Cooking With Mina

Ingredients: •    2 1/4 Cups All Purpose Flour •    1 Tablespoon Baking Powder •    3 Tablespoons Sugar •    1/2 Teaspoon Salt •    2 Large Eggs Separated •    1/2 Cup Vegetable Oil •    2 Cups Milk •    1 Teaspoon Vanilla Extract

Method: •    In a large bowl. whisk together flour, baking powder, sugar and salt. •    In a separate bowl, whisk the egg yolks, oil, milk, and vanilla extract. •    Pour wet mixture into dry ingredients. Mix until combined. •    Beat egg whites until stiff peaks. Fold into batter. •    Preheat your waffle maker, spray with non-stick cooking spray •    Cook according to manufacturer's directions or until golden brown. •    Serve immediately with any favourite toppings.

No kneading, no yeast, no fuss. A good crusty bread.

This bread is made in the food processor but can be made by hand using a large mixing bowl.

Ingredients:

3 ¾- 4 cups all-purpose flour

1/2 cup quick cooking oats

1 1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon garlic powder (optional)

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon sugar

1 cup shredded cheddar cheese

1/3 cup chives, finely chopped

70g cold butter, diced

1 large egg

 1 1/2 cups buttermillk

Method:

Preheat     the oven to 375ºF (180C fan-forced). 

Line a Dutch oven or a 9-inch baking pan with a sheet of parchment paper.

Whisk egg and buttermilk together in a jug with a fork.

Put all the dry ingredients into the bowl of food processor. Using the dough blade, pulse for four times to lighten and mix.

Add the cold butter. Process for 2 minutes in medium speed.

Add cheese and chives. Process for 30 seconds in medium speed.

Set the food processor in low setting, with the machine running, slowly pour in  egg mixture.  Increase the speed to medium. The dough will     form about 30 seconds. If the dough clings to the sides of the bowl, it’s     too wet. Add 1 tablespoon flour at a time. Make sure not over adding the    flour. Poke your finger into the dough, it should be sticky but not stick to your finger. Do not over overmix the dough. It should be just under a     minute.

Use the rubber spatula to remove the dough from the mixer bowl. Dust your hand in     flour, form the dough into a round loaf.

Place the dough into prepared pan. Cut a large X into the top, about ½ way through.

Bake in the middle of the oven for 50 minutes – 1 hour or until the bread is cooked.

ENJOY!

How to make your own buttermilk 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup. Stir the mixture well, then set aside for 5-10 minutes before using in your recipe.

Ingredients: •    200gr plain cookies •    75gr butter, melted •    1/4 cup ground almonds •    3 tablespoons sugar

Filling: •    4 large egg yolks •    1 can (400g) sweetened condensed milk •    1/2 cup lime juice •    2 teaspoons grated lime zest

Ingredients:

1 cup plain flour

1  cup rolled oats

3/4  cup brown sugar

3/4  cup coconut

125g unsalted  butter

3  tbs golden syrup

1   tbs water

1/2  tsp bicarbonate of soda

Method:

Preheat oven to 180°C/350°F (160°C fan forced)

Line 2 baking trays with baking paper.

Mix flour, oats, coconut and sugar in a bowl. 

Melt the butter in a saucepan, then add golden syrup and water. Remove from heat.

Stir the bicarbonate of soda into the butter mixture. It will fizz up.

Roll 1 tablespoon mixture into the ball and flatten it will the spoon. Place 3 cm apart on prepared trays.

Bake for 15-20 minutes.

Stand on trays for 5 minutes. Transfer to a wire rack to cool –

Ingredients:

2 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

2/3 cocoa powder

1-1/4 cups light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup oil or unsalted melted butter

Instructions:

Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.

In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.

To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.

Orange cake

1/2 cup vegetable oil.

2 eggs.

2 tablespoon finely grated orange rind.

¼ cup (60ml) orange juice.

3/4 cup natural/Greek yoghurt.

1 cup caster sugar.

2 cups ground almond flour.

Orange Syrup

1/2 cup orange juice (2 oranges)

5 tbs sugar

1. Preheat oven to 160°C (325°F). Grease and line the base on 4 portion, mini loose base tins (I used 12cm size). Place the oil, eggs, orange rind, orange juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth. Pour into the tins and bake for 30-35 minutes or until cooked when tested with a skewer. 


2. To make the orange syrup, combine all ingredients and stir over low heat until sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. 


Meet The Cara Cara Navel Orange.

Have you tried Cara Cara Orange? You may not even know about the Cara Cara's existence 😀

It's a variety of navel that has pink flesh instead of that classic orange interior. The pink shade is caused by the presence of lycopene, the same antioxidant that gives tomatoes their red colour.

