Surprise Recipe Swap - Pumpkin Biscotti

I was happily going about my week and weekend, still reeling from the first week back at school after over 2 weeks off. I looked at the date this afternoon and went "eeek", its the 19th and I haven't done my recipe for the Surprise Recipe Swap.  I had it all picked out for a month. This month I was paired with Stephanie's blog Attainable Cuisine. Stephanie is my kind of cook. I loved every single one of her recipes and could've cooked any one of them. She likes to cook from scratch like I do.

I decided to go with one of Stephanie's sweet recipes. I had all of the ingredients. I didn't have white chocolate as she used in her recipe but managed a little squiggle with the 6 or so squares of dark chocolate I did find in my supply. We don't have canned pumpkin here in Australia (or we probably do at some specialist American supply store) but we do use pumpkin (or butternut squash as its called in the States) on a regular basis and you'll be hard pressed not to find pumpkin in any Australian fridge.

I don't know why I don't cook biscotti more often. I love the crunchy texture. Its very easy to do, even if you do have to bake it twice. You can have sweet or savoury versions too and it goes so well with coffee.

Thanks so much Stephanie for your lovely recipe. I can't wait to give those Mexican Quinoa patties a try plus everything else you have cooked. You'll be a favourite of mine for sure!

Pumpkin Biscotti

• 3/4 cup mashed pumpkin
• 2 eggs
• 1 Tbs vanilla extract
• 1 cup brown sugar
• 3 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 squares dark chocolate for garnish

Preheat oven to 175 deg C (350 deg F) and line your cookie sheet with parchment paper. This batter does not spread much but you will need a second cookie sheet after cutting the biscotti.

Sift your dry ingredients together in a bowl; set aside. Mix the pumpkin, eggs, brown sugar and vanilla until well incorporated. Slowly add your dry ingredient mixture in little by little; mix on low until all the flour is mixed in.

Your batter will be very sticky and thick after you have added all the flour. Divide the batter into 2 logs onto your cookie sheets. Bake for 25 minutes. Remove and cool for 10 minutes. Then you will need to cut your biscotti. Turn your temperature down to 150 deg C (300 deg F) before returning your biscotti back to the oven.

Bake for 10 minutes, pull out of oven and flip each piece. Return to oven and bake another 10 minutes. Your biscotti may still feel a little soft after the last 10 minutes but don't worry it will dry out more while they are cooling.

Thanks Stephanie for a look around your blog and your wonderful recipes. Thanks again to Jutta for organising the Surprise Recipe Swap each month. Contact Jutta from Hungry Little Girl if you'd like to join in.

Pumpkin Biscotti

 

 

I was happily going about my week and weekend, still reeling from the first week back at school after over 2 weeks off. I looked at the date this afternoon and went “eeek”, its the 19th and I haven’t done my recipe for the Surprise Recipe Swap.  I had it all picked out for a month. This month I was paired with Stephanie’s blog Attainable Cuisine. Stephanie is my kind of cook. I loved every single one of her recipes and could’ve cooked any one of them. She likes to cook from scratch like I do.

 

 

 

I decided to go with one of Stephanie’s sweet recipes. I had all of the ingredients. I didn’t have white chocolate as she used in her recipe but managed a little squiggle with the 6 or so squares of dark chocolate I did find in my supply. We don’t have canned pumpkin here in Australia (or we probably do at some specialist American supply store) but we do use pumpkin (or butternut squash as its called in the States) on a regular basis and you’ll be hard pressed not to find pumpkin in any Australian fridge.

 

 

I don’t know why I don’t cook biscotti more often. I love the crunchy texture. Its very easy to do, even if you do have to bake it twice. You can have sweet or savoury versions too and it goes so well with coffee.

 

 

Thanks so much Stephanie for your lovely recipe. I can’t wait to give those Mexican https://www.ugbodybuilding.com/members/10522-Paulsen_75 Quinoa patties a try plus everything else you have cooked. You’ll be a favourite of mine for sure!

