Tiramisu

Week 6 of July Recipe A Week Challenge - Dessert

Making Tiramisu really goes against my entire philosophy on coffee.  I don't like the stuff.  The look on my face gave me away if you saw that first!! Haha.  Hot, volcanic, bitter brown lava that leaves nothing to desire (except a breath mint!).  Maybe it will come with age, an acquired taste.  But for now, my immature taste buds will not be tortured with the taste that is coffee. 

So... unless you haven't guessed by now, I'm a tea drinker through and through.  I drink it any time of the day, any weather, any flavour, any brand, in any form: tea cup, a mug, from a teapot, from a diffusser, once through a straw, tea bag, loose tea leaves... anything goes :)

So why make the Tiramisu do you ask?  I have endured enough sideways glances at restaurants when a dodgy looking Tiramisu arrives and relentless offers to 'just taste it' if a good one comes along.  Yeeees... Mr Smoothy... This is your recipe! And not the maple kind... And you know what's in there... And I wont eat it or give it to the cat!

Besides actually pulling off the recipe and presenting a dessert that looked brilliaint, the Sunday we sat and ate this dessert was just beautiful!  Despite being winter, the sun was out in all its radiance and the temperature was just right.  Mom did a great job at setting the scene with her flowers and the table.

Going to miss sitting outside on the patio!  Going to miss you guys too!

Ingredients (serves 10-12):

I halved this recipe - and it still made PLENTY
750ml  fresh cream
6 egg yolks
3/4 cup caster sugar
1/2 cup espresso (we used Nespresso pods)
1/2tsp vanilla extract

2 cups espresso
1/2 cup rum (or other alcohol of your choice)
+- 800g finger biscuits (you might not use all of it)

3tbsn cocoa powder

Instructions:

In a large bowl, whip the fresh cream until quite stiff peaks form.
In a separate bowl, whisk the egg yolks and sugar until the mixture becomes light and creamy. Add the espresso and the vanilla and whisk for another minute.
Transfer the egg mixture to the whipped cream whilst whisking and make sure that everything is well combined.
Mix the espresso with the rum in a wide bowl and soak the biscuits very quickly in the mixture before placing them in a suitable dish.
Pour a layer of the cream mixture over the layer of biscuits and then repeat the process. Be sure to finish off with a cream layer.
Place in the refrigerator until the cream mixture is set.
When you are ready to serve, dust the Tiramisu with the cocoa powder and serve.

Recipe from Simply Delicious Blog

July Recipe A Week Challenge courtesy of Claudz

Potato, Rosmary and Pecorino Bread

Week 4 of July Recipe A Week Challenge - Baked Goods

So I'm going to cheat a bit this week on the July Recipe A Week Challenge... this week has been sooooo busy!  I have had no time to have a go at the Week 5 challenge - vegetarian!  

Luckily last week I made two of the recipe challenges and I must say this has saved my skin!  

This week is the Potato, Rosmary and Percorino Bread.  Oh my word this bread was the best bread I have ever made!!  Totally moreish and who cares about the carbs... I ate about half the loaf and loaded it with butter just as it came out the oven.  Smelty nom nom :)  

I couldn't find Pecorino cheese so I used Parmesan.  I think the Pecorino would be better as Parmesan is quite a bit stronger.

Ingredients (makes 2 loaves):

I cup cooked potatoes (cook with 2 sprigs of rosemary and reserve 1 cup of cooking water), cooled to room temperature
2 x 10g sachets yeast
1 teaspoon sugar
½ cup butter, melted
¼ cup olive oil
3 tablespoons sugar
2 eggs
2 teaspoons salt
1 tablespoon freshly chopped rosemary
2 cups finely grated Pecorino
6-7 cups flour

Instructions:

Combine the reserved cooking water (from the potatoes) with the yeast and 1 teaspoon sugar, mix and allow to stand for 5 minutes until frothy.
In a separate bowl, combine the potatoes, butter, oil, sugar, eggs, salt, rosemary and Pecorino and mix well.
Add the egg mixture to the yeast mixture and mix well.
Add two cups of flour and mix until the dough is sticky then add the rest of the flour cup-by-cup until you have a soft dough.
Turn the dough out onto a floured surface and knead for 6-7 minutes until the dough is smooth.