The differences between Cara Caras and other navel orange varieties are more than just skin deep. They differ in flavor, too. Monique Bienvenue, Bee Sweet Citrus' director of communications, points out that the pink navels are less acidic than other citrus varieties and have a sweet, "berry-like" flavor.

So try to look for them in your local fruit markets. I love eating them, love the name too " Cara Cara".

I baked the tart shell first, then I prepared the tart filling and placed that filling into the baked tart shell.  When the tart case is cooked, remove it from the oven and use thin pieces of pastry trimmings to patch up any cracks, then brush it lightly with eggwhite to seal it further. Return it to the oven briefly, then allow it to cool completely to set the pastry. This helps to prevent it absorbing moisture from the filling and reduces the amount of time necessary to cook berries.

For filling combine frozen blueberries, frozen cherries, sugar, lemon and flour. Set aside for 20 minutes. Place filling evenly into tart case. Bake for 45 minutes. Cool completely. Add fresh blueberries and cherries on top.

Ingredients:

 2 cups plain flour

1 tsp bi-carb soda

2 eggs

1 teaspoon mixed spice

1/2 teaspoon nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/4 cups white sugar

1 cup / 250ml vegetable oil

1 tsp vanilla extract

2 cups diced or grated apples

3/4 cup walnut

Method:

* Preheat oven to 180°C/160°C fan-forced.

* Grease and line a 21 cm / 9" springform cake pan.

* Add the dry ingredients, mix to just combined. Stir through Apple and 1/2 cup chopped walnuts. Pour into cake pan. Sprinkle remaining walnuts on top.

* In a medium bowl, place flour, baking powder, spices and salt. Whisk to combine.

* In a large bowl, Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.

* Bake for 1 hour or until the skewer inserted into the centre comes out clean.

PECAN PIE

PASTRY

1 3/4 cups plain flour

125g chilled butter, chopped

2 tablespoons sugar

1 egg

1-2 tablespoons chilled white vinegar (cold water)

FILLING

1 1/2 cups pecans (for filling, toast for 10 minutes and roughly chop)

1 cup pecan (to decorate on top, no need to toast)

3,eggs

3/4 cup brown sugar

50g unsalted butter

3/4 cup golden syrup

1 tsp vanilla extract

1/4 tsp salt

2 tbs Amaretto Liqueur (optional).

METHOD:

* Make pastry: Process the flour, butter and sugar in a food processor until the mixture resembles fine breadcrumbs.

* Add egg yolk and vinegar. Process to bring pastry together. Wrap in plastic wrap. Place in fridge for 30 minutes.

* Preheat oven 170c fan-forced. Roll out the pastry on a lightly floured surface to form a 4mm-thick disc. Line a 4cm deep, 25cm (base measurement) pie dish with pastry. Trim excess pastry.

* Line pastry with baking paper, fill with dried beans or pastry weights and bake for 20 minutes or until light golden. Remove beans and paper. Reduced the oven to 160C fan-forced. Brush the pastry with white egg. Bake another 5 minutes. Set aside to cool slightly.

* Meanwhile, to make the filling, place butter and sugar in a small heavy saucepan over medium and cook, stirring, for 5 minutes whisking until mixture is smooth. Remove from heat and set aside to cool slightly. Add golden syrup, vanilla, salt, amaretto and eggs, whisk to combine. Add in chopped pecans.

* Pour the mixture into the shell and top with whole pecans.

* Place on an oven tray and bake for 45 minutes or until filling is browned and firm to the touch. Cool in pan to room temperature.

Note:

GERMAN APPLE CAKE

INGREDIENTS

3 medium apples

125gr unsalted butter, room temperature

1/2 cup granulated sugar

1 /2 fresh lemon

3 large eggs

2 tsp vanilla extract

1 1/2 cups plain flour

3 tablespoons corn flour

2 tsp baking powder

Pinch of salt

2 tablespoons milk

1/4 cup apricot jam

INSTRUCTIONS

Preheat oven to 180°C/160°C fan-forced and grease the bottom of a 9- or 10-inch springform or use parchment paper.

Combine plain flour, corn flour, baking powder, and salt.

Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss generously with the lemon juice.

Beat butter until creamy, about 1 minute. Add sugar and beat until fluffy, about 2 minutes.

Add eggs, 1 at a time, beating after each addition.

Add vanilla. Beat until combined.

Add dry mixture in two addition alternate with milk. Beat until just combined. Don't overmix.

