Tomato and Ricotta Muffins with Pine Nut-Tomato Streusel

Tomato and Ricotta Muffins with Pine Nut-Tomato Streusel

Makes 12 muffins
Muffins
3 cups unbleached pastry flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 cup baking soda
14 ounces pureed fresh tomatoes
1-1/2 cup plain yogurt
3/4 cup vegetable oil
Filling
1/2 cup ricotta cheese
6 tablespoons sour cream
kosher salt
Streusel
3/4 cup all-purpose flour
1 cup sugar
1/4 cup pine nuts
1 tablespoon lemon zest
3 tablespoons oven-dried tomato - chopped
1/4 teaspoon salt
1/2 cup (1 stick) butter
Preheat oven to 320 degrees and place rack in the center of the oven. Butter a muffin tin.
For the muffin batter, in a large bowl sift together flour, sugar, baking powder and baking soda. Make a large well in the center and pour in the tomatoes, yogurt and oil, whisking liquids and gradually drawing in dry ingredients until all the liquid is incorporated.
For the filling, mix ricotta, sour cream and a pinch of salt in a separate bowl.
Using a pastry bag fitted with a wide tip (or a spoon, or plastic bag with one corner snipped off), fill each muffin tin one-third full with batter. Place one tablespoon of ricotta mixture in the center of each muffin. Pipe remaining batter to just below the rim.
For the streusel, in a bowl mix all the ingredients except the butter and then with a pastry blender or fork, cut in butter until a crumb forms. Spoon over top of muffin batter.
Bake 25 to 30 minutes until lightly brown and firm.

Potato Gnocchi

Potato Gnocchi

4 (about 800g) sebago potatoes (washed), peeled, quartered
Salt & ground white pepper
1 egg, lightly whisked
300g (2 cups) plain flour
20g (1/4 cup) finely grated parmesan
Plain flour, to dust

Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender. (It's best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.

Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.

Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on tray.

Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

Gnocchi Puttanesca

Gnocchi Puttanesca

The translation of the title of this dish is “whore’s pasta”! There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas. I don’t really buy that one. I think food would be the last thing on the customers minds ;-) It is a relatively modern dish, probably dating back to the end of the second world war. Both Lazio and Campania claim it as their own. This is the Campania version.

Ingredients


2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, seeded, finely chopped
1/2 cup (125ml) dry white wine
800g canned chopped tomatoes
1 bay leaf
1 tbs baby capers, rinsed
100g small pitted black olives
800g potato gnocchi (See Separate Recipe)
1 tbs chopped flat-leaf parsley
Grated parmesan, to serve
Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.

Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.

Add the gnocchi and the flat-leaf parsley to the sauce and toss well.

Serve the gnocchi sprinkled with grated parmesan.

Cream of Mushroom Soup

• 1L (4 cups) reduced-fat milk
• 2 brown onions, finely chopped
• 1/2 cup chopped fresh continental parsley leaves and stems
• 2 garlic cloves, crushed
• 2 bay leaves
• Salt & ground black pepper, to taste
• 300g button mushrooms, thinly sliced
• 300g Swiss brown mushrooms, thinly sliced
• 125ml (1/2 cup) thickened reduced-fat cream
•  
• 1/3 cup chopped fresh continental parsley, extra

1. Combine the milk, onions, parsley, garlic, bay leaves, salt and pepper in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring often, for 15 minutes.
2. Stir in the mushrooms and cook, partially covered, for a further 20 minutes or until they are soft. Taste and adjust the seasoning, if necessary. Discard the bay leaves.
3. Stir the cream into the soup. Transfer 1/3 of the soup to a blender and puree until smooth. Transfer to a heatproof bowl and repeat with the remaining soup. Return the soup to the saucepan and heat over low heat until warmed through. Do not allow the soup to boil. Serve sprinkled with pepper and the extra parsley.

Chicken and Ham Terrine

This is a lovely terrine which is great for lunch served with fresh crusty bread and a nice chutney like Branston Pickle.
1 #16 Chicken
200gms Pork Back Fat
150gms Ham
250gms Pork Fillet
600ml Thickened Cream
100ml Brandy
1 Egg
To make the terrine-
2 Tablespoons each of Parsley,Chives and Tarragon ,chopped
20 Slices of fat bacon.
2 Tablespoons Unsalted Butter
2 Spring Onions,washed,dried and finely chopped.
250gms Cooked Ham.

