spicy cottage cheese dip

Posted on 1 January 2009 under recipes | Comments Off on spicy cottage cheese dip

1x 250gm italian herbs cottage cheese

50 gms sundried tomatoes

1/4 tsp smoked paprika

2 tsps garlic crushed

black pepper to taste

chopped fresh parsely (optional)

Method:

finely chop tomatoes and then add all ingrediants together and mix till combined

place in covered bowl untill needed, can be used as a dip for raw veges, on crackers, as a toast or sandwich spread,

I also  used it as a dip for raw veges and stuffed it inside chicken breasts with a slice of sundried tomato which was later bbqed

Pea and Basil Dip

Posted on 1 January 2009 under recipes | Comments Off on Pea and Basil Dip

1 1/2 cups frozen peas

1/2 cup basil

1/4cup chives

1tsp lime juice

150 mls low fat greek or natural yoghurt unsweetened

black pepper to taste

1/2 tsp chopped garlic

Place all ingrediants in to a food processor and pulse untill mostly pureed, a little bit of chunkyness is fine and it gives it a bit of texture.

If  its a bit thick add a little bit of water , dont add too much though or you will end up with a tasty cold soup.

the peas dont require cooking, when you have made the dip just let it sit on the bench for a little bit as it will be very cold, garnish with a sprig of basil

Crispy potato wedges

Posted on 19 October 2008 under recipes | Comments Off on Crispy potato wedges

I made this recipe up  a few nights ago. I have been developing some low fat/low salt recipes over the last few days

and just felt like something that resembled takeaway food minus all the fat and salt that is normally associated with that kind of food.

3 large red skinned potatoes

2 tbsps good olive oil

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp crushed black pepper

a very light sprinkling of lo salt ( a salt alternative that is very low in sodium)

some crushed garlic flakes

METHOD:

wash potatoes , cut in to large wedges

toss in olive oil and then all the dry seasonings, make sure they are well coated

lay on a baking tray and bake in a hot oven 180 degrees celcius/350 degrees farenheight for about 30-40 mins or untill crispy

turning at least once

and serve with low fat sourcream or yoghurt and sweet chilli sauce or regular sour cream if your not on a low fat regime

Food costing project

Posted on 3 August 2008 under recipes | Comments Off on Food costing project

A while back  we did a food costing project as part of our block b for school

here are some recipes  Mostly my own  , but some from other places and they have been given recognition where needed

we had to write a menu and provide recipes for which we did food costings

Recipes for food costings project.

Carrot and tomato soup:

serves 6 people

1kg carrots, peeled and grated
2 x 440gms tins chopped tomato
1litre water
2tbsp olive oil                                               
3 cloves of garlic
200 gms basil plus 6 small top leaves of basil for garnish
1 bunch parsley minus stalks
1 tsp chopped red chilli deseeded
black pepper and salt to season
300grams pancetta
6tsps cream
either 18 cherry tomatoes or 2 whole tomatoes cut in to 3cm chunks for garnish
6 slices of thinly sliced ciabatta baked in the oven till crisp and rubbed with a garlic clove

Method:
1.place  carrots,  tinned tomatoes, water , first lot of fresh tomatoes, garlic
first portion of basil and 2/3 bunch of parsley ,1/5 tbsps of the olive oil , chilli in pot and bring to boil

2. let simmer for 10 minutes untill carrot feels cooked add black pepper and a tiny amount of salt to season.

3.Let cool slightly , just enough that it can be blended safely with out splashing or burning issues.

4.Bring back to simmering add garnish tomatoes and simmer for 2-3 minutes more.

5.While soup is in this last stage use the remaining olive oil in a hot pan and fry off the
pancetta till crispy cut in to 4 cm strips, finely chop remainder of parsley and serve.

