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White Chocolate Ice-cream Pudding with Pistachio Praline (Christmas) December 7, 2014

Posted by cint77 in Recipes.
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Christmas Theme - Jacinta's Dessert (3 of 3)This was the final dessert in our Christmas spread, and is based on this ice cream pudding recipe from Baker’s Corner.

To the icecream mixture I also folded in a raspberry sauce (see below).

Note: the ratio of water to sugar in the praline recipe were incorrect. I made mine with 1 cup of sugar and approx 1/3 cup water. You can stir the mixture until the sugar dissolves but then it must not be stirred.

This made a very sweet icecream – next time I would add the raspberries but without any extra sugar.

Ingredients – Raspberry Sauce

  • Approx half a cup of frozen raspberries
  • 1 tbsp sugar
  • 2-3 tbsps water

Method

  1. Mix all ingredients in a saucepan until the sugar is dissolved, bring to the boil and stir until liquid is reduced by about a third.
  2. Cool and fold into icecream when adding the white chocolate.

Gluten-free Spice Cake with Cream Cheese Frosting (Christmas) December 7, 2014

Posted by kerribatch in Recipes.
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Christmas Theme - Kerri's Dessert (2 of 2)One of the highlights of our Christmas spread, this recipe is based on a Southern Buttermilk Spice Cake recipe from About Food.

Instead of brown sugar frosting, it was cream cheese based. Use equal parts cream cheese and butter, with enough icing sugar to get a frosting consistency.

Also, it was made with this gluten-free flour mix, xanthan gum and extra baking powder.

Christmas December 7, 2014

Posted by andrewescott in Dinners.
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As is our Christmas tradition (see 2013’s or 2012’s for example), we had a Christmas supper, with Kerri hosting and Jacinta also providing tasty treats on Monday 1st December. No dinner courses – just dessert!

Dessert

Christmas Theme - Jacinta's Dessert (1 of 3) Christmas Theme - Jacinta's Dessert (2 of 3) Christmas Theme - Kerri's Dessert (1 of 2) Christmas Theme - Kerri's Dessert (2 of 2) Christmas Theme - Jacinta's Dessert (3 of 3)

Above you can see the amazing spread of deliciousness. There was Jacinta’s sweet potato tarts and eggnog panna cotta with balsamic raspberries, Kerri’s sugar cookies with raspberry jam and spice cake with cream cheese frosting, and to finish we found room in our tummies for Jacinta’s white chocolate ice cream pudding with pistachio praline.

Jelly November 29, 2014

Posted by andrewescott in Dinners.
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On Monday 17th November, Pam and Franca – who also hosted – served us an amazing dinner of Jellied Food.

Entré

 Jelly Theme - Franca's Entre Jelly Theme - Pam's Entre

The dinner began with Franca’s chicken liver pate under a port jelly and Pam’s roast lamb on lamb jelly.

Mains

 Jelly Theme - Franca's Main (1 of 4) Jelly Theme - Franca's Main (2 of 4) Jelly Theme - Franca's Main (3 of 4)

For mains, Franca served a pork pot pie (with jelly filling) and buttered carrots and mushy peas.

Dessert

Jelly Theme - Pam's Dessert Jelly Theme - Franca's Dessert

The final course included Pam’s fruit jellies and a muscat Jelly with berries and cream from Franca.

Languishing Cookbook November 29, 2014

Posted by andrewescott in Dinners.
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On Monday 6th October, Andrew hosted the dinner on the theme of the languishing cookbook, together with Laura. The idea was that dishes should come from a cookbook that has been languishing, unused on the shelf.

Mains

 

Languishing Cookbook Theme - Andrew's Main (1 of 3) Languishing Cookbook Theme - Andrew's Main (2 of 3) Languishing Cookbook Theme - Andrew's Main (3 of 3)

Andrew discovered some Indian recipes from Poh Ling Yeow’s book “Poh’s Kitchen”. His main course included pistacchio chicken korma with tomato
rice and papadums, with a side of tandoori broccoli.

Dessert

 

Languishing Cookbook Theme - Laura's Dessert (1 of 2) Languishing Cookbook Theme - Laura's Dessert (2 of 2)

Laura’s desserts came from The Great Australian Bake-Off cookbook. She made Jonathan’s Chocolate Wheel Biscuits and Jonathan’s Strawberry Creme Brulee Tart.

Pulled November 29, 2014

Posted by andrewescott in Dinners.
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On Monday 15th September, Kerri and Pam – with Pam hosting – put on a delicious dinner of “pulled” food.

Mains

 

Pulled Theme - Main (2 of 3) Pulled Theme - Main (3 of 3)

Of course we had pulled pork. Pam and Kerri served us pulled pork and coleslaw sliders.

Dessert

 

Pulled Theme - Dessert

Kerri finished the meal with a pull-apart style cinnamon dumpling pudding. There was also an idea of including a dragon’s beard pulled candy, but sadly it didn’t make it.

Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Recipes.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.

Ingredients

  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey

Method

  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.

Custard September 13, 2014

Posted by andrewescott in Dinners.
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On Monday 11th August, Franca hosted the Custard dinner, where all dishes had to have some sort of custard in them. Franca did the savoury courses and Andrew made the dessert.

Entre

IMG_7136_fix

To whet our appetites, Franca began the dinner with a garlic custard and antipasto.

Main

IMG_7141_fix IMG_7144_fix

Franca’s main course was an Asian set custard dish with a side of asparagus.

Dessert

IMG_7149_fix

Finishing with something sweet, Andrew made a coconut custard tart with candied lime and lime syrup, with a scoop of burnt honey ice-cream.

Skillet-Popped Lentils (Superfoods) August 9, 2014

Posted by cint77 in Recipes.
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Superfood Theme - Jacinta Main (3 of 3)This dish is from the Superfoods dinner, and contains the following superfood: lentils.

The inspiration for the lentil dish came from the lunchboxbunch website (see the Harvest skillet recipe).

I cooked the lentils in batches. The first batch had a lot of oil in the pan and these didn’t end up ‘popping’ but went a bit mushy. The rest of them I fried in a dry nonstick pan and they popped all over the place. Because I wanted this dish to go a bit further I added more vegetables then the recipe suggests. I used a grated onion, apple, zucchini, a finely chopped red capsicum and about a cup of grated sweet potato.

Sweet-Potato Latkes (Superfoods) August 9, 2014

Posted by cint77 in Recipes.
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Superfood Theme - Jacinta Main (2 of 3)This dish is from the Superfoods dinner, and contains the following superfoods: sweet potato, ginger and tumeric.

To make the latkes, I used this recipe from EatingWell but with the following adjustments.

When making the latkes:

  • I tripled the recipe
  • I replaced the potato with sweet potato
  • I used a combination of fresh and ground turmeric
  • I used brown rice flour (from Coles) instead of chickpea flour
  • I forgot the green serrano chillies

When making the applesauce:

  • I made my own by cooking two chopped apples with a bit of water and then blended them
  • I used fresh turmeric
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