Monday, July 25, 2011

RECIPE - Mushroom & Red Wine Soup

Here it is by special request of RayRay. Enjoy!

CREAM OF MUSHROOM SOUP ( with liquor yeah!)
45g butter
700g field mushrooms chopped
1 onion chopped
1 garlic clove crushed
2T flour (rice flour is great)
100ml red wine or sherry
700ml chicken or vege stock
175ml of cream (or milk if too rich)
salt n pepper
chopped flat parsley to garnish

Melt butter on LOW heat, then turn up to a MED heat & add onion, garlic, mushrooms. Cook for a few minutes. Remove from heat & stir in flour for 1 min. Return to heat & add wine/sherry. Gradually add stock continuing to stir. Season & bring to boil. Simmer for 20 mins.
Puree the soup in a blender. Cool it off a bit. I have tried doing this while hot and the top blows off the blender and you end up with 3rd degree burns!. Return to pan and heat, add all cream/milk except for 4T. Serve in 4 big bowls garnish with dollop of remaining cream and sprinkle with parsley.

Thursday, July 21, 2011

RECIPE - Raspberry & Orange Upside Down Cake

After being sick with a nasty nasty stomach bug for what seems like half a lifetime, my appetite is back AND with cravings for bad sweet naughty food. And cake. Lots of cake please.

But the bug has left me with even worse food intolerances. So no wheat & no lactose whatsoever for Aunty. Not even lick the spoon after scooping an icecream for Oscar. And I really love doing that. So here is a delish sweet but berry tarty cake I made recently. I don't go in for the pretty looking iced cakes as I don't have the patience or skill. So this upside down cake is just perfect.

In the recipe photo it looked a perfect raspberry red & orange combo but mines more of a muddy purple! But its a super delish muddy purple cake.

Serves 8 (or 3 in my house over a wet weekend)

1 1/2 cup Gluten free flour or plain flour
1 tsp baking powder
150g almond meal
3 large free range eggs
3/4cup caster sugar (1/2 cup of you like a tarty cake)
175g butter cubed & at room temp
2T grated orange rind
1/3 cup fresh orange juice
300g froz raspberries
3 tsp demerara (raw) sugar

Preheat oven to 170C (no fan). Spray a fluted non stick ring pan with oil. Line the base with good baking paper. Beat butter, sugar & orange rind together until light & creamy. Add eggs one at a time until well combined. Fold in combined flour & almond meal & juice.
Arrange half the raspberries at the bottom of the tin (which will be the cake top). Top with half the cake mix. Tap on the benchtop to settle. Repeat with remaining raspberries & cake mix. Tap tin on bench & smooth with a spatula.
Bake for 50-60 mins or until a skewer comes out of the centre clean. Set aside for 10 mins to cool. Take a clean flat knife and run carefully around inside of pan. Turn the cake onto a platter & sprinkle with demerara sugar. Serve with cream or ice cream or in my case eat half the cake neat over the course of 3 days. oops!