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Ginger Truffles

I have never made home made chocolates before and I found this recipe from one of my team mates in the recipe swap I’m in this month. It immediately caught my eye as it is good for people who can not take a lot of dairy as my brother, so I thought I would try it. Well my whole family love ginger and this has an absolutely wonderful gingery kick to it. I used very expensive swiss chocolate for both mixing with the ginger and also for coating, so they were extra gourmet and totally indulgent. To read more reviews on this recipe please click here. I will say when processing the ginger mix, do not over process, I did and thought they would have been much better with some more small ginger chunks in them.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

250g Ginger biscuits
400g Crystallized ginger
100g Chocolate (I used creamy milk chocolate)
300g Chocolate, for coating. (I used dark chocolate)

Method

1. Pulverize the biscuits in your food processor until fine crumbs.

2. Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.

3. Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.

4. Spread on a tray and refrigerate until you can easily roll it into small balls.

5. Put the balls on baking paper, and return to fridge overnight.

6. Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.

All photos taken by me unless otherwise stated.

This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)

Coriander/Cilantro Mango Salsa

1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey

Method

1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.

2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.

Salmon

1. Pre-Heat oven to 190 degrees Celsius.

2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.

3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.

4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.

5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)

To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

All photo taken by me unless otherwise stated.

This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1.1kg Leg lamb, de-boned and sliced open ready to stuff
1/2 Packet sage and onion stuffing mix, made up
1 Shallot, chopped finely
5 Cloves garlic, 3 crushed, 2 sliced thinly
1 Tablespoon rosemary, chopped finely
8 Sun-dried tomatoes, chopped finely
Sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.)

3. Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. Place in an ovenproof dish and roast for about 1hr 30-45 Min’s or until cooked as desired.

Let meat stand before slicing.

All photos taken by me unless otherwise stated.

This mousse is so very rich and so very good. I tagged this one to make about a week ago and just got round to it on the weekend to take to a family BBQ. It is a truly sinful dessert and totally indulgent, but worth every bite. My whole family thought it was very yummy although all said it is not something you could eat to much of as it is very rich. I am the first person to make and review this recipe but did not change a thing. I have never made mousse before so followed the instructions to the tee which were very easy to follow in fact the whole recipe was easy peasy to make. To view the original recipe please click here. Tisme the chef of this one has some great recipes ans I have tried several, so I would definitely check out more of hers, if you go look at this one.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

125g Cream cheese, softened
1/2 Cup caster sugar
1 Cup cream
2 Eggs, separated
1 Teaspoon gelatine dissolved in 1/4 cup boiling water
200g Dark chocolate, melted
100g Toblerone chocolate, chopped finely
1/2 Tablespoon brandy
Chocolate, and cream for decoration

Method

1. Beat cream cheese, sugar and cream until smooth.

2. Add egg yolks, gelatine mixture and melted chocolate, mix until all ingredients are well combined.

3. Beat egg whites to soft peaks and gently fold into chocolate mixture with Toblerone, add brandy.

4. Pour into small dishes and chill for 4 hours.

Decorate with extra chocolate and cream if desired.

All photos taken by me unless otherwise stated.

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Chicken Breasts
4 Sun-Dried tomatoes, sliced in half
3 Tablespoons sun-dried tomato pesto
80-100g Feta cheese, sliced (depending on size of breasts)
4-6 Slices prosciutto, to secure chicken (depending on the width of each slice)

Method

1. Pre-Heat oven to 180 degrees Celsius.

2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.

3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.

4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min’s or until cooked through.

All photos taken by me unless otherwise stated.

I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)

Method

1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.

2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.

3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.

To Serve: Drizzle dish juices over and serve with corn.

All photos taken by me unless otherwise stated.