TART PASTRY

This amazing pastry can be used for sweet and savoury fillings ..........

Preheat your oven to 160 deg C
Mix together 1/2 cup of almond meal
1/2 cup of coconut flour
2 tbs of psyllium husk ( health food section in the large supermarkets )
Pinch of salt .

Beat 2 eggs ( room temp ) together in a small bowl and set aside .

Add 2 tbs of coconut oil to the dry ingredients ...rub through with your fingers .

Add eggs stir to combine .

Add  5 tbs of ice cold water and work with your hands till the dough comes together
Roll in to a ball and cover in cling wrap at let sit on bench for 5 minutes .

Prepare tart pan with coconut oil cooking  spray .

Push the dough into the tart pan .

Cook the dough for 15 - 20 minutes or until golden and the dough pulls away from the side of pan .

 

JAN 18TH .......15 YEARS OF BEAUTIFUL ,FUNNY MEMORIES & CREAM BRULEE .

 Paul memories are forever.

 

 

Mum x

CRUST LESS KEY LIME CHEESE CAKE

 This is a simple sophisticated dessert .....

You need 1 small pacvket of sugar free lime jelly , which you mix with 1/2 cup of boiling water ... Set aside to cool .
In  small bowl use an electric mixer to whip 1/2 cup of heavy cream till thickened .( reserve 3 tbs and set aside )
Now you need 1 tub of  full cream cheese 250 gm  and this needs to go in to a food processor and process till smooth ...
(trust me use a processor with a lid ..this is where it can get really messy ..)gradually pour the jelly into the cream cheese through the mixing lid and add the juice  and the grated rind of  1 lime .
Now mix the cream cheese together with the thickened cream until fluffy with the electric mixer
I poured this mixture  into 4 small/med tart pans that have been sprayed with coconut oil .
Place in refrigerator to set ....doesn't take long .
Once set remove from tart pans and slice into 4 .... I grated some 90% Lindt chocolate on the serving plates and a little over the cheese cake  wedges ....Garnish with dobs of thickened cream .

 

DEEP FRIED BOILED EGGS

Mix 3 tbs of tamarind paste with 1 tbs of sweet chilli sauce . Set aside .
Place 4 eggs at room temperature in a saucepan of water , bring the water to a rapid boil and cook for 5 minutes .
Remove the eggs from the water and place in a bowl of cold water , when they are cooled off , roll the eggs and crack the shells to peel them .
Now deep fry the eggs in a deep fryer or wok in oil at 150 deg C .
Fry for 4 minutes or until crisp and golden .
Drain on absorbent paper .
Arrange the eggs on a serving plate on fresh spinach  and slice to allow the yolk to drizzle out .
Drizzle with the tamarind and chilli sauce , or alternatively a mustard aioli as I did this morning for breakfast .
This can be served as a breakfast or as an entrée .

 

HAWKER HALL .......CHAPEL ST SOUTH YARRA ,VICTORIA. AUSTRALIA

Delicious  Asian street food served in trendy industrial restaurant setting .
Everything about Hawker Hall as an eatery is wonderful.
The menu is extensive and it is Asian food as it should be ....fresh , fast and flavoursome .
Hawker Hall is family friendly , it has an open kitchen and a separate cocktail bar .
The food was amazing so was the service .
I rarely indulge in desserts .......but something caught my eye on the menu ..Many Treasure Jelly ....OMG!
Served in a bubble glass there were single layers of jellies of hibiscus , lychee and pineapple  topped with slightly charred coconut chips .
The dessert was featherlike and simply sophisticated .
Just like Hawker Hall .

FLOURLESS BACON AND EGG BREAKFAST MUFFIN

 

Preheat oven to 160 deg C

Spray 2 ramequins

All  you need is 4 slices of short cut bacon

Line each rameqin with 2 slices of bacon

Add 2 tbs of sliced mushrooms to each ramequin and 2 halved cherry tomatoes

Crack an egg into each bowl .

Season with cracked pepper .

Cover with grated mozzarella cheese and bake in heated oven till golden and bubbling , about 20 minutes .

Turn out formed muffins onto a serving plate or eat straight from the ramequin .

 

NO BAKE PEANUT BUTTER CHEESECAKE

 

Line the base and sides of a 20cm loose bottomed cake tin with baking paper .

 

Place 750gm of cream cheese in a processor with 1 tbs of stevia , 1 cup of natural peanut butter , 1/2 cup of thick cream , 3 tsp of vanilla extract and a pinch of salt .

 

Blitz until thick and smooth .

 

Pour the mixture into the prepared tin . Smooth over the top with the back of a wooden spoon .

 

Cover and refrigerate overnight to set .

 

Remove the cheesecake from the tin and place on a serving plate .

 

Melt 50 gm of 90% cacoa  Lindt chocolate .with 1 tbs of coconut oil .

Cool to room temperature before pouring over the top of the chilled cheesecake .

Return to fridge to allow to set .

 

This will keep well in the fridge for up to 5 days .