Friday, 29 June 2012

※ Strawberry Heaven Dessert


Another really easy shot glass dessert recipe that does not take much effort.

INGREDIENTS (to make 12)
  • 6 large strawberries cut in 1/2 or 12 small that will fit in your glass size
  • Vanilla custard (recipe below) 
  • Few drops of pink food dye
  • Raspberry Essence or strawberry. (got mine from The Essential Ingredient in Prahran)
  • 1 packet of strawberry jelly crystals   
  • Strawberry Flavoured Chocolate Buttons (12 pieces also from Essential Ingredient)

METHOD

Make jelly as per packet instructions and pour into shot glasses till they are 3/4 full.

Place strawberries into jelly and refrigerate.

Meanwhile make custard as per below (or use store bought) add a few drops of essence and colouring stir and set aside.

Once jelly is set gently spoon on custard then refrigerate again .

Just before serving garnish with Strawberry flavoured chocolate buttons or garnish of your choice. 


CUSTARD RECIPE
 
INGREDIENTS
  • 1 cup milk
  • 1 cup thickened cream
  • 1 vanilla bean (see note)
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup caster sugar
 

METHOD:

Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

NOTE:
You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.

Thursday, 28 June 2012

※ Easy Blender Hollandaise Sauce




Served here with crispy bacon, poached egg and corn fritters.



Great for those mornings when you want a quick, easy and tasty breakfast.


INGREDIENTS


Serves: 4
  • 2 egg yolks
  • 1/8 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • Dash of Tabasco
  • 85g butter (i use a lightly salted)
METHOD

Prep: 5 minutes | Cook: 1 minute

In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco.

Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup.

Heat butter in the microwave for about 1 minute or until completely melted and hot.

Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream.

It should thicken almost immediately.

Keep the sauce warm until serving by placing the blender container in a bowl or pot of hot tap water.

Monday, 25 June 2012

※ Free Recipe Card Sets

Free with any purchase of a cookbook. (set of 4 recipe cards) 

Choose a set and it will be mailed with your order. 

Photo on front and detailed instructions with illustrations on the back. 

 *offer only available while in stock, first come first served. 

Available here: Recipe Cards

SAMPLE BACK
SAMPLE FRONT



※ Clinker Slice

A friend came over yesterday & bought a tray of this delicious "Clinker" slice.  Oh my it was so good, I ate 3 pieces.  Hopefully she will share her recipe & I will post it here. UPDATE here's the recipe: (thanks Steph)


INGREDIENTS
 
  • 1 x 180 g packet of Clinkers
  • 1 x 250 g packet of Malt o Milk biscuits
  • 1 x 395 g tin of sweetened condensed milk
  • 125 g butter
  • 1 x 250 g block of chocolate
METHOD
  1. Crush biscuits in a food processor. Crush clinkers separately (leaves some chunks!)
  2. Heat condensed milk and butter in saucepan on low.
  3. When melted, mix with crushed biscuits and clinkers.
  4. Spread into 17 cm x 27 cm tray and allow to set in the fridge.
  5. Melt chocolate and pour over slice. 
  6. Return to fridge to set.
The finished slice, bet you cant just eat one piece.



For those that don't know what clinkers are:

Friday, 22 June 2012

※ Lasagne

All produce except mince purchased from V&R Fruit and Vegetable Market

 
INGREDIENTS

SAUCE
  • 1 medium onion
  • 2 cloves of garlic
  • 2 shallots
  • 2 zucchinis
  • 4 fresh tomatoes
  • butter
  • olive oil
  • 2 heaped teaspoons dried oregano
  • 500g good-quality minced beef, pork, or (even better!) a mixture of the two
  • 2 x 400g tins of chopped tomatoes
  • Sea salt and freshly ground black pepper
  • Small bunch of fresh basil
  • 100g Parmesan cheese
  • 100g tasty cheese
  • 100g mozzarella cheese
  • 1 tablespoon sweet smoked paprika
  • 2 tablespoons of Worcestershire sauce
  • 1 cup red or white wine
  • 1 Pouch (500ml) Moredough Premium Veal Stock
  • 50 gsm Pronto E Fresco Semi Dried Tomatoes 

