Chocolate Mousse Eclairs


INGREDIENTS
Eclairs
120 g (4.23 oz) Butter or Margarine
1 1/3 cups Flour –All purpose
1 cup Boiling water
Pinch Salt
3 Eggs

Chocolate Mousse
200 g (7oz) Dark Chocolate
4 Eggs
250 ml ((9oz) Cream or Orley Whip (Parev Cream)
½ cup Sugar

Chocolate Topping
100 mls (3.52oz) /cream or non dairy cream
100 mls (3.52oz) Dark Chocolate


METHOD

Oven 200º C (400º F) then 180 º C (350º F)
1. Using a medium saucepan bring the butter/marge and water to the boil.
2. Remove from heat and add the flour and salt.
3. Stirring continuously until the mixture clings together and leaves the sides of the pan.
4. Allow mixture to cool and then place in a mixing bowl.
5. Using an electric beater add the eggs one at a time beating after each addition.
6. Place a tablespoonful of the mixture onto a greased baking sheet, repeat and bake for 10 minutes at 200 and then reduce heat and bake for 10-15 minutes at 180 until dry and light brown.
7. Remove from the oven and pierce each éclair with a knife. If still wet inside return to oven for a few extra minutes.
8. Remove and let cool.
9. Slit and fill with the chocolate mousse.
10. To make the chocolate mousse, heat the chocolate over a double boiler untill smooth.
11. Separate the eggs and add the yolks to the warm chocolate beating them in. Set aside
12. Beat the egg whites with a ¼ cup sugar until soft peaks.
13. Beat the cream with the other ¼ cup of sugar until soft peaks.
14. Fold the chocolate into the cream and then fold in the egg whites..
15. Place in the fridge to set.
16. Once set fill eclairs with the chocolate mousse.
17. For the Chocolate Topping, Heat the cream, remove from the heat and add the chocolate. Stir until smooth.
18. Drizzle over the filled eclairs.

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CRYSTAL SUMMER ROLLS

IMG_7384 

INGREDIENTS

Rice Paper Wrappers
1 Large Carrot, julienned
1 Cucumber, julienned
1 Red Bell Pepper, julienned
Lettuce, Shredded
Fresh Basil
Fresh Mint
Vermicelli Rice Noodles (Soaked according to packaging)
Cooked Shrimp, peeled and sliced in half
Warm Water

Dipping Sauce

¼ Cup Peanut Butter
1 Tbsp Hoisin Sauce
2 Tsp Soy Sauce
1 Tbsp Lime Juice
1 Tsp Chilli Garlic Sauce
1-2 Tbsp Warm Water, or more if needed
Garnish: Crushed Peanuts, Sprinkle Of Crushed Red Pepper

METHOD

Fresh Rolls

  1. Pour the warm water into a large pyrex dish or baking pan
  2. Dip one wrapper into the water at a time. Submerge for about 10-20 seconds (or according to packaging instructions). Wrapper should be soft but still slightly firm and pliable.
  3. Remove from the water and place onto a plastic or wood board.
  4. Add a few pieces of carrot, peppers, cucumber on the bottom of the wrapper closest to you. Top it with the mint, basil, noodles and lettuce. Add shrimp on top of the lettuce.
  5. Roll the wrapper by folding in the sides and rolling towards the top, like you would a burrito. Look at this step by step page if you are having a hard time.
  6. Place on a serving plate.

Dipping Sauce

  1. Combine all ingredients, except garnishes, and miss until well combined. Add more water if mixture is too thick.
  2. Garnish with crushed peanuts and chili flakes.

Serve

  1. Serve whole or cut in half, slightly diagonally and serve with dipping sauce.

 Tips

  • Play around with whatever fresh ingredients you have.
  • Omit shrimp for a vegetarian version.

