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Posts Tagged ‘Recipe’

  1. Banoffee Loaf, Oh Baby!

    April 4, 2012 by

    Kindly provided by ohbaby.co.nz from an archive (Thanks Kelly), this used to be published on one of their blogs (with an unknown author, please contact me) – it’s decidedly delicious, topped with a sprinkle of sugar and kaffir lime leaves which really sets it off.

    Makes: 2 large loaves

    Ingredients:

    • ½ tin Nestlé Highlander Caramel
    • 1 ¼ cups sugar
    • ½ cup butter, softened
    • 2 eggs
    • About 4-5 bananas
    • 1 ½ tsp vanilla essence
    • 2 ½ cups regular flour
    • 1 tsp baking soda
    • 1 tsp salt
    • To garnish — 2 kaffir lime leaves, shredded thinly; 2 tbsp brown sugar

    How to make:

    1. Preheat the oven to 220* fan-forced. Spray two large loaf tins with baking spray and line with cooking paper.
    2. Spoon 1/2 tin caramel into a small bowl and stir with a spoon until smooth. Set aside.
    3. In a large bowl, mix sugar, butter, eggs, bananas, vanilla essence, flour, baking soda, salt, and caramel. Use electric beaters set on medium-low and mix until everything is combined, but don’t beat too long (batter will be thick and lumpy).
    4. Spoon mixture into lined pans. If desired, sprinkle tops of loaves with shredded kaffir lime leaves and 1 tbsp each brown sugar.
    5. Bake for 30 minutes, then check with a skewer. You may need to cover the tops of the loaves with foil to prevent further browning (they get very caramel-coloured very fast). Bake for a further 15-25 minutes if necessary, checking with skewer every 5-10 minutes to check for doneness. Loaves will be quite soft in the centre.
    6. When loaves are finished baking, remove from oven and immediately turn out onto a wire rack to prevent further cooking in tin.

    Enjoy.


  2. Sticky Date Pudding and the Sea of Caramel, Oh Yeah!

    July 25, 2008 by

    Elize made this for us the first time – it’s hands down the best sticky date pudding I’ve had since I recently found an appreciation for dates.

    For the pudding you’ll need:
    1½ cups Dates, pitted and chopped
    1 tsp Baking Soda
    150 mls Boiling Water
    125 grams Butter
    ¾ cup Sugar
    2 Eggs
    1 heaped cup Self Raising Flour

    And for the sauce:
    3 cups Soft Brown Sugar
    75 grams Butter
    300 mls Cream
    1tsp Vanilla Essence

    Making the pudding:

    1. In a bowl, sprinkle dates with baking soda, pour water over, stir and then stand for 10 – 15 minutes
    2. Cream butter and sugar, add eggs one at a time and beat until light and fluffy.
    3. Stir in flour, then date date mixture.
    4. Pour into a deep, well greased tin and bake at 190°C for 30 – 35 minutes or until knife comes out clean.
    5. Allow pudding to stand in the tin while you prepare the sauce.

    Preparing the sauce:

    1. Combine all ingredients in a saucepan and stir over a medium heat until sugar is dissolved.
    2. Bring to the boil and simmer for 5 minutes.
    3. Pour a bit of the sauce (approx. 4 tablespoons) over the cooked pudding and return it to the oven to soak in and bubble.

    Serve a slice of the pudding with enough sauce to create the sea of caramel, and maybe a scoop of vanilla ice cream or a dollop of whipped (or fresh) cream. Oh Yeaaah.

    Enjoy. Try not to have seconds though 😉


  3. Pam’s Indonesian Spiced Chicken

    April 30, 2008 by

    Serves 6

    1.5kg of chicken thighs (bone in)
    1 large onion
    2 cloves of garlic
    1.5cm piece of ginger
    ½ teaspoon turmeric
    ½ teaspoon ground pepper
    2 teaspoons ground coriander
    1 teaspoon salt
    3 strips lemon rind or 3 Kaffir lime leaves
    1 x 400ml can coconut cream (We prefer Samoan)
    1 cup water
    2 teaspoons soft brown sugar (I use light brown muscovado)

    1. Wash the chicken under cold water and pat dry. Trim off excess fat.
    2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
    3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
    4. Remove chicken from pan, and place on cold oven tray.
    5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
    6. Brown the chicken thighs on both sides under grill.
    7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.