6.Place soup in to bowls with 3 cherry tomatoes or 3 chunks of tomato in each

7. place cream on top and swirl with a skewer lightly , then add on top crispy pancetta,
a small basil leaf and a sprinkling of chopped parsley and
a little black pepper and serve a garlic ciabatta croute on the side.
for the vegetarian option just leave out the pancetta.

cherry tomatoes to be used in summer , recipe will be reviewed
on a monthly basis as to which is the best price fresh tomato product

 



Chicken Livers:
Serves 4

500gms chicken livers finely sliced
2 large onions sliced
300gms button mushrooms chopped in to chunks
2 cloves of garlic crushed
400 mls cream
2tbsps olive oil
400gms spinach destemed
1 cup white rice
enough water to cover rice in steaming dish
black pepper and salt to season
8 chives for garnish
plus EVOO for drizzling as a garnish

Method:
1.place rice in to steamer tray with water and cook for 10-15   mins untill rice iscooked
and fluffy.
2.heat up first lot of oil in a hot pan then add onions and garlic and sweat off
till onions are just starting to go translucent, add mushrooms and saute tossing
with the onions, add chicken livers gently cook with veges.
3. add cream and black pepper  and salt to season and simmer , letting cream reduce to a thick
texture.
4. In a separate pot place spinach and a minimum amount of water place lid on and heat quickly untill
spinach has just wilted then drain of liquid.
5. place 150 gms rice on to plate 100gms spinach,on top , 1 ladle of chicken liver mix over the top
then garnish with 2 chives on each plate and a little drizzle of EVOO around the edge of the plate.

 


Singapore style Prawns and noodles:

serves 4

20 shelled and deveined King prawns and 4 King prawns with shell and head intact
3 cm peice of ginger thinly sliced
2 thin long red chillies deseeded and thinly sliced
4 large cloves of garlic thinly sliced
4 tbsps kikkoman soy sauce
600gms singapore style noodles (fresh)
1 red capsicum sliced in thin strips 1cm
1 green capsicum sliced in thin strips 1cm
1 yellow capsicum sliced in thin strips 1cm
300gms diagonally sliced 1cm celery
1tbsp olive oil
1 tbsp butter
2 spring onions finely chopped on a diagonal

Method:
1. In a hot deep frypan add olive oil and butter, then add ginger, chilli,garlic
raw prawns cooking the unshelled ones as well and removing when just cooked
and keep hot.
2. to rest of prawns add chopped capsicums and celery,toss regularly
then add soy sauce  tossing in well,
3.add noodles and toss through till noodles are hot and everything is mixed in well
4.divide evenly between 4 plates with 5 prawns in each plate
then garnish with an unshelled prawn and 2 dessertspoonfuls of spring onions.

 


Mains:

Preserved lemon and roasted pepper risotto:

serves 4

2 preserved lemons
2 red peppers
1/4 tsp of saffron strands
2 tbsps olive oil
1 tbsp butter
1 small finely chopped onion
2 tbsps finely chopped parsley
2 cups of arborio rice
6 cups of vegetable stock
100gms shaved parmesian
100gms fresh lemon zest
black pepper and salt to season
2 cloves of garlic finely crushed

Method:
1.Roast peppers over gas flame turning regularly to blacken the skin
when skin is evenly blackened rub off all the outside on a dry towel, destem
and deseed and cut in to 1cm strips.
2. cut lemons into 1cm strips discarding the flesh
3.heat oil and butter in saucepan, add garlic and onion and saute till
tender and lightly golden.
4.Add lemon and pepper and sautee briefly
5. Add rice and stir to coat with the oil (the heat should be fairly high).
6.just start adding stock. About one and a half cups at a time, add the hot stock to the frying pan,
stirring to mix and then leaving on a low heat to absorb.
 Stir frequently. When the rice has absorbed most of the stock mix the saffron with some of the liquid and mix in,
 add another quantity, continuing until the stock is all added.
 About 5 minutes before the risotto is cooked (before you add the last quantity of stock, check the rice for doneness)
It should take between 20-30 minutes
7. add parsley and black pepper and stir through, season to taste
place in deep bowls and garnish with 25 gms of parmesian and 25 grams of lemon zest on each bowl.

