Sweet Treats for your Sweetheart: Trio of Tea Infused Macarons

I don’t think there are many people who aren’t familiar with the deliciousness of macarons. They do have a bit of a reputation of being hard to make, but this recipe demonstrates that it’s possible (and not that hard) to make them at home…

Trio of Tea Infused Macarons
  
Ingredients:
  • 300 g almond meal
  • 300 g pure icing sugar
  • 220 g egg whites, at room temperature
  • 300 g castor sugar
  • 75 g water
  • Red and yellow food colouring
  • 1/2 tsp of powdered egg whites
Method:
1. Line 4 large baking trays with baking paper.
2. Divide egg whites into two metal bowls of 110 grams each making sure each bowl is scrupulously clean.
3. Combine almond meal and icing sugar in a food processor and blend for 10 seconds, then sieve into a large bowl.
4. Gently heat castor sugar and water in a non-stick pan. Once all the sugar has dissolved, increase heat to a rolling boil and add food colouring. Make sure the mixture is darker than you think it will need to be! Keep heating until the sugar syrup reaches 118°C.
5. When the sugar is nearly at temperature, add the powdered egg whites to one half of the egg whites and start beating on medium speed until very soft peaks form. When the sugar syrup is ready increase the beaters to high speed and start pouring down the side of the bowl, making sure the syrup doesn’t hit the beaters.  Whisk until warm.
6. Add the other half of the egg whites to the almond meal and icing sugar mixture and combine. Add the meringue, using a large spatula to combine the two. Keep folding until the mixture resembles molten lava. Divide the mixture into two bowls, one with 2/3 of the mixture and another with the remaining 1/3. To the larger bowl add a few more drops of food colouring to darken the mixture.
7. Put a piping bag with a large opening at the end into a tall jug or vase and scoop in the macaron mixture. With the bag pointing directly down pipe the macarons onto the prepared trays spacing evenly. Using a sieve, sprinkle one half of the darker macarons with cocoa and the other batch with a green tea powder. Preheat oven to 135°C.
8. Leave macarons to set until a skin forms on the top. Test this with a fingertip – if the macarons are still sticky leave a little longer. This may take from 1/2 an hour to an hour depending on the day. Place trays in preheated oven and bake for 15 – 16 minutes. The macarons should have risen to form “feet” at the base and be firm and crisp underneath.  If they are still sticking to the baking tray, return to the oven for another 2 minutes. Allow to cool completely on the tray.
9. While the macarons are cooling, begin preparing the three tea-infused ganaches.
10. Before piping in the ganache pair the macaron halves into equal sized pairs.  Dust one third of the macarons with pink shimmer confectionary dust. Using a piping bag top the flat side of one of the macarons with ganache and sandwich with the other half. Fill the cocoa dusted macarons with the Spiced Chai dark chocolate ganache, the pink dusted macarons with the Rose and Vanilla Tea ganache and the green tea dusted macarons with the Green Tea and Jasmine ganache. Once assembled refrigerate for at least one day and serve at room temperature.
11. Filled macarons will keep for 3 – 5 days in the refrigerator or up to 3 months in the freezer.
  
Ganache flavours:
Spiced Chai Dark Chocolate Ganache
Ingredients:
  • 2 Dilmah Ceylon Spice Chai tea bags
  • Zest of ½ orange
  • 75 g whipping cream
  • 100 g dark chocolate
  • 30 g butter, cubed, at room temperature
 Method:
1. Chop the chocolate and place into a small bamix bowl and process until it is in fine crumbs.
2. Open the tea bags and place contents into a small saucepan with the whipping cream.  Heat the cream to boiling point and pour through a fine sieve over the chocolate crumbs.
3. Stir with a plastic spatula until combined and leave until warm but not hot. Using a handheld mixer add the cubed butter a few pieces at time and whip until the ganache is at a piping consistency.
  
