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tastysoup.info http://tastysoup.info Bringing you all the latest recipes and food ideas Sun, 20 May 2012 17:01:07 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Celeriac, broccoli and watercress soup http://tastysoup.info/oil/celeriac-broccoli-and-watercress-soup/ http://tastysoup.info/oil/celeriac-broccoli-and-watercress-soup/#comments Sun, 20 May 2012 17:01:07 +0000 tastysoup.info Ingredients

1 tablespoon olive oil

1 medium brown onion, chopped

2 garlic cloves, crushed

1 small bulb (300g) celeriac, peeled, chopped

1 litre chicken or vegetable stock

300g broccoli, cut into small florets

1 1/2 cups watercress sprigs, roughly chopped (see note)

1/3 cup pure cream

2 tablespoons roughly chopped fresh chives

Pure cream and wholemeal toast, to serve

Method
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celeriac, stock and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 20 minutes or until the celeriac is tender. Add broccoli. Cook, partially covered, for 15 minutes or until tender. Add watercress. Remove from heat. Season with salt and pepper. Process celeriac mixture until smooth. Return to pan. Add cream. Cook for 5 minutes or until heated through. Season with pepper. Ladle into bowls. Top with chives and cream. Serve with toast.]]> http://tastysoup.info/oil/celeriac-broccoli-and-watercress-soup/feed/ 0 Vongole fettuccini with white wine sauce http://tastysoup.info/butter/vongole-fettuccini-with-white-wine-sauce/ http://tastysoup.info/butter/vongole-fettuccini-with-white-wine-sauce/#comments Sun, 20 May 2012 11:01:06 +0000 tastysoup.info Ingredients

375g dried fettuccini

50g butter

1 brown onion, finely chopped

4 garlic cloves, crushed

2 ripe tomatoes, seeded, finely chopped

1 cup (250ml) dry white wine

1kg vongole (clams), rinsed, drained (see note)

1/3 cup coarsely chopped flat-leaf parsley

Method
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well. Meanwhile, melt butter in a large deep frying pan over medium-high heat. Add onion and garlic and bake, stirring, for 5 minutes or until onion softens. Add tomato, wine and vongole; bring to the boil. Cook, covered, shaking pan occasionally, for 5 minutes or until sauce reduces by half and vongole open (discard any unopened). Add pasta and parsley to the pan; gently toss to combine. Remove from heat. Taste and season to taste with salt and pepper. Divide among serving bowls. Serve immediately.]]> http://tastysoup.info/butter/vongole-fettuccini-with-white-wine-sauce/feed/ 0 Pretty sour-cream cupcakes http://tastysoup.info/eggs/pretty-sour-cream-cupcakes/ http://tastysoup.info/eggs/pretty-sour-cream-cupcakes/#comments Sun, 20 May 2012 05:01:10 +0000 tastysoup.info Ingredients

125g butter, softened

1 cup (200g) caster sugar

3 eggs

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

1/2 cup (55g) almond meal

1/3 cup (80g) sour cream

Icing flowers, to decorate

Icing

2 cups (300g) icing sugar mixture

10g softened butter

2 tbs hot water

2-3 drops pink liquid food colouring

Method
Preheat oven to 180°C. Line 20 1/3-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, almond meal and sour cream, in alternate batches, and stir with a wooden spoon until just combined. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until bakeed through. Remove from oven and transfer to a wire rack to cool completely. To make the icing, combine the icing sugar and butter in a medium bowl. Gradually add enough water, stirring with a wooden spoon, until a smooth paste forms. Add the food colouring and stir until well combined. Use a round-bladed knife or palet knife to spread icing over each cake. Decorate with icing flowers. Put aside for 15 minutes to set.]]> http://tastysoup.info/eggs/pretty-sour-cream-cupcakes/feed/ 0 Chocolate hazelnut praline tart http://tastysoup.info/eggs/chocolate-hazelnut-praline-tart/ http://tastysoup.info/eggs/chocolate-hazelnut-praline-tart/#comments Sat, 19 May 2012 11:01:06 +0000 tastysoup.info Ingredients

