Seasonal

A Halloween Baker’s Dozen

For my Halloween pumpkin donuts I adapted a recipe for cinnamon cake donuts to include pumpkin puree. By adding pumpkin puree and increasing the amount of flour, I knew that my original recipe for 12 donuts would now make more. What to do with the extra batter? I hate just throwing things out so I thought of piping extra donuts onto baking paper and seeing what happened. Then it hit me – I could do a baker’s dozen. Not a conventional baker’s dozen but a quirky version that would produce 12 pumpkin donuts and one large pumpkin cupcake!

IMG_5062

The term a “baker’s dozen” is commonly used in reference to a group of 13. As the name suggests, the origin of this term comes from the world of baking. Bread has alway been an important product and since ancient times there have been some bakers who have tried to cheat their customers. Consequently there were heavy punishments for those who were caught. In a bid to avoid accidentally selling underweight goods, bakers would often add an extra loaf or loaves free of charge. A baker’s dozen specifically relates to the buying of 12 items that are the same and receiving an extra 13th one for free.

What does the number 13 have to do with Halloween? Well Halloween is celebrated on October 31 which is 13 reversed! Most appropriately, both days are related to the Death tarot card which is number 13. If you celebrate Halloween in the southern hemisphere the date is the 30th of April so it’s not linked to either Friday the 13th or the Death card. However, the number 3 is linked to the concept of Birth, Life, Death so there’s still a deathly link to both Halloweens. And I’m happy about that as I celebrate both of them!

I would like to thank fellow blogger Christine for getting my creative juices flowing with her post Fun on Friday the 13th. Her post reminded me of the link between Friday the 13th and Halloween and inspired me to make my pumpkin baker’s dozen 🙂

Pumpkin Donuts

IMG_5055

Special Equipment
12 hole non-stick mini donut pan
1 silicone jumbo sized muffin liner (you could use a similar sized ramekin or mug lined with baking paper)

Ingredients
For the donuts
1/2 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
1/3 cup (70g) unsalted butter, melted
1 + 1/2 cups plain flour
2 teaspoons baking powder
pinch of sea salt
1/2 cup caster sugar

For the cinnamon topping
1/2 cup caster sugar
1 teaspoon ground cinnamon or pumpkin pie spice
1/3 cup (70g) unsalted butter, melted

Instructions
Preheat oven to 170C / 340F.
In a small bowl mix together the milk, egg, vanilla, pumpkin puree and melted butter, set aside.
In a medium sized bowl, sift together the flour, baking powder, salt and sugar. Stir to combine.
Make a well in the centre.
Pour in the wet ingredients and, using a wooden spoon, mix until smooth.
Spoon the mixture into a piping bag fitted with a plain nozzle.
Pipe mixture into donut pan filling each donut to just below the halfway mark. (Keep the remaining batter for the cupcake.)
Bake donuts for 10 – 20 minutes or until golden and cooked through.
Allow to cool in the tin for 5 minutes.
While donuts are cooling, mix together the sugar and cinnamon in a small bowl.
Dunk donuts in melted butter then roll in cinnamon sugar mixture.
You can eat them warm or cold.

Pumpkin Cupcake

IMG_5060

Instructions
Once donuts are baked, increase oven temperature to 180C / 350F.
Pour remaining batter into muffin liner.
Bake for 20 – 30 minutes or until a toothpick inserted into the centre comes out clean.
Allow to cool completely before frosting.

Pumpkin Frosting
Ingredients
60g (1/4 cup) unsalted butter, room temperature
60g (1/4 cup) cream cheese, room temperature
1/4 cup pumpkin puree
1 tablespoon icing sugar

Instructions
Beat together the butter and cream cheese.
Beat in the pumpkin until combined.
Stir in the sugar.
Taste for sweetness and add more sugar if desired.
Pipe onto cupcake.

If there is any left over frosting you can dollop some on the donuts or just eat it with a spoon.

Advertisements

Black Apples & Vernal Equinoxes

I was wondering why I was finding it hard to get excited about the Spring Equinox this weekend. Then it hit me. I’m in mourning for winter. The Spring or Vernal Equinox is a time of balance, when day and night are relatively equal. It signifies a change in power between day and night. After the Spring Equinox the day wins ascendancy as long nights are overtaken by longer days. My short cold days and comforting long nights are almost over. I will miss them but know they will return when the wheel spins its way to autumn once more.

