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Archive for June, 2012

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Serves 6

You will need:
12 slices of white bread – crusts cut off and thinly buttered
3/4 cup blueberries – fresh or frozen work just fine
400ml coconut cream
1 vanilla bean
1 cup caster sugar
1/3 cup raw sugar
Mixed Spice
3 whole eggs, plus 6 egg yolks
4 apples, I used Jazz Apples which remain firm crisp and tart, but most apples will work

Spreadable butter (approx 1/2 cup)

Method:
Lightly butter a 2-litre baking dish.
Butter the bread and lay at the bottom of the dish – butter side up

Tear the bread if need be to ensure there are no gaps

Cover this layer with blueberries

Then cover with another layer of bread – butter side up

Whisk together the eggs, egg yolks and caster sugar.

Place cream in a saucepan with the vanilla pod and seeds and bring to scalding point.

Pour cream over the egg mixture and whisk lightly to combine.

Strain mixture over bread slices, making sure not to dislodge them.

Lay the apples across the top, not overlapping but leaving gaps for the custard to come through.

Sprinkle with raw sugar and mixed spice

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Set pudding aside for at least 30 minutes – this ensures that the pudding will be light and not stodgy.

Preheat the oven to 160°C.

Bake for 30-35 minutes until golden

Serve as you like, I personally like cream

FOR A SUPER NAUGHTY ALTERNATIVE

Replace coconut cream with thickened cream

Replace blueberries with chococlate chips

Replace apples with ripe pears

Replace Mixed Spice with Dutch Cinnamon

I have also heard using chocolate croissants works too, but I haven’t tried it yet

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This soup is inspired by one my cousin Marni made. Full of delicious veggies with a sweet and sour spicy twist.

You will need:
Peel and dice…
1 large carrot
1 small onion
1/2 leek
3 large stalks of celery
The stalks of a large fennel
2 medium zucchini
4 yellow squash
(I threw in a turnip that I found at the bottom of the veggie draw, Marni had sweet potatoes in hers)

800g tin diced tomatoes
2 stock cubes
2 liters of boiling water, enough to core the vegetables

And the magic ingredient

Red Curry Paste – I used half a jar of VALCOM red curry paste

Method:

In a large pot
Add all the chopped vegetables
Add the tin of tomatoes
Cover with boiling water

Bring to the boil
Reduce to a simmer
Remove from the heat when the carrots are tender

The wonderful sweet sour spicy flavor is perfect in wonder flu season

Thank you cousin!!

AND TO ADD TO THE EXPERIENCE…

I added 2 teaspoons of fish sauce, 1/2 cup of coconut milk, a handful of prawns, and some vermacilli noodles for a sort of vegetable tom yum soup

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You will need:

3 sheets of shortcrust pastry

1 medium  sweet potato – peeled, cut in chunks

3 stock cubes

1 egg – beaten

4 spring onions – green part only, finely chopped

200g greek fetta

Olive oil spray

Aleppo pepper (optional)

Method:

Preheat the oven to 170c

Boil the sweet potato in stock till tender.

In a bowl mash the sweet potato  until smooth, add the fetta, spring onion and egg and mix until combined

Line the mini muffin tray with the pastry and then spoon in the filling.  Spray with olive oil and sprinkle with aleppo pepper

Bake approx 30-40 minutes until the pastry is cooked and golden

Cool on a wire rack

Serve cold or warm

TIP for left over filling

Add 3 more eggs and some fresh spinach, sprinkle with cheese and bake for 30 minutes and you have a caseless-quiche – great with fresh smoked salmon

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Brunch pasta

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It’s reminiscent of carbonara, but has all the essential brunch ingredients.

You will need
4 skinny spring onions
3 eggs
100ml cream
1/2 cup grated parmesan (and extra for garnish)
4 rashes of bacon
200g sliced brown mushrooms
3 generous handfuls of fresh spinach leaves
1 clove of minced garlic
Salt and pepper
200g pasta

Method:
Whilst the pasta cooks…
Fry off the bacon, add the garlic and mushrooms and finely sliced white section of the spring onions and sautéed till cooked.

In a bowl, mix the cream, eggs, and Parmesan and the thinly sliced green ends of the spring onion (reserve a tiny amount for garnish). Salt and pepper.

Drain the pasta and return to the hot pot. Add the bacon mixture and then the cream mixture. Stir through using the residual heat of the pan to thicken the sauce.

Serve on a nice plate and garnish with spring onion, Parmesan, and freshly cracked pepper.

Note – a nice touch is to oven roast some cherry tomatoes on the vine and serve on the top or on the side as a perfect brunch garnish.

Enjoy!

 

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Absolutely worth the time and effort – this is absolutely delicious!

Cypriot Grain Salad

Recipe by George Calombaris

1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat)
½ cup puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
1. Blanch freekah/cracked wheat and puy lentils separately in boiling water until both just cooked.

2. Drain well and allow to cool.

3. Mix the yoghurt, cumin and honey till combined.

4. In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well, season to taste.

5. Add the yoghurt mixture on top just before serving or serve it on the side.

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Serves 6

You will need:
12 slices of white bread – crusts cut off and thinly buttered
3/4 cup dried fruit – I use dried cranberries
300ml light cream
300ml skim milk
1 vanilla bean
1 cup caster sugar
1/3 cup raw sugar
Cinnamon
4 eggs, plus 4 egg yolks
3 ripe pears, peeled and sliced
Spreadable butter (approx 1/2 cup)

Method:
Lightly butter a 2-litre baking dish.
Butter the bread and lay at the bottom of the dish – butter side up

Tear the bread if need be to ensure there are no gaps

Sprinkle the dried fruit all over the bread

Then cover with another layer of bread – butter side up

Don’t put any dried fruit on the top layer as it will burn.

Whisk together the eggs, egg yolks and caster sugar.

Place cream and milk in a saucepan with the vanilla pod and seeds and bring to scalding point.

Pour cream over the egg mixture and whisk lightly to combine.

Strain mixture over bread slices, making sure not to dislodge them.

Lay the pears across the top, not overlapping but leaving gaps for the custard to come through.

Sprinkle with raw sugar and cinnamon.

Set pudding aside for at least 30 minutes – this ensures that the pudding will be light and not stodgy.

Preheat the oven to 160°C.

Bake for 30-35 minutes until golden

Serve as you like, I personally like cream

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