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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Chilli Con Queso - Mexican Cheese Dip

This recipe is to die for! It's a hot cheese dip with Mexican flavours and is great to whip up when you have a few friends over for some drinks.

I remember as a kid going out with my family to our local Mexican restaurant Acapulco Annie's and ordering this every single time!

Ingredients
3 spring onions, sliced thinly, reserving half for garnish
1 tsp garlic powder
2 tsp Mexican seasoning spice
1/2 tsp chilli powder
Handful of coriander, chopped finely
salt & pepper to taste
1/2 cup grated cheese
1 block Kraft velveeta cheese, grated
2 TBSP parmesan cheese
4 tbsp jalapeno chillis, chopped finely, reserving half for garnish
1 cup milk

Method
Place everything in a microwave safe jug and heat on high for 3-4 minutes whisking halfway. Mixture should be thick, hot and combined.

Pour into a serving bowl and garnish with spring onions,jalapeno chillies and cracked pepper. Serve with corn chips and raw vegetable sticks.

 

Leftovers can be refrigerated and gently reheated within 4-5 days.

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Prosciutto Caprese Salad

This salad has the traditional ingredients of a Caprese salad with the addition of D'Orsogna Prosciutto.

It's very simple to prepare and is always a crowd pleaser. It's also a great side salad for a BBQ.

Ingredients
2x 90gm Packs D'Orsogna Prosciutto
3-4 Roma Tomatoes, sliced
1x Tub Bocconcini, sliced
Handful of Basil Leaves
Olive oil, Balsamic Vinegar, Salt and Cracked Pepper to serve

Method

Arrange the Tomatoes, Bocconcini  and Basil Leaves evenly in a pattern on a serving platter and fold the Prosciutto around the salad.

Season with Salt and Pepper and drizzle with Oil and Vinegar to serve.

Serves 4-5 (as a side dish)

Prep Time: 10 Mins

Cook Time: Nil

 

 

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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Salame Romano, Jalapeno and Feta Mini Quiches

These mini quiches are delicious to make for parties or just to snack on at home. 

Filled with D'Orsogna Salame Romano, jalapeno chillies and feta cheese, they're very simple to prepare and bake.

If you're making these for kids you can omit the spicy chillies and they will still be tasty.

Ingredients
2 Sheets Shortcrust Pastry
1x 150gm pack of D'Orsogna Salame Romano
2 TBSP Pickled Jalapenos, Chopped
3 TBP Marinated Feta Cheese
2 Eggs
1/4 Cup Milk
Salt & Pepper

Method

Preheat oven to 210C.

Thaw out the pastry sheets and cut circles using an 8cm fluted cutter.

Arrange circles in a muffin tin lined with silicone muffin pans.

Dice 5 slices of D'Orsogna Salame Romano and spread evenly amongst pastries along with the Jalapenos and Feta Cheese.

 

 

Whisk eggs, milk and salt and pepper to taste, in a jug and pour evenly over each pastry being careful not to overfill.

Bake for 15-18 minutes.

 

 

Serves 4

Prep Time: 5 mins

Cook Time: 18 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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Easy Croque Madame

Impress your family with this Easy Croque Madame Recipe. Using D'Orsogna Premium Leg Ham and then topped with an egg, this makes a quick, delicious snack!

Ingredients
4 Slices of Bread
6 Slices of Cheese
1x 180gm D'Orsogna Premium Leg Ham
2 Eggs
Butter
Salt and Pepper


Method
Butter all the slices of bread and place 2 slices of cheese on 2 pieces of bread. Fold in half 4 slices of ham and place 2 on top of the cheese.

 

Top with remaining pieces of bread (butter side down) and toast in a sandwich toaster until the cheese is melted and the bread is golden.

While the sandwiches are cooking, heat up a small pan on medium heat and add 1 tsp of butter. Once the butter has melted crack in 2 eggs and cook for 1 minute. Turn of the heat, cover and let the eggs sit for 1 minute then place on top of the sandwiches.

 

Serves 2

Prep time: 5 mins

Cook time: 10 mins

 

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

 

This recipe was created in collaboration with D'Orsogna Smallgoods.

