Dinner with vegetarian friends, a few finger food snacks to relax and a couple of main dishes, simple and tasty, can prepare ahead and reheat before serving. Using seasonal vegetables fresh from the garden, and dried ones harvested during summer that have been kept in the freezer.
cheddar cheese crisps cheddar cheese crisps before baking
Cheddar cheese crisp
Choose a mild tasting young sweet cheddar, cut into 2cm by 2cm block, than into 2mm slices, place well apart on baking sheet. Bake at 180˚C until golden and holes formed, around 12 minutes.
Mini Yorkshire pudding
with semi-dried tomato topping Mini Yorkshire pudding, before baking Mini Yorkshire pudding, after baking semi-dried tomato
Mini Yorkshire pudding with semi-dried tomato topping
Yorkshire pudding, recipe makes 24 mini ones:
1 egg
50gm milk
35gm flour
pinch of salt
caraway/sesame seeds (optional)
1. Mix all ingredients.
2. Brush oil on a non stick mini muffin tin, bake at 220˚C for 2 minutes.
3. Place a teaspoon of mixture in each holes, bake until risen and golden, around 13 minutes.
Place a little tomato mixture (cut up semi-dry tomato, pinch of salt, herbs and olive oil) on the hollow of the Yorkshire pudding. Reheat to warm and crisp up before serving.
Beetroot mango pine
nut crumble
Beetroot mango pine nut crumble
After crispy snacks, it is time to have some juicy sweet sour taste to clear the palette.
1. Cut cooked beetroot into cubes, season with black pepper and a little soy sauce.
2. Cut firm mango into cubes, place with beetroot in a glass, top with pine nut crumble (mix equal volume of pine nuts with flour, 1/2 of butter, pinch of salt, a tbsp sugar, mix well, bake at 180˚C until golden)
Brussel sprouts and
pumpkin curry with kaffir lime
Brussel sprouts and pumpkin curry with kaffir lime
Adding kaffir lime leaves, cut into fine strips, always gives a nice touch to a curry.
1. Cut pumpkin into big cubes and bake at 180˚C for half an hour.
2. Clean Brussel sprouts, cut into halves, simmer in a little water until cooked but still crunchy.
3. Sweat onion, garlic and ginger, add curry powder, stir-fry until fragrant, add coconut milk. Bring to boil, season with salt, brown sugar and a little soy sauce.
4. Before serving, bring curry sauce to boil, add pumpkin and Brussel sprouts to heat through, sprinkle kaffir lime leaves on top.
Miso Chinese mushroom,
daikon and chestnut
Miso Chinese mushroom, daikon and chestnut
1. Soak Chinese mushroom, remove stalk.
2. Sweat onion, add soaking mushroom liquid, bring to boil, add daikon and chinese mushroom to cook through, season with miso, soysauce and a little brown sugar, leave to rest for the mushroom to swell up more.
3. Before serving, add cooked chestnut and bring to boil, garnish with parsley.
soufflé
Soufflé
A well tested recipe - the soufflé does not collapse when it is out of the oven!
1. Butter and sugar 4 small ramekins.
2. In a pan, mix 2 egg yolks with 20gm sugar and 10gm corn starch, add 250gm milk. Bring to boil at medium heat, stirring all the time. Let the mixture cool down. (Optional - add one more yolk for extra egg flavor, or 20ml Grand Manier).
3. Whisk 2 egg whites with 20gm sugar to soft-peak stage, gently fold into pastry cream, mix evenly. If over whisk to hard peak stage, you have introduced too much air bubbles, the soufflé will rise very high, but there is too little cake mix among the bubbles, it cannot hold its shape when cooked and will collapse very fast.
4. Fill until 1cm from the rims, bake at high shelf at 220˚ for around 13 minutes. The soufflé should have risen out of the ramekin around 1/3 above the height of the ramekin.
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