Place in a floured bowl and cover with a damp cloth. Place in a warm spot and allow to rise for 45 mins – 1 hour.

Pre-heat the oven to 180°c.
After an hour, punch down the dough and divide in two round loaves. Cut a cross/square onto the top of the dough and place on a baking paper-lined baking sheet. (don't cut the cross too big otherwise your loaf will split into 4 while you cooking it!)
Place in the oven and allow to bake for 30-35 minutes until the loaf is golden brown, crusty and sounds hollow when tapped at the bottom.
Remove from the oven and allow to cool slightly before serving with butter.

Recipe from Simply Delicious Blog

Zucchini, Feta and Mint Quiche

Week 4 of July Recipe A Week Challenge - Baked Goods

To quote my dear friend Bez: GOOD LORD!  This recipe was absolutely delish and very easy to make.  I love quiche and the best one I have ever had is by Donna, and not the Aussie Donna, but the Irish Gypsy Donna (Scott's mum).  Her spinach and feta quiche is one for the gods.  I need to get my hands on the recipe - perhaps a trade is in order??

But this quiche is narrowly in the lead I'm afraid! However... *cue optimistic and glorious music score* with Donna's crust and this filling we have an absolutely, positively, most definitely, undeniably, mouth watering, jaw dropping, foodgasmic quiche!

I would not change a thing with this, except that I would have eaten more of it!  Eat it freshly out the oven, but allow time to cool!! I learn this the hard way EVERY TIME burning my palate to a thin membrane in my eagerness to devour food.

Ingredients (makes 1 large quiche):

• 1 roll, ready-made shortcrust pastry. (I couldn't find any so I used the Woolies shortcrust pastry mix. So simple just add water!)
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 700g fresh zucchini, grated
• handful fresh mint, finely chopped
• 3 rounds of Feta cheese
• 4 large eggs
• 250ml cream / milk
• salt & pepper to taste

Instructions:

Roll out the shortcrust pastry to fit into the quiche dish. 

Pre-heat the oven to 180°c and Blind Bake the pastry for 10 minutes until golden brown. Set aside.

In a large pan, fry the onion and garlic until soft and translucent. Add the grated zucchini and fry for 2-3 minutes until slightly softened. Transfer the mixture into a colander and allow to drain for 5 minutes. Add the chopped mint.
Beat together the eggs, milk and seasoning.
Spoon the zucchini mixture on top of the pastry and cover with the egg mixture. Crumble over the Feta cheese and grind over some black pepper.
Bake for 20-25 minutes until the quiche is set but still slightly soft in the middle.  Extra cooking time may be necessary, but don't fret this is ok.
Remove from the oven and allow to cool to room temperature.

Recipe from Simply Delicious Blog

July Recipe A Week Challenge courtesy of Claudz

Linguini with Anchovies, Garlic, Lemon and Chilli

Week 3 of July Recipe A Week Challenge - PASTA

If you are looking for something quick, easy and yummy to whip up - this is your answer.

I'm not a fan of anchovy, therefore I chose this recipe in an attempt to change my mind.  Did it work?? No... just kidding!! It was surprisingly yum and full of conflicting flavours that ultimately pulled together quite well. The extreme salt from the anchovy was counterbalanced by the extreme sour and tang of the fresh lemon juice.  Genius!  I ran out of fresh pecorino, but I imagine with this shaved on top we have a winner.

Ingredients: (Serves 4)

500g Linguini
4 tbsp olive oil
2 garlic cloves, finely sliced
6 Mediterranean Delicacies anchovy fillets
1/2 cup fresh parsley, finely chopped
1-2 chillies, finely chopped
juice of 1 lemon
salt & pepper to taste
fresh pecorino to serve

Instructions:

In a large pot of salted, boiling water, cook the pasta until al dente.
In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice.
Turn off the heat.
Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce.
Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
Season to taste and serve with freshly grated pecorino and parsely.

Tip: serve this with some crusty bread or perhaps some herbed bread crumbs. Using fresh breadcrumbs, fry them in a little bit of olive oil with a garlic clove and finely chopped herbs until they turn golden brown. The crunch will be great with the al dente pasta. 


