Crepes Suzette

Ingredients

1 cup sifted all-purpose flour
3 tbsp sugar
4 eggs
1 cup milk
1/2 cup water
Brandy

Orange Sauce

12 sugar cubes
2 oranges
1/2 cup butter
2/3 cup sifted confectioners’ sugar
2 tsp. grated orange rind
1 cup orange juice
2 tsp lemon juice
1/4 cup Grand Marnier or orange Curacao liqueur

Method

  1. Make the sauce. Rub the sugar cubes over the orange skins until each cube is yellow. Set aside.
  2. Melt the butter in a small saucepan over low heat and stir in the confectioners’ sugar until blended, using a wooden spoon.
  3. Stir in the rind, orange juice and lemon juice. Add the sugar cubes, then cook over very low heat, pressing with the back of the spoon until dissolved.
  4. Add the Grand Marnier liqueur and cook until syrupy, stirring constantly. This makes 2 cups of sauce.
  5. Sift the flour and sugar together.
  6. Beat the eggs in a medium-sized mixing bowl with an electric mixer at medium speed for 5 minutes or until thick.
  7. Add the flour mixture gradually, beating constantly until smooth.
  8. Add the milk, water and 2 tablespoons of brandy gradually and stir until the batter is smooth. Let stand for 30 minutes before using.
  9. Place a crepe or omelet pan over medium heat, then brush with oil.
  10. Lift pan from heat and pour the batter on the side in a very thin layer.
  11. Swirl the pan so the batter completely covers the bottom thinly. Return to heat and cook until set and edge is dry.
  12. Slide a spatula under the edge of crepe to loosen.
  13. Lift carefully with a spatula and turn over gently, then cook just for several seconds.
  14. Remove from heat, then shake pan to loosen and slide out onto oiled paper. Continue to cook crepes until all the batter is used.
  15. Use butter to grease the pan. Turn very carefully as the crepes are delicate. Grease the pan with additional butter as needed. Crepes may be kept warm in a 250°F oven until ready to serve.
  16. Fold crepes into quarters and place in hot Orange Sauce in a chafing dish or heated serving dish. Drizzle with 1/2 cup of heated brandy and ignite. Serve the crepes flaming.

Makes 24 crepes.

Source: The Creative Cooking Course


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Pistachio Ice Cream

Ingredients

4 egg yolks
6 tbsp caster sugar
1 tsp corn flour
1-1/4 cups 2% milk
1 cup pistachio, plus a few extra, to decorate
1-1/4 cups whipping cream
a little green food colouring
chocolate dipped waffle cones, to serve (optional)

Method

  1. Place the egg yolks, sugar and cornflour in a bowl and whisk until the mixture is thick and foamy.
  2. Pour the milk into a heavy-based saucepan, gently bring it to the boil, then gradually whisk it into the egg yolk mixture.
  3. Return the mixture to the saucepan and cook it over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour it back into the bowl, set aside to cool, then chill in the refrigerator until required.
  4. Shell the pistachios and put them in a food processor or blender. Add 2 tbsp of the cream and grind the mixture to a coarse paste.
  5. Pour the rest of the cream into a small saucepan. Bring it to the boil, stir in the coarsely ground pistachios, then leave to cool.
  6. Mix the chilled custard and pistachio cream together and tint the mixture delicately with a few drops of food colouring.
  7. Using an ice cream maker, churn the mixture until firm enough to scoop. Serve in cones or dishes, sprinkled with extra pistachios.

Makes 4 to 6 servings.

Source: Ice Cream and Iced Desserts


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Cream Cheese Lemon Cake

Ingredients

125 g butter, chopped
125 g packet cream cheese, chopped
3 teaspoons grated lemon rind
1 cup (220 g)castor sugar
2 eggs
3/4 cup (110 g) self-raising flour
1/2 cup (75 g) plain flour

Method

  1. Preheat oven to 160°C (325°F).
  2. Grease 21 cm baba cake pan.
  3. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined.
  4. Then, beat on medium speed until mixture is smooth and changed in colour.
  5. Spoon and spread mixture into prepared pan. Bake in oven about 55 minutes.
  6. Stand few minutes before turning onto wire rack to cool.
  7. Dust cold cake with sifted icing sugar, if desired.

Makes 1 cake.

Source: Quick-mix Cake


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Chocolate and Cabernet Pots

Ingredients

3/4 cup fruity Cabernet Sauvignon, preferably from California, Chile, or Australia
2 tablespoons sugar
7 oz plain dark chocolate (70 percent cocoa solids)
1-1/4 cups light cream
1 egg
a pinch of ground cinnamon

To Serve

2 teaspoons unsweetened cocoa, sifted
confectioners’ sugar (optional)
6 or 8 small pots, ramekins, or espresso coffee cups, 1/2 cup each

Method

  1. Put the wine and sugar in a saucepan and heat gently until the sugar has dissolved. Increase the heat very slightly and simmer gently until the wine has reduced by two-thirds to about 3 tablespoons, 20 to 25 minutes.
  2. Break the chocolate into squares, and put them in a blender. Blitz briefly to break them into small pieces.
  3. Put the cream in a saucepan and heat until almost boiling. Pour the hot cream over the chocolate in the blender, then add the hot, sweetened wine. Leave for a few seconds so the chocolate melts. Whizz briefly until the mixture is smooth.
  4. Add the egg and cinnamon and whizz again briefly to mix.
  5. Pour the mixture into 6 or 8 ramekins or espresso cups, then chill in the refrigerator for 3 to 4 hours. Remove the chocolate pots from the refrigerator 20 minutes before serving.
  6. To serve, sprinkle a thin layer of cocoa powder over the top of each pot, then sprinkle with a little sifted confectioners’ sugar, if liked.

Note: Unless pasteurized egg is used in the recipe, this dessert should not be served to the very old, frail, young children, pregnant women, or those with compromised immune systems.

Makes 6 to 8 servings.

Source: Cooking with Wine


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Mexican Eggs

Ingredients

1 oz butter
1 onion, peeled and chopped
1 red pepper, cored, seeded and diced
11 oz can sweetcorn kernels, drained or 6 oz frozen sweetcorn, cooked and drained
2 tablespoons chutney
salt
freshly ground black pepper
4 eggs

Sauce

1 oz butter
1 oz plain flour
1/2 pint milk
2 oz Cheddar cheese, grated

Method

  1. 1. Melt the butter in a saucepan and fry the onion until just soft. Add the pepper, sweetcorn and chutney, salt and pepper, and cook, stirring all the time, for a further 5 minutes, then set aside.
  2. To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 2-3 minutes.
  3. Gradually stir in the milk over a low heat. Bring slowly to the boil and cook for a further 2 minutes.
  4. Stir in half the cheese and salt and pepper. Cover and leave on one side off the heat.
  5. Poach the eggs in simmering water. Alternatively, soft boil them for 6 minutes, plunge them into cold water, then crack the surface gently by tapping all over with a spoon. Peel off a band across the middle of the egg. The shell can then be pulled off at each end. Dry the peeled eggs on kitchen paper.
  6. Reheat the vegetable mixture and spread over the base of an ovenproof dish. Top with the eggs.
  7. Reheat the sauce and pour it over the eggs. Sprinkle on the remaining cheese and put under a preheated hot grill until lightly browned. Serve immediately.

Source: The Encyclopedia of Creative Cookery


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