Method
Wash the chicken under a cold tap and pat dry on a clean tea towel.joint the chicken and remove the flesh from all the bones,set the breast fillets aside in the fridge for later use.
Thinly slice enough back fat to line a 28x16x16 terrine dish,cut all the meats and the leftover back fat into
very thin strips and run through a mincer twice,together with the meat from the chicken including the legs.
Now put the minced mixture in a bowl and work with a spatula,stir in the cream,egg and brandy,add 2 teaspoons of salt per kg of meat and season with black pepper-fresh ground is best.
Set the mixture aside in the refrigerator.
Meanwhile heat the butter in a saucepan and saute the spring onion for 3 minutes,let the mix cool then add the chopped herbs,slice the breast fillets and roll in the onion and herb butter mix.
Set aside.
Set the oven to 200°C/gas 6. Line the terrine mould with the sliced streaky bacon. Spread half the farce over the bottom of the terrine, then make a layer of sliced chicken breast, then sliced ham. Continue to layer the ham, farce and chicken mix, until it is all used up, and then top with the remaining bacon..
 Place the terrine in a roasting pan and pour in enough hot water to come three quarters up the side of the terrine. Cook for 1 hour.
 Remove from the oven and place a board and a weight of about 500g on the terrine to compress it gently until it has cooled completely.
Serve with bread and pickles.

Stir Fry Beef And Broccoli

I love this dish and cook it regularly .
250 gms Rump Steak
500 gms Broccoli
4 Tablespoons Peanut Oil
4 Thin slices fresh Ginger,peeled.
Salt and Pepper
2 Cloves Garlic cut into thin slivers
3 Spring Onions,washed,dried and cut into pieces.
1 Tablespoon Dry Sherry
For the marinade
1/2 Teaspoon Salt
1 Teaspoon Thick Soy Sauce
1 Teaspoon Honey
1 Teaspoon Lemon Juice
1 Teaspoon Cornflour
1 Teaspoon Peanut Oil

For the sauce
1 Tablespoon Cornflour
4 Tablespoons Water
1 Tablespoon Oyster Sauce
1/2 Tablespoon Thick Soy Sauce

Cut the beef into very thin strips and place in a bowl cover with  the marinade which you have made by mixing all the ingredients except the oil together in a bowl and stirring well,pour the marinade over the beef and marinate for 30 minutes then stir in the oil.
Wash and dry the broccoli then cut into florets and set aside,now make the sauce by mixing all the ingredients together in a bowl.
Heat a wok till hot ,add half the oil and swirl it around so that it coats the wok surface evenly,add the ginger and broccoli and stir fry for about 2 minutes adjusting heat as required to stop the broccoli burning,add the salt and 4 or 5 tablespoons of water,bring to the boil and cook ,covered and cook a further 4 -5 minutes,the broccoli should be cooked by still crisp and crunchy.remove with a slotted spoon and set aside in a warm place.Wash and dry the wok and reheat ,add 2 tablespoons oil and heat till smoking,swirl around to coat the wok with the oil ,add the garlic,spring onion and beef and toss quickly stir fry the ingredients for about 30 seconds to brown,add the sherry and the previously prepared sauce,stir quickly and toss the ingredients around with a spatula as the sauce thickens.return the broccoli to the pan to reheat quickly and combine with the beef .
Serve Immediately

Homemade Lemon Curd

Homemade Lemon Curd is delicious on toast for breakfast or drizzled on top of your cornflakes to give them a zingy lift.
Here's my late mums recipe .
6 Large Eggs
1/2 Cup Fresh Squeezed Lemon Juice
1 Cup Caster Sugar
100 gms Unsalted Butter
Grated rind of 2 lemons.

Place a stainless steel bowl over a saucepan of simmering water,whisk together the eggs,juice ,rind and sugar and cook,stirring constantly over a low heat until the mixture thickens and coats the back of a spoon.
remove from the heat and add the butter in small cubes,a few at a time,whisk in to the mixture then pour the
mixture through a fine sieve to remove any lumps.
Pour into sterilized jars and leave to cool before putting the lids on.

Mars Bar Muffins With M&M Sprinkles

Ingredients
150gms Unsalted Butter
1/2 Cup Soft Brown Sugar,Firmly Packed
3 Mars Bars,Chopped.
2 Large Eggs
1 Cup Self Raising Flour
1/4 Cup Cocoa Powder
1 Teaspoon Vanilla Extract
Grated Rind And Juice Of 1 Lemon.
1 Small (49gm) pack m&m's

Method
Put the butter and sugar in a saucepan and melt the butter over a low heat,remove from the heat and
add the cocoa powder,lemon rind and juice, vanilla extract,chopped mars bars and stir until combined,set aside to cool
for at least 5 minutes then add sifted flour and stir again,now add the eggs one at a time stirring after each
addition,beat the mixture till well combined ,grease a 12 pan muffin tin and fill each pan evenly,sprinkle
each muffin with a few m&ms.
Bake in a preheated oven at 180c for 20 minutes or until a skewer inserted comes out clean.

