Quinoa & LSA Delish Porridge

Ah, Autumn. It's kind of a relief to see the end of this long hot Summer. Although it has been stellar this year, now it's time to get a little cooler and start changing what we eat. For me, the worst thing about summer would be the fact it's too hot to eat porridge. I LOVE porridge.  So I eat it pretty much 9 months of the year, and it's a sad 3 months without it in the morning.

So now we are officially 20 days into Autumn, it's time to get out the porridge pot and back into the swing of things.

This is my favorite porridge recipe, a much healthier twist on the original, full of whole grains and healthy fats, carbs and protein. Porridge is known for keeping you full, and this version really goes the extra mile. I add Quinoa to increase the protein and LSA for further protein and good fats, and both of these really add a delicious nutty texture to otherwise boring porridge. Soaking the oats overnight gives creaminess without having to use much milk, and also helps it cook faster. Adding protein powder is a easy way to further bump up the protein levels, and I much prefer having protein powder this way compared to drinking it in a shake (I still struggle with that!), but the protein powder is completely optional.

Quinoa & LSA Delish Porridge

Makes 3-4 servings

1/4 cup Quinoa
3/4 cup rolled oats (or rolled oats/jumbo oats mix). I like Harraways rolled oats, but the jumbo oats have a lower GI so keep you fuller for longer.
2 Tablespoons ground LSA (Healtheries do one in the supermarket, or fruit and veg shops do a better value one)
2 1/2 cups water
1 cup trim milk
Optional: 1-2 tablespoons Chia seeds, 1 tsp vanilla extract.

Toppings:
1 tablespoon vanilla protein powder per serving
Cinnamon
Fresh fruit or stewed fruit - My Roasted Rhubarb & Apple compote is perfect
Greek Yoghurt
Flaked almonds
Heilala Vanilla syrup (if you really need some extra sweetness).

Directions:

Night before:
Measure Quinoa and oats into a medium-large saucepan, add 2.5 cups hot water, put on the lid and leave to soak overnight if possible. If making in the morning and you didn't soak it, you can just cook it for longer.

Morning:
Add 1 cup trim milk, turn on heat and bring to a gentle simmer for approx. 15-20 minutes, stirring occasionally, until porridge is thick and creamy, and quinoa is cooked. Add LSA (and Chia and Vanilla if using) stir well, and take off the heat.

Divide between 3 serving bowls. Mix in 1 tablespoon vanilla protein powder, top with cinnamon, fruit, yoghurt, and flaked almonds, and serve.

I make this every 3 days and just put the other 2 servings into plastic containers in the fridge - this makes a super quick and easy breakfast on the other 2 mornings - simply microwave until hot, add a bit more milk or water to thin down, and serve as before.

Fresh figs and blueberries - amazing treat for breakfast

Tiramisu Cupcakes

These are the cupcakes I came up with for Matt & Winnie's wedding, and I'm so happy with how they came out. I ended up adapting 4 recipes into this one, and did about 7 batches before the big day to perfect the recipe.

These cupcakes are a real standout - moist (even surviving the fridge, and being made days before eating), flavourful, and very true to the taste of Tiramisu. The buttercream icing is amazing too, and very easy to pipe. I replaced some of the normal flour with almond meal, to keep them moist and to add texture and flavour. Yes, there are quite a few steps, but these taste so good it is totally worth it!

Tiramisu Cupcakes 

(adapted heavily from The Hummingbird Bakery and the Barefoot Contessa)

For the Tiramisu Cupcakes:

(makes 16-18 cupcakes)

• 85 grams unsalted butter, at room temperature

• 1 1/3 cups caster sugar

• 1 1/4 cups all-purpose flour

• 1/2 cup almond meal/flour

• 1/4 teaspoon salt

• 1 tablespoon baking powder

• 2 large eggs, at room temperature

• a "scant" 1 cup whole milk, at room temperature

• 1/2 teaspoon vanilla paste

For the Coffee Soaking Syrup:

(enough for 16-18 cupcakes)

• 1 cup coffee, strong (or 2 double shots of espresso)

• 5 tablespoons Kahlua coffee liqueur

• 3 tablespoons granulated sugar

For the Mascapone filling:

• 3  egg yolks, at room temperature 

• 2 tablespoons sugar 

• 2 tablespoons Kahlua

• 2 tablespoons espresso

• 400g or 1 tub mascarpone cheese (Kapiti or Bouton D'or is best)

For the Kahlua Buttercream Frosting:

• 4 tablespoons Kahlua (or 2 tablespoons espresso) - or to taste
• 1 teaspoon vanilla extract

• 340g unsalted butter, softened

• 3 cups icing sugar, sifted.

• 3 tablespoons milk

For the Tiramisu Cupcakes:

1. Preheat the oven to 180 degrees C, and line a muffin tin with cupcake cases.
2. Using a handheld beater or stand mixer, beat butter, flour, almond meal, sugar and baking powder on low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs. 
3. Break 2 eggs into a Pyrex measuring cup, then add 1 'scant' cup whole milk and 1/2 teaspoon vanilla and whisk together by hand.
4. With the mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up an ingredients that were missed, then add the rest of the milk mixture and continue mixing the batter until it is smooth and even.
5. Divide the batter between the paper cases, filling each case with 2 tablespoons of batter (or, filling each up to two-thirds full).
6. Bake for 18-20 minutes in the preheated oven until well risen and the tops bounce back when touched. Leave to cool slightly before removing them from the tin, then place on a wire rack to cool completely while you make the coffee soaking syrup. 

