Long Time Coming

Posted on May 9, 2016 by soulfoodie92

Its been a longtime since I have posted on here. Its been a busy start to the year and now its already May! I don’t know where the first four months of the year have gone but I can defiantly say that the years are going faster and faster!

Its getting colder in New Zealand now as winter is approaching we get a great variety of produce available as the seasons change. Ive had great fun in the kitchen photographing and testing some new recipes for the blog. Coconut and Mango Passion Cheesecakes, Feijoa and Apple Crumble, Rhubarb, Vanilla Bean and Granny Smith Preserve plus some great savory dishes . Butternut Squash Cheese Bake, Sole with Capers and Shallots in Brown Butter the list goes on. Now I better get typing so you all can enjoy these tasty items to !

Feijoa and Apple Crumble

Feijoa is such a unique flavour which i really love and something i get very excited about once they come into season. Here is a super simple and fast recipe for feijoa and apple crumble with fresh custard.

Ingredients
5 feijoas, peeled and sliced
2 apples, cut into 3 cm chunk (skin on)
1/4 cup white sugar
3/4 cup water
Crumble Topping
1 1/2 cup oats
1/2 cup coconut
1/4 cup brown sugar
130gm butter, melted
1/2 tsp cinnamon
Custard
20gm custard powder
30gm white sugar
300ml milk
1 tsp vanilla

Method:

Pre-heat oven to 180 degrees.
Combine sliced feijoa, apple, sugar and water in a medium size pot bring to boil and simmer for 5 minutes until feijoa’s are soft and apple is tender.
Pour into oven proof dish.
Make the crumble topping by combining all ingredients and stiring well, top the stewed fruit evenly with crumble mix.
Bake for 20minutes until golden and bubbling.
While the crumble is baking make the custard.
Combine custard powder, sugar and a small amount of milk in a bowl to form a smooth paste, whisk in remaining milk and transfer to a pot.
bring to the boil and stir until thick.
Remove crumble from oven and serve with hot custard and ice cream if you dare.

Serves 4

Fresh Berry Tarts

Posted on January 2, 2016 by soulfoodie92

Summer is here and I finally got around to typing one of the most simplest recipes up. Flaky pastry topped with vanilla custard and fresh Central Otago Cherries and Raspberries with a scattering of white chocolate crisped up in the oven and would be perfect served with vanilla ice cream or cream.

I used what fruit I had on hand these would also be delicious with sliced apricots, peaches or any stone fruit and berries!

Fresh Raspberry, Cherry and Custard Tarts

Ingredients:

1/2 cup cherries, stones removed
1/2 cup raspberries
1/4 cup white chocolate, roughly chopped
1 cup cold vanilla custard
1 sheet of flaky pastry, cut into 4 squares

Method:

Pre-heat oven to 180 degress.
Line baking tray with baking paper and space the 4 cut out squares of pastry evenly apart on tray.
Dollop 1/4 custard on the base of each piece of pastry, trying to keep it roughly in the center spread out slightly leaving a ring of pastry around the edge. Top with cherries, raspberries and white chocolate.
Bake for 15 minutes until golden serve warm finished with fresh mint and a dusting of icing sugar and a side of ice-cream or cream.

Serves: 4

Summer is Here

Posted on January 2, 2016 by soulfoodie92

As sit here enjoying the last days of my summer holiday before I head back to work. I thought why not do some preserving, I had gifted Rhubarb and Vanilla Bean Compote to family for Christmas and was thinking I better do some savory stuff instead. I absolutely love chutney’s and relishes they can just finish a simple dish of perfectly!

This chunky smokey sweet chutney is great for using up any over ripe tomatoes. Hints of basil and fresh oregano team heavenly with smokey deep flavour from the peppers.

