What's Cooking Ella
  • Blog
  • About Me-What's New
  • Recipes 2013-2025
  • Breakfast
    • Acai Bowl
    • All Day Breakfast
    • Asparagus Milanese
    • Bacon and Egg Bread Cups
    • Bacon and Egg Roll
    • Bacon and Spinach Omelette
    • Best Ever Berry Pikelets
    • Blueberry Pancakes
    • Buttermilk Pancakes
    • Buttermilk Scones
    • Chicken Livers with Onions
    • Croissant Monsieur
    • Egg Breakfast Cups
    • Eggs in Purgatory-Hangover Eggs
    • French Toast
    • Lemon Souffle Pancakes
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • Perfect Scrambled Eggs
    • Plum Compote and Granola Crumbles
    • Salami and Potato Frittata
    • Scrambled Eggs with Asparagus
    • Scrambled Eggs with Chorizo
    • Shakshuka
    • Spinach and Cheese Spirals
    • To Die For Cinnamon Buns
    • Waffles with Berries, Ice Cream and Maple Syrup
  • Lunch
    • Bacon, Egg and Tomato Pie
    • Baked Lemon Pepper Chicken Drumsticks
    • Broccolini and Bacon Tart
    • Cabbage and Prawn Salad
    • Caprese Pasta Salad
    • Caprese Salad
    • Cheats Pizzette
    • Chicken and Avocado Quesadillas
    • Chicken Caesar Salad
    • Chicken Liver, Frisee and Speck Salad
    • Chicken, Mushroom and Bacon Pies
    • Chilli Chicken with BLAT Salad
    • Chorizo, Potato and Herb Frittata
    • Creamy Chicken and Corn Burritos
    • Crispy Chicken Banh Mi Salad
    • Crumbed Eggplant with Tomato Basil Sauce
    • Egg, Bacon and Cheese Frittata
    • Falafel with Chickpeas
    • Five Spice Pork with an Asian Green Bean Salad
    • Goats Cheese Stuffed Zucchini Flowers
    • Italian Chicken Pasta Salad
    • Mince and Feta Gozleme
    • Mini Egg Muffins
    • Mum's Octopus Salad
    • Nicoise Salad
    • Octopus and Potato Salad
    • Okonomiyaki (Japanese Pancakes)
    • Omelette with Stir Fried Shitake Mushrooms and Rice
    • Piadina Romagnola Italian Flatbread
    • Prawn and Avocado Salad
    • Quesadillas
    • Quiche Lorraine
    • Salad of Figs, Prosciutto, Leaves and Toasted Bread
    • Salmon and Avocado Ceviche
    • Sandwich Press Chicken Quesadillas
    • Sandwiches and Wraps
    • Smoked Trout, Potato and Cherry Tomato Salad
    • Spinach and Cheese Gozleme
    • Sticky Pork Belly Banh Mi
    • Sunday Roast Salad
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Tomato, Bocconcini and ​Rocket Pesto Bruschetta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • Zucchini Fritters
    • Zucchini Slice
  • Dinner
    • Beef and Veal >
      • Beef and Bean Burritos
      • Beef and Broccoli Stir Fry
      • Beef and Mushroom Pies
      • Beef with Cashew Nam Jim and Asian Greens
      • Bibimbap
      • Burek with Meat
      • Burger Night at Our House
      • Cevapi
      • Chinese Beef and Snow Pea Stir Fry
      • Coconut Beef Curry
      • Easy Steak Fajitas
      • Egyptian Kofta Rolls
      • French Style Cottage Pie
      • Indonesian Satay with Peanut Sauce
      • Korean Beef Short Ribs
      • Layered Beef Enchilada Bake
      • Mongolian Beef and Snow Pea Stir Fry
      • Musaka
      • Penang Curry with Coconut Rice
      • Simple Steak Sandwich
      • Steak Slice with Lemon and Thyme
      • Steak with a Green Peppercorn Sauce
      • Tagliata For Two
      • Veal Saltimbocca
      • Veal with Creamy Mushroom Sauce
    • Bread >
      • Bazlama Turkish Flat Bread
      • Cheese and Bacon Rolls
      • Ciabatta Rolls
      • Cinnamon Raisin Bread
      • Croatian Easter Bread
      • Croatian Easter Bread Dolls
      • Croatian Flatbread Lepinje
      • Easy Bread Loaf
      • Easy Crusty No Knead Bread
      • Easy Focaccia Pizza
      • Easy Garlic Butter Breadsticks
      • Easy Same Day Focaccia
      • Focaccia
      • Focaccia Loaf
      • Focaccia with Potatoes
      • Garlic Bread
      • Jam Doughnut Focaccia
      • Jock's Focaccia
      • Medimurski Langusi
      • My Friday Bread
      • Naan Bread
      • No Knead Bread
      • No Knead Bread Rolls
      • No Knead Soft Crust Bread
      • Peci Paje
      • Pide Bread
      • Pita Bread
      • Pizza Scima
      • Pogaca
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Soft Bread Rolls
      • Sourdough Bread
      • Sourdough Starter
      • Tomato Focaccia
      • Turkish Pide Bread
      • Twirly Breadsticks
    • Chicken and Duck >
      • Baked Red Chicken Curry
      • Braised Chicken Marylands with Wine and Tomatoes
      • Chicken and Broccoli Stir Fry
      • Chicken and Eggplant Parmigiana
      • Chicken and Oyster Sauce Noodle Stir Fry
      • Chicken Bastardo
      • Chicken Cordon Bleu Roll with an Italian Twist
      • Chicken, Eggplant and Green Bean Korma
      • Chicken Fajita Drumsticks with Three Salsas
      • Chicken Kiev
      • Chicken Saltimbocca
      • Chicken Schnitzel Burger with Baconnaise
      • Chicken with Creamy Mushroom Sauce
      • Chicken with Garlic Potatoes and Rosemary
      • Chicken with Tomatoes
      • Chinese Style Roast Duck
      • Coconut Thai Chicken Curry
      • Crispy Chilli Chicken Burger
      • Crispy Skin Duck with Pink Grapefruit and Avocado Salad
      • Croatian Chicken in Tomato and Wine Sauce
      • Croatian Roast Duck with Mlinci
      • Duck Breasts with Red Wine Sauce, Mashed Potatoes and Green Beans
      • Easy Chicken Fajitas
      • Glazed Honey and Soy Chicken with Sweet Chilli Sauce
      • Greek Chicken Gyros with Tzatziki
      • Greek Lemon Chicken Gyros with Tzatziki
      • Green Chicken Curry
      • Guatemalan Chicken and Tomatillo Stew
      • Honey Mustard Chicken, Bacon and Avocado Salad
      • Jerk Chicken
      • Mediterranean Chicken
      • Nasi Goreng
      • Peri Peri Chicken Burger
      • Piri Piri Chicken
      • Poached Duck and Cashew Salad with Duck Crackling
      • Portuguese Style Chicken Drumsticks
      • Roast Chicken in Tomatoes
      • Roast Chicken Marylands with Potatoes
      • Roast Chicken Salad and Chive Mayonnaise
      • Roast Duck Marylands and Potatoes
      • Roast Lemon Chicken
      • Salvadoran Chicken in White Wine
      • Salvadoran Chicken Stew with Red Capsicums
      • Spatchcock with Spicy Corn Salad
      • Tequila and Lime Chicken
      • Teriyaki Chicken
      • Thai Style Chicken and Ginger Stir Fry
      • Thai Style Chicken Burger
      • Woodman's Chicken Pollo alla Boscaiola
    • Lamb and Goat >
      • Garlic and Sage Lamb Racks
      • Indian Goat Curry
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Marinated BBQ Lamb Chops
      • Middle Eastern Lamb Pilaf
      • Ottoman Lamb Shank Stew with Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
      • Turkish Spiced Cabbage and Minced Lamb Stew with Tomatoes
    • Pasta and Risotto >
      • Baba Kata's Pasta Sauce
      • Bacon and Mushroom Pasta Bake
      • Baked Bechamel Pasta
      • Basil Pesto with Pasta
      • Brudet Risotto
      • Calabrian Lasagna
      • Cannelloni
      • Cheesy Taco Pasta
      • Chicken Bolognese Pasta Bake
      • Chicken Pasta Bake
      • Chilli Prawn and Tomato Spaghetti
      • Corteccia or Cavatelli
      • Creamy Bacon and Mushroom Fettuccine
      • Creamy Bacon Fettuccine
      • ​Creamy Farfalle with Chicken and Zucchini
      • Creamy Mushroom Linguine
      • Creamy Tomato Chicken and Chorizo Pasta
      • Creamy Zucchini Spaghetti
      • Cuttlefish Risotto
      • Duck Ragu with Pappardelle
      • Ella's Creamy Chicken Pasta
      • Fettuccine Alla Carbonara
      • Fettuccine with Chicken and Mushroom Sauce
      • Fettuccine with Mud Crab, Garlic, Chilli, Lemon and Parsley
      • Fish Risotto
      • Fregola with Mussels, Vongole and Prawns
      • Fregola with Clams
      • Fresh Egg Pasta
      • Fresh Tomato Pasta
      • Gnocchi Mac 'n' Cheese
      • Gnocchi with Rich Porcini Mushroom Sauce
      • Grated Pasta Dough for Soup
      • Istarski Fuzi
      • Kale, Chilli and Parmesan Pasta
      • Krpice sa Zeljem
      • Lasagne
      • Lasagne with Crepes
      • Macaroni Eggplant Cake
      • Macaroni Milano
      • Mushroom Risotto
