Archive for the ‘Special guests’ Category

Sunday sweets – rum soaked vanilla cake

Posted on: March 14th, 2010 by admin 3 Comments

There is a lot of ambition for Sundays, getting everything done before the week starts again, but more often than not, we just don’t feel like doing anything.  Maybe that’s just us, but today while wondering what to bake- a perfectly timed call from NYCase came through and she was calling to give me a great recipe!!  What better to make on a lazy rainy Sunday than a boozy cake?

Rum soaked vanilla loaf

  • 100 g (7 Tbsp) butter
  • 1 1/4  c flour
  • 1 1/4 tsp baking powder
  • pinch of salt
  • 1 c sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/3 c heavy whipping cream
  • 1 1/2 Tbsp dark rum

for the syrup:

  • 1/3 c water
  • 1/4 c sugar
  • 1/4 c dark rum

Preheat the oven to 180ºC (350ºF) and grease and line a loaf pan with parchment paper.

Melt the butter, then set it aside and let it cool.  In a bowl whisk together the flour baking powder and salt.  Place the sugar into another large bowl, add eggs one at a time whisking after each one, then whisk in the vanilla and then the cream then the rum.  Using a spatula blend in a third of the flour mixture stirring till just blended.  Repeat until all the flour is used.  Batter should be thick and smooth, then fold in half the butter, then fold in the rest.  Pour the batter into the prepared loaf pan.

Bake for 30 minutes and then check the colour of the cake, if it’s browning too quickly put a sheet of tin-foil over the top, then bake for another 30 minutes, until a toothpick comes out clean.

Make the syrup as soon as the cakes go in the oven- that way the syrup will be ready when the cake is done.  Dissolve the sugar and water over medium heat, after the sugar dissolves bring the mixture to a medium boil, a full boil will burn the sugar.  Remove the pan from the heat- let it cool a minute or two and then stir in the rum- let cool.  Flip out the cake after 5 minutes.  Then poke some holes in the top and brush on the syrup.

From the book: All cakes considered, Mellisa Gray (An adaptation from Dorie Greenspan)

Thanks NYCase!

Song for this recipe: ‘Rum tum tum’, Oliver! Oliver! - 1994 London Palladium Cast - Oliver! (1994 London Palladium Cast Recording) - Rum Tum Tum

Holidays

Posted on: January 30th, 2010 by admin No Comments

Sorry all, away for a couple weeks, exploring the east coast of Aus. Good times, back to work now, more great recipes and tips coming now……..

coast

Breakfast delights

Posted on: October 9th, 2009 by admin 2 Comments

We love breakfast here at eatpress, surely everyone does. It is so good to wake up and feast- I wish I could do it every morning. This recipe is from special guest Kris (the Windsor chef), he is really quite accomplished in the kitchen, but this recipe is good for anyone- it’s easy and fast and that’s what eatpress is all about.

Serves 4

  • 2 sheets phyllo pastry
  • 4 eggs
  • 100 g ham
  • cheese of your choice! (havarti was Kris’)
  • Butter, melted for brushing the pastry

Preheat the oven to 200ºC (400ºF)

Cut the phyllo into about 5 x 5 in squares, brush melted butter in between a couple sheets of the pastry and pop a few sheets into (4) little ceramic bowls (we used cappuccino mugs), letting the pastry overhang the bowl. Then line with some sliced ham, crack a whole egg into it and top with cheese. Fold the extra phillo over the top and bake until golden brown and the egg is cooked, about 5-10 minutes. PRESTO!!! cheesy, hammy, eggy GOODNESS!! Thanks Kris!

eggy

(Why not try adding spinach, smoked salmon, mushrooms, bacon or chopped sausage? Any breakfast favorite ingredients go good in pastry!)

Aussie meat pie

Posted on: September 22nd, 2009 by admin 4 Comments

Ahhh yes meat pies, there really is nothing like them. After you have been away from Australia a while you really begin to miss the fine cuisine. What a treat for us when our favorite eatpress special guest, NYCase (who is actually an Aussie) sent through a truly amazing recipe for Aussie meat pies, make one yourself and see what the fuss is all about…

  • 500 g (1lb) chuck steak, cubed (or ground beef or a mix of both)
  • 1 carrot, chopped
  • 1 small onion diced
  • 1 clove of garlic, crushed
  • 1 c chopped mushrooms
  • 1 c chicken or beef stock
  • 1 Tbsp soy sauce
  • 1 dash of oregano
  • 1 dash of nutmeg
  • 1 Tbsp tomato sauce (ketchup)
  • 1/2 Tbsp worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • flour
  • 2 sheets of puff pastry
  • (We make our own pastry sometimes – if we have the time, recipe here)

Coat the steak cubes in the flour and then brown the meat in a pan with a bit of oil for a few minutes on medium heat. Add the onions and garlic and sauté until the onions are transparent. Add the carrots and mushroom, soy sauce, worcestershire sauce, salt, pepper, tomato sauce and spices and stir for another 2 minutes. Add the cup of stock and stir until the sauce starts to thicken into a nice gravy. Taste it! See if it needs anything more that you like.

