thefoodwife – Page 47 – The Food Wife

Coconut and Fruit Oat Crumble Cookies

3rd January 20193rd January 2019
by thefoodwife

Makes approximately 18 cookies

These cookies arenâ€™t overly sweet and so are a good option for little ones. They have a soft, crumbly texture and are packed with oats and coconut. They could be made gluten-free by exchanging the plain flour for a gluten-free variety.

They are quick to make so are useful to have in your repertoire if you have some unexpected guests and want to offer something with a cup of tea!

Ingredients:
100g oats
100g plain flour (gluten-free if required)
100g softened butter
50g soft light brown sugar
50g dried berries/sultanas
50g desiccated coconut
1 large free range egg
1/2 tsp vanilla extract

Step 1: Mix all ingredients together until you have a combined soft dough.

Step 2: Roll into 18 equal-sized balls and spread on one large (or two smaller) lined baking sheets.

Step 3: Use the back of a fork to press the top of the cookie so it becomes flattened (these donâ€™t really spread as they cook so you only need to leave a little space between each one).

Step 4: Bake in a pre-heated oven at 180c for 12-15 mins until golden.

Step 5: Remove from the oven and allow to cool on a wire rack.

New Year Rocky Road

1st January 20191st January 2019
by thefoodwife

Makes approximately 30 pieces

Iâ€™ve posted a recipe for rocky road before, and called it my ultimate rocky road. It is seriously good but this new year I went down a different path. Inspired by a strangely moreish delicacy of chocolate covered gummy bears I discovered in New York five years ago, this rocky road features a layer of gummy bears that make a more fruity, chewy hit in each piece.

These were taste-tested at a party between Christmas and New Year (hence their name) and went down very well, at least I assume they did as every piece disappeared!

Ingredients:
200g dark chocolate, melted
200g milk chocolate, melted
100g white chocolate, melted
100g butter
2 tbsp golden syrup
100g gummy bears
100g maltesers
100g munchies
50g mini marshmallows
10 rich tea biscuits, roughly crushed

Step 1: Have your three molten chocolates in separate bowls.

Step 2: Melt together the butter and syrup (I did this in the microwave, but you could do this on the hob) and then split between the dark and milk chocolate and stir until smooth.

Step 3: Line a shallow baking tray (such as a brownie pan or swiss roll tray) with greaseproof paper.

Step 4: Spread the gummy bears across the lined tray. Pour half the dark and half the milk chocolates over the gummy bears.

Step 5: In a bowl combine the crushed biscuits, maltesers, munchies and marshmallows with the remaining dark and milk chocolate. Pour over the gummy bears and chocolate and spread out until even.

Step 6: Use a spoon to drizzle the white chocolate over everything and allow to set (in a cool room or fridge) and then slice into squares (this is best done when not fully set).

I keep these in the fridge, wrapped either in tin foil or in an air tight container.

Mince â€˜Pieâ€™ Cupcakes with Custard Buttercream

23rd December 201823rd December 2018
by thefoodwife

Makes 12

This weekend Iâ€™ve been experimenting in the kitchen, and here is my creation; cupcakes, studded with spiced fruit and topped with a vanilla custard buttercream. A reimagining of the classic mince pie and custard.

Perhaps you have a jar of leftover mincemeat that youâ€™ve been wondering what to do with, or perhaps youâ€™ll pick up a jar reduced after Christmas. Either way this is something a little different to do with it.

The quantity of buttercream allows for a thin layer to be spread over each cake. Alternatively you could pipe a decorative splodge (technical term) on the top of each one. But if you want to have a full, piped covering you will need to double the quantities.

We will be enjoying these when family come to visit over Christmas, so hopefully they will go down well with their festive twist. Merry Christmas!

Ingredients:

For the cakes:
115g softened butter or margarine
125g caster sugar
2 large free range eggs
125ml milk
225g self-raising flour
Pinch of salt
300g mincemeat (homemade or shop-bought)

For the buttercream:
125g icing sugar, sifted
4 heaped tsp custard powder, sifted
125g softened butter
1 tsp vanilla extract

Step 1: Cream the butter and sugar then slowly add the eggs and milk as you continue to beat them together. As you beat the mixture, add the flour a spoonful at a time until you have a smooth batter, and finish with a pinch of salt.

Step 2: Fold through the mince meat.

