Recipes

Simple recipes you can make at home.

Almond Cherry Cake Recipe. Easy to bake at home.

~ danib@eatmystreet.net ~ 1 Comment

Almond Cherry Cake Recipe

I love to have a cake ready fresh out of the oven for my kids when they come home from school in the afternoon. In reality, this does not happen that often Almond and sour cherry cakebecause I work and have a whole host of other things that take up my time besides baking cakes. But I guess that is part of the charm when it does happen.

This almond and cherry cake recipe really seemed to hit the spot this week and I am not surprised because it is based on the recipe for one of my favourite sweet treats, the Friand.

I first tasted a raspberry friand when I was pregnant with my first child and a lovely friend brought a tray of them around to my house for morning tea.

I remember the sweet, intoxicating days of the first pregnancy well, when I did not have other children to look after. Who knew that my life was about to change so dramatically- certainly not me.

Anyway, we ate cakes and talked and it was wonderful to have a friend who was so excited for me and my growing bump.

I have been addicted to the buttery goodness of friands ever since.

Part of the other appeal of this recipe is that it does not have much gluten in it, and my next challenge will be to remove the gluten all together by perhaps using a coconut flour and some raising agent in place of the half cup of SR flour. Fingers crossed I can get it to work.

Earlier in the week I bought myself a jar of Morello Cherries as an impulse purchase from the supermarket. Anyone else love looking through the “European foods” section of the supermarket to find unusual products? Well these cherries were my discovery and while they are too sour to eat on their own, they were perfect in this sweet, buttery cake.

You can really substitute nearly any fruit in to this recipe. Peaches, plums, pears, cooked apple, frozen berries, almost anything you could think of. So it can be a great recipe to have in your repertoire.

I found this recipe in a cook book somewhere when I was younger and I did the nineties version of “pinning it.” I wrote it down on a piece of paper and popped it in a folder.

So thank you to wherever it came from!

Almond and sour cherry cake

Almond Cherry Cake Recipe
 
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Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 6-8
Ingredients
  • 150 grams of butter
  • 150 grams of butter
  • 6 egg whites
  • 6 egg whites
  • 1 tablespoon of milk
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of vanilla extract
  • 185 grams of almond meal
  • 185 grams of almond meal
  • 240 g of sifted pure icing sugar
  • 240 g of sifted pure icing sugar
  • ½ cup of SR flour
  • ½ cup of SR flour
  • 1 cup of drained (pitted) morello cherries or similar fruit
Instructions
  1. Preheat oven to a moderately low temperature (160 celsius)
  2. Grease and line a deep 20cm round tin, I used my heart tin but it works better in a round tin.
  3. Place your egg whites in a bowl and whisk until combined
  4. Melt your butter in a small saucepan.
  5. Add the milk, vanilla, melted butter, icing sugar and self raising flour. Stir until it is just combined.
  6. Pour the mixture into a prepared tin and top with fruit.
  7. Bake for about 1 hour and 30 minutes.
  8. If the top gets too brown during the baking process you might like to place a piece of foil on top to keep it from browning.
  9. Allow to cool slightly in the tin before turning it out onto a wire rack to cool.
  10. Dust with icing sugar and a few extra cherries and enjoy.

I hope you enjoy it as much as I do.

Dani xx

Almond cherry cake recipe

Dani B is a food blogger and writer from Melbourne. You might like to see some of her other deliciously sweet and sweetly traditional cake recipes. 

Beetroot and Goats Cheese Tart Recipe

~ danib@eatmystreet.net

Beetroot and Goats Cheese Tart

It’s important to have shared interests with your kids don’t you think? I recently read the story of a Mum who pretended to enjoy film for all of her daughter’s teenage years so that there was something they could enjoy doing together. At the right time and moment, this “shared love” of film led to a conversation that was fundamental to her daughters future and wellbeing. How perfect.

My daughter and I share a love of cooking. We also both enjoy watching cooking shows and the worst/best of the lot would have to be the UK’s “Come Dine with Me.” Ordinary people invite three strangers to their house for a home cooked meal and they then alternate the hosting duties with the others in the group. Guests also have to rank the meal at the end of the night, often with hilarious results.

I love watching people cook in such ordinary kitchens and under such strange circumstances. The quality of the cooking varies but I’m always surprised by the calm composure of the home cooks/ hosts. It also occasionally throws ideas my way for things I might like to try to make at home.