Recipe from Simply Delicious Blog
July Recipe A Week Challenge courtesy of Claudz

One Pot Steamed Fish

Week 2 of the July recipe challenge: Fish

In light of the fact that this week's July Recipe A Week Challenge was cooked by my mom in magic Malta, I need to post a fantastic fish recipe.  I have made this recipe countless times and it never fails. This recipe is dedicated to Marijka, who has been begging me for this recipe for ages!  I'm sorry it has taken so long to get this to you.  I hope its as delicious as the first time I made it for you.

My first "official" cook book was this one: fast, fresh, simple. by Donna Hay, given to me by aunt Helen.  This woman is my food icon - I love her!  The fact that my aunt loved her too is even more reason I cook so many of her dishes.  

As you have probably guessed, this is a Donna Hay recipe that I have adapted for fish instead of chicken. 

Enjoy!

Ingredients: (Serves 4)

4 portions of white fleshy fish (sea bass is brilliant)

1 cup Jasmine rice

2 cups of chicken/fish stock

3/4 garlic cloves, finely chopped

A good stick of fresh Ginger, roughtly sliced

5/6 spring onion sprigs, sliced longitudinally

1 yellow pepper, roughly sliced

Handful of coriander

Salt and pepper

1 tsp Chilli flakes (optional)

Instructions:

Add some olive oil to a large pan or pot with a lid.  

Fry until slightly golden the garlic, ginger, spring onion, pepper and chilli flakes (optional).  

Turn the heat down to a simmer.

Add the dry rice to the pan and swoosh around to combine with the ingredients.  Spread the rice evenly across the pan.

Add the stock slowly so not to disturb the rice.

Cover and let simmer for 8-10 minutes.

Remove the lid and gently place the fish portions on top of the rice. Crack some salt and pepper over the fish.

Cover and cook for 8-10 minutes.

Scoop the fish portions out with a big spoon, making sure you get the rice underneath.  Plate up with a sprinkling of coriander to finish.

Tip: Check the fish every now and then to make sure you don't over cook it or check there is still a bit of moisture in the pan.  If it looks a bit dry and your fish is not cooked yet, just add a wee bit more water.

Pan-Fried Seabass in Lemon Sauce

Week 2 of the July recipe challenge: Fish

Fish is probably the most understated and unliked of all the 'meat'.  People are either too nervous to try fish, they don't know how to cook it, they don't like the fishy taste or its too bland, they don't like bones, or the most common one they don't like the smell (sometimes I admit its pretty disgusting - when its raw).

My parents have a lovely apartment in Malta over looking a small bay (I know I'm jealous too).  When this recipe challenge came up I told my mom about it and within 1 day she had already asked if she can cook the fish.  Being in Malta the fish is INCREDIBLE.  Fresh fresh fresh!  So I had no choice but to relinquish the fish challenge to my mom because it's honestly the best place to be cooking fish.

Note: I will post another fish recipe later this week.  The recipe is one that I love and is sooooo simple!  
Marijka, your senses should be tingling as you may be getting a surprise this week :)

Back to the recipe challenge.  In the words of my co-chef and food inspiration, Mom.

"Ok firstly we bought FRESH sea bass so that is of course key... However the sauce was extremely light and fragrant (lemon) that this could definitely enhance any fresh fish.
I seasoned the fish with my trusty fish spice [this fish spice is a Maltese spice, but apparently the Woolies fish spice is fantastic as well] and then simply fried it for a very few minutes on each side, skin side down first to sealed in flavour!  I heated the sauce in small pot and put the sauce over the fish, added capers and parsley before serving with salad.

That is it !!!"

Mom standing on the apartment balcony

This is my Mom in the Malta apartment... living the dream! And eating all the fish.  Thanks for all your inspiration and nudging in the kitchen when I was young.  If it wasn't for you I would not be so passionate and excited about cooking.

