International Fleet Review. Long Weekend Picnic. Parmesan, Parsley and Lemon Crusted Lamb Cutlets.

Posted on October 7, 2013 by thepaddingtonfoodie

International Fleet Review Fireworks SpectacularPhoto courtesy of  Australian Navy website http://www.navy.gov.au/ifr 

Tall ships and war ships from around the world arrived this week to commemorate one hundred years since the first Royal Australian Navy’s fleet sailed into Sydney Harbour in 1913.  As part of the week long International Fleet Review celebrations a fireworks and laser light show extravaganza was scheduled for Saturday evening.  What better excuse to pack a picnic, head off to the Royal Botanic Gardens and enjoy the festivities from a prime viewing position on the Mare and Foal Lawn directly on the Harbour foreshore.

We arrived at our allocated spot late in the afternoon, spread out our picnic rugs and outdoor chairs. The gardens were full of bonhomie. Small groups of fireworks and naval enthusiasts enjoying the spoils of well prepared picnic baskets. Wine, cheese and pate. Selections of dips and flatbreads. Conversations periodically interrupted to marvel at the perfect synchronicity of  aerial fly overs in  formation.

As the sun set and anticipation began to build, those baskets yielded more substantial fare. In our case parmesan, parsley and lemon crusted lamb cutlets and a  fennel, rocket and cos lettuce salad. A rhubarb frangipane tart for dessert. A very pleasant and civilised way to spend a Saturday evening.

Once the harbour plunged into darkness, hampers were packed away in readiness for the main event. It did not disappoint. For thirty minutes  the night sky was illuminated with panning searchlights and laser light projections of naval imagery and history onto The Sydney Opera House sails with a simple but powerful message “We Salute You”. Our picnic spot was perfectly positioned to give us a box seat view of  the unfolding extravahanza. The crowd fell silent as first notes of The Last Post bugle call drifted across the water in poignant memory of those who died in the service of their country. That moment of sombre reflection punctuated with a spectacular fireworks finale launched from the decks of illuminated warships, the Sydney Harbour Bridge and city building rooftops.

The photo, borrowed from the Australian Navy’s website as my photographic skills are way off the mark, provides but a glimpse of the beauty of the illuminated harbour. Below is the recipe for the Parmesan, Parsley and Lemon Crumbed Lamb Cutlets we enjoyed on the night to give you but a small taste of our picnic.

Crumbed Lamb Cutlets With Lemon, Parmesan and Parsley.

Parmesan, Parsley and Lemon Crusted Lamb Cutlets
Serves 4

12 lamb cutlets, trimmed
1 cup fresh breadcrumbs
2 tablespoons finely chopped parsley
2 tablespoons finely grated parmesan cheese
zest of 1 small lemon, finely grated
1/4 cup plain flour
2 eggs
25 g butter
50 ml olive oil

USING a meat mallet, gently flatten the meat on each cutlet.

Prepare the coating ingredients
COMBINE breadcrumbs, lemon zest, parsley and parmesan cheese in a shallow bowl.
WHISK eggs  in a  separate bowl with a splash of water and a pinch of sea salt.
COMBINE flour with a little sea salt and pepper in a third bowl

Crumb 
COAT each cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets.
COVER with plastic wrap and refrigerate for 30 minutes.

Fry
PLACE butter and oil into a large frying pan. Heat over medium flame. The butter and oil should cover the base of the pan.
COOK three or four cutlets at a time for about 3 minutes each side for medium or until cooked to your liking. The cutlets should be crisp and golden.
DRAIN well on paper towels. Season with a liberal sprinkling of sea salt.
SERVE immediately or allow to cool a little before packing into an airtight picnic container lined with paper towel to absorb any moisture.

Posted in Lamb, Small Bites, What I Love to Cook | Tagged , , , , , , , , , | 7 Comments

Sweet and Simple. A Variation on Chocolate Brigadeiros. Strawberry Bonbons.

Posted on October 4, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/10/04/sweet-and-simple-a-variation-on-chocolate-brigadeiros-strawberry-bonbons/

The girls and I have a particular soft spot for pastel coloured bonbons in any array of sweet, fruity flavours. Not so long ago we spent an afternoon in the kitchen making Brigadeiros. Little chocolate caramel fudge truffles. The process couldn’t be easier. Just three ingredients combined in a saucepan, cooked to soft ball stage, cooled and rolled. Sweet and simple but incredibly delicious.

It is school holidays and we have been messing about in the kitchen. Our strawberry bonbons are a variation on the more traditional chocolate brigadeiros. With one small substitution of strawberry flavoured jelly crystals for cocoa. The jury is still out over whether we preferred the bonbons over the brigadeiros. Of course that means we will have to put both versions to the taste test again. Next time I’m contemplating trying a kaleidoscope of different flavoured jelly crystals – lime, orange, strawberry, lemon and raspberry. Bowls of pretty pastel coloured, tutti frutti flavoured bonbons versus chocolate brigadeiros rolled in a variety of coatings.  There are worse ways to while away an afternoon.

Strawberry Bonbons
Makes 24

Based on my previous post for Chocolate Brigadeiros

1 can sweetened condensed milk (395g)
1 tablespoon unsalted butter
½ packet (40g) strawberry flavored jelly crystals

COMBINE the jelly crystals, butter and condensed milk in a medium sized saucepan over medium-low heat.
COOK the mixture, stirring vigorously with a wooden spoon until it thickens, about 10 minutes. At this point, as you stir the mixture will separate from the bottom of the pan. REMOVE from heat and test for readiness by dropping a small teaspoon of the mixture into a glass of cold water.  The mixture should hold its shape after cooling down a little in the water (soft ball stage on a candy thermometer). If it flattens as it cools the mixture needs to be returned to heat and cooked for a little longer. To prevent the mixture from burning or overcooking It’s a good idea to take the saucepan off the heat as you test for readiness.
WHEN done pour the mixture into a greased dish and allow to cool to room temperature.
TAKING a teaspoonful of the mixture at a time and using greased hands roll into 24 small balls.
COAT each ball in the sprinkles of your choice. Set aside until ready to eat. If it is a hot humid day place the bonbons in the fridge on a covered, baking paper lined tray.