250g (1 2/3 cups) plain flour

60g (1/3 cup) icing sugar mixture

125g chilled unsalted butter, chopped

1 egg

200g dark chocolate, coarsely chopped

2 tbs honey

55g (1/4 cup) caster sugar

3 eggs, lightly whisked

2 tbs plain flour, extra

110g (2/3 cup) hazelnuts

80ml (1/3 cup) water

140g (2/3 cup) caster sugar, extra

Icing sugar, to dust

Method
Process flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg. Process until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest. Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3cm-deep, 22cm (base measurement) round fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 15 minutes to chill. Preheat oven to 200°C. Line pastry with non-stick cooking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until the pastry is light golden. Place chocolate and honey in a large heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Set aside to cool slightly. Whisk in sugar, egg and extra flour. Pour into pastry case. Bake for 15-20 minutes or until almost set. Reduce oven temperature to 180°C. Spread hazelnuts over a cooking tray. Bake for 5-8 minutes or until toasted. Place in a tea towel. Rub to remove skins. Line cooking tray with non-stick cooking paper. Place hazelnuts on lined tray. Heat the water and extra sugar in a small saucepan over low heat, tilting the pan occasionally, until sugar dissolves. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 3 minutes or until golden. Pour over the hazelnuts. Set aside to cool. Break into shards. Top the tart with the praline. Dust with icing sugar.]]> http://tastysoup.info/eggs/chocolate-hazelnut-praline-tart/feed/ 0 Mint slice http://tastysoup.info/chocolate/mint-slice/ http://tastysoup.info/chocolate/mint-slice/#comments Thu, 17 May 2012 23:01:06 +0000 tastysoup.info Ingredients

Finely grated dark chocolate, to serve

1 cup crushed ice

3 Arnott’s Mint Slice biscuits, coarsely chopped

30ml Feeney’s Luxurious Irish Cream Liqueur

30ml crème de menthe

30ml crème de cacao

125ml (1/2 cup) pouring cream

Fresh mint leaves, to serve

Method
Place chocolate on a plate. Dip the rim of each serving glass in water. Dip in the chocolate to coat. Blend the ice, biscuit, liqueur, crème de menthe, crème de cacao and cream in a blender until smooth. Divide among glasses. Top with chocolate and mint.]]> http://tastysoup.info/chocolate/mint-slice/feed/ 0 Braided fruit loaf http://tastysoup.info/eggs/braided-fruit-loaf/ http://tastysoup.info/eggs/braided-fruit-loaf/#comments Thu, 17 May 2012 17:01:07 +0000 tastysoup.info Ingredients

120g salted butter, plus extra to serve

1/3 cup (80ml) milk

1/3 cup (75g) caster sugar

2 2/3 cups (400g) plain flour

1 tbs (7g) dried instant yeast

3 eggs, beaten

1/2 cup (125g) chopped glacé apricots (see note) (or other glacé fruits, such as cherries)

1/3 cup (55g) candied citrus peel

1-2 tbs flaked almonds

Method
Melt butter with milk and sugar in a small saucepan over low heat, stirring until sugar dissolves. Cool until lukewarm. Place flour and yeast in the bowl of an electric mixer fitted with a dough hook, and pulse to combine. Add the beaten egg, reserving 1 tablespoon to brush, and the milk mixture, then beat for 5-10 minutes until you have a soft, elastic dough. Turn out onto a floured bench and shape into a rough rectangle. Scatter with one quarter each of the glacé fruit and peel, then fold sides of the dough into the centre like a letter. Repeat steps until all the fruit and peel are incorporated. Knead gently for 1-2 minutes to distribute fruit evenly. Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size. Line a large cooking tray with a silicone cooking sheet. (If you don’t have one, stack two large cooking trays and line the top tray with a double layer of cooking paper.) Place dough on a floured board. Divide into 6 pieces and roll each into a fat strand, about 35cm long and 2.5cm in diameter, slightly tapering the ends. Lay 3 strands side-by-side on the cooking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled. (A fingertip pressed gently into the dough should leave an impression; if the hole fills quickly, it needs more time.) Preheat the oven to 180°C. Brush the loaves with reserved egg and top with flaked almonds. Bake for 25-30 minutes until lightly golden. (Rotate the tray halfway through bakeing time, if needed, to ensure even cooking). Cool on a wire rack, then serve with butter, if desired.]]> http://tastysoup.info/eggs/braided-fruit-loaf/feed/ 0 Tandoori lamb cutlets with bombay potatoes http://tastysoup.info/potato/tandoori-lamb-cutlets-with-bombay-potatoes/ http://tastysoup.info/potato/tandoori-lamb-cutlets-with-bombay-potatoes/#comments Thu, 17 May 2012 11:01:08 +0000 tastysoup.info Ingredients

2 tbs gluten-free tandoori paste (we used Patak’s)

1 tbs honey

2 tbs natural yoghurt, plus extra to serve

12 French-trimmed lamb cutlets

700g chat potatoes, quartered

1/4 cup (60ml) sunflower oil

2 tsp black mustard seeds

2 tsp gluten-free mild curry powder (we used Keen’s Traditional Curry Powder)

1 tsp garam masala (Indian spice mix)

