Author: adrian

Coconut and Lime Curd Cake –

Cheffing Around Recipe of the month for April 2015 is the amazing Coconut Cake with Lime Curd.

Found this cake in Gourmet Traveller January issue 2011 and has become a favorite with all who eats this very moist cake.
Perfect cake for family members of all ages and can be adjusted with the lime curd being changed to a lemon or orange curd just by substituting the lime with either lemon or orange or any of your favorite citrus fruits

Best eaten once iced and will last approx 3 days once refrigerated. Enjoy!!

 

INGREDIENTS:

Malibu chiffon cake

300 gm (2 cups) plain flour sieved
220 gm (1 cup) sugar
3 tsp baking powder
125 ml (½ cup) vegetable oil
7 eggs, separated
2 tsp coconut essence
Pinch of cream of tartar
60 ml Malibu

Lime curd

60 gm butter
40 gm caster sugar
40 ml lime juice (about 2 limes),
plus rind of ½ lime, finely grated
3 egg yolks
½ gelatine leaf, softened in cold water for 5 minutes

Italian meringue

185 gm caster sugar
3 egg whites
Pinch cream of tartar
1-2 tsp coconut essence

Garnish

100 gm creme fraîche
100 ml heavy cream (45% milk fat)
To serve: finely grated flesh of 1 mature coconut
Method

1.For Malibu chiffon cake, preheat oven to 165C. Combine flour, sugar, baking powder and ½ tsp salt in a bowl. Whisk in 200ml water, vegetable oil, egg yolks and coconut essence until smooth. Whisk egg whites and cream of tartar in a separate bowl until stiff peaks form, fold one-third through flour mixture, then fold remaining egg whites into flour mixture. Pour into two 20cm-diameter cake tins that have been buttered, floured and lined on the base with baking paper, then bake until cakes are golden and a skewer withdraws clean (30-40 minutes; don’t be concerned if cakes crack a little). Brush with Malibu, cool in tins for 15 minutes, remove from tins, cool completely on a wire rack, then trim tops level.

2.For lime curd, whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined, then stir occasionally until thick (3-6 minutes), stir in lime rind and remove from heat. Squeeze excess water from gelatine, add to curd, stir to dissolve. Cover closely with plastic wrap, set aside to cool, refrigerate until set.

3.For Italian meringue, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes). Whisk egg whites and cream of tartar in an electric mixer until soft peaks form. Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking egg whites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.

4.Whisk lime curd in a bowl to a spreadable consistency and spread over top of one cake. Whisk creme fraîche and cream to stiff peaks and spread over curd, then top with remaining cake. Spread meringue over top and sides of cake, scatter with coconut and serve.

Recipe of the month , , , , , , ,
Cheffing Around, Australia's premier chef employment agency

We’ve updated cheffingaround.com.au

We’ve updated the cheffingaround.com.au website so you can find us easier. We’re proud of the new site and hope it’s useful for you. Feel free to use the contact us form to leave feedback

Security Code:
security code
Please enter the security code:

Submit

News, WebSite , , , , , , ,
Lumberjack cake - Cheffing Around

Old fashioned Lumberjack Cake

People enjoy and ask for old fashioned cake recipes like Grandma used to make.
This cake is perfect for all age groups and freezes very well.
Great recipe for adjustments as you can add more apple, or less dates depending on your taste.Great with almanac soaked dates or prunes.
Enjoy!!

Lumberjack cake - Cheffing Around

Cheffing Around Recipe of the month for March 2015 is the old fashioned Lumberjack Cake

Ingredients – Cake

  • 1 Egg
  • 2 Large Granny Smiths Apples (400 grams) peeled and finely chopped
  • 180 grams Chopped Dates
  • 225 grams Caster Sugar
  • 190 grams Plain Flour
  • 1 Teaspoon Bicarbonate of Soda
  • 1 Teaspoon Vanilla Essence
  • 125 gram Butter
  • 1 cup boiling water
  • 2 Vanilla pods, split into two and seed removed

Ingredients – topping

  • 70 grams Unsalted Butter
  • 175 grams Brown Sugar
  • 185 ml Milk
  • 200 grams Threaded or Shredded Coconut

Method – cake

  1. Butter a 24 cm spring form round cake tin and line bottom with grease proof paper
  2. Pre-heat oven to 170C
  3. Combine the apples, dates, bicarbonate of soda and the boiling water in a bowl and let stand
  4. Beat the softened butter and vanilla essence, vanilla seeds and sugar with an electric mixer until it's light and creamy
  5. Add Egg and beat until well combined
  6. Slowly add the sifted flour to the Apple mixture
  7. Mix all together and transfer to cake tin
  8. Bake for 40 minutes at 170C

