Semolina Almond and Blood Orange Syrup Cakes

Semolina Almond and Blood Orange Syrup Cakes – Candy Coated Culinista

A chance to use blood oranges in my baking … yes please.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 18 min.
Difficulty level is: Easy

From: Modern baking

Ingredients
• 3 eggs
• ½ cup caster (superfine) sugar
• 1 cup natural Greek-style (thick) yoghurt
• ¼ cup light-flavoured extra virgin olive oil
• 1 tsp vanilla extract
• 1 tsp finely grated blood orange rind
• 1 cup fine semolina
• ¼ cup all-purpose flour, sifted
• 1 tsp baking powder, sifted
• 1/3 cup almond meal
• 2 blood oranges, thinly sliced
• 2 tbsp caster (superfine) sugar, extra
• Confectioners’ sugar, to serve
Blood orange syrup
• ½ cup blood orange juice
• ¼ cup water
• 1/3 cup caster (superfine) sugar

Assembly
1. Preheat oven to 350°F.
2. Grease 12 x ½ cup capacity muffin tin.
3. Using an electric mixer place eggs and caster sugar in bowl and whisk on high for 3-4 minutes or until pale and thick.
4. Add yoghurt, oil, vanilla, orange rind, semolina, flour, baking powder and almond meal and fold to combine.
5. Spoon mixture into tins and top each with an orange slice and sprinkle with extra sugar.
6. Bake for 15-18 minutes or until golden or a cake tester inserted comes out clean.
7. Allow cakes to cool slightly in tins before turning out onto wire racks to cool completely.
8. To make blood orange syrup, place juice, water and sugar in a small saucepan over high heat.
9. Bring to a boil and cook for 4-5 minutes or until reduced and syrupy.
10. Spoon the blood orange syrup over the cakes and dust with icing sugar to serve.

Please Enjoy

My thoughts
I am really enjoying cakes with semolina and almond flour. I adds a more sophisticated element to the cake and the vibrancy of the blood orange syrup made these cakes outstanding. Still a little too much sugar; but that seems to be a theme in this book. I made some mini cakes of varying sizes to test out the cake as I knew this was one I’d want to make again and again and the mini cakes turned out great.

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Teriyaki Wings

Teriyaki Wings – Candy Coated Culinista

Superbowl Sunday is this weekend and I am rooting for the Pats. I take so much flak for supporting this team; but this has been the only team I have ever supported in the NFL and that will never change. I plan on serving my teriyaki wings along with a menu to be determined in the next day or two.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35-45 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp sesame seeds
• 2 pounds of chicken wings
• Salt
• Black pepper
• Teriyaki sauce
• Chinese five spice
• Red chilli, optional
• 2 scallions

Assembly
1. Toast sesame seeds in a dry pan over low heat and place on a plate.
2. Coat wings in five spice, salt, black pepper and teriyaki sauce
3. Place wings in a roasting pan and bake for 35-45 minutes at 375°C..
4. One baked place in a frying pan and add more sauce and brown the wings on both sides.
5. Sprinkle with scallions and chilli if desired.
6. Toss is sesame seeds and serve.

Tips
• Serve with Asian inspired potato salad and coleslaw.
• Serve with sweet chilli thai sauce on the side

Please Enjoy

My thoughts

Simple, satisfying, scrumptious, salty and sweet. This is great for a football Sunday spread or more importantly Superbowl Sunday.

Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Dried fruit, Ginger & Cashew Energy Balls

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Need an afternoon pick me up instead of going to the coffee shop for a coffee; try this energy balls.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 3 ½ oz unsalted cashews
• ¾ oz raw sesame seed
• 3 oz dried apricots
• 3 oz golden raisins
• 3 oz dates, pitted
• 1 cup puffed brown rice
• ½ of fresh gingerroot, peeled & grated
• 1 tsp pumpkin pie spice
• 2 tbsp Manuka honey

Assembly
1. Toast cashews and sesame seeds in separate dry non-stick pan over medium-high heat and let cool.
2. Remove 1 ½ oz of cashews and crush in a food processor and place on a plate.
3. Add remaining cashews, sesame seeds, apricots, raisins, dates and puffed rice in a food processor until finely chopped.
4. Peel and finely grate ginger and add spices and process.
5. Then add honey and process for 1 to 2 minutes.
6. Add more honey if necessary to help mixture bind; just be patient.
7. With wet hands divide into 16 portions and roll into balls.
8. Drop into ground cashew dust and store.

Tips
• Will keep for up to 2 weeks in an air-tight container.

Please Enjoy

My thoughts
These energy balls are spiced so well and have a great after kick of ginger. I was worried for a bit that the mixture wouldn’t come together; but I just divided my batch in half in the food processor. These energy balls were well received and especially since no additional sugar was added, this was a real happy treat. I gave this batch away as a gift and I can’t wait to make a batch for myself in the New Year.

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Christmas Leftover Winter Ragu

Winter Ragu – Candy Coated Culinista

Have leftover Christmas meat and looking for a way to use it up. Make this winter ragu.