This Beetroot and Goats Cheese Tart is one such recipe. I saw it on the show then attempted to recreate it from memory in my kitchen and I pretty much loved it.Beetroot and goats cheese tart recipe

Long time readers will know the importance I place on healthy dinners that my kids will actually enjoy eating and so you will be pleased to know that this dish came under that heading! Yay!

Plus, my version of it is so plain and simple that there is really no excuse not to make it. It is a little rustic and very tasty so it comes firmly into the home cooking category. I am sure it would not complain about being invited on a picnic too.

I hope you like it.

I use store bought beetroot and store bough puff pastry. Feel free to pimp it up with fresh beetroot  and homemade pastry if you would like. Sometimes it is nice to take the long road and sometimes the short.

Here it is, my simple Beetroot and Goats Cheese Tart.

Beetroot & Goats Cheese Tart
 
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Ingredients
  • 4 balls of beetroot, grated
  • 1 tablespoon of olive oil
  • 30 g of unsalted butter
  • 2 red onions, sliced
  • 60 ml of balsamic vinegar
  • 1 tablespoon of caster sugar
  • 150g of soft goats cheese
  • 2 eggs lightly beaten
  • 150ml of cream
  • pinch of salt
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Line a 20 cm round pie dish with baking paper and then drape over 1 sheet of puff pastry
  3. Bake for ten minutes.
  4. Heat the butter and oil in a pan until melted then add in the thinly sliced onion.
  5. Cook gently for 6-8 minutes.
  6. add beetroot, vinegar, and sugar then heat through while stirring gently.
  7. Pour the mixutre of the pastry then crumble over the cheese.
  8. Add the eggs to a jug and gently mix with a fork before pouring in the cream and a little salt. Pour this mixture into the tart base and then place in the over.
  9. Bake for 35 minutes or so.

Looking gorgeous before adding in the eggs. Isn’t the colour beautiful?

Add in the eggs and cream and we are ready to go.

Dani xx

You might also like

Great Mushroom Recipes

Minestrone Soup

What’s in Season in July

 

Cauliflower Steak Recipe with lemon and capers

~ danib@eatmystreet.net

Cauliflower Steak with lemon and capers

Cauliflower Steak Recipe with lemon and capers

I am a great cauliflower lover these days, even though when I was younger I did not really care for it.

Cauliflower is such an awesomely versatile veg and home cooks are so creative with ways to use it.

As part of my own mission to find new exciting ways to cook fresh, seasonal vegetables, I have tried cauliflower rice and these cauliflower bites (a personal favourite).

Both of them are great as a delicious way to get more veg into your life.

Last year I also made quite a bit of roasted cauliflower by simply adding it to my other roasted veg with a little olive oil and salt.

This Neil Perry recipe for “Whole roasted cauliflower with lemon and mustard” makes for a rather spectacular dish and is one of my favourites. It is also part of the inspiration for my own cauliflower steak recipe.

Cook this cauliflower steak recipe as part of a roast dinner or even as a side dish to serve with a rice bowl. I enjoyed eating this on it’s own as a pre dinner snack but that is probably just me!
Cauliflower Steak Recipe with lemon and capers

 

Cauliflower steak recipe with lemon and capers

Cauliflower Steak Recipe with lemon and capers
 
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Author:
Recipe type: Vegetables
Cuisine: Modern Australian
Serves: 4
Ingredients
  • 1 large cauliflower
  • ¼ teaspoons of salt
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • 2 tbsp fresh lemon juice, or to taste
  • 1 tbsp wholegrain mustard
  • 1 tbsp salted baby capers, rinsed and drained
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Grab a baking dish.
  3. Cut the cauliflower into 5 thick slices, leaving the base intact.
  4. Drizzle with olive oil and scatter salt over the top then massage the salt and oil in.
  5. Place in the oven and roast for 35 minutes until tender and browned in places.
  6. While that cooks, make the dressing.
  7. Whisk together the olive oil, lemon juice, extra salt and mustard. Stir through the capers.
  8. When the cauliflower is cooked and ready, remove from the oven and drizzle over the dressing. Serve with the extra dressing on the side.
Notes
I do not always leave the base of the cauliflower intact before I roast it. Basically it allows the veg to "hold together" and look like an actual steak, but it will taste just as delicious without the base intact.

I am sure you are going to love this Cauliflower Steak Recipe with lemon and capers. Tangy, salty  and delicious, it will help you do something different with this great, versatile vegetable.

