Recipes « Leave Room for Dessert

Recipes

Pumpkin Soup

Monday, April 6th, 2009

Now after all the baking and rich dinners that I cook, it’s only reasonable that once in a while we make something which doesn’t contain loads of carbs or sugar. Many of you may not think this is an appropriate recipe to add to my blog, but it’s more put up to remind people of easy, budget meals (especially in these times) that anyone can make any time. It fulfils a lot of requirements for dinner:

pumpkinsoup

Cheap – I was able to buy a 3.7kg Kent pumpkin @ $0.98/kg = $3.65 for the entire batch of soup– if this serves 8 people it’s 46c per serve – Bargain!
Not many ingredients required
Low in Kilojoules – If you’re on Weight Watchers it’s 0 points!! (as long as you don’t add cream or eat bread with it)
Easy and Fast
Able to freeze (Just thaw and reheat)

What more could you want?
You only really need two ingredients a pumpkin and some chicken or vegetable stock, or stock powder – for those who won’t use up the rest of container of stock.

You can refrigerate or freeze the leftovers and reheat in the microwave or on the stove (it may form crystals when frozen, but once mixed through it’s fine).

Pumpkin Soup
Serves: 8 or more

3.5kg Jap or Kent Pumpkin (any other pumpkin will do e.g. Butternut, etc)
1 teaspoon chicken or vegetable stock powder (or one cup stock)

pumpkin

Peel and de-seed pumpkin. Cut in small pieces (4 x 4 x 1.5cm) and place in a large pot. Add enough water to almost cover (1-2cm below) the pumpkin pieces. This will make a thick soup, so you can add more water now or after blending if you prefer it thinner. Add the stock and heat over medium heat until the pumpkin is soft and a cake tester or sharp knife goes in and comes out easily.

Stir occasionally to make sure all pumpkin is cooked evenly

Use a hand blender to blend up the pumpkin.

Blend then serve

See – I told you it was easy!
Now you can eat your cake or a lovely decadent dessert and not feel so guilty! 🙂

Variation:
You could always fry up one finely sliced onion before adding the pumpkin, a bit of cream after it’s blended to add some more taste and serve with tasty herb bread. Of course the bread and cream make this a bit less healthy, but it certainly tastes great!

Posted in Budget Meals, Healthy Eating, Main Meals, Recipes, Vegetarian | 7 Comments »

Strawberry Roulade and Lemon Cream

Thursday, April 2nd, 2009

roulade1

When I think of a strawberry roulade, I’m mainly thinking about the strawberry jam and cream rolls I used to eat when younger, or the little rolletes that come in the packets at the supermarket. This is unlike any of those bought rolls, with the beautiful cream contributing so much more to the flavour and experience than expected.

roulade3

When I saw this very grown-up berry roulade recipe in the Marie Clare Magazine, I tore the page out and waited for an opportunity to make it. I decided to use only strawberries, as they looked lovely and fresh at the time I made it. The addition of a sweet lemon cream was fantastic and I know I could have just eaten the whole bowl of cream by itself.

Roulade with Fresh Berries and Lemon Cream
Recipe from a Marie Clare Magazine recipe

Serves: 6-8

2-3 punnets of berries, such as strawberries, raspberries, blackberries and blueberries
1-2 tablespoons kirsch (fruit brandy – optional, I didn’t use this)
Melted butter for greasing
4 eggs
¾ cup caster sugar, plus extra for sprinkling
1 teaspoon vanilla essence
2/3 cup plain flour
1 teaspoon baking powder
50g ground almonds
Sugared almonds to serve (optional, I didn’t use this)

Lemon Cream
300 ml thickened cream
½ cup caster sugar
Zest of 1 lemon, finely grated
Juice of ½ lemon, or to taste

Place berries, ¼ cup of caster sugar and kirsch in a bowl and toss well. Set aside for at least 30 minutes (or while you prepare the rest of the roulade).

Strawberries in sugar

Preheat oven to 200°C. Grease a 20 x 30cm swill roll tin (I used a 25 x 37cm tray) and line with baking paper (cut a piece too large for the tin so paper hangs over edges). Beat eggs, ½ cup caster sugar and vanilla until thick, pale and creamy. Sift together flour and baking powder and, using a metal spoon, gently stir into egg mixture along with ground almonds. Pour batter into tin, making sure it fills the corners. Bake to 10-15 minutes or until golden and firm to the touch.

