Recipes to try out.
Passionfruit Pudding Souffle
Ingredients 20g unsalted butter, softened
½ cup (110g) caster sugar
1/3 cup (50g) plain flour, sifted
1 cup passionfruit pulp, (approximately 6 passionfruits)
185mL CARNATION Light & Creamy Cooking Milk
2 eggs, separated
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1. Preheat oven to 180°C. Using an electric mixer, beat butter and sugar until light and creamy, add flour, half of the passionfruit pulp, CARNATION Light & Creamy Cooking Milk, and egg yolks. 2. In a clean bowl whisk egg whites until stiff peaks form. Slowly fold egg whites 1/3 at a time into the mixture.
3. Pour mixture into 4 x 185mL ¾ cup capacity. Bake for 15 minutes, or until top is golden. Serve immediately with reserved passionfruit pulp.
½ cup (110g) caster sugar
1/3 cup (50g) plain flour, sifted
1 cup passionfruit pulp, (approximately 6 passionfruits)
185mL CARNATION Light & Creamy Cooking Milk
2 eggs, separated
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1. Preheat oven to 180°C. Using an electric mixer, beat butter and sugar until light and creamy, add flour, half of the passionfruit pulp, CARNATION Light & Creamy Cooking Milk, and egg yolks. 2. In a clean bowl whisk egg whites until stiff peaks form. Slowly fold egg whites 1/3 at a time into the mixture.
3. Pour mixture into 4 x 185mL ¾ cup capacity. Bake for 15 minutes, or until top is golden. Serve immediately with reserved passionfruit pulp.
Meat Pie
Ingredients
- 1 tablespoon cornflour
- 1/4 cup tomato sauce
- 2 tablespoons worcestershire sauce
- 1 teaspoon Vegemite
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 500g beef mince
- 2 sheets frozen ready-rolled shortcrust pastry, thawed
- 2 sheets frozen ready-rolled puff pastry, thawed
- 1 egg, beaten
- Combine cornflour, 1/2 cup water, tomato sauce, worcestershire sauce, Vegemite and salt and pepper in a jug. Mix until Vegemite is dissolved.
- Heat oil in a large, non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon, for 4 minutes or until browned. Stir in sauce mixture. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes or until thick. Set aside to cool completely.
- Place a baking tray in oven. Preheat tray and oven to 200°C. Grease four 1-cup capacity pie tins. Cut two 14cm rounds from each shortcrust pastry sheet. Use to line base and sides of pie tins. Spoon mince mixture into pastry shells. Brush pastry edges with cold water. Cut two 12cm rounds from each puff pastry sheet. Use to cover filling, pressing pastry edges together with a fork to seal. Brush tops with egg.
- Place pies on hot baking tray. Bake for 25 to 30 minutes or until golden. Stand in tins for 5 minutes before serving.
Creme Caramel
Ingredients 400 ml thickened cream 75 ml milk 6 egg yolks 6 tablespoons (120g) white sugar ½ teaspoon vanilla essence 150g white sugar for the caramel layer
Preparation method 1. Preheat oven to 140 degrees.
2. Heat the cream and milk in a pot, let it boil briefly and then let cool.
3. Place 6 egg yolks, 6 tablespoons sugar and vanilla essence in a bowl and mix softly with a whisk. Be careful not to produce any foam! (Foam would lead to bubbles in the crème caramel later.) Stir in the cream-milk-mixture carefully. Set aside.
4. Place 150g white sugar in a small pot and melt on low heat. You can add 1 teaspoon water. When sugar is melted and still light brown, pour it into 6 ramekins (approx 100 ml each). Pour custard cream carefully on top. Be careful not to pour too fast, since this would create a mould in the caramel.
5. Place the cups into a large baking tray, carefully pour boiling water into the tray so that the cups stand 2 fingers wide in hot water. Be careful not to spill water into the cups.
6. Place the baking tray on the middle rack of the oven and bake the creme caramel for one hour. Remove cups from baking tray, let chill and place into fridge for 4-6 hours. To serve, run a small sharp knife around the edge of each bowl and turn upside down on plates or bowls.
Preparation method 1. Preheat oven to 140 degrees.
2. Heat the cream and milk in a pot, let it boil briefly and then let cool.
3. Place 6 egg yolks, 6 tablespoons sugar and vanilla essence in a bowl and mix softly with a whisk. Be careful not to produce any foam! (Foam would lead to bubbles in the crème caramel later.) Stir in the cream-milk-mixture carefully. Set aside.
4. Place 150g white sugar in a small pot and melt on low heat. You can add 1 teaspoon water. When sugar is melted and still light brown, pour it into 6 ramekins (approx 100 ml each). Pour custard cream carefully on top. Be careful not to pour too fast, since this would create a mould in the caramel.
5. Place the cups into a large baking tray, carefully pour boiling water into the tray so that the cups stand 2 fingers wide in hot water. Be careful not to spill water into the cups.
6. Place the baking tray on the middle rack of the oven and bake the creme caramel for one hour. Remove cups from baking tray, let chill and place into fridge for 4-6 hours. To serve, run a small sharp knife around the edge of each bowl and turn upside down on plates or bowls.
New York Cheesecake
New York Cheesecake is a plain cheesecake but it has a sweetened taste and it is best served with whipped cream.
Ingredients:
Preheat oven to 325°.
Combine crust ingredients and press into bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until sell blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool. Chill and garnish with dollops of whipped cream around edge and sliced fresh strawberries.
Ingredients:
- 5 tablespoons melted butter
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 4 eggs
- 1/3 cup all-purpose flour
- 1 tablespoon vanilla extract
Preheat oven to 325°.
Combine crust ingredients and press into bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until sell blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool. Chill and garnish with dollops of whipped cream around edge and sliced fresh strawberries.
Gnocchi with Spicy Tomato Sauce
Ingredients (serves 4)
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 400g can diced tomatoes
- 1 small fresh red chilli, finely chopped
- 1/4 cup chopped fresh continental parsley
- Salt & ground black pepper, to taste
- 1 625g pkt gnocchi
- 40g (1/2 cup) finely grated parmesan
- Method
- Heat oil in a large frying pan over medium heat. Add onion and garlic, and cook, stirring often, for 2 minutes or until onion softens slightly.
- Stir in the tomatoes and chilli. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 2 minutes or until the sauce reduces and thickens slightly. (See microwave tip.) Stir in the parsley, taste and season with salt and pepper. Cover to keep warm and set aside.
- Cook the gnocchi in a large saucepan of salted boiling water for 30-40 seconds or until the gnocchi float to the surface. Drain gnocchi, reserving 2 tbs of the cooking liquid. Add the gnocchi and reserved liquid to the sauce and toss to combine. Divide among serving plates and sprinkle with the parmesan. Serve with the crusty bread
- Heat oil in a large frying pan over medium heat. Add onion and garlic, and cook, stirring often, for 2 minutes or until onion softens slightly.
Ingredients (serves 8)
500g (2 cups) plain Greek-style yoghurt
1 telegraph cucumber, peeled, halved, seeded
1 large garlic clove, crushed ~
1 1/2 tbs fresh lemon juice
Salt, to taste