What is your favourite way to cook cauliflower? Have you tried cauliflower rice yet, and if so, did you like it? I don’t think I’m quite convinced yet.

Happy Eating.

Danixx

As my website “grows up” I realise most of my cooking involves two things; vegetables and cake. What a lovely combination for life yes? I am particularly interested in exciting, modern ways to cook vegetables, and traditional, tried and true ways to cook cake.

Do you have a great traditional cake recipe that you would like to share?

Then send me an email. The older the recipe the better.

danib@eatmystreet.net

Or you can join me on Facebook where I look forward to hanging out with my fellow food enthusiasts.

You might also like

No new clothes for a year

Love, bread and war

Getting hygge with it. 

Nine great mushroom recipes.

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Food, gender politics, Psychology, cheese, Craig David, recipes, trash TV. We got it all!

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Food, fun, food and more food.

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What’s on, family, fun, food, friends, mindfulness, tea, cook books and more. Help me reach 500 page likes. Go on. Do it!

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Or fine me on Pinterest

Thanks for stopping by.

Dani xx

(I’m on the left. Excellent human Poh on the right).

 

 

 

 

Milky white hot chocolate recipe- with my girl

~ danib@eatmystreet.net ~ 4 Comments

White hot chocolate recipewhite hot chocolate recipe

 

 

I dropped my first born little baby off at a party recently with people that I have never met before.

Ok, well baby is a slight exaggeration, I guess most people might use the word child, or even tweenager. The smart young thang in question would prefer the phrase “basically a teenager” but those words ain’t crossing my lips for at least 1 year, 2 months and 16.2 days thank you very much. Even then I think I might go with “basically a child” in deference to the rule of laxidaisical age regulations that she herself has fostered.

Now I am not an up tight Mum or anything  but it did seem a little serious leaving my precious little girl to go hang out at a public space on her own.

Yes, my cute little girl who is all grown up is doing all the right things; making new friends, gaining some independence, pursuing her own interest and rollerskating.

I am absolutely pleased and happy.

But I want to say this. Time goes too fast! Having babies is such hard work and it is often the most terrifying and difficult thing to do, but it is also so rich and special and beautiful and fleeting.

So enjoy each moment.

I know this is often hard and sometimes impossible. When someone says “enjoy each moment” to me I basically just stare blankly at them, wondering what it is I am not meant to do or feel.

But nonetheless I think it is still true.

Perhaps I should say this instead-

Just enjoy each moment that you can.

Grab them as they swing by and linger.

Hold a fat, pudgy baby hand a little longer next time or bob down on your knees and stare a little person in the eye. Enjoy the feel of their little feet against your back in bed at night and join in with them on the playground instead of watching from afar.

Because one day you might have to enforce a “you must talk to me for at least 45 seconds” rule.

My very grown up first baby is actually pretty ace as a tweenager.  I would be much more sad about her growing up if it wasn’t for the fact that she is becoming a pretty awesome person. I just sometimes wish that I could find the pause button.

I recently read a book where the main character intermittently commented “and I was happy for a moment” or something to that effect. What an excellent way of enjoying life’s precious moments. Instead of seeking after fantastical non-stop happiness, isn’t it better to instead soak ourselves in the happy little moments as they arise?

This book gifted me another gem too, this  White Hot Chocolate recipe with Cinnamon. Stirring chocolate into a pot of hot milk seems like the perfect way to tempt a luxurious moment of happiness to me and it has the dual effect of luring my girl into my orbit. A tweenager cannot resist melting chocolate in my experience and the amount of time it takes to steep and stir is just about right for conversation.white hot chocolate recipe

White Hot Chocolate with Cinnamon
 
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Author:
Ingredients
  • 500ml of milk
  • 100grms of white chocolate
  • cinnamon sticks
Instructions
  1. Gently warm the milk in a heavy based saucepan.
  2. Do not let it boil.
  3. Grate in your favourite white chocolate and stir until smooth, creamy and completed melted.
  4. Add a cinnamon stick to a mug and pour over the chocolate drink.
  5. Enjoy.

The cinnamon is quite strong which I like, so you might like to change that part of the recipe. You can just add one stick of cinnamon into the pot of milky chocolate toward the end  and you will get a gentler effect. But there s something decadent and gorgeous about using a whole cinnamon stick to stir  your drink and this version stays true to the recipe in my novel.

