Gg's Danish Croque-madame

Egg in a basket met Croque-madame and fell in love with a Danish boy. 

Danish Croque-madame Recipe:
(serves 2)

Ingredients

• 2 large eggs
• 4 slices of Danish bread or any bread of your choice 
• 8 rashers Danish streaky bacon (cooked)
• 8 slices of Danish Brie (as thin or thick as you like)
• butter
• oil
• salt and pepper
• 4 sausages 
• a handful of cherry tomatoes (garnish, optional)

Directions

1. Set the oven to the conventional cooking setting () at 150 degrees Celsius. Lay a piece of baking paper on a baking tray and set aside.
2. Heat a non-stick pan over a low fire.
3. With a round cookie cutter, cut a hole out of two slices of bread (tops). Save cut out rounds.
4. Top the remaining 2 slices of bread (bottoms) with two slices of Danish Brie followed by 4 rashers of cooked Danish streaky bacon and another 2 slices of Danish Brie. Set aside on the prepared baking paper.
5. Add a little butter and oil to coat the pan.
6. Place the tops in the pan and crack an egg into each hole. Turn heat up to medium-low.
7. Once the whites of the eggs are slightly set (about 2 to 3 minutes), remove carefully from the pan and place on top of the prepared bottoms.
8. Turn fire up to medium-high and cook sausages in the same pan.
9. Pop the sandwiches and the cut out rounds into the oven on the center rack and bake till the eggs are just set on top. The sausages should be cooked by the time the eggs are done.

Gg's Cucumber, Mint & Yogurt Sauce/Dip

A cooling and healthy sauce/dip which complements Gg's Turkish Roasted Chook and spicy foods.

Cucumber, Mint & Yogurt Sauce/Dip Recipe:
(serves 2)

Ingredients

• 1 medium Japanese cucumber (peeled and grated)
• few sprigs of mint (chopped)
• zest of half a lemon
• juice of half a lemon
• 1 cup of natural or Greek yogurt
• salt and pepper to taste

Directions

1. Combine all ingredients into a bowl and mix.
2. Refrigerate until ready to eat.

Gg's Carrot & Cranberry Salad

A fresh and sweet salad that goes well with Gg's Turkish Roasted Chook, any salty, spiced meat and seafood or just on it's own.

Carrot & Cranberry Salad Recipe:
(serves 2)

Ingredients

• 4 organic baby carrots (grated)
• a handful of dried cranberries
• few sprigs of cilantro (chopped)
• few sprigs of mint (chopped)
• few sprigs of flat leaf Italian parsley (chopped)
• zest of a lemon
• juice of a quarter lemon
• juice of a quarter orange
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Combine all ingredients into a bowl and mix.
2. Refrigerate until ready to eat.

Gg's Roasted Turkish Chook

A finger-lickingly tasty, juicy and tender roast chicken that takes you to Turkey without having to travel. Additional spices, herbs and lemon are added to the marinade simply because they work well together and I love those flavours. The chicken is garnished with roasted pistachios as they are my DCM's favourite nut. Any olive of your choice works if you're an olive lover like we are. Pita can be substituted for Turkish bread if you are unable to find any. 

Turkish Roast Chicken Recipe:
(serves 2)

Ingredients

• 3/4 - 1 large chicken (whole and butterflied, bones left on, the spine portion removed)
• a handful of shelled pistachios (garnish, optional)
• a handful of cherry tomatoes (garnish, optional)
  

     Marinade:

• 3 - 4 tablespoons Turkish chicken spice rub (My taste buds tell me the components should include: all spice, cardamon, cloves, cumin, fenugreek, dried oregano, garlic powder, ground coriander, dried mint, paprika, red pepper and tumeric) 
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground paprika
• 3 - 4 tablespoons olive oil or any oil you would like to use
• zest and juice of one lemon
• few sprigs of lemon thyme or regular thyme
• few sprigs of cilantro
• 1 fresh/ dried bay leaf
• salt and pepper to taste

Directions

    Marinating:

1. Throw all ingredients into a zip lock bag or airtight container big enough for chicken and mix. Taste for seasoning and adjust to your liking.
2. Add chicken to the marinade. Coat chicken well marinade. Leave in the fridge to marinate overnight or up to a week. Turn chicken occasionally.

    Cooking:

1. Take chicken out of the fridge, transfer to a roasting tray. Arrange the chicken so it is laid flat with the meat and skin side facing up. Place on the lowest rack in the oven.
2. Set the oven to the conventional cooking setting () at 200 degrees Celsius. This allows the chicken to warm up and the skin to dry while the oven is heating up at the same time. Dry skin = crispy skin.
3. Once the oven is properly heated, start timer to roast chicken for 30-45 minutes. Your nose is your best indication of whether food is cooked. Once you can smell delicious aromas wafting from the kitchen, your food is more or less cooked.
4. When chicken has turned slightly golden brown, switch the oven to the fan assisted grilling setting () and turn the heat up to 250 degree Celsius. This renders the fat and crisps the skin. About 8 to 15 minutes. 
5. Turn off oven and remove chicken from the oven. Allow chicken to rest 10 to 15 minutes. 
6. If serving with shelled pistachios, scatter pistachios on a baking sheet and pop into the oven together with the chicken in its last 3-5minutes of roasting. If they are not as done as you would like them to be, just leave them in the oven after you have removed the chicken and turned off the oven. Be careful not to burn the pistachios.
7. If serving with store bought Turkish bread, pop bread into the switched-off oven to warm while chicken rests.

