Garlic mushrooms

This is a very simple dish.  This is the side that matches so many things, as well as being a meal on its own when served on some lovely buttered sourdough toast.  I use these mushrooms with breakfast, as a filling for omelettes, I serve them as a side to meat/veg dishes, use it as a base to make a mushroom pasta sauce.  It's my "standard" mushroom dish, and I'm surprised I haven't posted it before!  I cook all mushrooms like this at some point.
You can make it with any mushrooms, but normally I just use regular white mushrooms (either in button or cap form).  Today, I made them with chestnut mushrooms, which are meatier and stronger than regular cap mushrooms.  Regardless of the type of mushroom, choose the heaviest, firmest ones you can find.  If they feel light as air and spongy, they aren't fresh.

I usually just wipe mushrooms with a kitchen towel to remove any dirt.  I don't wash unless i'm preparing for a pregnant lady like my lovely sis.

Garlic sautéed mushrooms

Mushrooms (around 400 grams) sliced into .5cm slices
butter
olive oil
A few cloves of garlic
freshly ground pepper
salt

Prepare all the ingredients before starting to cook :) Super Mario mushroom joins his friends :P

Heat  some butter and olive oil in a frypan or wok until the butter is melted and has started bubbling.  Grind plenty of pepper into the oil.

Add mushrooms and toss them in the butter.  Keep stir-frying on a pretty high heat.  Continue until the mushrooms are all squeaking and sizzling, add the garlic, and keep stir-frying until there's a little bit of water coming out of the mushrooms.  Add some salt to pan, this will draw out the moisture.

If you are making pasta, this is the time to add the cream or wine or whatever you want to add to it to make it all lovely and saucy (see a recipe for gnocchi with mushrooms cooked in this way here)

To have them as a side dish, just keep stir-frying until the water has mostly evaporated, taste and season if necessary, and serve piping hot :)

aaand they're done!

Also lovely with a squeeze of lemon, and/or chopped herbs, or add a tiny amount of white wine (make sure it evaporates mostly!) when you add the salt for a lovely tang :)

Enjoy!

Roast Chicken with sage/onion stuffing

I love a roast chicken! :)  It's pretty easy to make, and makes the house smell so delicious :)  Ate a lovely roast chicken made by my brother in law, who adds plenty of good butter, and lovingly bastes it with juices all throughout the cooking time. Thought I'd try and recreate the juiciness in my own roast chicken, and it was a success!

I also found sage, so thought i'd try making my own stuffing.  Not a fan of meat in stuffing, but thought a sage/onion/breadcrumb stuffing without adding the bacon/pork meat would be nice :) I'd never tried this, but would like to think that it'll absorb all the inner chicken juices, and keep everything nice and moist while adding the lovely flavour of sage to the chicken :)

Here goes:

One free range chicken (i got a 1.6kg one, make sure you keep a note of how much it weighs for cooking time!)
2 large onions
garlic, chopped
a bunch of sage, chopped finely
butter (i used salted President butter)
a couple of slices of white bread (stale or dried in the oven then whizzed into crumbs)
salt and pepper
1 free range egg
optional: a teaspoon of mustard (i used English), a couple of teaspoons of redcurrant jam
a dash of white wine

Preheat the oven to 180C and place the top rack right in the middle of the oven.  you can use the bottom rack right at the bottom to make veggies (or simply chuck them in the roasting pan with the chicken if you want)

To make the stuffing:
Dice one of the onions, and fry gently with the garlic in some butter until golden.  Once ready, add to a medium size mixing bowl.  Add sage, breadcrumbs, salt, pepper, mustard and jam (if using), mix well, then add egg and mix again.

Chicken roasting:
Slice the other onion thinly, and place on the bottom of the dish you'll be using to roast the chicken.
Loosen the skin on the breast of the chicken, enough to be able to put your hand in.  place thin slices of butter in between the skin and the breast.  This will make for lovely moist white meat if cooked well (and by well i don't mean over done, but just the right time).
Stuff the chicken cavity with the mixture (don't over stuff, if theres any stuffing leftover, shape into balls and place them alongside the chicken, and place breast up into the dish. brush lightly with oil.
add a tiny dash of white wine to the dish.
Chuck in oven.
Cook for 20 minutes per 500 grams, plus 20 minutes.