Posted in Confectionery, Sweet Treats, What I Love to Cook | Tagged , , , , , , | 3 Comments

Smoky And Intense. A Middle Eastern Salad. Jerusalem’s Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds.

Posted on October 2, 2013 by thepaddingtonfoodie
Smoky Eggplant. Marinated in Garlic and Lemon Olive Oil. Studded With Pomegranate and Fresh Herbs.
Roast Eggplants Until Blackened.
Strip Silky Soft Flesh From Charred Skins.

Another offering from Yotam Ottolenghi and Sami Tamimi’s gorgeous ode to Middle Eastern fare, Jerusalem. This time it’s a smoky and intense Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds. Redolent of the flavours of one of my favourite dips baba ghanoush.

Yotam and Sami suggest to burn your eggplants by placing them directly onto your gas burners. A bit too adventurous for me. All I could think about was the unholy mess that would create. So to save the effort of a clean up I placed mine on a well lined oven tray and under a hot grill.The result? Amazing. Layer upon layer of  delicious flavour. The intensity of the lush and smoky eggplant infused with  garlic and lemon. Punctuated by the crunch and sweetness of the pomegranate seeds.

The process couldn’t be easier. Char your eggplant until the skins are blistered and burnt. When cool enough to handle, peel away the silky soft, unctuous strips of flesh. Marinate with garlic, lemon and olive oil. Pile high on a serving plate with pomegranate and soft herbs. I served mine meze style with Hummus and Oven Baked Pita Crisps courtesy of one of my very early posts Bring a Plate. Lemon and Garlic Hummus with Homemade Pita Crisps. Another fabulous recipe to keep and repeat time and time again. The perfect accompaniment to an afternoon of relaxed entertaining around the barbecue.

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
Serves 4  as part of a meze plate (Makes about 3 cups)

4 large eggplants
2 cloves garlic, crushed
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
5 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
seeds of 1/2 large pomegranate
pinch of salt and freshly ground black pepper

IF you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.

REMOVE the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.

PLACE the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour.

WHEN you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.

Posted in Salads, Vegetarian, What I Love to Cook | Tagged , , , , , , , , , | 7 Comments

Sunday Baking. Inspired By… My Favourite Pastime. Strawberry and Rhubarb Brunch Muffins.

Posted on October 1, 2013 by thepaddingtonfoodie

Strawberry and Rhubarb Brunch Muffins

Rhubarb and strawberry. One of my favourite flavour combinations. In season right now. I’ve been making huge pots of strawberry and rhubarb compote. I could eat it by the spoonful for breakfast, lunch, dinner and in between. It’s a while since I have made muffins for Sunday brunch. This weekend I happened across Liz at My Favourite Pastime’s post for  Rhubarb Muffins. Absolutely delicious, she was lamenting the fact that over in the northern hemisphere rhubarb season is over. Not so over here. Inspired by Liz’s post I made a strawberry and rhubarb version. A whole tray of soft, fluffy muffins demolished in moments. It doesn’t get better than that.

Strawberry and Rhubarb Brunch Muffin

Strawberry and Rhubarb Brunch Muffins
Original recipe at My Favourite Pastime
Makes 12

The secret to perfect muffins every time? It’s easy when you know how.  Stir the dry ingredients together in a bowl. Combine the wet ingredients together in a jug. Pour the wet on top of the dry and fold together very gently. Scoop the batter into well greased (or paper-lined) muffin tins, making sure they are no more than 3/4 full.  Bake in a preheated oven until golden. Here in Australia we like to use cup measurements. When baking 1 standard cup = 250ml. If you prefer measurements in ounces or grams visit Liz’s post. She has very generously scribed all the conversions for this recipe.

I do have a confession to make. When I made this batch, in a moment of distraction, I forgot to add the baking powder to my dry ingredients. The curse of multi tasking or rather having a rather lengthy phone conversation as I was baking. Nevertheless they were deliciously soft and fluffy. The buttermilk and eggs acted as a raising agent so thankfully they still had an adequate amount of rise to them. A good excuse to bake these again. With the baking powder. To be perfectly honest no one else noticed.

1 1/2 cups plain flour
2 tablespoons vanilla custard powder
2 teaspoons baking powder
1/2 cup sugar
2 eggs
100ml buttermilk
125g butter, melted and cooled
1 teaspoon pure vanilla extract
3/4 cup rhubarb, trimmed and chopped into small dice
3/4 cup strawberries, hulled and chopped into small dice

PREHEAT oven to 190°C. Line a 12-hole, medium, muffin tin with paper cases or grease and flour.
SIFT flour, custard powder and baking powder into a medium sized bowl and stir in the sugar. Make a well in the centre.
IN ANOTHER bowl, whisk together the two eggs, buttermilk, melted butter and vanilla extract. Pour the liquid ingredients into the well and mix until just combined. Fold in the rhubarb and strawberries.
SPOON mixture evenly into the prepared the muffin tin.
BAKE for 15-25 minutes until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen, carefully, with a flat bladed knife and transfer onto a wire rack to cool.

Posted in Baked, Fruit, What I Love to Cook | Tagged , , , , , , , , , | 5 Comments

Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 400 Calories.