Rose & Vanilla Tea White Chocolate ganache
Ingredients:
  • 2 Dilmah Real Rose and Vanilla tea bags
  • 65 g whipping cream
  • 100 g white chocolate
  • 1/4 tsp ground cardamom seeds
  • 30 g butter, cubed, at room temperature
 Method:
1. Chop the chocolate and place into a small bamix bowl and process until it is in fine crumbs.
2. Open the tea bags and place contents into a small saucepan with the whipping cream.
3. Heat the cream to boiling point and pour through a fine sieve over the chocolate crumbs.  Add ground cardamom and stir with a plastic spatula until combined and leave until warm but not hot.
4. Using a handheld mixer add the cubed butter a few pieces at time and whip until the ganache is at a piping consistency.
Green Tea and Jasmine White Chocolate Ganache
Ingredients:
  • 2 Dilmah Real Green Tea and Jasmine tea bags
  • 65 g whipping cream
  • 100 g white chocolate
  • Green food colouring
  • 30 g butter, cubed, at room temperature
 Method:
1. Chop the chocolate and place into a small bamix bowl and process until it is in fine crumbs.
2. Open the tea bags and place contents into a small saucepan with the whipping cream and food colouring.
3. Heat the cream to boiling point and pour through a fine sieve over the chocolate crumbs.  Stir with a plastic spatula until combined and leave until warm but not hot.
4. Using a handheld mixer add the cubed butter a few pieces at time and whip until the ganache is at a piping consistency.
Q: Is it MAC-A-RON or MAC-A-ROON?
A: Macarons and Macaroons are two different things. Sydney chef Adriano Zumbo explains that “a macaron is characterised by a dome-shaped biscuit made of egg whites and almond meal, hard to the touch with a chewy interior. A macaroon is a small meringue cake, typically made of coconut and often dipped in chocolate”. So yes, there is a difference.
Thanks to our friends at Dilmah for sharing this beautiful recipe with us. Dilmah is a family‐owned Sri Lankan tea company established by Merrill J. Fernando, the first tea grower to offer his tea, grown, handpicked and traditionally made, directly from the origin. www.dilmah.com.au

Sweet Treats for your Sweetheart: Chuck-Berry tea Cupcakes

This is the second recipe in our Valentine’s Day Sweet Treats recipe series. These tea-infused chocolate cupcakes are a really versatile base for decorating with any colour/flavoured icing you like. They would also look great decorated with cream and strawberries, or with a sprinkling of little sugar hearts on top.  

Chuck-Berry tea Cupcakes

  Ingredients:

  • 65 g butter
  • ½ cup castor sugar
  • 2 eggs
  • 2 cups self-rising flour
  • ¼  cup cocoa powder
  • ½ cup milk
  • ½ cup Dilmah Breakfast tea


Method:

1. Preheat oven to 180°C. Spray cup cake pans with cooking oil spray.

2. Sift flour, cocoa powder into a bowl.

3. Make ½ cup Dilmah Breakfast tea using 2 tea bags and hot water. Allow to infuse 10 minutes, cool in refrigerator.

4. With an electric mixer beat butter, sugar and egg together until combined. Fold half flour/cocoa powder and half milk. Repeat with remaining flour/cocoa powder, milk and tea.

5. Divide the mixture among the greased cup cake pans and bake for 15-20 minutes or until a skewer inserted into the centres comes out clean.

6. Transfer to wire rack to cool completely.

Thanks to our friends at Dilmah for sharing this beautiful recipe with us. Dilmah is a family‐owned Sri Lankan tea company established by Merrill J. Fernando, the first tea grower to offer his tea, grown, handpicked and traditionally made, directly from the origin. www.dilmah.com.au

Sweet Treats for your Sweetheart: Rose with French Vanilla Marshmallows

If you’re looking for a sure-fire way to impress your Valentine this Valentine’s Day, then you can’t go past a sweet home-made treat. This series of recipes focus on delicious treats that are easy to make and delightful to eat.