Once the sauce has thickened nicely, put aside to cool a bit. Line the bottom of a pie plate with one sheet of pastry and cut to size. Bake the pastry for 8 minutes in a 230ºC (450ºF) oven.

Pour the meat mixture into the pie crust and use the second sheet of puff pastry to cover. Use a beaten egg to stick the layers together and also to glaze the top of the pie. I used the little bits of cut off pastry to make a pretty design.

Cook for 20 minutes or until the top of the pie browns nicely.

Try adding some of your favorite spices and vegetables also, or substitute steak for ground beef. What about adding some good ol’ aussie beer to the gravy too? (Not Fosters)

(Other tasty variations on this pie are to turn it into a pie floater (just toss the cooked pie into a large bowl of thick pea soup) a favorite in South Australia, or instead of topping the pie with pastry use mashed potato for a great version of a shepherds pie).

Sunday sweets- translation cake

Posted on: August 23rd, 2009 by admin No Comments

A friend of eatpress’ sent this recipe through a while ago. Marjorie is a great cook and hopefully this recipe is (mostly) true to the original (we did substitute a few ingredients), my French translation is pretty poor, désolé. It was originally from Fannie Denault’s blog in her March recipes.

buckwheatcake

Cake with buckwheat, apples and raisins

(gluten free)

  • 60 ml of maple syrup
  • 1 egg
  • 1 c vegetable oil
  • 50 ml of milk
  • 1 cup (235 ml) of natural yoghourt
  • 2 grated apples
  • 50 g of raisins
  • 1 c (140 g) of buckwheat flour
  • 1 c (140 g) of sweet chestnut flour
  • 1 c bicarb soda
  • 1 c brewers’ yeast
  • 1/2 tsp cinnamon
  • 60 g pecans, coarsely chopped

Preheat the oven to 180°C (350ºF). Grease a loaf tin lightly and line with parchment paper.
In a bowl mix together the maple syrup, egg and oil. Then add the milk, yoghourt, apples and rainsins, mix well.

In a second bowl, mix the flours, sodium bicarbonate, brewers’ yeast, cinnamon and the pecans.

incorporate the dry mixture to the wet ingredients and to mix well, it will be thick and sticky. Pour the mixture into the prepared tin and bake for approximately 55 minutes. Let cool in tin before turning out.

Merci Marjorie and bon appétit!

Yum un Sen

Posted on: August 1st, 2009 by admin No Comments
This might be the week of special guests! The lovely Shiz, our gorgeous friend in Tokyo has sent through todays post. If you’re a fan of Thai cooking, you’re going to love this!

yum un sen

For summer, this is the best!
(Sorry, we are in hot and humid at the moment! )
It is tasty of course and quite healthy!
I tried to cook this for the first time. It was easier than I thought.
Do you have fish sauce? Go to get it in China town :)
This is a thai style salad.
Ingredients:
serves 3-4
  • 100g(1 or 2 rolls) bean thread vermicelli
  • 4 to 8 prawns
  • 100g pork mince
  • 1/4 cucumber … slice and cut it like little sticks
  • 1/2 carrot… same as cucumber
  • 1/2 red onion sliced
  • 1 small handful spring onion & celery leaf finely chopped
  • and good handful fresh coriander
  • 4 cherry tomatoes cut in half
for dressing
  • 1 and half tbsp fish sauce
  • 1 clove of garlic, grated
  • 1/2 tsp brown sugar
  • 1 red chili finely chopped (If you prefer ‘hot’, put in more)
  • 1 and half lemon juice
*How to cook*
Boil the water with pinch of salt. Put prawns into the boiling water first. When they get cooked, take them out (just a couple of minutes).
Next, put the pork mince in the same water until cooked. Scoop it out with netted scoop or same kind of thing and put in the bowl.
Do NOT! drain that water! we will use that once again!! For the bean thread vermicelli! Boil for about 3 minutes. Now drain it well and put into mince’s bowl.
Add prawns, cucumber, carrot and red onion and toss with dressing. Then add spring onion, celery and coriander. Put cherry tomatoes and coriander on top for decoration.
Thanks Shiz!

Strawberry Avocado Salad

Posted on: July 30th, 2009 by admin No Comments

On a short trip away, we were lucky enough to stay the night with some good old friends. Mere is a wonderful cook and baker and has some great salad specialties among her bag of kitchen tricks. Here is one she whipped up for us to accompany a tasty pizza.

strawbavosalad2

Serves 4

  • Dressing
  • 4 tbsp white sugar
  • 4 tbsp olive oil
  • 6 tsp honey
  • 2 tsp balsamic vinegar
  • 2 tsp rice vinegar
  • 1 tsp lemon juice
  • Salad
  • 4-6 cups salad greens
  • 2 spring onions chopped
  • 1/2 red onion, thinly sliced
  • 2 avocados pitted and sliced
  • handful fresh peas
  • 300 g (1 pint) strawberries, hulled and quartered
  • 1 c pecans (toasted in the oven for about 10 min is also good)

In a small bowl whisk together the dressing ingredients. Marinate the strawberries in this for about an hour.

Toss all the salad ingredients together and then add strawberries and as much dressing as you prefer, then sprinkle the pecans over and serve.

Thanks Mere!