Apricot Mousse

125 gm's Dried Apricots
1 Sachet Gelatine
2 Tablespoons Cold Water
2 Egg Yolks
1/2 Cup Caster Sugar
2 Tablespoons Cointreau
600ml Cream.

Place the apricots in a medium saucepan and add enough water to cover them by 1 inch,let them stand for
30 minutes then bring to boil,once boiling reduce the heat and simmer uncovered until the apricots are soft.
.
Set aside.
Next soften the gelatin in the cold water in a small bowl.
In a blender process the hot apricots with the cooking liquid and gelatine until smooth,set aside to cool.
Beat the egg yolks,sugar and liqeur in a food processor until smooth and well blended,transfer to a double
boiler ,whisk over simmering water until the mixture thickens slightly and coats the back of a wooden spoon,
do not overheat the mixture or it will spilt and you will have  scrambled eggs,as soon as the mixture has
thickened enough place the bowl in a sink full of cold water and allow to cool,when both the mixtures have
cooled mix them together in a large bowl and stir till combined,whip the cream till fairly stiff and gently fold
into the apricot mixture then spoon into wide rimmed glasses.
Chill covered for several hours and serve with tuille biscuits and fresh fruit coulis.

Lemon And Lime Chicken

This is an easy to prepare dish,great for a weekend lunch or dinner,great for the barbecue.
Ingredients
1 kilo skinless chicken fillets,thigh fillets are fine.
1 Tablespoon Sesame Oil
2 Lemons
2 Limes
1 Clove of Garlic
I Small Onion

Method
Peel the onion and garlic and chop very finely,set aside,juice the lemons and limes and place the juice in a large bowl,add the sesame oil and stir well,add the chicken and ensure that the chicken is well coated,cover the bowl with cling film and leave to marinate preferably overnight but if short of time 1 hour will suffice.
Remove the chicken from the bowl and strain the marinade to remove any solids,set aside.
Cook the chicken either in a large frypan or on a barbecue,periodically brush the marinade over the chicken
and cook till juices run clear and no pink flesh shows.
Serve with either a garden salad or with plain rice.

Rhubarb And Apple Crumble

This is one of my favorite winter desserts,absolutely delicious but so easy to prepare.
Ingredients

• 4 small granny smith apples, peeled, cored, cut into wedges
• 1 bunch rhubarb, ends trimmed, coarsely chopped
• 1/4 cup (55g) caster sugar 
• 1 cup (90g) rolled oats
• 1/2 cup (35g) shredded coconut
• 1/4 cup (55g) brown sugar
• 1/4 cup (40g) plain flour
• 50g butter, softened
• Vanilla ice-cream, to serve

1. Preheat oven to 180°C. Place the apple and rhubarb in a roasting pan and sprinkle with caster sugar. Bake in preheated oven for 20 minutes or until apple is tender and rhubarb releases juices. Remove from oven.
2. 
   
   Spoon the apple mixture evenly among six 1-cup (250ml) capacity shallow ovenproof dishes.
3. Combine the  oats, coconut, brown sugar and flour in a medium bowl. Add the butter and use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs.
4. Step 4
   Sprinkle the crumble mixture evenly over the apple mixture. Place dishes on an oven tray and bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately with ice-cream, if desired.

Navarin of Lamb

Navarin is a type of ragout or stew and is usually made with Lamb or Mutton,it's a great dish for dinner on a
cold day.
Ingredients
1.25 kilo boned shoulder of Lamb
2oz Butter
2 Tablespoons Plain Flour
2 Tablespoons Vegetable Oil
1 Clove Garlic
3 Beef Stock Cubes
2 1/2 Cups Water
1/2 Cup Tomato Puree
4 Small Turnips
2 White Onions
4oz Bacon
1oz Extra Butter
12 Small Potatoes
4oz Peas,Fresh or Frozen
Chopped Parsley
Method
Chop the lamb shoulder into 1 inch cubes,remove any excess fat then toss in the flour,next melt the 2 oz butter and the oil in a large ,heavy based pan add the lamb and brown well,don't add too much to the pan at once.
Once all the lamb is browned remove it from the pan and set aside,add some more flour (about 1 tablespoon)
to pan and cook for 1 minute,add the water,stock cubes crumbled and tomato puree and stir till smooth,bring to the boil the reduce heat return the lamb to the pan and cook on medium heat 30 minutes,In a seperate pan
saute the onion and the bacon in the extra butter for 3 minutes, add the onion,bacon, sliced turnips,peeled potatoes and peas to the pan containing the lamb,bring back to the boil then reduce heat and cook further 35 minutes or until the meat and vegetables are tender.
Garnish with some chopped parsley.