Rose with French Vanilla Marshmallows infused with Dilmah Exceptional Rose with French Vanilla tea

Ingredients:

  • ¼ cup icing sugar
  • ¼ cup pistachio kernels
  • 4 Dilmah Exceptional Rose with French Vanilla real leaf tea bags
  • ½ cup boiling water
  • 4 tsp gelatine powder
  • 3/4 cup white sugar
  • ¼ cup glucose syrup (light corn syrup)
  • Pinch of salt
  • 1 egg white

Method:

1. Place the Pistachio kernels on a baking tray and roast in the oven at 180°C for 8 – 10 minutes. Remove from oven and allow to cool, then rub them in a clean tea towel until all the skins are removed. Place in a food processor with the icing sugar and pulse until it forms a fine crumb (it can have some larger pieces of pistachio left in it for texture).

2. Lightly oil a 22cm square baking pan (non-stick pans work better), sprinkle well with half of the powdered icing sugar/ pistachio crumbs, making sure the sides have a dusting of icing sugar.

3. Place 4 teabags in the ½ cup boiling water, allow to steep for 10 minutes, then remove tea bags, squeezing out excess liquid. In a large glass bowl place ¼ cup of the infused tea water, sprinkle with the gelatine, stir, and set aside.

4. In a heavy saucepan cook sugar, glucose syrup, salt and the other ¼ cup of tea infused water over a medium heat until the sugar dissolves. Increase heat and allow to bubble until you get to ‘soft ball stage’* (116°C/ 240F on a candy thermometer), approximately 10 minutes. Remove from heat and pour over the gelatine mix, stirring until softened and the gelatine dissolves.

5. Beat the hot sugar/gelatine mixture with a hand held electric beater on high until the mixture thickens (approximately 3 times its size) and goes white, this will take around 10 minutes. Then in a separate clean bowl with clean beaters (any oil will stop the egg white from fluffing) beat the egg white until it just holds stiff peaks, then transfer it into the sugar mixture and beat again until just combined.

6. Pour into prepared tin, sprinkle over the remaining icing sugar/pistachio mix. Cool at room temperature for 3 hours then cut into desired shapes with a sharp lightly oiled knife or cookie cutter. Toss in the icing sugar/pistachio crumb to coat all sides. Store in an airtight container for up to 1 week.

*Soft ball stage means that if you drop a little of the hot sugar mixture into cold water to cool it down, it will hold its shape in a soft ball. Unless you have worked with hot sugar before it is easier to use a candy thermometer.

Thanks to our friends at Dilmah for sharing this beautiful recipe with us. Dilmah is a family‐owned Sri Lankan tea company established by Merrill J. Fernando, the first tea grower to offer his tea, grown, handpicked and traditionally made, directly from the origin. www.dilmah.com.au

Our Favourite Valentine’s Day Recipes: Cherry Kirsch Mudcake

Not many things beat an authentic Cherry Kirsch Cake made-from-scratch. At first glance, the below recipe might seem quite complicated, but I promise you it’s worth it!

We have guys from The Trustee Bar & BistroBrookfield Place to thank for this one:

Serves 6, to fill 7 x 6cm lined dessert rings

Mudcake:

Ingredients:
  • 110g butter
  • 110g dark Valrohna chocolate (premium French chocolate, arguably the best available)
  • 12g coffee grounds
  • 65g plain flour
  • 25g dutch cocoa
  • 1/4 teaspoon bicarb soda
  • 240g caster sugar
  • 30ml cherry kirsch
  • 4 teaspoons vegetable oil
  • 50ml buttermilk
  • 50ml water
  • 2 eggs

Method:
  1. Melt butter, dark choc and coffee granules till just melted – do not boil.
  2. Remove from heat and set aside, sift all dry ingredients and combine liquids and mix well.
  3. Incorporate chocolate and liquid together, whisk in eggs and mix in dry ingredients until just combined.
  4. Bake in a slice tin at 160 degrees for 1 hour or until just set
  5. Allow to cool completely, trim top of slice and cut 6 circles using metal rings.
Hazelnut Dacquoise:

