She cut the skin off the oranges for the lovely Toffee Orange Dessert Click here
50 ml olive oil
8 red onions sliced
2 pinches of white sugar
2 pinches of thyme leaves
200g shortcrust pastry
350 g goat’s cheese
75 ml milk
75 ml cream
3 eggs
Salt &
A pinch of paprika
Ground nutmeg to taste
Pre heat oven to 190 deg C.
In medium pan, heat the olive oil –
add onions and sugar and continually stir until brown and very sweet to taste.
Add thyme leaves stir and remove from heat and leave to cool.
Line a 26cm tart shell with pastry rolled out 2mm thick.
Half fill pastry shell with caramelised onions and
Top with slices of fresh goat cheese.
I used marinated feta and then another layer of onion
and then fresh feta on top.
Combine milk, cream, eggs, salt and pepper, paprika and nutmeg and mix well.
Pour over the top of the tart.
Bake in oven until the base of the tart is golden brown and mixture set.
Cool on a metal rack.
Slice tart with serrated knife.
Serve with a Fresh Tomato and Basil Salad.
Use several types of tomatoes.
Drizzle a little olive oil around the plate and
Serve with cracked pepper and a little sea salt
They are the dessert of the month for me at the moment.
Everyone loved them, the toffee splendidly hardened on immediate contact with the cold oranges. Excellent.
This time I remembered to sprinkle the candied peel over the completed dish
I also stirred in a tablespoon of peel into the accompanying crème fraiche.
Just a few Honey Roasted Almond Accents gave an extra crunch
Sophia's mother Helen made a divine BLACK AND WHITE CHEESECAKE
She found the recipe in Delicious magazine submitted by Australian Chef Jill Dupleix
Helen used orange zest in the cream cheese layer to complement the Toffee oranges
100g dark chocolate, chopped
200g sour cream or crème fraiche
600g cream cheese, softened
½ tsp vanilla extract
200g castor sugar
2 tbsp plain flour
1 tbs grated orange or lemon zest
3 large eggs
Biscuit Base
200g digestive biscuits, finely crushed
125g unsalted butter, melted
1 tbs cocoa powder, plus extra to dust
Grease a 23cm springform pan.
For the base, process biscuit, butter, cocoa powder and a pinch of salt in a food processor until you have moist crumbs.
Tip into the cake pan and press firmly over the base and 5cm up the sides.
Refrigerate while making the filling.
Preheat oven to 180C.
Heat chocolate and half the sour cream in a bowl set over a saucepan of barely simmering water, stirring until smooth.
Using an electric mixer,
Beat the softened cream cheese, vanilla extract, caster sugar and
Everyone loved them, the toffee splendidly hardened on immediate contact with the cold oranges. Excellent.
This time I remembered to sprinkle the candied peel over the completed dish
I also stirred in a tablespoon of peel into the accompanying crème fraiche.
Just a few Honey Roasted Almond Accents gave an extra crunch
Sophia's mother Helen made a divine BLACK AND WHITE CHEESECAKE
She found the recipe in Delicious magazine submitted by Australian Chef Jill Dupleix
Helen used orange zest in the cream cheese layer to complement the Toffee oranges
100g dark chocolate, chopped
200g sour cream or crème fraiche
600g cream cheese, softened
½ tsp vanilla extract
200g castor sugar
2 tbsp plain flour
1 tbs grated orange or lemon zest
3 large eggs
Biscuit Base
200g digestive biscuits, finely crushed
125g unsalted butter, melted
1 tbs cocoa powder, plus extra to dust
Grease a 23cm springform pan.
For the base, process biscuit, butter, cocoa powder and a pinch of salt in a food processor until you have moist crumbs.
Tip into the cake pan and press firmly over the base and 5cm up the sides.
Refrigerate while making the filling.
Preheat oven to 180C.
Heat chocolate and half the sour cream in a bowl set over a saucepan of barely simmering water, stirring until smooth.
Using an electric mixer,
Beat the softened cream cheese, vanilla extract, caster sugar and
remaining sour cream until smooth.
Beat in the plain flour and orange or lemon zest, then
beat in the eggs one at a time.
Pour two-thirds of the cream cheese mixture into the crust.
Whisk the melted chocolate cream into the remaining cream cheese mixture until smooth.
Using a soup ladle, pour the chocolate filling over
Beat in the plain flour and orange or lemon zest, then
beat in the eggs one at a time.
Pour two-thirds of the cream cheese mixture into the crust.
Whisk the melted chocolate cream into the remaining cream cheese mixture until smooth.
Using a soup ladle, pour the chocolate filling over
the vanilla filling until you reach the top of the crust.
Place in the oven and bake for 40 minutes,
until the centre is just firm and the top is slightly golden –
it will split slightly.
Cool, then refrigerate overnight before serving.
Dust with cocoa powder,
Use a hot knife to slice the cheesecake and serve.
Fantastic.
it will split slightly.
Cool, then refrigerate overnight before serving.
Dust with cocoa powder,
Use a hot knife to slice the cheesecake and serve.
Fantastic.
To start the meal Lana made her
Goats Cheese and Caramelised Onion Tart.
