Chocolate crepes with raspberry syrup 

Preparation Time

30 - 90 minutes

Cooking Time

60 minutes

Ingredients (serves 6)

• 300g frozen raspberries
• 100g (1/2 cup) caster sugar     
• 2 tbs water
• 150g (1 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 2 tbs caster sugar, extra
• 3 eggs, lightly whisked
• 310ml (11/4 cups) milk
• 30g butter, melted, cooled
• 200g dark chocolate, chopped
• 150ml pouring cream
• Melted butter, to grease
• Double cream, to serve

Method

1. Combine the raspberries, sugar and water in a saucepan over medium-low heat. Cover and cook for 5 minutes or until raspberries are soft. Transfer to a fine sieve over a bowl. Set aside for 30 minutes to drain. Set syrup aside to cool.
2. Meanwhile, combine the flour, cocoa and extra sugar in the bowl of a food processor. Whisk the egg, milk and butter in a bowl. With the motor running, add the egg mixture to the flour mixture. Process until smooth. Transfer to a jug. Cover. Set aside for 30 minutes to rest.
3. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
4. Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 11 more batches, with melted butter and the remaining batter.
5. Divide the crepes among serving plates. Spread the chocolate mixture over one-half of each crepe. Fold into quarters. Top with cream. Drizzle over the raspberry syrup to serve.

 

Cookies and cream ice-cream pie New!

Cooking Time

30 minutes

Ingredients (serves 12)

• 250g packet choc ripple biscuits
• 125g butter, melted
• 2 litres Blue Ribbon vanilla ice-cream, softened
• 150g packet Oreo cookies, roughly chopped
• 2 litres Bulla chocolate chip ice-cream, softened
• 300ml tub thickened cream, whipped
• 1/2 x 155g packet Maltesers
• White chocolate curls and cocoa powder, for dusting

Method

1. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process choc ripple biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Freeze for 15 minutes.
2. Meanwhile, place vanilla ice-cream in a large bowl. Add chopped cookies. Stir until just combined (ice-cream should be soft, not melted at this stage).
3. Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes. Freeze, uncovered, overnight.
4. Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin. Place on a plate. Dollop top with whipped cream. Sprinkle with Maltesers and chocolate curls. Dust with cocoa powder. Serve.

Notes

Allow overnight freezing time.

Sushi rice salad 

Ingredients (serves 4)

• 1 1/2 cups (330g) sushi rice
• 1/4 cup (60ml) seasoned rice vinegar
• 1 tsp caster sugar
• 2 tsp nigella seeds (see note)
• 200g frozen podded edamame, blanched, drained, refreshed (see note)
• 4 radishes, trimmed, thinly sliced
• 1 avocado, chopped
• 300g sashimi-grade centre-cut salmon, thinly sliced (see note)
• Coriander leaves and pickled ginger, to serve

• Dressing

• 1 tbs light soy sauce
• 1 tbs sweet chilli sauce
• 2 tbs rice vinegar
• 2 tsp wasabi paste
• 1/4 cup (60ml) olive oil

Method

1. Rinse rice under cold water to remove the starch. Drain, then place in a pan with 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, without removing the lid, for 10 minutes or until liquid is absorbed and rice is cooked.
2. Meanwhile, combine vinegar, sugar, nigella seeds and 1 tsp salt. Stir through the rice, then spread out on a tray to cool.
3. For the dressing, combine soy, sweet chilli sauce, vinegar, wasabi and oil. Toss with edamame, radish and avocado. Divide rice among bowls and top with edamame mixture and slices of salmon. Garnish with coriander leaves and serve with pickled ginger.

Notes

Nigella seeds and edamame are from Asian food shops. Sashimi-grade salmon is from fishmongers.
Rice is widely used, like basmati for Indian dishes, jasmine for rich Thai curries or arborio for creamy risottos and rice puddings. Even if you buy sushi ready made, sushi rice is great to have on hand to add substance to salads.

 

Chicken and sweet corn soup 

 

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Falafel and hommus wrap 

Ingredients (serves 4)

• 4 multigrain wraps
• 1/2 cup hommus dip
• 1/2 baby cos lettuce, leaves separated, torn
• 150g tabouli
• 1 Lebanese cucumber, cut into ribbons
• 6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye. Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

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Classic Italian risotto 

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup finely grated parmesan cheese
• 4 green onions, thinly sliced
• shaved parmesan cheese, to serve

Method

1. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
2. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle stock mixture to rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, 1 ladle at a time.
3. Stir in grated parmesan and green onion. Stand for 2 minutes. Serve with shaved parmesan.

Notes

Variation: For chicken risotto, add 500g diced chicken breast with the onion in step 2.