Latte semi-freddo

30ml      Espresso (roughly one shot) cooled
20ml      Frangelico, Tia Maria or Kahlua (what ever you prefer)
4            Eggs, separated
100g      Brown sugar
300ml    Thickened cream
100g      Toblerone, chopped finely

1. Place coffee, liqueur, egg yolks and sugar in a bowl and mix until thickened. 
2. In another bowl whip the egg whites until stiff. Then in yet another bowl whip cream until it's stiffened, being careful not to over whip! 
3. Fold the cream into the coffee mixture then carefully fold in the egg whites. Follow with the toblerone, folding that through carefully too. 
4. Pour into a silcone loaf pan and cover with gladwrap then foil. 
5. Freeze, this may be kept for up to two months in the freezer. 

Serving suggestions:

If desired you could coat the sides of the loaf pan with melted dark chocolate then pour in the icecream for a bit of a chocolate indulgence. Otherwise you could top with dark chocolate shavings for serving as pictured.

Serves 6-8 

Crepes aux Poires Fondantes (pear crepes)

the ingredients French Crepe Batter: 2 cups plain flour pinch salt 4 eggs 1 1/2 cups milk 2 tbsp butter, melted Few drops of vanilla extract Cinnamon Pear Crepe Filling: 4 pears, peeled and sliced 2 cinnamon sticks 3/4 cup dry white wine 1 tbsp butter vanilla ice-cream to serve cinnamon powder/sugar to serve Serves: 6-8 adults Crepes- Sift flour and salt into silicone mixing bowl. Make a well and pour in the eggs. Stir well. Slowly pour in milk while stirring with silicone whisk. Keep gently whisking batter until small bubbles form on the surface. Stir in melted butter and vanilla extract. Heat 20 or 25 cm frypan over a medium heat for 2 - 3 mins. Using silicone pastry brush, spread a small amount of butter over the base of the frypan. Pour in 2 - 3 tbsp of batter and quickly move the pan around in a circular motion so the batter spreads evenly over the base of the pan, covering the whole surface. Allow to cook for approx 1 minute. Flip the crepe over with the silicone egg flip. Cook for a further 30 secs. Turn crepe out onto a plate. Repeat until all crepes are cooked (approx 15). Pears - Heat saute pan over medium heat for 2-3 mins. Saute pears in the white wine with cinnamon until most of the liquid has disappeared and the pears are cooked. Stir in butter. Place 1 crepe on a plate and cover half with the pear filling, then fold in half. Top with vanilla ice-cream and a little cinnamon powder/sugar. CHEF'S TIP  If you do let the crepe batter stand, you will need to add 1 tbsp of water or milk to the mixture before cooking. If the consistency is thicker than cream add a little more water or milk.

Pumpkin, Spinach & Feta scrolls

I made these today for a lovely little 'get to know you' session with a few new Kinder mums.  Super easy, quick and fun to prepare.  Great for lunch boxes for little and bigs alike!

FILLING

11/2cup  Roasted pumpkin
1cup       Baby spinach
125g       Feta

DOUGH

1cup       Flour
1cup       Self-raising flour
1tsp        Dry yeast
1tsp        Sugar
1cup       Warm water

1. In a silicone bowl mix the dough ingredients until combined the turn out onto a floured bench and knead into a ball of dough, then roll out using a rolling pin, bottle of wine or even a roll of glad wrap! Make sure your rolled out dough is a rectangular shape about 30cm long. 
2. Spread your pumpkin out over the dough then spinach and top with feta. 
3. Roll up your dough so that you end up with a thin long shape, not a thick small shape. 
4. Slice the rolled up dough into approx 12 slices and place in the Saute Pan over medium heat with the vents shut for 10mins then remove lid, flip scrolls and cook for a further 10mins with the vents open. 
5. Serve alone or with a nice tomato chutney.

