Have you ever seen those dips in a hollowed-out loaf of bread? This is one of them - sounds great, so now I'm just looking for an excuse to make it!
Ingredients:
1 loaf bread with solid crust
Olive oil
1 cup mayonnaise
1 cup sour cream
1 lb. bacon, cooked crisp & crumbled
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained
2 medium tomatoes, ripe & chopped
Method:
1. Preheat oven to 350° F.
2. Carve out center core of bread within one inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers.
3. Brush both sides of layers with olive oil. Use cookie cutters to cut bread layers into fun shapes; place on foil-lined baking sheet.
4. Brush inside of bowl lightly with olive oil.
5. Place bowl on separate baking sheet.
6. Bake bowls and bread shapes for 11-13 minutes, until golden brown.
7. Blend mayo and sour cream together in a medium bowl. Add bacon and spinach; mix well. Cover and refrigerate until well chilled.
8. Just before serving, stir in tomatoes; salt and pepper to taste.
9. Transfer to bread bowl and serve with toasted bread shapes.
Thursday, February 23, 2012
Wednesday, February 22, 2012
Banana Bread
How easy and yummy does this sound? I might just have the ingredients to try this tonight!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Tuesday, February 21, 2012
White Chocolate Brownies
I love the bit at the end of this recipe that says the brownies (surely they're whities though, aren't they?!) can be frozen - I doubt they'll make it to even room temperature in our house!
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Monday, February 20, 2012
Farmer's Casserole
Thanks to Pinterest for this one - sounds like a tasty dish for winter.
Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
add ingredients to list
Method:
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
add ingredients to list
Method:
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
Sunday, February 19, 2012
Creamy Avocado Pesto with Spinach and Arugula
I love pasta, so will definitely be trying this one out soon.
Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice
Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan
Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!
Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice
Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan
Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!
Saturday, February 18, 2012
Tomato, Basic and Bocconcini Chicken
Renee sent me this recipe through a recipe swap email - it sounds like a super-yummy dish, so it'll be tried out very soon here!
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This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
-----------------------
This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
Friday, February 17, 2012
Triple Butterscotch Cake
Borrowed from here, this cake sounds complicated but delicious! Might have to make one for our wedding anniversary coming up in a month's time.
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
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