I hope you enjoy it.white hot chocolate recipe

Someone over on my Facebook page mentioned making a hot chocolate with chilli so I think that will be my next idea. I’m looking forward to experimenting with that one.

If you are looking to buy some very special chocolate to really take this to the next level you might like to try the beautiful products from Pana Chocolate, at Flora & Fauna, our newest affiliate. 

Happy Eating.

Dani xx

You might also like. 

White Chocolate Mud Cake recipe. 

Getting Hygge with it. Cosy ideas for Winter fun. 

 

 

Roasted Eggplant Dip Recipe

~ danib@eatmystreet.net ~ 1 Comment

Roasted Eggplant Dip RecipeEggplant dip recipeI have not traditionally eaten a lot of eggplant, but after deciding to incorporate a lot more vegetables into my daily diet I have been keenly searching for recipes that feature vegetables.

Research also tells us that we tend to stick to the same small list of foods in our diet across a week, month and year and that there are nutritional benefits to breaking out a little and trying different foods. The Spice Adventuress recently shared with me that her favourite vegetable is Okra and I had to shamefully admit that I had never cooked with okra!

I also tend to get a little bored eating the same things over and over. As I explained to a girlfriend who asked me recently “what is your favourite thing to cook?”

Basically anything new.

Although, just like most Mum’s, week night cooking tends to steer toward the reliable and rehearsed recipes because life with three different aged children is just like that. Spaghetti Bolognese and chicken with rice and vegetables is on high rotation at my house and I won’t pretend otherwise.

This all leads me on my endeavour to try to cook with vegetables that I have avoided. Eggplant falls right into this category.

This Roasted Eggplant dip is a great way to get some more eggplant into your diet. It can also be used as an accompaniment to a simple rice bowl with grilled chicken.

It is quite easy to make. The eggplant will collapse in on itself when it is roasted, which I find kind of gorgeous and appealing.

You will need to let it cool a little before working with it, or if you are impatient like me, you will have to use some nifty cutlery tricks.

roasted eggplant

Roasted Eggplant Dip
 
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Author:
Serves: 6
Ingredients
  • 2 large eggplants
  • 50ml of olive oil
  • Half a lemon
  • 150ml of plain greek yoghurt
  • 2 garlic cloves, crushed
  • A pinch of ground cumin
  • Salt and pepper to season.
Instructions
  1. Preheat the oven to 190 degrees celsius
  2. Pierce the skin of the eggplant with a knife and then place them on a baking tray.
  3. Place in the oven and cook for around 45 minutes or until very soft.
  4. Remove from the oven and cut in half. Scoop out the flesh and place in a bowl. This should be very easy to do once they are completely cooked through.
  5. Heat the olive oil in a pan and add the garlic and cook very gently for 1 minute. Add the cumin and cook very gently for another 30 seconds. You want to just heat it through.
  6. Add eggplant, olive oil and garlic mixture and the juice of the lemon into a food processor and blend until smooth.
  7. Gradually add the yoghurt and then season with salt and pepper.
  8. Chill in the fridge before serving.

I sometimes add some cooked chickpeas into he mix if I have some sitting around. I then adjust with a little extra lemon and salt if needed.

You can dress this dip with an extra swirl of olive oil and some toasted pine nuts. Some roasted cumin and coriander seeds in oil would also not hurt, but I am a little obsessed with this at the moment so I may be biased.

Serve it as an entrée with bread or crackers or as an interesting accompaniment to chicken, lamb or fish.

If you are also looking to incorporate more vegetables into your life then you might like to read cookbooks by the love of my life 

my food hero Yotam Ottolenghi who writes for the Guardian and who this week featured a lovely recipes inspired by Melbourne’s own Kathy Staples from the Sweet Greek Shop. 

Either way, enjoy your Roasted Eggplant Dip recipe.

Roasted eggplant dip recipe

Happy Eating.

Dani xx

Love a good dip recipe?

Then you are not alone. I am well known among my family as being the bringer of dips.

Here are some of my other favourite dip recipes.

Guacamole Salsa

Mexican Bean Dip

Roasted Beetroot Hummus Recipe.

Or make your own flat bread. It is super easy, I promise.

Two-ingredient flatbread recipe.

Want to cook more with vegetables?

Cauliflower 

Sticky Cauliflower Wings.

Roast Sweet Potato Soup with Coconut Milk and Spice. 

