Banana Cupcakes with Butter Cream Icing

 

What to do with a batch of over-ripe bananas that have been sitting on the counter for way too long? Why, use them to make some banana cupcakes, of course! And adding the butter cream icing on top makes them even more delicious.

I recently finished my course in ‘US Foreign Policy’ at Flinders University in Adelaide; after sweating through the exam, I no longer have to think about concepts such as the Cold War or ‘communist containment’- thank goodness I can comfort myself with these banana cupcakes instead!

Banana Cupcakes with Butter Cream Icing
Yields 9
Cupcakes flavored with real banana pulp and topped with a delicious butter cream icing.
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
For the Banana Cupcakes
  1. ½ cup sugar
  2. ¼ cup (60 g) softened butter
  3. 3 egg yolks
  4. ½ cup mashed banana pulp
  5. 1 ¼ cup white flour
  6. 1 tbsp baking powder
  7. 1 tsp salt
  8. Sprinkle of cinnamon powder
  9. 1 tbsp poppy seeds or chia seeds (optional)
  10. ½ cup milk
For the Butter Cream Icing
  1. ½ cup (125 g) softened butter
  2. 1 ½ cup icing sugar
  3. 2 tbsp milk
  4. 1 tbsp vanilla flavoring
Instructions
  1. Pre-heat oven to 350 F (180 C). Cream together the sugar and softened butter using electric beaters. Add the egg yolks and banana pulp and continue to beat until smooth. In a separate bowl, combine the flour, baking powder, salt, poppy seeds and cinnamon. Add this dry mixture to the banana pulp/egg mixture, then add the milk and combine all ingredients using electric beaters.
  2. Line a cupcake pan with patty pan (cupcake) liners. Fill each liner ¾ full with the cupcake mixture. Bake for 15 minutes or until the cakes are golden brown on top. Let cool while preparing the icing.
For the icing
  1. Combine the softened butter, icing sugar, milk and vanilla in a bowl; mix using electric beaters until smooth. Place mixture in a piping bag and pipe onto each cupcake. Optional: sprinkle a few poppy or chia seeds on top of each cupcake.
G'day Soufflé http://www.gdaysouffle.com/

Whole Baked Snapper + How to Carve it Like a Pro!

Whole Baked Snapper

Having a whole baked fish presented to you on a plate is such a grand experience, with the fishes body shimmering before you, the succulent pan juices dripping on the plate and the tender meat falling off the bone. But how do you eat a whole baked fish- where do you begin? Do you start hacking at it with your knife and fork or approach it like a medical procedure, gently removing bones and tissue?

I first came across this dilemma in Viet Nam several years ago when I ordered a whole baked fish. I took my fork and plowed into the fish, but immediately hit bone. Luckily the waiter came to my rescue and dissected the fish for me.

This post will show you how to successfully carve a whole baked fish (and not die trying!) This is especially useful if you are serving a large fish suitable for several people, and you need to divide the fish up in a tidy manner without encountering any bones.

But first let’s talk about why some of us lust over whole baked fish. The answer is easy- by cooking the fish in its bones, the flesh becomes nice and tender and the pan juices oozing from the fish are wonderful!

Whole Baked Snapper Recipe

The recipe for my Baked Snapper is easy- you simply place some coriander, lemon slices and kaffir lime leaves in the cavity of the fish. Then you make three diagonal cuts on both sides of the fish and rub a chili, garlic and lemon mixture into the skin. After you sprinkle some salt and olive oil onto the fish, it’s baked in the oven for about 20-30 minutes. And then the fun starts of carving and eating the fish!

If you want to skip the part on how to carve a whole baked fish, then please flip to the bottom of the page to view the recipe. And by the way, if you haven’t already done so, please do ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

How to Carve a Whole Baked Fish

Step 1: Make an incision with your knife along the head and along the tail to release the flesh.

Carve Snapper 1

Step 2: Peel back the skin, then make an incision down the middle of the fish

Step 3: Using the edge of your knife, scrape the small ‘pin bones’ away from the top edge of the fish.

Step 4: Repeat on the bottom part of the fish: scrape the small ‘pin bones’ away from the bottom edge of the fish. Then, using the edge of your knife, gradually scrape the top half of the fillet off the bone.

