In the kitchen

Cake Decorating

In the kitchen

Edwina the Elephant

Met Edwina, she's a *very cute* cake that I made for "Aunty P's" birthday...

.... click here for the instructions to make her.

Birthday Gal'....

How....
You need 2 x 9inche round cakes:

Cut a 1 1/2 inch (approx) circle in middle of one the cakes.

Cut the outer ring into a third for the trunk.

Use the remaining ring to cut into 4 equal parts for the feet.

Arrange pieces in shape of elephant.

Frost - cover with coconut and add liquorice (ear and eyelashes), a marshmallow (eye) and jelly beans (toe-nails).

To make pink coconut put coconut in zip-lock plastic bag or container, sprinkle with a few drops of red food colouring and shake.

Ferrari Testarossa

For Larry's 30th I gave him a Ferrari Testarossa…. cake that is ;-)

.... scroll down for step-by-step pictures and the car stencil.

Birthday Boy...

How...

http://papertoys.com/ferrari-testarosa.htm

One fish, two fish…. birthday fish!

My main aim for Little P's birthday cake was that it was an "object" that she liked and recognised eg a fish, and that it was completely eatable so that she could make a grand mess eating it by the fist full!

See more pic's of the making, and of the birthday gal.

Wonder Barbie

I was meant to make a birthday cake for our very dear friend Barbie, but a few days before her birthday my oven broke!!! So thinking quick I decide to improvise with a pre-bought slab cake, with a little twist of course... met WONDER BARBIE, click here for more pics:

The Birthday Gal:

Recipes

Breakfast

Recipes

Condense Milk & Honeycomb Pancakes

250g softened butter (DO NOT substitute with margarine)
1/3cup Sweetened Condensed Milk
25g VIOLET CRUMBLE, bashed
1 Pancake mix
3 bananas (slightly green)

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NOTES:
- Serves 4
- This is a guaranteed winner!
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For pancakes
Beat together butter and Sweetened Condensed Milk, mix in bashed VIOLET CRUMBLE. Then leave mixture in fridge until firm.

Make pancakes as per packet direction.

Slice bananas.

To serve
Start with a pancake, spread a portion of the VIOLET CRUMBLE butter and add 4 to 5 pieces of banana, top with another pancake. Repeat process.

Corn Fritters

1 cup plain flour
1 tsp baking powder
4 tsp salt
1 tblesp paprika
1 tblesp sugar
2 eggs
1 cup milk
2 cups fresh corn kernels, cut from cob
1 cup diced red capsicum
1 cup sliced spring onions
4 cup chopped coriander and parsley
Vegetable oil

To serve (optional but good!):

Oven roasted tomatoes
Rocket
Avocado
Feta
Tomato Relish
Bacon

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NOTES:
- Serves 4
- Use fresh corn for this recipe it tastes MUCH better
- A simpler method for this recipe is to use an instant pancake mix (just don't pick a flavored one) and add the corn, capsicum, spring onion and herbs etc
- The optional ingredients suggested in the "to serve" really make this dish, so be sure to experiment
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Sift flour, baking powder, salt and paprika into a large bowl, then stir in the sugar and make a well in the centre.

In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk to make a smooth, lump-free batter. The batter will be quite stiff.

Mix corn, capsicum, spring onion; and herbs in a bowl and add the batter to lightly bind them.

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan on a medium heat, then drop in 2 tablespoons of batter per fritter, cooking 4 fritters at a time. Cook for 2 minutes or until the underside of each fritter is golden. Turn over and cook the other side. Transfer to a plate and keep warm while cooking another batch of fritters.

To serve
Place a fritter on each plate and top with two halves of roast tomato, a small handful of rocket and a rasher of grilled bacon, sliced avocado and shavings of feta.

Finish with a second fritter and a dollop of tomato relish.

Granola (Lowly-granowly)

600g rolled oats
75g raw pepitas (pumpkin seeds)
75g sunflower seeds
75g almonds, chopped
1 tblsp ground cinnamon
1 cup (8 fl oz) honey
¾ cup (6 fl oz) canola oil

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NOTES:
- Makes 8 cups
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Preheat the oven to 180°C.

Place the oats, pepitas, sunflower seeds, almonds and cinnamon in a large bowl and mix to combine.

Combine the honey and oil in a small saucepan over low heat for 2 minutes or until melted and combined.

Add the honey mixture to the dry ingredients and mix to combine.

Divide the granola between two baking trays lined with non-stick baking paper and spread evenly.

Bake for 20-25 minutes, stirring occasionally, or until golden.

Salads + sides

Granola (Lowly-granowly)

Bread-sauce-flavoured Potato Gratin

2 cups whole milk
2 cups heavy cream
1 onion
2 cloves
1/2 tsp ground mace
3-4 bay leaves
1 Tblsp sea salt / 1/2 Tblsp table salt
1.8kg all purpose potatoes butter for greasing

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NOTES:
- Serves 6

- This is a new instant *favourite* for me and another which has become one of my "family recipes"; very easy to prepare/cook... rich, creamy five-star flavour!

- This recipe is originally from Nigella Lawson’s book - Feast

- If you cook this in the recommended size dish -15 x 12 inches, you end up with lots of layers of potatoes covered in the beautiful “creamy” sauce… whereas if you cook it in a larger baking dish you end up with a single layer of potatoes and the sauce reduces significant and goes crispy in some parts – BOTH ways are *DELICIOUS* so its just a matter of personal choice

- Don’t leave out or substitute the “mace” as it adds a whole other dimension that really *makes* this dish

- This recipe can be made ahead of time, and then stored in the fridge. When ready to use, take out of the fridge and bring to room temperature (approx. 1 to 2hrs), then heat for 20-30min in an oven of 200 degrees C
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Preheat the oven to 200 degrees C.

Put the milk and cream into a large saucepan.

Peel the onion, cutting it in half, then stick each half, with a clove, adding the studded pieces to the pan.

Add the mace, bay leaves and salt to the pan, then bring nearly to boiling point. Turn off the heat, and put the lid on to infuse the milk.

Meanwhile, peel the potatoes and cut them into 1/2 inch slices.

Put them into the saucepan of infused milk and cream, and bring the pan back to a boil with the lid on. (It doesn't look as if there is enough liquid for all those potatoes, but there is). Lower the heat to a simmer, and take off the lid (this will lower the temperature further) if the pan is spluttering too much and erupting down the sides.

Cook the potatoes until they are tender but not dissolving into mush.

Fish out the onion and bay leaves, and then grease a large roasting pan (of approx. 15 x 12 in) with butter.

Pour in the potato mixture from the pan and cook in the oven for about 20 to 30 minutes or until the potato is bubbling and browned on top.

Let it stand out of the oven for about 10 minutes before serving.