The flavours were divine.So To make Lana's scrumptious tart
50 ml olive oil
8 red onions sliced
2 pinches of white sugar
2 pinches of thyme leaves
200g shortcrust pastry
350 g goat’s cheese
75 ml milk
75 ml cream
3 eggs
Salt &
A pinch of paprika
Ground nutmeg to taste
Pre heat oven to 190 deg C.
In medium pan, heat the olive oil –
add onions and sugar and continually stir until brown and very sweet to taste.
Add thyme leaves stir and remove from heat and leave to cool.
Line a 26cm tart shell with pastry rolled out 2mm thick.
Half fill pastry shell with caramelised onions and
Top with slices of fresh goat cheese.
I used marinated feta and then another layer of onion
and then fresh feta on top.
Combine milk, cream, eggs, salt and pepper, paprika and nutmeg and mix well.
Pour over the top of the tart.
Bake in oven until the base of the tart is golden brown and mixture set.
Cool on a metal rack.
Slice tart with serrated knife.
Use several types of tomatoes.
Drizzle a little olive oil around the plate and
Serve with cracked pepper and a little sea salt
Of course I am still on the Mumsie Food and cooked the Corned Beef Dinner again.
It was very good but there is a lot of prep for 15 people I am glad I got up early
This time I accompanied it with:
Mashed Potato
And
Caraway Cabbage and Bean Sprouts
Remove the outer leaves and core of the cabbage
Slice it thinly
Blanch in boiling salted water about 1 minute
Drain and out aside you can do this earlier.
When ready to serve
Place a big knob of butter in a hot wok
Add cabbage
Season with pepper
Toss around till coated with butter
Add bean sprouts and 1 tbs toasted caraway seeds.
Of course carrots and small onions cooked in the stock were a must.
All topped off with mustard sauce.
Someone mentioned that caraway relieved the normal flatulence associated with cabbage.
I think they were right. All very comfortable in our house
Of course I had leftovers
It was very good but there is a lot of prep for 15 people I am glad I got up early
This time I accompanied it with:
Mashed Potato
And
Caraway Cabbage and Bean Sprouts
Remove the outer leaves and core of the cabbage
Slice it thinly
Blanch in boiling salted water about 1 minute
Drain and out aside you can do this earlier.
When ready to serve
Place a big knob of butter in a hot wok
Add cabbage
Season with pepper
Toss around till coated with butter
Add bean sprouts and 1 tbs toasted caraway seeds.
Of course carrots and small onions cooked in the stock were a must.
All topped off with mustard sauce.
Someone mentioned that caraway relieved the normal flatulence associated with cabbage.
I think they were right. All very comfortable in our house
Of course I had leftovers
And what did I make but Corned Beef Hash
Take a pan that will go in the oven
Heat oven 180C
Place pan on stove add big knob of butter
Squash mashed potatoes on bottom
Throw in sliced up corned beef
Take a pan that will go in the oven
Heat oven 180C
Place pan on stove add big knob of butter
Squash mashed potatoes on bottom
Throw in sliced up corned beef
Then the carrots and onions chopped
Then the cabbage and peas
Top with shavings of Gruyere cheese
Continue to cook over med heat till a crust is formed
Place in oven and cook about 10 minutes until cheese has melted.
Just serve and eat.
Excellent
Then the cabbage and peas
Top with shavings of Gruyere cheese
Continue to cook over med heat till a crust is formed
Place in oven and cook about 10 minutes until cheese has melted.
Just serve and eat.
Excellent
We have decided our next family we are going to be at
Lana’s for a “High Society” Singalong Brunch
After the success a couple of years ago of our Sing Along with “The Sound of Music”
held at our studio.
I want to be Grace Kelly but I guess I’ll get to be the Mrs Seth Lord (matronly)
Dale I think will be have to be Uncle Willie he was the one always looking for the next drink..
Dale made a fairly dodgy nun He was the flying Nun
I want to be Grace Kelly but I guess I’ll get to be the Mrs Seth Lord (matronly)
Dale I think will be have to be Uncle Willie he was the one always looking for the next drink..
Dale made a fairly dodgy nun He was the flying Nun
Here we have some delightful shots of the Sound of Music
Here's Lana as a Favourite Thing with Sister Neil
Here's Lana as a Favourite Thing with Sister Neil
9 comments:
Your 'Singalongs' look like they're a riot! Love the costumes!
That all looks lovely, but with the cheesecake is it possible to substitute, say, graham crackers for digestive biscuits? I have no clue where I'd find them here...
katiez They were such funny nights everyone ahd to sing the songs for their character.
Jim
I think Graham Crackers are ths same as digestive biscuits or at least similar I'll check it out and let you know
Jim I have done a bit of research and if you look at this site http://separatedbyacommonlanguage.blogspot.com/2006/07/baked-goods.html
there could be an answer for you. If you have chocolate malt biscuits they make a great base.
That really is singing for your supper. The goats cheese tart appeals to me. I've tagged you for the 4 x 4 meme.
That link is excellent; thank you for the help!
Jim
No problem
i love the cheesecake. sounds delicious. i am still thinking what i am going to cook tomorrow as we'll have guests as well. the idea is always coming to me at the last minute. how such an awful organizer i am hehehe...
The cheesecake was excellent...try the oranges with it they are so good.
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