Poached Egg Ravioli with Anchovy burnt butter. This dish requires a few technical steps. The key to a successful poached egg ravioli is being delicate with the egg. Removing excess liquid and ensuring the ravioli is completely sealed. Ingredients Fresh pasta 300gm of 00 pasta 3 eggs plus two egg yolks
Two Country Cook Saturday Canapé Ingredients 180gm of Tuna in Italian Olive oil 1 Large Shallot finely sliced ½ cup of shredded flat leaf parsley Japanese Mayonnaise 2 Tbs of freshly squeezed lemon juice Salt and pepper to taste Telegraph Cucumber sliced 4mm thick discs Fresh Dill/sprigs to garnish Method Combine
CINNAMON APPLE CAKE Ingredients 1 ¾ cups of sugar divided ½ cup of butter softened 1 teaspoon of vanilla extract 170 grams of full fat cream cheese 2 large eggs 1 ½ cups of plain flour 1 ½ teaspoon of baking powder ¼ teaspoon of salt 2 teaspoon of ground cinnamon 2
Parsley & Olive oil dressing Note: You need a Mortar & Pestle for this recipe Ingredients 2 cloves of garlic 1 cup of parsley leaves 1 tablespoon of Capers pinch of sea salt 2 teaspoons of Dijon Mustard ¼ cup of fruity olive oil Place a tea towel under
Blood Orange & Olive Oil Bundt Cake Ingredients 6 small Blood Oranges, Plus an extra 3 for segmenting and decorating 3 ½ cups of plain flour 1 ½ teaspoon of baking powder 1 teaspoon of sea salt flakes 5 large eggs 3 cups of fine sugar 1 ½ cup of olive oil (
Ingredients 350gram of fresh Pumpkin & goats cheese ravioli 80 grams of butter 1 garlic clove crushed 1 tablespoon of freshly chopped of parsley 25 grams of whole truffle 40 gram of grando pardano parmesean Bring a medium pot of salted boiling water to the boil and cook ravioli for 5 minutes until
Ingredients Store bought Raspberry sorbert Lemon Butter: 3 lemons 1 1/2 cups sugar 115 grams unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon salt Persian pashmak – (Found gourmet food deli’s) Lemon butter: Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white
1 Cup of plain flour
1/3 Cup of icing sugar
1/3 Cup of almond meal
150grams of cold butter
1 egg yolk
Tablespoon of cold water
125ml of fresh lemon juice
1 cup of castor sugar
Zest of two lemons- (Aprox 1 tablespoon)
1 cup of cream
In a food blender, mix all the dry ingredients together. Add cold butter and egg yolk and whilst the blender is on trickle the cold water in till the pastry form a ball. Remove and wrap in cling wrap for at least ½ an hour.
Remove pastry and roll out in between two pieces of baking paper. Once you have your pastry rolled out to fit your 26 cm tart tin (2.5 cm deep). Lay a piece of baking paper across the pastry and pour in baking beads. Blind bake for 10 minutes. Remove tart shell from the oven. Remove the beads and baking paper. Bake the tart shell for another ten minutes. Remove from oven. Reduce oven temperature to 150 degrees.
In an electric mixer, mix all the lemon filling together for two to three minutes and then leave to stand for 5 minutes.
Pour mixture into tart shell and bake for 30 minutes. Until the tart is set to touch.
Remove from oven and allow cooling before placing in the fridge for at least 3 hours before serving.
To serve, dust with icing sugar and serve with vanilla ice cream.
Beef Osso Bucco W/ Mash Potato Ingredients 8 Beef Osso Bucco pieces ½ cup of plain flour Teaspoon of salt & pepper 60 grams of butter Olive oil Nob of butter ad splash of olive oil 3 garlic cloves crushed 1 brown onion chopped 2 celery sticks sliced into 1 cm pieces