Gg's Double Chocolate Cupcakes With Caramel Mascarpone Frosting

A light and not-too-sweet chocolate cupcake topped with caramel Mascarpone frosting and mini chocolate chips.

Double Chocolate Cupcake Recipe:
(yields 20-24 cupcakes)

Ingredients

• 1 tablespoons semi-sweet chocolate buttons
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup boiling water
• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 stick salted butter (room temperature)
• 1 cup granulated white sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup milk (room temperature)

Directions

1. Preheat oven to 175 degrees Celsius and place rack in center of oven. Line standard muffin tins with paper liners; set aside. 
2. In a stainless steel or heatproof bowl combine semi-sweet chocolate buttons, unsweetened cocoa powder and boiling water. Stir until melted. Set aside to cool while you make the batter. 
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Whisk to combine. 
4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. 
5. Gradually add the sugar and continue beating until the mixture is fluffy. About 2-3 minutes.
6. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. 
7. Add vanilla extract and melted chocolate mixture. Beat to combine. 
8. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only to incorporate between additions.
9. Evenly divide the batter among the muffin cups, and bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. 

Caramel Recipe:

Ingredients

• 1/2 cup sugar
• 1/3 stick salted butter (cold & cubed)
• 
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Directions

1. In a medium saucepan, cook sugar over medium heat, whisking as it melts. 
2. When it turns a deep amber color, add butter cube by cube and stir between additions until butter melts and is incorporated. 
3. Add heavy cream and whisk until the caramel is smooth. Remove from heat and let cool. 

Caramel Mascarpone Frosting Recipe:

Ingredients

• 1/4 cup caramel
• 1/2 stick salted butter (room temperature)
• 
1/2 cup icing sugar
• 3/4 cup Mascarpone cheese (chilled)
• 1 teaspoon pure vanilla extract

Directions

1. In the bowl of your electric mixer, or with a hand mixer, cream the butter and Mascarpone cheese until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
2. Add icing sugar and beat until thoroughly combined.
3. Add pure vanilla extract and caramel, and beat on low then medium-high speed until light and airy.  About 2 minutes. For a stiffer frosting, add more icing sugar.

Gg's All Together Chocolate Cupcake With Nutella Butter Cream (2)

An easy all in one bowl chocolate cupcake recipe paired with a luscious, sinful Nutella butter cream frosting simply spread on and decorated with mini marshmallows.

All Together Chocolate Cupcake (2) Recipe:

(yields 20-24)

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon coffee powder/ granules
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 2 tablespoons of Nutella
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 175 degrees Celsius. Line standard muffin tins with paper liners; set aside.
2. Sift cocoa powder into a measuring cup, add coffee powder and warm water. Stir to combine into a smooth paste. Leave to cool.
3. Sift together flour, baking soda and baking powder into a large bowl. Add sugar and salt. Stir to mix.
4. Add buttermilk, eggs, oil, and vanilla  to the cocoa and coffee mixture, stir to combine.
5. Add wet mixture to dry mixture. Using handheld electric mixer on the lowest setting, mix until smooth, 1 - 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
6. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Do not open oven door while cupcakes are cooking. Transfer to a wire rack; let cool completely. 

Nutella Butter Cream Recipe:

Ingredients

• 1 /2 stick salted butter 
• 1/2 cup icing sugar
• 1 teaspoon of pure vanilla extract
• As much Nutella as you like

Directions

1. In the bowl of your electric mixer, or with a hand mixer, cream the butter until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
2. Add icing sugar and beat until thoroughly combined.
3. Add pure vanilla extract and Nutella, and beat on low then medium-high speed until light and airy.  About 2 minutes. For a stiffer frosting, add more icing sugar.

Gg's All Together Chocolate Cupcake With Nutella Butter Cream (1)

An easy dump everything in a bowl and mix chocolate cupcake recipe paired with a luscious, sinful Nutella butter cream frosting simply spread on and decorated with mini chocolate chips and little heart sprinkles.

All Together Chocolate Cupcake (1) Recipe:
(yields 20-24 cupcakes)

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon coffee powder/ granules
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 2 tablespoons of Nutella
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

 

Directions

1. Preheat oven to 175 degrees Celsius. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, baking soda and baking powder into a large bowl. Add coffee, sugar and salt. Stir to mix.
3. Combine buttermilk, eggs, oil, warm water and vanilla in a bowl or measuring cup, stir to combine.
4. Add wet mixture to dry mixture. Using handheld electric mixer on the lowest setting, mix until smooth, 1 - 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. You should get quite a liquid mixture.
5. Divide batter evenly among muffin cups, filling each 2/3 full (transfer batter into a measuring cup with spout to make this easier). Bake until tops spring back when touched, about 20 minutes. Do not open oven door while cupcakes are cooking. Transfer to a wire rack; let cool completely.  

Nutella Butter Cream Recipe:

Ingredients

• 1 /2 stick salted butter 
• 1/2 cup icing sugar
• 1 teaspoon of pure vanilla extract
• As much Nutella as you like

Directions

1. In the bowl of your electric mixer, or with a hand mixer, cream the butter until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
2. Add icing sugar and beat until thoroughly combined.
3. Add pure vanilla extract and Nutella, and beat on low then medium-high speed until light and airy.  About 2 minutes. For a stiffer frosting, add more icing sugar.