Puttanesca Pasta

Ingredients
2 Tbls Olive Oil
1 Onion
2 Cloves Garlic
2 400G ((14.1oz) Tins Peeled Italian Tomatoes
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
2 tsp Italian Herbs
4 Anchovy Fillets
2 Tbls Capers
¼ Cup Pitted Black Olives

Method
1 In a deep saucepan heat olive oil over medium heat.
2 Add sliced onions and garlic and sauté until soft.
3 Add tomatoes, sugar, salt, pepper and Italian herbs and sauté for 30 minutes.
4 Blend sauce using a stick blender.
5 Heat a little olive oil in a saucepan and add the anchovies.
6 Saute until they soften.
7 Add the capers and Olives and cook for 2 minutes. Add to tomato sauce and cook through.
8 Serve over pasta of your choice. I like Puttansca sauce with Spaghetti or Linguini pasta.

Smoked Salmon and Halloumi Salad


INGREDIENTS
400 g Halloumi Cheese Sliced into 2cm Batons
20ml Olive Oil
50g Butter
1 Lemon
2 Avocado Pears, Peeled & Sliced
200g Smoked Salmon Julienned
Thinly Sliced English Cucumber
Mixed Salad Leaves
Salt & Freshly Ground Black Pepper

DRESSING
150ml Olive Oil
100ml Verjuice or Red Wine Vinegar
15ml Sugar
20ml Wholegrain mustard

METHOD
1. Heat the olive oil and butter in a frying pan, until they are gently bubbling.
2. Place the halloumi in the pan in batches, cooking until the cheese is golden – about 2 minutes each side.
3. Set aside in a warm place.
4. Cut the lemon in half, and squeeze generously over the avocado and salmon, season well.
5. Empty the salad leaves into a large bowl.
6. Place the avocado, cucumber, salmon and halloumi over the top.
7. Season with salt & pepper.
8. Mix all the vinaigrette ingredients together.
9. Pour over the salad just before serving.

Mayonnaise and Aioli

IMG_7313(Makes approx. ¾ Cup)

 INGREDIENTS
1 Large Egg
1 ½ Tsp Fresh Lemon Juice
1 Tsp White Vinegar
¼ Tsp Dijon Mustard
½ Tsp Salt
¾ Cup Vegetable Oil (for Mayo) or Olive Oil (for Aioli)
1 Minced Clove of Garlic (for Aioli)

METHOD

  1. Combine yolk, lemon juice, vinegar , mustard and salt (if making aioli, add the minced garlic as well)
  2. Whisk until blended and turns bright yellow, about 30 seconds.
  3. Add oil (vegetable oil for mayonnaise and olive oil for aioli), a few drops at a time using ¼ cup measure while whisking, about 4 mins.
  4. When this is well incorporated, add the additional ½ cup oil in a steady stream while whisking until thick, about 8 mins.
  5. Cover and chill in the fridge.
  6. Can be made 2 days ahead.

Asian Shrimp Rice Bowl

img_2639
Asian Shrimp Rice Bowl – http://www.oceansbetweenkitchens.com

INGREDIENTS 
Serves 4

20 Large Shrimp (Shell and Tail removed)
3-4 cups Cooked Rice
2 Shredded Carrots
1/4 Sliced English Cucumber
4 Tbsp Pickled Ginger
1 Sliced Avocado
Handful Beansprouts
1/2 Cup Thinly Sliced Green Onion
Fresh Cilantro (Coriander)
Sesame Seeds

SAUCE
3 Tbsp Soy Sauce or Gluten Free Tamari
3 Tbsp Mirin
3 Tbsp Rice Wine Vinegar
1.5 Tbsp Sesame Oil

Combine all sauce ingredients in a bowl to serve.

METHOD
1. Place a serving of rice in the bottom of a bowl, add shrimp, carrots, cucumber, ginger, avocado and beansprouts.
2. Sprinkle with green onion, cilantro and sesame seeds.
3. Drizzle sauce over rice bowl.

