250ml oats, cooked 90ml butter, cubed 250ml caster sugar finely grated zest of 2 oranges finely grated zest of 1 lemon juice of 2 oranges juice of 1 lemon segments of 2 oranges
Add the butter, caster sugar, orange and lemon zest and orange and lemon juice to a small saucepan set over medium-high heat. Bring the mixture to a boil, turn the heat down to a simmer and cook until the sauce thickens and becomes syrupy. Take the sauce off of the heat, add the orange segments and set aside to steep for 15 minutes. Spoon the oatmeal into servings bowls and top with the orange and sauce.
300ml milk 30ml butter 10g instant yeast 455g cake flour 80ml sugar a pinch of salt 2 egg yolks, beaten 2 egg whites, beaten together about 18 slices of ham about 18 slices of cheese
Heat the milk and butter so that the butter melts and you are left with a lukewarm mixture. Sprinkle the yeast on top of the milk and butter mixture, give it a stir and leave to stand for 5 minutes. Combine the flour, sugar and salt in the bowl of an electric mixer.|Add the yeast mixture and egg yolks too the mixing bowl. Attach the dough hook and mix for 3 minutes on low speed. Knead for another 7 minutes until the dough is smooth and elastic.` Cover the mixing bowl with cling wrap and allow the dough to proof in a warm place until doubled in size. Turn the dough out onto a work surface and divide into 4 equal parts. Cover with a damp cloth and allow to rest for 5 minutes. Line a baking sheet with baking paper. Preheat your oven to 180℃. Roll one of the dough pieces into a circle of about 25cm. Place this dough circle onto the baking sheet. Lay 5/6 slices of cheese over the dough, 5/6 slices of ham and another 5/6 slices of cheese. Roll the next piece of dough into a circle of more or less the same size as the first. Place it on top of the first circle. Cut the dough circles into 16, (do 4, then 8 and then 16). Take 2 pieces next to each other and make three twists in opposite directions. Keep repeating until all pieces have been twisted. Cover with cling wrap and leave to proof for 15 minutes. Repeat the process with the other dough. Brush the bread with the egg white and bake for 20 minutes until golden.
Add the 160g chocolate and butter to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Take off the heat and stir in the milk. Add the coconut, chocolate cake, icing sugar, pecan and rosemary and stir through. Allow the mixture to cool for about 15 minutes. Scoop 15ml portions into your hands and roll into balls. Place on a tray lined with baking paper and refrigerate until set. Scewer each truffle with a rosemary sprig. Add the remaining 160g chocolate to a heatproof bowl set over a saucepan of simmering water and stir every now and then to melt. Dip the truffles into the melted chocolate and place them back onto the lined tray. Stand the truffles at room temperature until the chocolate has set before serving.
500g beef, sliced in strips 45ml cornstarch 15ml + 15ml vegetable oil 3 cloves of garlic, minced 5ml ground ginger 80ml soy sauce 60ml water 60ml brown sugar 15ml sesame seeds, toasted
Add the beef strips to a bowl and season with salt and pepper. Sprinkle the cornstarch over and toss together so that the steak is coated in a thin layer. Place a large pan on medium-high heat and pour in 15ml of vegetable oil. Add the garlic and ginger and stir-fry for one minute. Add the soy sauce, water and sugar and cook while stirring for 2-3 minutes. Pour the sauce into a jug and set aside. Pour the remaining 15ml vegetable oil into the pan and turn the heat to medium-high. Add the steak in batches and cook until it is browned. Add all the steak back into the pan and pour in the sauce. Simmer until the sauce is thick and glossy. It should coat the back of a wooden spoon evenly. Serve the beef on steamed rice, scatter over the sesame seeds and serve.
2 oranges, sliced about 4-5mm thick 125ml water 125ml sugar 2 cardamom pods
Pour the water, sugar and cardamom pods into a small saucepan set over medium-high heat. Stir the mixture until the sugar has dissolved. Now add the orange slices, bring to a simmer and cook for 45 minutes. Place the orange in a glass container and pour the syrup over. Serve with ice cream, citrus desserts, sponge cake and roast chicken or duck.