Transfer batter into prepared pan and arrange your apple slices on top.

Bake ifor 50 minutes or until a skewer comes out clean.

Stand in pan for 10 minutes. Remove side from pan. Slide cake onto a wire rack to cool.

Fluffy Pancakes

Ingredients

2 cups all purpose | plain flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups milk (plus abit extra if needed)

1/4 cup butter , melted

2 teaspoons pure vanilla extract

1 large egg

Method:

Combine together dry ingredients in a large bowl. Pour in wet ingredients egg, milk, butter and vanilla. Mix with a fork or whisk until smooth

 Heat a griddle or large pan over medium-high heat. Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Cook until golden.

Notes:

When cooking use vegetable oil as I found butter easy to burn.

Baked this cake last night. It was meant to showcase fresh plums, therefore I only used 1/2 cup sugar and 100g of dark chocolate. It was delicious. Next time I will add more Plums.

Chocolate Plum Cake

Ingredients

100 g dark baking chocolate

125 g melted butter

1/2 cup white sugar

3 large eggs at room temperature

4 or 5 plums, cut half.

1 tsp vanilla

¼ cup cocoa powder

½ tsp baking powder

11/2 cups almond flour

1/2 cup plain flour

Instructions

Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).


Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside. You can use other loose base pan.


Melt chocolate and butter in microwave or on the stove, stirring until smooth.


Whisk in sugar. Let it cool for 5 minutes. Add eggs and vanilla, whisking well until combined,


Mix cocoa powder, baking powder and almond meal in the big bowl, stir to mix. Pour in wet mixture, fold through until just combined.


Pour batter into pan, arrange plumps on top, cut side up. Bake 45 min until top has thin crust and skewer comes out clean.


Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.


Notes:

Ingredients

250 g butter

1 kg mixed dried fruit

1 cup brown sugar firmly packed

125 ml rum

125 ml sweet sherry

1 tsp mixed spice

1 tsp bicarbonate of soda

1 orange rind grated

1 lemon rind grated

1 tbs treacle or golden syrup

4 eggs large lightly beaten

250 g plain flour

50 g self-raising flour

Glaced cherries and blanched almonds to decorate optional

Method

Grease a deep 23 cm round cake tin, line base and sides with 3 layers of baking paper to 5 cm above edge of tin.

In a large saucepan, place butter, fruit, sugar, rum and sherry, stir over heat until butter is melted and sugar dissolved.

Bring to boil, stirring, then simmer covered for 10 minutes.

Stir in soda, cover and cool to room temperature

Stir rinds, treacle, eggs, mixed spice and flours into cooled mixture. Spread evenly into prepared tin. Drop the tin 3 times to kitchen bench to pop the air bubbles.

Decorate with the cherries and almonds.

Bake in preheated 140ºC oven for 3½ hours or until skewer inserted into the centre of the cake comes out clean. Make sure checking after 2.5 hours. Brush with extra rum, wrap in a clean tea towel and allow cake to cool in tin

Notes

You could also add extra step before step 2, by putting the dry fruit in the bowl add 2 tablespoons rum or sherry mix well then cover tightly with cling wrap. Allow the fruit to stand for 3-5 days in a cool dark place. You can stir the mixture in between.

This cake is good made 10 weeks in advance. I used paper towel. Moisten it with rum or sherry. Wrap it around the cool fruit cake then wrap it with cling wrap and put in a cool, dry place to allow the fruitcake to ripen and age. Once every 2-4 weeks you unwrap the cake, replace paper towel with the new one, don't forget to moisten it first with alcohol. You can store the cake for months by doing it this way. I have consumed fruit cake I stored more than a year. Alcohol kills bacteria.

No Bake Blackberries Chocolate Tart

It's so easy to make and it doesn't require an oven!

For Crust

2 x 137g original Oreo cookies

80g unsalted butter, melted

For Chocolate Filling

200g milk chocolate

150g bittersweet chocolate

1 cup heavy cream

For Topping

Fresh blackberries or anything you fancy

Directions

1. Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into loose bottom tart pan. I used 9 inch.

2. Place in the fridge to set for 30 minutes (it should be firm so leave for longer if necessary). You can freeze it to speed up the process.

3. While that's chilling prepare the chocolate filling by place a small saucepan over low-medium flame, add the cream and let the cream come to a little boil. Remove the saucepan from heat and add the chopped chocolate into the warm cream. Stir until the chocolate dissolves into the cream and forms a smooth mixture.

4. Pour chocolate filling over oreo crust, and top with fresh blackberries.

5. Place it in the fridge for 4 hours, or overnight to chill before serving.