Recipes continued
Chicken, turkey, pork, lamb and or veal Stuffing
2 cups fresh breadcrumbs (see below)
1 red or white onion, chopped
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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