Green Pepper and Tomato Chutney

Ingredients

500g green peppers, core, seeded and sliced thinly
1 brown onion, diced
1 tbsp oil
2 garlic cloves, rough chop
400g diced tomatoes
2 tsp paprika
3/4 tsp ground coriander
1 tsp salt
1/4 tsp pepper
6 fresh basil leaves, rough chop
1 tbsp fresh oregano
1 cup malt vinegar
1 1/2 cup brown sugar
pinch chilli flakes (more if you like spice)
1/8 tsp liquid smoke*

Method:

In a heavy based large pot heat oil over medium heat add peppers and onion. Cook out for 15 minutes.
Once sweated add all following ingredients , bring to the boil and reduce to a simmer for 1-1/2 hours until reduced and thick. Stir often to prevent chutney from burning.
Pour into a sterile jar, seal.

Yeild: 500/800g chutney

*Liquid Smoke can be found at gourmet food store or online. This is not essential but adds a beautiful smokey flavour for the chutney.

Homemade Cinnamon Coconut Crunch Muesli

Posted on October 19, 2015 by soulfoodie92

Here’s a great base recipe for homemade muesli what i mean by base recipe is you could add any chopped dried fruit you wanted I just didn’t have any in my cupboard at the time. Some of my favorites are apricots, cranberries, sultanas and blueberries.

You can use this muesli for much more than just breakfast! It can be the crunch layer in a layered yoghurt dessert added to raw muffin mix for a crumble topping and many more!

This is my new go to muesli recipe! Im sitting here at 2 in the afternoon with a big bowl and it is so tastey and crunchy, with a combination of sunflower and pumpkin seeds, shredded coconut, finished with cinnamon and maple syrup.

Homemade Cinnamon Coconut Crunch Muesli

Ingredients:

2 cup sunflower seeds
2 cup pumpkin seeds
8 cup rolled oats
1 cup shredded coconut
1/2 cup white sesame seeds
2 tbsp cinnamon
1/2 cup maple syrup
1/4 brown sugar
250 gm butter, melted

Method:

Pre-heat oven to 160 degrees.
In large bowl combine all ingredients, mix well, pour into a lined baking tray and bake for 45-50 minutes or until golden brown not to dark as it will taste burnt.
You want to stir it every 5-10 minutes to evenly bake the museli.
Remove from oven , cool and store in an air-tight container.

Makes: 10-15 serves muesli

Icing Sugar Pavlova

Posted on October 19, 2015 by soulfoodie92

With an abundance of eggs coming from our girls everyday I really needed to use them up. I got the idea in my head that Pavlova was on the cards. I was so excited I had not made a pav since Christmas. Sadly my sugar jar was empty! I nearly cried! Only type of sugar I had was icing sugar or confectioners sugar so it was either going to work or fail drastically. Here’s how the icing sugar pav turned out.

The Icing Sugar Pavlova

With a crisp and crunchy outer shell and a marshmallow center topped with vanilla cream and slightly tart boysenberries this pav went down a treat.

Ingredients

6 egg whites
2 3/4 cup icing sugar, sifted
1 tbsp cornflour, sifted
1 tbsp white vinegar
1/2 tsp vanilla bean paste
2 tbsp boiling water

Boysenberry Compote

1 cup frozen boysenberries
1/4 cup water
1/2 cup icing sugar

Whipped cream to serve

Method:

Preheat oven to 200 degrees.
In a stand mixer with whisk attachment, add the first 5 ingredients and whisk for 12 minutes until glossy, light and hard peaks are reached, see picture below.
Line baking tray with baking paper and, scrap out egg mix trying to keep it all in the center piled up this makes it easier to shape into a circle.
Using a rubber scraper or pallet knife move it side to side pushing the meringue out evenly in a circle shape, to shape the sides drag your pallet knife up from base to top, like in the picture below.
Bake at 200 degrees for 2 minutes then drop 100 degrees for 1 1/2 hours.
In medium size pot add boysenberries, water and icing sugar, bring to the boil and then simmer until thicken slightly.
Turn oven off and leave meringue to cool inside, once cooler open the oven door slightly. Allow to cool and set aside.
Once cool top with whipped cream and boysenberry compote.

Slices: 8-10

Add first 5 ingredients, whisk for 6 minutes add boiling water and continue to whisk for further 6 minutes.

Meringue should be glossy, light, fluffy and hold stiff peaks.

Place heaped meringue onto lined baking tray and shape.

Using pallet knife draw if from the base to the top to add a nice design and structure to the pav.

