Valentine's Recipes

Valentine Cookies Recipe

2010-02-11T20:45:00.001-08:00

Valentine Cookies Recipe
I combined recipes to create these heart-shaped cookies for my Valentine's Day, but you can enjoy them anytime. My children are grown, but I still bake the cookies for my husband and myself and for others.

Ingredients of Valentine Cookies Recipe
1 cup butter, softened
1 cup sugar
1 egg
3 teaspoons vanilla extract
2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Prepared vanilla frosting and red colored sugar, optional

Preparation of Valentine Cookies Recipe
In a large bowl, cream butter and sugar. Add egg, beating well. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until combined. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.

Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Decorate with frosting and colored sugar if desired. Yield: 3 dozen.
Nutrition Facts: 1 serving (2 each) equals 204 calories, 11 g

Source: TasteofHome.com

Frosted Valentine Cookies Recipe

2010-02-11T20:41:00.000-08:00

Frosted Valentine Cookies Recipe
Sharing delicious sweets has long been the way to show affection. Why not demonstrate your love this Valentine's Day by making a batch of these buttery cookies? — Marcy Cella, L'Anse, Michigan

Ingredients of Frosted Valentine Cookies Recipe
2 cups butter, softened
1 cup confectioners' sugar
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/2 pound dark or milk chocolate candy coating, melted
Confectioners' sugar icing, optional

Preparation of Frosted Valentine Cookies Recipe
In a bowl, cream butter and sugar until light and fluffy. Add the flour, oats, extracts and salt; mix well.

Roll out dough to 1/4-in thickness. Cut with a 3-in. heart-shaped cookie cutter; place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Spread warm cookies with candy coating; cool. Decorate with icing if desired. Yield: 3-1/2 dozen.

Source: TasteofHome.com

Oatmeal Valentine Cookies Recipe

2010-02-11T20:39:00.000-08:00

Oatmeal Valentine Cookies Recipe
What better way to show your valentine how much you care than to bake him or her a sweet treat? These cookies are fun to make and fun to eat!

Ingredients of Oatmeal Valentine Cookies Recipe
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup old-fashioned oats
Red colored sugar, optional

Preparation of Oatmeal Valentine Cookies Recipe
Sift together the flour, baking powder and salt. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, milk and vanilla; beat until smooth. Stir in oats.

On a floured surface, roll the dough to 1/8-in. thickness. Cut into heart shapes; place on ungreased baking sheets. Decorate with red sugar if desired. Bake at 375° for 15-18 minutes or until light golden brown. Remove to wire racks to cool completely. Yield: 2-1/2 dozen 3-inch cookies

Source: TasteofHome.com

Valentine Cookie Bouquet Recipe

2010-02-11T20:37:00.000-08:00

Valentine Cookie Bouquet Recipe
"I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner," says Marlene Gates, Sun City, Arizona. "It is a great gift for a loved one or makes a nice Valentine's Day centerpiece."

Ingredients of Valentine Cookie Bouquet Recipe
1 cup butter, softened
1 cup sugar
1/4 cup milk
1 egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 cup baking cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
24 long wooden skewers

FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons maraschino cherry juice

Preparation of Valentine Cookie Bouquet Recipe
In a large bowl, cream butter and sugar. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.

Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In a bowl, combine butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.

Source: TasteofHome.com

Valentine Sugar Cookies Recipe

2010-02-11T20:34:00.000-08:00

Valentine Sugar Cookies Recipe
"The almond flavor makes these delicious sugar cookies quite unique," says Renee Schwebach, Dumont, Minnesota.

Ingredients of Valentine Sugar Cookies Recipe
1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
Red decorator's sugar, optional

Preparation of Valentine Sugar Cookies Recipe
In a bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill several hours. On a lightly floured surface, roll dough to 1/4-in. thickness; cut with a 2-1/2- or 3-in. heart-shaped cookie cutter. Place on ungreased baking sheets; sprinkle with sugar if desired. Bake at 375° for 8-10 minutes or until lightly browned. Yield: 3-1/2 dozen.

Source: TasteofHome.com

Valentine Butter Cookies Recipe

2010-02-11T20:30:00.000-08:00

Valentine Butter Cookies Recipe
These cookies are my grandchildren's favorite. I've even shaped the dough in the form of their initials for special occasions. They make a great dessert anytime.

Ingredients of Valentine Butter Cookies Recipe
2 cups butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
Red colored sugar, optional

Preparation of Valentine Butter Cookies Recipe
In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well.

Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown. Yield: 18-19 dozen.

Source: TasteofHome.com

Hugs 'n' Kisses Cookies Recipe

2010-02-11T20:29:00.001-08:00

Hugs 'n' Kisses Cookies Recipe
Refrigerated cookie dough takes the work out of these adorable treats that are sure to X-press your O-verwhelming affection for your guests. -Test Kitchen, Greendale, Wisconsin

Ingredients of Hugs 'n' Kisses Cookies Recipe
1 package (18 ounces) refrigerated sugar cookie dough
Red colored sugar, optional

Preparation of Hugs 'n' Kisses Cookies Recipe
Cut cookie dough into 1/4-in. slices. On a floured surface, roll each slice into a 6-in. rope. Cut half of the ropes in half widthwise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Cool for 3 minute; remove from pans to wire racks to cool completely. Yield: about 5 dozen.

Source: TasteofHome.com

Soft Valentine Cutouts Recipe

2010-02-11T20:26:00.000-08:00

Soft Valentine Cutouts Recipe
—Mrs. Helen Giroux, Hampton, New York

Ingredients of Soft Valentine Cutouts Recipe
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
Red colored sugar

Preparation of Soft Valentine Cutouts Recipe
In a large bowl, cream butter and sugar. Beat in the egg, sour cream and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Yield: about 2 dozen.

Source: TasteofHome.com

Mocha Cherry Cookies Recipe

2010-02-11T20:23:00.000-08:00

Mocha Cherry Cookies Recipe
Flecked with cherries and glistening with sugar, these dainty cookies always go over big. They're rich and tender, much like shortbread, and have a pleasant chocolate-coffee flavor.

Ingredients of Mocha Cherry Cookies Recipe
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 teaspoon hot water
1/4 cup baking cocoa
2 cups all-purpose flour
1/2 cup chopped maraschino cherries
1/2 cup chopped walnuts
Additional sugar
Melted semisweet chocolate, optional

Preparation of Mocha Cherry Cookies Recipe
In a bowl, cream butter and sugar and fluffy. Add vanilla. Dissolve coffee granules in water; add to creamed mixture with cocoa. Add flour and mix well. Stir in cherries and walnuts. Shape into 1-1/4-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 325° for 20-22 minutes. Cool on wire racks. Drizzle with chocolate if desired. Yield: about 3 dozen.

Source: TasteofHome.com

Secret Kiss Cookies Recipe

2010-02-11T20:21:00.000-08:00

Secret Kiss Cookies Recipe
Here's a recipe that's literally sealed with a "kiss". This cookie's bound to tickle any sweet tooth.

Ingredients of Secret Kiss Cookies Recipe
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped walnuts
30 milk chocolate kisses
1-1/3 cups confectioners' sugar, divided
2 tablespoons baking cocoa

Preparation of Secret Kiss Cookies Recipe
In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough for 2-3 hours or until firm.

Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets.

Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks.

Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Nutrition Facts: 1 serving (2 ea

Source: TasteofHome.com

Pink Peppermint Cookies Recipe

2010-02-11T20:20:00.001-08:00

Pink Peppermint Cookies Recipe
The combination of cool peppermint and chocolate makes these treats from Renee Schwebach of Dumont, Minnesota nearly irresistible. Put the frosting mixture in a pastry bag and decorate the cookies with designs such as stars, snowflakes or Christmas trees, or words like "Joy" or "Noel".

Ingredients of Pink Peppermint Cookies Recipe
1 cup butter, softened, divided
1/2 cup sugar
1 egg
10 to 12 drops red food coloring
3/4 teaspoon peppermint extract
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 tablespoon chocolate syrup

Preparation of Pink Peppermint Cookies Recipe
In a bowl, cream 3/4 cup butter and the sugar. Beat in egg, food coloring and peppermint extract. Combine 1-3/4 cups flour, baking soda, cream of tartar and salt; add to creamed mixture. Shape into a ball. Cover and chill for 1-2 hours. Meanwhile, in a bowl, combine chocolate syrup and remaining butter and flour; stir until well blended. Spoon into a pastry bag with a small round tip. Shape dough into 3/4-in. balls. Place on ungreased baking sheets; flatten into 1-1/2-in. circles. Pipe chocolate mixture on top of cookies in simple holiday designs. Bake at 375° for 5-7 minutes. Cool on wire racks. Yield: 4 dozen.

Source: TasteofHome.com

Cupcake Cookie Pops Recipe

2010-02-11T20:15:00.000-08:00

Cupcake Cookie Pops Recipe
Take sugar cookie dough to a whole new level.

Ingredients of Cupcake Cookie Pops Recipe
1 tube (16-1/2 ounces) refrigerated sugar cookie dough
2/3 cup all-purpose flour
Lollipop sticks or pretzel sticks
Jolly Rancher hard candies, coarsely crushed
Royal Icing

Preparation of Cupcake Cookie Pops Recipe
In a bowl, beat cookie dough and flour until blended. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut out with cookie cutters of your choice dipped in flour.

For lollipop cookies: Place lollipop sticks or pretzel sticks on foil-lined baking sheets. Top each with cutout dough; press down gently. Bake at 350° for 9-11 minutes or until lightly browned. Carefully remove to wire racks to cool.

For cutouts with candy centers: Place cutouts 1 in. apart on foil-lined baking sheets. Cut out center of each cookie. Bake at 350° for 9-11 minutes. Add crushed candy to the centers; bake 3-5 minutes longer or until lightly browned. Cool completely before carefully removing to wire racks.

For frosted cookies: Transfer cutouts to a foil-lined baking sheets. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool.
Fill pastry bags with Royal Icing tinted with colors of your choice. Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely. Attach candies and decorations with additional Royal Icing. Yield: 2 dozen

Source: TasteofHome.com

Strawberry Valentine Cookies Recipe

2010-02-11T20:10:00.000-08:00

Strawberry Valentine Cookies Recipe
Start a new Valentine’s Day tradition with these pretty, whimsical cookies from Marna Heitz of Farley, Iowa. Strawberry is a perfect complement to the chocolate glaze.

Ingredients of Strawberry Valentine Cookies Recipe
2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon lemon juice
2 cups all-purpose flour
1/3 cup strawberry drink mix
2 teaspoons baking powder
1/2 teaspoon salt

GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening

FROSTING:
1/3 cup butter, softened
2 tablespoons strawberry drink mix
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons milk

Preparation of Strawberry Valentine Cookies Recipe
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen.

Source: Tasteofhome.com

Valentine's Strawberry cheesecakes

2010-02-11T10:19:00.000-08:00

Valentine's Strawberry cheesecakes

Ingredients of Valentine's Strawberry cheesecakes
1 punnet strawberries, hulled, sliced
1/4 cup (35g) icing sugar, plus extra to dust
100g creme fraiche
100g cream cheese, softened
1 tbs Grand Marnier or kirsch (optional)
8 good-quality shortbread rounds (see Note)
Thick cream, to serve

Preparation of Valentine's Strawberry cheesecakes
Puree half the strawberries and 1 tbs sugar. Set aside. With a spoon, beat creme fraiche, cheese, remaining sugar and liqueur, if using. Spread biscuits with mixture, then put 4 on plates, cheese-side up. Top with sliced berries and sauce, then 4 more biscuits, cheese-side down. Dust with icing sugar and serve with cream.

Notes and Tips for Valentine's Strawberry cheesecakes
We used Duchy Originals, available from gourmet food shops.

Source: Taste.com.au

Strawberries in cointreau

2010-02-11T10:17:00.000-08:00

Strawberries in cointreau

Ingredients of Strawberries in cointreau
250g (1 punnet) strawberries, washed, hulled, halved
2 tbs Cointreau liqueur
60g good-quality dark chocolate
3 tbs double thick cream

Preparation of Strawberries in cointreau
Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.

Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.

To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

Source: Taste.com.au

Step by step choc truffles

2010-02-11T10:14:00.000-08:00

Step by step choc truffles

Ingredients of Step by step choc truffles
200g good-quality milk chocolate
1/4 cup (60ml) thickened cream
1 tbs dark rum or liqueur of choice
200g chocolate melts

Preparation of Step by step choc truffles
Place the milk chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir chocolate mixture until chocolate melts and mixture is smooth. Remove from heat. Add the liqueur and stir to combine. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.

Use a teaspoon to scoop out 1 1/2 teaspoonsful of chocolate mixture and use your hands to roll into a ball. Place on a plate or oven tray lined with baking paper. Repeat with remaining chocolate mixture. Cover with plastic wrap and place in the fridge for 30 minutes to firm.

Place the chocolate melts in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until chocolate melts and mixture is smooth. Remove from heat.

Line an oven tray with baking paper. Use a fork to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork gently on the edge of the bowl to remove any excess melted chocolate. Transfer to the lined tray. Repeat with remaining truffles and melted chocolate. Set aside for 30 minutes to set.

Notes and Tips for Step by step choc truffles
Experiment with fillings or coatings, such as white or dark chocolate. Try adding chopped nuts or coconut to the filling or coating the balls in sifted cocoa or grated chocolate.

Source: Taste.com.au

Sri Lankan love cake

2010-02-11T10:09:00.000-08:00

Sri Lankan love cake
Spread the love 'round as you offer everyone a piece of this deliciously sweet, spicy cake. Traditionally baked for birthdays and celebrations, this nutty, slightly spiced cake is always made with love in Sri Lanka.

Ingredients of Sri Lankan love cake
Melted butter, to grease
375g raw unsalted cashews
200g unsalted butter, at room temperature
315g (1 1/2 cups) caster sugar
8 egg yolks
250g (1 1/3 cup) semolina
80ml (1/3 cup) honey
2 tsp rosewater
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 tsp nutmeg
4 egg whites
Icing sugar, to dust

Preparation of Sri Lankan love cake
Preheat oven to 150°C. Brush a 20cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

Place the cashews in the bowl of a food processor and process until finely chopped.

Use an electric beater to beat the butter and sugar in a large bowl until very pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the cashew, semolina, honey, rosewater, cardamom, cinnamon and nutmeg.

Use a clean electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Fold into semolina mixture.

Spoon the cake mixture into the prepared pan. Bake in oven for 1 hour 10 minutes or until firm to the touch. Turn oven off. Leave the cake in the oven, with the door slightly ajar, to cool completely. Cut into pieces and dust with icing sugar to serve.

