date: Monday, August 29, 2011
title: French - meringue macarons with chocolate ganashe
time: 10:43 PM

225g pure icing sugar
130g almond meal
3 egg whites
60g caster sugar

160ml cream
40g butter
180g dark chocolate, finely chopped

Step 1: Preheat oven to 120°C.

Step 2: Sift icing sugar and almond meal into one bowl. Sift the mixture into a second bowl, then sift ingredients back into the original bowl (almond meal mixture is to be sifted 3 times).

Step 3: In an electric mixer, add 3 egg whites and whisk until doubled in size. While machine is running, slowly add the caster sugar, then whisk until mixture forms firm peaks.

Step 4: Fold almond meal mixture into the meringue until the mixture is smooth and glossy, then place mixture into a piping bag. Pipe 4-5cm diameter circles onto a lined baking tray. Leave to rest for 20 minutes until macaroons form a skin.

Step 5: Place macaroons into the oven, bake for 20 minutes or until macaroons can be lifted from the tray. Remove from the oven and allow to cool.

Step 6: To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
date: Wednesday, August 17, 2011
title: Magret de Canard
time: 6:04 AM

2 large duck’s breasts
100ml cream
2 small glasses Crème de Cassis
Handful of fresh blackcurrants (or frozen if out of season)
Salt & Pepper

1)Remove the small muscle in the breast
2)Score the fat deeply to form diamond shapes
3) Place breast in hot pan fat side down
4) Allow fat to go crispy and drain off fat and save for crispy roast potatoes
5) Remove from pan & season then return to the pan on a lower heat
6) Fry the breast for 2-4 mins (depending on how you want it cooked) and remove
7) Add crème de cassis and bring to the boil
8) Add 100ml cream and stir in the blackcurrants
9) Arrange the duck and sauce on a clean plate
date: Monday, August 8, 2011
title: Crepes
time: 10:14 PM

If you want to try this recipe, simply make the crepe batter and choose the flavoured sauce u want and make it. Serve with vanilla ice-cream and yoghurt!

Crepes

1 cup plain flour
2 eggs
280-300ml milk
20g butter,
Pinch salt
Olive oil, for cooking

1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream.
2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.
3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turnover and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.


Orange Sauce

2 large oranges, rind finely grated, juiced
6 tbs caster sugar
30g butter, chopped

To make the orange sauce, combine the orange rind and 4 tbs of the sugar in a bowl and use fingertips to rub them together. Strain the orange juice into a jug; you should have 250ml (1 cup). Sprinkle 1 tbs of the remaining sugar over the base of warm crepe pan, cook over medium heat until sugar melts and turns golden. Add half the orange sugar and stir to dissolve. Add 125ml (1/2 cup) orange juice and stir to dissolve the sugar. Add half the butter and shake the pan until combined. Add three crepes, one at a time to pan and fold into thirds, spooning over the sauce to coat the crepes.


Strawberry Coulis

1 punnet fresh strawberries (hulled)
2 tablespoons icing sugar

For coulis, puree strawberries and icing sugar in the chopper attachment of stick blender until mixture forms a liquid. Strain through a fine sieve and discard seeds.


Blackberry sauce

2/3 cup caster sugar
1/2 teaspoon vanilla bean paste
125g blackberries
2/3 cup cold water

Place sugar, vanilla paste and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add blackberries. Simmer for 3 minutes or until berries start to collapse. Remove from heat. Cool for 10 minutes


Blueberry Sauce

2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream.


Mango Coulis

2 cups (315g) cubed fresh mango
1 teaspoon white sugar, or more to taste

Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over crepes when plated.
date: Friday, August 5, 2011
title: Chocolate brownies
time: 1:03 AM

I love eating brownies!

Chocolate brownie
• 200g unsalted butter, chopped
• 200g dark chocolate, broken into pieces
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup gluten-free plain flour
• 2 tablespoons cocoa powder

Method

1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
date: Thursday, August 4, 2011
title: First recipe
time: 2:26 AM

A while ago, maybe in year six, if you asked me what i wanted to be when i grow up, being a chef would never have come into thought. What better recipe to post up first then the recipe that got me in love with cooking and food. I know this is a simple recipe but i just simply love it. In year 6, it was my cousins birthday and we went out to eat at a restaurant at the city. It was called The little snail
. Well after eating my entree and main the dessert came out. I ordered a creme caramel. This was the first time i tried a creme caramel. First time i took a bite, it WAS DELICIOUS! The next day i searched for a recipe to make creme caramel. While making it in the kitchen, i had a lot of fun making it! And that is how i fell in love with cooking!

Creme Caramel
•1 1/4 cups caster sugar
•300ml thickened cream
•1 1/2 cups milk
•1 teaspoon vanilla extract
•6 eggs

Method
1.Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.
2.Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
3.Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
4.Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.
date:
title: Hello
time: 2:12 AM

Hello and welcome to the recipes column of my blog. Here i post the recipes i find interesting and i would like to try and in rare cases i create my own recipes.

blogger
Hello again. This part of my blog will only consist of recipes that i would like to try and have already tried. In some cases i will create recipes of my own and it will be publish on this column of the blog. As you can tell, i am very passionate about food and i hope u enjoy my blog as much as i enjoy food! Oh and if you find any recipes that you would like to make, feel free to try it! Please comment!

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