Brussels Sprouts with Shallots & Mustard Seeds

4tsp mustard seeds
500g small brussels sprouts, trimmed
500g corn cobs, cut into 1 inch peices
1/4cup butter
6 large shallots, finely chopped
1 tbsp fresh lemon juice
2 tsp Dijon mustard

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NOTES:
- Serves 8
- Can be partly made ahead of time: store mustard seeds at room temperature and wrap brussels sprouts in paper towels; cover and chill.
- I think this "dressing" would work for pretty much any type of veggie
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Stir mustard seeds in small dry fry-pan over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

Cook brussels sprouts and corn in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool.

Drain and cut brussels sprouts in half and corn into 1 inch peices.

Melt butter in large nonstick saucepan over medium-high heat.

Add shallots and sauté until tender and golden, about 4 minutes.

Add brussels sprouts and corn, sauté until just tender and heated through, about 8 minutes.

Add lemon juice, mustard, and mustard seeds; toss to blend.

Season with salt and pepper and serve.

Caramelised Shallots & Garlic

12 shallots, peeled
16 cloves garlic, peeled
2 large anchovies, roughly chopped
2 tablespoons olive oil
1 I tablespoon water
4 tablespoons brown sugar freshly ground black pepper

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NOTES:
- Serves 4
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Pre-heat oven 175°C

Mix everything together and seal in a flat foil package. Place in a roasting dish and cook at 175°C for 45 minutes until shallots and garlic are tender.

Open out the , stir the contents and return to the oven, uncovered, for 5-10 minutes until the shallots and garlic are browning and glazed.

Country Potato Salad

8 cups potatoes, peeled and cubed
1/3 cup lemon juice
1/4 cup olive oil
3 tsp white sugar
2 tsp seasoning salt
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp ground black pepper
2/3 cup mayonnaise
1/3 shallots, chopped
1/3 cup celery, chopped
1/4 cup fresh parsley, chopped

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NOTES:
- I'm not a huge fan of potato salad but this recipe is much fresher and lighter than the traditional version.
- Be sure to add the celery as its crunchy texture against the soft potatoes is *great*!
- Tastes best if made the day before it's needed.
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Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.

Mix in green onions, celery, and parsley.

Refrigerate for at least 2 hours before serving, or better still overnight.

K’s All-time Favourite (Sharp/Zesty) Vinaigrette

5 Tblsp Olive Oil
10 Tblsp White Wine Vinegar
2 tsp Dijon Mustard
2 Garlic Cloves, diced
Juice of one lemon
A good grind of black cracked pepper

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NOTES:
- I don't like most vinaigrettes/salad dressings because they are too heavy/ oily, but this one reverses the portions of oil/vinegar, making it sharp and a perfect match for pretty match any salad, cold meat or fish.
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Place all ingredients in a jar (with a lid) a shake like made for a minute; can be used immediately or stored or up to 4 days in the fridge (shake before serving).

Mediterranean Bread Bake

125g (13/4 cups) fresh breadcrumbs (made from day-old bread)
1 tsp fresh thyme leaves
1 tsp coarsely chopped fresh rosemary
Salt & freshly ground black pepper
3 medium (about 750g) ripe tomatoes, cut into 1cm-thick slices
2 small white onions, thinly sliced crossways
50g butter, cubed

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NOTES:
- Serves 4 as a side
- This is a great way to use old bread
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Pre-heat oven to 180C.

Lightly grease a 1.5L (6-cup) capacity ovenproof dish.

Combine breadcrumbs, thyme and rosemary in a medium bowl. Season with salt and pepper.

Arrange one third of the tomato slices over the base of prepared dish. Top with one-third of onion and sprinkle with one-third of breadcrumb mixture.

Continue layering with remaining tomato, onion and breadcrumb mixture, finishing with a layer of breadcrumbs.

Top with cubes of butter.

Bake in preheated oven for 30 minutes or until golden brown and cooked through.

Roasted Balsamic Onion & Pear Salad

4 small (about 100g each) red onions, halved, each half cut into 3 wedges
3 (about 200g each) beurre bosc pears, halved leaving stems intact
80g butter, melted
60ml (1/4 cup) balsamic vinegar
70g ('1/3 cup, firmly packed) brown sugar

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NOTES:
- This dish is a great side with meat, particularly pork
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Pre-heat oven at 200 and grease a baking tray.

Combine onion, pear, butter, vinegar and sugar in a large bowl and gently toss to combine.

Place the pear mixture, in a single layer. Roast for an 1 hour or until golden and caramelized.

Zucchini, Rocket & Mint Salad

3 large zucchini, trimmed
Juice of 1 lemon
1/2 cup extra virgin olive oil
1 clove of elephant garlic, finely chopped (see note on facing page)
100g (2 cups) rocket
1/2cup (loosely packed) flat-leaf parsley
1/2 cup (loosely packed) mint

Zucchini, Rocket & Mint Carpaccio served with Chicken Involtini

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NOTES:
- If summer was a recipe this would be it, this salad is soooooooooo fresh and cooling
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Using a vegetable peeler or mandolin, slice zucchini lengthways into 1-2mm-thick slices, then place in a bowl.

Add lemon juice, olive oil, garlic and season to taste with sea salt and freshly ground black pepper, then toss gently to combine.

Cover and refrigerate for 30 minutes for flavours to develop.

Drain zucchini from dressing, reserving dressing, they transfer to a bowl, add remaining ingredients, pour enough reserved dressing over to coat and toss gently to combine

Soups + starters

Zucchini, Rocket & Mint Salad

Bacon & Thyme Stuffed Mushrooms

300g button mushrooms
150g rindless lean bacon
2 green onions (shallots), sliced
50g butter
2 tblsp fresh thyme
freshly cracked pepper and salt
1/2 cup seasoned flour
2 eggs, beaten lightly
2 tblsp sesame seeds
2 cups dried breadcrumbs
1 tsp dried mixed herbs
Fruit or Tomato Relish to serve

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NOTES:
- Serves 4-6
- Can be made ahead and reheated when ready to serve
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Wipe the button mushrooms clean and carefully remove the stems (you can peel them if you like).

Place the bacon, mushroom stems, green onions, butter, thyme and the seasoning in a blender or processor. Blend to form a soft stuffing.

Gently fill the mushrooms with the mixture, pressing it in well.

Combine the sesame seeds, breadcrumbs and herbs.

Lightly coat the mushrooms with the flour then roll into the lightly beaten eggs.The roll into the seasame seeds, breadscrumb and herb mix.

Deep-fry in hot canola oil until golden.

Serve with your favourite relish.

Roasted Onion & Garlic Soup

4 brown onions, halved, unpeeled
1 head garlic, whole, unpeeled
Olive oil
1 cup water
5 cups beef stock
3 tsp thyme leaves
Cracked black pepper

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NOTES:
- Serves 4
- Can be made ahead and reheated when ready to serve
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Preheat the oven to 200°C.

Place the onions, cut-side up, and garlic in a baking tray: drizzle with the oil and turn the onions so they are cut-side down. Bake for 1 hour or until soft and then let cool slightly.

