Tag Archives: food blog

BBQ Spices

5 Jul

BBQ Spice

So I’m sure I’ve mentioned on more than one occasion that as a South African, albeit one living in the UK, Barbecuing (braaing) borders on religion.  Commandment number 1 – Whenever the weather presents an opportunity meat will be thrown onto flames and charred until done.  Which is great and delicious, but sometimes well – excuse me a sec while I duck out of lightning range – it can get a little boring. Seeing as there is no wriggle room in commandment one and seeing as it has been a truly lovely summer thus far I had to find someway to spice things up – I hope you enjoy.  With all three of these all you need to do is add  some of the spice to taste to your chosen hunk of meat and then grill – and if the weather isn’t being kind – they work just as well in the oven.

Lemon & Lime Pepper – works beautifully on fish or chicken

L&L INGTo start take:

  • the zest of three limes
  • the zest of three lemons
  • 1/3 cup of black pepper corns
  • 1/3 cup of salt flakes

L&L ZestedHeat the oven to 120°C and line a baking tray with parchment paper.

L&L DriedMix the pepper and the zest together and bake until the zest is completely dry – about an hour should do it.

L&L GrindAdd the salt to the lemon/pepper mix and then grind.  You can use a mortar and pestle  – this will take an eternity or a coffee/spice grinder.  I have this beautiful old coffee grinder the BH gave me while we were still in Taiwan.  It started life as a coffee grinder, but is now dedicated to grinding spices.  Grind it all up and store in an  air tight jar.

Apple Spice – Brilliant on Pork

This is one of those spice that just kind created itself while I was staring at some pork loins.  I turned to the spice cupboard to find some inspiration and knocked over the fruit bowl.  I love it when stuff like that happens.

AP INGTo start take:

  • two or three apples
  • 1/3 cup dark brown sugar
  • 2 table spoons of Szechuan Pepper
  • 2 table spoons of ground ginger
  • 1/3 cup of salt flakes

AP DriedHeat the oven to 120 °C.  Finely – like use a mandolin finely – slice the apples and place on foil or parchment paper.  Bake the apples for about an hour and a half and then turn off the oven and leave the apples in the oven until it has cooled or overnight.  Process the apples until they have been broken down into tiny pieces.  Mix the apple with all the other ingredients for the apple spice and grind into a very find powder.

Cajun Rub – Perfect on EVERYTHING from potato wedges to steak

So this is the first spice mix I ever made and nothing else has ever quite matched up.  It is used on almost everything in our household and it’s simplicity itself.

Cajun ING

To start take:

  • 2 tablespoons of cumin seads
  • 1 tablespoon of black peppercorns
  • 1 table spoon of salt flakes
  • 1 tablespoon of Paprika
  • 1 tablespoon of hot smoked Paprika
  • 1 tablespoon of dried thyme.

Cajun cumin toastingToast the cumin seeds in a heavy based frying pan until the seads are just starting to brown and pop.  Add to all the other ingredients for the Cajun rub and then grind together in a spice grinder. For the best potato wedges ever – cut your potatoes into wedges and place in a large bowl.  Add oil to taste and a teaspoon or three of the Cajun rub.  Toss to coat and bake the wedges at 200°C for about 40 minutes – potatoes perfected!

Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2

 

 

 

 

Salmon and Avocado Bites

15 Jun

S&A 1 The English summer has hit and the weather has been about as lovely as you could hope for in England with long warm evenings that call for . . . nay DEMAND . . . drinks and nibbles in the back yard. Now that the BH and I finally have a back yard worth speaking of that’s where I want to spend my time.  So the search for yummy nibbles that takes no time a all to prepare (who wants to spend time in the kitchen when you can be enjoying the sunshine) is on all over again, but I think I have a winner with this one.