 

Pumpkin Biscotti

 

• 3/4 cup mashed pumpkin
• 2 eggs
• 1 Tbs vanilla extract
• 1 cup brown
  sugar
• 3 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp
  baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 squares dark chocolate for garnish

 

Preheat oven to 175 deg C (350 deg F) and line your cookie sheet with parchment paper. This
batter does not spread much but you will need a second cookie sheet after
cutting the biscotti.Sift your dry ingredients together in a bowl; set
aside. Mix the pumpkin, eggs, brown sugar and vanilla until well
incorporated. Slowly add your dry ingredient mixture in little by little; mix on
low until all the flour is mixed in.

 

Your batter will be very sticky and thick after you have added all the flour.
Divide the batter into 2 logs onto your cookie sheets. Bake for 25 minutes.
Remove and cool for 10 minutes. Then you will need to cut your biscotti. Turn
your temperature down to 150 deg C (300 deg F) before returning your biscotti back to the
oven.Bake for 10 minutes, pull out of oven and flip each piece. Return
to oven and bake another 10 minutes. Your biscotti may still feel a little soft
after the last 10 minutes but don’t worry it will dry out more while they are
cooling.

 

 

Thanks Stephanie for a look around your blog and your wonderful recipes. Thanks again to Jutta for organising the Surprise Recipe Swap each month. Contact Jutta from Hungry Little Girl if you’d like to join in.

Surprise Recipe Swap - Blackened Fish Burger with Coriander Lime Mayo

I do love a cooking challenge and when I saw Jutta from Hungry Little Girl was starting the New Year off with one, I decided to join up. By signing up, I am given a 'secret' blogger to stalk check out and cook one of their recipes and then blog about it with all recipes linking up over at the Hungry Little Girl web site on the 20th of each month. I can't wait to find out who was allocated me and which of my recipes they cooked.



Anyway, my partner was Bobbi from Bobbi's Kozy Kitchen. Bobbi has an amazing story. She was raised by a Mum who cooked ordinary meals and she didn't really learn to cook anything too interesting herself. After having a gastric bypass operation she decided to try and learn to create fresh, healthy meals that relied upon natural ingredients and nothing from a packet or jar (my kind of girl).

I had a fun time looking through all her recipes and I had about half a dozen I wanted to try. I originally had planned the Cheesy Poblano Chicken but its been so hot here in Queensland, I decided to have something that didn't require too much effort or generate too much heat in the kitchen. (This one is on my saved list to try come winter time.)

Bobbi recreates famous celebrity chef's meals and this Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise originally by Paula Dean was going to be just perfect for lunch. I made a couple changes because I didn't have a few of the ingredients but it was just delicious. 

I'm not really sure what type of fish tilapia is and if we can even get it here in Australia but I just used a frozen  basa fillet I had. I didn't have onion or garlic powder either so substituted with fresh. I didn't have a dry spice to cook the fish in but rather a wet mix which I spread on the fish while cooking. I was going to use Greek yoghurt instead of mayonnaise in the coriander mayo but already had it mixed before I remembered. This is definitely something I'll cook again. It was really filling and delicious and a great meal for a warm day. I can't wait to try some of Bobbi's other recipes. It was great getting to know you Bobbi! What an inspiration you are.

Blackened Fish Burger with Coriander Mayo

• 1 white fish fillet
• 1 bread roll (I used focaccia)
• 2 tbs sweet paprika
• 1 tbs ground thyme
• 1 tsp finely diced onion
• 1 tsp crushed garlic
• 1/2 tsp salt
• chilli to taste
• olive oil for frying
• salad greens
• mango salsa (diced fresh mango and store bought Mexican tomato salsa)
• 2 tbs mayonnaise
• 1 tbs finely chopped coriander
• 1 tsp lime juice

1. Combine paprika, dried thyme, diced onion, crushed garlic, salt and chilli in a mortar and pestle (or blender) and grind to form a paste.
2. Heat oil in pan and once hot, place fish fillet in pan and spread with spice paste. After 3 minutes, turn fish and repeat with remaining spice blend.
3. Mix mayonnaise, coriander and lime.
4. Toast bun and spread with coriander mayonnaise and add salad greens.
5. Top with fish and mango salsa.

