Archive for March, 2007

March 25th 2007
Hot Cross Buns

Posted under Baking & Bread

Ingredients:
1/2 cup milk
1/2 cup water
30g compressed yeast (fresh) or 14g (2 sachets) instant yeast
4 cups (500g) Bread flour or white flour (if using white flour, add 1/2 tbsp flour improver)
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas
2 1/2 level teaspoons chopped mixed peel
1 egg
extra flour for kneading

Method:
1. Have 2 large mixing bowls ready, clean and dry. Grease 1 bowl and set aside. Grease a baking tray.

2. Place milk in a small saucepan and heat to simmering. Pour into a measuring cup. Add cold water to make 1 cup of liquid.

3. Crumble yeast into a small bowl. Add lukewarm milk mixture and stir well. Cover with plastic.

4. Sift flour, spice and salt into the ungreased large mixing bowl. Rub in butter with fingertips. Add sugar, sultanas and peel. Make a well in the centre. Pour in yeast, milk mixture and unbeaten egg. Mix into a soft dough. Empty out onto a well floured surface.

5. Knead the dough lightly and well, using extra flour if necessary. Place the dough in the greased mixing bowl, rounded side of dough up. Cover with plastic wrap or clean dry tea towel. Stand in a warm place, free of draughts, (on top of stove is best) until dough is doubled in bulk. This can take between 3/4 hour to 1 1/2 hours, depending on the temperature. Punch down and knead the dough well.

6. Preheat oven to 200 degrees C (hot). Remove dough mixture from bowl. Divide into 15 even sized portions. Knead each one into a round bun. Arrange on a greased baking tray. Cover with a clean dry tea towel and leave to rise again in a warm place until double in size, approximately 20 to 30 minutes. Mark crosses with the back of a knife or pipe with special cross mixture.

7. Bake in a hot oven for about 25 minutes or until brown on top. Remove from oven, and brush glaze mixture on immediately. Serve buns warm with butter. Also good with honey or marmalade.

Glaze
While buns are cooking, heat I tablespoon sugar, and 1 tablespoon water with a good pinch of gelatine in a small saucepan.
Add a strip of lemon skin and stir to dissolve the sugar.

Special Cross Mixture
Mix 2 level tablespoons of self raising flour with about 2 tablespoons cold water to a smooth paste. Pipe mixture onto buns before baking.

Notes
The recipe originally called for the hot cross buns to be baked at 220 degrees C. I only baked them at 200 degrees C in my oven for 25 mins and they turned out fine, so the recipe above has been modified.

If you’re planning to line the baking tray, I found greaseproof paper worked better than foil (the base of the bread did not burn with greaseproof paper).

Hot Cross Buns

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March 9th 2007
Ang’s Banana Tarte

Posted under Desserts

50g Butter

1/3 cup (75g) firmly packed brown sugar

1/4 cup (60ml) thickened cream

1/4 teaspoon ground cinnamon

3 small bananas (390g), sliced thinly

1 sheet ready-rolled puff pastry, thawed

1 small egg, lightly beaten

Method:

1. Preheat oven to hot.

2. Stir butter, sugar, cream and cinnamon in small saucepan, over low heat, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.

3. Pour caramel sauce into 23cm pie dish; top with banana.

4. Trim corners from pastry sheet to fom about 24cm circle. Place pastry sheet over banana, ease pastry into side of dish. Brush pastry with egg; bake, uncovered, in hot oven about 15 minutes or until pastry is browned.

5. Carefully turn tart onto serving plate; serve immediately.

TIP - Serve with cream or ice-cream. (Hubby loves his custard with this dessert!)

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March 6th 2007
Warm Chicken & Potato Salad

Posted under Salads and Sides

1 kg tiny new potatoes, halved
1 clove garlic, crushed
cooking oil spray
4 bacon rashers, chopped coarsley
2 1/2 cups cooked roast chicken meat, coarsely chopped
1/2 cup (120g) light sour cream
1/4 cup mayo (I use whole egg mayo)
1/4 cup buttermilk
2 tab. seeded mustard
1/4 cup finely chopped chives

Preheat oven to VERY HOT.

Combine potato & garlic in baking tray, coat with cooking oil. Bake, uncovered in very hot oven about 30mins or until brown & crisp.

Cook bacon in med. heated fry pan until crisp. Drain on paper.

Gently toss potatoes, bacon, chicken in large bowl. Add sour cream, mayo, buttermilk, mustard & chives.

Serve warm.

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March 6th 2007
BBQ Pork Spare Ribs

Posted under Meat Dishes & Pork

1kg American Style Pork Spare Ribs
2 cups tomato sauce
1/2 cup dry sherry
2 tab. soy sauce
2 tab. honey
3 cloves garlic, crushed
1 tab. grated fresh ginger

cut racks into pieces (3-4 ribs per piece). Combine tomato sauce, sherry, soy sauce, garlic, honey & ginger in a large saucepan over heat, mix well.

Add ribs to mixture. Bring to boil. Reduce heat & simmer, covered for 15mins. Move ribs occassionally to ensure even cooking.

Transfer Ribs & sauce to large shallow pyrex or glass sih. Refrigerate covered with plastic wrap overnight ot absorb flavour.

Prepare or heat BBQ. Place ribs on HOT lighly oiled BBQ grill. Cook over hotest part of the fire for 15mins, turning and brushing with sauce occassionally.

Serve with BBQ’d Corn on the Cob & Potato Salad

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March 6th 2007
Thai Banana Salsa

Posted under Salads and Sides

Ingredients:
2 bananas,peeled and thinly sliced diagonally
1/2 cup mint leaves
1/2 cup coriander leaves
2 lebanese cucumbers, seeded and diced
1 chilli, seeded and thinly sliced

Dressing
4 tbl lime juice (or lemon - both taste nice)
1 tbl fish sauce
1 tbl brown sugar

Mix all the salsa ingredients together in a bowl.

Mix the dressing ingredients in a small bowl and stir to dissolve the sugar.

Pour the dressing over the salsa and toss together.

 Serve with chicken schnitzel.

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March 6th 2007
My Family’s Spanish Chilli Olives

Posted under Entrees and Nibbles

My family’s Spanish Chilli Olives. I make these every year in nice little jars for Christmas gifts.

500g black olives
5 small red chillis, chopped
3 cloves garlic, crushes
1 teas ground cumin
1 teas chilli powder
1/2 small (75g) red capsicum, finely chopped
2 shallots, finely chopped
2 tab lemon juice
2 tab red wine vinegar
1/3 cup (80mL) of olive oil (pref Extra Virgin)

Combine all ingredients in medium bowl. Cover. Put in fridge and leave there for at least 2 days.

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