Crunchies

Ingredients
125G ( ½ cup) Butter or Block Margarine
1 ½ tbls Golden Syrup or Honey
1 Cup Sugar
1 Cup Cake or All Purpose Flour or Gluten Free Flour Mix
2 Cups Rolled Oats
1 Cup Desiccated Coconut
Pinch Salt
1 tsp Bicarbonate of Soda

Method
Oven 180ºC (350ºF)
1 Combine Flour, Oats, Coconut & salt in a bowl.
2 Using a medium saucepan melt the butter/marge, sugar & syrup/honey.
3 Add the Bi carb and stir until it froths.
4 Pour over the dry ingredients and stir to combine.
5 Spread evenly in a baking tray and bake for approx. 20 minutes until golden.
6 Remove from the oven and cut into squares while still hot
7 Leave in pan to cool.

Oven Baked Chicken Strips

INGREDIENTS

2 Chicken Breasts
1 Egg
1.5-2 Cups Panko Breadcrumbs (For Gluten Free version I use Ian’s Gluten Free Panko)
Seasoning – In SA I use Robertons Chicken Seasoning, in USA I use Mrs Dash.

METHOD

  1. Preheat oven to 375 ºF/190ºC
  2. Cover a baking sheet with foil and spray with non-stick spray.
  3. Slice chicken breast across width way into strips.
  4. Lightly beat the egg in a shallow bowl.
  5. Season panko and place in separate shallow bowl.
  6. Dip the chicken into the egg and then into the panko.img_8574
  7. Place chicken strips onto baking sheet and bake for 18 minutes – turning halfway.img_8580

Sweet & Sour Chicken

Ingredients
4 Chicken Breasts
½ cup Cake or All Purpose Flour
¼ cup Corn flour
½ tsp Baking Powder
Ice Water
1 tbls Soy Sauce
1 tbls Sherry
Oil For Frying

Sweet & Sour Sauce
1 tin Pineapple Chunks in Syrup
¼ cup Vinegar
3 Tbls Sugar
¼ tsp Salt
2 Tbls Tomato Sauce (Ketchup)
1 Tbls Corn Flour

Method
1. Cube chicken and make a marinade with the Sherry & Soy Sauce.
2. Mix the chicken & marinade. Set aside.
3. Mix the flour, Corn flour, salt and baking powder. Add enough ice water to make a batter the consistency of thick pouring cream.
4. Remove chicken from the marinade and place in the batter.
5. Heat a frying pan and add 1 cm of oil.
6. Fry chicken in batches until light golden and remove.
7. Once all chicken has been fried make the sauce.
8. Mix all sauce ingredients together in a small pot. Heat and stir until thickened.
9. Re-fry chicken until golden and serve with rice and the sauce.

Challah

I have been making challah for years in my stand up large mixer. I went to a challah bake and we all made challah by hand and there is no comparison. A much lighter delicious challah. Try it, you will not be sorry.

INGREDIENTS
2 Sachets Instant Yeast
1 Cup Oil
1 Cup Sugar
4 Eggs
4 ½ Cups Water – Have made with both cold and luke warm water.
2 kg All Purpose (Cake) Flour
2 Tbls Salt

METHOD
Oven 190ºC (375 ºF)
1 Using a large plastic bowl add the water and the yeast and using a wire whisk, whisk for 5 minutes.
2 Add the sugar and continue to whisk for 2 minutes
3 Add the oil and continue to whisk for 3 minutes
4 Add the eggs and continue to whisk for 3 minutes
5 Start adding the flour cup by cup whisking each cup in. Add the salt with the 2nd cup.
6 When you feel you cannot whisk anymore because the mixture is too stiff, remove the whisk and mix in the rest of the flour by hand.
7 Once all the flour is incorporated and you have a soft but not sticky dough, coat with a little oil.
8 Cover with plastic wrap and a blanket and allow to rise till doubled in size.
9 I often make the dough late at night and let it rise till morning out of the fridge.
10 Punch down the dough, separate a small piece of dough the size of a golf ball and say the blessing. Wrap the piece of dough in foil and burn it in the oven
11 Divide the dough into 4 or 5 pieces and plait.
12 Place on a baking tray and cover with plastic and a blanket and allow to rise until double in size.
13 Beat an egg and paint over challah and sprinkle with seeds.
14 Bake for 25 minutes until golden.
15 I often halve the recipe and make 2 large or 3 medium challah but then I do not say the blessing.