What's Cooking Ella
  • Blog
  • About Me-What's New
  • Recipes 2013-2023
  • 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
    • Medimurski Langusi
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • Peci Paje
    • Perfect Scrambled Eggs
    • 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
    • Chorizo, Potato and Herb Frittata
    • Creamy Chicken and Corn Burritos
    • Crumbed Eggplant with Tomato Basil Sauce
    • Egg, Bacon and Cheese Frittata
    • 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
    • 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
    • Super Green Kale Salad
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • 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
      • Burger Night at Our House
      • 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
    • Chicken and Duck >
      • 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
      • Croatian Roast Duck with Mlinci
      • Crispy Skin Duck with Pink Grapefruit and Avocado Salad
      • Duck Breasts with Red Wine Sauce, Mashed Potatoes and Green Beans
      • Easy Chicken Fajitas
      • 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 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 >
      • Garlic and Sage Lamb Racks
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Middle Eastern Lamb Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
    • 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
      • 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
      • 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 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
      • 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
      • 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
      • 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 >
      • 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 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
      • 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
      • Croatian Easter Bread Dolls
      • Crunchy Potato Balls
      • Dandelion Leaves, Potato, Egg and Bacon Salad
      • Easter Salad
      • Easy Garlic Butter Breadsticks
      • Four Bean Salad
      • Fried Rice
      • Garlic Bread
      • Greek Salad
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Homemade Sauerkraut
      • Infused Chilli Oil
      • 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
      • No Knead Bread
      • No Knead Bread Rolls
      • Pan Fried Potatoes
      • Pita Bread
      • Pogaca
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Spinach and Pear Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tomato Focaccia
      • Turkish Pide Bread
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • 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 Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Wonton Soup
      • Corn Chowder
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Erdutski Kotlic s Noklicama
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage 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
      • Seafood Laksa Lemak
      • Smoked Ham, Tomato and Butter Bean Soup
      • Smoked Rib and Bean Soup-Pasta Fazol
      • Tomato Egg Drop Soup
      • Tom Yum Goong
      • Tomato Soup with Pasta and Basil
      • Vietnamese Pho
      • Zuppa di Pesce
    • Stews >
      • Baka Marija's Goulash
      • Beef Cheek Ragu
      • Beef, Barley and Mushroom Stew
      • Beef Goulash
      • 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
      • Chorizo with Lentil and Roasted Red Capsicum
      • Croatian Tripe Stew
      • Easy Baked Goulash
      • Green Chilli Stew
      • Hilachas
      • Mexican Beef Stew
      • Osso Buco
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • 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
      • 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 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
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • 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 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 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 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 Brownies
      • Chocolate Brownies 2
      • Chocolate Brownies...Without Butter
      • Chocolate Coconut Brownies
      • Chocolate Fudge Brownies-Gluten Free
      • Chocolate Mousse Squares
      • Chocolate Oatmeal Slice
      • Galaktoboureko
      • Hello Dolly Bars
      • Kit Kat and Tim Tam Brownies
      • Krempita
      • Lemon and Coconut Brownies
      • Lemon Delicious Slice
      • Lemon Meringue Slice
      • Madarica
      • Mallow Roll
      • Milo Slice
      • Peach Crumble Bars
      • Salted Chocolate Caramel Slice
      • Salted Chocolate Cashew Caramel Slice
      • Strawberry Crumb Bars
      • Vanilla Slice
      • Wagon Wheel Slice
    • Trifles >
      • Ambrosia
      • Christmas Trifle
      • Citrus Meringue Trifle
      • Creamy Two Fruits Trifle
      • Latin Style Trifle
      • Mocha Tiramisu
      • Tiramisu with Frangelico
      • Two Layered Jellies
  • Entertaining
    • Artichoke Spinach Dip
    • Avocado and Tomato Salsa
    • BBQ Chicken Wings
    • Beef and Pea Hand Pies
    • Bocconcini, Basil and Prosciutto Balls
    • Bread and Butter Pickles
    • Buffalo Wings
    • Buffalo Wings 2
    • Buttermilk Fried Chicken
    • Cheese and Bacon Rolls
    • Cheese and Zucchini Pita
    • Cheesy Crumbed Chicken
    • Chicken Liver Pate
    • Classic Prawn Roll
    • Classic Prawn Roll 2
    • Cocktail Sausage Mummies
    • Crumbed Prawns
    • Crunchy Baked Chicken Wings
    • Eggplant and Olive Bruschetta
    • Eggplant Dip
    • Eggplant Relish
    • Erbazzone Reggiano
    • Frankfurt Bake
    • Fresh Guacamole
    • Gravlax
    • Gyoza (Pot Stickers)
    • Halloumi with Chilli
    • Ham and Cheese Garlic Bread
    • Ham and Cheese Pastry Sun
    • Ham and Cheese Sliders with Garlic Butter
    • Ham and Green Onion Fritters
    • Hoisin Chicken Wings
    • Homemade Focaccia Pizza
    • Honey Soy Chicken Wings
    • Kingfish and Radish Carpaccio
    • Kingfish Carpaccio-Japanese Style
    • Korean Chicken Wings
    • Kransky Sausage Rolls
    • Lemon and Oregano Chicken Wings
    • Lutenica
    • Marinated Mini Bocconcini With Basil and Prosciutto
    • Mini Chicken Burgers
    • Mini Pizzas
    • Mini Quiches
    • Mussels in a Vinaigrette Dressing
    • Oysters (The Way I Love Them)
    • Party Pies
    • Peruvian Chicken Wings with a Peruvian Green Sauce
    • Pickled Cucumbers
    • Pickled Green Tomatoes, Chillies or Cucumbers
    • Pizza
    • Pizza Rustica with Olive Oil Pastry
    • Pizza Scima
    • Pizza Scrolls
    • Polenta Chips
    • Polenta Chips with Mushrooms
    • Prawn and Corn Cakes
    • Prawn Salad Roll
    • Pretzel Crusted Chicken Fingers
    • Quick Kimchi (Fermented Cabbage)
    • Roast Beef Canapes
    • Roasted Capsicums
    • Salami, Provolone and Mascarpone Schiacciata
    • Salmon Rillettes
    • Salt and Pepper Prawns
    • Salt and Pepper Squid
    • Satay Chicken Wings
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  • Cookbook Corner

