Recipe of the month – Cheffing Around

Orange Mud Cake

August 1, 2016 adrian

ORANGE MUD CAKE (40 PAX)

Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour

WHITE CHOCOLATE ICING

900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm

METHOD:

1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.

Recipe of the month cake, cakes, celebration cakes, dessert, icing, orange, orange mud cake, recipe, rich

LEMON DELICIOUS

April 28, 2016 adrian

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Recipe of the month culinary, deliscious, dessert, easy, family, lemon, moist, old fashioned, pudding, recipe

Salted Bourbon Butterscotch Cupcakes

November 3, 2015 adrian

Salted Bourbon Butterscotch Cupcakes

Yield: 12 cupcakes

With the festive season fast approaching, this recipe will bring a lot of smiles to your family and friends at your next special function.

Can add extra bourbon by brushing tops of cupcakes with bourbon before filling for extra punch.Will keep to up to 3 days in an airtight container.

Enjoy!!

Ingredients for the Brown Sugar Bourbon Butterscotch Cupcakes:

1/2 cup (120 ml) whole milk, at room temperature
1 large egg plus 1 large egg white, at room temperature
1 tsp. vanilla extract
2 tablespoons bourbon
1/4 teaspoon extra strong butterscotch flavoring, such as butterscotch flavoring oil (optional)
1 1/4 (160 grams) cups plain flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (125 grams) dark brown sugar
6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

Ingredients for the Butterscotch Swiss Meringue Buttercream:

4 large egg whites (4 ounces or 113 grams)
1/2 cup (110 grams) dark brown sugar
1/2 teaspoon kosher salt or flaky sea salt
3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce

Ingredients for the salted Bourbon Butterscotch Sauce

1/4 cup /4 tablespoons, unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste 2 teaspoons of Bourbon

Best to make the butterscotch sauce beforehand , Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended and bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract,and the teaspoon of bourbon stirring to combine and dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Instructions for the Brown Sugar Bourbon Butterscotch Cupcakes:

1.Preheat the oven to 175 degrees Celsius and line a muffin tin with 12 paper liners.

2.In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.

3.In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.

4.With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.

5.Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.

6.Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.

7.Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

8.Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

9.Let cool completely on wire racks.

For the Butterscotch Swiss Meringue Buttercream:

1.Combine the egg whites, brown sugar, and salt in a mixing bowl

2.Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil.

3.Heat the egg white mixture until it reaches 71 degrees Celsius, whisking frequently so as not to get scrambled eggs.

4.Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.

5.Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).

6.Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

7.If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

8.Beat till smooth with half a cup of the cold salted bourbon butterscotch sauce.

To Assemble the Cupcakes:

Use an apple corer to make a hole on the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).

Fill each hole with butterscotch sauce and place the scooped out portion back on top.

Using a piping tip, pipe the frosting on the cupcakes.

Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel (salt flakes).

PICTURE COMING SOON!

Recipe of the month awesome, bourbon, butterscotch, cake, cakes, cupcake, cupcakes, deliscious, dessert, family, icing, rich, yum

Spiced Beetroot cake with Rapadura Icing

September 1, 2015 adrian

SPICED BEETROOT CAKE WITH RAPADURA ICING

I’m always looking for the best and weirdest cake recipes and then came across this cake recipe.
Use a good quality vegetable oil instead of hazelnut oil if too difficult to source.
Rapadura sugar is an unrefined cane sugar and can be bought in blocks or granulated in most health food stores.

This cake will keep for 2 or 3 days in an airtight container.Enjoy!!