      • Orecchiette with Broccoli and Anchovy
      • Oven Baked Meatballs in Cheesy Tomato Sauce
      • Pappardelle Carbonara
      • Pasta alla Norma
      • Pasta all'amatriciana
      • Pastitsio
      • Pearl Barley Risotto with Wild Mushrooms
      • Penne alla Vodka
      • Penne with Pork Ragu
      • Penne with Spicy Tomato Sauce
      • Potato and Caramelised Onion Vareniki
      • Potato Gnocchi
      • Potato Gnocchi with Cheese
      • Prawn and Scallop Linguine with Burst Cherry Tomatoes
      • Quick and Delicious Pasta Bake
      • Savoury Crepes-Ham and Cheese or Spinach and Ricotta
      • Seafood Paella
      • Semolina Gnocchi Alla Romana
      • Short Rib Ragu
      • Silverbeet and Ricotta Gnudi
      • Simple Neapolitan Sauce
      • Slow Cooked Beef Ragu
      • Smoky Mac 'N' Cheese
      • Spaetzle
      • Spaghetti Alla Carbonara
      • Spaghetti Bolognese
      • Spaghetti Marinara
      • Spaghetti Pizzaiola
      • Spaghetti Puttanesca
      • Spaghetti with Clams
      • Spaghetti with Clams
      • Spaghetti with Crab
      • Spaghetti with Fresh Tomato and Basil
      • Spaghetti with Garlic, Olive Oil and Chilli
      • Spicy Garlic Butter Linguine
      • Spinach and Ricotta Cannelloni Crepes
      • Spinach and Ricotta Shells
      • Sporki Macaroni
      • Super Quick Fresh Pasta
      • Tagliatelle Alla Bolognese
      • Tomato Prawn Risotto
      • Vegetable Lasagna
    • Pork >
      • Bajan Roast Pork
      • Baked Meatballs in Tomatoes
      • Bolognese Pie
      • Chinese Roast Pork Neck
      • Easy Fall Off The Bone Oven Baked Pork Ribs
      • Ella's Pork Neck in Tomato Sauce with Polenta
      • Meatzza
      • Mince and Potato Burek
      • Mince and Potato Pita
      • Mince Stuffed Capsicums-Punjene Paprike
      • My Favourite Pulled Pork
      • Nachos
      • Paprika and Lime Pork Enchiladas
      • Perfect Baked Pork Belly
      • Perfect Roasted Pork Fillet with Apples
      • Polpete
      • Pork Campagnola
      • Pork Schnitzels with Lemon and Parsley
      • Roast Pork Belly with Sauerkraut
      • Roast Pork with Crackling
      • Roast Pork with Garlic and Rosemary
      • Salt and Pepper Pork
      • Samoborski Kotleti
      • Sarma-Cabbage Rolls
      • Slow Roasted American Ribs
      • Spicy Pulled Pork and Black Bean Tacos
      • Sung Choi Bao
    • Seafood >
      • Bake Marija's Baked Squid and Potatoes
      • Baked Fish with Lemon Cream Sauce
      • Baked Snapper with Parsley, Chilli and Oregano
      • Brudet-Croatian Fish Stew
      • Chilli Crab
      • Chinese Style Fish with Coconut Rice
      • Confit Salmon
      • Croatian Octopus Peka
      • Cuttlefish Stew
      • Fish and Chips
      • Fish Burger
      • Fish Cakes
      • Fish Tacos
      • Fish with Lemon Butter Sauce
      • Fried Calamari
      • Garlic Prawns
      • Garlic Squid with Parmesan
      • Korean Fish Stir Fry
      • Mexican Fish Tacos with Guacamole
      • Mussel Buzara
      • Pan Fried White Fish with Roasted Vegetables
      • Popara
      • Prawn Buzara
      • Prawn, Coleslaw and Pico de Gallo Tacos
      • Prawn, Ginger and Snow Pea Stir Fry
      • Stir Fry Crab
      • Tempura Fish
      • Thai Prawn Curry
      • Whole Baked Fish with Lemon Salt and Aioli
      • Whole Baked Ocean Trout with Fennel and Pomegranate
    • Sides, Salads and Accompaniments >
      • Asian Cabbage, Bean and Carrot Salad
      • Baka Marija's Trganci
      • Baked Beans and Frankfurt Bake
      • Beetroot and Feta with Herb and Pistachio Dressing
      • Bok Choy with Garlic, Honey and Soy
      • Broccoli and Cauliflower
      • Broccoli Salad
      • Charred Broccoli with Onions
      • Cheesy Potato Gratin Stacks
      • Chef's Salad
      • Chinese Broccoli with Oyster Sauce
      • Chinese Chicken Salad with Crispy Wonton Skins
      • Chinese Cucumber Salad
      • Coleslaw with a Mayonnaise Dressing
      • Coleslaw with a Vinegar Dressing
      • Crazy Corn
      • Crispy Chilli Oil
      • Crunchy Potato Balls
      • Dandelion Leaves, Potato, Egg and Bacon Salad
      • Easter Salad
      • Four Bean Salad
      • Fried Rice
      • Greek Salad
      • Green Beans in Tomato Sauce
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Homemade Chilli Oil
      • Homemade Sauerkraut
      • Infused Chilli Oil
      • Italian Roasted Sugar Snap Peas
      • Josip's Spinach
      • Lastovsko Zelje-Cabbage and Potato Salad
      • Luxurious Mashed Potato Bake
      • Macaroni and Bean Salad
      • Marinated Garlic
      • Mashed Potatoes Baked with Bacon
      • Mexican Tomato Salsa
      • Microwave Chilli Jam
      • Miso Roasted Eggplant
      • Muffin Pan Potato Gratins
      • Pan Fried Potatoes
      • Perfect Roast Potatoes
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Roast Pumpkin, Buffalo Mozzarella, Sage and Hazelnuts
      • Spinach and Pear Salad
      • Super Green Kale Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • Ajngemahtec s Griz Knedlama
      • Bacon, Lentil and Cabbage Soup
      • Baka Marija's Cuz Pajz-Cabbage Soup
      • Baka Marija's Zelje-Cabbage Soup 2
      • Beef and Bean Goulash Soup
      • Beef, Barley and Cavolo Nero Soup
      • Cabbage and Bacon Soup
      • Cauliflower, Leek and Bacon Soup
      • Cauliflower Soup
      • ​Chicken Egg Drop Noodle Soup
      • Chicken Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Tortilla Soup
      • Chicken Wonton Soup
      • Corn Chowder
      • ​Croatian Bean and Barley Soup with Baked Pork with Baked Pork
      • Croatian Beef or Lamb Soup
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Erdutski Kotlic s Noklicama
      • Falsa Juha - False Soup
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage Soup
      • Hearty Chicken Soup
      • Jota-Sauerkraut Soup
      • Kaq'ik
      • Leftover Lamb Soup
      • Lemon Chicken Soup
      • Lentil Soup
      • Mushroom Soup
      • Pasta and Chickpeas with Tuscan Cabbage
      • Pea and Ham Soup
      • Pea and Ham Soup 2
      • Pho Ga
      • Potato and Leek Soup
      • Prawn Bisque
      • Pumpkin Soup
      • Pumpkin Soup 2
      • Pumpkin Soup 3
      • Quick Beef Pho
      • Seafood Laksa Lemak
      • Slow Roasted Tomato and Turmeric Soup
      • Smoked Ham, Tomato and Butter Bean Soup
      • Smoked Rib and Bean Soup-Pasta Fazol
      • Spinach Soup
      • Tomato Egg Drop Soup
      • Tom Yum Goong
      • Tomato Soup with Pasta and Basil
      • Vietnamese Pho
      • Zuppa di Pesce
    • Stews >
      • Ali Nazik - Lamb Stew
      • Baka Marija's Goulash
      • Beef Cheek Ragu
      • Beef, Barley and Mushroom Stew
      • Beef Goulash
      • Beef Rendang
      • Bigos Polish Hunters Stew
      • Braised Beef Short Ribs in Red Wine Sauce
      • Chicken Cacciatore
      • Chicken, Chorizo and Bean Cassoulet
      • Chicken Paprikas with Pljukanci
      • Chilli Con Carne with Corn Dumplings
      • Cobanac
      • Chorizo with Lentil and Roasted Red Capsicum
      • Croatian Tripe Stew
      • Easy Baked Goulash
      • Goat and Vegetable Stew
      • Green Chilli Stew
      • Hilachas
      • Josip's Croatian Gulas
      • Mexican Beef Stew
      • Osso Buco
      • Pork Vindaloo
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • Turkish Vegetable and Beef Stew with Pasta
      • Vinski Gulas
  • Desserts
    • Biscuits >
      • Almond Bread
      • ANZAC biscuits
      • Choc Chip and M&M Cookies
      • Chocolate Chip Cookies
      • Chocolate Chip Cookies 2
      • Chocolate Chocolate Chip Cookies
      • Chocolate Hazelnut Flowers
      • Chocolate Salami
      • Christmas Sandwich Cookies
      • Christmas Star Tree
      • Citrus and Coconut Nut Bread
      • Cookie Dough
      • Gingerbread Men
      • Hazelnut Scrolls
      • Lemon Macaroons
      • Melting Moments
      • Mira's Jam Biscuits
      • Mixed Nut Biscotti
      • Monte Carlos
      • Nutella or Jam Pillows
      • Peruvian Alfajores
      • Polka Dot Cookies