Whole Baked Ocean Trout with Fennel and Pomegranate

30/9/2015

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I have made this dish twice now and I find it amazing. All the flavours work so beautifully together.

And it looks Spectacular.

I first saw it on the AWW Christmas special, another Julie Goodwin recipe, then I went out and bought the magazine for the recipe and just had to try it.

The recipe is to bake it in the oven, but we actually bake it in our gas barbecue (as my oven is not big enough to bake this big fish in). My husband has mastered the barbecue and knows how to bake fish perfectly.

Also the recipe states to use a 2.4kg ocean trout, yesterday we used a 2.7kg ocean trout and followed the same cooking time and it was still perfect.

The oil to use for the sauce is a light flavoured oil, like light olive oil, sunflower, vegetable or canola oil.

This is a really easy recipe with an amazing result.

Recipe

Recipe adapted from  The Australian Women's Weekly magazine

Serves 8

2.4kg whole ocean trout
3 parsley sprigs
1 medium lemon, sliced thinly
3 green onions (green shallots), trimmed, cut into 2cm lengths
8 whole black peppercorns
2 small (400g) fennel bulbs, shaved or sliced finely
1/3 cup (80ml) white wine
1 medium (320g) pomegranate
1 bunch watercress, sprigs picked
2 medium (280g) lemons, quartered

Sweet Fennel and Mustard Sauce:
1 tablespoon fennel seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1 teaspoon sea salt flakes
1 egg yolk
1 tablespoon lemon juice
1/2 cup (125ml) neutral oil

Remove the fish from the refrigerator 30 minutes before baking. Rinse under cold water, pat dry with paper towels.

Preheat you oven to 180C (160C fan forced). If using your barbecue, preheat to 180C.

Place a length of extra-wide heavy-duty aluminium foil onto a large oven tray- the foil needs to be longer than twice the size of the fish.

Place a piece of baking paper on the aluminium foil, make the baking paper the same size as the aluminium foil.

Place the fish on the baking paper over the baking tin section. Season the fish with salt and pepper all over, including in the cavity.

 Fill the cavity with the lemon, parsley, onion and peppercorns. If there are any green tops on your fennel, reserve half for garnish. Chop the remaining tops finely and add to the fish cavity.


Bring the foil up around the fish, then pour over the wine.
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Wrap the fish in the foil, carefully crimping the edges together to seal. Be careful not to tear the foil.
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Bake the fish for 40 minutes. Then turn the oven/barbecue off and leave the fish, still sealed in the foil, in the closed oven for a further 20 minutes.

Cut the pomegranate in half and remove seeds from the flesh.

Sweet Fennel and Mustard Sauce: While the fish is baking, make the sauce. Put the fennel and mustard seeds into a small food processor or blender. Add the sugar, salt, egg yolk and lemon juice. Blend to a thick paste.

Pour the mixture into a medium sized bowl. Slowly whisk in the oil until you have a thick sauce. Season to taste with pepper. If it is too thick, dilute with a tablespoon of water, if needed.

To check if the fish is done, you can tear the foil near the head, if the eye is white, your fish is done.

Undo the foil and carefully transfer the trout to a serving dish. Peel away the skin from the top of the fish (it comes off easily) and cover with the shaved fennel, pomegranate seeds and reserved fennel tops.

Arrange the watercress sprigs and lemon wedges around the edge of the fish.

Serve the fish with the Sweet Fennel and Mustard Sauce.
Enjoy!
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Find the recipe at www.whatscookingella.com/whole-baked-ocean-trout-with-fennel-and-pomegranate.html
Pin it: www.pinterest.com/pin/399413060677881697/
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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Tequila and Orange Granita

29/9/2015

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Oh my, I love this. Viva la Mexico.