Serves 1. Multiply quantities depending on number of people you are serving.

Here's a quick tip. When dicing mango, cut 'cheeks' of mango and slice horizontally and vertically into mango cheek while skin is still intact. Turn skin 'inside out' and remove flesh straight into a bowl. 

• I hope you go and check out Bobbi at Bobbi's Kozy Kitchen. I'm off to go and follow her now. I didn't want her to know I was stalking her! If you'd like to join up in the Surprise Recipe Swap, head on over to Hungry Little Girl and get on the list. I can't wait to find out who I will be allocated in February. Thanks so much Jutta for organising this.

I'm on to the 2nd round of the Blog Off / Cook Off

In the craziness of last week, I forgot to mention I was lucky enough to be judged a winner in the first round of the Gourmet Garden Blog Off / Cook Off cooking competition I entered. What a surprise that was. I was up against some stiff competition so very lucky to have been selected.  You could cook one dish or as many as you liked during the week of May 14 to May 20. These are the recipes I cooked.



Basil Parmesan Pine Nut Biscotti



Thai Chicken Cakes

Roasted Carrot & Garlic Gnocchi with Thyme Butter

Spicy Baked Fish with Mango Salsa

Salade Nicoise

Eighteen winners have been selected and six will cook off at each of the Good Food & Wine Shows which are to be held over the next few months, the first one being held in Melbourne in June.  I won't have to cook off until November, the time of the Brisbane Good Food & Wine Show so I've got a bit of time up my sleeves to think of something. It has to be something cooked within 30 minutes so I'll have my work cut out for me.  No more arm chair commentating on all the cooking shows from me anymore now that I'll be under the bright lights myself! I'm looking forward to it though and know I'll be up against some stiff competition but it will be a bit of fun and more than I could've ever wished for.



I'm on to the 2nd round of the Blog Off / Cook Off

In the craziness of last week, I forgot to mention I was lucky enough to be judged a winner in the first round of the Gourmet Garden Blog Off / Cook Off cooking competition I entered. What a surprise that was. I was up against some stiff competition so very lucky to have been selected.  You could cook one dish or as many as you liked during the week of May 14 to May 20. These are the recipes I cooked.

?

Basil Parmesan Pine Nut Biscotti

?

Thai Chicken Cakes

Roasted Carrot & Garlic Gnocchi with Thyme Butter

Spicy Baked Fish with Mango Salsa

Salade Nicoise

Eighteen winners have been selected and six will cook off at each of the Good Food & Wine Shows which are to be held http://identyme.com/Paulsen over the next few months, the first one being held in Melbourne in June.  I won’t have to cook off until November, the time of the Brisbane Good Food & Wine Show so I’ve got a bit of time up my sleeves to think of something. It has to be something cooked within 30 minutes so I’ll have my work cut out for me.  No more arm chair commentating on all the cooking shows from me anymore now that I’ll be under the bright lights myself! I’m looking forward to it though and know I’ll be up against some stiff competition but it will be a bit of fun and more than I could’ve ever wished for.

?

Next week I'll be cooking from the "Gourmet Garden"

Keep an eye out for recipes on my blog next week. I've entered myself into the "Gourmet Garden" Blog Off / Cook Off competition.

From the Gourmet Garden website:

In the mid 1990s two scientists were not satisfied with the short season for fresh herbs and the flavour of dry herbs. This created the path for the pair to discover a unique process to capture and store fresh chopped herbs and spices under refrigeration. Their vision lay in using the antioxidant and antimicrobial qualities of herbs and spices so they could be packaged fresh, without cooking or dying procedures. This would ensure the best possible fresh flavour and aroma, with the highest value of nutrients.

In 1998, in the relaxed surroundings of Queensland’s Sunshine Coast, the Botanical Food Company began commercialising the patented process to ensure the herbs are picked when the antioxidants and natural essential oils are at their peak which maximise the herbs fresh flavour and aroma.

