Yoghurt Pannacotta

Wooohooo! This is my first post for 2016 and definitely my first post in a while......we're all entitled to a break every now n then right...?

Anyways, I've been making this for a few months now...Pannacotta's are all the rage at the moment and you'll find them on most cafes Menu's around Perth especially in these warmer months.

I've become particularly fond of this Gippsland Dairy Yoghurt due to the way it combines creamily with the gelatine and also the delicious flavours they come in. This recipe I've used their Mango and Blood Orange Flavour.

My hubby loves these in the morning for a light breakfast served with some toasted muesli, milk and fresh fruit!

Yoghurt Pannacotta 

Recipe by April Kopf

Prep time: 4 mins

Makes: 6 Small Servings

 

Ingredients

 

1 Cup Milk

1 Cup Yoghurt of your choice (I used Gippsland Dairy Mango and Blood Orange)

2 Teaspoons Gelatine (my rule is 1 tsp of gelatine per 1 cup of liquid)

30ml Boiling hot water

Method

Sprinkle Gelatine over the hot water and stir until gelatine is dissolved. Let cool.

Whisk the Yoghurt and Milk in a bowl or jug until combined and whisk in the gelatine mix.

Pour into moulds. I used these metal moulds I got from Kitchen Warehouse and I found there's no need to oil or grease them because they turn out quite easily.

Refrigerate overnight preferably, but I find if you make these mid-morning they'll be OK for dessert!

We usually have ours for a nice light breakfast with muesli, milk and fruit but they also go great for a snack anytime!

Enjoy!

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Mrs. S

Its been a while since I last caught up with my friend Nini - in fact the last time we got together was at Max Brenner Joondalup not long after they opened up.

This particular Saturday we decided to meet up in Maylands and have breakfast at Mrs. S and do a bit of cake and sweet treat shopping whist we were there.

We both knew how busy and popular Mrs. S would be so we opted to meet around 8:30 am but being a lazy cold Saturday I found it funny how we both were late but within 5 minutes of eachother, so it all worked out in the end and we were sitting down by 9.

 

I've been to Mrs S once before and I remembered I had the cornbread with bacon and eggs, it was a popular dish last time and there it was again on the menu! I do like to order up differently a lot of the time but couldn't resist having this one again. Thanks Nini for this beautiful photo of 'yolk porn'

 

Nini chose the Yoghurt Panna Cotta purely for the photo value! Mind you it did taste just as lovely as it looked, and she was super happy with her choice. The Panna Cotta was nestled in amongst beautiful vibrant fresh and poached fruit

 

 

My daughter ordered the simple Toast with Jam and Butter and happily munched away through it all.

Inside is a whole counter full of house made cakes, breads, pastries and sweet treats that send your senses and bank card into overdrive!! We couldn't resist taking home a few treats each and I was telling Nini that if I don't make my own cakes and sweets I always buy them from places like Mrs. S etc.

 

 

Overall a delicious breakfast and great catch up as always. 

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Homestead Brewery for Breakfast

A few days into the new year we decided to try out Homestead Brewery for Breakfast. We had plans for later that day to head to Outback Splash at The Maze in Bullsbrook but realised it didn't open till 10am, an hour later than we thought. So my Hubby suggested a quick breakfast at Homestead and who was I to say 'no!'.

We've been here plenty of times already for a few drinks and some lunch/nibbles and have had breakfast on my 'list' to try for a while, that along with the Mandoon Estate Degustation Lunch or Dinner.

We arrived at about 9am and was surprised to find the place almost empty, with 2 other tables dining. I put this down to everyone still being on Christmas Holidays because I've heard this place isn't this quiet for breakfast on the weekends.

We grabbed some menus and decided to sit outside seeing as though it was going to be a nice day.

The waiter gave us enough time to decide on our drinks and we ordered our usuals; a Cappuccino and a Long Macchiato topped up.

 

Browsing through the menu you will find the 'usual suspects' being Bacon and Eggs, Eggs 'Benny' (a few ways) and Pancakes. Plus a few different items.

The coffee's were nice and smooth. No complaints...except that we didn't get take-aways for the road.

I had the Crispy Bacon and Eggs which came with a grilled field mushroom, tomato half and a slice of Sourdough Toast. The bacon was definitely crispy and my poached eggs were cooked to perfection. The sourdough toast could have done with some butter, so I piled my eggs on top.

Hubby had the Eggs Benedict which presented with 2 English muffins topped with ham, perfect poached eggs and 'that' sauce. The meal also came with the Homestead's 'Hashbrowns' which reminded me of little onion bhaji's.

They taste nothing like a bhaji but are crispy on the outside and soft and flavoursome on the inside. Thank goodness I had some of these on my plate too, because they were so tasty, I didn't want to share.

Our daughter had the Kids Pancakes (no surprise there) but wished there was more maple syrup! Perhaps a scoop of ice cream or cream would complete this cracker of a kids dish!?

So glad to cross a 'Homestead Breakfast' off my list today, it really is a great new place in the Swan Valley. We are locals and we probably are embarrassed to say how often we really do come here :-)

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Shakshuka

I love Shakshuka! I also love the fact there's a few versions being Spanish baked eggs and Mexican baked eggs too.

I first had Shakshuka at the Subiaco Farmers Markets where Eli, the son on Riki Kaspi owns the popular little stall.

This recipe can be varied and is great to use up the left over meats and veggies in the house.

This recipe is always a winner in my house. It’s very simple to prepare and is a crowd pleaser.

Here's my basic version.

Shakshuka

1x Brown Onion, finely diced
2 tsp Garlic, crushed
1 TBSP Moroccan Spice mix
1x 120gm Pack D'Orsogna Chorizo (or Salami, or bacon or ham)
1x can Red Kidney Beans (or cannellini, or navy beans, or baked beans)
2x cans Crushed Tomatoes
1x TBSP Tomato Paste
2 Cups Chicken Stock
2 eggs Per Person
Crusty Bread
2 TBSP Finely chopped Parsley (optional)

Sauté Onion, Garlic, Spice Mix in a little oil until fragrant. Add Chorizo, Beans, Crushed Tomatoes, Paste, and Stock, season to taste , stir and simmer covered for 30-40 mins, stirring occasionally.

Remove lid and carefully crack eggs into the sauce, trying not to break the yolks. Simmer uncovered on low until the eggs are done to your liking. Sprinkle with Parsley.

Scoop eggs with sauce into serving bowls carefully and serve with crusty bread!

This recipe is great for feeding a few people at breakfast/brunch time!

*You can vary this recipe a lot buy using what's in your fridge and cupboard at the time. Sprinkle with Parmesan or Feta and you can also add Mexican or Spanish Spices or a mix of your favourite spices to create a new flavour!

I've also added Sausages and some sprinkled Feta Cheese and had it for dinner once!

Serves 6-9

Prep Time: 10 mins

Cook Time: 50 mins

You can find this recipe in the La Cucina section of the D'Orsogna website.

 This recipe was created in partnership with D'Orsogna Smallgoods

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