Chocolate brownies with crystallised ginger and macadamia nuts – Recipes

Preheat the oven to 160C. Grease and line the base of an 18cm square cake pan.

Place the butter and chocolate in a saucepan and gently melt together. When butter and chocolate have melted, beat the sugar, vanilla and a good pinch of salt into the mixture.

Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.

Fold in the nuts and ginger and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached.

Allow to cool, then turn onto a wire rack.

Cut into 12 neat squares and dust with cocoa before serving.

Flourless chocolate cake – Recipes

Preheat oven to 180 degrees Celsius (or 160 Celsius for fan forced) using middle rack in the oven. Butter the bottom and side sofa 9-inch (22cm) spring form pan and dust with extra cocoa powder.

In a medium saucepan, combine the chocolate, 2 tablespoons cocoa powder and butter. Cook, stirring constantly, until the butter and chocolate are melted.

Gently whisk until smooth. Remove from heat and set aside to cool.

In an electric mixer, whisk together the egg yolks, sugar and vanilla until well blended and pale in colour.

Stir in the cooled melted chocolate mixture and almond meal into beaten eggs.

Beat egg whites on low speed until frothy. Increase speed of mixer and beat egg white sun until soft peaks start to form.

Gently fold the beaten egg whites into the chocolate/egg yolk/almond meal mixture in three additions. Do not over-mix as this will beat the air out of the eggs.

Pour the batter into the prepared pan.

Bake until the cake a tester inserted into the centre comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and cool cake in pan completely.

Note: this cake is amazing straight out of the pan but, if you have some time up your sleeve, wrap cake in plastic wrap and freeze for at least 24 hours before using. This will help improve the texture of the cake.

To make the glaze, boil the cream and honey then pour over the chocolate. Let the mixture stand for 1 minute then stir until a ganache forms.

Cover the surface with plastic wrap and allow to cool for 30 minutes until it thickens.

To assemble, place the cake on a rack over a baking sheet with sides and pour glaze over the cake.

Decorate with chocolate decorations.

Caramel slice – Recipes – ABC Radio

Pre-heat the oven to 180 degrees. Grease and line a 20cm x 30cm slice tin with baking paper.

Place the flour, coconut, sugar and melted butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the lined tin and bake for 20-25 minutes until golden brown.

Reduce the oven temperature to 165°C.

To make the caramel filling, place the golden syrup, butter and condensed milk in a medium saucepan over a low heat.

Whisk until the butter is melted and cook, whisking frequently, for 7-8 minutes or until the mixture has thickened slightly. Add in the salt.

Pour the caramel over the cooked base, spread evenly and cook for 15 minutes. Place in the fridge until cold.

To make the chocolate topping, place the chocolate squares and oil in a microwave safe bowl and heat on full power for 20 seconds at a time, stirring after each interval until melted and combined.

Pour over the caramel mixture and gently tap on the counter to remove any air bubbles and give a smooth, even finish. Refrigerate for 30 minutes, or until set. Cut into squares to serve.

Chef’s tip: Dip your knife in hot water and wipe with a dry tea towel when slicing. This will give a neat professional finish to your slice.

Malaysian curry puffs – Recipes

To make the filling, heat the oil in a medium sized non-stick frypan over medium heat.

Saute the onions until soft and golden.

Add the curry powder and cook for about 10 seconds or until toasted and very fragrant.

Add the meat and stir-fry until cooked.

Add the remaining ingredients and stir-fry for about 5 minutes or until the potatoes are tender.

Taste and season further with salt and pepper if required, cover with cling wrap and refrigerate.

Meanwhile, to make the shortcrust pastry place the chilled diced butter, flour and salt in a food processor and whiz until it resembles breadcrumbs.

Add enough cold water for it to come together with the motor running.

Roughly shape into 3 discs, cover with cling wrap and rest in the fridge for 30 minutes.

To stuff curry puffs, dust a clean benchtop with a little flour and roll pastry until 3 mm thick.

Cut 20 x 7cm circles with a pastry cutter – cut all your pastry out at once then lay the cut pieces on baking paper, cover with cling wrap and place in fridge.

Working with only a few pieces out of the fridge at a time, fill each circle with a teaspoonful of mixture.

Fold in half then squeeze the edges together and crimp or using the tips of a fork, gently press on the seams (resting on benchtop) to seal the edges.

Place the curry puffs on a tray in the fridge until ready to cook.

To fry, set a deep fat fryer to 180C or heat the oil over medium-high heat in a large saucepan or wok.

To test if the oil is ready, drop in a very small portion of pastry.

If it turns golden in 15-20 seconds, you are good to go.

Thai Style Fried Chicken – Gai Tod Nahm Prik Pao – Recipes

Place chicken in a bowl with garlic, coriander root, pepper, fish sauce, 2 teaspoons of caster sugar, chilli powder and 1 tsp. salt and mix to coat chicken.

Cover and refrigerate for 2 hours.

Place rice flour in a shallow bowl. Coat chicken pieces in flour, shaking to remove excess.

Fill a large saucepan or deep-fryer one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds).

Working in batches, place chicken in oil and cook for 3 minutes or until golden. Remove using a slotted spoon and drain on paper towel.

