Posts Tagged With: dessert

Ricotta fritters

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Fresh from the garden: eggs, lemon/ orange
Recipe source: adapted from a recipe by Tobie Puttock in Daily Italian
Makes: about 20 fritters

Tobie says, “People are likely to fall in love with you if you cook them these fritters – that’s how good they are. They are best served hot but can be eaten cold.” We say start this recipe early as the dough needs to rest in the fridge before cooking!

Ingredients:

  • 400g fresh ricotta
  • 3 free-range eggs
  • 4 tablespoons caster sugar
  • Finely grated zest of one lemon (although I used orange instead)
  • A pinch of bicarb soda
  • 3 tablespoons sultanas (I didn’t use these at all)
  • 200g plain flour
  • 2 cups vegetable oil (I used Rice Bran)
  • Icing sugar for dusting

What to do:

  1. Drain the ricotta of excess moisture and place it a large mixing bowl with the eggs: beat until smooth.
  2. Add the sugar, lemon (or orange) zest, bicarb soda, sultanas (if using) and flour and stir well to combine the ingredients.
  3. Cover with plastic film and rest the flour in the fridge for about an hour.
  4. Set out a plate lined with kitchen paper.
  5. Heat the oil in a heavy based saucepan, and test it by dropping in a pinch of flour: if it starts to sizzle, the oil is ready to fry.
  6. Use a tablespoon to scoop out dollops of dough mix and carefully drop them into the oil. Depending on the size of your saucepan you’ll probably be able to fry just a few at a time.
  7. Cook until the fritters turn a nice golden brown, turning them over to cook if needed, then draining well on kitchen paper.

Warning:

  • Whenever working with hot oil, take extreme care and keep small children and pets well away.
  • Never leave hot oil unattended.
  • Never fill the pan more than half way with oil.

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , | 1 Comment

Rhubarb and rosewater Eton mess

A take on the classic English dessert with gorgeous contrasting textures & flavours: crunchy, soft, creamy, hard, sweet, acid… yum yum YUM!

ourkitchengarden.net

Fresh from the garden: strawberries, rhubarb, eggs
Recipe source: Adapted from a recipe by Sophie Dahl in The Delicious Miss Dahl
Serves: 12 at home

Equipment:

  • Kitchen Aid, whisk attachment
  • Scales
  • Large baking tray
  • Baking paper
  • Measures: teaspoon
  • Chopping board and knife
  • Saucepan
  • Wooden spoon
  • Frying pan
  • 2 serving plates

 

 

Ingredients:

For the meringues

  • 8 large eggs
  • 400g raw caster sugar
  • 1 pinch salt

For the rhubarb compote

  • 200ml boiling water
  • 120g raw caster sugar
  • 1kg rhubarb
  • 2 teaspoons rose water

For the cream

  • 500ml double cream
  • 1 vanilla pod
  • Almond slivers to serve

What to do:

  • First make the meringues. Preheat the oven to 120C. Separate the eggs.
  • In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
  • Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
  • Line a large baking tray with non-stick baking paper – use a little dab of the meringue mixture to stick it down.
  • Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
  • Whilst the meringues are baking, make the rhubarb compote. Wash the rhubarb and trim any leaves away. Chop into 3cm rounds.
  • In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
  • Whip the cream until it forms soft peaks.
  • Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
  • Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
  • Lightly toast the almond slivers in a dry frying pan and sprinkle them over the top.
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Oat pancakes with roasted strawberries

Frank says, ‘If you have children, as I do, it’s great to get them involved adding flour and milk and cracking eggs; sure, the odd egg hits the floor, or milk spills on the bench, but that’s half the fun.’ We say, ‘!!!’

ourkitchengarden.net

Fresh from the garden: strawberries
Recipe source: Frank Camorra in the Sydney Morning Herald
Serves: 8 or 24 tastes

Equipment:

