Red Velvet Cupcakes for Mothers Day

Well Mothers Day (In NZ, Australia and USA) is actually this Sunday.  I am still trying to get used to all the different dates for all the  different celebrations now that we are living in New Zealand.  But I think dates aside, I don't really need any excuse to bake.  I will do this quite happily in any hemishpere on any date!

What a perfect way to say thank you to your mum, by giving her something home baked. (By all means indulge her with store bought presents too...we all like getting spoilt!)

Red velvet cupcakes is the epitome of indulgence in cupcakes, I feel.  That luxurious deep red (I know they don't quite look that gorgeous deep red yet, more like a dark pink that cant quite decide which colour it really is).  The secret is in the baking, then the colour morphs into the deep red velvet.

There are so many variations out there, but I was inspired by Nigella's version in "Kitchen".

For the cup cakes

250g Plain Flour
2 Tbl Cocoa powder
2 Tsp Baking powder
1/2 Tsp Baking soda
100g Butter (soft)
200g Castor sugar
1-2 Tbls of Red food colouring (you can use the gel paste, and then you will require alot less as they are very concentrated) I used a liquid form, adjust your amount according to the shade you prefer, it does get darker when you bake.
2 Tsp Vanilla essence/extract
2 Eggs
175 mls Buttermilk
1 Tsp Vinegar

1. Preheat the oven to 170 c and line your muffin trays with paper cases, I used a gorgeous black and white patterned case, so it was a real contrast with the red.

2. Combine the flour, cocoa, baking powder and baking soda in a bowl

3. In another bowl, cream the butter and sugar until pale and and fluffy, and then add vanilla and all the food colouring, I know it  sounds crazy, but just do it, its liberating!

4. While continuing to beat, ad a large spoonful of the dry mixture  and then 1 egg and then another spoonful of dry mixture and then the egg and then the rest of the dry mixture.

5. Next beat in the buttermilk and vinegar and then divide the scrumptious mixture into the muffin trays.  Bake them for 20 min  and then leave to cool on a wire rack.

Creme Cheese Frosting

I love the tangy element in this frosting, i think all butter frosting is gorgeous but this just adds that sophisticated kick

500g Icing sugar
125g Creme cheese (full fat)
125g Soft butter
1 Tsp lemon juice
Sprinkles of your choice for decoration

Using a hand held mixer, blend the icing sugar and butter and creme cheese, add the lemon juice and beat until you have a smooth icing.  Decorate as you please, either swirls or ice the cupcakes using a spatula.

Tip
Un iced cup cakes can be frozen for up to 2 months. defrost at room temp for 2-3 hours.  The icing can also be frozen separately. defrost in the fridge overnight. Beat before using.

 

 

 

            The result,  a sumptuous cake perfect for all those yummy mummies out there!

Happy Mothers Day!

Enjoy

Till next time

Ashia

Adam on Sticky Diner

In the school holidays, I get a phone call, from Sticky TV, to say, Adam had applied to go on the show.  I knew nothing about this! Kids!  So after having a chat to him he replied," oh yeah I applied last year... he had completely forgotten about it!
Anyway they were looking to see if he was interested in taking part in "StickyDiner", he ummed and aahed and then decided he would give it a go for a laugh.

So him and a friend (Ethan) were going to work as a team. The camera man arrives at home on the first day of the school holidays.  The boys are a little unsure, bit of trepidation, and the cameraman is filming a segment for the profiles for each team. they wanted the boys to be cooking/baking something while they asked questions ect.

The boys did really well, they were great with their answers and very tidy as the baked some Anzac biscuits (as it was Anzac Day on the Thursday) 

This was their result!  They talked about their tactics on Friday (which was when Sticky diner was being filmed)   and eased into their roles as TV chefs. Adam laughed and said " I beat you to it mum"!

On the Friday, we dropped them off at the studios in Kumeau, and unbeknown to them, they were up against two girls from their school!  They cooked their dishes using limited ingredients. They had to make a starter, main and a dessert.  They made toasted pita bread and their own hummus!, Honey glazed chicken breast with tomatoes and a chocolate sponge pudding.  Unfortunately they didn't win, but came away with an  Edmonds Cookbook each.  I was so proud of Adam taking part, and what a great fun thing to do in the school holidays.  It will be aired last week of May and 1st week of June.

 

Till next time.

 

Ashia

 

 

 

 

 

Spicy Mince Pastries

With the colder weather coming I like nothing more than to have gorgeous comfort food, pies, pastries,  soups, casseroles and slow cooked dinners.

These pies are great as you can prepare them and freeze them.  When you are stuck for what to cook, just pop them into the oven straight from the freezer!
You can use any filling you like, I make a spicy vegetarian filling using, potatoes, peas and carrots or this meat version.

500g mince (lamb, beef or chicken)
1/2 Tsp cumin
1/2 Tsp salt (or to your liking)
pepper to taste
1/2 Tbl oil
1 Tbl soya sauce
dash of Worcester sauce
Pack of Edmond's flaky pastry (you can make your own, but this is quick and easy)
sesame seeds for sprinkling
1 beaten egg for egg wash

1. Heat oil, in a saucepan with a lid, add mince and cook until brown.

2. Add the spices and the sauces and put the lid on and cook on a low heat until the mince is cooked. This wont take too long 15-20 min.  You need to make sure that all the liquid has evaporated, you need a dry filling.  Once cooked leave to cool.

3. With your Edmond's pastry, cut each sheet into 1/4's and fill each 1/4 and bring it together making a triangle, pinch the edges together and then using a fork, press down so the filling is tightly encased. 

4. Place the triangles on a lined baking tray, brush with egg wash and sprinkle with sesame seeds ( at this stage you can also put them in the freezer to use another day)  and then pop in a pre heated  oven (200 c) for about 15-20 min, until golden.

Serve with a salad or steamed vegetables.

Tip-  If you are freezing them for another day, I usually put them on a baking tray and once they are frozen, take them off the baking trays and place in a zip lock bags and pop back in the freezer.





Enjoy!
Till next time

Ashia

Chocolate and Date Easter Wreath

This year Easter is not in the school holidays and it's a welcome mini break for the children.  It's been a hot start to the year and with lots of changes happening, we are in definite need of some r & r.
My son Adam is playing basketball in the Easter Tournament, and in between that we will be out spending time with friends at the beach and paddling on a SUP and our kayak. And of course the kids will be indulging in an Easter egg or two!

I was completely inspired by the Easter wreath in April's  NZ House & Garden, what a great job guys. I love Manja's photography. Watch out for a special article in June's issue  (coming out in May) You might see someone you know!!!

Inspired by the Easter wreath I decided to create my own version, a date and chocolate scone one, It's the same recipe as my date & cinnamon scones but I added  some choc chips ,  I hope you love it, I do!  It's the perfect gift to take to family and friends for Easter.

 And I wish everyone a happy Easter break. x

3 Cups Plain Flour
6 Tsp Baking Powder
1/4 tsp salt
75g Butter
1-11/2 Cups Milk
1 Tbls sugar
1/4 tsp cinnamon
1/2 Cup choc chips

Icing
1/2  of an egg white
2 tsp lemon juice
1Cup Icing sugar

1. Sift flour, baking powder and salt in a large bowl, cut butter into it until the consistency is like bread crumbs
2. Add the sugar and then the cinnamon, dates and choc chips
3. Add the milk and quickly mix into a soft dough
4. Knead a few times on a floured surface and then shape into a log roll (approx 30-35 cm)
5. Cut into 10-12 pieces and arrange on a baking tray, in a circle just touching
6. Bake at 200 for 10-12 min or until golden

Icing
Whisk egg white until frothy, add lemon juice and then the icing sugar, until you have a consistency that you can pour. Cool the wreath and decorate with Easter eggs. Perfect Easter gift.

 

Enjoy!   Till next Time 

 

Ashia xx

 

 

Shakshouka

I enjoy planning my meals for the week, but sometimes, I run out of ideas, after school I want to feed the children reasonably early ( dependent on what school activity is going on that particular day) and I don't really want to be cooking two different meals for them and then us.  And meals around the family table are not always possible.... I do try....but some days it is just an impossibility. 

I ponder over my favourite recipe books (of which I have many....that is another blog entry for another day!) or I resort to looking at my Ipad in the kitchen thinking of quick, nutritious meals that will justify everyone's need.  I turn, yet gain to my favourite ingredients - mince...any sort, lamb,beef or chicken, you can create wonders with mince. perfect for mid week quick dinners. I usually make a couple of Indian style dishes and then the usual spag boll, or moussaka or my children's favourite - chilli con carne.  So I was inspired by this North African dish, a lovely warming and spicy dish which is traditionally vegetarian, but I saw a meat version by Peter Gordan, so I decided to add other flavours like offal  which worked well. But feel free to omit as its is not to everyone's taste. I like liver and kidneys, but that's as far as i will go with offal meat.   Great with crusty bread.