 


recipes for the Vegetable stock and for preserved lemons.
Vegetable stock
serves 4
100gms carrots
100gms onions
100gms celery
100gms leek
1.5 litres water

Method:
1 chop all vegetables roughly
2.place all ingrediants in to saucep and add the water and bring to the boil
3.allow to simmer for about 1 hour
4. skim as necessary , strain and use.

Preserved Lemons:

Traditionally, a very small variety of lemons is used, and preferred for its thin skin and abundant juice. The large, thick-skinned variety commonly grown here works very well, with a few alterations to the traditional method of simply salting and squeezing extra juice into a jar.

6 – 8 lemons
1/2 cup coarse sea salt
1 litre preserving jar, sterilised



Step 1 1. 1. Wash and dry the lemons (if you are using store bought lemons you will need to scrub them well to remove their wax coating and any pesticide that might remain). Cut a thin slice from the top and bottom of each lemon.
Step 1 2. 2. Cut through each lemon vertically, leaving about 1cm at the base; don’t cut right through. Turn upside down and rotate; make another vertical cut top to bottom, again leaving about 1cm at the base. You will have four quarters all still attached.
Step 1 3. 3.Gently open the cuts in the lemons and fill with as much salt as possible (usually about a tablespoon per cut). Hold one cut end together while you fill the other cut, to avoid the salt spilling out.
Step 1 4. 4.Carefully squeeze the lemons into the sterilised jar, compressing them as you go so some juice comes out, but try to retain their shape as much as possible.
Step 1 5. 5. Fill the jar to halfway with extra lemon juice if necessary, wipe the top of the jar clean with a cloth dipped in boiling water, then seal. Store the lemons in a cool place (not the refrigerator) for one month before using. The lemons will release more juice as they pickle, if they are not fully covered. Turn the jar a few times during the month.
Before using, rinse and dry the lemons, remove and discard the flesh, then use the peel as required.



Recipe taken from Cuisine Magazine

 



Beef Schasliks:

Serves 4

600 gms scotch fillet steak
16 baby onions
2 cloves of garlic crushed
16 equal sized button mushrooms
16 cherry tomatoes
2  -3 large courgettes cut in to 1cm peices
500 mls mushroom sauce
2 D spoons  olive oil
black pepper and salt for seasoning
fresh herbs for garnish such as dill,  or chives,fresh thyme
4 potato and pea galettes

Method:
1.chop steak in to 4         cm cubes and place on 4 metal skewers
alternating with vegetables, brush each with olive oil
2.sprinkle with garlic, black pepper
and place on a hot grill and cook turning once,season with a little salt
serve rare to medium unless customer requests other wise
3.place 1 skewer on top of each potato galette
and pour 125 mls of mushroom sauce over top and round the edge of the plate
garnish with fresh herbs

this is for a summer menu , menu will be revised seasonally

 


recipes for Mushroom sauce and potato and pea galette

Mushroom Sauce
300 gms sliced button mushrooms
1/2 a large onion finely chopped
2 tsps fresh thyme leaves
2dsps olive oil
2 dsps flour
500 mls beef stock hot
50 mls red wine
black pepper
Method:
1.Pan fry onions and mushrooms with thyme leaves in olive oil
till onions are golden brown, add flour , mix in till all ingrediants are coated
2.and cook for 2 minutes stirring regularly, add hot stock a little at a time till
sauce is thick and smooth , add red wine and let stock simmer for a few minutes till
reduced by 1/3  , stirring regularly, then pour 100 mls over schaslik and around the edge of the plate.