CHEESE SAUCE
  • 1L (4 cups) milk
  • 1 brown onion, halved, coarsely chopped
  • 8 fresh parsley stalks
  • 8 whole black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 50g  finely grated Parmesan
  • Pinch ground nutmeg
  • Salt & ground white pepper


METHOD (Meat sauce)
Peel and finely chop the onion, garlic, carrots and zucchinis

Place a large pan on a medium to high heat

Add 2 lugs of olive oil, and a tablespoon of butter

Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured.

Add the oregano

Stir in the minced meat breaking it up with your spoon and brown.

Add the tinned tomatoes.

Add the veal stock

Stir in a good pinch of salt and pepper,  paprika &

Worcestershire sauce & wine.

Pick the basil leaves and set aside for later

Finely chop the basil stalks and stir into the pan.

Bring to the boil

Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again.

Take the lid off and cook for another 30 minutes, stirring occasionally.

Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water Remove the  sauce from the heat.

METHOD (Cheese sauce)

Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat.

Remove from heat and set aside for 15 minutes to infuse.

Strain the milk mixture through a fine sieve into a large jug.

Discard solids.

Melt the butter in a large saucepan over medium-high heat until foaming.

Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan.

Remove from heat.

Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth.

Gradually add the remaining milk, whisking until smooth and combined.

Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.

Remove from heat.

Add the Parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.


ASSEMBLY
Preheat oven to 180°C. 

Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease.

Spread one-quarter of the
cheese sauce over the base of the prepared dish.

Arrange 1 lasagne sheet over the sauce.

I ike to put some semi dried tomatoes between the layers for something different.

Top with one-third of the mince mixture and one-third of the remaining cheese sauce.

Continue layering with the remaining lasagne sheets, mince mixture and
cheese, finishing with a layer of cheese. Sprinkle with mozzarella.

Place on a baking tray.

Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling.

Remove from oven and set aside for 10 minutes to set.

Thursday, 21 June 2012

※ Back In Store - Mini Gift Cards

This is the last run of this product I'm going to list. (See below for some samples.)

PRICE: $1.50 (each)

SIZE: 60mm x 60mm


Folds out so you can write your message inside.
These mini cards are perfect for little gifts or thank you's.

They are a great little size for kid's party invites too, 

just write your details inside, or print off your details, and paste them inside... easy and super cute.

Going to focusing on the spice mixes in the coming week. 
 
Also just listed an additional 12 recipe books for those that are interested.



Elephant 3 pack $4.00


UPDATE: SOLD
 




UPDATE: SOLD

※ Vintage Scan - Scone Recipe (1955)

Scanned from the 10th Edition Aerophos cookbook July 1955
This book was a staple in Australian kitchens throughout the 1950s

Sometimes the old classics are the best!

I love this cookbook, I picked it up for $10 a few years ago and have had a lot of use out of it.

I found this old ad from a 1948 newspaper for Aerophos, it was a kind of raising agent. 

Tuesday, 19 June 2012

※ RANT of the day



RANT of the day.

People who steal my pictures and put an ugly watermark on them. (WTF) I know there is no way to stop it, it just makes me mad.

It's bad enough when people take photos from big websites like "Taste" etc and post them on their own pages as recipes.

Yeah you can cook that, but you sure as hell didn't take that photo.

I sound like a broken record here, but come on people be original. 


Oh and re this site, their about us is "Lorem ipsum" well done guys on building a piece of tripe! (no way at all to contact the site owner) 

Monday, 18 June 2012

※ New In Store - Mini Gift Cards


New In Store - Mini Gift Cards
Folds out so you can write your message inside.
These mini cards are perfect for little gifts or thank you's.
They are a great little size for kid's party invites too, just write your details inside, or print off your details, and paste them inside... easy and super cute.

