By her: Plain Sweet Waffles

Ingredients
3/4 cup plain flour
1/4 cup self raising flour
1/2 tsp baking powder
1/8 cup castor sugar
1 egg, separated
3/4 cup milk
50g butter, melted
 
Instruction
1. Preheat waffle maker for 10 minutes.
2. Sift the flours and baking powder into a large bowl. Stir in sugar and combine well.
3. Combine egg yolk with milk and whisk until smooth.
4. Make a well in the centre of the dry ingredients and pour in the combined egg and milk mixture. Add melted butter and stir, using a wooden spoon, stir until batter is smooth.
5. Place egg whites in a clean, glass bowl, and beat until stiff peaks form. Gently fold into the mixture in two batches.
6. When waffle maker is ready, pour 1/3 cup mixture into the centre of the lower plate. Close the lid and gently press handles together to distribute mixture evenly over the cooking plate.
7. Cook waffles for 2.5 – 3 minutes, or until golden and crisp.
8. Repeat with remaining batter.
9. Serve, warm or cool with cream or ice cream and fruit, if desired.
 
Variation: add 1 mashed banana to the batter
 

By him: mussels with blue cheese & white wine

Recipe from Citrus and Candy
Ingredients
1/2 Tbsp / 7.5ml olive oil
7.5g unsalted butter
1/2 small leek, halved lengthways and sliced thinly
1 cloves garlic, finely chopped
90ml dry white wine
60g creamy blue cheese, rind removed (Australian Shadows of Blue from Gippsland)
90ml cream
750g mussels, washed, scrubbed, beards removed and left to strain in a colander
Handful of chives or parsley, chopped
 
Instructions
  1. Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
  2. Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
  3. Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.

Serves 2.

 

By her: green bean soup with barley

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Ingredients
1/2 cup green bean
1/4 cup barley
1 litre water
2 pandan leaves, washed and cut off dead edges
1 big lump of crystal rock sugar (about 35g)
 
Instructions
1. Wash green beans in running tap water.
2. Place beans in a pot of water. Bring beans and water to a boil over medium heat. Cover with lid.
3. Briefly was pearl barley, and place in the pot, when water boiled.
4. Tie pandan leaves together into a knot. Add in pandan leaves and rock sugar into boiling water.
5. Reduce heat to low fire, simmer for about 45 minutes to 1 hour, or until beans have slightly expanded out of their skins. Texture of beans and barley should be soft and fluffy.
 
Serves 2.

 

By him: tim philip’s rhubarb fizz

Recipe from The Definitive Drinking Guide by Tim Philip
 
Ingredients
40 ml Tanqueray No. Ten
10ml Pedro Ximenez Sherry
20ml Rhubarb compote
15ml Fresh Lemon juice
10ml Sugar syrup
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve
 
Instruction
1. Add all ingredients, minus the soda, to a shaker and dry shake.
2. Add ice and shake for 10 seconds as hard as you can.
3. Strain into a chilled 300ml fizz glass.
4. Top up slowly with soda.
 

By him: spaghetti with seafood velouté

Recipe by Gordon Ramsay from Good Food magazine, May 2010
Ingredients
8 oysters
300g piece skinned salmon fillet
3 large scallops or 6 smaller scallops
6 large raw tiger prawns
500ml fresh fish stock
50g butter
1 large shallot, chopped as finely as possible
200ml white wine or dry vermouth, or half of each
150ml whipping cream
large handful mixed soft herbs including parsley and chives, finely chopped
1 tbsp lemon juice
150g fresh spaghetti
drizzle olive oil
chervil or parsley sprigs, to serve
 
Tip:
Homemade fish stock
You can buy fresh fish stock from some supermarkets, but homemade is best. For the amount needed here, cover about 750g fish bones, sliced onion and leek with a glass of white wine and 1 litre of water. Add a bay leaf and thyme sprigs and bring to the boil. Skim any froth, simmer for 20 mins, then strain.
 
Instructions
  1. Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices. Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
  2. Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
  3. Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
  4. Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
  5. Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
  6. Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
  7. Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Serves 2

velouté sauce, along with tomato, Hollandaise, Bechamel and espagnole, is one of the sauces of French cuisine that were designated the five “mother sauces” by Auguste Escoffer in the 19th century, which was a simplification of the “Sauce Carême” list of Marie-Antoine Careme. The term velouté is from the French adjectival form ofvelour, meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.

From Wikipedia, the free encyclopaedia

By her: honey soy sauce chicken

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Recipe from just one cookbook

Ingredients

12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)

salt

freshly ground black pepper

Seasonings

4 tbsp (1/4 cup) honey

4 tbsp (1/4 cup) soy sauce

2 tbsp sake

Instructions

1. Rinse the mid joints under cold water and pat dry.

2. Combine the seasonings in a ziploc bag.

Tip: Keep the measuring cup upside down to get the last drop of honey while you do the next step.

3. Prick the mid joints all over with a fork and season with salt and pepper.

4. Add the mid joints in the ziploc bag and squeeze the air out, zip up the bag. Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30 to 60 minutes and of course you can marinate overnight.

5. Preheat oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over the top. Bake for 20-30 minutes.

6. Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browning too fast while baking, cover with a sheet of aluminium foil to stop the chicken from burring. Serve immediately

Serves 2-3