      • Vanilla Crescent Biscuits
      • White Chocolate and Macadamia Cookies
    • Bite Sized Treats >
      • Cheesecake Balls
      • Chocolate Crackles
      • Chocolate Marshmallow Brown Sugar Fudge
      • Chocolate Rum Truffles
      • Chocolate Strawberries
      • Coconut Truffles
      • Crunchy Chocolate Truffles
      • Mini Christmas Puddings
      • Rocky Road
      • Tim Tam and Milo Fudge
    • Cakes and Tortes >
      • Apple and Cinnamon Pie Cake
      • Apple and Strawberry Crumble Cake
      • Apple Cake
      • Banana and Raspberry Bread
      • Banana Bread
      • Banana Bread Bundt Cake
      • Banana Bread 2
      • Banana Bread 3
      • Banana Cake
      • Blackberry and Plum Streusel Cake
      • Blueberry Banana Bread
      • Cannoli Cake
      • Carrot Cake with Lemon Cream Cheese Frosting
      • Choc Banana Bread
      • Chocolate Babka
      • Chocolate Banana Bread
      • Chocolate Crunch Cake
      • Chocolate Olive Oil Cake
      • Christmas Fruit Cake
      • Ciambella
      • Coconut Lime Syrup Cake
      • Dairy and Egg Free Chocolate Cake
      • Easy Apple Bundt Cake
      • Easy Apple Cake
      • Five Layer Chocolate Espresso Cake
      • Flourless, Chocolate, Pecan and Raspberry Torte
      • Irish Apple Crumble Cake
      • Italian Breakfast Banana Bread
      • Italian Lemon Ricotta Cake
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Ricotta Crumble Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • Strawberry Cake
      • Strawberry Cloud Cake
      • Tiramisu Torte
      • Torta Tenerina
      • Tres Leches Cake
      • Tres Leches Cake 2
      • Ultimate One-Bowl Chocolate Cake
      • Upside Down Blood Orange Cake
    • Cheesecakes >
      • Baka Marija's Gibanica
      • Baked Ricotta Cheesecake
      • Cafe Latte Cheesecakes
      • Chocolate Cheesecake
      • Cookies and Cream Cheesecake
      • Margarita Cheesecake
      • New York Cheesecake
      • Nutella Cheesecake
      • Passionfruit Cheesecake
      • Passionfruit Cheesecake Slice
      • Pineapple Jelly Cheesecakes
      • Strawberry Cheesecake
      • Sunny Lemon Cheesecake
    • Crepes and Pancakes >
      • Banana and Hazelnut Cream Crepes
      • Chocolate Crepe Cake with Hazelnut Cream
      • Crepe Cake with Citrus Cream and a Berry Salad
      • Crepes
      • Lemon Curd and Poppy Seed Crepe Cake
      • Lemon Curd Crepe Cake
      • Ricotta filled Crepes
      • Strawberry and Hazelnut Cream Crepes
      • Strawberry and Nutella Crepes
    • Crumbles >
      • Apple and Berry Crumble
      • Apple and Passionfruit Crumble
      • Apple Crumble
      • Apple Crumble
      • Apple, Berry and Rhubarb Crumble
      • Plum Crumbles
    • Cupcakes and Muffins >
      • Apple Crumble Muffins
      • Banana Crumb Muffins
      • Blueberry Muffins
      • Chocolate Brownie Muffins
      • Chocolate Chip Muffins
      • Chocolate Cupcakes with a Chocolate Ganache
      • Chocolate Cupcakes with a White Chocolate Ganache
    • Doughnuts >
      • Appelbeignets
      • Apple Fritole
      • Chocolate Churros
      • Churros
      • Cinnamon Doughnut Puffs
      • Doughnut S'Mores
      • Fritule
      • Hot Cross Bun Doughnuts
      • Mini Baked Chocolate Doughnuts
      • Nutella, Jam or Custard Filled Doughnuts
    • Ice Creams, Sorbets and Granitas >
      • Berry Salad
      • Blood Orange Granita
      • Blueberry and Pink Lemonade Ice Pops
      • Blueberry Ice Cream
      • Chocolate Coffee Fudge Ice Cream Cake
      • Hot Chocolate Ice Pops
      • Lemon Cheesecake Ice Cream
      • Lime Cheesecake Ice Cream
      • Limoncello Bombe Alaska
      • Mango and Banana Yoghurt Gelato
      • Mango and Strawberry Ice Pops
      • Mixed Berry Ice Cream
      • Morenitas
      • Orange Creamsicle Ice Cream
      • Orange Granita
      • Orange Sorbet
      • Raspberry Cream Pie
      • Raspberry Lemonade Ice Blocks
      • Rocky Road Ice Cream Slice
      • Splice Ice Pops
      • Strawberry Banana Ice Pops
      • Strawberry Ice Cream
      • Strawberry Ice Pops
      • Summer Berry Lime Compote
      • Tequila and Orange Granita
      • Tropical Jelly Pops
      • Watermelon Granita
    • It's all about the Fruit >
      • Caramel Poached Peaches with Blueberries
      • Fresh Fruit Salad with a Vanilla Lime Syrup
      • Peach Melba
      • Poached Pears with Chocolate Sauce
      • Vanilla Poached Apricots
      • Vanilla Poached Pears
    • Jams, Custards, Puddings and Curds >
      • Berry and Custard Jelly Pots
      • Chocolate Creme Brulee
      • Chocolate Mousse
      • Chocolate Self Saucing Puddings
      • Coffee Creams
      • Crema Catalana
      • Creme Brulee
      • Fresh Orange Jelly
      • Halloween Chocolate Mousse
      • Jelly Custard Cups
      • Leche Poleada or Salvadoran Vanilla Custard
      • Lemon Bavarois
      • Lemon Curd
      • Lemon Pudding Cake with Berries
      • Orange and Almond Self Saucing Pudding
      • Peach Melba Buttermilk Puddings
      • Raspberry Bavarois
      • Strawberry and Vanilla Panna Cotta Fruit Cups
      • Strawberry Jelly Mousse
      • Strawberry Mousse Jelly Delights
      • Strawberry Pannacotta
      • Triple Chocolate Panna Cotta Mousse
      • Vanilla Bean Panna Cotta
      • Vanilla Pannacotta with a Berry Compote
      • Vanilla Pannacotta with Strawberry Champagne Jelly
      • Yoghurt and Vanilla Panna Cotta with Raspberry and Pomegranate Jelly
    • Mud Cakes >
      • Caramel Mud Cake
      • Chocolate Guinness Cake
      • Chocolate Mud Cake
      • Double Decker Mud Cake
      • Mochaccino Marbled Mud Cake
      • Triple Choc Marble Mud Cake
      • White Chocolate Mud Cake
    • Pavlova >
      • Australia Day Pavlova
      • Chocolate Berry Pavlova
      • Forgotten Pudding
      • Meringue Christmas Tree
      • Pavlova
      • Pavlova Roll
      • Pavlova Wreath
      • Raspberry Mousse Torte
      • Strawberry and Watermelon Cake
    • Pies and Tarts >
      • Apple and Cream Cheese Strudel
      • Apple and Rhubarb Crumble Pie
      • Apple Crumble Pie
      • Apple Danishes
      • Apple Pie
      • Apple Roses
      • Berry and Apple Crumble Slice
      • Blueberry Cream Cheese Pastries
      • Blueberry Crostata
      • Blueberry Crumble Pie
      • Blueberry Custard Pie
      • Bougatsa Parcels
      • Cherry Pie
      • Chocolate Custard Pie
      • Chocolate Ganache Tart with a Pecan Crust
      • Chocolate Ganache Tart with an Oreo Crust
      • Chocolate Hazelnut Croissants
      • Chocolate Portuguese Custard Tarts
      • Cindy Crawford's Strawberry Rhubarb Pie
      • Jalousie
      • Jam Macaroon Tart
      • Lemon and Blueberry Bougatsa Parcels
      • Lemon Meringue Pie
      • Lemon Tart
      • Lemon Tart with Blueberry Compote
      • Lime Tart
      • Mini Lemon Meringue Tarts
      • Nectarine Shortcake
      • Nutella Christmas Tree
      • Nutella Pastry Sun
      • Peach Pie
      • Pear and Apple Pandowdy
      • Pear and Chocolate Galettes
      • Pear and Raspberry Pandowdy
      • Pita od Jabuka- Croatian Apple Slice
      • Polish Szarlotka
      • Portuguese Custard Tarts
      • Quick and Easy Plum Tart
      • Quick Apple Strudel
      • Quick Apple Tarts
      • Raspberry Cream Cheese Pinwheels
      • Strawberry Cream Cheese Pastries
      • Strawberry Cream Cheese Tart
      • Strawberry Rhubarb and Apple Crumble Pie
      • Summer Berry Tart
    • Slices >
      • Apple Slice
      • Baklava
      • Banoffee Slice
      • Berry and Apple Slice
      • Berry Custard Slice
      • Blueberry Crumb Bars
      • Cheesecake Brownies
      • Cherry Ripe Brownie Bar
      • Choc-Hazelnut Meringue Slice
      • Choc-Vanilla Slice
      • Chocolate and Raspberry Brownies
      • Chocolate Brownies
      • Chocolate Brownies 2
      • Chocolate Brownies...Without Butter
      • Chocolate Chip Cookie Bars
      • Chocolate Coconut Brownies
      • Chocolate Fudge Brownies-Gluten Free
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  • Cookbook Corner