Spring Onion and Sweet Corn Fritters.

Good Cream Cake Recipe

~ danib@eatmystreet.net ~ 4 Comments

Vintage Cream Cake Recipe 

Confession time. I have a slightly weird hobby.

No I don’t race ferrets and I’m not an “Extreme Ironing” competitor, although I do fancy myself achieving quite well in a “mooing competition.”

I collect old recipes.

Some of them are quite smelly in that very well used, very old book kind of way.

I hide them around my house, some in the office and some in the laundry and I dream about a day where I will get to cook some of the weird and wonderful recipes from within their musty pages.

Some of the recipes are in magazines that are actually quite beautiful, but some of them are definitely untidy and ugly.

But they all contain a fairly interesting sense of history and story when it comes to the food we eat and the way we cook it.

I love trawling through op shops to find these treasures and one of my more interesting recent finds was a completely useless book on food and architecture. It sounds so promising right? Well it was not.

When I first started out on my blogging journey I was keen to share some of the more vintage style recipes that have been given to me or left to me and this year I am getting back to basics by finally publishing a few more of my favourites.

Todays comes courtesy of a post-it notes sized piece of old, loose paper with a handwritten family recipe on it.

“Good Cream Cake .”

It comes with very few instructions, nor does it have an explanation as to why it is called a good cream cake. But it must have been precious to have been kept for so long.

A little bit of research though suggests that this is a good solid cake for covering with fresh cream and fruit.

It is definitely not a light and airy sponge, but a buttery cake with a lovely crumb. I am guessing that it was meant to look a little something like this.

http://clickamericana.com/recipes/dessert-recipes/cinnamon-apple-cream-cake-recipe-1940

 

I have included the original instructions, as well as my own notes from making it. I iced it and then added jam and cream like a sponge, but I think it could so with something more sturdy than that.

Cream Cake Recipe

1 small cup of sugar

2 eggs

1 1/2 tablespoons butter, vanilla essence

1/2 cup of milk

1 1/2 cups of flour

1 teaspoon of cream of tartar

1/2 teaspoon of soda

Bake in a brisk oven from 3/4 to 1 hour.

Notes

  • I discovered very quickly that one (1) teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar, so I just used 2 teaspoons of baking powder in place of the tartar/ soda.
  • There were absolutely no instructions apart from the “bake briskly for 3/4 to 1 hour” which suggests it should be cooked somewhere between 200 degrees celsius and 230. I thought this sounded way to hot so I lowered it to the standard 180 cake baking temperature. Feel free to tell me I am wrong! Perhaps I would have got a slightly higher rise out of my cake if it was in hotter?
  • I also dropped the time to 40 minutes and then took the cake out. It was cooked beautifully on the inside and was starting to get a little dark on the top.
  • I ended up with a fairly dense cake that tasted delicious!
  • I whisked the eggs and added the dry ingredients together first. Then in with the milk, eggs and butter. Stir until smooth.
  • I made a really nice icing out of icing sugar, the juice of a couple of frozen berries and raspberry tea. The tea gave it a lovely pink flavour and also a lovely, mild, fragrant flavour.

This is what I ended up with.

Cream Cake Recipe

This was a very simple cake to make but it was also very tasty. I can imagine it would tolerate lemon or orange rind and a zesty cream cheese icing quite well. I feel like it is definitely asking for fruit of some sort on top.

So, do you know what a “cream cake” is? Can you provide me any more information on what I should do with this time honoured, simple and effective recipe?

Do you have a favourite vintage (old) recipe that has been passed down from one generation to the next?

Happy eating.

Dani xx

 

Slow Cooked Chicken Burritos with salsa and coriander lime rice

~ danib@eatmystreet.net ~ 1 Comment

 

 

 

 

 

 

 

I have been searching for a great slow cooked chicken recipe for a while now but with no luck. I was inspired by a “Tasty” style video’s where the recipe is edited down to a simple 5 step video,  and voila, you have a delicious meal.

Well I gave that recipe a try because it looked tasty and simple, but unfortunately it was just simple. I love a good short cut, but not when the end result is tasteless.

So I borrowed some Mexican cook books from the library (quite hard to find incidentally),  read a lot of recipes online and got inspired by a beautiful box off goodies sent to me from El Cielo in Melbourne.  I also borrowed a little from this Shredded Beef recipe.