Posted on September 30, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/11/26/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-400-calories-spicy-chinese-style-roasted-green-beans-with-stir-fried-pork/
https://thepaddingtonfoodie.com/2015/02/09/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-sweet-potato-and-green-bean-frittata-with-smoked-salmon/
https://thepaddingtonfoodie.com/2013/05/31/the-5-2-challenge-the-perfect-steak-seared-beef-eye-fillet-with-caponata/
https://thepaddingtonfoodie.com/2015/05/11/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-shredded-kale-salad-with-grilled-haloumi-roast-pumpkin-and-beetroot-crisps/
https://thepaddingtonfoodie.com/2014/05/05/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-400-calories-warm-chicken-and-fregola-salad-with-charred-radicchio-and-fennel/
https://thepaddingtonfoodie.com/2013/06/19/the-5-2-challenge-exploring-new-food-trends-kimchi-and-korean-fried-rice-with-egg-omelette/
https://thepaddingtonfoodie.com/2013/04/30/the-5-2-challenge-keeping-busy-oven-poached-chicken-breast-with-a-roast-capsicum-tomato-and-couscous-stuffing/
https://thepaddingtonfoodie.com/2013/08/16/the-5-2-challenge-a-little-bit-of-luxury-slow-baked-salmon-with-preserved-lemon-chermoula-and-soft-herbs/
https://thepaddingtonfoodie.com/2014/01/20/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-an-indian-inspired-tandoori-chicken-and-fresh-mango-salad-with-pappadums/
https://thepaddingtonfoodie.com/2013/12/10/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-inspired-by-my-french-heavens-lentil-and-salmon-salad/
https://thepaddingtonfoodie.com/2013/08/06/the-5-2-challenge-a-fast-day-curry-butter-chicken-with-a-difference/
https://thepaddingtonfoodie.com/2015/06/29/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-warm-cauliflower-couscous-with-grilled-chermoula-spiced-chicken-roast-pumpkin-and-capsicum/
https://thepaddingtonfoodie.com/2013/09/11/the-5-2-challenge-an-asian-inspired-pork-larb-salad-with-ground-toasted-rice/
https://thepaddingtonfoodie.com/2013/11/05/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-roasted-pork-sirloin-steak-with-ratatouille/
https://thepaddingtonfoodie.com/2014/07/14/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-brunch-bruschetta-with-soft-poached-egg-and-avocado-salsa/
https://thepaddingtonfoodie.com/2015/03/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-400-calories-twice-baked-sweet-potatoes-loaded-with-spiced-lamb/
https://thepaddingtonfoodie.com/2013/04/09/the-5-2-challenge-my-mantra-eat-mindfully-seared-tuna-nicoise-salad/
https://thepaddingtonfoodie.com/2013/10/18/eat-fast-live-longer-5-2-fast-day-recipe-idea-under-350-calories-toasted-fregola-salad-with-hot-smoked-salmon-asparagus-pine-nuts-and-mint/
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/
https://thepaddingtonfoodie.com/2013/04/16/the-5-2-challenge-a-hearty-one-pot-dish-chicken-couscous-with-fresh-harissa-roasted-capsicum-and-green-beans/
https://thepaddingtonfoodie.com/2013/08/10/the-5-2-challenge-raw-food-at-its-very-best-citrus-carpaccio-of-snapper-with-a-fennel-and-blood-orange-salad/
https://thepaddingtonfoodie.com/2013/08/24/the-5-2-challenge-a-taste-of-mexico-homemade-corn-tortilla-served-with-grilled-chicken-in-an-achiote-citrus-marinade-and-a-roasted-corn-and-grape-tomato-salsa/
https://thepaddingtonfoodie.com/2013/06/22/the-5-2-challenge-a-japanese-inspired-noodle-bowl-spicy-chicken-soba-noodle-soup-with-broccolini-and-spinach/
https://thepaddingtonfoodie.com/2013/05/17/the-5-2-challenge-a-fast-day-roast-frenched-rack-of-lamb-with-dijon-mustard-and-mint/
https://thepaddingtonfoodie.com/2014/03/14/eat-fast-and-live-longer-a-5-2-diet-meal-idea-under-400-calories-spicy-thai-coconut-soup-with-snapper-prawns-and-rice-noodles/
https://thepaddingtonfoodie.com/2013/06/08/the-5-2-challenge-fast-day-quick-meal-tomato-and-chilli-omelette-with-avocado-and-fresh-herbs/
https://thepaddingtonfoodie.com/2013/06/25/the-5-2-challenge-a-man-sized-fast-day-seared-salmon-fillet-with-lemon-garlic-and-chilli-roasted-cauliflower/
https://thepaddingtonfoodie.com/2014/05/26/eat-fast-and-live-longer-a-5-2-recipe-idea-under-400-calories-lions-head-meatballs-with-bok-choy-and-shitake-mushrooms/
https://thepaddingtonfoodie.com/2014/07/28/eat-fast-and-live-longer-its-all-about-the-chicken-5-2-fast-day-hainanese-chicken-with-broccolini-and-steamed-rice/
https://thepaddingtonfoodie.com/2013/08/03/the-5-2-challenge-the-beauty-of-delayed-gratification-seared-marinated-rump-steak/

Here is the fourth instalment of my 5-2 diet recipe ideas by calorie count category. Each image in the picture gallery represents a recipe that carries an energy count between 300 and 400 calories per serve.

Given the only meal I have made on a fast day over 400 calories is Pot Roast Pork Scotch Fillet at 403 calories per serve, the last post in this series will now become Eat, Fast and Live Longer. Putting It All Together For Under 500 Calories a Day. I’m hoping it will serve as a useful and timely reminder of everything I have learnt about the 5-2 eating plan over the last six months. Particularly so as I have used the excuse of school holidays to have an extended break from the diet over these last few weeks.

