Creme Caramel

Ingredients
Caramel
200g sugar
A little water
Teaspoon of red wine vinegar
Custard
6 eggs
200g caster sugar
2 vanilla pods
1 litre milk
Preheat oven.
To make the caramel, heat the sugar, water and red wine vinegar in a small heavy based saucepan. Cook over a medium heat without stirring.
When it’s reached a dark, tanned syrup colour and consistency, pour into ramekins or a large [...]

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Doughnuts

Ingredients
2 cups plain flour
1/2 – 3/4 cup sugar (depending on how sweet you want them)
1/2 teaspoon dry yeast
1 tablespoon melted butter
1/2-1 egg lightly beaten
About 1/2 cup water &/or milk mixture (warmed)
Pinch of salt
Optional: Pinch of spice (eg. cardomom, cinnamon, nutmeg, allspice, ginger)
Vegetable Oil for deep frying
All pastry ingredients should be allowed to come to room [...]

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Cumquat Tart with Candied Peel and Vanilla Ice Cream

Ingredients
Sweet Shortcrust Pastry
225g plain flour
45g pure icing sugar
125g chilled unsalted butter, diced
2 egg yolks (from 59g eggs)
Eggwhite
Filling
1/2 – 3/4 cup preserved cumquats pureed with cumquat syrup
6 Eggs (room temperature)
250g caster sugar
150-200ml pure pouring cream (min 35% fat)
To Serve
Candied cumquat peel
Pure icing sugar to dust
Extra caster sugar for carmalising the top
Vanilla ice cream, whipped cream or [...]

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Tiramisu

Ingredients
2 or 4 eggs separated (2 were used for this recipe)
250g mascarpone
1 tsp vanilla extract
1-2 T caster sugar
150ml single cream
150-200ml espresso, cooled to room temperature
Liqueur – approx 5 T mixture of Marsala, Brandy, &/or Tia Maria (to taste)
Approx 14-16 Savioardi or Pavesinsi biscuits – thick or thin
Chocolate (60-70% cocoa) – can be frozen, to grate
Cocoa [...]

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Cumquat Panna Cotta and Vanilla Panna Cotta with Cumquat Coulis

Serves 4 – This recipe makes 2 Vanilla Panna Cottas and 2 Cumquat Panna Cottas.
Ingredients
350-400ml pouring cream (min 35% fat)
100ml full cream milk
1 1/2 leaves of gelatine
60g caster sugar
1 vanilla pod
Approx. 3 tsps homemade pureed candied cumquats (seeds removed)
Heat milk, cream and sugar in a saucepan and gently bring to simmering point.
Divide mixture evenly into [...]

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Cumquat Soufflé

Ingredients
2 eggs separated
25 g + 25g caster sugar
3-4 tsps pureed candied cumquats (see previous post for recipe)
Extra caster sugar for dusting ramekins
Softened butter to coat ramekins
Salt
Icing Sugar for dusting
Preheat oven to 190 degrees C.
Thoroughly brush ramekins with softened butter. Brush up the sides to create a “path” for the soufflé to rise.  Then dust the [...]

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Passionfruit Souffle

Ingredients
2 egg yolks
25 g + 25g Sugar
30 ml strained passionfruit juice
2 egg whites
Salt
Icing Sugar for dusting
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the passion fruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg [...]

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Sticky Date Pudding with Butterscotch Sauce & Almond Praline

Serves 8
Ingredients
180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
Almond praline
½ cup (110g) caster sugar
¼ cup (35g) slivered almonds
Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

1. Preheat oven to 180˚C (160˚C fan-forced). [...]

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Chocolate Soufflé

Ingredients
150g Plaistowe Dark Cooking chocolate
Softened butter to coat ramekins
1/3 Cup Caster sugar (about 85 grams)
4 eggs separated
Extra caster sugar for dusting ramekins
Preheat oven to 200 degrees C.
Thoroughly brush ramekins with softened butter. Brush up the sides to create a “path” for the soufflé to rise.  Then coat inside of ramekins with caster sugar. Together [...]

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Orange and Almond Cake

Ingredients
2 Australian oranges (eg. Valencia)
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar

Wash oranges and place unpeeled in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.
Preheat oven to 190°C.
Break 6 eggs into a [...]

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