Ready for the oven, bake at 200 degrees for 2 minutes then drop to 100 degress for a further 1 /12 hours.

Ready for the oven, bake at 200 degrees for 2 minutes then drop to 100 degrees for a further 1 /12 hours.

My finished pavlova has a few cracks on the top but i can hide that with cream all and all not bad.

Side view slight crack but I like that you know its home made perfect in-perfection.

Top with whipped cream and boysenberry compote.

Crisp outside and marsh marsh-mellow center the perfect homemade meringue.

Crisp outside and marsh marshmallow center the perfect homemade meringue.

Cinnamon Pear Upside Down Cake

Posted on October 12, 2015 by soulfoodie92

I must admit it has been along time since I’ve done a post on here. Life gets away with you sometimes. Anyway back to food! With having 3 days of which is very rear I cleaned the kitchen and set to creating something new for you all. Here is a great recipe to use up left over pears. I got a bag of 8 pears for $1.34 I absolutely love getting bargins!

Cinnamon Pear Upside Down Cake

Lightly spiced caramelized pears baked into a vanilla cake perfect served warm with a spoonful of plain yogurt or fresh cream.

Ingredients

6 pears peeled, cored and thinly sliced
1/4 cup brown sugar
1 tsp cinnamon
1/2 lemon zest and juice
3 eggs
3/4 cup white sugar
1 tbsp vanilla essence
1/2 cup melted butter
3 tbsp canola oil
1 1/2 cup white flour
1 tsp baking soda
1 tbsp white vinegar
Coconut vanilla glaze
1/2 cup icing sugar
1/4 cup long thread coconut
1 tsp vanilla bean paste
To serve:
Dusting of icing sugar and yogurt or cream

Method:

Pre-heat oven to 170 degress.
Line spring form cake tin with baking paper on the sides and base.
Peel, core and thinly slice pears add to bowl with brown sugar, lemon zest and juice and cinnamon. Stir and pour into the bottom of the lined cake tin.
In stand mixer whisk eggs and sugar together until pale and fluffy. Whisk in melted butter, vanilla and vinegar.
Sift flour, baking soda into egg mix and fold through, pour ontop of the pears and bake for 35-40 minutes until tested with a knife come out clean.
Mix together icing sugar, vanilla, coconut and boiling water, stir until thin icing has formed, drizzle over the cake. Dust with icing sugar.
Serve warm with yogurt or cream.

Slices: 10-12

Sunday Comfort

Posted on August 10, 2015 by soulfoodie92

With snow on the forecast and and the fire going I thought nothing better than a roast, however this time I wanted to change it up a little and try a pot roast pork.
One of the local supermarkets was selling pork shoulder for a bargain $6.99 a kg how could I not partake in that bargain!!

The Italian Herb Blend by Equagold was a perfect rub for this pork shoulder! Notes of fennel and oregano went perfectly with pork and lemon brussel sprouts, it added a good sharp tasty note to this comforting dish.

Italian Rubbed Pot Roast Pork Shoulder with braised agria potatoes,red onion and a side of garlic lemon brussel sprouts

Ingredients:

Pot Roast Pork
1-1.5kg pork shoulder
3 tbsp Equagold Italian Blend
3 tbsp oil
1 tsp flaky sea salt
1/2 tsp ground cracked pepper
2 large agria potatoes, washed
1 1/2 red onion, cut into large wedges
2 garlic cloves, rough chop
2 cups vegetable stock

Garlic Lemon Brussel Sprouts
8 brussel sprouts, cut into quarters
1/8 cup water
1/2 tsp garlic powder
1 tbsp butter
1/2 lemon zest and juice
1 tbsp chopped parsley
salt and pepper to taste

Method:

Pre-heat oven to 180 degress.
In small bowl combine oil, salt, pepper and Italian herb seasoning, stir to combine, pour over the pork shoulder and massage in. (you could marinate overnight if you had time for extra flavour)
Heat medium size fry pan, add 1 tsp oil and red onion, season and add to the bottom of casserole dish that has a lid or you can use tin foil.
Cut Agria Potatoes into Large wedges with skin on, brown slightly and add to casserole dish.
Brown pork roast both sides around 3 minutes, sear in all the flavour and juices, add to the potatoes with chopped garlic and vegetable stock.
Place on the lid or tin foil and bake for 2 hours.
Remove pork from oven, take the fat of and shred the pork, spoon over juices from the casserole dish about 1/2 cup. (keep some juices to spoon over your finished dish.)
Heat medium frypan over medium to high heat, add 1 tsp oil and brussel sprouts , brown slightly and add water. Simmer for 2 minutes, add butter,lemon zest, juice, salt and pepper. Finish with parsley.
Place potatoes on your plate followed by onions, brussel sprouts and topped with the star Italian shredded pot roast pork, spoon over some casserole juices and serve!

Serves:1-4 ( 1 potato per person)

Cut onion into large wedges.

Combine oil, salt, pepper and Equagold’s Italian Blend Seasoning.

Rub over pork and massage in for a minute.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Brown onion followed by potatoes.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Shred pork shoulder.

Cut brussel sprouts into quarters.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Add salt, pepper, garlic, lemon zest, juice and butter.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

Sinful Chocolate Boysenberry Cheesecake

Posted on August 2, 2015 by soulfoodie92

Sinful Chocolate Boysenberry Cheesecake

I received a goodie parcel from Equagold a few days ago and as today is my day off a “Saturday to most”. So I decided that it was time to hit the kitchen and get the creative hat on. I was thinking cheesecake however I didn’t want to make the classic biscuit crumb so i opted for my moist chocolate velvet cake.

The end result is bloody delicious if I may say so myself. WOW sums up my reaction when my fork hit the chocolate boysenberry cheesecake!!! Words basically cannot describe this dessert it was basically like being in heaven! Creamy velvet chocolate cheesecake with a moist velvet cake finished with slightly sweet boysenberry gel! No need to buy chocolate and melt it into this cheesecake, Ive used Equagolds Premium Dutch Cocoa Powder it is just divine, you cant tell that its cocoa not melted chocolate.

Equagold is creating outstanding products if you would like to get your hands on Equagolds Dutch Cocoa Powder I have used in this recipe please click this link : Equagold Online Store

If you want to impress someone or treat yourself this is the recipe for you!!

Ingredients:
Velvet Cake Base
1 1/4 cup white flour
1 cup white sugar
1/4 Equagold Premium Dutch Cocoa
1 tsp baking soda
pinch salt
250ml water
1/3 cup canola oil
1 tsp vanilla essence
1 tbsp white vinegar
Chocolate Cheesecake Filling
250gm cream cheese, room temp
2 heaped tbsp Equagold Premium Dutch Cocoa, sifted
1 cup icing sugar, sifted
1/4 tsp Equagold vanilla bean paste or 1 vanilla bean, scraped
1/2 cup cream
1/2 tsp gelatine
1 tbsp boiling water
Boysenberry Gel
1 1/2 cup frozen boysenberries
1/2 cup white sugar
1/2 cup water
1 1/2 tsp gelatine
1 tbsp boiling water

Method:
1. Pre-heat oven to 180 degrees.
2. In large mixing bowl sift all dry ingredients for the velvet cake, once sifted whisk the dry ingredients to aerate and evenly mix together.
3. In a separate bowl combine all liquids for the velvet cake, pour into the center of the dry ingredients and mix through to combine. (Do not over mix)
4. Pour into a lined spring form cake tin and bake for 25-30minutes until when tested with a skewer it comes out clean.
5. Remove from oven and turn put onto a cooling rack, once cold using a bread or serrated knife cut the top of the cake off. *see the picture
6. Using a stand mixer or hand mixer attach the whisk attachment, in the mixing bowl combine, cream cheese, sifted icing sugar and cocoa and vanilla. Whisk together until smooth.
7. Scrap down the sides and be sure to get the bottom of the bowl, add cream and whisk to combine.
8. in a small bowl sprinkle gelatine over boiling water and microwave for 15 seconds, stir well and whisk into cheesecake filling.
9. Using the same cake tin as you baked the cake, reline and this time line the sides, a little cooking spray before you put the baking paper around will make it stay in place.
10. Place the trimmed cake base in the bottom of the lined cake tin, followed by the cheesecake filling. Smooth over and place in the fridge.
11. Now onto the final stage, take a small saucepan combine boysenberry’s, sugar and water. Bring to a simmer and cook until sugar is dissolved around 4 minutes, add squeeze of lemon. Bloom the gelatine the same as for the cheesecake filling step and add to the boysenberry mix.
12. Allow to cool and pour over the cheesecake filling, place in fridge for 1-2 hours. 13. Serve with whipped cream or yoghurt.

