Return to Blogging: Cheesy truffle pasta bake

Yes it is true I have been away for a long time dear readers.

End of last year saw me slaving away over the last of my masters degree, followed by some wrist surgery that took me out of the cooking game for a while, a lengthy trial followed and some further surgery a couple of weeks ago,  this time to remove my wisdom teeth.

While the limitations on my abilities to cook created by my wrist surgery tested my patience, the removal of wisdom teeth accompanied by the inability to eat anything not in liquid form for almost 2 weeks, was almost a killer. I could cook but I couldn’t eat it. Dante never described this level of hell.

The liquid diet has since stopped, but I am still on the softer foods until the gums are all healed. The only good to come from such severe food limitations is that you have an increased appreciation for even the simplest of things.

Macaroni and cheese is one of those classic comfort dishes and as the weather gets colder, comfort food comes calling. This isn’t the kind of mac and cheese you get out of the box, although there is always a place for that too, this is a pasta and cheese bake for a person who has glimpsed gastronomical redemption.

There are so many variations on this classic and the use of  truffle cream brie in this recipe is really just  decadent excess for the sake of it. I know I am usually so restrained The truffle  just adds a little extra depth of flavour and makes the whole dish feel more grown up and elegant, you could use truffle oil, or actual truffles if you could get your hands on them, but there are times I have just used a good creamy brie instead.

Cheesy Truffle Pasta Bake

An original recipe by The Legal Tart

Serves 2

• 300 gms Penne
• 80 gms truffle brief
• 80 gms of cheddar
• 100 gms of Mozzarella
• 1 Tablespoon of butter
• Plain flour
• 100 mls cream
• 150 mls milk (reduced fat is fine)
• Salt and pepper
• Breadcrumbs for topping

1. Boil the penne until just tender and then drain and put aside. Keep in mind that the penne will be baked in the oven, so you don’t want the penne too soft.

2. Put the butter in a small sauce pan and melt,  then add approximately 2 tablespoons of plain flour. Start with one tablespoon and work it in to butter and then add some more until it comes together. Cook for 1-2 mins until the flour is cooked.

Flour and butter

3.Add 100 mls of milk to break up the flour mixture and use a whisk until the milk and flour is combined and then add the cream. Continue to whisk until the cream thickens and there are no lumps.

4. Add the mozzarella and whisk into the cream mixture until melted and then add the other two cheese one at a time allowing each one to melt before the other one is added.

5. Use as much of the milk as need until the cheese sauce is thinned so that it has a loose dollop consistency that will easily coat the pasta. Season with salt and pepper.

Can be eaten greedily from the pan now.

6. Toss in the penne until all the pasta is coated.

7. Put the pasta into individual ramekins of a deep baking dish and top with breadcrumbs.

8. Bake for 20-30 mins or until bubbling at the sides and browned on top.

Crunchy and cheesy

Choc Chip Oat Cookies and finding purpose

Hello lovelies.

Yes I know you must be wondering where I have been. Well as it turns out I have been trudging through the last of my assessments for my masters degree (fingers crossed). Does this mean I haven’t cooked for the last month. Certainly not, it just means that I have been cooking to eat quickly and haven’t had time to think, plan and photograph my meals and baked goodies. In fact most of my recent food has revolved around large helpings of chocolate eaten at a computer while trying to construct sensible, analytical and compelling arguments about topics that seemed at the time of choosing them incredibly interesting, but now feel tedious.

So at last I have no new classes to attend, no more essays to write and I can cook, read and engage in other purely recreational activities without guilt…at least in the beginning. Already I can feel the apprehension building about looking down the barrel of a new year with no firm goals in mind. The Christmas festivities will guide me through the early months post purpose but then what? Yes mindfulness and living in the present are absolutely skills that elude me, except when baking.

The following recipe came off a magnet given to me by Mutti after one of her and dad’s road trips. The cookies are delicious, chewy, crispy and most importantly big and chunky. I made these the day I handed in my last essay, they are easy to make and remind you how good the simple things can be.

What are your goals? Are you good at living in the present?

Chocolate Chip and Oat Cookies
Courtesy of Long Track Pantry Jugiong

Makes 15

• 150 gms of butter
• 1 tsp of vanilla extract
• 2 1/2 cups of rolled oats
  1 cup of brown sugar
• 1 cup of plain flour
• 1 cup of chocolate chips
• 1 egg
• 1 tsp of baking powder

1. Preheat oven to 180 degrees

2. Cream together butter and sugar until light and fluffy

3. Add the egg and vanilla and beat until combined

4. Put all the remaining dry ingredients in to the butter mixture and fold to combine.

5. Using a spoon and your hands form the mixture into balls and place on a lined oven tray. Flatten slightly. They will spread.