Method – Topping

  1. Mix butter, milk, sugar in a saucepan and stir over a low heat until the butter and sugar is melted
  2. Set aside until the cake is read

Method – Combine and complete

  1. After 40 minutes baking, remove cake from oven and spread the topping and then bake for a further 20 - 25 minutes until the topping goes golden brown
  2. Cool cake completely in cake tin before removing
Recipe of the month , , , , , ,
Coconut Creme Brulee Papaya - Cheffing Around

Coconut Creme Brulee Papaya

A summer dessert with a twist. This dessert is best shared between friends and family and quite a hit with young children also.
The glazing of sugar , like a creme brulee, makes a sugary toffee topping adding an element of crunch to the dessert.
Whilst not a true creme brulee, the creme patisserie can be flavored as you like eg: Kaffir lime, lime zest, lemon zest or orange zest are also great flavors that match with the Papaya.
You can add extra fruit down the bottom of papaya for an extra surprise!.
PS. You will need a butane gas gun for glazing and these can be bought at any good hospitality supply store quite cheaply.

Coconut Creme Brulee Papaya - Cheffing Around

Cheffing Around Recipe of the month for February 2015 is the amazing Coconut Creme Brulee Papaya

Ingredients

  • 1 SMALL PAPAYA (RIPE BUT FIRM)
  • 8 EGG YOLKS
  • 750 MLS OF MILK
  • 250GMS OF CASTOR SUGAR
  • 125 GMS OF PLAIN FLOUR
  • 150GMS OF DESSICATED COCONUT.
  • 100GMS OF CASTOR SUGAR.

Ingredients

  1. To make creme patisserie, you will need to separate eggs and whisk to light and creamy with the 250gm of castor sugar.
  2. Boil milk carefully with the coconut, as milk likes to boil up and spill over the stove.Let cool slightly.
  3. Add plain flour to egg/sugar mix and mix well.
  4. Add hot milk mixture and mix well.
  5. Return back to pot and cook out slowly on a low heat carefully as mixture will thicken quickly, making sure to stir the the bottom pf the pot to prevent sticking and burning.
  6. Cook out for at least 10 -15 minutes till mixture starts to go shiny and flour taste has disappeared.Place in a bowl to cool and once warm refrigerate to completely cooled.
  7. Cut Papaya lengthways and remove all seeds leaving as much papaya flesh as possible.
  8. Fill with cool coconut creme patisserie and level to smooth and even.
  9. Cover with castor sugar and glaze like a creme brulee sugar is a golden brown caramel all over evenly.
  10. Serve with fresh ice-cream and double cream. Enjoy!!
Recipe of the month , , , , , , , ,

Raspberry and Blueberry Almond Tart

With Summer here and now, thought i would share my favorite summer dessert while the raspberries and Blueberries are in season, cheap and plentiful.
Served with lashings of double thick cream and or ice cream and some additional fresh berries.
Will keep at room temperature for 3 days but best eaten fresh!
Enjoy!!

Almond and Blackberry tart - Cheffing Around

Cheffing Arounds Recipe of the month for January 2015 is the very tasty Raspberry and Blueberry Almond Tart

Ingredients – Tart base

  • 1 Egg
  • 260 grams Plain Flour
  • 100 grams Castor Sugar
  • 140 grams Chopped Butter

Ingredients – Topping

  • 150 grams Raspberries
  • 150 grams Blueberries
  • 30 grams Caster Sugar
  • Extra berries for serving

Ingredients – Filling

  • 180 grams Chopped Butter
  • 180 grams Caster Sugar
  • 4 Eggs
  • 65 grams Plain Flour
  • 190 grams Almond Meal
  • 1 teaspoon Baking Powder

Method

  1. Butter and line a 26cm flan tin with a removable base.
  2. To make your pastry base, combine flour and sugar in a mixing bowl and using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
  3. Lightly beat your egg and mix it in to form a firm dough.
  4. Wrap your dough in glad-wrap and refrigerate for 30 minutes.
  5. Using a rolling pin, on a flour dusted surface , roll out your pastry to line your flan tin,
  6. Using a fork , prick the base of the tart.Cover the surface of the flan with greaseproof paper and using either rice or dried beans, bake blind at 180C for 20 minutes.
  7. Remove the weight of the rice/beans and continue for an additional ten minutes or until it is lightly colored. Allow to cool.
  8. To make the filling, beat the butter and sugar until light and fluffy and add the eggs one at a time, beating well between additions.
  9. Gently fold in the sifted flour, almond meal, and baking powder until combined.
  10. Spread evenly over the tart base. Combine the mixed berries and extra sugar, and spoon the berry mixture over the almond filling.
  11. Bake at 180C for 55 minutes or until it is almost firm to touch.Allow to cool completely before removing from flan.