INGREDIENTS:

275ML OF HAZELNUT OIL(CAN USE A GOOD QUALITY VEGETABLE OIL INSTEAD)
110GM OF RAPADURA SUGAR
1 LEMON (FINELY GRATED RIND AND JUICE )
2 TSP VANILLA BEAN PASTE (4 VANILLA PODS)
4 EGGS SEPARATED
215 GM OF PLAIN FLOUR
3 TEASPOON OF GROUND CINNAMON
3/4 TEASPOON OF GROUND CLOVES
2 TEASPOON OF BAKING POWDER
2/3 TEASPOON OF BICARBONATE OF SODA
3 TEASPOON OF CARAWAY SEEDS
200GM OF COARSELY GRATED BEETROOT
50ML OF MILK

RAPADURA FROSTING

250GM OF ICING SUGAR
120GM OF CREME FRAICHE
100GM OF RAPADURA SUGAR
2 TEASPOONS OF LEMON JUICE

METHOD:

1.Preheat oven to 180 C and butter and line with grease proof paper a 22cm cake tin.
2.Whisk oil, sugar,rind,juice and vanilla in a electric mixer until pale. (4 minutes)
3.Add egg yolks and whisk until fluffy (3 minutes)
4.Sieve flours, ground spices,baking powder and bicarbonate of soda over and then add caraway seeds and a pinch of salt and stir to combine.
5.Add beetroot and milk and stir to combine and set aside.
6.Whisk egg whites and a pinch of salt in a bowl until firm peaks form, then fold into beetroot mixture
7.Spoon into cake tin and smooth top and bake for 45-50 minutes or until a skewer inserted come out clean.
8.Cool in tin for 30 minutes before inserting on wire rack to cool completely
9..For the rapadura icing, whisk ingredients in a electric mixer until thick, spread the over completely cooled cake.
PICTURE COMING SOON

Recipe of the month

Coconut Rice Pudding with Poached Rhubarb

August 5, 2015 adrian

Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

PICTURE COMING SOON!

Recipe of the month coconut, coconut sugar, dessert, family, hot, old fashioned, pudding, rhubarb, rice, rice pudding, rustic, warm

Steamed Salmon with Black Beans

July 1, 2015 adrian

Many of my friends are Salmon connoisseurs are always asking for new cooking techniques for this fish.

This is my favorite recipe for Salmon and is very healthy for you.This recipe is for 4 portions but can be divided into smaller quantities if needed. Serve with freshly steamed Bok-choy or Gay-ling to complete this tasty dish! Enjoy!

Ingredients

800gms of Fresh Salmon fillet (Boneless, skinned and divided into 4 portions of 200gms each)

1 teaspoon of salt

1/4 teaspoon of freshly ground pepper

2 tablespoons of chopped black beans

1.5 tablespoons of finely chopped garlic

1 tablespoon of finely chopped fresh ginger

1.5 tablespoons of dry sherry or Shaoxing rice wine

1 tablespoon of light soy sauce

3 tablespoons of finely chopped spring onions or (julienne lengthways by rolling entire spring onion top for a seaweed look)

small handful of fresh coriander

1.5 tablespoon of groundnut oil or sesame oil

Method

1.Sprinkle the salmon pieces evenly with salt and pepper.

2.Combine the black beans, garlic and ginger in a small bowl.

3.Prepare a steamer with a plate that will fit in the steamer comfortably.

4.Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top.

5.Pour the Shoaxing rice wine or dry sherry over the top of the fish along with the soy sauce.

6.Once steamer is ready, (at optimum steaming at 100C) place the fish plate into the steamer and then turn heat to low.

7.Steam gently for 8-10 minutes depending on thickness of the fillets.

8.Replenish the water in the steamer as necessary , if water is running dry

9.When the fish is cooked, place bok choy/gay-ling in steamer for approximately 5 minutes.

10.Scatter the spring onions and coriander on top of the fish.

11.Heat a pan or wok over high heat until hot and add Groundnut/Sesame oil and once slightly smoking, pour this over your fish.

12. Serve with the steamed bok choy/gay-ling.

We hope you enjoy your Steamed Salmon with Black Beans recipe from the chefs at Cheffing Around..

PICTURE COMING SOON!

Recipe of the month ASIAN, BLACK BEANS, Cheffing Around, chefs, fish, healthy, nutritious, SALMON, SIMPLE, STEAMED

Crunchy Buttermilk Fried Chicken

May 6, 2015 adrian

Our recipe of the month for April 2015 is Crunchy Buttermilk Fried Chicken.

