Recipe: Crème brûlée with strawberries as waiters in suits

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Crème brûlée with waiters in suits!

Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, melted dark and white chocolate (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

10. Dip strawberries in dark chocolate, then decorate with white chocolate using fingers and tooth picks. Place in refrigerator to set before placing on top of crème brulee.

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Recipe: Peach cream mousse cake

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Peach cream mousse cake! With mango cubes and granadilla jelly top. Finished with peach, strawberry and kiwi. 

Ingredients:

.       17g Gelatin Powder

.       60g Hot Water

.       350g Whipping Cream

.       3 tablespoon Icing Sugar

.       300g granadilla Puree (if refrigerated, bring to room temperature)

.       300g peach Puree (if refrigerated, bring to room temperature)

.       1 tablespoon Rum

.       200g to 220g Cubed Mango (or use 2 medium sized mangoes)

.       150g mango puree (or use1 medium sized mango)(bring to room temperature)

.       2 tablespoon piping gel

.       Strawberries, peaches and kiwis (sliced)

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Directions:

1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.

2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.

3.    In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.

4.    Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.

5.    Place in the freezer to set while preparing the peach and cream cheese filling.

6.    In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to peach puree. Add rum to the mixture. Mix well.

7.    In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the peach mixture to whipped cream. Mix well till incorporated.

8.    Put chilled, crumb lined springform pan in a shallow baking tin.  Pour the peach mousse filling into crust. Let the cake chill for at least 3 hours to set before removing the cake ring.

9.    After the mousse has set and the ring removed, make granadilla puree topping. Blend granadilla puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.

10.Once the granadilla gel has set, decorate the top of the cake with slices of peaches, strawberries and kiwis.

Recipe: New English clam chowder with puff pastry

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New English clam chowder with puff pastry and french garlic bread.

Ingredients:

• 4 cups of small Prince Edward Island potatoes, peeled and diced

• 1 1/2 cups celery, finely diced (reserve scraps for stock)

• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)

• 1 tablespoon minced thyme

• 1 tablespoon canola oil

• 114g of unsalted butter

• 2 tablespoons ground salt pork

• 1 cup all-purpose flour

• 4 cups of whole milk

• 8 cups of clam stock (see recipe below)

• 3 cups freshly chopped cherrystone clams (about 36 clams)

• 473ml of heavy cream

• Kosher salt

• 1 bunch chopped flat parsley

• Freshly ground black pepper

• 4 cups oyster crackers or saltine crackers

Directions:

  1. Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on high heat and cook potatoes until they are tender but have a small amount of bite left to them. Immediately strain and run under cold water when the potatoes are ready.
  2. In a sauté pan sweat celery, onions and thyme with canola oil over medium-low heat, stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their color, remove from heat.
  3. In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but do not allow mixture to stick to bottom of pot and burn.
  4. After about 15 minutes of low simmering and whisking, add Clam Stock to mixture. Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10 minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of cracked pepper. Crush oyster crackers into soup and eat. Serves 12.
(To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup. When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

Clam Stock:

• 10 cherrystone clams

• 9 cups of water

• Diced celery and onion scraps

In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 9 cups of water and reserved celery and onion scraps. Bring to a simmer until clams open. Take off heat and strain. Reserve. Serve with garlic bread.

Recipe: Rump Steak

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Grilled matured medium rump steak, stacked on butter cream potato mash, served with sauted Dijon mustard creme mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 x 250g rump steak
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

.       680 grams gold potatoes, peeled and quartered length-wise

.       1/2 teaspoon salt

.       4 tablespoon heavy cream

.       2 tablespoon butter

.       1 tablespoon milk

.       Salt and Pepper

.       Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over steaks.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Recipe: Crème Brûlée

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Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, blueberries and cream (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Spoon a dollop of cream onto the centre, and place a strawberry and a blueberry on top of it (optional). Allow the crème brulee to sit for at least 5 minutes before serving.

Recipe: Miniature chocolate marble cakes

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Baked chocolate marble cake base covered in light vanilla whipped double cream, topped with icing sugar powdered blueberry with strawberry, glazed in strawberry sauce.

Note: Serves 4 – 6.

Ingredients:

  • 85g unsalted butter
  • 130g caster sugar
  • 2 eggs
  • 130g vanilla double cream
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 50g melted dark chocolate (I used 70% dark)
  • icing sugar powder
  • blueberries
  • strawberries
  • strawberry sauce

Directions:

  1. Preheat the oven to 160C. Butter a 4 cup circular tins and set aside.
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler. Once melted, set aside to slightly cool.
  4. In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the flour mixture little by little. Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl. Mix to just blend.
  5. Spoon mixtures alternatively into circular tins. Bake for around 30-40 minutes.
  6. Meanwhile, whip the vanilla double cream. Wash the blueberries and strawberries, then slice up strawberries in halves. Also put strawberry sauce into a bowl, ready to pour over marble cake.
  7. Once marble cakes are done in the oven, allow to cool slightly before turning out.
  8. Spread some whipped vanilla double cream over the top of the marble cakes. Pour some strawberry sauce over the vanilla cream. Place two halves of the sliced strawberries in the centre, and line the outer circle with blueberries. Sprinkle with icing sugar powder.

Recipe: Grilled marinated garlic lamb

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Grilled marinated rosemary garlic butter lamb chops, stacked on butter cream potato mash, served with sautéed Dijon mustard crème mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 lamb shoulder chops (each about 3/4 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

  • 680 grams gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 tablespoon heavy cream
  • 2 tablespoon butter
  • 1 tablespoon milk
  • Salt and Pepper
  • Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the  lamb chops and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over lamb.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.