These latest recipes represent more substantial meals than those outlined in my previous posts:

Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 100 Calories.

Eat Fast And Live Longer. 5-2 Diet Recipe Ideas Under 200 Calories.

Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 300 Calories.

Over time as my body adjusted to the pattern of  fasting on two non consecutive days a week I found I was able to comfortably get through my day with just a very light meal at noon and a more substantial dinner in the early evening. The key was to stay well hydrated with copious glasses of water or cups of herbal tea.  Many of the recipes in this category, such as the Fast Day Butter Chicken Curry  and Slow Baked Chermoula Salmon have become firm favourites that my whole family enjoys and on occasion will request on non fast days. Personally, I have found that teaming a more substantial dinner option under 400 calories with a lighter snack (a single baked egg or smoothie) works best for me. It also better replicates the idea of fasting than two or three mini meals through the day.

As in my previous posts hover over each image for a recipe description and associated calorie count. Clicking on an image will take you to a picture carousel which includes a link back to the original blog post and recipe.

Posted in What I Love to Cook | Tagged , , , , , , , | 6 Comments

Another Trip Down Memory Lane. Ice Magic. Chocolate Crackle Topping And Ice Cream.

Posted on September 28, 2013 by thepaddingtonfoodie
Hey presto! A chocolate crackle shell. Just like magic.
Break up chocolate into pieces and place in a heatproof jug.
Add coconut oil and melt together to form a syrup.
Scoop ice cream into a serving bowl
Drizzle with the cooled chocolate syrup.
Wait for a minute or so…

Raise your hands if you remember Ice Magic. That chocolate flavoured ice cream topping, manufactured by Cottees. It set hard in seconds. Like magic.  A trip down memory lane for me. The stuff of childhood dreams. Instantly transforming a tub of store bought neapolitan ice cream into dessert.

I always imagined that Ice Magic was made from all manner of chemicals, preservatives and additives. Perhaps it is or was.  Recently, however, I discovered that it is quite easy to make at home with just two simple ingredients. Chocolate and coconut oil. So simple it hardly qualifies as a recipe. Just melt the two ingredients together, stir to combine, allow to cool a little and then pour or drizzle over your ice-cream. A science experiment for my girls to execute in my kitchen as they wile away yet another two weeks of  school holidays.

This home-made version of  Ice Magic is all natural and additive free. What’s more it tastes exactly the same as the bottled commercial version. If you believe the hype coconut oil is the latest superfood credited with a vast array of  benefits including healthier skin and hair, lower cholesterol levels, weight loss, increased levels of immunity, proper digestion and metabolism. So potentially this treat could be very, very good for you if you choose your ingredients well. We used a 70% cacao dark chocolate and an organic, cold pressed, extra virgin coconut oil. The results were divine. The silky smooth chocolate syrup transformed into a shiny, crunchy shell within moments of hitting the cold ice cream. A thumbs up from the entire family.

Ice Magic
Makes about 1 cup. A little goes a long way.

A quick note about using and storing coconut oil. It will usually be solid at room temperature, and liquid at temperatures above 25 C. Extra virgin coconut oil is very stable as it is unrefined and mostly saturated and does not need to be stored in the refrigerator. I store mine in the pantry cupboard. It has a  shelf life of about 18 months.

Likewise I keep my Ice Magic in a glass bottle in my pantry, giving the bottle a shake before serving to redistribute the contents evenly. If the syrup thickens in cooler temperatures it can easily be liquefied by simply immersing the bottle in a hot water bath. Or perhaps blasting the bottle in the microwave on low heat for a few moments.

1/3 cup extra virgin coconut oil
2/3 cup dark chocolate, broken into pieces

PLACE the chocolate and coconut oil in a large microwave safe bowl. Microwave on a low setting for 30 seconds. Remove and stir well to combine.
CONTINUE microwaving and stirring at 20 second intervals until all the chocolate has just melted.
REMOVE, stir well to combine one last time and allow to cool to room temperature.
SERVE with ice cream. It should set within moments of hitting the ice cream creating a hard, chocolate shell.
STORE in a bottle or jar at room temperature. For up to a month, if it lasts that long.

Posted in Chocolate, What I Love to Cook | Tagged , , , , , , , , | 14 Comments

The Taste Of Spring. Simply Delightful. Jerusalem’s Beef and Lamb Meatballs With Broad Beans and Lemon.

Posted on September 27, 2013 by thepaddingtonfoodie

Each changing of the seasons brings new food associations. For me the true taste of Spring is broad beans, double shelled to reveal their vibrant emerald green sweetness. Every home has its own rituals, in ours we mark the arrival of Spring with a pea and broad bean bruschetta. Coincidentally the starring ingredient of one of my very first posts a year ago Quintessentially Spring. Broad Bean, Pea and Mint Bruschetta with Pecorino

At the moment the markets are once again awash with freshly picked broad bean pods.   Inspired by the pages within my ever burgeoning cookbook collection, I find I now have a new recipe to add to my repertoire of favourites. Another simply delightful recipe, courtesy of Yotam Ottolenghi and Sami Tamimi, Jerusalem’s  Beef and Lamb Meatballs With Broad Beans and Lemon. Absolutely stunning. Pure genius with layer upon layer of  fresh and vibrant flavours.

An added bonus? This recipe provides me with the opportunity to pair my tender broad beans with very much in season sweet, succulent Spring lamb. The meatballs use a combination of beef and lamb mince with an abundance of fresh herbs and spices. Cooked in a deliciously fresh and fragrant chicken broth. Finished with broad beans and lemon. Succulent and delectable. Redolent of the true taste of Spring.

