Rhubarb, Vanilla and Almond Semi-Freddo

Another instalment as part of my Cookbook of the Month feature! This time it's a semi-freddo recipe by Kate Bracks. Semi-freddo is Italian for 'half cold' and is a great alternative to ice cream if you don't own an ice cream machine or, if you're like me and you do own one, but you simply have no room in your freezer to pre-freeze the bowl! It has a lovely texture, much like a frozen mousse I'd say.The other good thing about this recipe, quite obviously, is that rhubarb is the star ingredient! I am so happy to see rhubarb available once again! Rhubarb haters and nay-sayers like Mr Ladybird won't getting very excited about a dish like this, but then again, more for the rest of us! This keeps in the freezer for up to 2 weeks.

Although you don't need an ice cream machine for this, I would recommend use of electric hand beaters as per Kate's recipe. I don't own electric hand beaters so used a whisk, and I just about whisked my arm off in the process!

Rhubarb, Vanilla and Almond Semi-Freddo
Recipe from 'The Sweet Life' by Kate Bracks (with some notes from me in italics).


Ingredients
300g rhubarb, washed
100ml orange juice
1 tbsp caster sugar
4 egg yolks
75g (1/3 cup) caster sugar
1 vanilla bean, split, seeds scraped*
300ml pouring cream
70g (1/2 cup) silvered almonds, lightly toasted
* I replaced with with half a teaspoon of vanilla bean paste

Method
1. Spray a 22cm x 8cm (base measurement) loaf tin with oil spray and line with baking paper, extending over the two long sides. Place into the freezer.

2. Trim the rhubarb and chop into 2cm pieces. Combine with the orange juice and 1 tablespoon caster sugar in a medium saucepan, and bring to a simmer. Cook for about 8-10 minutes over medium-high heat, stirring occasionally, until the rhubarb has collapsed and the liquid has become slightly syrupy. At this point I recommend tasting the rhubarb mixture. If you find it too tart add caster sugar to taste. Transfer to a bowl to cool completely.

3. Combine the egg yolks, sugar and vanilla seeds in a heatproof bowl that fits snugly over a saucepan of gently simmering water (ensure that the water does not touch the bottom of the bowl). Use electric hand beaters to whisk until the mixture is thick and pale, and has reached about 85 degrees celcius on a sugar thermometer (if you don't have a sugar thermometer, it should be too hot to leave your finger in there!).

4. Tip the mixture into the bowl of an electric mixer and beat on slow speed until it has returned to room temperature.

5. In a separate bowl, whip the cream to soft peaks.

6. Fold together the cooled egg mixture and cream until combined thoroughly. Stir in the cooled rhubarb and toasted almonds.

7. Tip the mixture into the prepared loaf tin and cover with plastic wrap. Freeze for a minimum of 5 hours, but preferably overnight, until firm.

8. Allow the semi-freddo to soften slightly before scooping into serving bowls (I simply sliced mine like a terrine instead).


Ladybird x

Classic Banana Bread

Good afternoon!

Here is the third recipe I am sharing from this month's Cookbook of the Month, 'The Sweet Life' by Kate Bracks. Yes, this is another basic recipe, but that is what I am loving about this book. Each chapter of the book is divided into two sections: The basics; and, Beyond the basics. Sometimes something simple is all you want, and it's recipes like these that I feel are the litmus test to a cookbook.

Ahhh the simple things.. a good banana bread would definitely be among them, but here are my top ten favourite simple things (in no particular order) :

1. A hot shower
2. A good cup of coffee
3. A warm hug
4. Clean bed sheets
5. My pillow
6. A good night's sleep
7. The smell that fills the house when something is baking
8. My baby's smile
9. Putting my feet up at the end of a long day
10. A nice glass of wine

Out of everything on this list, the one thing that eludes me most is a good night's sleep. We're pretty sure The Emperor is teething now as we can feel a sharp little gnasher starting to poke through his lower gums, so the poor guy is obviously in quite a bit of discomfort. This means frequent night waking and not much sleep for Mummy dearest... Who knows when the day will come that I get a full night's rest again, I have almost forgotten what it feels like it's been so long. But when it does come, it will be so utterly, utterly delicious!


