Nicabella

Sweet Eats // Blueberry Tart

blueberry-tart

BLUEBERRY TART
{Recipe adapted from Williams Sonoma}

I’ve made this blueberry tart twice in the past two weeks (once for a birthday and once more just because) and I’d happily bake another if only I had enough bluberries to go around.

It’s that good.

For the dough
1/2 cup (125 g) unsalted butter, at room temperature
1/4 cup (60 g) sugar
1/8 tsp kosher salt
1 large egg, beaten
1 1/4 cups (200 g) all-purpose flour
1/8 tsp baking powder
2 1/2 tsp fresh orange juice
3/4 tsp pure vanilla extract

For the filling
1 large egg
1/2 cup (4 oz/125 g) sugar
1 1/2 tsp pure vanilla extract
1/2 cup (125 g) crème fraîche
1/2 cup (125 ml) whole milk
5 tbs (80 ml) heavy cream
1 tbs Grand Marnier or Cointreau
1/4 cup (45 g) plus 1 tbs flour
3 punnets (375 g) blueberries

To make the dough, in the bowl of a mixer fitted with the paddle attachment, mix the butter, sugar, and salt on low speed just until blended. Continuing to mix on low speed, slowly add the egg. Add half of the flour and the baking powder, then the orange juice and vanilla, and the remaining flour, mixing each just until combined. Transfer the dough to a floured work surface, form into a disk, wrap with plastic wrap, and chill for 1 hour.

On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and approx. 3-5 mm thick. Drape the dough over the rolling pin and ease it into a 9.5 inch (24 cm) tart pan with a removable bottom, and trim off any excess. Prick the bottom with a fork, cover with plastic wrap, and freeze until thoroughly frozen, about an hour.

Preheat the oven to 350°F (180°C). Coat both sides of a large piece of foil with nonstick cooking spray, then wrap it tightly around the frozen tart shell. Fill with pie weights. Bake the crust until lightly golden brown, about 25 minutes. Set on a wire rack to cool for 20 minutes. Remove the foil and weights and let cool.

For the filling, whisk together the egg, sugar, and vanilla in a bowl. Whisk in the crème fraîche, milk, cream, and Grand Marnier or Cointreau. Sift the flour over the mixture and whisk well to blend. Let stand for 5 minutes. Skim any foam from the surface, stir, then pour the batter into the crust. Bake until the center is just set, about 18-20 minutes. Let cool completely on a wire rack.

Spread the blueberries over the tart and dust with icing sugar.

 

Homemade Dog Food

doggy-dinners

I love the convenience of store bought dog food just like the next person, but have always been interested in finding a homemade version to alternate with the commercial trays I buy for Archie.

There’s a lot of different recipes out there with fairly similar ingredients etc but the one I found most nutritionally informative was from Ottawa Valley Dog Whisperer. Using her ‘Wholesome Grains’ version as a guide, I tailor made one for Archie. As each dog is unique, you’ll need to do the same for your pup.

It is super easy to make, suitable to freeze and Archie just loves it!

ARCHIE’S INGREDIENTS
680g mince of either chicken, turkey or beef
2 tbs coconut oil
1 cup brown rice
2 cups carrot, broccoli and cauliflower
280g spinach, chopped
2 eggs
2 tbs each of parsley, sage, basil and mint chopped
2 garlic cloves, crushed
1 teaspoon powdered eggshells

PER MEAL
1 teaspoon chia seeds
1 teaspoon pumpkin seeds, ground
1 teaspoon cottage cheese

Heat the coconut oil in a large saucepan, add the garlic and meat of your choice. Saute for a minute or two before adding the rice and eggs. Add enough water to cover and simmer gently until the rice is cooked through. Turn off the heat and set aside.

Meanwhile cook the carrots, brocoli and cauliflower and blanch the spinach. Combine and set aside to cool. Once cool, put the vegetable mixture and herbs into a food processor and chop until very fine.

Add the vegetable and herb mixture to the meat and rice and mix well. Portion out into freezer safe containers.

NOTE:
Not surprisingly a batch of this stuff smells really, really good whilst cooking. And even though there’s nothing in there you couldn’t happily eat yourself, this is just a kind reminder from your dog not to!

Sweet Eats // The Perfect Rice for Two

perfect-rice

THE PERFECT RICE FOR TWO

Or one, with leftovers.