Notes and Tips for Sri Lankan love cake
Cook's tip: To give the cake a light and airy texture, in step 3, beat the butter and sugar until the mixture is almost white

Source: Taste.com.au

Spiced chicken with garlic pea puree

2010-02-11T10:06:00.000-08:00

Spiced chicken with garlic pea puree

Ingredients of Spiced chicken with garlic pea puree
25g (5 tsp) butter, at room temperature
1 large garlic clove, crushed
1 tbs chopped fresh coriander
300g piece (about 7cm diameter) orange sweet potato (kumara)
2 tbs olive oil
Salt & freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp flaked sea salt (like Maldon brand)
Pinch of ground cloves
2 (about 380g each) chicken marylands

garlic pea puree
230g (1 1/2 cups) frozen peas
1 garlic clove, crushed
1 tbs water

Preparation of Spiced chicken with garlic pea puree
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Combine butter, garlic and fresh coriander in a small bowl. Set aside until serving.

Peel sweet potato and cut crossways diagonally into 3cm-thick pieces. Place the sweet potato and 1 tbs of the oil in a medium bowl. Season with salt and pepper, and toss to coat. Place the sweet potato in a single layer on the lined tray. Bake in preheated oven for 15 minutes.

Meanwhile, combine the cumin, ground coriander, cardamom, sea salt and cloves in a small bowl. Season with pepper. Sprinkle the spice mixture over both sides of the chicken. Heat the remaining oil in a large non-stick frying pan over medium heat.
Add the chicken and cook for 2 minutes each side or until it begins to colour.
Add the chicken to the lined tray with the sweet potato and bake for 20 minutes or until the chicken is cooked through and its juices run clear when pierced with a skewer, and the sweet potato is tender and golden.

To make the garlic pea puree, use paper towel to wipe the frying pan clean. Add the peas, garlic and water to the pan. Cook, covered, over medium-low heat, stirring occasionally, for 3-4 minutes or until the peas are bright green and tender. Transfer the pea mixture to the bowl of a food processor and process until pureed. Taste and season with salt and pepper.

To serve, divide pea puree, chicken and sweet potato between serving plates. Pass the herb and garlic butter separately.

Notes and Tips for Spiced chicken with garlic pea puree
Note: Flaked sea salt is available from selected delicatessens and some supermarkets.

Source: Taste.com.au

Smoked salmon tartlets

2010-02-11T09:58:00.000-08:00

Smoked salmon tartlets

Ingredients of Smoked salmon tartlets
1 tablespoon olive oil
1 small leek, halved lengthways, thinly sliced
2 sheets frozen ready-rolled puff pastry, partially thawed
50g goat's cheese
100g smoked salmon, cut into thin strips
olive oil cooking spray
creme fraiche, dill and lemon wedges, to serve

Preparation of Smoked salmon tartlets
Preheat oven to 220°C. Mark six 8cm rounds on a sheet of baking paper. Place sheet, marked side down, on a flat baking tray. Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Transfer to a bowl and set aside to cool.

Using an 8cm round biscuit cutter, cut 3 rounds out of each pastry sheet. Using a warm knife (this makes it easier to slice cheese), cut cheese into 6 even rounds. Place a piece of cheese into the centre of each marked round on baking paper. Top with leek mixture and salmon. Top each salmon mound with a pastry round. Press pastry edges down to cover and seal in filling. Spray pastry with oil.

Bake tartlets for 15 to 18 minutes or until pastry is golden and puffed. Slide a palette knife under each tart and turn over. Place tartlets, cheese side up, on serving plates. Top with creme fraiche and dill. Season with pepper. Serve with lemon wedges.

Source: Taste.com.au

Salmon with garlic bean puree, asparagus and tomatoes

2010-02-11T09:53:00.000-08:00

Salmon with garlic bean puree, asparagus and tomatoes

Ingredients of Salmon with garlic bean puree, asparagus and tomatoes
2 bunches (5 in each bunch) small ripe trussed tomatoes (vine still attached)
1 bunch (about 180g) asparagus, ends trimmed
Canola oil cooking spray, to grease
2 (about 125g each) salmon fillets
Freshly ground black pepper, to serve

Garlic bean puree
2 x 300g cans butter beans, rinsed, drained
125ml (1/2 cup) reduced-salt chicken stock
2 garlic cloves, crushed
1 tsp finely grated lemon rind
2 tsp extra virgin olive oil

Preparation of Salmon with garlic bean puree, asparagus and tomatoes
To make the garlic bean puree, place the beans, stock, garlic, lemon rind and olive oil in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until beans are very soft. Remove from heat and set aside for 5 minutes to cool slightly. Place the bean mixture in the bowl of a food processor or the jug of a blender and process until smooth. Transfer to a bowl and cover with foil to keep warm.

Preheat grill on high. Place the tomatoes on a non-stick baking tray and cook under preheated grill, about 6cm from the heat source, for 10 minutes or until tender.

Meanwhile, cook asparagus in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip).

Lightly spray a medium non-stick frying pan with canola oil cooking spray and heat over medium-high heat. Add the salmon and cook for 2-3 minutes each side for medium rare, or until cooked to your liking.

To serve, place asparagus on plates and top with a dollop of bean puree. Top with salmon and grilled tomatoes and sprinkle with pepper. Serve immediately.

Notes and Tips for Salmon with garlic bean puree, asparagus and tomatoes
You can make the garlic bean puree (step 1) up to 1 day ahead and store it in an airtight container in the fridge. To reheat, place the puree in a medium saucepan over medium-low heat, stirring constantly, for 5 minutes or until heated through (do not over heat). Continue from step 2, 15 minutes before serving.

Microwave tip: Wash the asparagus spears and place in a freezer bag, adjusting until they are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 1-1 1/2 minutes or until bright green and tender crisp.

Source: Taste.com.au

Valentines Rose petal champagne

2010-02-11T09:48:00.000-08:00

Valentines Rose petal champagne
Not only are they beautifully scented, but roses also symbolise love. So pop a few petals in each champagne glass to set the mood

Ingredients of Valentines Rose petal champagne
6 white sugar cubes
3 tsp rosewater
Small fresh rose petals (from the garden), to serve
1 x 750ml btl champagne or sparkling white wine, chilled

Preparation of Valentines Rose petal champagne
Place 1 sugar cube in each champagne glass. Add 1/2 teaspoon of rosewater and a few rose petals to each glass. Top with champagne to serve.

Notes and Tips for Valentines Rose petal champagne
Make this recipe up to 30 mins ahead.

Source: Taste.com.au

Roast duck with red wine poached pears

2010-02-11T09:44:00.000-08:00

Roast duck with red wine poached pears
They say opposites attract and that's certainly the case with this mouth-watering main that combines rich duck with sweet pear.

Ingredients of Roast duck with red wine poached pears
2 large pears, peeled
500ml (2 cups) red wine (such as merlot)
250ml (1 cup) water
60ml (1/4 cup) creme de cassis (see note)
2 tbs caster sugar
1 x 7cm cinnamon stick
2 (175g each) duck breast fillets, skin on, excess fat trimmed
Sea salt flakes
125ml (1/2 cup) chicken stock
1 tbs balsamic vinegar

Preparation of Roast duck with red wine poached pears
Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.

Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.

Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.

Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.

Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.

Notes and Tips for Roast duck with red wine poached pears
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 up to 1 hour before serving.

Source: Taste.com.au

Raspberry rose cupcakes

2010-02-11T09:38:00.000-08:00

Raspberry rose cupcakes
Cupcakes don't come more impressive or more deluxe than these ones, decorated with crystallised roses.

Ingredients of Raspberry rose cupcakes
125g butter, at room temperature
1 x 85g pkt Cottee's Raspberry Flavoured Jelly Crystals
2 tbs caster sugar
2 eggs
150g (1 cup) self-raising flour, sifted
40g (1/4 cup) plain flour, sifted
2 tbs milk
Icing sugar, to dust

Frosted rose petals
1 egg white
55g (1/4 cup) caster sugar
2-3 medium fresh roses, petals separated (see note)

Rose icing
100g (1/2 cup) caster sugar
2 tbs water
1 egg white
1/2 tsp rosewater essence

Preparation of Raspberry rose cupcakes
Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with foil or paper cases.

Use an electric beater to beat the butter, jelly crystals and sugar in a small bowl until pale and creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour and half the milk. Stir in remaining combined flour and milk.

Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.

To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white and sugar. Set aside for 1 hour or until dry.

To make the rose icing, place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip). Simmer for 2 minutes or until syrup thickens and a sugar thermometer reaches 116°C or "soft ball stage". (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it's at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.

Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.

Notes and Tips for Raspberry rose cupcakes
Bought roses are for decoration only, not edible. For edible petals, use freshly picked, pesticide-free roses.
For a brilliant white icing, don't overcook the syrup in step 5 or it will go golden and turn into toffee.

Source: Taste.com.au

Raspberry jam heart cookies

2010-02-11T09:34:00.000-08:00

Raspberry jam heart cookies

Ingredients of Raspberry jam heart cookies
1 1/2 cups (225g) plain flour
3/4 cup (85g) almond meal
1/3 cup (60g) icing sugar mixture
125g chilled butter, chopped
1 egg
1 tbs milk
100g dark chocolate
1 cup (315g) raspberry jam
2 tbs water

Preparation of Raspberry jam heart cookies
Preheat oven to 180°C. Line 2 oven trays with baking paper. Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs.

Add the egg and milk and process until just combined. Gently knead until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm-diameter heart-shaped pastry cutter to cut out 32 shapes from the pastry. Place on the lined trays. Use a 4cm-diameter heartshaped pastry cutter to cut out shapes from half the hearts. Place on the lined trays. Bake in preheated oven, swapping trays halfway though cooking, for 8-10 minutes or until light golden. Remove from oven and set aside on trays to cool.

Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate is completely melted and is smooth.

Place the melted chocolate in a small plastic bag. Use scissors to snip the end. Drizzle chocolate over the heart rounds. Set aside for 15 minutes to set.

Combine the jam and water in a small saucepan over medium heat and cook, stirring, for 5 minutes or until jam melts and is smooth. Remove from heat and strain through a fine sieve into a heatproof bowl. Discard seeds. Use a small pallete knife to spread a little of the jam over a large heart biscuit. Top with a chocolate-drizzled heart. Continue with remaining biscuits. Use a teaspoon to spoon the remaining hot jam into the centre of each heart. Set aside for 30 minutes to set. Store in an airtight container.

Notes and Tips for Raspberry jam heart cookies
Variation: We've used the classic combination of raspberry jam and dark chocolate in this recipe, but you can try experimenting with different jams and chocolates to suit your taste: try strawberry jam with white chocolate or apricot jam drizzled with milk chocolate. You can also experiment with the shape of the cookie cutter you use, such as stars, flowers or rounds.

Source: Taste.com.au

Raspberry heart tarts

2010-02-11T09:28:00.000-08:00

Raspberry heart tarts

Ingredients of Raspberry heart tarts
300g (2 cups) plain flour
100g (1 cup) hazelnut meal
80g (1/2 cup) icing sugar mixture
175g butter, chilled, cubed
80ml (1/3 cup) iced water
240g (2 punnets) raspberries
1 egg white, lightly whisked
2 tsp caster sugar

Preparation of Raspberry heart tarts
Preheat oven to 180°C. Place flour, hazelnut meal, icing sugar mixture and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add iced water and process briefly until mixture just comes together. Add more water if required.

Turn pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

Divide pastry into 4 equal portions. Use a lightly floured rolling pin to roll 1 portion until about 3mm thick. Use a 7cm-diameter pastry cutter to cut 12 discs from the pastry. Line 12 non-stick patty pans with the discs. Repeat with second pastry portion to line 12 more patty pans. Divide raspberries evenly among pastry cases.

Roll third pastry portion until about 3mm thick. Use a 6.5cm-diameter pastry cutter to cut 12 discs. Use a 2.5cm heart-shaped pastry cutter to cut a hole in the centre of each disc. Repeat with remaining pastry portion to make 12 more discs. Place a disc on each pie and press edges to seal. Brush tops with a little whisked egg white. Place sugar in a fine sieve and sprinkle over tarts.

Bake in preheated oven for 15-20 minutes or until golden brown. Remove from oven and set aside to cool for 10 minutes before transferring to a wire rack to cool completely.

Notes and Tips for Raspberry heart tarts
To thaw stand at room temperature, away from direct sunlight, for 2 hours.

To freeze wrap individual tarts in plastic wrap or place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.

Source: Taste.com.au

Potato galette

2010-02-11T09:17:00.000-08:00

Potato galette

Ingredients of Potato galette
4 x 190g pontiac or desiree potatoes
300ml thickened cream
300ml milk
2 garlic cloves, crushed
25g grated parmesan

Preparation of Potato galette
Preheat oven to 150°C. Peel the potatoes, slice thinly and place in a saucepan. Add the cream, milk and garlic. Season and cook over low heat, stirring, for 5-6 minutes until the cream thickens. Transfer into a buttered 20 x 14cm ovenproof dish and sprinkle with parmesan.

Place in the oven and bake for 1 hour. Cool, then refrigerate for a minimum of 1 hour.

Preheat oven to 180°C. Use a pastry cutter to cut rounds from the galette. Place on a greased baking tray, then transfer to oven for 5-10 minutes until heated through and the top is crisp. Extra galettes can be kept refrigerated for up to 4 days.

Source: Taste.com.au

Warm chocolate fudge cakes

2010-02-11T09:12:00.000-08:00

Warm chocolate fudge cakes

Ingredients of Warm chocolate fudge cakes
1/2 cup boiling water
1/2 cup cocoa powder
3/4 cup caster sugar
1/3 cup ground hazelnuts
1/3 cup plain flour, sifted
80g Lindt 75%-cocoa dark chocolate, melted
2 eggs, separated
pure icing sugar, to serve

Preparation of Warm chocolate fudge cakes
Preheat oven to 180°C. Grease a 6-hole, 1/3-cup capacity friand or muffin pan.

Combine boiling water and cocoa in a large bowl. Whisk until smooth. Add sugar, hazelnut, flour, chocolate and egg yolks. Stir until well combined.

Using an electric hand mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture. Two-thirds fill muffin holes with mixture. Bake for 15 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand cakes in pan for 5 minutes. Turn onto a wire rack. Sprinkle with icing sugar. Serve warm.

Notes and Tips for Warm chocolate fudge cakes
Note: To make your own ground hazelnuts, toast 1 cup hazelnuts and remove as much skin as possible. Allow to cool, then process until very finely chopped (almost powder-like).

Source: Taste.com.au

Vanilla and pistachio souffle with raspberry sauce

2010-02-11T09:07:00.000-08:00

Vanilla and pistachio souffle with raspberry sauce

Ingredients of Vanilla and pistachio souffle with raspberry sauce
Raspberry sauce
2 tbs caster sugar
1 tbs water
150g (1 punnet) raspberries

Souffle
1 tbs melted butter, to grease
60g (1/4 cup) caster sugar
125ml (1/2 cup) milk
1 vanilla bean, split
2 tbs butter, extra
2 tbs plain flour
3 eggs, separated
40g (1/4 cup) pistachio kernels, finely crushed
125ml (1/2 cup) thickened cream, to serve

Preparation of Vanilla and pistachio souffle with raspberry sauce
To make the raspberry sauce, combine sugar and water in a small saucepan and bring to the boil over high heat. Reduce heat to low and add raspberries. Simmer for 2 minutes. Remove from heat. Transfer to the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl.