Wild Mushroom Tart

Pastry Case
1 1/2 Cups Plain Flour
1/2 Cup Butter
Pinch Salt
3 Tablespoons Iced Water
Filling
1 Cup Apple Cider
3/4 Cup Dried Porcini Mushrooms
125 gms Wild Mushrooms
250 gms Cultivated Mushrooms
1/4 Cup Olive Oil
1 Onion ,Sliced
300ml Thickened Cream
4 Eggs
3/4 Cup Mozarella
1/2 Cup Grated Parmesan
Method
Make the pastry case by processing the flour,salt and butter in a food processor fitted with a blade,process until the mixture resembles breadcrumbs,with the machine running add  the ice water and process further till
the dough holds together,remove the dough from the machine,wrap in clingfilm and refrigerate 1 hour before using.
Roll the dough to 1/8 inch thick on a floured work surface,lightly grease a 9 inch flan tin with a removable base and line with the pastry,trim edges neatly and freeze for 10 minutes.
Line the shell with aluminium foil and weight with rice,beans or pie weights bake in a pre heated 180 celsius oven 20 minutes ,remove the weights and set aside to cool.
To make the filling heat the cider in a saucepan,bring to the boil and pour over the dried porcini.
Heat the oil in a frypan over a medium heat,add the onion,and wild plus cultivated mushrooms and saute for
10 minutes,add the porcini and cider,add salt and pepper to taste,cook uncovered over medium heat for
20 minutes,remove from heat,beat the eggs with the cream and add the mozzarella,combine the egg and
cheese mixture with the mushroom mixture and pour into the pastry case and bake in pre heated oven at
180 celsius for 10 minutes then sprinkle grated parmesan on top and continue baking a further 25 minutes.
Allow to cool before slicing and serving.

Blanquette Of Chicken

Blanquette de Veau or Veal Blanquette is a classic recipe that I cooked on my very first day as an apprentice
chef back in 1977,but not everyone likes veal so I sometimes use chicken pieces instead,it gives a very tasty
result.
Here's what you need for 4 portions.

1 large Onion,sliced.
1 Kilogram Chicken Maryland Pieces.
4 Tablespoons Plain Flour
250 gm's unsalted butter
3 Cups Chicken Stock
Salt & Pepper
I Cup thinly sliced carrots
I Cup thinly sliced zucchini
600ml Thickened Cream
Chopped Parsley and Tarragon
METHOD
In a large frypan melt 3 tablespoons of butter over medium heat,add the sliced onion and cook till transparent.drain the onion on kitchen paper and set aside to use later.
Next step is to melt half the butter in a heavy based casserole over medium heat ,add the chicken pieces and brown them a few pieces at a time,don't overcrowd the pan or the chicken will stew and ruin the flavour of the dish.when all the pieces have been browned you can return them all to the casserole.,now take 3 tablespoons of the flour ,salt and pepper and sprinkle over the chicken ,coat the chicken well and cook the chicken over a low heat for a further 5 minutes,don't brown the flour though.,now add the carrot and onion ,some chopped parlsey and tarragon and cover with just enough of the stock to cover the chicken and vegetables,bring to the boil then cover and place in a preheated 180 celsius oven and cook for 30 minutes,then remove the cover and add the zucchini and cook a further 10 minutes,next remove from the oven and strain the solids from the liquids,strain the liquid into a bowl and set aside.return the casserole dish to the stove and over a medium heat melt the remaining butter then add the remaining flour and cook over a low heat stirring constantly and cook 5 minutes then slowly whisk 2 cups of the reserved cooking liquid into the flour mixture a little at a time and heat to a simmer,simmer for a further 5 minutes stirring constantly.add the cream and correct the seasoning by adding further salt and pepper as needed.stir until blended.
Now add the chicken and vegetables back to the casserole and simmer a further 5 minutes.
Serve as you wish but I enjoy this with rice or noodles.
Enjoy