I love rice. So much so that if only I wasn’t a bean pole in appearance one could almost assume I might have been a sumo wrestler in a former life. I use it to thicken soups, accompany casseroles or stews, and use cold in salads. I also consider it to be one of those basic staples that can actually be pretty easy to ruin, despite so few ingredients. Yep, who knew ‘just add water’ could have such dire consequences.

Anyway, the following method works for me EVERY time. No more undercooked grains. No more stodge. Hallelujah.

INGREDIENTS
1 cup medium grain rice
1 1/2 cups water

Combine the rice and water in a saucepan and bring to a boil uncovered, before turning the heat down to low and allow to simmer with the lid mostly covered. Once pits start forming in the rice, turn off the heat and cover completely. Allow to steam for 10 minutes.

Fluff with a fork just before serving.

Sweet Eats // Violet and Lemon Iced Cupcakes

lemonicedcupcakes

VIOLET AND LEMON ICED CUPCAKES
{makes 24 mini cupcakes}

I usually prefer my vanilla cupcakes to have a mix of both cake flour and all purpose, but this is another great one to use if you don’t have any cake flour on hand. The texture of the cupcake is somewhat less ‘cakey’ of course, but still light and fluffy and more importantly, delicious. Just the way I like them.

INGREDIENTS
1 1/2 cups self-raising flour
120g butter, softened
150g caster sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup milk

For the icing…
150g icing sugar, sifted
1 teaspoon butter, softened
1 tablespoon lemon juice
1 tablespoon boiling water + extra if needed
Sugared violets, lightly crushed

Preheat oven to 160ºC (fan forced). Line a 24 hole cupcake pan with paper liners, or alternatively two 12 hole pans and set aside.

Using an electric mixer set with the paddle attachment, cream the butter, sugar
and vanilla on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, add the eggs one at a time, beating well after each addition.

Set the mixer onto low before adding the flour in two parts, alternating with the milk. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Fill each cupcake liner with batter to  approx 3/4 full. To fill mine evenly I use a size 40 proportioner scoop.

Bake for about 15 minutes or until the cupcakes are light golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes, and then place them on a wire rack to cool completely. 


To make the icing…
Stir icing sugar, butter, lemon juice and boiling water together in a small bowl until smooth. Add extra water if required, one tablespoon at a time to reach the desired consistency. Use immediately.

Once iced, sprinkle on a pinch of sugared violets.

Store the cupcakes in an airtight container at room temperature.

lemonicedcupcakes-1

Sweet Eats // Angel Food Cake

angelfoodcake

ANGEL FOOD CAKE
{Serves 8 – 10}

So, this is the yumminess that can happen when  it’s late in the afternoon but one still wants to make a cake for ones birthday. Accidentally then cut a layer larger than the other, so unsuccessfully try to hide it with whipped cream and strawberries. What the hell right? After all, it is my birthday and I’ll eat misshapen cake if I want to.

INGREDIENTS
6 egg whites
 3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
220g (1 cup) caster sugar
100g (2/3 cup) plain flour, sifted
1 1/2 cups thickened cream
2 teaspoons caster sugar
Strawberries, halved
Icing sugar, for dusting
 
Preheat your oven to 180°C (355°F).  Line the base of an 8 inch pan with non-stick baking paper.

Place the egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment*. Whisk on medium high speed until soft peaks form. Add the vanilla extract. Gradually add the sugar (two tablespoons at a time) whisking well after each addition, until the mixture is thick and glossy. Fold in the flour until combined.

Pour the mixture into the prepared pan and gently smooth the surface.

Bake for 20-25 minutes or until golden brown and firm to touch. Turn the cake pan upside down on a wire rack lined with non-stick baking paper. Allow the cake to cool completely. Remove the cake pan and invert the cake. Either cut the cake into two even layers or leave whole.

In a clean mixing bowl, add the cream and whisk until soft peaks. Add the caster sugar and continue to whisk until thick and the sugar has dissolved.

Spread the cream onto each cake layer, top with the halved strawberries and dust with icing sugar.

* You can also use a hand held mixer if you do not have a stand one.

Sweet Eats // Mini Chocolate Mud Cake

chocolate-mudcake

MINI CHOCOLATE MUD CAKE
{Recipe adapted from Exclusively Food}

It’s been a while since I made a cake, one for no particular reason that is. I also can’t remember when I last made a mud cake. Clearly too long. So to right that wrong, I made this little 6 inch darling last weekend, just because.

