Wednesday, 30 March 2011
Tuesday, 29 March 2011
:: Megann’s Kitchen ::
|double chocolate fudgy yummies - oh so good!|
These little chocolate pieces of goodness are simply delightful. They are indulgent, yet not too much because they are so tiny & they will leave your guests wanting more. The white chocolate chunks inside actually soften the blow of the fudgy richness, but for extra impact, serve slightly warm. Yummy!
200g dark cooking chocolate, broken into pieces
100g white cooking chocolate, chopped into small chunks
250g ‘lurpak’ salted butter, cubed
1¾ cups brown sugar
1/3 cup cocoa powder, sifted
1¼ cups plain flour, sifted
¼ tsp baking powder
Preheat oven to 160°C. Put the butter & broken chocolate in a saucepan over low heat, & stir constantly until mixture is completely smooth. Sit on the bench to cool slightly whilst you prepare your other ingredients.
Place the sugar, eggs, cocoa, flour & baking powder in a bowl and stir until just combined. Add the chocolate mixture, stir, then add the white chocolate chunks and mix well. Spoon the mixture into prepared mini muffin tins, lined with mini muffin liners. Bake for 20mins; keep in mind that they are meant to be soft & fudgy in the middle.
|delightful baking cases|
|sugar pearls add the final touch|
Source: Donna Hay Sugar Pearls http://www.donnahay.com.au/shop-online/food/sugar-pearls
Robert Gordon Patty Mini Cases http://www.robertgordonaustralia.com/
Chicken & Vegetable Sausage Rolls
:: Megann's Kitchen ::
500g chicken or turkey breast mince
1 egg, plus 1 extra beaten egg for glazing
1 large zucchini, grated
1 large carrot, grated
½ brown onion, quartered
¼ cup finely grated parmesan
1 cup fresh wholemeal breadcrumbs
¼ cup coriander, chopped
¼ cup italian parsley, chopped
4-5 sheets puff pastry
1 tbs white sesame seeds
:: Preheat oven to 200°C. Line two baking trays with baking paper. Process onion on pulse in food processor until it is just minced. Change to grater implement & feed in the carrot + zucchini. Place into a bowl and add mince, parmesan, breadcrumbs, egg, coriander and parsley. Bind ingredients together, I like to do this by hand.
:: Leaving the pastry plastic on, place your sheets of puff pastry & cut them in half. Spoon the mixture along the centre of the pastry lengthways making a nice, long, skinless sausage. Pick up one edge of the pastry, roll it round and tuck it on the underside of the filling, roll it around to seal it with egg wash or water. Repeat it with the remaining sheets.
:: for a Megann’s Kitchen sausage roll secret, see kitchen notes below.
Cut the rolls into 3cm pieces with a sharp floured knife, take the pastry plastic off, then place onto your prepared baking trays.
Brush with a beaten egg on the tray & sprinkle with the sesame seeds. Bake for 25-30 minutes until golden brown & cooked right through.
|:: sausage rolls that are semi-frozen, ready to cut into portions ::|
:: I find that chilling the sausage rolls before cutting them helps enormously. Once rolled, leave the blue plastic on (to prevent drying & freezer burn) & simply assemble on a tray & place in the freezer for 20-25 minutes, or until firm. Cut into desired portion sizes.
:: When coming to an end of a bread loaf that is becoming a bit stale, I simply blitz it in a food processor/blender & then place it in 2 cup portions in zip lock bags in the freezer for future recipes.
:: Freeze option; leave the blue pastry plastic on when cutting them into portions & assemble into a freezer safe container. Simply pull off the plastic, brush with egg wash or milk & place straight in the oven on a baking tray for 30-35 minutes. I pull them out when needed- perfect for an unplanned guest, quick dinner with vegetables or football game snacks.
:: One of Will’s friends is allergic to eggs, so I have made these sausage rolls egg free! I left out the egg in the meat mixture & added a little more cheese to help bind it when cooking. I also replaced the egg when brushing the tops with milk.