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Double Beef Burgers

Ingredients

  • 8 tasty cheese slices
  • 4 hamburger buns, split, toasted
  • 1 small butter lettuce, leaves separated
  • 225g can sliced beetroot, drained
  • Barbecue sauce, to serve
  • 1 large tomato, cut into 8 slices

Beef Patties

  • 2 tsps olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 2 bacon rashers, finely chopped
  • 800g beef mince
  • 1 tblsp Dijon mustard
  • 3 / 4 ackaged breadcrumbs
  • 1 / 4 fresh chopped parsley
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste

Method

 1. To make beef patties, heat oil in a large frying pan. Add onion, garlic and bacon. Cook, stirring, until onion is soft. Put in a large bowl. Add mince and remaining ingredients to bowl and mix well. Shape mixture into eight patties.
2. Add patties to the frying pan or a heated, oiled barbecue hot plate. Cook for 4 minutes on each side or until browned and cooked through. Remove and cover to keep warm.
3. To assemble burgers, place a cheese slice over the base of each bun. Top with a beef patty, another cheese slice, another patty, lettuce and beetroot. Drizzle with barbecue sauce and top with tomato. Replace tops of buns. 

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February 2, 2010 Posted by | Burger | Leave a comment

Carrot and Pecan Cake

 

Ingredients

  • 3 eggs
  • 1 cup oil
  • 1 cup soft brown sugar
  • 1 1/2 cups self-raising flour
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 tsp ground cinnamon
  • 3/4 cup chopped pecans
  • 250g grated carrot
  • 100g cream cheese at room temperature
  • 3/4 cup icing sugar, sifted

Method

1. Preheat the oven to moderate (180C). Brush a deep, 23cm square cake tin with melted butter or oil. Line the base and sides with baking paper.

2. Combine the eggs, oil and brown sugar in a large bowl. Add the sifted flour, soda, salt and cinnamon, and beat with electric beaters until the mixture is smooth. Add the nuts and carrot; stir well to combine.

3. Pour the mixture into the tin and bake for 45 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for at least 20 minutes before turning onto a wire rack to cool. Spread with cream cheese icing (recipe follows) and sprinkle with chopped pecans, if desired.

Cream cheese icing

4. Using electric beaters, beat the cream cheese and icing sugar in a small bowl until light and creamy.

Notes

Add 1-2 teaspoons of warmed honey mixed with 2 teaspoons of milk to this basic recipe for a honey flavoured icing.

February 2, 2010 Posted by | Dessert | Leave a comment

Double Chocolate Cake

 

Ingredients

  • 250g butter
  • 200g dark chocolate, chopped
  • 1 1/2 cups caster sugar
  • 1/4 cup whisky
  • 1 cup hot water
  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup cocoa powder
  • 2 eggs, lightly beaten extra cocoa and icing sugar, for serving

Rich Chocolate Buttercream

  • 60g butter
  • 1/3 cup icing sugar, sifted
  • 60g dark chocolate, melted

Method

1. Preheat the oven to slow 150C. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line the bases with baking paper.

2. Melt the butter in a pan. Add the chocolate, sugar, whisky and hot water and whisk until the mixture is smooth. Cool slightly, then transfer to a large bowl.

3. Add the sifted flours and cocoa. Whisk until the mixture is smooth and free of lumps, then whisk in the eggs. Pour into the tins and bake for 45 minutes, or until firm. Allow the cakes to cool in the tins. Sandwich the cakes together with rich chocolate buttercream (recipe follows). Dust with combined sifted cocoa and icing sugar.

Rich chocolate buttercream

4. Using electric beaters, beat the butter and icing sugar until light and creamy. Add the chocolate and beat for 2 minutes, until smooth and fluffy.

Notes

This cake stores in an airtight container for up to 1 week.

February 2, 2010 Posted by | Dessert | Leave a comment

Foolproof Chocolate Cake

 

Ingredients

  • 250g unsalted butter, at room temperature
  • 1 1/4 cups caster sugar
  • 2 teaspoons vanilla essence
  • 4 eggs
  • 1 cup buttermilk
  • 1 3/4 cups self-raising flour
  • 1/2 cup cocoa powder
  • 300ml tub thickened cream, whipped
  • Strawberries, to decorate

Chocolate Frosting

  • 1/4 cup cocoa powder
  • 1/4 cup boiling water
  • 125g unsalted butter, at temperature
  • 2 1/2 cups icing sugar mixture

Method

1. Grease two x 20cm round cake pans. Line bases and sides with baking paper, with paper extending 2cm above edges of pans.

2. Place butter, sugar and essence in a large bowl of an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time.

3. Sift flour and cocoa powder into a bowl. Add half the buttermilk and half the flour mixture to egg mixture. Beat on low speed until just combined. Add remaining buttermilk and flour mixture. Beat on low speed until just combined. Then, beat on medium speed for 1 minute.

