Recipes
Pina Colada Cupcakes
I finally got around to making cupcakes this week – actually it’s the first time since Abby was born, which is not good enough!
Being summer, I thought a cocktail-inspired cupcake was in order, so I came up with the Pina Colada Cupcake. It has chunks of pineapple baked into it and topped with buttercream laced with Malibu.
The recipe is once again based on the awesome Scout’s Cupcake, tweaked for this variation.
Like eating a cocktail!
Pina Colada Cupcakes
Makes 12
Ingredients
- 2 eggs
- fresh whipping cream
- 1/4 tsp of vanilla essence
- 3/4 C caster sugar
- 4 pineapple rings, chopped
- 1 1/4 C standard flour
- 1 1/2 tsp baking powder
- pinch of salt
Frosting
This makes enough frosting to cover 12 cupcakes if spreading it on with a knife. Make twice the amount if piping.
- 50 grams softened butter
- 1 Tbs Malibu
- 1 C icing sugar
Method
- Break eggs into a cup measure and fill to the top with cream.
- Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
- Add vanilla essence and caster sugar.
- Beat for another 3 minutes.
- Stir in the chopped pineapple. (You could try adding in coconut essence or syrup from the tin of pineapple into the batter to strengthen the taste.)
- Sift in standard flour, baking powder and a pinch of salt.
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
- Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
- Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Slowly whisk in half the icicing sugar. Add Malibu and whisk well. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting.
I decorated mine with some dessicated coconut and yellow sugar.
Durian custard and sticky rice
Durian custard and sticky rice
Serves 4-6
My husband would wrinkle his nose at this dish. He probably would hold it and stick out his tongue at the same time because he hates durian. He thinks it smells like farts and puts it in the same basket of foods that people shouldn’t eat, along with bitter melon.
But if you’re like me (and possibly also a ’strange Asian’), durian is delicious. I like it as it is, chilled a little and straight from the husk. But I also like it in custard form on top of fragrant sticky rice.
The main purpose of this post is to remind me how to make this for next ime. It’s one of those dishes that mum makes and I had to ask for instructions. She always does things by feel and I wanted to record some measurements as I was doing it myself.
Ingredients
- 1 durian segment (about 1 cup)
- 1 egg
- 1/2 cup coconut cream
- 1 T sugar
- 2 t corn flour
- 2 C glutinous (sticky) rice
- 2 C water
Bag of glutinous rice
Method
- Mash the durian and combine with the rest of the ingredients.
- Put the custard into a bowl.
- Fill a large pot with a few centimetres of water and bring to the boil. The water should come 1/2 of the way up the bowl.
- Lower the bowl into the water and cover the pot with its lid.
- Lower heat to medium-low and steam for 25-30 minutes until custard is set. You may need to top up with boiling water if you run low.
Cooked durian custard
- Serve with sticky rice. To cook sticky rice I used a rice cooker. I put 2 cups of washed rice with just under 2 cups of water.
Durian custard served with sticky rice
Lemon Lime Tart
I was looking for a recipe for key lime pie, and unsurprisingly they all seemed to be in funny American measures like sticks of butter, ounces, ‘large’ eggs, all that nonsense. And we don’t get Graham crackers so telling me I need 12 doesn’t help. I did find a recipe on a New Zealand site but it was a no-cook one which I didn’t want to use because of the raw eggs and of being pregnant.
I finally found one that required baking and had some useful weight measurements albeit imperial, and made a few guesses because it still asked for ‘large or extra large’ eggs. I only had size 6 eggs which is common in New Zealand recipes.
So because I really like how it turned out and don’t want to go through the hassle of working out what’s what next time, I’ve rewritten the recipe in normal metric measures and using size 6 eggs. I don’t think we get key limes here so I used whatever type they sell at the supermarket, plus a lemon because the hubby didn’t buy enough limes… and I wanted to use my tart tin, hence the Lemon Lime Tart :)
Lemon lime tart
Lemon Lime Tart
Makes one 22cm pie or tart
Ingredients
- 125 grams plain biscuits (I used a coconutty one that turned out rather yummy)
- 2 tablespoons sugar
- 75 grams butter, melted
- 5 size 6 egg yolks
- 395g can of sweetened condensed milk
- 1/2 cup lime juice (used 4 limes and a lemon)
- zest of the limes and lemon
Method
- Preheat oven to 170°C.
- Put broken up biscuits in a food process and process until crumbed.
- Add melted butter and process until mixed. You may need to do the final mix with a spoon or spatula.
- Pour into tart tin and press firmly to create the base. (Don’t worry about going up the sides as the filling holds it shape.)
- Bake for 10 minutes until golden brown.
- Whisk eggs for 3 minutes in an electric mixer, until pale and thick.
- Slowly add condensed milk, whisking for another 4 minutes. Stop mixer.
- Pour in half of juice and zest and whisk a few seconds to combine.
- Add other half of juice and whisk again to combine.
- Pour into tart shell.
- Bake for 15 minutes till set.
- Cool on a rack in the tin. You can keep the tart refrigerated for a couple days but I recommend moving it onto a plate first once cooled completely.
- Serve with whipped cream or ice cream. We had some fresh strawberries with it and that was a great combination.
French Toast with Banana and Bacon
French Toast with Banana and Bacon
Serves 2
The best thing about weekends apart from bumming around, is having the time for brunch.
French toast with bacon and banana is one of my favourite brunch dishes (or alternatively I will also devour pancakes in the same way). The great thing is that it’s so easy to make! I’m sure many of you don’t need instructions but just in case…
French toast with banana and bacon
Ingredients
- 1 french stick (only need about half of the loaf for two people)
- 2 eggs
- 1/2 C milk, or more if needed
- Bacon rashers
- Butter for frying
- 2 bananas, cut in half length wise (or sliced as you please)
Method
- Cut the french stick into diagonal slices. I usually have 3 or 4 slices for each person.
- Whisk eggs and milk together in a medium sized bowl.
- Dip each bread slice into the egg mixture to coat both sides.
- Lift each slice out and place into a large dish.
- Pour over any remaining egg and milk onto the soaked bread. It’s best if you can leave the bread for a few minutes to soak properly.
- Fry the bacon in a frying pan, and keep cooked bacon warm in the oven.
- Wipe the pan down to get rid of any burnt on bacon bits.
- Melt some butter in the pan and fry the bread until golden on both sides. If you need to do two batches, keep the first one warm in the oven with the bacon.
- Serve the toast topped with sliced banana and bacon, and drizzled with maple syrup.
Bring on the weekend!!
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