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LJ'S GOURMET KITCHEN 

Lj's Black Velvet Cheesecake

My friend Tanya asked me to make her a cake for her birthday based on a cake she had in Hawaii which was a Red Velvet Cake with a layer of Cheesecake. The theme for her birthday was black and white so we she asked for the red velvet cake to be black to fit in with her theme..

Basically I made a Red Velvet Cake but used Black Gel Colouring instead of the traditional Red. Sliced the cake in 3 and layered it with cheesecake and then iced with a Cream Cheese Icing. See pic below... I sliced the cake in 3 and using the same pan I made the cake in, layered the cheese and let it set in the fridge before removing from the pan and icing it and then made chocolate curls for the top.

For the Black Velvet Cake...

2 Cups of Plain Flour

1 Teaspoon Baking Powder

1 Teaspoon of Baking Soda

2 Cups of Caster Sugar

1 Teaspoon of Salt

1 Cup of Vegetable Oil

2 Free Range Eggs

1 Cup of Buttermilk  if you don't have butter milk see below..

(I used 1 Cup of Skim milk and 1 tablespoon of Lemon Juice)

2 Teaspoons of Vanilla Extract

1 Teaspoon of  Apple Cider Vinegar ( I used organic)

1/2 Cup of freshly brewed coffee ( I used a few shots of coffee using my coffee machine)

2 Tablespoons of Cocoa

Black Gel Food Coloring

In a large bowl add the flour, salt, baking powder, baking soda and Cocoa. Stir to combine. In another bowl add the vegetable oil and caster sugar. Stir to combine, add the eggs and whisk to combine. Add the buttermilk, vanilla, apple cider, coffee and food colouring. Mix until really well combined and smooth. Add the wet mix slowly to the dry mix and fold until combined. Pour into 2 or 3 9 inch baking paper lined tins depending on whether you want a 2 or 3 layered cake. Bake at 170 C for  approx 35 mins or until a skewer comes out clean. Let them cool on a wire rack. I leave them in the tins for approx 10 minutes to cool.

For the Cheesecake...

500 Grams of Cream Cheese (I used low fat)

2/3 Cup of Caster Sugar

2 Teaspoons of Vanilla Extract

300 ml Cream (I used reduced fat)

3 Teaspoons of Gelatine dissolved in 1 1/2 Tablespoons of hot water

Beat the cream cheese until soft, add the sugar and beat until well combined. Add the vanilla and cream and beat until thick. Add the gelatine and beat again until well combined.

Too assemble the cake use the same tin you cooked the cake in. I used a 9 inch for this recipe. Add one layer on cake to the bottom, add half of the cheesecake mixture and then top with another layer of cake, add the rest of the cheesecake mixture and then top with the top layer of cake. Glad wrap and put into the fridge to set for a few hours. Carefully remove the cake and then coat with the cream cheese frosting. I did this in 2 parts. Coated with a thin layer and then popped into the fridge for it to set a little before adding the final layer. Let the icing set completely in the fridge before topping with homemade chocolate curls.  To make the curls I melt chocolate and pour into baking paper, let it set then run a knife down it to make the curls then pop them into the freezer, if you are unsure how to do this best option is to find a tutorial on you tube, its just takes a bit of practice.

Cream Cheese Frosting..

500 Grams of Cream Cheese (again I used low fat)

150 Grams of Icing Sugar

1 Teaspoon of Vanilla

225 ml of Cream

Beat the cream cheese until smooth and then add the icing sugar. Beat until well combined and add the vanilla. Add the cream a little at time beating in between each addition until thick and creamy.

Lj's Skinny Gluten Free Bacon & Portabello Alfredo

Ingredients..

2 Rashers of Bacon diced (fat & rubs removed)

1 Large Portabello Slices

2 cloves of fresh Garlic Crushed

3 Tablespoons of Gluten Free Plain Flour

1 Cup of Chicken Stock ( I use Vegteta Chicken Stock Powder and boiled water)

1 Cup of Skim Milk

1 Tablespoon of butter

1/2 Cup of Parmesan Cheese

2 Cups of Gluten Free Pasta ( I've used a Garlic & Parsley Spirals

Splash of Olive Oil

What to do...

Heat a large non stick fry pan and add a splash of olive oil. 

Sauté the garlic, bacon and mushrooms. Boil the water and cook your pasta. 

Add the flour and butter and stir thoroughly until the butter is melted. Let the flour cook for a few minutes. 

Add the Chicken Stock and stir continuously until smooth

 ( you don't want lumps in your sauce) add the milk and stir to combine until smooth. 