Yield/Serving: 6
Prep Time:
Cook Time: 2 hours
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 1 red onion
• 1 clove of garlic
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 sprig fresh rosemary
• Olive oil
• 1 fresh bay leaf
• ¾ cup + 5 tsp Chianti
• 2 x 14oz can of plum tomatoes
• 14oz leftover cooked meat
• Extra virgin olive oil

Assembly
1. Peel onion, garlic, carrot, wash and trim leek with celery and pick rosemary leaves and
2. Finely chop all adding to a large casserole dish over medium-low heat with 1 tablespoon of olive oil and a bay leaf.
3. Cook for 20 minutes or until the vegetables have softened, stirring occasionally.
4. Now turn heat up to high and add in wine and let cook down for a few minutes and add tomatoes.
5. Fill each can half way up with water and swirl around and pour into pan.
6. Roughly chop or tear leftover meat, stir well and bring to a boil; breaking up the tomatoes with a wooden spoon.
7. Reduce down to low heat and continue to simmer for 1 hour to 1 and a half hours, or until thick.
8. Taste and season with salt and pepper and extra virgin olive oil to finish.
9. Serve with pasta, rice, polenta, potatoes or chunks of crusty bread for dipping.

Tips
• Use leftover meat of if Christmas was so good there were no leftovers, then use fresh ground beef.
• Serve with fried or creamy polenta, pasta or rice.

Please Enjoy

My thoughts
I swapped out the wine for de-alcholized wine and it tasted just as rich and bold and the hue was a treat. Season with salt and pepper at the end; giving the ragu time to marry completely first.

Christmas Coconut Cranberry Cake

Christmas Coconut Cranberry Cake – Candy Coated Culinista

This cake screams the Christmas and winter season and with a mix of tart and sweet it’s a must try.

Yield/Serving: 8-10; 3 – 6” cakes
Prep Time: 30 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
Cranberry Cake

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp coconut extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• ½ cup dried cranberries, roughly chopped
• ½ cup fresh cranberries, halved
• 2/3 cup coconut milk
• ½ can of jellied cranberry sauce (175 ml)
Coconut Buttercream
• 1 cup unsalted butter, at room temperature
• ½ jar of marshmallow topping (106 ml)
• 1 tsp coconut extract
• 1 cup confectioners’ sugar
• 1 cup unsweetened shredded coconut

Assembly
Cranberry Cake

1. Preheat oven to 350°F.
2. Line three 6” round cake pans and spray with cooking spray and then line with parchment paper and set aside.
3. Using an electric mixer with the paddle attachment; beat butter and sugar together until fluffy.
4. Add in eggs one at a time followed by coconut extract.
5. In a separate large bowl whisk together flour, baking powder, sea salt.
6. Add dried and fresh cranberries and mix into flour until evenly dispersed.
7. Add flour in 3 even portion into the butter mixture with 2 portions of coconut milk in-between until incorporated.
8. Split mixture in the three pans and slam on countertop removing air bubbles.
9. Place in oven and bake for 45 minute or until tops have just turned golden brown and a cake tester inserted comes out clean.
10. Let cool in pans for 40 minutes and remove from pans and place on cooling racks for 1 hour.
11. Pour cranberry sauce into a bowl and mash and set aside.
Coconut Buttercream
12. Using the electric mixer with the whisk attachment, beat the butter until fluffy.
13. Add in the marshmallow topping and mix for a minute and add coconut extract.
14. Add in confectioners’ sugar in three portions until buttercream comes together.
15. Even out the tops of the cakes using a serrated knife.
16. Place first cake on a cake plate and buttercream followed by some cranberry sauce on top and spread using an offset spatula. Ensure the liquid has been removed.
17. Then place the second cake followed by more buttercream and cranberry sauce and finally the last cake on top and set aside.
18. Put on the crumb coat of buttercream and place in fridge for 30 minutes to firm up.
19. Once firm place the finally coat of buttercream and then create swirls with your spatula.
20. Sprinkle coconut on top and press coconut all around the sides of the cake.
21. Tidy the edges and serve.
Sugared Cranberries
1. In a small saucepan over medium-high heat stir until sugar is dissolved.
2. Add in cranberries and coat with mixture.
3. Using a slotted spoon remove from mixture and let dry on a plate for 1 hour minimum.
4. Place sugar on a plate and roll cranberries through.
5. Decorate cake with sugared cranberries.
6. Serve.

Tips
• Make the frosting ahead of time and just take out of fridge prior to baking, about 4 hours minimum.

Please Enjoy

My thoughts
Once again I am in love with these fruit cakes, especially as this one is so seasonal and is one of my favourite fruits. This cake came together very easily and since you don’t have to worry with perfect frosted edges, it makes it that much more a pleasure to decorate. The cake was tart and sweet and I have now found my ideal buttercream frosting. I will try this on a vanilla or chocolate cake and see how it turns out. There was a firmness that made frosting such an ease that I have my fingers crossed for my next cakes. This was a hit and half the cake was gone in no time. I made a second cake the next day for Christmas dinner for a church members families Christmas dinner and it was liked. I have to make this again for myself soon as I only had one slice myself and then the top I cut off as a quick taste.

