Mums birthday dinner – seafood and cake

It was mums birthday through the week so to celebrate I made her dinner on the Friday night.
It consisted of Cioppino with homemade pasta and a hazelnut poppyseed cake with mascarpone cream and raspberries for dessert. Delicious!
Unfortunatily I am still unable to try my creations as I compete in the next few weeks. But thats oaky, the feedback from my family was just what I wanted to hear!

Cioppino is a seafood stew, not typically ith pasta, but I chose to add it for something different. I failed to geta photo, but please take my word for it, it was amazing!
Recipe adapted from Martha Stewart.

The hazelnut poppyseed cake was created from the Womens Day Indulgent Cakes cookbook, a gift from my friend. It features on the front cover, and I have wanted an excuse to make it for so long! Finally I had one πŸ™‚

Pasta making!

Pasta making!

Cioppino with homemade pasta
For the Pasta – serves about 2.
200g flour – use ’00’ pasta flour
2 large eggs
pinch salt
tbsp olive oil

For the Stew – serves 6-8
500g mussels scrubbed and beards removed
500g prawns, shelled and reviened
500g firm white fish fillet such as ling cut into 1 inch pieces
optional: addition of scallops or clams
1/4c olive oil
1-2 onions finely diced
1 medium fennel bulb thinly sliced
2 1/2tbsp minced garlic
2 1/2tsp fresh thyme
2tsp oregano
1/2tsp cayanne pepper or chilli flakes
1 bay leaf
pinch saffron – or immitation
1c crushed tomatoes
1 1/4c dry white wine
1c fish stock or chicken stock – or even clam juice
1-2tbsp dried parsley
3, 1 inch piece of orange peel
1/4c orange juice

Grilled sour dough to serve with.

First, make the pasta! This is so easy dont be scared. But if of course you want to you can use some fresh egg noodles or fettuchini.
You can combine by using your hands and making a well with the flour and salt and breaking the eggs into the middle and working them in with the olive oil or as I did you can add everything into the food procesor, whizz till combined, then turn out onto a floured surface and work it together. Start kneeding, this may take several minutes, it will come together to a smooth and non crumbly consistancy. If you need to split the dough into more workable sizes this is fine to. Cover in clingwrap and refrigerate until ready to use – but minimum time 30 minutes. Remove from fridge 10minutes before use.
You will need to kneed it again before you roll it.
It is best if you run it through the pasta maker on the largest setting a few times before you start to thin it. Cheat fettuchini or angel hair.

For the stew
Prep your seafood and set aside
roll out your pasta before you start the stew, it doesnt take long to cook.
Heat 1/4c olive oil in a large pot. add upir pmopm, fennel and garlic and cook until onion is softened, 3-4minutes. Stir in the thyme, oregano, pepper spice, bay leaf, orange juice and rind and saffron.
Add the tomatoes, wine, stock, and 1 1/4c of water. Season the stew well and bring up to a steady simmer.
Bring a pot of water to the boil for the pasta.
Add the mussels and clams and cook until the shells open 5-6minutes. If you want to remove some of the mussels from the shells once opened go for it.
Add your butter bread to the grill to toast up.
add your pasta to the water cook for 2-3 mintues, the noodes ill raise to the top when ready.
Add your prawns, fish and scallops and cook for a further 23 minutes, until cooked through.
Drain your pasta and add to the stew.
Serve into deep dish bowls with your crusty bread.
Serve with parmasan

Hazelnut poppy seed cake with mascarpone and raspberries

Hazelnut poppy seed cake with mascarpone and raspberries

For the cake – Poppy seed hazelnut cake with mascarpone cream and raspberries
75g poppy seeds
250ml milk
250g butter
440g caster sugar
6 eggs
300g self raising flour
240g hazelnut meal
240g sour cream
500g mascarpone
50ml thickened cream
250g thickened cream
80g icing sugar
200g dark chocolate
375g fresh or frozen raspberries

Line 2 20cm cake tines. Or like I did and only had one, when you have created the mix weigh it out and split it in half. Cook one cake then cook the other! just make sure you cover the mix well but don’t refrigerate πŸ™‚
Preheat the oven to 160 degrees celsius.
Place the poppy seeds into the milk in a small bowl/cup.
Beat butter and sugar in a medium bowl with an electric mixer for about 6 minutes until fluffy and pale. Beat in the eggs, one at a time until just combined.
Add the flour, grounded hazelnuts, sour cream and the poppy seed mix. Add these interchangeably so as not to over load the bowl.
Halve the mix or Divide between the pans and cook for 1-1 1/4hrs – check after 1hr and if cooking two cakes at a time switch shelves halfway through cooking.
Once cooked allow to cook for 5mins in the pan before turning out onto a wire rack, top side down.
Allow to cool completed before levelling and cutting each cake into two, so you will have four layers.
The cakes can be made up to two days ahead, just store in an airtight container.
Beat your mascarpone with your sifted icing sugar, and the 50ml of cream. Beat until thick and soft peaks formed.
You can now start to layer your cake!
place one layer onto you board and spread 1/3 of the cream mix over evenly. Add 1/3 of the raspberries, face some of the nice, full and plump ones on the edge. For Presentation they can be viewed! Add your next cake layer, repeat to the last layer, keep the best layer till last and a bottom side of the cake for a smooth finish.
Melt your chocolate with the rest of the cream and pour over your cake, allowing it to drizzle over the sides.
Cut with a sharp, clean knife.

Hazelnut poppy seed cake with mascarpone and raspberries

Hazelnut poppy seed cake with mascarpone and raspberries


About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
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