“Can I Really Eat It??” Gluten Free Caramel and Prune Mud Cake.

imageMore birthdays this week.

The youngest siblings are twins and its their birthday.

We had a sibling night out on Friday and went to the local bistro (Grumpy’s in Hurlstone Park) celebrating birthdays, new jobs, and returns home from holidays. There was seven of us (one sister couldn’t make it but a niece could) Six girls and one boy. Quite the mad gang we are when we get together too.

I love the way we each order a separate meal and while eating cut of  chunks of our own meals and drop them into each others plates Or simply reach over and help ourselves to each others plates and meals.

We then ordered 5 different desserts, plonked them in the middle of the table and went for it. Forks clashed and flew I tell you. Luckily we had one of the beer gardens to ourselves. We had a great time.

Yesterday was cake making day. I spent most of the day trialling and making dessert for more family madness at mum and dads  today for family lunch.

Two birthdays means two cakes. One sister chose a Choc and Cherry Mud Cake  while the other (being a celiac) requested a Gluten Free Caramel Mud Cake.

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So lets go with the GF cake this time and I’ll do the choc cherry next time…..

To a medium saucepan add 185g butter, 150g white chocolate, 320g milk (I used soy), 100g glucose syrup, and 200g chopped pitted prunes and 50g chopped pitted dates. Put it over a medium heat and gently melt it all together, squashing the dates and prunes with a spoon on the sides of the saucepan.

Once the butter and chocolate has melted and the whole lot is smooth, take it off the heat and let it cool down for 10 minutes.

Now beat in 2 eggs and then fold in 250g Gluten Free Plain Flour mix (I use Orgran) and 20g gluten free baking powder.

Pour the whole lot into a lined deep 22cm round cake tin and bake at 150c for 55-60 minutes.

I let that cool overnight. This morning got up and made caramel ganache for the topping.

Simply heat 200ml cream to just before boiling and pour it over  a combination of 300g of white chocolate and caramel baking buttons. Leave it for a couple of minutes then stir until smooth.

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Let it set for a couple of hours or until its the consistency you want it to be and then spread it over the top of your cake.

Happy Birthday Jacky and Vicky.

Enjoy…image

Moroccan-Spiced Lamb with Prunes and Saffron

brians curry 3

Brian (the Husband) had the day off yesterday.  He decided it was about time he got in the kitchen and did some cooking.

Now, Brian is the chief cheesecake  and Anzac biscuit maker in this household, but he also makes a mean Lamb and Prune curry.

This recipe is adapted from  ABC Delicious Magazine  from a few years back, but its one he keeps going back to because … well… it’s wonderful…

The original recipe calls for lamb shanks, but he used diced lamb instead. 500g of it in  fact, which he tossed in 1-2 tablespoons of plain flour, salt, pepper and 1 tsp ground cinnamon.

Then heat 3 tablespoons olive oil in a heavy based saucepan and brown the meat all over. Take meat out, add a little more oil if pan is dry,  throw in 1 large diced onion and cook for a few minutes until brown. Add 4-5 cloves finely chopped garlic, 2 tsp ground cumin, 2 tsp ground coriander,  1 tsp freshly grated ginger, 1 1/2 tsp smoked paprika, (Brian used a sprinkle of  hot paprika as well), 2 tsp Harissa paste ( or minced red chilli) and 1 small dried red  chilli. Cook for about 2 minutes. Add  1 piece preserved lemon rind – diced (don’t use the pith and flesh. You can also use 1 tsp lemon zest if preserved lemon is handy), 500ml beef stock,1 tbs raw sugar and 400g canned chopped tomatoes. Return the lamb to the pan, bring it all to the boil, reduce the heat to low and simmer, covered for 1 hour, stirring often, scrapping the bottom of the pan to make sure all the sticky bits make their way back into the sauce.

In the meantime, soak a generous pinch of saffron threads  in 2 tbs warm water and set aside to infuse.

After one hour, add the saffron and its soaking water and continue simmering for another hour, with pan partially covered, adding 200g pitted prunes for the last 10 minutes.

Brian serves this amazing dish with steamed rice and lots of fresh coriander.

Sooo Yum.

Enjoy… brians curry 2