Winter Forest Cake

Winter Forest Cake – Candy Coated Culinista

A four layered cake that is a wonderful addition to the Christmas and holiday season gatherings.

Yield/Serving: 4 – 6” cakes
Prep Time: 45 min.
Cook Time: 35-45 min. per cake
Difficulty level is: Medium

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 cups hot water
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg white
• 2/3 cups all purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp blue sprinkles
• 1 ½ tbsp. white sprinkles
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 ½ cups butter, at room temperature
• 2 ½ cups confectioners’ sugar
• 3 tbsp milk, more if needed
• Blue food colouring
Decorations
• Pocky, chocolate covered flavour (red box)
• Teal melting chocolates
• Blue melting chocolates
• White melting chocolates
• Snowflake sprinkles
• Blue sprinkles
• Blue, silver & white non-pareils
• Blue sanding sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely on a wire rack.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely on a wire rack.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Fold in sprinkles by hand.
9. Pour batter into one pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely on a wire rack.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and finally food colouring and combine until well incorporated.
Tree Decorations
1. Place wax paper on a cookie tray and set aside.
2. In the meantime melt various coloured molding chocolates in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Once chocolate has slightly cooled pour in a piping bag.
4. Place Pocky sticks onto wax paper and pipe trees out and place decorations on top and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Apply simple syrup to each layer of the cake and let absorb.
3. Smear a little frosting on the silver disc so cake doesn’t move.
4. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
5. Then place funfetti layer over and spread buttercream frosting over top.
6. Place gingerbread layer over and spread buttercream frosting over top.
7. Top with final layer of vanilla cake and spread buttercream frosting over top and sides.
8. Place in fridge to let the crumb coat firm up some.
9. When crumb coat is firm using an offset spatula frost the cake.
10. Apply sanding sugar to the cake.
11. Remove trees from the fridge and place in the top of the cake from the middle going back.
12. Add the snowflake decorations.
13. Place bake in fridge to firm up.
14. Remove from fridge 30 minutes to an hour before serving.
15. Serve and enjoy.

Please Enjoy

My thoughts
This was my first cake at 4 layers and I was so happy with how it turned out. I will say one more layer would require wooden dowels placed inside the cake no matter the size of the cake. I spent a lot of time insuring my crumb coat firmed up and applying the final coat properly. If found applying the sanding sugar a little tricky; but for my first attempt I get the hang of it eventually. Cutting into the cake and seeing perfect layers with frosting in between was a wonderful treat. The cake was moist with three different flavoured cakes there is something here for anyone.

Winter Forest Cake – Candy Coated Culinista

Christmas Dinner-Starter: Beet Carpaccio

Beet Carpaccio – Candy Coated Culinista

A vegetarian carpaccio what a unique idea.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Jamie Oliver’s Christmas Cookbook

Ingredients
• 4 large beets, peeled
• 2 tbsp raspberry balsamic vinegar
• Extra virgin olive oil
• Pinch of sea salt
• 1 lemon
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp plain-yoghurt
• 1 handful dill, ends trimmed

Assembly
1. Wash and peel beets and then using a mandolin finely slice the beets and place in a large bowl.
2. Drizzle with balsamic vinegar, one tablespoon of extra virgin olive oil, a good pinch of sea salt and then squeeze half of a lemon.
3. Toss together and ensure each beet is well coated as this will tenderize the beets.
4. Using a small bowl, whisk mustard, Worcestershire sauce, yoghurt and the remaining lemon juice and ¼ cup extra virgin olive oil and set aside.
5. Arrange beets over a large serving platter and sprinkle dill over top.
6. Drizzle the dressing and serving extra dressing on the side.
7. Dollop some yoghurt on a serve (if desired).

Tips
• Use gloves if you don’t want beets stained hands. I didn’t use gloves; but I didn’t mind.
• The recipe called for arugula I used dill instead due to availability.
• Serve with warm crusty bread, goat’s cheese.
• Use heirloom beets eg white, golden, Chioggia (candy cane)beets and swap out the balsamic vinegar for a herb vinegar so the beets won’t get discoloured.

Please Enjoy

My thoughts
The smell of this starter was irresistible; the fresh dill filled the air with the tangy mustard yoghurt dressing. This is a great way to start a Christmas dinner. I would have this salad any time of year. I don’t have beets all the time; but when I do I remember how much I love these things especially raw.

Winter’s Day Turmeric Smoothie

Winter’s Day Turmeric Smoothie – Candy Coated Culinista

Sunshine in a cup with oodles of health benefits.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 large banana
• Knob of turmeric
• 1 blood orange
• 1 large carrot, peeled
• 1 mango (optional)
• 6 ice cubes

Assembly
1. Add all ingredients together into a blend and blend.
2. Serve.

Tips
• Use turmeric powder if you can’t find turmeric roots

Please Enjoy

My thoughts
I love the colour and smell of this smoothie and I can totally handle turmeric now. It’s all about the dosage and now that I am using the right quantities and not purchasing turmeric cold pressed juices. I am a huge fan now and I notice all those health benefits associated with this root in this smoothie.

Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

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