500g minced lamb
1-2 kidneys (thoroughly cleaned and cut into small chunks) This is completely optional as it may not be to your liking
2 Tbl olive oil
1/2 tsp Cumin
1/2 tsp sesame seeds
1/4 tsp turmeric
1/4 tsp paprika
1/2 -1 red chili finely chopped - or you can substitute for 1/4 tsp chili powder (depending on how spicy you like it)
1 clove crushed garlic
1/2 tsp salt
2 red and yellow capsicums -sliced
2 onions - sliced
4 fresh  tomatoes chopped
1/2 tin chopped tomatoes
1/2 Tbl tomato paste
4-6 eggs
handful of chopped coriander and mint

1. I cooked this in a large lidded frying pan, so that you can take it to the table and serve from it too. Heat the oil and add the cumin and sesame seeds, as soon as they start sizzling add the mince, stir until brown
2. Add the vegetables (not the tomatoes at this stage) and all the spices, and cook  for 4-5 min.
3. Add the tomatoes and the tomato paste, and cook for a further 8-10 min on a medium heat.
4 Make 'holes' in the mixture and break an egg into each hole, cover with the lid and cook until the eggs are set, the yolks should be a little runny

Add the chopped herbs and serve immediately with some crusty bread.

Traditionally its a dish eaten at breakfast (without the meat) but you can serve it anytime. And I think both vegetarian  and meat options work well.  For a vegetarian option you can also add some chopped spinach (1 cup) and some feta cheese cut into cubes.

Enjoy!

Till next time.

Ashia

Blueberry Bundt Cakes with Lemon Drizzle

We are off to Waiheke Island to see friends. I decided to make some cakes. I needed them to be moist and travel well. I also had blueberries in the freezer, so it's the same recipe as the strawberry bundts but using blueberries instead. There are so many offers around for blueberries, I just buy them and pop them in the freezer. You can use fresh or frozen, if you are using frozen berries don't let them thaw.

 

The blueberry ones worked really, well i think, they were better than my original strawberry ones, blueberries  work really well in baking, I also make some gorgeous blueberry muffins so look out for that over the next coupe of weeks.


Use baking paper to put under your wire rack to prevent a sticky mess when drizzling the lemon drizzle!

I found a  gorgeous vintage cake slice and some delightful plates when I went to a vintage fair before Christmas, perfect for little cakes, especially if you are serving high tea! Would love to do that one day, I love vintage style tea cups and plates.

 Perfect dainty blueberry bundt cake to go with your afternoon tea.  Nothing like a cup of English breakfast and cake.  Divine!!

 

Enjoy!

 

Till Next time

 

Ashia

Paw paw and avocado salad

I have neglected my blog, and feel awful for not posting.  It's been  a busy summer with lots of picnics and trips to some amazing beaches.  We are a real beachy family, the kids are water babies, and love spending time together, just chilling!  This summer,  in New  Zealand has been fabulous, but sometimes when it's very hot, you just don't feel like cooking.  Salads are a great way to enjoy fresh ingredients and are quick and easy to prepare.


This gorgeous salad, adapted from Annabel Langein, is a lovely fresh sensation of textures and tastes.  It requires paw paw, which I love, brings back memories of my childhood in Malawi, where it was abundant.  But if you don't have it or you don't like it you can replace it with mangoes.

250 g Halloumi Cheese
1 Paw paw
2 Avocados
Fresh fancy lettuce
oil ( to fry the halloumi)

For the dressing
Squeeze of lime juice
Olive oil
salt & pepper
1/4 tsp sugar

1. Cut the halloumi into 1-2 cm squares, heat the oil in a frying pan and quickly cook until golden, drain.
2. Peel the paw paw and take the black seeds out, again cut into 2 cm chunks, peel and cut the avocado, i diced it but you can slice it if you want.
3. Toss in a large bowl with the lettuce leaves.

You can dress it with the above ingredients, or you can use my chilli  and coriander dressing  (which is on the blog)  it  has a slight kick  to it and gives it a lovely flavour. 

Really simple using fresh ingredients, perfect with bbq meat, or as part of a picnic.

Enjoy!

Till next time

Ashia.