Dark Chocolate Sour Cherry Brownies

1/2 Cup Dried Sour Cherries
I Cup Plain Flour
1/2 Teaspoon Salt
200 gm's Dark Chocolate
125 gm's Unsalted Butter
3/4 Cup Caster Sugar
2 Eggs
2 Teaspoons Vanilla Extract
Soak the dried cherries in a bowl of water for half an hour,drain well and set aside.
Sieve the flour and salt together in a large bowl and set aside, chop the chocolate into small pieces and place
in a large bowl with the butter,put one inch of water in a small saucepan and melt the chocolate in the bowl
over a medium heat,be careful not to overheat or the chocolate will seize.
In another bowl beat together the eggs with  the sugar and the vanilla,beat till pale and frothy then stir in the
chocolate and butter mixture,add the cherries and stir,then slowly add the flour in small amounts beating in well after each addition,stir until well combined.
Grease an 8 inch brownie pan and pour the mixture in evenly.
Bake in a pre heated 180 celsius oven for 30 minutes or until a skewer inserted comes out clean.
Allow to cool before cutting into squares.

Onion Flan

Crust
200gms Plain Flour
60gms Butter
60 gms Copha
130mls Cold Water.
Put the flour in a large bowl,add the butter and copha and using a fork blend the mixture together until it is
very fine textured,gradually add the water until the dough comes together.Use all the water ,after the dough
has come together wrap it in cling film and refrigerate 30 minutes before use.
When ready to use turn the dough onto a floured surface and roll out  to fit a 23cm round flan dish.
Grease the dish lightly to enable easy removal of the slices when baked.
For the filling.
6 Rashers Middle Bacon
2 Teaspoons Butter
6 Medium Brown Onions
1 Tablespoon Plain Flour
300ml Thickened Cream
2 Large Eggs
Salt &Pepper to season.
Fry the bacon in a frying pan till crisp,drain of all grease and chop into small pieces and sprinkle it over the
base of the pastry case,now in a saucepan put the butter and the onions which have been thinly sliced and
cook until transparent,stir often then sprinkle the salt,pepper and flour over the onions,add the cream and
stir again,add the eggs one at a time stirring until all ingredients are well combined.
Pour into the pastry case and bake in a pre heated 210 celsius oven 30-40 minutes.
Serve as you wish but it's nice with a salad for lunch.

Banana Bread With Lemon

2 Cups Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
100gm's Butter
3/4 Cup Soft Brown Sugar
2 Eggs,Beaten
3 Ripe Bananas
1/3 Cup Milk
Grated Rind Of 1 Lemon

Preheat oven to 180 celisus ,Grease a 4 X 8 loaf tin and line with baking paper.
Sift together the flour,baking soda and baking powder and salt,in a large bowl cream the butter and sugar together,blend in the eggs,chopped bananas and lemon rind,add half the flour and half the milk,beat till smooth then add the remaining flour and milk and stir.
Pour into loaf tin and bake 1 hour or until an inserted skewer comes out clean.

White And Dark Chocolate Dacquoise

For The Meringue
100gm's Icing Sugar
I Tablespoon Cornflour
8 Egg Whites
1/4 Teaspoon Cream Of Tartar
225gm's Caster Sugar
Pinch of Salt
For The Buttercream
180gm's Milk Chocolate,Broken Into Small Pieces
200gm's White Chocolate,Broken Into Small Pieces
8 Egg Whites
170gm's Caster Sugar
450gm's Unsalted Butter,Cut Into Small Cubes
For The Ganache
200ml's Cream
30gm's Unsalted Butter
180gm's Milk Chocolate,Broken Into Pieces.