Potato and Pea Galette:

serves 4
4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter melted
1cup peas, (frozen is fine)
1/4 cup finely chopped parsley
100mls  sourcream
Method:
mix the peas, sour cream and parsley together
1.In a small bowl stir together the butter and the oil.
2.In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device,
 slice the potatoes thin. Working quickly to prevent the potatoes from discoloring,
3.brush the insides of 4 10cm diameter x8cm moulds  with some of the butter mixture and fill with a layer of the potato slices,
 overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the peas and parsely sourcream mix,
and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the peas and parsley,sour cream mix in the same manner.
4.Finishing with a layer of potatoes and butter mix

5.Place in  the middle of a preheated 200 degrees celcius. oven, and bake the galette for 30-35  minutes, or until it is golden and the potatoes are tender.



 

 


 

Honeyed Walnut and Blue Cheese Stuffed Chicken Breast:


Serves 4

4 x 150gm skinless chicken breasts

125 gms kikorangi blue cheese

200 gms roasted honeyed walnuts plus 50 gms extra for garnish

300 gms flour

400 gms panko bread crumbs

2 eggs beaten lightly

2 tbps olive oil

salt and black pepper to taste

400 gms mesculan salad plus 50 gms extra for garnish

600 gms potato and pumpkin mash

100 gms manuka honey melted with 20 gms whole grain mustard

Method:



Pat chicken breasts dry and make a horizontal slice half way through each breast , stuff with 30 gms cheese

50 gms walnuts and press each side together.

place  salt and pepper in to flour and mix together, eggs, bread crumbs, and   in  3 separate  dishes

then dip each breast in to each dish giving a good coating.

Let chicken sit in a  covered dish in the fridge for 15 minutes to set.

place oil in  metal pan to heat

place chicken in hot pan and brown both sides then

place in hot oven 180 degrees celcius and bake for 15 minutes or so untill fully cooked.

Let rest in a warm place for 5 minutes then slice diagonally in to 3 pieces
place 150 gms potato and pumpkin mash piled in the centre of the plate

surround the potato with 100 gms of mesculan

then one chicken breast per plate resting on the mash and salad.

sprinkle 12.5 gms roasted honeyed walnuts and 30 gms of the

melted honey mustard mix drizzled over the top of each chicken breast.

and garnish with 12.5 gms remaining mesculan.

 

 


 

Roasted Honeyed walnuts:

serves 8


400 gms walnuts

150 gms manuka honey melted

100gms white sesame seeds

a pinch of salt and a grind of black pepper

Method:

1.dry roast walnuts in an oven dish for about  5 min at 180 degrees celcius

untill light golden colour , add honey and toast for 5 minutes more , tossing regularly

2.take out of oven and toss  with the sesame seed and season with salt and pepper

and give  the pan a good shake to coat evenly. tip tray evenly on to baking paper on top of

a cake rack and let cool before storing in an airtight container.


Potato and pumpkin Mash:

serves 4           

500 gms agra potatoes,peeled and chopped in to even size peices

300 gms buttersquash pumpkin peeled, deseeded and chopped in to even size peices

1/4 cup chopped parsley

2 pinches grated nutmeg

salt 1 tsp plus salt and  black pepper to taste

2 tsps olive oil

1tsps butter

3 dessertspoons milk

1dessertspoon sour cream



Method:

1.boil potatoes and pumpkin till cooked in salted water using 1 tsp salt,

drain well and reserve water to use for vege stock for something else

2.push potatoes and pumpkin through a potato ricer or mash very well with a sturdy masher

3.then add parsley, butter, olive oil, milk, sour cream, nutmeg and season to taste

4.mix all together with a wooden spoon till nice and creamy and velvety , dont over mix

it will make the potato a bit gluey

 

 


 


Desserts:

 

A Peppermint Chocolate Dream:

serves 6

4 eggs separated

1/2 cup castor sugar

 500 mls cream

30 mls Creme de Menthe

 1/3 cup finely chopped fresh mint

 

Method:

1.Steep fresh mint in enough boiling water to just cover leaves ,

for 5 minutes then drain well and let dry on kitchen paper.

2.Whisk egg yolks and sugar  in a bowl over a pot of hot water

on the stove till thick and creamy,dont let bowl get too hot

 remove and let cool to blood temp.