SnA INGTo start take:

  • a packet of wonton skins (you can pick these up at any oriental grocer)
  • Cooked smoked salmon
  • an avocado
  • one or two spring onions (to taste)
  • Olive oil (and toasted sesame oil optional, again to taste)
  • Yuzu juice
  • Salt and pepper (to taste)

I have very recently discovered Yuzu juice   (thank you Waitrose) and I am more than a little in love.  Its tartness cuts right through the richness of both the salmon and the avocado without being too sharp and it adds a really nice oriental touch to the dish.

SnA WontonIn keeping with the oriental (ish) theme of these little yummies,  I decided to put the filling into wonton cups and not pastry cups.  This worked out really nicely as the wonton wrappers did not go soggy even though they were filled about two hours before serving. Heat your oven to 180°C .  Then brush a muffin tray with olive oil and then push the wonton wrappers into the tray to form little cups. Brush the pasty with a little more oil.

SnA WT crispPlace these in the oven and cook for about 8 to 10 minutes.  Keep an eye on these as they burn very easily.  If  you can’t find wonton wrappers or if you’re just feeling that industrious, check out Kitchen Simplicity’s blog on how to make them yourself here.

SnA Spring OnionWhile the wontons are browning,  make your filling.  Finely chop a spring onion, or two if you really like onions, and place in a bowl.

SnA AvoCube your avocado.  I’m going to let you in on a little secret.  If you want to know the best way to open, remove the pit and cube your avo, pay attention.  Take your sharpest knife and cut down until you reach the pit.  Then turn the avo keeping the knife touching the pit until the knife meets up with the original cut.  Put the knife down.  You should have a complete line running around the avo.  Take a side in each hand and twist and pull which should leave you with half avo in each hand.  Then take your knife and with some force,  but not too much, hit the pit.  Give the side of the avo with the pit in it a gentle squeeze and pull out the pit with the knife.  Now with the skin still on and not cutting through the skin, cut the flesh of the avo into cubes.  Then grab a spoon and scope the avo on top of the onion.

SnA FillingFlake the salmon with a fork and add to the avo and onion and then toss with a 50:50 mix of yuzu and olive oil.  You could substitute some of the oil with a little sesame seed oil for an extra flavour kick. Add salt and pepper to taste . To be fair at this point if you just wanted to eat this as a salad, no one would blame you.

SnA ReadyOr,  you could of course, take the filling and and add it to the wonton cups and sprinkle on a few sesame seeds to up the impressiveness of the dish.  I hope you and  your guests enjoy.

Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

Blueberry and Pistachio Pancakes

27 Apr

BPP FinishedThe BH and I have had a bit of a trying year.  We’ve both changed jobs AND we’ve bought a house.  Add to this a missing camera charger and you have a very guilty me apologising for the HUGE hiatus in my blogging.  That said this weekend rolled around and to both of our absolute surprise and wonder, there was nothing planned.  I’m not going to lie, we were both more than a little shell shocked by this and for a while just stared at each other, not really sure what to do.  Then, thankfully, sloth instinct kicked in and pancakes and old episodes of the X-Files were the order of the day.  Now I must confess, I simply can’t resist the urge to mess with pancakes, these however are my current favourites.

BPP IngTo start take:

  • 500gms self raising flour
  • 2 tsps baking powder (you want them to be really light and fluffy)
  • 2 eggs
  • 50 gms butter
  • 1 litre milk
  • 200 gms blueberries
  • 100gm roasted salted pistachios
  • 1 tsp vanilla bean paste (or vanilla essence if you prefer)
  • salt to taste
  • 2 Tbsp sugar (optional)

BPP Melting ButterMelt the butter in a small sauce pan and allow it to cool.  Then add  the milk to the butter.  Beat the eggs and add these along with the vanilla bean paste to the melted butter.  You want to make sure the butter is cool and you add the milk before you add the eggs otherwise you’re going to be eating buttery,  vanilla flavoured scrambled eggs, which I don’t think will taste as good as it sounds.

