Friday, 20 February 2015

Tiramisu Recipe


4 shots of strong espresso, or 2 teaspoons instant coffee dissolved in 1/2 cup water
2 ounces Jim Beam Bourbon Whiskey
4 egg yolks
4 tablespoons sugar
2 egg whites*
500 ml mascarpone cheese
½ cup of bittersweet chocolate, broken into 1/4-inch pieces
250 ml Whipped Cream
30 small Savoiardi, or 15, broken in half
Equipment: 6 large wine goblets


Mix the coffee and whisky together and set aside.

Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Allow to cool 5 minutes.

Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. On a separate bowl, whip the cream until it’s fully whipped and add in to the mascarpone-yolk mixture. Fold mascarpone-yolk-whipped cream mixture into the egg whites and set aside.

Lay the savoiardi along the insides of the wine goblets all the way to the bottom, lining the entire glass, keeping 6 savoiardi for later use. Using a pastry brush, paint the cookies with the espresso and brandy mixture. Fill each goblet one-third full with the mascarpone mixture and sprinkle with the broken chocolate. Lay 1 remaining cookie across the center of each goblet and paint with the coffee mixture. Fill each goblet with the remaining mascarpone mixture, topping each with the shaved chocolate. Serve at room temperature.

Cook's Note: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbour with a chicken that case, get his!

Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!

*Raw Egg Warning
Exercise caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Saturday, 17 January 2015

Super Easy Creamy Tuna Pasta


500g fettuccine or spaghetti
2 300ml White Sauce (Jarred Sauce of your choice)
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
425g can tuna in oil, drained
1 tablespoon chopped flat-leaf parsley

1. Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.

2. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream, white Sauce and paste, add tuna. Heat gently for 1-2 minutes. Stir in half the parsley add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley. 

Very decadent walnut fudgy brownies


6 ounces semi or bittersweet chocolate chips
1/2 cup flour
1/4 cup cocoa powder
1 teaspoon instant espresso granules
1/2 teaspoon sea salt
8 tablespoons butter, cut into pieces
1 teaspoon vanilla extract
2 large eggs
3/4 cup sugar
1 cup walnuts, chopped (optional)

Preheat oven to 350ºF. Grease an 8-inch square glass baking pan; set aside. Measure out 1/4 cup of the chocolate chips and set aside. In a small bowl, whisk together the flour, cocoa, espresso powder and salt; set aside.
Add remaining chocolate chips to a medium bowl with the butter. Cook on high power in the microwave for 60 to 90 seconds until chocolate and butter are melted. (You can also mel the chocalate chips and butter under doibler water). Add the vanilla extract to the bowl and stir to combine; set aside.
Add the eggs and sugar into a clean, large bowl. Whisk until thick and pale yellow. Whisk in the melted chocolate mixture. Using a rubber spatula, fold in the flour mixture and remaining chocolate chips. Pour batter into prepared pan. Evenly sprinkle chopped nuts over top, if using, and press very gently into the batter. Bake for 40 minutes until center is set and edges gently pull away from the sides of the pan. Let cool completely before cutting.

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour

  • Chocolate Cream Cheese Frosting
  • 1/2 cup salted butter, firm but not cold
  • 6 oz cream cheese, cold
  • 1/2 tsp vanilla extract
  • 2 1/2 Tbsp cocoa powder
  • 3 1/3 cups powdered sugar
  • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  • Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with Chocolate Cream Cheese Frosting.
  • Chocolate Cream Cheese Frosting
  • In a large mixing bowl, with an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy, about 1 minute. Stir in vanilla. Sift cocoa powder into mixture then blend until combine (you'll want to sift it to break up any lumps). Add powdered sugar and mix until smooth and fluffy.