Launched in 1999, Gourmet Garden has managed to grow from a small, privately owned company proving success on Australian shores, to a now burgeoning global success story. The company now exports to the United States, Canada, the United Kingdom, Europe, New Zealand and Asia with great success and further international markets are currently being planned.

The Blog Off/ Cook Off involves 3 stages with awesome benefits including a chance to cook off at the Good Food and Wine Shows, a fully funded trip for 9 bloggers to Queensland’s Sunshine Coast, a video production of a demonstration you can use on your site and exposure 50,000 members on the Herb eCooking School database. Additionally, Australia’s Best Blogger-come-Chef will win $2000 cold hard cash and a $5000 12-month ambassador partnership with Gourmet Garden.

Herbs received are garlic, basil, thyme, hot chilli, Thai blend and coriander. Wish me luck!

Next week I'll be cooking from the "Gourmet Garden"

Keep an eye out for recipes on my blog next week. I’ve entered myself into the “Gourmet Garden” Blog Off / Cook Off competition.

From the Gourmet Garden website:

In the mid 1990s two scientists were not satisfied with the short season for
fresh herbs and the flavour of dry herbs. This created the path for the pair to
discover a unique process to capture and store fresh chopped herbs and spices
under refrigeration. Their vision lay in using the antioxidant and antimicrobial
qualities of herbs and spices so they could be packaged fresh, without cooking
or dying procedures. This would ensure the best possible fresh flavour and
aroma, with the highest value of nutrients.

In 1998, in the relaxed surroundings of Queensland’s Sunshine Coast, the
Botanical Food Company began commercialising the patented process to ensure the
herbs are picked when the antioxidants and natural essential oils are at their
peak which maximise the herbs fresh flavour and aroma.

Launched in 1999, Gourmet Garden has managed to grow from a small, privately
owned company proving success on Australian shores, to a now burgeoning global
success story. The company now exports to the United States, Canada, the United
Kingdom, Europe, New Zealand and Asia with great success and further
international markets are currently being planned.

The Blog Off/ Cook Off involves 3 stages with awesome benefits
including a chance to cook off at the Good Food and Wine Shows, a fully funded
trip for 9 bloggers to Queensland’s Sunshine Coast, a video production of a
demonstration you can use on your site and exposure 50,000 members on the Herb
eCooking School database. Additionally, Australia’s Best Blogger-come-Chef
will win $2000 cold hard cash and a $5000 12-month ambassador partnership with
Gourmet Garden.

Herbs received are garlic, basil, thyme, hot chilli, Thai blend and coriander. Wish me luck!

No Bake Chocolate Peppermint Slice

In keeping with the Green challenge from one of my online cooking challenges and to celebrate St Patrick's Day today (not that we do but any excuse to eat something green), I decided to do a no bake Chocolate Peppermint Slice yesterday. The bikkie barrell was full of broken bits and pieces of biscuits that the kids weren't going to eat so they got used up for the base. Half way through making the peppermint filling, I reached for my full bottle of peppermint essence which I knew was where it should be, but it wasn't! Arrrghhh! So off to the shops I go. Lucky they're close to me.

No Bake Chocolate Peppermint Slice

Base:
250gm plain biscuits
125gm butter, melted
1/2 cup coconut
2 tbs cocoa

Peppermint filling:
1.1/2 cups icing sugar
125gm butter, softened
1.1/2 tsp peppermint essence
couple drops of green food colouring

Chocolate topping:
200gm chocolate, melted
2 tbs butter, melted


Break biscuits into crumbs using either a food processor or placing in a plastic bag and beating with a rolling pin.


Add cocoa, coconut and melted butter. Press into slice pan and refrigerate.

Beat icing sugar and butter until smooth. Add peppermint essence and green food colouring. Spread over refrigerated biscuit base and return to refrigerator.