Baka Marija's Zelje-Cabbage Soup 2

31/5/2017

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This soup is one of the first things my mother in law ever cooked for me. My husband's family live in Croatia and love to eat soups, nearly every day there is some sort of soup served in their house, either a broth or something like this, thick and hearty.

When I got married, I watched my mother in law make this and I wrote what she was doing so that I could make this for my husband. As my in laws live abroad I wanted to cook my husband things his mum made for him. Since then this has been something that I regularly make for my family. My kids love this to, they grew up on this kind of food. My youngest, when he was 5 years old and in kindergarten, told his teacher (when asked what his favourite food is) he said his favourite food was Cabbage Soup. I'm pretty sure it is not your standard answer for a 5 year old. It still is his favourite.

With regards to the meat, you can make it with beef (chuck steak usually or beef spare ribs work well) or with pork (spare ribs or chops), either meat is delicious. Today I made it with pork chops as my husband won chops in a meat raffle at his local bowling club, I do prefer pork spare ribs to chops, as the chops can be a little drier, but I had them at home so I made it.

You will need a large pot to cook this in, as it makes for one large soup. But when I do cook this, that is it for dinner, as it is quite filling. Served with crusty bread, delicious.

I also chop up the cabbage roughly, including thick stalky bits, as we love them. Only discard the actual core of the cabbage.

The colour of the capsicum, doesn't really matter. And use whatever beans you like.

Anyway, if you love cabbage, give this a go, as it is a lovely, thick and hearty soup.

Recipe

​3 pieces pork spare ribs (or pork chops)
1 onion, diced
2 cloves garlic, crushed
salt and pepper, to taste
1/2 savoy cabbage, coarsely chopped
1 green capsicum, diced
1/2 bottle tomato passata
2 tablespoons chilli sauce
425g can red kidney beans
1/2-1 tablespoon vegeta, to taste

Zaprzak:
2 tablespoons vegetable oil
1 tablespoon flour
1 tablespoon paprika
1-2 cups cold water

Fill a large saucepan 1/3 full with cold tap water. Add the meat, onion and garlic. Season with a little salt and pepper. Bring to the boil, simmer for 30 minutes.

While the meat is coming to the boil, chop up your cabbage and liberally salt the cabbage, allow it sit, seasoned, until needed. My mother in law does this, not sure why.

After the meat has simmered for 30 minutes, rinse the cabbage of the salt and add the cabbage to the soup along with the capsicum and tomato passata. Bring to the boil.

While the soup is coming back to the boil, make the zaprzak. In a small frying pan add the oil. Add the flour and paprika, stirring constantly, cook for 1-2 minutes (you may need to add a splash more oil if it feels too dry). Add 1-2 cups of cold water to the zaprzak, mix to make it smooth and add it to the soup.

Add the chilli sauce, red kidney beans and vegeta. Season if needed with a little more salt and pepper. Simmer for 20 minutes. Serve hot with crusty bread.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/baka-marijas-zelje-cabbage-soup-2.html
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Korean Chicken Wings

27/5/2017

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​We were invited to a friends place for lunch and we got served these chicken wings. Oh my goodness, they were delicious. As per normal I asked for the recipe and here it is. Thank you Snjezana, another amazing recipe I got from you.