Sift BPPSift together your flour, salt, baking powder and sugar (if you’re using it) in a large mixing bowl.

BPP BatterThen slowly add the milk mixture to the flour mix and whisk until the mixture is smooth and lump free. BPP Chopped PistachiosRoughly chop your pistachios and wash and dry your blueberries.  Put these in two separate bowls next to your griddle or frying pan.

BPP FryingHeat your pan or griddle and using a paper towel, apply a thin layer of vegetable oil to the pan/griddle.  Using a soup ladle, spoon a circle of batter on to your griddle pan and then top with blueberries and pistachios.  When the batter bubbles, turn your pancake over and cook on the underside.

BPP Frying 2

Sorry, I just love the colours of the pistachios on the batter, so you’re being subjected to another photograph.  Place the pancake in a warming draw or oven on a low heat and repeat the process until you have used all the batter.

BPP YumDrizzle your pancakes with honey, you can use any syrup that takes your fancy, but there is something about the pistachios and blueberries that just really works with honey, and enjoy.

 

Anna-Banana Cupcakes

11 Aug

AB FinishedIt’s always sad saying goodbye and when one of my favourite families had to say goodbye recently, I was more than a little upset.  Especially because they are some of my most vocal followers here at Fudgingood.  It was made a little easier by the fact that I was given this recipe by the daughter as a birthday/goodbye present.  So when that lovely, young lady asked me to feature her banana cupcakes on my blog, I couldn’t refuse, especially when they taste as absolutely amazing as Anna’s cupcakes do.  Please see Anna’s delicious recipe below.

AB ing To make 12 cupcakes take:

  • 2 bananas
  • 150 gms caster sugar
  • 175 gm self-raising flour ( The astute among you will see I’ve used plain flour, if you’re out of self-raising use 175gm of plain flour and 2 tsps of baking powder)
  • 125gm butter
  • 1 egg
  • 90ml of milk

AC baking tinPreheat the oven to 180°C and line your baking tin with cupcake cases.

AB Butter and SugarCream the butter and sugar together in a bowl.  Melt the butter ever so slightly.  Add the egg and beat until well combined.

AB batterSift the flour and then add the milk and flour to the butter mix a little at a time and stir until smooth.

AB Mashed bananaMash the banana in a bowl and mix the banana into the batter.

Ab ready for the ovenPlace the batter in the cupcake cases and then bake in the oven for 15-18 minutes.

AB coolingOnce they’re baked allow them to cool completely and then decorate them as you wish.  I took Anna’s words to heart and decorated them with freshly whipped cream and a toffee sauce.  For the toffee sauce recipe see my recipe for peanut butter and banana pie

Frozen Peanut Butter and Banana Pie with a Caramel Swirl

28 Jul

PBP Finished 2If you read my last post you’ll remember that I’ve been assigned the role of desserts and salads provider for the barbecue season.  So this is my latest offering, a frozen peanut butter and banana (because let’s face it, if Elvis thought they were a marriage made in heaven, who am I to argue) pie with a caramel swirl.  Its a recipe I’ve stolen unashamedly from those wonderful people at BBC Good Food and tweaked slightly to make it mine.  It’s sweet, slightly salty and silky smooth and the best part is that it can be prepared in advance and it’s ridiculously easy to make, so no missing out on that beautiful sunshine.  Oh and there is no baking, so no standing around in a hot kitchen.   I’ve used a 12cm spring form tin to make an individual pie for these picture, and the recipe will make four of these or one large pie in a 24 cm tin.

