Ingredients:
1/3 cup rice bran oil or any cooking oil
1 brown onion, diced
2 cloves garlic, crushed, peeled, chopped
500g minced beef
350g green beans, topped, cut diagonally into 3cm
1 cup carrots, julienned
1 cup celery, thinly sliced
3 large potatoes, cut into 1cm cubes
40 mls soy sauce
3 tbs kecap manis (sweet soy sauce)
250g bean sprouts, ends trimmed
40 spring roll wrappers, thawed
Method: Makes 40
1. Heat 2 tbs. of oil in a large non-stick frying pan. Saute onion and garlic on medium-high heat for 2 minutes or until aromatic. Add minced beef, cook, stirring with a wooden spoon to break up mince, 3-5 minutes or until browned and cooked through. Add the beans, celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes, soy sauce and sweet soy sauce. Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste.
2. Transfer filling to a colander to drain all the juices and let cool.
3. Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoonful of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.
4. Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with sweet chilli sauce or kecap manis.
Note:
There are so many variations of spring rolls. This is my version…
This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favourite dipping sauce.
Spring rolls can be enjoyed as an appetizer, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.
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Ingredients:
2 x eggs
2 x egg yolks
1/3 cup caster sugar
90 g butter, chopped
2 x lemons juice and zest
Method:
1. Whisk whole eggs , yolks and sugar in a small saucepan until smooth.
2. Place pan over a low heat. Add butter, juice and zest and whisk continuously for 5-7 minutes until thickened.
3. Strain mixture through a sieve into a bowl. Set aside to cool for 5 minutes and place mixture in a hot sterilized jar. Place in the refrigerator.
Lemon curd is a versatile filling for tarts, pastries, pancakes and cupcakes
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Ingredients:
1 x ripe mango, thinly sliced, plus extra for mango coulis
3 tbls lemon juice
1 tbs water
1 cup caster sugar
300 g packet marie biscuits or any plain sweet biscuit
4×250 g cream cheese
120 g butter, melted
2 tsp gelatine powder, dissolved in 1/4 cup hot water
Method:
1. Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan. Chill for 1 hour.
2. Meanwhile, using an electric mixer, beat cream cheese, sugar and lemon juice until smooth and glossy (be careful not to over beat). Add the cooled gelatine until combine. Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.
3. Place mango slices and currants on the cheesecake and drizzle with mango coulis.
To make mango coulis:
Place 1 cup mango flesh, 1/4 cup caster sugar, 1 tbs. lemon juice and 1 tbs. water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.
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Ingredients:
2 Tbls olive oil
1 x small red onion, thinly sliced
1 x medium red capsicum, thinly sliced
2 cloves garlic, crushed, peeled, roughly chopped
1 x small red chilli, chopped
2×400 g cans diced tomatoes
2 tspn sugar (optional)
4 x eggs
1/4 tspn caraway seeds, crushed
1/2 tspn cumin seeds, crushed
1 tspn sweet paprika
1/2 tspn ground coriander
20 g spinach leaves, coarsely chopped
1/2 tspn dried chilli flakes (optional)
Method:
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.
3. Make 4 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.
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Ingredients:
115 g butter, softened, chopped
1 cup caster sugar
1 tspn vanilla extract
3 x eggs
1 1/2 cup self-raising flour, sifted
1/2 cup milk
1 tspn lemon essence
2 x egg whites (for meringue)
1/4 tspn cream of tartar (for meringue)
1 tspn vanilla essence (for meringue)
1/3 cup caster sugar (for meringue)
1/4 cup lemon curd (refer to my recipe)
Method:
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Continue mixing for another 2 minutes. Stir in the lemon essence with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
Use an apple corer to cut a small hole out of the top of each cake (you can use a small knife if you don’t have an apple corer). Use a teaspoon and place the lemon curd evenly among cupcakes.
Place egg whites, cream of tartar and vanilla in a clean, dry bowl. Use an electric mixer to whisk until stiff peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Place meringue in a piping bag fitted with your favorite nozzle. Pipe onto the cakes. Use a blowtorch to cook the meringue until lightly golden. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until meringue is golden.
* You can use store bought lemon curd for this recipe.
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