Winter Warmth and Cooking
Winter Warmth and Cooking Winter food from the heart
Compiled by Sarah J. Lewis
Sheperd’s Pie
Serves 6 Re-invent your left over roast lamb with this hearty and healthy shepherd’s pie.
Ingredients
800g potatoes, quartered (see note)
1 garlic clove, crushed
20g butter
400g roast lamb (from Greek-style Roast
1/2 cup hot milk
Lamb - see related recipe), minced
1 1/2 tablespoons olive oil
1/2 cup tomato sauce
1 carrot, finely chopped
2 tablespoons Worcestershire sauce
1 celery stick, finely chopped
3/4 cup beef stock
1 zucchini, finely chopped
1/3 cup grated cheddar cheese
1 brown onion, finely chopped
Method
Step 1 : Cook potatoes until tender. Drain. Add butter and mash until smooth.
Add milk and beat to combine.
Step 2 : Heat oil in a large, heavy-based frying pan over medium heat. Cook
carrot, celery, zucchini, onion and garlic for 8 to 10 minutes or until
vegetables soften.
Step 3 : Add lamb mince, sauces and beef stock. Cook, stirring, until mixture
comes to the boil. Simmer for 3 minutes. Set aside to cool.
Step 4 : Preheat oven to 200°C. Spoon mixture into 4 x 1-cup ramekins or 1 x
4-cup ovenproof dish. Top with mashed potato. Rake surface with a fork. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.
6
Vanilla Cannoli
Serves 8 Savour the rich vanilla custard centre of these sweet, crispy-coated Italian delicacies.
Ingredients
1 cup milk
2 cups thickened cream
1/3 cup cornflour
1/3 cup custard powder
3/4 cup castor sugar
2 egg yolks
2 tsps vanilla essence
Cannoli Shells
Method
Step 1 : Place milk and cream in a medium saucepan, bring to boil.
Step 2 : Remove from heat, combine cornflour, sugar and custard powder, slowly
whisk in hot milk mixture. back to the stove cook, whisking over a slow heat
for about five minutes or until boiling and thickened.
Step 3 : Stir in the yolk and essence.
Step 4 : Refrigerate for few hours before you fill the cannoli.
8
Twice Baked Souffles Ingredients
Serves 6 These tasty and delightful souffles are perfect for dinner party entertaining and will never fail to impress.
50g unsalted butter
120g soft goats cheese, crumbled
75g plain flour
40g grated parmesan cheese
500ml milk
125ml pure cream
Pinch of grated nutmeg
35g toasted walnuts
4 eggs separated, plus 1 extra egg white
Salad leaves to serve
150g baby spinach leaves, blanched
Method
Step 1 : Preheat oven to 180 degrees Celsius. Grease 6 1-cup dariole moulds or
Step 2 : Melt butter in saucepan over low heat, add flour, stir for 1 minute. Whisk
in milk, nutmeg, salt and pepper. Bring to just below boiling point.
Add egg yolks one at a time, beating well. Stir in blanched spinach,
ovenproof teacups.
goats cheese and half the parmesan.
Step 3 : In another bowl, whisk 5 egg whites and pinch of salt until soft peaks
form. Fold one third of the egg white mix into cheese mix to loosen,
then fold the remaining egg white till just combined.
Step 4 : Place moulds in baking dish and divide souffle mix . Pour boiling water in
the baking dish till half way up the moulds. Bake in oven for 15-20 mins
until puffed and golden. Chill souffles, up to 24 hours if desired.
Step 5 : When almost ready to serve preheat oven to 180 degrees Celsius. Pour
cream over souffles and sprinkle with remaining Parmesan. Bake for
12-15 minutes until golden. Scatter with walnuts and salad leaves and
serve immediately
10
Winter Warmth and Cooking
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ISBN
9
978-0-8118-6671-2
7808112 9
8667124