Category Archives: Eating in

Neil’s Three Milk Cake

A dessert I’ve been unable to resist at visits to Spice Temple is the three milk cake.  So I was excited to see that it was included in Neil Perry’s Spice Temple Cookbook.  I tried to make it and my first attempt was pretty good.  You’ll feed a big crowd with this, at least a dozen.  The cake needs to be made the night before so there’s less prep to do on the day of serving.  If you’re not a fan of meringue or don’t have time to make it I think it is still a really lovely dessert without it.  Here’s the end result

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And here’s the restaurant original – I didn’t do too bad for a first go, though I didn’t quite have enough of the garnishes on hand as no quantities were specified.

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Three-milk cake (make day ahead)
300 g plain flour
2 tsp baking powder
Pinch of fine salt
6 eggs, separated
275 g caster sugar
125 ml milk
30 ml rum
1 tsp vanilla extract
375 ml pouring cream
550 ml evaporated milk
500 ml condensed milk

Preheat the oven to 180°C and butter and flour a 30 cm × 20 cm Pyrex dish or cake tin.

Sift together the flour, baking powder and salt, then set aside.

In the bowl of an electric mixer, whisk the egg whites to stiff peaks, then whisk in the sugar. Add the egg yolks one at a time, ensuring each is well incorporated before adding the next. Alternately fold in spoonfuls of the milk and the flour mixture, mixing to a smooth batter. Finally, fold in the rum and vanilla. Pour into the prepared dish or tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Remove the cake from the oven, but leave it in the dish. Use a skewer to prick the cake all over.

Mix together the pouring cream, evaporated milk and condensed milk, then gradually pour over the cake, letting it gradually absorb before pouring on more (if you just try and pour it all at once it will go everywhere!). Leave the cake to cool, then cover with cling film and refrigerate overnight.

Meringue (make when ready to serve)
100 ml water
2 tsp lemon juice
300 g caster sugar
180 g egg whites (from about 4–5 eggs)
3/4 tsp cream of tartar
2 tsp rose water

Place the water, lemon juice and all but 3 tbs of the sugar in a small non- reactive saucepan. Place over medium heat, stirring to dissolve the sugar. Cook the syrup without stirring until it reaches 120°C on a sugar thermometer.

Meanwhile, using an electric mixer, whisk the egg whites to stiff peaks, then whisk in the remaining sugar and the cream of tartar to make a meringue. With the mixer on low speed, slowly pour in a quarter of the sugar syrup and whisk to combine.

Continue adding the syrup in this way, whisking well each time, until it is all incorporated, then add the rose water and whisk on medium speed for a few minutes until smooth and glossy.

Three-milk sauce (for serving)
280 ml evaporated milk
240 ml condensed milk
140 ml pouring cream

Combine all three ingredients in a jug

To serve
Finely grated lime zest
Roasted flaked almonds
Roasted unsalted pistachios
Freeze-dried raspberries

Cut the cake into squares and place a square on each plate, then pour some three milk sauce around the cake. Scoop a large spoonful of the meringue onto the top of each cake square and garnish with grated lime zest, flaked almonds, pistachios and raspberries.

In my kitchen, March 2017

Summer is technically over but the days are still lovely. I’m not looking forward to daylight savings ending, though the mornings are getting noticeably dark.  Meanwhile, there’s been plenty happening in the kitchen.

In my kitchen are dragon fruit (also known as pitaya).  I love them but don’t buy them often as they are usually quite expensive.  But I think there were a lot around for Chinese New Year so quite a few grocers had them on special.  I used them in a fruit salad for breakfast, but I also love to eat them as is.

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I read that you can germinate them from the seeds, so I extracted a few, washed and dried them and put them in some seed raising mix, and voila!  After just a few days little green shoots started appearing.  They also grow from cuttings, and a dear friend gave me some cuttings for red and yellow dragon fruit, but I adore the white ones as well, and thought I may as well have all three colours.

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I am steeping some vanilla beans in vodka for some new vanilla extract.  The last bottle I made (pictured right) was in mid 2014, and I’ll probably use what is left in the next couple of months.  Given that it needs at least 3 months to steep, I’ve started a new bottle.  It is so much more fragrant doing it this way rather than the commercial varieties available at the supermarket. It is also more convenient than having to regularly buy the small bottles.

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Our tomato plants are dying off, so its time for new autumn crops.  I bought some broadbeans to plant, the Marito loves them.

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In my kitchen are some fresh tagliatelle, courtesy of Mamma Rosa.  Her tagliatelle rock.

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I stocked up on Callipo Tuna when it was on special at Coles recently.  The Callipo factory is actually 20 minutes or so from Mamma Rosa’s village in Italy.  It is my favourite tinned tuna.

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In my kitchen is a sign for our new coop, to be varnished and hung. It’s from Castle and Cottage Signs; she made a custom sized sign for me it so it will fit neatly above the door.  Our new coop is walk in which is fabulous, makes things so much easier.

