Sep 8, 2008

Seafood Sensation


Prawn and Mushroom Crepe Cornet

¼ cup plain flour
1 egg, lightly beaten
½ tsp oil
1/3 cup milk
Prawn Filling:
30 g butter
2 tbsp plain flour
1 small chicken stock cube, crumbled
500 grams cooked prawns, shelled and chopped
2 tbsp dry white wine
¼ cup cream
1 tbsp chopped fresh dill
Sift flour into bowl, make well in centre. Gradually stir in combined egg, oil and milk, stir until butter is smooth. Mixture can be made by blending or processing all ingredients until smooth. Strain batter into jug, stand for 30 minutes.
Heat heavy based crepe pan over medium heat, grease with know of butter. Pour 2 to 3 tablespoons batter into pan, swirling batter to cover base of pan evenly. When crepe is lightly browned underneath, carefully turn with spatula or fingers, lightly brown other side.

Prawn filling: Melt butter in medium saucepan, add flour, stir constantly over heat for 1 minute. Remove from heat, stir in water and stock cube, stir constantly over high heat until mixture boils and thickens. Add prawns, mushroom, white wine, cream and dill; reheat gently without boiling.

Fish and Vegetable Hot Pot


125 grams broccoli, chopped
3 small zucchini, sliced
30 g butter
1 small onion, finely chopped
1 clove garlic, crushed
¼ cup plain flour
2 cups water
1 small chicken stock cube, crumbled
750 grams white fish fillets, coarsely chopped
¼ cup dry white wine
2 tablespoons cream
440 grams potatoes, halved
125 grams frozen baby carrots, thawed
¼ cup chopped fresh parsley
Boil, steam or microwave broccoli and zucchini until just tender; drain. Melt butter in large saucepan, add onion and garlic, stir constantly over medium heat for about 2 minutes or until onion is soft. Add flour, cook for 1 minute, stirring constantly.
Remove from heat, gradually stir in water and stock cube, stir constantly over high heat until sauce boils and thickens. Add fish, wine, cream, potatoes and carrots.
Cook over medium heat for about 5 minutes or until fish is tender. Gently mix in broccoli, zucchini and parsley, cook over low heat or until heated through. Serves 4.

Seafood Ravioli with Vermouth

Ravioli Dough
2 cups plain flour
1 egg, slightly beaten
2 tsp oil

½ cup water, approximately
Prawn Filling
400 grams shelled prawns
1 tablespoon chopped fresh dill

2 tsp dry vermouth

¼ cup cream

Salmon and Dill Sauce
2x 300 ml cartons cream
1/2 large veggie stock cube, crumbled
1 ½ tbsp dry vermouth
1 tsp corn flour
1 tsp water
90 grams smoked salmon, sliced
3 tsps. chopped fresh dill

Roll ravioli dough out, half at a time, to a thickness of 2mm, cut into 8 cm strips (or roll out with a pasta machine). Cover strips with a tea towel to prevent drying out.
Place heaped teaspoons of prawn filling at 4 cm intervals along 1 side of strip of dough. Brush edges with a little water, fold dough over filling; press firmly around filling. Cut between mounds of filling using knife or fluted pastry cutter.
Add ravioli gradually to large saucepan of boiling water, boil uncovered, for about 8 minutes or until ravioli are cooked; drain/. Mix ravioli gently through sauce, serve with grated parmesan cheese if desired.

Ravioli dough: Sift flour into large bowl, make well in centre, gradually stir in the combined egg, oil and enough water, to make dough firm and pliable. Turn onto lightly floured surface, knead for minutes. Place in lightly oiled bowl, cover, stand for 30 minutes before rolling.
Prawn filling: Mince, process or blend prawns with dill and vermouth until smooth. Tarnsfer to a large bowl, stir in cream, gently cover, refrigerate.

Salmon and Dill Sauce: Combine cream and stock cube in medium saucepan, bring to boil, reduce heat, simmer for about 5 minutes or until mixture boils and thickens, stir in salmon and dill.

May 14, 2008

Lemon Cupcakes

Lemon Meringue Cupcakes
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 2/3 cups sugar, plus more for decorating
  • 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
  • 2 large eggs plus 2 egg whites, at room temperature

1. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.

2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.

3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

Lemon Cream Filling


  • 1 egg yolk, beaten
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup lemon juice
  • 1/8 teaspoon grated rind of one lemon
  • 1/2 teaspoon butter
  • 1/2 cup water
  1. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
  2. Add butter.
  3. Spread lemon cream filling on cooled cupcakes.
Meringue Topping

In a heatproof bowl, whisk together 2/3 cup sugar and 2 egg whites. Pipe over cupcakes. Return cupcakes to oven and bake at 110 degrees until meringue is firm.

Mar 19, 2008

Carrots & Coconut

Ooey Gooey Carrot Cupcakes

Here's an Ooey Gooey Carrot Cupcake Recipe I adapted from the Read It and Eat It Blog. I love the texture and how pineapple further enhances the over-all flavour. However, I found the original recipe too oily so I reduced the vegetable oil proportion to 1/2 cup. This cupcake is tasty enough even without frosting!


  • 2 cups all-purpose flour
  • 1 Tb ground cinnamon
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 Tb vanilla
  • 3 cups shredded carrots
  • 8 oz. crushed pineapple, juice drained but reserved
  • 1 cup chopped walnuts
Preheat oven to 350. In the bowl of an electric mixer, combine eggs, both sugars, buttermilk, oil and vanilla and mix until well combined. Add in spices and other dry ingredients. Stir in carrots, pineapple and nuts by hand. Batter will be quite runny, but do your best to scoop it into muffin pans lined with cupcake papers. Fill the cups almost to the top because batter does not rise much. Bake for 20 minutes, until browned on top.
Dreamy Coconut Cake

Truly my favourite cake. It reminds me of angel wings. Delicious layers of yellow cake covered with fluffy, white frosting. So dreamy, so airy, so heavenly!


Yellow Cake

  • 2 cups all-purpose flour, stirred before measuring
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center.

White Mountain Frosting

2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242*F (115*C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.

Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.

Cover yellow cake with white mountain frosting. Sprinkle and cover with sweetened coconut.

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