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| Donna Hay Soft Poached Eggs with sweet Potato Hash Browns
creamy horseradish sauce
To make the creamy horseradish sauce, place the horseradish, sour cream, lemon juice, salt and pepper in a small bowl and stir to combine. Set aside. Place the sweet potato, 2 eggs, salt and pepper in a bowl and mix well to combine. Heat 1cm oil in a non-stick frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes each side or until golden and crispy. Drain on absorbent paper and keep warm. Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce to serve. Serves 4. |
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| Donna Hay Chocolate Easter Egg Cups
whipped chocolate icing
Preheat oven to 160ºC (320ºF). To make the whipped chocolate icing, place the butter in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add icing sugar, vanilla and cocoa and whisk until light and creamy. Set aside. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add eggs and beat well. Sift over the flour and cocoa and beat until combined. Fold through the milk and chocolate and spoon into 10 x ⅓ cup-capacity (80ml) ovenproof dishes. Bake for 20 minutes or until cooked when tested with a skewer. Cool slightly and top with whipped chocolate icing. Makes 10. * To melt chocolate, place chopped chocolate in a heatproof bowl placed over a saucepan of simmering water. Stir until melted and smooth. |
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Donna Hay
Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside. Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10. + Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat. |
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Donna Hay
Preheat oven to 200ºC (390ºF). Carefully remove the skin from the ham, leaving a little skin on the knuckle. Use the point of a sharp knife to score a criss-cross pattern into the fat, making sure not to cut all the way through. Place in a baking dish lined with non-stick baking paper. Cover the knuckle with baking paper to prevent burning and secure with kitchen string. Combine the sugar, vinegar and mixed spice and brush over the ham. Place the cloves in the centre of each diamond. Roast for 35 minutes, brushing with glaze at 10-minute intervals. Serves 12–15. |
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| Donna Hay Whisky Marmalade & Mustard Glazed Ham.
Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside. Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10. + Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat. |
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Donna Hay
lemon and garlic butter
Bring a saucepan of salted water to the boil and cook the asparagus for 2−3 minutes or until tender. Drain and refresh under cold water. To make the lemon and garlic butter, place the butter, lemon juice, lemon zest, garlic, salt and pepper in a small saucepan over medium heat and simmer for 2−3 minutes. To serve, arrange the asparagus, spinach and mint on a serving dish and spoon over butter. Serves 4. |
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Donna Hay
Preheat the oven to 200ºC (390ºF). Cut out four 12cm x 6cm rectangles from the pastry sheet and place on a baking tray lined with non-stick baking paper. Score a 1cm border on each rectangle. Place the ricotta, parmesan, lemon rind, chervil, salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden. Serve with the chervil and lemon. Serves 4. |
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| Cannelle and Vanille PFR Design suggests using prepared puff pastry vol au vents. please see here for full recipe. http://www.cannellevanille.com/2009/09/daring-bakers-brunch-and-some-more-pate.html |
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| Martha Stewart |
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| Bon Appetit |
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Bon AppetitIngredients
Preparation
Read More http://www.bonappetit.com/recipes/quick-recipes/2009/04/green_pea_soup_with_tarragon_and_pea_sprouts#ixzz1qKw2tmfe |
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| Cannelle and vanille Roasted Tomato and Watercress Tart Roasted Tomatoes 3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds 1 tsp salt 1/2 tsp black pepper 2 Tbs olive oil bunch of fresh thyme Pre-heat oven to 300F. Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme. Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve. Tart Crust 2/3 cup (90 g) superfine brown rice flour 1/3 cup (45 g) quinoa flour 1/4 cup (40 g) potato starch 1/2 tsp salt 1/4 tsp black pepper 2 tsp thyme leaves 8 Tbs (110 g) cold unsalted butter, diced (I used non hydrogenated shortening) 5-6 Tbs ice water Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed. Transfer the dough t your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour. Dust your surface with superfine brown rice flour. Roll the dough to 1/8" thickness. Fill a 9" tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling. Roasted Tomato and Watercress Filling Bunch of fresh watercress, stems removed Roasted tomatoes 2 eggs 1 Tbs plus 2 tsp cornstarch (12 g) 1 cup unsweetened coconut milk 1/4 tsp salt 1/4 tsp black pepper Pinch of freshly ground nutmeg 2 oz mozzarella (I used the cheese substitute Daiya) Pre-heat oven to 400F. Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top. In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes. Bake for 30 minutes or until tope is golden brown. Cool for 20 minutes before slicing. PFR Design suggests using an already prepared Tart Crust |
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| Canelle and vanille Heirloom Tomato Galette Quinoa pate brisee 2 lbs heirloom tomatoes 1 oz goat cheese Olive oil salt Freshly ground pepper Egg wash Roll the pate brisee to about 1/16"-1/8" thick, forming a circle. You can cut the edges to make a perfect circle or just leave it as for a rustic look. Cut the tomatoes in slices that are about 1/4" thick. Place the tomato slices on paper towels to drain some of the excess water. Pat the top also. Place the tomato slices on the rolled pate brisee. Fold the edges over the tomatoes. Dab some goat cheese on top. Drizzle with olive oil, salt and pepper. brush some egg wash on the edges for a golden brown crust. Bake in a preheated 450F on the lower half of the oven for 15 minutes. Turn oven down to 400F and finish baking for another 15 minutes until crust golden brown. Make sure the bottom crust is cooked. You can even bake it on a pizza stone if you have one. Drizzle with more olive oil and serve with a green salad. PFR Design suggests using an already prepared pate brisee. |
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| Cannelle and Vanille |
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