Add the Parmesan Cheese! And give it another good stir. Season with cracked pepper and Rock Salt. 

(I love the Murray River Salt)

Finally add the cooked pasta! 

ENJOY!!!!!

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Lj's Ham & Cheese Stuffed Chicken

This really is a simple easy recipe! Perfect Sunday night dinner! No real recipe as such, the picture ^^^ says it all! I have made these plain because I have really fussy eaters. You can literally stuff them with whatever you like... my faves being sundried tomatoes, kalamata olives and camembert being one! Paremsan and pesto, gorgonzola and chopped walnuts even... Use your imagination and flavours you enjoy.

I have not included measurements here, you can make this for 2 people or 20 people!

Ingredients:

Chicken thighs without the bone

Tasty Cheese cut into squares weighing approx 20 grams (half the size of a match box)

Bacon with the rind and fat removed (Parma Ham or proscuitto is also delicious)

Lean thinly sliced ham

Here is what I do... Preheat the oven to 180 degrees C. Remove all fat from the chicken thighs and lay flat on the top of a slice of bacon long ways. Wrap the cheese in the ham and then lay that on the chicken thigh in the centre. Wrap in the bacon and secure with a toothpick. Place into a baking dish and pop into a preheated oven until golden and cooked through. This will depend on how many thighs you are cooking. I have only cooked 6 and used a dish just big enough for them. I baked these for 45 mins - an hour, turning half way during the cooking process. Pop under the grill for only a few minutes right at the end to crisp up the bacon if you like it that way. (Make sure you have a sturdy baking dish that can handle the heat)

I have served with steamed veggies and a low fat potato bake...

EASY huh! ENJOY =)

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Pumpkin, Leek & Parsnip Soup

I came up with this soup recipe whilst cleaning out my crisper yesterday! Just had some for lunch today and it's so much yummier after sitting overnight :-) it's fresh, healthy, low in fat and just simply delicious!!

Ingredients:

1 Parsnip (200 grams)

Kent Pumpkin (300 grams)

1 Clove of crushed fresh garlic

1 Teas Butter

3 Cups of Water

2-3 Teas of Veggie Stock  Powder ( I use Vegeta )

Rock salt and cracked pepper

What to do :

Sauté the leek and garlic in the butter until soft. 

Add the veggies, water and stock powder, rock salt and cracked pepper. 

Cook until the veggies are tender and blend with a stick mixer.

Enjoy with a piece of toast, I'm having some homemade multigrain bread with pumpkin, chia and sesame seeds..... YUM!

Lamb, Spinach & Sweet Potato Curry

Love a good Curry! 

This is one is very subtle so my daughter would eat it. 

You could easily double of spices in this recipe! (Which I would have done had I only have been making it for myself)  I have thrown this one together with left over roast lamb!

Great for lazy days and to use up leftovers. I usually use left over Roasts in pies but wanted to do something different so I used the curry recipe I generally use adding the cooked meat  at the end. If you want to make this curry with fresh meat, marinate the Lamb in the yoghurt and spices for 2 - 4 hours or overnight. Heat a non stick pan and cook the brown the meat first, then simply add the rest of the ingredients and cook until tender.  To make it with leftovers follow my recipe below.

Ingredients:

350 Diced Cooked Lamb

50 Grams of Baby Spinach

1 Teas Ground Coriander

1 Teas Ground Cummin

1 Tablespoon of Lemon Juice

100g No Fat Greek Yoghurt

1 Onion diced

1 Clove of Garlic Crushed

1 Tin of diced Tomatoes

2 Tablespoons of Tomato Paste

200 Grams of Sweet Potato diced

What to do:

Heat a non stick pan and add a splash of olive oil. Add the diced onion, garlic and spices. Saute until the onion is tender. Add the yoghurt and lemon juice and give it a good stir to combine. Add the tinned tomatoes, tomato paste, cooked lamb and diced sweet potato. Simmer until the sweet potato is tender. By this stage the meat will also be tender. Add the baby spinach just before serving, it will take only moments to wilt. Serve with steamed rice or Naan Bread.

 I made Garlic Naan Bread... YUM! ENJOY!

Lj's Chilli Penne Pasta Bake

I wanted to do something really simple tonight so I could just relax and enjoy the evening. I had a scratch around the fridge and freezer and came up with this pasta bake recipe. So easy and quick to prepare and it was really delicious! I love the combination of Chicken & Choritzo!!

