Monday, May 28, 2012

Mushrooms en Papillote

En Papillote (French:  means "in paper") - refers to a quick, easy, healthy and delicious way of cooking where the food is enclosed in parchment paper or foil or even banana leaves, then baked in the oven.  The parcel holds in moisture to steam the food  in their own juices.


60g button mushrooms
60g shimeji mushrooms
60g enoki mushrooms
60g king oyster mushrooms
50g butter, chopped
1 tbsp white wine
salt & pepper

  • Preheat oven to 200 degrees C.
  • Cut a 40cm square of baking paper. Lay the paper on a stainless steel plate.
  • Place mushrooms in the centre of the paper and drop pieces of butter all over the mushrooms.  Drizzle with white wine and season with salt and pepper.
  • Fold the edges of the baking paper together to seal properly.
  • Bake mushroom parcels for about 30 minutes or until mushrooms are tender.

Tuesday, May 8, 2012

Angel Food Cake

A wonderful recipe from Stephanie Jaworski.  This snowy white sponge cake was named Angel Food Cake because of its airy lightness that was said to be the "food of the angels." 


125g sifted cake flour (I substituted with self-raising flour)
300g castor sugar (I reduced to 220g)
1½ cups egg whites
1 tsp cream of tartar
½ tsp salt
1 tbsp lemon juice
2 tsp vanilla extract
½ tsp almond extract  (I omitted this)

  • Preheat oven to 170 degrees C.
  • In a large bowl, sift together 150g of sugar with flour. Set aside.
  • In a clean bowl, beat egg whites until foamy.  Add cream of tartar, lemon juice and salt.  Continue to beat until soft peaks form.  Gradually beat in the remaining sugar until glossy stiff peaks form.  Beat in vanilla.
  • Sift the flour mixture into the beaten egg whites and fold gently.  Do not over fold the batter or it will deflate.
  • Pour the batter into a 25cm tube pan.  Bake for about 45 minutes.
  • Immediately upon removing the cake from the oven, invert the pan.  
  • Allow the cake to completely cool before removing the cake from the pan.

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