Author Archives: Susen Ritchie

Individual bombe Alaska

Demonstrated in store by a French Chef “Daniel” 1 Sponge cake (1 cm thick) ½ cup fruit puree or jam 4 egg whites 500g vanilla Ice Cream 6 tsp caster sugar Cognac or Brandy Cover the inside of your pudding moulds with glad wrap. Spread the ice cream around the inside of the mould toContinue reading “Individual bombe Alaska”

Celebration mud cake

This recipe was given to me by a gorgeous customer “Ms Smith”, who knew how much I love Bailey’s in my coffee! 500g butter, chopped 350g dark chocolate, chopped 4 cups (880g) caster sugar 2 cups (500ml) hot water 2 tbs dry instant coffee 1/3 cup (80ml) whisky 1/3 cup (80ml) Irish cream liqueur 4Continue reading “Celebration mud cake”

Thai green chicken curry

Demonstrated in store by Scottish chef “Alan Taylor” using his Thai green curry paste recipe, using my Silit wok. 1 tsp oil 1.5 tablespoons of Thai green curry paste 400ml tin of coconut milk 2 tsp fish sauce 1.5 tsp palm or white sugar 500g chicken thighs, cut into small bite sized pieces 150g snowContinue reading “Thai green chicken curry”

Baked chicken and mushroom risotto

This recipe was given to me from a really good customer and friend “Christine Mitchell” 1 1/2 cups Arborio rice 4 1/2 cups chicken stock 40g butter 2 tbs olive oil, for cooking the mushrooms Sea salt and cracked pepper Preheat the oven to 160oc place rice and stock in a 30cm Le Creuset buffetContinue reading “Baked chicken and mushroom risotto”

Winter spinach & pumpkin risotto – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers 1 tbs Butter or Olive oil                                             1 clove crushed Garlic                                                   1 medium Onion, Diced                                            1 cup Arborio Rice                                                        ½ cup chopped Red Capsicum                                    ½ cup chopped Pumpkin                                          1½ cups of Vegetable or Chicken Stock                       ½ cup White Wine                                                     1 tbs grated OrangeContinue reading “Winter spinach & pumpkin risotto – pressure cooker”

Lentil soup

Demonstrated in store by “Dean Smith” using my Fissler pressure cooker. 3 pork veal & oregano sausages, blanched               ¼ cup olive oil 2 cloves garlic, finely chopped                                1 onion, finely chopped ¼ cup speck or pancetta, cut into small batons        1 carrot, finely chopped 1 stalk celery, finely chopped                                 375g lentils 1 tbs tomato paste                                      Continue reading “Lentil soup”

Beef stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers 1 kg beef bones, sawed by the butcher into 1-2 inch pieces 500g cross-cut meaty beef shanks 1 tbs vegetable oil      1 small onion, coarsely chopped 1 small carrot, coarsely chopped 1 small celery rib with leaves, coarsely chopped 1 clove garlic 1 tbs tomato pasteContinue reading “Beef stock – pressure cooker”

Chicken stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers 1 kg chicken backs, all visible fat and excess skin removed 1 tsp vegetable oil 1 small onion, halved 1 small carrot, coarsely chopped 1 small celery rib with leaves, coarsely chopped ¼ tsp dried thyme ¼ tsp black peppercorns 4 parsley sprigs 1 bay leafContinue reading “Chicken stock – pressure cooker”

Crispy skinned duck breast on warm autumn salad.

Demonstrated in store by “Dean Smith” using my Le Creuset Grill. 4 fresh duck breasts Sea salt 4 Witloff Hand full of rocket leaves 1 Ripe pear 100g walnuts 100g parmesan cheese shaved Rind from 1 orange Walnut oil White balsamic condiment 400g kipfler potatoes Preheat a cast iron grill plate/pan over medium heat. WashContinue reading “Crispy skinned duck breast on warm autumn salad.”