Angela & Nicks Cookbook Twenty-Ten
Ringo
Written by Angela Carberry Book By Nicholas Hobbs Photos by www.nickohobbs.com Beakers by Wagtail Designs All rights reserved 2010 Š
Contents Sides & Starters 1-16
Mains 17-40
Desserts 41-52
Sides & Starters
Roasted Vine-Ripened tomatoes
Ingredients
1 x packet of vine-ripened tomatoes, left on the vine balsamic vinegar olive oil Sea salt
1
Method 1). Preheat oven to 180째C
2). Place the tomatoes in a baking dish, drizzle generously with olive oil and balsamic vinegar, and sprinkle with sea salt.
3). Cook until the tomatoes become discoloured and the skins shrivel.
2
Meebs Frittata
Ingredients 2 tbs. olive oil 350g bacon (chopped) 250g leeks (washed and sliced) 700g potatoes peeled and diced 3 tbs. chopped fresh mint 7 eggs 80g grated cheddar cheese and/or parmesan salt and pepper
3
Method 1). Pre-heat over to 180째C
1). Heat oil in a oven proof pan over a medium heat. Add the diced bacon and fry for 2-3 minutes. Add leeks and potatoes and fry gently, stirring frequently for 15 minutes or until the potatoes are just tender.
2). Beat the mint and eggs with salt and pepper. Pour over the vegetables, top with the grated cheese.
3). Place in the oven for 30 minutes until set and golden. loosen off sides and allow to cool. Note: This is a classic Mumma Hobbs - Great way to feed a stack of people.
4
Rustic Anchovy Potatoes
1 kg of small chat potatoes 1 x jar of Anchovies (make sure you drain the liquid!) 4 x garlic gloves 2 x fresh lemons juiced, the zest of 1 lemon Olive Oil Black pepper to season
5
Method 1). Cut the potatoes into halves and place in a pot filled with cold water, once the water starts to boil remove the potatoes and drain covering with cold water and let cool.
2). Pre-heat oven to 200 degrees
3). Finely cut the garlic, drain the anchovies and put into a mixing bowl, add the fresh lemon, and zest. Mix together so the anchovies break up.
4). Drizzle enough olive oil to cover the potatoes and pour the anchovies mix over the potatoes and shake.
5). Cook for about 45 minutes to an hour or until crispy brown, agitating in intervals.
Season with sea salt and black pepper.
6
Gyoza Dumplings
Ingredients
FOR THE GYOZA FILLING
500g of CHICKEN/PORK/LAMB/BEEF mince 3 Spring onions
2 finely chopped chillies 1 Knob of finely chopped/minced Ginger 2 cloves of finely chopped/minced Garlic 2 tbsp. of Sake 1/2 cup of roughly chopped Coriander (including stalks) 1/4 cup of finely chopped Chives 1/4 finely chopped cabbage (Chinese preferred)
7
FOR THE DOUGH 3 Green Tea Bags or 3 tablespoons of green tea leaf 4 cups of plain flour Peanut oil to fry
DIPPING SAUCE 3 tbsp. of Soy Sauce 3 chillies finely chopped 1 spring onion finely chopped a dash of sesame oil a little water
8
Method 1). Two cups of hot green tea to be made – then strain the leaves if you made it with loose leaf. Let cool slightly then add to the flour and mix then knead until smooth and elastic. Wrap and set aside for half an hour.
2). Combine filling ingredients listed above and mix thoroughly
3). Make the dipping sauce before dumplings are served so that ingredients infuse – Combine sauce ingredients and mix them nicely – have a little taste and add ingredients to taste. The above measurements are a fairly mild version but it is delicious!
4). Making them dumplings: Roll the Gyoza dough into snakes and cut into balls about the size of an Aussie 50c piece. *the size will differ depending on how big/how many dumplings you want. With rolling pin: roll out the little ball as flat as you can manage a little dusting with flour will help them not stick to the pin ~
9
5). Take the dumpling filling and placed into the center of the dumpling then fold into the shape show in the photo.
6). Heat a non-stick pan with a little peanut oil, brown the dumplings nice and evenly (cooking the dough to make them crunchy)
7). Add boiling water to the pan (half cover the dumplings with water) and cover. Cook for three mins then remove the lid so that the remaining water evaporates. Once the water has completely evaporated the dumplings are cooked.