This is like a cocktail in a granita form. So refreshing, I love the tequila in it, just don't be tempted to add more, as alcohol won't freeze if too much is added.

If you don't have tequila, buy it, just kidding, you can make it with vodka, Cointreau or white rum.

It is visually beautiful, the colour so nice. Serve it with some segments of orange, divine.

Recipe can be doubled. 

I like to freeze it in a shallow plastic container with a lid, as it freezes better and quicker if not too thick.

This would be a great end to a Sunday lunch on a hot summers day.

Recipe

Adapted from Joanne Farrow and Sara Lewis's cookbook 'Ice Cream and Iced Desserts'

Serves 6

115g caster sugar
300ml water
6 oranges, scrubbed well
90ml tequila
Orange and Lime wedges to decorate

In a small saucepan add the sugar and water. Using a vegetable peeler , thinly peel the rind from three of the oranges and place it in the saucepan. Over low-medium heat bring it to the boil, but don't actually let it boil. Stir until the sugar is dissolved. Once the sugar has dissolved pour into a glass bowl, allow to cool, then chill.

Strain the syrup into a shallow plastic container that has a lid. Squeeze all the oranges, strain the juice and add it to the syrup, stir in the tequila. You don't want the syrup to be more than 2.5cm deep as it will not set properly. Transfer to a larger container if needed.

Cover and freeze for 2 hours until the mixture around the sides of the container has started to set and thicken. Using a fork give it a good mix, scraping the sides of the container. Return the granita back to the freezer.

Now every 30 minutes to an hour you will need to mix the granita with a fork, until you get ice crystals forming throughout the granita. Stop when you are happy with the consistency of the granita. Scoop it into serving bowls, serve with orange and lime wedges.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/tequila-and-orange-granita.html
Pin it: www.pinterest.com.au/pin/399413060714990158/
​​​​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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Flourless Chocolate, Pecan and Raspberry Torte

29/9/2015

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I like to try new things all the time, I am constantly trying new recipes even if I have recipes I like that are similar. And why do I do this, because every now and then you come across something that is special. This is that cake.

The only time I make gluten free anything is if I have someone coming over that has an intolerance to gluten, then I pay attention to what ingredients I use. So when my cousin rang and said she was coming over I knew I was going to try this recipe as I was saving it for this very occasion. Now don't think this is a complicated recipe, all ingredients are commonly found ingredients, nothing weird or expensive (except the raspberries).

Now this cake I made years ago when I first got married, and I loved it back then to, but I just forgot where I put the recipe and so I forgot to make it again, but since moving homes, I found it again, yay for me.

For a flourless cake this rose perfectly and even after baking it did not sink in the middle, it kept its shape and looked amazing. It is rich, it is moist, it is tasty, it is everything a chocolate cake should be, but even better. It sliced well, didn't fall apart, it really was a lovely cake. Now small servings are all that are needed as it is rich, but it surprisingly wasn't overly sweet. I love any chocolate cake with vanilla ice cream, so that is what I serve it with.

Now with keeping it gluten free the only thing I did was buying Nestle Chocolate melts and cocoa powder and I bought Bulla Vanilla Ice cream, but if you aren't concerned about the gluten part than use whatever chocolate and ice cream you like. So you can see this cake is for anyone, you just got to love chocolate cake.

This cake keeps well, so you can make it a few days in advance, is simple to make and looks amazing. You can freeze the cake (just not with raspberries on top) for up to a month, so no waste if you have leftovers.

If you don't use all of the chocolate glaze, keep it in the refrigerator and just warm it up when needed, great as a chocolate sauce on ice cream or make hot chocolate with it.

To roast pecans, preheat oven to 180C. Place the pecans in a single layer on a baking tray and roast for 8-10 minutes. Remove from oven, allow to cool for 10 minutes before blitzing.

I prefer brandy to cognac, but either will work.

Give this cake a go, any chocolate lover will love this.

Recipe

Recipe adapted from a Belinda Jeffrey's recipe

Serves 12-14

250g unsalted butter, chopped
250g dark chocolate, broken into small chunks
3/4 cup (75g) Dutch processed cocoa powder, sifted
200g pecans, roasted
6 eggs
1 1/2 cups (330g) caster sugar
1/3 cup (80ml) brandy or cognac
2 teaspoons vanilla extract
3 punnets fresh raspberries

Chocolate Glaze:
250g dark chocolate, broken into small chunks
125g unsalted butter, chopped
2 1/2 tablespoons water

Icing sugar, for dusting, optional
Vanilla Ice Cream, to serve


Preheat oven to 180C/160C fan forced.

Line the base and sides of a 23cm round springform cake tin with baking paper. This is important as it is a wet cake batter so I will give proper instructions.

Here is how I do it: Undo the clasp of your springform tin, remove sides. Place a sheet of baking paper over the base, allow the extra paper to overhang. Return the side of the pan and secure it as you normally would, clasp to secure. Do not trim the paper, leave it to over hang, it will help you when you need to remove the cake.
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Base lining photos I found at www.taste.com.au  I'll take my own photos next time I make this.

