Chocolate Sponge Pudding

Ingredients

4 oz butter
4 oz caster sugar
2 large eggs, beaten
3 oz self-raising floor
pinch of salt
1/2 oz cornstarch
1/2 oz cocoa powder
2 oz plain chocolate, melted with 1 tablespoon warm milk

Method

  1. Cream the butter and sugar together until fluffy and pale in colour. Add the eggs, a little at a time.
  2. Sift the flour, salt, cornstarch and cocoa powder. Fold into the creamed mixture. Add the melted chocolate and milk mixture and stir to make a soft mixture that will fall easily from a spoon.
  3. Grease a 1-lb foil pudding basin and spoon in the mixture. Cover with buttered heavy duty foil with a pleat in the centre to allow for expansion. Secure the foil around the rim of-the basin with string. Stand the basin in a saucepan with boiling water one third up the sides of the basin and steam for 1-1/2 to 2 hours.
  4. Serve with hot chocolate sauce.
  5. To freeze: Cool quickly, place in a plastic bag, seal and freeze.
  6. To serve: Thaw at room temperature for 4 hours. Reheat by steaming for 45 minutes as above.

Makes 4 servings.

Source: Freezer Cookery Book

Belgian-style Cheese Souffle Omelet

Ingredients

6 tbsp butter
1 cup finely grated sharp Cheddar cheese
1 cup whipping cream
salt
ground white pepper
5 eggs, separated
5 tbsp cold water

Method

  1. Heat 4 tablespoons butter in the top of a double boiler over hot water until bubbly.
  2. Add cheese and stir until smooth. There may be a small amount of melted butter around the edge but this will blend in with the cream.
  3. Pour in cream very slowly, stirring constantly until smooth and creamy.
  4. Stir in 1/8 teaspoon salt and a dash of pepper and keep warm.
  5. Beat the egg yolks and water in a small bowl with a fork until blended. Season with salt and pepper to taste.
  6. Beat egg whites in a large bowl until very stiff. Fold egg yolk mixture into the egg whites until mixture is a pale yellow foam.
  7. Heat remaining butter in a preheated, 9-inch omelet pan until butter just begins to brown. Pour the egg mixture into the pan and cook slowly, pulling the edge away from the side of the pan and leveling the top to the side with a spatula. Pierce through the omelet occasionally with the tip of the spatula to allow the heat to rise through the omelet. Cook until the base is a light golden brown and set but the top is still foamy.
  8. Place in a preheated broiler 6 to 8 inches from the source of heat. Broil for 4 minutes or until top is lightly browned.
  9. Invert onto heated platter. Pour the cheese sauce over omelet. Return to broiler and broil until sauce is browned. Serve immediately.

Makes 3 servings.

Source: The Creative Cooking Course

Orange Syllabub with Crunchy Orange Sprinkle

Ingredients

2/3 cup southern French Muscat or other strong sweet white wine
1 tablespoon Cointreau or other orange liqueur
finely grated zest of 2 unwaxed oranges
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
4 tablespoons sugar
1-3/4 cup heavy cream, chilled

Method

  1. Pour the wine into a bowl, add the Cointreau or orange liqueur, half the grated orange zest, the orange and lemon juice, and 2 tablespoons sugar. Stir, cover, and chill in the refrigerator for several hours or overnight.
  2. Mix the remaining orange zest and sugar in a bowl. Spread it over a plate and leave for a couple of hours to crisp up. Store it in an airtight container until ready to serve.
  3. Strain the wine mixture through a fine, non-metallic sieve. Pour the cream into the large chilled bowl and beat with a hand-held electric mixer until it starts to thicken. Gradually add the orange-flavored wine, beating well after each addition, until the cream thickens again—you want a thick pouring consistency. When the final addition of wine has been incorporated the mixture should hold a trail when you lift out the beaters, but it shouldn’t be stiff. (Don’t overbear it, or it will separate.)
  4. Ladle the mixture into 6 individual glass dishes and chill them in the refrigerator for at least 1 hour before serving.
  5. Just before serving, sprinkle the orange sugar over the top of each syllabub.

Makes 6 servings.

Source: Cooking with Wine

Wiener Schnitzel and Fried Potatoes

Ingredients

600 g veal cutlets, trimmed
salt
plain flour
4 eggs
bread crumbs
oil to fry
lemon wedge

Fried Potatoes

900 g potatoes, peeled and quartered
100 g butter
fresh parsley, finely chopped
salt

Method

  1. Peel the uncooked potatoes and quarter them. Cook in salted water for about 20 minutes, drain and fry in a pan with butter and fresh chopped parsley. Set aside and keep warm.
  2. Cut the veal in 4 escalopes. Pound until thin and even in thickness. Make a few incisions round the edges. Salt the cutlets on both sides.
  3. Coat the cutlets on both sides in flour, dip in egg mixture and coat in breadcrumbs.
  4. Fry the cutlets in hot oil on both sides until brown. Drain on kitchen paper.
  5. Serve the veal with the fried potatoes and lemon halves.

Makes 4 servings.

Source: Culinary Austria

Pot-roasted Chicken with Mustard

Ingredients

3 tbsp unsalted butter
2 tbsp vegetable oil
one 3-1/2-lb free-range chicken
3/4 cup dry white wine
10 oz button mushrooms, wiped
6 tbsp Cognac
salt
black pepper

Sauce

1 tbsp unsalted butter
1 tbsp all-purpose flour
2 cups milk
3/4 cup creme fraiche
2 tbsp whole -grain mustard
2 tbsp strong Dijon mustard
2 tbsp Savora mustard
1 bunch of fresh tarragon, finely chopped

Method

  1. Preheat the oven to 400°F.
  2. Melt the butter and oil in a roasting pot or flameproof casserole dish on the stove top. Season the chicken, then add it to the pot, and color it on all sides.
  3. Put the chicken in the oven to roast for 1-1/4 hours, but every 15 minutes turn the bird, baste it, and add some white wine until you’ve used up all the wine. Once the chicken is cooked, take it out of the pot and set it aside to rest.
  4. Slice the mushrooms, add them to the pot, and cook for 2-3 minutes. Pour in the brandy and flambe briefly, then set aside to keep warm.
  5. For the sauce, melt the butter in a heavy-bottomed pan, add the flour, and cook for 3 minutes.
  6. Pour in the milk, whisking well, bring to a boil, and cook for 7-8 minutes.
  7. Stir in the creme fraiche, then take the pan off the heat and whisk in the mustards and tarragon. Add the mushrooms and any liquid from the roasting pot to the sauce. Do not boil the sauce again, or it may separate and taste bitter.
  8. Disjoint or carve the chicken and serve with the mushroom sauce.

Makes 2 to 4 servings.

Source: The French Kitchen