Egg Tart Recipe

 Egg Tart Recipe

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
•  70ml Milk (I use Fresh Milk)
• 230ml Water

Cooking Directions:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Bruschetta Recipe

 Bruschetta Recipe

Ingredients:

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Cooking Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3.  Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. 
4. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Seafood Lasagna

Seafood Lasagna Recipe

ingredients;

1. 1 litre/1 pint 15fl oz milk
2. 2 bay leaves
3. 1 garlic clove
4. 40g/1½oz unsalted butter, plus extra for greasing
5. 50g/2oz plain flour
6. 1 tsp English mustard
7. salt and freshly ground black pepper
8. 400g/14oz no-cook lasagne sheets
9. 2 tbsp chopped fresh tarragon
10. 400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.)
11. large handful baby spinach
12. 150g/5oz cheddar, grated
13. 75g/2 ½oz parmesan, grated

Cooking directions;

Preheat the oven to 180C/365F/Gas 4.
Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.
Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).
Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.

Watch technique1:57 mins

Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.
Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.
Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.


Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.


Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets.

Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. thn serve.

Chicken Piccata

                Chicken Piccata Recipe

Ingredients;

2 Boneless chicken breasts sliced in half
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt ,pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers

Cooking Directions;

Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Crispy Onion Rings

Crispy Onion Rings Recipes

Ingridients;   

2 large (about 800g) onions

• plain flour
• 2 eggs, lightly beaten
• 1 cup (80g) grated parmesan cheese
• 2 cups (140g) stale breadcrumbsshopping list
• 2 teaspoons seasoned pepper
• Oil for deep-frying

Cooking Directions;

Sift together the flour and cornstarch. Add the instant mashed potatoes, cayenne and club soda. Whisk to combine. Let sit in the fridge for 10 minutes. Meanwhile, heat vegetable oil to 350 degrees F. Pour the breadcrumbs into a shallow dish.

Remove batter from the fridge and check for consistency. The mixture should resemble a slightly thick pancake batter. More club soda can be added to adjust. Working in batches, use a fork to coat the onion rings in the batter, let the excess drip off, and then toss in the panko to coat on both sides.

Fry for about 2-3 minutes, turning over in the oil halfway through, until crispy and golden brown. Drain on a rack, and serve warm, sprinkled with salt.

Cheesy Potato Chip Gratin - Macaroni & Cheese Toppin Recipe

   Cheesy Potato Chip Gratin- Macaroni & Cheese Toppin Recipe

Ingidients :

1. 2 table spoon butter.
2. 1 bag white cheddar kettle-style potato chips, crushed into medium crums.
3. 1/3 cup grated parmiganio-Regganio (parmesan cheese)
4. 2 table spoon

Cooking Directions: 

Melt the butter in a large non stick skillet over medium heat. Add the chips and  breadcrumbs. Cook stirring and toss for 3 minutes. Add the cheese and cool stirring and tossing continually. Continue until the mixture begins to turn into golden brown. Turn off heat and reserve.