Sami And Yotam recommend the dish be served with steamed basmati rice and orzo. For the record I served our meatballs with nothing more than warmed flatbreads to mop up their delicious juices. And another tiny variation? I couldn’t resist double podding all my broad beans. After all its school holidays (yet again) and I had willing helpers and extra pairs of hands to put to good use. This meant I added all my freshly podded broad beans to the pan right at the very end with just enough time on the stove to gently heat them through. The crunch and colour they added to the dish was amazing. We will be making this again. Often.

Beef and Lamb Meatballs With Broad Beans and Lemon.
Makes about 20 meatballs, to serve four.

4½ tbsp olive oil
350g broad beans, fresh or frozen
4 whole thyme sprigs
6 garlic cloves, sliced
8 spring onions, cut at an angle into 2cm segments
2½ tbsp lemon juice
500ml chicken stock
Salt and black pepper
1 1/2 tsp chopped flat-leaf parsley, mint, dill and cilantro, to finish

For the meatballs
300g minced beef
150g minced lamb
1 medium onion, finely chopped
120g breadcrumbs
2 tbsp each chopped flat-leaf parsley, mint, dill and coriander, plus ½ tbsp extra of each to finish
2 large garlic cloves, crushed
4 tsp baharat spice mix (recipe follows)
4 tsp ground cumin
2 tsp capers, chopped
1 egg, beaten

Put all the ingredients for the meatballs in a large bowl. Add three-quarters of a teaspoon of salt and plenty of black pepper and mix well with your hands. Form into balls about the same size of ping-pong balls. Heat a tablespoon of olive oil in an extra-large frying pan for which you have a lid. Sear half the meatballs over a medium heat, turning them until they are brown all over – this will take about five minutes. Remove from the pan, add another half-tablespoon of oil to the pan and cook the other batch of meatballs. Once browned all over, remove these from the pan, too, then wipe it clean with kitchen towel.

While the meatballs are cooking, throw the broad beans into a pot with plenty of salted boiling water and blanch for two minutes. Drain, refresh under cold water, then remove and discard the skins from half the broad beans.

Heat the remaining oil in the meatball pan, add the thyme, garlic and spring onion, and sauté over a medium heat for three minutes. Add the unshelled broad beans, one and a half tablespoons of the lemon juice, 80ml of the stock, a quarter-teaspoon of salt and plenty of black pepper. The beans should be almost covered by liquid. Pop on the lid and cook over a low heat for 10 minutes.

Return the meatballs to the pan, add the remaining stock, cover again and simmer gently for 25 minutes. Taste the sauce and adjust the seasoning. If it is still very runny, remove the lid and reduce a little. Once the meatballs stop cooking, they will soak up a lot of the juices, so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until you’re ready to serve.

Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Gently stir in the remaining herbs, lemon juice and the shelled broad beans and serve immediately.

Baharat Spice Mix

Baharat  is a Middle Eastern blend of spices popular from Turkey to Egypt and Iran used in a wide variety of dishes from soups, rice, tabbouleh and stews.

It is very easy to make your own with the aid of a small food processor but for those times when time is short here is a quick tip for my Australian readers. My favourite spice emporium Herbies Spices in Rozelle make an excellent Baharat Spice Mix. Available at most good providores or online at  www.herbies.com.au.

Here is Sami and Yotam’s recipe courtesy of Jerusalem

1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 cinnamon stick, broken
½ teaspoon whole cloves
½ teaspoon ground allspice
2 teaspoons whole cumin seeds
1 teaspoon cardamom pods
½ whole nutmeg, grated

Place all of the spices in a spice grinder and grind until a fine powder is achieved.  Leftover spice blend can be stored in an airtight container for up to 8 weeks.

Posted in Beef, Lamb, What I Love to Cook | Tagged , , , , , , , , | 15 Comments

Another Week. Another Celebration. Marking My First Blog Anniversary With A Trio of Messina Gelato Cakes.

Posted on September 25, 2013 by thepaddingtonfoodie

Another week. Another celebration. This time it’s my first blog anniversary.  On this day a year ago, with more than a little trepidation, I hit the publish button on my very first blog post. In our house we mark all momentous occasions with cake. Today it’s gelato cake from my very favourite gelateria, Messina. A short stroll  down the road in Victoria Street, Darlinghurst. What makes Messina my standout favourite gelateria? Apart from a mind-blowing, ever changing range of flavours to choose from at every visit, there’s Messina’s Laboratorio and Patisserie next door. Home to a witty and whimsical  range of  intricate gelato cakes.

Today my girls and I marked this very special occasion with a trio of  monoporzione or single-portioned gelato cakes:

  • Strawberry Fields  a white chocolate log filled with strawberry gelato, vanilla creme anglaise and a strawberry and marsala puree.
  • Pop Porn a torte of wildflower honey gelato, gianduja gelato, dark chocolate fudge and caramelised popcorn.
  • Yes Peter a chocolate almond dacquoise layered with milk chocolate gelato and passionfruit curd. Topped with a white chocolate dome filled with a passionfruit puree gel.

To all of you who have been a part of my blogging journey I would like to say thank you for welcoming me so warmly into your community and for your wonderful  inspiration and support. If I could I would send each and every single one of you a mini Messina gelato cake to enjoy. It never ceases to amaze me how a love of food can so easily be shared  across so many cultures, generations, and lifestyles.