Remove and cool on a wire rack for 5 minutes. Sprinkle a clean tea towel generously with extra caster sugar. Invert cake onto tea towel, then gently peel paper from back of cake. Using the tea towel, carefully roll the still warm cake up from the short end and leave for at least 10 minutes.

Rolled up cake

Lemon Cream
Whip cream together with caster sugar, lemon zest and juice. Set aside for 10 minutes for flavours to infuse, taste and add more lemon juice if necessary.

Lovely Lemon Cream

Carefully unroll cake, but don’t flatten out too much or it will crack. Spread thickly with lemon cream and top with half or more of the berries, then carefully roll up again. Sprinkle with extra caster sugar and sugared almonds. Slice and serve with remaining berries.

Ready to go - I'm trying to keep it tight by resting it against my sugar container

Note: You are able to leave the roulade in the fridge for a few hours before serving, to stop the cream melting.

Ready to eat

roulade4

roulade_sliced

Posted in Cakes, Slices and Biscuits, Dessert, Recipes | 5 Comments »

Chocolate Chip Friands with Cinnamon and Almonds

Wednesday, March 25th, 2009

friands

Can you believe after that mammoth feast for my Mum’s birthday, consisting of Butter chicken pie with vegetables and rice, home-made trifle for dessert and a poppy seed cake for the birthday cake, that there would still be time to make, and people to eat, some lovely friands?

Well, not really… there was enough time for me to make these friands, although almost no one had enough room to fit in even a quarter of a friand.

If it weren’t for my bad timing (chosen due to the left-over egg whites from the custard in the trifle), I’m sure these would have been gobbled up by my family… alas… I was ‘forced’ to take most home – with a couple arriving with me at work with the remaining poppy seed cake.

Choc Chip friands with Cinnamon and Almonds
(adapted from Lynne Mullin’s recipe in the Sydney Morning Herald’s Good Living Winter + Food Magazine May 2008)

Makes: 12

6 egg whites
185g butter, melted
125g (1½ cups) almond meal
240g (2 cups) pure icing sugar, sifted
75g (heaped ½ cup) plain flour
100g coarsely chopped dark chocolate
¼ teaspoon ground cinnamon
25g (1/4 cup) slivered almonds, chopped
Icing sugar for dusting

Preheat oven to 200°C. Whisk egg whites in a medium bowl until frothy and small peaks form. Add melted butter, almond meal and icing sugar and stir with a wooden spoon until combined. Add flour, chocolate and cinnamon and combine well.

Egg White beaten until frothy and starting to form small peaks

Divide mixture evenly between a 12-mould friand tin. Sprinkle with chopped almonds and bake for 25-30 minutes or until golden and cooked.

Sprinkle with chopped almonds

Rest in pan for 5-10 minutes and the carefully turn onto a cake rack or use a spoon to lift out of moulds. Cool friands and then dust with icing sugar before serving.

friand_cooked2

friand_cooked

friands2

Posted in Cakes, Slices and Biscuits, Chocolate, Egg Whites, High Tea, Recipes | 11 Comments »

Vanilla Poppy Seed Cake with Orange Frosting

Monday, March 23rd, 2009

And then there was cake…. as my Mum’s Birthday meal continues…

poppyseedcake

This is one of the first cakes I learnt to make and one of my (very many) favourites. It has no fake orange flavour that you will generally taste, and I very much detest, in many of bought orange and poppy seed cakes. Instead this cake has a lovely vanilla and poppy seed cake with a subtle orange flavour in the icing.

I tend to often forget about the soaking of the poppy seeds, although once they’re in the bowl soaking in milk, there’s plenty of time to get the rest of the ingredients together. Once the poppy seeds are finished soaking, it’s just a case of adding everything else, mixing then baking – very easy!

Poppy Seed Cake
(Not sure of original source of recipe – Sorry)

1/3 cup poppy seeds
¾ cup milk
185g butter
2 teaspoons vanilla essence
1 cup castor sugar
3 eggs
2 cups self-raising flour

Combine poppy seeds and milk in a medium bowl, soak for 1 hour.

