Lemon Butter

Prep: 15 mins

Cook:  20 mins

image & recipe @allrecipes.com

Ingredients:
Makes 2 Cups

• 2 lemons, juiced and zested
• 2 cups sugar
• 2 tablespoons butter
• 2 eggs, beaten

Method:

Combine all ingredients in a saucepan and simmer for 20 minutes.

Pide with feta & spinach

Prep: 15 mins

Cook: 30 mins

image & recipe @bbcgoodfood.com

Ingredients

• 200g pizza dough mix or ciabatta dough mix
• 1 onion, sliced
• 2 roasted peppers from a jar, sliced
• 1 garlic clove, crushed
• 200g spinach, washed
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 100g feta cheese, crumbled

• Method

  1. Heat the oven to 200C/fan 180C/gas 6. Make up the dough following pack instructions then divide into 4.
  2. Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.
  3. Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pide to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.

Roasted Plums with Greek Yogurt

image & recipe @yummly.com/epicurious

Ingredients:

• Parchment paper
• 6 dark plums, halved and pitted
• 1 tablespoon unsalted butter, melted
• 1 tablespoon sugar
• 1/2 cup 2 percent Greek yogurt
• 2 tablespoons hazelnuts, toastedin the oven at 190'C (375°F) for 7 minutes, chopped
• 2 teaspoons honey

Method:

Heat oven to 190'C (375°F). Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.

Apple Blintz Hand Pies

image & recipe @myrecipes.com

Ingredients

• 1 1/2 tablespoons all-purpose flour, plus more for dusting
• 1 pound all-butter puff pastry
• 1 Granny Smith apple, peeled and coarsely grated
• 1 Pink Lady apple, peeled and coarsely grated
• 3 tablespoons sugar, plus more for dusting 
• 1/2 cup farmer cheese
• 1/8 teaspoon cinnamon
• 1 pinch of salt 
• 1 (large) egg, beaten 

1. Method
2. On a lightly floured work surface, roll out the pastry to a 12-by-16-inch rectangle and cut out twelve 4-inch squares. Transfer the squares to a baking sheet and freeze until firm, 10 minutes. In a bowl, toss the apples with the sugar, farmer cheese, cinnamon, salt and 1 1/2 tablespoons of flour.
3. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Brush the edges of the squares with the egg and mound 2 tablespoons of the apple filling on each one. Fold to form triangles and press to seal. Freeze until firm, about 15 minutes.
4. Using a fork, crimp the edges of the triangles. Brush the tops with egg and sprinkle with sugar. Cut 3 small slits in each to release steam. Bake until golden and crisp, about 30 minutes, shifting the pans halfway through. Let cool, then serve.

Whole wheat herb crepe with garlic cream

image & recipe @veggiezest.com

image & recipe @veggiezest.com

Serving 4 crepes

Cooking time 45 min

Ingredients:

For the crepe

1 cup whole wheat flour

1/2 cup milk

1/2 cup water

2 eggs

1 tsp basil (dry)

1 1/2 tsp parsley (dry)

1 tsp salt

For the stuffing

1 summer squash (cut into long strips- medium thickness)

4 medium size tomatoes (cut into rounds- medium thickness)

olive oil

salt

pepper

For garlic cream

1/2 cup whipping cream

3 cloves garlic

salt

1 tbs chives thinly chopped (optional)

Method:

In a blender put all the ingredients for crepe and pulse for a  minute or till all the lumps are gone and the batter turns into a smooth consistency- let it rest till you prepare rest of the things. In a non-stick pan put some oil and cook tomatoes and summer squash in separate batches till they turn brownish on both the sides. You can also throw in the garlic cloves while you are cooking the tomatoes. Once cooked put it in a plate and sprinkle with some salt.

Lightly coat the surface of a round saute pan (8 inch) with butter or oil and on medium high ladle 1/4 of the crepe batter at once, spread it around the pan in circular movements and cook 2 minutes on each side.