I have included a lovely corn salsa recipe that I have been making for ages but have never written down. It uses “Sushi seasoning” which sounds a bit weird, but is actually just rice wine vinegar with sugar and salt added. I love the fresh mild tang it provides.

The end result is fresh and tasty and pretty easy to make. It will also feed a group which is great if you have a family. Slow Cooked Chicken Burritos

Slow Cooked Chicken Burritos with fresh corn salsa and coriander lime rice

Slow Cooked Chicken Burritos with salsa and coriander & rice
 
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Author:
Serves: 6
Ingredients
  • 2 limes
  • 2 onions, sliced
  • 750 grams of chicken thigh fillets
  • 300grams of tinned red kidney beans, rinsed and drained
  • 3 tablespoons of olive oil
  • 2 cloves of garlic
  • 3 teaspoons of ground coriander
  • 1 tablespoon cumin ground
  • 3 teaspoon of paprika
  • 2 tablespoons red wine vinegar
  • 2 tablespoons of maple syrup
  • 400 grams of chopped tomatoes
  • 1 tablespoon of tomato paste
  • SALSA
  • 1 large tomato diced
  • 1 cup of corn kernels
  • ¼ of a cucumber, diced
  • 1 teaspoon of diced red chilli
  • mint leaves
  • 2 tablespoons of sushi seasoning
  • RICE
  • 1 cup (uncooked) of brown rice
  • zest of one lime
  • juice of 1-2 limes
  • salt
  • ½ cup of fresh coriander, shredded
  • ½ tablespoon of olive oil
  • 1 packet of El Cielo White Corn Tortillas
  • Traditional Mexican Green Habanero sauce.
Instructions
  1. Preheat oven to 150 degrees celsius
  2. Heat oil over medium heat. Add onion and cook gently until all soft. About 5 minutes.
  3. Add Chicken and stir until browned.
  4. Add garlic, coriander, cumin, paprika and cook, stirring for one minute.
  5. Add tomatoes, red wine vinegar and tomato paste.
  6. Simmer for 5 minutes.
  7. Place into a baking dish and cook for 1 hour.
  8. Take out, stir and add in the beans then return to the oven for 15- 20minutes, making sure the baking dish never dries out.
  9. When the chicken is cooked through, take two forks and shred the chicken into the sauce and beans. Cover with foil and set aside.
  10. Cook rice according to directions on packet.
  11. When it is cooked through, add lime zest, salt and stir through the freshly chopped coriander.
  12. To make the Salsa, chop the cucumber, tomato, red chilli and mint leaves and mix together.
  13. Dress with the sushi seasoning and oil then season to taste.
  14. Cook tortillas by heating on a pan, both sides.
  15. Prepare the dish by adding a little rice, chicken and salsa to a warm tortilla. Top with some traditional, El Cielo Green Habanero sauce and enjoy.

Slow Cooked Chicken BurritosThis post was kindly sponsored by El Cielo.

El Cielo is a  traditional Mexican food manufacturer started in Melbourne in 2010 by Cesar, Paola and Javier.  They now distribute tortillas and corn chips to over half of Australia’s leading Mexican restaurants!

Their products have just landed in independent supermarkets across Victoria and you can also make an order online.

El Cielo use their own 100% Australian white corn from northern New South Wales and their Habanero sauce is preservative free, which I absolutely love.

El Cielo also imports a range of gourmet products directly from Mexico that could not be found elsewhere in Australia. Check out my photos for a cameo by the very gorgeous Ancho Dried Chilli!Slow Cooked Chicken Burritos

I am sure you will enjoy eating this at home.

Were do you get your inspiration for new recipes from? Do you have a great mexican dish that you could share with me?

Happy Eating.

Dani xx

 

 

Dutch Apple Cake with Salted Caramel Sauce

~ danib@eatmystreet.net

Easy Dutch Apple Cake with Salted Caramel Sauce

The birds woke me this morning, stealing from me my one opportunity for a small sleep in. There was a time in my life where I never heard bird song. The birds didn’t seem to like where I was living and I was never quite sure if I agreed with them. This morning I would have been happy for some peace from their singing. I think maybe they were staging an opera.