Soaking poppyseeds

Grease one large bundt tin or a ring tin. Preheat oven to 180°C. Add butter, essence, sugar, eggs, sifted flour to poppy seed mixture. Beat on low speed with electric mixer until combined, then beat mixture on medium speed for about 3 minutes, or until mixture has lightened in colour.

Mix all ingredients together and beat until mixture lightens in colour

Pour into prepared pan. Bake oven for about 40 – 50 minutes. Stand 5 minuted before turning on to wire rack to cool.

Cake is golden on top and coming away from the edges of the tin

Leave to cake to cool

Orange Frosting

60g butter
1½ cups icing sugar
2 tablespoons orange juice

Beat butter in a small bowl with mixer until light and creamy. Gradually add sifted icing sugar and orange juice, beat until frosting is spreadable. Decorate with orange rind, if desired.

Orange frosting on the cooled cake - ready to eat!

Enjoy!

Posted in Cakes, Slices and Biscuits, Recipes | 8 Comments »

Cherry Compote, Vanilla Bean Custard and Vienna Almond Cream Trifle

Friday, March 20th, 2009

trifle_finished

My mum’s favourite dessert ever is trifle. A combination of cake, alcohol, fruit, home-made thick custard and cream can’t go wrong. My idea of a trifle is probably a bit different to my mum’s and I already have a recipe lined up and waiting to make for my trifle – hint: it involves a lot of chocolate :P. Although on my mum’s birthday I can’t be selfish and make my trifle so I’ve endeavoured to find a great trifle to satisfy her trifle needs.

I have previously made only one trifle, so planning for this one was a bit difficult, especially since I had chosen a recipe using fresh black cherries which were already going out of season here. I decided to use bottled Morello cherries in syrup for the base, fresh made sponge, vanilla bean custard and Vienna almond cream.

This produced an extremely lovely dessert, which looks very beautiful when layered in a lovely trifle bowl to show off all the layers. I also love food that can be prepared beforehand leaving a dinner party much more relaxed.

Cherry Compote, Vanilla Bean Custard and Vienna Almond Cream Trifle
(recipe adapted from Trifles with friends by Trish Deseine)

Serves: 8-10

Cherry Compote:
¾ cup caster sugar
700g jar of Morello cherries, with 1 cup or all liquid reserved (or pitted black cherries, if in season)
1 lemon, squeezed

Custard:
300ml milk
300ml cream (thickened or whipping)
1 vanilla pod, split
4 egg yolks
2/3 cup (125g) caster sugar

Sponge:
6 eggs, separated
1½ cups (350g) caster sugar
1 1/3 cups (175g) plain flour
1/3 cup (40g) cornflour

5 tablespoons Marsala wine or Sherry
300ml cream, thickened or whipping
50-75g Vienna almonds, chopped
25g toasted flaked almonds

Cherry Compote:
Mix the sugar, lemon juice and liquid from the cherries in a medium saucepan. Turn heat up to medium and stir until sugar dissolves. Once dissolved, bring to the boil and keep an eye on the mixture to make sure it doesn’t boil over – leave at a heat where it is boiling but not going to overflow. Continue to boil until mixture has decreased to less than ¼ its original size and become thick and syrup like (this may take a while, so you can continue on with other parts of the trifle). Add cherries at end and pour into another bowl to cool.

Boil cherry liquid and sugar until reduced and thickened

Cherry Compote

Custard:
Place the milk, cream and vanilla pod in a medium saucepan, bring to the boil over medium heat, stirring occasionally. While this is occurring, beat the egg yolks with the sugar until light and fluffy. Once the cream mixture has come to the boil, pour into the egg yolk mixture, mixing constantly. Pour custard mix back into the saucepan and heat on low until mixture thickens. Do not allow custard to boil. (I found this custard did not thicken a much as I expected – like the Portuguese custard tart custard I’ve made).

Custard before thickening

Thickened custard

Sponge:
Preheat oven to 180-200C. Mix the egg yolks with half the sugar until light and fluffy. Beat the egg whites until stiff, then add the remaining sugar and beat to combine. Fold the egg white mixture into the egg yolks. Sift the plain flour and cornflour together and fold through the egg mixture gently, in three batches. Pour into tray, cake tin or individual tins, greased and lined with baking paper. Cook for 20-30 minutes or until golden and cooked through. Stand for 5-10 minutes, then remove and leave to cool.

