How to poach an egg, i-Vefa style

First let me say that fresh eggs make the task of poaching much easier, thought their as certainly methods to give the egg some help to poach.

A properly poached egg should look like a nice dollop of bright white cream.

And we begin:
1. Firstly bring the egg to room temperature. You can do this by placing it in lukewarm water for a few minutes or so.
2. Now bring the water - in a deep saucepan or a chef’s pan - to boil and turn it down to barely a simmer. The saucepan should be at least 10cm in depth. (only about 5cm of water is required)
3. If the egg isn’t fresh you can either add 2 or so table spoons of vinegar to the water or I like to just pop the egg (before you crack it open) into the simmering water for no more the 10 seconds; If you’re unsure maybe do both :)

4. Then tilt the saucepan so the top/base is on about a 45° angle (see picture below) and keep it over the flame/stove top.
5. Then slowly and carefully crack the egg nice and close to the water and pop it in while the saucepan is still on the angle.
6. If it is still looks like it’s going to spread then with a wooden spoon, wave the egg white towards the yolk.
7. Keep the saucepan tilted until the egg white has set.
8. After 4 mins remove the egg with a spoon carefully not to break it.
9. Serve immediately with toast, mushrooms or eat it on its own!
10. A little salt & pepper is essential, but vuala, you have now learnt to poach an egg i-Vefa style.

HINT:
You may need to learn to crack an egg with one hand or get someone to help you…

If you require to cook more then 1 egg then you can pop the second and third egg in after step 6, just as the first sets, do the next and likewise for the next.

If you’re looking to have a breakfast gathering, then you can poach the eggs the night before and store them in the fridge. The next morning, pop them into simmering water for approximately 1 minute and they'll be revived.

After trying every which way to poach an egg and killing my fair share of eggs over several years, this was the only way that not only worked, but did so on my very first attempt! And remember, I ain’t no chef, so if I can do, so can you.

Please let me know how you go and if this works for you as it did for me :)

My poched egg pics:

 

Pavlova Classic

The pavlova is an Aussie and NZ classic dessert, which is named in honour of the famous Russian ballerina  Anna Pavlova, thus it should be presented in the image of curvy dancing figure.. (click here to learn more about interesting story that is, Anna Pavlova). Since we're on the topic of history, click here to learn more about the pavlova and it's origins..is it an Aussie or a Kiwi?...

This dish means so much for so many people, all unique and all just as meaningful as the next. Though the reason why I challenged myself with this classic is more of a humorous one, it has just as strong a meaning to me as the next aussie.

Being from Greek origins, pavlova was not a usual dessert that would be served on our table growing up or any parties we'd have. One day Sheila my old neighbour and dear friend came over for the usual new years bash we've always had at my folks house and brought along, what she introduced as 'just a Pav'.

This unveiling of the aussie pav was met with an odd silence from my mum & co. We were just about forced to taste this cake to be polite and much to our surprise...yum! My mum got the recipe off her and well here it is...

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Total pre-time: 1 1/2 hours (not including cooling)

Ingredients:
- 4 1/2 egg whites (about 160ml)
- 1 cup caster sugar
- 2 table spoons vanilla sugar
- 2 heaped table spoons of corn flour
- 3 table spoons of white vinegar
- 1 cup Bulla cream
- 6 passionfuit pulp (tined should work just as well, though fresh passionfruit are 2 eles down, why not!)
- 1 punnet stawberries, hulled & halved
- half a Cadbury Flake crushed (optional)

How towork the magic:
The Meringue -
1. set oven to 130°C.
2. place the egg whites in a bowl and whisk until stiff peaks form.
3. gradually add the caster sugar and vanilla sugar, whisking well until the mixture is stiff and nice'en glossy.
4. add the corn flour and vinegar and whisk until combined.
5. shape the mixture into a nice round shape keeping about a 10-13cm in height on a baking tray lined with non-stick baking paper.
6. reduce oven to 115°C and bake for 1hour 30minutes. When ready allow the meringue to cool in the oven completely.
The topping -
1. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit, strawberries and flake and serve immediately.
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HINT:
- When the meringue stiff and glossy it should have tripled in volume.
- It is important not to increase the oven temperature so the meringue puffs up as required and creates that fabulous crisp shell. If you you're in a hurry and want to turn up the heat to hurry the process, I'd suggest making Eton Mess using ready made meringue or simply choose another dessert.
- Store your pavlova, undressed, in an airtight container on the kitchen bench (at room temperature) and it'll be good to serve up for several days later.

This pavlova attempt came as a result of a work colleague challenging me to a pav-off. For argumnts sake it was declared a draw, but well done Zackary.

My pics:

Triple Cheese Croutons

This is quite a magnificent entree if I don't say so myself. Like anything that tastes great, don't over indulge so when serving it up to guests, be sure to be strict on the one portion per person, after all, you don't want it to steal the show from the main you're going to serve...