Ingredients:
  • 160g whole hazelnuts (toasted)
  • 150g sifted pure icing sugar
  • 200g egg whites
  • 500g caster sugar
Method:
  1. Combine 160g hazelnuts in a processor with icing sugar
  2. Whisk egg whites till peaks form and add caster sugar slowly. Remove and gently fold through crushed nuts and icing sugar.
  3. Place baking paper on baking tray. Put in piping bag and pipe circular rings to fit the size of the mould (draw circles on the baking paper as a guide).
  4. Bake in 180 degrees oven for 15 mins till golden brown, crisp on the outside but still moist inside.
  5. Remove from oven and allow to cool down completely.

Milk Chocolate Mousse:

Ingredients:
  • 100g Valrohna milk chocolate
  • 25g egg white
  • 25g caster sugar
  • 250ml whipping cream

Method:
  1. Melt chocolate in bain marie till melted
  2. Whisk egg white and sugar until soft peaks
  3. Whip cream till soft peaks
  4. Fold chocolate into egg whites, then fold into whipped cream.
  5. Set aside and line metal rings

Chocolate ring lining:
  1. Melt 250g of milk choc in a bain marie
  2. Assemble line rings with plastic acetate. Spread acetate with melted chocolate and carefully line the inside of the ring (plastic acetate to face outwards). Fridge the rings until chocolate is set.
  3. Place dacquoise disks on base of metal ring. Pipe the mousse mixture evenly between the 6 rings. Then place the disks of mudcake on top of mousse.
  4. Place this in the fridge for 1 hour to set
  5. Remove ring and acetate. Garnish with fresh cherries and raspberry coulis and dust with icing sugar.

About The Trustee:

Perth’s Trustee Bar and Bistro is owned and operated by brother and sister duo, Angie and Scott Taylor. Angie has a PhD in paediatric immunology and Scott is a wine columnist and educator. This dynamic duo are also behind the iconic Beaufort Street Merchant and the latest string to their bow, Obsesso Expresso in the CBD.

The Trustee offers tasty “rustic European peasant fare made from the heart” by a team lead by Chef Michelle Forbes. Wine lovers can also look forward to a wine list – “probably the most interesting in Perth” – offering a choice of over 500 different wines by the glass and bottle. If you’re a Perth local, or heading to Perth for a break, make some time to check out The Trustee and Brookfield Place: www.thetrustee.com.au and www.brookfieldplaceperth.com





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Our Favourite Valentine’s Day Recipes: Grilled prawn and chorizo skewers on a refreshing Caribbean salad

A trip to the Caribbean is still on my wish list. Until I can get there, these fresh and simple Grilled prawn and chorizo skewers on a refreshing Caribbean salad are a tasty compromise and so easy to make this Valentine’s Day (especially if you don’t fancy slaving away in the kitchen all night!). 



Enjoy these yummy skewers with a cold Corona


Ingredients:
  • Prawns
  • Chorizo
  • Skewers
Salad Ingredients:
  • Rocket
  • Avocado
  • Mango
  • Tomato
  • Red onion
  • Salt and pepper
  • A squeeze of lime juice
  • A drizzle of olive oil
Method:
1. Chop up and combine all salad ingredients, season and dress with lime juice and olive oil.
2. Soak skewers in water, skewer prawn and then a slice of chorizo, repeat twice.
3. Grill with salt, pepper and olive oil until prawns are cooked and chorizo is crispy.
4. Place skewers on Caribbean salad with lime wedge and voodoo mayo on side. 