Double chocolate chip muffins

100g    Butter, Softened
125g    Caster sugar
100g    Brown sugar
2          Eggs
150ml   Sour cream
5tbspn  Milk
250g     Plain flour
2tbspn  Bicarb soda
2tbspn  Cocoa powder
200g     Dark choc chips

1. Preheat the oven to 190degC. 
2. In a large bowl beat butter and sugars until light and fluffy.
3. Beat in the eggs, sour cream & milk until well combined.
4. In a separate bowl sift the flour, bicarb and cocoa then fold into the creamy mixture. 
5. Fold in choc chips
6. Divide into a 12 cup muffin mould and bake for 20-30mins. 
7. Leave to cool for 5 mins then transfer to a cooling rack. 

What a fabulous idea? I think so. If you host a cooking party with me in February you can get any item in our range for just $30*  That means that you could walk away from your party with one of our amazing knife blocks, which are available in 3 colours. Red, as pictured, stainless steel & wood.

Or you could pick up the Wok, which includes the steamer.

  Look i could bang on, and on, and on about how fabulous the stuff is but the best way for you to know, is to host your very own cooking party or masterclass;

You'll be learning from a ridgy didge chef (yep, that's me) You'll get to check out the fabulous range we have, eat the food we prepare and catch up with your friends all at the same time.  Oh, and i haven't of course mentioned that you also, on top of the $30 shopping you also get a 1/2 priced item too as well as other host specials. 

Ok, i've said enough. Now you either need to email me Jacinta.MacDonald@fabulousfoodies.com.au or call me on 0439324053. 

Cottage Pie

Filling

1tbspn    Oil
1            Onion, finely diced
1            Carrot, peeled & finely diced
2            Cloves of garlic, smashed
500g       Beef mince
2tbspn    Flour
2cups     Beef stock
1tbspn    Worcestershire sauce
1tbspn    Tomato paste
1            Bay leaf
1cup       Frozen peas
1tsp        Salt
5            Good grinds of pepper

Topping

4            Potatoes, largish & starchy, peeled and chopped
3            Cloves of garlic, smashed
1L          Water, cold
3tbspn    Cream
25g         Butter
Salt & Pepper, to taste

Filling

1. In a saucepan, saute the onion & carrot until onion is almost translucent then add minced beef and cook until beef is browned.
2. Add garlic and flour and mix flour in well then quickly add stock, Worcestershire sauce, tomato paste and bay leaf, then season.
3. Allow to thicken, then add frozen peas. Removing the chunks of garlic.

Topping

1. In a saucepan, bring potatoes, garlic & water to the boil and simmer for 15mins or so, when the potatoes are soft, strain. 
2. Using an electric whisk (or your strongest whisking arm) whip the potatoes & garlic together with the cream, butter and season.
3. Allow to cool a little.

Assemblage!

1. Preheat the oven to 180deg
2. Divide the filling between 4 ramekins or place into a 2 litre casserole dish.
3. Spread some potato mash on top of each.  What i do here is then is fill a piping bag with a star nozzle and pipe little stars on each pie. 
4. You may sprinkle a little Parmesan cheese on your pies if you choose, I don't but lots do & love! 
5. Bake in a preheated oven for 10-15mins if indvidual pies have been made or 20mins if one large one has been made, or until potato is golden brown.

Chewy chocolate chip cookies

250g   Butter, room temp
400g   Brown sugar
4         Eggs, room temp
300g   Self-raising flour
300g   Plain flour
250g   Chocolate chips

1. Preheat oven to 180deg 
2. Using an electric mixer cream butter and sugar together until light and fluffy.
3. Add eggs, one at a time, beating well after each edition. 
4. Whisk or sift together the flours then add slowly to the butter, sugar & egg mixture until well combined.
5. Fold through the chocolate chips.
6. place spoonfuls of mixture on a baking sheet. 10cm apart.
7. Bake in preheated oven for approx 20-25 min or until golden.
8. Remove from the oven and cool on tray for 5mins then using a spatula remove from baking sheet to a cooling rack.

Makes about 40 small cookies or 20 larger cookies.