6. Cook for 10 mins or until just golden.

 

Carrot and Pineapple Muffins

Wasn’t last weekend just delightful! When recounting the activities I had engaged in over the long weekend someone pointed out to me that most of them seemed to revolve around food. I can assure you that isn’t true. My activities don’t revolve around food it is just that food accompanies all of my activities. Saturday saw the grand final which meant that layered nacho dip was the order of the day with champagne, the drink of choice in victory or defeat. Go swans!

Sunday saw a visit to the Opera house followed by a wagyu beef burger and cocktails. So you see it is not that I only do food related activities, rather that all activities are simply better when accompanied by food.

Healthy and tasty bite sized morsels

I went to bed on Monday night after the cheese and olive platter I had indulged in for dinner, feeling like my gluttonous weekend had finally caught up with me. After such an indulgent weekend one feels that they should subsist on carrot sticks and fruit to make up for the excesses. I turned those very things in to a muffin, so I don’t feel like I am denying myself at all. Instead it is like a mini moist carrot cake with none of the guilt and all of the flavour.

Carrot and Pineapple Wholemeal Muffins

Makes 12 mini muffins

Adapted from Best Recipes

 

• ¾ cup of plain wholemeal flour
• ¼ cup of plain white flour
• ½ tsp of bicarbonate soda
• 1 tsp of baking pwder
• 2/3 cup of brown sugar
• 1 large carrot grated
• ¾ cup of crushed pineapple drained
• 2 eggs
• 2 tbsp of rice bran/ other neutral tasting oil
• 1 tsp of cinnamon
• 1 tsp of mixed spice

1. Preheat oven to 180 degrees

2. Put flours and sugar in a bowl and mix to combine

3. Add the carrots pineapple and spice to bowl and mix to combine

4. Make a well in the centre and put oil and both eggs in the well and then mix until just combined

5. Spoon into patty cases and bake in the oven for 180 degrees for 10 mins.

Cake Castle: Strawberry and Lemon Yoghurt Cake

King Kong: ‘Wow did you make this?’

Me: ‘Yes of course’

A Castle of cake

King Kong peers into the cake box again ‘Wow how did you make it into that shape, that’s amazing’

Me…stifled laughter ‘Its called a cake tin’

I love how baking a cake in a bundt pan, in fact baking in general can make you appear like an alchemist of flour and butter, even if it is not the most difficult of recipes.

Strawberries are in abundant supply at the moment and this seemed like a great way to showcase them. This cake is a lovely moist cake and I received more than the usual number of compliments even days after, so I am guessing this cake is not merely for cake lovers.

What is your favourite way to showcase strawberries?

Strawberry and Lemon Yoghurt Cake

adapted from Strawberry Yoghurt Cake

Serves 12

• 225 gms of unsalted butter
• 2 cups of caster sugar
• 3 eggs
• juice of 1 lemon
• zest of half a lemon
• 2 1/2 cups of plain flour
• 1/2 tsp of baking soda and
• 1/2 tsp of bicarb soda
• 1/2 tsp of salt
• 200 gms of natural greek yoghurt
• 1/4 cup of milk
• 250 gms of strawberries

1. Preheat oven to 180 degrees
2. Grease and flour a bundt tin thoroughly.
3. Beat together the sugar and butter until light and fluffy.
4. Add the lemon juice and zest and then add the eggs one at a time waiting between eggs until combined
5. Alternate adding the flour and yoghurt in 3 parts, then add in the milk at the end and mix to combine
6. Bake the cake in the oven for approximately 1 hour or until the cake is springy to the touch and the skewer comes out clean
7. Allow the cake to cool in the tine for 10-15 mins and then remove carefully on to a rack to cook

Birthday Feast: Cheats Duck Cassoulet

Last week was the 1st Birthday of the Legal Tart! How time has flown!

I first started this blog a year ago to give me an outlet from my legal work. Don’t get me wrong I do for the most part enjoy what I do, but there are times where I need to do something completely different, and while I still play with the idea of moving to Positano and selling tomatoes for a living, cooking and blogging seems a little less extreme

They say mindfulness is the key to happiness. Some people achieve this through yoga and meditation, others through going for a run, but my mindfulness comes through cooking and as a side bonus I get to eat the fruits of my labour and feed others.

I can’t pretend that blogging has been a completely joyful experience. There are times, largely when I am having technical issues like today, that blogging can feel like another thing on my to-do list. But when I see comments from all you lovely readers I am always glad I took the time to put down some thoughts and share a recipe.

Almost a one pot wonder!

This meal is a celebration meal. I keep promising myself that I am going to make a proper cassoulet, but time so far as worked against me. When I saw this short-cutted version I couldn’t believe my luck and marked it immediately for later cooking. You will be rewarded for your efforts with meltingly tender pieces of duck that simply fall from the bone and a rich sauce.

