This week I am showing off the Xtra that I have just enjoyed.
I love my iced coffee and always have skim milk and no cream but a scoop of vanilla ice cream.
Today Steve was “Xtra generous” and put 5 shots of coffee in my iced coffee.
Will I sleep tonight? I don't know, but I enjoyed every last drop.
LP
Sour Cream Chicken Breasts.
Serves 4
Ingredients
Method
Simmer chicken breasts in water to cover, until almost tender .Drain and reserve broth.
In a microwave safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth,salt and lemon pepper.
Cut chicken into bite size pieces and put in sauce mixture. Cover. Microwave on high for 10-15 minutes, then on low for another 5 minutes. Make sure it doesn’t burn. When sauce starts to thicken and the chicken is tender, it is done.
Verdict: Mmmmmm
Serves 6
Prep time 15 minutes
Ingredients
125 ml milk
2 teaspoons powdered gelatine
600 ml cream
185g caster sugar
1 teaspoon vanilla extract
Method
Pour cold milk into small bowl with gelatine and stir. Leave 5-10 minutes to dissolve.
Add cream, sugar and vanilla extract to a medium sized saucepan and slowly bring to the boil.
Once boiled, add the milk and gelatine. Bring down to a low heat and stir slowly.
Remove from heat and leave for 10 minutes. pour into 6 moulds and refrigerate for 4 hours or until set.
To remove from moulds you can hold each of the moulds in hot water for 10 seconds.
Serve topped with a few fresh berries.
LP
Tomato and Bocconcini Salad.
Serves 4
Arrange tomato slices on a large flat serving plate….can overlap.
Drizzle with oil and top with slices of bocconcini and basil.
Season generously with sea salt and pepper, cover and chill before serving.
Grated zest of lemon can also be grated over the salad.
Basil leaves are are best torn or left whole as they bruise when cut.
LP
serves 8
Preparation time: 20 minutes Chill time: 8 hours minimum
Here is a dessert that looks like a Christmas pudding, but is made of chocolate ice-cream, especially for our hot climate. You can experiment with the lollies and chocolates that you put into the pudding.
You can find this recipe in “Our Family Table”
by Julie Goodwin….Australia's first Master Chef .
Ingredients
2 litres good-quality chocolate ice-cream
100 g nougat, chopped
140 g packet of Maltesers
1 cup (60 g) mini marshmallows
12 pieces (120 g) Violet Crumble, roughly chopped
1/2 cup (90 g) white chocolate chips
100 g Turkish delight, roughly chopped
150g good quality white cooking chocolate, chopped
I. Spray a 2 litre pudding basin or glass mixing bowl with cooking spray. Lay cling wrap in the bowl, keeping it as smooth as possible. Leave plenty of cling wrap hanging over the edges.
2. Leave the ice-cream out of the freezer to soften slightly. lt should not be too liquid, or the lollies will all end up at the bottom of the basin. Carefully stir all the lollies into the ice-cream. Spoon into the prepared basin. Smooth the surface and cover with the overhanging plastic wrap. Freeze for at least 8 hours, or until very firm. (Overnight is best.)
3. Melt the white chocolate in a glass bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. As the chocolate starts to soften, stir it well with a metal spoon until smooth. Set aside to cool and thicken to the consistency of thick cream. The time will vary depending on the room temperature, but don't put it in the fridge, as it will set too hard.
4. To serve, turn the pudding onto a chilled plate. Remove the cling wrap and spoon the melted chocolate on top, allowing it to run down the sides a little bit. Place back in the freezer for 5 minutes, until the chocolate sets. Decorate the top with a holly sprig, or with Turkish delight and fairy floss, or choc-coated nuts - be as creative as you like. Cut the pudding into wedges with a very sharp knife dipped in hot water and clean it after each cut. Put any leftovers straight back into the freezer!
Mmmmm, diet out the window for another week.
Ingredients (serves 4)
350g dried spaghetti pasta
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
2 tablespoons baby capers, drained
100g baby rocket
220g smoked salmon, chopped
Method
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.
Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.
Cook, tossing, over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt. Serve.
LP
