I had the most delicious ham and zucchini polenta muffin at Patisse in Waterloo on the weekend. And one chocolate and one passionfruit macaron. And a coffee. Mmmm...
I'm getting distracted. My point is their polenta muffin was awesome and I wanted to try making some too. Mine wasn't as tasty, I'm afraid, but it's not bad, and it looks nice, and I eated it.
Pumpkin polenta muffins
Olive oil, to grease
190g (1 1/4 cups) self-raising flour
1 tsp baking powder
1 tsp salt
90g (1/2 cup) polenta
2 eggs, lightly whisked
185ml (3/4 cup) milk
60g butter, melted
40g (1/2 cup) coarsely grated cheddar
180g (2/3 cup) cooked, mashed pumpkin
1 small red capsicum, finely chopped
270g can corn kernels, drained
Preheat oven to 180°C.
Grease and line muffin tin. (This is where I went a little wrong, by the way. I used a nonstick muffin tin and assumed it wouldn't stick. Surprise! It did. The muffins were okay, but some were a bit wrecked at the base. Next time I'm using muffin liners.)
Sift together the flour, baking powder, salt and polenta into a large bowl and make a well in the centre.
Use a fork to whisk together the egg, milk and butter in a second large bowl. Stir in the cheddar, pumpkin, capsicum and corn.
Pour the egg mixture into the flour mixture and stir until just combined.
Spoon mixture into tins and smooth the surface. Bake in oven for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
Makes 12 muffins.
Adapted from Taste
Wednesday, June 30, 2010
Saturday, June 26, 2010
Apple and Pecan Cake
I made this cake using my NEW STAND MIXER. :DDD
It's a birthday gift from my awesome friends and I can't waaaait to take the dough hook on a test run. I hope this will result in bread for all! Loaves in your face!
It was so fun using this for the first time and this was a good recipe to try it out on. Creaming the butter and sugar was a cinch, and this stiff batter would have been a pain to mix by hand.
In short, I approve.
Apple pecan coffee cake with cinnamon sugar topping
Like Technicolor Kitchen before me, I halved the ingredients and baked the cake in a 20cm tin with a removable base. Overall it came out a bit heavier than I expected, and I think I overdid the brown sugar.
Pecans:
1 cup (110g) pecans, coarsely chopped
2 ½ tablespoons packed light brown sugar
1 tablespoon corn syrup
1 tablespoon unsalted butter, slightly softened
Cake:
3 ½ cups peeled, cored and diced (1/3in) apples
1/3 cup (58g) packed light brown sugar
½ teaspoon ground cinnamon
3 cups (420g) all purpose flour
1 ¼ teaspoons baking powder
generous ½ teaspoon salt
1 cup (2 sticks/226g) unsalted butter, slightly softened
2 cups (400g) granulated sugar
3 large eggs
2/3 cup (174g) plain yogurt
2 ½ teaspoons vanilla extract
Topping:
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
Position a rack in the middle of the oven and preheat the oven to 180°C/350°F and prepare a baking tin.
Line a rimmed baking sheet with foil. In a medium bowl, stir together the pecans, brown sugar, corn syrup and butter until the pecans are coated. Spread the pecan mixture on the foil liked sheet and toast, stirring occasionally, for 9 to 14 minutes or until nicely browned. Let cool completely then chop into ¼ in bits – the pecans will keep, stored airtight, at room temperature for several days.
In a large bowl thoroughly stir together the apples, brown sugar and cinnamon. Sift together the flour, baking powder and salt into a small bowl and set aside.
In a large bowl with a mixer on medium speed, beat the butter and granulated sugar until lightened and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, and beat until well blended, about 2 minutes.
On low speed, beat in half the dry ingredients just until thoroughly incorporated, scraping down the sides of the bowl as needed. Add the yogurt and vanilla, beating just until evenly incorporated. Beating on low, add the remaining dry ingredients, then beat in medium speed until evenly blended – batter will be stiff.
Spoon half the batter into the pan, spreading it evenly to the edges with a buttered palette knife, the layer will be thin. Using a slotted spoon and shaking off any excess juice, distribute the apple mixture over the batter. Sprinkle with the pecans then spoon the remaining batter over the apples and pecans, spreading it to the edges – the batter will seem skimpy. Mix the topping ingredients in a small bowl and sprinkle over the cake.
Bake for 45-55 minutes or until the top is well browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool completely.
The cake will keep, stored airtight in a cool place, for up to 2 days, or refrigerated for 2-3 days or longer – let it come to room temperature before serving.
From Technicolor Kitchen
It's a birthday gift from my awesome friends and I can't waaaait to take the dough hook on a test run. I hope this will result in bread for all! Loaves in your face!