These wings are sticky and spicy and tasty and just delicious. And what I love best, everyone should know this by now, they are super easy to make.

These need to be served at your next party, I bet your guests will not stop at one.

Recipe

​Recipe adapted from Woolworths Fresh Magazine

Serves 4

1/2 cup cornflour or rice flour
2 teaspoons salt
1 teaspoon white pepper
1kg chicken wings
Olive oil spray
1/4 cup unsalted peanuts, chopped
2 spring onions, finely chopped
Fresh coriander leaves

Spicy Barbecue Sauce:
1/3 cup salt reduced soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons Sriracha chilli sauce or sweet chilli sauce
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
​2 teaspoons sesame oil


Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
​
Combine cornflour (or rice flour), salt and pepper in a large snap lock bag. Add chicken, seal bag and shake to coat. Remove chicken, shaking off excess flour. Arrange chicken in a single layer, on your prepared tray. Spray well with oil.

Bake for 40 minutes, turning halfway through cooking, until chicken is golden and crisp.
​
Meanwhile, make the barbecue sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat. Simmer gently for 5 minutes or until thickened. 

Once the chicken is golden (after the 40 minutes of baking), baste chicken with sauce and bake for a further 10 minutes.
​  
Pile chicken onto a large plate or platter, drizzle with remaining sauce and scatter with peanuts, spring onion and coriander leaves.
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/korean-chicken-wings.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Creamy Mushroom Linguine

26/5/2017

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I love simple mid week meals. What I love even more is simple tasty mid week meals.

This creamy mushroom fettuccine was my husbands request. I love when my family suggest what I cook, it makes it easier on me, I don't have to think about what to cook, I just cook what they like.

This is so fast to make, by the time the pasta is cooked, the sauce is done to.

This is one of those nights where I didn't use a recipe, as recently I made the sauce on a clean out the fridge kind of a day. I had a few different types of mushrooms and by adding what I thought I would like that was in my refrigerator, I made a delicious sauce and it turned out perfectly. That night I served it on toast, as it was cooking with what I had at home kind of a night, and I had no pasta. ​
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​In the photo above I used chives instead of shallots, it is what I had in the house. It was perfect, so if you don't like shallots, feel free to use chives instead. My kids loved it on toast. So what I suggest, after you eat the pasta, you may have some sauce left over, don't throw it out, put it on toast tomorrow for lunch, so good.

For the pasta, the ones I love to use for this sauce are linguine, fettuccine or tagliatelle.
​

As we all have busy lives, why not try cooking this for dinner tonight, simple, fast and very tasty.

Recipe

​40g butter
200g button mushrooms, sliced
200g swiss brown mushrooms, sliced
150g oyster mushrooms, halved or quartered
2 cloves garlic
3 shallots
1 teaspoon chicken stock powder
300ml thickened cream
50g parmesan cheese, grated
​375g thin linguine
1 Shallot, sliced, for decoration
​Salt and pepper, to taste
​

Cook the pasta in a large saucepan of boiling salted water, following packet directions, until al dente. Once the pasta has cooked, reserve 1/2 cup of the pasta cooking water, before draining pasta.

Meanwhile, heat the butter in a large frying pan or saucepan over medium heat. Add the mushrooms and cook for 3-4 minutes or until they start to soften. Add the garlic, stir it through, cook for 30 seconds, add the shallots, stir for 30 seconds.

To the mushroom mixture add the chicken stock powder, cream, a little salt and white pepper, to taste. Bring to a simmer and cook for 6-8 minutes or until the sauce reduces and thickens slightly. Once cooked, add parmesan, stir through, taste for seasoning.
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Here I used chives instead of shallots. Either works perfectly, as both add a freshness to the sauce.
Once the pasta is cooked, drain, reserving 1/2 cup of the cooking water. Add the cooking water to your cream sauce, stir to combine, this just loosens the cream a bit.

To serve, spoon the hot sauce over the hot pasta, toss to combine, sprinkle with the extra shallot and top with grated parmesan cheese, if desired.
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/creamy-mushroom-linguine.html
Pin it: www.pinterest.com.au/pin/399413060710698270/
​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Pineapple Jelly Cheesecakes

24/5/2017

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​Cheesecake, I just love cheesecake.

I joined a Facebook food group a while back and they started this little mini cook off type of a game, where someone picks 5 ingredients and everyone (who wants to play) cooks something with those 5 ingredients. You can use other ingredients as well, but the 5 specified ingredients need to be in the dish.

Well this particular week the ingredients were
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So off I go on a google search until I find two recipes that I think I want to try. I like the ingredients of one, but I like the look of the other. One is a slice, the other is in a jar. So I decide I am going to make the slice but serve it up in a jar.

They looked beautiful when they were done, so pretty, I was very happy with the end product, and am so happy I started playing this little game, as every two weeks now I am cooking something new and trying different things. Had it not been for the game I may have never made a pineapple cheesecake.
​

Now, remember, I like to make these as individual desserts, but you can just as easily make it into a slice. Now I haven't done this yet, but the original recipe states you dissolve 1 tablespoon of powdered gelatine into 1/4 cup boiling water and once you have mixed in all the cream cheese mixture until smooth, you add the slightly cooled gelatine and then fold in the crushed pineapple.

I have added shredded coconut into the biscuit base to give it a chewy kind of texture and a little more of a tropical feel, you can omit this if you want.

In the biscuit base, only add enough butter for the biscuits to hold together, so even though I give you quantities, always add a little less than stated and keep adding only if needed. I do this with every cheesecake recipe I make.
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With the jelly, I could not find pineapple jelly, but I did find a Create-a- Jelly packet. This  was great, as by just adding pineapple juice to the packet mix, you made pineapple jelly. I did  add a little yellow food colouring for extra colour, but in all honesty you don't have to, that  was completely  optional.

​The second time I made this I didn't have the create a jelly packet at home, so I thought I'd try making my own jelly from scratch. It was perfect, so I will provide a link to the recipe for homemade jelly that you can use instead here, if you prefer over the packet jelly.

With the pineapple, I loved fresh pineapple on top over tinned pineapple pieces. The fresh had a nicer texture to the tinned. But having said that if you like tinned pineapple it was still good. With the fresh pineapple, the one that I had bought was a little hard and hadn't fully ripened. What I did to fix this is I chopped it up into small pieces, then I sprinkled on some caster sugar and allowed it to macerate for about 30 minutes before I put it onto the jelly.

Just so you know, this is one of those desserts where you can change the flavour of the jelly and fruit and create completely different desserts. Strawberries and strawberry jelly with a chocolate biscuit maybe or peaches and peach jelly, you really can muck around with flavour combinations here.

So if you are looking for something new to try or would like to make something with a tropical feel, try this cheesecake, it is so good, my family loved it, hope yours do to.

Recipe

​Makes 8 (depending on the glass size you use)

Biscuit Base:
250g Arnotts Marie Biscuits, crushed
2/3 cup desiccated coconut
125g unsalted butter, melted

Filling:
250g cream cheese, softened
1/2 cup caster sugar
1 tablespoon lemon juice
300ml thickened cream
440g can crushed pineapple, drained

Jelly:
85g packet create a jelly
200ml pineapple juice
Few drops yellow food colouring, optional

2 x 425g tins pineapple pieces or 1 whole fresh pineapple

300ml thickened cream, whipped, to serve
Mint leaves, to serve
​
For the biscuit base: Place the biscuits in a food processor and blitz until crumbs are formed, pour into a large bowl. Add the coconut and melted butter and stir through until combined. Using a spoon, distribute the crumbs into your glasses evenly, gently press crumbs down to level the surface. Refrigerate while you make the filling.
​
Filling: Place the cream cheese and sugar in a large mixing bowl. Using electric beaters beat until smooth. Add the lemon juice and cream, beat until smooth. (If you were going to make a slice, this is where you would add the gelatine).

