Chocolate Ricotta Cake

Nothing fancy about this chocolate cake, just full of fabulous chocolate flavour with a delicate, melt-in-the-mouth texture.  The key ingredients are cocoa powder,  good quality dark chocolate (I use a Lindt 70% cocoa bar) and Italian ricotta cheese which contributes to the crumb being fluffy and moist.  Make yourself a cup of coffee while you're at it and pour some into the batter to intensify the cocoa flavour.  Best to serve it warm.

INGREDIENTS

• 115g / 4oz unsalted butter or ½ cup olive oil
• 100g / 3½oz  dark chocolate bar
• 1 cup plain flour, sifted
• 2 tablespoon baking cocoa powder
• 1 teaspoon baking powder
• a pinch of sea salt
• 3 eggs
• ⅔ cup sugar
• 1 cup ricotta cheese
• 1 teaspoon vanilla paste or extract
• 2 teaspoons instant coffee mixed with ⅓ cup hot water
• 2 tablespoons icing sugar, for dusting

METHOD

1. Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
2. Break up chocolate bar and place in a small saucepan with butter or oil.  Heat gently, stirring, until the chocolate has melted and well combined with the butter/oil.
3. In a medium bowl, combine dry ingredients - flour, cocoa powder, baking powder and salt.
4. In a large mixing bowl, combine the sugar and eggs.  Whisk with an electric beater for a few minutes until light and fluffy.  Reduce the speed and add the chocolate mixture, ricotta cheese and vanilla paste.  Whisk until smooth.
5. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula  until just combined.  Stir in the coffee mixture.
6. Pour batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.  
7. Allow the cake to rest in the pan for about 10 minutes, then transfer to a wire rack to cool.  Dust with icing sugar before serving.

 

Ricotta & Parmesan Mini-Meatloaves

These Italian-style mini-meatloaves are easy to make and packed with delicious ingredients - fresh herbs, ricotta cheese for creamy texture and parmesan cheese for rich flavour.  Cooked entirely in a pan on the stove top in a simmering tomato sauce, they are kept moist and tender.  Made in individual portions, they are also easier to serve than a traditional meatloaf.  Perfect with rice, mashed potatoes or polenta on the side.

Serves 4

INGREDIENTS

• ½ cup plain flour
• 2 tablespoons olive oil

For the meatloaves:

• 500g / 1lb 2oz beef mince
• 1 egg
• 3 tablespoons milk
• ½ cup bread crumbs
• 200g / 7oz ricotta cheese
• ¼ cup grated parmesan cheese
• 2 spring onions, finely chopped
• 2 tablespoons chopped parsley, plus extra for garnishing
• a good pinch of nutmeg
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper

For the sauce:

• 2 garlic cloves, finely chopped
• 1½ cup passata
• ½ cup water
• 1 teaspoon dried basil
• salt & pepper, to taste

METHOD

1. In a large bowl, place the beef mince with egg, milk bread crumbs, ricotta, parmesan, spring onions, parsley, nutmeg, salt and pepper.  Mix with your hands to combine.  Divide into 4 equal portions and form into mini-meatloaves.
2. Spread flour in a dish big enough to receive the meatloaves.  Coat them lightly with flour.
3. Heat a large frying pan with oil over medium high heat until hot.  Brown the meatloaves all over, about 4 minutes.  Remove to a plate and set aside.
4. In the same pan, add garlic to the residual oil and fry for 30 seconds over medium low heat or until fragrant.  Pour in the pasta and water.  Add the basil.  Stir to combine and bring it to a simmer.  Season with salt and pepper, to taste.
5. Transfer the meatloaves back to the pan.  Cover and cook gently for 15-20 minutes or until the meatloaves are cooked though.
6. Serve meatloaves with a generous amount of sauce on top.  Garnish with chopped parsley.

Korean-Italian Fusion Pasta

Fusion food, a style of cooking that mixes ingredients, flavours and preparation methods from different cultures is about creativity and innovations.  It is also about what is available and a good understanding of what work well together.  For this fusion pasta dish, we have mixed mushrooms sautéed in butter and garlic, flavoured with Korean soybean paste or 'Doenjang' and a splash of white wine.   After the pasta goes in, grated Italian Parmesan cheese is sprinkled on top for a touch of umami.

Note:  Korean Doenjang can be substituted with Japanese Miso paste.

