Ingredients for 4
12 Free Range eggs
1 Smoked Trout Fillet (you can usually get these from your super market or butcher)
100 ml of extra virgin olive oil
In a mixing bowl break the eggs making sure no shell gets into the mixture. If a bit of shell does fall in use a half egg shell to scoop it out, you will be surprised how easy it is!!
Then add the smoked trout fillet breaking it up into small pieces as you do.
Rinse the lemon under cold water, dry with a clean towel or paper towel, then grate the lemon rind. Add the rind to your egg mixture, then slice the lemon in half and juice it, adding the lemon juice to your egg mixture, then mix using a fork.
Pre heat a deep frying pan with the olive oil (preferably a heavy skillet) on the stove top, ensure the olive oil covers the whole surface of your pan and the sides, remove the pan from the stove top and add the egg mixture.
Place the pan in a pre heated oven at 200 degrees fan forced. It should take about 20 minutes to cook through. Check it after 15 minutes by holding the pan handle with oven mitt and moving the pan , if the middle of the frittata “wobbles” it still needs more time. Test again at 20 minutes and if fairly set in the middle, remove your frittata from the oven, slice into wedges and serve with toast.
2 cups of water
2 tsp bicarbonate soda
340g brown sugar
340g self raising flour
1 tsp vanilla essence
Toffee Sauce Ingredients
400g brown sugar
Place the water in a saucepan over a high heat. Add the dates and bicarbonate soda and boil for 5 minutes. Remove from the heat and allow to cool. When almost cool, add the butter, sugar, eggs, flour and vanilla and mix well. Bake in 2 buttered 17cm tall-sided, round cake tins, for 55 minutes at 160 degrees C fan forced. It can also be baked in 1 buttered 29cm tall-sided, round cake tin for 1 hour at 160 degrees C. The mix can also be divided into indiviual ramekins which you cook for 30 minutes.
To make the sauce
Place all ingredients in a saucepan and stir over low heat for about 5 minutes until golden.
Cut the 17cm cake into 8 pieces and pour the sauce over the top and let the guests serve their own cream. You can freeze the second cake, or unused individual serves until required and reheat in the microwave for 2 lots of 1 minute.
This recipe is one of Delia & my favorites; I first served it at a Christmas Eve party and a very close friend, Sue, who was never really partial to Truffles, really loved it and was my inspiration to continue with this delicate recipe.
Ingredients to serve 4:
2 cups of Arborio rice (I use the Riviana brand readily available in Woolworths/Coles)
2 cups of dry white wine (Sauvignon blanc or Semillon blend)
Handful of dried Porcini mushrooms (available in most continental fruit & veg. stores)
1 red onion
1 large field mushroom
2 Swiss brown mushrooms
1 large Portabello mushroom
4 – 6 cups of vegetable stock (I mix veggie stock powder with water)
Large slab of real butter to taste
Table spoon of Truffle paste (available from most continental delicatessens)
Pecorino or Parmesan cheese grated; say about 1 1/2 handfuls
About an hour or so before you are going to prepare the Risotto, in a medium size saucepan, soak the dried Porcini mushrooms in the vegetable stock, then about 10 minutes before the start of the Risotto, heat the stock to just below boiling, turn off the heat. Have the stock & Porcini mushrooms close by with a ladle for adding gradually to the Risotto.
Chop all the mushrooms into bite size pieces.
In a skillet style fry pan heat 2 tablespoons of olive oil, finely chop the red onion and add to the olive oil and lightly fry over moderate heat until opaque. Then add the 2 cups of Arborio rice and continue to lightly fry until all the rice is coated with the oil and has slightly changed colour. Add the 2 cups of white wine and start to stir regularly with a wooden spoon.
Continue slowly stirring until the white wine is evaporated/soaked into the rice, then add 2 ladles of the heated stock and continue slowly stirring with plenty of Love. Stir until stock is mostly used, then add another ladle ensuring plenty of Porcini mushrooms are going in with the stock. It is at this stage that you should start to add the chopped mushrooms and add them in stages during the stirring process so that the mushrooms have different textures. Keep slowly adding the stock and now stirring the Risotto in regular intervals.
During a non stirring interval, grate your Pecorino or Parmesan cheese, prepare your slab of butter & have your Truffle paste close at hand.
After having used about 2/3’s of the stock you should regularly taste small portions of the rice to ensure you get it right on “al dente”. Firm to the bite but NOT chalky, if the rice grain is still chalky keep adding and stirring in the stock, always with much tenderness & LOVE!! As soon as the rice is “al dente” immediately remove from the heat & add your grated cheese, slab of butter, and the Truffle paste and start to vigorously stir until the Risotto takes on a creamy constituency.
Your Risotto is now ready to serve with some parsley on top.
A couple of nice variations would be to lightly fry in butter a few of the chopped mushroom pieces and add to each serve of Risotto, and thinly shave some of the Pecorino/Parmesan and add to each serve of Risotto.
1 tablespoon dried yeast
A pinch of raw sugar
250ml or 1 cup of warm water
350gms plain white flour (prefer 00 Italian)
½ teaspoon salt
Whisk the yeast and sugar with the warm water, leave to froth up for 10 minutes. Measure flour into a large bowl, make a well, add salt and tablespoon of olive oil, and pour in the yeast/water mixture. Stir with a spoon until mostly mixed hen tip out of the bowl onto a lightly floured bench or board. Start kneading with your hands and continue for about 7-10 minutes. Sprinkle more flour if and when required.
Prepare a deep bowl with olive oil smeared around inside and have at the ready a dampened tea towel. Make the dough into a ball and place in the oil smeared bowl, cover with the towel and let to stand for about n hour. It will increase in size by more than double.
Remove from the bowl and knock the dough down on your bench or board with sprinkled flour. Put a small amount of olive oil into the bowl and return the knocked down dough to the bowl, cover with the towel and let rest again.
Prepare your pizza fillings and when ready, remove dough from the bowl and knock down again. We use 25cm pizza trays and this dough recipe will make 4 pizzas of this size. We prepare the pizzas by making 4 balls out of the dough, then flatten each one with hands or you can use a rolling pin. We prepare each pizza on a tray with sprinkled flour and then place the prepared pizza base onto another tray already floured, this prevents the dough from sticking to the tray.
Do your sauce and selected toppings on top of your pizza base. Less is more!!
Pre heat your oven to 250 degrees C and should take about 15 minutes to cook your pizza