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Pickled Jalapenos

Every year throughout the warmer months we always have a few chilli plants on the go. It amazing how many chilli's can grow on the one plant throughout the season!

The ones that I find grow the easiest and are the most eaten in our household are the jalapeno variety. I find them just the right amount of heat (call me a wuss!) and they have that lovely chilli flavour and smell.

These warmer months, however don't last forever, so for the last few years I've found myself pickling and jarring them to keep in the pantry to use through the year without having to buy them.

Here is my simple recipe to have you growing, pickling and enjoying your home-grown chilli's long after the growing season has passed.

These also make great gifts, and alot of people love the effort that goes into homemade products.

1 Cup White vinegar
1 Cup Water
1.5 TBSP salt and sugar
1 TBSP whole peppercorns
5-6 Whole cloves
2 Garlic cloves
1 Star anise
2 Cups Jalapeno chilli's

Wash your preserving jars and lids then bring them to the boil in a large soup/preserving pot for 5 minutes. Set aside until filling stage.

Simmer all the ingredients, except chilli's for 2-3 minutes until sugar and salt are dissolved. Add chilli's (you can chop them up, like I have, or leave them whole) and simmer for 10 minutes.

Turn off heat and set side for 10 minutes.

Using tongs, drain jars and lids and carefully ladle or spoon chillies into the jars and well as the liquid. Be sure to add the peppercorns and spices as these will only add flavour as they develop.

Fill to 1cm below the top and screw the lid on and invert. It pays to use good thick oven mitts doing this process as the jars and liquid are very hot! Always make sure the jars are just as hot as the contents going in or else this will result in the jars cracking.

Leave the jars upside down until they're completely cool. The lids should have sealed and you can now store these in your pantry or give out as little gifts.

This recipe has enough liquid for 3-4 250ml preserving jars.

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Arancini Balls

Arancini Balls
This recipe is a very basic recipe of Arancini. Please feel free to flavour the risotto, if you prefer, with mushrooms, pumpkin etc.

Risotto
1 Onion, chopped
2 tsp crushed garlic
Salt & pepper, to taste
2 Cups Arborio rice
4 Cups Hot Chicken stock (or vegetable)
Saffron threads (steeped into the Chicken stock)

Sauté the onion and garlic in some oil for a few minutes then add the rice and stir to coat.

Pour over the stock and stir to combine. Cover and simmer for 15-20 minutes on low until the liquid is absorbed and the rice soft, stirring every few minutes.

Uncover and stir roughly for about 1 minute to release the starch, then leave to cool in the fridge.
(You can make this the day before)

Arancini
Risotto Mix
1//3 Cup parmesan cheese, grated
2 eggs
1.5 Cups Panko Crumbs
Baby Bocconcini

Lightly mix in the Parmesan Cheese to the Risotto mix.

Scoop up some rice (about egg size) and lightly squeeze into a ball (this helps if your hands are slightly wet). Press an indent with your finger to the middle of the ball and push in the baby bocconcini and cover with a little bit more rice.

Coat the ball in the beaten egg and then into the Panko Crumbs. Place on a plate and refrigerate until ready.

Heat up some oil and fry for a few minutes on each side until crispy and golden.

*I served these Arancini Balls with some Homemade Pasta Sauce but you can serve them with a big salad or some Aioli.

*These can be made ahead and fried on the day. They can also be reheated in a low/med oven for 15-20 minutes.

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Crepes with Creme Patissiere and Macerated Strawberries

I love the crepes and custard combo, and this recipe makes a lovely dessert for dinner parties or anytime really.

Crepes
2 eggs
1 1/4 Cup Milk
1 TBSP Sugar
1 Cup Plain Flour

Sift dry ingredients in a bowl and whisk in combined wet ingredients until smooth. Rest for 5 mins before using.