To make the souffle, preheat oven to 180°C. Brush two 280ml ovenproof ramekins or cups with melted butter (use upward strokes). Sprinkle with 1 tbs of the caster sugar to coat the inside.

Combine the milk, vanilla bean and remaining sugar in a saucepan over low heat. Slowly bring to the boil and remove from heat. Remove vanilla bean. Use a sharp knife to scrape the seeds from the bean into the milk mixture. Discard bean.

Melt extra butter in a saucepan over low heat. Add flour and stir until mixture is smooth and begins to bubble. Remove from heat and gradually add the milk mixture, stirring until combined. Return to medium heat and stir until mixture thickens and comes to the boil. Boil for 1 minute. Remove from heat and set aside for 5 minutes to cool. Add two egg yolks and pistachios and stir to combine. Set aside for 10 minutes to cool slightly.

Use an electric beater to whisk the 3 egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold one-quarter of the egg whites into the pistachio mixture until combined. Fold in the remaining egg whites in 3 more batches. Spoon the mixture into ramekins or cups and cook in preheated oven for 20 minutes or until well risen.

Place ramekins on plates. Make a hole in the centres of the soufflés with a small spoon. Pour in raspberry sauce and add a dollop of cream. Serve immediately.

Notes and Tips for Vanilla and pistachio souffle with raspberry sauce
You can make the raspberry sauce (step 1) up to 1 day ahead. Store in an airtight container in the fridge. Remove from the fridge 30 minutes before serving to bring to room temperature. Continue from step 2, 45 minutes before serving.

Source: Taste.com.au

Triple choc strawberry cups

2010-02-11T09:03:00.001-08:00

Triple choc strawberry cups
Fancy a quick weeknight dessert? This classic pairing of chocolate and strawberries takes next to no time to prepare.

Ingredients of Triple choc strawberry cups
50g white chocolate (see note)
4 (70g) chocolate dessert cups
4 scoops chocolate ice-cream
250g strawberries, hulled, cut into quarters lengthways

Preparation of Triple choc strawberry cups
Place chocolate in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds. Stir with a metal spoon until smooth.

Place dessert cups on plates. Spoon 1 scoop of ice-cream into each. Top with strawberries. Using a small metal spoon, drizzle with chocolate. Serve.

Notes and Tips for Triple choc strawberry cups
For a no-fuss, no-mess way of drizzling chocolate, melt chocolate in a snap-lock plastic bag in the microwave. Cut a small hole in one corner of the bag and use to thinly pipe chocolate over cups.

Source: Taste.com.au

Strawberry love heart sponge cakes

2010-02-11T08:46:00.000-08:00

Strawberry love heart sponge cakes
This romantic recipe is the winner of this week's Valentine's Day food fight.

Ingredients of Strawberry love heart sponge cakes
350g double unfilled round sponge cake (see note)
250g cream cheese, softened
1/4 cup thickened cream
2 teaspoons vanilla extract
250g strawberries, hulled, sliced
1/2 cup strawberry jam
1 tablespoon pure icing sugar

Preparation of Strawberry love heart sponge cakes
Place sponge cake layers on a chopping board. Using an 8cm heart-shaped cutter, cut 3 hearts from each cake. Using a sharp knife, gently split each heart in half.

Using an electric mixer, beat cream cheese until smooth. Add cream and vanilla. Beat until mixture thickens.

Spread cream cheese mixture over sponge cake bases. Top with strawberry slices. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds or until warm and runny. Spoon warm jam over strawberries.

Sandwich together with sponge tops. Dust with icing sugar and serve.

Notes and Tips for Strawberry love heart sponge cakes
To cut out heart shapes more easily, freeze sponge cake layers for 2 hours or until almost firm.

Source: Taste.com.au

Pork fillet with orange and quince glaze

2010-02-11T07:55:00.000-08:00

Pork fillet with orange and quince glaze

Ingredients of Pork fillet with orange and quince glaze
1 orange
2 tbs olive oil
80g speck, cut into 1cm pieces
6 eschalots (French shallots), peeled
300g small kipfler potatoes, halved lengthways
1 (about 430g) pork fillet, cut in half crossways
2 tbs bought quince paste
Salt & freshly ground black pepper
150g baby beans

Preparation of Pork fillet with orange and quince glaze
Preheat oven to 190°C. Finely grate the orange rind and place in a small bowl. Juice the orange.

Heat 1 tbs of the oil in a frying pan over medium-high heat. Add speck and eschalots and cook, stirring occasionally, for 2 minutes. Add the potatoes and cook, stirring constantly, for 5 minutes. Transfer mixture to a roasting pan and cook in preheated oven for 20 minutes or until potatoes are brown and tender.

Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the pork and cook, turning occasionally, for 20 minutes or until it is brown and juices run clear when pierced with a skewer. Transfer pork to a plate and cover with foil to keep warm. Reduce heat to low and add quince paste, orange juice and orange rind. Simmer, uncovered, for 2 minutes or until glaze thickens slightly. Taste and season with salt and pepper.

Cook beans in a saucepan of salted boiling water for 5 minutes or until bright green and tender crisp (see microwave tip). Drain and add to potato mixture.

Spoon potato mixture onto plates. Thickly slice pork diagonally across the grain and place on potato mixture. Spoon over glaze and serve immediately.

Notes and Tips for Pork fillet with orange and quince glaze
You can make this recipe 30 minutes before serving.
Speck is smoked pork that is similar to bacon. It's sold in slabs in most supermarket delis.
Quince paste is available from delis.
Microwave tip: Wash beans and place in a freezer bag, adjusting until they're 2-3 deep when bag is laid flat. Twist opening to close. Cook on High/800watts/100% for 1 1/2-2 minutes or until tender.

Source: Taste.com.au

Poached salmon with beurre blanc sauce and fettuccine

2010-02-11T07:10:00.000-08:00

Poached salmon with beurre blanc sauce and fettuccine

Ingredients of Poached salmon with beurre blanc sauce and fettuccine
2 x 200g salmon fillets, skin-on, pin-boned
1/2 cup (125ml) milk
4 black peppercorns
1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved
80g dried egg fettuccine
1 vine-ripened tomato, seeds removed, finely chopped
1 tbs olive oil

Beurre blanc sauce
1/4 cup (60ml) dry white wine
2 tsp lemon juice
2 tbs thin cream
60g cold unsalted butter, finely diced

Preparation of Poached salmon with beurre blanc sauce and fettuccine
Preheat the oven to 180°C.

Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.

Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.

Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.

Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.

Serve salmon with the fettuccine and the remaining sauce separately.

Source: Taste.com.au

Peppermint chocolate hearts

2010-02-11T07:04:00.000-08:00

Peppermint chocolate hearts

Ingredients of Peppermint chocolate hearts
375g dark chocolate melts
4 drops peppermint essence
185g white chocolate melts
Green food colouring

Preparation of Peppermint chocolate hearts
Line base and sides of a 6cm-deep, 20cm (base) square cake pan with baking paper. Place half the dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth.Stir in half the essence. Spread over base of prepared pan. Tap gently on bench to remove air bubbles. Refrigerate for 5 minutes or until firm.

Place white chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Tint green with food colouring. Working quickly, spread white chocolate mixture in pan. Tap gently on bench. Refrigerate for 5 minutes or until firm.

Place remaining dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Stir in remaining peppermint essence. Spread over green layer in pan. Refrigerate for 10 minutes or until set.

Remove chocolate mixture from pan. Using a 4.5cm heart-shaped cutter, cut shapes from chocolate. Serve.

Notes and Tips for Peppermint chocolate hearts
Store hearts in an airtight container in a cool, dark place or in the fridge.

If making ahead, stand at room temperature for 30 minutes to soften before cutting into hearts.

Source: Taste.com.au

Peas with onion and lettuce

2010-02-11T06:59:00.000-08:00

Peas with onion and lettuce

Ingredients of Peas with onion and lettuce
250g shelled fresh or frozen peas
50g unsalted butter
100g iceberg lettuce, shredded
1 tbs plain flour
100ml (5 tbs) chicken stock
1 tsp caster sugar
1 bouquet garni
1 cup small white pickled onions
1 tbs chopped flat-leaf parsley
1 tbs thickened cream

Preparation of Peas with onion and lettuce
Cook peas in boiling salted water for 5 minutes. Drain and set aside. Place the butter in a pan over high heat. Add lettuce and cook until just wilted. Add flour and cook for 1 minute, then add stock, sugar and bouquet garni.

Bring to the boil, then reduce heat to low for 5 minutes. Add reserved peas, onions, parsley and cream and stir to combine.

Remove bouquet garni before serving.

Source: Taste.com.au

Pea fritters with prawns and mint cream

2010-02-11T06:51:00.000-08:00

Pea fritters with prawns and mint cream

Ingredients of Pea fritters with prawns and mint cream
60ml (1/4 cup) sour cream
1 tbs chopped fresh mint
1 tsp finely grated lemon rind
80g (1/2 cup) frozen peas, thawed
1 egg yolk
1 tbs plain flour
1 tbs fresh breadcrumbs (made from day-old bread)
1 shallot, ends trimmed, thinly sliced
1 tbs olive oil
6 (about 150g) small cooked prawns, peeled, deveined
Fresh mint leaves, shredded, to serve

Preparation of Pea fritters with prawns and mint cream
Combine the sour cream, chopped mint and lemon rind in a small bowl. Season with salt and pepper.

Place the peas in the bowl of a food processor and process until coarsely chopped. Add the egg yolk, flour, breadcrumbs and shallot. Season with salt and pepper. Process until combined.

Heat the oil in a large non-stick frying pan over medium heat. Add 6 heaped teaspoonfuls of the pea mixture to the pan and flatten slightly. Cook for 1 minute each side or until golden and cooked through. Transfer to a plate.

Top each fritter with a dollop of the sour cream mixture and a prawn. Sprinkle with shredded mint to serve.

Notes and Tips for Pea fritters with prawns and mint cream
Make it ahead: Prepare to the end of step 2 up to 6 hours ahead. Transfer the pea mixture to a bowl and cover with plastic wrap. Store in the fridge. Continue from step 3 just before serving.

Serves two as a starter.

Source: Taste.com.au

Valentines Passionfruit kisses

2010-02-11T06:49:00.000-08:00

Valentines Passionfruit kisses

Ingredients of Valentines Passionfruit kisses
125g butter, chopped, at room temperature
2/3 cup caster sugar
1 tsp vanilla essence
1 1/4 cups self-raising flour, sifted
2 tbs pure icing sugar, for dusting

Passionfruit icing
1 1/2 cups pure icing sugar
1/4 cup fresh passionfruit pulp

Preparation of Valentines Passionfruit kisses
Preheat oven to 180°C. Line two baking trays with non-stick paper.

Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low speed until dough comes together. Divide dough in half.

Roll each piece of dough out between two sheets of non-stick baking paper until 5mm thick. Place onto a tray and into freezer for 10-15 minutes until firm.

Using 5cm biscuit cutters (stars & hearts), cut biscuits out and place onto baking trays allowing room forspreading. Chill 10 minutes. Press unused dough together and repeat.

Bake for 10-12 minutes, swapping trays after 8 minutes or until golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

To make passionfruit icing, sift icing sugar into a bowl. Add passionfruit pulp and stir until well combined (icing should be thick). Spread half the biscuits with passionfruit icing. Sandwich together with remaining biscuits. Dust with icing sugar and allow to set before serving.

Source: Taste.com.au

Passionfruit curd hearts

2010-02-11T06:47:00.000-08:00

Passionfruit curd hearts

Ingredients of Passionfruit curd hearts
200g butter, at room temperature
1/3 cup (60g) icing sugar mixture
2 cups (300g) plain flour

Passionfruit curd
4 eggs
1/2 cup (115g) caster sugar
1/2 cup (125ml) fresh lemon juice
pulp from 2 passionfruits
100g butter

Preparation of Passionfruit curd hearts
Beat butter and icing sugar mixture until pale and creamy. Stir in plain flour until a soft dough forms. Cover and refrigerate for 15 minutes.

Preheat oven to 180°C. Roll out dough to 3-4mm thick. Use a 6cm heart cutter to cut out 30 shapes. Use a 4cm heart cutter to cut the centre out of half of the hearts. Place on a baking tray. Chill in freezer for 15 minutes. Bake for 10-12 minutes.

Combine eggs and caster sugar. Whisk in fresh lemon juice and passionfruit pulp. Add butter and microwave on medium for 7-10 minutes, stirring every minute. Cool, then sandwich a heart base and a heart outline together with the passionfruit curd.

Source: Taste.com.au

Valentines Passionfruit Champagne cocktails

2010-02-11T06:45:00.000-08:00

Valentines Passionfruit Champagne cocktails

Ingredients of Valentines Passionfruit Champagne cocktails
Angostura Aromatic Bitters, to taste
6 sugar cubes
1 x 750ml btl chilled sparkling wine
2 passionfruit, halved, pulp removed

Preparation of Valentines Passionfruit Champagne cocktails
Place 5 drops of bitters, or to taste, in bases of 6 glasses. Place a sugar cube in each glass and pour over the sparkling wine. Add the passionfruit pulp and serve.

Source: Taste.com.au

Passionfruit and white chocolate mousse with shortbread hearts

2010-02-11T06:43:00.000-08:00

Passionfruit and white chocolate mousse with shortbread hearts
Your special guest will be saying "unforgettable..." after tasting this lip-smacking tropical treat. And they're talking about you, of course!

Ingredients of Passionfruit and white chocolate mousse with shortbread hearts
100g white chocolate, coarsely chopped
125ml (1/2 cup) fresh passionfruit pulp
2 eggs, separated
125ml (1/2 cup) thickened cream
1 tbs caster sugar
Whipped cream, to serve
Fresh passionfruit pulp, extra, to serve

Shortbread hearts
125g unsalted butter, at room temperature
70g (1/3 cup) caster sugar
150g (1 cup) plain flour
45g (1/4 cup) rice flour
1/2 tsp vanilla extract
Pinch of salt
Olive oil, to grease
Caster sugar, extra, to dust

Preparation of Passionfruit and white chocolate mousse with shortbread hearts
Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.

Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.

Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.

Meanwhile, to make the shortbread: place the butter and sugar in the bowl of a food processor and process until pale and creamy. Add the flour, rice flour, vanilla and salt, and process until the dough just comes together. Turn out dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 190°C. Grease a baking tray lightly with oil. Halve the dough. Roll out 1 portion on a lightly floured surface until 3mm thick. Use a 7.5cm-diameter heart-shaped pastry cutter to cut 20 hearts. Place on tray. Repeat with remaining dough.

Sprinkle the biscuits lightly with extra sugar. Bake in oven for 10 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.

Top mousse with cream and passionfruit. Serve with shortbread.

Notes and Tips for Passionfruit and white chocolate mousse with shortbread hearts
You can prepare this recipe to the end of step 5 up to 1 day ahead. Store the mousse in the fridge. Store the shortbread in an airtight container. Continue from step 6 just before serving. You will need about 8 passionfruit for this recipe.

Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.

Source: Taste.com.au

Oysters with little lemon sandwiches

2010-02-11T06:32:00.000-08:00

Oysters with little lemon sandwiches

Ingredients of Oysters with little lemon sandwiches
1 thin-skinned lemon
12 freshly shucked oysters
4 slices thin wholemeal bread
1 tbs butter, softened

Preparation of Oysters with little lemon sandwiches
Remove the rind and pith from the lemon and slice as thinly as possible. Remove and discard any seeds as you cut.

Lay 2 slices of bread on a workbench and spread evenly with butter. Layer with lemon slices and season with salt and pepper. Top with remaining bread, remove crusts and cut into triangles. Season the oysters with black pepper and serve with lemon sandwiches.

Source: Taste.com.au

Oysters with balsamic and pancetta

2010-02-11T06:18:00.000-08:00

Oysters with balsamic and pancetta

ngredients of Oysters with balsamic and pancetta
12 oysters, in half shell
8 (about 150g) thin slices mild pancetta,
excess fat trimmed, coarsely chopped
80ml (1/3 cup) balsamic vinegar

Preparation of Oysters with balsamic and pancetta
Preheat grill on high.

Place oysters on a baking tray. Top each with the chopped pancetta and then drizzle evenly with the balsamic vinegar.

Place under preheated grill (about 5cm away from the heat source) and cook for 10 minutes or until pancetta is crisp. Serve immediately.

Notes and Tips for Oysters with balsamic and pancetta
Note: Pacific oysters used for this recipe, but any variety of oyster works just as well.

Source: Taste.com.au

Mustard and herb beef Wellington

2010-02-11T05:58:00.000-08:00

Mustard and herb beef Wellington

Ingredients of Mustard and herb beef Wellington
1 beef fillet (about 400g), excess fat trimmed
1 tbs olive oil
1 tbs wholegrain mustard
1/3 cup chopped fresh continental parsley
2 tbs chopped fresh tarragon
1 sheet (25 x 25cm) butter puff pastry, just thawed (see note)
1 egg, lightly whisked
Watercress, Pancetta & Pine Nut Salad (see related recipe), to serve
Chunky Tomato Relish (see related recipe), to serve

Preparation of Mustard and herb beef Wellington
Use unwaxed white kitchen string to tie the beef at 4cm intervals. Season with salt and pepper.

Heat the oil in a large frying pan over medium-high heat. Add the beef and cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate. Set aside for 30 minutes to cool.

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Remove the string from the beef. Spread the mustard over the beef to coat. Combine the parsley and tarragon on a plate. Roll the beef in the parsley mixture to coat.

Place the pastry on a clean work surface. Place the beef along the side of the pastry closest to you, about 5cm from the edge. Fold the edge over the beef to partially enclose, then fold in the sides. Roll up to enclose the beef, leaving about 2cm of pastry at the end. Lightly brush the end of the pastry with egg and press to seal. Place, seam-side down, on the lined tray.

Brush the pastry with the remaining egg. Season with salt and pepper. Bake in oven for 25 minutes for medium-rare or until the pastry is golden. Line a baking tray with paper towel. Transfer the beef to the tray. Set aside for 10 minutes to rest.

Cut the beef into 2.5cm-thick slices. Serve with Watercress, Pancetta & Pine Nut Salad and Chunky Tomato Relish.

Notes and Tips for Mustard and herb beef Wellington
If butter puff pastry is unavailable, use regular puff pastry.

Cook's tip: Don't forget to rest the beef on paper towel in step 5 - this absorbs any excess liquid that has come out of the beef during cooking.

Make it ahead
Prepare to the end of step 4 up to 4 hours ahead. Cover with plastic wrap and place in the fridge. Remove from the fridge 45 minutes before serving. Forty minutes before serving, continue from step 5.

Source: Taste.com.au

Valentines Mussel tarts

2010-02-11T05:54:00.000-08:00

Valentines Mussel tarts

Ingredients of Valentines Mussel tarts
150g block shortcrust pastry*
20g unsalted butter
1/4 cup each leek, carrot and celery, cut into thin strips
2 garlic cloves, crushed
100ml (5 tbs) white wine
12 small mussels, washed, de-bearded
150ml thick cream
2 tbs chopped flat-leaf parsley

Preparation of Valentines Mussel tarts
Preheat the oven to 190°C.
Roll out the pastry on a lightly floured board and use to line two loose-bottomed 10cm tart shells. (You can use any remaining pastry to line more tart shells for future use and keep frozen.)

Refrigerate the shells for 30 minutes, then line with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights and return to the oven for 5 minutes until crisp and golden. (This step can be done up to one day in advance; keep pastry shells in an airtight container.) Reheat the pastry shells for 1 minute before serving.

Melt the butter in a saucepan. Add the vegetables and cook over low heat until softened but not coloured. Remove from the pan and set aside. Add the garlic to the pan and cook for 30 seconds, then add the wine and mussels. Place the lid over the pan and cook for 2-3 minutes. Remove the mussels from the pan and set aside. (Discard any that have not opened.) Stir the cream into the pan. Season with salt and pepper and boil rapidly until reduced by half. Return the mussels and vegetables to the pan, add the parsley and stir well together. Remove a few mussels from their shells and then discard shells. Fill each tart shell with the mussels and vegetables, drizzling the sauce around.

Notes and Tips for Valentines Mussel tarts
* You can buy the shortcrust pastry in 375g blocks and freeze the remaining shortcrust pastry.

Source: Taste.com.au

Milk and coconut cake with tangelo curd

2010-02-11T05:52:00.000-08:00

Milk and coconut cake with tangelo curd

Ingredients of Milk and coconut cake with tangelo curd
250g unsalted butter, softened, chopped
300g (1 1/3 cups) caster sugar
1 teaspoon vanilla extract
325ml full-fat milk, at room temperature
80g (1 cup) shredded coconut
300g (2 cups) self-raising flour, sifted
6 egg whites
600g double cream, whipped to soft peaks
Fresh coconut, to decorate

Tangelo curd
1/2 x 5g titanium-strength gelatine leaf
2 tangelos or oranges
1 lemon
8 egg yolks
220g (1 cup) white sugar
250g unsalted butter, finely chopped

Preparation of Milk and coconut cake with tangelo curd
For curd, soak gelatine in cold water for 3 minutes until soft, squeeze out excess water, then set aside. Finely grate zest from tangelos, then juice tangelos (you will need 180ml juice) and lemon. Whisk egg yolks and sugar in a heavy-based saucepan until combined, add zest and juices and, using a wooden spatula, stir continuously over low–medium heat until bubbles disappear and mixture is thick enough to coat the spatula. Do not boil. Remove from heat, whisk in gelatine until dissolved, then butter. Transfer to an airtight container and refrigerate for at least 4 hours or up to 3 days. Makes 3 cups.

Preheat oven to 180°C. Grease 2 x 22cm cake tins and line bases with baking paper. Using an electric mixer, beat butter until creamy. Add sugar, 1/2 teaspoon salt and vanilla, and beat for 2 minutes. Beat in milk, coconut and flour until just combined.

Whisk egg whites to soft peaks, then fold in to coconut mixture. Divide batter between tins and bake for 25 minutes or until a cake skewer inserted into the centre comes out clean. Cool in tins for 5 minutes, then turn out onto wire racks to cool.

To assemble, cut cakes in half horizontally. Place the base of a cake on a cake plate, spread with a quarter of the curd and top with a third of the cream, then repeat layers, finishing with a cake top and remaining curd. Using a vegetable peeler, peel curls of coconut and scatter over the cake. Serve.

Source: Taste.com.au

Valentines Marshmallow shortbread

2010-02-11T05:48:00.000-08:00

Valentines Marshmallow shortbread

Ingredients of Valentines Marshmallow shortbread
125g butter, softened
1/2 cup icing sugar mixture
1 cup plain flour, sifted
1/4 cup cornflour, sifted
1/3 cup strawberry jam
1 1/2 cups vanilla Mallow Bakes (see note)
1/4 cup desiccated coconut

Preparation of Valentines Marshmallow shortbread
Using an electric mixer, beat butter and sugar until smooth. Add flours. Stir to combine.

Turn dough onto a lightly floured surface. Knead until smooth. Roll out between sheets of baking paper until 5mm thick. Refrigerate for 15 minutes.

Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.

Using a 5.5cm heart-shaped cutter, cut shapes from dough. Place 2cm apart on trays. Repeat with dough scraps to make 20 hearts. Bake for 15 minutes or until light golden.

Spread jam over biscuits. Arrange marshmallows around edges. Sprinkle coconut over jam. Bake for 1 minute or until marshmallows soften slightly. Cool on trays. Serve.

Notes and Tips for Valentines Marshmallow shortbread
Mallow Bakes are mini marshmallows available in the baking aisle of supermarkets.

Source: Taste.com.au

Valentines Mango ice cream bombes

2010-02-11T05:45:00.000-08:00

Valentines Mango ice cream bombes

Ingredients of Valentines Mango ice cream bombes
1 large ripe mango
180g (1 cup) reduced-fat vanilla ice-cream, softened slightly
180g (1 cup) reduced-fat mango frozen dessert, softened slightly

Preparation of Valentines Mango ice cream bombes
Line the base and sides of two 250ml (1-cup) capacity muffin holes with plastic wrap, allowing the plastic to hang over the sides (get as many creases out of the plastic wrap as possible).

Use a small sharp knife to cut the cheeks from the mango and carefully peel away the skin. Use a 5cm heart-shaped pastry cutter to cut 1 heart from each mango cheek. Place 1 mango heart in the base of each muffin hole.

Finely chop remaining mango flesh. Place chopped mango in a medium bowl. Add the ice-cream and frozen dessert and combine. Spoon ice-cream mixture into prepared muffin holes and smooth the surface with the back of the spoon. Fold over excess plastic wrap to cover ice-cream mixture. Place in the freezer for 4 hours or overnight until set.

Remove ice-cream bombes from the freezer. Using the plastic wrap as a guide, carefully lift the bombes from the holes. Turn the bombes onto a plate (heart-side up) and peel away the plastic wrap. Place bombes in the freezer for 1 hour.

Remove the ice-cream bombes from the freezer 10 minutes before serving to soften slightly.

Notes and Tips for Valentines Mango ice cream bombes
You can make these ice-cream bombes to the end of step 3 up to 2 days ahead. Carry out step 4, 1 hour before serving. Remove from the freezer 10 minutes before serving to soften slightly.

Source: Taste.com.au

Lemon meringue kisses

2010-02-11T05:42:00.000-08:00

Lemon meringue kisses

Ingredients of Lemon meringue kisses
1 eggwhite
1/4 cup caster sugar
2 1/2 tablespoons lemon butter
icing sugar mixture, to serve

Preparation of Lemon meringue kisses
Preheat oven to 150°C/130°C fan-forced. Line 2 baking trays with baking paper.

Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved.

Place mixture into a piping bag fitted with a 5mm fluted or plain nozzle. Pipe 2cm wide swirls of mixture onto prepared trays, allowing 2cm between each for spreading. Bake for 8 to 10 minutes or until meringues are firm. Turn off oven. Allow to cool in oven with door slightly ajar.

Sandwich 2 meringues together with 1/2 teaspoon lemon butter. Repeat with remaining meringues and lemon butter. Serve dusted with icing sugar.

Source: Taste.com.au

Lemon and pistachio sherbert with strawberries

2010-02-11T05:40:00.000-08:00

Lemon and pistachio sherbert with strawberries

Ingredients of Lemon and pistachio sherbert with strawberries
275g (1 1/4 cups) caster sugar
2 tablespoons liquid glucose (see note)
Finely grated zest of 3 lemons
500g Greek-style yoghurt
250ml (1 cup) thickened cream
100g pistachios, roasted
8 sponge finger biscuits,
cut into 1cm pieces
1-litre milk carton (see note), rinsed
2 tablespoons lemon juice
500g strawberries, hulled, quartered

Preparation of Lemon and pistachio sherbert with strawberries
Place sugar, glucose, zest and 125ml (1/2 cup) water in a small saucepan and bring to the boil over medium heat, then simmer for 5 minutes. Remove from heat and leave to cool. When cool, whisk all but 80ml (1/3 cup) syrup into yoghurt. Using an electric mixer, whisk cream until firm peaks form, then fold into yoghurt mixture with pistachios and biscuits.

Spoon sherbet mixture into milk carton, staple top tightly closed, then freeze carton on its side overnight. Refrigerate reserved syrup.

To serve, combine reserved syrup, lemon juice and strawberries in a bowl.

To remove sherbet from carton, cut the top with scissors, then tear away sides. Serve sherbet slices with strawberries and syrup.

Notes and Tips for Lemon and pistachio sherbert with strawberries
Start this recipe a day ahead.
Liquid glucose is available from the baking section of supermarkets.
The milk carton makes a perfect mould. Alternatively, use a 1-litre capacity terrine mould or loaf tin.

Source: Taste.com.au

Jerusalem artichoke, pear and blue cheese salad

2010-02-11T05:37:00.000-08:00

Jerusalem artichoke, pear and blue cheese salad

Ingredients of Jerusalem artichoke, pear and blue cheese salad
Juice of 1 lemon
300g Jerusalem artichokes
2 witlof
2 cups firmly packed small flat-leaf parsley leaves, torn
1/4 cup chopped mint leaves
1 tablespoon Dijon mustard
2 teaspoons sherry or red wine vinegar
1 teaspoon honey
80ml (1/3 cup) extra virgin olive oil
1/2 small eschalot, finely chopped
2 anchovies, finely chopped
1 1/2 tablespoons capers, coarsely chopped
4 small very ripe pears, washed
100g Bleu de Basque, Cashel Blue or other semi-firm blue cheese, crumbled

Preparation of Jerusalem artichoke, pear and blue cheese salad
Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.

Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.

For dressing, whisk together mustard, sherry and honey in a small bowl. Gradually whisk in oil. Stir in eschalot, anchovies and capers. Season with sea salt and freshly ground black pepper.

Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.

To serve, drain artichokes and combine with salad ingredients. Add dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices, then crumble over a little cheese.

Notes and Tips for Jerusalem artichoke, pear and blue cheese salad
Jerusalem artichokes (no relation to the globe variety) are a small tuber, about the size of a slim kipfler potato, with a mild, nutty, artichoke flavour. They can be roasted, chargrilled or pureed.

Source: Taste.com.au

Individual creamy potato gratins

2010-02-11T05:21:00.000-08:00

Individual creamy potato gratins
Beneath this gratin's deliciously crispy top awaits layers of moist potato complemented with garlic and subtle sweet, nutty flavours.

Ingredients of Individual creamy potato gratins
Melted butter, to grease
400g sebago (brushed) potatoes, peeled, thinly sliced
1 garlic clove, thinly sliced
160ml (2/3 cup) thickened cream
Pinch of ground nutmeg

Preparation of Individual creamy potato gratins
Preheat oven to 220°C. Brush two 250ml (1-cup) capacity ovenproof dishes with melted butter to grease. Alternately layer the potatoes and garlic in the prepared dishes.
Combine the cream and nutmeg in a medium jug. Season with salt and pepper. Pour the cream mixture evenly among the dishes. Bake in oven for 45 minutes or until tender. Serve.