American Banana Bread with Walnuts
Recipe from 'The Sweet Life' by Kate Bracks


Ingredients

100g regular (i.e salted) butter, at room temperature, chopped
220g (1 cup) caster sugar
2 eggs
2 very ripe large bananas, mashed
1 tsp vanilla extract
300g (2 cups) self-raising flour
60ml (1/4 cup) buttermilk (or milk with a squeeze of lemon juice)
50g (1/2 cup) walnuts, chopped*
*Simply omit if you're not a fan of walnuts in your banana bread

Method


1. Preheat oven to 160 degrees celcius. Grease a 21cm x 10cm (base measurement) loaf tin and line the base with baking paper, extending over the two long sides.

2. Use electric beaters to cream the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Mix in the mashed banana and vanilla extract. Sift the flour into the mixture. Add the buttermilk, and fold through until thoroughly combined. Stir through the walnuts.

3. Spoon into the loaf tin, and bake for 55 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

This is a great classic banana bread recipe. So after testing three of her basic recipes I'm happy to give all three the thumbs up, and I look forward to trying out some of the 'Beyond the basics' recipes soon. Stay tuned!

Ladybird xxx

Cookies fit for a domestic god

The Roman Emperor has been a bit unsettled over the past week or so meaning that nights are somewhat restless and sleep is often hard to come by. I'm not quite sure if it's Roman teething, or simply doing his best newborn baby impression, but it's been rough. It's during tough times like these that I find myself counting my blessings as Mr L picks up the pieces as I carry on as best I can in my zombie-like state. He helps cook meals, he washes clothes, he walks and feeds the dog... he tells me my hair could do with a wash because it smells like apple puree... ;) He's an all-round domestic god!

I whipped him up a quick batch of these fabulous cookies while the emperor slept today as a little thank you for all his help recently. Mr L has a complete weakness for choc-chip cookies. He will be annoyed for me saying so, but it really is rather sweet watching a full-grown man enjoying cookies and milk in his pyjamas... hahaha.

This recipe comes from my cookbook of the month for April - The Sweet Life by 2012 MasterChef Australia winner, Kate Bracks. The more I read and cook, the more I am convinced that my cookbook collection is far closer to being complete thanks to this book.

Choc-Chunk Cookies (makes about 30)

Ingredients

125g (regular, i.e. salted) butter
110g (1/2 cup) caster sugar
110g (1/2 cup) brown sugar
1 tsp vanilla extract
1 egg
260g (1 & 3/4 cups) self-raising flour
180g dark chocolate

Method

1. Preheat the oven to 175 degrees celcius. Grease 2 large baking trays and line with baking paper.

2. Combine the butter, both sugars and the vanilla in the bowl of an electric mixer and beat until pale. Add the egg and beat until well combined, scraping down the bowl as necessary. Sift the flour into the bowl and mix until just combined.

3. Cut the chocolate into 1 cm wide lengths diagonally across the block. It will naturally shatter a little. Then cut in the same way in the opposite direction. This way you get random-sized chunks of chocolate. Tip the whole lot in and mix through.

4. Gather the dough together and roll level tablespoons of mixture into balls. Place onto the prepared trays, leaving space between them for spreading.

5. Bake for 12-15 minutes until golden (12 minutes will make them slightly softer, 15 minutes will give you crispier cookies. Leave on the trays for 5 minutes, then transfer to a wire rack to cool completely.


Without doubt, this is now my absolute go-to choc-chip (or choc-'chunk' in this case) cookie recipe... I previously posted, and raved about a Nigella Lawson recipe for perfect choc-chip cookies. They don't have a patch on these bad boys.. Sorry, Nigella, and thank you, Kate!

Til next time readers... Happy cooking, and (am hoping rather indulgently for myself), sweet dreams!

Ladybird xxx