Itty Bitty Kitchen

Thai Pork Sausage Rolls

Gemma — Mon, 09 Aug 2010 05:14:45 +0000

I love ‘Clean Out The Fridge!’ days. Without those days I would have never discovered this recipe, it’s absolutely delicious! Thai Pork Sausage Rolls are definitely going to make a comeback appearance on my menu.

Thai Pork Sausage Rolls:
Makes 10-12

500g of Pork Mince
1/2 brown onion, diced
2 garlic cloves, minced
2 small red chili’s, diced
1/4 cup of soy sauce
3 tablespoons of lime juice
4 tablespoons of fish sauce
1 1/2 cups of tightly packed spinach, roughly chopped
200g of feta, crumbled
400g of button mushrooms, roughly chopped
1 egg
salt and pepper
3 sheets of puff pastry

Optional:

cilantro (I had none on hand)

In a warm pan over the lowest heat setting add 2 tablespoons of olive oil, and the garlic, chili and onion. You don’t want to brown the ingredients, you just want to let the olive oil absorb all the delicious flavours and soften the onion. Keep it on the lowest heat for 5-8 minutes, stirring every so often.

Whilst that’s happening add the pork mince, mushrooms, spinach, lime juice, fish sauce and the salt and pepper to a large bowl and combine. Add to the skillet and increase the heat to medium. Cook until the pork mince has browned all the way through.

You’ll have a lot of juice left over, which is going to make the pastry incredibly soggy. Ensure you drain as much of it as you can. (This does not make the pork mince dry. The excess liquid is mostly from the spinach and mushrooms).

Allow the mixture to cool for 10 minutes, preheat the oven to 180°C (with your baking tray in the oven!)

Once it has cooled, add the feta and egg (save a tablespoon for the egg wash). Mix thoroughly. Divide the thawed puff pastry into quarters. Spoon the pork mix onto one puff pastry square. Seal the edges with eggwash (or milk) and roll them up. Brush the top with egg wash (or milk). Place rolls onto the greaseproof paper, then onto the hot baking tray. Bake for 25-30 minutes, or until the pastry is golden.

Chocolate Buttermilk Cupcakes with Butterscotch Buttercream

Gemma — Sat, 07 Aug 2010 11:55:19 +0000

I love butter, sometimes a little too much. I love butterscotch and don’t get enough of it. I love chocolate and certainly eat enough of it, but my life was still lacking. Life is not complete unless you have Chocolate, Butterscotch and Butter all in one delicious cupcake.

Chocolate Buttermilk Cupcakes:
makes 36

3 cups of flour
2 1/2 cups of sugar
1 teaspoon of baking soda
1/4 teaspoon baking powder
1/2 teaspoon of salt
1 cup of cocoa powder
1 1/3 cup of vegetable oil
1 1/2 cup of buttermilk
3 large eggs
1 cup of coffee
1 tablespoon of vanilla extract

Preheat oven to 180°C

In a large bowl mix all of the dry ingredients, whisk until all lumps are gone and all ingredients have incorporated.

In a separate bowl mix the eggs, vegetable oil, buttermilk and vanilla extract. Slowly incorporate the wet ingredients with the dry, ensuring you get the evil pocket of air at the bottom of the bowl (am I the only person who gets the evil pocket of air?).

Finally add the coffee, 1/4 cup at a time until it has all mixed through. Evenly distribute the batter into liners and bake for 20-25 minutes or until a skewer comes out clean. Let the cupcakes cool before frosting.

Butterscotch Buttercream:

1 stick of unsalted butter
3 cups of icing sugar
1/2 cup of melted butterscotch

Optional:

1 tablespoon thickened cream

I found 1/2 cup to be quite a strong taste, if you’re not huge on butterscotch (why are you making this?) then decrease it to 1/4 cup.

Using a stand mixer, combine the butter and icing sugar until smooth.
Microwave the butterscotch chips for 10 second intervals, stirring frequently, on the lowest heat setting. If you’re having trouble melting the chips add the cream. Fold the butterscotch into the butter and icing sugar until a smooth consistency is reached.

Aren’t these cupcake liners beautiful? I absolutely adore them.

Sweet Potato and Butternut Squash Soup

Gemma — Sun, 25 Jul 2010 03:57:32 +0000

I’ve been on a real soup kick this Winter. First there was my Leek and Potato Soup, very soon there will be a Spicy Tomato Soup, but right now there’s Sweet Potato and Butternut Squash Soup.

Sweet Potato and Butternut Squash Soup:

1 large butternut squash, peeled, seeds removed and diced
1 medium sweet potato, peeled and diced
4 cloves of garlic, skin off
1 shallot, finely sliced
salt and pepper to taste
2 1/2 cups vegetable stock (or chicken)
1/4 cup flat leaf parsley, roughly chopped
25g butter

Pre-heat oven to 180 degrees Celsius.

