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Easy Peasy Pav with Passion Fruit Cream February 5, 2017

Filed under: Cakes,Desserts,Tarts & Pies — delishuss @ 8:46 am
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I’ve attempted making pavlova in the past with lots of failure. I found this recipe in the Taste magazine. It’s one of Matt Preston’s. His recipes are always straight forward and tasty so I thought I’d give it a try. It’s pretty fool proof. I’ve tried it twice now and it’s worked both times. I’ve altered the topping recipe but the base ingredients are the same. You can add whatever soft fruit you like. It’s best to make the pav the night before.

Ingredients

6 egg whites

315g caster sugar

1/2 tsp cream of tartar

1 tsp vanilla extract (I used essence the first time around and it wasn’t very nice, so I’d go for the extract or leave it out)

300g thickened cream

3 large passion fruit

3 tblsp icing sugar

1 mango, diced

75g raspberries

75g quartered strawberries

75g blueberries

1 kiwi, chopped

 

Method

  1. Preheat the oven to 150 degrees Celsius, 130 degrees Celsius for fan assisted. Draw a 22cm circle on a sheet of baking paper. Place the paper on a baking tray.
  2. Beat the egg whites to stiff peaks using an electric beater. Add the cream of tartar. Add one tablespoon of sugar at a time and beat until the sugar is dissolved in the egg whites. It’s worth taking your time to mix it in properly; I think that’s where I have slipped up in the past.
  3. Beat in the vanilla extract. Your egg whites should now be glossy and stiff.
  4. Spoon some of the mixture onto the baking paper and spread it out in the shape of the circle using a spatula. Do this repeatedly until all the mixture is on the baking paper. Try and get some height as it looks better and it collapses a little when cooked. Also, put a dip in the middle as this will be for your topping.
  5. Bake in the oven for 10 minutes. Reduce the oven temperature to 110 degrees Celsius or 90 degrees fan forced. Cook for a further hour and 20 mins. The meringue should be crisp and dry.
  6. Turn off the oven and leave the meringue in the oven overnight.
  7.  Scoop out the passion fruit pulp from the fruit into a bowl.
  8. In a separate bowl add the cream and sieve in the icing sugar. Stir in half of the passion fruit pulp.
  9. Spread the cream mixture over the meringue base.
  10. Sprinkle over the remaining passion fruit pulp and scatter over the fruit.

 

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Huevos Rancheros May 15, 2015

Filed under: Breakfast,Brunch,Favourites,Vegetarian — delishuss @ 11:37 am
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This is my go to hangover, I mean comfort food 😉  I love tomato based dishes; I think I was Spanish in a previous existence. You could have this as a vegetarian dish or I add chorizo if I have it in stock.

Serves 2

Ingredients

1/2 red pepper, diced

1/2 yellow pepper, diced

1 onion, diced

1 clove of garlic, crushed

1 or 2 Jalapeno pepper, chopped finely

3 sprigs of coriander, chopped roughly

1 tin of tomatoes

Olive oil

1/2 avocado, diced

75g grated cheese (something that melts well, like mozzarella)

2 eggs

Salt and pepper to season

Method

1. Heat a frying pan that you can put in the oven or under a grill. Add a tablespoon of oil to the pan and heat.

2. Fry the onion for 4 minutes.

3. Add the peppers and fry until softened.

4. Ad the garlic and Jalapeno and fry for 2 minutes.

5. Add the tin of tomatoes and season with salt and pepper.

6. Simmer for 10 minutes until the sauce has reduced.

6. Make 2 wells in the sauce and break the eggs into the wells.

7. Scatter over the avocado and grated cheese.

8. Place under the grill until the cheese has melted.

You’re done! Serve with tortillas or tortilla chips.

 

South American Style Brunch February 2, 2015

I recently started following Jamie Oliver on Instagram. Okay, I’ll admit it, I have a crush on him. I just love his food. It’s just rustic, with lovely accessible ingredients. I often buy cookbooks because the recipes look fantastic but I never end up making them because the ingredients are too hard to find or the recipes are too complex and I couldn’t be bothered. I’m all about hassle free cooking and I think Jamie is the master. Anyway, Jamie posted this recipe on Instagram recently and I loved the sound of it, so decided to give it a shot during the week. The original recipe uses Quinoa but I didn’t have any in stock, I substituted it for long grain rice and it worked out quite well. I will be saving this to my favourites for sure. I went a bit light on the chilli and chilli sauce, I will be a bit braver next time around.

Serves 6

Ingredients

200g quinoa

Sea salt

Olive oil

Pinch of cumin seeds

1 x 400g black beans or black eyed beans, drained and rinsed

1 long fresh red chilli, finely sliced

1 fresh jalapeno chilli, freshly sliced

2 tablespoons white wine vinegar

A pinch of golden caster sugar

Extra virgin olive oil

Juice of half a lime

Freshly ground black pepper

6 large free range eggs

1 ripe avocado

200g of ripe cherry tomatoes, quartered

2 spring onions, finely sliced

A small bunch of fresh mint

A small bunch of fresh coriander

Hot chilli sauce, to serve

Method

1. Cook the quinoa according to packet instructions, with a good pinch of salt. Meanwhile, add a good glug of olive oil to a frying pan and place over a high heat. Once hot, add the cumin seeds and then fry for 30 seconds, then add the beans and a pinch of salt and continue cooking for 5-8 minutes, or until crisp all over.

2. While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt and set aside.

3. Drain the quinoa well, then drizzle over a little extra virgin olive oil and lime juice and season lightly. Spread on a tray and leave aside to cool slightly.

