Cake To A Knife Fight

Dangerously delicious.

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Banana and Maple Custard Pie with Candied Bacon Sprinkles Base 1 cup plain flour 1/2 cup brown sugar 1/2 cup desiccated coconut or rolled oats 125g melted butter 1 medium banana   Method Preheat the oven to 180’c and line a 20cm cake tin with grease proof paper and set aside. In a medium bowl, combine flour, brown sugar, coconut/ oats and melted butter in a bowl. Mix until well combined. Press crumbs into base and sides of prepared pan. Bake in pre heated oven for 15 mins or until golden.Remove from oven and set aside cool. Once cooled, layer the bottom of the pie case with slices banana and start on the filling. Filling 1 ¼ cup milk 300ml thickened cream 4 egg yolks ½ cup caster sugar 1tsp vanilla essence 1/3 cup cornflour 1/3 cup custard powder 60g butter, chopped ¼ cup maple syrup Method Place milk and cream into a saucepan and place over a medium heat. Stir continuously, cooking for approx 10 min or until just simmering. Using an electric mixer, beat egg yolks, sugar and vanilla until thick and creamy. Add cornflour and custard powder and beat until smooth. Gradually beat the milk mixture, once combined, return mixture to pan and return to heat. Cook stirring over a low heat for 6-8 minutes or until mixture boils, thickens and coats the back of a wooden spoon. Remove from heat and stir in butter and maple syrup until smooth. Pour custard mixture into the prepared base, cover surface with plastic wrap to prevent skin from forming and set in fridge to cool for 4 hours or over night. Topping 300 ml cream 2tbs caster sugar 1tbs brown sugar 2 rashers bacon Method Preheat oven to 180’c and line a baking tray with grease proof paper. Set rashers in single layer on tray and sprinkle evenly with sugar. Cook for 10 mins, or until colour changes to a dark golden brown. Remove from oven and set aside to cook. Finely chop candied bacon and place in an airtight container until ready for use. In a medium bowl combine sugar and thickened cream and using an electric beater mix until stiff peaks form. Remove custard from the fridge, remove cling wrap and top with whipped cream. Sprinkle over candied bacon piece and serve.

Banana and Maple Custard Pie with Candied Bacon Sprinkles

Base
1 cup plain flour

1/2 cup brown sugar

1/2 cup desiccated coconut or rolled oats

125g melted butter

1 medium banana

 

Method

Preheat the oven to 180’c and line a 20cm cake tin with grease proof paper and set aside.

In a medium bowl, combine flour, brown sugar, coconut/ oats and melted butter in a bowl. Mix until well combined. Press crumbs into base and sides of prepared pan. Bake in pre heated oven for 15 mins or until golden.Remove from oven and set aside cool. Once cooled, layer the bottom of the pie case with slices banana and start on the filling.

Filling

1 ¼ cup milk

300ml thickened cream

4 egg yolks

½ cup caster sugar

1tsp vanilla essence

1/3 cup cornflour

1/3 cup custard powder

60g butter, chopped

¼ cup maple syrup

Method

Place milk and cream into a saucepan and place over a medium heat. Stir continuously, cooking for approx 10 min or until just simmering.

Using an electric mixer, beat egg yolks, sugar and vanilla until thick and creamy. Add cornflour and custard powder and beat until smooth.

Gradually beat the milk mixture, once combined, return mixture to pan and return to heat. Cook stirring over a low heat for 6-8 minutes or until mixture boils, thickens and coats the back of a wooden spoon.

Remove from heat and stir in butter and maple syrup until smooth. Pour custard mixture into the prepared base, cover surface with plastic wrap to prevent skin from forming and set in fridge to cool for 4 hours or over night.

Topping

300 ml cream

2tbs caster sugar

1tbs brown sugar

2 rashers bacon

Method

Preheat oven to 180’c and line a baking tray with grease proof paper. Set rashers in single layer on tray and sprinkle evenly with sugar. Cook for 10 mins, or until colour changes to a dark golden brown. Remove from oven and set aside to cook. Finely chop candied bacon and place in an airtight container until ready for use.

In a medium bowl combine sugar and thickened cream and using an electric beater mix until stiff peaks form.

Remove custard from the fridge, remove cling wrap and top with whipped cream. Sprinkle over candied bacon piece and serve.

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Simple Homemade Ricotta

It has been a long time between posts and now that my cook top is back up and running, i though it would be a great opportunity to make something and update the blog. So here you have it, Simple Homemade Ricotta.

You will need

500ml Milk
170m Thick Cream
1/3 ts Sea Salt
1 tbs Lemon Juice
Cheesecloth

Method
  1. Place a sieve over a large bowl and line with pre cut cheesecloth (you should use at least 2 layers).
  2. Heat the milk, cream and salt in a medium sized saucepan over high heat and bring to a rolling boil.
  3. Add the lemon juice, reduce the heat to low and cook for a further 3 min stirring constantly as the small curds form.
  4. Remove from the heat and let it cool for 10 minutes.
  5. Pour the mixture into the prepared sieve and leave the mixture at room temperature for 1 hour.
  6. Discard the whey that remains in the bowl (if you don’t want to waste it take a look here) and place the ricotta in an airtight container in the fridge until needed.

Makes approx 150g
Serve on crusty bread with a drizzle of olive oil, make a whole bunch and use it for spinach and ricotta pie, add a layer of ricotta to lasagna or event use it to fill ravioli. The list is endless!

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Onion Soup with Vintage Cheese and Herb and Garlic Brioche

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

I chose to make Onion soup with herb and garlic brioche. As this was my first challenge (hopefully many) I decided to take it easy and just go with the soup, and here was the result.

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Cheats Berry Ice Cream You Will Need: 150ml Berry Sauce (see below recipe) 600ml Thickened Cream Method: 1. Whip cream in a large bowl until thick. 2. Using a whisk, mix in prepared berry sauce. 3. Transfer mixture to an airtight container and place in the freezer to set. 4. Leave mixture to freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times. 5. Remove ice cream from freezer, scoop and serve topped with additional berry sauce.

Cheats Berry Ice Cream

You Will Need:

150ml Berry Sauce (see below recipe)

600ml Thickened Cream

Method:

1. Whip cream in a large bowl until thick.

2. Using a whisk, mix in prepared berry sauce.

3. Transfer mixture to an airtight container and place in the freezer to set.

4. Leave mixture to freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times.

5. Remove ice cream from freezer, scoop and serve topped with additional berry sauce.