Serves 3

INGREDIENTS

• 200g / 7oz dried pasta such as linguine or spaghetti
• 300g / 10½oz mixed mushrooms, sliced or torn into bite-size pieces
• 2 tablespoons Korean soybean paste or Doenjang
• 3 tablespoon unsalted butter
• 4 garlic cloves, peeled and sliced
• ½ teaspoon dry red chilli flakes
• ¼ cup white wine
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ⅓ cup of the cooking water.
2. In a small bowl, whisk together the soybean paste and 2-3 tablespoons of the pasta water until smooth.
3. Melt butter over medium heat in a large frying pan.  Add garlic and chilli flakes.  Cook gently until fragrant, about 1 minute, but do not let the garlic burn.
4. Add the mushrooms and cook, stirring, for 2-3 minutes until just softened.
5. Add wine and let it bubble for 30 seconds for the alcohol to evaporate.
6. Give the soybean mixture a quick stir and pour it over the mushrooms.  Stir to combine.
7. Add the pasta and enough of the reserved pasta water to form a sauce.  Toss to coat the pasta with the sauce.  Season with salt and pepper, to taste.  Top with grated Parmesan cheese.  Serve immediately.

 

Celery & Beef Mince Stir Fry

Let two humble ingredients - celery and beef mince - come together in the wok and you'd be surprised by the extraordinary tasty result.  I parboil the celery to take out some of its rawness while retaining their crunch and herbaceousness.  The beef mince is marinated, then cooked with Chinese chilli bean sauce or 'Toban Djan' for a rich robust flavour.  Stir the celery into the beef and there you have it, a perfect match.  Enjoy with steamed rice.

Serves 2

INGREDIENTS

• 200g / 7oz celery stalks plus a few leaves for garnishing (optional)
• 250g / 9oz beef mince
• 2 teaspoons Chinese Shaoxin wine
• 2 teaspoons light soy sauce
• ½ teaspoon sugar
• 1 teaspoon cornflour
• 1 teaspoon oil
• 2 slices fresh ginger, finely chopped
• 2 tablespoon Chinese chilli bean sauce or Toban Djan
• 1 teaspoon Chinkiang vinegar or Chinese black vinegar

METHOD

1. Slice celery stalks lengthwise in half (unless they are already quite slim), then crosswise into 1cm / ½" pieces.
2. Bring a medium saucepan of water to the boil.  Add celery and blanch for about 30 seconds.  Drain and set aside.
3. Place beef mince in a bowl.  Add wine, soy sauce, sugar and cornflour.  Mix well.
4. Heat oil in a wok over high heat until hot.  Add ginger and let them sizzle for 30 seconds or until fragrant.  Add mince and spread them out in a layer to caramelised for a minute or so, then tossing them around to cook through.  Add chilli bean sauce and vinegar.  Continue to cook, stirring, for 1 minute.
5. Transfer celery to the wok.  Toss to combine.
6. Remove from heat and pile them up onto a serving plate.  Garnish with a few celery leaves on top (optional).  Serve immediately with steamed rice.

 

Chicken Stir Fry with Young Ginger 🇹🇭 🇰🇭

Ginger and chicken is a classic flavour combo, and delightfully so in this Thai/Cambodian style chicken stir fry where copious amount of young ginger comes into perfect play with morsels of juicy thigh meat.  Young ginger is milder and less fibrous than regular or mature ginger.  They have vibrant pink tips and pale, thin skin which doesn't need to be peeled.  If not available, use regular ginger but half the amount in the recipe.  Fresh shiitake mushrooms, with their firm texture and earthy flavour, adds another layer of deliciousness to the dish.

Serves 4

INGREDIENTS

• 450g / 1lb boneless, skinless chicken thighs, cut into 2.5cm / 1" chunks
• 140g / 5oz fresh shiitake mushrooms*, cut each into 2-3 pieces
• 110g / 4oz young ginger, thinly sliced, then cut into matchsticks
• 4 garlic cloves, finely chopped 
• 3 tablespoons vegetable oil
• 2 teaspoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon water
• 2-3 spring onions, cut into 5cm / 2" lengths

*Fresh shiitake mushrooms can be substituted with Swiss brown or ordinary mushrooms.

