Duck spring rolls

This is a little recipe I learnt at a restaurant I worked at quite a few years back.  Super easy to prepare and tastes fantastic.  Most of all it looks impressive!!

1             Red Capsicum, deseeded, finely sliced
1             Onion, finely sliced
1             Carrot, peeled, julienned
2             Duck breasts, roasted, cooled and sliced finely
2Tblspns Kecap manis
1Tblspn   Sweet chilli
60           Egg noodle won ton wrappers.
Salt and Pepper.
Oil for deep frying the rolls
1Cup      Water

1. In a frypan with a little oil saute the vegetables until soft. Add the duck, Kecap manis and sweet chilli and mix through. Season if required, set aside in a bowl and chill.
2. On a very clean bench lay out ten of the wrappers on the bench, each one like a diamond and using a pastry brush dab water on each wrapper then place another one half over the other in the same diamond formation so they sort of overlap. 
3. Place spoonfuls of chilled mixture on each wrapper set and again dab corners with water and fold up wrappers.  The easiest way to do this is to place the mixture on the upper area of each wrapper then fold the sides in, then roll from the top down, making sure that the little flap left out is secured nicely with another little dab of water. 
4. Chill rolls in the fridge for an hour.
5. Heat approx 1 litre of oil in a wok and in batches fry the duck rolls until golden.
6. Drain and serve!

Lemon & Ricotta cupcakes

Makes 12 Cupcakes

200g      Flour
150g      Castor Sugar
150g      Ricotta
120g      Butter
1           Egg
2           Lemons
1 1/2tsp Baking Powder
125g      Pure Icing Sugar
200g      Castor sugar, extra
200ml    Water

Tools you might need...

Muffin pan ; 12 cupcake wrappers; electric mixer or beaters; saucepan; peeler; sharp knife; zester; sifter; juicer.

Firstly some housekeeping...

preheat oven to 180deg. Using a peeler, peel 1 lemon carefully as to avoid the pith (white inner peel) keep the lemon juice for the glaze to be made later. Slice these strips finely and add to saucepan that contains the 200g Castor sugar dissolved in the 200ml water. Simmer for 20mins and then allow strips to cool in the syrup.

1. Melt butter and zest, then juice 1 Lemon.

2. Sift together baking powder and flour.
3. Using an electric mixer beat egg and sugar together for 2-3 mins, then add the melted butter, then ricotta and zest and finally juice, all while still beating the mixture.
4. Add spoonfuls of flour/baking powder at a time on low speed, then a quick burst to make mixture well combined.
5. 3/4 fill cupcake pans and bake for about 20mins. Should be light golden when done. Allow to cool on a rack.
6. Sift icing sugar into a mixing bowl. Drizzle reserved lemon juice into bowl while mixing on low speed. Icing should be very thick. Nest candied peel on top.

TIP- You can keep syrup for all sorts of things, it can be used as a syrup for citrus based cocktails or as a glaze over cakes or desserts.

This also makes a beautiful dessert, if you use well greased dariole moulds to bake mixture in place of cupcake wrappers, then serve drizzled with icing glaze and dollop of thick cream and garnished with candied zest.

Jacinta

xx

Hummingbird Cupcakes

I've been using this recipe for years and years, but as a layered cake. Originally the recipe was in an old Queenscliffe community cookbook but I did change it to suit some likes and dislikes as well as add some directions that made it easier for other's to use. I have to admit I have donated several of these cakes for silent auctions and as prizes to raffles and they were highly sought after so it can't be too bad!!

I've been wanting to try it as a cupcake for a while but just haven't had the time to until finally I made the time! They came out exactly as i hoped and have been a great hit. I'm happy to share my recipe with you, I'd love to see some of your pics too!