* if at this stage they are a little on the soggy side, never fear ~ simply dry fry them in the pan and the dough will crunch up again.
Share these little suckers with a big frosty beer.
10
Baked eggs
Makes 4
Ingredients
Dash olive oil (for pan) 2 Garlic cloves
8 eggs
3 bullet red chillies
Sourdough Bread
4 tomatoes 10 small mushrooms one tsp. of CUMIN 50grams of Sliced Chorizo handful (or two) of baby spinach
11
Method 1). Preheat oven at 200c 2). Toss the ingredients (bar the eggs and bread) into a non-stick pan and cook through. 3). Add the ingredients to four small ramekins and create a small well in the middle and crack two eggs to each. 4). Put the ramekins into the preheated oven until the eggs are starting to stiffen. 5). In the meantime toast the bread.
These work best (to my taste) if they are not cooked the whole way through.
Deeelish.
12
San Choy boW
Ingredients Serves two but would go nicely for four as an entrĂŠe.
Iceberg or Cos lettuce. Small can of Water chestnuts. 500 grams Lean Pork mince (chicken or beef works too) 2 carrots (grated or julienne) 2 Garlic cloves (finely chopped) Dash Sesame Oil, Dash Peanut Oil, Dash Sake 1/2 a bunch of shallots finely chopped.
13
2 tablespoons of coriander 2 Birdseye or bullet chillies finely chopped 1 tabelspoon of fresh ginger chopped 3 table spoons of : Oyster Sauce, Kecap Manis
Method 1). Heat the peanut oil in the pan, cook the garlic and chillies for a couple of mins just to get the flavours into the oil and soften them up but not until brown! 2). Toss in the mince and give it a bash to loosen it up so it cooks evenly. 3). While the mince is cooking, prepare the lettuce leaves – clean it and trim it into portion sized cups. 4). Once the meat is cooked toss in the other ingredients: carrots, shallots, chestnuts, oyster sauce, kecap Manis, sesame oil, sake - let it boil for a couple more of minutes and adjust to taste. Garnish with the coriander 5). Serve the mince while it’s hot into the leaves.
14
Beetroot Dip
Ingredients 2 garlic gloves 4 large cooked beetroots, peeled 300 ml thick greek yoghurt 2 tbs. of chopped fresh mint 1 tbs. of red wine vinegar 2 tbs. of olive oil
15
Method 1). Wrap beetroots in foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender).
2). Wash under cold water and peel off the outer skin using a clean tea towel.
3). Chop the beetroot and place into a food processor until smooth.
4). Add the yoghurt, mint, olive and red wine vinegar and bleed until smooth.
Serve with pita bread
16
Mains
Portuguese Chicken Skewers
Ingredients
1.2 kg chicken breasts
Juice of 1 lemon
2 tbsp. olive oil
Âź cup of chopped coriander
4 garlic cloves
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
2 tbsp. smoked paprika
1 tsp. black pepper
2-3 chopped red chilli
Lemon wedges to serve
17
Method 1). Cut chicken into cubes (4cm x 4cm). Place in a large mixing bowl with all the other ingredients, use your hands to toss the chicken so it is well covered. Cover and leave to marinate in the fridge for a few hours, overnight if possible. 2). Soak the bamboo for at least 30 minutes before threading on the marinated chicken.
3). BBQ the chicken over a high heat.
4). Serve with a squeeze of lemon and your choice of salads.
Note: watch the BBQ operator carefully – a few might go missing!
18
Spaghetti Bolognaise
Serves 6
Ingredients
1 tbsp. olive oil
1 cup of red wine
2 chopped onions
3 x 400g cans tomatoes
3 large garlic gloves
Âź cup tomato paste
3-4 red chilli
2 cups beef stock
3- 4 grated carrot
500g Spaghetti
1-2 grated zucchini
300g mushrooms
150 g chopped pancetta
600g beef mince
19
Method 1). Heat and cook minutes. and cook
olive oil in a saucepan over a medium heat onions, garlic, chilli and pancetta for 5 Increase heat to high, gradually add mince until well browned.
2). Add the grated carrot and zucchini, mushrooms, beef stock, red wine, diced tomatoes and paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 and ½ hours, stirring occasionally. Season with salt and pepper.
