Month: February 2015

Easy Steamed Chocolate Pudding

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I love to entertain but some times lack the time to pre prepare the food so am always on the lookout for something I can easily whip up with a few ingredients that are always in my pantry.

Those ingredients are Chocolate (mostly I try to hide this from my children !!!) , Coffee, Eggs and sugar.

It is easy to prepare, takes no time to make and is a delicious light desert that is beutifully matched with steamed fruit or fresh berries.

Simply melt 200g Chocolate with 100g castor sugar and 100ml espresso coffee in a double boiler or in a bowl sitting over simmering water.

Once melted beat in 4 egg yolks . Place into a small china cup or souffle mould with around 50 to 60  mls. Cover with baking paper or with foil.

Steam for around 30 minutes .

 

 

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Simply Eggs

eggs

 

The egg is the simplest and most complete food, highly nutritious and yet versatile enough for the quickest of meals but could equally star at the smartest of dinner parties

Today I started the day in a great little cafe called la Chien in Seddon, with glorious poached eggs and avocado with smoked salmon – so delicious and very satisfying

Why then do we find it so hard to cook them ? Don’t be frightened of making a great poached egg.

All you need is a fresh free range egg – remember chickens with a varied diet will always produce a better tasting product – the flavour of the egg is concentrated in the yolk.

Half fill a wide saucepan with UNSALTED water(the salt interferes with the whites setting). Add 3 tabs of white vinegar (this helps to set the whites) and bring to the boil.
Break an egg into a small bowl; if you slightly shake the egg before breaking, it will separate from the shell easily – tip gently into the pan at the point where the water is bubbling – keep the temp low as we want to cook the egg gently. Leave for a couple of minutes until the white is set – remove with a slotted spoon – trim if necessary and serve.

Eggs served in the middle eastern style are hugely popular and I include a link for a recipe.

Also check out Michel Roux “Eggs ” a fabulous little cookbook and a charming chef I had the privilege to meet at Melbourne Master class some years ago.

shakshuka eggs

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Summer fruit cake

I have been loving all the delicious peaches and nectarines. Stone fruits really are so delicious ! I am already mourning the finish of the stone fruit .
Remember to steam some fruit and freeze for that last memory of summer on a plate !

I stumbled upon this recipe written by good friend Isy . It is quite a moist delicious cake that makes a great desert or can be served warm for an afternoon tea.

175g butter
165g raw sugar
2 eggs
2 tsp’s vanilla extract
260g s r flour
175g fresh fruit ( peach,blueberry,plum,blackberry)
165 g Demerara sugar
2 tablespoons lemon juice

Preheat oven to 170c ,grease and line a medium loaf tin
Cream butter and sugar together until light and fluffy, add eggs one at a time . Add flour and vanilla.

Spoon a third of the mixture into the tin, top with a quarter of the fruit, repeat the layers twice.

Bake at 170c for approximately 30 to 45 minutes.

Combine sugar and lemon juice. Spoon over the hot cake and stand for 30 minutes and serve.

Tips – the fruit may later this cooking time and although the cake mixture is quite stiff it will absorb the moisture from the cake.

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