To mourn the loss of winter I thought I would create a variation of a Black Velvet. The Black Velvet was supposedly created by a London bartender in 1861 to mourn the death of Queen Victoria’s beloved Prince Consort, Prince Albert. The colour of the drink was meant to symbolise the colour of the black armbands worn by mourners. A Black Velvet is a mix of equal parts champagne or sparkling wine and stout. To make, fill a glass halfway with chilled sparkling wine or champagne then slowly top with chilled stout.

A Poor Man’s Black Velvet, also called Mud and Blood, is a variation of a Black Velvet which substitutes the sparkling wine or champagne for apple or pear cider. One way of serving either drink is to try slowly pouring the stout over the back of a spoon into the sparkling wine or cider. If done right, the stout will sit on the top and create a layered effect. I tried this but failed 🙂 If you can achieve the separation of colours, these Black Velvets would be perfect for the Equinoxes as they visually symbolise the balance between day and night.

While I am celebrating the Spring Equinox, I am also mourning the end of winter and its long cold nights which were warmed by comforting hot drinks. To commemorate this loss I thought I would make a warm and spicy mulled version of a Poor Man’s Black Velvet.
I’m calling it a Dark Queen’s Black Apple.

Dark Queen’s Black Apple

IMG_4865.JPG

Ingredients
1 orange
1/4 cup brown sugar
8 cloves
4 cinnamon sticks
2 cups apple cider
2 cups stout

Instructions
Using a knife or vegetable peeler, peel the skin from the orange leaving behind as much of the white pith as you can.
Place the orange peel and all the other ingredients into a saucepan.
Simmer gently over low heat until the sugar has dissolved and the drink is hot but not boiling.
Strain into heatproof mugs or glasses.
Refrigerate any leftover drink.
You can reheat it or drink it chilled.

The Coffin List

No, this isn’t some macabre list of dead people, or people on my hit list. Nor is it a review of coffins. The coffin list is my name for a bucket list. I don’t like buckets – they remind me of work – but I do like coffins 🙂 To celebrate Imbolc, the midpoint between the winter solstice and the spring equinox, I thought I would do some early spring cleaning and explore my coffin list.

I always hated having a list of things to do before I die, so I never made a coffin list. But when I had a few health scares in my mid thirties, I took time to look at my life and see if there was anything I really wanted to do. Only one thing came to mind – visit Romania. A diet of vampire mythology from a young age meant I was entranced by Transylvania – the land beyond the forest. I realised I would actually be sad if I never visited. So, for my fortieth birthday, I made the trip to Romania. You can read about this memorable trip in “An Archetypal Homeland” and “In the Footsteps of Jonathan Harker“.

Emboldened by having put a nail in the coffin of my first and only coffin list dream, I thought I would add Whitby to the list. Whitby is an English seaside town in Yorkshire and a major inspiration for Bram Stoker when he was writing his novel “Dracula.” I planned to go there for my fiftieth birthday as part two of my Dracula adventure. That birthday has come and gone and sadly I didn’t get to Whitby, but it’s still on my list!

Happily I did mange to hammer three very important nails into my coffin list recently. This July my partner and I took a journey to the USA to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City and visit puffins in Maine. As a bonus, we also got to meet a baby sloth in Boston.

Over the next fews weeks I’ll be sharing this exciting trip with you including recipes inspired from my travels.

For now I would like to share an earlier recipe of mine for Coffin Bread. I think it is most appropriate for a Coffin List post 🙂

Coffin Bread

IMG_8442c

Ingredients
for the soup
4 tablespoons unsalted butter
1 small onion, finely diced
2 tablespoons plain flour
3 cups chicken stock
450g cauliflower florets
1/2 teaspoon sea salt
pomegranate molasses for drizzling

for the coffin bread
1 small rectangular loaf of bread (approximately L 15cm, W 10cm, H 10cm)
olive oil

for the garlic croutons
leftover bread pieces from the coffin bread
1 clove of garlic, finely minced
1/4 cup olive oil
pinch of sea salt

Method
Preheat oven to 180C / 350F.
Make the soup by melting the butter in a large saucepan.
Add the onion and cook until softened.
Mix in the flour and the chicken stock, stir until combined.
Add the cauliflower and salt.
Simmer for 15 minutes or until the cauliflower is soft and cooked.
Puree the soup then return to the saucepan.
Simmer gently until the bread and croutons are cooked.
Make the coffin bread while the soup is simmering.
Using a sharp knife, carefully cut a lid off the top of the bread.
Cut out most of the bread inside, creating a basket to hold the filling.
Lightly brush outside and inside the bread and lid with olive oil.
Place bread basket on a baking tray. Bake in the oven for 15-20 minutes or until golden on the inside.
While bread basket is cooking make the croutons by tearing up the leftover pieces of bread and placing in a bowl with the garlic, olive oil and salt. Toss through and place on an oven tray with the bread lid. Bake in the oven with the bread basket until golden.
The lid and croutons may cook quicker than the basket so check and remove when ready.
When bread basket is cooked, place on a serving plate.
If the soup isn’t ready yet, switch off the oven but leave the bread in the oven to keep warm.
Pour the soup into the bread basket.
Drizzle with pomegranate molasses.
Serve the bread lid and croutons on the side.

Solstice Baked Potatoes

As the wheel spins towards another Midwinter in Melbourne, I am enjoying the cool weather and the need to wrap myself up in warm blankets and comfy dressing gowns. The sun is still warm during the day, but as it begins to set, the cold seeps in and the need to stop work, make a hot drink and retire to the couch sinks in.

On Wednesday June 21st, many of us will be celebrating the Winter Solstice, the longest night of the year. I’m not sure what I will be doing, but I am tempted to go to the Queen Victoria Night Market. This weekly winter market just happens to fall on the Winter Solstice. Although I’ve been many times before, I never get tired of it. I love the unusual stalls that pop up and make shopping a real treat. The food stalls are a real highlight! But what I love most is just being outdoors, surrounded by life, colour, sound and the smell of good food.

The food I enjoy most in winter is roast vegetables such as pumpkin, carrots and potatoes. The sweetness of the pumpkins and carrots goes beautifully with the crispness of well baked potatoes. Thinking of myself all wrapped up in blankets and gowns made me think of jacket potatoes – and taking them a step further – so I experimented with a recipe for potatoes baked in a salt crust. For me they are a perfect union between crispy roast potatoes and moist steamed potatoes.

Salt Crust Potatoes

IMG_8032

Ingredients
1kg cocktail potatoes
1 egg white, lightly beaten
1 cup fine salt

Method
Preheat oven to 220C / 430F.
Wash and dry the potatoes.
Prick each potato several times with a fork.
Coat each potato with egg white.
Coat each potato completely with salt.
Bake for 1 hour or until tender when pierced with a skewer or fork.
Crack off the salt crust and serve with your favourite potato toppers.

The Witches Of Easter

Thinking about my broomstick, I decided to google “broomstick cookies” for a laugh. I wasn’t surprised to find Halloween type recipes where cookies or pretzels are shaped to look like brooms but I was surprised to find recipes for Swedish Broomstick Cookies. When I saw pictures of them they looked like curled, lacey tuile cookies. So why are they called broomstick cookies? Because the warm cookies are draped over the handle of a broomstick to achieve the slightly curled shape. I love the idea of shaping cookies on broomsticks 🙂 What I love even more is that the discovery of these cookies also led to another witchy discovery – the Swedish Witches of Easter!

Blåkulla is a place in Sweden where witches go to celebrate a Witches’ Sabbath. The destination can only be reached by a magical flight. Luckily witches have broomsticks! On the Eve of Maundy Thursday – the night of the Last Supper – Swedish witches grab their broomsticks and fly out of their chimneys to Blåkulla. They take a black cat and a copper coffee pot with them. I expected a cat but not a coffee pot. It warms my heart to know these witches take their coffee drinking seriously – just like me 🙂 They party for three nights with the Devil before returning home just in time for Easter Sunday.

