Ingredients:
6 jam rolls, thinly sliced
600 ml custard
1 ripe cherry jelly (made as per packet instructions)
300 ml fresh cream, beaten
1 tbspn icing sugar mixture
small amount red food colouring
fresh strawberries or raspberries to decorate
Method:
Beat cream, add icing sugar and food colour.
Layer in a bowl - rolls, custard, jelly, cream, fruit.
Sunday, 21 March 2010
Saturday, 20 March 2010
Chocolate Mousse
Ingredients:
125g dark cooking chocolate
250ml fresh pure cream
2 tbspn castor sugar
1 egg (if double qty use 3 eggs)
Method:
Place chocolate, 1/4 cup cream and castor sugar in bowl and melt. Allow to cool.
Beat egg white in separate bowl.
Beat rest of cream in separate bowl.
Once chocolate mixture has cooled stir in egg yolk to chocolate.
Then mix chocolate mixture into cream by folding gently and then do same with egg whites.
And then lick the spoon yourself!!!!
Note: The cooler the chocolate the less smooth the mousse is and it will create lumpy chocolate bits.
125g dark cooking chocolate
250ml fresh pure cream
2 tbspn castor sugar
1 egg (if double qty use 3 eggs)
Method:
Place chocolate, 1/4 cup cream and castor sugar in bowl and melt. Allow to cool.
Beat egg white in separate bowl.
Beat rest of cream in separate bowl.
Once chocolate mixture has cooled stir in egg yolk to chocolate.
Then mix chocolate mixture into cream by folding gently and then do same with egg whites.
And then lick the spoon yourself!!!!
Note: The cooler the chocolate the less smooth the mousse is and it will create lumpy chocolate bits.
Sticky Date Pudding
Ingredients:
1 cup dates, roughly chopped
300ml water
1 tspn bicarbonate of soda
60g butter
3/4 cup (187.5g) castor sugar
3 eggs
1 tspn vanilla essence
1 1/4 cup (156g) self-raising flour
Sauce Ingredients:
1 cup (250g) brown sugar
125g diced butter
1/2 cup (125ml) fresh cream
1 tspn vanilla essence
Pudding Method:
Put chopped dates and water in saucepan, bring to boil. Add bi-carb soda, lower heat, simmer 1 minute. Remove from heat, cool slightly. Cream butter and sugar in food processor, then add eggs one at a time. Pour in date mixture and vanilla. Puree slightly, then add flour, process for 30 seconds, then spoon into well greased lined steamer. Cook in covered steamer for 1 hour or until cooked.
Sauce Method:
Place all ingredients in saucepan. Heat gently, stirring constantly until melted. Do not boil.
1 cup dates, roughly chopped
300ml water
1 tspn bicarbonate of soda
60g butter
3/4 cup (187.5g) castor sugar
3 eggs
1 tspn vanilla essence
1 1/4 cup (156g) self-raising flour
Sauce Ingredients:
1 cup (250g) brown sugar
125g diced butter
1/2 cup (125ml) fresh cream
1 tspn vanilla essence
Pudding Method:
Put chopped dates and water in saucepan, bring to boil. Add bi-carb soda, lower heat, simmer 1 minute. Remove from heat, cool slightly. Cream butter and sugar in food processor, then add eggs one at a time. Pour in date mixture and vanilla. Puree slightly, then add flour, process for 30 seconds, then spoon into well greased lined steamer. Cook in covered steamer for 1 hour or until cooked.
Sauce Method:
Place all ingredients in saucepan. Heat gently, stirring constantly until melted. Do not boil.
Rocket and Macadamia Nut Salad
Ingredients:
2 bunches asparagus chopped and blanched
2 bunches rocket
1/2 cup macadamia nuts toasted
1 cup parmesan cheese flakes
Dressing Ingredients:
1/3 cup macadamia oil
1/4 cup orange juice
2 tbspns white vinegar
1 tspn cracked pepper
1 tbspn crunchy peanut butter
1 clove crushed garlic
Method:
Place all salad ingredients into large bowl.