To line the sides:  Cut a strip of baking paper long enough to cover the side of the pan in one piece and allow for slight overlapping. The strip needs to wide enough to cover the side, plus about 2cm for the base.

Make a fold about 2cm wide, along one of the long sides of the strip of paper. Now snip along the strip, up to the fold, at about 2cm intervals.

Grease lightly with cooking spray the sides of the tin and the base rim. You want the strip to stick to the tin and base.

Place the long strip of paper around the inside of the pan, cut bits down. The paper will naturally want to curve one way, use that curve to make it easier. Now press the strip onto the sides and stick down the snipped bits.
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These photos are also not mine, but I'll take my own shortly.

Now back to the cake:

Place the butter and chocolate in a large heatproof bowl. Place the bowl over a pan of simmering water, don't allow the bowl to touch the boiling water. Stir regularly until you have a smooth melted chocolate mixture. Remove the bowl from the heat. Add in the cocoa and stir until your mixture is thick and smooth. Set aside to cool slightly.

Meanwhile, place the cooled, roasted pecans in a food processor and blitz to chop them as finely as possible. Stop the food processor every 5-10 seconds or so to check on the pecans. A few small chunks are ok as it adds texture, but you don't want them to release their oils and form a paste. So as finely as possible, but don't take it too far. Set aside, until needed.

In a large bowl, place the eggs and sugar. Using a balloon whisk, whisk until they're just blended together. Add the chocolate mixture and whisk until it's well combined. Add the brandy and vanilla, whisk until well combined. Finally with a spoon, stir in the ground pecans. The batter as I mentioned above will be quite wet, that is how it is supposed to look.

Pour the batter into your prepared tin. Bake for 40-45 minutes or until the sides are set, but the middle 15cm or so has a slight wobble when you shake the pan gently. Cool the cake completely in the pan.

Once cool, release the sides of the pan, invert the cake onto a serving plate. Remove all baking paper.

Chocolate Glaze: Place the butter, chocolate and water in a large heatproof bowl. Place the bowl over a pan of simmering water, don't allow the bowl to touch the boiling water. Stir regularly until you have a smooth melted chocolate mixture. Don't allow the mixture to overheat (if it overheats it can become oily or grainy and it will be ruined), stay with it and mix regularly to help it melt quickly. Remove the bowl from the heat. Allow to cool until it is barely warm and it has become a thick pouring consistency before using it.

Spread the icing over the top of the cake, allow it to run down the sides a little. You can leave the cake uncovered to set completely on your bench top, or if the glaze was too runny, place in the refrigerator to set quickly.

(Note: the cake, covered with cling film, will keep in the fridge like this for a week). 

Before serving, remove any cling film and allow the cake to return to cool room temperature.

Decorate the cake with tightly packed layer of raspberries all over the top of the cake, then dust with icing sugar, if using.

Slice and serve with vanilla ice cream.
Enjoy!
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Find the recipe at www.whatscookingella.com/flourless-chocolate-pecan-and-raspberry-torte.html
Pin it: www.pinterest.com/pin/399413060681614014/
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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Slow Cooked Beef Cheeks

28/9/2015

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Slow Cooked Beef Cheeks are delicious. It is the softest meat you will ever try. By gently pressing your knife through the meat, it glides through like cutting butter.

The sauce is rich and needs to be served over a bed of mashed potato. This is great comfort food, perfect on a cold winters day.

Below is the whole beef cheek placed on a bed of mash with the sauce around it. For the kids I tend to chop up the meat in large chunks once it is cooked as pictured above, serving the beef cheeks whole looks great, as long as they aren't too big. Same goes with the mushrooms, you can leave some mushrooms whole for adults, but I find my kids will eat them better if they aren't too big.

Give this a go, it is really nice.

Recipe

Serves 6-8

6 Angus beef cheeks (1.2kg), trimmed of fat and sinew
1/4 cup plain flour
2 tablespoons olive oil
2 medium onions, diced
2 carrots, peeled and diced
1 celery stick, diced
6 cloves garlic, crushed
1 cup Shiraz
2 cups beef stock
1 tablespoon brown sugar
2 small red chillies, whole
2 tablespoons tomato paste
1 teaspoon vegeta
6 dried porcini mushrooms, reconstituted in warm water for 20 minutes
6 sprigs of thyme
2 fresh or dried bay leaves
6 shitake mushrooms, halved
12 button mushroom, halved
6 Swiss Brown mushrooms, halved


Toss beef cheeks in flour, remove excess flour.

Heat a large saucepan over medium-high heat. Add the oil, then the beef cheeks in batches and seal the cheeks on both sides, set aside until needed.

Add a tablespoon more of oil to the saucepan, if needed, then add the onion, carrot, celery and garlic. Sauté for 5-6 minutes or until the onions have softened and are starting to turn a light golden.

Add the tomato paste, stir it through for 30 seconds.

Add the Shiraz, beef stock, sugar, chillies and vegeta. Stir it around. Add the reconstituted dried mushrooms and 2-3 tablespoons of the soaking liquid, thyme and bay leaves. Season with salt and pepper.