IMG_3458

This idea of an Easter Witches’ Sabbath has led to an interesting tradition where young girls dress up as påskkärringar – Easter Witches. Similar to Halloween, the Easter Witches visit their neighbours with gifts of paintings, drawings and cards and are given sweets in return. Unlike Halloween, traditional påskkärringar like to dress in long, colourful skirts with shawls on their shoulders, scarves covering their heads and sporting rosy cheeks and freckles. Naturally they ride broomsticks and carry copper coffee pots – because you can’t forget about coffee!

I was going to make a batch of Swedish Broomstick Cookies in case some Easter Witches come visiting me before I fly off to Blåkulla. But, as I was sorting through a pile of recipes I had clipped from newspapers way back in 2011, I came across the perfect recipe for a witchy Easter cookie – Strazzate. These Italian chocolate and almond cookies are flavoured with Strega, a liqueur named after the Italian word for witch. I talked about Strega in my post Season Of The Witch and offered a recipe for a Strega Sunrise.

The label on a bottle of Strega features an old witch holding a broomstick. There are other witches dancing with half goat, half man creatures. These witches seem to be partaking in the same revelries as the Swedish Easter Witches so to me they are the perfect Easter Witch Cookie. They even contain coffee 🙂

Strazzate

IMG_4015

Ingredients
1 + 3/4 cups plain flour, sifted
1 tablespoon cocoa powder, sifted
1/2 teaspoon baking powder, sifted
1/2 teaspoon salt
1 + 3/4 cups ground almonds
2 tablespoons roughly chopped almonds
1 cup caster sugar
2 tablespoons finely chopped dark chocolate
1 tablespoon olive oil
1/2 cup Strega
1/3 cup warm black coffee

Instructions
Preheat oven to 160C / 325F.
Line 4 baking trays with baking paper.
In a large bowl, mix together the flour, cocoa powder, baking powder, salt, ground almonds, chopped almonds, sugar, chocolate, olive oil and Strega, until combined.
Add the coffee and beat until you have a pliable dough.
Roll into balls – use approximately 1/2 a tablespoon of dough per ball.
Place on prepared baking trays and flatten slightly.
Bake for 20 – 25 minutes.
Allow to cool on wire racks before serving.

Recipe by Kate McGhie published in the Herald Sun newspaper April 19, 2011.
The original recipe suggested dusting the cookies with cocoa powder before serving. I didn’t do this but you can give it a try.
You can substitute Galliano for Strega but then you won’t have the witchy connection.

Learning About Lammas

I had always assumed that Lammas, Halloween, Imbolc and Beltane were fixed date celebrations while the Solstices and Equinoxes were moveable dates. It’s a bit like Xmas being a fixed date and Easter being a moveable one. I thought it was the same for our eight witchy holidays – four are fixed and four are moveable. Well, that’s not quite the case.

Realising Lammas was upon me I googled to see what was happening for Aussie Lammas. That is when I got a surprise. Some were celebrating on the traditional date of February 2nd while others were celebrating on February 4th. Why the discrepancy? Lammas is meant to be the mid point between the Summer Solstice and the Autumn Equinox, but if the dates of the Solstices and Equinoxes change, then so too would the midpoint. It makes sense, but does it feel right? I’m not sure. It’s something I will think on. One thing I do know – I won’t be celebrating Halloween on May 5th. When it comes to Halloween I’m a traditionalist – I celebrate on April 30th and October 31st 🙂

Lammas, also known as Lughnasadh, is the first Autumn festival of the year. Lughnasadh is derived from the name of the Celtic God Lugh while Lammas is derived from an Old English term for “loaf mass.” While I am into Gods, I am way more into bread, so to celebrate Loaf Mass Day, or Lammas, I went to one of my favourite places for jaffles – Bad Frankie.

Jaffles are one of my favourites forms of toasted sandwich. Two pieces of bread filled with savoury or sweet ingredients, buttered on the outside and then cooked in a special sandwich maker known by a few names such as pie iron, toastie iron or jaffle iron. The key to a jaffle is that the bread is toasted while the filling is heated and sealed between the slices of bread. It’s the sealing that makes it different to a toasted sandwich.

img_3647a

Round Jaffle Iron

Rather than give a recipe for a jaffle, I’m going to share some photos of the different jaffles I have enjoyed from Bad Frankie and my other favourite jaffle place, Windmills and Waffles – a great place to break your trip from Melbourne to Adelaide when visiting the pandas 🙂

img_2402a

Bangers & Mash from Bad Frankie – pork sausage and onion jam sandwiched between one slice of bread and one layer of cheesy mashed potato! And served with gravy!!

img_2123a

The Chook from Bad Frankie – poached chicken, celery and pine nuts. Served with mayonnaise. My favourite 🙂

img_2946a

Classic Ham & Cheese from Windmills and Waffles – served with tomato sauce and pickles on the side.

img_3641a

Lamington from Bad Frankie – sponge cake soaked in chocolate, rolled in coconut and filled with jam. Served with cream.

