Crème Pâtissière or Pastry Cream – Dean Brettschneider
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Author Archives: Helen Jackson
Italian Bomboloni – Dean Brettschneider
These small Italian doughnuts are half doughnut and half filling. They taste amazing andcan be eaten in one or two bites. Before you know it, you’ve eaten the whole lot. Make sure to fry these doughnuts to a rich dark brown colour so they have a thin crisp coating, then toss them in the sugar almost immediately. Pipe cream or jam into them while they are hot and the dough is still soft on the inside.
Reproduced with permission from Baked by Dean Brettschneider. Published by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pte Ltd.
Slow Roasted Leg of Lamb
I like legs of lamb completely cooked with not a sign of pink.
When they are cooked long and slow the meat is tender and moist, it falls off the bone and is absolutely delicious! Some say that the meat needs high heat first to caramelise the outside but I find that the skin is always golden and crisp.
The only problem is the potatoes, the heat is too low for good roasted vegetables.
I think therefore you should par boil them and when the lamb is resting increase the oven heat and roast the vegetables.
Farro Risotto with Asparagus and Broad Beans
Farro is an ancient grain full of fibre and nutrients, it has a nutty flavour and a great texture that makes a change from rice. Our link will take you to Sabato, one of the stockists and importers of farro.
I find that farro needs less liquid than rice risotto, it takes longer to cook but absorbs less liquid.
Pizza of Asparagus, Courgette, Goats’ Cheese and Pine nuts
Spinach Tart
Aromatic Side of Salmon
Salmon is perfect for summer or winter and is a popular dish for entertaining. It can be prepared in advance and is good warm or at room temperature.
How to Make Really Good Hummus
Years ago, long before our supermarket chillers were packed with processed dips and at a time when my favourite cookbooks were Moosewood and The Enchanted Broccoli Forest, I started a love affair with hummus. Continue reading
Food Around the World Quiz
Nici Wickes’ Italian Ricotta and Sultana Dessert
Wine match: Selaks Reserve Gisborne Waipara Gewurztraminer Riesling
I love this honey-scented cake because it is so easy to make and can be served warm, or made ahead and served at room temperature, paired with whatever fruits are in season.
1 cup sultanas
4 eggs
5 Tbs sugar
3 heaped Tbs plain flour
2 heaped Tbs liquid honey (or any honey warmed slightly to liquid)
Zest of one lemon
250 g ricotta cheese
1 cup thick yoghurt
½ tsp ground cinnamon
1 Tbs sugar, to serve
Beef and Pork Skewers
French Country Gauguin Jug
I bought this water jug late last year and think it is quite beautiful in colour and style.
There is a whole collection in this style with a brilliant option to compliment it.
View the jug and collection at French Country
Making a Curry
While curries are synonymous with hot climates and it is also easier to find the required fresh ingredients in summer, their aromatic spiciness is I think particularly warming and welcoming on a cold winters night. Continue reading
Cooking Rice
Some years ago a friend taught me to steam rice using the finger joint method and it has worked for me faultlessly ever since. Continue reading