Babble on Babylon: Elwood’s hip eatery with a Caribbean flavour

About Babble on Babylon:
Tricia from Babble on Babylon has kindly shared this recipe with us. Babble on Babylon is a gorgeous eatery located in the historic ‘Old Hat Factory’ on Brighton Road in Elwood, Victoria. Hungry dinners will be satisfied with fresh, hearty fare “where contemporary comfort meets unforgettable flair”, often with a Caribbean twist. Babble on Babylon also offers a professional catering service. www.babbleonbabylon.com.au 


BBQ in style with these high quality MAN LAW BBQ Tools. MAN LAW makes barbecuing easy and fun. Check out the MAN LAW range here

Our Favourite Valentine’s Day Recipes – Mini Mango Pavlovas

We’ve had a great response to the BBQ Mango Cheeks and Lamb recipe featured earlier this week, so we’ve got another delicious mango recipe – a dessert this time. I don’t think I’ve met anyone who doesn’t like Pavlova – it’s a summer classic. On a hot day you just can’t beat it with a bit of fresh mango. These Mini Mango Pavlovas are so easy and tasty that they’re certain to be a hit with your Valentine.


Prep time: 20 minutes

Ingredients (makes 4 serves):

  • 2 x fresh Australian mangoes
  • 8 x pavlova nests (store bought)
  • 1 ½ tablespoons of sugar
  • 1 teaspoon of lemon juice
  • Whipped cream
  • Mint (optional)
Method:

 1.    Scoop out the cheeks of one mango (see images below) and slice into thin strips or if you are feeling romantic, use a heart shaped cookie cutter to create hearts.
2. For the puree, slice and pit one mango and cut into pieces. Place mango, sugar and lemon juice in a food processor and puree until smooth. Cover and chill in fridge.
3. To serve, place the Pavlova nests on a platter, top with whipped cream, puree and mango slices or hearts.

You can slice the mango into thin strips, or if you’re feeling creative use a heart shaped cookie cutter to cut into heart shapes

This recipe is courtesy of our mates from the Australian Mango Industry. Australian Mangoes are the flavour of summer with a range of varieties for you to enjoy all season long. There are four main varieties including the Kensington Pride, Calypso, R2E2 and Honey Gold, and several other late season varieties, including the Brooks, Keitt, Palmer, Kent and Pearl. Mangoes are quick and easy to prepare and are bursting with nutritional value. But best of all, mangoes are one of the most versatile fruits on the market; delicious by themselves or as an addition to your meat and seafood dishes, salads, cocktails, smoothies and desserts. Check out their websiteand their Facebook page.


Good knife skills are something that every chef (amateur or professional) strives for. Half the battle is finding a good quality set of knives, and this knife set from Joseph Josephwill more than get you on your way to becoming a pro. 




Our Favourite Valentine’s Day Recipes – Crêpe Suzette

I love the happy memories we associate with eating great food, which is what I drew me to Louise’s recipe for Crêpe Suzette. Louise recalls: “I grew up with close family friends who were French, and we always had Crêpe Suzette on special occasions for dessert (among Duck à l’orange, and profiteroles). It was so lovely being introduced to a different cuisine so young, and also to understand the lovely community that dining creates within a family. Every now and then, we’d have the smallest amount of ‘plonk’ with our meals although we were only 12 years old! But it showed us the true purpose of beautiful wine and alcohol. It’s used to celebrate, to create conversation and to compliment gastronomy. Divine.”

 
Ingredients:
  • 100g plain flower
  • A pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300 ml milk
  • 1 tablespoon butter
  • Ice-cream to serve
Sauce:
  • 100g caster sugar
  • 35g unsalted butter
  • 150ml orange juice
  • 1 orange zest
  • 3 tablespoons Grand Marnier
  • 2 tablespoons brandy (or a little more :0)
Method:
  1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. If you don’t have a food processor, use a stick blender or hand beaters.
  2. Pour into a jug, and let sit for 30 minutes.
  3. Heat a small frying pan over medium-high heat.
  4. Carefully brush the pan with a little melted butter.
  5. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
  6. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.
 
To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate.
 
Repeat with remaining crepes, serving 2-3 per person. Serve with ice-cream. Or if you’re feeling naughty, King Island triple thick cream!

About Louise:
Louise Murphy is the designer behind Forbidden Linen – a seductive selection of sensually inspired products under the Forbidden Linen label.

Her deliciously delicate linens come in a variety of designs that portray the beauty of a woman’s body in various discreet poses captured through the tactile medium of cotton finery, lace and silk.