  • Measures – jug, cup, ½ cup, tablespoon, teaspoon
  • Small roasting tray
  • Sifter or sieve
  • Bowls – large, medium
  • Fork, metal spoon
  • Scales
  • Non-stick frying pan
  • Ladle, tea towel
  • Plate & paper towel
  • Serving plates
Ingredients:

Pancakes:

  • 1½ cups milk
  • 1½ cups rolled oats (not quick oats)
  • 4 tablespoons sugar
  • 3 tablespoons olive oil
  • 2 eggs, lightly beaten
  • 1 cup flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt

Strawberries:

  • 2 punnets strawberries
  • 100g raw sugar
  • 100ml Canadian maple syrup

What to do:

  • Preheat oven to 200C. Pour the milk over oats and allow to stand for 10 minutes.
  • Wash strawberries and carefully hull them with a small knife. Mix them with the raw sugar and syrup. Pour into a small roasting tray and roast in oven for 15 minutes, until soft and juice starts to come out of strawberries.
  • After the 10 minutes for the oats is up, add sugar, oil and egg and beat with a fork. Sift in remaining dry ingredients and stir to form a smooth batter. If necessary, add 1-2 tablespoons of milk to thin mixture.
  • Place a non-stick frying pan over medium heat, add olive oil to coat the bottom of the pan and add a couple of separate large ladlefuls of the mixture and cook for 2 minutes each side, turning once, or until golden brown on both sides. Remove to a plate and keep warm with the folded tea towel. You may need to wipe the frying pan out a few times with paper towel and re-oil.
  • When all pancakes are cooked, divide among serving plates. Remove the strawberries from the oven and spoon over the pancakes.

Notes: What other fruits could be roasted this way? What is maple syrup?

ourkitchengarden.net

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Strawberry & mint muffins

ourkitchengarden.net

There are a few different procedures here so lots for young chefs to do! You can use any berries but we love the juicy strawberries ripening in our garden right now… and we love the crazy herb combination!

Fresh from the garden: strawberries, mint, eggs
Recipe source: Melissa
Makes: 24

Equipment:

  • 2 x 12-hole large cupcake tins
  • Paper muffin cases
  • Bowls – large, medium
  • Colander
  • Stick blender & bowl
  • Chopping board and small knife
  • Measures – cup, ½ cup, 1/3 cup
  • Stand mixer & bowl
  • Whisk
  • Spatula
  • Skewer
  • Serving plates
Ingredients:

  • 500g strawberries
  • A small bunch mint
  • 2 teaspoons vanilla extract
  • 4 cups self-raising flour
  • 1 cup caster sugar plus 2 tablespoons
  • 4 eggs
  • 400g plain yoghurt
  • 100ml milk
  • 2/3 cup vegetable oil

 

 What to do:

  • Preheat the oven to 180C.
  • Line the muffin tin with the muffin cases.
  • Wash the strawberries and hull them, discarding the leaves into the compost. Divide strawberries into 2 lots.
  • Take one lot of strawberries and chop each into eight and add to a large bowl.
  • Wash the mint and strip off the leaves, discarding the stem. Tear or chop up the leaves into small pieces and add to the chopped strawberries with one tablespoon of caster sugar and 2 teaspoons of vanilla. Gently mix together and leave to soak.
  • Take the remaining berries and add them to the stick blender bowl. Sprinkle 1 tablespoon caster onto them and then blitz to puree.
  • Measure out the flour and sugar into the bowl of the stand mixer and turn on for a minute to mix.
  • Whisk the eggs in the medium bowl and then add with the yoghurt, oil and milk to the mixer. Add the strawberry puree and mix again until well combined.
  • Remove the bowl from the stand and using the spatula, gently fold through the chopped strawberries.
  • Spoon into the muffin cases evenly.
  • Carefully slide into the oven and bake for 20 minutes until a skewer inserted into the middle of the muffin comes out clean.
  • Divide among serving plates and eat!

Notes: What other herbs go well with strawberries? Why do we leave the strawberries to soak? Why should the skewer come out clean when the muffins are cooked?

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