3.whip cream and fold in creme de menthe and mint leaves place aside

4.In clean bowl whisk egg whites untill stiff

5.add egg sabiyon and egg whites alternatly to cream folding in gently

till all mixed together.

6.Either place in icecream churn and follow manufacturers instructions or

place in airtight bowl and freeze till solid, just making sure to mix the bowl up

regularly during the freezing process , if possible every hour or so.

 

 

 

Tuile Basket:

serves 12

 

115 gms butter, softened

120 gms icing  sugar

4 egg whites

3 ml vanilla

145 gms  flour

200 gms good quality dark 70% chocolate

 

Method:

  1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
  2. Lower the speed and add the flour  mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
  3. Preheat oven to  (165 degrees C).
  4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
  5. Bake at  (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a round cup, over a glass . Allow to sit a few minutes to harden and cool.
  6. Melt chocolate gently and dip the base of each tuile in to the chocolate turn upside down to dry,once dry Store in an airtight container.

 

recipe from www.allrecipes.com

 

 Chocolate Sauce:

serves 6

300 mls cream

60 gms cold butter in cubes

150 gms good quality dark  70% chocolate broken up

3 tsps brown sugar

Method:

1.Scald cream and sugar together whisking gently to dissolve the sugar

2.Take off heat and add chocolate in a bit at a time till all chocolate is melted

3.place back on heat and whisk a cube of butter in at a time untill all melted and sauce is smooth and shiny.

 

 

 

 

Trio of Tarts:

Sweet Short Pastry:

makes 24 tart shells


1 1/2 cups flour

1/2 tsp salt

1/2 cup caster or icing sugar

100 grams  butter at room temperature

4 egg yolks

Method

1.Sift the flour and salt onto a bench and then make a well in the centre.

2.Place the sugar, egg yolks and butter into the centre and knead together using your fingertips, preferably of one hand only.

3.Once the ingredients are well mixed, begin to bring in the flour from the edges. Continue using your fingertips,

as these are the coolest part of your hand.

4.Once all the flour is incorporated and the pastry is smooth, wrap it in greaseproof paper and refrigerate for 1 hour.

This will allow the pastry to rest and makes it far more manageable when rolling out.

recipe from Allyson G



Velvet Vanilla Mousse:

Serves

500mls milk

500 mls cream

4 eggs separated

1/2 cup of castor sugar

2 Tbsp gelatine

60 mls cold water

1vanilla bean scraped down

Method:

1. Dissolve gelatine in cold water,

2.heat milk and vanilla bean and vanilla scrapings to just below boiling

3.whisk egg yolks and sugar untill thick , then add milk removing vanilla bean pod

4.place back on heat and cook untill just coats the spoon

5. take egg mix off heat and mix in gelatine and let cool till just warm

6.whip cream and fold in to egg mix

7.whisk egg whites untill stiff and fold in to egg and cream mix

8. place in fridge till almost set, place in piping bag with star tip ready for piping in to tart shells.


Hot seasonal fruit:

500 gms golden queen peaches

100gms butter softened

100gms brown sugar

20 gms crystallised ginger finely chopped

Method:

1. Peel and slice peaches about 1.5 cm thick

2. mix butter, sugar and ginger together to well combined

3.place 3 slices peach in a tart shell and dot with a tsp of butter sugar mix

and place in a moderate oven for about 5-10 minutes, to caramellise butter mix and peaches

and have it melted and golden in tart



 


Berry tarts:


500 gms berries depending on whats in season

can be mixed or just one variety , (mixed looks great)

3 tbsps icing sugar

1/3 cup orange juice

2 tbsp rose wine

a sprinkling of ground black pepper

and a splash of balsamic vinegar


Method:

mix all ingrediants together and let marinate for 30 minutes

then pile on to a layer of white chocolate whipped ganache in tart shell.