For the Coffee Soaking Syrup:

1. Pour 1 cup coffee into a saucepan and whisk in 3 tablespoons granulated sugar. 
2. Place the pan on your stovetop and bring to a boil, allowing the liquid to reduce by about half the pot, then remove from heat and add Kahlua, and set aside to cool.

For the Mascapone filling:

1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. 
2. Lower the speed to medium and add the kahlua, espresso, and the mascarpone. Whisk until smooth. 

For the kahlua frosting:

1.  Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute.  Reduce mixer speed to low.  Add icing sugar, 1 cup at a time, beating for a few seconds between each addition.  Increase mixer speed to medium and beat for about 3 minutes. 
2.  Add the Kahlua, beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Increase mixer speed to medium and beat until fluffy, about 4 minutes.  Frosts 18 cupcakes.

To assemble:

1. When cool, cut a cone out of the top of the cupcake at about 90 degrees, or use a cupcake corer. reserve cone.
2. Fill each hole with about 1 tablespoon of Kahlua syrup, trying especially to get down the sides, not just the bottom of the hole. 
3. Fill each hole with the marscapone mixture, approx 1 teaspoonful.
4. Dip the leftover cone in the Syrup, and replace back on the cupcake, pushing down gently to get as flat as possible
5. Frost as desired with Kahlua Buttercream frosting, and decorate with a dusting of cocoa, or shaved dark chocolate.

Matt & Winnie's wedding dessert table

A month ago my brother Matt married Winnie in a stunning evening ceremony at my parent's place in Tamahere. It was an awesome night, fantastic party and very very cool to see these two get married, and to have Winnie as a part of our family (officially). Matt and Winnie asked me to make Cupcakes instead of a wedding cake for them, and these are some of the photos of the journey to the table.

The stats: 247 cupcakes, 13 hours start to finish on the day, plus 4 hours prep the day before (measuring ingredients). 2 trials of red velvet, 7 trials of Tiramisu.

I made Red Velvet cupcakes - Matt & Winnie's request, and Tiramisu cupcakes, as this is one of their favourite desserts. My talented sister Lauren made some completely addictive milk chocolate and white chocolate fudge, and we topped the table off with some fresh green grapes.

Mum and I decorated the dessert table, and Lester & I designed the cupcake toppers (with Jimmy's artwork) - the bridesmaids and Winnie faithfully cut these out the day before - nice work girls!

All in all, a great success, and a real honour for me to bake for those I love on their special day. I'll post the tiramisu recipe soon.

Congrats, Matt and Winnie!

Oven on, ingredients ready

a sea of red velvet

lucky mum and I have a lot of Sistema = 247 cupcakes, ready to travel

Lyn came and helped with the icing - thankyou SO much Lyn!

Tiramisu production line. In love with my cupcake corer!

Debbie: official re-corer. Lyn: Mascapone master. Gem: Kahlua syrup injector

Lauren's amazing fudge

The happy couple

Lime & White Chocolate Biscuits

Our holidays usually revolve around great food and beautiful restaurants, and our trip last Winter to the Hawke's Bay was no exception. My favourite restaurant was the stunning Pipi Cafe, in Havelock North. Simple, delicious italian-inspired food with a good Pinot Noir was thouroughly enjoyed, at a bright pink candle-lit table. I was so enamored I bought the owner, Alexandra Tylee's, cookbook of the same name, which she signed for me as we paid the bill.

I very quickly decided that Lime & White Chocolate biscuits would be the first thing to be made, but it has been no mean feat trying to find the required Lime oil. A few weeks ago I finally found some in Cambridge at Dante's Fine Foods, and also picked up some Equagold White Chocolate bits. If you are in Cambridge, Dante's is worth a look - the owner Vicki is super lovely and very knowledgeable, and their Tea Total selection is pretty impressive too.

So, back to the biscuits. Easy to make, easy to ice, and they taste and look delicious. Lime & white chocolate is an amaaaaazing combination. If you see this book around, don't hesitate -  it's a beautiful read and full of comforting flavours.

Lime & White Chocolate Biscuits - from Pipi, The Cookbook, by Alexandra Tylee

For the Biscuits (makes approx. 20)

125g butter, softened
1/4 cup caster sugar
3 tablespoons condensed milk
1/2 teaspoon vanilla paste or extract
1 1/2 cups plain flour
1 tsp baking powder
3/4 cup white chocolate, cut into chunks ( I used Equagold White Choco-lettes)
1/4 tsp Lime Oil (or more, to taste) - available from Sabato or Dante's

For the icing:

125g (half a block) of white chocolate
knob of butter
zest of 1 lime (optional)

Directions:

Preheat the oven to 170 degrees. Line a baking tray with greaseproof paper.

For the biscuits, cream the butter, sugar, condensed milk and vanilla together until thick and creamy. Beat in the lime oil. Mix the flour and baking powder together, then fold into the butter mixture.

Roll the mixture into balls and put them on the tray. Squash them with a fork, but don't make them too flat.

Bake for about 15 minutes, or until just lightly golden.

For the icing, break up the chocolate and melt in short bursts in the microwave, or in a bowl over a pot of simmering water. Add, the butter, mix together until all melted and smooth, and spoon into a small ziplock or plastic bag. Snip off the corner, and pipe lines freely across the biscuits. Using a microplane, finely zest a lime over the top of the un-set icing, and place biscuits in the fridge for a short while to set the icing.