French Onion soup

Hello again,
Today is French Onion soup, a yummy sweet soup that is easy and packed with flavour. This old-fashioned favourite show that you don't need to go all out to create a satisfying family dinners. This serves 4.

You will need 50g unsalted butter, 1 tsp olive oil, 4 large onions, 1 tbs brown sugar, 50 ml brandy (Optional), 3 cups (750ml) chicken stock, 1 tbs balsamic vinegar, 2 bay leaves, 2 sprigs thyme, 4 thick slices sourdough, 1 clove garlic and 1 cup (120g) grated Gruyere cheese (It is expensive but worth it).

METHOD:

1. Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 tsp salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.

2. Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.

3. Preheat grill on high. Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.

4. Divide toasts among 4 soup bowls, then ladle over the soup and serve.

Now, because this soup was so delicious, people just couldn't wait for me to take a photo so started eating it. We made this for our good friends anniversary and it was AMAZING! Try it out. If you have a request, post a comment. PLEASE post a request.

Till next time, Kat Xx

(P.S. Merry Christmas)

Apple pie

Hello, so as I promised, there will be 2 other recipes but one of my followers has requested something in time for Christmas. It will be a surprise, but until then, apple pie.

For this pie, you will need: PASTRY:
Melted butter to grease, 1 1/4 cups of plain flour, 1 1/4 cup of S-R flour, 2 tbs caster sugar, 1/2 tsp salt, 200g chilled butter (chopped), 1 egg (separated) and 1/3 cup of iced water.

FILLING:
1.5kg Granny Smith apples (Peeled, cored, quartered, cut into 1.5cm-thick slices), 2 tbs plain flour, 2 tbs fresh lemon juice, 1 1/2 tsp ground cinnamon and 1 vanilla bean (Slice length ways and then run your knife down the inner side of the bean to remove the seeds)

TOPPING:
3 tsp white sugar and Double cream, vanilla ice-cream or custard to serve.

1. Brush a round 5ch-deep, 20 cm (base measurement) pie dish with the melted butter to grease. (If you don't have the exact measurements, it won't be to bad.

2. Place the combined flours, caster sugar (The 2 tbs), salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg YOLK and water and process until the dough just starts to come together.

3. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry, trim the excess and add to remaining pastry. Place pie dish in the fridge for 30 minutes to rest and also place remaining pastry in fridge

4. Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla pod in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.

5. Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie.
LATTICE: Follow the instructions of the previous technique lesson. Brush the top with egg white and sprinkle with extra sugar (The 3 tsp)

LID: Place lid on the apple mixture. Seal edges and cut excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape

6. Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.

Pie with lattice

Technique lesson #2

Hello,
This is lesson number 2, but before all of that I need to apologise for being SO LATE, the editing program that I use only rendered half of it and that caused a lot of problems. So to make it up to you, I WILL post 3 recipes in this week.
But anyways, today is how to do a lattice on an apple pie. It's really easy and I have never tried it until now, if you want to know how to make the apple pie, I will post it tomorrow. So here is how to do a lattice.

I left the pastry out for a bit longer than needed so it became a bit crumbly. So, if the video didn't work then here is how to do a lattice:

Cut the lid into 2 cm strips and lay every second strip on top of the pie, leaving an even gap. Next, fold the strips towards you and place the edge strip (2Nd strips (The ones not on the pie)) in the corner that it belongs in. Fold all the strips back and place the next strip on top of the first set of strips. Fold the first set of strips away from you and place the next 2Nd set of strips on the pie (Make the gap even), fold the first strips back and place a strip on top. Continue to do this (Folding, placing under, folding back, placing over) until it is all done. Sorry if the video didn't work.

Brush over with egg white and white sugar

How it looked before being cooked

In the next week I will post 3 recipes: Apple Pie, French Onion Soup and Leek, Spinach and 3 cheese tart.

Give this a go, it will impress, 100% gauranteed

Till next time, Kat Xx

Technique lesson #1

Hi again,

Today is a technique lesson, it is really easy after you learn it yet people find so hard. So here is a video and after I will write about it.

So, once more, hold the egg by having your index and middle finger wrapped around the top, thumb hooked around the side and other fingers supporting the bottom. You crack the egg like you normally would but then you stick your thumb and ring finger into the crack and pull the fingers in opposite directions to allow the egg to drop into the bowl. The first few times you will get a bit of shell into it but after a while it will become natural. Give this a try, it is really quite easy once you try it.

So one more technique on Tuesday.

Till next time, 

Katrina Xx

Creme Brulee

 Hello, so this week the recipe is a well-known recipe. It is from France and it is one of the most extraordinary desserts and it is a classic. You probably have read the title and know that it is a creme brulee. It's easy if you get your timing right and never let it get out of your sight. P.S. You have to prepare the custard the day before and do the caramel just before you serve it.
Firstly, you will need: 2 cups of pure cream, 1 teaspoon vanilla bean paste (or essence or 1 pod), 5 egg yolks (!!!), 1/3 cup of caster sugar and 2 tablespoons of brown sugar. 


