Cinnamon Brown Sugar Cake in a Pie

Ingredients
1 pie crust (9")
1 tbsp coarse sugar
0.75 tsp powdered cinnamon
0.5 cup butter
0.5 cup brown sugar
3 tbsp water
2 tbsp corn syrup
1.5 tsp vanilla
0.5 cup granulated sugar
0.25 cup powdered sugar
1 tsp baking powder
0.5 tsp salt
0.25 tsp cream of tartar
1 egg
0.5 cup milk
1.25 cups flour

Prepare the Crust:
In a small bowl, add the 1 tbsp coarse sugar to 0.5 tsp cinnamon powder and mix. Gently brush the pastry crust with about 1 tbsp of butter, and sprinkle about 1 tbsp of the mix on. Then place in the fridge to chill.

Prepare the Cinnamon Syrup:
Combine the brown sugar, 0.25 cup butter, water, corn syrup and 0.25 tsp cinnamon in a saucepan. Allow the mixture to boil on medium heat for about 2 minutes. Be sure to stir. Remove the mixture from heat and add 0.5 tsp vanilla. Stir, and then place in fridge or freezer to chill.

Prepare the Cake Filling:
Use a mixer to mix the 0.25 cup butter for 20 seconds until gently whipped. Add in the 0.5 cup sugar, the 0.25 cup powdered sugar, salt, baking powder and cream of tartar. Mix. Add in the egg and 1 tsp vanilla and mix. Add in the milk, then flour and mix till smooth.

Use a spatula to pour the cake filling into the pie crust. You don't want to overfill the shell as the cake filling will rise in the oven. Remove the syrup from the fridge (make sure it's not still warm), and pour over the cake filling evenly. Sprinkle the rest of the cinnamon sugar mix on top.

Use foil to cover the edges of the pastry crust and place in the oven for 30 minutes. Remove, then take the foil off the pie crust and place back in the oven for another 15-20 mins. Use a toothpick to ensure the cake is cooked through to the center.

Remove and cool.

Wilde Oscar says: This thing goes great with a bit of custard if you have it.

Chicken Fusilli with Basil Parmesan Sauce

Ingredients

1.5 breasts chicken scalloppini
0.5 tsp minced garlic
2 small, fresh zucchini sliced and quartered
0.25 cup mascarpone cheese
0.25 cup ricotta
1.25 cup Parmigiano-Reggiano cheese
0.5 tsp lemon zest
4 leaves fresh basil, chopped
salt + coarse ground pepper to taste
450 grams fusilli
2 tbsp coarse salt

Heat a pot of water and cook the fusilli. Al dente, about 10 minutes. Drain, saving 0.25 cups of the pasta water.

In a blender, blend the zucchini, mascarpone, ricotta, parm, lemon zest, and basil leaves until you get a consistent, smooth sauce. Set aside.

Marinate the chicken using the minced garlic and liberal amounts of salt and pepper. Line a skillet with a touch of olive oil, and heat low-medium. Add the chicken breasts and cook until golden brown. Remove from heat and slice into 3cm pieces.

Toss the pasta with the sauce (you may not need to use all the sauce) and top with the sliced chicken. Add coarse salt and pepper to taste. Garnish with extra grated Parmesan.

An Explanation

Wilde Oscar Says: One simply can't be in the library and the kitchen at the same time.

This week's post to be delayed. Maff Khuro.

Portobello Parmesan Risotto

*Apologies, the picture is terrible. But the flavour is great.

Ingredients

2 large portobello mushrooms
350 g brown cremini mushrooms
5 cups chicken or vegetable broth
2-3 tablespoons olive oil
2 shallots
0.5 cup freshly grated parmesan cheese
diced chives
0.5 cup white wine
1.5 cups arborio risotto
4 tablespoons butter
ground pepper

Chop the portobello and cremini mushrooms. Toss them into a saucepan with a tablespoon or so of oil, and sautee until soft. Drain off excess liquid.

Finely chop the shallots and toss them into a skillet lined with 1 tbsp of oil. After the shallots have heated, add the risotto and mix so the rice is well coated with oil. Do this for about two minutes, and then pour in the white wine. When the wine has been absorbed, add a half cup of the broth to the mix, until it too has been absorbed. Keep adding the broth in half cup servings until the rice is cooked. This should take about 20 minutes and is incredibly boring. Stir throughout.

Wilde Oscar says: Much of how your dish turns out will depend on the type of broth you use. If your broth has too much salt or seasoning, this'll over power the flavour of the mushrooms and parmesan. To compensate, try watering it down.

When the risotto is cooked, stir in the mushrooms, butter, chives and healthy amounts of parmesan. Stir well. Salt and pepper to taste.

Wilde Oscar says: The second key to this dish is good quality cheese. Make sure you're using fresh parmesan that you've grated by hand. Also, try for fresh cracked pepper that you're grinding by hand rather than the finer pepper that's good for adding spice when cooked right in.

The third key is low heat and patience. Good food won't be rushed.