Notes and Tips for Individual creamy potato gratins
Make this recipe up to 1 hour ahead.

Source: Taste.com.au

Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

2010-02-10T07:36:00.000-08:00

Hazelnut shortbread hearts with raspberries & Frangelico mascarpone
How sweet it is ... Give them your heart with each bite of shortbread and cream. Lovingly crafted biscuit hearts filled with fresh succulent berries … now that's amore!

Ingredients of Hazelnut shortbread hearts with raspberries & Frangelico mascarpone
60g butter, at room temperature
2 tbs icing sugar mixture
50g (1/3 cup) plain flour
2 tbs hazelnut meal
80g (1/3 cup) mascarpone
1 tbs Frangelico liqueur
1 tbs icing sugar mixture, extra
1 x 120g punnet fresh raspberries (see note)

Preparation of Hazelnut shortbread hearts with raspberries & Frangelico mascarpone
Line a baking tray with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Fold in the flour and hazelnut meal. Transfer to a clean work surface and knead until smooth. Shape dough into a disc. Wrap in plastic wrap and place in fridge for 1 hour or until firm.

Roll out the pastry between 2 sheets of non-stick baking paper until 4mm thick. Use a 7cm heart-shaped pastry cutter to cut 4 hearts from the pastry. Place on the lined tray. Cover with plastic wrap and place in the fridge for 10 minutes to chill.

Preheat oven to 180°C. Bake the shortbread for 12 minutes or until pale golden. Set aside on the tray to cool.

Combine the mascarpone, half the Frangelico and half the extra icing sugar in a small bowl. Combine the raspberries, remaining Frangelico and remaining icing sugar in another small bowl.

Place 1 shortbread heart on each serving plate. Top with the mascarpone mixture and the raspberry mixture. Top with the
remaining shortbread hearts. Dust with icing sugar to serve.

Notes and Tips for Hazelnut shortbread hearts with raspberries & Frangelico mascarpone
Storage tip: To avoid the shortbread breaking if making them ahead, store them between pieces of non-stick baking paper.

If fresh raspberries are unavailable, use thawed frozen raspberries.

Make it ahead:
Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue to the end of step 4 up to 6 hours ahead. Cover the bowls with plastic wrap and store in the fridge. Continue from step 5 just before serving.

Source: Taste.com.au

Hazelnut praline truffles

2010-02-10T07:29:00.000-08:00

Hazelnut praline truffles
Truffles make a lovely present, especially when they're boxed and beautifully packaged like these ones!

Ingredients of Hazelnut praline truffles
3/4 cup (165g) caster sugar
1 cup (150g) hazelnuts, roasted, peeled
650g dark chocolate, chopped
150ml pouring cream
100g butter, chopped
250g white chocolate, chopped
Silver and gold leaf and Dutch cocoa, to decorate

Preparation of Hazelnut praline truffles
Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves and boils. Using a pastry brush dipped in water, brush sides of pan to remove any sugar crystals. Increase heat to medium-high and boil for 8-10 minutes or until a caramel forms. Stir in nuts then pour over tray. Stand until cool and hard.

Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.

In a food processor, pulse praline until coarsely chopped. Transfer to a bowl and stir in chocolate mixture. Return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Refrigerate for 1 hour or until firm.

Melt remaining dark and white chocolate separately in heatproof bowls over saucepans of barely simmering water. Cool to room temperature. Coat 1/2 the truffles in white chocolate and 1/2 in dark chocolate. Place on a wire rack over a tray then refrigerate for 20 minutes or until set. Decorate white truffles with silver leaf and 1/2 the dark truffles with gold leaf. Dust remaining dark truffles with cocoa. Store in the fridge for up to 2 weeks.

Source: Taste.com.au

Hazelnut and chocolate tarts

2010-02-10T07:13:00.000-08:00

Hazelnut and chocolate tarts

Ingredients of Hazelnut and chocolate tarts
12 frozen sweet shortcrust tartlet cases
250g dark chocolate, chopped
1/2 cup thickened cream
1/4 cup chocolate hazelnut spread
chopped roasted hazelnuts, to decorate

Preparation of Hazelnut and chocolate tarts
Preheat oven to 180°C/160°C fan-forced. Place tartlets in foil cases on a baking tray. Bake for 10 to 15 minutes or until golden. Set aside to cool.

Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Stand for 10 minutes.

Place 1 teaspoon spread in each pastry case. Divide chocolate between cases. Decorate with hazelnuts. Stand for 5 minutes or until set. Serve.

Source: Taste.com.au

Green pea soup with roast garlic creme fraiche

2010-02-10T06:56:00.000-08:00

Green pea soup with roast garlic creme fraiche

Ingredients of Green pea soup with roast garlic creme fraiche
4 garlic cloves
90g (1/3 cup) creme fraiche, (King Island brand)
1 tbs olive oil
1 tbs butter
1 small brown onion, halved, chopped
500g fresh peas, shelled
375ml (1 1/2 cups) chicken stock
Freshly ground black pepper

Preparation of Green pea soup with roast garlic creme fraiche
Preheat oven to 180°C. Place garlic cloves on an oven tray and cook in preheated oven for 15-20 minutes or until soft. Remove from the oven and set aside for 10 minutes or until cool enough to handle. Peel.

Place garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.

Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.

Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.

Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.

Notes and Tips for Green pea soup with roast garlic creme fraiche
You can make the soup and garlic creme fraiche to the end of step 4 up to 1 day ahead. Store in separate airtight containers in the fridge. To reheat, place the soup in a saucepan and stir over low heat for 5 minutes or until heated through. Carry out step 5 just before serving. If fresh peas aren't available, use 230g (1 1/2 cups) frozen peas instead.

Source: Taste.com.au

Goat's cheese and eggplant salad

2010-02-10T06:48:00.000-08:00

Goat's cheese and eggplant salad

Ingredients of Goat's cheese & eggplant salad
1 x 110g pkt chevre goat's cheese (Couturier brand)
2 tsp olive oil
Salt & freshly ground black pepper
20g baby spinach leaves
180g bought chargrilled eggplant (Wattle Valley brand), drained on paper towel
90g bought chargrilled red capsicum, drained on paper towel
1 1/2 tbs extra virgin olive oil
1 tbs balsamic vinegar
Cooking Time 10 minutes

Preparation of Goat's cheese and eggplant salad
Preheat grill on high. Cut the goat's cheese into 4 equal slices and place on a non-stick baking tray. Drizzle with olive oil and season with pepper. Cook under preheated grill, 6cm from heat source, for 5 minutes or until light golden.

Meanwhile, place spinach leaves in the centres of 2 serving plates. Cut the eggplant and capsicum into 3cm-thick slices and layer on spinach. Top each salad with 2 slices of goat's cheese and drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper and serve immediately.

Source: Taste.com.au

Glen of passion Recipe

2010-02-10T06:41:00.000-08:00

Glen of passion Recipe

Ingredients of Glen of passion Recipe
1/2 tsp dried or fresh lavender flowers (see note)
1 tbs caster sugar
1/2 cup (125ml) boiling water
60ml Glenfiddich Scotch whisky (see note)
30ml pear liqueur (see note)
30ml fresh passionfruit pulp (from 1-2 passionfruits)
1 cup ice cubes, plus extra to serve
2 fresh lavender sprigs, to serve

Preparation of Glen of passion Recipe
Combine lavender flowers, sugar and boiling water in a heatproof jug. Set aside for 15 minutes to infuse and cool. Strain into a small jug and discard lavender.

Combine Glenfiddich, pear liqueur, passionfruit pulp, lavender infusion and ice in a cocktail shaker and shake for 2 minutes or until cocktail shaker is extremely cold.

To serve, pour among serving glasses, top with extra ice and garnish with fresh lavender sprigs

Notes and Tips for Glen of passion Recipe
Dried lavender flowers are available from delicatessens and can be bought online from www.herbies.com.au. If using fresh lavender, wash well to ensure it is free of pesticides before using.

Glenfiddich is a single malt whisky. Any good single malt whisky can be used.

Pear liqueur is available from specialty liquor stores, or ask your local bottle shop to order some in for you.

Source: Taste.com.au

Ginger and vanilla cream hearts

2010-02-10T06:37:00.000-08:00

Ginger and vanilla cream hearts
Everyone loved these! Pretty rich though. Will probably use my smaller heart cutters next time.

Ingredients of Ginger and vanilla cream hearts
285g unsalted butter, finely chopped
1 1/2 tsp vanilla extract
1 1/2 cups (240g) icing sugar, sifted
1 1/3 cups (200g) plain flour
2 tsp ground ginger
1/2 tsp baking powder
1/3 cup (50g) custard powder
2 tsp lemon juice
2 tbs finely chopped crystallised ginge

Preparation of Ginger and vanilla cream hearts
Using an electric mixer, beat 185g butter, 1/2 tsp vanilla and 1/2 cup sugar until light and fluffy. Sift dry ingredients over. Beat on low speed until mixture comes together. Form into a disc. Wrap in plastic. Refrigerate for 30 minutes.

Preheat oven to 180°C. Line 2 oven trays with baking paper. Roll out dough between sheets of lightly-floured baking paper until 3mm-thick then, using a floured 5.5cm heart-shaped cutter, cut out shapes and place on lined trays. Using a skewer, prick outer edges of half the biscuits. Repeat with dough scraps until all dough is used. Bake for 8-10 minutes or until pale golden. Cool on trays.

Using an electric mixer, beat remaining butter and vanilla until light and fluffy. With motor on low speed, gradually add remaining sugar, lemon juice and ginger, beating until combined. Sandwich plain and dotted biscuits together with heaped teaspoonfuls of ginger and vanilla cream.

Source: Taste.com.au

Gazpacho with avocado and Balmain bug tails

2010-02-10T06:24:00.000-08:00

Gazpacho with avocado and Balmain bug tails

Ingredients of Gazpacho with avocado and Balmain bug tails
40g crusty white bread, crust removed
1 1/2 tbs extra virgin olive oil or avocado oil
1 1/2 tsp aged red wine vinegar
1 tbs water
1 large (about 260g) ripe tomato, coarsely chopped
1 (about 180g) Lebanese cucumber, peeled, coarsely chopped
1/2 (about 170g) red capsicum, seeded, coarsely chopped
1/2 small red onion, coarsely chopped
1/2 small garlic clove, finely chopped
2 (about 200g each) cooked Balmain bugs
1/4 avocado, peeled, cut into 5mm pieces
12 small basil leaves

Preparation of Gazpacho with avocado and Balmain bug tails
Combine bread, 1 tbs oil, vinegar and water in a small bowl. Set aside for 2 minutes or until bread absorbs liquid.

Meanwhile, place tomato, cucumber, capsicum, onion and garlic in the jug of a blender and blend until smooth. Add bread mixture, then blend until smooth. Strain through a fine sieve into a large jug. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

Use a clean tea towel to hold 1 Balmain bug firmly and twist to remove head from body. Discard head. Place body flat on a chopping board and use a sharp knife to cut in half lengthways. Remove digestive tract. Remove meat from shell and discard shell. Repeat with remaining bug.

Pour chilled gazpacho among serving bowls. Arrange bug meat in the centre, scatter avocado and drizzle with remaining oil. Season with sea salt flakes and black pepper, and sprinkle with basil.

Notes and Tips for Gazpacho with avocado and Balmain bug tails
Often called slipper lobsters, Balmain bugs are available from fishmongers. Substitute with crabmeat, prawns or lobster.

Source: Taste.com.au

Frozen chocolate mousse

2010-02-10T06:19:00.000-08:00

Frozen chocolate mousse
This delicious frozen delight is the winner of this week's food fight!

Ingredients of Frozen chocolate mousse
60g good-quality dark cooking chocolate (see note), broken into pieces
60g unsalted butter, chopped
2 teaspoons orange liqueur
2 eggs, separated
pinch of salt
1 tablespoon caster sugar
cocoa powder, to serve

Preparation of Frozen chocolate mousse
Lightly grease two 3/4-cup capacity ramekins or moulds. Line base and sides with a piece of plastic wrap. Allow plenty of overhang.

Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.

Add liqueur and egg yolks to chocolate mixture. Stir until well combined.

Using an electric mixer, beat eggwhites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of eggwhite into chocolate mixture. Gently fold remaining eggwhite into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.

Using the plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa and serve.

Notes and Tips for Frozen chocolate mousse
Note: For best results, use 70%-cocoa chocolate.

Source: Taste.com.au

Feta and semi dried tomato crusted lamb

2010-02-10T06:16:00.000-08:00

Feta and semi dried tomato crusted lamb
Delicious, very tender. The time on the recipe was for quite rare meat. (maybe it was our oven)

Ingredients of Feta and semi dried tomato crusted lamb
40g semi-dried tomatoes, finely chopped
40g feta cheese, crumbled
1/4 cup fresh white breadcrumbs
2 teaspoons pinenuts
2 tablespoons thyme leaves
1 egg yolk
2 x 3-cutlet racks of lamb, trimmed
1 sebago potato, peeled, cut into 2cm cubes
1 carrot, peeled, cut into 2cm cubes
1 sweet potato, peeled, cut into 2cm cubes
200g piece Jap pumpkin, peeled, cut into 2cm cubes
2 tablespoons olive oil
dressed salad leaves, to serve

Preparation of Feta and semi dried tomato crusted lamb
Preheat oven to 200°C. Combine semi-dried tomato, feta, breadcrumbs, pinenuts, 2 teaspoons thyme leaves, egg yolk and salt and pepper in a bowl. Using clean hands, mix until well combined. Place lamb racks on a chopping board.

Coat each lamb rack in breadcrumb mixture, pressing on with fingertips. Place racks, interlocking cutlet bones, in the centre of a greased roasting pan.

Combine potato, carrot, sweet potato, pumpkin, oil, remaining thyme leaves and salt and pepper in a large bowl. Toss to coat. Spoon vegetables around edge of roasting pan. Roast for 25 to 30 minutes for medium lamb or until cooked to your liking. Transfer lamb racks to a plate. Cover. Stand for 10 minutes. Increase oven temperature to 250°C. Roast vegetables for a further 8 minutes or until golden and crisp.

Cut lamb racks into cutlets. Serve with vegetables and salad leaves.

Source: Taste.com.au

Duck with lentils and red cabbage

2010-02-10T06:12:00.000-08:00

Duck with lentils and red cabbage

Ingredients of Duck with lentils and red cabbage
3 small garlic cloves, peeled
1 1/2 tbs red wine vinegar
2 1/2 tbs extra virgin olive oil
120g red cabbage, finely shredded
1/4 small red onion, thinly sliced
1/2 tsp caster sugar
1/2 tsp sea salt
1/3 cup (70g) French-style lentils
1/4 cup flat-leaf parsley leaves, coarsely chopped
2 (about 200g each) duck marylands
1 small leek, pale section only, coarsely chopped
1 small carrot, coarsely chopped
1/2 small brown onion, coarsely chopped
1 cup (250ml) duck or chicken stock
8 dried juniper berries
2 fresh or dried bay leaves
8 black peppercorns
2 thyme sprigs
1 cup (250ml) cabernet sauvignon wine

Preparation of Duck with lentils and red cabbage
Finely chop 1 garlic clove. Place in a bowl with vinegar, 1 1/2 tbs oil, cabbage, red onion, sugar and sea salt. Combine and season with pepper. Set aside.

Meanwhile, cook lentils in a medium saucepan of boiling water for 16-18 minutes or until tender. Drain well. Add hot lentils to cabbage mixture. Stir to combine. Cover with plastic wrap and set aside for 40 minutes or until cool. Drain off excess liquid, stir through parsley.

Preheat oven to 180°C. Heat remaining oil in a small flameproof casserole pan over high heat. Season duck. Cook, skin-side down, for 2-4 minutes or until browned. Turn and cook for 2 minutes. Transfer duck to a plate. Add leek, carrot, brown onion and remaining garlic to pan and cook, stirring, for 4 minutes or until browned. Return duck to pan, skin-side up, then add stock, 4 juniper berries, bay leaves, peppercorns and thyme. Cook for 1 hour. Remove duck from pan and cover with foil.

Strain liquid into a bowl. Discard solids. Set aside to cool, then place in fridge for 1 hour or until fat forms on top of stock. Use a spoon to skim fat off. Discard fat.

Combine wine and remaining juniper berries in a saucepan over high heat. Bring to the boil and cook for 8 minutes or until reduced to 1/4 cup (60ml). Add 1 cup (250ml) stock and cook for 10-12 minutes or until reduced to 1/3 cup (80ml). Meanwhile, reheat duck legs in oven with remaining stock for 10 minutes.

Divide cabbage mixture among serving plates. Top with duck and red wine sauce.

Source: Taste.com.au

Duck breasts with berries

2010-02-10T06:08:00.000-08:00

Duck breasts with berries

Ingredients of Duck breasts with berries
2 (about 200g each) boneless duck breasts
1 tsp Chinese five-spice powder
2 tsp demerara sugar
1 tsp ground cinnamon
1 tsp sea salt
1 tbs cornflour or arrowroot
100ml (5 tbs) red wine
100ml (5 tbs) creme de cassis*
75ml chicken stock
1 garlic clove, crushed
1 small onion, finely chopped
250g fresh or frozen mixed berries

Preparation of Duck breasts with berries
Score the duck by making three slashes through the skin, not the flesh. Heat a non-stick frying pan over medium heat, add the duck skin-side down and cook until light golden and most of the fat has been rendered. Transfer to a board, discard most of the fat and allow to cool.

Combine the five spice, sugar and cinnamon, then press the mixture into the skin of the duck with your hands. Season with the sea salt and pepper. Return the duck to the pan and cook flesh-side down over low-medium heat for 3-4 minutes, then set aside to rest.

Place the cornflour and 2 tablespoons cold water in a jug, stirring to dissolve. Add wine, creme de cassis and stock.

Drain all but 1 tablespoon of duck fat from the pan. Add the garlic and onion to the pan and cook for 1 minute. Add the red-wine mixture and cook over low heat for 1-2 minutes. Add half the berries and cook for 2-3 minutes. Press the mixture through a sieve and discard the solids.

Reheat, adding remaining berries before serving. Season, then place the duck under a hot grill and grill skin-side up until just starting to crisp. Rest for a few minutes, then slice thinly. Serve with a potato galette and a little of the sauce drizzled over.

Notes and Tips for Duck breasts with berries
You can prepare the duck and sauce ahead of time. Cook the duck up until the grill stage and the sauce up until you add the remaining berries.
* Available from liquor stores.

Source: Taste.com.au

Valentines Double chocolate cupcakes

2010-02-10T06:03:00.000-08:00

Valentines Double chocolate cupcakes
What better way to tell someone you love them than with these small but perfectly formed treats? Happy Valentine's Day!

Ingredients of Valentines Double chocolate cupcakes
1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)

Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream

Preparation of Valentines Double chocolate cupcakes
Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.

Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.

Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.

Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.

Remove from heat and stir until smooth.

Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Notes and Tips for Valentines Double chocolate cupcakes
From kitchenware and cake shops.

Source: Taste.com.au

Double choc strawberries

2010-02-10T05:56:00.000-08:00

Double choc strawberries

Ingredients of Double choc strawberries
150g dark chocolate, chopped
250g strawberries, chilled
90g white chocolate, chopped
Makes 12

Preparation of Double choc strawberries
Line a tray with baking paper. Place dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth.

Dip 1 strawberry into dark chocolate. Place on prepared tray. Repeat with remaining strawberries and dark chocolate. Refrigerate for 10 minutes or until set.

Place white chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Dip 1 strawberry in white chocolate to coat tip. Return to tray. Repeat with remaining strawberries and white chocolate. Refrigerate for 5 minutes or until set. Serve chilled.

Notes and Tips for Double choc strawberries
Chocolate-dipped strawberries are best made the day they're served.

Source: Taste.com.au

Crostini with prosciutto, mozzarella and zucchini

2010-02-10T05:46:00.000-08:00

Crostini with prosciutto, mozzarella and zucchini

Ingredients of Crostini with prosciutto, mozzarella and zucchini
1/2 small (about 55g) zucchini, thinly sliced lengthways
1 tbs lemon juice
10 oregano leaves, torn
2 tbs extra virgin olive oil
4 x 1cm-thick slices baguette
1/2 garlic clove
1 (about 100g) fresh mozzarella ball, torn into 1cm pieces
2 slices prosciutto, torn into thin strips

Preparation of Crostini with prosciutto, mozzarella and zucchini
Combine zucchini, lemon juice, oregano and half the oil in a small bowl. Season with salt and pepper, then set aside for 5 minutes to soften. Drain.

Meanwhile, preheat a chargrill pan over high heat. Brush baguette slices with remaining oil and rub with cut side of garlic clove. Cook on grill for 2 minutes each side or until golden. Set aside.

Divide mozzarella among toasted baguette slices. Top with prosciutto and zucchini mixture to serve.

Source: Taste.com.au

Valentines Cream hearts Recipe

2010-02-10T05:39:00.000-08:00

Valentines Cream hearts Recipe

Ingredients of Valentines Cream hearts Recipe
250g cream cheese
150g caster sugar
125g mascarpone cheese
160ml Greek-style yoghurt
300ml thickened cream
1 eggwhite
White rose petals (for decoration only)
Silver cachous, to garnish
Fresh raspberries, to serve (optional)

Preparation of Valentines Cream hearts Recipe
Line eight 125ml coeur a la creme moulds with squares of damp muslin, making sure fabric overhangs moulds. Place the cream cheese in bowl of an electric mixer and beat until smooth. Add 1/2 cup (110g) of sugar and beat until sugar dissolves. Add mascarpone and yoghurt, beat until combined, then fold in cream until just incorporated. Spoon mixture into moulds, pressing into corners, then fold muslin over mixture, pressing down well. Place on a tray and chill for at least 4 hours or overnight.

Half an hour before serving, lightly whisk the eggwhite and spread the remaining caster sugar on baking paper. Brush the eggwhite on both sides of each petal with a pastry brush, then lightly press into the sugar. Leave to dry for 30 minutes.

Invert hearts onto serving plates, remove muslin and press a few cachous onto each. Decorate with petals (do not eat) and serve with berries if desired.

Source: Taste.com.au

Cookies and cream ice cream

2010-02-10T05:37:00.001-08:00

Cookies and cream ice cream

Ingredients of Cookies and cream ice cream
200g dark chocolate, chopped
395g can sweetened condensed milk
600ml thickened cream
220g packet plain chocolate biscuits, chopped

Preparation of Cookies and cream ice cream
Place chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Set aside for 5 minutes or until cool.

Using an electric mixer, beat milk and cream together for 3 to 5 minutes or until soft peaks form. Gradually beat in cooled chocolate. Stir in biscuits. Spoon mixture into an 8 cup-capacity container. Freeze, covered, overnight or until firm. Serve.

Notes and Tips for Cookies and cream ice cream
Variations: You could replace biscuits with chopped chocolate bars such as chocolate honeycomb, Cherry Ripe, Mars Bar or hazelnut chocolate.

Source: Taste.com.au

Valentines Coeur a la creme with passionfruit

2010-02-10T05:34:00.000-08:00

Valentines Coeur a la creme with passionfruit

Ingredients of Valentines Coeur a la creme with passionfruit
250g South Cape mascarpone
300ml thick pure cream
1/2 tsp vanilla essence
1/3 cup (60g) icing sugar
4 passionfruit
1 tbs icing sugar, extra

Preparation of Valentines Coeur a la creme with passionfruit
Line 6 coeur a la creme moulds with a single layer of muslin. Combine the mascarpone, cream and vanilla in a bowl. Sift the icing sugar over the top. Stir until combined.

Spoon the cream mixture into the moulds, and smooth the surface with the back of a spoon. Fold the overhanging muslin over to cover the surface. Place the moulds onto a tray. Refrigerate for at least 8 hours or overnight.

To serve, invert the cremes onto serving plates and carefully peel away the muslin. Combine the passionfruit pulp and extra icing sugar. Serve cremes with passionfruit syrup.

Notes and Tips for Valentines Coeur a la creme with passionfruit
If you don't have the moulds (which are heartshaped ceramic moulds with holes for drainage), line small ramekins with muslin. Spoon in the mixture, and fold the overhanging muslin over the surface. Place a wire rack over a tray, and invert ramekins onto rack. Refrigerate them as instructed above.

Source: Taste.com.au

Coeur a la creme with lavender honey

2010-02-10T05:15:00.000-08:00

Coeur a la creme with lavender honey

Ingredients of Coeur a la creme with lavender honey
2 tsp lavender seeds (optional)*, washed
150ml mascarpone
100g cream cheese
1 cup (250ml) thick cream
1/2 cup thick yoghurt
125g caster sugar
Lavender honey*, to serve

Preparation of Coeur a la creme with lavender honey
Cut squares from muslin, dampen with cold water, then use to line 6 coeur à la crème moulds*, allowing plenty of overhang.

Sprinkle the base of each with lavender seeds. Beat cheeses, cream, yoghurt and sugar with an electric mixer until just combined, then press into moulds, covering with excess muslin.

Place on a tray and refrigerate overnight.

Dip mould bases in warm water and carefully turn out onto serving plates.

Remove muslin and serve drizzled with honey and with seasonal fruits, if desired.

Notes and Tips for Coeur a la creme with lavender honey
Begin this recipe the day before.
* Lavender seeds are from garden stores; try to get ones that are unsprayed. Substitute lavender honey with blossom honey.

Source: Taste.com.au

Valentines Coconut mango cake

2010-02-10T05:09:00.000-08:00

Valentines Coconut mango cake
Cooked this for a friend at work and it was absolutely beautiful. Doubled the recipe and had four layers. Fantastic!!!

Ingredients of Valentines Coconut mango cake
125g butter, softened
3/4 cup caster sugar
2 eggs
1/2 cup desiccated coconut
1 1/4 cups self-raising flour, sifted
1 cup buttermilk
300ml thickened cream
2 tablespoons icing sugar mixture
1 medium mango, peeled, finely chopped

Passionfruit icing
1 cup icing sugar mixture
10g butter, melted
2 passionfruit, halved

Preparation of Valentines Coconut mango cake
Preheat oven to 180°C. Grease a 6cm-deep, 25cm heart-shaped cake pan. Line base with baking paper.

Using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs. Beat until combined. Add coconut, flour and buttermilk in 2 batches, stirring after each addition. Pour mixture into prepared pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

Make passionfruit icing: Sift icing sugar into a bowl. Add butter and passionfruit pulp. Stir until icing is smooth and spreadable.

Using an electric mixer, beat cream and icing sugar until soft peaks form. Stir in mango. Cut cake in half crossways. Spread cream mixture over base. Sandwich with cake top. Spread passionfruit icing over cake top. Serve.

Source: Taste.com.au

Valentines Coconut macaroon kisses

2010-02-10T05:04:00.000-08:00

Valentines Coconut macaroon kisses
This is such an easy recipe and so delicious!

Ingredients of Valentines Coconut macaroon kisses
2 eggwhites
pink food colouring
2 tablespoons caster sugar
2/3 cup icing sugar mixture, sifted
1/2 cup desiccated coconut
icing sugar mixture, to serve

Raspberry cream
3/4 cup thickened cream
100g frozen raspberries, thawed

Makes
16

Preparation of Valentines Coconut macaroon kisses
Grease 3 baking trays. Line with baking paper.

Using an electric mixer, beat eggwhites until soft peaks form. Add 4 to 5 drops of food colouring and caster sugar, 1 teaspoon at a time, beating for 3 to 5 minutes or until sugar dissolves. Fold in icing sugar and coconut.

Place mixture in a piping bag or a plastic bag with the corner snipped off. Pipe 4cm rounds onto prepared trays, allowing 2cm to 3cm between each for spreading. Dust with icing sugar and stand for 10 minutes.

Preheat oven to 140°C. Bake for 20 minutes or until macaroons are firm. Stand for 5 minutes. Remove to a wire rack to cool.

Make raspberry cream: Using an electric mixer, beat cream until soft peaks form. Add raspberries. Stir to combine. Serve macaroons with raspberry cream.

Notes and Tips for Valentines Coconut macaroon kisses
Tip: Try sandwiching macaroons with cream just before serving. Filled macaroons will become soggy if allowed to stand. Store unfilled macaroons in an airtight container in a cool, dark place for up to 2 days.

Nutrition information is per macaroon.

Source: Taste.com.au

Chunky tomato relish

2010-02-10T05:00:00.000-08:00

Chunky tomato relish

Ingredients of Chunky tomato relish
1 tbs olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small fresh red chilli, halved, deseeded, finely chopped
500g ripe vine-ripened tomatoes, coarsely chopped
2 tbs brown sugar
2 tbs white wine vinegar

Preparation Time 5 minutes,Cooking Time 25 minutes,Makes 1 1/2 cups

Preparation of Chunky tomato relish
Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft.
Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.
Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato breaks down.

Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.

Notes and Tips for Chunky tomato relish
Storage tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with barbecued meat, chicken or sausages.

Make it ahead
Make this recipe up to 2 days ahead. Store in an airtight container in the fridge.

Source: Taste.com.au

Chocolate truffle mousse with spiced tamarillo

2010-02-10T04:52:00.000-08:00

Chocolate truffle mousse with spiced tamarillo

Ingredients of Chocolate truffle mousse with spiced tamarillo
2 tamarillos
2 cups (385g) caster sugar
1 3/4 cups (435ml) water
4 whole cloves
1 vanilla bean, split in half, seeds scraped
1 cinnamon stick
1 star anise
3/4 cup (185ml) thickened cream
200g dark cooking chocolate
4 egg yolks

Preparation of Chocolate truffle mousse with spiced tamarillo
Cut tamarillos in half lengthways, leaving 1cm at the stem end intact. Combine 1 1/2 cups (315g) sugar, 1 1/2 cups (375ml) water, cloves, vanilla, cinnamon and star anise in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and add tamarillo. Cook for 5 minutes or until warmed through. Remove from heat and set aside to cool to room temperature. Place in the fridge for 20 minutes to chill.