Scrape the small pin bones away from bottom edge of fish

Carve Snapper (15 of 15) (1 of 1)

Gradually scrape the top half of the fillet off the bone

Step 5: Continue to slide the fillet off to the side of the fish, then transfer onto a serving dish.

Step 6: Repeat with the bottom half of the fish: scrape the fillet off the bone and to the side of the fish.

Step 7: Then transfer to the serving dish, along side the other piece of fish. Important: for each step, please test for any remaining pin bones and remove them along the way.

Step 8: You’re not done yet! You still have to deal with the bottom half of the fish. But you’re almost finished. The fish skeleton is now easily visible- simply grab the tail end and lift the skeleton off the fish.

Step 9: Divide the remaining fish into two fillets and then transfer onto a serving dish. You can either add them onto the same dish as the other two fillets, or place them onto a new dish.

To finish: add the pan juices, coriander and lemon slices onto the serving plate with the fish and serve.

Whole Baked Snapper
Whole Baked Snapper with a slightly spicy lemon chili rub. You'll love the juicy pan drippings and tender flaky meat!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Kaffir lime leaves and several lemon slices
  2. Coriander sprigs
  3. 2 tbsp sweet chili sauce
  4. ¼ preserved lemon , diced
  5. 2 garlic cloves, crushed and diced
  6. 1/2 lemon, juiced
  7. 1 whole Snapper, gutted and cleaned
  8. Drizzle of olive oil
  9. Salt
For the garnish
  1. Coriander, chopped
  2. Lemon slices
Instructions
  1. Pre-heat oven to 180 C (350 F). Make sure all scales are removed from your fish.
  2. Place some Kaffir lime leaves, coriander sprigs and several lemon slices in the inside of the fish cavity.
  3. Mix the chili sauce, preserved lemon, garlic and the lemon juice in a small bowl. Score the skin of the Snapper on both sides using a sharp knife (3 cuts on the diagonal on each side) and then spread the chili mixture all over, working it into the score marks.
  4. Drizzle olive oil generously on both sides of the fish and then season with salt. You can bake the fish immediately, or let it marinate for up to 20 minutes.
  5. Place the fish on a baking tray lined with parchment paper and bake for 20-30 minutes or until the flesh is cooked and the skin is rather crispy.
  6. To serve, carefully remove the flesh from the top part of the fillet, removing any pin bones. After the top half of the fish flesh has been removed, it is very easy to then lift off the skeleton of the fish to reveal the bottom half of the fish. Remove all pin bones. Sprinkle with some chopped coriander and drizzle with a bit more lemon juice.
  7. Serve the fish pieces on a plate and top with the pan juices and lemon slices.
G'day Soufflé http://www.gdaysouffle.com/

Strawberry Chocolate Box

Chocolate Box

I haven’t posted anything for awhile since I have been busy finishing up my French paper on Émile Zola’s book The Belly of Paris (Le Ventre de Paris). The story is set in mid-19th century Paris in the old market of Les Halles, the giant iron structure that housed meat, poultry, fish, flowers and charcuterie for sale. In his book, Zola uses vast descriptions of the market- whole pages to describe the vegetables, cheeses, ‘stinking fish,’ and freshly-killed calves ‘swaddled in blankets with just the four bloody stumps sticking out.” If I were to die tomorrow, I feel like those images would still remain in my brain into the after-life.

Unfortunately, Les Halles* was torn down in the early 1970’s and I never got to see it. My husband got to visit there and Julia Child describes the market in her biography. Now, the old market has been replaced by a multi-level sterile shopping center, although new renovations are happening there now.

* For those of you wondering how to pronounce the words Les Halles, the ‘h’ is silent, so you would pronounce it as ‘Lay Alles’.

The old Les Halles– Paris

Les Halles

To celebrate my marathon experience of reading and writing about Zola’s book, I made (and ate) a dessert called Strawberry Chocolate Box. Melted chocolate is first formed into a square box-shape, then filled with some chocolate mousse and then dotted with cointreau-glazed strawberries and whipped cream.This dessert would have fitted in well at the old Les Halles market! It’s not too difficult to make- just getting the edges of the ‘chocolate box’ to form a straight line can take a little bit of effort.

To make this dessert, first you place two pieces of foil cross ways inside a square pan (this makes it easy to lift the dessert out of the pan at the end). Then the pan is lined with a thin layer of melted chocolate, coming to about 1 1/2 inches up the sides of the pan.The chocolate mousse filling is then poured into the chocolate ‘box’ and placed in the fridge until set. After removing the foil, glazed strawberries and whipped cream are then added.