Add the drained, crushed pineapple and fold through the cream cheese mix. Place the mixture into a piping bag, and evenly pipe the mixture over the biscuit base, carefully level the surface, making sure the entire surface is covered. Refrigerate for 3 hours, to ensure the cream cheese sets before adding the jelly.
​
Make the jelly: Empty contents of packet into a bowl and add 1 cup of boiling water. Stir and dissolve well. Add the pineapple juice, stir well.​ Allow to cool completely. Once cool and the cream cheese has set, carefully pour onto the set cream. Refrigerate for 3 hours.

Add fresh or tinned pineapple pieces onto the set jelly.

Just before serving, whip 300ml of thick cream until soft peaks form, place in a piping bag with a star tip nozzle and pipe onto the pineapple. decorate with mint leaves and serve.
Enjoy!
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Find the recipe at www.whatscookingella.com/pineapple-jelly-cheesecakes.html 
​Pin it: au.pinterest.com/pin/399413060692948126/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Pretzel Covered Chicken Fingers

21/5/2017

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My kids loved crumbed chicken, our favourite breadcrumb is the Japanese Panko crumbs. 

But I was watching TV one day and this recipe came on, it looked like something my kids would eat. I have previously tried polenta crumbed chicken and cornflake crumbed chicken and both although okay, I really didn't love it. This however, I loved. The crumbs are crisp and tasty and rather enjoyable. My kids loved this and I've served it to a few of their friends and it has been a hit with them also.

​As fo leftovers, if there is any, these are quite nice cold also.

I find 1 chicken breast will use up approximately 1 x 200g packet of crushed pretzels. 

I also like to have an extra bag of pretzels in case I need it or I use panko breadcrumbs if I fall short, as my kids like the crispness of panko breadcrumbs also.

The original recipe serves the sauce with Madras Curry Powder in it, I haven't tried it, so that is up to you if you want to give it a go. But to 1/2 cup of ketchup you would add 1 teaspoon of curry powder.

So if you are looking for a quick meal for you or the kids, this one we really liked, hope you do to.

Recipe

Recipe adapted from ​a Giada De Laurentiis recipe

1 large chicken breast
1 x 200g packet Pretzels
1/2 cup flour
2 eggs, beaten
2 tablespoons milk
​Salt and pepper, to taste
​Vegetable oil, for frying
Tomato sauce, to serve
​

As per notes above, if you are going to try adding Madras Curry Powder to the tomato sauce, do so now, so the flavours blend together. If no, continue with the chicken.
​
Place the pretzels in a food process and blitz, you want it to be coarsely chopped, with a small amount of fine crumbs.
​
Slice the chicken breast at a slight angle, about 6-8mm thick making long chicken fingers.

Place the flour in one bowl, the eggs and milk (whisked) in a second bowl and the pretzel crumbs in a third bowl.
Season the flour and eggs each with 1/4 teaspoon salt, and season with pepper, to taste.

Working one at a time, dip the chicken fingers in the flour, then the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
​
Heat a large frying pan over medium heat. Add enough oil to cover the surface of the pan. When hot, add half of the chicken fingers, it should start to sizzle gently immediately. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper towel lined plate. Repeat with the remaining chicken fingers, add more oil, if needed.
​
Serve immediately with tomato sauce.
Enjoy!
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Find the recipe at www.whatscookingella.com/pretzel-crusted-chicken-fingers.html 
Pin it: au.pinterest.com/pin/399413060692904231/
​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Homemade Limoncello

21/5/2017

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​I first got the taste of homemade limoncello from a friend of mines dad. His limoncello was so different from the store bought that I fell in love with the flavour.

Now traditionalists will only make it with pure alcohol, this version is with vodka. I know some people will say it isn't the same, but I love it. I have made it with rakija (Croatian spirit) and although it was nice, it was strong for me.

With the vodka, I have tried a few brands now, but my two favourites were Smirnoff (red) and Tito's. These two were recommended by GZ who I got the recipe from and I agree, they are the best.  

When you use vodka and add the sugar syrup, the limoncello freezes to a slushy consistency, (this does not happen with rakija). I quite like it, it is like a limoncello slushy. But if you don't want to drink it like that, just take it out of the freezer 10 minutes before you want to drink it, and the ice crystals will melt.

If you buy a 700ml bottle of vodka, you can make it with 10 lemons instead of the 12, that is up to you.

I have only made it with lemons, so far, but the original recipe says you can make it with 8 Valencia Oranges or 5 Ruby Red Grapefruits.

I will never buy store bought limoncello again, as I love this one. If you try this, I'd love to know what you think.

Recipe

Recipe adapted from Geoffrey Zakarian from The Kitchen

Makes 1 litre

​12 large, lemons
1 litre of vodka, such as Smirnoff (Red) or Tito's Vodka
1 cup caster sugar
​
Remove the peels from the lemons, making sure not to include any of the white pith.

Place the peels in a large jug and add the vodka. Do not throw out the bottle, you will need it for the limoncello.

Cover with plastic wrap and allow the lemons to infuse all the oils and colour out of the peels. This takes about 24 hours. Just leave it on your kitchen bench.
​
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Make a sugar syrup: Combine the sugar and 1 cup water in a small saucepan. Cook, stirring, until the sugar dissolves and bring to the boil. remove from the heat and let it cool completely.
​
Once cooled and after the lemons have done there thing, add the sugar syrup to the vodka mixture. 

Using a funnel, carefully pour the limoncello into the vodka bottle, you will have extra because of the sugar syrup, just pour the extra limoncello into another smaller bottle or glass jar (this is my testing jar).

​Place in the freezer, serve ice cold in chilled copita or shot glasses.
Enjoy!
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Find the recipe at www.whatscookingella.com/homemade-limoncello.html 
Pin it: au.pinterest.com/pin/399413060692902618/
​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Milo Slice

20/5/2017

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​I first made this Milo slice years ago and followed the recipe and found, although it came out dry, I seemed to like it, it was something I knew I wanted to make again, but it needed a little adjusting. Since then I have made some adjustments and now I love this.

We pretend this is a healthy slice in our house, as it has oats and uses brown sugar. It is a simple slice, a bit of melting and mixing going on. The flavour is not too sweet, which I do love.

My kids love it to, they think it is great. I added chocolate chips to the mix, I found it needed it. You can also use roughly chopped up chocolate blocks or chocolate melts, I just snap these into smaller pieces.

With regards to the topping I go two ways with that, sometimes I just sprinkle icing sugar on top, other times I add the chocolate topping.

So if you are looking for an sweet treat, that isn't too sweet, give this a try, it is something my family loves, hope yours does to.

Recipe

Recipe adapted from www.bestrecipes.com.au

​
Serves 12

1 cup self raising flour
1 cup plain flour
1/2 cup oats
1/3 cup shredded coconut
1/2 cup firmly packed brown sugar
1 cup Milo
2 eggs
250g unsalted butter, melted
100g choc bits

Chocolate Topping:
200g dark chocolate
50g unsalted butter
or 
​Sprinkle with sifted icing sugar
​

Preheat oven to 180C/160C fan forced.
​
Grease and line with baking paper a 20cm x 30cm slice pan.


In a large bowl add the self raising flour, plain flour, oats, coconut, brown sugar and Milo. Give it a quick stir.

Add the melted butter, egg and choc bits and stir well to combine.
​

Press the mixture into your prepared baking tin.
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​Bake for 15-20 minutes, until it feels baked, when pressed lightly with your fingertips. Leave in pan to cool completely.
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You can just dust it as is with some sifted icing sugar.