Step 3: Divide the mixture between 12 large cupcake cases set on a baking tray and bake in a preheated oven at 180c (fan) for 20-22 minutes until golden and risen and they spring back to the touch.

Step 4: Remove from the oven and leave on the baking tray for a couple of minutes and then transfer the cases to a wire rack to fully cool.

Step 5: Once fully cool, make the buttercream by beating together all of the ingredients until you have a smooth, pale yellow buttercream.

Step 6: Pipe or spread the buttercream over the cakes and add any extra decorations you desire.

Thai-Style Steak Noodle Salad

20th December 201820th December 2018
by thefoodwife

Serves 2

Christmas time is synonymous with rich food. And a lot of it. Sometimes something fresh and light is needed, and that is exactly what this dish delivers. Itâ€™s fairly quick to make (the longest element is the marinating of the steak for half an hour).

I have used lime leaves in my dressing and marinade but if these arenâ€™t available, the zest of a lime will suffice.

When it comes to the salad element you can pick whatever you like. Keep a crunchy element though (I used iceberg lettuce) as this brings a different texture to the meal.

I served my steak rare, but by all means cook it longer to your preference.

Ingredients:

For the steak:
300g ribeye steak
2 tbsp fish sauce
1 tbsp light soy sauce (gluten-free if required)
1 tsp sesame oil
1 tsp sugar
1 tsp dried chilli flakes
Zest of 1 lime or 2 lime leaves, finely sliced

For the salad dressing:
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp sugar
1 tsp dried chilli flakes
1 inch of root ginger, peeled and grated
Juice of 1 lime
Zest of 1 lime or 2 lime leaves, finely sliced

For the salad:
100g dry vermicelli rice noodles, cooked according to the packet instructions and then cooled
4 handfuls of salad (e.g. lettuce, cucumber, pepper, spring onion all sliced/shredded)

Step 1: Combine the marinade for the steak and allow the steak to sit in it for about half an hour.

Step 2: Combine all of the ingredients for the salad dressing and set to one side.

Step 3: Put a non-stick frying pan on a high heat. Once hot, sear the steak (reserve the marinade) on each side for a minute (or more if you want it medium or well done). Pour the remaining marinade into the pan and then remove the steak and all of its juices from the pan, and cover with foil, and allow to rest for a few minutes.

Step 4: Cut the beef into thin slices.

Step 5: Combine the cooled noodles and salad with the dressing.

Step 6: Arrange on a plate or bowl and drape the steak over the top, pouring over any remaining juices from the beef.

Serve immediately (I like it with prawn crackers on the side).

Fat-Free Bramley Apple and Vintage Cider Mincemeat

18th December 201818th December 2018
by thefoodwife

Makes approximately 2-2.5L

Inspired by the recipe my mother uses for her mincemeat, here is a fruit packed mincemeat, which contains no suet and so is fat-free, ~~which Iâ€™m sure then makes it healthy…~~

This is quite light in colour and wonderfully citrusy from the candied peel. My batch is destined for the obligatory mince pies but I also intend to make a mincemeat crumble and maybe even a mincemeat cake from my jars.

Ingredients:
500ml (vintage) cider
450g soft light brown sugar
2kg Bramley apples, peeled, cored and cut into rough small dice
1kg mixed dried fruit (sultanas, raisins, currants, mixed peel etc.)
1 1/2 heaped tsp mixed spice
1 1/2 heaped tsp ground cinnamon
6 cloves, ground
1/2 nutmeg, freshly grated
Unwaxed lemon, zest and juice
2 tbsp rum

Step 1: Place a large, heavy-bottomed sauce pan over a medium heat. Add the cider and sugar, and once the sugar is dissolved add the apple.

Step 2: Add the dried fruit, spices and lemon to the mixture, and once it is simmering, half cover with a lid and cook down (about an hour) until the apples have broken down into a satisfying mush (I chose to leave the odd piece of apple but if you donâ€™t want this to be visible then continue to cook until all the apple is mushed). Make sure you stir it every so often.

Step 3: Check the sweetness and then allow to cool, before stirring in the rum. Finally spoon into your sterilised jars and seal.

I made these into lighter mince pies by layering four squares of filo pastry in a muffin tin, each layer brushed with a little melted butter. Then a dessert spoon of the mince meat in each one, baked for 12-15 minutes at 180c until crisp and lightly browned.