It was so fun using this for the first time and this was a good recipe to try it out on. Creaming the butter and sugar was a cinch, and this stiff batter would have been a pain to mix by hand.
In short, I approve.
Apple pecan coffee cake with cinnamon sugar topping
Like Technicolor Kitchen before me, I halved the ingredients and baked the cake in a 20cm tin with a removable base. Overall it came out a bit heavier than I expected, and I think I overdid the brown sugar.
Pecans:
1 cup (110g) pecans, coarsely chopped
2 ½ tablespoons packed light brown sugar
1 tablespoon corn syrup
1 tablespoon unsalted butter, slightly softened
Cake:
3 ½ cups peeled, cored and diced (1/3in) apples
1/3 cup (58g) packed light brown sugar
½ teaspoon ground cinnamon
3 cups (420g) all purpose flour
1 ¼ teaspoons baking powder
generous ½ teaspoon salt
1 cup (2 sticks/226g) unsalted butter, slightly softened
2 cups (400g) granulated sugar
3 large eggs
2/3 cup (174g) plain yogurt
2 ½ teaspoons vanilla extract
Topping:
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
Position a rack in the middle of the oven and preheat the oven to 180°C/350°F and prepare a baking tin.
Line a rimmed baking sheet with foil. In a medium bowl, stir together the pecans, brown sugar, corn syrup and butter until the pecans are coated. Spread the pecan mixture on the foil liked sheet and toast, stirring occasionally, for 9 to 14 minutes or until nicely browned. Let cool completely then chop into ¼ in bits – the pecans will keep, stored airtight, at room temperature for several days.
In a large bowl thoroughly stir together the apples, brown sugar and cinnamon. Sift together the flour, baking powder and salt into a small bowl and set aside.
In a large bowl with a mixer on medium speed, beat the butter and granulated sugar until lightened and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, and beat until well blended, about 2 minutes.
On low speed, beat in half the dry ingredients just until thoroughly incorporated, scraping down the sides of the bowl as needed. Add the yogurt and vanilla, beating just until evenly incorporated. Beating on low, add the remaining dry ingredients, then beat in medium speed until evenly blended – batter will be stiff.
Spoon half the batter into the pan, spreading it evenly to the edges with a buttered palette knife, the layer will be thin. Using a slotted spoon and shaking off any excess juice, distribute the apple mixture over the batter. Sprinkle with the pecans then spoon the remaining batter over the apples and pecans, spreading it to the edges – the batter will seem skimpy. Mix the topping ingredients in a small bowl and sprinkle over the cake.
Bake for 45-55 minutes or until the top is well browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool completely.
The cake will keep, stored airtight in a cool place, for up to 2 days, or refrigerated for 2-3 days or longer – let it come to room temperature before serving.
From Technicolor Kitchen
Moroccan Fish Stew
Not sure exactly how Morrocan this really is, but it's tasty and easy. I find myself liking Bill Granger against my will...
Moroccan Fish Stew
1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
pinch cayenne pepper (I cheated and skipped this)
400g tin of chopped tomatoes
pinch of salt
500g firm white fish fillets cut into chunks (I used ling; cod or snapper works too)
400g tin chickpeas, rinsed
2 teaspoons honey
freshly ground black pepper
To serve:
fresh coriander
flaked almonds, lightly toasted
Heat the olive oil in a large heavy based pan over medium to low heat. Cook onion, stirring occasionally, until onion is translucent.
Add garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes or until fragrant.
Add cayenne pepper, tomatoes, salt and 250ml (1 cup) water. Cook, stirring frequently, for 10 minutes.
Add the fish and simmer until fish is tender, about 5 minutes.
Add chickpeas and honey, cook for a further 2-3 minutes and season to taste.
Serve garnished with coriander or flaked almonds. I like having this with some coucous on the side.
From Bill Granger's Every Day
Moroccan Fish Stew
1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
pinch cayenne pepper (I cheated and skipped this)
400g tin of chopped tomatoes
pinch of salt
500g firm white fish fillets cut into chunks (I used ling; cod or snapper works too)
400g tin chickpeas, rinsed
2 teaspoons honey
freshly ground black pepper
To serve:
fresh coriander
flaked almonds, lightly toasted
Heat the olive oil in a large heavy based pan over medium to low heat. Cook onion, stirring occasionally, until onion is translucent.
Add garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes or until fragrant.
Add cayenne pepper, tomatoes, salt and 250ml (1 cup) water. Cook, stirring frequently, for 10 minutes.
Add the fish and simmer until fish is tender, about 5 minutes.
Add chickpeas and honey, cook for a further 2-3 minutes and season to taste.
Serve garnished with coriander or flaked almonds. I like having this with some coucous on the side.