Add all the mushrooms and return the beef cheeks to the saucepan. You may need to add a little extra water so the beef cheeks get covered by the liquid.

Bring to the boil, reduce the heat to low and simmer, covered, for 3-3.5 hours or until the meat it so soft it slices like butter (I cook it for 3 hours). 

Taste after 2 hours for seasoning. And if the sauce looks too watery and needs thickening, simply remove the lid and cook uncovered for the last hour.

Serve hot with mashed potato or parmesan polenta and steamed greens.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/slow-cooked-beef-cheeks.html
Pin it: www.pinterest.com/pin/399413060681606495/
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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Daisy Chain Cake

28/9/2015

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My niece saw this cake in one of my cookbooks and requested it for her birthday this year.
 
I did not like the cake used in the cookbook, so I used a double decker mud cake that I love instead. And as I do not like butter cream I have used a white chocolate ganache. I mention this as if you like the design (as it is super simple), you can play with the cakes, for instance it can be a carrot cake with a cream cheese icing, as it tints well. There are many combinations you can use, pick your favourite cake and icing (the icing just needs to be white so you can tint it) and have fun.

I also used mini m&m's as I'm not very good at piping. So if you are good at piping straight lines, you can use a darker shade of the green icing and pipe the connecting lines between the flowers.

Also if you want the cake to be taller, bake another cake and add more layers, that is up to you.

The recipe also states more white chocolate ganache than it needs, but this is because once you tint the ganache, you don't want to not have enough, as the next batch you make will never be the same colour, so I would rather have a little extra, than not enough. Plus you can refrigerate leftover ganache and use it up on cupcakes over the next week, then freeze them iced if you like.

This cake is very pretty and made my niece very happy.

Recipe

Recipe adapted from an Australian Women's Weekly Cookbook

Cake x 2
I used a Double Decker Mud Cake, you need to make this twice to end up with 4 layers

250g unsalted butter, chopped
150g white chocolate, chopped coarsely
440g caster sugar
1 cup (250ml) milk
225g plain flour
75g self raising flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 tablespoons cocoa powder

Chocolate Ganache:
250g milk chocolate, coarsely chopped
1/3 cup thickened cream

White Chocolate Ganache:
600g white chocolate, coarsely chopped
1 cup thickened cream
Yellow food colouring
Green food colouring

Decorations:
90 white mini marshmallows, halved
30 Green mini m&m's
15 yellow mini m&m's
Prepared cake board or plate
Preheat oven to slow 160C. Grease and line with baking paper base and sides of two 20cm round cake tins.

In a medium saucepan add the butter, chocolate, sugar and milk. Place over low heat, stir regularly until the butter and chocolate have melted and you have a smooth mixture, do not allow mixture to boil. Transfer to a glass mixing bowl, allow to cool slightly for 15 minutes.

Whisk the combined flours into the chocolate mixture. Whisk in the eggs and vanilla extract. 

Now it helps if you have another glass bowl the same size as the one the chocolate mixture is in, as you need to divide the chocolate mixture in half (using a glass bowl of the same size makes it easier). Pour one of the chocolate mixtures into one of the prepared tins. If you don't have two identical bowls, just pour half
of the mixture into one of the prepared tins as close as you can.

In the remaining chocolate mixture sift in the cocoa, then whisk to combine. Pour into the other prepared tin.

Bake cakes for 1 hour and 10 minutes. Remove from oven, leave in the tins for 5 minutes, before placing onto a wire rack to cool, top side up.

Chocolate Ganache: In a small heatproof bowl place the chocolate and cream. Place over a saucepan of simmering water, don't let the water touch the bowl the chocolate is in. Mix until all the chocolate has melted and you have a smooth consistency. Place in the refrigerator, every 10 minutes give it a stir until it becomes a thick spreadable consistency.

White Chocolate Ganache: In a small heatproof bowl place the white chocolate and cream. Place over a saucepan of simmering water, don't let the water touch the bowl the chocolate is in. Mix until all the chocolate has melted and you have a smooth consistency. Place in the refrigerator, every 10 minutes give it a stir until it becomes a thick spreadable consistency. Don't tint the icing yet.

Once cooled, level the top of each cake, so you get a flat surface.

Place one cake on a serving plate, start with a chocolate slice. Spread a thin layer of chocolate ganache all over the cake, top with alternate coloured cake, spread with ganache, repeat alternating cakes by colour. You can do up to this step, up to 3 days before, refrigerate covered with cling film.

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The white chocolate ganache is best done on the day the cake is needed, but you can do it the day before. Do not refrigerate once decorated, as m&m's 'bleed' and lose colour once refrigerated.

Before you tint the icing, spread a thin layer of icing all over the cake. Then refrigerate for 20 minutes. This will make sure all cake crumbs will be stuck to this layer of icing and will not ruin your tinted icing.