PBP IngFor the pie take:

  • 3 bananas (one for decoration)
  • 300gm your favourite digestive type biscuit (graham crackers, hobnobs ect)
  • 100 gm butter
  • 150 mls double cream
  • 140g icing sugar
  • 400gm soft cheese (cream cheese)
  • 250gm smooth peanut butter
  • 1tsp vanilla paste
  • 200 gms tinned caramel or Dulce de lech
  • roasted peanuts to decorate

For the toffee sauce take:

  • 40 gms butter
  • 50 gms sugar
  • 150 mls double cream

PBP crumbsFirst blitz the biscuits in a food processor (or pop them in a zip-lock bag grab, a rolling pin and get rid of some pent up aggression, you know, whatever floats your boat)

PBP butter crumbsMelt the butter and add the crumbs to the pan and mix well.

PBP tinAdd the butter-biscuit mix to the tin(s) and press down firmly.  Then place the tin(s) in the fridge while you make the filling.  I’m going to apologise in advance, you’re about to witness a lot of brown, white, off-white and beige mixes sitting in bowls.  I wish there was a way around it, but . . . well . . . there isn’t.

PBP creamIn a clean bowl, whip the cream until it can hold its own shape and set aside.

PBP soft cheeseIn a separate bowl mix the soft cheese, the icing sugar and the vanilla bean paste and then set aside.

PBP mashed bananaIn a completely different bowl, mash two of the bananas until completely smooth.

PBP Peanut butterIn a fourth bowl (I’d like to apologise to who ever washes your dishes, if it isn’t you please apologise to them on my behalf, if it is you, I’m so very sorry) use a fork to soften the peanut butter by whisking it.

PBP fillingAdd the cream cheese mix to the peanut butter and beat well to combine.  Then mix in the mashed bananas and finally, fold in the whipped cream.

PBP caramel swirlTake the spring form tin(s) out of the fridge and top the biscuit crust with the filling then swirl in the caramel.  The two consistencies are very similar, so be careful not to over mix.  Pop the pie in the  freezer for at least 3 hours or overnight.  (This will keep in the freezer for about a month)

Before you serve take it out of the freezer and leave at room temperature for about 20-30 mins and get cracking with the toffee sauce.

PBP Toffee saucePlace the sugar, butter and cream in a pot and bring to a boil.

PBP Toffee sauce boiling

Allow to cool and then top your pie with sliced bananas, chopped roasted peanuts and toffee sauce.  Enjoy!

PBP ready to eat

Fruit Salad with Meringue Nests

22 Jul

FS2 Finished

I am currently enjoying my first British summer.  This is my third July in the UK, but lets face it the last two summers were completely rubbish.  The best bit about this weather is that it finally feels like barbecue (or braai) season.  As a South African, cooking meat outdoors over a flame is a deeply engrained cultural pastime.  One bordering on religious fanaticism.  I would dearly love to share some of the amazing meals we enjoy with you, but unfortunately braaing (or barbecuing)  is strictly “men’s work.”  Now as liberated and enlightened my BH is in every other aspect, I have more chance of spontaneously combusting then I do of  being given charge of the Braai (Barbecue) tongs.

My job in this summer performance is to prepare salads and dessert.  That’s it. That’s all us women get and surprisingly, none of us complain.  Weird, huh?

So that’s why this is yet another sweet post and why there will probably be a few more in the next couple of days.  Well that’s my story at least and I’m sticking to it.  Anyway in weather like this, you need something cool and refreshing and that requires minimal time in the kitchen.  Fruit salad is always a winner and here it’s dressed in a honey, lime and mint dressing served with meringue nests and chantilly cream.

FS IngThis serves 8:

Meringue nests:

  • 5 egg whites
  • 250gm caster sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla bean paste (optional, but so yummy)

Salad:

  • A mix of your favourite fruit, I used grapes, strawberries, mangoes, blueberries and pineapple
  • 8-10 mint leaves
  • 2 limes
  • 2 Tbs of honey

Chantilly Cream:

  • 200 mls double cream
  • caster sugar to taste
  • 1 tsp vanilla bean paste

FS Sep EggsFirst preheat the oven to 110 °C and then separate the eggs and place the whites in a clean bowl.  Save the yolks for pannacotta or a nice quiche.