It's important to baste the chicken every now and then.  Makes all the difference !

Every 20 minutes or so, baste the chicken by spooning the juices over it.

Once you think it's done, prick into the thickest part of the thigh, if the juices run clear, it's cooked.  If not, pop into the oven for another 10 minutes and try again.

Once it's done, take it out of the oven,  cover loosely with foil and rest for about 20-30 minutes.  You could ignore this step, and eat it right away, but apart from burning your tongue and finding it hard to carve, the meat will be dryer and less tender.  It really does make a huge difference, resting allows the meat to reabsorb juices into the centre, and relax. 

Mobile phone photo, the only one that got all the roast and stuffing :)

enjoy!!

Roast butternut and potatoes

This is a perfect side dish for roast meats.  also a perfect weekday dinner if you just add some other veggies into the mix :)

I've discovered that the smaller the butter nut, the better it is for roasting.  It keeps its shape, and is lovely and soft, sweet and nutty on the inside.  The larger it is, the stringier it gets (so I would keep the larger ones for soups).  Also, I always like to make a little extra, to use in salads or just to nibble on the next day, or if there's lots, it's great to make roast pumpkin soup!.  so delicious!

Honey Roasted Pumpkin soup with Indian Spices

So a lovely friend of mine works as a flight attendant, meaning she's a super jet-setter. She gets to go to all these interesting places for a few days :)  Last time she flew to Mumbai, and asked if i wanted some nice fresh Indian spices.  Sure enough, I was excited to get a couple of spices, but not as excited as I was when i actually saw what she brought, which was a whole bag of stuff!!!

Now that the weather has cooled enough for me to handle being in the kitchen, I decided that it was butter-nut pumpkin soup time!  The reason i use butter-nut is because frankly, i prefer it.  It's easier to cut, it keeps its shape when roasting, melts smoothly into soups without going stringy, and the taste - so sweet, nutty, delicious!

1 medium butternut (i would say about 1-1.5kg) peeled, seeded, chopped into smallish cubes (1.5-2cm)
1 large onion, diced
1 carrot, diced
one potato, peeled, diced. 
If in malta, some "karfus" (aka Maltese celery). If overseas, a celery stem, chopped finely.
some chicken stock (probably about a litre?) (Use veg stock if you please, and to make this dish completely vegetarian)
Goda Masala (or some curry powder, or some cumin, or whatever spice mix you would like to use.  I normally use just cumin, but this time, i decided on the Goda Masala, having never used it, but it said it goes really well with veggie curries, in fact, specifically, pumpkin curry!) More info below
Turmeric
Honey
Salt, pepper.
Vegetable oil
Fresh cream (or coconut cream if you want it to be vegan!), to serve

Spread chopped pumpkin in a baking dish, toss with oil, drizzle some honey, salt and pepper and cover tightly with foil.  Place in hot oven until the pumpkin is cooked (about 30 minutes).  Remove foil, toss a little, and return to oven to get some nice burnt bits going.  Burnt bits = more caramelly nutty flavour in soup :)

In the meantime, place onion, carrot and celery into pot with a little oil, and sweat for a few minutes (sautee with lid on).  Add spices (i used about 2 teaspoons goda masala, and about a teaspoon of turmeric), stir in chopped potato, add some stock - not too much, 2 or 3 cups should be fine, simmer until potato is cooked and kitchen is smelling of spicy goodness.

Once the pumpkin is done, throw it in the pot, simmer for 5 minutes and turn off the heat.  Let cool a little before blending.**

Blend until completely, velvety smooth.  Add cream to taste, and season if necessary.  Stir around with the ladle until the cream is completely blended in. 

Serve with an extra dollop of cream, and some freshly chopped spring onions/chives if you have any at hand. 

I like to serve this into a giant mug,  sipping and spooning it into my mouth, while siting by the heater  watching Christmas cooking shows :)

**I have learned the hard way why soups that require blending always have the "allow to cool a little" thing  before blending the hard way.  when blending, it releases lots of steam.  in a blender, this means a little explosion of burning hot liquid from the top.  In the pot, this means that IF some splashes on you, you be BURNED! ehe. 

