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Garlic Prawns

Garlic Prawns
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Garlic Prawns
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Ingredients
Servings:
Instructions
  1. Heat the butter in a medium saucepan over a low heat and add the garlic.
  2. Cook the butter and garlic together for about 10 minutes until the garlic is lightly browned and the butter is starting to colour.
  3. Add the prawns, season well with salt and pepper and cook for 5-6 minutes.
  4. Add spring onion, scatter with parsley and serve with lightly grilled bread.
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Mango Pancake

 

Mango Pancake
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Mango Pancake
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Ingredients
Pancake batter
Pancake Filling
Servings:
Instructions
Pancake batter
  1. 1. Put all the ingredients in a bowl in the order listed. Whisk vigorously until blended (about 30 seconds by machine standards). Scrape down the sides and bottom of the bowl and beat or blend 15 seconds longer.
  2. 2. let the batter sit for an hour or longer so the starches can absorb. You can make the batter up to a day in advance and keep it in the refrigerator, just bring it up to room temp before you cook it. It should be the consistency of buttermilk. If it’s lumpy you can strain it.
  3. 3. Spray a non stick skillet with a little cooking spray, or brush lightly with a neutral oil and get it hot but not smoking. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!
  4. 4. Return to heat and let cook for 1 to 2 minutes (I used the lowest heat, so it took a lot longer for me- but it meant that the crepes would be smooth!). The thin edges will get crispy and curl up, and the top will mostly set but stay shiny. Flip the crepe around with a spatula (this part is difficult! for me anyways....)
  5. 5. Cook the second side for about 30 seconds, then remoce crepe and place it on a clean, dry and preferably light colored dish towel (I put it on a dish.....)
Pancake Filling
  1. In a large bowl, whisk the cream until slightly thickened then add icing sugar until it tastes sweet enough, and stiff peaks form. Chill while you get the rest of the ingredients ready.
  2. Peel and chip mangoes into long, thin pieces.
  3. Place one crepe on a plate (with the nice side down!) and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango around the whipped cream, then wrap the crepe around it. I do this by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.
  4. Chill in the fridge for at least an hour (the longer the better) before serving
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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
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