Baci Ice Cream

I belong to a cute little internet group on facebook called the Darwin Food and Wine Appreciation Society. It was formed so that some of our friends could get together and organise dinners and lunches. Last night was the first of many(i hope) dinners. We went to Saffrron at Parap for Indian food and then came back to our house for desserts, Singstar and Spaing.

What a great night with great friends and lots of laughs. Dinner was nice but the company was excellent.We wrapped up the final song at about 4am and trying to get the microphone off Parko was one of the funniest sights ive seen in along time....Ahhhh reminds me of Vegas ;)

Anyway this is a new dessert i made and I must say it turned out wonderfully. It was sinfully rich but very yummy. The kids went nuts over it too. The pics arent the best as i forgot to take a photo of it after I made it and were actuallt taken today. Hopefully they dont take away from taste!!!


Ingredients (serves 8)
6 egg yolks
125g caster sugar
900ml thick cream, plus extra to serve
150g good-quality dark chocolate
40g good-quality cocoa powder, sifted
250g Nutella
1-2 tbs hazelnut syrup*
2-3 Baci chocolates, quartered, to garnish
Method
Whisk together the egg yolks and sugar until light.
Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate.
Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.


Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates.

Yummy French Toast

1 egg
1/4 c. milk
dash of vanilla extract
1 tbsp. margarine
2 pieces of bread
Utensils:

medium-size bowl
mixing spoon
frying pan
stove (You'll need help from your adult assistant.)
spatula
serving plate
measuring cups and spoons
Directions:

Crack the egg into a medium-size bowl and beat well. Then mix in the milk and vanilla extract.
Put the margarine in a frying pan. Heat the pan on the stovetop on medium heat. It's hot enough when the margarine starts to bubble.
Dunk each piece of bread in the egg mixture. Make sure the bread is totally covered.
Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
Use a spatula to flip the bread over, and cook again for another 5 minutes.
Use the spatula to transfer the French toast to a plate.

Chocolate Yogo

Ingredients
40 g cocoa powder
40 g cornflour
120 g sugar
800 mL milk

Method
Sift the dry ingredients together and mix with 300 mL of milk.
Heat the remaining 500 mL of milk in a saucepan until it gets hot.
Pour the chocolate milk into the hot milk and whisk until the mixture thickens.
Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.
Place the bowl in the fridge overnight.

Baileys Chocolate Fudge

Ingredients
Melted butter, to grease
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 1/4 cups, firmly packed) brown sugar
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur
Method
Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Caramelised onions

Makes About 1 cup

Ingredients
2 tbs olive oil
3 large red or brown onions, sliced
2 tbs brown sugar
1-2 tbs balsamic vinegar
Method
Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.



This recipe has become one of my favorites. it turns a sausage sizzle into lunch with a bit of flair. ive also used it on my 5 min bread dough with tomatoes and cheese.

Egg and Bacon Pie aka quiche

Last week decided to use up some food that was sitting in the fridge that was of no use on its own. I had some eggs and cream that needed using. Also some ham that had to be eaten. Im trying to be a bit more frugal in my shopping and well rather than waste stuff im going to start reinventing it.

I have a savoury short crust recipe ive been using for years. The trick to good shortcrust is to use cold water so the pastry doesnt go tough.The egg recipe i just wing. I usually use 1 egg to 100 ml of cream.

Shortcrust Pastry
2 cups plain flour
1/2 tspn baking powder
pinch salt
125g butter
approx 4 tblspn chilled water

add dry ingredients into a bowl and rub ib butter till it resembles fine breadcrumbs. Mix to a sticky dough with water. The pastry should form a smooth ball when mixed properly.

Turn onto a lightly floured surface and roll to desired shape.

This recipe usually allows me to make 2 standard pie dish bases or 1 deep pan dish.

Blind bake in oven till lightly browned.....usually about 15 min.




While base is cooking i fry up 1 onion a clove garlic some capsicum and a handful of ham. cook until onion and capsicum are soft. Cool down

Egg mixture
For standard pie dish

3 eggs
300ml cream
salt pepper and a little nutmeg.
couple of handfuls of cheese

When pie base has cooked add your filling, your cheese and then the egg mixture



Bake in oven at 180 for about 20 minutes until mix sets. Eat straight away or pop some in the freezer for snacks later on. If it lasts that long.

Variations.

Meditteranian... chicken, sundried tomatoes, camembert, capsicum, onion and garlic.
vegetarian....onion, mushrooms, sundried tomatoes,capsicum,spinach and cheese.
catch of the day ....salmon tinned or smoked onion lemon juice and chives cheese.
Asparagus..... asparagus, chicken or ham, cheese onion and a bit of garlic.

Pretty much you are only limited by your imagination and whats in your pantry.

Strawberry and Marscapone Tart.

I have a favorite shortcrust recipe i use to adapt to most sweets i make. You can use frozen if you are in a hurry but really if youre trying to impress someone nothing tastes better than home made.

So here it is

Firstly get 2 punnets of strawberries and soak them in cointreu or grand marnier sprinkle some icing sugar over the top. about 2 tblspns. Leave them to soak for a couple of hours at least.

90gr butter
2 tblspns castor sugar
3/4 cup plain flour
1/3 cup of cornflour

Cream butter and sugar in small mixing bowl until light and creamy. Gradually add sifted flour and cornflour, turn onto lightly floured surface. Knead for 5 minutes. Spread evenly over base of a tart flan. If case is to big you may have to double mix.

cook for about 15 minutes. i like to have my base element on in the oven to cook the bottom making it crispy. It is cooked when shell is a light golden color.

Marscapone filling

250gr tub of marscapone
250gr double thick cream
dash of cointreu
2 tblspns of icing sugar.

Whip cream and marscapone in small bowl until peaks form add sugar and cointreu mix for a further minute.

Add to cold pastry case. Add strawberries just before serving.