Tag: rich

Orange Mud Cake

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 , , , , , , , ,

Chocolate, Prune and Port Upside down Cake

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft  boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

 

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Christmas puddings with Muscat Custard

Christmas puddings with Muscat Custard

If you haven’t had time to make a Christmas cake this year,this recipe is the next best thing.
These rich and opulent Xmas puddings make a great gift once made and wrapped nicely.
You can reheat the pudding(s) the same way you cooked it by reheating in a steamer for 90 minutes.
This recipe is designed for 1 large pudding but will make these in 5/6 smaller pudding moulds.
Once cooked these puddings will last 1 month in refrigerator.
Serve with muscat custard, fresh raspberries, icing sugar and holly leaves for the ultimate Xmas day pudding!

Merry Christmas and safe and a Happy new year to you all!

INGREDIENTS:

300GM PITTED PRUNES (FINELY CHOPPED)
150GM CURRANTS
150GMS RAISINS
150GM DRIED CRANBERRIES
150GM PITTED FRESH DATES (FINELY CHOPPED)
100GM OF ALMONDS (FINELY CHOPPED)
100GM OF CANDIED ORANGE PEEL (FINELY CHOPPED)
1 ORANGE (JUICED AND FINELY GRATED RIND)
125ML MUSCAT
60ML GRAND MARNIER OR COINTREAU
60GM QUINCE PASTE (FINELY CHOPPED)

250GM OF SOFTENED UNSALTED BUTTER (GIRGAR BUTTER PREFERRED)
250GM BROWN SUGAR
3 LARGE EGGS
200GM FINE SOURDOUGH BREADCRUMBS
1 CUP OF PLAIN FLOUR
150ML OF MILK
2 TSP CINNAMON
2 TSP MIXED SPICE
1/2 TEASPOON OF BICARBONATE SODA

1.5 CUPS OF POURING CREAM
75ML MILK
1 VANILLA BEAN, SEEDS SCRAPED
6 EGG YOLKS
110GM CASTER SUGAR
150ML MUSCAT.

METHOD:

1. COMBINE PRUNES,CURRANTS,RAISINS,CRANBERRIES,DATES,ALMONDS,CANDIED ORANGE PEEL AND ORANGE RIND IN A BOWL.
2.COMBINE ORANGE JUICE,MUSCAT,GRAND MARNIER AND QUINCE PASTE IN A SMALL SAUCEPAN, STIR OVER LOW HEAT UNTIL QUINCE PASTE IS MELTED (5MINUTES) AND THEN POUR DRIED FRUIT MIXTURE AND MIX.
3.COVER WITH A LID OR PLASTIC WRAP AND LET STAND FOR A MINIMUM OF 4 HOURS.FOR BEST RESULTS LET STAND OVERNIGHT.
4.WHEN READY TO MAKE PUDDINGS, BEAT BUTTER AND SUGAR IN AN ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ADD EGGS ONE AT A TIME,BEATING VERY WELL AFTER EACH EGG AND THAN TRANSFER TO A VERY LARGE BOWL.
5.ADD BREADCRUMBS, FLOUR,MILK ,SPICES, BICARBONATE OF SODAS,AND 1/2 TEASPOON SALT AND STIR IN DRIED FRUIT MIXTURE TO COMBINE.
6.SPOON MIXTURE INTO EITHER A 2.5 LITRE PUDDING MOULD OR 5 X 500GM PUDDING MOULDS.
7.SECURE WITH 2 LAYERS OF FOIL WITH 1 LAYER OF BAKING PAPER CLOSEST TO THE PUDDING MIXTURE.
8.PLACE PUDDING(S) IN A LARGE SAUCEPAN AND FILL WITH ENOUGH HOT WATER TO REACH BELOW THE RIM.
9.COVER COMPLETELY WITH LID OR FOIL AND LET SIMMER OVER LOW HEAR FOR 5 HOURS.KEEP ADDING HOT WATER AS NEEDED.DON’T NOT LET WATER DRY OUT!
10.ONCE FINISHED COOKING LET PUDDINGS COOL IN BASIN OF WATER FOR 30 MINUTES BEFORE REMOVING.

TO MAKE THE CUSTARD, BRING THE CREAM,MILK, VANILLA BEAN AMD VANILLA SEEDS TO THE SIMMER IN A SAUCEPAN OVER MEDIUM HEAT.
WHISK YOLKS AND SUGAR IN A HEATPROOF BOWL UNTIL THICK AND PALE THEN POUR OVER CREAM MIXTURE WHISKING CONTINUOUSLY, RETURN TO PAN AND CONTINUE COOKING UNTIL COATS BACK OF WOODEN SPOON (3-4 MINUTES), STRAIN, ADD MUSCAT AND SET ASIDE. EITHER SERVE WARM OR CHILLED.

