Category Recipes

April 08/2015  Recipes  No comments

Ingredients (serves 6)
2 ready-rolled shortcrust pastry sheets, just thawed
1/2 cup orange juice
1 1/2 cups cream
1/2 cup caster sugar
4 lightly beaten eggs
1 cup sugar
2 cups water
4 thinly sliced blood oranges
Method
Preheat to 170°C. Line base of tart tin (22cm diameter x 4cm deep) with pastry sheets. Trim then refrigerate for 15 minutes.
Remove from fridge and blind bake for 10 minutes.
Remove cooking beads and continue baking for 5 minutes. Set aside to cool completely.
Reduce heat to 160°C.
Combine orange juice, cream, caster sugar and eggs in a clean, dry bowl. Pour into pastry shell.
Bake for 45-50 minutes or until just set.
Remove and set aside to cool.
To make the candied oranges to decorate the tart, heat sugar and water over low heat and stir until sugar has dissolved.
Add o...

April 08/2015  Recipes  No comments

Berries with sparkling wine cream [taste of home]

Ingredients
8 egg yolks
½ cup sugar
1 cup sparkling wine
1 cup whipping cream, whipped
Fresh or frozen berries to make up one litre
Method
In a heavy saucepan, beat egg yolks and sugar until thick.
Gradually beat in sparkling wine.
Place in saucepan over low heat and continue mixing till mixture reaches 160 degrees [about 5 mins]
Cool quickly over ice, stirring for a couple of mins. Cover custard with cling wrap and refridge till chilled.
Fold in whipped cream and spoon ¾ of cream into champagne or stemmed glasses, top with berries then spoon remaining cream over. Serves 6