Source: https://www.sbs.com.au/food/recipes/vanilla-creme-brulee Ingredients 300ml pure cream200ml full-cream milk2 vanilla beans, split lengthways, seeds scraped 100g egg yolks (about 5 eggs)70g caster sugar30g demerara sugar Method Preheat oven to 130°C. Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat. Quickly whisk together the yolks … Continue reading Crème brûlée
Category: Recipes
Handmade pappardelle with slow-cooked beef cheek ragù
Sources: http://jamie oliver slow-cooked beef cheek ragu https://www.jamieoliver.com/recipes/pasta-recipes/royal-pasta-dough/ Ingredients Slow-cooked beef cheek ragù 20 g dried porcini mushrooms 5 beef cheeks , trimmed olive oil 150 g piece of higher-welfare smoked pancetta ½ a celery heart 2 red onions 2 carrots 5 cloves 8 cloves of garlic ½ a cinnamon stick 1 bunch of mixed fresh herbs (30g) , such as sage, bay, rosemary, thyme, … Continue reading Handmade pappardelle with slow-cooked beef cheek ragù
Mini French tarts
Sources Crème patissiere: https://www.taste.com.au/recipes/profiteroles/9eac530f-0a1d-42cc-aba4-b38efb1926c7Lemon curd: http://thepolkadotter.com/lemon-curd/ Ingredients Tart shells made from store-bought shortcrust pastry sheets.Assorted sliced fresh fruit; such as strawberries, whole raspberries, kiwi fruit, blueberries, etc.80ml (1/3 cup) apricot jam Crème patissiere 435ml (1 3/4 cups) full-cream milk1 vanilla bean, split lengthways, seeds separated (or 1 tsp vanilla bean paste)3 egg yolks70g (1/3 cup) … Continue reading Mini French tarts
Chocolate profiteroles
Source: https://www.taste.com.au/recipes/profiteroles/9eac530f-0a1d-42cc-aba4-b38efb1926c7 Ingredients Choux Pastry 250ml (1 cup) water80g butter, at room temperature, chopped150g (1 cup) plain flour, sifted3 eggs, at room temperature, lightly whisked Creme patissiere 435ml (1 3/4 cups) milk1 vanilla bean, split lengthways, seeds separated (or use 1 tsp of vanilla bean paste)3 egg yolks70g (1/3 cup) caster sugar50g (1/3 cup) plain … Continue reading Chocolate profiteroles
Homemade pita bread and tzatziki dip
Source: https://www.gourmettraveller.com.au/recipes/chefs-recipes/tzatziki-recipe-16974 Ingredients 1 small Lebanese cucumber, halved lengthways, seeds removed and diced50ml of white wine vinegar1 dried ancho chilli (about 5g; see tips)150g labne (see tips)1 1/2 tbsps of extra virgin olive oilDill sprigs, to serve Pita dough 3 tsp (9g) dried yeast1 tbsp extra-virgin olive oil450 gm (3 cups) plain flour, plus extra … Continue reading Homemade pita bread and tzatziki dip
Cous cous with grilled cherry tomatoes and fresh herbs
Source: Yotam Otterlenghi’s ‘SIMPLE’ cookbook Ingredients 250g cous cous90ml olive oil2 tsp ras el hanout400ml boiling water300g cherry tomatoes2 onions, sliced into thin pinwheels (300g)30g golden raisins or sultanas1 tsp cumin seeds, toasted and lightly crushed50g roasted and salted almonds, roughly chopped15g coriander leaves, roughly chopped15g mint leaves, roughly torn1 lemon: finely grate the zest … Continue reading Cous cous with grilled cherry tomatoes and fresh herbs
Sticky mango prawns
Source: https://www.jamieoliver.com/recipes/seafood-recipes/sticky-mango-prawns/ Ingredients 300g large raw shell-on king prawns6 cloves of garlic1 tsp of curry powder1 heaped tbsp of mango chutney1 lime Method Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour. Run the tip of your knife down their backs and pull … Continue reading Sticky mango prawns