Crème Patissiere (microwave version)
1 Egg 1 Egg Yolk
4 TBSP Caster Sugar
1 tsp Vanilla extract
2.5 TBSP Cornflour
2.5 Cups Milk

In a Pyrex jug whisk eggs, yolks, sugar, cornflour and Vanilla until thick. Whisk in milk and microwave for 1 minute then whisk.
Then microwave for 30 sec at a time stirring in between until you have a thick custard. Place cling wrap on top of the custard to stop a skin forming, refrigerate until cold before using.

Macerated Strawberries
Half a punnet of strawberries, hulled and sliced
2 tsp caster sugar
Juice from 1/4 of a Lemon

Mix everything together and leave at room temp.

Assembly

You can stack the crepes on top of each other with the custard in between or you can spread the custard over and fold then in quarters like I've done in the photo.

Spoon over the strawberries.

Enjoy!

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Chilli-Garlic Tomato Sauce Recipe

Chilli-Garlic Tomato Sauce Recipe

800gm Can Whole Peeled Tomatoes

1/2 cup water

1/2 cup sugar

1/2 cup white vinegar

1 brown onion, diced

2 TBSP garlic, chopped

1 TBSP small hot red chilli's, chopped

2 tsp salt

1 tsp Dijon mustard

1/2 tsp pepper

1 clove

 

Place all ingredients in a slow cooker and cook on high for 4 hours and low for 4-6 hours. Blend with a stick mixer and pour into hot sterilized jars, seal and cool.

 

Makes approx. 3 cups. These make great gifts for Christmas etc!

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Warm Potato, Asaparagus & Dill Salad.

I made this lovely side salad to have with dinner last night. Asparagus has just come into season here in Australia and I purchased some from my local supermarket.

This salad would go very well with some grilled fish!

Warm Potato, Asparagus & Dill Salad

A big handful of small chat potatoes (sliced in half)
A bunch of asparagus (ends trimmed, chopped in thirds)
1 Carrot (julienned)
A few red radishes (sliced thinly)
Half a punnet of cherry tomatoes (sliced in half)
Half a red onion (thinly sliced)

Dressing:
4 TBSP EVOO
2 TBSP lemon juice
1/2 tsp fresh chopped dill

Combine dressing ingredients in a jar and shake well, set aside.

In a salad bowl combine the carrot, radishes, tomatoes and red onion.

Bring a pot of salted water to the boil and boil the potatoes for 10-12 minutes until tender. Blanch the asparagus in the water for 1-2 mins.

Add the drained potatoes and asparagus to the mixing bowl and pour over the dressing. Stir

gently to combine.

Enjoy!

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Handmade Pasta - Spinach and Ricotta Ravioli

We've made pasta from scratch a few times now, and it's gotten a whole lot easier since I received a pasta roller attachment for my beloved Kitchenaid Mixer for my birthday a few weeks ago!

Spinach, Ricotta and Prosciutto Ravioli

Pasta: (This Recipe is from the back of '00' Pasta flour Brand: Molini Pizzuti)
500Gm '00' Flour
5 eggs
1 tsp Olive Oil
10 Gm Salt

In a bowl/mixer mix eggs, salt and oil. Add flour and mix into a soft dough. knead for 2 mins then cover and rest.


Filling:
1x small tub Ricotta cheese
1x bunch spinach, wilted and chopped
2 TBSP Parmesan Cheese, grated
5 slices Prosciutto, chopped
1 TBSP Dried herbs and Garlic (I use YIAH Herb & Garlic Mix)
Salt and pepper to taste

Mix all ingredients together and set aside.

Method:

Pinch off about a golf ball sized ball of pasta and lightly flour. Roll out the pasta sheets, but not too thin. I finished on number 5 on the pasta roller which is medium thickness and good for filled pasta.

Roll out a long sheet and then place a small heaped teaspoon of mixture about 5 cm apart on half of the sheet.

 

 

Use a pastry brush or finger to lightly wet around the mixture with water so the pastry on top sticks then lightly cover with the other half of the pasta sheet.

Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper or it will stick! and lightly dust with flour.

Repeat until you have enough.

To Cook: Bring a pot of salted water to the boil and then lower the flame so it just simmering. Rapidly boiling water will break apart the pasta so it needs to cook gently for about 10-12 minutes until tender. 