Ingredients:

1 large Chicken Breast diced

1 Onion diced 

1 Garlic clove finely diced

1 Chorizo Sausage

6 Button Mushrooms sliced

3 Shallots sliced 

125 grams of cooked pasta of choice ( I have used a gluten free chilli penne)

125ml of Extra light Cream

500 grams of pasta sauce ( use a jar if you like to make it even easier. I've used homemade that I make and freeze for convenience) 

What to do: 

Heat an oven proof cast iron frypan. Add a splash of olive oil and add the onions, garlic and mushrooms. 

Sauté until golden. Add the chorizo and chicken and cook until the chicken is golden brown. 

Add the shallots, pasta sauce and cream and stir to combine. 

Finally stir in the cooked pasta. Top with grated cheese and pop into the oven until the cheese is golden. 

Enjoy!!!!

Cherry Ripe Brownies

 ~Ingredients~

85 g plain flour

1/2 teaspoonBaking Powder

85 g dark chocolate, chopped fine

85 g unsalted butter, chopped

1 cups sugar

2 large Eggs

1 teaspoons Vanilla extract

1/6 cup ofvery strong coffee

115 g of Cherry Ripes (or more if liked)

Pre-heat oven to 165C (that was fan forced, allow about another 10C for normal).

Line a slice tray with baking paper.

Chop up cherry ripes roughly.

Sift together flour, salt and baking powder in 1 bowl, set aside.

Melt chocolate and butter together in a large bowl over heat, stirring occasionally until smooth. Add shots of espresso. When completely smooth, remove from heat and gradually whisk in sugar.

Add eggs one at a time, whisking in between until completely combined.

Whisk in vanilla.

Add flour mixture in 3 separate batches, folding with rubber spatula until completely smooth.

Add in cherry ripe pieces, stir gently.

Pour in to tray, cook for approx 30 mins, or until skewer comes out with a few crumbs still attached. Cool in tray for minimum of 2 hours (until room temperature). Cut in to pieces and serve.

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Cream Cheese Pastry

Easy pastry, no rolling! Press straight into a pie dish. 

Process 125 grams of butter and 125 grams of low fat cream cheese. 

Add 1 cup of plain flour and a tablespoon of dried herbs and parmesan cheese. Pulse until it forms a dough.

Done. Blind baking this one for a quiche....

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Easy Bacon & Mozarella Pull Apart Bread!

Basic Bread Dough..

Bread Machine Method

300ml Water

1 1/2 Teas Salt

3 Cups Bread Flour

2 Tbs Powdered Milk

1 Tbs Caster Sugar

1 1/4 Teas Dried Yeast

Place the water, oil and salt in the bread pan. Place the bread flour, milk powder, caster sugar and dried yeast on top. Set the bread machine to dough setting. 

Mean while saute 4 Rashers of Bacon and 1 onion. Let it cool on a tray and then add 1/2 Cup Tasty Cheese and 1/2 Cup Mozzarella slightly chopped and some chopped fresh chives.

Cut the dough into 12 even pieces. Roll each piece in the bacon mix and place into a bread tin. Let it rise in a warm place for 30 minutes. Bake at 200 degrees for 15 minutes, place foil over the top and bake for a further 20 mins. Nom Nom Nom!

Beef and Bacon Casserole ~ Pressure Cooker

My pressure cooker is getting a major comfort food workout at the moment! Tonight I'm cooking a Beef & Bacon Casserole.. yum yum... mash or breadrolls not too sure yet!

Ingredients:

800 grams of diced lean beef

1 tablespoon of olive oil

1 large onion diced

1 large carrot sliced

6 button portabello mushrooms sliced

3 rashers of bacon diced

2 tablespoons of gluten free plain flour

2 tablespoons of tomato paste

2 teaspoons of beef stock powder

1 teas of onion powder

1 teas of garlic powder

1 teas on dried onion flakes

1 teas of dried or fresh parsley

1 375 ml Beer (I use Coopers Pale Ale)

Start with some diced lean beef. I bought a whole blade from the butchers and cut it in half. One half I will use to dice for this casserole, the other half I am going to pot roast next week.

Place the beef into a plastic freezer bag with the flour and shake to coat.

Turn the pressure cooker on to the saute setting. Let it heat up and add the olive oil. Saute the onion, garlic and mushrooms until brown and tender. Add the beef stock powder, onion and garlic powder, dried onion and parsley.

Add the beer and the tomato paste and stir to combine, and then add the carrots.

Seal the pressure cooker and cook for the required time as per your pressure cooker's instructions.

I have a Kambrook Electric Express and set it to setting No 4. Once the cooking process has finished and you let out the steam you can put it back onto the saute setting if you think it needs to be a little thicker. Add some frozen peas during the thickening process as well... yum yum!!

