Friday, July 30, 2010

Cafe World Challenge Week 21

I had bumper week with three recipes completed. It was almost four, I wanted to make a fruit salad, but every time I opened the fridge or looked in the fruit bowl my supply had been obliterated. I suppose I shouldn't complain that my family likes fruit.

So recipes this week were for Super Sliders, Spicy Devil Eggs and Ice Cream Sundae using homemade ice cream.

Super Sliders

If you live in Canada, you can find the cute little sliders buns and burgers at Presidents Choice stores.
I really love their brand and am always impressed with the PC products.

This dish seems to disappear and return in the Cafe World Cookbook. I'll included it, it was in the cookbook when I made it over the weekend and its gone again now.

I used the PC slider buns and burgers with lettuce and cheddar cheese. I added a dollop of my homemade tomato sauce, which made them delish. So I'll share that recipe quickly. I use it with pasta, mixed with veg or on top of fish. I made a big batch and it is always a crowd pleaser and super simple.

Versatile Tomato Sauce

2 Tbsp olive oil
1 onion sliced
3 cloves garlic, minced
6 tomatoes chopped
1 tsp salt
Dried herbs to taste.

Heat oil in large saucepan over medium heat. Add onion and cook about 10 minutes, until tender. Add garlic and cook for another minute. Add tomatoes, salt and herbs and cook until tomatoes break down and sauce thickens, about 10 minutes.

I used a marinara herb blend this time, but like basil or oregano too. I've also added fresh basil when I make a smaller batch that will get used up in one meal.

Spicy Devil Eggs

I translated this as Devilled Eggs, which I love. I make these every month or two, usually as a lunch or as part of a casual family dinner. They are also great for pot luck. I made mine with diced deli meat that was in the fridge and added some pickles too. Its so simple you just make hard boiled eggs, scoop out the yolk, mix with mayo and Dijon mustard and anything else that tickles your fancy and pipe into the egg white halves. I use a plastic bag with the corner snipped off for my piping.
I found this recipe that seems to resemble my eggs I made for a lunch with the kids. I forgot I was sharing these with you all, else I would've made them prettier, Sorry!!!!

Ice Cream Sundae

The showpiece for this week, my homemade ice cream. I like making ice cream if I can play with the flavours and make something you can't get in the store. This time I made a Praline ice cream. It should have been praline and ice wine, but I didn't add enough ice wine to affect the flavour. It was an ice wine and brandy blend that I thought would be good. I made the sundae with dark chocolate dessert topping and sprinkled with praline mixed nuts.

Praline Ice Cream


Use equal weights of chopped blanched almonds and sugar
I had 120 g of nuts so I used 120 g of sugar
lemon juice

Heat sugar and some lemon juice in a small saucepan until the mixture develops a deep caramel colour. Add the almonds and stir until they are browned. Pour the mixture onto a greased baking sheet (I used a thin layer of oil) and allow to cool. When cold and brittle, grind up with a mortar and pestle or bash into smaller pieces using whatever implements you have on hand.

Ice cream:

500 ml milk
3/4 cup sugar
1 tbsp cornflour
1 egg, beaten
800ml whipping/double cream
5 ml vanilla extract
1/2 tsp salt
prepared praline
liqueur or brandy to taste (optional)

Heat the milk in a saucepan. Combine the sugar and cornflour and add to the milk, stirring constantly.
Boil, uncovered for 5 minutes, stirring constantly.
Remove the saucepan from the heat and cool slightly. Carefully add the egg while whisking constantly. Add the salt and praline.
Cool the mixture completely and stir in 500 ml of the cream and the vanilla. Place the ice cream in the freezer to start freezing. After about 30 minutes to 1 hour, remove the ice cream and break up any ice crystals with a fork. Stiffly whip the remaining 300 ml of cream and fold into the ice cream with the liqueur, if using. Freeze again until stiff.

Cafe World Cookbook

It seems they added Escargot right at the back last week and I didn't notice it. This will be made for hubbie, don't think I'd want some...or they could remove it before I ever have to consider it. HINT, HINT!!!!!

Up Next: My beef will be done corning, I'll cook that up and hopefully make some fresh healthy fruit salad to offset those unhealthy jelly donuts.

Progress: 42/74

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