FS egg whiteAdd the cream of tartar and the lemon juice and then beat until soft peaks form.

FS sugarWeigh out your sugar.  A handy tip to remember is to use 50gms of sugar per egg white.

FS MeringueAdd the sugar a tablespoon at a time  and always ensure the sugar is completely incorporated before adding the next tablespoon of sugar.  Continue whisking until your mixture resembles the one above and then fold in the vanilla bean paste.

FS nestsLine a large baking tray with parchment paper and then using a star tipped nozzle and a piping bag, pipe your nests onto the paper.  Place in the oven and bake for two hours.  This should produce a relatively robust meringue that still has a squishy inside.

FS Lime Juice

Now get on with your fruit salad.  To make the dressing, squeeze the limes getting as much juice as you can from them.  The vitamin C in the juice will prevent your fruit from browning.

FS dressingAdd the honey to the lime juice and whisk with a fork until it’s incorporated.

FS MintFinely chop your mint leaves and add this to the lime-honey mix.

FS saladChop your fruit into bite sized pieces and toss with the dressing.  Chill until needed. FS cooked nests

Once your nests are ready, allow them to cool.   FS creamOnce they are cool, make the chantilly cream by adding the vanilla and sugar to the cream and beating it until it holds its shape.  Then assemble by topping the meringue with cream and fruit salad.  Enjoy.

FS Ready to eat

Gluten Free Banoffee Cupcakes

19 May

Banoffee finishedI don’t usually like to post two very similar items so close together, but I have an amazing mum-in-law who is celebrating her birthday and   I think we can all agree unequivocally that ‘Birthdays = Cake.’  This is a little tricky for my mum-in-law as she can’t eat gluten.  So I’ve tweaked one of my favourite recipes for banana loaf into these (hopefully) scrummy gluten free banoffee cupcakes.  Happy birthday, mum.

Banoffee INGTo make 12 cupcakes take:

For the cupcakes:

  • 2 ripe bananas (the riper the better)
  • 125gm softened butter
  • 120gm caster sugar
  • 2 eggs
  • 1 tsp vanilla (paste, essence or extract)
  • 15ogm self-raising gluten free flour
  • 1 tsp cinnamon
  • 1/2 a 379gm tin of  caramel (or use dulce de leche)

For the banana crisps: (use to decorate the cupcake, but great in homemade muesli or granola)

  • one banana
  • the juice of one lime or lemon
  • 1 Tbs icing sugar

For the frosting:

  • 125gm softened butter
  • 300 gm icing sugar
  • 1 Tbs milk
  • 1/4 cup of caramel
  • 1/4 tsp of salt
  • and fudge chunks to decorate

banoffee butter and sugarPreheat the oven to 180°C and then place 125gm of softened butter into a large mixing bowl and add the caster sugar.  Cream together for about 2-3 minutes until the mixture is a very pale yellow.  banoffee eggAdd one of the eggs and beat well, then add the other other and again beat well until everything is well mixed.

Banoffe mashed bananaMash the bananas together until smooth and then add with the vanilla to the butter mix.

banoffee bananaMix the flour and cinnamon together and sieve on top of the butter mix.

Banoffee flour and cinnamonFold the flour into the mix with a spatula.

Banoffee baking tinLine a muffin tin with cupcake cases and fill each to about 2/3 full.

Banoffee bakedBake for about 15-18 min until  they are golden brown and a toothpick comes out clean. Leave to cool and get started on your banana crisps.

Banoffee banana and lemonTo make the crisps first squeeze the lemon or lime, whichever you’re using, and mix in 1 Tbs of icing sugar. Then thinly slice the bananas and brush both sides with the lemon-sugar mix.  Allow the oven to cool to 100°C and pop in the baking tray for an hour.  You’re not cooking the bananas so much as dehydrating them.

banana cripsAfter an hour turn the banana pieces over and put back in the oven for another hour.  After two hours take them out of the oven and leave to cool and crisp up and then store in an airtight container until you’re ready to decorate the cupcakes.