The girls had a very tough time of it during the Sydney heat wave last month, I wasn’t sure they were all going to make it. Operation Chicken Watch was in full swing. Blocks of ice in the water, hosing down the roof to keep it cool, and standing them in ice baths when I saw they were really struggling, were needed. Oh, you’re probably wondering about the name. “Bokens” is a nickname for chickens that the Small People came up with when they were Really Small People.  It was courtesy of an old Lilydale ad which had chickens running around going bok-bok-bok.

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In my kitchen is this sauce that a lovely friend got me from this year’s Tomato Festival by Italian chef Luca Ciano.  Look forward to road testing it!

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And finally in my kitchen are some Sydney grown Kensington Pride mangoes, from my parents’ backyard tree.  The skin doesn’t colour like those from the Northern Territory or Queensland, but they  ripen inside and taste just amazing.  What I love is that their tree becomes abundant just when all the Kensington Prides disappear from stores.

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I hope all is well in your kitchen. Thanks to Liz from Bizzy Lizzy’s Good Things for hosting this month’s IMK link up.

Today’s cake – tomato cake

The Marito was fairly zealous with his tomato planting this year, and we had tomatoes everywhere.  Some months before I had filed away this recipe from Rosa’s Farm, it intrigued me, and finding myself with more summer tomatoes that I knew what to do with, it seemed the perfect time to try it.  The scent of chopping up the peeled tomatoes threw me straight back to childhood  – sitting in a garage with nonna, Mamma Rosa, zia, cousins and siblings, cutting tomatoes bobbing in enormous containers of water, ready to be pureed for passata before being bottled  with some basil, the bottle carefully wrapped in newspaper and boiled in a large vat.

The recipe didn’t specify  whether or not to remove the tomato seeds, so I did.  I also reduced the quantity of sultanas as it is not an ingredient I’m enamoured with.  I’d throw in some walnuts next time, they would work really well.   I almost dropped the darn thing flipping it so you’ll notice it’s a bit cracked at the top.

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The end result? I quite liked it, texturally soft and similar to eating other vegetable based cakes like a carrot cake or zucchini cake.

Ingredients
450g firm but ripe tomatoes
115g unsalted butter, softened at room temperature
165g caster sugar
2 eggs
225g self raising flour
2 teaspoons mixed spice
50g sultanas

Making it

  1. Use a sharp knife to score a cross in the bottom of each tomato, place the tomatoes in a bowl and pour over some boiling water, enough to cover them, and leave for 1 minute.  Drain and then peel off the skin, remove the seeds and finely chop the remaining flesh.  Set aside in a bowl to cool.
  2. Meanwhile, preheat oven to 170 degrees C fan forced and grease a 20cm tin, lining the base with baking paper.
  3. Using an electric mixer, cream the butter and sugar until pale and fluffy.  Add the eggs one at a time, beating well with each addition.  Gently fold in the flour, mixed spice and sultanas.  Strain the tomatoes gently then fold in to the batter.  Spoon into a prepared tin and cook for 50 minutes, or until a skewer inserted in the centre comes out clean.  Leave to cool in the tin for ten minutes before turning out onto a wire rack.

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In My Kitchen, February 2017

Welcome to the first In My Kitchen for 2017! IMK is a monthly link up hosted by Liz at Bizzy Lizzy’s Good Things showcasing what is in blogger kitchens around the world.

Christmas feels like aeons ago.  The tree is gone, the decorations packed away, and Easter Eggs are already in the supermarket.   But a couple of Christmas gifts are being put good to use in my kitchen

The Small People bought me some new oven mitts, having noticed that my old ones were in tatters.  They are heavy duty and very good.

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I love these mugs that the Marito and I use for our daily coffee.   Maybe one day when we fix our falling down grand old lady of a house, it really will be a manor.

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I also received this delicious and thoughtful gift, which will be much enjoyed!

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It has now been just over a year that we moved here. It was too far into the summer last year when we moved in to plant anything but this year we’ve been all over it.

There’s been beautiful tomatoes

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Zucchini and flowers

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Cucumbers, eggplants and eggs from the girls

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Crispy cos lettuce, and figs I picked from our neighbours’ abundant tree (they didn’t even know they had a fig tree, its right down the bottom of the land, and don’t want them!)

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In my kitchen is miso paste that I bought at our local Japanese grocer; I’ve been making miso salmon and miso eggplant

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The Marito bought home a huge bag of mushrooms one day, I used some of it to make polenta with mushrooms, mostly following this recipe

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At the Italian deli recently I found this squid ink pasta by Molisana, who make good pasta.  I haven’t decided on a recipe yet.  Suggestions?

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I hope you are having a great month in your kitchen!

 

 

 

Trifle of poached pear, mascarpone and pistachio

Recently I bought a tray of Corella pears and I thought I’d turn them into a trifle.  I made it first thing in the morning to serve that evening, but even better make it the night before.  You’ll serve a good crowd of a dozen or more with this. The pear brandy I used was the German Weis, which is available in most bottle shops. Any left over syrup can be stored in the fridge and drizzled over ice cream or other fruit.