Egg yolks and sugar beaten until light and fluffy

Egg white and sugar beaten

Fold through plain flour and cornflour

Golden cooked sponge

Assembly:
Once cooled, place the cherry compote in the bottom of the bowl(s). Cut or tear sponge to fit into bowl and place on top of cherries. Sprinkle Marsala wine or Sherry over the sponge and refrigerate for 10 minutes. Pour custard on top of sponge and refrigerate overnight.

Place sponge on top of cherry compote layer

Layer custard on top of soaked sponge

Before serving, whip up cream until thickened and add chopped Vienna almonds. Layer cream mix over the custard layer and scatter toasted flaked almonds on top. Serve (you may serve with ice cream, but it doesn’t need it).

Fold Vienna almonds through whipped cream

Layered Trifle - sorry about the light for the photography

Layer Trifle with cream

One big scoop for man...

...one small scoop for my mum 🙂

🙂

Tags: Cherry Compote, Trifle
Posted in Cakes, Slices and Biscuits, Dessert, Egg Yolks, Recipes | 6 Comments »

Butter Chicken Pie

Thursday, March 19th, 2009

Happy Birthday Mum!

So many birthdays close together… Well I guess with a large family already, when you add friends and extended family the number of days between birthdays becomes few.

butterchickenpiecut

When I asked my mum what she’d like for her birthday dinner, she replied “Whatever you’d like to make”. Just like last year and the year before and the year before….

It takes only a few threats that we will not make her any food if she doesn’t choose what she wants, before she finally comes around to choosing things that she does want for her dinner. For dinner she asked for a butter chicken pie, one of the recipes Nick introduced to our family. Dessert and Birthday Cake is another story…

Butter Chicken Pie

Serves: 8

1 kg chicken, fat removed and diced
1 tablespoon peanut oil
3 carrots, diced
4 small potatoes, diced
1 sweet potato, diced
1 large jar (540g) butter chicken sauce (we used Patak’s – although we’ve made our own before, which tastes great)
1-2 sheets shortcrust pastry
1-2 sheets puff pastry
1 egg, lightly beaten

Preheat oven to 180°C.

Place carrots, potato and sweet potato in a saucepan with water and bring to the boil for 5 -10 minutes until almost cooked.

Heat oil in a saucepan over medium to high heat and add chicken stirring until brown. Add butter chicken sauce and heat through.

Add drained carrots, potato and sweet potato and cook until sauce has thickened a little.

butterchickenpie

Line a lasagne dish with shortcrust pastry, add chicken mixture and cover with puff pastry. Slice some holes in the top of the pastry and brush with beaten egg. Cook for 30 minutes in oven or until pastry is golden brown.

Tags: butter chicken, Patak's, Pie
Posted in Main Meals, Recipes | 7 Comments »

Beef Wellington – Cooking Class 2

Tuesday, March 17th, 2009

beef_wellington

Thank you Gordon Ramsay!

Nick has wanted to make Beef Wellington for years and when searching for a video of it he came across a recipe and video from Gordon Ramsay’s the F-word. It looked reasonably easy and even though he knew very early what he wanted to make, he still needed to recruit help in getting all the ingredients.

A fantastic Beef Eye Fillet from a whole-sale butcher was chosen. It was the smallest one available and it was 1.3kg, so we decided two Beef Wellington’s were on the menu (even though one would have been sufficient to feed the six of us that were there – better to have too much than too little, and people were certainly going back for seconds).

Absolutely gorgeous!!

Neither pictures nor words can describe the texture and flavour of this dish, but I’ll try. I’ll also apologise for the photos, as they certainly don’t do it justice – being taken with bad lighting and a short amount of time (due to a table full of hungry family members).

This recipe was incredibly easy for the absolutely delectable, fantastic flavour combination of the fall-apart beef, mushroom paste, prosciutto and mustards topped off by a buttery, crispy, golden pastry.

Beef Wellington
(adapted from Gordon Ramsay’s – The F-word)

Serves: 4-6

650 – 700g beef eye fillet
1 teaspoon Dijon mustard (even though Gordon says not to use it – we thought it may tone down the hot English mustard, although no burn was tasted)
1 teaspoon hot English mustard
4-6 mushrooms
8 slices prosciutto
2 sheets puff pastry
1 egg yolk, beaten
salt and pepper to taste

Heat a saucepan or BBQ tray on high. Season the fillet with salt and pepper, then lightly rub with olive oil and sear all edges, about 30 seconds on each side. Set aside to cool.

