Poached Pears with Dark Chocolate Sauce

Poached Pears with Dark Chocolate Sauce

Ingredients

4 William or Beurre Bosc pears

3/4 cup caster sugar

Water to cover pears in saucepan

2 cinnamon sticks
1 teaspoon Brandy (or Brandy essence)

200g dark cooking chocolate

½ cup cream

40g butter

1 teaspoon ground cinnamon

Peel the pears, leaving the stem intact. Place sugar, water and cinnamon stick in a saucepan. Stir over low heat until sugar dissolves.

Add pears, cover with baking paper and slowly bring to the boil. Continue to boil for 5 – 7 minutes.

Remove from heat and set aside to cool.

Place chocolate, cream and butter in a heatproof bowl over simmering water. Stir until chocolate melts then stir through the ground cinnamon.

Serve one pear drizzled with chocolate and topped with cracked pepper if desired.

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Lemon Freeze

Lemon Freeze

I'm sure mum originally found this recipe in some edition from the 1970's of Women's Weekly or Woman's Day. However despite it's origins or seemingly dated ingredients it still proves to be one of our family favourites, with just the right balance of salty, sweet crunch and light, smooth and delicious lemon filling. My nan used to rave about this dessert and whenever mum made one she would always have to make an extra for Nan too! I have resurrected this old chestnut and it still lives up to my fond memories even in the noughties!

Ingredients

4 cups cornflakes
2 tablespoons caster sugar
1/2 cup melted butter
2 eggs, separated
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon lemon zest, grated
3 tablespoons caster sugar

Place the cornflakes in a plastic bag and roll over them with a rolling pin, until they turn into crumbs.

Combine corn flake crumbs, 2 Tbsp sugar and melted butter in a bowl, mixing well until combined.

Line a loaf pan with cling wrap pressed well into each edge. (This will allow you to easily remove the Lemon Freeze from the pan when serving).

Using half the crumb mixture (2 Cups), press with a fork into the base on the pan to make a solid and level base for the soft lemon filling.

Reserve the remaining crumb mixture for the topping.

Beat egg yolks until thick. Combine with condensed milk. Add lemon juice and lemon peel. Stir until thickened.

Beat egg whites until just stiff, then gradually add 3 Tbsp sugar to egg whites.
Fold gently into lemon mixture.

Pour mixture into your prepared pie pan on top of crumb mixture.

Layer the reserved crumbs on top of the lemon filling then freeze until firm.

Remove from freezer 10- 15 minutes before serving.

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Matt Moran - Warm Pear Tart

OK, so anyone who watched MasterChef last night would still probably be drooling from the challenge he put to Justine to make his Aria Restaurant dessert of Warm Pear tart.

It had Craig and I salivating at the bit and looked absolutely divine! Now Justine did an amazing job (she is such a cool customer under the hammer) scoring a very respectable 24 out of 30 against a multi time winning multiple chef's hat winner!

Had a look on the MC website this arvo and to my shock found the actual recipe that Justine followed...thought maybe he'd rope you into buying his latest book to obtain it ;)

I know I won't be able to match the quality and skill shown last night but I'm always up for a challenge and it sure does look like fun!

maybe the trick is in perfecting each separate process before combining them all together.....am I biting off more than I can chew......NEVER! well OK, maybe...

http://www.masterchef.com.au/media/MATT_MORAN_WARM_PEAR_TART.pdf

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Chocolate Churros

Chocolate Churros

(pictures to come)

Makes about 20

Ingredients
½ cup milk
½ cup water
90grams butter, chopped
1 cup plain flour, sifted
1 egg lightly beaten
50g dark block chocolate, grated
Vegetable oil for deep frying
½ cup caster sugar
1 teaspoon ground cinnamon


Combine milk, water and butter in a medium saucepan. Heat on low until butter melts then bring to the boil.

Add flour to pan all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan. Set aside to cool slightly.

Add egg, beating until well combined. Beat in chocolate.

Heat oil in a deep fryer or large saucepan on high until a little dough sizzles immediately when it is added.

Spoon the dough into a piping bag fitted with a medium (1.5cm) star nozzle. Reduce heat to low.

Carefully pipe the dough, in 3cm strips, into the oil in batches – do not overcrowd the pan. Deep-fry for 2-3 minutes, turning, until golden brown and cooked through - oil must not be too hot. Drain on paper towel.

Combine the caster sugar and cinnamon in a bowl. Toss hot churros the sugar mixture.

Serve with coffee or tea.

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Lemon Tart

Lemon Tart

This represents my very first attempt at making a lemon tart. The decision to make it was made after my sister Lisa and I were delegated with making dessert for this year's mothers day. I have always wanted to cook one as I think they look lovely, and let's face it - they taste delicious and photograph great!

Ingredients

(serves 6)

185g Marie or Nice biscuits, processed to fine crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
90g butter, melted
pure icing sugar, to serve
Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped

Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan.

Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepaed pan. Refrigerate for 1 hour.

How to make the lemon curd:

Finely grate rind of 1 lemon. Juice all lemons.

Whisk eggs and sugar together in a heatproof bowl until well combined.

Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water).

Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil.

Remove from heat and whisk in butter.

Pour lemon curd into chilled tart case.

Cover with plastic wrap and refrigerate overnight.

Dust with icing sugar and raspberries and serve.

Also for the same occasion my sister, Lisa did the unthinkable in our family and actually made delicious, scrumptious, and more importantly - successful scones! Since my 94 year old Nan who was THE best scone maker is now incapable of making them anymore, and my mother has refused to make them anymore due to the fact that hers always turn out like rock cakes, my sister took on the challenge and baked them for mothers day! We are all so very proud! he he

If you want her recipe let me know and I'll post it on here!

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Chocolate Souffle

I find that nothing beats a good soufflé and let’s face it even a crap one still tastes great! I have come to learn that history had put the fear of god into any home cooks who are contemplating attempting this French wonder, but having tried this recipe twice and with success on both (yes! BOTH) occasions I feel the need to share it…..go on give it a go, the rewards are definitely worth it! Just don’t stray too far from the oven once you pop the little buggers in!

Chocolate Soufflé

Ingredients

Unsalted Butter

1/3 Cup Caster Sugar

125 grams Chocolate (your choice – milk, dark or white) I like to do a half/half of milk choc and dark choc.
3 x Large (60gram eggs) egg yolks at room temperature

6 x Large egg whites

Dollop Cream or Icecream to serve

6 x Ceramic 1-cup Ramekins

Preheat oven to 180°C (Fan Forced).

Brush the insides of 4 - 6 (1-cup) ramekins with the soft butter in upward strokes, from the base to the rim.

Sprinkle sugar into each dish, tilting and rolling the dishes around to line them with an even layer of sugar – this stops the soufflés from sticking! Place in the fridge until needed.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.

Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.

Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.

Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).

Bake in middle of oven until puffed and crusted on top but still jiggly in centre, 24 to 26 minutes.(but ovens vary so keep an eye on them!)

Serve immediately with either icing sugar sprinkled over, cream or icecream.

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