Bolinhos de Laranja

Bolinhos de Laranja "Little Orange Cakes"
Recipe by Dragon

I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy!

Makes 24

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 2 oranges
4 eggs
1 1/4 cup sugar
1 cup fresh orange juice
1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

Directions:
1. Preheat oven to 350F. Grease 2 muffin pans.

2. In a bowl combine flour, baking powder, salt and orange zest.

3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.

4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.

5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes.

6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Port Kissed Chocolate Mousse

Port Kissed Chocolate Mousse
Recipe by Dragon

This is my favourite chocolate mousse recipe. The sophisticated taste combination of bittersweet chocolate, vanilla and hint of Port will make this a favourite in your home as well. It's been a trusted dessert for my dinner parties.....but I most enjoy serving this luscious mousse when it's just the two of us and we can lick the spoons and bowls clean. ;) Enjoy!

Serves 4

Ingredients:

4 oz bittersweet chocolate, chopped

2 tablespoons unsalted butter

4 eggs, separated

1/3 cup sugar

1 teaspoon vanilla

1 tablespoon port

pinch of salt

Strawberry Garnish:

1/2 cup strawberries, sliced

1 to 2 tablespoons sugar

1 tablespoon Port

Whipped Cream Garnish:

1/2 cup whipping cream

1 teaspoon vanilla

powdered sugar to taste

Directions:

1. In a double boiler, melt the chocolate and butter over simmering water. Set aside to cool slightly.

2. In a separate bowl, beat the egg yolks for 2 minutes. Continuing to beat the eggs, add the sugar until the eggs thicken and the batter falls in ribbons. Add the Port, vanilla and cooled chocolate to the egg mixture. Mix until thoroughly blended.

3. In another bowl, combine the egg whites and salt. Beat the egg whites until they form stiff peaks. Fold 1/3 of the egg whites into the egg/chocolate mixture until smooth. Then fold in the remaining 2/3 egg whites. Blend well but don't over mix.

4. Pour the mousse into your serving dishes, cover and refrigerate for at least 4 hours but it's even better left overnight.

5. To make the garnish, combine the sliced strawberries with enough sugar to sweeten them and the Port. Let the berries macerate for at least 1/2 hour before serving.

6. In a bowl, beat the whipping cream, vanilla and powdered sugar until you get medium peaks.  Keep refrigerated until ready to use.

  

7. Serve the mousse topped with whipped cream and strawberries.

Roasted Halibut with Walnut Herb Crust

Roasted Halibut with Walnut Herb Crust

Recipe adapted by Bon Appétit

Halibut is one of my favourite fishes. I love it's dense and firm texture. It shines with both bold flavours and in this case, delicate flavours. The combination of toasted walnuts & herbs compliments this fish perfectly. I served this dish with some Lemon & Saffron couscous and thyme roasted carrots. It's an elegant dish that will wow guests at any dinner party but it's quick enough to prepare for a weeknight dinner. Enjoy!

Serves 4

Ingredients:

3/4 cup walnuts, toasted and finely chopped

1/2 cup panko, Japanese breadcrumbs

1/4 cup parsley, finely chopped

2 tablespoons thyme, finely chopped

4  8 oz halibut fillets (each about 1 1/2 inch thick)

6 tablespoons butter, melted

Lemon wedges

Directions:

1. Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

2. Mix walnuts, panko, and all herbs in small bowl with a pinch of salt and pepper. Sprinkle the halibut fillets with salt and pepper on both sides. Brush the top of each halibut fillet with some melted butter place the on the prepared baking sheet.

3. Sprinkle walnut mixture on top of each halibut fillet, dividing equally and pressing down to adhere. 

3. Roast the halibut until just opaque in center, about 8-10 minutes (depends on your oven and thickness of your halibut fillets). If you want a crispier top, preheat broiler and broil halibut for about a minute, watching carefully to prevent burning. Serve immediately and garnish with lemon.

