June 25, 2011 § 8 Comments
Beware, these chocolate oranges are deliciously addictive. This is the third time I have made them in the last week and finally I have had a chance to photograph them before they are gobbled up. I got the idea for dried chocolate oranges the other day when I visited a little florist in Thornbury. On a shelf in the middle of the shop, hard to miss, there were little bundles of all different dried fruit. I was admiring the apples, glistening with a drizzle of toffee, when I spied the dried orange segments each lovingly dipped in chocolate. I was just about to take a beautifully wrapped package up to the counter when I saw the price… $13! Needless to say that was enough to put the stingy student in me off, I went out and bought some green and blacks chocolate, picked some oranges off our very own tree, sliced them up, dried them in the oven, melted the chocolate, ‘lovingly dipped’ each orange segment, waited impatiently for them to set, and then sat down and nibbled and nibbled and nibbled until… I thought, I better make some more.
Recipe for spiced dried chocolate oranges
(Note, it may be a good idea to make double)
3 Tbsp raw organic sugar
1/2 tsp cinnamon
150 g very good quality dark chocolate
Pre-heat oven to 110°C/250°F. Cut the oranges in half lengthways and then slice thinly (about 3 mm thick) as bellow.
Toss the oranges in a bowl along with the sugar and spices until evenly covered. Carefully place on a baking tray lined with baking paper and pop in the pre-heated oven until the rind becomes brittle and dry. About 2 hours, however this will vary considerably depending on your oven.
Melt the chocolate in a bowl over boiling water. Dip each orange segment into the chocolate. Allow to set on a tray lined with baking paper before devouring.
April 20, 2011 § 3 Comments
I should be studying. I am trying to write an essay. But every time I attempt it, I find myself wanting to throw my computer across the room. In an effort to relax, I have been dreaming up cakes and pottering in the kitchen.
So here is the result, a cake with bite. Inspired by a traditional brownie, it comes out crusty on top and soft, dense and moist in the middle, the chilli and orange a reflection of my mood. I have only used a subtle amount of chilli but if you want more kick you can add up to 1 tsp.
100 g butter
250 g brown sugar
200 g good quality dark cooking chocolate
2 free range organic eggs
1 tsp vanilla essence
rind of 1 orange
1/2 tsp chilli powder
1/4 tsp cinnamon
100 g plain spelt flour (or normal flour if you would prefer)
1/2 tsp baking powder
Pre-heat the oven to 180 degrees C. Melt the butter and chocolate in a bowl over boiling water. Remove from heat and stir in the sugar, eggs, vanilla, orange, chilli and cinnamon. Sift the flour and baking powder and add to the chocolate mix, stirring until just combined. Transfer to a lined and greased 20 cm diameter cake tin. Bake for 20 -30 minutes or until crusty on top but still moist inside.
February 22, 2011 § 3 Comments
Pink is beautiful! I have only just noticed this.
My love affair with pink has crept up and surprised me, slowly taking form, settling into the back-seat of my mind, organising itself, getting comfortable before revealing itself to me.
Floral and patterned and pink.
Velvety and creamy and pink.
Or perhaps it was some years ago when I bought this dress.
1950’s and vintage and pink.
Or way back when I admired the stain of beetroot on everything it touched.
Bright and earthy and pink.
Either way, I have been told that pink is the colour of universal love and you should bring pink into your life when you want calmness, relaxation, acceptance and contentment.
Recipe for Chocolate Beetroot Cupcakes with Orange Spiced Chocolate Mousse Topping
200 g dark cooking chocolate, I used Green and Blacks Organic 85% Cocoa
80 g butter
200 g dark brown sugar
3 free range organic eggs
1 tsp pure vanilla extract
200 g raw beetroot finely grated
1 Tbsp natural yoghurt
Dash of milk if needed
80 g almond meal
80 g plain flour
2 tsp baking powder
1/2 tsp cinnamon
Pre-heat oven to 170°C/340°F
Melt the chocolate in a bowl over a saucepan of boiling water.
In a large mixing bowl cream together the butter and sugar. Add the eggs and vanilla extract and beat until fluffy. Mix in the grated beetroot, yoghurt and milk. Add the melted chocolate and combine well. Add the almond meal and sift in the flour cinnamon and baking powder. Stir until just combined.
Place 16 – 18 cupcake cases in a muffin tray. Spoon mixture into the cases until about 3/4 full.
Bake for 25 to 35 minutes or until cooked when tested with a skewer.
Chocolate mousse topping
100 g dark chocolate (85% cocoa)
200 ml sour cream
Zest of 1/4 orange
1 tsp pure vanilla extract
Pinch ground cloves
2 Tbsp honey
While the cupcakes are cooling, make the topping by melting the chocolate along with the orange zest in a bowl over a saucepan with boiling water. Remove from heat and gradually stir in the sour cream. Add the cloves, vanilla extract and honey and smooth over the cooled cupcakes. Store in the fridge.
What it Means to be Perfect: Chocolate coated dried plums marinated in white wine and a hint of thyme
February 11, 2011 § 9 Comments
When in Belgium I went to visit my great aunty and uncle Yvonne and Jos in the small town of Bellingen. Oom Jos just turned 90 and Tante Yvonne isn’t far behind. We ate cake with a fork and knife before a dinner of witlof wrapped in ham and baked in snowy white sauce. This is a very traditional Flemish dish. As a child I was always glad witlof was so hard to find in Australia so it rarely ended up in my mother’s kitchen. But now I enjoy it in small amounts provided there’s plenty of ham and sauce to go around.
During the Flemish conversations around the dinner table I mostly daydreamed at the paintings on the wall and marvelled at the young spirit of my aunt and uncle gossiping and laughing about the local goings on. At one point, the conversation briefly turned to English and my uncle proclaimed,
‘No one is perfect.’
Then after reflecting on this statement for a while he continued,
‘Except for my wife! She is Perfect. She cleans and cooks all day. She is perfect… only problem is she has no time for making love. She is too busy. She never has time to kiss me.’
I am always struck when I see an old relationship full of humour, love and adoration like this one, a little reminder that life can indeed be great, full of warmth and happiness.
So because the conversation here is about love and perfection and because it is almost Valentines Day and because I am sadly alone with my darling still in Africa, I have decided it is most suitable I share this recipe so perfect and delicious it will make you weak at the knees and your heart melt. Well at least I hope so.
I got the idea of chocolate covered prunes from Stephanie Alexanders book The Cooks Companion. She stuffs them with almonds and soaks them in brandy. I have adapted it some by using white wine and adding a few little bits and pieces for extra freshness. I think the thyme and lemon zest brings something unique and light to the richness of the chocolate. I also changed the terminology a bit because for something with a valentine spirit ‘prunes’ doesn’t really have the right um… connotations in regards to some of its well known uses. Dried plums on the other hand….
Recipe for Chocolate Coated Dried Plums
30 pitted prunes
3/4 cup white wine
Juice of an orange
Sprig of thyme
Zest of 1/4 of a lemon
200g dark cooking chocolate
Stuff an almond into each prune where the pip would have been and place in a bowl along with the white wine, orange juice, thyme and lemon zest. Allow to soak for 1 – 2 hours then drain well.
Melt the chocolate in a heat proof bowl over a saucepan of boiling water.
Dip each prune into the chocolate. Allow to cool in the fridge on a tray covered with baking paper until the chocolate sets.
Serve on a pretty plate and eat with someone special.