Place remaining 60 ml of oil in a wok or saucepan over medium heat, add nahm prik pao and remaining 2 teaspoons of sugar and stir to combine and dissolve sugar.

Add chicken and cook, stirring gently, for 5 minutes or until chicken is cooked through and lightly caramelised.

Serve with rice, coriander sprigs and chilli sauce.

Garlic, Leek and Currant fritters with Honey – Recipes

Combine the butter, salt and water in a pan and over a medium heat bring to the simmer and melt the butter.

Still over the heat add the flour in one go and stir vigorously to avoid lumps and stir until the mixture forms one mass.

Tip in to a stand mixer or large mixing bowl and beat for 2 minutes with a paddle attachment or wooden spoon to speed up the cooling down process.

Meanwhile saute the leeks in a tablespoon of butter until softened. Allow to cool a little.

Add the eggs to the dough and mix well until it forms one mass again.

Add the feta, cooked leeks, garlic and currants to the dough and mix well.

Heat sunflower oil in a deep fat fryer to 180C

Carefully drop small spoonfuls of mixture in to the hot oil and cook for 4-5 minutes until puffed and golden.

Drain on kitchen paper and drizzle with honey while still hot then sprinkle with salt flakes.

Spanish Chocolate and Hazelnut Figs – Recipes

Pre heat oven to 180C and cling wrap a plate.

Place the hazelnuts on a baking tray and roast for 5-6 minutes.

Remove nuts and allow to cool, then place in the centre of a tea towel, gather up the corners to create a pouch and vigorously rub the hazelnuts to remove the bitter skin.

Place the clean nuts in a pestle and mortar and crush but leave a little chunky.

Dip the whole figs 1/3 of the way in to the melted chocolate and then in to the hazelnuts.

Place the figs upright on the prepared plate and refrigerate until ready to serve.

Buckwheat polenta with roasted vegetables, blue cheese, pine nuts and thyme – Recipes

Preheat oven to 200 C. Brush a baking tray with a little of the olive oil.

Place the field mushrooms gill side up on the tray and place the other vegetables evenly around.

Strip the thyme sprigs over the vegetables, season and drizzle with the remaining olive oil before roasting in the oven for 25 minutes until caramelized.

While the vegies are roasting, bring the milk to a simmer in a large heavy-based saucepan.

Combine the polenta, buckwheat flour and salt.

Remove the saucepan from the heat and slowly pour the polenta mix into the hot milk while whisking. Place back on a low heat with a simmer pad and cook for 20 minutes, stirring regularly with a wooden spoon to prevent burning.

Stir through the unsalted butter and 50 g Parmesan.

Thickly slice the field mushrooms and toss through the vegetables.

Serve the soft polenta topped with the vegetables and evenly garnish with the blue cheese, pine nuts, extra grated parmesan and freshly cracked black pepper.

Spinach and Sweet Potato Frittata – Recipes

Preheat the oven to 190⁰ C.

Grease a 23 cm ovenproof flan, pie dish or other shallow dish.

Beat eggs in a medium bowl, stir in the butter, oil and milk.

Place remaining ingredients in a large bowl and stir lightly combine.

Slowly add liquids into these ingredients, mixing together gently.

Pour into the prepared dish.

Bake for 35 minutes, or until lightly set and golden on top.

Serve Frittata warm or cold with salad. It re-heats well in a microwave.

Note – if desired, add any of the following ingredients to the basic Frittata recipe:

– cubes of cooked sweet potato, pumpkin or carrot, chopped ham, sliced cooked mushrooms, red salmon, crab or diced fetta cheese.

Ricotta cheese – Recipes – ABC Radio

Fresh pasteurised milk (non homogenised) should be used for best results.

If milk is not pasteurized then prior to starting the milk should be heated to 65 degrees and held at this temperature for 20 minutes, cooled as soon as possible or to set temperature.

The amount of culture to add will depend on volume of milk.

Refer to cheese making ingredients kit.

Milk should be warmed again to 40 degrees and then culture added and allowed to ripen for approximately 30 minutes. Mixing regularly.

Add rennet and mix whey well. Allow milk to come to a standstill. The coagulation should take approx. 30-40 minutes.

The coagulation should be a very firm yogurt like mass.

With a knife cut the mass into 25mm squares and allow to sit for approximately 5 minutes.

Gently begin to stir the curds to separate the whey.

Stir in a figure eight increasing speed over five minutes but not to break the curds.

Once finished mixing, allow to sit and ideally maintain temp to allow acid production of the curds and whey for one hour.

The whey can now be removed from the curd to another pot only leaving enough whey to cover the solid of curd to allow further acid production.

The removed whey can now be used for making ricotta and for best result should be used at a pH of 6.2-6.3 if you have a pH meter.

Add milk to the whey at maximum 20% volume and then salt to taste.

The whey can know be heated over medium heat whilst continually stirring as not to burn the whey.

Once the whey reaches 80+ degrees reduce temperature to low and caution should be taken for when coagulation of the fat and proteins commence separation which will start to rise to the surface.

Once the whey colour changes from white/yellow to lime green, remove pot from heat and allow to sit for 2-3 minutes for the ricotta to rise and bond.

The ricotta is now ready to scoop to a drainer and allowed to drain.

Draining usually takes one hour, and the ricotta should then be placed in fridge for cooling.

Best to consume within 2-3 days of making.