Louise created Forbidden Linen to bring to life a collection of stunning, digitally printed tableware and household linens.

All of her work is printed onto imported Italian cottons using re-active dyes which are water based and steamed into the fabrics to lessen the effect on the environment.


These gorgeous ceramic jugs not only look great in the kitchen, but they are also a functional way of measuring out your ingredients to make the perfect crepe.  

Traditional-style ceramic jugs are available in 250ml, 500ml and l litre sizes

Our Favourite Valentine’s Day Recipes – Raw Almond Choc Truffles

Truffles are up there with cupcakes on the ‘romantic treats’ list. We love this recipe for Raw Almond Choc Truffles from leading Australian nutritionist, Lola Berry. We agree with Lola – “the only trick is trying not to eat them all at once!” We have put the ingredient list and method below, but you can also watch Lola make these delicious truffles here on YouTube.

Lola Berry’s Raw Almond Choc Truffles

Ingredients (makes 12-16):
  • 2 cups medjool dates, pitted
  • 1 cup almond meal
  • 1 cup chopped walnuts
  • 1/2 cup of organic goji berries
  • 2 tablespoons extra-virgin coconut oil
  • 2 tablespoons Almond Breeze unsweetened almond milk
  • Melted 1⁄2 cup raw cacao powder (read more about this below)
  • 1⁄4 cup raw cacao nibs
  • 1/2 cup organic desiccated coconut

Method:
1. Place dates, almond meal, walnuts, coconut oil, almond milk, goji berries and cacao powder in a blender or food processor and whizz until well combined.
NOTE: The mixture should be a bit crumbly, but not too dry, so add another teaspoon of coconut oil if you need to.
2. Next, stir in the cacao nibs, but don’t blend them because we want them to stay super-crunchy.
3. Finally roll the mixture into little balls and toss through the desiccated coconut.
4. Place in the fridge for 2 hours to set (if you can hold off eating them for that long)! Store in an airtight container in the fridge.

TIP: Medjool dates are usually found in the refrigerated fruit and veggie section of supermarkets, but if you can’t find any, use regular dried dates, but you’ll need to soak them in water for 20 minutes so that they’re sticky enough.

What is Almond Breeze?

Almond Breeze is a delicious low-fat milk alternative made from almonds, a natural super-food, and it is completely free from diary, eggs, lactose, casein, peanuts and gluten. With its wide range of natural health benefits, Almond Breeze makes managing wellbeing and health easy.

• Almond Breeze is a source of calcium and contains E.
• Unsweetened Almond Breeze has a low glycemic index (GI) and no added sugar making it suitable for diabetics and for people who are concerned about their weight, health, and well-being.
• The low level of saturated fat makes Almond Breeze a healthier alternative to skim milk and soy.
• Almond Breeze is made from almonds, a natural super-food.
• Almond Breeze is lactose free – making it easy to digest and a great substitute for dairy milk especially for the growing Asian and lactose-intolerant population in Australia.
• Almond Breeze has no cholesterol and is suitable for vegans and people with dairy allergies or those who suffer from heart disease or high cholesterol.

For further and nutritional information, check out: www.almondbreeze.com.au

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Our Favourite Valentine’s Day Recipes – Rose Red Velvet Cupcakes

Giving someone a cupcake (or two!) on Valentine’s Day is a sweet, romantic gesture, especially if you’ve made them yourself. The unique thing about these lovely Rose Red Velvet cupcakes is the rose tea infused butter, which adds another subtle flavour to this simple recipe. Decoration can be as simple or as fancy as you like – you could even serve them up with a single red rose – how romantic!


Romantic Rose Red Velvet Cupcakes
Ingredients:
  • 2 cups plain flour
  • ¼ cup cocoa powder
  • 1tsp bicarbonate of soda
  • 1 ½ cups castor sugar
  • 1 cup buttermilk, at room temperature
  • 200g tea infused butter, melted (see recipe for this below)
  • 2 eggs, lightly whisked
  • 1tbsp white vinegar
  • 1 tsp vanilla extract
  • 1tbsp red food colouring

Method:
  1. Preheat oven to 170°C. Line 18, 80ml (1/3 cup) capacity muffin pans with paper cases.

