Tuesday, May 28, 2013

Quiche Lorraine

This is a basic quiche recipe with ham, onion, parsley and cheese.
Dock and blind bake the pastry before cooking.
Make sure your eggs are set, check by shaking the full flan ring. It egg mix should not wobble.
Sprinkle the cheese on last, it will melt and set on the top.

Quiche Lorraine

Equipment
Flan ring
Chopping board
Sharp knife
Baking paper
Large bowl
Whisk
Small fry pan
Wooden spoon
Measuring cup/spoons

Ingredients
Short pastry, 1 sheet
Ham (and/or spinach/mixed vege), chopped, 1 slice
Onion, ½, finely diced and fried
Oil for frying
Cheese, mild, 1 ramekin
Egg, 3, whisked up
Cream, 2 Tbsp
Salt, pinch
Cayenne pepper, small pinch
Parsley, chopped, 1 tsp

Method
Ovens on to 1900C.
1.    Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.
2.    Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven). Remove from oven.
3.    Fry the onion in a little oil until soft.
4.    Whisk the eggs then add the cream, salt and cayenne pepper.
5.    When the pastry is ready, add the ham, spinach/ mixed vege, onions and parsley.
6.    Carefully pour the egg mix over the top.
7.    Bake until golden and set (about 15 minutes).

8.    Remove from the oven and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.

Sunday, May 26, 2013

Self-saucing Chocolate Pudding

OMG!
This recipe is so nice but so unhealthy.
Be warned about the high sugar, cocoa and fat. Diabetes alert!
You can cook it any sort of oven dish as long as it has high side to stop it boiling over.
The pudding will rise and go spongy. The sauce will thicken and be absorbed by the pudding.
I have served it with orange zest and segments to cut through the sweet fatty chocolate.

Self-Saucing Chocolate Pudding.

Equipment:
Oven dish
Large bowl
Sieve
Wooden spoon
Spatula
Measuring cups/spoons
Small knife
Zester
Chopping board

Ingredients: (per pair)
3/4 cup plain flour and 3/4 tsp baking powder
2 Tbsp cocoa
1/4 cup sugar
1/2 cup milk
75g butter (melted)
1/4 tsp vanilla essence
1 orange for garnish
Sauce:
3/4 cup boiling water
1/4 cup sugar
2 tsp cocoa

METHOD:
  1. Preheat the oven to 180ÂșC and lightly grease a 3 cup capacity oven proof dish.
  2. In a mixing bowl, sift flour and cocoa and stir in the sugar.
  3. Make a well in the dry ingredients. 
  4. Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
  5. Spread the batter into the prepared oven dish.
  6. Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
  7. Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
  8. Remove from oven and let cool down for 5 minutes.
  9. Zest and peel the orange, slice into segments to use as garnish on the pudding.
  10. Cut and serve on a plate with orange zest and segments. 



Wednesday, May 22, 2013

Macaroni/ Maccheroni Cheese.

A Kiwi classic.
There is plenty of energy (fat and carbohydrates) in this meal so it is good before a sports game.
Remember how to cook pasta properly

  • Lots of boiling water with a little salt
  • Stir the pasta initially to stop it sticking
  • cook until "al dente" and drain
Or the Mafia will get you!

Macaroni (Maccheroni) Cheese
Equipment
Pot
Small fry pan
Wooden spoon
Wooden board
Sharp knife
Measuring cup/spoons
Sieve
Large bowl

Ingredients (per pair)
Maccheroni pasta, 1 cup
Salt, pinch
Butter, 25g
Onion,1/2, finely diced
Flour, 2 Tbsp
Bacon, 3 rashers, diced
Mustard powder, 1/2 tsp
Milk, 3/4 cup
Cheese, tasty, 1/4 cup (1 ramekin)
Salt & Pepper for seasoning
Parsley, 1 tsp, finely chopped

Method
1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)
2.    Add a pinch of salt.
3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.
4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.
5.    Drain through sieve and place in large bowl
6.    Heat up the fry pan (moderate heat).
7.    Add the butter and melt.
8.    Add the diced onion and bacon and cook until onion goes clear and soft.
9.    Add the flour and stir in until it goes frothy (making a roux)
10. Add mustard powder.
11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.
12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.
13.  Add the cheese and stir through.
14. Take of the heat and season with salt and pepper. Add chopped parsley.
15. Pour the sauce into the bowl with the pasta and mix through.

16. Serve and eat

Tuesday, May 21, 2013

Food Academy - Spring Rolls


Soften up the spring roll wrapper in some warm water before placing on a bench and rolling. You can either eat them fresh or deep fried.
A little bit of chilli in the meat mix would have been nice too.
Spring Rolls
1 cup pork/lamb mince
1 tbsp soy sauce
2 tsp sesame oil
2 cloves garlic, crushed
1 tsp finely grated ginger
1 carrot, grated
1 cup loosely filled mung bean sprouts, roughly chopped
2 spring onions, finely sliced 
40g vermicelli, soaked in boiling water for 2 minutes
1/4 cup coriander leaves
Spring roll wrappers
oil for deep frying
1. Mix pork mince, soy sauce, sesame oil, garlic and ginger. Fry over a high heat until meat is golden and cooked through.
2. Allow meat to cool and then mix through carrot, sprouts, spring onion, vermicelli and coriander leaves.
3. Place mixture along the edge of each spring roll wrapper. Fold in the edges and roll into a cigar.
4. Heat 4 to 5cm of oil and fry spring rolls in batches. Drain on paper towels and serve with sweet chilli dipping sauce.