Goda Masala is a dark powder spice mix - it's got a smoky and sweet aroma, and makes things spicy without being hot.  I've never seen it anywhere before, so i have no idea if you can get it.  I would try Indian foodshops if you have access to them.  More info here: http://madteaparty.wordpress.com/2007/06/15/goda-masala/.
However, the actual spices in this soup isn't the important thing, as long as you have something on hand.  I've made it with just a bit of curry powder, or even just cumin and turmeric, with some freshly grated ginger added in.

Halloween cupcakes!

Ok so a friend of mine loves Halloween.  In fact, it's by far her favourite "feast" occasion, much more than Christmas etc :D  Her and her partner hold a Halloween event every year (even before they met, they individually used to have a Halloween party.. awwwww)

Anyway this year I made cupcakes!  of course, they had to have a Halloween theme, so I decided to make Red Velvet cupcakes (mm blood red!) and some kind of black cake, which this time was Guinness Chocolate cake with a small amount of black food colouring for extra um.. blackness.

For the recipes of the cakes, click here:

Red Velvet Cupcakes
Chocolate Guinness cupcakes

As we were planning on decorating them, I decided on making a regular buttercream frosting, and separating the mix and colouring each part.

I made the following colours - plain white, pinkish/grey, orange and green.

As for decorations,  i bought sweets in the shape of vampire fangs, skulls, bones and Sarah provided some chocolate eyeballs and pumpkins :) 

Chocolate Guinness Cake

If you want a dark, moist chocolate cake, this is the one for you.  I was looking for a dark chocolate cake for Halloween - we had red velvet cakes, and I was thinking about making black velvet but a friend noticed this recipe in the Hummingbird Bakery Cake Days book, and since I happened to have a can of Guinness, it was the perfect time to try!

The recipe is for a single cake, however I've found that Hummingbird bakery cakes always work out well as cupcakes too! 

• Some notes about this cake mix:  It will be MUCH runnier than many cake mixes. 
• At first, it smells kinda beery.  Then once it's all mixed in together, life is good :) 
• Before I took it out, i touched it lightly and the cake sprung back anyway, however please note that even though it did this, it still didn't actually look cooked.  This is fine.
• This particular time,  I used regular butter-cream as I was making millions of little cupcakes, however I believe it would probably taste even better with the cream cheese frosting
• I made regular cupcakes, mini muffin, and also mini cupcake size.  I adjusted the cooking time by sight, I figured about 10 minutes for the tiny ones, 12-14 for the medium size.  If you are making a whole cake, it should take about 45 minutes, until the top is springy (bounces back when touched lightly) and a skewer comes out clean when put through the middle of the cake.

Ingredients

(for 24 large cupcakes, approx 40 fairy cakes, about 50-60 mini cupcakes)

For the cake/s

250ml Guinness

250g unsalted butter

80g good quality cocoa powder

400g caster sugar

2 eggs (at room temperature)

1 tsp vanilla extract

140ml buttermilk (if you can't find buttermilk, use runny plain unsweetened yoghurt)

280g cake ("OO") flour, sifted

2 tsp bicarbonate of soda

½ tsp baking powder

For the frosting

50g unsalted butter, softened

300g  icing sugar

125g full fat Philadelphia cheese

Cocoa powder, for dusting (optional)

Method

Preheat the oven to 170°C, then line 2 x 12 muffin pan thingie with muffin liners (fairy cake liners are too small) 

Sift the flour, baking powder and bicarb together into a large bowl. 

Pour the Guinness into a small saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. 

Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

Add the liquids to the bowl containing the flour, and whisk on a low speed until incorporated, making sure you scrape down the sides and get it all well mixed.

Spoon the batter into the cake liners until 2/3 full.  If there is any extra, put it to the side, you can cook it in another batch after the first batch is done.  

Bake for approximately 15-18 minutes or until the sponge bounces back when lightly pressed.

Leave cool in the tin for about 5-10 minutes, then remove them from pan and cook on a wire rack.  

Make sure the cakes are completely cold before frosting. 

To make frosting: 
Sift the icing sugar into a bowl (the bowl of free standing mixer if you're using). 
Chop the butter into small cubes, and if it's not soft, put in the microwave in 5 second intervals until it's soft and pliable. 