Beef Eye Fillet

Seared Beef Eye Fillet

Blend the mushrooms in a food processor until it has formed a paste. Heat a saucepan on medium to high and add the mushrooms (do not use any butter, oil or liquid to cook the mushrooms). Stir the mushrooms until most of the liquid has evaporated. Set aside to cool.

Blend the mushrooms and cook off excess liquid

Place a long sheet of cling film onto the counter. Place the prosciutto slices overlapping on the plastic, enough to cover the beef fillet. Carefully spread the mushroom mix over the prosciutto. Mix the mustards together and rub over the beef fillet. Lay the fillet on the mushroom, prosciutto layers and carefully move the plastic to encase the fillet in prosciutto tightly. Tie off the plastic ends and place in the fridge for 10 minutes.

Overlap proscuitto, spread with blended mushrooms and place mustard coated beef fillet on top

Roll the proscuitto up around the beef fillet and twist ends to seal - place in fridge

Preheat oven to 180°C. Take the puff pastry out of the freezer to thaw. Overlap puff pastry enough to encase the fillet.

Remove plastic from beef fillet and place in the middle of the puff pastry sheets. Brush egg yolk mix around the edges and encase the beef fillet in the puff pastry, folding under edges.

Brush the edges with egg yolk mix

Fold up the pastry sealing the beef inside

Place on baking tray lined with baking paper and brush with remaining egg yolk. Score the pastry for effect. Season with salt and pepper. Place in the oven and cook for 40 – 50 minutes, or until the pastry is golden brown.

Score the pastry with a knife

Slice Beef Wellington thickly and serve with roast vegetables.

Please sir, I want some more...

Tags: beef eye fillet, Beef Wellington, Gordon Ramsay, proscuitto
Posted in Cooking Class - Family, Egg Yolks, Main Meals, Recipes | 5 Comments »

Molten Baby Cakes – Soft centered Chocolate Puddings

Saturday, March 14th, 2009

MoltenCake
I visited the Arthouse Hotel near Town Hall station quite a while ago and had to try their soft-centered chocolate puddings. One mouthful and I wasn’t very keen to let Nick have a try… ok… so I let him have one… maybe two bits…. Not very generous of me I know… but that’s what happens when you’re going out with a dessert and chocolate lover, if you want to eat a lot of a chocolate dessert – get your own 😛

So… this led me on one of the many missions I take. Searching the internet I found a couple nice recipes, here is one of them (I use the recipe quite often, as the other recipe I have uses egg yolks and I often don’t end up using the egg whites and I don’t like being wasteful).

So here it is, I found it on Nigella Lawson’s website, and it can also be found in her lovely book “How to be a Domestic Goddess”. The one tip I have, is that as all oven’s are different, it’s important to trial this out as you may either get a fully cooked cake or a thin layer of cake with a large amount hot uncooked cake turned into sauce (not that you’d complain – it still tastes great!). It is ideal to probably half cook the cakes, to get a reasonable amount of sauce (just remember that the sauce is uncooked cake mix which would contain uncooked eggs – which are not recommended during pregnancy). It is also very easy to make these up beforehand, which is great for a dinner party! Just mix all the ingredients, pour into the moulds and put them in the fridge before cooking. Take them out and cook for a bit longer than the recommended time (remember to test out the times in your oven beforehand – I will never complain about testing these).

Molten Baby Cakes

Serves: 6

50g soft butter, plus more for greasing
350g best dark chocolate
150g caster sugar (heaped ¾ cup)
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain or Italian 00 flour (heaped 1/3 cup)

Unless you are making these up in advance, preheat the oven to 200°C/gas mark 6, putting in a baking tray at the same time. Lay 3 buttered pudding moulds or ramekins on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins or ramekins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.

Mix the slightly cooled chocolate into the egg mixture

Divide the batter between the 6 moulds, quickly whip the baking tray out of the oven, arrange the little tins on it and replace in the oven.

Pour the cake mix into the ramekins

Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped or unwhipped double cream, crème fraiche, crème anglaise or ice cream.