Squeeze the garlic from its skin and mash with a fork. Peel the onions and cut the flesh into wedges.

Place the garlic and onion flesh in a large saucepan with the water, stock, thyme and pepper. Simmer for 20 minutes or until the soup thickens slightly.

Serve with crusty bread.

Twice-baked Cheese Soufflé

500ml (2 cups) milk
1 bunch sping onions, thingly sliced
1 bay leaf
120g unsalted butter
75g (1/2 cup) self-raising flour
4 eggs, separated
125g gruyere cheese, grated
125g cheddar cheese, grated
3/4 cup grated parmesan, plus extra to serve

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NOTES:
- Serves 4
- This is one of my *FAV* recipes, its not really a true Soufflé but it tastes fab!
- Can be made ahead and reheated when ready to serve
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Preheat the oven to 180°C.

Grease six 200ml ramekins.

Place the milk, onion and bay leaf in a heat and bring to the boil. Remove from heat and set aside to infuse for 15 minutes.

Melt the butter in a saucepan over low heat and cook until little bubbles appear on the surface, heat for 2-3 minutes until the mixture thickens then transfer to a bowl.

Add the egg yolks, gruyere and cheddar cheeses. Season with salt and pepper.

Whisk the egg whites. Fold large spoonful of the egg white into the cheese base to lighten the mixture, then carefully fold in the remaining egg whites.

Spoon mixture into the ramekins.

Place the ramekins in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 20 minutes until risen and golden.

Remove bath and set aside to cool (they can be made but keep refrigerated for several days).

When you are ready to serve run a knife around the edge of the ramekins to loosen.Tip them base-side down onto a baking tray, sprinkle with the parmesan. Bake for a further 25 min.

Mains

Twice-baked Cheese Soufflé

Beef, lamb + veal

Mains

Balsamic, Rosemary and Spanish Shanks

8 small lamb (or veal) shanks
Plain flour, seasoned, for dusting Olive oil
4 cloves of garlic, finely chopped
1 tblsp finely chopped rosemary
3/4 cup balsamic vinegar
250ml dry red wine
650g spanish onions, peeled and quartered lengthways
Soft polenta or potato puree, to serve

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NOTES:
- Serves 4
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Pre-heat oven at 180C

Dust lamb shanks in seasoned flour, shaking off excess.

Heat 2 tablespoons olive oil in a heavy-based casserole and brown shanks over medium heat, then remove shanks from pan and add 1 tablespoon olive oil and stir garlic and rosemary for 1 minute over medium heat or until just beginning to brown.

Add vinegar and wine, bring to the boil and simmer for 5 minutes.

Return shanks to casserole in a single layer and cover with a piece of buttered baking paper, then a lid.

Cook in a 180C oven for 1 hour, then scatter onions over and cook for another hour or until meat is very tender and nearly falling off the bone.

Remove shanks and onions from casserole with a slotted spoon, skim fat from cooking liquid, then simmer liquid over medium heat until slightly reduced and thickened.

Season to taste, pour over shanks then serve on a bed of soft polenta or potato puree.

Garlic Mustard Veal with Spinach Puree and Soft Polenta

For veal:

1/3 cup (95g) seeded mustard
2 tblsp coarsely chopped fresh oregano
2 cloves garlic, crushed
4 veal chops (600g)
4 large egg tomatoes (360g), halved

For polenta:

2 cups (500m1) water
1 tsp salt 1 cup (170g) polenta
3/4 cup (180m1) skim milk
1/4 cup (20g) finely grated parmesan cheese (optional)

For spinach:

2kg spinach, trimmed (or use frozen)
2 cloves garlic, crushed, extra
2 anchovy fillets, drained
2 tablespoons lemon juice
1/4 cup (60m1) beef stock

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NOTES:
- Serves 4
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For polenta:
Bring combined water and salt to a boil in medium saucepan. Stir in polenta, stirring, for about 10 minutes or until polenta thickens. Stir in milk; cook, stirring, about 5 minutes or until polenta thickens. Stir in cheese.

For veal:
Combine mustard, oregano and garlic in small bowl; brush veal both sides with mustard mixture.

Cook veal and tomato, in batches, on heated lightly oiled grill plate (or grill or barbecue) until veal is browned both sides and cooked as desired and tomato is browned and tender.

For spinach:
Boil, steam or microwave spinach until just wilted; squeeze out excess liquid with hands. Mix spinach with remaining ingredients.

To serve:
Serve veal chops with tomato, polenta and pureed spinach.

Melt-in-the-mouth Veal Shanks

2 veal (or lamb) shanks 1 large (500g) leek, sliced 2 cloves garlic, crushed 2 tbsp chopped sun-dried tomatoes 1 large (180g) carrot, chopped 4 medium (760g) tomatoes, chopped ½ 390g can pimentos, drained, chopped 125ml (1/2 cup) red wine 250ml (1 cup) chicken stock 1 tbsp chopped fresh oregano 1 tbsp baby capers - - - - - - - - - - - - - - - - - NOTES: - Serves 4 - This is a REALLY easy "one pot" dish that tastes wonderful, the longer you cook it the better it gets - Use a *good* red wine, also this dish really needs to cook for the full 3hrs to remove the "alcohol" taste - You may need to top up fluids throughout cooking process - Serve with mash potatoe or soft polenta - - - - - - - - - - - - - - - - - Combine veal shanks in a large saucepan with remaining ingredients; cover and cook over low heat for 3 hours or until veal is falling off the bone.

Stewed Garlicky Black Bean Spare Ribs

Photo from www.habeasbrulee.com

1.2kg lean, meaty spare ribs (weighed after removing extraneous fat and bone), cut into 2 inch pieces
2 tbsp olive oil
1 dried chilli, seeds removed and crushed -OR- 2tsp of fresh mushed chilli
4 tbsp thinly sliced scallions
3 1/2 tbsp fermented black beans, lightly rinsed and coarsely chopped
6 large cloves of garlic, stem end (and any inner green bits) removed, peeled and lightly smashed
2 tbsp dark soy sauce
2 tsp granulated sugar
1 Cup water

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NOTES:
- Serves 4-6

- This recipe was adapted, with only tiny changes, from The Modern Art of Chinese Cooking by Barbara Tropp

-This recipe is best made in advance, seeing as how it involves slow braising, followed by a chilling period in order to degrease before eating. It reheats beautifully; the flavours just melding together even more so by the next day.

- Try to convince your butcher to saw the ribs into shorter nuggets for you. You can do it at home with a heavy meat cleaver, but it will be loud, difficult, and result in terrifying bone shards. I used 2inch long pieces because that's what I found at the store, and it just wasn't worth the bother to cut them down further than that. Divide the rack into individual ribs by slicing the meat between the bones.

- This is *great* served with a wedge of iceberg lettuce and white rice - you wrap small amounts of the rice and meat up in the lettuce and then eat with hands ;-)
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Heat up your wok until it is just starting to steam, then swirl enough oil in to coat the bottom and partially up the sides.