250g rigatoni pasta 250g cocktail tomatoes 60g butter 1 onion, chopped 2 cloves of garlic, minced 2 x 385g tins of chopped tomato, blitzed to a smooth sauce 10ml sugar 10ml salt 125ml cream
Cook the pasta as per the packet instructions. Keep warm on the side. Slice the cocktail tomatoes in half. Place a heavy-bottom saucepan on medium-high heat, add the butter and wait for the pan to heat up. Add the tomato and cook cut-side down for about 4 minutes. Remove from the pan and set aside. Add a splash of olive oil if the pan is dry and then add the onion. Cook on medium heat until soft. Add the garlic and stir-fry for one minute Pour in the tomato, sugar and salt and cook for 10-15 minutes. Pour in the cream and stir through. Add the pasta to the sauce and cook until the pasta is completely covered with the sauce. Spoon the pasta into bowls and top with a spoonful of the cocktail tomato and grated parmesan cheese.
Halve the bagel and spread it with a thin layer of butter. Place a heavy-bottom pan on medium-high heat, place the bagel cut-side down and cook until golden and toasted. Set aside. Keep the pan on the heat, add the other 15ml butter and olive oil and wait for it to melt and heat up. Add the mushrooms to the pan and cook for 3 – 4 minutes. Add the thyme and 30ml balsamic vinegar and cook until the pan is dry. Remove from the heat. Place the bagel on a serving plate and arrange the avocado slices on top. Spoon the mushroom on the avocado and drizzle with the remaining balsamic vinegar. Season with salt and black pepper. Serve immediately.
500g chicken, ground 1 egg 10ml oregano, chopped 3 cloves of garlic, minced a good handful of parsley, chopped 60ml + 250ml breadcrumbs 2,5ml salt
Sauce: 45ml olive oil 45ml butter 2 cloves of garlic, minced 125ml white wine 60ml lemon juice (about 2 lemons) grated rind of 1 lemon 60ml capers
Add the ground chicken, egg, oregano, garlic, parsley and 60ml breadcrumbs to a bowl and mix together. Sprinkle over the salt, a few grindings of pepper and 15ml olive oil. Mix again. Add the 250ml breadcrumbs to a shallow dish. Now scoop up about 20ml ov the chicken mixture, shape it into a ball and coat it in breadcrumbs. Keep going until you have no chicken left. Set a large pan over medium heat and pour in enough vegetable oil to coat the bottom. Wait for the oil to heat up and then add the chicken balls. Space them so that they do not touch and crowd each other. Do more than one batch if necessary. Cook for about 3 minutes, turn them over and cook another 3 minutes. Remove from the pan and set aside. For the sauce: Add the 45ml olive oil and butter to the same pan, set over medium heat. Add the garlic and stir-fry for 1 minute. Pour in the white wine, lemon juice, lemon zest and capers. Season with salt and bring to a simmer. Add the meatballs to the sauce and cover the pan with a lid. Cook for 10 minutes. Serve immediately.
125ml warm milk 5ml instant yeast 325g flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 300g mozzarella cheese 30ml milk
Pour the milk in a bowl and sprinkle the yeast over. Stir to dissolve and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on to a low speed and drizzle in the boiling water. Mix for 2-3 minutes. Turn the mixer on medium speed and add the milk and yeast mixture. Mix for another 3 minutes. Now add the butter a little at a time, with the mixer running on medium-high. Mix/knead for 10 minutes. Drizzle a few drops of oil in a large bowl , place the dough in it, cover with plastic wrap and stand in a warm place for an hour or until doubled in size. Take the dough from the bowl and place it on a work surface. Divide it into 12- 15 equal portions, cover lightly with plastic wrap and rest for 10 minutes. Grease a 22cm x 22cm dish with butter. Slice the mozzarella into sticks of 6-8cm x 1cm x1cm. Now roll the dough to a width of about 10cm x 15cm. Place a mozzarella stick on it, fold over and then cut the bottom of the pastry into thin strips. Roll the dough into a log and place in the prepared dish. Keep going until you have no dough and/or mozzarella left. Cover with a tea towel and leave to rise for 1 hour. Preheat your oven to 170℃. Brush the bread with the milk and bake for 25 minutes. Remove the wool bread, take it from the dish and serve while warm.
Preheat your oven to 180℃. Slice each potato in quarters and place in a muffin tin. (watch video) Dot the potato with butter and sprinkle over some salt. Cover with aluminium foil and bake in the oven for 50 minutes. Remove the foil, sprinkle some cheese on each potato and bake for another 10 minutes. Eat immediately!
My Whisk and I 