ELLI LUCA

Ingredients 2 cups self-raising flour 1/2 cup caster sugar 1 cup buttermilk 1 Large egg 90g. butter, melted (Lescure) 1 punnet fresh raspberries 3/4 cup white chocolate chopped roughly ** ** I used Kennedy and Wilson white chocolate. (White Couverture) Method 1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2. Sift flour into a large mixing bowl and stir in the sugar to mix evenly. In another bowl. mix the buttermilk, egg and butter, raspberries and chocolate bits. 3. Pour buttermilk mixture into the flour and mix as lightly and as quickly as possible. The mixture must not be overworked to ensure the muffins are light in texture and to avoid breaking up the raspberries. There should still be a few lumps in the mixture. 4. Spoon the mixture into a prepared tin, allowing the mixture to slide off the spoon. Do not shake the mixture off. Bake in the oven for about 15-20 minutes, or until light golden and cooked through. ...

Made it again on Sunday, this time served it with double cream. Original recipe Blogged here

Makes 6 puddings. Puddings 135g (3/4 cup) pitted dried dates 125ml (1/2 cup) water 1/2 teaspoon bicarbonate of soda (baking soda) 30g butter *** 1 large egg (we use eggs with a minimum weight of 59g) 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence) 112g (3/4 cup) self-raising flour 80g (1/3 cup) caster sugar Butterscotch Sauce 150g (3/4 cup, lightly packed) brown sugar 250ml (1 cup) thickened cream (35 percent fat) 1 tablespoon (20ml) golden syrup 20g butter *** *** Lescure French Butter Salted will give it a flavour above & beyond Method Cut dates roughly & place in a saucepan with water & bring to the boil. Add bicarbonate of soda and butter and remove from heat. Stir date mixture until butter is melted and set aside to cool to room temperature. Add egg and vanilla and stir until combined. Combine flour and sugar in a medium bowl. Add date mixture and stir until just combined. Divide mixture evenly between ramekins. Bake for 20 minutes, or until a to...

Ingredients: 2 eggs 1/2 cup oil hazelnut (125ml) 1 cup milk (240ml) 1 tsp. pure vanilla extract (none of that imitation rubbish) 1 3/4 cups plain flour (240g) 1/2 cup sugar (85g) 1/4 cup cocoa (35g) **** 1 Tbsp. baking powder 1/2 tsp. salt 1/2 cup semi-sweet chocolate chips (85g) Extra chocolate chips to sprinkle on top (if desired) **** To make these taste extra good, you cannot use the every day run of the mill cocoa from the supermarket. It's a lot more expensive than regular supermarket stuff BUT the flavour is a lot more intense and the colour of it is darker. Everything just turns out chocolatier...chocolatey-er...You need to use a very rich Dutch cocoa. I picked up some from the Essential Ingredient near the Prahran Market . Method : Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners. A nonstick pan requires no greasing, although I like to just grease the bottoms. In large bowl mix well the eggs, oil, milk a...

Ingredients: Left over shredded chicken Corn Lemon thyme Black garlic Chicken stock Bay leaf Ginger fresh grated Small onion (or 2 shallots) Cracked black pepper Small celery stalk Maldon sea salt * Method: I fry off the onion & garlic in some butter & a dash of oil. Add everything else and simmer for 30 minutes. There is no substitute for Maldon Sea Salt and it is now one of the best recognised brands in the market. Its soft white flaky crystals are completely natural, without artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less, is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.

These are a great vegetarian recipe that is easy to make & delicious. ( check out my facebook cooking group / catering here ) Ingredients (serves 4) * 1 brown onion, chopped * 2 garlic cloves, chopped * 2 teaspoons ground coriander * 1 teaspoon cumin seeds * 1 teaspoon dehydrated onion flakes * 1/ 2 teaspoon dehydrated garlic * 2 x 400g cans chickpeas, drained, rinsed * 1 cup chopped fresh flat-leaf parsley leaves * 1/3 cup plain flour * 1 eggwhite * 1/2 tsp chilli flakes * 1 tablespoon olive oil * tabouli, yoghurt and lavash bread, to serve Method 1. Place onion, garlic, coriander, cumin, chickpeas, parsley, flour, egg white, salt and pepper in a food processor. Process until almost smooth. Using floured hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes. 2. Heat oil in a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until cooked through. 3. Serve with tabouli, salad, yo...

Served with bacon (yes I am aware that is not vegetarian, but the main dish is) I love slow roasted or semi dried tomato for a garnish. Served with plenty of freshly cracked pepper and coarse salt. Ingredients For 1 2 eggs, 1 tbls cream Salt, pepper Butter for cooking Herbs to taste. * I vary what herbs I make it with sometimes: chives, parsley (Italian) Method Beat the eggs and fold in the cream & herbs. Melt the butter in a small frying pan till it sizzles and add the egg mixture cooking at a high heat for the first few seconds while the egg whites firm. Then turn the heat down low and cook gently and very slowly, folding the egg mixture over until it is starts to set but is still very slippery. Take off the heat and allow setting in the pan and serving while still glistening. If you leave it too long in the pan it will continue to cook so have your plates ready.