| Crepe Batter |
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| 1 cup cold milk |
| 1 cup cold water |
| 4 eggs |
| 1/2 tsp salt |
| 1 1/2 cup all purpose flour |
| 4 Tbsp olive oil |
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| In one bowl combine wet ingredients and blend. In another
bowl combine dry ingredients and stir. Make a well in the dry
ingredients and slowly add wet mixture, while stirring to create
a batter. Refrigerate for at least one hour. Fry 1 oz of
crepe batter, over low heat in a 7" non-stick pan. |
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| Spicy eggplant and tomato filling for crepes |
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| 1/2 fresh banana pepper (or one jalapeño), seeded |
| 1 eggplant |
| 4 cloves of garlic |
| 1 shallot |
| 4 roma tomatoes |
| 1/4 cup of white wine |
| 2 Tbsp olive oil |
| salt and pepper to taste |
| 200 g soft cheese (optional) |
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| Slice eggplant in half lengthwise, and bake in a hot oven
for 30 min, or until eggplant is soft. Cool eggplant and remove
flesh. Chop the flesh and set aside. Mince pepper, garlic and
shallot. Chop tomatoes. On medium heat, add olive oil, pepper,
garlic and shallots to a frying pan. Sauté until shallots are
translucent. Add eggplant, tomatoes and white wine. Cook until
the tomatoes are soft and the liquid has evaporated. Season with
salt and pepper to taste. Place 2 Tbsp of filling into crepes
with a slice of the soft cheese and serve. |
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| Fruit filling for crepes |
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| 1/2 cup blueberries |
| 1/2 cup blackberries |
| 2/3 cup sugar |
| 2 Tbsp of white wine |
| juice of a half lemon |
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| Add 1/4 cup of blueberries and 1/4 cup of blackberries,
sugar and wine to a frying pan at medium heat. Cook until a
syrup forms (approx. 5 min). Add remaining berries and lemon
juice and stir. Allow to cool and serve 2 Tbsp of filling per
crepe. |
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| Goat cheese tarts with cherry and chillies |
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| 125 g goat cheese |
| 1 egg yolk |
| salt and pepper |
| 1 whole Serrano chilli, seeded, minced |
| 10-12 fresh cherries, pitted, sliced |
| 1/2 a pkg of puff pastry |
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| Roll out puff pastry, until to a 5 mm thickness. Cut into
bite size pieces. Place the pastry on an oiled baking sheet.
In a bowl, combine the goat cheese, the egg yolk, salt and
pepper and the minced chilli. Mix until smooth. Place 1 tsp of
filling in the centre of each piece of pastry. Carefully place
3-4 pieces of cherry on top of goat cheese. Cook in a hot oven,
until the pastry is brown and puffy. Remove and drizzle with red
wine vinegar syrup. |
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| Goat cheese tarts with basil and figs |
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| 125 g goat cheese |
| 1 egg yolk |
| salt and pepper |
| 2 Tbsp fresh basil, chopped |
| 2 fresh figs, sliced |
| 1/2 a pkg of puff pastry |
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| Roll out puff pastry, until to a 5 mm thickness. Cut into
bite size pieces. Place the pastry on an oiled baking sheet.
In a bowl, combine the goat cheese, the egg yolk, salt and
pepper and the basil. Mix until smooth. Place 1 tsp of filling
in the centre of each piece of pastry. Cook in a hot oven, until
the pastry is brown and puffy. Remove and top with a piece of
fig and drizzle with red wine vinegar syrup. |
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| Red wine vinegar syrup |
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| 1/2 cup good quality red wine vinegar |
| 1/2 cup sugar |
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| Combine in a saucepan and medium heat, stir to dissolve
sugar. Cook until reduced by half (syruppy consistency) |
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Rhubarb Lemonade
1 cup sugar
1 cup water
1 stalk of rhubarb, diced
5 lemons
1.5 L water (reduce or increase for a stronger or milder drink)
.5 L crushed ice
Fresh berries, for garnish (we used blackberries and
blueberries)
Combine the first three ingredients in a saucepan over medium
heat, stir and gently boil. Cook until the rhubarb is soft
(about 5 min.) Turn off the heat and allow to cool.
Juice lemons through a strainer to remove seeds and pulp. Place
lemon juice, water and ice in a pitcher. Gradually, pour the
syrup through the strainer, to remove the rhubarb pieces,
tasting periodically to achieve desired sweetness.
Garnish with fresh berries.
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