METHOD

1. Heat oil in a wok over medium heat.  Add ginger and sauté for 3-5 minutes or until golden brown.  Adjust the heat if necessary to avoid scorching.  Use a slotted spoon to transfer the fried ginger to a plate, leaving the residual oil in the pan.
2. Reheat the wok over medium heat and add the garlic.  Fry until aromatic, about 30 seconds.  Turn the heat to high and add the chicken.  Spread them out in the wok and let them brown on one side for about 1 minute undisturbed before tossing the pieces around to cook through. 
3. Add the mushrooms.  Continue to cook, stirring, for 1-2 minutes or until they begin to wilt.
4. Stir in the soy sauce, oyster sauce and 1 tablespoon water.  Continue to stir fry for 1 minute.
5. Add most of the fried ginger and spring onions.  Toss to combine.
6. Remove from heat and transfer to a serving plate.  Garnish with the remaining ginger.  Serve immediately with steamed rice.

 

Korean Daikon Radish Pancakes (Mujeon) 🇰🇷

Crispy, savoury with many different versions, Korean pancakes are among the country's most popular street food snacks.  They are also very easily created at home.  This recipe featuring daikon radishes sliced into little batons gives the pancake a juicy, crunchy texture.  Serve it the traditional way, cut into bite sized pieces (so they can be eaten with chopsticks) with a simple dipping sauce.

Makes 4

INGREDIENTS

• 1 daikon radish (about 450g / 1lb)
• ½ teaspoon sea salt
• 1 spring onion, finely chopped
• 1 cup plain flour
• 1 tablespoon cornflour
• a dash of white pepper
• 1 egg
• 3-4 tablespoons water
• 1-2 tablespoons toasted sesame seeds
• vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon fresh lemon juice

METHOD

1. Make the dipping sauce by mixing soy sauce and lemon juice in a small dish.
2. Peel and slice the radish into 0.5cm / ⅛" rounds, then slice into thin batons.
3. Place the sliced radish in a large bowl with salt.  Toss gently to mix and let it sit for 10 minutes.
4. Add spring onion, flour, cornflour, pepper, egg and water.  Mix well into a batter.  Adjust the amount of water used to your desired consistency.
5. Heat 2 teaspoons oil in a non-stick medium frying pan over medium heat until hot.  Add ¼ of the batter and spread thinly with a spatula.  Sprinkle some of the sesame seeds on top of the pancake.  Fry for 2-3 minutes or until the bottom is golden brown.
6. Flip the pancake over.  Drizzle another 2 teaspoons oil around the pancake, then lift it up slightly so the oil runs to the middle of the pan.  Cook for 1-2 minutes or until the other side is golden brown.  Flip again before removing the pancake to a plate.
7. Repeat Step 5 and 6 for the remaining batter.
8. Slice pancakes into bite size pieces.  Serve warm with dipping sauce.

 

Orange Marmalade Loaf Cake

Citrus trees grow well in Perth's with our warm dry summers, mild winters and well-draining sandy soil.  I have a lemon tree in the backyard that is at least 50 years old and still fruiting.  Celebrate the abundance of the citrus season with this tantalisingly sweet and zesty orange marmalade loaf cake.  You'll need some good quality or homemade orange marmalade.  For a soft, delicate texture, incorporate yoghurt and vegetable oil in the batter which also keep the cake moist for days in the fridge.  Serve slices warm with a dollop of yoghurt on top for the ultimate indulgence.

Serves 8

INGREDIENTS

• 225g / 8oz plain flour
• 2 teaspoons baking powder
• 3 eggs
• 200g / 7oz caster sugar
• 280g / 10oz Greek yoghurt, plus extra to serve (optional)
• grated rind of 1 orange
• ½ teaspoon vanilla extract
• ½ cup vegetable oil
• ⅓ cup orange marmalade
• 3 tablespoons orange juice

METHOD

1. Line a 13cm x 23cm / 5"x 9" loaf pan with baking paper.
2. Sift plain flour and baking powder into a medium mixing bowl.
3. In a large mixing bowl, place eggs, sugar, yoghurt, orange rind, vanilla extract and oil.  Beat with an electric beater for 1-2 minutes or until combined.
4. Stir the dry ingredients into the wet ingredients with a spatula until a smooth batter is formed.  
5. Pour the batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  
6. Allow the cake to cool in the pan for a few minutes.  Make a dozen little holes in the cake with a skewer, then transfer it onto a wire rack with a tray underneath.  
7. Mix orange marmalade with orange juice in small saucepan.  Warm the mixture up over low heat, then pour it over the cake.  Serve slices warm with extra yoghurt if desired.