Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!

15 Minute Monday – Creamy Mushroom Sauce

Creamy Mushroom Sauce

I love mushrooms, I can’t get enough of them – breakfast, lunch or dinner – they are a welcome inclusion to any meal. I especially love mushroom sauce/gravy, the pub kind is particularly delicious atop a perfectly cooked steak. Without heading out the pub every time I wanted this and to cut out unneeded  additives

Ingredients

  • 2 tbs of olive oil
  • 1 tsp of crushed garlic
  • 1 cup of thinly sliced brown mushrooms
  • 150ml of lite thickened cream – you can add more if you like it extra saucy
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small frying pan over a medium heat, add garlic and stir until fragrant.
  2. Add mushrooms and stir to coat and allow to brown slightly, approx. 2 minutes. Pop a lid on the pan and allow the mushrooms to soften and appear golden, approximately 4 minutes, stirring to ensure they don’t burn or stick.
  3. Remove lid, season with salt and pepper, add cream and stir until the cream reduces slightly or you can’t resist eating it!.

Best served atop a medium-rare steak, steamed greens and my delicious white bean and chickpea ‘mash’.

Enjoy xx

 

Black Forest Muffins

Australian Good Taste - October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

Australian Good Taste – October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

These Black Forest Muffins are one of the tastiest, simplest and easiest treats you will ever come across. This recipe is an on-the-run/cheats recipe that is designed for those times when you forget you have guests coming for dinner, people drop in OR you might just be really bad at baking and you want to wow people… and trust me these will!

Ingredients

  • 4 good quality double chocolate chip muffins
  • 1 tin of pitted cherries
  • 1 tbs of amaretto, brandy or kirsch
  • 200ml of double cream
  • 2 tsp of cornflour
  • ¼ cup of caster sugar
  • 1 flake bar – crumbled

Method

  1. Drain the cherries and reserve the syrup.
  2. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
  3. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries.
  4. Drizzle the cherry syrup over the top of the muffins and sprinkle with the flake.
  5. Serve and lap up the compliments.

Enjoy!