Mom walking the Ta'Xbiex Waterfront

Ingredients: (Serves 4)

Lemon-cream sauce
1 cup cream
juice and zest of 2 lemons
2 garlic cloves, minced
salt & pepper to taste

Fish
4 fish fillets (I used fresh hake)
¾ cup flour
1 teaspoon salt
2 teaspoons seasoning spice of your choice (I used a fish spice)

To serve
capers
parsely

Instructions:

To make the sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes until reduced slightly.
For the fish, combine the flour, salt & seasoning spice and coat the fish fillets thoroughly.
Fry the fish in a hot pan (in a little vegetable oil, skin-side down first) until golden brown then carefully flip over and fry for another 4-5 minutes until the fish is cooked through and golden brown.

Recipe from Simply Delicious Blog

Cornflake Chicken

Week 1 of the July recipe challenge: everyone's favourite - Chicken.

Now my first memory of crumbed/cripsy chicken was when my dad used to make Crispy Chicken Wings cooked to perfection and loaded with salt and vinegar spice.  Everyone would gather around the HUGE table located under the HUGE lapa, and naturally located next to the beer fridge, eagerly awaiting their precious gold.  And when I say everyone, I mean everyone! From the brothers and sisters, aunties and uncles, cousins and grandparents, neighbours and random neighbours, friends and uninvited friends... the list goes on.  These were so addictive you simply could not eat 1 or 2 but 5 or 6!  So its difficult to think of a different recipe.

However... (da-da-dummmm) this recipe is absolutely moreish!  And so easy! The use of paprika, cumin, and buttermilk for the marinade ensures the chicken is delicate and moist after cooking, despite the hard cornflake crust.

A must try recipe that would go down wonders for finger food as well.  If you are not mad about chicken on the bone perhaps try using chicken fillets.

Ingredients: (Serves 4)

Marinade

4 chicken drumsticks
4 chicken thighs
500ml buttermilk
1tsp salt
2tsp paprika
1tsp ground cumin
1/2 tsp black pepper

Crumb
3 cups cornflake crumbs (process the cornflakes in your food processor or place in a Ziploc bag and bash them with a rolling pin)
1/2 tsp salt
1tsp paprika

Instructions:

Coat the chicken with the buttermilk and spices and cover the bowl with cling-wrap. Allow to marinade in the fridge for up to 3 hours but no less than 20 minutes.
Heat the oven to 180°c.
Remove the chicken from the buttermilk mixture but don’t take off all the buttermilk, leave enough on so that the crumbs have something to stick to.
Combine the crumbs with the salt and paprika and coat the chicken.
Place the chicken on a wire rack over a roasting tray and place in the oven.  Cook at 180°c for 20 minutes then crank up the heat to 200°c for a further 10-15 minutes to crisp the coating.
Serve immediately.

Recipe from Simply Delicious Blog

July Recipe A Week Challenge courtesy of Claudz 

July Recipe a Week Challenge

Having only recently started my food blog I was delighted to receive a tip from my good friend Princess about a cooking challenge.  The challenge is to be hosted by a friend of hers Claudz, or by Purple Lips And Perfect Smiles.  

The idea is every week starting from June 24, to cook one new recipe from the Simply Delicious Blog.   Claudz has offered a few recommendations to cook each week and voila!  Too excited for this challenge :)

Week 1 - 24 - 30 June - Chicken 
Cornflake Chicken or Spicy Chicken Quesadillas or Indian Sticky Chicken

Week 2 - 1 - 7 July - Fish 

Pan-fried Fish with Lemon Sauce or Creamy Salmon & Courgette Linguine or Smoked Salmon & Dill Pate  

Week 3 - 8 - 14 July - Pasta 

Lasagne Cups or Spaghetti with Anchovies, Garlic, Lemon and Chilli or Fried Gnocchi

Week 4 - 15 - 21 July - Baked Goods

Potato, Pecorino and Rosemary Bread or Chocolate Truffle Tart or Zucchini, Feta & Mint Quiche
OMG I might have to make all of these... sounds delicious!!

Week 5 - 22 - 28 July - Vegetarian 

Nasi Goreng or Cheesy Leek Risotto or 3-Cheese Mac n Cheese

Week 6 - 29 July - 4 August - Dessert 

Lamington Slices or Pear & Blueberry Crumble orTiramisu