Dish Type

1st May
2011
written by Nibblish

The first time I had Pavlova, or even heard of it as a matter of fact, was 3 years ago as I was celebrating my first Australian Christmas. And I have to say, good on ya Aussies! It may be dead simple, but it’s bloody tasty!

Ingredients: (serves 6)

5 eggwhites
1 tsp cream of tartar
1 tsp cornstach
1 1/3 cups caster sugar
1 tsp vanilla extract
1 cup thickened cream
3-4 kiwis, peeled and sliced
2 bananas, peeled and sliced
100g fresh or frozen raspberries
1/2 small bunch of fresh mint (to serve)

Instructions:

1. Preheat oven to 200°C. Whisk the egg-whites with cream of tartar in a large bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until fully dissolved and the mixture looks thick and glossy. Finish the last spoon of sugar with the cornstarch. Fold in the vanilla extract.

pavolva

2. Draw one large 24cm or 6 small circles on a sheet of baking paper and place it on a baking tray. Spoon meringue onto the circle on the baking paper and shape it into a circle, using the pencil mark as a guide.

3. Reduce oven to 100°C and bake for 90 minutes or until dry and crisp. Turn off the oven, open the door slightly and let the pavlova cool completely to avoid it to sink during cooling. In the meantime, whip the cream until thick and rich.

4. Slide pavlova onto a serving plate, cover with cream, top with sliced fruit and a sprig of mint. Serve.

I like to make little individual pavlovas instead of a large one because it tends to be a bit crispier and also looks really elegant on the plates. You can prepare the meringue base a couple days ahead and store it in an airtight container and put it together in 5 minutes just before serving!

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22nd April
2011
written by Nibblish

This is the perfect winter comfort food, rich and flavourful mix of fresh herbs and spices, with the perfect balance between sweet and zesty. If you take the time to marinate the meat the day before and cook it slowly for at least 2 hours, the meat will literrally fall off the bone. Serve with cous cous for a complete meal.

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Ingredients: Serves 4

4 lamb shanks, excess fat trimmed
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tsp chilli powder
4 garlic cloves, peeled and crushed
3 onions, roughly chopped
1 red chilli, seeded and chopped
1 bunch of coriander
2 carrots, peeled and cut into chunks
6 chat potatoes, peeled and cut in half
4 vine ripened tomatoes, thickly sliced
75 g dried apricots
2 tbsp clear honey
3 bay leaves
1 cup chicken stock
Salt and freshly ground pepper
Olive oil
Couscous (to serve)
Lemon (to serve)
Greek yoghourt (to serve)

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Instructions:

1. Place the ground ginger, cinnamon, turmeric, paprika and chilli powder into a bowl and mix together. Season the lamb shanks with a splash of olive olive oil, a good pinch of salt, freshly ground black pepper and rub in the spice mix. Set aside for at least 2 hours or overnight in the fridge if you can.

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2. Pre-heat the oven to 150 degrees. Place the garlic cloves, coriander stalks (save the leaves), 2 onions and 2/3 of the red chilli in a blender or food processor and blend to a smooth paste.

3. Heat olive oil in a large frying pan, add lamb pieces to brown and set aside. Add the spice paste to the remaining oil and fry gently for 3 minutes.

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4. Add carrots, the remaining onion, potatoes, tomatoes, apricots and turn over a few times in the spice mixture. Season with Salt and pepper.

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5. Transfer the mixture to a Tagine dish if you have one or a large air tight and over proof dish. Place the lamb on top, add the bay leaves, honey and enough stock to almost cover the meat. Cook in the oven for 2 hours.

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6. Serve with couscous and sprinkle with coriander leaves, red chili, a couple of lemon wedges and a dollop of Greek yoghourt.

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Click here if you would like to see the Nibblish Beef Tagine Recipe!

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18th April
2011
written by Nibblish

This Donna Hay inspired pudding looks absolutely gorgeous, yet it’s so easy to make you will really struggle to mess it up! ;0) The only trick is to start on the jelly early to give it enough time to set.

Ingredients: (4 serves)

1 raspberry jelly sachet
100g fresh raspberries
4 macarons (store bought)
1 cup (250ml) thickened cream
1 tbsp vanilla extract
3 tbsp sugar
Coconut flakes to serve (optional)

Donna hay Trifle Ingredients

instructions:

1. Make the raspberry jelly according to the packet’s instructions. Arrange 4-5 raspberries in the bottom of each of the 4 serving glasses and pour over the raspberry jelly. Place in the fridge to set for at least 4-5 hours.

Trifle Donna Hay jelly

2. To assemble, place a macaron in each glass on the jelly. Whisk the thickened cream with the sugar and vanilla until it holds peaks and layer over the macaron. Top up with a couple of fresh raspberries and a sprinkle of coconut flakes. You’re done!

Donna hay Macaron Trifle recipe

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14th April
2011
written by Nibblish

Ice-cream hidden in a crispy choux pastry ball, covered in chocolate sauce. Can you think of anything better, seriously?

