Easy Chicken and Field Mushroom Risotto

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

Chocolate Souffle

15 squares of dark chocolate (had to count them while video was paused)
Butter (presumably unsalted) at room temperature.
Sugar
4 egg whites
4 egg yolks

Melt the chocolate over a bain-marie

Butter the mould lightly finishing with brush strokes from bottom to top on the sides. Toss some sugar around the mould to coat.

Whip the egg whites with a good dash of sugar to soft peaks.

Mix the yolks through the melted chocolate until well combined.

Mix 1/3 of the whites through the chocolate mixture until well combined.

Gently fold in the remaining whites until combined. Be careful not to lose any air from the whites.

Spoon the mixture into the moulds

Take care not to splash any mixture on the sides or the souffle will stick when rising.

Bake in the oven for 8 - 10 mins at 200 C

Serve with a chocolate cream (grated choc mixed through whipped cream).

Thanks again Master Chef Australia 2010

Crème Brulee

600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar

Step 1: Preheat oven to 120°C.

Step 2: Place the cream, vanilla bean and seeds in a saucepan

over medium heat and bring to scalding point,

then remove from heat.

Remove vanilla bean and discard.

Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

Step 4: Pour hot cream over egg yolk mixture,

continuing to whisk until well combined.

Strain mixture into a jug,

evenly divide between 4 x 200ml ramekins.

Step 5: Carefully place ramekins in a deep roasting pan lined with a folded tea towel.

Pour boiling water into pan to come halfway up the sides of ramekins.

Cover pan loosely with foil.

Step 6: Bake in the oven for 40 minutes or until the custard has just set.

Remove ramekins from the water bath, and set aside to cool.

Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards.

Run a kitchen blowtorch over the custards,

or place under a preheated grill until the sugar bubbles and caramelises.

Serve.

Serves 4

Thanks Master Chef Australia 2010

SNICKERDOODLES

1 cup cooking oil (canola)
1 cup brown sugar
2 large eggs
1 tsp vanilla essence
3 cups of flour
pinch of salt
2 tsp baking powder
cinnamon and white sugar mixed for rolling dough in ( about 3 table spoons of sugar and 2 tsp cinnamon)

heat oven to 180

Beat the brown sugar and oil until mixed
Add eggs and vanilla and mix
Add flour, baking powder and salt
Stir until just mixed and all the flour is combined
Roll into bouncy ball size balls and then roll balls in sugar/cinnamon mix until covered.

The dough is a bit like play dough.
Put on baking tray
Cook until cracked

Thanks Mrs Doris :o)

BUTTERCREAM ICING

125g of unsalted butter at room temp (can use ordinary butter if preferred)
1 tsp vanilla essence
1 1/2c icing sugar
2 Tbsp of milk at room temp.

Beat butter in a bowl until pale and flufy
Continue beating and gradually add vanilla essence and half the icing sugar
Gradually add the milk and the remaining icing until smooth.

If you want it chocolate flavoured I usually omit milk and dissolve 2tsp cocoa in 2TBsp of boiled hot water.

CAULIFLOWER SOUP

1 tbsp olive oil
1 chopped onion
1 scant tsp curry powder (optional)
1 head cauliflower, broken into pieces
2 med potatoes (peeled & chopped)
8 cups chicken stock
1.5 cups grated gruyere cheese (could substitute cheddar??)
8 slices baguette

note to self : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)


Heat oil in large heavy pan on medium heat.

Cook onion for 5 mins until soft.

Add curry powder, stir and cook for 2 mins.

Add cauli & potatoes, stir to coat.

Add stock and bring to boil. Reduce heat and simmer for 20-25 mins until veggies are tender.

Season (also added a tsp of sugar).

Cool a little, then blend until smooth.

Stir in 1 cup gruyere and reheat gently.

Toast one side of baguette under grill, sprinkle remaining cheese on untoasted side, then grill again until melted & golden.

Ladle hot soup into bowls and add with grilled cheese toast.

NOTE : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)

Thanks again EBB

PUMPKIN AND RICOTTA CANNELLONI

1 pumpkin (about a kilo with skin and seeds)peeled and chopped into cubes.
200g Ricotta
1 egg
fresh lasagne
italian herbs
salt and pepper
1 cup grated cheese
1 large bottle passata
i tin italian tomatoes

note to self : dont use passata and tin tomatoes, just cook your own tomato saucey stuff- tin tomato, tomato paste, onion and garlic. The passata is miles too strong.

Roast pumpkin for 20 mins.

Mash until almost smooth.

Mix in ricotta,egg, italian herbs and salt and pepper.

Pour half of the passata into a lasagne dish.

Cut lasagne sheets in half and put 2 tablespoons pumpkin mixture on each sheet and roll up.

Place in lasagne dish, cover with rest of passata and tinned tomatoes.

Sprinkle grated cheese on top and bake at 180 for 1/2 hour until cheese is golden and passata is bubbling!

Serve and enjoy!!

Thanks Bec :)