4. Divide mixture among prepared pans. Smooth over top.

5. Cook in a moderate oven (180C) for about 35 minutes or until cooked when tested. Stand 5 minutes before turning out onto a wire to cool.

6. To make chocolate frosting, blend cocoa in boiling water in a small heatproof jug until smooth. Beat butter in small bowl with an electric mixer until light and fluffy. Gradually beat in icing sugar mixture until fluffy. Then add cocoa paste, beat until combined.

7. Sandwich cakes together with whipped cream. Spread chocolate frosting over top and side of cake. Decorate with strawberries.

Notes

Iced cake can be made up to 2 days ahead. Keep, covered, in refrigerator. Or freeze uniced cakes for up to two months. Thaw at room temperature. Sandwich cakes together with cream and ice with frosting before serving. For a change, cake mixture can be divided among 18 patty case-lined muffins holes. Cook in a moderate oven (180C) for about 20 to 25 minutes.

February 2, 2010 Posted by | Dessert | Leave a comment

Basic Butter Cake

 

Ingredients

  • 150g butter
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 tsp imitation vanilla essence
  • 1 2/3 cups self raising flour
  • 1/3 cup milk

Method

1. Preheat oven to 180C. Brush tin with melted butter or oil. Line base and side with baking paper.

2. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.

3. Using a metal spoon, fold in sifted flour alternatively with milk. Stir until just combined and mixture is smooth. Be careful not to overmix.

4. Spoon mixture into prepared tin; smooth surface. Bake 35-40 minutes or until a skewer comes out clean when it is inserted in centre of cake. Leave cake in the tin 5 minutes before turning onto a wire rack to cool.

Notes

This quantity can be adapted to most sizes of cake tin. Make up one and a half quantities of mixture for a 20x30cm tin and two quantities for a Swiss roll tin. When using a Swiss roll tin, line the tin with baking paper extending 3cm over each edge. Use any leftover cake mixture for patty cakes.

Variations

22 cm round cake, bake 65 mins
20cm sqaure cake, bake 55 mins
23cm square cake, bake 55 mins
Four 9cm round cakes, bake 45 mins
Kugelhopf tin, bake 65 mins
Charlotte tin (15x18cm), bake 65 mins

February 2, 2010 Posted by | Dessert | Leave a comment

Chocolate Celebration Cake

Ingredients

  • 1 cup cocoa powder
  • 1/3 cup instant coffee granules
  • 2/3 cup hot water
  • 375g unsalted butter
  • 2 1/2 cups caster sugar
  • 4 eggs, lightly beaten
  • 2 cups plain flour
  • 1 cup self-raising flour
  • 1 cup milk
  • 400g dark chocolate, chopped
  • 600ml tub thickened cream
  • 1/4 cup icing sugar mixture
  • Chocolate curls and extra cocoa powder, to decorate

Method

1. Grease two 22cm round cake pans. Line bases and sides with baking paper..

2. Combine cocoa, coffee and water in a bowl. Beat butter and sugar in electric mixer until fluffy. Beat in eggs one at a time. Stir in cocoa mixture then combined sifted flours and milk in three batches. Divide among pans.

3. Cook in a moderate oven (180C), swapping pans halfway through, for 1 hour, or until cooked. Stand in pans for 5 minutes. Turn out onto a rack to cool.

4. Stir chocolate and cup of the cream in a heatproof bowl over a pan of simmering water until smooth. Cool to a spreadable consistency. Beat remaining cream and icing sugar until peaks form.

5. To assemble, split cakes in half. Sandwich together with a third of the chocolate mixture in between layers. Refrigerate for 1 hour. Spread cake with cream, smooth with a large palette knife. Decorate with chocolate curls. Dust with extra sifted cocoa.

February 2, 2010 Posted by | Dessert | Leave a comment

Sour Cream Mocha Cake

 

Ingredients

250g Unsalted Butter, At Room Temperature 1 1/4 Cups Caster Sugar 1 1/2 Cups Self-raising Flour 1 Cup Plain Flour 4 Eggs 2 Tblsps Instant Coffee Granules 250g Tub Sour Cream 200g Dark Chocolate, Melted, At Room Temperature

  • CHOCOLATE ICING

Method

1 Grease a deep 24cm round cake pan. Line base and side with baking paper.

2 Place butter, sugar, flours, eggs, coffee and sour cream in the large bowl of an electric mixer. Beat on low speed until just combined. Increase speed to medium. Beat until smooth.

3 With motor operating, slowly add chocolate. Beat until just combined. Pour into pan.

4 Cook in a moderately slow oven (160C) for about 1 hours, or until cooked when tested (cover loosely with foil during cooking if over-browning). Stand cake in pan for 5 minutes before turning onto a wire rack to cool.

5 To make chocolate icing, combine chocolate, cream and water in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature.