You can cook this the same in a slower cooker, in the oven or on the stove top. I love my pressure cooker as it gives me more time to do other things! Tonight I am serving this with mashed potatoes that I have mashed with homemade garlic butter and finely sliced shallots.

I hope you enjoy it!

Pistachio Dukkah

Pistachio Dukkah..

1/2 cup of chopped pistachios

1/4 cup of sesame seeds

3 teaspoons of ground cumin

3 teaspoons of ground coriander

1 teaspoon of dried thyme

1 teaspoon of dried oregano

Shake it together in a jar and keep it on your spice shelf. 

Yum yum!

Purple Carrot & Sweet Potato Chips!

Healthy and delicious oven roasted Chips!

All you need is:

Purple Carrots

Sweet Potato

Olive Oil or Melted Coconut oil

Louisiana Creole Dip Mix

Cut the veggies into Chips, pop into a freezer bag. Drizzle with Olive Oil or melted Coconut Oil. I have used one large carrot and a medium sized sweet potato to approx a tablespoon of olive oil. Place onto an oven tray lined with baking paper and roast at 200°C until golden.

Some awesome info about purple carrots...( information found : http://www.purple-carrots.com/)

As is standard with most produce, purple carrots are fat free, low in calories, high in fiber, loaded with vitamins and can fill you up without all the harmful byproducts in many of today’s sugary and salty snack foods. Purple carrots are also high in antioxidants which have been proven to reduce cancer risks among many other wonderful benefits. The FDA has actually approved for growers to market carrots as having no fat, being low in saturated fat, high in Vitamin A, cholesterol free, low in sodium, and a great daily source of fiber. In fact, eating one whole raw carrot gives you enough Vitamin A for an entire day.

Not only does eating this purple power vegetable help you lose weight, but it has additional benefits like protecting blood vessels, fighting against diabetes, improving vision, and reducing allergic reactions and inflammation. The pigment that gives the carrot its fantastic purple color is called anthocyanins and they contain the free radical eliminating antioxidants that are so great for our bodies.

Read more here: http://www.purple-carrots.com/uncategorized/purple-carrots-help-in-weight-loss/

More weight loss information:  http://www.healthychoiceswithlj.com/

Sweet Potato & Cauliflower Soup

Ingredients:

500 Grams of Cauliflower cut into florets

450 Grams of Sweet Potato diced

1 Leek finely sliced

2 Cloves of Purple Garlic

3 Cups of Hot Water

3 Teaspoons of Vegetable Stock Powder

What to do:

I have used a pressure cooker but you can also cook this soup on the stove top or in your slow cooker.

Load everything into the pot. Cook until the veggies are tender and blend! In the pressure cooker (Mine is Kambrook Express) I put it onto setting No. 5 and let the steam out when the cooking process had finished.

How simple, easy & delicious is that!

Wholemeal Fettuccine ~ Malaysian Style!

 

Today I was lucky enough to learn a simple but delicious recipe from a lady I cook with every week. She is Malaysian born and we are always cooking different things!  We have so much fun and just laugh and laugh and laugh!!!

This is basically a homemade wholemeal noodle!

Ingredients:

3 Cups of Wholemeal Flour

1 Teaspoon of Salt

1 Tablespoon of Vegetable Oil

3/4 Cup Water

What to do:

Mix all of the ingredients together to form a dough. Knead until smooth and elastic. You can do this by hand but this lady prefers to use her bread maker. At home I use my bread maker, food processor or kitchen mixer with the dough hook to make pasta dough.

Here is how I usually make my home made pasta:

http://ljsgourmetkitchen.blogspot.com.au/2011/10/homemade-lasagne-sheets-and-fettucine.html

Boil some water and cook your fresh pasta for approx 8 mins and then drain.

In this recipe we have fried onion style shallots, sliced green shallots and an egg on top (runny yoke) To flavour the pasta we added cracked pepper, olive oil, soy & hot chilli sauce (just enough to coat is plenty) Add enough to your own tastes and also depending on how much pasta you cook up. You could easily halve this recipe as it does make a lot of pasta. She usually adds cooked bacon as well but we didn't today as she forgot to buy bacon in the shopping! 

As we sat and taste tested she told me that this was a tradition in her small home town community she called home  in Malaysia. What a treat it was to share it with her and an amazing experience with the usual laughs. I have to say she is my favourite client, I just adore her.