Adding the chocolate mousse to the chocolate-lined pan

Chocolate Box

I don’t mind getting my face smudged with this chocolate dessert!

Chocolate Box

 

Strawberry Chocolate Box
Serves 4
Cointreau-glazed strawberries placed inside a chocolate 'box' filled with chocolate mousse
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Chocolate Box
  1. 5 ounces (150g) dark chocolate
  2. 2 tbsp butter
  3. 1 punnet strawberries
  4. 1 cup thickened cream (to make whipped cream)
For the strawberry glaze
  1. ¼ cup strawberry or cherry jam
  2. 2 tsps Cointreau or brandy
For the Chocolate Filling
  1. 2 ounces (60g) dark chocolate
  2. 1 tbsp Cointreau or brandy (optional)
  3. 2 eggs, separated
  4. ½ cup cream
To make the chocolate mousse filling
  1. Melt chocolate in a heat-proof bowl placed on top of pan of simmering water (i.e. double boiler). Remove from heat and cool slightly. Stir in the two egg yolks and Cointreau or brandy (optional). Beat until mixture is smooth and thick. Whip the cream lightly with a fork, then add to the chocolate mixture. Using electric beaters, whip the two egg whites until soft peaks form, then fold into the chocolate mixture. Set aside.
To make the chocolate box
  1. Place two sheets of foil in a square pan, overlapping cross ways. Bring the foil up over the top of the pan to allow easy removal of the chocolate case when set.
  2. Melt the chocolate and butter in a heat-proof bowl placed on top of a pan of simmering water. Pour into the foil-lined pan and spread thinly along the base and sides; the chocolate should come about 1 ½ inches up the sides of the pan. Try to keep the top edges of the chocolate as straight as possible to form the box shape. Place pan in fridge for a few minutes until set.
  3. Remove from fridge and then pour the chocolate filling into the pan and spread evenly. Place back in fridge until the mixture sets. Remove from fridge and gently peel the foil from the chocolate- you should now have a square box-like shape. (Don’t worry if the edges of the box are not real straight- try to smooth down the edges by running your wet finger along the edges).
  4. In the meantime, heat the strawberry jam and Cointreau (or brandy) together on the stovetop until the mixture becomes like a syrupy glaze. Hull the strawberries and then coat them with the glaze. Whip 1 cup of cream using electric beaters until stiff peaks form. Place the whipped cream inside a piping bag.
  5. Place the strawberries inside the chocolate box and then pipe in some of the whipped cream around the sides and center of the chocolate box.
G'day Soufflé http://www.gdaysouffle.com/

Authentic Coq au Vin

 

Coq au Vin

I learned this Coq au Vin recipe at the Le Cordon Bleu School in Paris, so it should be ‘authentic’, right? The truth is, there are quite a few variations for this dish, but they all have the same thing in common: a chicken stew cooked in wine, accompanied by mushrooms, smoked bacon and onions and sprinkled with parsley. I’ve added some homemade croutons to my dish for a French rustic touch.

Coq au Vin is a French country dish, evolved from the farm where the resident rooster was cooked in a pot when it could no longer ‘service’ the hens. The rooster’s  blood was often used to thicken the stew- in fact, we were given the option of thickening our Coq au Vin with pig’s blood at Le Cordon Bleu. (FYI, no one in my class opted to use this technique, instead thickening the sauce with butter and flour. In fact, the chef said she would refuse to taste our dish if we used the blood!).

There are some variations for this dish: the Cordon Bleu recipe recommends that you first marinate the chicken pieces in red wine, preferably overnight. As a comparison, Julia Child omits this step with her dish, getting right into cooking the chicken with the wine and stock. (I know which method I’d prefer)! Cordon Bleu also recommends cooking the chicken in both wine and aromatic vegetables, such as carrots and celery. The vegetables, which are eventually discarded, help to give your sauce a much deeper flavour at the end.

And finally, this dish is served so that you can identify each of the ingredients on the plate. In fact, most of the elements are cooked separately (i.e. the mushrooms, onions and bacon) and are then all assembled at the end. No more having the chicken and mushrooms lost in an avalanche of sauce- each ingredient ‘takes pride of place’ and can easily be identified. This dish is Country French at its best!