This easy dutch apple cake recipe is a bit of an old gem that has been handed down through the family stuck neatly in an old dog eared note book that has grown thin and crackly from time and use. I thought I would like to publish it before it disappears. The ribbony caramel sauce is my own recent addition, taking this cake somewhere extra special.Easy Dutch Apple Cake

I note that there are already a number of versions of this easy dutch apple cake on the internet. This one calls for quite a lot less sugar comparatively and I like it that way. The apple and caramel on top add their own unique sweetness. Be sure to serve it with cream or ice cream to get the best flavour from it.

You are sure to be tempted by the lovely aromas of warmed cinnamon and sugar as it bakes.Easy Dutch Apple Cake

Slice the apple thinly and be patient with the cooking time.

This is quite a crumbly cake and so the addition of salted caramel sauce drizzled over the top provides a little extra creaminess.

Easy Dutch Apple Cake

 

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Dutch Apple Cake

Lovely traditional Dutch apple cake recipe

Course cake
Cuisine Dutch
Keyword Apple Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Ingredients

  • 1/2 cup of butter
  • 1/2 cup of sugar
  • 2 eggs
  • 1 Teaspoon of vanilla essence
  • 2/3 of a cup of milk
  • 2 cups of SR flour
  • pinch of salt
  • 2 cooking apples 2 tablespoons of sugar, pinch of cinnamon and spice for top.

Caramel

  • 65 grams of butter
  • 1/2 cup of brown sugar
  • 1/2 cup of cream
  • pinch of salt

Instructions

Instructions

  1. Cream butter and sugar, add well beaten eggs and vanilla.
  2. Stir in the sifted flour and salt, alternating with the milk.
  3. Spread in a well buttered tin.
  4. Cut peeled and cored apples into slices, and arrange on top of batter.
  5. Sprinkle with cinnamon, sugar and spice.
  6. Cake in a good oven (175 degrees) for 30 -40 minutes.

For the caramel.

  1. Melt butter gently over low heat before adding the sugar and stirring until it is dissolved. Add cream and salt and mix until smooth. Serve with cream and caramel.

Recipe Video

 

This cake is a lovely way to use up the abundance of apples that we have available to us all year around here in Melbourne. Easy Dutch Apple Cake

The beautiful Royal Doulton dinner set used in these images was sent to me by an Australian family run company “Everton. Love to Cook.” When they asked to work with me it seemed like a perfect match as I too love to cook.

You can order a great range of cookware, kitchenware and more on their website.

www.everten.com.au

I am very much enjoying having it’s sage green hues gracing my dinner table.

Happy Cooking .

Dani xx

 

 

Panko Crumbed Tofu Recipe. Crunchy & delicious.

~ danib@eatmystreet.net

Panko Crumbed Tofu

The very delicious panko crumbed tofu/ vegetarian dim sim

I absolutely love eating tofu although I do understand for some reason it is not to everyone’s taste. When my husband takes the kids away camping and I am left to just cook for myself, I usually do something with tofu. I find it light and refreshing to eat and as it is also a great source of protein. It also helps to keep me full for longer so I can sit reading or writing well after I would normally have to pause and feed everyone.

This version of panko crumbed tofu aims to keep everyone happy because who doesn’t enjoy the salty crunch of fried panko crumbs?

The first time I served them to my family I told them they were vegetarian dim sims. Maybe this is stretching the truth a little bit but it meant they gave them a try and nearly everyone enjoyed them. Mr Fussy-5 was the usual exception.

Serve these lovely little morsels straight from the piping hot oil for best results.

I sometimes keep them to add to a salad the next day but they are definitely not as good.

Panko Crumbed Tofu

Use beautiful silken tofu for the optimum result. You will have to work carefully in order to keep the shape of the tofu but it will be worth the effort.

Ingredients

250 grams of silken tofu

1 egg, beaten gently

salt

1 tablespoon of soy sauce

1/4 teaspoon of Chinese 5 spice

1 cup of panko crumbs

oil for frying

Method

  1. Mix together the soy sauce and 5 spice.
  2. Cut the tofu into even sized cubes and sit it in the marinade while you prepare everything else.
  3. Pour the beaten egg into a bowl and the panko crumbs into another bowl.
  4. Dip the tofu squares into the egg and then roll in the panko crumb being careful not to let it break up.
  5. Heat a couple of cm’s of oil in a heavy based pan and then gently fry the tofu on both sides until browned and crispy.
  6. Serve scattered with some fresh coriander, mint and a diced red chilli and top with roasted peanuts. Or just eat as it is.

 

 

I am also really very keen to make these Tofu hamburgers with daikon and ponzu by the genius and ever calm Adam Liaw. 

