Chickpea salad

This has proven to be a BBQ staple for me, as well as an easy meal to whip together when you have very little time but dinner guests so still need something which is semi presentable. There are so so many incarnations of it - this is one that I made last week for my firend Alex who lives in rural Laos and rarely gets western ingredients.

Ingredients

1 onion, diced
2 small japanese eggplants, cut in half lengthwise and then sliced
5 roma tomotoes, diced
handful of green beans, cut into 3cm pieces
2 cans chickpeas, rinsed
100g feta cheese
4 gourmet sausages, any nice sounding variety, although I think chorizo is hard to beat here, chopped into 1 cm pieces
1 tbsp red wine vinegar
2 tbsp chopped parsley

Method

In a large saucepan or wok, fry onions in a good lug of olive oil until transparent. Add eggplant and fry until cooked. Add sausage and cook for 1-2 minutes. Add tomatoes and cook until they collapse and are mushy. If the pan gets dry then add small amounts of water to moisten.

Add beans and cook for further 2 minutes. Add chickpeas, stir through. Take off heat. Add feta and red wine vinegar and mix through. Season with salt and pepper - it should have a little bite from the vinegar but it should not be overpowering. Add parsley, mix up and serve.

Variations

I have usually used the same onion, eggplant and tomato base but made many variations.

• Use brown lentils not chickpeas
• Add rocket or English spinach at at the end - just stir it through
  
• Vary the cheeses - a goat feta works well, as does ricotta
• If you have time, roast the tomatoes first for a stronger flavour

Noodle salad with duck

Things are how they should be in Asia, fresh seasonal produce is cheap and prepackaged foods are expensive. I bought all the ingredients for this dish at the local market for $3 (except the duck because at 37 degrees i was unsure about how safe this would be). Back home this salad would cost far more to make because for some reason the cost of wonderful fresh produce like herbs is ridiculous. That should not stop you making it though, cause its super yummy and fresh.

You could replace the duck with any kind of meat or with tofu. This is an adaption from a recipe for beef salad in the wonderful Vietnamese book Secrets of the Red Lantern.

Marinade for meat

1 tbsp fish sauce
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
1 clove garlic, crushed

For the salad

1 cucumber, sliced in half and then into 2mm slices
3 red eshallots, halved and then thinly sliced
2 long red chillis, juliened
1 handful of mint leaves
1 handful of asian basil leaves
1 handful of corriander leaves
2 spring onions, green part only, sliced into 2 cm batons
2 kaffir lime leaves thinly sliced (to do this roll them up with the stem in the middle and then cut thinly across the roll on either side of the stem)
1 tbsp roasted rice powder ( to make this dry roast rice in a frypan until golden brown and then pound in a morter and pestle)
2 tbsp fried eshallots (can make your own but its fiddlly or buy from the asian grocer)
100g dry vermicelli noodles
2 duck breasts

For the dressing

45g (1/3 cup) grated palm sugar (leave this out to warm to room temp before use)
4 tbsp lime juice
2 tbsp fish sauce
2tbsp soy sauce
1 cl garlic, crushed
1 tbsp sliced lemongrass, white only
1 small handful corriander leaves
2 tbsp olive oil

To prepare

Mix all marinade ingredients together and marinate duck, covered in the fridge for 2 hours. Turn duck every so often to ensure it marinates evenly.

Soak vermicelli noodles in hot water for at least 20 min, strain and dry with tea towel. Use kitchen scissors to cut into short lengths. Put into bowl with all other salad ingredients except peanuts and fried eshallots.

Mix all salad dressing ingredients in food processor (or very labour intensively with a morter and pestle). Cook duck either on BBQ or in frypan, skin side down first until it is cooked to your liking, about 10 min to ensure its not pink. Let it rest for 5 monutes and then finely slice each breat into 5mm thick slices. Add to the salad mix along with dressing and toss well. Add the peanuts and fried eshalots to the top and wahala, you have yourself a damm impressive tasty salad.

I'm back and snapping!

We've all had a lot of time off updating familypies, but I'm not going to offer up any personal excuses. But don't go away again for too long, we are back! All of us....promise

Ginger Snaps
A friend of mine, one particular supermum of two beautiful kids just let me know she is expecting number 3. Poor love has been feeling pretty unwell with it too, so I thought I'd try making some ginger snaps for her. For those of you who don't know ginger is supposed to be really good for pregnancy related nausea.