Add the scallions and crushed chili and stir-fry for just a moment, until fragrant.

Then add the ribs and just brown them on all sides before removing them to a bowl to set a side. (Work in batches if necessary - with a typical home kitchen sized wok, it will be).

Pour a bit of the water into the wok and scrape up any tasty browned bits that have stuck to the bottom, and then pour it into a large saucepan, along with all the other seasonings and the ribs themselves.

Stir the contents of the pot to mix things up properly.

Simmer, covered, stirring occasionally, until the ribs are tender and done. This should take about 3 to 5 hours.

Once the ribs are done, separate the ribs into one bowl and the sauce to another, put everything in the fridge for a few hours (or overnight) until the fat has risen to the top and solidified such that it is easy to remove. Remove solidified fat and recombine the sauce and ribs to reheat before serving.

Chicken + pork

Stewed Garlicky Black Bean Spare Ribs

"Nigella" Coke-a-Cola Ham

2kg mild-cure Ham
1 onion, peeled and cut in half
2-litre bottle of coca-cola

For glaze:

Handful of cloves
2 Tblsp Golden Syrup
2 Tblsp English Mustard Powder
2 Tblsp Brown Sugar

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NOTES:
- This is such an “out of character” recipe for me, but I am a convert – it was easy to do and the taste was *FAB*

- This recipe is originally from Nigella Lawson’s book - Nigella Bites

- From the goddess (Nigella Lawson) herself - just one thing before I start, DONT even consider using Diet Coke; it’s full of fat or nothing!

- The ratio (if you have a smaller or larger ham) 1kg of ham = 1 litre coke = 1 hour cooking time.

- This can be partly made ahead of time: you can do the “braising stage” in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180ºC, turning up the heat towards the end if you think it needs it.
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Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 and a half hours.

Meanwhile, preheat the oven to 230ºC.

When the ham's had its time take it out of the pan and let cool a little for ease of handling. (You can let it cool completely then finish off the cooking at some later stage if you want).

Remove the skin, leaving a thin layer of fat.

Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat.

Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.

**SPECIAL NOTE: Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180ºC, turning up the heat towards the end if you think it needs it.

Chicken Involtini with Caper, Lemon and Egg Sauce

For chicken:

6 chicken breasts (about 150g each)
150g thinly sliced prosciutto
150g sliced Sicilian pepato or provolone piccante (cheese)
12 sage leaves
3 eggs, beaten with 1 tblsp water
75g (1/2 cup) plain flour

For herb pangrattato:

200g day-old bread, crusts removed
1 tblspn dried oregano
1/3 cup fresh oregano leaves
1/3 cup basil leaves
Thinly peeled rind of 2 lemons, finely chopped
2 cloves of garlic, finely chopped
1 tblsp lemon pressed olive oil

For caper, lemon and egg sauce:

1/2 cup white wine vinegar
2 cups pouring cream
2 tblsp capers, finely chopped
Juice of 1/2 lemon
Finely grated rind of 1 lemon
4 egg yolks

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NOTES:
- Serves 4
- Serve with Zucchini, Rocket & Mint Carpaccio
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For herb pangrattato:
Pre-heat oven at 170C

Process all ingredients in a food processor until crumbs form.

If the mixture is a little wet, transfer it to an oven tray and bake at 170C for 10 minutes, stirring occasionally, or until crumbs are sligntly dry.

Herb pangrattato can be stored in an airtight container in the freezer for up to 1 month.

For caper, lemon and egg sauce:
Makes about 300ml Place white wine vinegar in a heavy-based saucepan and simmer over medium heat until reduced by half.

Add cream, capers, lemon juice and rind and simmer gently until reduced by a quarter.

Remove from heat and whisk in egg yolks, one at a time, until well combined, then season to taste with sea salt and freshly ground black pepper.

For chicken:
Using the flat side of a meat mallet, pound chicken breast between sheets of plastic wrap until 1 cm-thick.

Place 2 slices of prosciutto widthways over chicken breasts until breasts are three-quarters covered, top with 1-2 slices of cheese and 2 sage leaves, then roll up from the long side and secure with a toothpick.

Beat 3 eggs with 1 tblsp water. Place egg mixture, flour and pangrattato each in separate bowls, then dust chicken in flour, shaking off excess.

Dip into egg mixture, allowing excess to drip off, then roll in pangrattato until well coated.

Chicken can be coated, covered and refrigerated up to 8 hours in advance.

Place coated chicken on a baking paper-lined oven tray and cook at 170C for 20 minutes or until crust is golden and chicken breasts are firm to touch.

Remove toothpicks, cool for 2-3 minutes, then cut diagonally into 1.5cm thick slices.

Chinese Roast Pork

Meat

1.2 kg bone-in pork roast

Marinade

120 ml soy sauce
80 ml dry sherry
55 ml honey
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 tblsp cornstarch
1 tblsp water

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NOTES:
- Serves 6
- I have made this several times now and the flavour is just divine, deep and rich - the longer it marinades, the better it is!
- This is great served with whole baked apples (just pop in the roasting pan with pork for 40min)
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To Marinate:
Pierce meaty sides of meat with fork; place roast in a large plastic bag.

In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork.

Press air out of the bag and tie securely. Marinate in the refrigerator at least overnight, but better still 2 days (or freeze in the marinade for use at a later date), turning bag over occasionally.

To Cook:
Preheat oven to 165 degrees C.

Remove roast and marinade from refrigerator.

Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 30mins to 1hour (or until internal temperature has reached 70 degrees C), brushing several times with marinade.

Remove roast from oven and let stand 15 minutes.

Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Honey-mustard Chicken with Sweet Mash

600 g chicken tenderloins
1/3 cup (115g) honey
2 tblsp seeded mustard
1/3 cup (80m1) white vinegar
2 tblsp soy sauce
4 (850g) small kumara (sweet potatoe)
2 cloves garlic, sliced thinly
1/4 cup (60m1) skim milk
2 tsp fresh thyme leaves
Bamboo skewers

- - - - - - - - - - - - - - - - -
NOTES:
- Serves 4
- For a deeper flavour its better to marinade the chicken overnight, however if times short it will still taste fine.
- - - - - - - - - - - - - - - - -

Thread each piece of chicken onto a bamboo skewer; place in shallow baking dish.

Combine half of the honey, mustard, vinegar and sauce and pour over chicken and refrigerate 3 hours or overnight.

Preheat oven to hot.

Roast undrained chicken, uncovered, in hot oven about 10 minutes or until cooked through.

Meanwhile, boil, steam or microwave combined kumara and garlic until tender; drain. Mash in medium bowl with milk; stir in thyme.

Heat remaining marinade in small saucepan.

Serve chicken with potato kumara mash; drizzle with marinade.

