Monday, March 25, 2013

Hop to it -Marshmallow Bunnies -

In my opinion, the most awsomest MARSHMALLOW recipe for EASTER BUNNIES.
 
 
 
These cute edible critters have been doing the rounds in my family since I was a little un and they still bring a smile and a big "Yes Please" when offered to family and friends over the Easter long weekend.
 
THE GOOD NEWS IS
You still have time to have a go.
 
This makes 4 middle sized bunnies and 18 -24 baby bunnies.  Any left over marshmallow can be poured into an oiled container, cut into squares and rolled in coconut.
 
Here we go:
 
Place 2 cups sugar and two tablespoons gelatin in a saucepan and mix together well.
   -I found this disperses the gelatin evenly and stops it from clumping.
 
Add 1 1/2 cup hot water.
Simmer for 5 minutes - do not stir
Boil for 5 minutes - do not stir
 
Take off the heat and let cool. This is when I usually tip the marshmallow into a big glass bowl. 

   -Don't let this mixture go cold as it doesn't whip up as much.
   - If it is too hot it takes FOREVER to whip up but it still work either way.
 
Place Bunnie moulds on a baking tray and lightly spray the inside of the moulds with oil.  I usually turn the mould upside down for a bit so any excess spray runs out.
 
Add  1 teaspoon coconut essence and beat using electric beater until white and frothy.  It will thicken but it still needs to be fluid, not chunky.
 
Spoon marshmallow into bunny moulds, give the mould a tap on the bench to move air bubbles out of the ears and head before you pop your little bouncing friends in the fridge to set - maybe 1/2- 1 hour.
 
The best way to get the bunny out of the mould and not mangle its cute little face is to stick your finger up its .....rear, and it will just pop out... (lol) with ears in tact.
 
Paint the ears with pink (or other) food colouring using a cotton tip and roll in coconut.
- Dry roasted coconut tastes amazing too and doesn't take much time at all.
 
Pack up in air safe containers and bunnies stay fresh for at least a week.
These are great gifts for family or friends. 
 
So get hopping..... and don't forget to let me know how you go!!
 


 

Sunday, March 3, 2013

Kale Risotto is Yummo!


I had never heard of kale until i began teaching cooking and kale risotto was the first dish we attempted with our garden produce.  The kitchen kids devoured the entire pot every time, without fail and requested we make it regularly.   

Apparently kale was common in Australia many years ago but was overtaken by spinach and disappeared.  It is now becoming a "trendy veggie" and available in supermarkets as well as markets.

As is standard with a risotto, it is a creamy dish - butter is the key here. I found the kale flavour to be quite mild, delicate and moreish.   It is easy to prepare but does take some stirring..stirring and stirring. 

The bonus with this recipe is that any veggies can be added.  Silver beet, spinach, carrot, pumpkin, corn, beans, zucchini and even eggplant worked well.

A risotto should be eaten immediately because as it cools it gets very gluggy/stodgy and it does not reheat well. 

Kale risotto

What ya need
3 cups chicken stock                                                        
3-4 cups water
1 tsp sea salt
400 g kale - wash, remove stem and finely chop
1 large onion - peel and finely chop
1 tblspn olive oil
2 tblspn butter
3 large garlic cloves - peel and crush
1 1/2 cups arborio rice
1/2 cup parmesan cheese - grated

What ya do
 
2 pots, one for kale/stock and one for the final result









*Bring stock and water and salt to boil in a saucepan - cold water/stock makes for a gluggy risotto
*Prepare kale and add to stock
*In a larger pot, using the olive oil, sweat the onion.
*Add the rice and garlic.  Fry off for a few minutes.
*Add a few ladles of stock/kale into the rice and stir
Not quite ready.  Keep stirring!

*Once the rice has absorbed the stock add another ladle full and stir, stir, stir
*Keep this process going until the rice is tender
*It is not essential all the stock is used, but all of  the kale should be added
*More hot water/stock can be added if  the rice if more liquid is needed to complete the cooking process.
*Once the rice is cooked add the butter and parmesan
*Do not forget to taste before serving to check there is enough flavour. Extra stock powder or salt or cheese can be added quickly before serving
*Mix through well and serve immediately
*Enjoy the texture as it rolls around your mouth, and the flavour it leaves behind.  You will become addicted!


Oops!  I was so keen to eat the end result that I forgot to take a pic, so you will have to make it yourself to see the end result. 

Hmmm, just thinking, I also have an awesome recipe for Basil risotto.  Might put that up soon so keep posted!

Happy cooking!