Place all dressing ingredients in jar and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)
2 bunches asparagus chopped and blanched
2 bunches rocket
1/2 cup macadamia nuts toasted
1 cup parmesan cheese flakes
Dressing Ingredients:
1/3 cup macadamia oil
1/4 cup orange juice
2 tbspns white vinegar
1 tspn cracked pepper
1 tbspn crunchy peanut butter
1 clove crushed garlic
Method:
Place all salad ingredients into large bowl.
Place all dressing ingredients in jar and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)
Baby Spinch Salad
Ingredients:
1 bunch baby spinach leaves
1 pkt salted cashews
250g chopped, cooked bacon
2 handfulls snowpeas
Dressing Ingredients:
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup tomato sauce
Method:
Place all salad ingredients into a large bowl.
Place all dressing ingredients in har and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)
1 bunch baby spinach leaves
1 pkt salted cashews
250g chopped, cooked bacon
2 handfulls snowpeas
Dressing Ingredients:
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup tomato sauce
Method:
Place all salad ingredients into a large bowl.
Place all dressing ingredients in har and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)
Chinese Noodle Salad
Ingredients:
1/2 chinese cabbage
2 shallots
1 pkt Chang Chinese Noodles
1/2 cup flaked/slivered almonds
1/2 cup sunflower seeds or pine nuts
Dressing Ingredients:
1/4 cup oil
1/4 cup white sugar
1/8 cup white vinegar
1 tbspn soy sauce
(I always double the dressing)
Method:
Lightly toast seeds/nuts.
Place finely sliced cabbage and shallots in a bowl.
Add noodles, nuts and dressing just prior to serving.
Mix all ingredients for dressing together well.
1/2 chinese cabbage
2 shallots
1 pkt Chang Chinese Noodles
1/2 cup flaked/slivered almonds
1/2 cup sunflower seeds or pine nuts
Dressing Ingredients:
1/4 cup oil
1/4 cup white sugar
1/8 cup white vinegar
1 tbspn soy sauce
(I always double the dressing)
Method:
Lightly toast seeds/nuts.
Place finely sliced cabbage and shallots in a bowl.
Add noodles, nuts and dressing just prior to serving.
Mix all ingredients for dressing together well.
Pork with Apricot Glaze
Ingredients:
500g pork fillets
60g butter
1 onion, sliced
2 tspn curry powder
2 tspn grated fresh ginger
2 tbspn apricot jam
2 tbspn light soy sauce
1 tbspn lemon juice
Method:
Melt butter in pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice, stir over low heat until jam is melted.
Place pork in greased shallow overproof dish in single layer, pour sauce over, bake uncovered in moderate oven for about 25 mins or until pork is tender (or microwave on HIGH for about 8 mins).
Serves 4
500g pork fillets
60g butter
1 onion, sliced
2 tspn curry powder
2 tspn grated fresh ginger
2 tbspn apricot jam
2 tbspn light soy sauce
1 tbspn lemon juice
Method:
Melt butter in pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice, stir over low heat until jam is melted.
Place pork in greased shallow overproof dish in single layer, pour sauce over, bake uncovered in moderate oven for about 25 mins or until pork is tender (or microwave on HIGH for about 8 mins).
Serves 4
Doyles Garlic Prawns
Ingredients:
1/2 tspn salt
4 cloves crushed garlic
2 tspn crushed black peppercorns
2 tspn lemon juice
2 tspn Brandy
1/2 kg green prawns
1/2 cup cream
chopped parsley
Method:
Place salt, garlic, peppercorns, lemon juice and brandy in a bowl and mix well together.
Cook prawns quickly in olive oil. Approx 1/2 way through add sauce as above and cream.
Just prior to serving add some chopped parsley.
1/2 tspn salt
4 cloves crushed garlic
2 tspn crushed black peppercorns
2 tspn lemon juice
2 tspn Brandy
1/2 kg green prawns
1/2 cup cream
chopped parsley
Method:
Place salt, garlic, peppercorns, lemon juice and brandy in a bowl and mix well together.
Cook prawns quickly in olive oil. Approx 1/2 way through add sauce as above and cream.
Just prior to serving add some chopped parsley.
