Quorn Tikka Masala

It's official - quorn is here!

I recently had the pleasure of receiving a number of Quorn products to try before they hit stores around the country - I know, pretty cool, huh?! Quorn is a meat free, soy free protein and is perfect for vegetarians. I have tried other such products from Sanitarium without much success or enjoyment, but quorn is in a league of its own. It really does taste good, it's very versatile.. and it has finally become available in Australia!

Below is an adapted recipe from the Quorn UK website, and makes for a very tasty dinner. The freshness of the lime and fresh coriander combined with the fragrance from the cardamom is wonderful. This is even a good recipe to try if you wanted to replace the quorn with chicken.

Ingredients

For the tikka marinade:
300g bag Quorn pieces, straight from the freezer
1 tbsp grated ginger
2 cloves garlic, crushed
1 tbsp ground coriander
2 tbsp lemon juice
1 tbsp vegetable oil
1/4 c natural yoghurt

Masala sauce:
3 tbsp vegetable oil
2 small brown onions, thinly sliced
1 tbsp ginger, finely chopped
2 garlic cloves, crushed
seeds from 6 green cardamoms
2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1/4 tsp tumeric
1 large red chilli, chopped (with seeds if you like it hot)
3 tbsp tomato purée
250ml water
1/2 tsp sugar
1/2 tsp salt
2 tbsp chopped coriander leaves Garnish
juice 1/2 lime
freshly ground black pepper
dollop pouring cream (optional)

Method
1. Combine the tikka marinade ingredients and marinate the Quorn pieces for up to 2 hours.
2. To make the masala sauce, heat the vegetable oil in a deep pan or a saucepan nd sauté the onion, ginger, chilli and garlic and fry for about 5 minutes until softened but not coloured.

3. Add the dry spices and continue cooking for 1-2 minutes then add the tomato purée, water, sugar and salt. Partly cover and simmer this mixture gently for 10 minutes.
4. Transfer the Quorn pieces and marinade into the masala sauce and simmer gently for 3-4 minutes.
5. Add the chopped coriander leaves, lime juice and freshly ground pepper. Stir in cream if desired.
6. Serve garnished with fresh coriander and a slice of lime along with basmati rice.


Quorn will be available from Coles and Woolworths by end June.
For more information, check out the Quorn website: http://www.quorn.com.au/

Ladybird x

Zabaglione Ice Cream with Biscotti

"Zaba-what??" said a bleary-eyed Mr Ladybird early one Sunday morning as I read out this ice-cream recipe title. "Zaa-bag-lion-e!" I say in a terrible fake italian accent (along with some over the top hand gestures for good measure).

I came across this Delia Smith recipe not long ago and thought it was worth a try. If you enjoy almond biscotti and the flavour of marsala (fortified wine best known for its addition to tiramisu), you'll love this! I think of my mum when I serve this because I know she'd love it - she adores almonds :)

Ingredients

415ml double cream

6 large egg yolks

75g golden caster sugar (or regular caster sugar)

100ml marsala

90g almond biscotti, crushed plus

extra whole biscotti

Method

1. Whip the cream to the floppy stage then refrigerate.

2. Meanwhile, whisk togethereg yolks and sugar in a bowl until pale and creamy.

3. Whisk in the marsala one tablespoon at a time.

4. Place the bowl over a saucepan of simmering water (don't let the bowl touch the water) and whisk for 10-15 minutes until the mixture thickens to custard consistency. It should coat the back of a wooden spoon.

5. Remove the bowl from the heat, cover and set aside for about 30 minutes to cool completely.

6. Gently stir the mixture and fold in the whipped cream.

7. Transfer to an ice-cream machine and churn for 10 minutes, then add the crushed biscotti and continue to churn for around another 20 minutes.

8. Transfer to a container and freeze.

9. Transfer to the fridge 30 minutes prior to serving, and serve the ice-cream with extra biscotti.

Tips

• 
  
  Until relatively recently, I thought double cream was the same thing as thickened cream - but it's not! Thickened cream is cream that's been thickened with vegetable gum or gelatin. Double cream is not as readily available in supermarkets, and is slightly more expensive, but it is sooo worth the result.
• 
  
  If you can't get biscotti, use almond bread instead (as pictured above).
• 
  
  If you're using purchased biscotti, choose one that doesn't contain almond essence. It tends to have a weird aftertaste - definitely of those fake flavours to avoid...

Till next time!

Ladybird x

Cupcakes for Charity - The Heart Foundation

As a regular baker, I often think about how I could use my skills for the benefit of those in need. With cupcakes being so popular in my office, I thought.."Why not sell them and put the money towards a good cause..." So with that, I have come up with the concept of Cupcakes for Charity.

My aim is to do a Cupcakes for Charity sale at least twice a month, and each time I will choose a different charity. For the first instalment of Cupcakes for Charity I chose the Heart Foundation. Cardiovascular disease remains one of Australia's biggest health problems... The Heart Foundation relies on gifts and donations to continue its lifesaving research, education and health promotion work, so it is a very good cause.

It seemed only right that the cupcakes be decorated with love hearts. Cupcakes with heart.. awww! ;)

Ladybird x

http://www.heartfoundation.org.au/