While the cake is in the refrigerator. Separate the remaining icing into two bowls, make sure you will have enough for the top in one bowl and enough for the sides in the other bowl. Tint the icing you allocated for the top yellow, add a little tint at a time, until you get the colour you are happy with. Do the same with the green tint and the quantity you allocated for the sides.

Spread the top icing on first, make sure it is relatively thick and covers the cake well.

Then spread the sides on carefully and again it will need to be a relatively thick layer to ensure a smooth finish.

While the icing is still soft, decorate with mini marshmallows and mini m&m's, use the picture as a guide. Again I don't recommend refrigerating as m&m's lose colour once refrigerated. The cake is fine iced out of the refrigerator if it is not a really hot day.
Enjoy!
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Find the recipe at www.whatscookingella.com/daisy-chain-cake.html.
Pin it: www.pinterest.com/pin/399413060675760576/
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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Strawberry Ice Pops

28/9/2015

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I love when you find a quick healthy treat you can make for your kids.

This is so easy, and so tasty, my kids absolutely love these. The mix before it is frozen is delicious, the mixture once frozen is delicious.

The sugar amount can be reduced, that is up to you and what you like. You can dip the tips into melted white chocolate before serving, thin sprinkled with 100's and 1000's, but I must say why bother, they taste great without it.

The yoghurt I like is Farmers Union Greek Style Yoghurt, but use whatever brand you like. You can use low fat if you like, but I find you just take out the fat and replace it with sugar, so why bother.

Give these a try your kids will thank you.

Recipe

150g strawberries
90g caster sugar
1 teaspoon vanilla extract
500g Greek Yoghurt

Put the strawberries, sugar and vanilla in the bowl of a small food processor. Blitz until the fruit is roughly chopped. Remove the blade and stir through the yoghurt.

If you don't have a food processor, just put the strawberries, sugar and vanilla in a large bowl, crush the strawberries with a fork until roughly broken up and sugar has dissolved, then mix in the yoghurt.

Pour or spoon the mixture into your moulds and freeze.

Enjoy!
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Find the recipe at www.whatscookingella.com/strawberry-ice-pops.html
Pin it: www.pinterest.com/pin/399413060677308287/
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.
0 Comments

Raspberry Cream Cheese Pinwheels

27/9/2015

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I love pinwheels, I love how they look. As soon as I found this recipe, I knew I had to try it.

This is the kind of dessert my family gets excited over, anything with fresh fruit makes my kids look like they have never eaten before, they sit at the table and start counting the pieces and working out how much they can have. It makes me laugh as they never known hunger and there is always plenty.

This recipe I am posting 3 ways, one is the raspberry pinwheel, two is a strawberry version and three is a blueberry version (links to the strawberry and blueberry version is at the bottom of this page). Of the three, the raspberry pinwheel is the one with the least fruit to pastry ratio. Now this is not a bad thing as I love pastry, but if you want to have more fruit, just change it from a pinwheel to a rectangle shape (or any shape for that matter) that way you can add more fruit to each pastry. But I do like the pinwheel, I find I love the look, and with the price of raspberries, less is better.

Now back to the pinwheel, the combination of the raspberries with the lemon flavoured cream cheese and pastry is just beautiful, each and every bite, just divine (good luck at trying to only eat one).

For a quick dessert I like to serve it with a dollop of vanilla ice cream, but if I was having a party I would just place them on a platter on there own, trust me they would go quickly.

So if you are looking for a lovely dessert that is quick to make, tastes amazing, you do need to try these Raspberry Pinwheels.

Recipe

Recipe adapted from www.justataste.com 

Makes 8

250g cream cheese, softened
1/3 cup caster sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
1/2 cup raspberry jam, optional
32 fresh raspberries
1 egg
Icing sugar, for dusting


Preheat oven to 200C/180C fan forced. Line two baking trays with baking paper.

In a large bowl, beat together the cream cheese and sugar until smooth. Add the lemon zest, lemon juice and vanilla extract and beat until combined. Set aside.


Get your sheets of puff pastry, they need to be a about a 25cm square shape, roll out if needed. Cut each sheet of pastry into 4 smaller squares then place on your baking tray, leaving a gap between each piece. You now should have 8 squares.

Using a sharp knife, and using the picture below left as a guide, cut 4 slits into each square from the corner towards the centre, but don't go right to the centre.

Place about 1 1/2 tablespoons of the cream cheese mixture into the centre of each square (like the apples below), spread it out into a circle shape, and keep the cream cheese within the slits you made. Place a dollop of raspberry jam, if using, on top of the cream cheese, spread it out a little. Top with 4 raspberries.

Now using the photo below right as a guide. You need to join together corners numbered 1,2,3 and 4. Once pressed together, I press them down into the centre of the raspberries (you may need to reposition some raspberries, a little).
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Ignore the apple filling, this is just so you know which corners you need to join in the centre.
In a small bowl beat together the egg and a tablespoon of water, brush the egg wash over the pastry on each pinwheel.

