tasty food

Honey Lemon Chicken

Honey lemon chicken Honey lemon chicken with a side of steamed greens

This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!

Honey lemon chicken

Serves 4

2 chicken breasts

1Tb Dry Sherry

2Tb soy sauce

½ tsp salt

2 eggs

Oil for frying

¼ cup cornstartch

½ tsp baking powder

Sauce:

1/3 cup white sugar

1/3 cup honey

2tb cornstartch

1 cup chicken stock

3tb lemon juice

1 tsp salt

1 lemon sliced

2tb vegetable oil

salt and pepper

Garnish: chopped shallots

Honey lemon chicken

Method:

  1. Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
  2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  3. In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
  4. Remove chicken from marinade and sprinkle with salt and pepper.
  5. Place vegetable oil in fry pan on a medium heat
  6. Dip chicken in the batter to coat.
  7. Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
  8. In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
  9. Pour sauce over chicken, sprinkle with shallots and serve.Honey lemon chicken
Advertisements

The BeeSting Cake ! The most delicious cake I have ever made !

 

 

 

 

 

 

The BeeSting cake

the last piece of the BeeSting cake

After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.

This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.

The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.

I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.

Cake

1 sachet instant yeast (8grams)

¾ cup full cream milk

¼ cup caster sugar

2Tb Honey

2 ¼ cup plain flour

2 large eggs

80 grams butter (softened)

You will definately want more than 1 slice
Almond Crunch Topping

120 grams butter
1/4 cup caster sugar

¼ Cup brown sugar

3 tablespoons honey

5Tb thickened cream
1 1/2 cups sliced almonds

Custard Filling

1 cup full cream milk

2Tb thickened cream

3 large egg yolks

¼ Cup caster sugar

2Tb honey

½ tsp vanilla bean paste

3Tb cornflour

A slice of the Bee StingMaking the cake mixture

Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.

In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.

Grease a 9inch deep cake tin with butter.

Pre heat oven to 180C fan forced.

The last piece of the BeeSting who wants it

Making the almond crunch topping

Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.

Baking the cake

Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.

Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *

Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.

Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.The BeeSting

Making the custard filling:

Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour,  whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **

Assembling the cake

Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***

Cutting a wedge can make it a little less oozy

*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.

** I make the custard the night before so it is nice and cool

*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.



No guest complained


Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

Would you like to win a Buderim Ginger prize pack?

Head over to

https://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

#GoGinger #prize #competition

Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Cherry Strudel with chocolate berry ganache

Smooth sweetened ricotta studded with cherries, wrapped up in light and flaky filo pastry, coated in a chocolate cherry sauce each mouthful of this dessert is an exquisite pleasure.

Ingredients

1 375gram can cherries in syrup

300grams ricotta cheese

4tb caster sugar

3 sheets filo pastry

1tsp vanilla extract

1tsp lemon zest

2Tb white chocolate melts

¼ tsp cinnamon

50grams butter melted

Sauce

Cherry sugar syrup (from canned cherries)

150ml cream

100grams chocolate melts

 

  1. Preheat oven to 180C. Line a baking sheet with greaseproof paper, spray with oil spray.
  2. In a mixing bowl, combine ricotta, vanilla, cinnamon, sugar and lemon zest, mix well. Add half cherries and stir until combine.
  3. Lay a piece pastry horizontal on a clean bench, brush with melted butter, lay another piece of pastry on top, continue with remaining layers of pastry.
  4. Form the ricotta mixture into a log. Place on the filo pastry 2cm from the top and 2cm from each side at the end horizontally furthest away from you, press white chocolate melts into the mixture. Fold the pastry towards you and either side across the centre, brush pastry with butter and roll towards you.
  5. Place onto baking sheet, brush with butter, bake for 15-18minutes until pastry is golden brown.
  6. Make the sauce while the strudel is cooking. Place the liquid from the can into a small saucepan, place on a medium heat and allow to simmer and to reduce slightly. Add cream cook for 2minutes; add chocolate keep on cooktop until melted add remaining cherries and take off the heat.
  7. Allow strudel to cook for a few minutes before serving. Serve strudel with lashings of sauce and ice cream if you dare.

