Balsamic Dressing

Submitted by Ruth

Ingredients

½ c. high-quality light olive oil ½ c. high-quality balsamic vinegar
1 tsp seeded mustard 1 tsp honey

Directions

  1. Place all ingredients in a sealed jar & shake until combined. 
  2. For a bit of a kick you can add a small amount of dried chili or paprika.

Cappuccino Pikelets (Pancakes) with Kahlua Cream

Submitted by Ruth

Ingredients

1 tbsp instant coffee powder ¼ ground cinnamon
2 c. self-raising flour ¼ c. soft brown sugar
2 eggs 1 c. milk

Directions

  1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
  2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
  3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
  4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
  5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.

Espresso Chocolate Cake with Kahlua Cream

Submitted by Ruth

Cake Ingredients

¼ c. good instant coffee 5½ oz. unsalted butter
¾ c. soft dark brown sugar 2 eggs, lightly beaten
1/3 c. ground almonds 1½ c. self-rising flour
¼ unsweetened cocoa powder ¾ c. water

Kahlua Cream Ingredients

2 tsp espresso coffee powder 2 tbsp super fine (castor) sugar
¼ c. Kahlua (recipe calls for ½, I use ¾) 10½ fl oz. cream, lightly whipped

Cake Directions

  1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
  2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
  3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
  4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
  5. Carefully spoon the mixture into the cake pan & smooth the surface.
  6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  2. When cake is done, put filling between the two layers.

Kahlua Cream Directions

  1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
  2. Serve cake warm covered with Kahlua cream.

Creamy Leek, Mushroom, & Bacon Tortellini

Submitted by Ruth
Serves 4

Ingredients

1 c. button mushrooms 1 leek, thinly sliced
5 slices good bacon, finely diced 2½ c. (600mL) light cream
½ c. good white wine ¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini Fresh herbs: thyme, oregano, flat parsley
works very well. 1 tbsp olive oil (may not need it)

Directions

  1. Cook enough pasta for 4 people following the directions on the pkg.
  2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
  3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
  4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
  5. Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
  6. Garnish with fresh herbs & serve with a crispy side salad.

Tomato & Basil Chicken Breasts

Submitted by Ruth
Serves 2

Ingredients

2 small chicken breasts, trimmed of fat 3-4 semi dried tomatoes
small bunch of basil small bunch of oregano

Directions

  1. Place semi dried tomatoes, basil, & oregano in blender (or mortar& pestle if you don’t have a blender) & blend/crush until a smooth paste. If too thick add a small amount of water, or white wine, to thin.
  2. Place chicken breasts in a non metal bowl, or plate & cover with tomato/basil mix. Allow to marinate for at least 4 hours. Overnight is better.
  3. Heat grill, or BBQ, & grill breasts over medium heat until cooked.
  4. Cooking can be done in a frying pan, but the marinade tends to burn. Can also be done in the oven on a baking dish with a rack. If done in the oven cook for approximately 35-40 minutes at 350°F.