One Pan Sage-n-Onion Chicken & Sausage

1 large onion or 2 small onions
125ml olive oil (not extra virgin)
2 tsp English mustard
1 Tblsp dried sage ground pepper
1 lemon
1 Tblsp Worcestershire sauce
10 thigh pieces, bone in and skin on
12 sausages (small italian)

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NOTES:
- Serves 6

- This is a superb dish and will become one of my "family recipes"; so easy to prepare and cook... but the results are five-star!

- This recipe is originally from Nigella Lawson’s book - Nigella Bites
- - - - - - - - - - - - - - - - -

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out rinds cut into eighths, and the Worcestershire sauce.

Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days... or freeze (which is what I did).

Preheat the oven to 220 degrees C.

Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting pan, singel-layer, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Then put the pan into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to color them evenly.

Pork Fillet with Caramelised Apple & Leek

800g pork fillets
3/4 cup (180ml) chicken stock
2 medium leeks (700g), sliced thickly
1 clove garlic, crushed
2 tblsp brown sugar
2 tblsp red wine vinegar
2 medium apples (300g)
10g butter
1 tblsp brown sugar, extra
400g baby carrots, trimmed, halved
8 medium patty-pan squash (100g), quartered
250g asparagus, trimmed,coarsely chopped

- - - - - - - - - - - - - - - - -
NOTES:
- Serves 4
- - - - - - - - - - - - - - - - -

Preheat oven to very hot.

For pork:
Place pork, in single layer, in large baking dish; bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired.

Cover; stand 5 minutes before slicing thickly.

For apple and leek:
Heat half of the stock in medium frying pan; cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar, stirring for about 5 minutes or until leek caramelizes.

Add remaining stock, bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes or until liquid reduces by half. Place leek mixture in medium bowl; cover to keep warm.

Peel, core and halve apples; cut into thick slices.

Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.

Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.

To server:
Serve pork, topped with caramelized apple and sweet and sour leek, on top of the mixed vegetables.

Fish

Pork Fillet with Caramelised Apple & Leek

Herb Crusted Salmon with Fennel Salad

For salmon:

2 x 200g salmon fillets
2 tsp finely grated lemon rind
11/2 tblsp finely chopped flat-leaf parsley
10g butter, chopped
2 tsp lemon juice
Cracked black pepper and Sea salt

For fennel salad:

1/2 red onion, finely chopped
1 1/2 tblsp lemon juice
1/2 clove garlic, crushed
Cracked black pepper and Sea salt
400g baby fennel, finely sliced
2 tsp fennel sprigs
1 1/2 tblsp flat leaf parsley leaves

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NOTES:
- Serves 2
- This is a really quick and easy recipe
- - - - - - - - - - - - - - - - -

For fennel salad:
Bring a medium sized saucepan of water to the boil and add finely sliced fennel, until just tender (5min)

Combine onion, lemon juice, garlic, salt and pepper in a microwave-safe bowl. Cover and cook on Med-high for 1-2 minutes.

Place the sliced fennel, fennel sprigs and parsley in a bowl and combined with onion mix.

For salmon:
Place salmon in a microwave-safe dish and sprinkle with lemon rind, parsley, butter, lemon juice and pepper.

Cover dish with plastic wrap and cook on Medium for 3-3 1/2 minutes. Allow to stand for 5 minutes before serving sprinkled with salt.

Lettuce Wrapped Trout with Creamed White Wine

1 iceberg lettuce, outer leaves discarded, washed and leaves separated
4 ocean trout fillets (about 200g each)
200ml creme fraiche
60ml dry white wine
40g butter, chopped
1/4 cup chopped chives
Sweet potato mash, to serve

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NOTES:
- This is one of the easiest dishes to make, looks *fab* and has the most decadent flavors; be sure to server with sweet potato mash it is D-vine!
- Use a decent white wine as it is one of the key flavours
- - - - - - - - - - - - - - - - -

For fish parcels
Blanch lettuce leaves in boiling water for 30 seconds and drain on absorbent paper.

Place each piece of fish in the centre of 2 or 3 overlapping lettuce leaves, season fish to taste and wrap lettuce around fish to form a parcel.

Place parcels in a baking paper-lined steamer and steam, covered, over a pan of simmering water for 8-9 minutes or until fish is just cooked through.

For sauce
Combine creme fraiche and wine in a small saucepan, slowly bring to a simmer, whisk in butter, piece by piece, and, when butter is melted, simmer for 2-3 minutes or until sauce is reduced and thickened. Season to taste and stir in chives.

To serve
Serve fish parcels with sauce spooned over with sweet potato mash to the side.

Moroccan Spiced Tuna With Burnt Orange Vinaigrette

Fish

4 yellowfin tuna steaks (about 180g each)
2 tbl sp Ras el hanout (see note)

Vinaigrette

Olive oil
60g nicoise olives, pitted
2 egg tomatoes, peeled, seeded and chopped
2 oranges, peeled, pith removed, thinly sliced
2 bulbs fennel (about 1 kg) trimmed, and thinly sliced (tops reserved)
2 tsp rock salt
1.75 litres olive oil, approximately
Finely grated rind and juice of 2 oranges
50g caster sugar

- - - - - - - - - - - - - - - - -
NOTES:
- Serves 4
- This dish is one of the most amazing fusion of flavors
- The Orange Vinaigrette can be made in advance
- Ras El hanout can be purchased from Herbies however if you are unable to get Ras El hanoutthen use another earthy spice mix you like
- For a healthier version of this recipe I have made this dish without using the olive oil to cook the fennel/make the vinaigrette, instead I just blanched the fennel in water and used a few tbl spoons "normal" olive oil for the vinaigrette (still tastes GREAT!)
- - - - - - - - - - - - - - - - -

For vinaigrette
Place fennel in a saucepan, add rock salt and enough olive oil to cover, then cook over very low heat, without boiling, for 1 1/2 hours or until tender but still intact. Drain fennel and reserve oil.

When fennel is cool, thinly slice lengthways.

Meanwhile, combine orange rind and sugar in a saucepan and cook over low heat, stirring as little as possible, until sugar has caramelized, add orange juice, taking care as mixture will splutter, and combine well. Cool.

Add 1 cup reserved fennel oil to orange mixture and stir until mixture is smooth. Reserve remaining oil for another use.

For tuna
Roll edges of tuna steaks in ras El hanout. Heat a little olive oil in a heavy-based frying pan and cook fish on both sides for 1/2 minutes for rare or until cooked to your liking, then rest in a warm place for 5 minutes.

Meanwhile, add sliced fennel to orange mixture and cook over low heat until just warmed through. Stir in olives, tomato and fennel tops and cook for another minute or until just warmed through.

To serve
Divide sliced oranges between 4 plates, top with sliced fennel, drizzle with a little fennel and burnt orange vinaigrette, then top with tuna.

Summer-wrapped Fish

4 x 200g firm white fish fillets
240g green zucchini
240g yellow zucchini
760g tomatoes, sliced thinly
80ml dry white wine
coarsely ground black pepper
2 tblsp balsamic vinegar
2 tblsp baby basil leaves

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NOTES:
- Serves 4
- - - - - - - - - - - - - - - - -

Preheat oven to very hot.