From Bill Granger's Every Day
Tuesday, June 8, 2010
Coconut Chocolate Chip Cake
More gluten-free! Overall, I'm pleasantly surprised by my two-cake foray into gluten-free baking. The sad faces of my coeliac acquaintances as they ate their store-bought riceflour muffins had convinced me that gluten-free = not tasty. This is completely untrue.
This cake is awesome - the dark chocolate and the coconut go so well together. Like the carrot cake from the previous post, this too was deliciously moist and tasty.
Ideally, this is how you should eat it:
Start with a leisurely breakfast at Bangbang and then wander through Surry Hills markets. Walking at a gentle pace, swing by Frames for some takeaway coffees (their coffee is so underrated! they are much better than the more-hyped Sideplate) and then go back to your house. Have a slice in the kitchen while chatting to Jess and Tina.
Easy, right?
No photos this time because a) I'm lazy and b) it looks like a brown cake.
Coconut Chocolate Chip Cake
3 large free-range organic eggs
1/2 cup vegetable oil
1/3 cup coconut milk
1-2 teaspoons vanilla extract
1 1/2 cups organic light brown sugar
2 cups gluten free flour
A pinch of baking powder
1 1/4 cups sweetened flaked coconut
1 cup dark chocolate chips
Preheat oven to 180 C. Line a 9-inch cake pan.
In a mixing bowl, beat the eggs till pale yellow. Add in the oil and beat to combine. Add the coconut milk and flavor extracts. Beat in the sugar till smooth. Add the flour mix a little at a time and beat until the batter is smooth.
Stir in the coconut and chocolate chips by hand.
Pour the batter into the prepared cake pan and bake in the center of a pre-heated oven, until the cake is set in the center. The cake should spring back to light touch.
The recipe suggested 30 to 35 minutes. Mine took closer to 45 minutes, but I have a temperamental oven so use your own judgement. The end result was evenly brown on top.
Cool the cake on a wire rack. Delicious slightly warm, almost as good the next day too.
Adapted from Gluten Free Goddess
*
Elsewhere:
Chengy baked an amazing Croquembouche for May's Daring Baker Challenge. It was impressive AND delicious! P.S. Those are my fingers in the photo.
Judith has a brilliant review post on 'Howl' and 'Exit Through The Gift Shop', both screening at the Sydney Film Festival. I think she's pretty much spot on - though my immediate reaction to Exit was less thoughtful and more of a straight-up "I HATE THIS STUPID MOVIE AND BANKSY'S STUPID FACE."
And Robbie has another ridiculous blog. OK I admit it - I lol'd.
This cake is awesome - the dark chocolate and the coconut go so well together. Like the carrot cake from the previous post, this too was deliciously moist and tasty.
Ideally, this is how you should eat it:
Start with a leisurely breakfast at Bangbang and then wander through Surry Hills markets. Walking at a gentle pace, swing by Frames for some takeaway coffees (their coffee is so underrated! they are much better than the more-hyped Sideplate) and then go back to your house. Have a slice in the kitchen while chatting to Jess and Tina.
Easy, right?
No photos this time because a) I'm lazy and b) it looks like a brown cake.
Coconut Chocolate Chip Cake
3 large free-range organic eggs
1/2 cup vegetable oil
1/3 cup coconut milk
1-2 teaspoons vanilla extract
1 1/2 cups organic light brown sugar
2 cups gluten free flour
A pinch of baking powder
1 1/4 cups sweetened flaked coconut
1 cup dark chocolate chips
Preheat oven to 180 C. Line a 9-inch cake pan.
In a mixing bowl, beat the eggs till pale yellow. Add in the oil and beat to combine. Add the coconut milk and flavor extracts. Beat in the sugar till smooth. Add the flour mix a little at a time and beat until the batter is smooth.
Stir in the coconut and chocolate chips by hand.
Pour the batter into the prepared cake pan and bake in the center of a pre-heated oven, until the cake is set in the center. The cake should spring back to light touch.
The recipe suggested 30 to 35 minutes. Mine took closer to 45 minutes, but I have a temperamental oven so use your own judgement. The end result was evenly brown on top.
Cool the cake on a wire rack. Delicious slightly warm, almost as good the next day too.
Adapted from Gluten Free Goddess
*
Elsewhere:
Chengy baked an amazing Croquembouche for May's Daring Baker Challenge. It was impressive AND delicious! P.S. Those are my fingers in the photo.
Judith has a brilliant review post on 'Howl' and 'Exit Through The Gift Shop', both screening at the Sydney Film Festival. I think she's pretty much spot on - though my immediate reaction to Exit was less thoughtful and more of a straight-up "I HATE THIS STUPID MOVIE AND BANKSY'S STUPID FACE."
And Robbie has another ridiculous blog. OK I admit it - I lol'd.
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