Cheats Cassoulet

Adapted slightly from Gourmet Traveller

Serves 6-8

• 2 tbsp of duck fat
• 1 duck (ask your butcher to carve it up for you or in the alternative buy breast and leg pieces)
• 2 onions finely chopped
• 2 cloves of garlic minced
• 300 gms of speck chopped into 2 cm pieces
• 400 gm can of chopped tomatoes
• 400 gems of dried cannellini beans soaked overnight
• 6 sage leaves
• 3 bay leaves
• 2 tsp of all spice
• 2 litres of water
• Fresh bread crumbs
• 2 tbsp of olive oil
• Salt and pepper

1. Soak beans in water overnight in a large bowl, the water height should be about 5 cm above the beans

2. Heat duck fat in a very large casserole pot and out on high heat

3. Season duck with salt and pepper on the skin side and then place skin side down into the hot duck oil.

4. Once the duck fat as rendered slightly and the skin looks golden flip the duck piece over and cook on the other side You may need to do this in batches.

5. Place cooked duck on a plate and set aside

6. Lower the heat to medium and add the onion garlic and speck and fry off until the onion has softened.

7. Return the duck to the casserole pot with the tomatoes, drained beans, sage leaves, bay leaves, allspice and 2 litres of water.

8. Place in the oven and allow to cook for 3- 3 ½ hours or until the beans are tender.

9. Once the beans are tender remove the duck pieces into a large shallow baking dish and then top with the bean and sauce mixture.

10. Scatter a coating of breadcrumbs on the top and drizzle with olive oil before returning to the oven. Turn the heat up to 200 degrees, allow the breadcrumbs to brown

11. Serve straight from the casserole dish with a green salad and some baguette.

Fathers Day Chocolate Guinness Cake with Bourbon Caramel Frosting

My Dad used to play basketball before we were born. We have pictures of him on the basketball court, in his tiny basketball shorts circa 1975. My Dad is also an absolute wind up merchant and stirrer. When we were kids Dad had the usual stories about walking 10 miles in the snow every day to school, a distance that seemed to increase by a mile every time he told the story, but he also had some special stories. One of his favourites was the story about when he used to play for the Boston Celtics. My brother loved the story about how Dad used to shoot hoops with Larry Bird. In a child’s head the details of the story were unimportant. In fact it seemed completely plausible after all we knew he played basketball we had seen the photos. Mum used to tell us how he was called ‘legs 11’ because that was his number and he used to live in another country. As far as we were concerned he was the font of basketball knowledge and a sporting genius.

One day we were playing at Rachel’s house and my brother proudly told her father how his Dad used to play for the Boston Celtics. Rachel’s father scoffed let out a chuckle and told my brother he didn’t think that was true. The amused expression on his face told me that clearly there was some adult knowledge here I wasn’t privy too and so instead of supporting my brothers proud boast, I kept quiet. My brother being younger and less perceptive insisted it was true and that Dad had played with Larry Bird. This claim was met with absolute laughter and by then I started hissing at my brother to stop talking. Once again his lack of perception intervened in his reasoning abilities and he continued to argue passionately with Rachel’s father, retorting the ultimate in all argument clinchers ‘he did too!’

This Father’s Day I tried to combine my Dad’s favourite flavours into one special cake to celebrate a man who could tell his children absolute whoppers straight faced and unflinchingly The cake recipe I used suggests using a bundt pan, I however opted for a two layered cake. I paired it with the caramel bourbon frosting which was extremely yummy, even for someone like me who isn’t a great fan of caramel. The Bourbon cuts right through any sickly sweetness and makes the cake decidedly grown up. If you are concerned that the cake will taste like Guinness, don’t be. It simply adds depth and character.

Did your father tell you outlandish stories about his past lives?

Chocolate Guinness Cake with Bourbon Caramel Frosting

Adapted from  Smitten Kitchen and Creative Culinary

Serves 8 – 10

Cake

• 1 cup of Guinness
• 250 gms of unsalted butter
• ¾ cup of cocoa powder
• 2 cups of Plain Flour
• 2 cups of sugar
• 1 tsp of baking powder
• ½ tsp if bi carb of soda
• 2 large eggs
• 2/3 cup of sour cream
• Pinch of salt

1. Preheat oven to 180 degrees Celsius

2. Grease 2 20cm cake tins with butter and line the bases

3. Combine flour, sugar, baking powders and salt in a large bowl and put aside

4. Place butter and guiness in a pan and allow the butter to melt, then add cocoa powder and whisk to combine

5. Allow the chocolate mix to cool

6. Beat eggs and sour cream together and then slowly add the slightly cooled chocolate Guinness mixture. Add the flour mixture and continue to beat until combined

7. Pour half the batter into each tin and then bake in the oven for 20 – 25 mins or until skewer comes out clean and the top of the cake is springy to the touch

9. Allow cake to cool completely before icing

Caramel Bourbon Frosting

• 1 cup of caster sugar
• 2 cups of icing sugar
• ¼ cup of water
• 8 tbsp of butter
• ½ cup of cream
• 1-2 tbsp of milk
• 3 tbsp of bourbon
• 1 tsp of vanilla extract

1. Whisk the bourbon into the cream and set aside

2. Combine the caster sugar and water in a saucepan and place of medium heat. Bring to the boil shaking the pan occasionally, I find it better that you don’t stir or whisk it.