Peel and chop the butternut squash and the sweet potato. I find it’s easier to use a sharp knife and cut around the skin of the butternut squash, if you do choose to peel it boil the butternut squash for 10-15 minutes to soften the skin. Slice the onions and peel the garlic, throw all of the ingredients together on a baking tray with 2-3 tablespoons of olive oil and sprinkle liberally with salt and pepper. Bake for 25-30 minutes, or until the butternut squash is tender.

In a large pot on a medium-low heat, bring the stock to a boil.

When the vegetables are ready to come out of the oven, allow them to cool for 10 minutes. Then throw those bad boys in a food processor (or blender, or mash them with a potato masher. If you prefer to use a potato masher, ensure you cut your garlic and shallots very fine). Transfer the blended ingredients to the pot on the stove and mix them with your stock, which should be bubbling away. Turn the heat down low and let it sit for 15 minutes, stirring every so often. If you need to add a little more liquid then add water. In the last 5 minutes add the parsley and butter, and if needed a little more salt and pepper.

http://ittybittykitchen.com/vegetarian/leek-and-potato-soup/

Garlic Asparagus

Gemma — Sun, 25 Jul 2010 03:56:27 +0000

Asparagus is pretty darn tasty, it’s even better when it’s cooked very simply.

Garlic Asparagus:

1 large bunch of asparagus
2 cloves garlic, finely sliced
1 tablespoon olive oil

Heat the olive oil in large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until the asparagus is tender.

Cherry Pie

Gemma — Sun, 25 Jul 2010 03:55:46 +0000

I’ve never had Cherry Pie before. It’s not something I ever see in my grocery store and I’ve never come across one at a restaurant before. Maybe it’s because I’m Australian, but I think of pies and I instantly think of something savoury; not something sweet. I had to try Cherry Pie. There are certain foods in life every person must try and for me, Cherry Pie was one of them.

Cherry Pie Dough:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
1 cup unsalted butter, chilled and cut into 1 inch pieces
1/4 to 1/2 cup ice water

In a food processor (or with a pastry cutter, fork, or your hands) place the flour, salt and sugar and blend until combined. Add the butter and continue to incorporate the ingredients until the mixture resembles breadcrumbs. (This does not take long using a food processor, keep a close eye on it). Pour 1/4 cup cold water in a slow, steady stream whilst pulsing (or cutting, crumbling or um..forking?) the mixture. Stop when the dough holds together (you’ll know it’s ready when you pinch some in your hand and it holds together) add more water if necessary.

Gather the dough into a ball and divide in two, wrap each section in plastic wrap and refrigerate for 30 minutes.

After the dough has chilled, remove one portion of the dough and place on a lightly floured surface. Roll the dough out until it is large enough to cover your pie pan. You shouldn’t need to grease the pie pan, as the dough has enough butter. Trim off any excess edges then crimp them to make them fancy, or leave them alone and call it rustic if anyone asks.

Do the same with the remaining dough in the refrigerator, roll it out on a lightly floured surface until it is unform thickness. You can either use a knife (lightly dipped in flour to prevent sticking), or a pizza cutter to cut large strips of dough to create lattice. Or bring out the cookie cutters and make stars, love heart, squares diamonds, be creative!

If you make the cherry pie filling after you make the dough, ensure you cover and place the dough (in the pan is fine, lay your lattice/fancy schmancy work on a cookie sheet to keep it from warping) in the refrigerator to keep it chilled. If you made the filling in advance, or whilst it was chilling, ensure it has cooled sufficiently before pouring it into the tin.

Cherry Pie filling:

4 cups pitted cherries (I used tart cherries. If yours are sweet you will need to use less sugar)
3/4 cup white sugar (1/4 if using sweet cherries)
2 1/2 tablespoons corn flour
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
3/4 cup water

In a medium size pot on a medium-low heat bring the sugar and water to a boil. Once the sugar has dissolved add the cherries, lemon juice and salt. Using a cup scoop out a small amount of water, add the corn starch to the cup of water and use a fork to ensure all the cornstarch is incorporated. Once it has return it to the pot and turn the heat off. Add the cherries and let it sit for 5-10 minutes, stirring every so often to ensure everything is combined.

Once the mixture has cooled, pour it into your pie tin. Top with your lattice work and bake in a pre-heated oven at 200 degrees Celsius for 50 minutes or until top is golden-brown.

garlic and chili green beans

Gemma — Wed, 14 Jul 2010 14:57:18 +0000

Think green beans are boring? Think again.

Garlic and Chili Green Beans:

500 grams green beans
2 cloves garlic, finely sliced
2 small red chili peppers, finely sliced
1 tablespoon olive oil
2 cups water
salt and pepper to taste

Bring a large pot of water to a boil. Add the green beans and cook until just tender but they still have a bite. Drain and shock in an ice bath.
Meanwhile, heat the olive oil in a large skillet. Add the garlic and red chili peppers and saute as they release their flavor. Add the green beans to the skillet and combine while heating the green beans again. Remove and finish with a sprinkle of finishing salt and pepper if desired.

