Archive for BOHEEM KITCHEN

Harts Yard

Harts Yard

Harts Yard is an inner city gem run by husband/wife team Gregory Llewellyn and Naomi Hart. Ex New Yorkers who now call Sydney home, share their seasonal “nose to tail, leaf to root” cooking with any of us lucky enough to book a table. The food loosely references American diner fare with some interesting veggie options such as the salad of shaved raw mushroom and artichoke interleaved with celery hart and parmesan crisps. If you make it through the mains try the peanut butter and banana sundae served with pretzel ice cream, banana doughnut and salted fudge. It won’t disappoint. www.hartsyard.com.au
Petite Kitchen

Petite Kitchen

This inspiring blog features all homemade recipes from scratch, trailed and tested by the author. Her unique approach to food is to create recipes with using any sugar, grains, additives and preservatives – which allows for a cleaner and simpler way of eating. Beautifully photographed and curated, this blog is a delight for the senses. www.petite-kitchen.com

Free printable: Weights of Common Ingredients

Free printable: Weights of Common Ingredients

If we’re going to have a chart stuck on the fridge, it’s got to be pretty, right? I put this together for my own kitchen and thought I’d share it with you guys as well. Feel free to print-and-stick, although note that it’s still bound by copyright, so personal use only. Oh, and FYI the Nut Flour is fairly variable, I was getting results ranging from about 80g to 150g, so I went midway. Enjoy!
Bill Granger’s Chicken and Mushroom Pie

Bill Granger’s Chicken and Mushroom Pie

Thought I’d share this recipe as it’s been the flavour of the month – literally – in our household. I had a friend send it to me after she made it for us. It’s from a Bill Granger cookbook. It’s a bit fancy with porcini mushrooms but I left those out and it was still outstanding! Best thing is you can freeze it easily and bring it out again and again, night after night. I’m not sick of it yet…
Serves 4
10g dried porcini mushrooms
500g skinless chicken breast fillets
60g plain flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
25g butter
1 small onion, finely diced
2 garlic cloves, crushed
150g mushrooms, sliced
80ml white wine (or water)
125ml cream
1 tablespoon chopped sage
300g ready-made puff pastry (I used shortcrust)
2 egg yolks, lightly beaten, to glaze
Soak the dried porcini in 250ml just-boiled water for 30 minutes. Cut the chicken into 2-3cm dice. Combine the flour, cayenne, salt and pepper in a bowl. Add the chicken and toss to coat, shaking off any excess. Heat the olive oil and butter in a large frying pan over high heat. Add the chicken and stir-fry until lightly browned and sealed (not cooked through). Remove and set aside.
Add the onion, garlic and fresh mushrooms to the pan and cook over a medium heat for 5 minutes or until the mushrooms are coloured. Add the wine and let bubble for 1 minute. Chop the porcini and add with their soakage liquid and the cream. Simmer gently for a further 5 minutes. Add the chicken and cook for another minute. Remove from heat and let cool. Stir in the sage.
Roll the pastry in a lightly floured surface until 4mm thick. Cut out 4 rounds large enough to line 4 pie tins, 9.5cm in diameter, and 4 smaller rounds for the pie lids. Line the tins with the larger pastry tops on the pies and press the edges together to seal, then crimp with a fork. Make a slit in the top of each pie using a sharp knife.
Pies can be made and refrigerated or frozen in advance to this stage. If cooking now, brush with egg yolk and bake in a preheated oven at 180c for 35 minutes, or until golden brown.
To cook after freezing, allow the pies to thaw in the fridge for several hours or overnight then brush with egg yolk and bake as above.
Serve with green salad.
Orange Poppyseed Cake

Orange Poppyseed Cake


This recipe originally came from Jane – and I’ve been meaning to share it for a while. It was a crowd pleaser at a recent family birthday party…

Ingredients:
250g butter
1.5 cups caster sugar
2 cups plain flour
2.5 tsp baking powder
.75 cups milk
.5 cup poppy seeds
1 tsp vanilla
Finely grated orange rinds from 2-3 oranges
2 eggs
Dark chocolate shavings to decorate
Glaze:
1 cup freshly squeezed orange
1 cup caster sugar
Method
1. Cream butter and sugar
2. Add eggs and milk, individually beating well after each
3. Sift flour and baking powder, and fold into butter mixture
4. Fold in poppy seeds, vanilla and orange rind
5. Spoon into greased round tin or ring tin
6. Bake 180c 40-50 mins
7. Stand in tin 30 mins and turn out to cool
Glaze
1. Combine in saucepan and stir till dissolved
2. Bring to boil and simmer 5 minutes
3. When cake is cool, pierce all over with a skewer and pour half of syrup over cake
4. Serve cake with cream or syrup
Chocolate Cheesecake – Yum!

Chocolate Cheesecake – Yum!

Here’s a great recipe my neighbour Rachelle is locally famous for. She was kind enough to share it with me, even though it’s officially her trademark dessert dish…
Chocolate Cheesecake
Serves 8+ Prep 20 mins Cook 50mins
Ingredients
200g digestive biscuits, crushed
105g unsalted butter, melted
500g light cream cheese at room temp
200g vanilla yoghurt
1 cup caster sugar
2 eggs
1 tsp vanilla extract
150g dark chocolate (or chocolate bar) melted, cooled.
1. Line a 20cm springform pan with baking paper. Combine biscuit and butter and press into base of pan. Chill for 20 mins.
2. Preheat oven to 160C. Using an electric mixer, beat cream cheese, yoghurt and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
3. Pour half of cheese mixture over crumb base. Spoon over melted chocolate. Top with remaining cheese mixture. Using a skewer, gently swirl chocolate into cheese mixture, taking care not to over-mix.
4. Bake for 45-50 mins, until cheesecake just sets. Turn off oven and cool in closed oven. Chill overnight before serving.
From the December 2009 Australian Good Food Recipe Book.
mingmakescupcakes

mingmakescupcakes
































The most amazing looking cupcakes! Simple, clean layouts and easy looking recipes. Now I just have to decide which one to make first…

Coconut, Raspberry and Chocolate Slice

Coconut, Raspberry and Chocolate Slice

I did a spot of baking last weekend, and so to get the Boheem Kitchen tag started I thought I’d share this little gem. It’s sooo tasty!
125 gms unsalted butter
150 gms white chocolate
3/4 cup caster sugar – superfine
1 cup self-raising flour
1 cup desiccated coconut
2 eggs – beaten
1 + 1/4 cups fresh raspberries
icing sugar for dusting
Preheat oven to 180˚c . Grease and line a lamington tin. Melt the butter and white chocolate in a saucepan over low heat. Add the caster sugar and stir to combine. Pour into a large bowl and add the SR flour and coconut. Stir to combine, then add the eggs. Stir lightly to just combine, then fold in the raspberries. Pour the mixture into the prepared tin and bake for 40 minutes or until firm. Cool in the tin. Cut into 20 pieces and dust with icing sugar. Enjoy!