Would like a Chef to make this for you?

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

Security Code:
security code
Please enter the security code:

Submit

Recipe of the month , , , , , , , , , , , ,
Crack cake - Cheffing Around

Crack Cake

This recipe did the rounds 2 years ago but we cant stop making this delicious cake.Why is it called crack cake?

That is because you cant stop at one piece and is very addictive or i prefer that's the sound your teeth makes as this cake is very very sweet!

You could add some freshly grated lemon zest or banana pieces to the filling to change the flavor also.

Served with fresh vanilla ice-cream or a good quality double cream this will be the crescendo for your dinner party or family occasion..Enjoy!

AUTHORS NOTE: As usual had to make in muffin tins for quantities. Crust recipe will make 12 muffin tin sized crack cakes, whereas the filling is enough to make 24 muffin tins.

Crack cake - Cheffing Around

Cheffing Arounds Recipe of the month for the month of December 2014 is the infamous Crack cake

Ingredients – Oatmeal cookie

  • 2/3 cup plus 1 tablespoon flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 1/3 cup brown sugar
  • 3 tablespoons white sugar
  • 1 large egg
  • 1 cup rolled oats

Directions – Oatmeal Cookie Crust

  1. Heat the oven to 190 C degrees (375 F).
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl, using an electric mixer cream the butter, brown sugar and sugar until light and fluffy.
  4. Whisk the egg into the butter mixture until fully incorporated.
  5. Stir in the flour mixture until fully combined. Stir in the oats.
  6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. This can be stored for a couple of days if required.

Ingredients – Crust

  • Oatmeal Cookie (made earlier as per above recipe)
  • 1/4 cup butter (soft)
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt

Directions – Crust

  1. First break up the cookie into pieces and pulse in a food processor until a breadcrumb like consistency and place into a bowl.
  2. Add butter, brown sugar and salt into bowl and mix using a wooden spoon until evenly combined.

Ingredients – Filling

  • 1 1/2 cups sugar
  • 3/4 cup plus a 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 teaspoon milk powder
  • 1 cup butter, melted
  • 3/4 cup plus 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 egg yolks using large eggs
  • Powdered sugar to garnish

Directions – Filling

  1. Heat the oven to 175 C degrees (350 F).
  2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
  3. Gently whisk in the egg yolks, being careful not to add too much air.
  4. Divide the filling evenly between the 2 prepared pie shells.
  5. Place the pies on a tray before placing in the oven.
  6. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 160 C degrees (325 F) and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
  7. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.

Would like a Chef to make this for you?

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

Security Code:
security code
Please enter the security code:

Submit

Recipe of the month , , , ,

Chocolate Lava Cake with Salted Caramel

This is the perfect dessert to make for your next dinner party. It's easy to make, can be made up to three days ahead of time, looks great on the plate and tastes absolutely decadent.

These can be made up to three days ahead of time. Store filled ramekins in the fridge and bring to room temperature before baking.

Serves: 4 (3/4 cup ramekins)

Ingredients – Chocolate Caramel

  • 130gms semi-sweet chocolate
  • 1 cup sugar
  • 2 tablespoons water
  • ½ cup whipping cream, at room temperature
  • 2 tablespoons butter, but into small pieces
  • 1 teaspoon good quality sea salt

Ingredients – Lava Cake

  • Butter and cocoa powder, for dusting ramekins
  • ½ cup butter
  • 280 gms semi-sweet or unsweetened chocolate
  • 3 eggs, large
  • 3 egg yolks
  • ½ cup flour
    ½ cup powdered sugar
  • 1 teaspoon sea salt
  • 2 tablespoons black cocoa powder (optional)
  • Maldon sea salt
  • Powdered sugar for dusting

Method – Chocolate Caramel

  1. Melt chocolate in a double broiler or metal bowl over a pot of simmering water
  2. Add sugar and water to a large pot (make sure it is large, it will bubble up lots)
  3. Heat mixture over medium high heat until it is dark amber in color and reaches 350 degrees. Remove from heat.
  4. All at once add the whipping cream. Be very careful as it will steam and bubble ferociously.
  5. Whisk the mixture until the bubbling stops and the mixture is .smooth. Add the chocolate and whisk till combined and stir in the butter