Feeling inspired?
Let me know what your favourite jaffle fillings and creations are 🙂

Horsey New Year!

What if I told you you could ring in the New Year with a Zombie Horse! For those of us of a gothic persuasion, the spirit of the New Year cannot be embodied in a better form than that of the Welsh Mari Lwyd. Mari Lwyd, or Y Fari Lwyd in Welsh, translates as Grey Mare or Grey Mary. Mari Lwyd is a horse that comes back from the dead in the guise of a horse’s skull decorated in ribbons and mounted on a pole. A white sheet is attached to the pole hiding both the pole and the person carrying the Spooky Hobby Horse.

img_8717a

Mari Lwyd and her gang of followers engage in Hobby Horse Hijinks by travelling from house to house trying to gain entry. They do this by singing and engaging in a battle of riddles. The occupants refuse entry in song and riddles. The banter continues until the occupants relent and allow Mari Lywd inside, where she is rewarded with food and drink. It is lucky to allow the Grey Mare entry as she brings good luck to the occupants for the New Year.

img_8728a

If Mari Lywd comes knocking on your door New Year’s Eve, you can try offering the Zombie Horse some horsey based food and drink. Devils on Horseback sound like an appropriate treat. My two versions of the popular canapé feature dates and prunes stuffed with blue cheese wrapped in prosciutto and dates and prunes stuffed with dark chocolate wrapped in bacon.

Devils On Horseback

Ingredients
12 dates, pitted
12 prunes, pitted

for the blue cheese devils
100g blue cheese
1/4 teaspoon white pepper
12 thin slices of prosciutto

for the chocolate devils
12 squares of 70% dark chocolate,
6 strips of bacon, halved crosswise

Instructions
Preheat oven to 230C / 450F.
Line 2 baking trays with baking paper.
Place the blue cheese in a small bowl. Add the pepper and mash until combined.
Fill 6 dates and 6 prunes with an equal amount of cheese.
Wrap each one tightly with a slice of prosciutto.
Secure with a toothpick.
Fill remaining dates and prunes with a piece of chocolate.
Wrap each one tightly with a slice of bacon.
Secure with a toothpick.
Place on prepared trays and bake for about 10 minutes or until the prosciutto and bacon are crispy. Turn over once, halfway through cooking time.
Serve warm.

What better way to wash done these tasty snacks than with a horsey cocktail 🙂 I thought of making a Moscow Mule, but chose a less known drink called a Horse’s Neck. I think it is the perfect drink for a horse whose head is balanced on a stick!

Horse’s Neck Cocktail

img_3434

Ingredients
Ice
25ml whisky
2 dashes Angostura bitters
Spiral of lemon peel
Ginger ale

Instructions
Fill a highball glass with ice.
Pour the whisky over the ice.
Add the bitters and lemon peel.
Top up with ginger ale.

Omit the lemon peel and you have a variation on the Horse’s Neck cocktail called a Horse Feather cocktail.

img_3898a

A Very Warm Solstice

It’s time for those of us in the southern hemisphere to get ready for Midsummer! Wednesday 21st is the Summer Solstice, our longest day/shortest night of the year. While the northern hemisphere is preparing for their cold winter, we are getting warmer and warmer as we move into our summer. Since the Winter Solstice, the days have become longer and the nights shorter. When we reach the Summer Solstice, this reverses. Our longest day heralds the beginning of shorter days and our shortest night gives birth to longer nights.

img_6653a

There was a time when I dreaded the arrival of summer but those days are gone. Over the years I have made peace with my solar deities, although I still hate the really hot days and long, oppressive nights that our summer can throw at us. I have learned to love the days when the weather is beautiful, warm and sunny and you just have to go outside and enjoy it. I’ve also come to appreciate the pleasantly warm nights where all you want to do is relax with a sparkling drink and wait for the night to slowly cool.