For the mousse, use an electric mixer to whisk cream in a small bowl until stiff peaks form. Place in the fridge until required. Place chocolate in a medium heatproof bowl over a saucepan half-filled with simmering water. Cook, stirring occasionally, for 10 minutes or until chocolate melts. Remove from heat and keep warm.

Use an electric mixer to whisk egg yolks in a small bowl until pale and fluffy. Meanwhile, combine remaining sugar and remaining water in a small saucepan over medium-high heat and cook, stirring, for 5 minutes or until a sugar thermometer reaches 118°C (firm-ball stage - see note).

Slowly pour sugar syrup into egg yolks while whisking continuously. Continue whisking for 4 minutes or until cooled slightly. Whisk in the chocolate and continue to whisk for 4 minutes or until cooled. Add one-third of the cream and whisk to incorporate. Use a metal spoon to fold in remaining cream. Spoon mixture evenly among serving glasses, cover with plastic wrap and place in the fridge for 4 hours or overnight to set.

To serve, place a tamarillo on top of each mousse. Break a few pieces of cinnamon stick and place on top of the tamarillo.

Notes and Tips for Chocolate truffle mousse with spiced tamarillo
To test if the sugar syrup has reached firm-ball stage without using a sugar thermometer, drop a small amount into some cold water – it should form a firm ball that's still malleable when squeezed

Source: Taste.com.au

Chocolate kisses with espresso

2010-02-10T02:51:00.000-08:00

Chocolate kisses with espresso

Ingredients of Chocolate kisses with espresso
4 egg whites
1/4 tsp cream of tartar
215g (1 cup) caster sugar
2 tbs cocoa powder, sifted
155g (1 1/2 cups) almond meal
1 tsp almond essence
100g good-quality dark chocolate, finely chopped
Espresso coffee, to serve

Preparation Time
5 minutes,Cooking Time 20 minutes,Makes 30

Preparation of Chocolate kisses with espresso
Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

Use an electric beater to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar and whisk until sugar dissolves. Use a metal spoon to fold in the cocoa powder, almond meal and almond essence until well combined.

Spoon mixture into a piping bag with a fluted 1cm-diameter nozzle. Pipe sixty 2cm-round meringues, about 2cm apart, onto 1 tray. Bake in oven for 15 minutes or until meringues are crisp. Remove from oven and set aside to cool completely.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts.

Dip base of 1 meringue into chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate. Place on tray and set aside for 10 minutes to set. Serve with coffee

Source: Taste.com.au

Valentines Chocolate figs

2010-02-10T02:48:00.000-08:00

Valentines Chocolate figs

Ingredients of Valentines Chocolate figs
2 tbs milk
2 tbs mascarpone
100g good-quality milk cooking chocolate, finely chopped
6 figs, halved

Cooking Time
10 minutes

Preparation of
Combine the milk and mascarpone in a small saucepan over low heat and cook for 1 minute or until heated through and combined. Add the chocolate and cook, stirring with a metal spoon, for 1 minute or until the chocolate melts (see microwave tip). Remove from heat and set aside for 10 minutes to cool.

Divide figs among serving bowls and drizzle with the chocolate sauce. Serve immediately.

Notes and Tips for Valentines Chocolate figs
microwave tip: Place the milk, mascarpone and chocolate in a small heatproof, microwave-safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute, for 2-3 minutes or until melted and smooth.

leftovers: use the marscapone in ham, cheese & chive pasta bakes and sweet polenta cakes with mascapone. use the chocolate in cakes and puddings.

prep: 10 mins (+10 mins cooling time)

Source : Taste.com.au

Chocolate crepes with orange caramel sauce

2010-02-10T02:33:00.000-08:00

Chocolate crepes with orange caramel sauce
Brilliant flavour combination

Ingredients of Chocolate crepes with orange caramel sauce
75g (1/2 cup) plain flour
2 tbs cocoa powder
185ml (3/4 cup) milk
2 eggs
2 large navel oranges
Melted butter, to grease
60g butter, extra, coarsely chopped
55g (1/4 cup, firmly packed) brown sugar
Vanilla ice-cream, to serve

Preparation Time
20- 20 minutes

Cooking Time
30 minutes

Preparation of Chocolate crepes with orange caramel sauce
Sift the flour and cocoa powder into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a jug. Add the milk mixture to the flour mixture, whisking constantly until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.

Meanwhile, use a zester to remove the rind from the oranges. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the oranges (you will need 100ml orange juice).

Heat an 18-20cm (base measurement) crepe pan or non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl.

Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 7 more batches, with melted butter and remaining batter, reheating the pan between batches.

Melt the extra butter in a frying pan over medium heat until foaming. Stir in the sugar, orange rind and orange juice. Bring to a simmer. Cook for 3 minutes or until the sauce thickens slightly.

Divide the crepes among serving plates. Top with ice-cream and spoon over the sauce. Serve immediately.

Source: Taste.com.au

Valentines Chocolate cinnamon kisses

2010-02-10T02:29:00.000-08:00

Valentines Chocolate cinnamon kisses

Ingredients of Valentines Chocolate cinnamon kisses
2 egg whites
1/2 cup (115g) caster sugar
Pinch of ground cinnamon
2 tsp cocoa powder
100g dark chocolate, chopped

Preparation Time
20 minutes

Cooking Time
20 minutes

Makes
34

Preparation of Valentines Chocolate cinnamon kisses
Preheat oven to 150°C. Line two large oven trays with non-stick baking paper.

Use an electric beater to beat the egg whites until firm peaks form. Gradually add the sugar, beating well after each addition until the sugar has dissolved. Beat in the cinnamon and cocoa until smooth and glossy.

Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe kisses onto the trays, leaving room for spreading. Bake for 20 minutes. Turn the oven off and leave the door ajar slightly to cool completely.

Place the chocolate in a microwave safe bowl. Microwave on Medium/50% power, stirring every minute until melted. Spread a little on the flat surface of the kisses and sandwich together. Refrigerate for 2-3 minutes to set if needed.

Notes and Tips for Valentines Chocolate cinnamon kisses
Cooking: 20 mins (plus cooling time)

Source: Taste.com.au

Chocolate & strawberry tartines

2010-02-10T02:26:00.000-08:00

Chocolate & strawberry tartines

Ingredients of Chocolate & strawberry tartines
2 slices woodfired bread
2 tbs melted butter
100g good-quality dark chocolate, chopped
120g strawberries, sliced
2 tbs toasted hazelnuts, roughly chopped
Icing sugar, to dust
Thick cream, to serve

Preparation of Chocolate & strawberry tartines
Before you start, ensure the barbecue is clean and free from strong odours, then preheat to medium-high.

Brush both sides of bread with butter. Cook on one side until golden. Turn over and cover each slice with chopped chocolate. Place a piece of foil loosely over the top. Cook just until the chocolate has melted. Place on a plate and add strawberries and chopped nuts. Dust with icing sugar and serve warm with thick cream.

Source : Taste.com.au

Choc caramel ravioli

2010-02-10T02:23:00.000-08:00

Choc caramel ravioli

Ingredients of Choc caramel ravioli
1 sheet frozen ready-rolled puff pastry, partially thawed
60g Snickers chocolate bar, cut into 8 slices
Icing sugar mixture, for dusting

Makes
8

Preparation of Choc caramel ravioli
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Cut pastry into 4 equal strips. Cut each strip into 4 squares. Place 1 piece of Snickers on 1 pastry square. Top with another pastry square. Using a fork, press edges together to seal. Repeat with remaining pastry squares and Snickers pieces. Place on prepared tray.

Bake for 10 to 12 minutes or until golden and puffed. Set aside for 3 minutes for filling to cool. Dust with icing sugar. Serve.

Source : Taste.com.au

Chilli salt scotch fillet and roasted chats with rocket & green bean salad

2010-02-10T02:20:00.000-08:00

Chilli salt scotch fillet and roasted chats with rocket & green bean salad
Great flavour! Would be great for BBQ....

Ingredients of Chilli salt scotch fillet and roasted chats with rocket & green bean salad
300g small chat potatoes (about 6), halved if large
1 1/2 tbs olive oil
2 tsp dried oregano
1 small garlic clove, roughly chopped
1/4 tsp dried chilli flakes
2 x 200g scotch fillet steaks
100g baby green beans, topped, blanched, refreshed in iced water
2 cups (40g) wild rocket
1 tbs French salad dressing

Preparation of Chilli salt scotch fillet and roasted chats with rocket & green bean salad
Preheat the oven to 190°C. Line a small baking dish with baking paper.

Combine the chat potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Place in the oven and roast for 30 minutes or until tender and crisp.

Using a mortar and pestle, pound the garlic, chilli flakes, the remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture all over steaks.

Heat the remaining 1/2 tablespoon of olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm
plate, cover loosely with foil, and allow to rest for 5 minutes.
Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.

Serve the steaks with the potatoes and salad to the side.

Source : Taste.com.au

Valentines Cheesecake brownie

2010-02-10T02:16:00.000-08:00

Valentines Cheesecake brownie
To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies.

Ingredients of Valentinse Cheesecake brownie
Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

Equipment of Valentines Cheesecake brownie
You'll need a square 20cm (base measurement) cake pan for this recipe.

Preparation Time
10-75 minutes

Cooking Time
35 minutes

Makes
16

Preparation of Valentinse Cheesecake brownie
Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.

Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.

Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Source : Taste.com.au

Champagne & pomegranate juice

2010-02-10T02:14:00.001-08:00

Champagne & pomegranate juice
A friend of mine served this with a wild hibiscus flower in the bottom of the glass. It looks spectacular and tastes devine!

Ingredients of Champagne & pomegranate juice
300ml pomegranate juice (or cranberry)
750ml Champagne or sparkling wine
Middle Eastern pickled vegetables (see note), to serve

Preparation of Champagne & pomegranate juice
Divide juice among glasses and top with wine. Serve with pickled vegetables.

Notes and Tips for Champagne & pomegranate juice
Middle Eastern pickled vegetables are available from Middle Eastern food shops.

Source : Taste.com.au

Valentines Caramel kisses Recipe

2010-02-10T02:08:00.000-08:00

Valentines Caramel kisses Recipe
This was really yummy.

Ingredients of Valentines Caramel kisses Recipe
Melted butter, to grease
1 x 250g pkt Arnott's Butternut Snap Cookies, broken
90g butter, melted
1 x 395g can condensed milk
3 tbs golden syrup
30g butter
200g dark chocolate, coarsely chopped
150ml pouring cream

Makes
18

Preparation of Valentines Caramel kisses Recipe
Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 8 minutes or until golden.

Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.

Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.

Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.

Source : Taste.com.au

Caprese salad Recipe

2010-02-10T02:05:00.000-08:00

Caprese salad Recipe
So simple but with vine ripened truss tomatoes & a tiny drizzle of balsamic added, it was suprisingly delicious. Served it for Christmas Day and it was loved by all!

Ingredients of Caprese salad Recipe
2 large ripe tomatoes, thickly sliced
1 large fresh mozzarella or bocconcini ball, thickly sliced
Handful of fresh basil leaves
1/4 cup (60ml) Jingilli Extra Virgin
Olive Oil

Notes and Tips for Caprese salad Recipe
Overlap the tomato and cheese slices on a serving plate. Scatter over the basil leaves, then drizzle over the olive oil. Season to taste with salt and pepper

Source : Taste.com.au

Broken heart chocolate puddings with mocha sauce

2010-02-10T02:01:00.000-08:00

Broken heart chocolate puddings with mocha sauce
Heavenly! Aileen Michelle Gencianos

Ingredients of Broken heart chocolate puddings with mocha sauce
300g good-quality dark chocolate, roughly chopped
200g unsalted butter
4 eggs, separated
3/4 cup (165g) caster sugar
1/4 cup (60g) almond meal
3 tbs plain flour, sifted
1 tbs cocoa powder, sifted
100g white chocolate, chopped
1/2 cup (125ml) strong espresso coffee

Preparation of Broken heart chocolate puddings with mocha sauce
Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with baking paper.

Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Cool slightly.

Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy. Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon until combined.

In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the eggwhite through the chocolate mixture to lighten, then gently fold through the remaining eggwhite until combined.

Divide mixture among the prepared moulds, place in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centres comes out clean.

Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about 2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut six shapes from chocolate. Chill until ready to serve.

Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well combined.
Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will melt onto the hot puddings.

Source : Taste.com.au

Blue cheese prosciutto and rocket bruschetta

2010-02-10T01:58:00.000-08:00

Blue cheese prosciutto and rocket bruschetta
such a lovely light entree, super easy to make , flavours go so well together, will make agian.

Ingredients of Blue cheese prosciutto and rocket bruschetta
4 thick slices woodfired bread
1/3 cup (80ml) extra virgin olive oil
1 garlic clove, halved
2 tbs balsamic vinegar
1/2 tsp brown sugar
80g wild rocket leaves
4 slices prosciutto
120g blue cheese, crumbled
10 walnut halves, lightly toasted

Preparation of Blue cheese prosciutto and rocket bruschetta
Brush bread with 1 tablespoon olive oil, and chargrill or grill for 1 minute until golden. Turn over and cook for another minute, then rub one side with garlic.

Place remaining oil, vinegar and sugar in a small bowl, season and whisk to combine. Toss rocket with half the dressing. Top each slice of bread with a slice of prosciutto and rocket. Sprinkle with cheese and walnuts, drizzle with remaining dressing and serve.

Source : Taste.com.au

Valentines Barbecued minted lamb Recipe

2010-02-10T01:44:00.000-08:00

Valentines Barbecued minted lamb Recipe

This was so easy and yummy. Far exceeded my expectations. Great to get hubby involved and give me a day off. Love the BBQ.

Ingredients of Valentines Barbecued minted lamb Recipe
8 (about 125g each) mid loin lamb chops
125ml (1/2 cup) thick mint sauce (Cornwells brand)
12 (about 700g) chat (small coliban) potatoes, washed, halved
2 tbs olive oil
1 large red onion, halved, cut into thin wedges
Salt & ground black pepper, to taste
1 bunch rocket, ends trimmed, washed, dried

Preparation Time
10 minutes

Cooking Time
35 minutes

Preparation of Valentines Barbecued minted lamb Recipe
Place the lamb chops in a large, shallow non-aluminium dish. Pour the mint sauce over and turn the lamb to coat well. Set aside.

Place the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 10 minutes or until just tender. (See microwave tip.) Drain.

Brush a barbecue or chargrill with 1 tsp of the oil and preheat on high. Place the potatoes and onion on preheated barbecue or chargrill, sprinkle with salt and pepper, and drizzle with the remaining oil. Cook the potatoes for 4 minutes each side or until golden. Cook the onion, turning occasionally, for 10 minutes or until tender. Transfer the potatoes and onion to a plate and cover loosely with foil to keep warm.