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

Authentic Coq au Vin
Serves 4
An authentic French stew, flavored with thick bacon, mushrooms and onions
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Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Marinade
  1. 1 large onion, cut into wedges
  2. 2 carrots, chopped
  3. 2 celery stalks, chopped
  4. 2 garlic cloves, roughly chopped
  5. 1 Bouquet Garni (2 bay leaves and several sprigs of thyme tied together)
  6. 8 - 10 black peppercorns
  7. 4 cups red wine
  8. 1/4 Cognac (optional)
Main Ingredients
  1. 1 chicken, cut-up into pieces, with bones in
  2. salt and pepper to season the chicken
  3. 1 - 2 cups chicken stock
  4. 1 Bouquet Garni
  5. 3 tbsp plain flour
Onion ‘Confit’
  1. 1/2 cup red wine, reduced to a glaze
  2. 1/4 cup white vinegar
  3. 1 large onion, sliced thinly
  4. 2 tbsp butter
  5. 1/4 cup water
  6. Pinch salt and sugar
  7. Binding (thickening) agent (beurre manié)
  8. 3 tbsp flour
  9. 2 tbsp softened butter
Garnish
  1. 15 - 20 button mushrooms
  2. 8 ounces speck (smoked slab bacon)
  3. 3 tbsp parsley, chopped
  4. Crusty bread rolls or baguettes, brushed with oil or butter, toasted in oven
Instructions
  1. Place all marinade ingredients in a large bowl; add the chicken pieces to the marinade, cover with plastic wrap and refrigerate for at least 3 hours, or overnight if possible.
  2. Remove chicken pieces and pat dry with paper towel. Set aside the marinade mixture for later.
  3. Heat several tbsps. of oil in a Dutch oven or large casserole dish. Season the chicken pieces with salt and pepper, then brown in several batches over medium high heat, about 3 minutes each side. Remove from the pan and drain the fat.
  4. Now add the following ingredients back to the Dutch oven or pan: browned chicken pieces, wine and vegetables from the marinade, flour and Bouquet Garni. Add enough of the chicken stock to cover the ingredients (1 - 2 cups of stock). Place cover on the pan and bake for 1 hour 15 minutes, or until the chicken meat is tender.
  5. While the chicken is baking, prepare the onion ‘confit.’ Place sliced onions into fry pan with some butter, add the water, pinch of salt and sugar. Cover with parchment paper and simmer over medium low heat until the oinions soften and the moisture reduces.
  6. In separate small saucepan, reduce the 1/2 cup red wine until it becomes syrup, add the vinegar and simmer for several minutes. Add this mixture to the ‘confit’ onions and set aside.
  7. Sauté the button mushrooms in butter for several minutes until soft and set aside.
  8. Cut the bacon speck into thin strips about 1 inch long and ¼ inch wide, add some oil to a fry pan and brown for several minutes over medium high heat. Remove the bacon from the pan, pat dry with a paper towel and add the bacon to the mushrooms.
  9. When the chicken pieces are cooked, remove the pan from oven, set aside the chicken pieces, strain the vegetables and herbs from the cooking liquid and discard. Reduce the cooking liquid over medium heat until it reduces to about 2/3 of the original volume. To prepare the thickening agent, massage the butter and flour together with your fingers to form a smooth paste. Beat the paste into the hot liquid with a wire whisk and simmer for several minutes until the sauce thickens. Strain through a fine mesh strainer, adjust seasoning to taste.
  10. To serve, add the ‘confit’ onion mixture to the bottom of the serving dish, arrange the chicken pieces, speck and button mushrooms around the dish and then pour some sauce on top. Be careful not to 'drown' the ingredients with the sauce, you still should be able to make out the individual ingredients in the dish.
  11. Garnish with chopped parsley and several pieces of toasted baguettes.
Adapted from Le Cordon Bleu recipe
Adapted from Le Cordon Bleu recipe
G'day Soufflé http://www.gdaysouffle.com/

 

 

 

‘Little Black Dress’ Chocolate Cake

 

I’ve frequently read that a ‘little black dress’ is an essential part of every woman’s wardrobe- something that can easily be dressed down or up according to the occasion. I must admit I always felt a little intimidated about wearing a little black dress, preferring a knee-length skirt with perhaps some ‘sensible shoes’ instead.

But no more! I’ve come out of the shadows and now proudly parade my special ‘little black dress’- Chocolate Cake– that is! This cake is almost like eating pure fudge with a chocolate ganache icing. And you can add some bling to your cake (little black dress, that is) by adding a dash of edible silver or gold leaf- which you can find at specialty cake decorating stores.

I found this recipe in Delicious Indulge cookbook by Australian author Valli Little. I was immediately attracted to the title of her cake recipe (Little Black Dress Chocolate Cake) as well as the recipe of her delicious-looking cake. But of course, this recipe is not intended only for women, but for all those who love the taste of chocolate.

Chocolate Cake.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 
  

'Little Black Dress' Chocolate Cake
Serves 10
A rich fudge-like cake and ganache icing turns this dessert into a sexy 'little black dress'!
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Chocolate Cake
  1. 3 cups (500 g) dark baking chocolate
  2. 9 Tbsp. (125 g) butter, chopped
  3. 6 eggs, separated
  4. 1/3 cup sugar
  5. ½ cup thickened cream
  6. 2 tbsp. dark rum or brandy (optional)
  7. 1 tsp vanilla extract
  8. Edible silver or gold leaf to serve (optional)
Chocolate Ganache
  1. 1 ½ cup (250 g) dark baking chocolate
  2. 6 Tbsp. (85 g) butter
  3. ½ cup thickened cream
  4. 2 Tbsp. liquid glucose (glucose syrup)
For the cake
  1. Pre-heat the oven to 350 F (180 C). Butter the insides of an 8-inch (21 cm) springform cake pan and line the base with baking paper.
  2. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. Set aside and let cool slightly. Whisk the 6 egg yolks and sugar together until the mixture turns a pale yellow color. Add the thickened cream, rum and vanilla extract and cooled chocolate mixture.
  3. Whisk the 6 egg whites in a clean, dry bowl using electric beaters- continue until soft peaks form. In 3 separate batches, fold the egg whites into the chocolate mixture, using a spatula or large spoon. Do not over-mix; try to keep as much air in the mixture as possible. Pour into the prepared springform pan and bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool.
For the Chocolate Ganache
  1. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. In a separate pan, heat the cream and glucose until almost boiling; combine with the chocolate mixture and chill in the fridge for 30 minutes until the mixture thickens. Remove the cake from the pan; spread the ganache over the top and sides of the cake and garnish with the silver or gold leaf (optional).
Notes
  1. Edible silver or gold leaf decorations can be purchased at specialty cake decorating stores.
Adapted from 'Delicious Indulge' cookbook by Valli Little
G'day Soufflé http://www.gdaysouffle.com/

Crispy Pomegranate-roasted Pork Belly

Pork Belly

I love pork belly and the crackling sensation of biting into that crispy layer of fat! For this recipe, the flesh side of the pork is seasoned with a rub of pomegranate molasses and various spices – which after baking for several hours, ‘blossoms’ into a wonderful gravy for the roast.

In order to get the crispy texture of the pork fat, you need to first coat it generously with olive oil and sprinkle it with salt- that helps to draw the moisture from the fat and get it crackling. I know I’ve used the word ‘fat’ quite a few times so far- there’s nothing wrong with fat- it’s what gives food so much flavor!

Some recipes call for slow-roasting the pork belly for many hours and then turning the heat up for the last 10 minutes to make the fat nice and crispy. However, I found that roasting it at 170 C (340 F) for two hours was enough to cook the meat to a tender stage followed up with a short blast of heat to crackle the top layer of (yes) FAT.

I’ve also included a recipe for a Pear and Walnut Salad which pairs nicely with the pork belly.

Happy Easter everyone! We’re all enjoying a real 4-day week-end here in Australia- everyone gets off both Good Friday and Easter Monday as a holiday- most stores are genuinely closed! (I just spoke with my daughter in New York and she said “What holidays?”)

