I’ve come across the easiest crepe recipe.
Ingredients
1 cup 00 flour
1 cup milk
1 egg
1 pinch salt
Method
Combine all ingredients with a whisk. You can further water down the mix by adding about 1/4 cup of water. Cook 1/4 cup (about a soup ladle full) per crepe on a medium heated crepe or fry pan.
Serves approx 8
300g Waffles
4 eggs
1/3 cup castor sugar
1 teaspoon vanilla extract
600 ml thickened cream
250g rasperries (canned is fine and not to mention cheaper!)
250g milk chocolate, roughly chopped
Icing sugar, optional for presentation
1. Prehaet oven to 170C. Set aside a 5cm deep, 24cm diameter ovenproof dish.
2. Lightly toast the waffles if frozen and cut into 3cm square pieces. Using an electric mixer, beat eggs, caster sugar and vanilla extract for 3 minutes or until pale and thick. Add cream. Beat on low speed until just combined.
3. Arrange one third waffles over the base of the dish. Pout over one third cream mixture. Top with one third raspberries and one-third chocolate. Repeat layers twice. Allow to stand for 30 minutes (this allows waffles to absorb cream mixture, producing a lighter pudding).
4. Place dish on a baking tray. Bake for 45 to 50 inutes or until custard is set and top is golden.
2-Jul-05 Dust with icing sugar and serve with a scoop of vanilla icecream :p~~~~
Note: Check pudding after 30 minutes. If top becomes too dark, cover loosely with foil.
Serves 8
Many recipes books claim to have you sitting down to a flavoursome meal in under 30 minutes but for us mere mortals we find that it’s impossible. Not this cookbook. You can have a delicious meal and ‘me time’ too. It also helps if you have a pantry that is over stocked as mine though. Of course it’s necessary to have every type of cooking chocolate and herb in this world piled up 3 high and about to topple out each time you open the door.
For dinner tonight I made boiled new potatoes with bacon, spring onion and a seeded mustard and white wine vinegar dressing. The second dish of choice was the chorizo and scallops sautéed in garlic infused olive oil with a squeeze of lemon juice and topped with fresh parsley picked straight from my organic garden and served with fresh pana di casa bread rolls from the local bakery, green leaf salad with fresh lime juice, olive oil and maldon salt flakes dressing and for dessert home made ‘mousse’ with a generous scoop of vanilla bean ice-cream topped with hot home made chocolate peanut butter fudge sauce. Just what I and my family needed for a mid week pick me up! I felt like a domestic goddess in my full length waist apron (until I looked at the dishes.. then decided to leave them there and turn off the kitchen lights. Problem solved!).
I also made pea soup with home made pesto using oregano from my garden that has decided it wants to run rampant, perhaps now it’ll behave itself. It was perfect to pop in my mini thermos to sip through out the day.
Nigella, just utterly gorgeous.
http://www.taste.com.au/recipes/6438/chocolate+mousse+cake
http://www.taste.com.au/recipes/17965/carmenere+pears
UPDATE: Pears made for Christmas Eve. I placed it in a large 2L preserving jar so that it could soak for 2 days and it transport with out worry of it leaking everywhere.
This is what I’ll make for the family. Looks deadly.
Must also remember to make this for my husband. It’s his favourite. http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/blueberry-clafoutis-recipe_p_1.html
I made this last night and it was so simple. You’ll find you probably have most of the ingredients in your cupboard already.
Ingredients:
375g can of fruit or stewed fruit
50g castor sugar
2 eggs
1 teaspoon vanilla extract
60g self raising flour
1/2 teaspoon mixed spice
Method:
Preheat oven to 180C and grease a 1.5 litre baking dish
Spoon fruit in to bottom of the baking dish.
In a seperate bowl, beat the eggs with the sugar until light and fluffy.
Stir in the vanilla extract.
Sift the flour and spices together and fold in to the egg mixture.
Pour the batter over the fruit and bake for 30 minutes or until a skewer comes out clean.