Halve fish pieces lengthways.

Using vegetable peeler, peel zucchini into long thin ribbons.

Place four pieces of fish on large individual pieces of lightly oiled foil; top with zucchini ribbons then remaining fish pieces. Cut eight slices of tomato in half; place four half-slices on top of each stack. Drizzle stacks with wine; sprinkle with pepper.

Fold foil to enclose fish stacks; place in single layer in baking dish. Bake in very hot oven about 10 minutes or until fish is cooked through.

Divide remaining tomato slices equally among serving plates; top with unwrapped fish stacks.

Drizzle stacks with vinegar; sprinkle with basil.

Tikka Marsala Fish Curry

4 x 200g fillets blue eye cod
1 tblsp vegetable oil
1 small brown onion, chopped finely
4 tblsp Sharwood's Tikka Masala curry paste
150ml water
200ml thickened cream
2 tblsp coriander leaves, chopped

- - - - - - - - - - - - - - - - -
NOTES:
- Serves 4
- Serve with rice
- - - - - - - - - - - - - - - - -

Pre-heat oven at 200C

Cut each cod fillet into 3.

Heat oil in a large frying pan and cook cod pieces until lightly golden, then remove and place in a 2-litre ovenproof dish.

Gently fry onion for 3 minutes until soft. Add curry paste and cook for 2 minutes or until aromatic. Pour in cream and 150mI water. Bring to the boil, then pour over cod.

Bake at 200-C for 10 minutes.

Place cod on a bed of rice, garnished with coriander.

Baking

Tikka Marsala Fish Curry

Bitter Chocolate Tartlets (aka Latino's)

Tartlet cases

4 packet of Ginger-nut Biscuits (OR a ready made tart shell)

Filling

650g 80% Dark Chocolate, chopped
165g Unsalted Butter, chopped
2 Eggs
3 Egg yolks
50g Caster Sugar

Picture shows filling in pastry cases rather than ginger-nut cases.

- - - - - - - - - - - - - - - -
NOTES:
- This recipe is always a HUGE hit and is very, very easy to make and can be made ahead
- Cooked tarts can be stored in the fridge for several days
- If using ginger-nut biscuits for the tart cases it is easier to make all of the cases first and then the filling
- The filling can also be used to make one large tart, simple fill a sweetcrust pie shell and cook as per instructions
- - - - - - - - - - - - - - - - -

Pre-heat oven 220C

For tartlet cases
Using a patty-cake tray, place a single ginger-nut biscuit on each patty-cake hole, then place in oven for 3-5min until just tender (BE CAREFUL NOT TO BURN).

Then using a dessert spoon push the biscuit into the patty-cake hole to form a slight curve; then place tartlet shells on a baking tray until ready to add the filling. Repeat process.

NOTE: If you do not have a patty-cake tray you can use two dessert spoons and simply bend the Ginger-nut biscuit between the two spoons to create a slight curve.

For filling
Chop chocolate into 1cm pieces, then melt chocolate and butter in a bowl over simmering water.

Then whisk eggs, egg yolks and sugar until pale and creamy and fold in slightly cooled chocolate mixture.

To create tarts
Turn oven down to 130C

Add a spoonful of the filling mixture to the tart shell and cook for 10 minutes.

Filling should be beginning to set around edges, but still slightly wobbly in the centre.

Chocolate Bliss Pecan Pie

1 cup Dark Chocolate
1 pre-made pie crust (9 inch)
2 Tbsp. butter
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup Golden Syrup
1 tsp. vanilla
1-1/2 cups Pecan halves
2 Tbsp. dark rum (optional)

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NOTES:
- This is a *very* rich pie and nice change from regular Pecan Pie.
- Quick and easy to prepare this recipe tastes even better if made the day before and then served chilled.
- Make sure you fill the pie crusts right to the top; it just doesn't seem to have the same flavour if you make the filling too thin.
- - - - - - - - - - - - - - - - -

Preheat oven 175°C

Combine the sugar and corn syrup in a saucepan and bring to a boil over medium heat, stirring frequently.

Remove from the heat and add the butter and the chocolate; whisk until all the chocolate and butter is melted and smooth.

Pour the filling into the pie crust and bake for about 45 minutes (the filling will puff a bit.)

Cool on a wire rack, then transfer to fridge until ready to serve; for best flavour refrigerate overnight and served chilled.

Citrus Sabayon-Pine Nut Tart with Cardamom Syrup

Pine Nut Crust
(Makes enough for three 9inch tart shells)

2 cups pine nuts
1/3 cup sugar
3 cups all-purpose flour
16 Tblsp unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract

Citrus Sabayon

2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
6 Tblsp cold unsalted butter, cut into 6 pieces

Cardamom Syrup

1 Large Orange, zest and pulp
4 Cardamom pods, spilt
115g Honey

To serve - Good quality double cream

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NOTES:
- This is my new FAVORITE dessert – I LOVE IT!!!

- This recipe was adapted, with only tiny changes, from The French Laundry’s “Lemon Sabayon - Pine Nut Tart with Honeyed Mascarpone Cream”

- This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.

* SPECIAL NOTE:
Although you make it all, you only use a third of the pine nut crust for one tart…. to quote Keller: "Since the recipe uses only one egg, it would be difficult to cut down, but the extra dough can be frozen for future use."
- - - - - - - - - - - - - - - - -

For the crust:
Preheat the oven to 175 degrees C.

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground.

Place the mixture in a mixing bowl (the dough can be mixed in a mixer fitted with the paddle or by hand).

Add the softened butter, the egg, and vanilla extract and mix to incorporate all the ingredients.

Divide the dough into three parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The dough can be frozen for future use.

Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator.

Use your fingertips to press the chilled dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 1 0 to 1 5 minutes, then rotate the shell and continue baking for another 10to 15 minutes, or until the shell is golden brown. Remove the shell from the oven and let it cool while you make the filling. (There may be some cracks in the shell; they will not affect the tart.)

For the Citrus Sabayon:
Bring about 1 and a half inches of water to a boil in a pot that is lightly smaller than the diameter of the mixing bowl you will be using for the sabayon.

Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl, for even heating.

After about 2 minutes (it will be about 6 minutes if you’re using a glass bowl, instead of a metal bowl), when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and when the mixture thickens again, add another one- third of the lemon juice. Whisk until the mixture thickens again, and then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened, light in colour, and the whisk leaves a trail in the bottom of the bowl.

The total cooking time should be approximately 8 to 10 minutes (it will be about 15 to20 minutes if you’re using a glass bowl, instead of a metal bowl).

Turn off the heat but leave the bowl over the water as you add the butter: Whisk in the butter a piece at a time. (The sabayon may loosen slightly, but it will thicken and set as it cools).

Pour the warm sabayon into the tart shell and place the tart-pan onto a larger flat baking tray.

Preheat the griller.

