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REAL STRAWBERRY CAKES

Strawberry Cup cake (640x420) (640x420)

These pretty strawberry pink cakes will put a smile on all faces this festive season.

Makes 12 medium sized cakes

2 cups plain flour

2 tsp baking powder

100g butter, room temperature, plus more for pans

1 cup sugar,

1 egg, plus 2 egg whites

1 tsp vanilla extract

¼ cup milk

300g strawberries, hulled and cut in half, plus more for garnish

1 Tbsp icing sugar

Icing

1/3 cup strawberry puree

100g butter, softened, cut into small pieces

100g mascarpone cheese

2 cups icing sugar

Method

Preheat oven to 180C. Line 12-cup medium sized muffin tins with papers or grease well with butter and flour lightly; set aside.

Place the strawberries and icing sugar into a food processor and blitz until a coarse puree occurs. Remove 1/3 cup of the puree as this will be used in your icing. With the remaining strawberry puree add the milk and mix.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 4-5 minutes, scraping down the sides of the bowl if needed.

Beat in whole egg until well incorporated and then add the whites beating well then add vanilla.

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and strawberry mixture; beat until combined just combined after each addition as you don’t want to over mix this mixture.

Divide the batter evenly among the prepared tins so that each is about two-thirds full. Bake until the cupcakes are golden in colour and a skewer comes out clean (about 20 minutes).  Cool then remove from tins.

Meanwhile make the icing by beating the softened butter until very light and creamy, add the icing sugar and beat once again until light in colour.  Add the mascarpone and combine.  Lastly beat in the strawberry puree.

Chill until required.

Once the cup cakes are completely cool either generously apply the pink icing on top of each cake or if you are feeling fancy pipe it on and decorate with a little more strawberry.

Otago Farmers Market Mobile Kitchen Menu 7/12/2013

alison1 (640x442)

Like life at the moment its all very busy and time is a little on the short side.  Thankfully we do have the most delicious array of new produce coming in thick and fast which takes the pressure out of meal-time as meals can be made quick and easy.  New season carrots, turnips and potatoes are perfect for cooking in paper like the recipe below, and rhubarb is still tangy and refreshing.  The cake below is such a great one to have up your sleeve as you can put pretty much any type of fruit on top and it always pleases.

I will be at the market tomorrow talking, cooking and of course eating and if you need some inspiration for your Xmas dinner come by and we can have a chat.

Enjoy the sunshine and see you soon.

organic lettuce (356) (634x640)

RHUBARB YOGHURT CAKE

Rhubarb Cake (640x339)

This cake is light and fluffy and will work so well with the oncoming array of summer fruits.

SERVES 6-8

150g (2 stalks) rhubarb, cut into finger length size

¼ cup sugar

Zest 1 orange and juice

75g butter, melted

2 eggs

½ cup unsweetened natural yoghurt

½ cup milk

2 cups plain flour

1 cup white sugar

1 ½ tsp baking powder

2 Tbsp white sugar for dusting

Method

Preheat oven to 180C

Begin by roasting the rhubarb; place the rhubarb in a suitable sized oven dish and sprinkle with the sugar and squeeze over the orange juice. Cover with foil and bake for 15-20 minutes or until the rhubarb is just tender. Cool.

Grease and flour a 35cm by 13 rectangular tart in or 18cm round tin with removable bottom.

To make the yoghurt cake; place the melted butter, eggs, yoghurt, milk and orange zest together in a bowl and mix to combine.

In another bowl add the dry ingredients and mix through.

Add the wet ingredients to the dry and just combine, do not over mix.

Pour into prepared tin and place the cooked rhubarb fingers lying widthways across the cake, sprinkle with sugar and bake for 20-25 minutes or until the cake is golden and a skewer comes out clean when inserted.

Cool in tin for 5 minutes before removing.

Serve with more yoghurt and syrup from rhubarb.

 

NEW SEASON CARROTS WITH LOVAGE

carrots (640x413)

They have arrived and they are sweet and tender.  They work beautifully with the herb lovage and will work wonderfully hot as a side or at room temperature as a salad.

Serves 4-6

2 Tbsp olive oil

1 bunch (1kg) new season carrots, tops removed

2 cloves garlic, skin on

4-6 leaves lovage

4-6 leaves sage

Sea salt flakes and freshly ground black pepper

1 Tbsp pomegranate molasses

Method

Wash the carrots and cut in half lengthways.

Lightly squash the garlic to release the oils (but keep skin on).

Place a heavy based fry pan or shallow dish on a moderate heat.  Add the oil and garlic, when hot add the carrots and get them sizzling and allow them to get lightly coloured.  Add the lovage, sage leaves and season with salt and pepper, put a lid on and turn down the heat so the carrots cook through (about 8-10 minutes).

Remove the carrots and put onto a serving plate, add the pomegranate molasses into the remaining oil and juices in the pan and mix to combine, drizzle over the warm carrots and serve either hot or at room temperature.

 

QUICK CUCUMBER SALAD

Great recipe to have up your sleeve for impromptu meals

Serves 4

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

1 lemon, juice only

1 tbsp thick plain natural yoghurt

1 garlic clove, finely chopped

1 cucumber, semi-peeled, halved lengthways, seeds removed

¼ onion, thinly sliced

½ cup each of coarsely chopped mint and dill

Method

Combine olive oil, lemon juice, yoghurt and garlic in a large bowl, season to taste and set aside. Coarsely chop cucumber, add to bowl with onion and herbs, toss to combine and serve.