Method
Using a 9 inch cake circle or cake plate as a guide trace a circle on each of 3 sheets of baking paper cut to fit a baking tray with a pencil,turn each sheet of paper over so that the trace marks are down and place on the baking tray.
Preheat an oven to 130 celsius.
Sift the icing sugar and cornflour together in a bowl and set aside,now take the 8 egg whites ,the cream of tartar and the pinch of salt into the bowl of an electric mixer,whisk until stiff peaks form,about 1-2 minutes,gradually add the caster sugar and whisk on high for one additional minute,remove the bowl from the
mixer and use a spatula to gently fold in the sifted icing sugar and cornflour.
Now take 1/3 of the meringue and put it in a piping bag which has no nozzle ,Fill one of the traced circles with meringue,start in the centre and pipe a 1/2 inch wide spiral toward the outside of the circle,now repeat this with the other two circles so that each of the 3 circles has 1/3 of the meringue mix,place the meringues in a preheated oven and bake 1 hour,then lower the temperature to 100 celsius and bake an additional 2 hours.
Remove from the oven and allow to cool 30 minutes before attempting to handle.Set Aside.
Now prepare the buttercream icing-Put 1 inch of water in  the bottom half of a double boiler on a medium heat,place the milk chocolate in the top half and cover tightly with cling film and leave 8-10 minutes till melted,remove from the heat and whisk then transfer to a bowl and set aside,repeat this procedure with the white chocolate,set both the milk and white chocolate mixtures aside ,now take the butter and place in the bowl of an electric mixer and beat on low with a paddle for 1 minute,scrape down the paddle and the sides of the bowl,then beat on medium 2 minutes and again scrape the sides and paddle then beat on high for 4 minutes till light and creamy,evenly divide the butter between the two bowls of chocolate and use a spatula to thoroughly fold the butter into the two types of chocolate and again set aside.
Take 8 egg whites and put in the clean bowl of an electric mixer and whisk on high for 1 1/2 minutes till stiff peaks form,gradually add the 6 ounces caster sugar  and whisk on high a further 1 1/2 minutes,remove the bowl from the mixer and use a spatula to fold half the amount of this meringue into each bowl of chocolate,whisk till well combined,reserve 500ml of both the milk and the white icing and set aside,now take the remaining icing and place in piping bags with no nozzles fitted and set aside at room temperature till needed.
To make the ganache heat the double cream and 1 ounce of butter in a saucepan over medium heat ,bring to the boil then place 6 ounces of milk chocolate in a bowl and pour the boiling cream over the chocolate and allow to stand 5 minutes,stir till smooth and hold at room temperature till required.
Now assemble to dacquoise,gently take a meringue circle and place it on a cake platter,now take the piping bag of milk chocolate icing and pipe a circle round the outside edge of the meringue,about 1/2 inch wide.
take the white icing and pipe a circle of that inside the milk icing and repeat making alternating rings of icing
until the surface of the meringue is covered,gently place the next meringue on top of the first and press down gently and then repeat the procedure of piping alternate white and milk icing rings,when covered take the third meringue and place it gently on top of the icing and press down ,now using a spatula take the reserved milk icing and spread half of it over the sides of the dacquoise then refrigerate for 45 minutes.
After 45 minutes place the dacquoise on a baking tray and pour the ganache over the top and use a spatula to evenly cover the top and sides of the dacquoise and refrigerate a further 30 minutes.
Now take a piping bag fitted with a star nozzle and fill it with the remaining half of the reserved milk icing then fill another piping bag with the reserved white icing,now pipe a circle of white chocolate stars along the outside edge of the top of the dacquoise then repeat using the milk chocolate icing and finally repeat the procedure using the white icing.
Place the dacquoise in the refrigerator and chill at least 4 hours,if 4 hours are not sufficient to chill it properly place it in the freezer for 30 minutes,to serve use a serrated edge knife and run the knife under hot water before cutting each slice allow to come to room temperature before service,serve with either raspberry or passionfruit coulis.

Chocolate Dipped Hokey Pokey Biscuits.

Ingredients
100gm's Almonds
100gm's Caster Sugar
4 Tablespoons Plain Flour
1 Egg White
2 Teaspoons Unsalted Butter,Melted.
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
100gm's Milk Chocolate,Chopped into small pieces.

Method
Preheat an oven to 170 celsius and toast the almonds on a baking sheet until golden brown,about 8-10 minutes,remove from oven and set aside to cool.Leave the oven turned on.
In a bowl combine the sugar,flour,egg white,butter ,salt and vanilla in a bowl,stir the mixture till smooth then
gently fold in the almonds until they are coated with the batter,set aside the mixture for about 20 minutes before using,keep it at room temperature and stir it once or twice but don't overbeat it.
Now take a piece of greaseproof paper and trace 2 6 inch circles on it (Trace marks down)then evenly divide the batter between the circles and use a spatula to ensure that the mix evenly and smoothly covers the entire circles.Bake in the preheated oven 20-25 minutes until golden brown ,remove from the oven and cool 4-5 minutes then use a sharp knife or a pizza cutter to cut the biscuits into wedge shape biscuits. Cool a further 30 minutes before attempting to remove them from the baking paper.
Heat 1 inch water in a small saucepan and then place the chocolate in a bowl and melt it over the water,don't overheat it,better to have the water a bit cool and take longer than overheat it and seize the chocolate.
Now take each biscuit and dip the rounded edge into the chocolate and place on baking paper and cool in the
refrigerator for 5 minutes to set the chocolate.
Enjoy!