So with thoughts of outings and get-togethers with friends, I would like to celebrate the Summer Solstice with a sweet and golden Sunflower Seed Brittle. This sugary delight can be used to decorate cakes and desserts or eaten as is.

Sunflower Seed Brittle

img_3311a

Ingredients
3/4 cup caster sugar
1/4 cup sunflower seeds

Instructions
Line a baking tray with baking paper.
Place the sugar in a saucepan over medium heat.
Stirring constantly, cook for 5 – 10 minutes, or until the sugar dissolves and caramelises.
Remove from heat.
Quickly stir in the sunflower seeds.
Pour onto prepared pan.
Allow to cool completely before breaking into shards.

If you like sunflower seeds, check out my recipe for Sunflower Seed Baklava.

img_6772a

Kitty Claws Is Coming To Town!

Did you survive Krampus night? Well don’t rest easy, because there is another scary xmas monster coming your way! I am happy to introduce you to Jólakötturinn – Iceland’s Yule Cat. Steeped in the mythology of countries that have long, cold, dark and deadly winters, rises the giant black cat of xmas. Jólakötturinn is monstrously huge, has glowing eyes, whiskers as sharp as nails and razor sharp claws. As if cats weren’t scary enough, Jólakötturinn takes feline fear to a new level.

img_3305-copy

Jólakötturinn prowls the night of xmas eve, looking in windows for a Yule offering. But what offering could subdue such a terrifying beast? If you’re thinking food you’d be wrong. Your soul? Luckily nothing so dramatic. This fashionista feline desires an offering of new clothes. Bizarrely, the clothes are not necessarily for the cat – I mean cats aren’t known for their love of being dressed up! No, the new clothes are for you and your children. If there are no new clothes to be seen, the feisty Jólakötturinn may take all your gifts, eat all your food, eat you or take away your children and eat them. What better incentive do you need for new xmas threads!

img_5545a

In some ways the scary kitty myth brilliantly mirrors our capitalist and consumerist approach to xmas with its emphasis on buying new clothes. Some say the myth of Jólakötturinn was used by farmers to frighten workers into finishing processing all the sheared wool before xmas so that new clothes could be made. Others say that the threat of a visit by Jólakötturinn was used to encourage people to work hard all year so they could have the money to buy new clothes for xmas.

It’s not clear when Jólakötturinn joined the cast of Icelandic monsters but the creepy cat’s popularity surged when Icelandic bard Jóhannes úr Kötlum wrote a poem about Jólakötturinn. Interestingly, the poem suggests that we should make sure that the needy, particularly poor children, are given a special piece of clothing at xmas. The basic theme in the poem is that if those who have give to those who don’t, Jólakötturinn will be thwarted. It is actually a beautiful xmas message clothed in a scary cat tale!

img_5554a

I enjoyed reading about Jólakötturinn but the Yule Cat really came alive to me when I heard Icelandic singer Björk’s version of Jóhannes úr Kötlum’s poem. My favourite link is one that features animation with a written English translation of the poem and Bjork’s haunting voice singing the poem in Icelandic. So before I share my catty recipe for xmas, sit back and enjoy this powerful myth in images and song: Jólakötturinn – The Yule Cat.

We know the Yule Cat wants new clothes rather than food, but I can’t resist trying to tempt the scary kitty with a black bottom cupcake – a chocolate cupcake with a cheesecake filling. Will Jólakötturinn be the cat that got the cream? If creamy cheese isn’t enough, there’s also catnip! Catnip is part of the mint family so you can use any mint you like for this recipe. Chia is also part of the mint family but I’m not sure if cats would be tempted by chia seeds 🙂

Creamy Catnip Cupcakes

img_7080

Ingredients
for the cheesecake filling
8 ounces (225g) cream cheese, room temperature
1/3 cup sugar
1 egg, room temperature

for the chocolate cupcakes
1 + 1/2 cups plain flour
1 teaspoon baking soda (bicarbonate of soda)
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon peppermint essence, or to taste