Sausages & Green Lentils with Salsa Rosa

Sausages & Green Lentils with Salsa Rossa
Adapted from Jamie Oliver

We all need help in the kitchen sometimes....especially in the winter months when finding fresh ingredients is not always easy. In the case of this hearty sausage and lentil recipe, I used Louise Prete Fine Food's Tomato and Basil Pasta Sauce. It is made using a family recipe and "uses the highest quality imported Italian tomatoes, spicy basil, robust olive oil and fresh onions and garlic all slow simmered in small batches to create a sauce with wonderful depth of flavour and incredible aroma." When I first tried this sauce, I was pleasantly surprised that a jarred sauce could taste so fresh. I was given a jar to take home and waited to find the best way to use it. Then inspiration struck with this recipe.....I would use it in the Salsa Rossa! I loved it and so did my dinner guests. This dish is hearty, healthy and the perfect winter weekend lunch served by a fire with a bottle of beer and fresh bread. Enjoy!

Serves 4-6

Ingredients:

4 Italian sausages

4 Berkshire pork sausages

olive oil

sea salt

freshly ground black pepper

For the salsa rossa

olive oil

1 small red onion, finely chopped

3 cloves garlic, finely chopped

1 small cinnamon stalk

1-2 small dried red chilies, crumbled

2-3 tablespoons red wine vinegar, plus extra for dressing

400 g good-quality tinned plum tomatoes

1 1/2  cups Louise Prete Tomato & Basil Pasta Sauce (or any tomato sauce of your liking)

For the lentils

400 g lenticchie di Castelluccio or Puy lentils

2 cups beef stock

1 cup water
2 cloves garlic, peeled
1 bay leaf
1 handful fresh flat-leaf parsley, leaves chopped, stalks reserved
red wine vinegar

1 small handful fresh thyme

Directions:
1. First things first, get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chilli, and fry on a gentle heat for 10 minutes until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar – it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your tinned tomatoes, chopped up. Add the tomato sauce and simmer slowly for half an hour while you get on with your lentils.

2. Preheat the oven to 400ºF. Put the lentils into a pot, cover them with beef stock and water, and add the 2 whole cloves of garlic, the bay leaf and some tied-up stalks of parsley and sprigs of thyme. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting tray in the preheated oven for 25 minutes or until golden and crisp.

3. Once the lentils are cooked, remove the parsley & thyme stalks  and bay leaf and pour away most of the water from the pan. Mash the garlic cloves up with a spoon, mix in with the lentils and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of vinegar. Throw in all your finely chopped parsley leaves, mix and season.

   
4. Remove the sausages from the roasting tray and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve.

Dark Chocolate & Orange Brownies

Dark Chocolate & Orange Brownies
Recipe by Dragon, inspired by Bon Appetit

 

What type of brownies do you like; cakey or fudgey? I'm a fudgey brownie kind of girl but I have many friends who like it cakey. This brownie will please everyone because the outer edges are cakey and the middle is fudgey....so this is the perfect pan of brownies to make for a crowd. The dark chocolate and orange flavours make this a more sophisticated brownie and one that will please the adults ......and kids with refined tastes. ;) Enjoy!

 

Serves: 16-20

Ingredients:
1 1/2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
large pinch cinnamon
1/2 teaspoon salt
zest of one orange, grated
10 oz dark chocolate, chopped (up to 70% cacao)
6 oz semi sweet chocolate, chopped
1 1/4 cups unsalted butter
1/4 cup hot strong coffee
1/4 cup Cointreau
2 cups sugar
2/3 cup packed dark brown sugar
7 large eggs
2 teaspoons vanilla extract
Chocolate chips (dark or semi sweet) to garnish
 

Preparation
1. Preheat oven to 350°. Butter and flour a 13x9x2-inch baking pan, and line the bottom with parchment paper. Set aside.

 

2. Whisk flour, cocoa powder, cinnamon and salt in a medium bowl; set aside.

 

3. Place orange zest, chocolate, butter, coffee, and liqueur in a large heatproof bowl. Set bowl over a large saucepan of simmering water. Heat mixture, stirring often, until chocolate is melted and mixture is warmed through. Remove bowl from over saucepan.

 

4. Into the chocolate mixture, whisk in both sugars. Add eggs and vanilla; whisk gently until just blended.

 

5. Switching to a spatula, fold in the dry ingredients until just to blend. Scrape batter into prepared baking pan and smooth the top. Sprinkle some chocolate chips evenly over the top to garnish.

