Sunday, October 01, 2017

BUTTER TART ICE POPS



  • 2 1/2 cups  whipping cream (I changed this from 10%)
  • egg yolks
  • 2 tablespoons cornstarch
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/2 cup dulce de leche
  • 1/2 cup finely chopped maple-flavoured shortbread cookies

In large saucepan, whisk together cream, egg yolks and cornstarch until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken, 5 to 10 minutes. Remove from heat; whisk in condensed milk, maple syrup, vanilla and salt. Strain through fine-mesh sieve into large liquid measure. Refrigerate until completely cool, about 1 1/2 hours.
Meanwhile, in small bowl, gently stir dulce de leche with shortbread. Fill 10 ice pop moulds halfway with cream mixture. Add 1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving 1/2-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours.

Monday, August 14, 2017

Peach and Raisin Bread Pudding

  Ingredients:
8 teaspoons butter softened 
3 peaches peeled and sliced
8 slices raisin bread crusts removed
3 cups whipping cream

1/2 cup granulated sugar
4 eggs
2 teaspoon vanilla
pinch nutmeg
Topping:
1 teaspoon granulated sugar Grease a 4-cup baking dish; set aside.


Method:
Butter bread; cut into 3/4-inch (2 cm) cubes. In bowl, whisk cream, peaches, sugar, eggs, vanilla and nutmeg; add bread and toss to coat..
Topping: Sprinkle sugar over top. Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 1 hour-ish.

Saturday, May 13, 2017

The Best Chicken Francaise Recipe

Ingredients
  • 2 chicken breasts
  • Half cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g - 2oz Parmesan cheese
  • 1 cup white wine (click for wine alternatives)
  • 1 cup chicken stock
  • 1 garlic clove
  • 4 tbsp olive oil
  • 4 tbsp butter
  • Half lemon
  • Salt and pepper
Steps
  • Step 1
    Remove chicken skin, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
  • Step 2
    Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
  • Step 3
    Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
  • Step 4
    Grate all the Parmesan cheese and add to egg-wash, mix well.
  • Step 5
    Get your wine and chicken stock portions ready.
  • Step 6
    Add the plain flour to a plate.
  • Step 7
    Peel the garlic and place in garlic press (or chop finely).
  • Step 8
    To a frying pan on moderate heat, add the olive oil and half the butter.
  • Step 9
    Coat the chicken in the flour, shake off any excess flour.
  • Step 10
    Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
  • Step 11
    Cook chicken for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
  • Step 12
    To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat.
  • Step 13
    Return the chicken to the sauce and continue heating chicken on medium heat.
  • Step 14
    Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)

Little Tips

Pat the breast dry with paper towel to help eggwash stick.

You can use a sweeter wine or sherry for that sweeter taste.

If wine is not for you, just double the amount of stock and leave out the wine. Add one quarter tsp of sugar.


Wednesday, February 01, 2017

Brazilian Coconut Flan


  • 1 can of condensed milk
  • 1 cup of coconut milk
  • 6 eggs
  • a touch of nutmeg
  • 1 cup of grated coconut
  • 1 cup of sugar to make the candy

  • Method:
    1. In a bowl, mix the beaten eggs with the coconut milk, condensed milk and the grated coconut.
    2. Pour the sugar into a mold of cheese and melt over medium heat to make it a caramel. Let it cover bottom of the mold and cool.
    3. Pour the mixture into the mold with the caramel, cover it and cook it in a water bath for one hour until it curdles.
    4. Let it cool, unmold and decorate with coconut strips.

From Tastemade.

Saturday, November 19, 2016

BRAISED BALSAMIC AND MOLASSES LAMB

  • lamb shanks (about 1.7 kg total)
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • onions, thinly sliced
  • cloves garlic , minced
  • 2 tablespoons tomato paste
  • sprigs fresh thyme
  • 1/4 cup balsamic vinegar
  • 1/4 cup cooking molasses
  • 2 teaspoons brown sugar

Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.
In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 
Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.
Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.
Makes 4 to 6 servings.
From Canadian Living

Sunday, July 24, 2016

German Butter Cake with Peaches

Ingredients:

some butter for the baking tray
250 g heavy cream - 1 cup
4 eggs
butter - 2 sticks
1 Package baking powder (.5oz)
1 package Dr Oetker Vanilla sugar
4 tbsp milk
250 g sliced almonds
1 pinch salt
flour - 3 1/3 cups
1 cup sugar

Baking Instructions

- preheat oven to 350 F
_peel and cut fruit (I used peaches) and arrange on the bottom of baking pan (two peaches)
- grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.
- mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
- add eggs, sieved flour, I stick soft butter, 1 vanilla sugar and baking powder, mix well.
- spread the dough on the baking tray and bake for about 12-15 min.
- melt remaining butter, add remaining sugar, milk and almonds, mix well.
- spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Sunday, April 03, 2016

Grilled Buffalo Wings


Ingredients

For the Wings

  • 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
  • 1-1/2 teaspoons Pink Hymalayan salt
  • Juice of one lemon
  • 1/2 teaspoon black pepper
  • Olive oil

For the Seasoned Buffalo Sauce

  • 1/2 cup salted butter
  • 1 clove garlic, minced
  • 3/4 cup of tomato sauce
  • 1/2 cup Frank's Red Hot Original Sauce
  • 1 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoon chili powder
  • Instructions
  1. Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
  2. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
  3. While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
  4. Set the caste iron pan on the grill and heat up the sauce.
  5. When wings are done, put in caste iron pan and cook on grill.