For garlic cream, quickly whip the cream with a fork, add in salt, finely chopped garlic and chives. Assemble the crepe and serve with a generous dollop of garlic cream!

Crêpaze : herbed crêpe with gruyère cheese, smoked Kassler ham + garlic cream

image @3.bp.blogspot.com

Ingredients:
400g firm gruyère cheese (Ricotta also works)
Finely grated rind of 2 lemons, juice of 1
1/4 cup (loosely packed) each, soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped

450g smoked Kassler ham, sliced

1 fennel bulb, thinly shaved on a mandolin, plus fonds, reserved, to serve

To serve: nasturtium petals (optional; see note) and lemon wedges

Garlic cream sauce

1/2 cups water, divided in half

2 tablespoons chopped garlic

1 teaspoon garlic powder

2 cups heavy cream

1 tablespoon chopped fresh parsley

salt and pepper to taste

2 tablespoons cornstarch

Herb crêpes, 

125g plain flour, sieved

1 cup (250ml) milk

30g butter

2 eggs, lightly beaten

1/4 cup (loosely packed) each, soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped

Method:

1. For herb crêpes, place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2-3 minutes), remove from heat, whisk in eggs. Gradually add milk mixture to flour, whisking until smooth, add herbs, refrigerate to rest (1 hour)
2. Meanwhile, process gruyère cheese, rind and juice in a food processor until smooth, add herbs, pulse to combine, season to taste, set aside
3. Garlic cream sauce, Pour 1/4 cup water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. 
4. Stir in the heavy cream, parsley, salt, and pepper. 
5. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes. Pour into small ramekin sauce dishes and set aside.
6. Heat a 22cm-diameter crêpe pan over medium heat, brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.
7. Spread crêpes with cheese mixture, scatter with smoked Kassler ham, fold into quarters and serve with shaved fennel, fennel fronds and lemon wedges, scattered with nasturtium petals.

Sources:

Crepes adapted from Gourmet traveller, http://www.gourmettraveller.com.au/recipes/recipe-search/drink-suggestion/2010/11/herb-crêpes-stuffed-with-ricotta-and-smoked-trout/

Garlic cream, allrecipes.com, http://allrecipes.com/recipe/creamy-garlic-sauce/

Buttermilk panna cotta, poached strawberry, macadamia crunch

image @www.cbc.ca

Yields 6

Ingredients:

          Pana Cotta:

• 2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• Nonstick vegetable oil spray
• 1 cup whipping cream
• 1 teaspoon finely grated lemon peel
• 1/2 cup sugar
• 2 cups buttermilk
• 2 teaspoons vanilla extract

          Poached Strawberries:

• 1 punnet of strawberries
• 1/2 bottle of champagne
• 150g sugar

          Macadamia Crunch:

• 2 cups (11.5 oz package) milk chocolate chips
• 3/4 cup coarsely chopped salted or unsalted cashews
• 3/4 cup coarsely chopped macadamia nuts
• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 2 Tablespoons light corn syrup

Method:

Macadamia Crunch:

1. Line 9 inch square pan with foil, extending foil over edges of pan
2. Butter foil
3. Cover bottom of prepared pan with chocolate chips
4. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet
5. Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved
6. Increase heat to medium cook stirring constantly until mixture begins to cling together and turns medium golden brown about 10 minutes.
7. Pour mixture over chocolate chips in pan , spreading evenly and allow to cool
8. Refrigerate until chocolate is firm
9. Remove from pan, peel off foil
10. Break into pieces.

Panna Cotta & Poached Strawberries:

1. Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
2. Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. 
3. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. 
4. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate pana cotta until set, about 4 hours. DO AHEAD:Can be made 2 days ahead. Cover and keep chilled.
5. Pour the Champagne into a saucepan and add the remaining 150g of sugar. Bring to the boil then pour over the strawberries in a bowl. Leave to cool. 
6. Using small sharp knife, cut around pana cotta in each ramekin. Place plate atop each ramekin and invert, allowing pana cotta to settle onto plate. Artfully place strawberries beside pana cotta and pour over some of the juice.