Barbecue the lamb chops, basting with the mint sauce occasionally, for 4 minutes each side for medium or until cooked to your liking. Divide the rocket among serving plates and top with the lamb, potatoes and onion.

Notes and Tips for Valentines Barbecued minted lamb Recipe
microwave tip: use a fork to pierce the potato halves 3 times each. Place in a single layer in a heatproof, microwave-safe container with 1 tbs of water. Cook, covered with a lid or double-layer of plastic wrap, on High/800watts/100% for 6-8 minutes or until just tender. Cover with
foil and set aside for 5 minutes.

leftovers: serve the mint sauce with roast lamb.
for the kids:
minted lamb salad: replace the onion with slices of zucchini. Replace the rocket with roughly torn cos lettuce leaves.

Source : Taste.com.au

Persian feta zucchini and mint tarts

2010-02-10T01:42:00.000-08:00

Persian feta zucchini and mint tarts
This is super easy to make and works really well sliced into smaller peices for finger food.

Ingredients of Persian feta zucchini and mint tarts
1 sheet ready-rolled puff pastry, slightly thawed, halved
1 eggwhite
2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
2 spring onions, thinly sliced
1/2 cup (70g) frozen peas, thawed on paper towel
40g Persian feta*
1/4 cup mint leaves, roughly chopped
Extra virgin olive oil, to drizzle

Preparation of Persian feta zucchini and mint tarts
Preheat the oven to 220°C. Line a tray with baking paper.

Place the puff pastry halves on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.

Whisk eggwhite in a bowl until frothy, then add zucchini, onion and peas, and season with black pepper. The eggwhite stops the vegetables from over-browning.

Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.

Scatter with mint and drizzle with a little olive oil. Serve with a baby cos, avocado and tomato salad, if desired.

Notes and Tips for Persian feta zucchini and mint tarts
* Persian feta is available from selected delicatessens and cheese shops.

Source : Taste.com.au

Chocolate peppermint fudge

2010-02-10T01:38:00.000-08:00

Chocolate peppermint fudge
Indulge in some sweet Valentine's Day romance with these sweet treats sure to melt hearts.

Ingredients of Chocolate peppermint fudge
100g butter, chopped
2 tbsp glucose syrup
395g can sweetened condensed milk
1 1/3 cups firmly-packed brown sugar
180g dark chocolate, finely chopped
1 tsp peppermint essence
Icing sugar mixture, to decorate

Makes
36

Preparation of Chocolate peppermint fudge
Grease a 3cm-deep x 19cm square cake pan. Line base and sides with baking paper, with a 2cm overhang on all sides.

Place butter, glucose syrup, condensed milk and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves and mixture is smooth. Increase heat to medium-high. Cook, stirring constantly, for 10 to 15 minutes or until mixture is thick and becomes caramel in colour. Remove from heat.

Quickly stir in dark chocolate and peppermint essence until melted and combined.

Spread mixture into prepared pan. Refrigerate for 2 hours or until set. Cut into 3cm squares.
Decorate with icing sugar.

Notes and Tips for Chocolate peppermint fudge
Tips: To make icing sugar hearts, cut heart shapes out of baking paper. Place over fudge pieces and dust with icing sugar. Store in an airtight container in the fridge.

Source: Taste.com.au

Love cake Recipe

2010-02-10T01:28:00.000-08:00

Love cake Recipe
this cake was a good challage to do if you cant be bothed buying a cake for valatines day

Ingredients of Love cake Recipe
Melted butter, to grease
10 egg yolks, at room temperature
600g caster sugar
225g semolina
100g butter, at room temperature
500g raw unsalted cashew nuts, finely chopped
50ml rosewater essence
50ml honey
1 small lemon, rind finely grated
1 tsp ground nutmeg
1 tsp ground cinnamon
Icing sugar, to dust

Preparation Time
40 minutes

Cooking Time
60 minutes

Preparation of Love cake Recipe
Preheat oven to 180°C. Brush a 27 x 32cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.

Use an electric beater to beat the egg yolks in a large bowl for 4-5 minutes or until pale. Add sugar and beat for 8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk is lifted.

Use a wooden spoon to stir together the semolina and butter in a large bowl. Gradually add the semolina mixture to the egg-yolk mixture and beat for 10 minutes or until well combined. Keeping the beater on a low speed, gradually add the cashews (the mixture will become very thick). Add the rosewater and beat until combined. Add the honey, lemon rind, nutmeg and cinnamon and beat for 1 minute or until well combined.

Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes. Reduce temperature to 150°C. Cover with foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean.

Set aside for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar to serve.

Source : Taste.com.au

Watercress and fig salad Recipe

2010-02-10T01:26:00.000-08:00

Watercress and fig salad Recipe

Ingredients of Watercress and fig salad Recipe
1/4 cup (45g) hazelnuts
1/3 cup (80ml) balsamic vinegar
2 cups watercress sprigs
2 ripe figs, broken into quarters
1 tbs hazelnut oil (see note)

Preparation of Watercress and fig salad Recipe
Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.

Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tbs. Set aside to cool.

Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.

Notes and Tips for Watercress and fig salad Recipe
Hazelnut oil is available from delicatessens. Substitute with macadamia nut oil.

Source : Taste.com.au

Love heart cupcakes Recipe

2010-02-10T01:22:00.000-08:00

Love heart cupcakes Recipe
If ever there was a day for these cupcakes, today is it! Happy Valentine's Day!

Ingredients of Love heart cupcakes Recipe
220g unsalted butter, softened
400g (2 cups, firmly packed) dark brown sugar
2 eggs
1 tsp vanilla extract
100g dark chocolate, melted, cooled
1 tsp bicarbonate soda
200g plain flour
Pure icing sugar, sifted, to dust
500g packet ready-made icing
2 packets (22g each) love-heart lollies*

Makes
24

Equipment
You will need 24 paper patty cases and one 24-hole patty pan.

Preparation of Love heart cupcakes Recipe
Preheat oven to 180°C. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.

Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.

Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.

Notes and Tips for Love heart cupcakes Recipe
* Lollies are available from sweet shops.

Source : Taste.com.au

Chocolate ice cream truffles

2010-02-10T01:19:00.000-08:00

Chocolate ice cream truffles
Like little chocky kisses, these icy truffles are the perfect accompaniment to a coffee for two.

Ingredients of Chocolate ice cream truffles
1 x 500ml ctn good-quality chocolate ice-cream
50g Plaistowe Rich Dark Cooking Chocolate
20g copha

Preparation Time
10- 20 minutes

Cooking Time
5 minutes

Makes
6

Preparation of Chocolate ice cream truffles
Line 2 large plates with non-stick baking paper. Place 1 plate in the freezer to chill.

Dip a melon baller in a bowl of hot water and use to scoop out 1 ball of ice-cream. Place on the chilled plate. Insert a toothpick into the centre of the ice-cream ball. Repeat to make 5 more ice-cream balls. Place in the freezer for 2 hours or until very firm.

Place the chocolate and copha in a small microwave-safe bowl. Cook on medium/500watts/50% for 1 minute or until the chocolate and copha melt. Stir to combine. Set aside for 10 minutes to cool.

Dip 1 ice-cream ball into the chocolate mixture and gently shake off excess. Place on the remaining lined plate and return immediately to the freezer. Repeat with the remaining ice-cream balls and chocolate mixture. Place in the freezer for 30 minutes or until very firm.

Notes and Tipd for Chocolate ice cream truffles
You'll need 6 toothpicks or short skewers for this recipe.

Allow time for freezing.

Source: Taste.com.au

Pappardelle with mushrooms Recipe

2010-02-10T01:17:00.000-08:00

Pappardelle with mushrooms Recipe
Very tasty! Also great with a little bit of chilli powder for an extra kick.

Ingredients of Pappardelle with mushrooms Recipe
15g dried porcini mushrooms*
8 garlic cloves, unpeeled
1/4 cup grated parmesan
30g unsalted butter
50ml olive oil
200g Swiss brown mushrooms, quartered
300ml cream
200g pappardelle pasta
2 tbs chopped flat-leaf parsley

Preparation of Pappardelle with mushrooms Recipe
Place half the porcini mushrooms in a small bowl and the garlic cloves in a separate small bowl. Pour 1/2 cup of boiling water over each and leave for 15 minutes to soak.

Meanwhile, place remaining porcini mushrooms in a food processor with the parmesan and process to combine. Transfer to a bowl and set aside.

Drain the water from the garlic and pop the cloves out of their skins. Discard the skins.

Heat the butter and olive oil in a frying pan over low heat until the butter has melted. Add the garlic cloves and cook, covered, for 10 minutes until golden and soft. Add the Swiss brown mushrooms and cook for 1-2 minutes, then add the soaked porcini and their liquid. Cook until all the liquid has been absorbed. Add the cream and allow to simmer gently.

Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain, then toss with the mushroom mixture. Stir in the parsley and serve in bowls dusted with the porcini mixture.

Notes and Tips for Pappardelle with mushrooms Recipe
* Available from gourmet food stores and good delicatessens.

Source : Taste.com.au

Chocolate strawberries Recipe

2010-02-10T01:14:00.000-08:00

Chocolate strawberries Recipe
Simple but delicious, this is the most visited romantic recipe on Taste.com.au. Happy Valentine's Day!

Ingredients of Chocolate strawberries Recipe
150g milk chocolate
150g dark chocolate
150g white chocolate
750g large strawberries, washed, dried

Preparation of Chocolate strawberries Recipe
Line a baking tray with baking paper. Break milk chocolate into even pieces. Place into a heat-proof bowl.

One-third fill a saucepan with water. Bring to the boil over high heat. Reduce heat to low. Place chocolate bowl over saucepan (don't let bowl touch water). Stir with a metal spoon until smooth.

Dip one-third of the strawberries into chocolate. Place onto tray. Repeat with dark and white chocolate. Refrigerate until set.

Source : Taste.com.au

Veal with persillade and wilted spinach

2010-02-10T01:09:00.000-08:00

Veal with persillade and wilted spinach

Ingredients of Veal with persillade and wilted spinach
200g truss cherry tomatoes
2 tsp olive oil
20g unsalted butter
6 veal escalopes* (about 75g each)
3 cups baby spinach leaves

Persillade
20g unsalted butter
1 small eschalot, finely chopped
1 small garlic clove, finely chopped
2 tbs lemon juice
2 tbs finely chopped flat-leaf parsley leaves

Preparation of Veal with persillade and wilted spinach
1.Preheat the oven to 200°C.

2.Place the cherry tomatoes on a small baking tray and drizzle with the olive oil, then season with sea salt and freshly ground black pepper. Place in the oven and roast the tomatoes for about 12 minutes or until skins begin to blister. Turn oven off and leave tomatoes in the oven to keep warm.

3.Melt the butter in a large frypan over medium-high heat. When it starts to froth but before it browns, add the veal and cook, in batches, for about 30 seconds on each side or until browned.

4.Transfer the veal to a warm plate and cover with foil to keep warm.

5.Add the spinach to the hot frypan with 2 tablespoons water. Stir continuously over high heat until spinach leaves just start to wilt. Discard pan juices and transfer leaves to a plate with the veal. Cover with the foil to keep warm.

6.For the persillade, melt butter in same pan, then add eschalots and garlic, and cook, stirring, for about 3 minutes or until soft. Add juice and 2 tablespoons water, and simmer for 1 minute. Remove from the heat and stir in parsley.

7.Arrange veal, spinach and tomatoes on a platter or between 2 plates, and drizzle veal with the persillade.

Notes and Tips for Veal with persillade and wilted spinach
* Some butchers sell escalopes as schnitzel.

Source : Taste.com.au

Choc berry shortbread Recipe

2010-02-10T01:07:00.000-08:00

Choc berry shortbread Recipe
Indulge in some Valentine's Day romance with these sweet treats sure to melt hearts.

Ingredients of Choc berry shortbread Recipe
125g butter, softened
1/3 cup caster sugar
1 tsp vanilla extract
1 cup plain flour, sifted
1/3 cup rice flour, sifted

Strawberry ganache
180g white chocolate, chopped
1/3 cup thickened cream
1 1/2 tsp strawberry essence
Rose pink food colouring

Makes
18

Preparation of Choc berry shortbread Recipe
1.Preheat oven to 160°C/140°C fan-forced.

2.Grease and line 3 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir in sifted flours until combined.

3.Divide dough in half. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 5cm, heart-shaped cutter, cut shapes from dough. Re-roll scraps and repeat.

4.Place hearts on prepared trays, 2cm apart. Repeat with remaining dough.

5.Bake for 8 to 10 minutes or until just golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

6.To make strawberry ganache, microwave chocolate and cream on high for 1 to 2 minutes, stirring every 30 seconds or until smooth.

7.Stir in strawberry essence. Tint ganache pink with food colouring.

8.Refrigerate until mixture is thick. Sandwich hearts together with strawberry ganache.

Notes and Tips for Choc berry shortbread Recipe
Tip: In hot weather, store shortbread hearts in an airtight container in the fridge.

Source : Taste.com.au

Sweetheart jam drops

2010-02-10T01:03:00.000-08:00

Sweetheart jam drops
tasted delicious!

Ingredients of Sweetheart jam drops
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam
Makes
10

Preparation of Sweetheart jam drops
1.Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.

2.Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.

3.Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.

4.Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heartshaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.

5.Bake for 15 to 20 minutes or until light golden. Cool on trays. Serve.

Source : Taste.com.au

Oysters with champagne sauce

2010-02-10T01:00:00.000-08:00

Oysters with champagne sauce
Casanova once said oysters are "a spur to the spirits and to love" - which is why you'll swoon when you taste this decadent starter.

Ingredients of Oysters with champagne sauce
125ml (1/2 cup) champagne or sparkling white wine
1 French shallot (eschalot), finely chopped
125ml (1/2 cup) thickened cream
Freshly ground white pepper
Rock salt, to serve
12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell
Chopped fresh chives, to serve

Preparation Time
5- 10 minutes

Cooking Time
15 minutes

Preparation of Oysters with champagne sauce
1.Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.

2.Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.

Notes and Tips for Oysters with champagne sauce
Start this recipe 15 minutes before serving.

Source : Taste.com.au

Coffee meringue kisses

2010-02-10T00:56:00.000-08:00

Coffee meringue kisses
Serve these fluffy liqueur-laced sweets with coffee or tea after dinner - they'll satisfy even the most amorous of appetites.

Ingredients of Coffee meringue kisses
1 egg white
55g (1/4 cup) caster sugar
2 tsp cocoa powder, sifted
Coffee cream
50g unsalted butter, at room temperature
45g (1/4 cup) icing sugar mixture
1 tbs coffee liqueur (such as Kahlua)

Preparation Time
10-70 minutes

Cooking Time
30 minutes

Preparation of Coffee meringue kisses
Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.

Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.

To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.

Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.

Notes and Tips for Coffee meringue kisses
Make this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container. Continue from step 3 up to 30 minutes before serving.

Source: Taste.com.au