Work the butter into the icing sugar with the back of a spoon.  This is my method of preventing the whole kitchen becoming a cloud of icing sugar, as whilst it does smell quite nice, it's also horrible and messy.  

Once you've worked the butter in, using the electric whisk (or freestanding mixer with paddle attachment) mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture.   You can choose to cover your freestanding mixer with a clean teatowel at this point, to make sure the clouds of icing sugar don't puff out. but if you've worked in the butter, this shouldn't happen.  Having the butter at room temperature REALLY helps for this!

Add the cream cheese and mix in a low speed (I "pulse" it in until it's combined then increase the speed to medium and beat until the frosting is light and fluffy.  Be careful not to overbeat the cream cheese frosting, as it can go from voluminous and fluffy to runny in a surprisingly short amount of time.  You can beat the hell out of it for a couple of minutes though!  it DOES need to be nice and fluffy!
Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

As I used buttercream, I piped the frosting on.  The frosting above should just be spread on using a palette knife :)  

Poached eggs! Finally!

I love poached eggs.  Every time I go out for breakfast in Melbourne, I would get excite about the prospect of a wobbly white "mozzarella-looking" egg, that explodes with liquid gold yolk at the slightest poke, so tasty, and such a pleasure to look at too. Naturally, I would try making them at home.  Watching my friend Jossie (a chef) making them at home seemed so easy!  Throw some water in a pan, add a tiny amount of vinegar, and they would be presented to me, beautiful and perfect.  Seems so easy right?  Well, apparently not.  I always ended up with a yolk, surrounded by strings of egg-white, looking more like a stringy stracciatella than a poached egg. BOO!

Until today.  Today, I managed! I was inspired by Miss Lolly, a fellow food blogger in Brisbane, who posted recently that she had never managed to make a proper one until recently.

I'm so proud of these eggs.

Platters - low carb style :)

Inspired by Mona and her Food book , a few weeks ago, i embarked on a low carb diet.  The main aim of course was to lose weight, but also, it seems to be a diet that really suited me, and didn't go against my philosophy as most diets do.  Essentially i don't like eating artificial stuff, nothing that's come out of a lab.  This includes things like the over processed margarines, stuff like high fructose corn syrup (and the myriad of corn derivatives), basically anything with an ingredient list full of numbers and complicated names, rather than simple things that I could technically buy individually at a shop.  This diet, once I was reading into it, didn't sound like too much of a sacrifice at all!  Sure, i'd be giving up the almighty hobz biz- zejt and my favourite dish, PASTA!  but at least I could "console" myself with cheese, olive oil, nuts, ensuring that i wouldn't go hungry and just have to nibble on a peach which would essentially leave me hungrier than before!

One of the easiest and quickest ways to satisfy both the carb and non-carb eaters of this world together, is to have a massive platter full of delicious goodies.  I find I have no issue at all not replacing carbohydrates, as long as i have some kind of vegetable. Most of the time, at this time of year, it's tomatoes.  they feature very heavily, being my substitute fruit between meals, as well as being a great implement to throw some olive dip on, or eat with a piece of meat or cheese :)  I also like to add some kind of leaf.  This time it was Maltese rocket (aka insalata)For the carb eaters, I normally provide a small loaf of bread, or some galletti.

Here are some pictures of a couple of platters I've made in the past few weeks :)

Platter one: 

Aubergine/Eggplant Parmigiana

This is one of the dishes that has a confusing origin, people (including myself) thought that the name suggested that it's from Parma, but in fact wiki suggests it's Sicily and Campania that lay claims to it, which makes sense considering the ingredients! :)

layering the ingredients

I have no idea if my version is traditional, in fact I'm sure it's not, but the point is that it tastes good no?  And is made with healthy, fresh ingredients?  AND as a special bonus - this dish is VERY low carb! :D  here we go! :)

Parma ham, Avocado, Gorgonzola salad

As you may or may not know, i'm currently on a low carb diet.
One of the things that i'm enjoying doing is making giant salads and eating them all up!  I am not on a low fat diet, just low carbs, so olive oil, cheeses, hams, avocados, and so many things that are very restricted when on a low calorie diet are back on the menu!  It's the carbohydrates that i'm trying to avoid, whether they be in simple sugar form (sweets, fruits, all those crazy corn derivatives), or complex carbohydrates (starch - some beans, potatoes, wheat, corn)

This one was thrown together in a jiffy.. and my tastebuds were very very happy! :D

Marinade for pork - revisited

I love marinading pork for the BBQ.  And Maltese pork is fantastic.  I buy it from Prime butchers (found in all the GS/Tower supermarkets), or the few select good butchers around malta, like Charles butcher in Naxxar, or the guys at Arkadia. 