Instructions
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
Make the cream cheese filling by beating the cream cheese with an electric mixer until smooth. Add the sugar and egg and beat until smooth and creamy. Set aside.
Make the chocolate cupcakes by sifting the flour, baking powder, cocoa, salt and sugar into a jug. Set aside.
In a small bowl, mix together the water, oil, cider vinegar, vanilla extract and peppermint essence.
Make a well in the center of the dry ingredients and stir in the wet ingredients until smooth.
Evenly pour the batter between the 12 paper cases.
Spoon the cream cheese mixture evenly into the center of each cupcake.
Bake for 10 – 25 minutes or until the cupcakes feel springy and the cream cheese filling has set. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

img_3296

Scary Xmas!

There are many reasons why the holiday season can be scary – family gatherings being one 🙂 But did you know that there is a dark side to the tradition of gift-giving? If good children are rewarded with gifts, what happens to naughty children? Enter one of the many scary creatures of xmas – Krampus!

009a

Krampus is half goat, half devil. He is hairy, has cloven hooves, goat horns, a long pointed tongue and fangs. His horned form appears to be a blend of ancient horned goat deities like Pan and traditional images of the devil. The name Krampus is derived from a German word for claw. I first saw Krampus in the television series Grim. He made a real impression on me 🙂

Krampus is the dark half of Santa Claus or Saint Nicholas. Santa Claus and Saint Nicholas reward good children by giving them gifts, while Krampus punishes bad children by giving them coal and sometimes beating them with the bundle of birch sticks he carries. In his scariest moments, Krampus carries a sack which he stuffs with naughty children. The fate of the children varies – but the outcome is always grim.

Krampus Night is celebrated on December 5, the eve of the Feast of Saint Nicholas. It is on this night that Krampus appears, ready to punish naughty children. Sometimes he is accompanied by Saint Nicholas, reflecting they are two halves of one gift-giving whole. So ask yourself this on Krampus Night – “Have I been naughty or nice?” The consequences of the answer have never been so scary!

To honour Krampus Night I thought I would do a cheeky pasta dish – Gnudi with Puttanesca Sauce. Gnudi are nude or naked ravioli. Basically they are a ravioli filling without the pasta. I have chosen goats cheese for the gnudi to reflect the goat origins of Krampus. I chose to serve them with a puttanesca sauce as the name is derived from an Italian word for whore or prostitute. I couldn’t resist topping my naked gnudi with a tart sauce. Serve with breadsticks, just in case some naughty children come for a visit and need a light beating 🙂

Gnudi with Puttanesca Sauce

img_5361

Ingredients

for the gnudi
150g soft goat cheese, room temperature
2 eggs
good pinch of sea salt
100g hard goat cheese, finely grated
1/4 cup plain flour, more or less may be needed
extra flour for dusting

for the puttanesca sauce
1/4 cup olive oil
1 small onion, finely chopped
2 garlic gloves, finely minced
6 vine-ripened tomatoes, chopped
1/2 cup Kalamata olives, pitted and halved
6 anchovy fillets, roughly chopped
1 + 1/2 tablespoons small capers, drained
1 teaspoon dried chilli flakes
1/2 teaspoon dried basil

Instructions
In a large mixing bowl mix together the soft goats cheese, eggs and salt.
Using a wire whisk, beat until smooth.
Using a wooden spoon stir through the hard goat cheese.
Add a tablespoon of flour at a time and mix through until you have a soft and light dough.
Shape into walnut sized balls.
Place on a baking tray lined with baking paper, cover with plastic wrap and refrigerate for 1 hour.
Heat the olive oil in a large pot over medium heat.
Add onion and saute until soft and lightly caramelised.
Add the garlic and cook for 2 minutes.
Add the rest of the ingredients.
Stir until combined, then simmer gently while you cook the gnudi.
Preheat oven to 190C / 375F.
Bring a large saucepan of generously salted water to boil.
Remove gnudi from fridge and roll in extra flour until lightly dusted.
Drop in batches into boiling water.
As they cook they will rise to the surface. Once risen, remove them with a slotted spoon and place them in a large oven proof dish or individual ramekins.
Pour the puttanesca sauce gently over the gnudi and bake in the oven for 10 minutes.