INGREDIENTS
For the cake…
125g chocolate
125g unsalted butter
2 teaspoons coffee granules
1/3 cup + 2 tablespoons water
1 cup + 1 tablespoon plain flour
1 tablespoon + 3 teaspoons cocoa powder
1/3 teaspoon bi-carb soda
1 cup + 3 tablespoons caster sugar
2 large eggs
1 tablespoon oil
½ teaspoon vanilla extract
¼ cup buttermilk

For the ganache…
150g dark chocolate, chopped
60g unsalted butter, melted

Preheat oven to 140ºC (fan forced).

Grease the base and sides of a 6 inch round cake pan. Line the base and sides with parchment paper, extending the sides by an inch or two
above the rim.

Combine the chocolate, butter, coffee and water in a saucepan over low heat and stir occasionally. When the chocolate and butter has melted, remove from the heat and allow to cool to room temperature.

Sift the flour, cocoa powder and bi-carb soda into a large bowl. Add the caster sugar, and stir (using a whisk preferably) until well combined.

Place the eggs, oil, vanilla and buttermilk in a glass bowl and whisk gently to combine.

Add the egg mixture to the flour mixture and stir until well combined.

Now add the chocolate mixture in three parts, stirring after each addition.

Pour the mixture into the prepared pan and bake for approximately 1 hour and 15 minutes or until an inserted skewer comes out clean.

Remove from the oven and cover with a clean towel and allow to cool in the pan.

Once the cake has cooled to room temperature, remove it from the pan and trim off the uneven crust. Turn upside down if you wish, before covering with ganache.


To make the ganache…
Melt the chocolate in a glass bowl, over a saucepan of simmering water. Once melted remove from the heat and add the melted butter. Stir slowly until combined and glossy.

Using an offset spatula, cover the cake with the ganache any way you like. 


HOT TIP: I will forgive you for thinking ‘what the’ with all those + tablespoons, teaspoons etc. I simply followed Exclusively Food’s ingenious ingredients chart, for scaling down their original recipe (that makes a nine inch cake) so I could make a six inch one.

Sweet Eats // Lavender Ombre Layer Cake

lilac-ombre-cake

OMBRE LAYER CAKE
{Recipe adapted from Martha Stewart}

INGREDIENTS
For the cake…
3 1/2 sticks unsalted butter (396g), room temperature, plus extra for pans
6 1/2 cups sifted cake flour, plus extra for pans
3 tablespoons baking powder
Pinch salt
2 1/4 cups milk
2 tablespoons pure vanilla extract
2 1/2 cups sugar
10 large egg whites
Gel food colours

For the buttercream…
2 1/4 cups sugar
10 large egg whites, room temperature
Pinch of salt
8 sticks unsalted butter (904g), room temperature, cut into small pieces
1 tablespoon pure vanilla extract
2 cups shredded coconut


Preheat oven to 175° C. Butter three 8-inch round cake pans, and line with parchment.
Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.

Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.

Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.

Divide batter among 3 bowls, and tint each with food colouring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.

Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.


To make the buttercream…
Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.

Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more. 


To finish…
Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1
cake. Top with another cake. Repeat with the final layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes.

Frost cake with remaining buttercream and then coat with shredded coconut.

Sweet Eats // Spinach and Ricotta Ravioli

spinach-ravioli

SPINACH AND RICOTTA RAVIOLI
{Serves 4}

Honestly, I think I could happily consume ravioli for breakfast, lunch and dinner. Add some crispy sage leaves, drench in browned butter and I could then happily live on it for like, ever.

INGREDIENTS
For the ravioli…
1/2 cup ricotta
120g baby spinach, blanched and finely chopped
1/4 cup parmesan, grated finely
1/4 cup pinenuts, toasted
1 egg yolk
Gow gee wrappers
5 tablespoons unsalted butter
Sage leaves
Salt and pepper to taste

For the brown butter sauce…
60g unsalted butter
Preheat oven to 160° C. Lightly toast the pinenuts and set aside.

Bring a small saucepan of water to the boil. Add the baby spinach and blanch for 20-30 seconds. Place immediately into iced water to stop the cooking process and then strain well. Pat dry with paper towel making sure all excess water is removed, before chopping finely.

In a small mixing bowl, combine the ricotta, parmesan, chopped spinach and egg yolk. Add salt and pepper to taste.

