Can you have dumplings at breakfast?
Can you have dumplings at breakfast?
Buttermilk Panacotta & Floss
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
ml cream ( pure cream )
¼ cups butttermilk
cup caster sugar
tsp Vanilla extract
tsp. (1 x 10g sachet ) powdered gelatine
fresh coconut to serve
floss to serve
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.
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.
with shaved coconut and fairy floss.
Easy Salted caramel
Prep time 5 minutes cooking
time 10-15 minutes
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
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
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
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.