 

6. Bake brownies, rotating pan every 10 minutes, until a tester inserted into the center comes out with some wet crumbs attached, 30-40 minutes. Transfer to a wire rack. Let cool completely in pan.

Homemade Butter

Homemade Butter

Recipe by Dragon

Makes 1 cup

There is nothing better than homemade butter. Think of it melting over some warm toast.....heaven. It is very easy to make and I hope you'll give it a try.

All you need to make butter at home is whipping cream, a little salt, cheesecloth and a food processor. Get the highest fat content whipping cream you can find. It makes a world of difference in the butter's taste. But, regular supermarket whipping cream (at least 35% fat) will do.

I add salt to my cream before making the butter because I like the taste of butter with salt for non baking use. But it is up to you; add none, or a little or as much as you want. So, let's make some butter! Enjoy!

Start with 2 cups of whipping/heavy cream and fine table salt.

Add the cream and 3-4 pinches (adjust amount to your tastes) of salt to a food processor.

Turn on the processor and let it run for about 3 minutes

After about 3 minutes the cream has achieved the whipped cream stage.

Continue to run the processor for another 3 minutes.  

The cream is starting to look like butter but the buttermilk hasn't separated yet.

Continue to run the processor until the butter and buttermilk has separated
(another 3-4 minutes). The butter will begin to clump and stick together.

Have a clean piece of cheesecloth ready over a sieve and bowl.

Turn over the contents of the food processor onto the cheesecloth and let it

drain, separating the butter and the buttermilk.

Tie the cheesecloth up tightly and squeeze the remaining buttermilk out of the butter.

.....and what remains is BUTTER!

Store your butter in the fridge when you're not using it......but trust me it won't last long!

Phyllo Cups Filled with Mushrooms & Onions

Phyllo Cups Filled with Mushrooms & Onions

Recipe by Dragon

These crunchy mini phyllo cups make wonderful appetizers because they can be filled with a variety of flavours and textures. They take no time to make and look elegant on any serving tray. Phyllo cups can be made a couple of days in advance, just keep them stored in an air tight container. What you fill these phyllo cups with is only limited by your imagination. Think both savoury and sweet! One of my favourite fillings is this savoury mushroom and onions mixture, scented with thyme and topped with delicious Gruyere cheese. Make lots of these....they will disappear quickly! Enjoy!

Makes 24 mini cups

Phyllo cups: 

Ingredients

3 sheets phyllo pastry

1/4 cup butter, melted

Mushroom & Onion Filling

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 1/2 pounds mushrooms, chopped

2 shallots, chopped finely

2 teaspoons balsamic vinegar

1 tablespoon thyme leaves

1/4 cup chicken broth

1/3 cup sour cream

1/3 cup Gruyere cheese, grated

Salt and Pepper to taste

Thyme leaves to garnish

Directions for Phyllo cups:

1. Preheat your oven to 375 F. Lightly grease a 24 mini muffin tin and set aside.

2. Place 1 sheet of phyllo on clean work surface, keeping remaining phyllo covered with a damp tea towel. Brush the entire sheet lightly with butter. Top with second sheet and again brush with butter. Top with third sheet and again brush with butter.

3. Cut sheets lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.

4. Press the squares into each prepared mini muffin cup. The sheets will hang over the top. Bake the phyllo cups in the centre of your oven for about 4-6 minutes or until they are golden.

5.  Let the cups cool in the pan on a rack.

Directions for Mushroom & Onion filling:

1. Melt butter with oil in large deep skillet over medium-high heat. Add the mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add the shallots, thyme and balsamic vinegar; saute until tender, about 2 minutes.

2. Add broth and simmer 1 minute. Stir in the sour cream and warm through. Season mushroom mixture to taste with salt and pepper. Remove from heat; cover to keep warm.

3. Fill each phyllo cup with warm mushroom mixture. Sprinkle with grated cheese and top with a few thyme leaves. Bake 3-4 minutes or until cheese is melted and filling is thoroughly heated. Serve warm.

Almond Nutella Sandwich Cookies

Almond Nutella Sandwich Cookies
Recipe by Dragon

Let's start 2013 on a sweet note! These decadent bites of yumminess were a big hit over the past holiday season and I received many requests for the recipe. I'm not one to deny my friends and family anything so.....here you go. My wish for all of you is a happy, healthy and sweet New Year. Enjoy and xo!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Icing sugar or flour for dusting
Nutella spread
1 cup semi-sweet or dark chocolate, melted
1/2 cup crushed almond slices

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add the almond and vanilla extracts.