1. Preheat your oven to 150°C / 130°C fan-forced. Place a folded tea-towel in the base of a roasting pan. Place four 3/4 cup-capacity oven-proof dishes in the pan.

2. Place cream and vanilla in saucepan over a medium heat (If you are using a pod, put the pod itself in but take it out later). Cook, stirring occasionally (Don't boil), for 8 to 10 minutes or until just simmering.

3. Meanwhile, whisk egg yolks and caster sugar together in a heat-proof bowl (start whisking as soon as you put the sugar in otherwise the sugar will kill the egg yolks). Gradually whisk in the cream mixture until combined. Strain mixture into a jug of some kind. Pour even amounts into the four dishes.

4. Bake for 35 minutes or until just set (Mixture will be a bit wobbly). Remove dishes from pan and then set aside to cool for 30 minutes before covering and refrigerating overnight.

BLOW TORCH CRUST: Sprinkle sugar onto brulees, gently pat down to give an even crust. Alight blow toch and place flame tip near the sugar (Keep it moving around) and wait until the crust is a golden to dark golden colour and the sugar has melted. Serve.

OVEN CRUST: Preheat grill on high. Place a wet tea-towel in pan and place dishes on top, sprinkle brulees with brown sugar and pat it down to get an even crust. Then, arrange ice cubes to prevent the custard from overcooking. Grill for 5 minutes or until golden / dark golden and the sugar has melted. Set aside for 5 minutes. Serve.

So I hope you try this recipe because it is a really easy and fun recipe and the end result will amaze. Something so easy yet looks so professional, it really is a 'Cracker!'.



Next week will be techniques, 2 lessons / blogs on techniques that people find so hard but will be made easy. One on Saturday and one on Tuesday.

So till next time.

Katrina Xx

Hollandaise sauc

Hello again,
Sorry I haven't posted for a while now....... busy weeks.
So, continuing with the breakfast recipes, you have not live if you haven't tried eggs Benedict. And what is eggs Benedict without a good, home-made hollandaise sauce. So, how to make a creamy, rich hollandaise sauce.
First off, you will need: 3 eggs (yolks room temp.), 2 tbs water, 175g unsalted butter (room temp., cut into smallish blocks), 2 tbs fresh lemon juice and salt and white pepper (so it doesn't give it a black colour).
To start, get a medium pot and a heat-proof bowl that can fit into the pot without touching the bottom. Fill the pot with water making sure that the bowl won't touch the water and cover the pot and bring it to a boil. From there, turn the heat down so it is barley simmering (I mean like there is almost no movement but is still obviously warm, otherwise, the eggs will curdle!)
Place the egg yolks and the water in the bowl and place over the heat. Using a wire whisk, whisk the mixture constantly for 3 minutes until thick and pale, has doubled in volume and a ribbon trail is formed when the whisk is lifted.
Next, (here is the time consuming bit) add the cubed butter a cube at a time ( you MUST always whisk it and all of the previous butter must be incorporated properly before adding the next cube) and this should take about 10 minutes to do but the result will amaze.
Now, carefully remove the bowl (and turn off the heat!). The consistancy should be thick lightly whisked cream. Add lemon juice, season to taste and VOILA! Serve with a poached egg on an english muffin with bacon or ham etc.
Enjoy! Till next time

Ingredients you will need (including the actual eggs and bacon etc.)

Katrina Xx

Pancakes!

Hi again, so, I'm going to tell you how I made these 1 cup pancakes. I call them the 1 cup wonder, I guess because that is the only measurement. Anyway, these pancakes are easy and consist of 1 cup of self-raising flour, 1 cup of milk and 1 egg. So, mix the flour and milk (It will be lumpy!). Then add the egg (I tried to do it one handed, the shell just created an almighty hole and the egg just slid out of the shell, not very successful!) But mix until smooth and you can't see any bits of egg.
Next up, pan, medium-high heat and spray oil on. Let it heat up (The most boring part of this!). But once heated, spoon some mixture into the pan and let it cook for 1-2 minutes checking the bottom every so often by sliding the spatula under the pancake and tilting so you can see the pancakes progress, (Mine looked a bit weirdly shaped, they slid to the edge of the pan!) once to your liking, flip and cook. And finally, slide onto a plate and top with your favourite toppings. Try this with alterations, maybe a bit of cinnamon in the mix, whatever you fancy!
Well, that's it for today.
Till next time, Katrina.

Welcome!

Hi everyone, my name is Katrina and I adore cooking. I have made this blog so I can share with the world my passion for cooking and hopefully one day run my own restaurant or even a chain! (I have high hopes and expectation). Basically, what I'll do posts weekly on techniques and skills, my travels with food and of course recipes that I cook. I recently applied for Junior Masterchef and went to the second application round and it was an eye-opening experience, it showed me what I really wanted to do.
Every week I will post a brand new recipe that I have never tried before, pictures and all, I will be honest and post if it was an epic fail but I will also post if it is an amazing creation. For example, my Mum is cooking risotto as I type.
I hope someone will start reading this, anyone.
Till then, Katrina.