OR

​Make the chocolate topping: Place the chocolate and butter in a microwave safe bowl. Cook for 20 seconds, stir. Cook for a further 20 seconds, stir, repeat this process until both the butter and chocolate has melted. (You could also do this in a heatproof bowl over a pan of simmering water).
​
Spread the chocolate topping over the cooled cake. Slice and serve.
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/milo-slice.html 
​Pin it: au.pinterest.com/pin/399413060692892425/ 
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Steak Slice with Lemon and Thyme

20/5/2017

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​One of the easiest steak recipes you will ever make and it tastes amazing. Here you don't marinate the meat before cooking, you are marinating after you have cooked it.

What are we having for dinner, a question I get asked every day. If you follow my blog you will realise I like to mix up what I cook, I like trying new things and I don't like repeating recipes often, I generally don't repeat things more than twice a year. There are exceptions to this rule and they are soups, we regularly have chicken, beef or lamb soups and if my husband or kids specifically request a recipe, I will make it.

This dish was made as my son was going to be home late from school, so I wanted something I could cook quickly when he got home. We are a family that waits for the last person to get home before we have dinner. So tonight we had dinner at 8:30pm, not ideal, I like eating before 7pm, but sometimes late dinners can't be avoided.

I had the potatoes baking in the oven, the salad was prepped and ready to dress at the last minute. The steaks were out of the refrigerator at least an hour before cooking them and the onion rings sliced and ready to batter.

As soon as my son came home, I heated up the oil for the onion rings and turned on my pan that I was going to cook the steaks in. The steaks need very little attention, they are so easy to make. The onion rings were quick to fry up and the salad was dressed and ready to go. Dinner was served in about 15-20 minutes.

These steak slices are delicious, you pan fry the steak whole first, then place them it in the marinade after cooking to rest and get infused with this gorgeous dressing type marinade. Then you slice it, drizzle it with the marinade and serve immediately.

How you cook the steak is up to you, we like it medium or medium-rare. If you want it cooked longer, just cook it longer. But you need to cook it, the lemon thyme flavour that permeates the meat is so delicious. You can substitute thyme for oregano or other herbs you love, but I have a fondness for thyme, I adore it.

Also you can do this for a barbecue, you can double or triple the recipe, have the steaks barbecued, then place in a dish with the marinade, then simply slice and serve. Simple entertaining at it's best.

I have also served this with broccolini and beans. I just boil or steam the vegetables, then drizzle over the marinade after the meat has been sliced. So delicious and again so easy.

And leftovers, if there are any, are tasty cold. I don't generally like cold beef, however, place leftovers in a bowl, pour over any leftover marinade and you will enjoy it tomorrow.

So if you are looking for a quick and easy mid week dinner, these steaks are amazing, you really need to try it.

Recipe

Recipe adapted from Nigella Lawson's Cookbook 'Nigella Express'

Serves 4

1 x 2.5cm thick rump steak, approx 600g
5 stalks of thyme, to give 1 x 15ml tablespoon stripped leaves
2 cloves garlic, roughly chopped
80ml extra virgin olive oil
Zest and Juice of 1/2 lemon
Salt and Pepper
​
Remove the steaks from the fridge at least 1 hour before you are going to cook them.

​Remove any fat from the edge of your steak.

Heat a griddle or heavy based pan over medium-high heat. (On my really hot burner I had it on just past the medium point). Heat the pan until it is hot.

Season steaks with a little salt and pepper. Brush the steak with a little oil, then place in your hot griddle or pan, and cook for 3 minutes on each side, then turn again for a further 1 minute on each side for medium-rare meat. If you like you meat cooked more, just cook it longer, before each turn.
​
While your steak is cooking, get your marinade ready. Place the thyme leaves, garlic, oil, lemon zest and juice in a wide shallow dish, it needs to fit your steak in it. Season the marinade with salt and pepper.

Once the steak is cooked to your liking, place it in the dish and marinade for 4 minutes on each side, losely covered with foil, before removing it to a board and slicing it on the diagonal.

​Place on a serving plate, drizzle over some of the marinade.
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​Serve immediately with beans or broccolini or as picture with a salad, baked potatoes and onion rings.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/steak-slice-with-lemon-and-thyme.html
​
Pin it: au.pinterest.com/pin/399413060692888038/
​​​​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Summer Berry Tart

19/5/2017

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​The weather is cooling at the moment in Sydney, the days are glorious but the nights are cold, so you may wonder why post a recipe about summer. Well because in a few weeks time I'm off to Croatia, back into the warmth of summer, so I thought I'd post this one now for those out there about to start the summer season.

When thinking of a name for this recipe I considered Fresh Fruit Flan, but I felt Summer Berry Tart just made me want to eat it more. It really is a summer tart as berries when in season are beautiful and tasty and cheap.

I love making pastry, I never used to, I was always weary about making it, thinking it was difficult, it really is not. With a little time and effort (and a food processor) it is ridiculously easy, and for those that don't have a food processor, it is still easy, it just takes a little longer (as you need to rub the butter in by hand, before adding the egg and water).

This tart uses a sweet shortcrust pastry, it has a beautiful buttery flavour and a crisp texture. This one is a Donna Hay pastry recipe. It is so much better than using any of the frozen varieties, and really it is only a little effort, but that little effort makes homemade tarts a special indulgence. There is actually one brand of frozen pastry that I love, but it costs around $11 for one pie. But by making it yourself it is so much cheaper and really does taste better.

The pastry can be made up to a day ahead. Store in an airtight container.

The filling is a delicious vanilla custard, so simple to make, it really only takes a few minutes. Sometimes I add lemon zest to the filling when I feel like a little extra flavour. This is a great way to use up egg yolks you have leftover after making a Pavlova for instance. I have made this from fresh and frozen (but defrosted) egg yolks, both worked perfectly.

And the topping, gorgeous, beautiful, colourful fresh berries. Pick any berries that you love. 


You can add the filling and decorate, up to 6 hours prior to when you need to pie to be served for best results.

I find this pastry is easy to handle, but if your pastry at any stage is soft and difficult to roll, just pop it back into the refrigerator for a few minutes to firm up.

With the custard allow it to cool to room temperature before spreading over the base, but don't let it set in the fridge, it makes it harder to spread, still doable, and tastes the same, but not as pretty, as the custard is not as smooth.

With the glaze, which is just warmed up baby jelly, if you don't want to buy it, you can use warmed up apricot jam. It's purpose is to make the fruit shine, and it adds a small amount of sweetness.

With the fruit, try and buy similar sized strawberries and raspberries. I often buy 2 punnets of each so I can pick and choose which ones I want to use. Why, because this tart looks beautiful when made properly, and in my house, my kids always eat any leftover fruit.

So for those about to get into summer where fresh berries are in abundance, you really need to try this Summer Berry Tart, not only does it look fabulous, it is delicious to.

Recipe

Serves 6-8

​Basic Sweet Shortcrust Pastry:
1 1/2 cups plain flour
125g unsalted butter, chilled and cut into cubes
1/2 cup (80g) icing sugar
3 egg yolks
1 tablespoon iced water

Filling:
6 egg yolks
4 tablespoons caster sugar
4 tablespoons cornflour
2 cups milk
1-2 teaspoons vanilla extract

250g strawberries, halved
125g blueberries
125g raspberries
2 tablespoons baby summer fruits or apple gel
​
To make the pastry: Place the flour, butter and sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.

While the motor is running, add the egg yolks and water. Process until the dough just comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Using your hands, flatten dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
​
To make the filling: Place egg yolks, sugar and cornflour in a bowl, whisk until pale. Heat the milk in a small pan until almost boiling; remove from heat. Add milk gradually to egg mixture, beating constantly. Strain into a clean pan. Stir constantly over low heat for about 3 minutes or until it boils and thickens. Remove from heat, add extract, Transfer to a clean bowl, cover with plastic wrap (making sure the plastic is touching the custard, so no skin forms on the custard); cool.
​
Preheat oven to 180C. Roll dough out between 2 sheets of baking paper to 3mm in thick. Once rolled, if the dough is too soft, place in the refrigerator for a few minutes again to firm up. Otherwise, line a lightly greased 22cm loose bottomed tart tin with the pastry. Trim edges and prick the base with a fork. Refrigerate for 30 minutes.

