Chicken, turkey, pork, lamb and or veal Stuffing
2 cups fresh breadcrumbs (see below)
1 red or white onion, chopped
3-4 tablespoons fresh herbs (sage, oregano,
rosemary, marjoram)
60g butter, softened
Fresh ground black pepper and sea salt to
taste.
1. In a bowl combine all ingredients with a
wooden spoon.
2. Spoon into chicken or turkey cavity or
spread over lamb and veal before roasting.
Fresh Bread Crumbs
155g (3 standard slices white bread),
roughly chopped
Process in chopper bowl until fine crumbs.
Makes 2 cups
Peach Yogurt Mousse
825g can peaches, drained
¼ cup caster sugar
¼ cup cream
200g natural yogurt
3 teaspoons gelatine dissolved in 2
tablespoons boiling water
1. Place peaches and sugar into a large
bowl.
2. Using the StickMaster process until
smooth.
3. Add cream, yogurt and dissolved gelatine.
Process until combined.
4. Pour into individual serving dishes and
refrigerate for several hours or until set.
5. Serve decorated with whipped cream and
grated chocolate.
Ricotta Puddings
375g ricotta
1 cup plain yogurt
1 egg
2 tablespoons orange juice
2 teaspoons orange rind
2 tablespoons caster sugar
1 teaspoon vanilla extract
1. Preheat oven to 180°C.
2. Using the StickMaster with whisk
attachment, place all ingredients into a
small bowl and whisk on a low speed until
smooth. Divide the mixture between four
ovenproof cups.
3. Bake for 25 minutes or until firm.
Serve warm or cold.
Wild Berry Shortcake Flan
60g butter, softened
¹/³ cup caster sugar
1 teaspoon vanilla extract
1 tablespoon custard powder
2 tablespoons water
1 egg, beaten
1 cup self raising flour, sifted
1 cup cream, whipped
250g fresh or frozen berries
½ cup wild berry jam
1. Preheat oven to 170°C. Grease and flour
flan tin.
2. In a small bowl cream butter, sugar and
vanilla using the StickMaster with whisk
attachment. Slowly mix in the custard
powder and gradually add the beaten egg
and water. Mix in flour.
Recipes continued
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