Drain and serve with any pasta sauce you like.

This was so yum!!


We've also made ravioli with egg yolks inside before too and served it with a Burnt Butter, Garlic and Sage Sauce. Delicious!
 

Egg Yolk Ricotta Ravioli

Pasta:
As per above recipe.

Filling:
Above recipe minus the prosciutto.
Egg yolks

Method:

Roll out pasta as above and place a heaped small teaspoon of filling 5 cm apart on half the pasta sheet. Make a small well in the centre and lightly place an egg yolk on top.

Use a pastry brush or finger to lightly wet around the mixture with water so the pastry on top sticks then lightly cover with the other half of the pasta sheet.

Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper and lightly dust with flour.

Cook as pasta above but for half the time to have the yolk runny. You can serve it with the sauce below.

Burnt Butter, Garlic & Sage Sauce

75Gm unsalted butter
salt and pepper to taste
1 tsp crushed garlic
4-5 sage leaves
1 TBSP chopped parsley & Parmesan Cheese to serve.

Melt butter in a pan and season to taste. once bubbling add garlic and sage and cook until butter just starts to change in colour.

Take off the heat and spoon over pasta.

Sprinkle with parmesan cheese and parsley.

Enjoy!

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Crumbed Oysters

I haven't liked oysters for very long.....months perhaps....I figure as I'm getting older my palate is becoming more forgiving to trying the things I never would have a few years ago.

One must press on though, and today we went to Catalano's Seafood factory in Bayswater. Those who don't know Catalano's is owned by Josh Catalano's family, who once was on Masterchef Australia a few years back.

$14 is all it cost for a dozen SA Pacific Oysters.

I had big plans for these babies, deep fried being the first. My first time went well so here it is!

Crumbed Oysters Recipe

1 Egg, whisked with 1 tbsp. water
1/2 cup panko crumbs
1/2 tsp garlic powder (because it makes everything taste better)
s&p to taste
oil to deep fry ( I use a good quality veg)

Separate the oyster meat from the shell and place in egg wash mix. Coat in the mixed panko and garlic powder and then repeat process for extra crispy oysters.

Heat oil and fry for about 1-2 minutes until crispy.

Serve with lemon pepper mayo and Srirracha Sauce!


Lemon Pepper Mayo

1/3 cup mayo
1/2 tsp garlic powder
zest and juice of 1 lemon
cracked pepper

Whisk all together!

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Beef Massaman Curry

I love making Curry pastes from scratch. It makes the whole house smell amazing and is very rewarding!

 



 

 


500Gm Beef Cubes
2 TBSP Cornflour
1 Red Onion
2 Spring Onion stalks
2 Cloves of Garlic
1 TBSP Lemongrass paste (or a couple of stalks)
1 Thumb-size piece of Ginger
1 bunch of Coriander (stalks and roots chopped finely, leaves roughly chopped and set aside for later)
1-2 Long Red Chilli's (depending on how hot you like it, some chopped and reserved for garnish)
1/2 tsp Ground Coriander, Cinnamon and Cumin
2 tsp Soy Sauce, Sugar and Fish Sauce
2 Limes (1 juiced and 1 cut into wedges for garnish)
4-5 medium sized potatoes, cut into large chunks
400ml can coconut milk
3 TBSP Sweet Chilli Sauce
2.5 cups Beef stock
Salt and pepper to taste

Toss the beef in the flour and set aside.

Combine the red onion, spring onions, garlic, lemongrass, ginger, coriander root and stems, chilli, spices, soy sauce, fish sauce, sweet chilli sauce, sugar and lime in a food processor or mortar and pestle and process until a paste is formed.

 

 

 Fry off the beef in batches in some oil until browned and set aside. Then fry off paste in some more oil for a few minutes. Add the stock, coconut milk, beef and potatoes and mix until combined. Simmer on very low, covered for 6-8 hours. You could transfer to a slow cooker or cook covered in a low oven too.

Serve with steamed rice and garnish with leftover coriander leaves, chopped chilli and a wedge of lime.

Serves 4-6



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