While the sabayon is still warm, place the tart under the griller. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even colour; DO NOT leave the oven - this will happen in a few seconds.

Remove the tart from the griller and let it sit at least 1 hour before serving.

For the Cardamon Syrup:
Place the orange zest into a small saucepan.

Remove the remaining white of the skin and slice orange into 1cm slices (circles).

Add orange slices, honey and cardamom to zest and bring to boil. Cover with lid, turn off heat and let flavours infuse for at least 20mins.

To serve:
This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold (which is what I did and it was still TO-DIE-FOR).

Drizzle a tablespoon of the Cardamom Syrup onto a plate (with at least one piece of orange), then place a slice of tart drizzled with a dollop of cream to the side.

Death by Chocolate Cake

Cake

225g dark chocolate (70-80%)
140g butter
1 cup sugar
4 eggs
4 heaped tblsp plain flour
4 tblsp cocoa powder
1½ tsp baking powder
1 tsp vanilla extract

Frosting

1 x Betty Crockers Vanilla frosting

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NOTES:
- This is the BEST chocolate cakeever, with a really deep rich chocolate flavour. I recently used it as the base for a birthday cake and it was a huge hit!
- This cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall it is recommend that you use two cake tins
- It keeps in the fridge for at least a week and individually pieces can be easily reheated in the microwave for 15sec to make soft and moist
- I can not recommend the Betty Crockers frosting enough, it is AWESOME and also comes in a chocolate flavour. Available from the supermarket for approx $3.50 a tub!
- - - - - - - - - - - - - - - - -

Preheat oven to 180 degrees

Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin

Break the chocolate into small pieces and melt it with butter over hot water

Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract

Slowly fold in the melted butter and chocolate

Bake at 180 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes

Cool the cake and then ice with frosting

Gingerbread Men

Photo from Taste.com.au... despite my best intentions mine *never* look this pretty ;-)

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (21/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust

To decorate: Ready-made royal icing (you can but it from most supermarkets) Smarties, lollies etc

- - - - - - - - - - - - - - - - -
NOTES:
- Makes 20
- - - - - - - - - - - - - - - - -

Preheat oven to 180°C.

Brush 2 baking trays with melted butter to lightly grease.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Add the golden syrup and egg yolk and beat until combined.

Stir in the flour, ginger, mixed spice and bicarbonate of soda.

Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest (this makes it MUCH easier to work with and I have found on a hot day it’s easier to work in smaller batches).

Once "rested" in fridge, place the dough between 2 sheets of baking paper and roll out until about 4mm thick.

Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart.

Repeat with any excess dough.

Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Once fully cooled, decorate with royal icing and lollies.

Mini Raspberry Shortcakes

1 packet Arnott's Arno Shortbread biscuits, crushed
100g butter, melted
120g mascarpone cheese
1 tblsp honey
1 packet frozen raspberries
¼ cup raspberry conserve, heated for glazing

- - - - - - - - - - - - - - - - -
NOTES:
- These little cheese-cake-like delights are *fab*, I make them in a mini cupcake pan so they are one YUMMY mouthful!
- Can be made ahead
- - - - - - - - - - - - - - - - -

Line mini-muffin pan with cling wrap with an overhang, to help remove the shortcakes when ready to serve.

Combine the crushed biscuits and butter, and press firmly into the base of the lined patties. Refrigerate until required.

In a bowl mix the mascarpone and honey until smooth.

To serve:
Remove the shortcakes from the mini-muffin pan and remove the cling wrap. Place a spoonful of the mascarpone mixture onto each base, top with a few raspberries and brush with the jam.

Pecan Meringue Tart

Tart base:

22 Jatz Cracker biscuits, slightly crushed
1 cup (115g) pecans, coarsely chopped
3 egg whites 1 cup caster sugar

Tart topping:

300ml double cream
3 tblsp strong brewed coffee
1 Cadbury Flake Chocolate, crushed

- - - - - - - - - - - - - - - - -
NOTES:
- Don’t be put-off by the Jatz biscuits (which are usually a savoury item), this is an intensely sweet tart and really yummmmmmmy flavour.

- Be sure to pile the meringue mixture at least 4cm high in the baking tin, if you make it too thin you’ll loose the gooey centre effect and it just doesn’t taste the same :(
- - - - - - - - - - - - - - - - -

Preheat oven 180C (160 degrees C for a fan-forced oven).

For base:
Line a 20cm springform tin with baking paper.

Slightly crush Jatz biscuits (not too finely); this can be done by placing the biscuits in a freezer bag and rolling over them with a rolling pin.

Coarsely chop pecans.

Whip egg whites with an electric beater until soft peaks form then gradually add sugar and continue beating until stiff peaks form.

Fold Jatz and pecans into egg white mixture, then spread into prepared tin so that it is at least 4cm/1 ½ inches high.

Bake on the top shelf for 30 minutes.

Allow to cool

For topping:
Beat cream and coffee together until thick.

To serve:
Remove pie from tin, cover with coffee cream and sprinkle with crushed Cadbury Flake Chocolate.

Pecan Pie

2 x 9inch pre-made sweet shortcrust pie shells
1 cup pecan nuts, coarsely chopped
½ cup brown sugar
½ cup maple syrup
40g (1 ½ oz) butter, melted and cooled
3 eggs
¼ cup pouring cream
2 tblsp dark rum (optional)

- - - - - - - - - - - - - - - - -
NOTES:
- This is an EXTREMELY quick and easy tart to make and tastes great!
- - - - - - - - - - - - - - - - -

Pre-heat oven to 175C

In a large mixing bowl, whisk the eggs and then add the brown sugar, golden syrup, butter, cream, rum and pecans.

Pour mixture into pastry shells and cook for 35min or until the filling has set.

Desserts

Pecan Pie

Almond Encased Gelato with Strawberry Caramel Sauce

Rhubarb gelato or any other flavour
Thinly sliced strawberries, mint cut into julienne and icing sugar, to serve

For parcels:

400g marzipan, chopped
4 egg whites
2 tsp plain flour
1/2 tsp vanilla extract

For caramel strawberry sauce:

150g caster sugar
500g strawberries, hulled and processed in a food processor until pureed

- - - - - - - - - - - - - - - - -
NOTES:
- Serves 10
- This dish looks spectacular but is actually very easy to create and can be made in advance!
- - - - - - - - - - - - - - - - -

Turn out gelato onto a chopping board and, working quickly, cut into ten 6cm squares, then cover and return immediately to freezer until ready to assemble.

For marzipan wafers
Process marzipan in a food processor until smooth, then add egg whites, one at a time, and process until smooth.

Add remaining ingredients and process until just combined, the transfer to a small bowl and refrigerate until required.

Mixture will keep, covered in the fridge for up to 1 week.

For caramel sauce
Combine sugar and water in a small saucepan over medium heat until sugar dissolves; use a pastry brush dipped in water to brush crystals from side of pan as they form.