Bake for 15-18 minutes, or until golden brown and puffed around the edges. Dust with icing sugar, to serve. Add a dollop of vanilla ice cream, if desired
Enjoy!
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​To save the recipe to your favourites go to
www.whatscookingella.com/raspberry-cream-cheese-pinwheels.html
Pin it: www.pinterest.com/pin/399413060679562918/
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

​You may also like my blueberry and strawberry tarts
www.whatscookingella.com/blueberry-cream-cheese-pastries.html 
www.whatscookingella.com/strawberry-cream-cheese-pastries.html
Pin it: www.pinterest.com/pin/399413060679562971/
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Pizza

27/9/2015

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After trying many, many different pizza bases I feel I have found the best pizza dough ever.

It is really simple to make, and you get gorgeous pizza with whatever topping you like.

The dough works every time, and you get three large rectangular pizza bases out of the dough mix.

Pizza is very popular at our house, especially after a party when you have leftover hams, cheeses and other deli items that need to be used up. The kids like to make there own, which guarantees they eat it all up, no waste. The crust is not an issue with the kids either, they love it, as it is not too doughy or thick like store bought pizza crusts.

Also what works for us is that I make the dough and get it to the rolled out stage, and my husband (and kids) do the toppings and baking. This way all are participating, no one person has to do the lot.

Give this pizza a try, store bought pizzas just don't compare to a home made version.

Recipe

Makes 3 large pizzas

Olive oil, to grease
Plain flour, for dusting

Basic Pizza Dough:
450g plain flour
2 teaspoons (7g/1 sachet) dried yeast
1 1/2 teaspoons salt
310ml lukewarm water
1 tablespoon olive oil

Basic Pizza Sauce:
2 x 400g cans Italian diced tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon sugar
Salt and pepper, to taste

Toppings Suggestions: no quantities are given, as it is to taste
Mozzarella, thinly sliced or grated
Red capsicum, halved, deseeded, thinly sliced
Mushrooms, sliced
Kalamata Olives, pitted, halved
Sliced pepperoni or other salami
Shaved double smoked ham
Onions, thinly sliced
Garlic, sliced into thin slivers
Dried oregano
Anchovies
Choice of Cheeses:- Parmesan, Jarslberg, Havarti, Tasty cheese etc, grated


Pizza Dough: Combine dry ingredients in a large mixing bowl, add the oil and all the lukewarm water (the water needs to be lukewarm to activate the yeast). Mix to a soft dough. The dough should be soft and slightly sticky. Knead the dough for 3 minutes (if the dough is too sticky add a bit more flour, if it is too dry add a bit more water).

Remove the dough from the bowl, brush the bowl with olive oil. Place the dough in the bowl, turn it over, so the dough gets lightly coated all over with the olive oil. Cover the bowl with cling film, then place a tea towel on top. Leave in a warm spot for 1 hour or until it has doubled in size.
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Basic Pizza Sauce: Place the oil and garlic in a medium saucepan and sauté for 30 seconds. Add the tomatoes and sugar. Bring to the boil, reduce the heat and simmer for 8-10 minutes or until the sauce is thick. Season with salt and pepper. Remove from heat and allow to cool.

I have doubled the recipe of the sauce as we like saucy pizzas, you can halve the recipe if you like.

Once the dough has risen, punch the dough once to remove air bubbles. Knead the dough for 1 minute.
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Preheat the oven to 240C/220C fan forced. Spray with olive oil spray your baking trays, lightly dust them with some flour. Or you can just use baking paper.

Divide the dough into 3 even pieces. Lightly dust, with flour, a work surface. Roll out the dough to your desired shape and size. I roll it out to be very thin. Carefully lift it onto the baking tray. Stretch the dough out so it completely covers the baking tray.

Spread some of the pizza sauce onto the dough, using the back of a spoon.

Add mozzarella over the sauce. Mozzarella is best placed on the base, not the top as it will go gooey and stretchy, not burn.

Now top with whatever you like, capsicums, mushrooms, olives, pepperoni, ham, garlic, anchovies etc. (The slivers of garlic for me are amazing). Don't over do it, or you will get a soggy pizza, just add a little of everything.

Top with a little more mozzarella if you like, but then top with other cheeses, or a mix of cheeses like tasty cheese, Havarti, Jarslberg etc.

Sprinkle with dried oregano.
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My kids love making their own pizzas
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Nikola was very proud of his pizza.
Bake for 16-18 minutes, or until the cheese has all melted and the base is cooked through.

Slide off the tray, use a pizza cutter to slice, serve immediately.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/pizza.html
Pin it: www.pinterest.com/pin/399413060678047513/
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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Sung Choi Bao

26/9/2015

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Since I began to eat Asian food, Sung Choi Bao has been a favourite of mine. If it was on a menu, I would order it.

My whole family love this, I find my kids are so excited when I say I'm going to make this.

The hardest part of this recipe is separating the lettuce leaves, I tend to buy two heads of lettuce, to make sure I can get enough 'good' leaves-ones I don't tear that is. Then I just have iceberg salad the next day with what is left. My biggest tip to separate the leaves is, I gently separate the lettuce leaf near the core, then I place the opening under running cold water, this does two things, it fills up the leaves with water which allows for easy separation and two washes the lettuce at the same time. really large leaves need to be trimmed a little, unless you like them really big.