Sources:
Macadamia crunch, group recipes, http://www.grouprecipes.com/82587/cashew-macadamia-crunch.html
Buttermilk pana cotta, Sara Foster, http://www.epicurious.com/recipes/food/views/Buttermilk-Panna-Cotta-240370
Poached Strawberries, Curtis Stone, http://uktv.co.uk/food/recipe/aid/512535
Cafe Sydney

Home-made potato gnocchi with Tarwin blue cheese + sage cream, asparagus, roasted capsicum + a paprika straw

IngredientsServes 6

• Paprika straws
  1 pound, about 1/2 recipe Puff Pastry
  1 teaspoon Paprika (optional)
  1 cup finely grated Parmigiano-Reggiano or Gruyere cheese
  4 tablespoons toasted poppy seeds (optional)
• 
  
• Home-made potato gnocchi with Tarwin blue cheese:
• 1 3/4 pounds baking potatoes
• salt
• 1/2 teaspoon freshly grated nutmeg
• 2 egg yolks, beaten
• 3/4 cup flour, plus more for dusting
• 3 tablespoons butter
• 1/4 cup grated Tarwin blue cheese plus more for sprinkling
• 1/3 cup chopped parsley

• 
  

• Sage Cream Sauce:

• 100g (3oz) butter

• 20 sage leaves, whole

• 2 cups heavy cream

• salt and pepper

• 2 cups Parmesan cheese, grated
• 
  
  
  

  2 red capsicums

  18 asparagus spears (3 per dish)

  3 paprika straws

  Salt and pepper

Method:

Paprika straws

1. Prepare the puff pastry.
2. Preheat oven to 190'C (375'F). If using, mix paprika with cheese. Sprinkle mixture on a work surface. Roll puff pastry to a rectangle approximately 10 inches by 13 inches, pressing dough into cheese to adhere. If desired, sprinkle top of dough with poppy seeds. Press gently with rolling pin to adhere.
3. Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.)
4. Cut the puff pastry into 3/4-inch strips, and twist from one end to the other. Arrange strips, 1 1/2 inches apart, on a Silpat-lined baking sheet. Chill twists on baking sheets until very firm, about 45 minutes.
5. Start roasting capsicum.
6. After 45 minutes bake the cheese straws in middle of oven until golden brown and puffed, about 20 to 25 minutes. Transfer cheese straws to a rack to cool.

          Roasted capsicum

1. Halve each Capsicum. Remove and discard seeds and membrane. Cut each half into 4 slices lengthways. 
2. Place capsicum on prepared trays. Drizzle with oil. Season with salt and pepper.Toss to coat. 
3. Roast for 30 to 35 minutes or until browned and tender. 
4. Begin cooking the potato gnocchi. 
5. Once Capsicum has been cooked transfer capsicum to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes. Peel and discard skin from capsicum. Set aside to cool completely.

Home-made potato gnocchi with Tarwin blue cheese:

1. Preheat the oven to 200'C (400'F). Line a baking sheet with foil. Scrub the potatoes; poke all over with a fork. Place on the sheet and bake until fork-tender, about 1 hour. Slice in half lengthwise; let sit on the baking sheet until cool enough to handle.
2. Scoop out the potato flesh with a spoon. Working in batches, press through a ricer into a medium bowl.
3. Measure out 3 cups of potatoes by gently scooping the measuring cup into the bowl. Dump onto a work surface in a thin layer; let cool. Meanwhile, bring a large pot of salted water to a boil.
4. Sprinkle the potatoes with 1/2 tsp. salt and the nutmeg; drizzle with the egg yolks. Dust with 1/2 cup flour. Using a bench scraper, gently fold in the yolks and flour.
5. Dust the dough with 1/4 cup flour. Lift, fold and press with the scraper until most of the flour is mixed in. Press the dough together in a ball; set aside. Scrape the surface clean; dust with flour. Clean off the bench scraper.
6. Fold and knead the dough with your hands on the work surface for just 2 turns.
7. Sprinkle a baking sheet with flour. Quarter the dough. Roll one-quarter of the dough into a long, 3/4-inch-wide rope. Using the bench scraper, cut into 1-inch pieces; place on the baking sheet. Repeat with the remaining dough.
8. Cook the gnocchi in gently boiling water until they float to the surface and puff up slightly, about 11/2 minutes. Meanwhile, melt the butter in a large nonstick skillet.
9. Scoop the gnocchi into the skillet using a slotted spoon. Add 1/4 cup cooking water and the cheese. Toss to combine, adding more cooking water if too dry. Sprinkle with more cheese and the parsley
10. Set aside and begin working on the Sage Cream sauce (takes 10 mins)