Banoffee holesOnce the cupcakes have cooled, using an apple corer make a hole in the centre of each cupcake by pushing the apple corer two thirds of the way into the cup cake and twisting.

Banoffee caramelPlace the caramel into a ziplock bag or piping bag and fill each hole with caramel.

Banoffee butter and caramelTo make the frosting place the softened butter and 1/4 cup of caramel in a large mixing bowl and beat until light and creamy.

Banoffee with salt

Add the salt to the butter caramel mix and beat.  Then add the icing sugar and beat until all the icing sugar is combined.  (You might need to add a little more icing sugar to get the right texture.)  Then add the milk and beat until light and fluffy.

Banoffee icingOnce the icing is ready, place in a piping bag with a large star-tipped nozzle and pipe onto the cupcakes.  Then decorate with fudge chunks (these do contain wheat glucose syrup, but wheat glucose syrup does not contain gluten and is safe for celiacs) and banana crisps.  Enjoy! Banoffee cupcakes

Cupcakes

28 Apr

CC finished

So one of my colleagues is celebrating her twenty first birthday tomorrow and because she is an amazing person who deserves to be spoiled and because she dropped some rather broad hints, I decided to bake her some cupcakes.  Not just any cupcakes, but chocolate cupcakes filled with chocolate ganache.   Happy Birthday, V!

CC ingThis makes 21 cupcakes with enough batter left over for a little loaf cake.

For the cake:

  • 350 gms plain flour
  • 4 tsps baking powder
  • 100gms coco powder
  • 48oml boiling water
  • 400gm sugar
  • 1/2 tsp of salt
  • 250 gms butter
  • 4 eggs
  • 1 tsp vanilla bean paste

For the ganache:

  • 200gm dark chocolate
  • 170 ml single cream
  • 1tsp butter

For the frosting:

  • 250gm butter (softened)
  • 50 gms seedless raspberry jam
  • a splash of milk
  • 500 -750 gms of icing sugar

For the chocolate discs:

  • 200 gm chocolate
  • 1 lemon
  • 100g of icing sugar
  • food coloring

CC choc discsTo  make the discs melt the chocolate in a microwave or in a heatproof bowl over a pot of simmering water.  Spread the chocolate thinly on a sheet of parchment paper and allow it to softly set.  Cut out the desired shapes and leave to harden.  Mix the icing sugar with the juice of the lemon to make royal icing and add food colouring.  Pipe your message on the discs.

CC coco mix

To make the cupcakes sift the coco and slowly add the hot water and mix until smooth.  Then set aside to cool and preheat the oven to 180°C.

CC but-sug Then cream the butter and sugar together until they resemble the above mixture.

CC  eggAdd the eggs one at a time and beat until creamy.  Scrape down the sides of the bowl before adding the next egg.

CC mixAdd the vanilla and beat.

CC flour mix

Fold in the flour, baking powder and salt and then add in the coco mix.

CC batter

Line a baking tray with paper cups and fill with batter. CC baked

Bake for 15-20 minutes until a toothpick comes out clean and then set aside to cool. CC hole

Once the cupcakes have cooled use an apple corer to make holes in the center of each cupcake.

CC chopped

To make the ganache, chop the chocolate into really fine pieces and place in a heat proof bowl then bring the cream to boil. CC  ganache

Pour the cream over the chocolate and stir until smooth.

CC filled

Place the ganache in a piping bag and fill the holes of the cupcakes with the ganache.

CC frosting

To make the frosting add the icing sugar to the softened butter and the milk and beat until creamy.  Add the seedless raspberry jam and mix until light pink. Place the frosting in a piping bag with a star tipped nozzle.  Ice the cupcake, add a shake of shimmer sugar and top with a chocolate disc. CC cupcake

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the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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