ELLI LUCA

Ingredients 2 cups self-raising flour 1/2 cup caster sugar 1 cup buttermilk 1 Large egg 90g. butter, melted (Lescure) 1 punnet fresh raspberries 3/4 cup white chocolate chopped roughly ** ** I used Kennedy and Wilson white chocolate. (White Couverture) Method 1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2. Sift flour into a large mixing bowl and stir in the sugar to mix evenly. In another bowl. mix the buttermilk, egg and butter, raspberries and chocolate bits. 3. Pour buttermilk mixture into the flour and mix as lightly and as quickly as possible. The mixture must not be overworked to ensure the muffins are light in texture and to avoid breaking up the raspberries. There should still be a few lumps in the mixture. 4. Spoon the mixture into a prepared tin, allowing the mixture to slide off the spoon. Do not shake the mixture off. Bake in the oven for about 15-20 minutes, or until light golden and cooked through. ...

Made it again on Sunday, this time served it with double cream. Original recipe Blogged here

Makes 6 puddings. Puddings 135g (3/4 cup) pitted dried dates 125ml (1/2 cup) water 1/2 teaspoon bicarbonate of soda (baking soda) 30g butter *** 1 large egg (we use eggs with a minimum weight of 59g) 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence) 112g (3/4 cup) self-raising flour 80g (1/3 cup) caster sugar Butterscotch Sauce 150g (3/4 cup, lightly packed) brown sugar 250ml (1 cup) thickened cream (35 percent fat) 1 tablespoon (20ml) golden syrup 20g butter *** *** Lescure French Butter Salted will give it a flavour above & beyond Method Cut dates roughly & place in a saucepan with water & bring to the boil. Add bicarbonate of soda and butter and remove from heat. Stir date mixture until butter is melted and set aside to cool to room temperature. Add egg and vanilla and stir until combined. Combine flour and sugar in a medium bowl. Add date mixture and stir until just combined. Divide mixture evenly between ramekins. Bake for 20 minutes, or until a to...

Ingredients: 2 eggs 1/2 cup oil hazelnut (125ml) 1 cup milk (240ml) 1 tsp. pure vanilla extract (none of that imitation rubbish) 1 3/4 cups plain flour (240g) 1/2 cup sugar (85g) 1/4 cup cocoa (35g) **** 1 Tbsp. baking powder 1/2 tsp. salt 1/2 cup semi-sweet chocolate chips (85g) Extra chocolate chips to sprinkle on top (if desired) **** To make these taste extra good, you cannot use the every day run of the mill cocoa from the supermarket. It's a lot more expensive than regular supermarket stuff BUT the flavour is a lot more intense and the colour of it is darker. Everything just turns out chocolatier...chocolatey-er...You need to use a very rich Dutch cocoa. I picked up some from the Essential Ingredient near the Prahran Market . Method : Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners. A nonstick pan requires no greasing, although I like to just grease the bottoms. In large bowl mix well the eggs, oil, milk a...

Ingredients: Left over shredded chicken Corn Lemon thyme Black garlic Chicken stock Bay leaf Ginger fresh grated Small onion (or 2 shallots) Cracked black pepper Small celery stalk Maldon sea salt * Method: I fry off the onion & garlic in some butter & a dash of oil. Add everything else and simmer for 30 minutes. There is no substitute for Maldon Sea Salt and it is now one of the best recognised brands in the market. Its soft white flaky crystals are completely natural, without artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less, is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.

These are a great vegetarian recipe that is easy to make & delicious. ( check out my facebook cooking group / catering here ) Ingredients (serves 4) * 1 brown onion, chopped * 2 garlic cloves, chopped * 2 teaspoons ground coriander * 1 teaspoon cumin seeds * 1 teaspoon dehydrated onion flakes * 1/ 2 teaspoon dehydrated garlic * 2 x 400g cans chickpeas, drained, rinsed * 1 cup chopped fresh flat-leaf parsley leaves * 1/3 cup plain flour * 1 eggwhite * 1/2 tsp chilli flakes * 1 tablespoon olive oil * tabouli, yoghurt and lavash bread, to serve Method 1. Place onion, garlic, coriander, cumin, chickpeas, parsley, flour, egg white, salt and pepper in a food processor. Process until almost smooth. Using floured hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes. 2. Heat oil in a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until cooked through. 3. Serve with tabouli, salad, yo...