Pork Belly

Crispy Pomegranate-roasted Pork Belly
Serves 4
What could be better than biting into a crispy layer of pork fat seasoned with the flavors of pomegranate molasses
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
For the Crispy Pork Belly
  1. 2 tbsp garlic, chopped
  2. 3 thyme sprigs, leaves removed
  3. 2 star anise
  4. 1 cinnamon stick
  5. 1 tsp dried rosemary
  6. Pinch salt
  7. 30 ml pomegranate molasses
  8. 2 lb boneless pork belly
  9. Olive oil
  10. Salt
  11. 1 ½ cups water
For the Pear and Walnut Salad
  1. 2 tsp Dijon mustard
  2. 1 ½ tbsp cider vinegar
  3. 2 tbsp water
  4. 100 ml olive oil
  5. 2 tbsp thickened cream
  6. Salt to taste
  7. Mixture of salad greens to serve 4
  8. Walnuts
  9. Thinly-sliced pears, skin on
For the Pork Belly
  1. Pre-heat oven to 170 C (340 F). Score the fat side of the pork belly in a criss-cross pattern with the cuts spaced ¼ inch apart. Set aside.
  2. To make the spice rub for the pork belly, add the garlic, thyme leaves, star anise, cinnamon stick, dried rosemary and salt to a mortar and pestle; grind all ingredients together. Transfer to the bowl of a blender, add the pomegranate molasses and pulse until the mixture becomes a thick paste.
  3. Rub the flesh side of the pork belly generously with the paste. Transfer the pork to a baking dish with skin side facing up. Drizzle the skin generously with olive oil and sprinkle liberally with salt, making sure the salt is rubbed into the cuts. Pour the water around the edge of the pork. Bake for1 ½ to 2 hours until the meat is tender, then increase the temperature to 210 C (410 F). Cook for approximately 10 more minutes until the skin becomes crisp and brown. Remove from oven and let the pork rest for at least 10 minutes before serving.
  4. To serve, place meat on cutting board with skin facing down and slice into square pieces to serve. Drain the juices from the roasting pan and drizzle over the meat to serve.
For the Pear and Walnut Salad
  1. Whisk together the mustard, vinegar, water, olive oil, cream and salt. Place the mixed salad greens in a large bowl and toss with the salad dressing. Add some chopped walnuts and thinly-sliced pears as garnish and serve.
Adapted from Shane Delia's recipe
Adapted from Shane Delia's recipe
G'day Soufflé http://www.gdaysouffle.com/

 

Sweet Potato Soup with Coconut Milk and Ginger

 

Sweet Potato Soup

I belong to a Cookbook Club at my local library (do people go to libraries any more)? Every month the members meet and share a recipe from one of their favorite cookbooks: this month everyone brought along a sample of their favorite soup and the accompanying cookbook recipe. First, everyone sat around a table and talked about their soup recipe, followed by mass tastings and slurpings of the featured soups.

I was really bowled over by the Sweet Potato Soup with Coconut Milk and Ginger that one person brought along to the group- so creamy and smooth with the underlying zing of the ginger and subtle addition of the cayenne pepper. I added some shallots and garlic to my variation of this soup in order to add more depth. I also added a bit of thick cream at the end to cut the ginger taste a bit and to take this recipe to the next level of ‘manna from heaven’. Yes, you won’t be bored with this soup!

Note: I added some chopped chiles and a few basil leaves as garnish for my soup, but those are optional.

I can’t wait until next month’s meeting, which will feature PIE recipes. I’m already thumbing through my favorite pie cookbook, Ms. American Pie by Beth Howard, to pick my next recipe (should I choose Mississippi Mud or Cherry Pie?) The only drawback to my Cookbook Club is I always wind up buying one or two new cookbooks (although I guess I should check them out from the library-  that’s what libraries are for, right?

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!

Sweet Potato Soup with Coconut and Ginger
Serves 4
A creamy sweet potato soup with an underlying 'zing' from the fresh ginger
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 lbs sweet potatoes, peeled and cubed
  2. 2 tbsp. shallots, finely chopped
  3. 2 cloves garlic, peeled and minced
  4. 1 tbsp. fresh ginger
  5. 1 can (14 oz/400 ml) unsweetened coconut milk
  6. 3 cups chicken stock, salt reduced
  7. 1/2 tsp cayenne pepper
  8. salt and black pepper to taste
  9. 1 tbsp. fresh lime juice
  10. 3 tbsp. thickened cream
Instructions
  1. Place the sweet potatoes in a large pot, along with the chopped shallots, garlic, ginger, coconut milk and chicken stock, salt, pepper and cayenne. Bring to a low boil, reduce heat and simmer for about 20 minutes until the potatoes soften.
  2. Transfer the mixture to a food processor or blender, and in batches, purée the mixture until smooth. Add the lime juice and cream and adjust the seasoning (salt, pepper, cayenne) if necessary. Garnish with several basil leaves (optional).
Notes
  1. Increase the amount of ginger and/or cayenne pepper in this recipe if you desire a more spicy taste.
G'day Soufflé http://www.gdaysouffle.com/

Popovers + my 3-year blog anniversary

Popover

I can’t believe that it’s been three years since I started my blog- time has really flown by! The experience has been so rewarding- the discovering of new recipes, the continual striving for perfection in my food photography (sometimes resulting in frustration), and pleasure in ‘meeting’ new people who follow my blog.