Gluten Free Zucchini & Banana Muffins

Ingredients:

1 Banana Mashed

1 Cup of grated Zucchini

1/2 Cup Coconut Flour sifted

1/4  of a cup of Almond Meal

(I blend whole almonds in the food processor)

1/4 Teaspoon of Nutmeg

2 Teaspoons of Organic Cinnamon

1 Teaspoon of Baking Powder

1/2 Teas Himalayan Rock Salt

4 Free Range Eggs

1/2 Teaspoon of Organic Apple Cider Vinegar

1/3 Cup of Raw Honey

2 Tablespoons of Coconut Oil melted

(Simply zap in the microwave)

1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.

ENJOY!!!!

Veggie Soup W' Soy & Linseed Garlic Parmesan Croutons

Veggie Soup w' Soy & Linseed Garlic Parmesan Croutons

Ingredients:

1 cup of Soup Mix (Soaked in water overnight and the drained and rinsed)

1/2 cauliflower

1 Lge Carrot

3 Sticks of Celery

1 Turnip

1 Litre of homemade Chicken Stock

1 Litre of Veggie Stock ( I use Vegeta Stock Powder

1 tin of Tomatoes

1 tin of Butter beans

What to do:

Dice the veggies and throw everything into a pot besides the butter beans. Bring to the boil, turn down the heat and simmer for a few hours or so until the veggies and soup mix are tender, then add the butter beans. If you like chunky soup leave it as it is. If you like smooth soup blend it. I prefer half and half. By blending with the butter beans it's make a delicious creamy soup. 

To make the croutons I used my homemade bread, garlic and herb butter, sprinkle of Parmesan and under the grill. Then slice into cubes. 

Pulut Panggang..

Had so much fun today making this Malaysian Dish with a friend of mine!

Ingredients:

70 Grams/2.5 Oz Dry Shrimp

85 Grams/3 Oz Shallot Onions

1 Small Clove of Garlic

1 Red Hot Chili

1 Cup of Desiccated Coconut

1/2 Tablespoon of Shrimp Paste

1/2 Teas Turmeric

2 1/2 Tablespoons of Raw Sugar

What to do:

Soak the dried shrimp in water until re hydrated and plump and then drain. In a food processor, add the shrimp, shallot, garlic and chili. Process until fine. Heat a wok and add 1/3 cup of oil. Add the processed mix and stir fry for a few minutes. Add the shrimp paste and stir well to combine. Add the coconut, turmeric and sugar and stir to combine. Serve with sticky coconut rice!

To make the Sticky Coconut Rice:

Soak 500 Grams of glutinous rice in water for 2 - 3 hours and then drain. Add 400 ml of Coconut cream. Put into a dish that will fit into a bamboo steamer and steam for 45 minutes. 

To serve:

Add  some of the shrimp mix to a small mould, top with the rice and press down. Turn it over and unmould.

Enjoy! YUM YUM YUM!!

You can add more Chili to this to make it spicier! Make it to your liking!

You can also roll this into Banana leaf and seal both ends. Grill or pop in to the oven until you can smell the Banana Leaf.

Butter Chicken!

Ingredients:

1/2 tablespoon olive oil

1 tablespoons butter

500 grams chicken breasts trimmed of any fat and diced into bite size pieces 

1/2 tablespoon grated fresh ginger

1/2 teaspoons ground coriander

1/2 teaspoons ground cumin

1/2 teaspoon garam masala (see note)

1/8 teaspoon chilli powder

1/2 cup tomato puree

1/4 cup thick natural low fat yoghurt

1/4 cup extra light thickened cream

Steamed rice to serve

Add the oil and half the butter to a medium heated frypan. Brown the chicken and remove from the pan. Add the rest of the butter, once melted add the spices and ginger. Let it cook for a few minutes. Add the tomato puree and a pinch of sea salt and stir to combine. Return the chicken to the pan and then add the yoghurt and the cream. Simmer for 10 minutes. Serve with steamed rice and some freshly chopped coriander.

Curried Roo Bangers!

Curried Kangaroo Sausages... Healthy and delicious! I don't generally eat sausages unless I make my own but these are fab! Gluten free, 98 % Fat Free, high in Iron and Protein! 

8 Kangaroo Sausages
1 Onion Sliced
1 Garlic Clove Crushed
1 Teaspoon of Keen's Curry Powder
1/2 Teaspoon of Keens Mustard Powder
1 Tablespoon of Brown Sugar
2 Tablespoons of Apple Cider Vinegar
1 Tin of Herb & Garlic Crushed Tomatoes

Mix everything together and pour over the sausages. I'm cooking mine in the oven at 150 degrees for approx. 4 - 5 hours, maybe a bit more. You can also cook in your slow cooker on low for 6 - 8 hours.