Cupcakes

2 cups      Plain Flour

1 cup       Walnuts, chopped

1 1/2cups Vegetable oil

1tsp          Salt

2 tsp         Bicarb Soda

3              Banana's, mashed

1 cup        Carrot, grated

1 1/2 cups Castor Sugar

4               Eggs

1tsp          Cinnamon

1 1/2tsp    Baking Powder

Frosting
230g         Unsalted Butter, softened

230g         Pure Icing Sugar

230g         Cream Cheese, softened

1 tsp         Vanilla Essence

1. Preheat the oven to 180deg C
2. Beat the eggs in large bowl, with sugar and oil until well mixed.
3. Add carrots, nuts and banana's until blended.
4. Sift all the dry ingredients together and gradually add to the wet mixture until combined.
5. 3/4 fill cupcake papers in a cupcake pan and place in preheated oven for 20 minutes or until tested with skewer that comes out cleanly.
6. Beat together Butter/margarine and cream cheese until very pale in colour then add sifted icing sugar and vanilla essence.

Just a little note on the frosting; This recipe makes plenty, it just depends on how you would like to frost the cake. If you just want to place a dollop of frosting on the cupcake, like in the picture shown above then you would only need half the amount so halve the ingredients. But if you wish to pipe the frosting on you may need the full amount.

Enjoy!

Jacinta

Two of my favourite things ever, of course aside from my little darlings, Latte's and Cupcakes!!

A few tips before you start, if using espresso, make a short black, should be the right amount for both icing and cupcake. Always use unsalted butter when baking cupcakes. Don't overfill these cupcakes if you want a nice flat top for feather icing. Preheat oven to 190deg.

Latte cupcakes (makes 12)

Please excuse the crude image! 

1tbs      Espresso / coffee 

115g     Unsalted butter, softened
115g     Brown sugar
2           Eggs
115g     Self-raising white flour
1/2tsp   Baking powder
2tbs      Sour cream

Icing

225g     Pure icing sugar

4tsp      Warm water
1tsp      Espresso

1. Line cupcake pan with papers.

2. Place butter, sugar and eggs in bowl of a mixer. Sift in combined S/R flour and baking powder, then beat    until smooth.
3. Add cooled coffee and sour cream and beat until well mixed.
4. Spoon mixture into paper cases
5. Bake cupcakes in the preheated oven for 20mins or until risen and golden brown.
6. Leave to cool on a wire rack
7. To make icing, sift 85g of the icing sugar into a bowl and add 1 tsp of coffee. using a wooden spoon or silicon spatula stir until smooth. Fill piping bag using a writing tip.
8. Using the remainder of the icing sugar and as much of the warm water that is needed make a smooth paste and spread over cupcakes.
9. Using the piping bag draw straight lines across the cupcake then quickly drag a skewer through the lines across ways up and down creating a feather effect.

Icing will set quickly so you need to work fast and be organised!!

Mini Kugelhopf wreaths

This super easy recipe can be made will just these tools!

90g     Butter, softened
190g   Caster sugar
150g   Flour
25g     Unsweetened cocoa powder
1/2tsp  Baking powder
1/2tsp  Salt
2         Eggs
150ml  Evaporated milk
2tsp     Vanilla Essence
1cup    Icing sugar
1tblsp  Butter
1tblsp  Boiling water    







Preheat oven to 150deg
1. In a bowl, combine butter, sugar, flour, cocoa, baking powder & salt.
2. Add eggs, one at a time. Beat well, using whisk.
3. Add evaporated milk and vanilla.
4. Using a silicone spatula our mixture into mini kugelhopf moulds.
5. Bake in oven for 25 mins, checking after 20mins.
6. Allow to completely cool in moulds, meanwhile make glaze:
7. Sift icing sugar in small bowl, then add butter and boiling water.
8. Mix until smooth, then pour over cooled, released cakes.

 Serving suggestion: If you chop up some red and green snakes or gummy frogs then sprinkle over the glazed cakes they'll look like little Christmas wreath's!!   

Decadent chocolate mousse with raspberries

serves 8

• 300g       dark chocolate, chopped
• 9 eggs    separated
• 2 tbs       Chambord liqueur
• 30g         caster sugar
• 2tbs        caster sugar, extra
• 250g       fresh raspberries
• 60ml        raspberry vinegar

1. Place chocolate in a heatproof bowl over a saucepan of simmering water and stir gently until melted.  Remove from the heat, then whisk in the egg yolks and Chambord. If the mixture is very still, loosen with 1tblspn of boiling water. Set aside
2. Beat eggwhites until soft peaks form, then gradually add 30g sugar and continue to beat until soft and glossy. Working in 3 batches, fold eggwhites into chocolate mixture until combined. Divide amoung eight 250ml serving glasses and chill for a few hours until set.
3. Combine the raspberries, raspberry vinegar and remaining 2tblspns of sugar in a bowl and refrigerate for 15mins for the flavours to develop. 
4. Serve mousse topped with raspberries and syrup.

