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Dulce de Leche – Cooked Condensed Milk

 

Dulce de Leche – Cooked Condensed Milk

Home made dulce de leche, made in a slow cooker.

  • 2 cans Sweetened Condensed Milk (2 x 400g)
  1. Wash and clean two small jam jars
  2. Pour 1 can of sweetened condensed milk into each jar and seal the tope as tightly as possible
  3. Place the jars in the slow cooker and completely cover with hot tap water (Hot water speeds up the process)
  4. Set the slow cooker on high for 4 hours (alternatively cook on low setting for 6-8 hours overnight)
  5. Remove the jars from the water and leave to cool
  6. Choose a brand of condensed milk with simple ingredients (just milk and sugar)

Refrigerate any unused portion of dulche de leche.

Dulce de Leche; Cooked Condensed Milk

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Russian Cake “Muraveinik” (Anthill Cake)

Russian Cake “Muraveinik” (Anthill Cake)

  • 3 cups Canadian (gluten) flour (sifted)
  • 1/2 cup butter (100 grams)
  • 1 egg
  • 1 cup sugar
  • 1 pinch salt
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1 Tbsp poppy seeds for decoration

Muraveinik Cream

  • 1 1/2 cups butter (at room temperature (300 grams))
  • 1 can cooked condensed milk (or dulce de leche)
  • 1/2 cup toasted chopped hazelnuts
  1. Sift 3 cups of flour into a large bowl and mix in butter using hands or Kitchen Aid paddle attachment until combined and crumbly. Add a pinch of salt
  2. Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.

  3. Mix the baking soda with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.

  4. Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
  5. After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet. The more you spread it out on the dish, the easier it will be to break it into pieces later.
  6. Note: if you don’t have a meat grinder attachment, divide dough into 4 parts, wrap in plastic wrap and freeze 1 hour, then grate your dough with a hand grater.
  7. Place prepared dough in the middle of the oven and bake for 20 min at 350˚ F.
  8. Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
  9. To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in cooked condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
  10. This mixture makes one large or two small “anthills”. We made 2. Divide the dough in half. Form each mound or “ant hill” by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.
  11. Serve cold with tea… or coffee and store it in refrigerator

Serve cold with tea… or coffee and store it in refrigerator

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Ant House Cake

Ant-House Cake

Dough

  • 200 g butter
  • 1/2 cup sour cream
  • 1 ea egg
  • 1/2 tsp baking powder
  • 3 cup flour

Cream

  • 300 ml condensed milk (sweet, boiled (1 can))
  • 200 g butter

Decoration

  • 200 g walnuts (chopped)
  • poppy seeds
  1. Boil the can of condensed milk for 2 hours. Beat with 200g butter and put in the fridge.
  2. In melted butter, add sour cream, egg, baking poweder and mix thoroughly.
  3. Pour in flour gradually, stirring regularly.
  4. Put the dough in the freezer for 30 minutes.
  5. Grind the dough in the mincer and put it on a baking sheet. Bake in a pre-heated oven until light brown. Chop the dough into small pieces. Mix dough pieces with cream and put on the dish with a spoon like an ant-house.
  6. Decorate with nuts and poppy seeds.
  7. Put the cake in the fridge for 1-2 hours before serving.

Source: www.ruscuisine.com/sent/130200.html

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Ancho Chili & Porcini Rubbed Chicken

Ancho Chili & Porcini Rubbed Chicken

  • 1 tsp ancho chili powder
  • 2 tbsp ground wattleseed
  • 2 tbsp porcini mushroom powder
  • 1 tsp garlic powder
  • 1 tbsp salt (?!!)
  • 2 whole chickens (abt 1.5 – 2 kgs each)
  • 1/3 cup olive oil
  • mashed sweet potatoes (for serving)
  1. Rub:
  2. Mix –
  3. ancho chili powder
  4. wattleseed
  5. porcini powder
  6. garlic powder
  7. salt
  8. Wash chicken, dry, removing as much moisture as possible.
  9. Drizzle 3 tblspns olive oil over chicken and rub in well to coat entire surface.
  10. Cover chicken with rub, massaging in to infuse flavours. Set aside 10 -15 mins.
  11. Preheat oven to350 F.
  12. Heat skillet over medium high heat, add remaining oil & sear chicken, skin side down until deep brown & crisp (about 6 mins) Flip & repeat. Finish cooking in oven.
  13. Rest chicken 10 mins before serving. Serve with mashed sweet potatoes

Source: “O” Magazine (Oprah), September 2009, page230

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Aloo Baingan (Potato Aubergine)

 

Aloo Baingan (Potato Aubergine)

  • 3 tbsp oil
  • 2 tsp cummin seeds
  • 150 g chopped onion
  • 1 tbsp ginger (finely chopped)
  • 4 cloves garlic (sliced)
  • 2 whole fresh green chillies
  • 5 tbsp Patak’s Jalfrezi Paste
  • 75 ml water for cooking paste
  • 200 g chopped tin tomatoes
  • 2 large aubergines (diced into 2” cubes)
  • 1 potato (diced into 2” cubes)
  • 4 large tbsp fresh chopped coriander
  • Salt to taste
  1. Heat oil in heavy pan and add cumin seeds until they pop.
  2. Add ginger, garlic and whole green chillies and cook until garlic turns light brown.
  3. Add chopped onions and cook on medium heat until onions brown and soft
  4. Add Jalfrezi paste and 75 ml water and cook until water evaporates
  5. Add chopped tomatoes and cook 5 mins on simmer then add potatoes
  6. Cook on medium until potatoes are 80% cooked
  7. Add aubergine and cook until aubergines and potatoes are cooked
  8. Add coriander and season with salt; serve hot

Source: https://www.pataks.co.uk/recipes/aloo-baigan-potat

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Almond Crumble Topping

Almond Crumble Topping

  • 1/2 cup wholemeal plain flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup flaked almonds
  • 1/4 cup shredded coconut
  • 75 g softened butter
  • oats, as desired

  1. Combine all ingredients, add oats as desired

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Almond & Pine Nut Tart

Almond & Pine Nut Tart

This recipe from Belinda Jeffery – reminded her of the almond tarts from Venice.

  • 435 g packet Careme vanilla bean sweet shortcrust pastry (thawed (or for recipe go to deliciousmagazine.com.au)or pastry stockists at caremepastry.com)
  • 35 g plain flour
  • 1/2 tsp baking powder
  • 200 g marzipan (cut into small chunks)
  • 75 g caster sugar
  • 50 g unsalted butter (softened)
  • 4 eggs
  • 1 tbs amaretto liqueur or brandy
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 40 g pine nuts
  • softly whipped cream (to serve)
  1. Grease a 26 cm loose-bottomed tart pan and line with pastry. Trim edges, prick base with fork and chill 30 mins.
  2. Preheat oven to 200C
  3. Bake tart case blind for 20 mins, remove weights and cook further 10 mins. Place on baking tray.
  4. In small bowl, combine flour and baking powder and set aside.
  5. Whiz marzipan, sugar and butter in food processor for 20 secs to combine. With motor running, add eggs, one at a time, allowing each to be incorporated before adding next (mixture will become quite liquid).
  6. Add flour mixture and whiz 10 seconds.
  7. Add amaretto, vanilla and almond extract and pulse to combine.
  8. Pour filling into pastry shell and scatter pine nuts over top.
  9. Cook 20-25 mins until filling golden and set.
  10. Allow to cool in pan on wire rack, then slice and serve with cream.

Source: AUS delicious May 2012 p52

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Almond & Honey Nougat Chocolate Mousse

 

Almond & Honey Nougat Chocolate Mousse

  • 150 g Toblerone (milk choc & almonds & honey nougat)
  • 2 egg whites
  • pinch salt
  • 1/2 cup cream
  1. Melt chocolate until just warm.
  2. Remove from heat immediately melted and place pan in cold water to cool quickly.
  3. Beat egg whites until stiff, add pinch salt.
  4. Beat cream until soft peaks form.
  5. Fold egg whites and cream and tip choc in and in, folding. Do not overmix. As soon as egg and cream incorporated, stop folding.
  6. Spoon into dishes and refigerate.
  7. Will keep in ftidge 48 hours.

This is a Beverley Sutherland-Smith recipe Given to me by Kate Crowe Feb 2015

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Almond & Honey Dairy Free Ice Cream

Almond & Honey Dairy Free Ice Cream

  • 500 ml almond milk
  • 500 ml hazelnut milk
  • 4 tbsp sugar
  • 4 tbsp honey
  • 500 g soya yoghurt
  • splash of amaretto
  1. Place in small saucepan:

  2. almond milk

  3. hazelnut milk
  4. sugar
  5. honey

  6. simmer over low heat until the sugar has dissolved (do not allow to boil). Leave to cool.

  7. Whisk in soya yoghurt and amaretto.
  8. Place in ice cream maker and churn until thick and frozen.
  9. Freeze for at least one hour and serve sprinkled with crushed toasted almonds scattered over (I think I would use toasted almond flakes)

Source: Jamie magazine, Issue 18, April/May 2011, page 115

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Cheat’s Ravioli Carbonara with Prosciutto and Parmesan

Cheat's Ravioli Carbonara with Prosciutto and Parmesan

A new take on ravioli carbonara, but go easy on the marcarpone mixture or it will swamp the dish.

  • ¾ cup 180g fresh ricotta
  • ⅓ cup 25g finely grated parmesan, plus extra to serve
  • 1 egg
  • 1 teaspoon finely grated lemon rind
  • 2 cloves garlic (crushed)
  • sea salt and cracked black pepper
  • 30 round gow gee wrappers
  • 1 cup 250g mascarpone
  • 1 cup 250ml water
  • 8 slices prosciutto
  • extra virgin olive oil (to serve)
  • micro (baby lemon balm leaves, to serve)
  1. Place the ricotta, parmesan, egg, lemon rind, half the garlic cloves, salt and pepper in a medium bowl and mix well to combine.
  2. Place a heaped teaspoonful of the mixture onto the centre of each gow gee wrapper. Brush the edges with water, place another wrapper on top and press the edges to seal and enclose the filling. Repeat with the remaining filling and wrappers.
  3. Place the mascarpone, water and remaining garlic in a large saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook for 6 minutes. Cook the ravioli in a large saucepan of salted boiling water for 3–4 minutes or until tender.
  4. Remove with a slotted spoon and add to the mascarpone mixture. Gently toss to coat. Divide the pasta between bowls. Serve with prosciutto, oil, lemon balm and extra parmesan.

Source: Donna Hay