Chocolate Mousse
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days
Sunday, 9 September 2012
Panko crusted salmon
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
Beer battered fish
Ingredients
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
Saturday, 23 June 2012
Teriyaki chicken pizza
Ingredients
1 pizza base
1 large chicken breast
2 tablespoons sake (or japanese cooking wine)
4 tablespoons soy sauce
4 tablespoon mirin
2 tablespoon sugar
1 tablespoon grated ginger
1 tablespoon cornflour
3 spring onions, sliced
2 roasted capsicum, skin off, sliced
Sesame seeds
Chives
Method
1. Preheat the oven to 220 degrees celsius.
2. Poke chicken using a fork. Mix sake, soy sauce, mirin, sugar and ginger in a bowl. Marinate chicken in mixture for 15 minutes in fridge. Heat some oil in frying pan, fry chicken on one side, then the other until browned. Pour the sauce used to marinade the chicken, cover the frying pan and steam cook the chicken on low heat until done. Remove the chicken and set aside.
3. Add cornflour to marinade and keep on low heat and stir until thickened.
4. Smooth the marinade with a knife over the pizza base.
5. Slice the chicken thinly and crumb with the sesame seeds then place on the pizza.
6. Add the capiscum, spring onions and chives to the pizza.
7. Place the pizza in the oven for 10-15 minutes and serve.
(This is one of my creations based on GPK pizza)
Sunday, 3 June 2012
Oven baked frittata
Ingredients
1 tablespoon olive oil
5-6 slices middle bacon
500gm waxy potatoes
4 cloves garlic, chopped
1/2 cup chopped parsley
1 tablespoon fresh thyme
2 char grilled red capsicums, thickly sliced
6 eggs
2 tablespoons chicken stock
1 teaspoon white vinegar
1 teaspoon paprika
15 pitted olives, crushed
Salt and pepper
Method
1. Preheat oven to 190 degrees Celsius.
2. Cut potatoes into 2 cm cubes, boil in salted water until tender.
3. Place bacon in a layer covering the bottom and up the sides of the dishes.
4. Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes. Place the capsicum in a single layer on top of the potatoes.
5. Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.
6. Pour this evenly over the capsicums. Scatter the olives evenly over the top.
7. Place in the oven and bake for 35-40 minutes or until set.
Source: Countdown masterfoods.
1 tablespoon olive oil
5-6 slices middle bacon
500gm waxy potatoes
4 cloves garlic, chopped
1/2 cup chopped parsley
1 tablespoon fresh thyme
2 char grilled red capsicums, thickly sliced
6 eggs
2 tablespoons chicken stock
1 teaspoon white vinegar
1 teaspoon paprika
15 pitted olives, crushed
Salt and pepper
Method
1. Preheat oven to 190 degrees Celsius.
2. Cut potatoes into 2 cm cubes, boil in salted water until tender.
3. Place bacon in a layer covering the bottom and up the sides of the dishes.
4. Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes. Place the capsicum in a single layer on top of the potatoes.
5. Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.
6. Pour this evenly over the capsicums. Scatter the olives evenly over the top.
7. Place in the oven and bake for 35-40 minutes or until set.
Source: Countdown masterfoods.
Lamb, mint and rosemary pies
Ingredients
1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)
Method
1. Preheat oven 200 Celsius.
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes. Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes. Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.
Source: Donna Hay, Saturday Herald.
1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)
Method
1. Preheat oven 200 Celsius.
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes. Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes. Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.
Source: Donna Hay, Saturday Herald.
Saturday, 28 April 2012
Joe's minestrone
Ingredients
1 small onion chopped
1 small carrot chopped
2 rashers bacon chopped
A few leaves of silverbeet/spinach chopped
1 small potato choppped
4 cloves garlic
1 can beans (white, red kidney or chickpeas)
1 can chopped tomatoes
1 can full water
1 teaspoon dried oregano
Splash red wine
Salt and pepper
Method
Add all to a pot and simmer for 20 minutes then add a quarter of a cup of pasta (orzo works nicely) and simmer for a further 15 minutes. Serve with black pepper and some crusty bread.
1 small onion chopped
1 small carrot chopped
2 rashers bacon chopped
A few leaves of silverbeet/spinach chopped
1 small potato choppped
4 cloves garlic
1 can beans (white, red kidney or chickpeas)
1 can chopped tomatoes
1 can full water
1 teaspoon dried oregano
Splash red wine
Salt and pepper
Method
Add all to a pot and simmer for 20 minutes then add a quarter of a cup of pasta (orzo works nicely) and simmer for a further 15 minutes. Serve with black pepper and some crusty bread.
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