Serves:8-12

Sift all dry ingredients for the velvet cake.

Whisk together wet cake ingredients and add to dry.

Stir to combine and pour into a lined medium sized spring form cake tin.

Bake at 180 degrees for 25-30minutes.

Once cooked and cooled, remove the lump over the cake to make it flat. ( you can eat the off cuts 🙂

Leveled cake.

Whisk in 1/2 cup cream, scrape down the sides.

In stand mixer bowl combine cream cheese, sifted icing sugar, cocoa and vanilla. Whisk until smooth.

Add dissolved gelatin mixture, mix well to combine.

Line cake tin bottom and sides.

Add trimmed cake followed by cheesecake filling.

Smooth over and refrigerate.

Combine 1 1/2 cup boysenberries in medium pot with sugar and water. Simmer for 4 minutes add gelatine mixture, cool.

Pour over cheesecake filling and refrigerate for 1-2 hours if possible over night.

Remove baking paper. Using a hot knife cut a medium size wedge.

Serve with whipped cream and a dusting of icing sugar and cocoa.

Enjoy

Bubble and Squeak Quiche Bites

Posted on July 27, 2015 by soulfoodie92

My partner has just started studying and I wanted to make some wee snacks for him to take. We had a roast yesterday and there is heaps of roast vegetables and steamed cabbage left over. Cabbage and roast veges ,that’s a perfect combo for bubble and squeak then I thought why not make individual quiche bites. So here is the end result , I hope you enjoy! you can make the filling what ever you like.

Bubble and Squeak Quiche Bites

Ingredients:

1 cup left over roast root vegetables, small dice (I used swede, potato, pumpkin)

1 cup steamed sliced cabbage

6 eggs, beaten

200gm shaved ham, rough chop

1 clove garlic, finely diced

Pinch salt and pepper

1/4c grated cheese

6x muffin cases

Method:

Pre-heat oven to 180 degrees.
Line 6 hole texas muffin tin with muffin cases.
In large bowl combine all ingredients apart from the cheese, stir well to combine.
Fill each muffin case with about 1/4 cup mixture, any left over divide evenly between the cases.
Top with cheese and bake for 16-17 minutes until puffed and golden brown. Do not over cook as they will go soggy.

Makes : 6 medium individual quiches

3 Ingredient Bacon and Egg Bites

Posted on May 26, 2015 by soulfoodie92

We had a decent amount of snow hit Dunedin on Sunday/Monday this week. I was stuck and home with the day off. I was playing around in the kitchen on this cold day and created this simple easy recipe for bacon and egg bites. The base recipe is 3 ingredients but you can add whatever topping to them. I made some with cherry tomatoes, some with mushrooms and then just some plain ones.

You could add chopped chives, cheese, onion, vegetables what ever you like, they are a great lunch box filler for the kids or even your own for an afternoon tea snack!

Ingredients:

6 eggs

1/2 cup bacon, chunky chop

2x puff pastry sheets

Method:

Pre-heat oven to 180 degrees.
Grease a 6 hole muffin tin with cooking spray. (mine was between a normal size and a texas muffin tin)
Cut both pastry sheets into 4 even squares. You will have two spare, or if you have a larger muffin tray just use them up.. (these can be refrigerated or frozen and used at a later date)
Place a pre-cut pastry square in each of the greased muffin holes, gently tuck pastry hole into make a rustic looking tart shell.
Crack one egg in each pastry shell followed by handful of bacon pieces, salt and pepper and bake for 20-25mintues until golden brown.

Makes 6

As i said above you can add flavours to the base filling for a tasty fast snack!!