6 Spread icing over top and side of cake. Allow to set.

February 2, 2010 Posted by | Dessert | Leave a comment

Raspberry Chocolate Trifle Cake

 

Ingredients

  • 300g packet frozen raspberries
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 2 x 250g packets mini jam rolls
  • 1/3 cup sweet sherry
  • 250g tub mascarpone
  • 1/2 cup thickened cream
  • 2 tablespoons icing sugar mixture
  • extra frozen raspberries, to serve

Chocolate Topping

  • 1/2 cup thickened cream
  • 200g dark eating chocolate, finely chopped

Method

1. Grease a 20cm springform pan. Line base and side with baking paper.

2. Combine raspberries, sugar and water in a small pan. Stir over a low heat until sugar is dissolved then bring to boil. Remove from heat and set aside.

3. Using your hands, tear half the jam rolls into bite-sized pieces and place over the base of the prepared pan in an even layer. Sprinkle 2 tablespoons of the sherry over jam rolls in pan. Spoon over half the raspberry mixture to cover the jam rolls.

4. Whisk mascarpone, cream and icing sugar in a medium bowl until just combined. Using a spatula, spread half the mixture over top of rolls. Repeat layering using remaining jam rolls, raspberry mixture and cream mixture.

5. Cover pan securely with two layers of plastic wrap. Place the base of another 20cm springform pan or a plate on top. Using your hands, push down firmly. Top with a heavyweight and refrigerate overnight.

6. To make chocolate cream, bring cream to boil in a small pan then pour over chocolate in a heatproof bowl. Stand mixture for 2 minutes before gently stirring until melted.

7. To serve, remove side from pan and discard paper. Lift cake onto a serving plate. Spread warm chocolate topping over cake and decorate with extra raspberries. Refrigerate until set.

February 2, 2010 Posted by | Dessert | Leave a comment

Rich Chocolate Brownie Cake

 

Ingredients

  • 1 cup caster sugar
  • 1/4 cup self-raising flour, sifted
  • 1/4 cup dark Dutch cocoa powder, sifted
  • 3/4 cup chopped pistachio nuts
  • 150g good, bittersweet dark chocolate, chopped
  • 150g butter, melted
  • 2 tsp vanilla essence
  • 2 eggs, lightly beaten

Method

1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper.

2. Combine the sugar, sifted flour, cocoa and nuts in a large bowl. Add the chocolate and mix to combine; make a well in the centre.

3. Pour the combined butter, essence and eggs onto the dry ingredients. Stir until all ingredients are moistened and mixed together well.

4. Pour the mixture into the tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted in the centre of the cake comes out almost clean (it may look a little moist but the mixture should not be raw). Lightly dust with icing sugar, to serve.

Notes

Using a good quality chocolate and dark cocoa ensures the most delicious result. Dark cocoa is available from specialty food shops.

February 2, 2010 Posted by | Dessert | Leave a comment

White Chocolate Mud Cakes

 

Ingredients

  • 750g unsalted butter, chopped
  • 2 x 240g blocks white chocolate, chopped
  • 6 cups caster sugar
  • 3 cups milk
  • 4 1/2 cups plain flour
  • 1 1/2 cups self-raising flour
  • 3 teaspoons vanilla essence
  • 6 eggs, lightly beaten
  • icing flowers, cachous and edible magic sparkles to decorate

Frosting

  • 3 x 250g unsalted butter, at room temperature
  • 9 cups icing-sugar mixture
  • yellow, pink and blue food colourings

Method

1. To make 55 cakes, you will need five x 12-hole muffin pans (1/3 cup capacity). Or cook cakes in batches. Line muffin pans with paper cases.

2. Place butter, chocolate, sugar and milk into a large saucepan. Stir over a low heat until chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl. Cool for 10 minutes.

3. Stir in sifted flours, then essence and eggs. Mix until well combined.

4. Spoon 1/3 cups of mixture into each paper case.

5. Cook one tray at a time, in a moderate oven (180C), for about 25 minutes or until cooked when tested. Cool cakes in pans. Repeat with remaining mixture.

6. You will need to make three separate quantities of frosting. Place 250g of the butter in a large bowl. Beat with an electric mixer until light and fluffy. Gradually beat in 3 cups of the icing-sugar until well combined. Repeat process twice to make another two quantities of icing. Tint one quantity of icing yellow, one pink and remaining blue.

7. Spoon one of the icings into a large piping bag fitted with a large fluted tube. Pipe icing onto one-third of the cakes. Repeat with remaining icing and cakes. Decorate cakes with icing flowers, cachous and edible magic sparkles. Arrange cakes on a tiered cake stand.

Notes

Uniced cakes can be made up to 4 days ahead. Store in an airtight container. Cake stand, icing flowers and edible magic sparkles

February 2, 2010 Posted by | Dessert | Leave a comment