4. Transfer the cooked beans to a bowl. Wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot crack in your eggs and fry to your liking.

5. Transfer the quinoa to a large serving plate, layer the eggs on top and spoon over the crispy beans. Halve and de-stone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle of some of the pickling juice. Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive oil and serve with plenty of hot chilli sauce.

Note: I used a mixture of Jalapenos in a jar and fresh. The version in a jar comes in a pickled sauce, so I just re-cycled this with a little sugar.

P.s. If you are a Jamie Oliver fan, I would highly recommend following him on Instagram, he posts a new recipe each day.

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Crustless Quiche November 18, 2013

Filed under: Tarts & Pies — delishuss @ 10:59 am
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The plan was for my team to bring in a dish each to work for our team meeting. I had a look around on the web for a recipe and came across this (www.foodnetwork.com). What appealed to me was the fact that I didn’t have to make pastry. It actually took me so long to make the base that it would have been quicker to make the pastry. I’m going to blame my tools for that. I was using a tiny little food processor and blunted the blade over time. Time to upgrade I think. I ended up tearing small pieces of the sourdough bread. It didn’t affect the final product, which I was delighted with. The dish turned out great and was very well received at work.

Ingredients

680g courgettes or a mixture of summer squashes

4 tablespoons extra-virgin olive oil

3 handfuls 1-inch, day-old bread cubes, preferably sourdough

1 medium white onion, chopped

1 clove garlic, thinly sliced

2 tablespoons chopped flat-leaf parsley

1 teaspoon chopped fresh marjoram or oregano

480ml single cream

Salt to taste

2 large eggs

2 egg yolks

Freshly ground black pepper

170g young goat’s cheese, such as Montrachet.

55g grated Swiss or Gruyere cheese

Method

  1. Preheat oven to 175 degrees Celsius.
  2. Shred the squash/courgette on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and squeeze firmly. By the handful, to remove excess water. Set aside.
  3. Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
  4. Evenly spread breadcrumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
  5. Wipe out the pan, add remaining 2 tablespoons oil, the onions and garlic and season with ½ teaspoon salt, cover over medium high heat, until onions start to brown, about 5 minutes. Add the zucchini and cook, stirring for 2 minutes. Stir in the herbs.
  6. Remove from the heat and allow to cool slightly.
  7. Whisk the eggs and add the cream little by little.  Season with salt and pepper.
  8. Spread the courgette mixture in the prepared pie pan. Crumble the goat cheese and evenly scatter on top of the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
  9. Bake until the quiche is just set in the centre, about 40-50 minutes. Cool completely before serving.

 

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Baked Eggs with Chorizo October 13, 2013

Filed under: Breakfast,Favourites,Meat,Uncategorized — delishuss @ 7:55 am
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I woke up last weekend and had a craving for baked eggs. I didn’t have the ingredients in stock so I marched off to the supermarket and got them. By the time I had the eggs baked, I was well and truly starving so I made a bit of a brunch out of it and had the whole lot myself 😮

I made the recipe up as I went along.

I took on board the feedback from ‘binary option signals’ and have added a few photos of the process. I will aim to do that for any future posts 🙂

Serves 2

Ingredients

1 small capsicum, chopped

1 tin of tomatoes- I used one with garlic, chilli and herbs

1 onion, diced

1 clove of garlic, crushed

2 eggs

200g chorizo, sliced

Olive oil spray

1 tsp chilli flakes

1 tsp smoked paprika

75g feta cheese

Salt and pepper

2 thick slices of sour-dough bread or ciabatta

Butter for the bread

Method

1. Pre-heat the oven to 200 degrees Celsius.

2. Heat a frying pan and spray with olive oil spray. Add the onion, capsicum and chorizo and sauté to golden brown. Add in the garlic and cook for 2 more minutes.

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3. Add the tin of tomatoes, season with salt and pepper and simmer down until the sauce has thickened.

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4. Add the sauce to an oven proof dish or 2 ramekins.

5.  Crack the eggs and add on top of the sauce.

6. Crumble on the feta cheese on top of the sauce and eggs.

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7. Cook in the oven until the eggs are cooked to your taste. I overcooked one of the eggs in this dish, I like it slightly runny so that it’s oozes into the sauce.

4. While the eggs are cooking toast the bread on a griddle pan. Slather on the butter.

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5. Serve the eggs with the bread on the side for dunking into the tomato sauce and running egg, Yummy.

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Indian Omelette July 15, 2010

Filed under: Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 8:01 pm
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This is another Weight Watchers from the Fabulous and Filling Cookbook. The book suggests serving the omelette rolled up inside a medium chapatti or soft flour tortilla, for 2 ½ extra points value. I’m not sure about this, maybe with a little salsa smeared on the tortilla. Alternatively, you could serve it with a salad.  It’s very simple and doesn’t take too long, so it’s good if you really don’t want to be slaving in the kitchen.

Serves 1

2 ½  Weight Watchers points value

Ingredients

Low fat cooking spray

½ small onion, sliced thinly

½ red or green chilli, de-seeded and diced

2 eggs

A pinch of ground cumin

1 tomato, diced

2 heaped teaspoons chopped fresh coriander

Salt and freshly ground pepper

Method

  1. Heat a non stick frying pan until hot and spray with the cooking spray. Fry the onion and chilli for 4-5 minutes, adding a splash of water as needed to prevent the onion from sticking and burning.
  2. Beat the eggs with 1 tablespoon of water, the ground cumin and seasoning. Stir in the tomato and coriander then pout the mixture into the frying pan.
  3. Cook over a medium heat until the omelette is golden underneath and just set on top. Turn out on to a warmed plate.