Sweet And Sour Meatballs

Ingredients
500gm's Minced Beef
1 Cup Breadcrumbs
1/2 Cup hot water
1 Stock Cube
1 Cup Pineapple Chunks
1/4 Cup Brown Sugar,firmly packed
3 Tablespoons Cornflour
1/2 Cup water
1 teaspoon soy sauce
1 Capsicum,cut into thin strips
1 can water chestnuts

Method
Mix the mince with the breadcrumbs in a bowl and season with salt and pepper to taste,using moist hands form the mix into medium size meatballs.Set aside.
Meanwhile drain the pineapple but keep the liquid,now in a saucepan combine the brown sugar and the
cornflour ,blend in the syrup from the pineapple the half cup water and the soy sauce,cook on a low heat
until the mixture thickens,set aside,now in a frying pan saute the meatballs in a little oil until well browned on
all sides,drain any excess fat off and add hot water and the stock cube,cover and simmer 20 minutes then gradually stir in the meatballs with pan juices,water chestnuts,capsicum strips and pineapple and bring to boil .
Serve with plain boiled rice.

Deep Fried Raspberries In Riesling Batter With Cinnamon Chocolate Mousse

Deep Fried Raspberries
250gm's Frozen Raspberries
500ml's Canola Oil for frying
Plain Flour to Dust
Riesling Batter
1 Egg,lightly beaten
1 Cup Riesling
1 Cup Plain Flour
1 Cup cornflour
Pinch of salt
Pinch of sugar
Grated Lemon Rind
Cinnamon Chocolate Mousse
3 Egg Yolks
1 Tablespoon Caster Sugar
150gm's Milk Chocolate
10ml's White Rum
2gm Gelatine Powder
200ml's Thickened Cream
Generous pinch of cinnamon
Method
First prepare the riesling batter by mixing all the ingredients well in a large bowl,strain the mix through a fine sieve and set aside,this step can be done a few hours ahead.
Next prepare the mousse,chop the chocolate in small pieces and melt in a bowl over a water bath,be careful not to overheat the chocolate or it will seize and be useless,better to have the water a bit cool and take longer than have it too hot and ruin the dish,now beat the egg yolks with the sugar until the mixture is pale and frothy and the sugar is totally dissolved in the eggs.stir in the chocolate and keep the mix at lukewarm temperature then dissolve the gelatine in the rum and stir it in to the chocolate/egg mixture add the cinnamon and fold in the cream which has been whipped to soft peaks,pour into a large bowl and refrigerate till set.
Next deep fry the raspberries,heat the oil to 180 celsius in a large pan,dust the raspberries in the flour and shake off excess,then dip them in the batter and deep fry till golden,remove from oil with a slotted spoon and drain on kitchen paper.
To present the dessert scoop the mousse on to cold plates using a tablespoon and arrange the deep fried raspberries next to it,you could also add extra color by adding swirls of passionfruit coulis on the plate.

Amaretti Biscuits

Ingredients
100gm's Ground Almonds
15gm's Rice Flour
225gm's Caster Sugar
1 teaspoon Vanilla Extract
2 Egg Whites
1 Egg White,beaten,for glazing
12 Blanched Almonds
2 Sheets Rice Paper
Method
In a bowl mix together the ground almonds,rice flour and sugar,add the vanilla to unbeaten egg whites mix into the dry ingredients,cream to a smooth paste.
Put the mixture into a piping bag with a 1.5cm nozzle fitted,now take the rice paper sheets and cut them into 5cm squares,pipe the mixture evenly into the centre of each square making biscuits 2.5cm in diameter and flatten slightly,now press a blanched almond into the centre of each biscuit,Brush them lightly with the beaten
egg white and bake in a preheated moderate oven at 180 celsius for about 20 minutes or until golden brown.
Store in an airtight tin .

Double Mocha Ice Cream

Ingredients
250gms Milk Chocolate,broken into pieces.
100gms Dark Chocolate,broken into pieces
75mls brewed coffee,full strength.
2 Tablespoons espresso coffee powder
600mls Thickened Cream
225gms Caster Sugar
6 Egg Yolks
Method
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat ,place the milk and dark
chocolate,brewed coffee,espresso powder in the top half of the double boiler and tightly cover the top with
cling film,heat 6-8 minutes ,remove from the heat and stir till smooth,set aside till needed.
Heat the cream and 100 gms of the sugar in a medium sized saucepan over medium heat ,stir to dissolve the sugar then bring the cream to the boil.
While the cream is heating place the egg yolks and the remaining sugar in the bowl of an electric mixer ,beat the eggs on high for 2 minutes ,scrape down the sides of the bowl,continue to beat until the mixture thickens
slightly and becomes a pale straw color,about 3 minutes.
Pour the cream onto the egg mixture and whisk to combine,return to the saucepan and heat gently,stirring constantly until the mixture reaches 85 celsius ,about 2 or 3 minutes,do not overheat the mix or you will have
sweet scrambled eggs,it's better to use a lower heat and take longer than overheat and ruin the ice cream.
Remove from heat and transfer to a bowl,add the chocolate mixture and whisk to combine,cool the mix
in an iced water bath till the temperature drops to about 4 celsius-about 20 minutes.
Freeze in an ice cream maker according to makers instructions.

White Chocolate Cheesecake with Tim Tam Crust

Deliciously Indulgent
Ingredients
For the Tim Tam Crust-
12 Tim Tam Biscuits
50gms Butter
For the cheesecake
500gms white chocolate broken into pieces
100mls pure cream
800gms soft cream cheese
200gms caster sugar
teaspoon salt
6 Eggs
teaspoon vanilla extract
For the ganache
100mls pure cream
20gms Butter
1 Tablespoon butter
100gms milk chocolate broken into pieces
Extra white chocolate for chocolate curls garnish.
Method
To make the Tim Tam biscuit crumb base brush the inside of a 20cm springform cake tin with 1 tablespoon of butter,in a food processor fitted with a metal blade chop the Tim Tams in 2 batches,Pulse each batch until you have fine crumbs ,this takes about 10-15 seconds,transfer the crumbs to a bowl and add 50 gms melted butter,mix by hand until the crumbs bind together then press the mixture into the sides and bottom of the pre greased cake tin,place the tin in the freezer for 20 minutes.
To make the cheesecake-
Heat 1 inch of water in the bottom half of a double boiler over medium heat ,place the white chocolate and half cup of the cream in the top half of the boiler,tightly cover the top with cling wrap and heat for 10 to 12 minutes ,remove from the heat,stir until smooth and set aside,be careful not to overheat the mixture as it will split and spoil the dish,it's better to have the heat a bit low and take longer than too high.
Place the softened cream cheese ,sugar and salt in the bowl of an electric mixer fitted with a mixing paddle,beat on low,medium and high for one minute at a time ,scrape down the sides of the bowl and beat one more minute on high,scrape down the bowl again and add the eggs 2 at a time beating on medium for 10 seconds after each addition add the vanilla and the melted chocolate mixture,beat on medium for a further 20 seconds then remove the bowl from the mixture and using a spatula finish mixing the batter until it is smooth  and thoroughly combined then pour the mix into the prepared cake tin spreading evenly.
Pour 1 Litre of hot water into a baking dish and place it on the bottom rack of an oven that has been preheated to 170 celsius (The bottom rack should be at least 3 inches below the centre rack) place the cake tin on the centre rack and bake 15 minutes then lower the temperature to 130 celsius and bake a further 15 minutes,lower the temperature again ,this time to 110 celsius and bake a further 15 minutes,lower the temperature to 100 celsius and bake a further two hour,turn off the oven but leave the cheesecake in and allow it to remain undisturbed for a further 2 hours,remove and cool at room temperature for 1 hour and then refrigerate 12 hours.(Don't remove from the tin).
After the cheesecake has been in the fridge 12 hours prepare the ganache topping by heating 100mls cream,20gms butter and 1 tablespoon sugar in a saucepan over medium heat ,bring to the boil,place the plain chocolate in a bowl and pour the boiling cream mixture over the chocolate and stand for 5 minutes,stir until smooth and gently pour over the chilled cake,using a spatula spread the mixture evenly and smoothly over the cake being careful not to let it drip over the edges and then refrigerate a further 30 minutes to set the ganache.
You can now remove the cake from the tin by wrapping a damp,warm tea towel around the sides of the tin and gently release the spring clip,use a serrated knife to trim the crust level with the ganache and decorate with chocolate curls,serve with raspberry or passionfruit coulis.

Roast Chicken with Lemon and Herbs

A lemon and herb roast chicken makes an ideal Sunday lunch or dinner,no butter in this recipe,just brush over with olive oil and a few drops of sesame oil.

• 1 whole chicken (4-5 pounds)
• 1 large lemon
• 1 tsp mixed dried herbs
• 2 tsp olive oil

Preheat oven to 375 degrees. Remove giblets and set aside for gravy or stock if you wish. Rinse chicken with cold water and pat dry.
Place chicken breast side up on a rack in a roasting pan. Cut lemon in half. Place one half inside the cavity of the chicken. Tie the legs together with twine if you like (I usually don't bother).
Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.
Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.
Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.
Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.
Serves 4-6