2. In a separate bowl, stir together flour, baking powder and salt.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4 Preheat oven to 375F. Grease your baking sheet or line with parchment paper. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

5. Cut out rectangles with a cookie cutter. After cutting the cookies, carefully transfer the cookies to the baking sheet. Place the cookies in the fridge to cool for 10 minutes before baking.

6. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a cookie and on the back of it, spread a thin layer of Nutella over the surface. Place another cookie on top of the Nutella spread to complete the sandwich.

8. To decorate the cookie, dip 1/4 the cookie in melted chocolate and let the excess drip off. Sprinkle some crushed almonds over of the chocolate. Place cookies in the fridge to set the chocolate.

9. Store cookies in an air tight container between layers of parchment paper.

Pomegranate Mint Cocktail

Pomegranate Mint Cocktail
Recipe by Dragon

Wishing you and your family a wonderful Holiday season and hoping 2013 is your best year yet! Ring in the New Year with a few glasses of this delicious cocktail. It's been my favourite this season and I'm sure it will become a new holiday tradition for me in the future. Enjoy!

Serves: 1

Ingredients:
1 mint leaf
1 oz vodka
1/2 oz Triple Sec
1 1/2 oz pomegranate juice

Garnishes (optional):
Whole or crushed candy canes
Pomegranate seeds

Directions:

1. Tear and bruise the mint leaf, then add it to a cocktail shaker half filled with ice. 

2. Pour the vodka, triple sec and pomegranate juice in shaker and shake for 30 seconds until the outside of the shaker is cold from the ice. Strain the drink into a martini glass rimmed with

crushed candy canes (optional).

3. Add a few pomegranate seeds to the glass (optional)

Citrus & Raspberry Sandwich Cookies

Citrus & Raspberry Sandwich Cookies
Recipe by Dragon

These little cookie jewels are a delight on any Christmas cookie platter. I switched up a classic sugar cookie recipe by adding lemon, lime and orange zest. It's a subtle but refreshing addition that matches perfectly with the raspberry jam. The key to getting the perfect shape with sugar cookies is to make sure the dough is chilled before baking. Place your cut out cookies in the fridge for a few minutes before baking......makes a world of difference. Enjoy!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
Icing sugar or flour for dusting
Sanding sugar
Raspberry jam

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add vanilla.

2. In a separate bowl, stir together flour, baking powder, salt and zests.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

 5. Preheat oven to 375F. Cut out circles with a cookie cutter, then for half of the cut out circles, cut a smaller circle in the middle. These cookies will be the ‘tops’ for the sandwich cookie. The full circles will be the ‘bottoms’. After cutting the cookies, carefully transfer the cookies to the baking sheet.

6. Sprinkle sanding sugar on each of the ‘top’ cookies. Place the cookies in the fridge to cool for 10 minutes before baking. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a ‘bottom’ cookie and on the back of it, spread a thin layer of raspberry jam. Place a ‘top’ cookie on top of the raspberry jam to complete the sandwich.

8. Store cookies in an air tight container between layers of parchment paper.

Toffee Shortbread Cookies

Toffee Shortbread Cookies
Recipe by Dragon

These lovely cookies are always a favourite around my home during the Christmas holidays. They melt in your mouth and are not too sweet. I love giving these cookies away as gifts to my friends and family. Enjoy!

Makes 3 dozen

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup cornstarch
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup toffee bits (I use Hershey's Chipits Skor Toffee Bits)

Directions:
1. Preheat the oven to 325F. Line a baking tray with parchment paper.

2. Cream the butter, powdered sugar and vanilla until light and fluffy.

3. Sift the cornstarch, salt and flour together. Add to the butter mixture. Stir until dough forms. Mix in the toffee bits.

4. Scoop dough and shape into 1 inch balls. Place the balls 2 inches apart on the prepared baking sheet.

5. Bake for 12-14 minutes just until set and the bottoms begin to turn a light golden brown. Cool cookies on the tray for 2 minutes. Transfer the cookies to a wire rack to cool completely.