3). Serve with cooked spaghetti and parmesan
Note:
Bring an appetite, the prosciutto really sets this off!
20
Spaghetti Carbonara
Serves 4
Ingredients
250g sliced bacon ½ cup of white wine 2 tbsp. olive oil 1 onion chopped 2 garlic gloves, finely chopped 2 red chilli, finely chopped 300g mushrooms 1 bunch of broccoli 1 cup light and creamy evaporated milk 1 tbsp. of corn flour 2 tablespoon fresh chives or continental parsley
21
Method 1). Heat and cook minutes. and cook
olive oil in a saucepan over medium heat onions, garlic, chilli and bacon for 5 -10 Add the mushrooms, broccoli and white wine for a further 5 minutes.
2). Meanwhile cook the pasta
3). Place pan on a low heat, Add the light milk, cornflour, add some parmesan cheese toss to combine. Cook until the sauce thickens. Season with pepper.
Serve with chives or parsley and parmesan.
Note: Cook with good wine, there is no such thing as “cooking wine” you really can notice the difference. Besides who doesn’t want a cheeky glass while they’re cooking?
22
Lamb & Spinach Pie
Ingredients Makes 10 small pies 2 tablespoons olive oil
200g Feta
1 onion finely chopped
250g baby spinach
4 garlic gloves, finely chopped
¼ cup currants
3 red chilli, finely chopped
¼ cup pine nuts
½ tbs. ground cumin
¼ chopped coriander
½ tbs. ground coriander
1 packet filo pastry
1 tsp. ground ginger
1 tbsp. chopped mint
500 g lamb mince
150 butter
1 tbsp. icing sugar
1 tsp. ground
Cinnamon
23
Method 1). Heat the oil in a large frying pan. Add the onion, garlic, chilli, and spices and sweat gently for 5 minutes, until soft. Add the lamb mince and season with salt and pepper and sautÊ until browned. Add the spinach and stir until wilted. Remove from the heat, tip into a large mixing bowl and leave to cool. 2). Add the lamb mixture, together with the remaining ingredients and use your hands to mix everything together well. 3). When ready to cook, preheat the oven to 220 °C 4). Make the pies one at a time, keeping the rest of the filo sheets covered with a damp tea towel. Brush a sheet of filo with melted butter or olive oil and fold it in half. Butter again, and fold in half again. Arrange a portion of the filling in the centre of the pastry then wrap the sides up and over the top, brushing with the butter to help seal the pastry. Invert the pie so that the wrapped side is underneath. Brush the top of the pie with the melted butter. Repeat with the rest of the mixture. 5). Baked in the oven for 6-8 minutes, or until the pastry is crisp and golden brown. 6). Mix the icing sugar and cinnamon together and sift over the pies when ready to eat.
Serve with the walnut, parmesan and spinach salad.
24
Moroccan Chicken w/ CousCous
Ingredients 500g chicken breast cut into 4 1 cup of chicken stock 1 -2 zucchini cut into cubes
1 tsp. ground cumin
1 x400g diced tomatoes
2 tsp. pine nuts
1 x 400g chickpeas
2 tbsp. sultanas
½ cup couscous
½ tsp. ground cinnamon
1 tablespoon of olive oil
½ tsp. cayenne pepper
¼ cup chopped coriander or parsley
25
Method 1). Place oil in a large sautĂŠ pan over a medium high heat
2). Season chicken with the salt and pepper and cook until browned (2-3 minutes on both sides). Add zucchini and continue cooking stirring often.
3). When zucchini pieces have browned lightly, add chickpeas, tomatoes, stock and spices. Turn heat to low and simmer until chicken is tender, 10 to 15 minutes. Garnish with coriander or parsley.
4). Cook ½ cup couscous per package instructions and mix with sultanas, pine nuts and coriander or parsley.
26
Spaghetti Marinara
Serves 6
Ingredients
2 tablespoons olive oil 1 onion finely chopped 3 garlic gloves, finely chopped 3 red chilli, finely chopped 1 cup white wine 3 tablespoon tomatoe paste 2 x 400g crushed tomato 500g spaghetti 500g ultra fresh marinara mix 300g fresh mussels, washed, de-bearded 2 tablespoon chopped parsley
27
Method 1). Heat oil in saucepan over medium heat, add onion, garlic and chilli, cook until softened.