Chocolate Profiteroles with vanilla ice-cream and Chocolate sauce

Instructions

Vanilla Ice-cream
25g unsalted butter
3/4 cup water
3/4 cup flour
3 eggs
1 pinch of salt
100g chocolate
1 cup heavy cream
1 tsp vanilla extract
1 pinch of salt

Instructions

1.Pre-heat the oven to 200 degrees. Bring butter, water and 1 pinch of salt to boil, stirring well until the butter is melted.

2. Pour the flour all at once in the butter mixture and use a wooden spoon to beat until well combined and until it forms a ball. Set aside for 5 minutes to cool slightly.

3. Whisk in the eggs, but one at a time until well combined.

4. Cover a large tray with baking paper. Transfer the mixture to a pastry bag and pipe the profiteroles onto the baking tray. If you don’t have a pastry bag, use a ziplock bag and cut off the corner.

5. Bake for 25 minutes or until the profiteroles are puffed and golden. Try not to open the oven until it’s cooked or your pastry may run rise as desired.

6. Remove from oven and turn the oven off. Using a skewer or a small knife, prick each profiterole once and return the to the oven for 15 minutes to dry out.

7. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

8. To assemble the profiteroles, halve each choux horizontally, fill with a ball of ice-cream. Place 3 on each plate, over some whipped cream and drizzle generously with chocolate sauce.

The same choux pastry recipe can be used for eclairs.

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14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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10th April
2011
written by Nibblish

I decided to start making my own Scotch eggs after witnessing my boyfriend struggling to satisfy his odd British craving in Sydney. Since I hate the idea of deep-frying anything, I also tweaked the classic recipe for a healthier version using only just a touch of oil spray and a hot oven!

healthy scotch egg recipe

Ingredients: makes 10 eggs

10 eggs
1/2 onion, very finely chopped
2 garlic cloves, crushed
1/2 red chilli, deseeded and finely chopped
1/2 bunch coriander, finely chopped
3 tbsp worcester sauce
500g Pork mince
Salt and freshly ground pepper
Plain flour, to dust
Breadcrumbs, to coat
2 eggs, lightly beaten to coat
Oil spray

scotch egg recipe

Instructions:

1. Pre-heat the oven to 200 degrees. Place 10 eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Rinse under cold water to cool completely, peel and dust with a bit of flour so that the surface is nice and dry.

2. In the meantime, combine the onion, garlic, chilli, herbs, worcester sauce and mince. Season with salt & pepper, mixe well and divide the mixture into 10 even portions.

scotch egg recipe

3. To assemble to scotch eggs, mould half of one portion flat in the cup of your hand. Place a hard-boiled egg into it and shape the rest of the meat around to enclose. Roll it between your hands to smooth the surface. Repeat with the remaining eggs.

healthy scotch egg assemblage process

4. Roll each egg in the egg wash and breadcrumbs and set aside. Repeat with the other eggs.

5. When you have assembled all of the scotch eggs, place them onto an oven tray lined with baking paper. Spray with oil and bake on high heat for 20 minutes. Spray again lightly, change the oven setting and grill for another 5 minutes or until golden brown and crispy.

healthy scotch egg recipe

Scotch eggs are great sliced over a green salad for a light dinner, or simply packed for a picnic or a lunch box! Mini scotch eggs using quail eggs can also make a great party food option!

healthy scotch eggs recipe

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10th April
2011
written by Nibblish

Croque Madame, or “crispy miss” is a tweaked version of the classic French “Croque Monsieur” more commonly referred to as “croque” in most French bistros. The addition of the fried egg and bechamel sauce on top turns it from a Monsieur to a Madam… it’s a sensational Sunday brunch option!

Croque Monsieur, croque Madame, French brunch

Ingredients: (serves 4)
8 slices sandwich bread
4 tbsp hot mustard
200g, freshly sliced ham
60g Gruyere cheese, finely sliced
4 tbsp butter, softened
40g Gruyere cheese, grated
2 tablespoons oil
4 eggs

Béchamel:
2 tbsp butter
1 tbsp flour
1 cup milk
1 pinch of salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg

Instructions:

1. Preheat the grill to 150 degrees and divide the sliced ham and cheese evenly into 4 portions. Spread the mustard on 4 slices of bread, cover with ham and with cheese. Place the remaining slices of bread on top of the cheese and spread the butter over the outside surfaces of the sandwiches.

2. To prepare the bechamel sauce, melt the butter into a small sauce pan and whisk in the flour until it forms a smooth paste. Gradually add the milk and continue whisking and cook until the sauce is smooth, and thickened. Season with salt, pepper and nutmeg.

3. Place the sandwiches on an ungreased baking sheet and grill for about 3 minutes on each side, turn them over, cover with a layer of bechamel sauce and sprinkle with the remaining cheese, and continue cooking until they are crispy and golden brown.

4. In the meantime, pre-heat oil in a large frying pan and fry the eggs. Place a fried egg on each sandwich and serve hot.

