Posted on March 23, 2017 by cookwithkathy
1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish
- Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
- Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
- Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
- Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
- Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
- Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.
Makes 10 servings.
- You can store this ice cream for up to three weeks in the freezer.
- Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.
Source: Step-by-step Thai Cooking
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Posted on March 13, 2017 by cookwithkathy
6 large eggs
1/3 cup mayonnaise
2 tsp tarragon (or Dijon) mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 Tbsp capers
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh cilantro
12 slices multi-grain whole wheat bread
- Bring a medium saucepan filled three quarters with water to a boil.
- Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
- Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
- Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
- Spread the egg salad on the bread slices and serve.
Makes 6 servings.
Source: The Oprah magazine
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Posted on March 1, 2017 by cookwithkathy
2 tsp minced garlic
2 tbsp sesame oil
1 can (400 g) cut tomato
400 ml water
1 tbsp white sesame
80 g penne
1 egg, beaten
1/4 tsp salt
chili flakes to taste
- Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
- Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
- Mix in sesame and chili flakes.
- Add egg. Cover and cook for 1 minute. Turn off heat and let stand for 2 minutes. Sprinkle a dash of sesame oil before serving.
Makes 1 to 2 servings.
Source: Japanese magazine
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Posted on February 27, 2017 by cookwithkathy
2 cups strong plain flour
1 oz lard
1 oz caster sugar
2 teaspoons easy blend dried yeast
1 egg, beaten
4 oz butter
10 apricot halves
1 egg beaten, to glaze
3 tablespoons icing sugar
1 tablespoon lemon juice
- Sift flour into a bowl and rub in lard. Stir in salt, sugar, yeast, egg and 12 teaspoons water and mix to form a soft dough. Knead until smooth, then place in an oiled polythene bag in the refrigerator for 10 minutes.
- Place butter between 2 pieces of plastic wrap and flatten into a 5-inch square. Roll out dough on a floured surface to a 10- x 12-inch rectangle and place butter in centre. Bring 2 sides of dough over to overlap each other, then top and bottom ends.
- Turn over and gently roll into an oblong about 3 times as long as it is wide. Fold into 3 and repeat rolling and folding 3 more times. Return to bag and chill for at least 1 hour.
- Roll out dough to a 20- x 8-inch rectangle and cut into 4-inch squares. Make a cut at each corner diagonally towards middle and fold 1 point from each corner into middle. Top with half an apricot and brush with beaten egg. Cover and set aside for 20 minutes.
- Preheat oven to 220ºC (425ºF).
- Bake in oven for 10 minutes until golden. Cool on a wire rack. Mix together icing sugar and lemon juice and brush over warm pastries.
Makes 10 servings.
Source: Breakfasts and Brunches
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Posted on February 20, 2017 by cookwithkathy
4 French rolls
1/2 pound ground breakfast sausage
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve
- Preheat the oven to 350°F.
- Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
- Slice the mushrooms and cut the cherry tomatoes into quarters.
- In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
- Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
- Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
- Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
- Remove from the oven. Drizzle with Sriracha and serve immediately.
Makes 4 servings.
Source: Food Steez
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