 

 

 

Ricotta pesto Tart

Ricotta pesto tart

This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.

Adding a little steam to the cooking process creates, light, fluffy and golden pastry.

Ricotta pesto tart

Serves 4

1 piece puff pastry

4Tb basil pesto

12 Tb ricotta cheese

8 cherry tomatoes

1 shallot

Salt and pepper

Side salad to serve (if desired)

  1. Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
  2. Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
  3. Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
  4. Bake in preheated combination steam oven for 15minutes.
  5. Serve with a side salad if desired.

Baklava Fingers

Baklava Fingers

This sumptuous desert of sweetened walnuts encased in light and flaky filo pastry, soaked in a sweet honey syrup, is a great companion with a cup of tea.

Baklava served with Persian Fairy Floss500g walnuts

2T soft brown sugar

1Tb honey

1tsp ground cinnamon

1Tb lemon zest

20g butter, melted

10 sheets filo pastry

50g butter, melted

Syrup

1 cup sugar

2 T honey

Method

To serve:

pink Persian fairy floss

  1. Pre heat oven to 180c, line a tray with baking paper.
  2. Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped (if you do not have a food processor chop the walnuts as finely as possible with a knife).
  3. Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
  4. Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
  5. Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
  6. Fold edges over the nut mixture, brush length of pastry with butter roll.
  7. Brush top with a little more butter and dust cinnamon over, place onto lined tray and repeat with remaining mixture.
  8. To make the syrup, combine the sugar, honey and ½ cup water in a small saucepan. Stir for one minute, allow to reach a boil then reduce temperature to a simmer, simmer for 5 minutes. Pour syrup over baklava fingers.
  9. Serve fingers individually with Persian fairy floss.


baklava fingers before cooking

 

Baklava before being baked

baklava fresh out of the ovenBaklava fresh out of the oven

Baklava served with Persian Fairy Floss

Baklava served with pink Persian Fairy Floss

 

Recipe 2 this week as promised !!! BEEF BIRYANI

Beef Biryani

This delicious Middle Eastern inspired dish will set off your senses. Chockfull of delicious and aromatic spices. All the labour is done in the first few minutes, after that the oven takes care of the rest. Best of all it is made in 1 pan, a great balanced meal extra veggies can be added if you like.

The fresh curry leaves add a slightly spicy, citrus element to the dish, if you do not have access to fresh curry leaves you can use dry curry leaves, double the amount (6).

Beef Biryani

Ingredients:

2 tablespoons oil

1 large onion, finely chopped

3 garlic cloves, crushed

500 grams beef mince

1 tsp ground cardamom

¼ tsp cinnamon

¼ tsp tumeric

2 tsp garam masala

2 tsp cumin

1 tsp curry powder

¼ tsp ground cloves

3 curry leaves

1 cup basmati (long grain rice)

1 cup frozen peas

2 cups vegetable stock

Garnish

3Tb Toasted almond flakes

1Tb chopped coriander

  1. Preheat combination steam oven/steam oven to full steam.
  2. In a medium sized pan, that can go from stove/oven, place chopped onion and vegetable oil, cook on a medium heat for 3-4 minutes until they soften, add garlic and cook for a further 2 minutes. Add ground spices, curry leaf, toss around pan and cook for 2 minutes until fragrant.
  3. Add beef mince cook for 2 minutes, constantly breaking the meat up, add rice, peas and stir through, the mixture will look very messy, add vegetable stock, sprinkle with salt and pepper, allow to reach a boil while on the stove top. Place into combination steam oven/steam oven and steam for 30minutes.
  4. Sprinkle with almonds and coriander and serve.
A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

*note, rice cooking times can vary.