Method – Lava Cake

  1. Liberally brush butter to thoroughly coat 4 ramekins. Dusk each with cocoa powder and tap upside down to remove access. Set aside
  2. Melt the butter and chocolate in a double broiler or a metal bowl over a pot of simmering water.
  3. Whisk the eggs and egg yolks together in a large bowl.
  4. In a medium sized bowl whisk together the flour, powdered sugar, salt and optional black cocoa powder.
  5. When chocolate has melted (allow it to cool for several minutes if it is hot) add it to the eggs and stir well. Then add the whisked flour mixture to the egg and chocolate and mix till smooth.
  6. Fill each ramekin half way. Then, place a a small tablespoon of caramel on top and sprinkle with salt. Cover with cake batter until ½ inch from the top of the ramekin.
  7. Preheat oven to 200 C degrees. Bake for 15-20 minutes. Remove from oven and run a knife along the edges of the cake to loosen. Hold a plate over the top of each ramekin. Using oven mitts, turn the plate and ramekin over together so that the ramekin is inverted on the plate. Carefully remove the ramekin. Repeat with remaining ramekins and dust with icing sugar.

Would like a Chef to make this for you?

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

Security Code:
security code
Please enter the security code:

Submit

Recipe of the month , , , , , ,

Chocolate Cheesecake

With Summer fast approaching, nothing quite finishes off a great meal that this awesome cheesecake served chilled on a warm day.
Perfect decorated with summer berries, double cream and chocolate sauce!

Enjoy!!

Ingredients

  • 250GM OF SWEET PASTRY
  • 200 GM OF CREAM CHEESE
  • 3 TBS OF COCOA POWDER
  • 60 GM OF CASTER SUGAR
  • 1 EGG
  • 150ML OF THICKENED CREAM
  • 80GM OF A GOOD QUALITY CHOCOLATE
  • ZEST OF AN ORANGE

Method

  1. BUTTER AND LINE A DEEP 20CM FLAN TIN,ROLL OUT YOUR PASTRY ON A LIGHTLY FLOURED BOARD AND LINE YOUR FLAN TIN.
  2. BLIND BAKE AT 200C FOR ABOUT 12 MINUTES BY PLACING GREASEPROOF PAPER INSIDE THE PASTRY FLAN, AND FILLING WITH DRIED BEANS/RICE.
  3. AFTER ABOUT 12 MINUTES, TAKE THE GREASEPROOF PAPER AND BEANS OUT AND CONTINUE BAKING FOR ANOTHER 10 MINUTES OR UNTIL THE PASTRY IS A LIGHT GOLDEN BROWN.
    ALLOW THE FLAN TO COOL.RE SET YOUR OVEN TO 180C.
  4. BRISKLY MIX THE CREAM CHEESE AND COCOA POWDER TOGETHER.
  5. NEXT, ADD THE SUGAR AND THE EGG UNTIL SMOOTH AND CREAMY.
  6. MELT YOUR CHOCOLATE (MICROWAVE OR DOUBLE SAUCEPAN METHOD)
  7. GENTLY FOLD IN THE COOLED MELTED CHOCOLATE, ORANGE ZEST AND CREAM
  8. POUR YOUR MIXTURE INTO THE PASTRY CASE AND BAKE AT 180C FOR 25 MINUTES OR UNTIL SLIGHTLY SET.
Recipe of the month , , , ,
Packham Pear Cake with Butterscotch Sauce - Cheffing Around recipe of the month

Packham Pear Cake with Butterscotch Sauce

Our cake recipe this month is very unusual as it rare that a cake has a cup of vegetable oil in the recipe.

Fantastic with the hot butterscotch sauce as well as good quality ice-cream and cream. Best eaten on day of baking and will keep for 3-4 days in an air tight container!

Enjoy!

Ingredients – Cake

  • 3 PACKHAM PEARS, (PEELED, CORED AND CUT INTO 2 CM PIECES)
  • 250 ML OF GOOD QUALITY VEGETABLE OIL
  • 2 EGGS
  • 350GM OF CASTOR SUGAR
  • 1 TEASPOON OF VANILLA ESSENCE
  • 1 TEASPOON OF BICARBONATE OF SODA
  • 2 TEASPOONS OF CINNAMON
  • PINCH OF NUTMEG
  • PINCH OF SALT
  • 300GM OF PLAIN FLOUR