Place a small amount of filling (using a teaspoon works well) onto a gow gee wrapper and brush the edges with a little water. Place another wrapper on top and press the edges together to seal, making sure there are no air pockets around the filling. I also like to slightly press the edges using a fork, not only does it help re-inforce the seal, but looks quite pretty too!  Repeat this process until there is no filling mixture remaining.

Bring a small saucepan of water to a gentle boil. Add the ravioli and
cook for approx 3 to 5 minutes, or until the ravioli softens and floats to the surface. Drain well before arranging on a serving plate.


For the brown butter sauce…
Place a skillet over medium-high heat and add the butter. Once the butter melts and starts to foam, whisk continiously until little brown bits start to form on the bottom of the skillet. Still whisking, add the sage leaves but remove from the heat, you don’t want this baby to burn.

Drizzle over the ravioli, scatter on a few toasted pinenuts and serve immediately.

Sweet Eats // Chocolate Cupcakes

chocolate-cupcakes

CHOCOLATE CUPCAKES with CHOCOLATE SWISS MERINGUE BUTTERCREAM
{Makes 48 mini cupcakes}

INGREDIENTS
For the cupcakes…
3/4 cup all purpose flour
1 cup caster sugar
1/4 cup plus 2 tablespoons good quality cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup freshly brewed hot coffee

For the frosting…
2 large eggwhites
1/2 cup, plus 1 tablespoon caster sugar
2 sticks (226g) unsalted butter cut into cubes, at room temperature
1 teaspoon vanilla extract
65g dark chocolate, melted and cooled
Pinch salt

Preheat the oven to 165ºC. Sift the flour, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and gently mix on low speed until just combined.

In another bowl combine the buttermilk, oil, eggs and vanilla extract.

With the mixer on low speed, slowly add the wet ingredients to the dry. Whilst the mixer is still on low, add the coffee and stir until just combined.

Using a proportioner scoop (an essential tool when you want to achieve evenly measured cupcakes) fill each paper liner with batter to just under half full. My scoop is a size 40 and I underfill it slightly for this particular batter. You may need to experiment a little depending on your paper liner size etc.

Bake for approx 15 minutes or until a skewer comes out clean. Avoid overbaking. Transfer the cupcakes to a wire rack to cool completely before frosting.

To make the frosting…
Combine the egg whites, sugar and salt in the bowl of electric mixer, set over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved completely.

Attach the bowl to the mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium high speed until stiff peaks form. Continue mixing until the mixture is fluffy and glossy (approx 10 minutes) and the bottom of the bowl should be completely cool.

With the mixer on medium low speed add the butter a few tablespoons at a time and mixing well after each addition. Once all the butter has been added, whisk in the vanilla extract.

Now add the melted, and cooled chocolate. Switch to the paddle attachment and continue beating for about 2 minutes or until the frosting is completely smooth. Fill a piping bag with a tip of your choice and go get your decorator on!

Sweet Eats // Fig Jam

fig-jam

FIG JAM

There is something really special about fresh figs, and even more so when you can fill a basket with them every day.

Our neighbours have a fig tree in their yard and whilst they’ve been away this past week, asked me to make sure none of the fruit went to waste. Needless to say they didn’t have to ask twice.

With simply too many to eat as is, I decided to make fig jam. My first ever attempt at jam…I was bursting with excitement! And what better way to spend a relaxing Sunday than with something bubbling on the stove.

INGREDIENTS
1kg fresh figs, roughly chopped
500g caster sugar
1 lemon, juiced & rind removed
1 cinnamon quill
1 vanilla bean, split & seeds scraped
2 teaspoons jamsetta (optional)

Combine the figs, sugar, lemon juice and rind, cinnamon quill and vanilla bean in a saucepan. Set aside overnight, preferably. A few hours is okay…impatience won over.

Place the saucepan over low heat and gently stir mixture to make sure all the sugar has dissolved. Bring to the boil, then cook over low heat for approximately 45 minutes to an hour. If the jam hasn’t quite reached the desired gel, add the jamsetta at this stage and continue to cook for another 5 to 10 minutes.

Remove the cinnamon quill, vanilla pod and lemon rind. Pour jam into sterilised jars, leaving a 1/2 inch head space.  Seal, allow to cool and then refrigerate.

*Gel Stage – to test for a gel, place a saucer into the freezer for 2-3 minutes. Spoon a teaspoon of the jam onto the saucer and place back into the freezer for 1 minute. The jam should wrinkle slightly when pushed with a finger.