  2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar.

  3. Whisk the buttermilk, tea infused melted butter, eggs, vinegar and vanilla in a large jug until combined.

  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.

  5. Divide the mixture among the lined pans.

  6. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to wire rack to cool completely.


Tea infused butter:

  1. Melt the butter in a small saucepan until just liquid.

  2. Add the tea leaves and continue heating the mixture for 5 minutes over very low heat.

  3. Remove the butter from the heat and let the mixture stand for another 5 minutes.

  4. Strain out the tea leaves by pouring the liquid butter through a sieve into a bowl.

  5. Press the tea into the sieve with spoon on order to squeeze out the butter it has absorbed.

**there is a certain amount of butter that will be lost as it will stick to the tea leaves. One cup of butter will yield closer to 3/4 cup of butter. The recipe takes this into consideration, so only add 200g of tea infused melted butter to the cupcake mixture.



Cream Cheese Frosting:

1 x 250g package cream cheese, chilled
½ cup unsalted butter, at room temperature
1 tsp vanilla extract
2-3 cups icing sugar
1-2 tsp rosewater (optional)

  • Have the cream cheese cold and butter at room temperature.

  • In a medium bowl, beat the cream cheese, butter, vanilla, and rosewater until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. Do not overbeat.

  • When the cupcakes are cold, pipe the cream crease frosting on top or use an ice-cream scoop to dollop the frosting on the stunning red-domed cupcakes.

Check out Dilmah’s range of other delicious teas, which are great to use as infusions in cooking or to drink everyday.

Mr Gift has a great range of kitchen utensils and gadgets that make perfect gifts for conscientious cooks and budding bakers.

Our Favourite Valentine’s Day Recipes: BBQ Mango Cheeks with Lamb

Mangoes are one of my favourite summer fruits. They’re delicious on their own, but also add a tropical freshness to any summer dish. In the warmer months I adore recipes that involve a BBQ – it’s great to cook outside and there’s less washing up! This BBQ Mango and Lamb recipe’s a beauty. It would have been great for Australia Day (and Sam would definitely approve!), but why not give it a go for a relaxed but very tasty Valentine’s treat?


Make the most of this season’s mangoes with these BBQ lamb cutlets and mango cheeks

 
Prep time: 3-5 minutes

Cooking time: 10-15 minutes

Ingredients (serves 4):

Salad:
  • 2 x fresh Australian mangoes

  • 8 x lamb cutlets

  • Vegetable oil

  • Salt & pepper for seasoning

Dressing:
  • 1x long red chilli, finely sliced

  • 1 cup of coriander leaves

  • Juice from 1 lime

  • Brown sugar

Method:
1.    Start by making a mango hedgehog (see images below) but without turning mango cheeks inside out.

2.    Heat and lightly oil the BBQ hotplate, add the lamb (seasoned with salt and pepper) and mango cheeks making sure the mango is cooked until it is caramelized.

3.    For the dressing, combine chilli, coriander, lime juice and stir in sugar to taste.

4.    To serve turn mango cheeks inside out and place on a large platter with cooked lamb, drizzle with dressing and serve.

This recipe is courtesy of our mates from the Australian Mango Industry. Australian Mangoes are the flavour of summer with a range of varieties for you to enjoy all season long. There are four main varieties including the Kensington Pride, Calypso, R2E2 and Honey Gold, and several other late season varieties, including the Brooks, Keitt, Palmer, Kent and Pearl. Mangoes are quick and easy to prepare and are bursting with nutritional value. But best of all, mangoes are one of the most versatile fruits on the market; delicious by themselves or as an addition to your meat and seafood dishes, salads, cocktails, smoothies and desserts. Check out their websiteand their Facebook page.


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