Recipes and Treats!



Remember 'Masterchef' well I made the Chocolate Delice with Salted Caramel (YuM!) a while ago - it took me ALL day and used so much sugar and chocolate it was excessive. But it had to be one of the best desserts I've ever had - well worth the effort in the end!!
Here's the link to the recipe:

Here's how my version turned out! It was swimming in the caramel....





  • Margaret Fulton's Cherry Pavlova
I made this recipe for a Christmas BBQ; It was huge, delicious and everyone ate it! 





Here's the recipe:


Ingredients:

  • 8 egg whites, room temperature
  • 2 cups (440g) caster sugar
  • 11/2 tsp vinegar
  • 11/2 tsp vanilla essence
  • 450ml thickened cream, whipped
  • 1 kg fresh cherries (stones removed)
  • If cherries are unavailable, use peaches, mangoes, nectarines, mixed berries or bananas.
  • Cherry Syrup:
  • 250g fresh cherries (stones removed)
  • 1/3 cup of sugar
  • 1/4 cup of cold water

Method:

  1. Preheat oven to 190 degrees celcius (normal not fan oven), line baking tray with baking paper and mark 24cm circle.
  2. Use an electric mixer to beat egg whites until firm (A pinch of salt will help). Add sugar, 1 tbsp at a time, beating constantly, until thick and glossy. Fold in vinegar and vanilla essence. Spoon large dollops of meringue inside circle on baking tray. Smooth into shape of pavlova with spatula. Mark decorative grooves around side and indent top to accommodate filling.
  3. Reduce oven temperature to 150 degrees celcius. Bake pavlova for 11/2 hrs. If pavlova browns too quickly, reduce heat. (Avoid opening door and losing heat as it will cause the oven element to turn on and risks browning the pavlova). Turn off oven and leave pavlova to cool in oven with door slightly ajar.
  4. 4. For the cherry syrup cook cherries with sugar and water on a medium heat for 5 mins until cherries are soft. Puree in a blender, rub through a sieve. Return to a saucepan and cook on a high heat for another 5 mins, until thick and syrupy.
  5. Place pavlova on serving plate and cover with whipped cream.
  6. Decorate with whole cherries and cherry syrup OR your favourite fruit in season drizzled with passionfruit pulp.
Tip:
Caster sugar should always be used for making pavlova. Coarser granulated white sugar will not dissolve completely in the beating and usually leaves a gritty texture.

  • Ricotta Eggplant Gnocchi
Another of my favourite recipes. This uses Ricotta cheese and is quick and easy to make especially for dinner guests. It's even better with a glass of red wine on the side - very italiano!


Eggplant Sauce

1 large eggplant, cut into 1.5cm dice
2 tablespoons table salt
¼ cup olive oil
1 clove garlic, crushed
400g can diced tomatoes
2 teaspoons caster sugar
1 tablespoon finely chopped basil 

Gnocchi

250g fresh ricotta
200g romano cheese, grated, plus extra to serve
1 egg, lightly beaten
¼ teaspoon nutmeg
1 cup plain flour, plus extra for dusting
Basil leaves, to garnish 



Serves 2

1. Season eggplant with salt and set to one side.

2. For sauce, heat 1 teaspoon of the oil in a medium saucepan over a medium heat. Add garlic, tomatoes, and sugar. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 8 minutes or until thickened. Stir in basil.

3. Heat remaining olive oil in a medium frying pan. Wash salted eggplant and pat dry. Panfry eggplant for 5 – 6 minutes until golden brown. Remove and place onto a paper towel-lined plate. Stir into sauce mixture.

4. For gnocchi, combine ricotta, romano cheese, egg, nutmeg and ½ cup of the flour. Season with salt and pepper to taste. Using your hand, mix ingredients together to form dough like consistency. Add remaining flour and mix to form a stiff dough.

5. Transfer dough to a floured surface and roll into 4 cylinders. Cut and roll into 1cm balls. Using the back of a fork, pull along ball of dough to make gnocchi shape.

6. Place gnocchi into a large pot of boiling water. As gnocchi rises to the top, remove and place in a colander to drain.

7. To serve, toss gnocchi in tomato sauce and place in a serving bowl. Garnish with basil leaves and grated romano. 




  • Thai Green Chicken Curry 

This recipe is so easy to make and is so yummy! As a short cut i sometimes use the gourmet garden herb tubes you find in the supermarket if you can't get hold of the fresh herbs. 
Is just as nice with plain rice too.

Recipe:


Ingredients


1 cup basmati rice, washed and drained
400ml can coconut cream
1/4 teaspoon salt

Curry Paste

4 green chillies, deseeded and roughly chopped
3cm piece of ginger, peeled and finely grated
2 sticks lemongrass, bruised and finely chopped
4 kaffir lime leaves, roughly chopped
4 garlic cloves, finely chopped
2 eschallots, finely chopped
1/4 cup finely chopped thai basil
1/4 teaspoon salt

Curry

1 tablespoon vegetable oil
4 chicken thigh fillets, chopped
300ml coconut cream
1 tablespoon fish sauce
1 teaspoon sugar
50g green beans, cut into 6cm lengths
Coriander sprigs, to garnish

1. Place rice in a rice cooker and add coconut milk and salt. Cook according to rice cooker instructions or until rice has absorbed liquid.

2. For curry paste, place all ingredients and 2 tablespoons water in the chopper attachment using a stick blender. Blend until finely chopped. Transfer into a mortar and pestle and pound until mixture forms a fine paste.

3. Heat 1 tablespoon of oil into a large frying pan and add ¼ cup curry paste. Cook for 2 – 3 minutes or until fragrant and soft. Add chicken and cook for 4-5 minutes or until chicken is cooked through. 

4. Pour coconut cream over chicken and stir to combine. Add fish sauce, sugar and green beans and simmer for 3-5 minutes. Season with salt.

5. To serve, place curry in a small oval serving dish on a chopping board with a side of rice and garnish with coriander.














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