Please vote in the following four categories:
Category Archives: Desserts
Thai dessert! Deep Fried Banana by Tina Ferrari
Thai dessert! Deep Fried Banana
This is a recipe I learned at the Basil Cookery School in Chiang Mai, Thailand. My advice: always make twice as many as you think you and your guests will be eating. These are so addicting that the recommended serving is never enough.
5 small bananas (or if you can only find large bananas, cut them in half)
1/2 cup grated coconut
1/2 cup rice flour*
1/4 cup wheat flour
1/4 cup sugar
1 tbsp sesame seeds*
1 tsp salt
1 cup cold water
4 cups vegetable oil
1. Peal and slice the bananas lengthwise (VERY important – lengthwise only! Otherwise the banana will curl when cooking). One banana could be sliced into 3-4 slices.
2. Mix rice flour, wheat flour, sugar, sesame seeds, salt and grated coconut together. Add water and stir thoroughly until the batter is mixed well.
3. Preheat the oil over medium heat in a deep pan or a wok. Dip the banana slices into the batter and then place them into the heated oil. Deep-fry until they are brown, and then transfer to a strainer to drain the oil. (Or in my case, I just put them onto a paper towel).
Delicious alone or with coconut ice cream if you can find it.
*I have omitted the sesame seeds before and it was really just fine without.
** Rice flour is easily found in Italy; I’ve found that a lot of supermarkets have a gluten-free section. Or ask at the pharmacy. Otherwise you can also find it at any Chinese grocery. If you can’t find it, I don’t see why you couldn’t just omit it and use only wheat flour. In the end it’s deep-fried so it will still be delicious!
Citrus Lovers Dessert Tart by Kim Vanzi
Citrus Lovers Dessert Tart
Really I think it should be called Citrus Lovers Dessert With Lots of Patience. I say this because it is really important to wait for it to cool down before sticking into the refrigerator.
FOR THE CRUST:
113g butter
57 g castor sugar
170g 0 flour
Beat the butter and sugar together and fold in the flour, Press into a tart pan. Bake at 175oC for 15 mins (golden brown). Allow to cool.
FILLING:
1 can 397g Sweetened Condensed Milk
4 eggs
125g butter, chopped
3 LARGE lemon juiced and chopped zest of one
1/2 cup of blood orange juice
2 tbsp brown sugar
Slightly beat eggs add condensed milk and place bowl on water bath on stove. Make sure the bowl does not touch the water. Stir until mixture coats the back of a wooden spoon. Remove from heat, whisk in butter, then lemon rind and juice and allow to cool but not set. Spoon filling into crust, bake for 20 minutes until slightly set will set more on cool down. Once cool put in refrigerator overnight. Now you can serve the next day as is with some powder sugar on top or you can do a slight crisp on top with some brown sugar. Sprinkle the brown sugar over the top cook under the grill until the sugar is melted and golden. Again cool completely and refrigerate if you like it cold if not you can cool completely and serve slightly warm with a dusting of powder sugar.
Adapted from:
Chocolate Orange Brownies by Cheryl O’Bryan
Chocolate Orange Brownies by Cheryl O’Bryan
Ok, so I don’t have time to bake what I planned for the competition but here’s a recipe I posted back in July last year that I will enter for the competition. So easy and so tasty!
Chocolate Orange Brownies
Delicious, quick and very easy!
Makes 16
3 eggs
100ml vegetable oil
2 Oranges
200g sugar
100g wholemeal flour
10g baking powder
60g oatmeal
60g Cocoa powder
Beat the eggs with the oil. Add rind and juice of both oranges. Mix in sugar, flour, oatmeal, cocoa and baking powder. Stir to combine. (Add nuts or choc chips if desired at this point.) Place mixture into a greased tin about 6x9inches and bake in oven at 160 C for about 20 minutes or until top is baked and crispy but middle is still a little squidgy. (It will continue to cook as it cools.) When cool sprinkle with caster sugar or dust with icing sugar/cocoa. YUMMY!!
Even Nigella is getting stuck
Even Nigella is getting stuck in with our ‘citrus’ contest!
http://www.nigella.com/recipes/view/little-lemon-puddings
Thanks Maureen for finding this delicious sounding recipe.