UPDATE:

THANKS EVERYBODY! 

Almost completely sold out in 1 day!! Will be listing more later this week. Thanks everybody for your support. 


PRICE: $1.50 (each)
SIZE: 60mm x 60mm



Here are some samples:
SOLD OUT
Camera Cards all SOLD OUT


SOLD OUT
SOLD OUT

SOLD OUT

Check them out here in the STORE

Thursday, 14 June 2012

※ Jaffa Fudge Cake




Ingredients

  • 3⁄4 cup cold water
  • Finely grated zest and juice of 2 oranges 
  • 2 drops of orange essence
  • 250 g butter
  • 2 cups brown sugar
  • 200 g dark good quality chocolate
  • 11⁄2 cups plain flour
  • 1⁄4 cup cocoa
  • 2 eggs, lightly beaten 
  • 1 teaspoon of vanilla extract


Jaffa Icing 
  • 1 cup good quality dark chocolate, roughly chopped 1 cup cream2-3 drops orange essence
  • Zest of 1 orange

Method
Combine water, zest, juice,essence, butter, sugar and chocolate in a saucepan.

Heat gently until chocolate has melted and sugar is dissolved.


Remove pan from heat and allow to cool slightly.


Whisk in sifted flour and cocoa.
Stir in beaten eggs & vanilla

Pour batter into a lined 22cm spring form pan.


Bake at 175°C for 11⁄4hours or until cooked.


Allow to cool before icing.
**

Jaffa Icing:
Melt together chocolate,cream,essence and orange zest in a saucepan over simmering water. 

(I have a very heavy based pan so I did it in that over a very low heat)

Allow to cool and thicken in refrigerator.

Spread thickened icing over cold cake.

** I made the cake the day before as it stays fine for a few days.





Friday, 8 June 2012

※ Cookbook Garage Sale Now On


COOKBOOK SALE



Good morning everybody,

The store is now officially open: http://www.elliluca.com/p/store.html

Prices ranging between $2 & $15
If you would like some more specific info about a certain book be sure to e-mail me with any questions.
Please note if you don’t have PayPal and want to pay direct deposit please e-mail me your order request to wrongtown@gmail.com

I will be listing a few more products over the coming weeks as some people have kindly donated some old books they aren’t getting use out of, so be sure to check back soon. 
If you are wanting to order more than one book special rates below:

Please note satchel sizes below. 
Some of the heaver books will not fit into the 500gsm satchel as it is only: 355mm x 220mm


POSTAGE
FOR AUSTRALIA: Customers if buying more than one book I can send out in a flat rate satchel as per below.

3 Kilogram Satchel
3kg satchel is: 405mm x 310mm
Postage prices for the flat rate satchel are:
  • 3Kg satchel flat rate postage of $12.00
  • Signature on delivery is also available for an extra $2.00 (optional)

500 Gram Satchel
500g satchel is: 355mm x 220mm
Postage prices for the flat rate satchel are:
  • 500g satchel flat rate postage of $7.50
  • Signature on delivery is also available for an extra $2.00 (optional)

FOR INTERNATIONAL RATES:
Please e-mail me wrongtown@gmail.com & I will combine postage if you buy more than one item.

Thursday, 7 June 2012

※ All Systems Go!




Prices from $2- $15

All systems go!
Shop will be open 9am tomorrow morning.  (Cook book section anyway.)

Friday, 1 June 2012

※ Almost There!

(Pic is a preview of what's to come.)


Hi everybody,

Sorry for lack of updates but I've been working pretty hard getting my online store setup and stocked.

Been focusing on the "cook book garage sale".
I'm hoping to have it fully up and running next Friday. (So much scanning and description writing.) 

Hope everybody is well & happy cooking. ♥