I came across Gordon Ramsay’s way of cooking scrambled eggs and after doing it once. I simply can’t go back to the old way of cooking scrambled eggs. These are “wetter” but retains the egginess of it all, plus has the slight richness of the butter and cream. It’s also very quick to cook, it just requires a bit more hands on cooking.
Scrambled Eggs (Gordon Ramsay Style)
Preparation Time: 5 mins
Cooking Time: 5 mins
3 tbsp unsalted butter
2 tbsp crème fraîche (or thickened cream)
3 chives, chopped (roughly 1 1/2 tbsp)
ground sea salt
ground black pepper
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche).
The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.
On French Food Safari on SBS, Vincent Gadan made this amazing looking soufflé. Looked light and fluffy, and the host Maeve O’Meara seemed overly pleased with it too. Having only attempted a Chocolate Soufflé previously, I thought it was a fantastic idea to use raspberries instead of the incredibly rich chocolate or cheese for a soufflé. Have a look below!
freeze-dried raspberry powder (see Note)
2-3 punnets of raspberries (I used frozen raspberries but for decoration fresh is preferable)
1 tbsp water
50 g caster sugar
1 tsp (heaped) cornflour
1 lemon, juiced
4 egg whites (125 g)
icing sugar, to dust
rose petals, to serve
1. Butter 4 individual soufflé dishes, coating well. Add a generous sprinkle of freeze-dried raspberry powder (or just caster sugar) to each dish and tilt the dishes until the powder covers the butter.
2. Reserve 12 fresh raspberries for decorating the soufflés. Put the rest in a blender and blend to a purée. Sieve the purée and measure out 170 g.
3. Put the water and 30 g of the sugar in a saucepan and heat, stirring, until the sugar dissolves. Mix the cornflour with the lemon juice in a small bowl and add to the sugar syrup along with 170 g of raspberry purée. Bring to the boil and cook for around 30 seconds, until the mixture thickens. Remove from the heat and leave to cool.
4. Preheat the oven to 200°C. Start whisking the egg whites – either by hand or with an electric mixer. Whisk to soft peaks, then add the remaining sugar and keep whisking to a firm meringue.
5. Whisk a spoonful of the egg whites through the cooled raspberry mixture until thoroughly combined. Use a spatula to gently fold the raspberry mixture through the bowl of remaining egg whites until there is no egg white visible.
6. Spoon the mixture into the dishes, filling right to the top. Tap the dishes gently to remove any air pockets, and smooth the tops.
7. Place the soufflés in a deep dish and fill with cold water to halfway up the sides of the dishes. Bake in the oven for 10–12 minutes, until well risen and lightly golden on top.
8. Immediately dust the soufflés with icing sugar and decorate the tops with the reserved fresh raspberries and a rose petal on each. Serve with the remaining raspberry purée, breaking the surface of your soufflé to pour it in.
The time consuming part was sieving the purée to get rid of all the seeds because I didn’t have a particularly good sieve, however I think it managed to come together in the end. My only concern was that the soufflé was very sour! The raspberries were extremely tart, so the 50g of sugar probably wasn’t enough in my situation. I’d probably have gone with 150g caster sugar as to be honest I couldn’t really find much sweetness in it. Maybe it’s supposed to be like that, I’m not too sure but I’d prefer some sweetness to come through at the very least.
This raspberry soufflé is also different to the chocolate soufflé which I found to be like a light cake of sorts. The raspberry soufflé on the other hand is wetter in texture, and while the outside will be firm, inside it’s moist and almost pudding like in terms of texture. Worth a try though, hey.
My love for ice cream knows no bounds. Being able to create my own ice cream from ingredients I’m familiar with is something I’ve always wanted to do as I love making things from scratch (if it isn’t too troublesome that is). Last year, I purchased the KitchenAid Ice-Cream maker attachment and have been giddy with excitement waiting for Summer to come to test it out. Having also bought the Ben & Jerry’s Homemade Ice Cream & Dessert Book, it was a good time to give it a go.
Cantaloupe Ice Cream
Makes 1 quart (~946ml)
1 large or 2 small cantaloupes (very ripe)
Juice of 1 lemon
Sweet Cream Base (below)
1. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is pureed. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate
2. Prepare the Sweet Cream Base and whisk in the fruit juice
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions
4. After the ice cream stiffens (about 2 minutes before it is done), add the cantaloupe. If more juice has accumulated, do not pout it in because it will water down the ice cream. Continue freezing until the ice cream is ready.
Sweet Cream Base
Makes 1 quart (~946ml)
2 Large eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Milk
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk and whisk to blend
The recipe is a little vague in the quantity of cantaloupe to include, if you’re unsure add a bit less (much less than my pictured cantaloupe puree actually). Even our small cantaloupes here result in a great deal of puree so add a bit at a time to ensure the cream base stiffens when it’s churning otherwise you may end up with a mixture too soft to become ice-cream. Mine didn’t set too firm when churning unfortunately, but still flavourwise it’s delectably rich, yet full of cantaloupe flavour. A great recipe that just needs more specific quantities to make it work 100% of the time.
