Thai-style Coconut Ice Cream Dessert

Ingredients

1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 eggs
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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.

Makes 10 servings.

Cook’s Tips

  • 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

Egg Salad Sandwiches

Ingredients

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

Method

  1. Bring a medium saucepan filled three quarters with water to a boil.
  2. Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
  3. Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
  4. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
  5. Spread the egg salad on the bread slices and serve.

Makes 6 servings.

Source: The Oprah magazine

Penne Soup with Chinese-style Simmered Egg with Tomato

Ingredients

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

Method

  1. Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
  2. Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
  3. Mix in sesame and chili flakes.
  4. 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

Danish Pastries with Apricots

Ingredients

2 cups strong plain flour
1 oz lard
pinch salt
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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 220ºC (425ºF).
  6. 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

Bread Stuffed with Sausage, Vegetables, Cheese and Egg

Ingredients

4 French rolls
1/2 pound ground breakfast sausage
4 eggs
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

Method

  1. Preheat the oven to 350°F.
  2. Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
  3. Slice the mushrooms and cut the cherry tomatoes into quarters.
  4. In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
  5. 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.
  6. Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
  7. 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).
  8. Remove from the oven. Drizzle with Sriracha and serve immediately.

Makes 4 servings.

Source: Food Steez