Poached pears
700g caster sugar
Thinly peeled rind of 1 orange
Thinly peeled rind and juice of 1 large lemon
2 cinnamon quills
2 star anise
1 vanilla bean split and seeds scraped
100ml Vin Santo or other dessert wine
10 small Corella pears, peeled, cored and quartered
2 tablespoons pear brandy

Combine sugar, rinds, lemon juice, spices, vanilla and 1 litre of water in a large enough pot, stir over medium heat until sugar dissolves. Add the pears, cut a round of baking paper to fit the pot, place over the pears and weigh down with a plate and gently simmer until pears are tender (25 minutes or so). Remove pears from pot and set aside in a bowl.

Strain cooking liquid from the pot into a heavy based saucepan and simmer on medium high heat for about 40-45 minutes. Turn off the heat, add Vin Santo, stir, then allow to cool. Once cool mixture will thicken and should be a golden caramel coloured syrup. Stir in the pear brandy.

Mascarpone cream
500g mascarpone
2 tablespoons sifted icing sugar
2 egg yolks
350ml thickened cream
4 tablespoons pear brandy

Using at electric mixer, beat the eggs, icing sugar, mascarpone and brandy until combined. Add the cream and beat until thickened, be careful not to over whip.

Other ingredients
Half a packet or so of savoiardi biscuits
180g of natural pistachio nuts, lightly toasted and coarsely chopped or whole as desired

You’re now ready to assemble

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Assembly
Place a layer of savoiardi on the bottom of your trifle dish.  At the bottom of the reserved bowl of pears there should be a little juice – drizzle a couple of tablespoons over the savoiardi. Then drizzle over some of the caramel syrup. Next add a layer of pears, drizzle over a little more syrup and then sprinkle over a third of the pistachios.

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Then a layer of half the cream. Then again a layer of savoiardi, pear juice from bowl, syrup, pears, syrup, pistachios, cream and sprinkle remaining pistachios on top. Cover tightly with cling wrap and refrigerate until ready to serve.

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Lychee granita with mango, ice cream and mint

This very easy and lovely little recipe which appeared in Good Food just before Christmas is a perfect Summer refreshing dessert.  I personally prefer Kensington Pride mangoes, but you can use any variety you like. Serves four.

lycheegranita

Ingredients
Vanilla ice-cream
3 mangoes, peeled and diced
Handful of baby mint leaves
1 quantity lychee granita

For the lychee granita
560g tin lychees
30g castor sugar
1½ tsp fresh lime juice

Making it
1. Drain lychees, reserving the tin liquid, and purée in a whiz or food processor until very fine. Strain through a fine sieve into a 250ml cup measure; add liquid from tin to fill the cup.

2. In a small pot, gently heat sugar in 30ml water until dissolved. Allow to cool.

3. Combine purée, sugar syrup and lime juice to taste. Pour into a shallow metal container and place in the freezer. When almost frozen, scrape with a fork to create a fluffy texture then return to the freezer so that it is fully frozen.

4. Place a scoop of ice-cream in a chilled glass, then a spoonful of mango, a few mint leaves and a spoonful of granita. Repeat. Garnish with mint

My sugar free granola

A new year has rolled round and with that comes the usual spate of resolutions.  Eat less, exercise more, read something vaguely intelligent, buy less stuff and so on.  On the eat less front, sugar is something we are told should be high on the list.  Fats are not necessarily the enemy we thought, but sugar is.   One of the worst sugar culprits is often breakfast cereals, granola among them – have a look at sugar content in the supermarket and you’ll be surprised – even though we think it is ‘healthy’.

I love the texture and crunch of granola, but I’m not that keen on the sweetness.  In the pre-made ones, even if there is no added sugar, there is almost always maple syrup or honey which I don’t particularly fancy, I’d prefer to get my sweetness from fresh fruit.  After a couple of trials I came up with this version, which you could almost call savoury granola. I soaked the nuts overnight because I found they burn otherwise and taste unpleasant. You can probably use any nuts you like. The egg white is optional, but if you like “clumps” in your granola, this is an easy way to achieve it.

Ingredients
2 cups rolled oats
1 cup raw almonds, soaked overnight and drained
1/3 cup raw macadamia nuts, soaked overnight and drained
1/2 cup pumpkin seeds
1 tablespoon vanilla extract
Ground spices of your choice (I used nutmeg, ginger, cinnamon)
1/2 cup coconut oil
1 egg white, whipped to soft peaks (optional)

Making it
Preheat the oven to 150 degrees. Place the oats, nuts, and seeds in a bowl. Add the vanilla, spices, and coconut oil and stir well so that everything is coated. Add the egg white and combine. Place on an oven tray lined with baking paper and spread in a layer, and bake for about 30-35 minutes until golden. Remove from oven and allow to cool completely before placing in an airtight container and store in the fridge. Its then ready to eat any time, either with milk or yoghurt and fresh fruit, or as is as a snack.

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