
1⁄2 teaspoon turmeric powder,
1 tablespoon dhana jeeroo powder,
3 tablespoon mustard sauce,
3 tablespoon tomato sauce,
3 tablespoon Trim,
3 tablespoon Steers bbq sauce/ HP sauce,
2 teaspoon garum masala,
1 teaspoon lemon pepper,
1 teaspoon white pepper,
water as needed to cook.

METHOD
1. Soak legs in water with a dash of white vinegar.
2. Trim off excess fat.
3. Drain. Pierce here and there with a knife.
4. Massage in marinade.
5. Leave to soak in marinade overnight in fridge.
6. Heat ghee (Clarified butter) in a large deep pot.
7. Place in leg and cook on med-low heat with water as needed until tender, turning over a few times.
8. When done, place under the grill to redden and allow masala marinade to thicken.

Method for pulled burgers-
1. Pull the meat off the bone. Shred and reheat with left over masala marinade.
2. Cut open buns, spread on some margarine. Layer baby butter lettuce, sliced tomatoes, the pulled meat and a good drizzle of mayonnaise.
3. May add sliced cheese if you like. Serve hot.

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Note: long buns can be used as well.

Cucumber Prawn Shots

Cucumber Prawn Shots

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Cucumber Prawn Shots

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
2 dzn medium prawns (deveined with tail on)
4 Tbsp butter (melted)
1 tsp garlic paste
1/2 tsp salt
1/2 tsp white pepper
2 large cucumbers
Chives

Tartar Sauce-
1 cup Mayonnaise
2 Tbsp minced onion
2 Tbsp minced gherkins
2 Tbsp minced carrot
1 1⁄2 tsp sugar

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Method:
1. Mix melted butter, garlic, salt & pepper.
2. Place prawns in melted butter marinade whilst heating a pan.
3. Mix all tartar sauce ingredients together and chill.
4. Wash cucumbers. Cut ribbons with vegetable peeler & roll into shot cups.
5. Place prawns in heated pan and cook for 1-2 min on each side, till pink & curls inwards.
6. Spoon tartar sauce into cucumber cups.
7. Place prawn over edge.
8. Garnish with chives & serve.

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Royal Creams

Royal Creams

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Royal Creams

Recipe Credit: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
125g stork to bake margarine (room temp.)
1/4 cup castor sugar
1 extra large egg
1 tsp vanilla essence
1 tsp baking powder
3/4 cup maizena
3/4 cup flour (as needed)

Buttercream frosting-
125g stork to bake margarine (room temp.)
2-3 cups icing sugar
1 Tbsp vanilla essence
Dash milk

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Method:
1. Cream margarine and sugar with electric beater.
2. Add egg and beat in.
3. Add essence and beat in.
4. Add baking powder and maizena and beat in.
5. Add flour as needed and bind by hand to form a soft dough.
6. Nozzle biscuits or alternatively cut into squares.
7. Bake in preheated oven at 160degC for 15-20min and allow to cool.
8. Whilst baking, make the buttercream frosting.
9. Beat margarine and icing sugar. Add essence and dash milk. Beat till smooth.
10. Sandwich 2 biscuits together with frosting and dust with icing sugar (optional).

Note: May add coloring to Frosting or other essence, such as almond essence, rose essence etc.

Chicken Vol-au-Vents

Chicken Vol-au-Vents

A Vol-au-Vent (pronounced [vɔlovɑ̃], French for “windblown”, to describe its lightness) is a small hollow case of puff pastry. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the other piece.

It is an open baked puff pastry case which can be filled with a sweet or savoury filling. They can vary in size from small cocktail pastries to a large 20cm case. The smaller version is usually known as Bouchees. Can be square, oval, diamond shaped but more often round.

The aim of the baker is to produce the perfect shape with a good even lift . Vol-au-Vents are a good indicator to the quality and standard of the puff pastry being used. It can be made using store bought puff pastry, which is what I do, or homemade puff pastry.

For puff pastry with a good even lift and lightness you will need to use a pastry that contains no scraps/ trimmings of previously rolled pastry.

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Chicken Vol-au-Vents

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
48 cut rounds of puff pastry
Beaten egg
Dried mixed herbs

Filling-
2 chicken fillet (cubed small)
2 tablespoon oil
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon dhana jeeroo powder
Pinch turmeric powder
1 teaspoon garlic paste
1⁄2 teaspoon ground green chillies
1⁄2 cup frozen corn
1⁄2 pepper (cubed)
1 tablespoon mustard sauce
1 tablespoon mayonnaise

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Method:
1. Divide rounds into 2 portions.
2. Cut a hole in the center of half of rounds.
3. Brush egg on the other half of rounds.
4. Place the round with hole over brushed round. Align it neatly.
5. Poke holes on the bottom piece.
6. Place on a foil lined tray and brush the top round with egg too.
7. Sprinkle dried herbs onto pastry.
8. Bake in preheated oven on 180degC until well risen & lightly golden.
9. If the center had risen up, whilst warm just gently push down with a fork. Leave aside to cool.
10. Heat oil in pot, add spices, garlic and chillies.
11. Add in chicken, cook halfway.
12. Add peppers & corn. Cook till 3)4 done.
13. Add in sauces & cook till thickened.
14. Spoon filling into pastry shells.
15. Place back in oven to heat up for 2-3minutes.

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Note: I garnished with a drizzle of mayonnaise & mini rocket.

 

Fig Apple Walnut Rocket Salad

Fig Apple Walnut Rocket Salad

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
12 large figs (quartered)
3 large green apples (thinly sliced, with skins on)
1 tablespoon lemon juice
2 blocks feta cheese (cubed)
100g roughly chopped walnuts
400g baby rocket leaves
1 tablespoon olive oil

Dressing-
1 cup Good quality pomegranate juice
1⁄4 cup balsamic vinegar
2 tablespoon honey
Pinch salt

Method-
1. Toss the apple in lemon. Toss the rocket in oil.
2. Lay down rocket, nuts, feta and apple.
3. Dip the flesh of figs into fine sugar and blow torch till caramelized. May leave figs as is too.
4. Reduce dressing on medium heat till thickened.
5. Serve dressing on the side.

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