White Chocolate Ganache:


200 mls cream

150gms white chocolate

20 gms butter


Method:

1.bring cream to just below boiling

2.pour over chocolate and stir till melted and smooth

3.then add butter and mix well

4. set aside to almost cool and beat till soft and voluptious looking

5. place in piping bag with small straight nozzle and pipe a thin layer of ganache in

bottom of tart and top with berries.


Each of these tart trios  to be done to order not in advance , it will make the pastry soggy.


Creme Anglaise:


2 egg yolks

1 d sp castor sugar

1 vanilla bean scraped

300 mls cream

2 tsps cornflour


Method:

1.heat cream and vanilla bean and vanilla scrapings to just below boiling

2.whisk egg yolks and sugar,cornflour untill thick , then add cream removing vanilla bean pod

3.place back on heat and cook untill just coats the spoon

4. Strain and let cool.


To assemble , place one of each tart on to plate with 60 mls of creme anglaise on side and fresh fruit garnish.


 


 

Coffee Baked Alaska:


4/5 cup (200 g) butter
8 eggs
1 ¼ cup (260 g) sugar
1¼ cup (160 g) all-purpose flour

200mls  firmly whipped cream

1/3 cup good espresso

Method

  1. Preheat oven to 180 deg c
  2. Grease 15 dariole moulds
  3. melt butter and let cool slightly
  4. fold in half of the coffee in to the cream
  5. Beat the eggs with sugar and mix with flour and remaining espresso.
  6. fold half of  cream mixe in to cake mix, half fill dariole mould with cake mix, place a spoonful of cream mix then top up with more cake mix
  7. Bake at 180 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquidy and rich.
  8. let cool and place aside.



Vanilla Icecream:

4 eggs separated

1/2 cup castor sugar

 500 mls cream

2 vanilla beans

 

Method:

1. Scrape down vanilla pods( put empty pods in to a jar and fill with sugar for when you need vanilla sugar)

2.Whisk egg yolks and sugar,and vanilla scrapings  in a bowl over a pot of hot water

on the stove till thick and creamy,dont let bowl get too hot

 remove and let cool to blood temp.

3.whip cream

4.In clean bowl whisk egg whites untill stiff

5.add egg sabiyon and egg whites alternatly to cream folding in gently

till all mixed together.

6.Either place in icecream churn and follow manufacturers instructions or

place in airtight bowl and freeze till solid, just making sure to mix the bowl up

regularly during the freezing process , if possible every hour or so.



will keep for 1 month frozen



 


Meringue:


3 Tbsp castor sugar
2 egg whites

2 tsps cold espresso


Method:
1.beat egg whites till stiff adding sugar gradually
fold in espresso


To assemble  desserts
1. soften icecream slightly , spread all over each coffee cake and put back in freezer for at least 30 minutes
2. cover in meringue just before serving and place in a preheated oven 150 degrees c for 5-10 mins or untill
meringue is golden brown serve immediatly with sauce of customers choice

Licquer Sauce:
125 grams sugar
200mls cream
75 grams  butter
30 mls  Kahlua or Baileys or Vanilla Vodka   depending on which sauce is being used


Method:
1.In a saucepan, bring the sugar, cream, and butter to a boil.
2. Reduce heat and simmer gently for 5 minutes.
3. Remove from the heat and stir in the alcohol
cinammon for sprinkling
Serve 60 mls   with baked alaska , place half in to a shot glass and some on the plate with alaska in the middle of the plate.
sprinkle plate lightly with cinammon before putting sauce on.


Beef Stock:
serves 4
1kg beef bones
4.5 litres water
400 grms carrots,onions,leeks,celery
bouqet garni
Method:
brown bones and veges in hot oven drain off fat from bones and deglaze pan with water
place in  large pot and cover with water, bring to boil
turn down heat and let simmer for 6-8 hours, skimming regularly to get scum off
when water comes to boil add bouquet garni



fresh roasted tomato and thyme pasta

Posted on 28 April 2008 under recipes | Comments Off on fresh roasted tomato and thyme pasta

homemadepasta.jpgmushroomravioli.jpg

600gms standard flour

2 eggs

4 oven roasted tomatoes left to go cold

a few sprigs of fresh thyme

a couple grinds of black pepper

Method:

blitz up tomatoes and thyme and season with black pepper

place flour on to bench (or bowl) mix in eggs and tomato mix untill a nice dough is formed

it should be clean against the bench or bowl Knead for about 5-10 mins and let rest in a plastic wrap for at least 30 mins

then reknead for another 5-10 mins roll out hinly and either cut in to strips or in to shapes for filling.