Served with bacon (yes I am aware that is not vegetarian, but the main dish is) I love slow roasted or semi dried tomato for a garnish. Served with plenty of freshly cracked pepper and coarse salt. Ingredients For 1 2 eggs, 1 tbls cream Salt, pepper Butter for cooking Herbs to taste. * I vary what herbs I make it with sometimes: chives, parsley (Italian) Method Beat the eggs and fold in the cream & herbs. Melt the butter in a small frying pan till it sizzles and add the egg mixture cooking at a high heat for the first few seconds while the egg whites firm. Then turn the heat down low and cook gently and very slowly, folding the egg mixture over until it is starts to set but is still very slippery. Take off the heat and allow setting in the pan and serving while still glistening. If you leave it too long in the pan it will continue to cook so have your plates ready.

I baked my first loaf of bread ever two weeks ago. I was expecting it to turn out like a brick, it was surprisingly delicious. Thick crust and soft of the inside. I was so pleased with the first loaf I made another the following day. (The picture above is the first loaf ) INGREDIENTS * 1-1/3 cups very warm water * 1 rounded tbsp. sugar * 2 teaspoons salt (I used Fleur de sel ) * 2 tbsp. butter (vary as needed; see below) * 4 rounded cups flour (nearly 5 level cups) * 1 tsp. active dry yeast FLAVOURS ADDED: 3 cloves of garlic to the basic recipe. 1/4 cup of chives and a few sprigs of parsley roughly chopped. Stage One: Mixing and Kneading: There are two general methods for making these ingredients into good bread - the "machine-mixed" method and the "mixed by hand" method. There is no real art to mixing - it's brute-force work best left to a machine. So, if you have a heavy-duty stand mixer (like a KitchenAid) , a bread machine, or a food processor, I recom...

INGREDIENTS 3 ears fresh Corn kernels removed from cobs 3 Eggs 3 tablespoons Flour 3 tablespoons Cornmeal Salt & Pepper 2 green onion thinly sliced 1 cup cheddar cheese grated ¼ cup vegetable oil METHOD Whisk corn and eggs in a large bowl. Add flour, cornmeal, salt and pepper and mix well. Stir in green onion and cheddar. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake. Cook until golden, flip and cook other side. Serve with *Maple Butter. Sometimes I add fresh spring onions or Italian parsley all depends on what you feel like. Excellent made smaller served as a Canapé. Maple Butter * ¼ cup Butter softened * ¼ cup Maple syrup 1. Whisk together until smooth. Recipe by Michael Smith from Chef At Home

The trick to hash brown potatoes is the same as for french fries. The potatoes must be dry when they hit the pan, other side the surface starch absorbs the water, not sealing the surface, allowing the interior to absorb the grease. Dry the grated potatoes very well using a kitchen towel. Then, don't even try to move the potatoes until the bottom is well browned, to avoid sticking. Russet, or high starch, potatoes make the best hash browns. Ingredients: 1 lb. russet potatoes, peeled 1/2 tsp. garlic salt 1/8 tsp. white pepper 2 Tbsp. butter 1 Tbsp. olive oil 3 Tbsp. grated onion Preparation: Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper. Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragran...

Ingreients * 2 cups all-purpose flour * 1/4 cup sugar * 2 1/4 teaspoons baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 2 large eggs (at room temperature) * 2 cups buttermilk * 1/4 cup melted unsalted butter (allowed to cool down) * 1 cup blueberries (fresh or frozen) Method Please note that you'll also need additional unsalted butter to grease your skillet. In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter). After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter. Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT over mix. Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course). For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each ...

( check out my facebook cooking group / catering here ) Ingredients 1/2 butternut pumpkin garlic olive oil 100 g butter 1 med red onion 1 medium carrot 1 shallot 250 gsm peas 200g arborio rice 80 g parmesan cheese parsley, chopped chicken stock or for vegetarian use vege stock of choice fresh cracked black pepper coarse sea salt 4 cloves of black garlic. Served with sprigs of fresh Thyme   (for vegetarian version substitute stock)  How to make a basic risotto

Recipe by: Chef: Gary Mehigan, photo by me. Ingredients: 1 small carrot, finely grated 30 g unsalted butter 100 ml water 400 g minced veal 400 g minced pork 100 g fresh breadcrumbs 1/4 cup chopped flat-leaf parsley (optional) table salt and freshly ground white pepper 60 ml extra virgin olive oil 1 onion, finely chopped 2 cloves garlic, chopped 2 tablespoons tomato paste 2 x 400 g tins chopped tomato 100 ml Chicken Stock 2 sprigs thyme 2 fresh bay leaves 320 g spaghetti grated pecorino, to serve Method Serves 4 1. Cook the carrot, butter and water in a covered saucepan over low heat, stirring occasionally, for 10 minutes or until the carrot is soft (cooking under a tight-fitting lid help the carrot to cook quickly). Puree in a small food processor, then set aside to cool. 2. Mix the minced veal and pork, breadcrumbs, carrot puree and parsely (if using) in a large bowl. Season with 1 teaspoon salt and a little pepper and mould into 2cm meatballs; you should have 24 meatballs. Se...

INGREDIENTS * 2 eggs * 1/2 cup full fat milk * 4 teaspoons vanilla extract * 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half * 1-ounce butter, plus a drop flavourless oil, for frying * 1/4 cup sugar METHOD Beat the eggs with the milk and vanilla in a wide shallow bowl. Soak the bread halves in the eggy mixture for 5 minutes a side. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides. Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut The Bananas: Heat pan add 50gms brown sugar, 2tbsp Butter. Let the Sugar dissolve, add 2 whole Bananas sliced, simmer for a few minutes on a low heat.  Add a dash of vanilla extract & maple syrup. Cook to desired level.

Recipe blogged here I made it for a friend the other day & loved the photo so thought I would share. Served with sprigs of fresh Thyme & Fleur de sel

Roasted in garlic oil. Fleur de sel is a type of sea salt obtained by hand harvesting the "young" crystals that form on the surface of salt evaporation ponds. The harvesting of fleur de sel always takes place in the summer months when the sun is strongest. Most fleurs de sel claim to have higher mineral contents than table salts and often smell deliciously like the ocean. Preheat oven to 200°C. Peel potatoes & pumpkin and cut into 5cm chunks. Place into a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture. Pour oil into a large ro...

Ingredients * 1 Kg potatoes * 1 teaspoon salt * 1 clove minced garlic * 1 cups milk, 1 cup cream or sour cream * 1/2 tsp white pepper * Grated cheese Preparation and Cooking 1. Peel the potatoes and put them in a bowl of water. 2. Add the milk, salt, pepper and garlic to a large pan. 3. Slice the potatoes very thinly, directly into the milk.*** 4. Preheat oven to 200 degrees Celsius. 5. Bring the potatoes to a slow boil over medium heat while stirring to avoid burning. Use a heavy bottomed pan to help avoid burning. 6. After a few minutes of slow boiling, transfer to an oven proof dish, add the grated cheese on top and put into the oven. 7. Cook at 200 Celsius for 45 minutes, or until the potatoes are tender. *** Without rinsing, as the starch from the potato is an important part of the recipe Sometimes I also add a teaspoon of hot English mustard or Dijon to the milk mix before baking.

Bernaise sauce is a sauce like Hollandaise sauce, and is an emulsion of clarified butter and egg yolk with the distinct flavoring of tarragon, shallots, and chervil. Called Sauce Béarnaise in French for the region in which it originated, the name is accurately spelled Bearnaise; however, it is frequently spelled Bernaise, leading to the mistaken assumption that it was named for the city of Bern in Switzerland. Bernaise sauce is best served with meat, poultry, or vegetables. Though several variations of recipes for Bernaise sauce exist, it is a difficult sauce to perfect because it requires special attention to avoid separation and curdling. When prepared properly, it is a smooth, creamy sauce. Ingredients: Yields 1 Cup 1/4 Cup White Wine 2 Tbls Tarragon Vinegar 1 Tbls Shallots, Chopped Fine 2 White Peppercorns 2 Sprigs Tarragon, Chopped 1 Sprig Chervil, Chopped 1 Sprig Parsley, Minced 3 Egg Yolks 3/4 Cup Butter, Melted Directions: Crush the peppercorns. Combine with the wine,...