Sift icing sugar over the top and serve with either cream, custard or icecream.
Ingredients
200g bitter sweet chocolate
200g double cream
75g sugar
5 eggs, seperated
Pinch salt
Method:
Melt chocolate over a double boiler or in microwave.
Beat egg yolks and a tablespoon worth of the sugar until pale and the sugar dissolved
In a seperate bowl, whip the cream
In another bowl, whip the egg whites and remaining sugar and pinch of salt until glossy.
Spoon a small amount of the chocolate in to the egg yolk mixture and beat in. Continue spooning in and beating in the remaining chocolate mixture.
Beat in the cream in to the chocolate mixture until smooth.
Gently fold in the egg mixture.
Pour in to serving glasses and refrigerate for a couple of hours.
Serve with fruit.
Ingredients:
50g butter
1 large onion, finely sliced
2 – 4 garlic cloves, minced
1 teaspoon dried sage
1/2 a butternut pumpkin, deseeded and peeled
1 tablespoon olive oil
4 sheets pampas puff pastry, defrosted
1 ‘ball’ of good quality light mozarella, sliced
1 egg, beaten
Method:
Preheat oven to 220C.
Melt the butter in a saucepan, add the onion, garlic and sage. Cook over a simmering heat for 20 minutes until soft.
Cut the pumpkin in 5mm thick slices and brush with a little oil.
Line a baking tray with baking paper. Lay a sheet of pastry down. Spread 1/2 the onion over the pastry, leaving around 2 – 3cm border.
Top with slices of pumpkin
Top with slices of mozarella.
Place a sheet of pastry on top and repeat the layering.
Place the top piece of pastry. Press the edges together and seal. Lightly run a sharp knife over the top to score the pastry.
Brush with beaten egg.
Place in preheated oven and bake for 25-30 minutes until the pastry is puffed and lightly brown.
Serve warm.
NOTE: You can substitute any baking veggies that you may have in the pantry.
With a sewing night ahead of me, I thought I’d make something simple that we can eat in a casual setting. Nothing says casual like dips and bread!
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/beetroot-and-walnut-hummus-recipe_p_1.html - Beetroot Dip
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/broad-bean-hummus-recipe_p_1.html - Broad bean Dip.
UPDATE: Just made the broad bean dip. And of course I taste tested it. It has a suprising amount of flavour for something with very little ingredients.
I left some feed back for Hugh 
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/very-lemony-hummus-recipe_p_1.html - Very lemony hummus.
UPDATE: The hummus is quite nice too.
I must remember to cut up the famous cucumber -> http://www.facebook.com/video/video.php?v=10150092644076810
And for dessert (if I have room for it) -> http://www.cadbury.com.au/Cadbury-Kitchen/Teatime-Treats/Chocolate-Surprise-in-Golden-Syrup-Dumplings.aspx Chocolate suprise Dumplings.
Ingredients:
5 eggs
150g castor sugar
250ml lemon juice
70g unsalted butter
2 teaspoon vanilla essence
1 teaspoon corn flour
1 teaspoon white vinegar
200g mascarpone
Method:
Lemon Curd
Using a clean bowl and beater place 5 egg yolks and gradually add 150g castor sugar while still beating.
Mix together over simmering water for approx 5 minutes until it starts to thicken.
Add 250ml lemon juice and return to simmering water. Mix for a further 5 minutes.
Take off heat and let cool for 5 minutes.
Add 70g of unsalted room temperature butter and whisk in.
Pavlova
Whip 5 egg whites (make sure there is no yolk otherwise it won’t rise and 200g caster sugar until thick white and glossy.
Add 1 teaspoon of vanilla essence and mix through.
Add 1 teaspoon of corn flour and white vinegar.
Spread in brownie tray lined with paper and cook for 20 minutes in a 160C oven.
When cooled to touch, spread filling over the top and gently roll.
Filling
Mix together 200g mascarpone and 1 teaspoon vanilla essence.