The recipe is a hybrid of a few found online

* 1 cup self-raising flour
* 1 teaspoon bicarbonate of soda
* 1/4 teaspoon salt
* 1 teaspoon ground ginger
* 1 teaspoon mixed spice
* 1/4 cup rice flour
* 60 g butter
* 1/4 cup caster sugar
* 125 g golden syrup
Method
* Preheat the oven to 180°C.
* Sift the flour, bicarbonate of soda, salt, ginger and spice into a bowl.
* Stir in the rice flour, rub in the butter and mix in the sugar.
* Warm the syrup and stir it in, then knead lightly in the bowl to form a smooth dough.
* Shape the dough into small walnut-size balls and space well apart on greased baking trays.
*Bake each batch for 10–12 minutes, or until they are golden.

sneaky brownies

i have been subscribing to this blog for a very long time. heidi swanson is an amazing cook, she has a wholefood approach and cooks with mostly natural ingredients. i came across this recipe when searching for gluten and wheat free baking recipes. i have been meaning to try it for a very long time....and now i wish i tried it a very long time ago..as it is amazing! i don't think i'll ever make brownies any other way..why bother? protein in a brownie? gzzeeesh????

black bean brownies

i found it hard to get agave nectar so i used an organic raw honey 1:1 -raw is much sweeter than processed honey and contains both fructose and sucrose, plus it still has its enzymes intact. although when heated some are destroyed.
i also used hazelnuts instead of walnuts....i just prefer a hazelnut in a brownie. the baking notes also suggested keeping these brownies in the refrigerator and to do so for several hours before slicing. i couldn't wait several hours so i stuck my in the freezer for about 30mins. i also substituted cocoa for coffee 1:1.
for kids and anytime these brownies are perfect but i did find for a brownie recipe the chocolate amount was quite modest... i would probably up this amount the next time i make these to 150 gms.
i soaked my beans overnight and cooked them in a large saucepan for 1.5hrs till i could smoosh them in between my fingers.

110gms unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped *hazelnuts
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive) *cocoa
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar *raw honey

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil.

Melt the chocolate and butter in a glass bowl over simmering water. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the nuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, [i at least did 5 mins] or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup nuts, remaining melted chocolate mixture, coffee [cocoa], and salt. Mix well and set aside. [next time i will omit the nuts and dot them into mixture when its in the baking pan]

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well [approx. 7 mins till doubled in size and light and fluffly]. Set aside.

Add the bean/nut mixture to the coffee [cocoa]/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

photos will be posted soon.

i'm back with a classic

sorry i haven't posted for a while. haven't been cooking or baking that much...except for a bazillion cupcakes for the r.s.p.c.a -i managed to raise just under $200! so i'm pleased and thankful for all of you who bought some of my cakes to support the cause. big ups to you!!

so with my slackness i have decided to give away my infamous tofu burger recipe...
for someone who does not really care for burgers, it maybe that they are a relative of the sandwich family -rach can vouch for my weird fussy childish phobia against sandwiches [i shudder as i write the word...eeeewww.] if they're toasted, fine but a fresh salad sandwich, i'm cringing right now at the thought of ever being forced to eat such a thing....aaaarrrggghhh!!!
but i am proud to say that this phobia saved me from ever trying a macdonalds hamburger...yep never eaten one in my life...and that i am thankful for.

so i have always made the good old stax's tofu burgers for group t.v nights and whenever i ask adam what he feels like for dinner 9 times outta 10 he'll say tofu burgers.
now the trick to a good burger is the assembly...so you must get everything prepped and ready to go and also stick to the order..this is the key!!!



stax's tofu burgers
seves 4

500gms organic firm tofu [cut into 4 slices]
1 brown onion, sliced in half moons
large handful of mushrooms, sliced
2 - 3 medium sized tomatoes, sliced
large handful of baby spinach or rocket
3 dessert spoons crunchy peanut butter
1/4 cup rice,soy or coconut milk
soy sauce
kecap manis
mirin or rice wine vinegar
sweet chili sauce
sesame oil
oil - peanut, vegetable.
4 slices of swiss, or tasty cheddar cheese
sour cream
four crusty bread rolls, halved
chips to serve [preferably homemade]

pre-heat oven 150 deg C or spark up the bbq


step one:
place the slices of tofu into a zip lock bag or shallow container and drizzle approx. 2-3 tspns of soy sauce, 1-2 teaspoons of mirin or rice wine vinegar and a few drops of sesame oil. zip or cover your container and leave to marinade. you can do this from 10mins or up to two hours prior.