3. Once the mixture turns a caramel amber colour and then take of the heat.

4. Add 6 tbsp of butter. Be careful the butter will cause the mixture to bubble and froth. Whisk in the butter until it is melted.

5. Once the butter has melted, slowly pour the cream mixture into the caramel mixture. Once again the mixture will bubble considerably. Place the mixture on a low heat again and then mix until completely combined.

6. Put caramel in a fridge until it is cool and firmer

7. Once the caramel is cooled cream together the 2 tbsp of butter and caramel.

8. Add the icing sugar one cup at a time, alternating with 1 tbsp of milk and continue to beat until smooth.

9. Place the frosting in the fridge until it is firm enough to easily spread on the cake.

10. Place one of the cakes domed side down on the serving plate. Top with some of the frosting and then sandwich the other cake on top. Use more of the frosting to spread on the tops and the sides of the cake.

Newly Discovered Talents and Garlic and Parsely Hearthbreads

Anyone who has made bread will know that it requires a great deal of wrist action in the kneading process. I have been told I have excellent kneading technique. While I was of course completely flattered to be told that my kneading technique was superior, by a professional no less, it is rather disappointing to know that one of my few easily identified talents is unlikely to be much use to me in my chosen field of employment. I suppose at least I always have options if the law isn’t for me!

Bolstered by the previously mentioned flattery and the fact that humiliation is a well known companion, I decided that I was going to overcome my fear of making bread. When I find myself in times of baking self doubt Nigella Lawson comes to me, bearing wisdom throughout her cook book ‘How to be a Domestic Goddess’. Safe in the hands of my trusted brunette sister I embarked upon the recipe for her Garlic and Parsley hearthbreads, the recipe did not fail and I was able to produce two lovely loaves of gorgeous garlic and oil doused bread.

I can assure you if you are in anyway apprehensive about the baking of bread, this recipe will not disappoint. It is the most luxurious of garlic breads and can be scoffed while standing over the baking tray just freshly out of the oven, so even if it is not a complete success no one will be the wiser!

Who do you turn to for baking wisdom?

Garlic and Parsley Hearthbreads

Recipe by Nigella Lawson

Serves 6-8

• 500 gms of white flour
• 7 gms of instant yeast
• 1 tbsp of table salt
• 300-400 mls of warm water
• 5 tablespoons of extra virgin olive oil (you can use regular olive oil).

Garlic and Parsley Oil

• 3 Heads of garlic
• Large handful of parsley
• More extra virgin olive oil.

1. Combine the flour, yeast and table salt in a bowl and put aside.

2. In a jug or bowl place the warm water and olive oil.

3. Using a dough hook on the slowest speed add the water into the dry ingredients and mix until the dough is slightly sticky but combined and forming a ball.

4. Turn out on to a lightly floured surface and knead until smooth and elastic. You should see real bounce back when you stretch the dough. You can do this part with the dough hook at a higher speed but I wanted to utilise my new found talent!

5. Oil a large bowl and place the kneaded dough into the bowl covering with oiled glad wrap. Place in a warm spot to rise for approximately an hour or until you can tell it has doubled in size.

6. Once risen, take the dough out of the bowl and punch it down using your knuckles to release any air.  Leave it to rest for a further 10 minutes. Divide the dough into two and roll the dough out until about 5 cms thick. Put each loaf on a lined baking tray and then try to stretch the dough a little further using your fingers.

7. Preheat the oven to 200 degrees.

8. Cover the trays with tea towels and put aside to allow to get puffy, this takes about 20 – 30 minutes. Use your fingers to make little dimples across the bread, the oil, garlic and parsley will pool in these little dimples.

9. Pour the garlic parsley mixture over the breads and place in the oven. Bake for 20 – 30 mins or until golden and the parsley mix is dark. Top with some Maldon salt and serve.

Garlic and Parsley Oil

1. Trim the garlic head and place on a small square of alfoil. Drizzle with olive oil and wrap the garlic in the foil and then wrap the package in another layers making sure to allow space around the garlic. Place in a preheated oven on 190 degrees and bake for 45 mins.

2. Place a good handful of parsley leaves into a food processor along with the garlic that has been squeezed from its skin and add olive oil while processing the parsley. The oil dressing should be runny and easy to pour. So just keep adding oil until you get the right consistency.