Though my pics of this don't do it justice, the complimenting burst of flavour you get from a mouthful is...*gulps thinking about it*

No more waiting :)

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Total prep-time: 10 minutes

Ingredients:
- a traditional sesame seed coated French stick
- olive oil (for brushing)
- hand full of baby spinach
- grated parmesan cheese (for dusting)
- 2 pieces of ricotta cheese, roughly 10cm x 3cm (depending on how many you're looking to make. 1 piece of ricotta per piece of bread)
- 2 pieces of fresh mozzarella cheese, cut similar to ricotta (or to choice)

How to work the magic:
1. Cut as many pieces of the French stick as required, and brush both sides generously with olive oil; you can use less 'overpowering' oils, but extra virgin is best!
2. Place the bread in a pan (no additional oil required) on very low heat (same theory as the standard croutons) and wait until golden brown on one side then flip
3. Once turned, begin placing the mozzarella and ricotta on the bread, then sprinkle with a generous amount of parmesan cheese
4. Once the mozzarella begins to melt, the bottom side should be ready (just test the bread is crispy all around). Remove and place on plate or platter of choice
5. Time to turn up the heat and throw in the baby spinach (let this go in the oil & flavour of the croutons, no need for additional oil)
6. Salt and pepper to taste.
7. Remove and place small amount on the ready croutons and sprinkle pinch of parmesan for presentation.

Enjoy!

These little babies hold for a while though should really be served and eaten within the 15 odd minutes.

They sound more complex then they really are, once you have the ingredients the method is up to you, mix and match to taste, mushrooms would be a super additions for example.

HINT: lemon & pepper on the ricotta before it goes on the crouton as well as a little while it's resting.

Want to make normal croutons? then click here.

The perfect italiano pasta..!

I love this, just wanted to share.

Sticky Date Pudding: i-Vefa & Master Chef

http://www.masterchef.com.au/

Well truth be told that it was Master Chef season 1, who sparked the chef within and that famous Sticky Date Pudding I’ve now done a number of times (see pics below)

It's finally back on our TVs and luckily for me it's the athletics off season, otherwise with all that food I might be in trouble from my coach.

Well tune in for the premiere tonight on Channel 10 @ 7.30, fun times ahead!

My Sticky Date Pudding with Butterscotch Sauce & Almond Praline pics [[see pics below]]:
For the recipe on this visit the Master Chef website or click here.

  

Chocolate Soufflé a.k.a. the ultimate test...

Chocolate Soufflé. So many people claim to know how to do it perfectly (I’m not one), others always 'think' they know what it should taste like, some even make the bold claim that a Max Brenner chocolate soufflé if the best soufflé...um, I don't think so. This one's for you Johnny boy ;)

For the record and just to cap off my previous point, what Max Brenner serves is barely even a soufflé. I mean don't get me wrong, it tastes amazing and I love nothing more then to stuff my face with it, while chatting with friends and sipping on a hot chocolate, but don't insult me and say it's soufflé! I'd put this in the 'pudding' category (you'll see a later post that tackles my now famous chocy pudding).

Soufflé is meant to be light, fluffy on the tongue, not overpoweringly rich and of course airy.

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Total prep-time: 35 minutes

Ingredients:
- Canola spray or melted butter (for brushing)
- 1/5 cup caster sugar (will also need a little for dusting)
- about 180g dark chocolate (chopped)
- about 1/4 cup cocoa powder (try LivingEarth, their products rock!)
- 1/3 cup cream
- 7 egg whites (rest these in a bowl prior to working the magic)

How to work the magic:
1. Preheat the oven to 170º C and then spray 6 ramekins with canola spray (welcome to use melted butter)
2. Lightly dust the ramekins with caster sugar and place the ramekins on a baking tray
3. Melt all the cocoa, cream and chocolate in a saucepan on low heat, stir until smooth.
4. Put the egg whites in a bowl and whisk with an electric mixer until soft peaks form.
5. Slowly add the caster sugar until it all becomes thick and nice & glossy.
6. Now add the chocolate mixture (in a separate bowl) with half the whisked egg whites and fold through.
7. Then nice and easily fold through the remaining egg whites and when it all looks relatively consistent add the mixture to the ramekins.
8. Bake for about 20mins then serve the immediately, with ice-cream (or cream) of choice to top it off.
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HINT: when placing in the oven, be sure to put the tray on the middle shelf of the oven, these guys raise like nothing you've seen before; but deflate within hours..

The first time I attempted these I had then in the oven at near the top shelf in the oven and they ended up touching the roof of the oven! It was well worth the laugh considering guests weren't waiting on them...despite them not looking great, that first time they didn't taste too badly.

I've since nailed them and the rising hasn't posed any problems since :) .

Presenting....my Soufflé!

Chilli Chocolate Truffles

Ok, these babies look simple, sounds simple, but looking at them from beginning to end, are not that simple in regard to time required to finally indulge within them…but worth mild time required :)

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Total prep-time: 15 minutes (plus a few hours for setting in fridge)

Ingredients
- 400g dark chocolate (chopped) – try not choose more than 50% cocoa dark chocolate otherwise they’ll end up too rich
- 180ml cream Bulla works perfectly
- Cocoa powder (sifted for dusting) this might make it a little bitter when they first touch your tongue so if you’re not into that, use drinking chocolate (sifted) instead
- 1/2 teaspoon of chilli powder (10 drops of Tabasco has the same effect)

How to work the magic:
1. Mix through the chocolate, Tabasco and cream over low heat until smooth
2. Poor the mixture into a dish lined with non-stick baking paper.
3. Place in the fridge and allow to set for 2-3 hours or until set.
4. Use a spoon and your hands to roll the mixture into balls, dust with cocoa to serve
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The look fantastic when done and they always impress the guests!

Enjoy!