Monday, 8 September 2014
Fathers' Day, in Australia, was yesterday, and to celebrate in style, we had this marvellous, and totally delicious breakfast. Not for the diet conscious, or faint of heart, this breakfast is yummy and filling. This very simple recipe of French Toast, with an accompaniment of Creamed Ricotta cheese, and strawberries, macerated in caster sugar and Canadian Maple Syrup, (supplied by my daughter, from her recent trip), is sure to please.
Preparation: 20 minutes
1 x thick slice braided Brioche loaf, or similar soft bread, per person.
¾ cup x full-cream Milk.
3 x Eggs - med. to lge.
50gms x Butter.
1 cup x Ricotta Cheese.
2 x tbspns Double Cream.
1 x tbspn Icing Sugar.
1½ cups x Caster Sugar.
1 tspn. x Cinnamon pwdr.
1 tbspn x Icing Sugar.
1 cup x Maple Syrup.
2 Punnets (500gms) x Strawberries - washed, hulled and sliced.
To macerate the Strawberries, either place the sliced berries in a bowl, add ½ cup of Caster Sugar and the Maple Syrup, stir, then soak overnight. Alternatively, add the ingredients to a saucepan, and heat for just a minute, or so, before serving. Don't cook for too long as the fruit will collapse.
Lightly beat the Eggs and Milk, and pour into a tray, large enough to cater for the bread slices. Soak the bread slices in the egg mixture. Then, mix the remaining Caster Sugar and Cinnamon, and set aside for sprinkle dressing the cooked toast. Alternatively, sprinkle on the Toast before frying.
To make the Ricotta Cheese cream, place about 1 cup of Ricotta into a bowl, add the Double Cream and Icing Sugar, and whisk until combined, soft, and creamy. Set aside.
In a med. to hot frypan, melt the Butter. When it is sizzling, add slices of the bread from the Egg and Milk wash. and cook until golden - both sides. When cooked, add a light coating of the dressing of Caster Sugar/Cinnamon. Plop a dollop of the Ricotta Cream on the top of the toast, then ladle some Strawberries and syrup over it, to your heart's desire.
Absolutely scrumptious !
Monday, 26 August 2013
Spinach and Bacon Pie - with Feta
This delicious 'family'-sized pie, came to me via a food magazine. The original recipe is from the renowned chef, Curtis Stone. Many thanks.
Preparation: 25 minutes plus Cooking time - 1 hr
Cooking Oil Spray
1 - 2 sheets x Puff Pastry
1 x Onion - chopped
4 rashers x short-cut Bacon - diced
250g x cooked Spinach - drained well
5 x Eggs
300mls x Cream
½ cup x tasty Cheddar Cheese - shredded
100gms x Feta Cheese
Serving Accompaniments - English Spinach and Rocket leaves, with Cherry Tomatoes and a little Balsamic Vinegar.
Pre-heat oven to 170C, or 150C fan-forced.
Spray a 20 cms pie dish with oil. Cut and easy the pastry into the dish, and scrunch the edges. Prick the sides and base before baking for 15 minutes.
Spray and heat a frying pan on medium heat, and cook the Onions for around 2 minutes, or until soft. Add Bacon pieces and cook for 2-3 minutes, until golden brown.
By this stage, remove the pastry from the oven, scatter the Onion, Bacon and Spinach over the base.
Combine Eggs, Cream, Cheddar, and Feta in a bowl, mix well and Season with salt and pepper, to taste. Pour the mixture into the base.
Bake for 40-45 minutes, or until puffed and golden. Serve with Salad, tomatoes and dressing.
Tuesday, 30 July 2013
Carrot Soup, with Curry and Potato.
This delicious soup, is a celebration of Carrots.
Preparation Time: 60 minutes minutes, including Cooking Time
1 tbspn x Olice Oil
1 x diced Onion
1 x diced Potato - med. sized
½ tspn x Curry powder (pref. Garam Marsala)
6 x Carrots - chopped roughly
1 litre x Chicken Stock
Pepper and little Salt - if desired
Pinch of dried Chili flakes - if desired
Sour Cream - to enjoy
A Bouquet Garni of herbs, if desired - rosemary, thyme, coriander etc
Place all ingredients into your favourite soup-cooking pot, and bring to boil. Boil until vegetables are soft. Using a stick blender, whizz until a smooth liquid is achieved, or you don't have to - if you'd prefer a chunky soup.
Serve with a dollop of Sour Cream, a sprig of either Coriander, or Parsley, and chunks of your favourite bread (Sourdough). This time, I enjoyed it with Pumpkin Scones.
