Archive | July, 2016

Blue Cheese Madeleines

22 Jul

Blue cheese, some people love it some people hate it. I like making blue cheese sauce on steaks – utterly delicious! A block of blue cheese has been sitting in my fridge for a while, so I have decided to use it on baking this time. I found this recipe on the internet and I highly recommend it if you love blue cheese. These madeleines were savory and creamy. The blue cheese with its distinctive flavor really shone through in the madeleines. My husband isn’t a fan of blue cheese, but my 16-month old daughter loved the madeleines. She is a little cheese lover. 🙂

Blue cheese madeleines

  • 50g butter, melted
  • 150g plain flour
  • 2 tsp baking powder
  • 1 tbsp chopped fresh rosemary and thyme leaves
  • 3 medium eggs
  • 1 tbsp caster sugar
  • 75g blue cheese, mashed
  • 100ml buttermilk
  1. Heat the oven to 200C.
  2. Brush each mould of a non-stick madeleine tray thoroughly with a little of the melted butter. Sift the flour and baking powder together, mix in the chopped herbs, and make a well in the middle.
  3. Beat the eggs and sugar for two minutes until frothy. Beat in the blue cheese, buttermilk and remaining melted butter.
  4. Fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon into the moulds, filling to three-quarters full, and bake for 12-15 minutes or until puffed and springy and lightly golden. Turn out onto a wire rack, and serve warm.

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Orange, date, coconut, seed and honey balls

17 Jul

As a busy mum, I am always hunting for quick, easy and non baking recipes. No-baking bites are in the trend at the moment. Recently I am intrigued by one of Naida Lim’s recipes – orange, date, coconut, seed and honey balls. It is flavoursome, healthy and easy to make! I coated them with cocoa powder this time. Next time I will try different coating. What should I say? Try the recipe, try it and try it! 🙂

Orange, date, coconut, seed and honey balls

(Makes 12)

  • ⅔ cup Almonds, raw
  • ⅔ cup Dates, pitted
  • 4 Tbsp Pumpkin seeds, toasted
  • 2 Tbsp Sunflower seeds, toasted
  • ½ cup Shredded coconut
  • ¼ cup Sesame seeds, toasted
  • 4 Tbsp Macadamia nuts, chopped
  • 2 Tbsp Honey
  • 2 Oranges, zested and juiced (about 1/4 cup)
  • 1 Tbsp Cocoa powder to dust, or finely chopped pistachio nuts, sesame seeds or coconut
  1. Place all ingredients except cocoa powder (or other coating of choice) in a food processor and blend until a chunky paste forms.
  2. Roll into small balls, about 3cm in diameter.
  3. Roll in cocoa, pistachios, sesame seeds or coconut if desired.
  4. Store in an airtight container. They will keep for several days.

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Upside Down Pineapple Cake

16 Jul

I always wanted to bake an upside down cake, but I didn’t have a right pan or hadn’t got time. A recently bought cast icon pan has been sitting in the cupboard for a few months, so I decided to put it in a new test – pineapple upside down cake.

The recipe is from Anna Oslon again. My cast iron pan is a bit too big, so the cake was flatter than the normal 9’in cake and the baking time was shorter. I love the combination of pineapple and coconut. They are a perfect match! The caramelised pineapples on top give the entire cake a taste lift – sweet but not too sweet. Last but not least doesn’t it looks pretty?! 🙂

 

Upside down pineapple cake

Pineapple

  • 57g unsalted butter
  • ⅔ cup packed dark brown sugar
  • 2 tsp lemon juice
  • 7 slices pineapple rings

Cake

  • ¾ cup buttermilk
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp ground nutmeg
  • ½ cup shredded coconut
  1. Preheat the oven to 190C.
  2. Place a ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
  3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean.

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