You could go one step further in the decadent stakes and in the TCT silicone tartlets mould melt 30g dark choc (per mould) and using the silicone brush spread the chocolate around the mould and place in the refrigerator for 20mins. When chocolate is firm you cold fill with mousse and raspberries... OMG! 

Not so traditional laksa

In no way is this laksa orthodox, but it looks delish and tastes fab!

Recipe By :Jacinta MacDonald
Serving Size : 6
Preparation Time 0:15mins
Cooking time 0:30mins




3 chicken thighs without skin
3 tblsp laksa paste
1 carrot, peeled and julienned
1 stick lemongrass, bashed and chopped
1 sml piece fresh ginger, peeled
1 can coconut milk
1 litre chicken stock
1 tblsp brown sugar or palm sugar
1 tsp fish sauce
10 raw prawns
1 bunch coriander
1 tblsp oil
1 packet rice noodles
1 packet egg noodles
1 cup bean sprouts


Place 2 cups of water, the chicken thighs, some coriander roots & the piece of ginger, bring to the boil and simmer for ten minutes and leave to cool a little. remove thighs from pot and shred the chicken, set aside.


In a frypan or wok heat 1 tablespoon of oil over medium heat then add the prawns. When the prawns start to turn pink add the laksa paste with sugar, fish sauce & lemongrass. Stir around the pan a little bit to mix then when pan is just starting to smoke add the coconut milk and stock.


Slowly bring to the boil and simmer for 20 mins


Meanwhile place noodles in a large bowl and pour boiling water over the top and allow to sit for 5mins


To serve: place half a cup of noodles in each bowl then distribute the chicken and prawns amongst the bowls, top with carrots, some coriander sprigs and beanshoots. Ladle some of the soup into each bowl.
                                   


NOTES : This is a great way to introduce your family to Laksa, as your skills improve you can start to make your own pastes, experiment with other ingredients and dial up the spicy-ness! You can buy laksa paste at any supermarket!

Chocolate brownie - serves 12

250 grams unsalted butter -- melted  325 grams brown sugar, packed
90 grams cocoa powder
4 tablespoons flour
1/2 teaspoon baking powder
1 pinch salt
4 eggs
125 grams walnuts -- chopped (for a nut free version, you could use mini marshmallows, one cup)
200 grams chocolate

1. preheat oven to 180 deg. Grease chef's toolbox slice pan or tartlets.
2. Melt butter and Sugar together in a silicone bowl in microwave for 30 second bursts until sugar is melted into butter, add cocoa powder, flour and baking powder to melted mixture and mix well with a spatula. (this can also be done alternatively in a 2l saucepan)
3. Stir in eggs and mix well too, add walnuts and Chocolate and stir.
4. Pour mixture into prepared slice pan
5. bake for 25-30mins

Serving Ideas : serve warm w ice cream for a dessert or on it's own for a decadent snack

Bacon, Zucchini & Asparagus frittata

3 middle rashers of bacon, sliced
1 bunch of thin asparagus, chopped into 3cm sticks
1 zucchini, grated
4 eggs
75mls cream
salt & pepper

1. Preheat oven to 180deg
2. In a small frypan, saute the bacon and when almost cook add the asparagus and season. Set aside to cool, then add the zucchini mixing it through well. Evenly divide the mixture between 6 muffin cups
3. Beat the cream into the eggs using a whisk, seasoning well. Divide that mixture between the muffin cups too!
4. Bake in a oven for 15-20 minutes

Serves 6 with a Garden salad on the side.
I use the chef's toolbox:

• 22cm frypan
• whisk
• Cook's knife
• Silicone measuring set
• Silcone spatula
• 1 cup muffin set