Fresh Bread Crumbs, Peach Yogurt Mousse

Recipes continued

Chicken, turkey, pork, lamb and or veal Stuffing

2 cups fresh breadcrumbs (see below)

1 red or white onion, chopped

3-4 tablespoons fresh herbs (sage, oregano, rosemary, marjoram)

60g butter, softened

Fresh ground black pepper and sea salt to taste.

1.In a bowl combine all ingredients with a wooden spoon.

2.Spoon into chicken or turkey cavity or spread over lamb and veal before roasting.

Fresh Bread Crumbs

155g (3 standard slices white bread), roughly chopped

Process in chopper bowl until fine crumbs. Makes 2 cups

Peach Yogurt Mousse

825g can peaches, drained

¼cup caster sugar

¼cup cream 200g natural yogurt

3 teaspoons gelatine dissolved in 2 tablespoons boiling water

1. Place peaches and sugar into a large bowl.

2. Using the StickMaster process until smooth.

3. Add cream, yogurt and dissolved gelatine. Process until combined.

4. Pour into individual serving dishes and refrigerate for several hours or until set.

5. Serve decorated with whipped cream and grated chocolate.

Ricotta Puddings

375g ricotta

1 cup plain yogurt

1egg

2tablespoons orange juice

2teaspoons orange rind

2tablespoons caster sugar

1teaspoon vanilla extract

1.Preheat oven to 180°C.

2.Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups.

3.Bake for 25 minutes or until firm. Serve warm or cold.

Wild Berry Shortcake Flan

60g butter, softened ¹/³ cup caster sugar

1 teaspoon vanilla extract

1 tablespoon custard powder

2 tablespoons water

1 egg, beaten

1 cup self raising flour, sifted

1 cup cream, whipped

250g fresh or frozen berries ½ cup wild berry jam

1.Preheat oven to 170°C. Grease and flour flan tin.

2.In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and water. Mix in flour.

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