Thursday, 25 July 2013
Self-Saucing Butterscotch Pudding
This recipe, is, once again, from the files on Best Recipes website, and is a favourite- although rich, it's yummy! It's also so easy.
For the Batter -
90g x melted Butter
1 tspn x Vanilla Essence
¾ cup x Milk
¾ cup x Caster Sugar
1½ cups x Self-Raising Flour
For the Sauce -
2 cups x Boiling Water
¾ cup x Brown Sugar
2 tbspns x Golden Syrup
45g x Melted Butter
Add Milk, Caster Sugar, Vanilla and sifted Flour, to the Melted Butter, and mix well. Pour into a well-greased 8 cup capacity oven-proof dish. For the sauce, add all ingredients to a jug, mix well, and pour gently over the batter mixture. Cook at 180°C for around 30 minutes.
Serve with ice cream, or lashings of cream. Yum! (It doesn't keep very well in my house - generally having been eaten within an hour of being made, because the sauce soaks into the cake).
Wednesday, 24 July 2013
Self-Saucing Lemon Pudding
This easy to make dessert, I got from Best Recipes website. It is just as easy as they say, and absolutely yummy! It's nice and light - and tangy, if you cheat a little!
Preparation Time: around 15 - 20 minutes.
For the Batter -
1 cup x Self-Raising flour
½ cup x Caster Sugar
½ tspn x Vanilla Extract
½ cup x Milk
1 tspn x Grated Lemon Rind
2 tbspns x melted Butter
For the Sauce -
½ cup x Lemon Juice
⅓ cup x Caster Sugar
1 cup x hot water
1 tspn x grated Lemon Rind
For the Batter base - Pre-heat the oven to 180°C. Sift Flour with a pinch of salt, adding sugar, lemon rind, and mix well. Add the melted butter, milk and vanilla. Mix thoroughly.
Pour the mixture into well-greased ovenproof bowl, or cake tin, with deep sides, to allow for rising.
For the Sauce - Sprinkle the mixture with the caster sugar and lemon rind. Combine the hot water and lemon juice, and gently pour over the mixture.
Place the bowl onto a tray, if desired, just in case of any spillage.
Bake for 30 - 40 minutes, then allow pudding to stand for 5 minutes before serving. Eats well by itself, but I prefer ice cream, or cream.
Saturday, 20 July 2013
Lemon Meringue Pie - in a Commercial Pastry Case
One of my favourite pie-desserts, is Lemon Meringue. One of the easiest ways to make it is with a pre-made, commercially available, shortcrust pastry pie case. All you have to do is make the filling and the meringue! These days, they are very good quality, and saves a lot of time and effort.
For the full recipe, go to my blog post - < HERE >
Thursday, 27 June 2013
Custard Sauce, or Crème Anglaise
Quantity: Makes 750mls (1¼ pints)
Preparation Time: Approx: 35-45 minutes
8 x egg yolks
75gms (3ozs) x caster sugar
1 x vanilla pod - split (optional)
300mls (½ pint) x milk
300mls (½ pint) x double cream
Beat the egg yolks and sugar together in a bowl, until well blended. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod, too, and bring it to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar mix. As the egg yolks cook, the custard becomes thicker.
Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard. Serve warm, or cold. Stir the sauce occasionally until cool, to prevent a skin from forming, or cover it with greaseproof paper while it cools.
The custard can also be brought back up to heat over a pan of hot water, but must never boil, as it will separate.
For a Lemon Custard, add the zest of 2 lemons to the milk and cream when heating. Once the Custard has thickened, add the juice of 1 or more lemons, to taste. Strain through a sieve.
For an Orange Custard, add the zest of 2 oranges – as per the lemon custard – but no juice! Try a few drops of Grand Marnier Liqueur, or Cointreau!
For a Rum Custard, add rum to taste at the end of the cooking process, and a spoonful or two of coconut milk, for added flavour.
For a Coffee Custard, replace the vanilla pod with 2 teaspoons of freshly ground coffee. Once the custard is ready, strain it through a sieve.
Wednesday, 26 June 2013
Bitter Chocolate Sauce
Quantity: - Makes approx: 500mls (17fl.ozs)
300gms (10ozs) x Bitter Dark Chocolate – broken/chopped
150gms (5ozs) x Unsalted Butter - cubed
75mls (3fl.ozs) x Double Cream
Place all of the ingredients together in a bowl over simmering water until the Chocolate has completely melted. Stir well.
This sauce MUST be served warm. Plain Chocolate also works well, as does double quantity of Single Cream.