2) Add wine ,and simmer for 2 minutes. Add paste and crushed tomatos, simmer for 15 - 20minutes, stirring occasionally until slightly thickened. Season with salt and pepper.
3). Cook the pasta
4). Add the marinara mix and mussels to tomato sauce, cover with a lid and cook for 3-4 minutes over medium - high heat. Discard any mussels that don’t open!
5). Stir in parsley, toss the sauce through the pasta and serve.
28
Lemon, Leek, Pea & Prosciutto Risotto
Serves 4 as a starter
Ingredients 2 tbsp. olive oil or butter 2 garlic cloves, finely chopped 1 onion, finely chopped 1 tbsp light thin cream 1 leek, thinly sliced 2 tbsp. parsley 1 – 1 ½ litres chicken stock Finely grated zest of 1 1 cup (200g) Arborio rice lemon 70g prosciutto, thinly sliced 1-2 tbs. lemon juice 1 ½ cups peas 2/3 cup parmesan plus extra to serve
29
Method 1). Heat the olive oil or melt the butter in a large frypan over a medium heat. Add the leek, onion, garlic, prosciutto and cook, stirring until soft and wilted.
2). Place stock in a saucepan over medium-high heat and bring to just below the boil.
3). Add the rice to the fry pan, and cook, stirring constantly for 2 minutes. Add a ladleful of hot stock and cook, stirring regularly, until the rice has absorbed the stock.
4). Continue adding stock for about 18-20 minutes, until rice is done to your liking.
5). Remove from the heat and stir in parsley, lemon zest and juice, cream, parmesan. Add the peas and toss until heated through and tender. Garnish with parsley.
30
Healthy Lamb Burgers
Ingredients 175g lamb mince 1 eggwhite, lightly beaten 3 tbs. of tomato sauce or tomato relish 1 tbs. wholemeal or white breadcrumbs ½ tsp. Worcestershire 1 tsp. flat leaf parsley, finely chopped 1 tsp.thyme, finely chopped 1 garlic glove, finely chopped 4 wholemeal bread buns
31
Method 1). Line a tray with baking paper - place a cooling rack on top, spray with olive oil.
2). In a large bowl, combine lamb, eggwhite, half the tomato sauce or relish, garlic, breadcrumbs, worcestershire sauce, parsley, thyme and salt and pepper to taste. Use your hands to mix everything together.
3). Divide meat into 4 patties and place on prepared rack, brush with remaining tomato sauce or relish.
4). Bake at 180 째C for 20 minutes
5). Place patties in buns and serve with your choice of salad!
32
Chicken with chickpea herb & Feta Salad
Ingredients
2 tsp. sumac 1/3 cup olive oil
2 x chicken breasts cut into 4 20g butter or olive oil 2 cups parsley, roughly chopped 1 round Lebanese pita bread, cut into wedges 100g feta 1 red onion, thinly sliced 1 lemon, sliced, plus juice of lemon 400g can chickpeas, rinsed, drained
33
Method 1). In a large bowl combine sumac, olive oil, lemon slices and juice, reserve some lemon juice for seasoning later. Add chicken toss to coast, then cover and place in the fridge for 20 minutes.
2). Preheat the oven to 180 째C
3). Add the rest of the oil to a large overproof frypan over a medium heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.
4). Meanwhile, melt butter and oil in a pan over a medium heat. Season bread and cook for 4-5 minutes, turning until crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes.
5). Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice and any resting juices, drizzle over the salad and serve.
34
Sweet Chilli Beef Noodles
Ingredients 2 tbsp. sweet chilli sauce 200g sugar snap peas 2 tsp. sesame oil
200g snow peas
2 tbsp. oyster sauce
Thin egg or ramen noodles
1 tbsp. hoisin sauce
1 bunch of broccoli
2 garlic cloves, crushed
200 g mushrooms
2 chillies, finely chopped 3 spring onions 1 tsp. dried chilli flakes 2 tbsp. peanut oil 500 g beef, sliced thinly
1 tsp. of sesame seeds
1/3 cup soy sauce or tamari soy sauce
35
Method
1). In a bowl, combine the soy sauce, sweet chilli sauce, sesame oil, garlic, chilli, oyster and hoisin sauce. Add beef, turning to coat, then allow to marinate for 10 minutes. 2). Meanwhile, prepare the noodles according to packet instructions. 3). Heat the peanut oil in a wok over medium–high heat. Add the beef, marinade, snow peas and broccoli. Stir-fry until cooked through. 4). Add the noodles and mushrooms, toss for 1 minute.