Strawberries in Brown Sugar Balsamic Vinegar

Gemma — Thu, 08 Jul 2010 03:33:40 +0000

I have thousands of recipes saved in my bookmarks, some of them I know I’ll never make but then there are a few which I know I have to make as soon as possible. This was one of them.

Strawberries in Brown Sugar Balsamic Vinegar:

2 cups strawberries, hulled and sliced
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
Vanilla ice cream.

In a small saucepan heat the balsamic vinegar and brown sugar over a high heat and bring to a boil. Reduce the heat to medium and continue cooking, stirring the mixture as you go, until the sugar has dissolved and the mixture has thickened.

Stir in the strawberries until they have been coated in syrup. Serve with icecream.

Recipe from: Bake Like A Ninja.

chicken and mushroom risotto

Gemma — Thu, 08 Jul 2010 02:51:38 +0000

I wish I could take kudos for this recipe, but I cannot. This recipe is the signature dish my partner makes.

Chicken and Mushroom Risotto:

5 cups of chicken stock
4 tablespoons olive oil
1 large brown onion, diced
2 garlic cloves, minced
100g Shiitake mushrooms, thinly sliced
100g button mushrooms, thinly sliced
2 cups arborio rice
3/4 cup dry white wine
2 large chicken breasts, skin removed, diced
1 teaspoon lemon juice
75g pecorino cheese, grated
1/4 cup flat leaf parsley, roughly chopped

Bring the stock to a boil in a saucepan over a high heat, reduce the heat to low and simmer.

Heat 2 tablespoons olive oil in a large skillet, on a medium-high heat. Add the garlic, onion and mushrooms. Cook for 1-2 minutes until the mushrooms have reduced in size and the onion is tender.

Add the 2 cups of Arborio rice, cook for 1 minute. Add the wine and cook for 2 minutes or until the wine has evaporated. Reduce the heat to low. Add the stock, one ladle at a time. Stir the risotto with a wooden spoon until all the liquid has been absorbed. This is very, very important. If you add too much liquid the rice will become mushy, ensure all the stock has been absorbed before adding more.

When half the stock is left, it’s time to cook your chicken. Heat a large skillet on medium-high with the 2 remaining tablespoons of olive oil. Add the chicken and cook for 4 minutes, or until it has cooked through.

Continue spooning ladles, 1 at a time, of stock into the rice mixture until the rice is tender, test the rice every so often to see if it’s done. When all the stock has been used add the chicken, lemon juice, pecorino and parsley, stir until combined.

Honey and Balsamic Pork Chops

Gemma — Fri, 02 Jul 2010 00:54:09 +0000

I love this recipe. I would make it every night if I could, it’s so simple and satisfying.

Honey and Balsamic Pork Chops:
Recipe for 4 pork chops

3 Tablespoons honey
1/2 cup balsamic vinegar
salt and pepper to taste

Place the pork chops along with the ingredients in a large zip-lock bag and marinade for 4 hours or longer (preferably overnight). Before you’re ready to cook, take out the pork chops and pat them dry with paper towel. Preheat a large skillet to a medium high heat, add a tablespoon of olive oil. Cook the pork chops for about 5-6 minutes on each side, it will vary depending on the thickness of the pork chops.

Kiwi Fruit and Apple Jam Drops

Gemma — Tue, 29 Jun 2010 20:33:02 +0000

Jam doesn’t have to be intimidating to make. Sometimes it can be quite simple, like this kiwi fruit and apple jam!

Kiwi and Apple Jam:

1 large red apple, diced
6 kiwi’s, diced
3/4 cup sugar
1 tablespoon lime juice
3/4 cup water

Bring the water and sugar to a boil, reduce the heat and add the apple, kiwi fruit and lime juice. Simmer for 5-8 minutes, or until apple is tender. Allow to cool completely. Strain through cheesecloth to remove excess water. Use a food processor (or a fork, it’s just a little bit more effort) to blend to a consistancy you like.

(This is a quick and simple jam that I was planning on using that very day, if you wish to make jam which can be stored for a prolonged period of time, well, erm, that involves pectin and sterilising jars and a list of other things which I have not yet familiarised myself with).

Jam Drops:

125g butter, room temperature
1/2 cup caster sugar
1 tsp vanilla essence
1 egg
1 1/2 cups self-raising flour

Preheat oven to 180°C. Beat the butter, sugar and vanilla essence until pale and creamy. Add the egg and beat until combined. Sift the flour over the butter mixture and stir until just combined.

Roll teaspoon sized spoonfuls of the mixture into balls, place them on a baking tray lined with baking paper. Lightly dip your index finger in plain flour and press into each ball of dough to create an indentation. Spoon 1/2-1 teaspoon kiwi fruit jam into the centre of each one.

Bake for 10-12 minutes. Keep an eye on them in the last 2 minutes, depending on the size they will vary slightly in cooking time.