United States of Deliciousness...

Well, that's it from me for a while.

I'm heading off to the US in a couple of days for a loooong holiday. RV-ing around the West Coast in the US summer! Can't wait.

Thanks for everyone's support and willingness to try my recipes.

I'll be back in a couple of months to continue Deliciousness is...

Thanks :)

Miss Delicious xo

Things that make you go MMM...

CHOCOLATE FLOURLESS CUPCAKES

Cupcakes:
175g butter
225g dark cooking chocolate
1 1/4 cup castor sugar
3/4 cup almond meal
1 cup cocoa
5 eggs
1 tsp vanilla extract

Ganache Icing:
250g dark cooking chocolate
1/3 cup cream


1. Combine butter, chocolate and sugar in a saucepan over low heat. Mix continuously until melted and smooth.

2. Sift almond meal and cocoa into a bowl. Add the chocolate mix and beat until combined.

3. Add 2 eggs at a time, beating after each addition until the mixture is well combined. Add vanilla extract and beat again.

4. Spoon mixture into cases, filling each about 3/4 full.

5. Bake for 30 minutes in a 140degree oven.

Ganache: Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until combined and smooth. Set aside to cool - taste occasionally to ensure you've got the right colour, flavour, consistency etc...


**Notes
- This is NOT my recipe, it was taken from a specialty cupcake book that I can't remember the name of!
- This recipe makes about 25 - 30 small cupcakes.
- Don't overbeat when adding the eggs or too much air will be incorporated and the cupcakes may crack during baking.
- I find that 30 mins in a 140degree oven isn't enough. Check your cupcakes after 30 minutes and see if they need longer. Hint: They will :)
- Use ganache as icing. The quantities I provided are probably too much, but I'm sure the leftover ganache will find a home...

When life hands you lemons...

Lemon Cheesecake

Base

125g arrowroot biscuits, crushed

80g butter melted

Filling

250g cream cheese, at room temp, chopped

395g can condensed milk

1/4 cup lemon juice

2 tsp finely grated lemon rind

Topping

2 eggs, separated

1/2 cup caster sugar

1. Preheat oven to 180degrees. Combine the biscuits and butter and press into the base and halfway up the sides of a 20cm springform tin.  Refrigerate for 20 minutes.

2. Beat cream cheese until smooth.  Add the condensed milk, lemon juice, rind and egg yolks. Beat until combined.  Pour into the chilled base.

3. Bake for 30 minutes, until just firm. Cool to room temperature.

4. Beat the egg whites until stiff peaks form, then gradually add half the sugar, beating well after each addition.  Fold in the rest of the sugar.  Spread over the filling, and bake for 5 minutes to lightly brown the meringue.

**Notes

- Original recipe by Merle Parrish

- This version by the talented Jess Smith. Thank-you for the recipe and for making the cake you see in the photo :)

- Don't cut too big a slice - although it is very light, it is quite rich. Delicious!

Easy does it...

RISOTTO

1 cup arborio rice

1 cup boiling water

1 cup chicken stock

1/2 cup white wine
2 cloves garlic, crushed
1 tin diced tomatoes
185ml evaporated milk

1/2 cup parmesan cheese

cooked chicken

spinach
red capsicum
mushrooms
avocado
olive oil

1. In a large saucepan, heat the olive oil; add the garlic and cook.

2. Add the rice and cook, stir a couple of times, until the grains are glistening.

3. Add the boiling water, wine and stock.

4. Bring to the boil. Reduce the heat, partly cover and cook for 15 mintues. Stir 2 - 3 times during this time.

5. While your rice is cooking, chop your chicken into small pieces or strips and cook in some butter in a frying pan until brown. Place to the side.

6. Dice the capsicum, slice your mushrooms and cook in frying pan. Add spinach at the end to wilt.

7. When the 15 mintues is up for your rice, add the tinned tomatoes, evaporated milk and parmesan. Sitr to combine.

8. Add chicken and veggies, stir again.

9. To serve, pop in a bowl and top with some sliced avocado and a sprinkle of parmesan.

**Notes

- The EASIEST risotto you will ever make. None of this constantly stirring stuff!

- Takes exactly 30 minutes from start to finish

- Feeds 4 people

- Once you have the 'base' right (the rice and liquids bit) you can add or omit any veggies you like. My sister cooks sweet potato in some garlic and pops that in. You could also try pumpkin, fresh tomatoes, green capsicum, onions etc - it's up to you! A great recipe for using up stuff from the fridge!

That's a bit different...

KINGSTON CAKE


2 packets Kingston biscuits (keep 4 or 5 aside)

300ml thickened cream

1. Whip the cream until stiff.

2. Using a spatula, spread a teaspoon or so of cream onto a biscuit. Pop another biscuit on top. Top with more cream, then place biscuits on their side onto a platter. Repeat until all biscuits have been used to form a log. (Just use as many biscuits as your platter is long!)

3. Spread remaining cream over log.

4. Place your spare 4 or 5 biscuits in a freezer or snap lock bag. Grab a rolling pin and crush those biscuits!

5. Sprinkle crushed biscuits over the top of the cake.

6. Pop in fridge for as long as possible before serving.

**Notes

- Some people like to put a little smear of cream on their platter first, to ensure no slippage of the biscuits.

- This cake does not go nearly as soft as your standard chocolate ripple cake. The inside chocolatey bit of the Kingston tends to remain hard. Still tastes good though!

- You need to have this in the fridge for as long as possible before serving. Try and make it the night before.

- I like to top my Kingston and Choc Ripple Cakes with stuff as soon as I've made them, but if you are a little time poor, it can wait.

- Please let me know what you think of this one, and if anyone could suggest ways to make it less hard, I'm all ears!

Ode to the Anzac Biscuit...

HONEY OAT FINGERS

3/4 cup plain flour
1/4 tsp bi-carb soda
1/2 cup sugar
1 cup rolled oats
1 cup coconut
1 tblspn honey
125g butter

1. Sift together the flour, bi-carb soda and sugar in a large bowl.

2. Add rolled oats and coconut and stir well.

3. Melt honey and butter in a saucepan until runny.

4. Add the dry ingredients to the honey and butter and stir until a 'slice-like' state.

5. Lightly grease a slice tin and press mixture into it.

6. Pop in a 180degree oven for 12 - 15 minutes.

7. When out, let it cool for 5 minutes or so, then cut into 'fingers'

**Notes
- Store in an air-tight container
- Taken from my Year 7 Home Ec notes!

I made it myself...

HOME-MADE HUMMUS

1 can chickpeas

1 tblspn tahini paste

2 tblspn lemon juice

3 tblspn olive oil

1 clove garlic^

pinch paprika

1. Drain and rinse the chickpeas well. Place in a food processor.

2. Chuck everything else in the food processor as well.

3. Process until you reach a smooth consistency. You will probably have to add more olive oil as you go. You may also need to stop processing and use a spatula to scrape down the sides.

4. Empty into a nice dish and top with another sprinkle of paprika.

**Notes

 - When we first started making and eating this, we weren't the biggest fans. We realised that we were missing the more sweet taste of store-bought hummus ie - sugar!! Now, this is so delicious, we couldn't go back :)

- I use the cheap Homebrand chickpeas and they are just fine. As for tahini, unhulled is better for you, but I think hulled actually has a nicer taste - not as strong. You'll find it in the health food section of the supermarket. (Sometimes in the spreads section too).

 - ^ Those of you who know me well know that I *clearly* wouldn't just put one clove of garlic in. I usually put 2 - 3 depending on how big they are. But I LOVE garlic, so add however much you like :)