Serve topped with spring onions and sesame seeds.
36
Chicken & Leek Pie
Serves 4
Ingredients
600g chicken breast, chopped Âź cup plain flour 1 cup chicken stock
2 tbsp. olive oi
1 tbsp. of butter
1 cup carnation light
1 tsp. tarragon
milk
1 leek*, finely chopped
1 onion, finely chopped
Puff pastry
Âź cup milk
1 large egg
300g mushrooms
Sesame seeds *white and pale green parts only
37
1 tbsp grain mustard
Method 1). Preheat oven to 200 ° C 2). Heat the olive oil in a fry pan over a medium heat. Cook the chopped chicken breast seasoned with salt and pepper until slightly browned. Remove and place in a bowl to cool. 3). Add the butter and the rest of the oil to the fry pan on a medium heat. Add the onions and leeks and sautÊ for 5 minutes or just tender. Stir in the mustard, then the flour and cook over low heat for 2 minutes, stirring constantly. 4). Slowly add the chicken stock and the milk. Simmer, stirring occasionally for 5 minutes, or until the sauce thickens. Stir in the chicken and season to taste with salt and pepper. Set the mixture aside to cool. 5). Spoon the mixture into a baking dish. Roll the pastry over the chicken mixture and press against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape. 6). Mix the egg and a dash of milk in a small bowl to blend. Brush the pastry with the egg mixture and garnish with sesame seeds. 7). Bake for 40 minutes or until the pastry is golden brown.
Serve with salad
38
Prosciutto, Pear &
Blue cheese Pizza
Makes 2 medium size pizzas
Ingredients 2 x medium pizza bases Olive oil 300g prosciutto 1 x medium pear, roughly chopped 1 x packet of blue cheese ½ cup balsamic vinegar 1 tablespoon brown sugar Parmesan for the top 2 x handfuls of spinach and rocket
39
Method 1). Pre-heat oven to 200째C 2) Heat the balsamic vinegar in a small sauce and add the brown sugar, cook until slightly thickened, leave to cool. 2). Spread olive oil over the pizza bases. 3). Place prosciutto, pear and blue cheese evenly over the bases. Top with parmesan cheese. 4). Cook in the oven for 10-15 minutes or until the cheese melts. 5). Pour the balsamic vinegar mixture lightly over the pizza. Top with the spinach and rocket when ready to serve.
40
Desserts
Chocolate SoufflĂŠ
makes 4
Ingredients
5 tbs. caster sugar 3 Seperated eggs 60g butter 2 tbs. of Plain flour 1 Cup of Milk Block of 70% Lindt Dark Chocolate
41
Method 1). Preheat oven to 200°C
2). Melt 30g of butter in a saucepan – add flour and mix until smooth. Remove from heat. – Add milk and mix well until smooth and seamless. Add to heat and stir until thickens and boils slightly. Remove from stove.
3). Break up chocolate and stir in. Pour mixture into a mixing bowl and add Egg Yolks. Stir well.
4). Whisk the egg whites (by machine!) until they become stiff. Fold half of the eggs whites into the chocolate mixture gently until seamless then the other half and do the same.
5). Prepare the ramekins by greasing with melted butter and pour the mixture into each evenly. Place into the oven until they rise! test with a skewer.
6). dust a little icing sugar and put up with ice cream.
Everyone will love this dessert, GUARENTEED!
42
Pecan Brownies
Ingredients 155g butter melted 1 1/2 cups caster sugar 3 eggs 1 tsp. vanilla 1/2 cup cocoa 1/2 cup plain flour 1/4 tsp. salt 1 cup chopped pecan nuts 1 block of dark chopped chocolate
43
Method 1). Preheat oven to 180 째C 2). Mix together butter and sugar with a wooden spoon. 3). Add eggs, stir in vanilla. Fold in the cocoa, flour and salt. Stir in the nuts and chocolate. 4). Pour into a lined 20cm square cake tin or slice tin. Bake for 40 minutes. 5). Cool in tin and cut into squares.