Coles have their own homebrand Peppermint Chocolate which, they claim, is Belgian chocolate and for less than $2 for 200gm, it's really quite nice. It is milk chocolate too, unlike most peppermint chocolate being dark and it is filled with tiny green crispy chunks of peppermint. Bit like a Peppermint Crisp. Melt chocolate and butter and smooth over refrigerated base and peppermint filling. Return to refrigerator until chocolate has set. Store in refrigerator.

No Bake Chocolate Peppermint Slice

In keeping with the Green challenge from one of my online cooking challenges and to celebrate St Patrick’s Day today (not that we do but any excuse to eat something green), I decided to do a no bake Chocolate Peppermint Slice yesterday. The bikkie barrell was full of broken bits and pieces of biscuits that the kids weren’t going to eat so they got used up for the base. Half way through making the peppermint filling, I reached for my full bottle of peppermint essence which I knew was where it should be, but it wasn’t! Arrrghhh! So off to the shops I go. Lucky they’re close to me.

No Bake Chocolate Peppermint Slice

Base:
250gm plain biscuits
125gm butter, melted
1/2 cup coconut
2 tbs cocoa

Peppermint filling:
1.1/2 cups icing sugar
125gm butter, softened
1.1/2 tsp peppermint essence
couple drops of green food colouring

Chocolate topping:
200gm chocolate, melted
2 tbs butter, melted

Break biscuits into crumbs using either a food processor or placing in a plastic bag and beating with a rolling pin.

Add cocoa, coconut and melted butter. Press into slice pan and refrigerate.

Beat icing sugar and butter until smooth. Add peppermint essence and green food colouring. Spread over refrigerated biscuit base and return to refrigerator.

Coles have their own homebrand Peppermint Chocolate which, they claim, is Belgian chocolate and for less than $2 for 200gm, it’s really quite nice. It is milk chocolate too, unlike most peppermint chocolate being dark and it is filled with tiny green crispy chunks of peppermint. Bit like a Peppermint Crisp. Melt chocolate and butter and smooth over refrigerated base and peppermint filling. Return to refrigerator until chocolate has set. Store in refrigerator.

Thai Beef Salad

After a very warm day and not getting home from being at Mum's all day this Australia Day, I threw together this Thai Beef Salad based on a recipe from Taste.com with what I had on hand. I could also add this to this fortnight's Cooking Challenge with a 'citrus' theme, if you count the lime juice.

Thai Beef Salad

1 piece of rump steak
1 1/2 tbs lime juice
1 tbs brown sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
1 tsp ground ginger
1 garlic clove, crushed
1 baby cos lettuce
Baby Roma Tomatoes
1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
3 spring onions
2 tbs hot chilli sauce
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked

Mix lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic. Marinade steak in half of this mixture for at least 2 hours. Pan fry steak. Mix salad ingredients and toss through remaining marinade mixture. Slice steak and toss through salad.

Serves 2.

Cooking Challenge 2011 - Lemon, Spinach & Chicken Pasta

Lemon, Spinach & Chicken Pasta

Fortnight 2 of the Cooking Challenge 2011 theme is 'citrus'. I'm lucky to have both oranges and lemons in the fridge so I stumbled across a recipe on the Taste web site and adjusted it slightly. This was a lovely, light summery pasta dish and quick to throw together. The addition of the lemon gave it a fresh 'zing' and a lift.

Lemon, Spinach & Chicken Pasta

250g dried penne
1/3 cup (80ml) extra virgin olive oil
1 medium onion, finely diced
1 chicken breast fillet, trimmed and sliced
2 garlic cloves, crushed
Grated zest and juice of 1 large lemon
Half a bag baby spinach leaves
1 tbs dried basil
Salt & freshly ground black pepper
Shaved parmesan, to serve

Boil pasta until al dente. Soften onion in EVOO, add chicken and cook until browned. Add garlic, basil, zest and juice of lemon and 1/3 cup of water from pasta. Add spinach and cook until just wilted.

Drain pasta and mix chicken mixture through. Top with shaved parmesan to serve.

Serves 2.