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21 February 2013

Easy breakfast Yoghurt Cups

Made fresh by WA Farmer, and filed under Our Recipes

A oval shaped glass with Breakfast Yoghurt on a purple plate

Ingredients: 

  • 1kg Brownes plain or flavoured yoghurt
  • 250g mixed nuts (e.g. pistachios, walnuts, slivered almonds)
  • 6 tbsp honey

Method:

Half fill 6 clear glasses with yoghurt. Sprinkle with mixed nuts. Drizzle 1 tbsp of honey over nuts and yoghurt.

Images by Jason Thomas/Lustre Publishing.

 

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21 February 2013

Crab Omelette

Made fresh by WA Farmer, and filed under Our Recipes

A heavy black pan with a crab omelette folded with dressed salad on the side

Ingredients: 

  • 2 large eggs
  • 2 tbs Brownes milk
  • 100g picked blue swimmer crab meat
  • 10g snowpea tendrils
  • 2 tbsp butter
  • Salt and pepper

Method:

Add butter to an omelette pan and heat till smoking hot. Whip eggs with salt, pepper and the milk. Pour the egg mix into the hot pan and move gently till ¾ cooked. Place the crab meat and snowpea tendrils onto one half of the omelette and fold over to form a semi circle. Remove from pan onto serving dish and serve. This dish works very well with Vietnamese salad.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Caramalised Shallot and Salmon Tart

Made fresh by WA Farmer, and filed under Our Recipes

Rectangular shaped salmon tart on a plate with salad on the background

Ingredients: 

Serves 4

  • 2 sheets puff pastry
  • 300g salmon, cut into large cubes
  • 300g shallots
  • 1 leek
  • 1 tbsp brown sugar
  • Zest of 1 lemon
  • 1 bunch fresh dill
  • 2 tbsp capers
  • 4 large eggs
  • 300ml Brownes cream
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

Method:

Line a tart tin with puff pastry and then line the pastry with grease proof paper. Fill with rice and blind bake at 160 degrees for 15 minutes. Remove baking paper and rice from the pastry base and set aside. Peel shallots and drizzle with olive oil, lemon zest, salt, pepper and brown sugar. Roast until golden brown. Thinly slice the leek and sauté with butter until soft and translucent. Spoon the leeks into the pastry base and then arrange the shallots, salmon and capers in the base so they are evenly spread. Whish the eggs with the cream, season with salt and pepper and pour the mix over the tart, being careful not to spill any of the edges. Bake at 150 degrees for approximately 20 minutes or until the egg has just set. Serve with a salad of watercress, shaved celery, rocket and soft herbs such as chives, dill, chervil and flat leaf parsley dressed simply with olive oil and lemon juice. 

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Prosciutto and Pecorino Balls

Made fresh by WA Farmer, and filed under Our Recipes

A plate with 6 Proscuitto and Pecorino Balls

Ingredients:

Makes about 70

  • 250g prosciutto, finely chopped
  • 125g bread crumbs
  • 150g pecorino, finely grated
  • 100g cheddar cheese, grated
  • 100g ham finely chopped
  • 3 eggs
  • 20g parsley

For the béchamel sauce:

  • 3 tbsp butter
  • 3 tbsp plain flour
  • 300ml Brownes milk
  • ½ cup olive oil

Method:

Make the béchamel sauce by melting the butter in a saucepan. Add the flour and stir to a smooth paste. Gradually add milk and stir continuously until the mixture comes to the boil and thickens. Cool.

Combine all ingredients and portion and roll into 30g balls. Roll balls in bread crumbs to coat. Freeze. Fry in olive oil from frozen.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Vanilla Creme Brulée

Made fresh by WA Farmer, and filed under Our Recipes

A casserole of creme brulee with a scoop of vanilla ice cream with caramel sauce

Ingredients: 

  • 8 egg yolks
  • 120g sugar
  • 2 vanilla pods
  • 750ml Brownes cream
  • 250ml Brownes milk
  • 60g raw sugar

Method: 

Preheat oven to 140 degrees. In a saucepan, bring milk, cream and vanilla beans to the boil. Remove from heat and leave to infuse for 10 minutes. Beat yolks and sugar in a bowl then add cream and milk, strain to remove beans. Pour this custard mix into oven proof moulds, put in a baking tray then fill tray with boiling water halfway up the moulds. Place in the oven and cover with foil. Cook for 45-90 minutes but remember time will vary greatly depending on the dimensions and volume of the moulds. The custard should be barely set and still wobble slightly in the middle. Remove from the oven and refrigerate for 1-2 hours. Coat the top of the mould with sugar then flash under a grill or better yet with a brulée torch until lightly caramelised.

Images by Jason Thomas/Lustre Publishing.

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