Fig & mascarpone crepes
Ingredients (serves 4)
- 20g butter
- 2 tbs brown sugar
- 8 fresh figs, quartered
- 1/2 tsp ground ginger
- 8 Mountain Mist frozen French-style crepes
- 100g mascarpone
- Icing sugar mixture, to serve
Method
- Melt the butter and brown sugar in a frying pan over medium-low heat. Add the fig and ginger and cook, stirring, for 3-4 minutes or until the fig is caramelised.
- Meanwhile, warm the crepes following packet directions or until heated through.
- Divide the crepes among serving plates. Top with the fig mixture and mascarpone. Dust with icing sugar to serve.
Notes & tips
- Storing Figs: Place fresh figs, in a single layer, on a plate lined with paper towel. Store in the fridge for up to three days.
Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1/2 cup desiccated coconut
- 2/3 cup light coconut milk
- 1 egg
- 80g butter, melted, cooled
- pure icing sugar, to serve
-
Sauce
- 1/2 cup caster sugar
- 3 teaspoons cornflour
- 1/2 cup milk
- 2 small lemons, juiced
- 3 passionfruit, halved
Method
- Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
- Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
- Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don’t worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
- Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Walnut Chicken Breasts
Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture.
Cook Time: 55 minutes
Ingredients:
- 4 boneless chicken breast halves
- lemon juice
- 6 tablespoons melted butter
- 3 cups bread crumbs, toasted
- 1/3 cup finely chopped onion
- 1/2 cup chopped celery
- 2 teaspoons parsley flakes
- 3/4 cup chopped walnuts
- 1/2 teaspoon seasoned salt
- seasoned salt and pepper
Preparation:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