One year ago I created The Paddington Foodie as a  journal to share recipes with my family and friends. It was a huge step forward from my usual modus operandi of  fulfilling recipe requests by  a simple email, and I relied heavily on my teenage children to help me setup my blog. If the truth be known at that stage I was totally oblivious to the existence of the WordPress publishing platform. Much to my family’s amusement it took me a full three days to publish my first post. That’s after the post had already been written.

The learning curve has been steep, the journey amazing. Along the way I have made many new friends and can honestly say I have discovered something new every single day. I’ve cooked up a storm, kept my family waiting at the dinner table more times than I care to remember as I try to capture that elusive blog worthy photograph, and burnt the midnight oil writing up my recipes. I like to think my photography has improved and I know I have definitely expanded my cooking repertoire. I have no idea what the future will bring. My blog still has no concrete plan and continues to evolve almost organically, so I’m very curious to see the direction it takes over the next twelve months.

Posted in Where I Love to Eat | Tagged , , , , , , , | 19 Comments

Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 300 Calories.

Posted on September 24, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2015/02/02/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-shredded-kale-salad-with-roasted-butternut-pumpkin-and-savoury-granola/
https://thepaddingtonfoodie.com/2013/08/30/the-5-2-challenge-a-feast-for-your-eyes-deconstructed-and-stacked-waldorf-salad-with-a-lemon-and-honey-yoghurt-dressing/
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/
https://thepaddingtonfoodie.com/2014/02/07/eat-fast-and-live-longer-a-5-2-recipe-idea-under-300-calories-jerusalems-turkey-and-zucchini-meatballs-with-spring-onion-and-cumin/
https://thepaddingtonfoodie.com/2014/02/12/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-inspired-by-spontaneous-tomato-avgolemono-greek-egg-lemon-soup/
https://thepaddingtonfoodie.com/2014/04/02/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-300-calories-japanese-inspired-french-onion-soup-with-oven-baked-parmesan-crisps/
https://thepaddingtonfoodie.com/2014/09/22/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-watermelon-and-grilled-haloumi-salad-with-chimichurri-dressing/
https://thepaddingtonfoodie.com/2013/04/19/the-5-2-challenge-in-the-groove-stir-fried-chicken-vegetable-and-herb-lettuce-cups/
https://thepaddingtonfoodie.com/2015/04/08/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-pumpkin-and-spinach-dahl/
https://thepaddingtonfoodie.com/2013/07/05/the-5-2-challenge-winter-warmer-chicken-and-leek-soup-with-lemon-and-pearl-barley/
https://thepaddingtonfoodie.com/2014/07/07/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-seared-snapper-fillet-with-a-fresh-parsley-and-chive-sauce/
https://thepaddingtonfoodie.com/2014/04/09/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-300-calories-sesame-and-shitake-mushroom-soba-noodles-with-crispy-kale/
https://thepaddingtonfoodie.com/2013/05/24/the-5-2-challenge-something-warming-oven-roasted-capsicums-with-a-spicy-cherry-tomato-chickpea-and-couscous-stuffing/
https://thepaddingtonfoodie.com/2014/08/04/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-egg-salad-with-dijon-mustard-vinaigrette/
https://thepaddingtonfoodie.com/2013/07/31/the-5-2-challenge-full-of-flavour-low-in-fat-lamb-shank-and-barley-soup-with-vegetables/
https://thepaddingtonfoodie.com/2013/10/25/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-300-calories-asian-style-spicy-chicken-and-roasted-corn-soup/
https://thepaddingtonfoodie.com/2015/07/20/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-300-calories-warm-winter-roasted-root-vegetable-salad-with-greens-pesto/
https://thepaddingtonfoodie.com/2014/12/15/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-rockmelon-prosciutto-and-feta-salad-with-mixed-salad-leaves/
https://thepaddingtonfoodie.com/2015/06/08/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-roasted-brussels-sprout-salad-with-crispy-bacon-apple-hazelnuts-and-farro/
https://thepaddingtonfoodie.com/2014/09/01/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-chinese-style-egg-omelette/
https://thepaddingtonfoodie.com/2014/11/17/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-300-calories-spring-stir-fry-with-chicken-asparagus-and-snow-peas/
https://thepaddingtonfoodie.com/2014/01/15/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-300-calories-a-mediterranean-grilled-haloumi-and-summer-vegetable-salad/
https://thepaddingtonfoodie.com/2014/03/05/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-autumn-fig-pear-and-radicchio-salad-with-prosciutto-and-pomegranate/
https://thepaddingtonfoodie.com/2015/03/30/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-cold-sesame-soba-noodle-salad-with-smoked-salmon-spinach-and-cucumber/
https://thepaddingtonfoodie.com/2014/10/20/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-raw-asparagus-and-zucchini-salad-with-parmesan-lemon-and-mint/
https://thepaddingtonfoodie.com/2014/05/14/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-300-calories-shredded-filo-pastry-topped-chicken-and-leek-pot-pies-with-roasted-pear-and-parsnip/
https://thepaddingtonfoodie.com/2013/09/07/the-5-2-challenge-a-very-old-favourite-oriental-cabbage-salad-with-shredded-chicken/
https://thepaddingtonfoodie.com/2013/05/14/the-5-2-challenge-a-glass-of-wine-spicy-mediterranean-seafood-soup/
https://thepaddingtonfoodie.com/2015/07/13/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-kale-and-bacon-frittata-dressed-with-a-fresh-kale-and-fennel-salad/
https://thepaddingtonfoodie.com/2013/05/03/the-5-2-challenge-more-reinvention-the-modern-bircher-muesli-overnight-oats-in-a-jar-with-raspberries/
https://thepaddingtonfoodie.com/2013/07/12/the-5-2-challenge-the-lowdown-on-potatoes-baked-potato-skins-with-colcannon/
https://thepaddingtonfoodie.com/2013/07/02/the-5-2-challenge-how-to-build-your-own-skinny-stir-fry-my-version-stir-fried-chicken-with-red-capsicum-broccolini-and-chilli-jam/
https://thepaddingtonfoodie.com/2013/09/03/the-5-2-challenge-nasu-dengaku-roasted-eggplant-with-a-sweet-miso-glaze/
https://thepaddingtonfoodie.com/2013/03/19/the-5-2-challenge-figuring-out-what-to-eat-on-five-hundred-calories-a-day/
https://thepaddingtonfoodie.com/2014/01/31/eat-fast-and-live-longer-a-5-2-recipe-idea-under-300-calories-lamb-shank-sweet-potato-and-barley-salad-with-pomegranate-and-fresh-herbs/
https://thepaddingtonfoodie.com/2013/04/06/the-5-2-challenge-staying-on-task-seared-blue-eye-cod-oven-roasted-cherry-tomatoes-cauliflower-and-cannellini-bean-mash/
https://thepaddingtonfoodie.com/2014/01/07/eat-fast-and-live-longer-eating-clean-a-5-2-fast-day-recipe-idea-under-300-calories-roasted-beetroot-and-carrot-salad-with-puy-lentils-rocket-and-feta/
https://thepaddingtonfoodie.com/2015/01/06/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-ottolenghis-pomegranate-tomato-and-roasted-lemon-salad/
https://thepaddingtonfoodie.com/2013/10/15/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-pork-mushroom-and-broccolini-rice-paper-rolls-with-a-sweet-chilli-lime-dipping-sauce/
https://thepaddingtonfoodie.com/2014/08/11/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-melanies-barley-wrap-pizza/
https://thepaddingtonfoodie.com/2013/12/06/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-300-calories-red-lentil-dahl-with-roasted-vine-ripened-cherry-tomatoes-green-beans-and-mint/
https://thepaddingtonfoodie.com/2014/11/03/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-oven-baked-sweet-potato-and-carrot-rosti/
https://thepaddingtonfoodie.com/2015/03/09/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-larb-gai-thai-chicken-salad/
https://thepaddingtonfoodie.com/2013/06/12/the-5-2-challenge-ancient-grains-farro-pilaf-with-swiss-brown-mushrooms-silverbeet-and-broccolini/
https://thepaddingtonfoodie.com/2014/09/29/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-300-calories-spring-vegetable-frittata-with-asparagus-and-broccolini/
https://thepaddingtonfoodie.com/2013/11/12/eat-fast-and-live-longer-5-2-fast-diet-meal-idea-under-300-calories-grilled-nectarine-salad-with-prosciutto-and-fresh-mozzarella/