For a classic croque-monsieur, simply omit the bechamel sauce and fried egg!

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5th April
2011
written by Nibblish

This basic gnocchi recipe is really easy to follow and will give you the perfect, delicate, super soft and heavenly gnocchi which can be dressed in many different ways! A simple tomato sauce and grated cheese is a very delicious and authentic way to serve it, but you may prefer tossing it with other classic flavour combinations, such butter & sage, parm ham & ricotta, garlic & wild mushrooms, or peas & mint.

Potato gnocchi, gnocci

Ingredients: serves 4

Gnocchi
6-8 large potatoes
2 egg yolks
3/4 cup plain flour
1 pinch nutmeg, grated
Sea salt and freshly ground pepper

Classic Tomato Sauce
5 ripe tomatoes, chopped or 1 can diced tomatoes
3 garlic cloves, peeled and thinly sliced
1 onion, peeled and thinly sliced
1 handful Basil, thinly sliced
Extra Virgin Olive Oil
Sea salt and freshly ground pepper

Parmesan, freshly grated

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Instructions:

1. Boil potatoes in salted water for about 25 minutes or until tender, drain and let is cool down for 10 minutes or so. Peel and mash the flesh while still warm and place into a large mixing bowl. Fold in the egg yolks and the flour, season with salt, pepper and nutmeg, and gradually add a little more flour if the mixture is still too wet and sticky to form a ball.

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2. Divide the mixture in 4-6 portions, roll each piece into a sausage shape on a floured surface and cut each into thick slices.

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3. To shape the gnocchi, place it against the back of a fork, press in and down the length of the fork. Repeat with the remaining gnocchi, dust with a bit of flour and cover with a wet cloth for up to a couple of hours or until ready to cook.

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4. To prepare the sauce, pre-heat a splash of oil in a frying pan, add the garlic, onion and season with salt and pepper. Add tomatoes and cook gently for 5 minutes and stir in the chopped basil.

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5. Pre-heat the oven to 200 degrees. Boil the gnocchi in small batches in salted water for 2-3 minutes, scoop out with a slotted spoon as they start floating to the surface and continue until all remaining gnocchi have been cooked. Place the cooked gnocchi in the sauce and place in a baking tray. Sprinkle with freshly grated parmesan and bake for 10-15 minutes or until golden brown.

While a little fiddly, gnocchi can be really rewarding to make fresh as the soft little pillows will taste amazing, honestly nothing like the supermarket bought version! One last little tip, be careful not to add too much flour though as the more flour the firmer the gnocchi will be. Adding some salt to the water will prevent the gnocchi from sticking and disintegrating while cooking. When the water starts boiling, reduce the heat to moderate. Try and add small batches of gnocchi at a time to ensure the temperature remains stable. If you wish to freeze the gnocchi, do so before they’ve been cooked and start by laying them on a tray to prevent them from sticking together. Once frozen, you can stick them in a freezing bag to store.

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3rd April
2011
written by Nibblish

This deliciously rich and creamy chocolate mousse will please everyone, from chocolate fanatic friends to kids! While really easy to prepare, the layers and chocolate shavings will make it look more special than the more classic uniform version.

Ingredients: (4 serves)

1 cup thickened cream
100g dark chocolate
100g white chocolate
4 large eggs (or 5 small), separated
1/3 cup caster sugar
1 pinch salt
small handful dark chocolate shavings

Instructions:

1. Whisk cream in a medium bowl until firm peaks form.

2. Melt the dark chocolate in a saucepan over medium heat, season with a pinch of salt, whisk in 2 egg yolks and fold in half of the whipped cream.

3. Repeat with white chocolate, but melting it in a splash of warm cream on very low heat to avoid caramelising it. Whisk in the egg yolks and fold in the remaining whipped cream.

4. Whisk the egg whites in a mxing bowl until soft peaks form and gradually add the sugar the mixture is thick and glossy. Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the white chocolate mixture until just combined.

5. Once fully cooled down, spoon the dark chocolate mixture among four glasses, top with the white chocolate mixture and sprinkle dark chocolate shavings on top. Place in fridge for 3 hours or until set.

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28th March
2011
written by Nibblish

There is nothing cooler and fresher than a cucumber salad. The classic combination of cucumber, mint and feta cheese can make this dish pretty special too!

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Ingredients: (serve 4 as a starter)
3 lebanese cucumbers, peeled and thinly sliced
100g fresh feta cheese, crumbed
1/2 small bunch of mint, chopped
1/2 lemon, juiced
2 tbsp olive oil
1 tbsp Zaatar spice (optional)
Freshly ground pepper

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Instructions:

1. Place the sliced cucumber neatly on a serving plate and season with pepper and Zaatar spice.

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

2. Sprinkle on crumbled bits of feta cheese and the mint.

3. In a small bowl, mix the lemon juice and olive oil and season with salt and pepper to taste. Dizzle the dressing over the salad right before serving.

This dish is the perfect, quick and easy way to add fresh greens at the start of your meal!

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