LEMON ICE CREAM by Marta Blay
LEMON ICE CREAM by Marta Blay
Ingredients:- 250 ml of Lemon Juice.- 200 grams of Sugar.- 250 ml of Water.- 2 Egg Whites.
Preparation: Empty the lemons. Make lemon juice and strain. Put the water and syrup in a saucepan and let it boil without stirring for 3 minutes. Cool down. Mix the lemon juice and syrup. Introduce the mixture into the freezer.
When the mixture is about to freeze, assemble the egg whites and mix. Freeze the mixture again and whenwhen it has the consistency, fill out the lemons and freeze. Put the lids. Serve cold.
Grand Marnier and Orange Chiffon Pie by Sarah Topps
Grand Marnier and Orange Chiffon Pie by Sarah Topps
From one of my old cook books “New Creative Cusine’
Photo from book, but hoping to take my own by the weekend as unable to shop for ingredients at the minute!
It was always a winner at wedding or birthday parties and is more creamy, delicious and light than a cheesecake. The crunchy nut crust is a slightly different variation of a plain cheesecake base too:
Grand Marnier and Orange Chiffon Pie
For the crust:
125g sweet biscuit crumbs
75g melted butter
2 tbsp runny honey
50g chopped walnuts
1 tsp finely grated orange rind
For the filling:
3 eggs, separated
1 tsp cornflour
90g castor sugar
1 tsp finely grated orange rind
125ml fresh orange juice
2 tsp powdered gelatine
5 tsp cold water
3 tbsp Grand Marnier or orange liqueur
125ml whipping cream
1. Mix all the ingredients for the crust together and warm gently in a pan on the stove for 3 minutes.
2. Press onto the base of a greased 8 to 9″ round spring-form tin.
3. Place in the fridge to chill.
4. Beat the egg yolks, cornflour, castor sugar and orange rind.
5. Soak the gelatine in cold water.
6. Cook the egg yolk mixture over a double boiler, stirring constantly until it thickens like custard.
7. Remove from the heat and add the Grand Marnier.
8. Add the softened gelatine and stir in. Leave to cool and thicken slightly.
9. Whisk the egg whites with a pinch of salt and then fold into the orange mixture with the whipped cream.
10. Pour over the chilled base and leave to set in the fridge.
11. Once set, decorate with chopped walnuts and cream.
Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen
Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen
Adapted from In the Kitchen with a Good Appetite by Melissa Clark
Tacle Mandarins (you’ll need 4 for the cake and a dozen or more for the candied mandarins)
1 cup sugar
Plain Greek yogurt
3 large eggs
1 3/4 cups Manitoba flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup extra virgin olive oil preferably a mild one from Liguria
Preheat oven to 160C/350F
In a large bowl, zest 3 of the mandarins. Combine with the sugar rubbing the zest into the sugar with your fingers until completely distributed.
Supreme 3 mandarins by cutting off the top and bottom, then cutting away the skin and the white pith around the fruit. Then inserting the knife between the skin of each section and the flesh, cut the flesh away from the skins dropping the flesh into a bowl. break up the pieces of fruit. Set aside.
Halve the remaining Mandarin and juice so that you have about 1/4 cup of juice. Add yogurt to the juice until you have 2/3 cup of liquid. Add to the sugar mixture and whisk well. Add the eggs, and once again whisk well to combine.
In another bowl, whisk together the flour baking powder, baking soda and salt to combine. Whisk the dry ingredients into the wet ingredients, then, using a rubber spoon or spatula, fold the oil into the mixture a little at a time until combined. Gently fold in the mandarin pieces.
Scrape the mixture into a loaf pan and bake until a skewer comes out clean, 45-55 minutes.
Allow to completely cool before serving with whipped cream and candied mandarin sections if desired.
GC Challenge: Salmon
Time for vote for your favorites on Salmon dishes.
Here is a list of participants:
-
Salmon Burgers with Hoisin Barbecue Sauce, Asian Slaw by Mary Leonardi-Cattolica Sansen
-
Smoked Salmon & Cream Cheese Profiteroles with Herby Dressing by Sarah Topps
-
Lone Star Sweet Bourbon Salmon by Kimberly Vanzi
-
Dwight’s Easy Smoked Salmon Spread by Dwight Stanford
-
ROLLS OF SALMON AND AVOCADO by Marta Blay…