The key to a successful fast day? Healthy meals that pack a flavour punch. The perfect plate? Seasonal. Prepared from scratch. Low in fat and carbohydrate. Includes a moderate amount of lean protein. Jam-packed with vegetables, herbs and spices.  Vibrant. Colourful. Full of flavour. Satisfying. It may sound like a tall order to fill, but it can be done. Here are fourteen 5-2 diet recipe ideas under 300 calories to get you started.

Each image in the picture gallery represents a recipe that carries an energy count between 200 and 300 calories per serve. Hover over the image for a recipe description and associated calorie count. Clicking on an image will take you to a picture carousel which includes a link back to the original blog post and recipe. Many of these recipes represent some of my favourite fast day ideas. With a higher calorie count, these meals a little more substantial than those in my previous posts  Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 100 Calories. or Eat Fast And Live Longer. 5-2 Diet Recipe Ideas Under 200 Calories.

Use the picture galleries to tailor your fast day eating plan according to your tastes and preferences.  For example, combine a lunchtime Apple Waldorf Salad (208 calories) with a dinner sized bowl of Chicken, Leek and Pearl Barley Soup (220 calories).  This adds up to a total intake of 428 calories leaving room for an errant skim milk cappuccino (70 calories) or another fast day treat.

Start your day with a Baked Prosciutto Wrapped Egg (102 calories) and perhaps finish with a Spicy Mediterranean Soup (270 calories) for a total of 372 calories, leaving 128 calories to play with.  Looking at recipe ideas under 100 calories this leaves room for a cup of yoghurt (88 calories), seasoned popcorn (62 calories) or beetroot crisps (67 calories). Of course when the available calorie count is almost exhausted there is always the fallback position of a cup of miso soup (35 calories) or unsweetened black tea (2 calories). The possibilities are endless. Planning is the key.

Next up will be the fourth instalment; 5-2 Diet Recipe Ideas Under 400 Calories featuring more substantial dinner options. These work best when your 5-2 fasting regime is well established and hunger pangs are under control.

Posted in What I Love to Cook | Tagged , , , , , , , | 7 Comments

Baking At Carisbrook. From Ottolenghi’s Jerusalem. Chocolate Krantz Cake.

Posted on September 23, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/09/23/baking-at-carisbrook-from-ottolenghis-jerusalem-chocolate-krantz-cake/

Spring time in Mount Wilson is magnificent. Perched high in the Blue mountains this tiny village hamlet is famous for it’s cool climate gardens. This weekend we were lucky enough to be invited by our good friends to join them at  home. We spent our time admiring gardens and relaxing in very convivial surroundings. Carisbrook is doubly blessed not only with superb gardens but a  spacious, airy country kitchen. Complete with open fireplace and large kitchen table. Perfect for baking.

Tucked in my luggage was one of my newest cookbook acquisitions, Yotam Ottolenghi and Sami Tamimi’s alluring Jerusalem. A birthday present from my daughters. On my very first flick through the book this recipe for Chocolate Krantz Cake caught my eye. A sweet yeasted cake filled with chocolate and pecans. A cross somewhere between a syrup soaked babka and a Danish pastry. Delicious and decadent I knew I had to make it.