The mince mixture is super easy, and cooks very quickly.

This is a really messy dish to eat, you have sauce dripping everywhere, forget table manners, this is just dig in and enjoy.

This recipe I got out of a magazine years ago, could not tell you which one, as I don't know.

Recipe

Serves 6 as a light meal

1-2 tablespoon peanut oil
500g veal or beef mince
500g pork mince
2 cloves garlic, finely chopped
3 teaspoons grated ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/3 cup oyster sauce
1/3 cup soy sauce
150g bean sprouts
Pinch salt and pepper, to taste
12 iceberg lettuce leaves, washed, dried
Coriander leaves and extra bean sprouts, to serve


Heat the oil in a large frying pan over medium-high heat. Add the pork and veal mince. Cook, stirring, breaking up any lumps, with a wooden spoon, for 5 minutes or until the mince changes colour.

Add the garlic and ginger, cook, stirring, for 1 minute, or until fragrant.

Add the water chestnuts and green shallots, cook, stirring, for 1 minute, or until combined.

Stir in the oyster sauce and say sauce, cook, stirring, for 2 minutes or until well combined and heated through. Season with salt and pepper, if needed. Remove from heat.

Add the bean sprouts and stir until just wilted. Transfer to a serving bowl.

Place the lettuce leaves, cut side up, on a serving platter or on individual plates and serve immediately with the mince mixture.

Add coriander leaves and extra bean sprouts if you like.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/sung-choi-bao.html
Pin it: www.pinterest.com.au/pin/399413060697212492/
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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Jalousie

26/9/2015

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My family love apple based desserts. I had promised them a strudel earlier in the day, but I didn't feel like working with filo pastry, buttering each layer etc, I wanted to make something simpler.

Then I remembered I had made this Jalousie years ago, so I found the recipe and set about making it. A Jalousie is a French version of a strudel, it uses puff pastry instead of filo. The name comes from how the top pastry is cut, when it placed on the apple filling with the slashes in it, it resembles venetian blinds (jalousie in French).

This recipe is really easy, and if you are like me, you will have everything in your pantry ready to make this. It is a great dessert if you get unexpected guests coming over. It is quicker to make, than going out and buying something.

I double the recipe for the apples, so I can make it two days in a row, my family never complains if this is served twice. Also instead of making one large pie, you can make 6 smaller pies, my kids like them smaller.

With the cinnamon and nutmeg, it is to taste, I put the amount the recipe suggests, you can add more or less, that is up to you. With the apples, today I used Granny Smith Apples, but use whatever apple you like or have in the house.

Also the recipe states to cool the apple mix completely. But if you are pressed for time, pour the apples in a large bowl, stir it every few minutes, to allow it to cool quicker. I cool it for as long as it takes for the pastry that I put the slashes through to soften enough to place on top. But if you can allow it to cool completely.

It was absolutely delicious served with vanilla ice cream, really, really good. I loved it.


Recipe

Recipe adapted from 'The Essential Dessert Book'

Serves 4-6

30g unsalted butter
45g soft brown sugar
500g apples, peeled, cored and cubed
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
30g sultanas
2 sheets of puff pastry
1 egg, lightly beaten, to glaze
1 teaspoon caster sugar, for sprinkling

Melt the butter and sugar in a large frying pan. Add the apple, lemon rind and lemon juice. Cook over medium heat, stirring occasionally, for 10 minutes, or until the apples are cooked and the mixture is thick and syrupy. Stir in the nutmeg, cinnamon and sultanas. Cool completely.

Preheat the oven to hot 220C. Lightly grease a baking tray and line with baking paper.

For large Jalousie: Place one sheet of puff pastry on the baking paper lined tray. Top with the apple mixture, leaving a 2.5cm border. Brush the border with a little of the beaten egg. To the other sheet of puff pastry, using a sharp knife, cut parallel slashes in the pastry across its width, leaving a 2cm border around the edge. Place over the apple mixture, the slashes should open slightly when you place the pastry on top of the apple mixture.

For smaller Jalousie: Cut one sheet of puff pastry into 6 rectangles (first cut into 3 long rectangles, then cut each long rectangle in half). Place on your prepared baking tray. Top with some of the apple mixture, leaving a 2cm border. Brush the border with a little of the beaten egg. To the other sheet of puff pastry, cut it into 6 rectangles as you did with the first sheet, then using a sharp knife, cut parallel slashes in the pastry across its width, leaving a 2cm border around the edge. Place over the apple mixture, the slashes should open slightly when you place the pastry on top of the apple mixture.
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Once you have placed the slashed pastry on top, using a fork, press the edges together. Glaze the pastry with some beaten egg, and sprinkle over a little caster sugar.

Bake for 20-25 minutes, or until puffed and golden.
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Serve with vanilla ice cream.
Enjoy!
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Find the recipe at www.whatscookingella.com/jalousie.html
Pin it: www.pinterest.com/pin/399413060677584825/
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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