June 22, 2007
This is one for only the most organised of steamers! You may not be aware that the Kleenmaid Steam Oven can act as a vacumn sealer…much like the good old fashioned vacola, but without the hassle. This recipe is delicious and will keep up to 6 months, if you can leave it alone that long. It is great as a gourmet gift, leave it in the jar and wrap in heaps of cellophane and ribbon, very Donna Hay! And don’t forget, you can ‘cake it away’!
CHERRY ALMOND CAKE IN A JAR
NEED:
wide mouth can or freeze mason jars.
and canning jar bands and lids.
2 cups SR flour
1 1/2 teaspoons baking powder
2 cups tinned or bottled cherries, drained, dried and cut in half
1/2 cup almond meal
1/4 cup SR flour extra
1 1/2 cups caster sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
4 eggs
DO:
Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.
Once the jars are dry, generously grease the inside of each jar with butter.
Stir together the 2 cups flour and the baking powder.
In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of flour; set aside.
Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended.
Divide the batter among the jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on tray and put in steam oven.
Process for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.
While the cakes are steaming, place the lids and rings in the steam oven to sterilise.
Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.
June 21, 2007
Well after some good publicity from Jordan Young in the Kleenmaid internal newsletter, I am getting recipes from other consultants around the country and will be posting them as time allows! Following is my recipe for the truly decadent Black Bottom, Raspberry Ganache Cheesecake, that could quite literally send you to the ER with clogged arteries, because you CANNOT stop at one piece! Enjoy!
BLACK BOTTOM CHEESECAKE
NEED:
2 x 250 gram blocks Dream chocolate
2 x packets oreo biscuits
75 grams unsalted butter
5 eggs
3 x 250 grams Cream cheese at room temp
¼ cup castor sugar
1 tspn vanilla bean paste
¼ cup good quality raspberry jam
250 grams dark chocolate
¼ cup cream
Frozen raspberries
DO:
Process oreos in food processor until fine crumbs.
Melt butter and mix into biscuit mixture.
Press into 9” springform pan and bake on 180 degrees for 10 minutes and cool.
Meanwhile in same Thermomix bowl, beat cream cheese with sugar and vanilla paste. Add eggs one at a time.
Melt white chocolate until smooth (INDUCTION 1) and cool slightly and pour into cream cheese mix. Beat thoroughly. (About 1 minute on Speed 4)
Pour into biscuit base.
Place in steam oven for 60 minutes until middle is set. Cool.
Melt dark chocolate with cream and jam until pourable, spread on top of cheesecake.
Place frozen raspberries on top of ganache to decorate and set in fridge for several hours.
Serve with whipped cream.
June 16, 2007
After requests from around the country (!!!) I decided to post my very popular Osso Bucco Recipe, even though it is for the Induction as opposed to the Steam Oven. This recipe was cooked over a 24 hour period on Induction 2 and was absolutely melt in the mouth fantastic…so let me know how it goes for you.
NEED: 1 kg Osso Bucco beef, 1 large (800grams) tin chopped tomatoes, 150 grams tomato paste, 2 cups red wine, 2 cups beef stock, 12 cloves garlic finely sliced, and 2 brown onions finely sliced, salt and pepper to taste.
DO: Quickly fry garlic and onion in a dash of olive oil. Brown meat quickly and turn induction down immediately. Add all other ingredients except salt and pepper. Cover and cook on 2 for as long as possible…(up to 24 hours) Chill, skim fat off and remove bones, making sure you leave the marrow in the dish. Re heat and reduce liquid for another hour or two on 2! Add a dash more wine if needed (one for the dish, two for you!) salt and pepper.
SERVE: With creamy mashed potatoes and fresh Gremolata.
This will become a winter favorite for you I’m sure and it as easy as cooking can get!
Looking forward to hearing results soon!
June 13, 2007
Between warehouse sales and trips away, I am behind with my posts…so here goes, a full blown mud cake recipe! Can I just say that if you log on to this blog…PLEASE LEAVE A COMMENT. Here I am losing morale, but then talk to people who have logged on but not left a comment..so go on…tell me what a great job I’m doing!
If you have 15 minutes to spare, why not whip up a mud cake that will have you coming back for more? In a large bowl mix 2 cups caster sugar, 3 cups SR flour, 1/2 cup Dutch cocoa powder, pinch salt and 1 teaspoon bicarb. Add 1/2 cup vegetable oil, 2 teaspoons vanilla essence, 3 tablespoons balsamic vinegar and 2 cups cool water. Mix with a fork until blended. (Don’t over mix) Pour into either a springform pan, or rectangular ceramic baking dish and steam for 1 hour or longer if middle has not set. Cool and serve with ganache, fresh berries and whipped cream. (Or ice with chocolate mint icing) This is fairly low fat (Depending on how much whipped cream you serve it with!) and quicker than a commercial packet mix. Great for people with egg allergies as well.
Remember, I want to know how it turns out, so log on and tell us all.
Until next week, Happy Steaming!
