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Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

French Toast Croissant
Serves 4

INGREDIENTS:
4 large croissants
2 eggs
1 tablespoon of castor sugar
¼ cup milk
¼ teaspoon vanilla essence
50g butter
1 punnet strawberries, washed, hulled and sliced
½ cup strawberry jam
Icing sugar and extra strawberries for garnish

METHOD:
1. Preheat oven to 150 °C
2. Cut croissants in half. Don’t cut through.
3. Place eggs, sugar, milk and vanilla into a large mixing bowl, whisk with fork until combined
4. Over a medium heat in a large frypan, heat half the butter
5. When the butter sizzles, dip 2 croissants into the mixture
6. Place croissants into frypan and cook on both sides until crispy and golden in colour
7. Remove frypan from heat and place croissants on a baking tray and put in oven to keep warm
8. Repeat procedure with remaining butter croissants and egg mixture
9. Fill each croissant with strawberry jam and sliced strawberries
10. Serve with extra strawberries and dust with icing sugar
BON APPETIT! [smilie=a_withstupid.gif]

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Tamagoyaki – Japanese Omelette

Tamagoyaki is a layered omelette used in Bento boxes.

Ingredients:

• 2 eggs
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• Optional - 1 tablespoon bonito flakes
• vegetable oil for cooking

Method:

• Mix all the ingredients well with a fork. Heat up a tamagoyaki pan (rectangle pan available in Japanese supermarkets) with vegetable oil, when the pan is hot pour in the egg mixture.

• With a fork gently stir until bottom half is set.

• Using a spatula fold in half, then fold one third over. Press down with spatula. Fold the one third of the opposite side over and press down.

• Flip the tamagoyaki over and press down. Remove immediately from heat. Be careful not to burn because of the sugar content.

• Cut into 2cm slices and serve. Can be eaten cold.
[smilie=a_cookiemonster.gif]

NuChicks · **Joined:** Mon Jun 13, 2011 10:40 am **Posts:** 1

Great recipes I am going to try them over the next few days thanks for sharing

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Scrambled eggs with smoked salmon, cream cheese and bagels

Serves 2

Ingredients:
• 4 eggs at room temperature
• ¼ cup cream
• salt and pepper
• 20g butter
• 1 tablespoons chopped parsley
• 2 bagels cut in half
• 50g cream cheese
• 50g smoked salmon slices
• Dill to garnish

Method:
1. Whisk eggs, cream, and salt and pepper in a bowl.
2. Over medium-high heat melt butter in a non-stick frying pan until sizzling. Add egg mixture, sprinkle with parsley, gently stir with fork until eggs are just set/
3. Remove from pan and keep warm.
4. Toast or grill bagels until golden brown, spread cream cheese on bagel halves.
5. Spoon scrambled eggs onto bagels and top with salmon slices and garnish with dill.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Energy Muffins

Makes
18

Ingredients:
• 1 1/4 cups caster sugar
• 2 cups plain flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 cup sultanas
• 2 cups grated carrot
• 1 cup grated apple
• 1 cup desiccated coconut
• 1 cup chopped walnuts
• 3 eggs
• 1 cup (250ml) vegetable oil
• 1 tsp vanilla extract
• Icing sugar, to dust

Method:
1. Preheat oven to 180°C. Use muffin patty pans to line muffin pans.
2. Sift sugar, flour, cinnamon and powder into a large bowl. Add sultanas, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.
3. Add to the dry ingredients and fold until just combined - do not overmix.
4. Spoon into muffin patty pans and bake for 25 minutes or until golden brown. Serve dusted with icing sugar.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Buttermilk Pancakes

Serves 2-4

Ingredients:
• 1 cup sifted self-raising flour
• ¼teaspoon ground cinnamon
• ¼cup caster sugar
• 2 eggs
• 1 cup buttermilk
• Cooking oil spray
• 1 punnet strawberries hulled and sliced in halves or blueberries
• whipped cream or ice cream
• maple syrup

Method:
1. Place flour, cinnamon and sugar in a bowl and stir together. Make a well in centre of flour mixture. Whisk eggs and buttermilk together in a separate bowl. Pour egg mixture into well stir into flour mixture and make a batter.
2. Spray a medium frying pan with oil. Heat over medium heat. Pour batter into pan. Cook for 2 minutes or until bubbles appear on surface. Flip pancake over. Cook for 1 to 2 minutes or until cooked through. Repeat with remaining batter.
3. Serve pancakes with strawberries, or blueberries whipped cream or ice cream and maple syrup.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Turkey Meatloaf