I recently watched a cooking show where they visited an Australian company that makes tofu from scratch. It was a very interesting process although I don’t think I will be making my own any time soon. If you want to give it a try you could use this recipe. 

I definitely want to know how it goes for you and if it is worth it.

In the mean time I will stick with my panko crumbed version.

Happy Eating.

Dani xx

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Shredded chicken with beans, lime and rice

 

 

 

Brandied Caramel Apple Recipe

~ danib@eatmystreet.net

Brandied Caramel Apple Recipe

This gorgeous Brandied Caramel Apple Recipe comes courtesy of a much treasured hand written note passed down from my mother-in-law to her son on the event of his departure from home as a young man.

She sent him out in to the world equipped and ready to look after himself. So impressive I think.

I don’t think I could fall for a man that could not cook. There is something peculiar about an adult who cannot master such a basic and essential skill. Because really, we can all cook if we try. Right?

I love a simple dessert recipe and this one is oh so old fashioned. Leave out the brandy if you must. You can serve these apples with ice-cream or cream or even atop a pile of pancakes. I have long had it in my mind to drape them over a cake of some sort. I quite fancy that idea.

Brandied Caramel Apple Recipe

Brandied Caramel Apples
 
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Author:
Recipe type: Dessert
Cuisine: Vintage Australian
Ingredients
  • ½ cup of brown sugar
  • 60g of butter
  • ½ teaspoon of cinnamon
  • a pinch of nutmeg
  • a pinch of mixed spice
  • 2 tablespoons of brandy
  • 4 large granny smith apples, peeled, cored and sliced.
Instructions
  1. In a clean frying pan melt together the brown sugar and butter over low heat.
  2. Once it is melted add the nutmeg, mixed spice and brandy and stir through.
  3. Next, add in the cored, peeled and sliced apple and cook gently until just softened (3-5 minutes depending on size).
  4. Serve with vanilla bean ice-cream, greek yoghurt or spoon over the top of your favourite cake for an impressive topping.

Brandied Caramel Apple Recipe

 

Brandied Caramel Apple Recipe

I have used my favourite apple peeler/ cutter to prepare these apples,  but you can just slice your apples for an equally good result.

If you do make these apples, then let me know how you eat them. Pictures are more than welcome.

I hope you enjoy.

Cutting apples

Happy Eating.

Dani xx

 

 

Risotto Bake Recipe. Perfect for picnics and sneaky veg.

~ danib@eatmystreet.net

Risotto bake recipe
Risotto bake recipe

Summer is over already.

Sigh.

But thankfully here in Melbourne the warm weather tends to last quite a  long way into March. Although I no longer have long days spent swimming in the beach and staring at the water over the top of my toes, I can still head out for a picnic or a bike ride, to really make the most of the warm, glowing evenings.

This risotto bake recipe is perfect for such on occasion.

The Risotto bake recipe will keep in the fridge so you can prepare it ahead of time. It also has a nice dose of veg and eggs in it which means it helps me to obtain my goals of eating as though I live on a Greek Island.

Make it and take it on a picnic to your favourite little spot and serve with a side salad and a little glass of red. Why should those who live near the Mediterranean Sea have all the fun?

What is your favourite recipe for increasing your intake of Summer bliss and/or vegetables?

Happy Eating.

Dani xx

Risotto Picnic Pie
 
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Author:
Serves: 6
Ingredients
  • 200g of broccoli but into small florets
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 1 yellow capsicum, diced
  • 2 tbsp of olive oil
  • 4 tbsp of butter
  • 1¼ cups of arborio rice
  • ½ cup of white wine
  • 41/2 cups of vegetable stock, hot.
  • 125g of parmesan cheese, grated
  • 4 eggs, separated
  • salt and pepper to taste
Instructions
  1. Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
  2. Drain and set aside.
  3. In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
  4. Stir in the rice and cook until all coated then pour in the wine.
  5. Cook gently until the liquid is absorbed.
  6. Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
  7. Preheat oven to 180 degrees celsius.
  8. Grease a 25cm cake tin and line the base with baking paper.
  9. Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
  10. Seperate the eggs and whisk the whites until they form soft peaks.
  11. Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
  12. Pour into the tin and add the broccoli florets and bake for 1 hour.
  13. Allow to cool and then turn out onto a flat plate.
  14. Serve.

 

Risotto bake recipe Risotto bake recipe

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