step two:
get the sauce ready. in a small saucepan place peanut butter, milk, and a teaspoon of each - kecap manis and sweet chili. and set aside

step three:
if you have a frying pan or skillet that is large enough to hold the four tofu slices, onions and mushies you can cook it all in the one pan otherwise use two or use the bbq!

on med heat, heat 1- 2 tablespoons of oil in a skillet, frying pan or season bbq. add your onion slices, stirring them often cook till soft and starting to brown in spots. add your mushrooms.

step four:
while the mushroom and onion mixture is cooking, push to the side of your pan take your tofu slices and add to the pan [if using separate pans heat 1-2 tspns oil then add tofu]. drizzle half of the marinade over the slices and cook for 5mins or until it is brown and crusty -but not dry! turn over and use rest of marinade and cook for 3-5mins. by this stage your mushroom onion mixture shoud be browned, give it a splash of soy if in a separate pan to tofu.

step five:
when you flip your tofu place your buns in the oven! to make them crusty and warm [approx 3mins]

step six:
everything should be cooked or just about so start you sauce.
you can turn everything off and keep warm in oven, covering with foil so they doesn't dry out or if you can juggle the timing go for it!! the sauce could be done at the beginning but i find it just doesn't taste as good.

heat small saucepan of sauce ingredients on med to low heat and stir to combine, when the peanut butter starts to become runny turn the heat to low and stir till desired consistency. you want it thick not runny but not like glue.

step seven:
the assembly!

take you crusty bun bottom [hee hee] and place on warmed plate.
smear sour cream on the base, and a small drizzle of sweet chili sauce.
lay some spinach down, a few slices of tomato and top with slice of cheese.
next the tofu, onion and mushroom and a generous dollop of satay sauce.
bun on top.
chips on side...
yummmmmmo!!!!!!


you won't make it any other way...and you'll get better at the juggling and timing of all things that you'll be making your own fries to go on the side!!!

My Nan's peanut brownies

I am running the risk of being disowned by posting this recipe. These biccies are a complete family favourite, something you can always count on being great and plentiful when having cups of tea with my grandparents. Actually I only got the recipe from my Nanny when leaving the country, I begged her for it, claiming proper withdrawals from them being o/s. The name may be a misleading, they are not brownies in the tradional sense, you know like a gooey kind of slice. They are choccie peanut biscuits with a lovely crunch, and the best bit.......they are super easy and quick to whip up.

Preheat oven to 180C
125g melted butter
1 cup sugar
1 egg
Stir until fluffy
1.5 cups of SR flour
1 tbs cocoa
1 cup salted peanuts (if you are using unsalted peanuts you will need to add a tsp of salt)
Slowly stir in flour and cocoa, then add peanuts last
Use a teaspoon to measure out dough, form into little balls and space well on baking tray. Bake for 15-20 mins.

See it is so easy, so few ingredients needed for such a good cuppa tea treat.

baking for BeBe

i have become a member of the daring bakers. each month you are given a recipe to bake and the thousand or so members of this very daring group put on their aprons and get a mixing. the recipes chosen are usually a challenge and are chosen by a member of the group..something you have always wanted to bake.
so i'll be posting my daring results here on our blog. i had the perfect excuse to bake this monstrosity of a cake..BeBe's naming day. Sure ashley was going to be making a gorgeous li'l ladybug straight outta the women's weekly birthday cake cookbook -the bible of birthday cakes for kids. but the parentals need something a little more than butter cake and red icing!
sargon flew down for the event -he is BeBe's godfather and also my baking bitch. i had prepped the whole cake so all i had to do was asemble it the night before. ...it was mega!..but i'd probably do it again for a similar event although i kinda found it a bit 80's.
i also made these guys..
and some lady lamingtons...

cake split in three layers with prailine butercream and whipped cream filling.

sargon "martha stewart"joseph making the ganache

the result



so here is the recipe, bring a packed lunch to read it..as it goes for days..!!

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.