Beautifully cooked cakes - although maybe not fully cooked

Yes... Not fully cooked - but still tastes FANTASTIC!

Yes... Not fully cooked - but tastes FANTASTIC!

Cooked around the edges with a luscious velvety chocolate centre

Tags: cake, Chocolate, Molten Cake, Nigella Lawson, pudding, Soft centered
Posted in Cakes, Slices and Biscuits, Chocolate, Dessert, Recipes | 9 Comments »

Passionfruit Sorbet

Thursday, March 12th, 2009

passionfruit_sorbet2

While at Nick’s parents, we discovered a few very healthy passionfruit vines which were growing wild. Being able to pick handfuls of passionfruit each morning was fantastic!

Wild growing passionfruit

With an excess of passionfruit (you won’t hear me complaining, or probably ever using the term ‘excess’ again, how can there be an excess of passionfruit??), Nick decided a passionfruit sorbet was on the menu and horded a container full of passionfruit to take home with us.

This sorbet is very refreshing and the recipe can be used to make a lemon sherbet or sorbet as well (just process the rind of one lemon with the sugar and add ½ cup fresh lemon juice instead of the passionfruit pulp). It is a little icy, not creamy, but this is nice on hot days or nights after work.

Passionfruit Sorbet

Serves: 6-8

¾ cup passionfruit pulp (approx 10 passionfruit)
1 cup sugar
3 cups milk
½ cup water
1/8 teaspoon salt

Mix all ingredients together in a bowl. Stir well.

Place in an ice-cream maker and churn until mixture has formed a sorbet. Alternatively place in a sealed container in the fridge, stirring with a fork every hour.

Churning Passionfruit Sorbet

Freeze until set. Serve.

Passionfruit sorbet

Tags: gelato, pasionfruit, sorbet
Posted in Dessert, Recipes | 10 Comments »

Apple and Sage Roast Pork

Wednesday, March 11th, 2009

roast_pork2

Recently Nick and I visited his parents at their farm which is close to Kyogle. They are growing fruit trees and recently started growing vegetables and collecting eggs from their chicken (now chickens), while working and trying to establish themselves.

They had a leg of pork to roast and Nick suggested using some of the sage from their herb spiral and apples to flavour the pork. The pork was cooked to perfection using a digital meat thermometer, with lovely flavours of sage and apple. The cooked apple had caramelised and made a perfect accompaniment with the home-grown potatoes.

Apple and Sage Roast Pork

Serves: 6 or more

Pork on leg (ours was 2.5kg)
3 apples (Gala or similar)
20 Sage leaves (approximately)
Potatoes (1 per person), halved
1-2 brown onions, halved
Apple Cider
Mustard powder
Plain Flour
½ cup red wine

Cut one of the apples into slices the width of a pencil and approximately 3cm long. Cut the other two apples into 8 slices for roasting. Slice a knife in through the skin of the pork, enough to fit the apple slices, cutting every 3-4cm. Stick a piece of sage into each slit followed by a piece of apple.

Apple and sage stuck into pork

Place the pork in a large roasting pan. Surround the pork with the onions, potatoes and remaining apple pieces. Lightly dust the pork and vegetables with plain flour, then mustard powder. Pour apple cider and ½ cup water into the roasting pan and cook at medium heat 180°C for 1 hour per kg.

Golden brown and lovely

Once cooked to well done, remove and carve the leg. Remove vegetables and make gravy with the sauce surrounding the leg. Add ½ cup red wine to the sauce and mix together. Serve on top of carved roast pork.

Slice and serve with roasted vegetables

Fresh home grown potatoes

Chicken and Rooster happy to be free

Figs

Banana Flowers

Friendly native wildlife

Fashion on the Farm

Posted in Main Meals, Recipes | 3 Comments »

Recipes

Pumpkin Soup

Strawberry Roulade and Lemon Cream

Chocolate Chip Friands with Cinnamon and Almonds

Vanilla Poppy Seed Cake with Orange Frosting

Cherry Compote, Vanilla Bean Custard and Vienna Almond Cream Trifle

Butter Chicken Pie

Beef Wellington – Cooking Class 2

Molten Baby Cakes – Soft centered Chocolate Puddings

Passionfruit Sorbet

Apple and Sage Roast Pork

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