 

NEW SEASON POTATOES AND CARROTS COOKED IN PAPER

Per person

4-6 small new season carrots, scrubbed and ends removed
4 small potatoes, washed
2 garlic cloves, crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

Method
Preheat the oven to 200C
Place the carrots, potatoes garlic, thyme and oil in a bowl, season well and toss to coat.
Cut a square of baking paper large enough to hold the carrots comfortably (up to 4 servings per bag) and fold in half to make a crease. Unfold it and lay the carrots on one half along with the oil and herbs etc. Bring the other half of the paper over the carrots so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.

Place onto a tray and bake for 30-40 minutes. The package will puff up like a pillow. Serve immediately and open at the table.

 

GRILLED BROADBEANS

serves as many as you like

2-4 broad beans per person (or as many as you like)
sea salt
Barbecue or griddle pan

Method
Heat the barbecue up to very hot.
Place fresh broad beans in pod onto grill and cook for 1-2 minutes depending on size of bean, turn and cook for a further 1-2 minutes or until the pod has slightly puffed up, the colour turns to a vibrant green and char marks will appear on the skin.  Remove and carefully open (i did this with a sharp small knife) beware of trapped steam!
Eat them straight out of the pod with a sprinkling of sea salt flakes.

 

STEAK WITH PERSILLADE

Persillade is a simple mixture of parsley, shallots and garlic which is a classic french finishing touch to many a dish!

Serves 4

4 x 225g porterhouse steak, 2cm thick

2 pinches of salt

1 Tbsp coarsely ground black pepper

2 Tbsp olive oil

65g butter

Persillade

1 handful of fresh parsley

½ medium shallot

1 garlic clove

Method

Prepare the steaks by seasoning them with salt and pepper and oil, pressing it firmly into the steaks on each side.

Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together.  Set aside.

Using a large heavy-based pan heat it up on a medium-high heat.  Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium.  Add the butter and let it go foamy and the aroma goes nutty.  Spoon over the steak and remove the steak when cooked and put onto a warm plate and keep warm so you can finish off the sauce.

Quickly add the persillade to the pan.  Then add the water and lemon juice and simmer for 10 seconds. Pour over the persillade and meat juices over the steak and serve right away!

Alison would like to thank the following vendors for their outstanding produce

KAKANUI PRODUCE – broad beans, tomatoes and cucumbers

LECKIES BUTCHER – steak and South African sausage

MCARTHURS BERRY FARM – rhubarb and new season carrots

BRYDONE ORGANICS – jersey benne potatoes

GILBERTS FINE FOODS – freshly baked goods

JUDGE ROCK WINES – central otago wines

JANE FIELD PEONIES AND HYDROPONICS – fresh leaves, herbs and

 

 

 

 

 

NEW SEASON CARROTS WITH LOVAGE

carrots (640x413)

They have arrived and they are sweet and tender.  They work beautifully with the herb lovage and will work wonderfully hot as a side or at room temperature as a salad.

Serves 4-6

2 Tbsp olive oil

1 bunch (1kg) new season carrots, tops removed

2 cloves garlic, skin on

4-6 leaves lovage

4-6 leaves sage

Sea salt flakes and freshly ground black pepper

1 Tbsp pomegranate molasses

Method

Wash the carrots and cut in half lengthways.

Lightly squash the garlic to release the oils (but keep skin on).

Place a heavy based fry pan or shallow dish on a moderate heat.  Add the oil and garlic, when hot add the carrots and get them sizzling and allow them to get lightly coloured.  Add the lovage, sage leaves and season with salt and pepper, put a lid on and turn down the heat so the carrots cook through (about 8-10 minutes).

Remove the carrots and put onto a serving plate, add the pomegranate molasses into the remaining oil and juices in the pan and mix to combine, drizzle over the warm carrots and serve either hot or at room temperature.

RHUBARB YOGHURT CAKE

Rhubarb Cake (640x339)

This cake is light and fluffy and will work so well with the oncoming array of summer fruits.

SERVES 6-8

150g (2 stalks) rhubarb, cut into finger length size

¼ cup sugar

Zest 1 orange and juice

75g butter, melted

2 eggs

½ cup unsweetened natural yoghurt

½ cup milk

2 cups plain flour

1 cup white sugar

1 ½ tsp baking powder

2 Tbsp white sugar for dusting

Method

Preheat oven to 180C

Begin by roasting the rhubarb; place the rhubarb in a suitable sized oven dish and sprinkle with the sugar and squeeze over the orange juice. Cover with foil and bake for 15-20 minutes or until the rhubarb is just tender. Cool.

Grease and flour a 35cm by 13 rectangular tart in or 18cm round tin with removable bottom.

To make the yoghurt cake; place the melted butter, eggs, yoghurt, milk and orange zest together in a bowl and mix to combine.

In another bowl add the dry ingredients and mix through.

Add the wet ingredients to the dry and just combine, do not over mix.

Pour into prepared tin and place the cooked rhubarb fingers lying widthways across the cake, sprinkle with sugar and bake for 20-25 minutes or until the cake is golden and a skewer comes out clean when inserted.

Cool in tin for 5 minutes before removing.

Serve with more yoghurt and syrup from rhubarb.