Meatballs & Sauce (Rosa DeLuca)
Meatball Ingredients:
400g good mince
1 clove crushed garlic
1/2 cup grated cheese
2 cups grated bread (use stale bread like vienna 1 day old preferred)
4 eggs
1/4 cup water
salt
parsley
Method:
Mix together, make balls. Not to big, cook in pasta sauce (see other recipe). when adding water bring to boil and simmer until cooked.
Do not make mixture to soft or to hard.
400g good mince
1 clove crushed garlic
1/2 cup grated cheese
2 cups grated bread (use stale bread like vienna 1 day old preferred)
4 eggs
1/4 cup water
salt
parsley
Method:
Mix together, make balls. Not to big, cook in pasta sauce (see other recipe). when adding water bring to boil and simmer until cooked.
Do not make mixture to soft or to hard.
Pasta Sauce (Rosa DeLuca)
Ingredients:
1 onion
Approx. 4 tbspn oil
2 cloves garlice
800gms tin peeled tomatoes
2 tspns salt
basil
1/2 cup water
grated cheese for pasta
Method:
Cook onion and garlic in oil. Add tomatoes and basil. Puree or blend.
Cook approx 15 mins - simmering when thick add 1/2 cup water. Simmer until thick keep stiring occasionally or it will stick.
1 onion
Approx. 4 tbspn oil
2 cloves garlice
800gms tin peeled tomatoes
2 tspns salt
basil
1/2 cup water
grated cheese for pasta
Method:
Cook onion and garlic in oil. Add tomatoes and basil. Puree or blend.
Cook approx 15 mins - simmering when thick add 1/2 cup water. Simmer until thick keep stiring occasionally or it will stick.
Pasta (Rosa DeLuca)
Ingredients:
3 cups plain flour
3 eggs
1/4 cup water
2 tspn salt
Method:
Mix all together into long roll, cut into thick balls, flattern with fist.
Using machine to setting. Open roller to fullest. Put each ball flatterned and roll into sheet, repeat 3-4 times, flouring each sheet until finished. Then smaller setting again - roll each sheet about 2 times make sure its smooth that exstend the sheet much longer. Flour again each sheet, put aside, when finished cut for spaghetti or fettuccini, spread on cloth on table to dry, dust with flour.
3 cups plain flour
3 eggs
1/4 cup water
2 tspn salt
Method:
Mix all together into long roll, cut into thick balls, flattern with fist.
Using machine to setting. Open roller to fullest. Put each ball flatterned and roll into sheet, repeat 3-4 times, flouring each sheet until finished. Then smaller setting again - roll each sheet about 2 times make sure its smooth that exstend the sheet much longer. Flour again each sheet, put aside, when finished cut for spaghetti or fettuccini, spread on cloth on table to dry, dust with flour.Boil pasta in lots of boiling salted water.
Beware as soon as pasta begins to boil, as it cooks very fast, drain serve with sauce and grated cheese.
Hommus (Kate Kattar recipe)
Ingredients:
1 can chick peas, drained, reserve liquid
1 small clove garlic
big pinch sea salt
2 heaped tbspns Tahini
1/2 lemon juiced
2 tbspn olive oil
sprinkle paprika
Method:
Put chick peas, garlic, salt and Tahini in food processor (Cuisinart if you are lucky enough!). Mix for a few seconds.
Add 1/3rd chick pea liquid slowly to food processor, then the lemon juice. Mix for 2 minutes.
Put in serving bowl. Keeps refrigerated well.
Serve at room temperature, put a tiny sprinkle of paprika and the olive oil on top and swirl.
1 can chick peas, drained, reserve liquid
1 small clove garlic
big pinch sea salt
2 heaped tbspns Tahini
1/2 lemon juiced
2 tbspn olive oil
sprinkle paprika
Method:
Put chick peas, garlic, salt and Tahini in food processor (Cuisinart if you are lucky enough!). Mix for a few seconds.
Add 1/3rd chick pea liquid slowly to food processor, then the lemon juice. Mix for 2 minutes.
Put in serving bowl. Keeps refrigerated well.
Serve at room temperature, put a tiny sprinkle of paprika and the olive oil on top and swirl.
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