Having wanting to make Spanish Baked Eggs after being exposed to it here and here. It really does seem like a simple, yet delicious breakfast, brunch or even lunch dish that you can whip up yourself in minimal time. I found this recipe from Ms I-Hua which looked so inviting that I definitely had to give it a try. After making some tacos, I had left over corn and capsicum which I just added in and came out quite well might I add.
4 mid-large Eggs (room temperature)
1 mid-sized SpicyChorizo (sliced diagonally)
1 can (400g) of Diced Tomatoes
1 can (400g) of Cannellini Beans or Butter Beans (washed and drained) – I used mixed beans
1/2 can (200g) of Sweet Corn Kernels
1/2 Red Capsicum (diced)
1 French Shallot (diced)
2 Garlic Cloves (diced)
1/2 tsp of Smoked Paprika
1/4 tsp of Ground Cumin
1/4 tsp of Cayenne Pepper
1 tsp of Parsley Flakes
1 Tbsp of Ketchup
Salt & Pepper to taste
1 Tbsp of Olive Oil
Handful of Mozarella or Cheddar cheese shredded
1. Preheat your oven to 200°C (degrees Celsius).
2. In a pan, heat olive oil on medium heat and add in diced garlic and French shallots. Cook until fragrant but careful not to burn them.
3. Add diced tomatoes, cannellini/butter beans, chorizo slices, capsicum, smoked paprika, ground cumin, cayenne pepper and ketchup. Cook for about 6-8 minutes till it reduces slightly. Add in the chorizo slices (Ms I-Hua’s recipe suggests you can add them in now or just before placing the dishes in the oven)
4. Turn heat off and add in parsley flakes with salt and pepper to taste.
7. Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Ms I-Hua Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
8. Once the baked eggs are done, take them out of the oven carefully (it’s hot!) and sprinkle with a little more salt and pepper. Garnish with fresh chervil or parsley and some cheese if preferred. Serve with a slice of sour dough bread
I loved this recipe. It’s especially fragrant and the right amount of spices. I kinda used this recipe to use up all my other leftover ingredients which suited the recipe here actually. The cheese gave it an added richness but you can always do without it.
I must admit I over cooked the eggs, but it still came out pretty well in the end. I’d also prefer more diced tomatoes in the mix, to give it a bit more sauce though. Would definitely recommend this recipe to others, you’d be amazed at how the simplest spices of paprika, cayenne pepper and cumin (in such small quantities) can really burst out in flavour and create a genuine crowd pleaser.
I love lemons and when I make something new, if there is a way to add lemons to it I will. I made Lemon Macarons with Lemon Curd and they turned out quite well if I don’t say so myself. I remember making macarons again and again but never could get those damned feet until I switched to the Italian Meringue method. This was my only success with French Meringue. Check out the recipe from Tartelette Blog with the Lemon Curd recipe from Taste.com.au.
Lemon Macarons (Tartelette Blog) with Lemon Curd
French Meringue Macarons
Makes 50 to 60 shells, for 25 to 30 filled macarons.
2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams)
1 cup egg whites (from 7 or 8 eggs),
at room temperature
Pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional) (I used 2 teaspoons lemon zest instead)
1. Preheat the oven to 300°F (325°F for a non-convection oven) 150°C, and line your baking sheets with parchment paper.
2. Blend the almond flour with the powdered sugar in your food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it is as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.
3. With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you are using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
4. Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now slap the sides of the bowl until the batter falls in a wide ribbon when you raise your spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping.
The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.
5. Fit your pastry bag with a number 8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. Tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes.
6. Bake for 14 minutes at 300°F/ 150°C. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number 8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It is best to fill the bag with half of the batter at a time, that way it is not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.
Lemon Curd (Taste.com.au)
2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar (Half sugar to 80g)
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons
1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
2. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
This was the first time I made macarons and they came out with feet! I don’t know what happened with the proportions for the shell because I recall reducing the icing sugar to half but it ended up extremely sweet anyway! Maybe I didn’t reduce the sugar at all haha. I loved the lemon curd, it was perfectly sweet and sour with that lemon aftertaste tang. Lovely.
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- Green Tea Crème Brûlée
- Mint Choc Chip Cookies
- Almond Butter Cupcakes with Almond Buttercream
- Lychee & White Chocolate Macarons
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- Black Tea Cupcakes with Honey Buttercream Frosting
- Caramel Apple Beer Bread
- Black Sesame Tang Yuan
- Almond Butter Cheesecake with Chocolate Ganache