Shrimp scampi

Shrimp scampi

Serves 2-3

Ingredients:

  • 500g large tiger prawns, peeled and deveined
  • 4 tabs butter
  • 2 tabs olive oil

  • 1 small onion, chopped finely
  • 5 cloves garlic, minced

  • 1/2 cup sauvignon blanc (or any white wine)
  • 1 lemon

  • 6 dashes Tabasco sauce
  • 250g angel hair pasta

  • Salt and freshly ground black pepper
  • 1/2 cup grated parmesan cheese (optional)
  • Chopped fresh chives, to garnish

Method:

  1. Bring water to the boil; have it ready for pasta.
  2. Heat olive oil and melt butter in large skillet over medium heat.
  3. Add onion and garlic and cook for two or three minutes, or until onion is translucent.
  4. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, hot sauce and salt and pepper. Stir and reduce heat to low.
  5. Throw angel hair pasta into the boiling water. Cook until al dente (just done) and drain.
  6. Remove skillet from heat; add pasta and toss.
  7. Taste for seasonings, adding more salt and pepper if desired.
  8. Top with the parmesan and chives and serve immediately.

Chocolate and coconut slice (no-bake)

Chocolate and coconut slice

Ingredients (base):
  • 400g of plain chocolate biscuits
  • 75ml coconut oil
Ingredients (filling):
  • 2 cups pure icing sugar
  • 50g copha
  • 1/2 cup coconut cream
  • 1/4 desiccated coconut
  • 1/2 teaspoon coconut essence
Ingredients (topping):
  • 180g milk chocolate, chopped
  • 25ml coconut oil
  • 100g white chocolate, chopped
Method:
  1. Grease a slice pan (approx 20cm x 25cm). Line pan with baking paper, allowing 3cm overhang on all sides.
  2. Process biscuits until they are finely chopped. Add butter and process until just combined. Spread mixture over the base of the pan, then cover and refrigerate for 30 minutes.
  3. To make the filling, place icing sugar, copha and coconut milk in a microwave safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until sugar has dissolved and mixture is smooth. Stir in essence and desiccated coconut. Using a spatula, spread mixture over the prepared base. Refrigerate for 1 hour or until set.
  4. To make the topping, place milk chocolate and coconut oil in a microwave-safe bowl. Microwave on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth.
  5. Spread the milk chocolate mixture over the filling. Spoon the white chocolate into a snap-lock bag and snip off one corner. Pipe lines vertically over the milk chocolate. Drag a skewer horizontally through the lines, approximately 2 inches apart. Now horizontally drag the skewer between those lines, this time in the opposite direction, to create a marbled effect.
  6. Refrigerate for 4 hours or until set.
  7. Remove from the fridge, cut into squares and enjoy!
 

Quiche Lorraine

Quiche Lorraine

Ingredients:

  • 1 and 3/4 cups plain flour
  • 1/4 tsp salt
  • 150g (5 oz) butter
  • 1 egg yolk
  • A few drops of lemon juice
  • 4-5 tabs water
  • 1 medium onion, chopped
  • 4 rashers of bacon, chopped
  • 3 eggs, beaten
  • 1 can evaporated milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1 cup matured cheese, grated

Method:

  1. Sift flour and salt. Rub in butter. Add egg yolk, lemon juice and enough water to make a stiff dough. Turn onto a floured surface and knead lightly. Roll out to fit flan tin. Line tin with pastry.
  2. Lightly fry onion and bacon until soft and golden; allow to cool.
  3. Place eggs, evaporated milk and seasonings in a bowl and beat well.
  4. Place onion and garlic in flan. Sprinkle grated cheese over the top.
  5. Pour the egg mixture carefully over the rest of the ingredients in the flan tin.
  6. Cook for 35-40 minutes in oven at 180°C, or until set.
  7. Serve hot or cold with a fresh green salad.

Note:  This recipe can be adapted by adding capsicum, spinach or semi-dried tomatoes.