I turned this in to a mushroom and cream cheese ravioli and served it with a bacon and cream reduction sauce

for the ravioli

it was 3 spoonfuls of cream cheese,

1 crushed garlic clove

salt and pepper to season

4 button mushrooms finely chopped

1tbs finely chopped parsely

3 strips of bacon finely chopped

100 mls cream

1 dessertspoon of white wine

Method:

mix mushrooms, cream cheese, garlic, parsely and seasoning together

place in to ravioli shapes , seal edges with water and cook in a pot of boiling salted water for about 4 minutes and then drain.

in a nonstick hot pan fry off chopped bacon add white wine and let reduce slightly , add cream and let reduce down till

thick, add drained pasta to sauce and toss so that pasta is covered in sauce , serve immediatly garnished with chopped parsely

this amount of mix made 1 serving I had plenty of pasta dough left over for other things

delicious cold cheesecakes

Posted on 20 April 2008 under General Stuff, recipes | Comments Off on delicious cold cheesecakes

My Classmate Sesilia had an end of semester party for our class at her house on friday night and She had been wanting to learn how to make cold cheesecake so I said I would show her how

2/3 of the class are from Asia mainly China and Korea and so their tastebuds are much different from mine and I didnt want to make the cheesecakes too sweet. My freind Qi lin had her birthday during the week and I offered to make her a birthday cake , She said she really liked European style cheese cake , so I offered to make her a green tea cheesecake which she thought was fabulous

I made a Green tea cheesecake and an Apricot Swirl cheesecake

both of which went down very well, I will post the recipes in the recipe section

here are some photos.apricot swirl cheesecakegreen tea cheesecake

Green tea cheesecake recipe 

Ingrediants :

1 packet of store bought biscuits (cookies) I used arnotts malt biscuits

150 grams butter

300 mls regular cream

250 grms mascapone

250 grms cream cheese

3 dessertspoons of powdered green tea

3 dessertspoons of white sugar

Method:

crush up cookies in the food processor

melt butter and mix in with cookies then put in to base of a 8 inch tin pressing firmly in to shape of tin

and bringing up around the sides of the tin

place in to fridge to firm up , at least 15 minutes

While base is firming up, beat cream cheese, sugar and green tea together , set aside

beat cream till thick but still will slide off the spoon slowly

add to cream cheese mix and then fold in the mascapone

pour in to base and cover with cling film and refrigerate for at least 2 hours

nb: you can add a little more sugar if this not sweet enough for you

when ready to eat take out of dish ( a spring form tin is good for this ) and serve in wedges

lemon and passionfruit mousse

Posted on 17 April 2008 under recipes | Comments Off on lemon and passionfruit mousse

We had a family lunch with Bruces family this weekend , great nz favourites such as succulent roast lamb with roasted veges and green peas and gravy , followed up with my dessert

I made lemon and passionfruit mousse and then added it to sweet tart shells and served fresh passionfruit with it, along with a selection of nuts, apples and pears ensuring that everybody got things they all liked

here is the recipe for the lemon passionfruit mousse

300 mls cream

2 egg whites

1/2 cup of sugar

juice and zest of 3 lemons

2 passionfruit

Method:

mix juice, zest, passionfruit pulp all together and set aside.

whip cream till fairly firm

in a clean bowl whip egg whites to soft peaks

fold all ingrediants together and place in fridge to set

serve with extra passionfruit pulp

Its a beautiful very light tangy mousse in progresscloseuplemonmousse.jpgthe full platter