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