Bacon & cheese pull apart

Preparation Time 10 minutes

Cooking Time 25 minutes + proofing time

Serves 4-6

Ingredients:

4 cups strong white flour

1/2 tsp salt

2 tsp dried yeast

1 tsp sugar

1 cup warm water

2 tbsp olive oil

Approx 3/4 cup extra warm water

2 rashers Australian middle bacon, roughly chopped

2 tbsp seeded mustard

2 tbsp parsley, finely chopped

1/2 cup mature cheese, grated

Milk for glaze

1/4 grated cheese for garnish

Cooking Instructions:

1. Preheat oven to 190c

2. In a large bowl combine the flour and salt. Make a well in the centre and set aside.

3. In a small bowl combine the yeast, sugar and warm water mix well. Allow to rest in a warm place until the surface foams. This should take approximately 10 minutes.

4. Pour the yeast mixture into the centre of the flour and add the olive oil.

5. Fold mixture into the flour adding a little more water when required to make a soft dough.

6. Turn dough out onto a floured surface and knead for 3 -4 minutes.

7. On a floured surface roll the dough out to form a large rectangle approximately 2 -3 cm thick.

8. Spread the surface of the dough with seeded mustard, sprinkle with chopped parsley, Cover the surface evenly with chopped Australian middle Bacon. Sprinkle over the grated cheese.

9. Fold the ends of dough towards the centre 10 cm; fold the sides into the centre to form a loaf shape. Place the loaf onto a baking tray fold side down. Cut the loaf on each side in 4 thick slices 2/3 through. Twist each slice to expose the filling.

10. Cover loaf with plastic wrap and place tray in a warm place until loaf has doubled in size.

11. Brush loaf with a little milk and sprinkle with grated cheese. Bake in the pre-heated oven 190c for 20 -25 minutes until loaf is golden. Cool on a wire rack and serve warm or cold.

Notes: This loaf is also delicious made with Bacon, green olives and bocconcini cheese

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How to Make Black Forest Cake

Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.This Black Forest cake tastes as good as it looks.

Ingredients: For the Poached Cherries

• 1/2 cup superfine (caster) sugar

• 1/2 cup water

• 1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating

• 6 tablespoons Kirsch liqueur, optional

Ingredients: For the Cream Filling

• 10.2 fluid ounces / 300 milliliters heavy cream

• 3 tablespoons powdered (icing) sugar, plus extra for decorating

Ingredients: For the Ganache

• 3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating

• 1/2 cup heavy cream

Step 1: Measuring the Ingredients

Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.

Carefully measure your ingredients beforehand.

Step 2: Preparing the Pans

Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.

Tip

• Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.

Grease and line your cake tins.

Step 3: Melting the Butter

In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.

Melt the butter and vanilla over low heat.

Step 4: Combining the Eggs and Sugar

Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.

Whisk the eggs and sugar to combine.

Step 5: Whisking the Eggs and Sugar Over Heat

Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.

Whisk until the mixture is pale and tripled in volume.

Step 6: Cooling the Egg Mixture

Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.

The mixture should be thick so that it leaves a trail.

Step 7: Adding the Melted Butter and Flour

Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.

Warning

• Be careful not to over-fold the mixture here, as it will lose all of its air.

Gently fold in the dry ingredients.

Step 8: Baking and Cooling

Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.

Let the cakes cool in their tins.

Step 9: Making the Poached Cherries

While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.

Set the cherries and syrup aside to cool.

Step 10: Making the Chocolate Ganache

To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.

Pour the hot cream over the chopped chocolate.

Step 11: Making the Cream Filling

For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.

Whisk the cream until it begins to hold its shape.

Step 12: Glazing the Cake Layers

To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.

Glaze the first cake layer with syrup.

Step 13: Filling With Cream and Cherries

Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.

Arrange the cherries on top of the cream.

Step 14: Top With the Second Cake Layer

Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.

Top with the second cake layer.

Step 15: Decorating the Cake

Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.

Top with chocolate ganache.Dust with icing sugar.Sprinkle with shaved chocolate.

Step 16: Serving

Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.

Chill the cake before serving to make it easier to slice.

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Pata Tim Recipe

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Pata Tim Recipe

 

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 4 to 5 lbs. pig's leg, cleaned
• 1/2 cup soy sauce
• 1/2 tablespoon sesame oil
• 3/4 cup brown sugar
• 1/2 cup Sherry cooking wine
• 4 pieces star anise
• 4 cups water
• 5 to 8 pieces dry Shitake mushroom, soaked in 1 cup water (for 3 hours)
• 1 1/2 tablespoons cornstarch diluted in 1/2 cup water
• 1 1/2 teaspoon whole peppercorn
• 1/2 beef cube
• A bunch of bok choy, bottom end chopped
• 1 tablespoon salt
• 3 tablespoons cooking oil

Instructions

1. Preheat oven to 350F.
2. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it stay for 10 minutes.
3. Put the baking pan with the leg inside the oven. Bake for 15 to 20 minutes.
4. Remove the leg from the oven. Let it cool down.
5. Place the leg in a pressure cooker. Pour-in 4 cups water and add the whole peppercorn. Cover and pressure cook for 40 to 45 minutes. Note: if you are using a smaller sized leg, you can reduce the time to 35 minutes.
6. Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry, and sesame oil. Let it boil. Cook for 15 minutes without cover.
7. Add the beef cube, star anise, and shitake mushrooms. Stir and cook in medium heat for 30 minutes.
8. Pour-in the cornstarch diluted in water. Stir. Continue to cook until the sauce reaches your preferred thickness.
9. Add the bok choy. Stir and cook for 5 to 7 minutes. You can add more salt and pepper if you want.
10. Transfer to a serving plate. Serve.
11. Share and enjoy!

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