Apricot bavarois
Pour the evaporated milk into a large metal bowl and put in the freezer for 1 hour or until semi-frozen (slushy). Meanwhile, sprinkle the gelatine over 1/4 cup cold water in a small bowl and stand for 5 minutes. Transfer the gelatine to a blender ... [... more]
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Charlotte russe
First, make the pastry. Cut the butter into small pieces and place in a bowl. Add the flour and egg yolk. Knead into a smooth dough, adding a little water or flour as needed. Wrap in cling wrap and chill for 30 minutes. Preheat oven to 200°C. Use ... [... more]
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Smoked cod souffle
Put the cod and milk in a saucepan and heat until just simmering. Poach gently for about 8 minutes or until the fish flakes when tested with a fork. Remove the pan from the heat and leave the fish to cool in the milk. When the fish is cool enough ... [... more]
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Buckwheat pancakes with mushrooms
Sift flours and baking powder into a large bowl, stir in linseeds and add freshly ground black pepper. In another bowl whisk eggs and milk and stir in parsley and chives. Make a well in the centre of the flour and pour in egg mixture and whisk ... [... more]
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Asparagus rolls
Trim the asparagus spears and peel to halfway up each spear. Tie the spears together in two bundles and cook them, standing on their cut ends, in gently boiling, lightly salted water for 5-10 minutes, or until just tender. Remove the spears ... [... more]
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Smoked salmon on mixed salad greens
Cut or tear radicchio and endive leaves into pieces. Arrange salad greens with watercress leaves in a salad bowl. Sprinkle parsley over the top. Separate the salmon slices and cut into small strips. Arrange salmon and caviar on top of salad ... [... more]
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Basic Roasted Capsicums
Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper bag ... [... more]
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Stuffed Globe Artichokes
Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl, combine bread, garlic, ... [... more]
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Avocado and pear salad
Preheat a grill to a moderate heat, then toast the baguette slices lightly on both sides. Cut the avocados in half. Remove the stones, peel off the skins, then thinly slice the flesh. Sprinkle with half the lemon juice and season with salt. Peel, ... [... more]
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Venison Steaks with Cracked Black Pepper
Sprinkle salt and pepper generously over both sides of the venison steaks. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large frying pan and heat over high ... [... more]
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Calamari in Red Wine and Tomato Sauce
Separate the tentacles from the long body of the squid, if not done already. Slice the body into rings about 1.5cm thick, and set aside. In a saucepan, combine passata, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil ... [... more]
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Vegan Pizza
Preheat oven to 180 degrees C. Chop cherry tomatoes into halves, slice vegetable sausage and the mushrooms. Spread the tomato paste evenly around the Lebanese bread base. Then place tomatoes, sausage, basil and mushrooms onto the base. Thinly ... [... more]
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