PICTURE COMING SOON

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Salted Bourbon Butterscotch Cupcakes

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 , , , , , , , , , , , ,

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 , , , ,

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 , , , , , , , ,

Danish Failla

This recipe is really a chocolate lava cake but this is the traditional recipe from which is sprung from.You can serve them in a small concotte or souffle dish from frozen or make in muffin tins for bulk lava cakes for a kids birthday party or function dessert.
Delicious with whipped cream and fresh strawberries. Enjoy!!

Ingredients – Ganache

  • 125 gram Cream
  • 175 gram Chocolate
  • 2 drops of Orange Essence

Method – Ganache

Melt together, cool completely and roll into small balls (25 gms) or coins (15gms) depending on product choice.

Ingredients – Cake Mixture

  • 250 gram Chocolate
  • 125 gram Chopped Butter
  • 6 Egg Yokes
  • 6 Egg Whites
  • 50 gram Icing sugar
  • 50 grams Ground Almonds
  • 100 grams plain flour
Recipe of the month , , , , , , , , , ,

Chocolate Heaven Cake

Probably the lightest and moistest chocolate cake recipe ever! Delicious served with a double thick cream and light dust of icing sugar. Great recipe for the whole family and a perfect end to that dinner party! Enjoy!

Ingredients

  • 400 gram chopped dark chocolate
  • 85 grams of raisins
  • 125 ml whiskey
  • 6 eggs (separated)
  • 225 gram butter
  • 300 gram sugar
  • 100 gram plain flour
  • 160 gram ground almonds
  • 125 ml warm water

Method

  1. Butter and line a 22 cm spring form round cake tin.
  2. Marinate the raisins in the whiskey for about 1 hour.
  3. Combine the chocolate and the butter in the top of a double saucepan and stir over simmering water until it is melted and combined.
  4. Remove from the heat and stir in the warm water.
  5. Beat the eggs yolks and sugar until thick and creamy, and then add to chocolate mixture.
  6. Fold in the flour and almonds, and stir in the raisin and whiskey mixture.
  7. In a separate bowl whisk the egg whites until soft peaks form and then gently fold into mixture.
  8. Bake at 180C for approximately 50- 60 minutes.Let cake cool for an hour before removal.

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.

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Recipe of the month , , , , , , ,

Cold Smoked Tasmanian Salmon Cake

This cake is best eaten within 24 hours of making and best served fresh raspberries and a tbsp of good quality Greek yoghurt.

Ingredients

  • 1 pack of five or ten sheet puff pastry
  • 1.25 kg Philadelphia cream cheese
  • 2 lemons
  • 1 bunch chives
  • 1 punnet of raspberries
  • 175 gram of capers
  • 250 gram of flaked almonds
  • 1 kg high quality Tasmanian Smoked Salmon. (Depends on $'s so discuss with your vendor re brands)
  • 1 bunch of Dill
  • 100 grams of Aspic Powder (optional)

Equipment

  • 1 Food Processor
  • 3 baking trays
  • 1 oven
  • 1 can of Pure and Simple
  • 1 Palette Knife
  • 4 small bowls
  • 1 Spatula
  • Piping bag
  • 5 star nozzel (small)
  • 1 sharp cooks knife
  • 2 cake plates
  • 1 spray bottle (optional)

