We had a BBQ at my sister's place a few nights back and invariably this always gives us lots of letovers. Sausages, pork chops and steaks.
So the next day I was up early and made my own puff pastry. My idea was to cut all the meat up small, combine them with onions, mushrooms and beef stock and make a pie filling with grated cheese that would put the leftovers to good use.
This dish combines so many flavours and taastes. The poached egg, topping crunchy bacon overlaying fresh pancakes. The topping is a creamy hollandaise sauce and garnished with parsley. On the side are lightly sauteed cherry tomatoes that have been marinated in olive oil, garlic and parsley.
I really enjoyed making this one. First time poaching pears and this sauce reduced beautifully. The marscapone cheese and cream/sugar combined well to give a full spectrum of tastes in this delicious dessert dish. Pure indulgence!!
For better pics of this check out my friend's blog http://ckiong.wordpress.com
- 6 pears (cored, peeled and halved)
- 1 1/2 cups port
- 1 1/2 cups red wine
- 1/2 cup sugar
- 5 anise stars
- cinnamon sticks
- 1/2 cup marscapone cheese
- 1/2 cup cream
- 1/2 cup icing sugar
- 1/2 tsp cinnamon
Pour the port, wine, sugar, anise and cinnamon sticks in a heavy saucepan. Bring to the boil and then simmer 15 minutes.
Put the pear halves in the sauce and cook for 30 minutes till tender.
Remove the Pears to a dish. Continue to cook the sauce to it reduces to a syrup. Strain and keep for later.
The last 4 ingrediensts combined and whisked to form a cream. Use a piping bag to serve with 2 pear halves and a topping of the syrup.
I tried this single bake Almond biscotti recipe. Saves having to wait 3 days between 1st and 2nd bakes.
Cut this one to be half an inch thick - the idea is a crunchy exterior met by a softer interior and of course the star of the show are the almonds.
Recipes on the internet I often find are too sweet so I modified this one to use half a cup of sugar rather than 1 cup of sugar. I think next time i'll split the difference and use 3/4. I reckon the baking time should drop to 40 minutes rather than 50, next time round. Still a really crunchy, nice biscotti which is easy to prepare...
- 2 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup sugar (note what i said above, use 3/4 cup)
- 3 eggs
- 2 tbs rum
- 1 tsp almond extract
- 1 tsp vanilla essence
Pre-heat oven to 150 degrees, 140 for fan-forced.
Roast 150g almonds. Allow to cool and coarsely chop.
Sift the dry ingredients and mix the sugar and set aside.
Beat the eggs, rum, and extracts until fluffy and pale.
Combine dry ingredients, almonds with the eggs mixture to form a sticky dough.
Pour out onto a greased baking sheet on a cookie tray.
Shape into a rectangle about 10 inch x 6 inch.
Cook for 50 minutes until firm (I want to try 40 minutes).
Allow to cool on the tray for 10 minutes.
Use a sharp knife to cut into 1/2 inch strips.
Turn the biscotti cut side down and cook for a further 15 minutes.
Turn to the opposite side and cook for another 15 minutes till browned.