Note:
Dust with icing sugar.
These seem to go missing if left unattended
44
Sticky date pudding
Ingredients Serves 6 250g pitted dried dates, roughly chopped 1 tsp. bicarb of soda 1 cup boiling water 60g butter, softened ½ cup caster sugar 2 eggs 1 1/3 cups SR flour 1 cup firmly packed brown sugar 1 cup light cream 100 g butter, chopped
45
Method 1). Preheat oven to 180 째C . Grease the ramekins.
2). Place dates and bicarb of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender
3). Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time. Using a large metal spoon, stir in date mixture and flour. Stir to combine.
4). Spoon mixture into 6 ramekins. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Remove from ramekins if desired.
5). Meanwhile, make the butterscotch sauce. Combine sugar, cream and butter in a saucepan over a medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes.
Pour butterscoth sauce over warm cake.
46
Healthy Carrot Cupcakes
Ingredients
2 cups wholemeal flour
2 large eggs
1 cup plain flour
½ cup plain yogurt
2 tsp. baking powder
*450g carrots, grated
1 ½ tsp ground cinnamon
½ cup raisins
1 tsp. ground ginger
¼ cup canola oil
½ tsp. ground nutmeg
1 cup brown sugar
½ tsp. salt
¼ cup chopped walnuts
Icing: 115g light cream cheese, at room temperature 1 cup icing sugar
47
Method 1). Preheat oven to 180 째C.
2). In a bowl, sift together the flours, baking powder, spices and salt. Set aside
3). With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yoghurt, carrots and raisins. Mix in the flour mixture until just combined.
4). Spoon batter into paper-lined muffin tins and bake for 20 minutes. Leave to cool on a wire rack.
5). To make the icing, whip the cream cheese and vicing sugar using an electric mixer. Spread over each cupcake. Top with walnuts
*Replace with grated apple or mashed banana for something different
48
Caramel Bananas
Serves 4
Ingredients
½ firmly packed cup brown sugar ½ cup pecans 50 g unsalted butter, chopped 4 ripe bananas, sliced ¼ cup light cream
49
Method 1). Melt the brown sugar in a large frypan over medium-high heat, for 4-5 minutes until it starts to bubble. Add the pecans and toss to coast in the sugar. Cook for 1-2 minutes until nuts start to toast. 2). Add the butter and stir to combine with the nuts, then cook until the butter foams. 3). Add the slices of banana to the pan and cook for 2-3 minutes until they caramelise. Season with a pinch of salt. 4). Stir in the cream and bring to just below boiling point. Remove from the heat and allow to cool before serving.
Note: don’t let your bananas go old – everyone loves a nana.
50
Baby Cup Cakes
Makes 24
1 cup SR flour
Ingredients
90g softened butter 1 tsp. vanilla extract ½ cup caster sugar 2 eggs 2 tbsp. milk Icing: *125g butter, softened *1 ½ cups icing sugar *2 tbsp. milk
51
Method
1). Preheat oven to 180 °C. Light mini cupcake trays with paper cases.
2). Sift flour into small bowl, add butter, extract, sugar, eggs, and milk; beat with an electric mix on a low speed until the ingredients are combined. Increase the speed to medium; beat until mixture is changed to a pale colour.
3). Drop the mixture into the cases. Bake about 10-15 minutes. Stand cakes 5 minutes before turning top –side up onto a wire rack to cool.
How to make the butter cream icing: 1). Beat butter in a small bowl with an electric mix until white as possible; beat in sifted icing sugar and milk in two batches.
Icing variations: * try adding any flavoured essence you like * Try adding 2 tablespoons of sifted cocoa powder to the mixture. * Try adding 2 teaspoons finely grated citrus rind with the butter, and use the corresponding juice instead of the milk. 52
This is a collection of our favourite recipes taken from a wide range of sources. Special thanks to the following for contributing their recipes: Libby Hobbs (frittata, anchovy potatoes) Colleen Carberry (pecan brownies) Liz Young (prosciutto, pear and blue cheese pizza)
We really hope you enjoy some of these beauties as we have ourselves!
www.nickohobbs.com
Š 2010