This recipe was from a series of Italian cooking classes from Chef Daniela. This is what my daughter wanted for her birthday cake this year! 1.5 litre full cream milk Vanilla bean, cut and scrape out the seeds ¼ cup caster sugar 50g butter 330g Arborio rice 200g dark chocolate, chopped (I use Callebaut callets)Continue reading “Chocolate risotto”
Category Archives: Finish With A Bang
Lemon tart
This is the best lemon tart ever. From a local Ballarat chef “Adam Rasmussen” printed in “The Age” about 20 years ago. Ingredients for the pastry 2 cups plain flour 1 cup icing sugar 200g cold butter, diced 2 egg yolks Place flour, icing sugar and butter in your Magimix food processor with the choppingContinue reading “Lemon tart”
Creme Caramel – pressure cooker
Quick and easy! Demonstrated in store by “Eugenia” for Fissler pressure cookers 1 cup Sugar 4 tbs Water 1 400g (1 tin) Condensed milk 420g full cream Milk 4 Eggs 1 tsp Vanilla Essence Place the sugar and water into a 20cm round cake tin on a low heat on top of the stove andContinue reading “Creme Caramel – pressure cooker”
Roasted fruit salad.
Thanks to a masterclass at Tiggies restaurant and plum puddings. Fruit in season cut into small cubes (excluding oranges and apples) Eg: pears, peaches, strawberries, grapes, plums, pineapple, banana etc… 1 tbs Sugar 1 Vanilla bean or essence (1/2 tsp) 50ml cream Toss fruit in a non-stick frypan for 2 minutes on medium to high.Continue reading “Roasted fruit salad.”
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”
lekitchen.blog 