2 tsp grated fresh ginger

2 tomatoes, seeds removed, cut into thin wedges

100g baby spinach leaves

Mango chutney, to serve

Method
Mix the tandoori paste, honey and yoghurt in a large dish to combine, then add lamb, turning to coat. Allow to marinate while you prepare the potatoes. Place potatoes in a pan of salted water, bring to the boil, then bake for 10 minutes until tender. Heat 2 tbs oil in a large frypan over medium heat. Add mustard seeds, then bake, stirring, for 1 minute until the seeds start to pop. Add spices, ginger and potato, then bake, stirring, for 2-3 minutes, until potatoes start to crisp. Add tomato and spinach, then bake for 2-3 minutes until spinach has wilted. Keep warm. Heat the remaining oil in a chargrill or frypan over medium-high heat. Cook the lamb for 2 minutes each side until lightly charred and bakeed but still pink in the centre. Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.]]> http://tastysoup.info/potato/tandoori-lamb-cutlets-with-bombay-potatoes/feed/ 0 Caramel and apple upside-down cake http://tastysoup.info/eggs/caramel-and-apple-upside-down-cake/ http://tastysoup.info/eggs/caramel-and-apple-upside-down-cake/#comments Wed, 16 May 2012 23:01:06 +0000 tastysoup.info Ingredients

5 royal gala apples, cored, each cut into 6 wedges

495g (2 1/4 cups) caster sugar

300g unsalted butter, softened

1 1/2 tsp vanilla extract

300g (2 cups) plain flour

1 tbs baking powder

75g ground almonds

1 tsp ground cardamom

7 eggs, at room temperature

80ml (1/3 cup) milk

2 x 380g jars strawberry jam

Double cream, to serve

Method
Preheat oven to 170C. Grease and line the base of a round, loose-based 25cm cake pan. Starting from the edge of the pan, tightly pack apple wedges, skin-side down, in a ring, then pack remaining wedges into the centre. Remove wedges from pan, re-creating the formation on a work surface. Place 220g (1 cup) sugar and 180ml (3/4 cup) water in a small, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil, then simmer to a dark caramel. Pour caramel into the prepared pan, pouring around the edge first, then in the centre. Working quickly, carefully arrange apple wedges over caramel. Using an electric mixer, beat butter, vanilla and remaining 275g (1 1/4 cups) sugar until pale and fluffy. Sift flour, cooking powder, ground almonds, cardamom and 1/2 tsp salt into butter mixture. Add eggs and milk, and beat on low speed until smooth and combined. Spoon batter over apple wedges, and level with the back of a spoon. Bake cake on the bottom shelf of the oven for 30 minutes, then cover with cooking paper to prevent over-browning and bake for a further 45 minutes or until cake comes away from the side of the pan or a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes, then run a knife around the cake and turn out onto a plate. Meanwhile, to make the strawberry sauce, place jam and 125ml (1 1/2 cup) water in a small saucepan over medium heat and simmer for 5 minutes or until smooth. Makes 560ml (2 1/4 cups). The strawberry sauce will keep in an airtight container in the fridge for up to 2 weeks. Serve the upside-down cake warm or at room temperature with cream and strawberry sauce sprinkled over.]]> http://tastysoup.info/eggs/caramel-and-apple-upside-down-cake/feed/ 0 Barbecued mushrooms and asparagus http://tastysoup.info/oil/barbecued-mushrooms-and-asparagus/ http://tastysoup.info/oil/barbecued-mushrooms-and-asparagus/#comments Wed, 16 May 2012 17:01:11 +0000 tastysoup.info Ingredients

8 flat mushrooms

2 bunches asparagus, trimmed

Olive oil cooking spray

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

Method
Preheat a barbecue or chargrill on medium-high heat. Spray mushrooms and asparagus with oil. Cook for 2 minutes each side or until just tender. Place vegetables on a large plate. Drizzle with oil and lemon juice. Season with salt and pepper. Serve.]]> http://tastysoup.info/oil/barbecued-mushrooms-and-asparagus/feed/ 0 Microwave chocolate self-saucing pudding http://tastysoup.info/chocolate/microwave-chocolate-self-saucing-pudding/ http://tastysoup.info/chocolate/microwave-chocolate-self-saucing-pudding/#comments Wed, 16 May 2012 11:01:06 +0000 tastysoup.info Ingredients

3/4 cup milk

75g butter, chopped

2 teasponns vanilla extract

3/4 cup caster sugar

1 1/4 cup self raising flour, sifted

1/4 cup cocoa powder, sifted

100g milk chocolate, roughly chopped

1/2 cup brown sugar

1 3/4 cups boiling water

Caramel ripple or honeycomb ice-cream and icing sugar, to serve

Method
Place milk and butter in a 6cm-deep, 8 cup-capacity, microwave-safe dish. Microwave on high (100%) for 1 minute and 30 seconds, stirring halfway through bakeing, or until butter has melted. Stir in vanilla, caster sugar, flour and 2 tablespoons cocoa powder. Level top with a spatula. Press chocolate into batter. Sprinkle with remaining cocoa powder and brown sugar. Pour boiling water over the back of a large metal spoon to cover batter. Place dish on an upturned microwave-safe plate. Cook, uncovered, on medium (50%) for 10 to 13 minutes or until a skewer inserted into edge of pudding comes out clean. Set aside for 1 minute. dust with icing sugar. Serve with ice-cream.]]> http://tastysoup.info/chocolate/microwave-chocolate-self-saucing-pudding/feed/ 0