When I published my very first post Chocolate Fondant (Lava Cake) I had no idea what sort of things would lie ahead for me in the blogosphere. Would my posts be flung out into a dead Ethernet, would anyone at all be reading my posts? After posting a few times, I happily discovered that a few brave souls were indeed clicking on my blog to have a look.

The one thing I have discovered is that no matter how many new recipes and posts I publish, Profiteroles with Custard Cream and Chocolate Sauce has consistently been my most popular post. I guess that people just can’t get enough of chocolate cream puffs and spend lots of time searching the internet for that perfect recipe (thank goodness they land on my post)!

Profiteroles with Chocolate Sauce- consistently my most popular post

(P.S. I would love it if you would ‘like’ my G’day Souffle’ Facebook page or subscribe to my blog!)

To celebrate my third anniversary, I would like to unveil my recipe for Popovers. Despite being a graduate of a famous Parisian culinary school, I had never heard of Popovers before- until I saw a recipe for them in Sarabeth’s Good Morning Cookbook.

Popovers are a light hollow roll made of a simple egg and flour batter: the batter swells and ‘pops over’ the edge of the muffin tin- creating quite an amazing site as they first come out of the oven. A pocket forms on the inside of the roll, so you can either eat them plain, fill them with jam, scrambled eggs or any other goody that strikes your fancy. I even filled one of my popovers with guacamole and salsa in a Mexican restaurant as I waited to board an international flight back to Australia- yum!

Popovers filled with scrambled eggs

Popover

Popovers work best using a special Popover pan with steep sides, however you could also use a large muffin tin. I ordered my popover pan from Amazon, but I have also seen them for sale at Bed Bath and Beyond in the US.

Popovers are so easy and produce an amazing site first coming out of the oven!

Popover

Popovers
Serves 6
Light fluffy rolls with a pocket ideal for stuffing. You'll be amazed how beautifully they 'popover' the rim of the baking pan!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 5 large eggs at room temperature
  2. 2 cups whole milk
  3. 1/ tsp salt
  4. 2 tbsp butter, melted
  5. 1 ½ cups all- purpose flour
Instructions
  1. Pre-heat oven to 400 F (200 C). Lightly grease the insides of 6 popover cups (or muffin tins) with melted butter.
  2. In a large bowl, combine the eggs, milk and salt using electric beaters. With the machine running, add the melted butter and then the flour. Mix until smooth. Strain the mixture through a fine mesh strainer and transfer to a cup with a spout for pouring.
  3. Pour the batter into the prepared popover or muffin tins, filling all the way to the top of each cup. Bake for 20 minutes, then reduce heat to 350 F (180 C). Bake for a further 10 minutes until the popovers turn golden brown and crown above the rim of the pan.
  4. Transfer to a wire rack to cool; best served hot or warm.
Notes
  1. You'll get best results from using a special popover pan, but muffin tins could also be used.
G'day Soufflé http://www.gdaysouffle.com/

Orange Spice Cake

Ornage cake

I would like to dedicate this recipe to my blogging friend, Maureen, whose grand daughter just passed away. Sometimes we get sad news from friends or family and blogging about another recipe at this time just doesn’t seem right. However, dedicating this recipe to her might just help her to ease her sadness, as well as mine.

I recently saw this recipe for Orange Spice Cakes in Better Homes and Garden magazine. These spice cakes are small and compact, but full of flavor as the candied tangerines, figs and orange syrup yield lip-smacking goodness. If you’re looking for a cake recipe that tastes good but doesn’t require oodles of layers and gallons of icing, then this may be for you!

For this recipe, you can use either fresh figs or dried figs that have been re-hydrated. I found that thinly sliced tangerines work best for the ‘oranges’ because they are small and sweet, although you could also use clementines.

