Buttermilk Panacotta & Floss

These are
the perfect dinner party sweet, light, sweet and you can be super organised and
make them the day before, just whip them out on the night, un mould  and add the garnish, they taste and look
stunning. Once you master the pannacotta  try other flavours, add orange zest and cinnamon, or infused the cream with your  favourite liqueur or coffee.

Garnish with fresh fruits, or roasted crushed almonds, the crunchy nuts will compliment the soft silky texture of the pannacotta. 

Makes 6 prep time 10 minutes cooking time 5
minutes setting time 4 hours

300
ml cream ( pure cream ) 

1
¼ cups butttermilk

¼
cup caster sugar

2
tsp Vanilla extract

3
tsp. (1  x 10g sachet )  powdered gelatine

Shaved
fresh coconut to serve

Fairy
floss to serve

1
In a large saucepan heat cream, milk, sugar, till scaled. Allow to cool
slightly. Dissolve gelatine into 2 tablespoons warm water, add to milk mixture  and stir to combine.

2
Strain into 6 x ½ cup capacity moulds, cover and refrigerate for 4 hours or overnight
till set. Unmold by rubbing the outside of mould with a warm cloth and tip them
onto a plate.

Serve
with shaved coconut and fairy floss.

Easy Salted caramel

Prep time 5 minutes cooking
time 10-15 minutes

 

60g butter 
395g can sweetened condensed milk 
2 Tbsp maple syrup

2 Tbsp brown sugar

Sea salt to serve  

 

1 In a heavy-based saucepan
combine butter, condensed milk, syrup and brown sugar.  Cook and stir over
low heat for 5 minutes or until melted and combined. Increase heat to medium.
Cook, stirring constantly, for 8 minutes or until mixture thickens and becomes
hard to stir,you  should  be able to easily roll it into balls. Allow
to cool completely so you don’t burn your fingers!!  

2 Line a tray with baking
paper. When cool enough to handle, roll 1 tablespoon of mixture into a ball and
shape with your fingers into small cubes. These can be any size you like, or
you could even leave them as balls.

Sprinkle with sea salt and
serve.

This caramel is the base I use
for all my caramel slices, tarts etc . It sets well but also cooks well and can
be mixed with nuts,  rice bubbles, or placed on top of brownies for a
indulgent slice.

 if
you are using it as a layer in a caramel slice,remove it from the heat, after
 about 8 minutes or till its thick,  don’t wait for it to be hard to
stir, as it will be too thick for your slice. 

Photography by Sydney food photographer Sydney food photographer Omid

Recipe and styling by Sydney food stylist  Jane Collins

This burger was unbelievable- originally I just made it to “look “ good as the food stylist in me was  taking control… but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit ! and even made it feel a little healthy..

The hummus by the way is so good I never buy store bought any more-  I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.

Not your average Burger

Makes-4

Prep time- 20 minutes

Cooking time- 30 minutes

2 slices fresh sourdough bread, crusts removed

¼cup cream ( pure )

500g premium beef mince

2 eshallots , finely chopped -the small purple ones

1tsp lemon zest

1 tsp chopped fresh rosemary

Oil for frying , such as peanut, or rice bran oil

½cup plain flour

¼cup -½ cup soda water

1onion, sliced into 5 mm thick rings

1 tbsp olive oil

4x wholemeal rolls, split in half

½ cup home-made hummus  recipe below

2 kumato Tomatoes, sliced ( or just regular ones )

100g Micro herbs / lettuce greens

1/4 cup Chilli jam

1 Place  bread and cream in a  large bowl and allow to soak,  break it up with a fork, add  mince , eshallot, lemon zest, rosemary, and
season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.

2 Heat oil in a  deep sauce pan  till a piece of bread sizzles on contact.
Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.

3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.

4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…

 My home made Hummus

Makes 2 cups

easy as and 5 minutes to prepare

400g chick peas, rinsed & drained

1 clove garlic, peeled, chopped

2 Tbsp olive oil

2 Tbsp tahini

1 lemon , juiced ( ¼ cup juice)

Salt & pepper

1 Place all ingredients into a  food processor for 2-3 minutes  with 1/3 cup water till creamy & smooth.  Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.