Tuesday, February 25, 2020

Plain Pound Cake


For the Pound Cake:

 3 sticks BUTTER at room temperature

3 Cup Sugar

6 Large eggs- at room temperature

3 cup All-purpose flour

3 tsp Baking powder

1 Cup Milk- at room temperature

1 tsp Vanilla

Preheat oven to 325°. Prepare a generously greased and floured bundt pan.
Allow margarine to come to room temperature. Cream butter Beat in sugar and cream until well blended. Don’t rush this step; allow to beat for at least 5 minutes.
Slowly add eggs 1 at a time and make sure each one is well mixed.
In a separate bowl, sift flour first and then measure out 3 cups. Sift an additional 3 times. rounds of sifting, your hand might not like it, but just do it! Add baking powder.
Add half of the dry ingredients and then half of the milk. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Add vanilla last.
Bake at 325° for 55-60 minutes. Do not open oven door while baking until 55mins. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow cake to cool for at least 30 minutes before attempting to remove from the pan.


Friday, February 14, 2020

Swedish Chicken Meat Balls

2-3 shallots
1 garlic clove
6 tbsp butter
1 pound - ½ kilo chicken mince
½ cup panko bread crumbs
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon white Pepper
1 teaspoon salt
1 egg
2 tbsp olive oil
3 tbsp all purpose flour (plain)
1 cup chicken stock
1 cup heavy cream
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 handful fresh parsley, chopped
Salt to finish sauce
 Step 1
Peel and finely chop the shallots. To a large frying pan on low to medium heat, add 2 tbsp of butter until melted. Add the shallots and 1 clove of minced garlic.
Gently sweat until translucent then add the all spice, grated nutmeg and the panko. Mix well with 1 tsp salt. Leave to cool a little.
 Step 2
In a mixing bowl, add your chicken mince, and crack one whole egg. Add the breadcrumb mixture and using your hands, coat them in oil and form some balls, slightly smaller than a golf ball for a serve of 12. This can vary.
 Step 3
To the same pan, add the olive oil on a gentle heat, add all the meat balls and keep turning them as they slowly brown. They may lose their shape a little but that’s fine. Once all golden brown, set aside.
 Step 4
For the sauce, using the same unwashed pan on medium heat, add 3 tbsp of butter and 3 tbsp of flour. This will make a roux to thicken the sauce. Mix well and scrape any residue from the bottom of pan. Cook until it turns a light brown colour. Add the chicken stock, mustard, Worcestershire sauce, cream and salt to taste. Mix well, and bring to a gentle simmer on low heat. Return the meat balls to the pan and cook for approx 7 minutes. Ensure you turn them so they are evenly cooked and coated in the sauce.
 Step 5
Chop some parsley and serve the meat balls with a sprinkle of chopped parsley on top.

Sunday, February 9, 2020

Cauliflower And Potato Cheese & Onion Croquettes

1 Cauliflower
1 Cup Parmesan Cheese grated
2 teaspoons garlic powder
4 spring onions finely chopped
1/2 cup Cheddar Cheese grated
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Cut the cauliflower into florets, place in a saucepan of water, bring to the boil, cover and simmer for 10-15 minutes until soft.
Drain the water and cool.
Remove the excess water from the florets. I either squeeze them in my hand or put them in my nut milk bag and squeeze.
Mash the cauliflower either by hand or blender.  
Add the chopped spring onions, Cheddar cheese, 1 cup Parmesan cheese, mustard and seasoning. Mix thoroughly.
Make into croquettes shapes by hand.
Place the croquettes onto parchment/greaseproof paper and put into the fridge for about 30 minutes to firm up.
Heat the olive oil in a frying pan on a medium heat
Gently fry the croquettes, turning over until golden