It is not a cake to be made in a hurry and in this sense was perfectly suited to a long, lazy weekend in the country. A word of warning, the recipe needs to be started the day before you would like to eat it. There are a number of processes involved but neither of them is particularly difficult or onerous.  From the making and resting of the sweet yeast dough for a minimum of  12 hours to the preparation of the filling, and all important assembly of the krantz.  Rich and chocolate-y it was divine. A real crowd pleaser. Well worth making but more importantly? It worked first time. Scribed below is the recipe, verbatim, as it appears in the book.

Postscript

Sadly less than a month after our visit, Carisbrook was a casualty of the devastating October 18 bushfires in The Blue Mountains. The home and its beautiful gardens were razed to the ground. We are so very grateful that there was no loss of life. It is so surreal that this little piece of paradise is no longer there. Chocolate Krantz Cake will always remind me of that wonderful weekend at Carisbrook and its magnificent garden abloom in its Spring glory.

Chocolate Krantz Cake
Reproduced from Jerusalem by Yotam Ottolenghi and Sami Tamimi

Making a krantz isn’t easy or quick. You need to let the dough rise overnight and then fill and shape it, which is quite an elaborate process. But, and it is a big but, we were guaranteed by two of our recipe testers, Claudine and Alison, that it is well worth it! (Their exclamation mark.)

Although this recipe makes two fairly large cakes, there isn’t really any risk of anything going to waste. They are just the sort of thing everyone hurls themselves at as soon as they come out of the oven. They will also keep for up to two days at room temperature, wrapped in foil, and up to a couple of weeks when frozen.

For a fabulous alternative to the chocolate filling, brush each dough half with 6 tbsp / 80 g melted unsalted butter and then sprinkle with 1⁄2 cup / 120 g light muscovado sugar, 1 1⁄2 tbsp ground cinnamon, and scant 1⁄2 cup / 50 g coarsely chopped walnuts; then roll as described in the chocolate version.

Makes 2 loaves.

For the dough
4 cups / 530 g all-purpose flour, plus extra for dusting
1/2 cup / 100 g superfine sugar
2 teaspoons fast-rising active dry yeast
grated zest of 1 small lemon
3 extra-large free-range eggs
1/2 cup / 120 ml water rounded 1/4 teaspoon salt
2/3 cup / 150 g unsalted butter, at room temperature, cut into 3/4-inch / 2cm cubes
sunflower oil, for greasing

For the chocolate filling
scant 1/2 cup / 50 g confectioners’ sugar
1/3 cup / 30 g best-quality cocoa powder
4 oz / 130 g good-quality dark chocolate, melted
1/2 cup / 120 g unsalted butter, melted
1 cup / 100 g pecans, coarsely chopped
2 tablespoons superfine sugar

For the sugar syrup (enough for both cakes)
2/3 cup / 160 ml water
1 1/4 cups / 260 g superfine sugar
Method

For the dough, place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook and mix on low speed for 1 minute. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comes together. Add the salt and then start adding the butter, a few cubes at a time, mixing until it is incorporated into the dough. Continue mixing for about 10 minutes on medium speed, until the dough is completely smooth, elastic, and shiny. During the mixing, you will need to scrape down the sides of the bowl a few times and throw a small amount of flour onto the sides so that all of the dough leaves them.

Place the dough in a large bowl brushed with sunflower oil, cover with plastic wrap, and leave in the fridge for at least half a day, preferably overnight.

Grease two 2 1⁄4-lb / 1kg loaf pans (9 by 4 inches / 23 by 10 cm) with some sunflower oil and line the bottom of each pan with a piece of waxed paper. Divide the dough in half and keep one-half covered in the fridge.

Make the filling by mixing together the confectioners’ sugar, cocoa powder, chocolate, and butter. You will get a spreadable paste. Roll out the dough on a lightly floured surface into a rectangle measuring 15 by 11 inches (38 by 28 cm). Trim the sides to make them even, then position the dough so that a long side is closest to you. Use an offset spatula to spread half the chocolate mixture over the rectangle, leaving a 3⁄4-inch / 2cm border all around. Sprinkle half the pecans on top of the chocolate, then sprinkle over half the superfine sugar.

Brush a little bit of water along the long end farthest away from you. Use both hands to roll up the rectangle like a roulade, starting from the long side that is closest to you and ending at the other long end. Press to seal the dampened end onto the roulade and then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.

Trim about 3⁄4 inch / 2 cm off both ends of the roulade with a serrated knife. Now use the knife to gently cut the roll into half lengthwise, starting at the top and finishing at the seam. You are essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Cover the pan with a wet tea towel and leave to rise in a warm place for 1 to 11⁄2 hours. The cake will rise by 10 to 20 percent. Repeat the whole process to make the second cake.

Preheat the oven to 375°F / 190°C, making sure you allow plenty of time for it to heat fully before the cakes have finished rising. Remove the tea towels, place the cakes on the middle rack of the oven, and bake for about 30 minutes, until a skewer inserted in the center comes out clean.

While the cakes are in the oven, make the syrup. Combine the water and sugar in a saucepan, place over medium heat, and bring to a boil. As soon as the sugar dissolves, remove from the heat and leave to cool down. As soon as the cakes come out of the oven, brush all of the syrup over them. It is important to use up all the syrup. Leave the cakes until they are just warm, then remove them from the pans and let cool completely before serving.

Posted in Baked, Chocolate, What I Love to Cook | Tagged , , , , , , , , , , | 11 Comments