Method – Cake

  1. PREPARE A 26CM SPRING-FORM CAKE TIN BUT BUTTERING AND LINING WITH BAKING PAPER.PREHEAT OVEN TO 180C.
  2. BEAT EGGS AND OIL TILL LIGHT AND FLUFFY, ADD SUGAR, VANILLA, SODA AND 1 TABLESPOON OF WATER AND CONTINUE BEATING UNTIL PALE.
  3. SIFT TOGETHER FLOUR, CINNAMON, NUTMEG AND SALT AND THEN ADD TO EGG MIXTURE.BEAT UNTIL SMOOTH.
  4. GENTLY FOLD IN PEAR AND POUR INTO YOUR CAKE TIN.
  5. BAKE AT 180C FOR ABOUT 75 MINUTES OR UNTIL YOUR TEST SKEWER COMES OUT CLEAN.
  6. ALLOW CAKE TO COOL IN CAKE TIN BEFORE TURNING OUT.

Ingredients – Butterscotch

  • 500GMS OF SUGAR
  • 200ML OF WATER
  • 200ML OF THICKENED CREAM
  • 2 TEASPOONS OF PORT (OPTIONAL)

Method – Butterscotch

  1. COMBINE THE SUGAR AND WATER IN A SAUCEPAN AND STIR GENTLY UNTIL SUGAR DISSOLVES, AND THEN BRING TO THE BOIL AND WITHOUT STIRRING ALLOW IT TO CARAMELIZE.
  2. PUT POT IN SINK AND ADD CREAM AND PORT VERY CAREFULLY AND THIS MIXTURE IS EXTREMELY HOT.
Recipe of the month , , , , ,

Chocolate Expresso Cake

Whats a cake blog with out the moistest chocolate cake recipe that i have EVER found! This cake will keep for up to 4 days in the refrigerator.

Delicious with double cream and a good quality ice-cream or make a nice hot chocolate sauce to pour over before serving for that knockout effect!

Enjoy!!

Ingredients – Cake

  • 3 EGGS (SEPARATED)
  • 125GM OF CHOPPED DARK CHOCOLATE
  • 1 CUP OF STRONG ESPRESSO COFFEE
  • 30GM OF GOOD QUALITY COCOA POWDER
  • 20ML OF GRAND MARNIER OR COINTREAU
  • 200GM OF UNSALTED BUTTER
  • 330GM OF CASTOR SUGAR
  • 375GM OF PLAIN FLOUR
  • 1.5 TEASPOONS OF BICARBONATE OF SODA
  • 1/2 CUP OF LIGHT SOUR CREAM

Method – Cake

  1. PREHEAT OVEN TO 180C AND BUTTER AND LINE A 26CM SPRING-FORM CAKE TIN
  2. COMBINE CHOCOLATE, COFFEE , GRAND MARNIER AND COCOA IN A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING OCCASIONALLY UNTIL ALL THE CHOCOLATE MELTS AND MIXTURE IS COMPLETELY SMOOTH.COOL A LITTLE
  3. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ADD EGG YOLKS ONE AT A TIME, BEATING WELL BETWEEN ADDITIONS AND THEN STIR IN THE COOLED CHOCOLATE MIXTURE AND BEAT WELL.
  4. FOLD IN COMBINED FLOUR AND BICARBONATE OF SODA ALTERNATELY WITH SOUR CREAM.DO THIS IN 2 BATCHES
  5. BEAT EGG WHITES UNTIL FIRM PEAKS FORM AND GENTLY FOLD INTO CAKE MIXTURE.
  6. POUR MIXTURE INTO BUTTERED AND LINED CAKE TIN AND BAKE AT 180C FOR APPROXIMATELY 40- 50 MINUTES.TEST WITH A SKEWER AND ALLOW TO COOL SLIGHTLY FOR 10 MINUTES IN TIN BEFORE TURNING OUT.TURN OUT AND ALLOW TO COOL TO ROOM TEMPERATURE

Ingredients – Chocolate Ganache Icing

  • 120 GM OF CHOPPED DARK CHOCOLATE
  • 1 TABLESPOON OF STRONG ESPRESSO COFFEE
  • 160ML OF THICKENED CREAM

Method – Chocolate Ganache Icing

  1. COMBINE ALL OF THE GANACHE INGREDIENTS INTO A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING UNTIL THE CHOCOLATE MIXTURE IS MELTED AND THE MIXTURE IS SMOOTH.
  2. TRANSFER THIS MIXTURE TO A COOL BOWL AND WHISK UNTIL IT IS OF A SPREADABLE CONSISTENCY.
  3. ALLOW THIS TO COOL SLIGHTLY BEFORE SPREADING OR POURING OVER CAKE.
Recipe of the month , , , , , , , ,
1 2 3 4