Posts Tagged ‘Jill Dupleix’

This lovely recipe by the divine Ms Dupleix appeared in our local newspaper recently.

And although I couldn’t eat it for breakfast, it made a wonderful lunch for Maude and I last week.  I used cavolo nero (kale) from Maude’s garden, as well as basil, leeks, kale and nasturtium leaves from our backyard.  The cooked chick peas and pork stock came out of the freezer, and the spelt and walnut sourdough added a delicious nuttiness to the dish.  Topped with salty capers and homemade harissa,  it was delicious and very, very filling!

The soup could easily be made totally vegetarian by substituting the meat stock with a vegetable one. It’s a versatile dish, easily adaptable to whatever greens we can forage from our gardens, and quick to assemble, particularly if tinned chick peas or packaged stock are used. The recipe is here, and it’s definitely worth trying!

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Australian foodwriter Jill Dupleix creates fabulous recipes.

They’re  comforting to eat, elegant in their simplicity, and just so do-able.

Like our baked beans and potato splats which were both inspired by her, this gluten-free recipe is a tried and tested family favourite.  Make it when you’re weary, and it will bring a little cheer to your day.  If you whisk the egg whites by hand, you won’t even need to lug the electric mixer out.

I’ve modified Ms Dupleix’s original recipe slightly – substituting semisweet chocolate for the bittersweet, and using a microwave instead of a double boiler.  It makes an already simple recipe even easier!

Little Chocolate Cakes
(a recipe by Jill Dupleix)

  • 200g (7 oz) dark chocolate, chopped or in callet form (I used Callebaut 811, 54% cacao)
  • 100g (3½ oz) caster sugar (superfine sugar)
  • 120g (½ cup) unsalted butter, chopped
  • 100g (3½ oz) blanched almond meal (ground almonds)
  • 4 large (59g) eggs, separated
  • icing sugar, for dusting (confectioner’s sugar)

1. Line 12 muffin pan holes with paper liners.  Preheat the oven to 180C/360F or 160C/320F with fan.

2. Place the butter, chocolate and caster sugar in a large pyrex mixing bowl and melt them together in the microwave, using short bursts on high and stirring frequently.  Be careful not to scorch the chocolate.  The mixture should be smooth and glossy.  Allow to cool slightly.

3. Stir the almond meal into the chocolate mixture, then beat the egg yolks in one at a time.

4. In a separate mixing bowl, whisk the egg whites until stiff peaks form.  Stir a large spoonful of the beaten egg whites into the chocolate mixture to loosen it, and then gently fold in the remainder.

5. Divide the mixture evenly between the 12 muffin liners, and bake for 25 – 30 minutes.  The cakes will rise a little as they bake, but flatten as they cool.  Be careful not to overcook them – Jill suggests pulling them out while they’re still a bit soft in the middle for extra fudginess.  Allow the cakes to rest in the muffin pans for 10 minutes before transferring them to a wire rack to cool completely.  Dust with icing sugar before serving.

Click here for a printable version of this recipe

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