(photo credit: celticblade via photopin cc)

Baileys coffee and white chocolate fudge

Ingredients:
  • 150ml Baileys with a Hint of Coffee
  • 50ml milk
  • 30g butter
  • 350g caster sugar
  • 300g white chocolate, chopped
  • Butter for greasing
Method:
  1. Grease a square cake tin or baking pan with butter.
  2. Measure out 125ml of Baileys and pour into a medium saucepan. Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted — this will take about 10 minutes.
  3. Turn the heat up to medium and let the mixture gently simmer while stirring constantly. The bubbles should calmly break the surface for 10 minutes.
  4. Remove pan from heat and stir in chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency.
  5. If the chocolate is being slow to melt, put the pan back over a low heat and stir until silky smooth.
  6. Pour the mixture into the cake tin or baking pan and chill in the fridge for at least two hours, or until it has set completely.
  7. Remove from the fridge, cut into squares and enjoy!
Note:  Each piece is worth approximately 0.126 standard drinks, depending on how large you cut your squares.

Rum and raisin fudge

Makes approx. 30 squares
Ingredients:
  • 1 cup raisins
  • 2 tbsps rum
  • 395g can sweetened condensed milk
  • 125g butter, chopped
  • 1 cup brown sugar
  • 2 tbsps golden syrup
  • 150g milk chocolate melts
Method:
  1. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.
  2. Place raisins and rum in a small bowl. Set aside for 10 minutes.
  3. In a medium saucepan, combine condensed milk, butter, brown sugar and golden syrup. Stir over a low heat until combined. Bring to the boil on high; then reduce heat to low and simmer for 8-10 minutes, stirring constantly.
  4. Stir chocolate melts and raisin mixture through, until combined and smooth.
  5. Spoon mixture into prepared pan. Cool at room temperature for 5-6 hours, until firm. Cut into squares to serve.
Tip:  Fudge can be placed in the fridge after 3 hours for 15-20 minutes to firm up before slicing. Store in fridge.

Mars bar cheesecake (no-bake)

Serves 8

Ingredients:

  • 250g plain chocolate biscuits
  • 150g butter, melted
  • 2 tbsp brown sugar
  • 20g butter, extra
  • 300ml thickened cream
  • 50g milk chocolate, chopped finely
  • 3 tsps gelatin
  • 1/4 cup (60ml) water
  • 2 x 250g packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 3 x 60g Mars bars, chopped finely

Method:

  1. Process/crush biscuits until mixture resembles fine breadcrumbs. Add butter, process/mix until just combined. Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover and refrigerate 30 minutes or until firm.
  2. Meanwhile, combine brown sugar, extra butter and 2 tbsps of the cream in a small saucepan; stir over low heat until sugar dissolves, to make butterscotch sauce.
  3. Combine chocolate and another 2 tbsps of cream in another small saucepan; stir over low heat until chocolate melts.
  4. Sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; then let cool for 5 minutes.
  5. Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cream cheese mixture; stir in Mars bars; fold in cream.
  6. Pour half of the cream cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over the mixture. Pull skewer backwards and forward through the mixture several times go create a marbled effect. Repeat process with remaining mixture and sauces.
  7. Cover cheesecake and refrigerate 3 hours or until set.

Note:  You can also melt the milk chocolate and cream in a microwave oven; cook on HIGH (100%) for about 1 minute, stirring twice during cooking time.

Spinach and bacon parcels

Spinach bacon parcels

Ingredients:

  • 4-6 leaves of fresh silverbeet
  • 3-4 eggs
  • 500g bacon, diced small
  • 1 cup grated cheese
  • 1 cup fresh (or 1/2 cup dry) breadcrumbs
  • 1 tbsp parmesan cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced or finely chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp salt and freshly ground pepper
  • 4 sheets of frozen puff pastry

Method:

  1. Trim silverbeet off the stalks and wash well; shred and cook until collapsed; drain well.
  2. Remove rind and surplus fat from the bacon and cut up small. Cook in a saucepan until nice and brown.
  3. Add the chopped onion and garlic and cook until onion is clear. Allow to cool.
  4. Grate the cheese and put out pastry sheets to defrost. Prepare fresh breadcrumbs if using.
  5. Put breadcrumbs, cheese, and silverbeet into the saucepan with the bacon and stir; then add the eggs and seasonings and stir well. Mixture should be moist but not runny.
  6. Divide mixture into four portions and place each portion onto one side of the pastry square. Spread the mixture to within 2cms of the edge of pastry on two sides to form a triangle. Do not wet edges as puff pastry will seal better if not wet. Fold over and seal.
  7. Bake on greased trays in a hot oven until cooked.

Note:  These pastries are nice hot or cold, and can be made smaller for an entrée or snack.

(photo credit: penguincakes via photopin cc)

%d bloggers like this: