Crepes with Sun-dried Tomato, Basil and Cheese

Ingredients

3 eggs
1 cup whole milk
1/4 cup water
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/4 teaspoon sea salt
3 tablespoons unsalted butter, softened unsalted butter, for cooking

Filling

1/4 cup oil-marinated sun-dried tomatoes, drained
1-1/2 cups packed fresh basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts
2 tablespoons wheat germ
2 large garlic cloves, chopped
sea salt and black pepper
1/2 cup olive oil
1-1/2 cups ricotta cheese

Method

  1. To make the crepe batter, mix together eggs, milk, water, flour, salt, and 3 tablespoons butter in a blender. Blend until smooth. Cover and refrigerate batter for about an hour while you prepare the filling.
  2. To prepare the filling, combine sun-dried tomatoes, basil leaves, cheese, pine nuts, wheat germ, and garlic in a food processor. Hit pulse until blended well. Add salt and pepper to taste. Stream in olive oil while the food processor is on low until fully blended together.
  3. Blend pesto mixture with ricotta cheese and add more sun-dried tomatoes if you want. Set aside.
  4. To cook the crepes, grease a crepe pan or skillet with butter and set over medium heat. When the pan is hot, pour in enough batter to cover the surface in a thin layer. When the crepe edges start to brown and the middle does not stick when you try to lift it up, use a spatula to gently lift the edges and flip.
  5. When the second side is lightly browned, remove crepe from pan and place on a warm plate. Keep covered until all the crepes are made.
  6. Preheat oven to 300ºF.
  7. Fill each crepe with about 3 tablespoons of the filling mixture, roll up, and place close together in a baking pan. Bake for 12-15 minutes, until warmed through. Serve immediately.

Makes 5 servings.

Source: The Organic Family Cookbook

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A Supercharged Dessert with Almond, Oats and Berries

Ingredients

1-3/4 cups frozen mixed berries
1/3 cup ground almonds
1/4 cup rolled oats
2 eggs
2 tablespoons honey
1/3 cup low-fat (1%) milk
1/2 teaspoon almond extract

Method

  1. Preheat the oven to 400°F.
  2. Divide the frozen berries among four one-cup (4-inch-diameter) ramekins.
  3. Mix the ground almonds and oats in a bowl and make a well in the center. Separate the eggs, adding the yolks with the almond mixture and the whites in a separate, clean bowl. Pour the honey, milk, and almond extract into the well in the oat mixture and beat the ingredients together to form a soft, dropping consistency (see note below).
  4. Whisk the egg whites until stiff and beat one-third of them into the oat mixture. Use a metal spoon to fold in the remaining egg whites. Spoon the pudding mixture over the frozen berries, levelling the top.
  5. Place the ramekins on a baking sheet and bake for 20 minutes, or until the mixture browns, rises, and is slightly cracked and firm to the touch. Serve hot.

Note

A dropping consistency is achieved when the mixture drops easily off your spoon when tapped against the side of the bowl. The mixture should be firm and not sloppy.

Makes 4 servings.

Source: Superfoods Cookbook

Chocolate Soufflé

Ingredients

unsalted butter, for greasing
4 ounces semisweet chocolate, coarsely chopped
2 teaspoon dark rum (optional)
2 tablespoons creme fraiche
4 eggs, separated, plus 2 egg whites
pinch of salt
confectioners’ sugar, for dusting

Method

  1. Preheat the oven to 400°F. Grease six ramekin dishes.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Stir in the rum, if using. Remove from the heat and add the creme fraiche, then the egg yolks.
  3. In a large, clean, dry bowl, whisk all the egg whites and the salt to soft peaks.
  4. Fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites.
  5. Fill the prepared ramekins to the top with the batter, then clean the rims using your finger and thumb. Place on a baking sheet and bake in the oven for 10-12 minutes, or until nicely risen. Dust with confectioners’ sugar and serve immediately.

Makes 6 servings.

Source: Chocolat

Brown Rice Crust Quiche with Turkey and Mushroom

Ingredients

Crust

2 cups cooked whole-grain brown rice, cooled
1 egg
cooking spray

Filling

2-3 tsp canola oil
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, chopped
3 tbsp green onion, chopped
1 cup Swiss cheese, shredded
1 cup cooked turkey, diced
3 eggs
1/3 cup low-fat sour cream
3/4 cup low-fat milk
1/4 tsp salt
1 tsp dried basil
1 tsp dried thyme
1/4 tsp paprika
dash pepper
dash cayenne pepper

Method

  1. Preheat oven to 375°F (190°C).
  2. Stir together rice and one whisked egg.
  3. Liberally spray a 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside.
  4. In small frying pan, heat 2-3 tsp canota oil over medium-high heat and saute mushrooms, sundried tomatoes and green onion. Set aside.
  5. Sprinkle cheese, turkey and sauteed vegetables into rice pie crust.
  6. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell.
  7. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean.

Makes 6 servings.

Source: Manitoba Egg Farmers

Dessert with Mango Parfait, Jelly and Sorbet

Ingredients

Mango Parfait

3 large, ripe, but firm mangoes
3 large egg yolks
1/3 cup superfine sugar
generous 3/4 cup whipping cream

Orange and Star Anise Jelly

generous 1 cup fresh orange juice, strained
2 star anise
2-3 sheets of leaf gelatin (depending on size)

Mango Sorbet

2 large or 3 medium mangoes
5 tbsp light sugar syrup
2 tbsp liquid glucose
juice of 1 lime

Orange Powder

2 large oranges

Method

Mango Parfait

  1. First, prepare the molds. Put six 2-3/4 – 3-1/4-inch round metal cutters on a tray and line with plastic wrap. (If you don’t have enough metal cutters, line a small cake pan.)
  2. Peel the mangoes and cut the flesh away from the seed in thin, wide slices. From the larger slices, stamp out 6 neat discs using an 3-1/4 – 3-1/2-inch cutter, then cut out another 6 discs, using a 2-3/4 – 3-1/4-inch cutter. Lay on a plate, wrap with plastic wrap, and chill until ready to serve.
  3. Roughly chop the rest of the mango and trimmings. Whiz to a puree in a blender or food processor. Push the puree through a fine strainer and discard the fibrous pulp. Measure out 9 oz of the puree and set aside.
  4. Put the egg yolks and sugar in a large heatproof bowl and beat lightly to mix. Set the bowl over a pan of barely simmering water (making sure the base of the bowl isn’t in contact with the water). Whisk the mixture using a hand-held electric whisk until it triples in volume and becomes thick and pale. When you lift the beaters, the mixture should be thick enough to leave a ribbon trail across the surface.
  5. Whip the cream in another bowl to soft peaks. Carefully fold the mango puree into the whisked egg mixture, then fold in the whipped cream. Divide between the molds (or spoon into the cake pan). Cover with a sheet of plastic wrap and freeze until firm.

Orange and Star Anise Jelly

  1. Gently heat the orange juice with the star anise in a pan to a bare simmer.
  2. Meanwhile, soak the gelatin in cold water to cover for a few minutes to soften. Drain the gelatin, squeeze out excess water, then add to the orange juice, off the heat, and stir to dissolve.
  3. Strain through a fine strainer into a rigid plastic container. Let cool, then chill until set.

Mango Sorbet

  1. Peel the mangoes and cut the flesh from the seed. then chop roughly. Whiz in a blender or food processor to a smooth puree, then pass through a strainer into a bowl and discard the fibrous pulp.
  2. Measure 1 lb 2oz of the mango puree (use the rest for a smoothie).
  3. Bring the sugar syrup and glucose to a simmer in a pan, stirring until evenly combined.
  4. Let cool, then mix with the lime juice and mango puree. Pour into an ice-cream machine and churn until almost firm. Transfer to a shallow container and freeze until solid.

Orange Powder

  1. Thinly pare the rind from the oranges, using a swivel vegetable peeler and cut away any white pith from it with a small sharp knife. Blanch the rind in a pan of boiling water for a few seconds, then immediately refresh in iced water. Repeat this two or three times as it will help to remove the bitterness from the rind. Drain and pat dry with paper towels.
  2. Heat the oven to its lowest setting, about 200°F (100°C). Spread the rind out on a baking sheet and dry out in the oven for about 30 to 40 minutes until crisp and brittle. You should be able to scrunch the rind into small pieces. Whiz in a food processor or spice grinder to a fine powder. Sift to remove any large bits and store in an airtight container.

To serve, unmold the individual mango parfaits (or use a 2-3/4 – 3-1/2-inch metal cutter to cut out neat portions if you’ve frozen the parfait in one large mold). Place a larger mango disc on each serving plate and top with a parfait. Lay a smaller mango disc on the parfait. Rest a quenelle of mango sorbet and a spoonful of orange jelly on top. Sprinkle a little orange powder and ground star anise onto the jellies, and finish with cilantro if you like. Serve at once.

Makes 6 servings.

Source: Gordon Ramsay’s Maze