So here’s to you, Maureen- your tears will be slow to dry but in some small way, may this help to soothe you.

Orange Cake

Orange Spice Cake
Small and compact orange spice cakes, served with warm syrup
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For the candied oranges
  1. 3-4 tangerine oranges
  2. 1 ½ cups sugar
  3. ½ cup water
For the cake batter
  1. 1 cup dried figs, stemmed and finely chopped
  2. ½ cup water
  3. 2 cups all-purpose flour
  4. 1 ½ cups sugar
  5. 2 tsp allspice
  6. 1 tsp baking powder
  7. 1 tsp salt
  8. 1 cup butter, melted (2 sticks)
  9. 3 eggs
  10. ½ cup milk
  11. 1 tsp vanilla flavoring
Instructions
  1. Thinly slice the tangerines (do not peel first). Bring 1 ½ cups sugar and ½ cup water just to boiling, add the tangerine slices, reduce heat and simmer for 20-30 minutes until the mixture becomes like syrup. Remove the orange slices and set the syrup aside to cool. Grease 6 custard cups or muffin tins with softened butter; arrange several candied tangerine slices in the bottom of each and set aside.
  2. Pre-heat oven to 350 F (180 C).
  3. Over medium heat, cook the figs and water together on the stovetop for 10 minutes, or until the figs soften. Set aside.
  4. In a large bowl, mix together the flour, sugar, allspice, baking powder and salt. Add the melted butter, eggs, milk and vanilla. Mix until smooth using electric beaters. Fold in the figs and liquid. Add the batter to the prepared cups, filling each ¾ full. Place the cups (or muffin tin) in the oven and bake for 30 minutes or until the cakes spring back when lightly touched. Let cool for several minutes, loosen sides of cakes and invert onto serving dish. Spoon reserved syrup over cakes and serve warm.
Adapted from Better Homes and Garden
Adapted from Better Homes and Garden
G'day Soufflé http://www.gdaysouffle.com/

Al’s Famous Chili

chili

This is Al’s Famous Chili- it’s so ‘famous’ that it’s survived more than 50 years in the family! “Who’s Al?”, you might be asking. Well, Al is my brother who passed away in 2001 at the age of 57.

Al was a real adventurer- he liked to fly his Cessna airplane down into Baja, California- places so remote there were just dirt tracks for a landing field and the term ‘air traffic controller’ didn’t even exist in the local language. Al also liked to scuba dive in Truk Lagoon in the Pacific Ocean, exploring the eerie graveyard of World War II sunken ships and occasionally salvaging a few old bottles.

Alan

Al also had a sense of humor- you never knew when he would sneak a Whoopee Cushion under you as you started to sit down.

And Al, of course, was known for his famous chili. When he and his wife, Diane, were newly-weds, they bought a Crockpot (one of those old round things that are now considered ‘vintage’). A little recipe book came with it, including the recipe for Chili Con Carne. Al decided to try the recipe and the rest is history- his famous chili continues to be served over 50 years later- in fact we had some several days ago during the 2016 Super Bowl.

The recipe is so simple I don’t even need to add any extra tips or explanations- except that the recipe works best in a slow cooker, but could also be put together on the stovetop in less than 30 minutes, if you’re in a hurry.

Here is a photocopy of the page from the little recipe book from over 50 years ago- the page is a little dog-eared and yellowed now, but the recipe is still going strong and still brings to life the memory of Al- we will never forget him!

Al's recipe cropped jpeg

 

Al's Famous Chili
Serves 6
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. ¼ cup olive oil
  2. 1 large onion, chopped
  3. 1 green pepper, chopped
  4. 1 pound ground beef
  5. 1 15-ounce can of tomato sauce
  6. ¼ cup catsup
  7. ¼ cup chili sauce
  8. ¼ cup water
  9. Salt to taste
  10. ¼ tsp paprika
  11. ¼ tsp tsp cayenne
  12. 1 tbsp chili powder
  13. 1 tsp Worcestershire sauce
  14. 1 can pinto beans, drained
  15. 1 can red kidney beans, drained
Instructions
  1. Heat oil in a large skillet and sauté onion, green pepper and meat. Pour off excess fat and place in the Crock Pot with remaining ingredients. Cover and cook for 4-6 hours at Low Heat. If beans are desired, add to the uncooked mixture.
G'day Soufflé http://www.gdaysouffle.com/