Method

  1. Pull out pack of frozen puff pastry sheets and divide into 5 sheets when defrosted and return other 5 sheets when defrosted and return other 5 sheets of puff pastry back in the freezer ready for next time
  2. Preheat oven to 175C
  3. Pull out cream cheese from refrigerator and cut into 4 pieces and leave at room temperature till soft
  4. Cut aroumd a plate the desired size of cake with a sharp knife to form a circle and place on greased trays with just a sprinkle of water on the tray to make steam to help make the puff pastry rise due to the water steam. 
  5. Make and bake 5 circles till golden brown (about 10 minutes) and allow to cool completely before making cake
  6. Prepare ingredients for cake while waiting for circles to cool (steps 7 to 28)
  7. Bake flaked almonds on trays in oven at 175C till golden brown. CAUTION: Watch carefully as flaked almonds burn very quickly.
  8. Allow flaked almonds to cool down to room temperature before using
  9. Chop chives very finely with a knife. Note: Food processor won't be able to cut them evenly.
  10. Wash Raspberries very carefully and dry carefully on absorbent paper
  11. Grate Lemon Rind very carefully making sure to leave the pith (white part) on the Lemon and not in the Rind. (The zest of the lemon is the yellow outer part only, no white). The white part tends to make the end product bitter.
  12. Squeese the lemon removing pips and add to the freshly grated lemon rind
  13. Squeeze the Capers till dry and chop very finely and place on absorbent paper to dry further
  14. Always start with the Lemon Cream Cheese to save on washing food processor bowl after each step
  15. Puree 250 grams of Cream Cheese with the Lemon Rind / Juice mix till smooth with no lumps.
  16. Season with salt and pepper
  17. Remove from food processor and put aside in a small bowl
  18. Puree 250 grams of Cream Cheese with the Chives and mix till smooth with no lumps.
  19. Season with salt and pepper
  20. Remove from food processor and put aside in a small bowl
  21. Puree 250 grams of Cream Cheese with the Capers and mix till smooth with no lumps.
  22. Season with salt and pepper
  23. Remove from food processor and put aside in a small bowl
  24. Wash the Food Processor bowl out before making the Raspberry Cream Cheese. 
  25. Puree Cream Cheese first till soft and lump free
  26. Slowly add 1 Raspberry at a time till mixture is a nice pink colour.
  27. Season to taste
  28. Wait until all parts above are cold. 
  29. Select the 2 best pieces of puff pastry circles. These will form the top and bottom of your cake
  30. Using a plate as your base, place 1 hand picked puff pastry circle on this plate and using  2/3 rds of your caper mix and your palette knife, place caper mixture onto puff pastry evenly till about 8-9 mm thick
  31. Place smoked salmon evenly on top of this caper layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
  32. Add another smear of caper cream on top of the Salmon. This will keep the cake together when cutting and serving.
  33. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
  34. Using  2/3 rds of your Lemon Cream Cheese mixture and your palette knife, place Lemon Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
  35. Place smoked salmon evenly on top of this Lemon Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
  36. Add another smear of Lemon Cream Cheese mixture on top of the Salmon. 
  37. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
  38. Using  2/3 rds of your Raspberry Cream Cheese mixture and your palette knife, place Raspberry Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
  39. Place smoked salmon evenly on top of this Raspberry Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
  40. Add another smear of Raspberry Cream Cheese mixture on top of the Salmon.
  41. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
  42. Using 2/3 rds of your Chive Cream Cheese mixture and your palette knife, place Chive Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
  43. Place smoked salmon evenly on top of this Chive Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
  44. Add another smear of Chive Cream Cheese mixture on top of the Salmon.
  45. Place puff pastry circle selected for the top earlier on top of this and gently and evenly push the puff pastry circle down
  46. Fill in the gaps on the sides of your cake with the Chive Cheese mixture with your palette knife as you would decorating a cake till the sides are level with the top
  47. Holding cake carefully on hand, place and push a handful of flaked Almonds on the side and fill in all the sides of the cake with an even covering of the baked Almond flakes. This is done best with a larger plate underneath to catch falling Almond flakes.
  48. Using remaining Lemon Cream Cheese mixture, top cake with this mixture and place final layer of Smoked Salmon on top of cake
  49. Fill piping bag with remaining Raspberry cream cheese and pipe 12 small rosettes on the edge of the cake. This is done to give a guide while cutting.
  50. Channel lemon and cut into small moons length ways and then cut into 12 perfect slices.
  51. Place on each of the Rosette with a small sprig of Dill
  52. Optional: Glaze with Gelatin using the spray bottle
  53. Wrap cake carefully in glad wrap and store in refrigerator for 24 hours

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Recipe of the month , , , , , , , ,
Chilli Mudcrab

Chilli Mud Crab

Nothings better than a Chilli Mud crab during summer with a ice cold beers with friends, especially if introducing this delicious crustacean to people for the first time.
Traditional recipe includes belacan (fermented shrimp paste) which can be difficult to find but can be left out, substituting with a few drops of fish sauce.
Remember to put live Mud Crabs in the freezer for an hour before preparation. Enjoy!!

Chilli Mudcrab

Traditional recipe includes belacan (fermented shrimp paste) which can be difficult to find but can be left out, substituting with a few drops of fish sauce

Ingredients

  • Mud crab, well washed and chopped into sections
  • 2 brown onions, peeled and roughly chopped
  • 8 red chillies
  • Belacan, thumb nail size piece(fermented shrimp paste)(optional)
  • ½ tbsp vinegar
  • 6 tbsp oil
  • 1 tbsp tomato paste
  • 400ml tomato puree
  • 4 tbsp light soy sauce
  • ½ tsp salt
  • 4 tbsp sugar
  • Water
  • ¼ tsp Cornflour or potato starch, mixed in ½ cup of COLD water
  • 1 egg
  • Coriander leaves, to garnish

Method

Method

  1. Blend onions and chillies in a food processor for 30 seconds.
  2. Heat oil in a wok and add onion and chilli paste.
  3. Add belacan and continue to cook until most of the liquid from the onions evaporates.
  4. Add vinegar, tomato puree, tomato paste, sugar and salt.
  5. Add starch and light soy sauce.
  6. Add crab pieces and continue to cook over high heat until shell turns red. (7 minutes aprox)
  7. Add starch.
  8. Add egg and stir through gently.
  9. Garnish with fresh coriander leaves.
Recipe of the month , , , , ,