          Sage Cream Sauce:

1. Melt the butter on a low flame with the sage.
2. Add the cream and cook on a low flame for a further 5 minutes, stirring in half the cheese.
3. Leave for at least a further 5 minutes for the sage flavour to infuse the sauce.
4. Begin Steaming the Asparagus. (takes 5-6 minutes)

        Steamed asparagus:

1. Put the asparagus spears into a collander over a large pan of fast-boiling water, place some tinfoil or a lid on top and allow them to steam until tender but still holding their shape. This should take 5 to 6 minutes but will depend on the size of your asparagus. Use common sense and try them as you go.

          Dressing:

1. To dress gnocchi or pasta, put half the pasta into a warmed bowl.
2. Add half the sage cream sauce and half the remaining cheese.
3. Mix well and repeat with the remaining pasta, sauce and cheese. 
4. Garnish with Steamed asparagus, roasted capsicum, and a single paprika straw. Serve immediately.

Sources:

• Potato gnocchi adapted from every day with rachael Ray, http://www.yummly.com/recipe/external/Cheesy-potato-gnocchi-346736
• Steamed asparagus, Jamie Oliver, http://www.jamieoliver.com/recipes/member-recipes/Three%20simple%20ways%20to%20cook%20asparagus/1577
• Sage cream sauce, the Organic Tuscany Cookbook, http://www.organictuscany.org/recipes/first-courses/sage-sauce
• Roasted Capsicums, taste.com, http://www.taste.com.au/recipes/29215/roasted+capsicum
• Paprika straws, Martha Stewart, http://www.yummly.com/recipe/external/Cheese-Straws-Martha-Stewart-195667
• Silk's Leura.

Fresh Plums with Honeyed Mascarpone and Cherry Balsamic Reduction

image & recipe @yummly.com / Food52

Serves 2-4

              Ingredients:

• 1.5cups balsamic vinegar
• 3tablespoons sugar
• 3/4cups pitted and halved dark cherries
• 1/2cup mascarpone
• 1tablespoon honey
• 3-4plums, thinly sliced

flakey sea salt

Method:

1. Boil balsamic vinegar, cherries, and sugar over medium high heat until reduced and thickened- about 18-20 minutes.
2. Whip mascarpone and honey together until combined and creamy.
3. Arrange plums on plate, top with mascarpone, drizzle with cherry balsamic reduction, and sprinkle with sea salt.

Five-Spiced Plum And Red Wine Sorbet

image & recipe @yummly.com / Food Republic

Servings:4

Ingredients

1 pound ripe plums

3/4 cup red wine

3/4 cup plus 2 tablespoons superfine sugar

2/3 cup water

2 teaspoons Chinese five-spice powder

1 cinnamon stick

3 strips lemon zest, removed with a vegetable peeler

Directions: 

1. Halve the plums, discard the pits and place in a saucepan with all the remaining ingredients.
2. Cook over mediumheat, stirring occasionally, for 25 minutes or until the plums have broken down.
3. Discard the cinnamon stick and lemon zest, purée until smooth, then pass through a sieve.
4. Let cool then refrigerate, covered, for at least 1 hour or overnight. Churn in an ice-cream maker, following the manufacturer’s instructions.