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Archive for the tag “food”

Sooooo pretty!

I treated myself this week.

For the last couple of years I’ve done all my baking with a hand beater – which while functional is a bit of a pain in the ass. But, not anymore!

Look what I splurged on:

Now, what should I make first?

Foodporn Friday: Chocolate Coconut Slices

I’ve been making this chocolate slice recipe for a little while now and everyone always comments on how good it is. Its the best thing I got from my antenatal classes 😛

I was given a magazine cutting so I cant credit the source, but its too good not to share!

Slice:

  • 250gr Butter
  • 1 cup Sugar
  • 2 TBL Cocoa
  • 1 TBL Golden syrup
  • 2 cups Flour
  • 1 cup Coconut
  • 2 tsp Baking powder
  • Pinch of salt

Icing:

  • 2 cups Icing sugar
  • 3 TBL Cocoa
  • Water

Melt butter, sugar, cocoa and golden syrup in a large saucepan. Do not let it boil. Leave to cool a bit and then add coconut, salt, baking powder and flour.

Press into a baking paper lined baking dish (22 x 30cm) and bake at 180 degrees for 20 minutes. Don’t bake for any longer or it will dry out.

Remove from oven, leave for 10 minutes and then ice with chocolate icing while still warm.

What is your favourite summer food?

What is your favourite summer food?

I love hot white rice with ice cold salad mixed through and a liberal glug of italian salad dressing. Its a bit odd but delicious.

And fresh snapper, crumbed and shallow fried in butter. And corn on the cob.

I cannot wait for summer! As much as I love winter food and lazy days on the couch I need for my kids to be able to get out into the sun – we’re all getting cabin fever and they’re driving me crazy!

Karafs khoresh

So, since I posted my favourite things to cook I’ve had a few requests for the recipe for my dad’s version of Karafs Khoresh. This is one of my favourite meals – definitely make the “Jewishified” version by adding the prunes, they make the dish! (p.s. the notes are not mine, I’ve pasted this directly from my dad’s email)

Karafs Khoresh

1/4 cup olive oil

3 onions, peeled and thinly sliced

1.5 kg. lamb, with bone

3 cups water

11/2 tsp. turmeric and black pepper

1 tsp. salt

8 large, leafy stalks of celery

1 cup of fresh lime (or 1/4 cup lemon juice with 2 tbsps lime pickle or 2 t limoo amoni)

2 tbsps sugar

1/4 cup  chopped fresh mint leaves or 1 tbsp dried mint leaves (I added about a cup of fresh basil, sage, rosemary and thyme to the last one I made… highly recommended)

2 tbsp tomato paste (I prefer to use about a cup and a half of the salad farm matboucha which is a tomato, pepper and chilli salad)

1/2 teaspoon salt

Optional Jewish addition 12 prunes, covered with water for an hour (also highly recommended)

I prefer to slow cook and increase the cooking times substantially.

Method: Trim excess fat off lamb then, within the constraints imposed by the bones, cut lamb into bite-sized cubes. Brown onions and then lamb and bones in olive oil, add 1/2 turmeric and black pepper to the meat. When brown, transfer them to the casserole. Pour the water into the skillet and bring to a boil, scraping in any brown particles clinging to the bottom or sides of the pan. Stir in half of the salt and remaining turmeric and pepper. Set skillet aside. Bring casserole to a boil, reduce heat to low and simmer, tightly covered, for 1 ½ to 2 hours.

Wash celery, trim off root ends and scrape heavy strings from the back of each stalk. Chop leaves finely (1 cup of chopped leaves, or supplement with parsley/spinach). Cut the stalks crosswise into 3-inch pieces, then lengthwise into strips about 1/4 inch wide.

Brown strips of celery and 1/2 remaining salt. Stirring frequently, cook until they begin to turn delicate brown, about 10 minutes. Set aside.

In same skillet,add remaining oil, heat, & add celery leaves, parsley, mint, & remaining salt. Stir-fry over moderate heat for 3 mins. Add, with the celery, to the casserole. Stir in lemon/lime juice and sugar, tomato paste and prunes, cover and simmer for an additional 30 minutes. Taste for seasoning.

Best served with Chelo. (prepare 4 servings of white rice. Melt 2 Tbsps. of butter in oven, in a pan with a lid. Add 1 Tbs. of water to the butter, and heap the rice into the pan, mounding it into a roughly conical shape, but not so high that you can’t put the lid on the pan. Drizzle 2 Tbsps. melted butter over the mound, then cover the pan. Cook for 15 minutes over medium heat, then reduce heat and cook for an additional 15-20 minutes). This gives you buttery rice with a crispy, golden crust–an Iranian specialty.

My favourite thing to cook

I love it when NaBloPoMo has a foodie topic 🙂

I don’t know if I can choose just one favourite thing to cook. I love cooking and baking almost as much as I love eating. I love spending time cooking a creamy risotto with butternut, bacon and red onions. I love my slow cooker and having the smells of a homemade stew or filling for a chicken pie filling the kitchen during a cold day. I love an old fashioned roast with all the trimmings.

I think my favourite savoury thing to cook is a persian lamb stew that my dad adjusted to his liking called karafs khoresh – but I almost never get to make it because DH cant stand celery. I’ll post my dad’s version one day when I get to make it again – his includes prunes and they make it a special treat served with couscous.

I bake because I have a serious sweet tooth! I love Spiral pudding from my friend Anne, a sponge pudding soaked in a sweet milky syrup. I love Janet’s sticky chocolate pudding with ice-cream. I love caramel cheesecake. I really really love sh*t cake… even if I loathe making it.

If I even think about food for much longer they may have to move me out of my house with a crane 😛

Foodporn Friday: Gooey Chocolate Brownies

I made these last weekend following my colleague Lilly’s recipe and they were divine! The brownie batter smells like Nutella and I had a hard time not eating it raw… but resisted and they were worth it. They get that perfect brownie crust where the top cracks a little and the edges taste like toffee with a gooey chocolatey centre. These are going to turn into a family favourite for sure.

Gooey double chocolate brownies
115g of butter
115g of plain chocolate, broken into pieces
300g of caster sugar
pinch of salt
1 tsp of vanilla extract
2 large eggs
140 g plain flour
2 tbsp cocoa powder
100g of white choc chips (i got a block of dream and chopped it)

Heat the oven to 180 c
Melt butter and chocolate, stir until smooth.
Leave to cool for a bit…

Stir in the sugar, salt and vanilla. add eggs one at a time and beat until blended.
Sift flour and cocoa powder, lumps are not our friend and beat until smooth.
Stir in chocolate chips (don’t put in hot mixture cause then the dream choc just melts)
I also added pecan nuts at this point.

Pour mixture into tin.

Bake 35-40 minutes

I didnt make the icing – these are very rich without any… but in case you want to, here’s the rest.

Make the icing…

4 tbsp of butter, 1 tbsp of milk, 75 g icing sugar, 2 tbsp cocoa powder.
Melt butter with milk. stir in other stuff then ice the brownies.

Enjoy!!

Sh*t cake

So I was browsing my google reader the other day and saw a new recipe on one of my favourite food blogs, Smitten Kitchen. I had a giggle about her referring to a completely different cake as “sh*t cake” because of the language her mum used when she was making it. Well, THIS one should have been called “sh*t cake” because I am sure the language I used last night should have peeled the paint from the kitchen walls.

This cake used up every mixing bowl I own as well as a few cups, I ended up with sour cream all over the front of my shirt, the kitchen counter and the windowsill (yes, really). The mess was phenomenal!

Its a pain in the butt to make. Then the recipe says to pour the batter into a dish, only my batter had the consistency of pizza dough (cue more swearing here). Then I put it in the oven and after 10 minutes or so I smell burning (cue more swearing again). Turns out chocolate chips on top aren’t such a hot idea.

Anyway, cake out, pull burnt chocolate chips off the top and it is absolutely delicious. But I am still not making it again. I might have to give the recipe to all my friends and hope they invite me round after making it so that I can have some (that’s if they don’t call me round just to clean their kitchen).

*p.s. I went back to the recipe and don’t see any chocolate chips on the top of hers… so rather stick ’em in the middle.

Recipe below with amounts converted from ounces into grams.

Cinnamon-Chocolate Chip Sour Cream Cake

115gr butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
450gr sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda

350gr chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 180°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.

What do you want for your last meal?

Today’s Post a Day 2011 topic is what do you want for your last meal.

I’d probably pick something a bit different from what I chose here. I’m thinking I’d start with The Singing Fig’s Aubergine Cannelloni.

Then I’d have an old fashioned roast dinner with all the trimmings, I’m thinking slow cooked lamb, roast vegetables, rice, roast potatoes, yorkshire pudding (YES, carbs! carbs! carbs!), gravy, and mint jelly.

Dessert would be lemongrass and ginger icecream – and I’d like the perfect creme brulee on the side.

Now I am starving. What would your last meal be?

If you could have anything to eat right now, what would it be?

Today’s PostaDay 2011 topic is: If you could have anything to eat right now, what would it be? And if you could eat this food with anyone alive or who has ever lived, who would it be?

I’m going to ignore the 1 dinner guest rule, its even harder to choose a single person than it is to choose the menu. I’d have my sister, my mum, my dad, my FIL, adopted-MIL and my 3 best friends from SA. None of them have met DestructaBoy yet and he’s already 6 months old 😦

And the menu would look something like this:

Starter: A Greek style mezze platter loaded with dolmades, spanakopita, calamari, moussaka, krokettes and halloumi

Main: Malaysian Roti Canai

Dessert: Butterscotch cheesecake

Then if I was being a real pig I’d finish off with a plate of crackers, cheese & preserves.

What do working moms make for dinner?

I saw this post by Amy Graff on the Baby Centre website and it made me think about what other working mom’s do to get dinner on the table at a decent hour.

While I don’t make the same meal 5 days in a row (genius idea but I’m not sure I could stomach it!) I do have a few shortcuts and multitask like crazy.

Once I’ve finished work, fetched the kids and got home its usually around 6pm. So I need to wash & sterilise bottles, run a bath, entertain the kids and cook simultaneously. Some nights I am smart and have something in the slow cooker ready for me to just add rice/couscous and serve but most nights I end up trying to find the fastest possible meal so we can get fed, bathed and doing the bedtime routine.

This evening was corn on the cob and cheese on toast. Hardly a meal! Favourite fast meals are pies (thank heavens for ready-made puff pastry), macaroni cheese, spaghetti bolognaise, bangers & mash… I really need to add to my repertoire.

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