Serves 8

Ingredients:
1kg turkey mince
1 egg, lightly beaten
1 onion, grated
1 Granny Smith apple, grated
2 garlic cloves, crushed
¼ cup sage leaves, chopped
2 tablespoons continental parsley, chopped
3/4 cup fresh breadcrumbs
½ cup cranberry jelly

Method:
1. Preheat oven to 180°C. Grease a loaf pan and line with baking paper, with an extra 5cm overhang around to lift out the loaf when baked.
2. Using hands, mix turkey, egg, onion, apple, garlic, sage, parsley and breadcrumbs in a bowl. Press mixture into the prepared loaf pan.
3. Melt cranberry jelly in a small pan and brush top of the loaf with 2 tablespoon.
4. Bake for 1 hour or until cooked through, remove from oven and stand for 5 minutes. Carefully, lift out the loaf using the baking paper and transfer onto a serving platter. Brush the top of the loaf with remaining jelly. Serve with your favourite winter vegetables!

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Crumbed Lamb Brains

Serves 4

Ingredients:
• 4 sets of lambs brains(from the market or butcher)
• Salt
• Lemon Juice
• Salt and cracked black pepper corns
• 1/3 cup plain flour
• 2 eggs lightly beaten
• 1/3 cup breadcrumbs
• Vegetable oil for deep frying or butter to sauté.
• Serve with lemon wedges, rashers of crispy bacon, seasonal vegetables or salad

Method:
• Rinse brains and soak in cold salted water for 1 hour. Drain and carefully remove membrane with a sharp knife. Rinse brains again to remove any blood.
• Place brains in saucepan cover with cold water, add salt and squeeze of lemon juice, bring to the boil and simmer on reduced low heat for 10 minutes. Remove with slotted spoon,pat dry and drain on paper towels.
• Allow to cool, pat dry again. Season flour with salt and cracked pepper, coat brains in flour mixture, then dip in egg and roll in breadcrumbs.
• Preheat oven to 150°C. Pour enough vegetable oil in frying pan to deep. Place a few brains at a time and fry until golden brown all over, and cooked through; turning once during cooking. Be careful not to have the oil too hot as the crumbs will burn and the brains will not cook all the way through; alternatively you can sauté them in butter.
• Transfer to baking dish and keep warm in oven whilst cooking the remaining brains.
• Serve with wedges of lemon, and crispy bacon rashers, seasonal vegetables or salad.

NB:
You can also add 1/4 cup of parmesan cheese or almond meal to the flour mixture

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Chicken with Forty Cloves of Garlic

For all the garlic lovers!

Serves 4
Ingredients:
• 1 large free range chicken
• salt
• juice of 1 lemon
• 60g butter, olive oil
• 40 cloves of plump, fresh unpeeled garlic
• 2 sprigs fresh continental parsley
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 table spoons olive oil, extra
• freshly ground salt and pepper

Serve with toasted slices of rustic bread and seasonal vegetables.

Method:
• Preheat oven to 180°C.
• Rub outside of chicken with 30g of butter and olive oil. Sprinkle chicken with salt outside and inside the chicken cavity. Stuff the chicken with 6 cloves of peeled garlic, one stalk each of the parsley, sage, rosemary, and thyme and the left over butter. Tie legs together with kitchen string.
• Put the remaining herbs, olive oil, salt, pepper and left over unpeeled garlic cloves in an earthen ware baking dish and place the chicken on top. Pour over lemon juice. Cover the dish and bake for 1 ½ hours. Remove the cover and roast for another 15 minutes or until chicken is golden brown.
• Transfer chicken to a serving platter and put aside to rest. Remove garlic with a slotted spoon and place around the chicken.
• Skim the fat from the chicken cooking juices and place the baking dish on the stove top and simmer for 5 minutes to reduce to gravy. Strain and pour into a gravy boat.
• The garlic cloves are slightly crushed to remove the garlic from its skin and they are spread as a puree on top of the toasted slices of rustic bread.
• Serve the roast chicken with the gravy, garlic toast and seasonal vegetables.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Baked Eggs

Perfect for breakfast or brunch!

Serves 4

Ingredients:
• 15g butter
• Freshly ground salt and pepper
• 4 large eggs
• 8 tablespoons of thickened cream
• Personal choice of herbs
• Freshly ground pepper or cayenne pepper
• Crusty bread, extra butter

Method:
• Preheat oven to 180°C.
• Spread softened butter around the bases of 4 individual ramekin dishes.
• Season each ramekin with freshly ground salt and pepper.
• Crack an egg into each ramekin and add 2 tablespoons of cream over the top of each egg.
• Place the ramekins on a baking tray and bake for 8-10 minutes or until egg whites are set, but yolks still rather soft.
• Garnished with herbs of your choice and freshly ground pepper or cayenne pepper
• Serve immediately with toasted, buttered, crusty bread

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