Line the pastry case with baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and cook a further 10 minutes or until the pastry is light golden. Allow to cool in the tin.

Once the pastry and custard have both cooled. Spread filling into the pastry shells, level the surface.

Top with strawberries, blueberries and raspberries in whatever pattern you like. 

Heat the gel in the microwave or in a pan for a few seconds until it liquifies. Brush gel over fruit with a pastry brush. 
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​To serve, remove the pastry tin side and place on a serving plate. Serve immediately (or refrigerate in the tin until needed).
Enjoy!
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Find the recipe at www.whatscookingella.com/summer-berry-tart.html 
​Pin it: au.pinterest.com/pin/399413060692879190/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Five Layer Chocolate Espresso Cake

16/5/2017

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Indulgent, that is how to describe this cake, one word, indulgent.

This is one of those cakes you don't make every day, it is not something you even want to eat every day, but when you do make it, you will savour every mouthful.

It is rich, but not sweet.

It is a chocolate and coffee combination that is seductive in a dessert kind of way.

Five layers that gel together and create a delicious flavour sensation. The base is a Dark Chocolate Fudge Cake. The next level is a White Chocolate Cheesecake. The following is an Espresso Jelly. Top that with Milk Chocolate Mousse and finish off with a Dark Chocolate Glaze. And just because there is not enough chocolate already, decorate with Chocolate Waves and a dusting of Cocoa.

I have changed the original recipe, so if you have the cookbook this is what I did. After making it the first time, the recipe said to cover the cake completely with the chocolate glaze. I did that, and it looked great, until the sides started coming off, so I removed them, no big deal still looked great.
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​The real problem though with the glaze was that it sets hard, which made slicing the cake very difficult. Even after heating a knife it was near impossible to slice the cake without squashing the layers below. So what I decided to do next is to place the glaze in a piping bag, make a small hole and weave the glaze over the cake in thin string like style, in a criss cross fashion, so even though it will set hard, there will be gaps and the chocolate is thin, so it will slice easier. I still had to heat up a knife, but the knife went through without squashing the bottom levels. 

When you bake the fudge layer and the cheesecake layer. You want to bake it until it is just set and still has a slight wobble. This is important or you will be left with a hard base and cheesecake. I bake it for 25 minutes even though the recipe stated 30 minutes. But in all honesty you do need to start checking it at 20 minutes as every oven is different.

The jelly level is the most delicate level. It is why you need to slice gently. You really do need to set the jelly to custard consistency before placing it on the cake, or it will run over the sides. And if by chance you set it too much, don't panic, use a fork, break up the jelly thoroughly and spread over the cake, then if there is still lumps, break it up more and spread over the cake. The mousse layer will cover up any major flaws in the jelly.

The milk chocolate mousse, the first time I made it, well the chocolate formed little flakey chocolate bits as you added the hot chocolate to the cold cream, it solidified a little. If this happens don't fear as when you eat it, you don't even notice. But to prevent this, the second time I made it, I added a little of the cream to the chocolate after it had melted while it was still on the heat, this is like when you make a ganache. So when I added the chocolate to the remainder of the cream it didn't solidify like it did the first time.

Please use 70% cocoa, dark chocolate where specified, this will ensure you have a rich, but not sweet cake.

So here is a cake that has a few steps, but each step is quite easy. I have tried to explain how to eliminate any problems I came across, so that you can have the success with the cake that I have had. 
You can make this cake up to 3 days in advance. It is actually great to make it over a 2 day period. I tend to do the first three layers on day 1 and finish it on day 2.

Quick tip also, I use 60g eggs. 1 cup measure = 250ml, 1 tablespoon = 20ml and 1 tesapoon = 5ml. For the most part I like to weigh things rather than use cups, as different countries use different cup sizes and weight is the same everywhere.


Give this a try next time you are having people over. Serving up this indulgent five layer cake will impress your friends and family.

Recipe

Recipe adapted from The Australian Women's Weekly Cookbook 'Indulgent Cakes'

Serves 12

Dark Chocolate Fudge Cake
50g unsalted butter, chopped
100g dark chocolate (70% cocoa), chopped
1/2 cup (110g) firmly packed brown sugar
1 egg
1/2 cup (75g) plain flour
1/4 cup (60g) sour cream

White Chocolate Cheesecake
1/4 cup (60ml) thickened cream
125g white chocolate, chopped
250g cream cheese, softened
1/3 cup (75g) caster sugar
1 egg

Espresso Jelly
3 teaspoons powdered gelatine
1 1/2 cups (375ml) water
2 tablespoons caster sugar
1 tablespoon espresso coffee granules

Milk Chocolate Mousse
150g milk chocolate, chopped
3/4 cup (180ml) thickened cream

Dark Chocolate Glaze
150g dark chocolate (70% cocoa), chopped
1 tablespoon vegetable oil

Chocolate Waves
100g dark chocolate (70% cocoa), chopped finely
1 teaspoon Dutch processed cocoa
​
Preheat oven to 160C/140C fan forced. Unlock the base from a deep 22cm springform pan; invert base, then cover with a piece of baking paper. Lock the ring around the base, over the paper (the paper will extend outside the pan making it easier to remove the cake later). Grease pan; line sides with baking paper, extending the paper 5cm above the side.
​
Dark Chocolate Fudge Cake: Stir butter and chocolate in a small saucepan over low heat until smooth. Remove from heat; stir in sugar, then egg, flour and sour cream. Spread mixture into prepared pan; stand until required.
​ 
White Chocolate Cheesecake: Stir cream and chocolate in a small saucepan over low heat until smooth; cool. Beat cream cheese and sugar in a medium sized bowl with an electric mixer until smooth. Beat in cooled chocolate mixture, then egg (do not overbeat). Pour cheesecake mixture over fudge cake in pan.

Bake for 25-30 minutes or until the centre of the cheesecake is set , but still has a slight wobble. Cool in the oven with the door ajar. Refrigerate. 
​
Espresso Jelly: Sprinkle gelatine over 1/4 cup (60ml) of the water in a small heatproof jug. Stand jug in a small saucepan of simmering water, stir until gelatine dissolves; cool. Place the remaining water in a small saucepan with sugar and coffee granules; stir over low heat until sugar and coffee dissolve. Stir in gelatine mixture. 

Transfer mixture to a medium jug. Refrigerate 30 minutes or until mixture thickens slightly to the consistency of custard.

Pour jelly mixture over cheesecake in pan; carefully smooth the surface. Refrigerate 30 minutes or until set.
​
Milk Chocolate Mousse: Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth; cool. Beat cream in a medium sized bowl with an electric mixer until soft peaks form. Add a tablespoon or two of the cream to the chocolate mixture in the warm chocolate bowl. Now fold the chocolate into the remaining cream. Spread the mousse mixture carefully over the jelly in pan; smooth surface. Refrigerate 3 hours or overnight until set.

Dark Chocolate Glaze: Stir chocolate and oil in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth.
​
Remove cake from pan, place on a serving plate. Place clean strips of baking paper around the base of the cake. Working quickly, place the chocolate into a piping bag. Cut a small hole in the base of the bag, and in a criss cross motion, drizzle over thin strings of the chocolate glaze over the top of the cake. Refrigerate for 10 minutes or until the glaze has set. Remove the baking paper strips.
​
Chocolate Waves: Melt half the chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth. Remove bowl from pan, stir in the remaining chocolate, until melted. Spread chocolate thinly over a piece of baking paper. Place a rolling pin under the paper; set at room temperature. Break into shards. 
​
Decorate Cake: Place the chocolate waves over the top of the cake and dust with cocoa.
Enjoy!
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Find the recipe at www.whatscookingella.com/five-layer-chocolate-espresso-cake.html 
​Pin it: au.pinterest.com/pin/399413060692829722/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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