I made 2 this week, and they were both really tasty! 

Salsa Cruda - a.k.a bloody simple pasta sauce!

Salsa Cruda literally means "raw sauce", as this sauce requires no cooking at all.  There are so many variations of this, but essentially there are a few things in common with all of them: fresh tomatoes, olive oil, a summery herb, all at room temperature.  The pasta is added steaming hot, making a lovely contrast with the cool sauce. Drizzle with some extra Extra Virgin Olive oil just before serving :)

Everything about this sauce screams summer - invokes the feelings of al fresco dining, relaxation, possibly with a frosty glass of white wine :)

The most important thing in this sauce is that you buy the right quality ingredients.   I adore tomatoes for example, but I will not buy them unless they are EXACTLY the quality I want.  Same goes with everything else in this sauce.  Except the basil, because that's growing in pots all over our coutyard in an attempt to finally have enough basil to see us through summer (I swear we're all basil addicts here, I even use it on toast with a tiny drizzle of olive oil and a sprinkle of seasoning in the morning, it's not my fault, I walk past 2 basil plants on the way to the kitchen, I can't help but pick a leaf or 2!) 

simple, quick, easy, fresh.  :D

Raspberry White Chocolate Muffins

Totally not a fan of white chocolate under normal circumstances, but i feel that the tart flavour of a raspberry is totally complimented by the creamy sweetness white chocolate gives :)  These muffins are also a result of trying to use what's in the cupboard - white chocolate was left over from Christmas-time, raspberries were in the freezer :)

An unwrapped muffin, mmm look at that raspberry gooey goodness :)

Marinade for Pork (bbq)

So - first of all, choose a piece of pork that is likely to be extra tasty on bbq.  The chops are great, although sometimes they tend to be a little dry on a bbq. 

I used Collar (in the picture), it's the pork version of Scotch fillet on a cow.  Tasty with a minimal amount of fat going through it, enough to keep it moist on the barbie :)  So juicy and delicious, and is still very ok when slightly over-cooked, as it just keeps getting more tender whilst the fat crisps up and caramelises.

What you will need:
Soy Sauce
Oyster sauce
Tabasco (the chipotle one is amazing, esp for bbq's!)
Garlic
Ginger, fresh (dried is ok if not)
Lemon

Place the pork in a container (ideally sealable, so that you just have to shake it around every now and then)

Sprinkle the marinade ingredients over, there is no need to put too much, you don't want it to be swimming in it!!!, just very well coated.  I find that this makes for more tender meat, if you chuck it in a pool of marinade, i feel that the juices of the meat seeps out and you will end up with a drier finished product.

Marinade for at least 3 hours, preferably overnight.

Cook on bbq until just about cooked through.  :) 

If i buy my pork from a reputable butcher, i don't have any issues eating it at medium-well done, rather than completely well done.  it's SO much nicer in taste and texture that way :)  but yeah.. make sure you trust the butcher before doing so.

Lemon curd cupcakes

Mmmmm!!!  These cupcakes are amazing.  I am in total awe of the person who actually decided to put together this recipe, for they are just... wow.  


These cakes are for serious lemon lovers... they have the amazing combination of tart, sweet, creamy, textures, everything.  They are... just... wow.  so SO good! 

The curd is so deliciously lemony and creamy, the cake is soft, light, also lemony, and the frosting (which contains some of the lemon curd, as well as cream cheese and whipped cream) brings it all together to a lovely, lemony delight!  

Poor little cupcake, sitting on a plate, it was eaten only a few moments after this was taken

I really felt like trying something lemony, as we suddenly ended up with quite a few lemons from friends' and colleagues' trees, we were going over to my aunt's for tea to celebrate mother's day with Nanna, so thought it was the perfect opportunity to try something delicious and lemony!  These are a winner I think!!