Fried chicken is currently the latest food trend is to be revitalized and re-imagined, so here is our favorite recipe.

Have included also our favorite dipping sauce recipe …Mango Lime and Chilli sauce.

This version is a gourmet version of KFC.Once you master this recipe and add your favorite flavorings,never have to buy KFC again.

The longer you leave it to marinate, overnight the best, but also can be done as a quick 15 minute marinade.

INGREDIENTS:

1.5 KG OF ASSORTED CHICKEN PIECES (THIGHS AND DRUMSTICKS WITH SKIN ON)

1 TABLESPOON OF SWEET PAPRIKA

1 TABLESPOON OF SMOKED PAPRIKA

1 TABLESPOON OF FINELY GROUND PEPPER

1 TABLESPOON OF FINELY GROUND BLACK PEPPER

500MLS (2 CUPS ) BUTTERMILK

2 LITRES OF VEGETABLE OIL ( FOR DEEP FRYING)

500GM OF PLAIN FLOUR

90 GMS OF CORNFLOUR

350GMS FINE WHITE BREADCRUMBS

METHOD:

1.Place chicken in a plastic/stainless steel bowl and season well paprika, peppers and sea salt.

2.Add buttermilk, and turn to coat and then marinate in the fridge for a minimum of 15 minutes..Overnight is best.

3.Preheat oil in a deep- fryer or deep pot to 180C.

4.Combine flours and breadcrumbs in a plastic bag or bowl and then drain chicken (discard marinade) and add to bag/bowl.

5.Shake well to coat and let stand for 5 minutes, then remove from bag/bowl whilst pressing in extra crumbs.

6.Deep fry chicken in 3 batches until golden brown and cooked through (6 minutes).

7. Remove from oil and drain on absorbent paper and season with your favorite sea salt.

For our dipping sauce please combine 300mls of sweet chilli sauce, 1 whole mango (skin and stone removed), 125gms of brown sugar and 100mls of lime juice and bring to boil, then turn down to simmer for 30 minutes. Stand and let cool and then puree and serve either hot or cold with the fried chicken.

PICTURE COMING SOON.

Recipe of the month buttermilk, chicken, chilli, deep fried, family, fried, fried chicken KFC, kids, lime, meal, meals, paparika

Coconut and Lime Curd Cake –

April 10, 2015 adrian

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 cake, coconut, curd, dessert, italian meringue, lime, meringue, recipe

Old fashioned Lumberjack Cake

March 10, 2015 adrian

Recipe of the month apple, cake, cakes, dates, dessert, lumberjack, old fashioned

Coconut Creme Brulee Papaya

February 1, 2015 adrian

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.

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

To make creme patisserie, you will need to separate eggs and whisk to light and creamy with the 250gm of castor sugar.
Boil milk carefully with the coconut, as milk likes to boil up and spill over the stove.Let cool slightly.
Add plain flour to egg/sugar mix and mix well.
Add hot milk mixture and mix well.
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.
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.
Cut Papaya lengthways and remove all seeds leaving as much papaya flesh as possible.
Fill with cool coconut creme patisserie and level to smooth and even.
Cover with castor sugar and glaze like a creme brulee sugar is a golden brown caramel all over evenly.
Serve with fresh ice-cream and double cream. Enjoy!!

Recipe of the month brulee, cake, cakes, creme brulee, dessert, family, fruit, glazed, papaya

1 2 3 »

Category: Recipe of the month

Orange Mud Cake

LEMON DELICIOUS

Salted Bourbon Butterscotch Cupcakes

Spiced Beetroot cake with Rapadura Icing

Coconut Rice Pudding with Poached Rhubarb

Steamed Salmon with Black Beans

Ingredients

Method

Crunchy Buttermilk Fried Chicken

Coconut and Lime Curd Cake –

Old fashioned Lumberjack Cake

Ingredients – Cake

Ingredients – topping

Method – cake

Method – Topping

Method – Combine and complete

Coconut Creme Brulee Papaya

Ingredients

Ingredients