Mushrooms en brioche
This is a basic recipe for a mushroom ragout that can be used in a little pot or ramekin with crusty bread as an entree, used on any meat or pasta for a main course or served with brioche as a stylish entree. Buy individual brioche from your ... [... more]
Australian Womens Weekly |
Cheese souffle
Brush the insides of four 1-cup capacity ramekin dishes with melted butter ensuring that you brush vertically up the sides. This helps to ensure an even rise. Coat butter layer with combined breadcrumbs and parmesan; place on a baking tray. Melt ... [... more]
Australian Womens Weekly |
Baked bacon and eggs
Pre-heat oven to 200°c. In a large frying pan heat oil and butter. Fry onion and bacon for 5 minutes; season with salt and pepper. Divide bacon mixture among four ramekins. Make a hole in the centre of the bacon mixture and crack in an egg. Top ... [... more]
Australian Womens Weekly |
Savoury Bread and Butter Puddings
Butter bread and cut off crusts. Cut into cubes. Fill the ramekins with the cubes. Mix together garlic, eggs, cream and parmesan. Season well. Carefully pour over the bread (you may have to do this slowly to make sure all the custard gets used). ... [... more]
Australian Womens Weekly |
Crustless mini-quiches with broccoli & feta
Spray four 1-cup ramekins with cooking spray; put aside. Heat the oil in a medium nonstick frying pan over moderate heat. Add the spring onions and garlic and cook for 1 minute. Stir in the broccoli and cook for 1 minute. Process the cottage ... [... more]
All Recipes AU |
Molten Chocolate Pudding
Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins). Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool. Place ... [... more]
All Recipes AU |
Baked custard
Preheat the oven to 160°C. Lightly grease a 4-cup heatproof dish or 4 ramekins. Heat the milk and cream in a small saucepan over medium heat until hot. Do not boil. Whisk the eggs, caster sugar and vanilla in a large bowl until combined. ... [... more]
All Recipes AU |
Double Baked Zucchini And Goats Cheese Soufflé
Preheat oven to 180°C. Grease 6 x 1/3 cup capacity ramekins. Melt butter in a large saucepan. Add onion and cook over low heat for about 25 minutes or until caramelised. Add zucchini in the last 5 minutes of cooking. Meanwhile gently warm the ... [... more]
Australian Womens Weekly |
Easter Melbas
Spoon an equal amount of melted chocolate into each ramekin. Use the back of a teaspoon to swirl chocolate around to cover the base and sides. Place onto serving plates and fill with fruits, ice cream and top with sauce and mint leaves. Line 8 ... [... more]
Nestlé |
Molten Chocolate Cakes
Preheat the oven to 230 C. Butter and flour 4 ramekins or soufflee pots. In the top half of a double boiler or basin set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Use a hand held electric ... [... more]
All Recipes AU |
Baked Lobster Pots
In a small bowl, mix together breadcrumbs, cheese, spring onions, 50g melted butter and lemon juice. Set aside. Place lobster meat into 6 ramekins. Pour remaining melted butter over lobster, and top with breadcrumb mixture. Bake in preheated oven ... [... more]
All Recipes AU |
Asian Dipping Sauce
In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chilli oil to taste. Stir with chopsticks, and dip away! 1/4 teaspoon chilli oil, or to taste [... more]
All Recipes AU |
