Use this compound butter with chicken. Slip it under the skin either of a whole bird for roasting or individual breasts. This amount is enough for one bird or six breasts.
125 g unsalted butter, softened
1 tsp ground cinnamon
1 T balsamic vinegar
1/3 cup roughly chopped fresh basil leaves, firmly packed
Heat two tablespoons of the softened butter in a small pan. Add the cinnamon and cook, stirring, for several minutes. Remove from heat. When cool, place in a food processor bowl with the remaining ingredients and process until smooth.
Ingredients:
1/2 cup butter
6 tbsp sugar
5 tbsp light brown sugar
1/2 tsp vanilla essence
1 egg
1 cup + 2 tbsp of plain flour
1/2 tsp baking powder
1 cup chocolate chips
Method:
Cream the butter together with the sugars and vanilla essence until pale and light. Add the egg, beating well. Sift the flour together with the baking powder. Gradually, beat the flour into the creamed mixture. Stir in the chips. Drop spoonfuls of the batter onto a floured baking sheet to form round cookies. Bake in a moderately heated oven for about 10 minutes. Cool and store in an airtight container.
Ingredients:
185 g castor sugar
250 g unsalted butter
2 eggs
375 g plain flour, sifted
1 tsp vanilla essence
Maraschino cheeries
drained and halved
Method:
Cream the butter and the sugar till pale and light. add the eggs, one at a time, mixing evenly. Add the flour, followed by the vanilla essence. Knead the soft dough gently. Using a cookie pump, pipe out the desired shapes onto a greased and floured baking sheet. Press the halved cherries into each cookie.
Bake in a moderately heated oven for about 10 to 15 minutes or until the cookies are lightly browned. Cool thoroughly and store in an airtight container.
Ingredients:
200 g shortcrust pastry
100 g frozen spinach, thawed
15 g dried anchovies, washed, toasted and pounded
40 g cheddar cheese, grated
1/2 cup skim milk
4 egg whites
2 egg yolks
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp parsley flakes (optional)
1. Roll out the shortcrust pastry, cut and line 10 pastry moulds. Bake in a preheated oven at 180 C for 5 mins.
2. In a separate bowl, mix spinach, anchovies and cheese into skim milk. Beat egg whites and yolks into the mixture. Season with salt, pepper and parsley, if using.
3. Pour the mixture equally into the prepared pastry moulds and bake in the oven at 180 C for 30 mins.
4. Remove quiche from oven. Leave to cool at room temperature for 5 mins.
5. Gently remove quiches from the mould. Place them on a plate and serve.
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Ingredients:
1 tbsp light olive oil
1 onion, finely chopped
2 red capsicums
750 g quality minced beef (eg rump)
1 tbsp finely chopped parsley
1 tbsp finely snipped chives salt and freshly ground black pepper
1 egg, lightly beaten
1/2 cup blue cheese
4 tbsp mayonnaise
4 slices pancetta or bacon
4 burger rools or focaccia rools. Handful of rocket leaves
1 fresh beetroot, cooked (optional)
Heat olive oil and cook onion until it softens. Set aside. Bake capsicums in moderate oven for 30 minutes until they darken. Let cool, and peel off skin. Cut in half lengthwise, discard seeds and trim into four pieces. Slice trimmings into strips and set aside.
Mix minced beef, herbs, salt and pepper in a large bowl. Add egg and mix through with your hands for the best consistency. Form into large patties, cover with plastic wrap and chill until needed.
Mash blue cheese, mix with mayonnaise and chill. Grill pancetta (or bacon), and lightly toast halved rolls.
Heat olive oil in heavy-based frypan and cook burgers for three or four minutes on either thickness.
To assemble, place rocket leaves on a toasted half bun, and top with roasted red capsicum strips, burger, beetroot (optional), pancetta and blue cheese mayonnaise.
Ingredients:
3 large eggs
1.5 tsps chicken curry powder
1/2 tsp salt
4 tbsps mixed vegetables
1 French loaf
3 tbsps oil
4 tbsps black pepper sauce (buy from the supermarket)
Lettuce to garnish
1. Beat eggs, curry powder and salt together. Add in the vegetables and mix well.
2. Cut French loaf into three pieces. Slice each piece horizontally to get six smaller pieces. Dip into the egg mixture.
3. Heat oil in a pan over a medium fire. Add the bread, egg side down. Fry until golden brown. Just before serving, spread about 1 tbsp of black pepper sauce on each piece of bread. Serve garnished with lettuce.
Charlotte Sponge:
6 egg yolks
75 g sugar 6 egg whites
75 g sugar
120 g flour
Apricot Jam
Beat the egg yolks and sugar. In a separate bowl, beat the egg whites and sugar until fluffy. Combine the two mixtures then fold in flour. Spread a thin sheet of the mixture on abking paper on a flat tray and bake at 200 C. Cut the sheet into quarters ad layer them, spreading apricot jam between each sponge layer. Press down on the sponge. Chill and use as follows. Fill a mould with Charlotte Sponge to one third the height of the pyramid.
Layer One-Mousse:
250 g milk
1 egg yolk
50 g sugar
50 g Grand Marnier
10 g gelatine
250 g whipped cream
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Ingredients:
3/4 cup unbleached wholemeal self-raising flour
1.25 cups unbleached plain self-raising flour
1/4 teaspoon mixed spice
1/4 teaspoon ground ginger
3 bananas, peeled, chopped
1 cup chopped dates
2 tablespoons finely chopped
Glace ginger
1/4 cup chopped almonds
1 tablespoon lemon or orange rind, fienly grated
1/4 cup grapeseed oil or vegetable oil
1/2 cup apple juice concentrate
1 cup low-fat soy milk or low-fat milk
3 eggs whites or 2 whole eggs
1 banana extra, peeled and cut into 12 round slices
Preheat oven to 180 C and lightly oil a muffin tray. Sift the dry ingredients into a large bowl. Add bananas, dates, ginger, almonds and lemon or orange rind.
In another bowl, combine the oil, apple juice concentrate, soy milk/low-fat milk and egg whites/whole eggs and beat together well.
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Use this compound butter with chicken. Slip it under the skin either of a whole bird for roasting or individual breasts. This amount is enough for one bird or six breasts.