When syrup is clear, increase heat to high and simmer, without stirring mixture is a pale caramel. Remove pan from heat and immediately add 100ml water taking care as mixture will spot.

Return pan to heat and stir until well combined, cool, then add strawberry puree and stir to combine.

Sauce can be made 1 day ahead.

When ready to assemble
Pre-heat oven at 150C

Using an acetate overhead projection sheet mark a cross shape template about 28cm long with each arm 6x11cm.

Line an oven tray with baking paper and place template over paper, then, using a small spatula, fill cross with a thin layer (about 2 tblsp) of Marzipan wafer mixture.

Remove template and bake wafer at 150C for 6-8 min or until golden on edges.

Remove from oven and, working quickly, place a gelato square in the middle of cross (while still on hot tray), fold one end of cross over gelato, then sides, then remaining end to completely encase and form a parcel, turning back one corner.

If wafer becomes brittle return to oven to warm very briefly.

Immediately place parcel in airtight container in the freezer and freeze for up to 2 days. Wafer will remain crisp.

Repeat process with remaining marzipan wafer batter and gelato.

To serve
Spoon a little strawberry caramel sauce among plates, place thin slices of strawberry around, scatter with mint, then place a gelato parcel dusted with icing sugar in the centre of each and serve immediately.

Frozen Vanilla & Raspberry Bombe

Cake

100g Pavlova Nest, broken into 2cm pieces
900ml Light vanilla ice-cream slices
500ml Raspberry sorbet
300g Frozen raspberries, unthawed

Sauce

120g Frozen raspberries, unthawed
1tbls Water
3tsp Icing Sugar

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NOTES:
- I *love* this recipe, it tastes d-luscious, is low fat, very easy to make and can be done waaaaaay ahead of time!!!
- To save even more time and effort you can buy a vanilla ice-cream/berry sorbet mix pre-made, and instead of making your own raspberry sauce you can buy one from any good deli
- For dinner parties I make individual version using Ramekins as the mould, same process just smaller
- - - - - - - - - - - - - - - - -

For cake
Line a deep round 20cm (base measurement) cake pan with overlapped plastic wrap, allowing the edges to overhang the side of the pan

Spread thawed frozen raspberries over base of lined pan.

Cut pavlova nests into 2cm pieces and place into a large mixing bowl.

Remove ice-cream slices from wrappings and quickly cut into eighths. Add to pavlova nest pieces.

Use a small ice-cream scoop or spoon, scoop small pieces of sorbet into bowl.

Then use a large metal spoon to mix until ice-cream and sorbet softens slightly and ingredients begin to stick together, cutting through any clumps of sorbet or ice-cream to ensure they are evenly distributed throughout.

Spoon ice-cream mixture into cake pan and use your hands to quickly and very firmly press into pan to compact (it will seem too much for pan, but with pressing, fits nicely).

Use the spoon to smooth surface. Place in freezer to firm.

For sauce
Place raspberries, water and sugar in a blender. Blend until smooth, then strain through a fine sieve into jug.

To serve
Remove ice-cream cake from the freezer and turn out of the pan onto a large plate.

Remove the plastic wrap. Quickly cut into wedges, place on serving plates and drizzle with the raspberry sauce.

Honey Roasted Pears with Spiced Orange Sabayon

Pears

1 Large Orange
4 Bartlett pears (approx 170g each), peeled with stems in tacked
4 Cardamom pods, spilt
115g Orange blossom or pale floral honey
Baking Paper
String

Sabayon

4 Egg yolks
75g Caster Sugar
2tbls Orange blossom or pale floral honey
2tbls Orange juice
25ml Grand Marnier
¼ tsp Five-spice powder
2tbls Thickened cream

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NOTES:
- Serves 4
- This recipe has a sumptuous, velvety flavor
- Everything can be prepared before your guests arrive and then simply cook the pears while serving mains and reheat the sauce just before serving
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For sabayon
Using an electric mixer, beat egg yolks and sugar in a heatproof bowl until pale and creamy. Gradually beat in honey, orange juice, liqueur, five-spice powder and cream.

Place bowl over a saucepan of simmering water (DO NOT LEAVE THE MIXTURE) and beat for 12-15 minutes or until mixture is thick and holds a trail. Remove from saucepan and cool until ready to serve.

For pears
Using a vegetable peeler, peel rind from the orange in two 3x8cm long pieces. Cut each piece in half lengthwise and trim edges.

Peel pears, then place each pear in the centre of a 30x45cm piece of baking paper. To the pear add a cardamom pod and drizzle 1 tablespoon honey over each pear and drape with a piece of orange rind. Tie up baking paper tightly with string to form a package

When ready to cook, preheat oven to 200C . Place pear parcel on an oven tray and bake for 40-45 minutes or until pears are tender. Stand at room temperature for 10 minutes before serving.

To serve
When ready to serve, if you have pre-made the sabayon then place it back on the heat and quickly bring to the boil to heat through.

Place pears on plates, drape a piece of orange rind over each, then spoon spiced orange sabayon around.

Squashed Chocolate Soufflé with Drunken Pears & Star Anise

Sauce

375ml Merlot
400g (2cups) Caster sugar
6 Start Anise
3 Beurre Bosc Pears, pealed, cored and halved with stems attached
Double Cream

Cake

400g 80% Dark Chocolate
300g Butter
10 Eggs, separated
35g (1/3 cup) Cocoa
255g Caster Sugar

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NOTES:
- Serves 6
- Undecorated cake will keep in an airtight container in a cool, dark place for up to 5 days.
- To make "thicker" cakes use a 20cm spring form tin
- Although I would usually not serve cream with a dessert, this recipe needs it to balance the strong flavors, so pick a good quality THICK cream and add a dollop to each plate before serving
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For sauce
Combine wine, sugar, star anise and ½ cup water in a saucepan and stir over medium heat until sugar dissolves, then bring to the boil.

Add pears, ensuring they are completely submerged, reduce heat to low and cook, covered, for 20 minutes or until pears are tender, then cool pears in cooking liquid.

Strain pears and return liquid to pan, then simmer until reduced to a syrupy consistency. Set aside.

For cake
Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, remove bowl from pan and cool a little, then whisk in egg yolks, one at a time, until combined.

Stir in cocoa and sugar until well combined. In a separate bowl, using and electric mixer, whisk egg whites until soft peaks form, then fold into chocolate mixture, in 3 batches, until just incorporated.

Spoon mixture into a buttered and floured 28cm spring form tin and bake at 180C for 35-40 minutes or until cake puffs like a soufflé and is slightly set.

Remove cake from oven and place a circle of baking paper over the cake, then place a cake tin base or flat plate over cake and weight with food cans.

Cool at room temperature, then refrigerate overnight.

Remove cake from tin and, using an 8cm pastry cutter, cut 6 rounds from the cake (do the middle first).

To serve
Drizzle individual plates with pear syrup, place cake on plates and pear halves.

Using 2 spoons, shape whipped cream into oval shapes and place on cake rounds.