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Recipes
Passionfruit Pavlova
By sarah_carroll
Preheat oven to 200C. Whisk eggwhites and a pinch salt in an electric mixer on low speed until they start to break ...
- 315 gm eggwhites (about 10)
- 525 gm caster sugar
- 3 tsp cornflour
- 3 tsp white vinegar
- 2 tsp vanilla extract
- Passionfruit curd
- 4 egg yolks
- 100 gm caster sugar
- 80 ml passionfruit pulp (from about 4 passionfruit), plus 80ml extra, to serve
- 50 gm unsalted butter, coarsely chopped
- 1 1/2 tsp lime juice
- Vanilla cream
- 1 litre (4 cups) pouring cream
- 2 tbsp caster sugar
- 1/2 tsp vanilla extract
Poulet Vallee d'Auge
By sarah_carroll
Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, u...
- 40 g butter
- 2 apples, cored and chopped into thick pieces
- 3 shallots, peeled and chopped
- 2 fresh bay leaves
- 1 tbsp fresh thyme
- 4 x 700 g maryland chicken pieces, skin on
- 6 tbsp calvados
- 120 ml chicken stock
- 120 ml crème fraîche
- Juice of 1/2 lemon
- 2 tbsp finely chopped flat-leaf parsley
- To serve: boiled rice or mashed potato
Mushrooms with sausage, bacon and tomato filling
By sarah_carroll
Preheat oven to 190C. Place mushrooms, cap side down, in a lightly greased roasting pan
- 6 large flat mushrooms, stalks removed
- 80 g unsalted butter, softened
- 1 heaped T chopped thyme leaves, plus extra sprigs to garnish
- 4 Italian sausage, parcooked and crumbled
- 100 g bacon rashers, thin strips
- 1 large tomato, finely chopped
- 1/2 c coarsely grated mozzarella
Toad in the hole with roasted tomatoes and rosemary
By sarah_carroll
Preheat oven to 220C. Add T oil to a 3 litre roasting pan, then place in the oven for 10 minutes to heat up
- 1/4 c olive oil
- 8 pork sausages
- 8 bacon rashers
- 2 c plain flour
- 2 eggs, lightly beaten
- 500 g, cherry tomatoes
- 2 T rosemary leaves
- 350 g jar onion marmalade or tomato relish
Pumkin, Leek and Brie Tart
By sarah_carroll
Preheat oven to 180C. Place pumpkin on a baking tray, drizzle with olive oil, season, then bake for 25-30 minutes,...
- 300 g pumpkin (butternut), peeled and cut into 3cm pieces
- 1 T evoo
- 20 g unsalted butter
- 2 leeks, white part only, thinly sliced
- 80 g brie cheese, sliced
- 1/3 c grated parmesan
- 4 eggs
- 150 ml each thickened cream and milk
- pinch of freshly grated nutmeg
- Shortcrust pastry
Vegan Blueberry Pancakes
By sarah_carroll
In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt
- 1 1/2 cups whole-grain spelt flour
- 1/2 cup oat bran
- 1/2 cup wheat bran
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups plain full-fat soy milk or rice and soy milk blend*
- Vegetable oil for cooking
- 1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
- Maple syrup for serving
Sausages with Onion and Mustard Gravy
By sarah_carroll
Preheat oven to 100C. Heat a large frying pan over medium heat
- 8 thick beef sausages
- 20 g butter
- 3 yellow onions, thickly sliced
- 2 garlic cloves, crushed
- 1 T brown sugar
- 1 T red wine vinegar
- 1 1/2 T Plain Flour
- 1/2 c dry red wine
- 1 1/2 c beef stock
- 1 T whole grain mustard
- 2 t Dijon Mustard
- Mashed Potato, to serve
- Steamed peas, to serve
Fig Jam Muffins
By sarah_carroll
Preheat the oven to 200 C
- 1 2/3 cups plain flour
- 1 T baking powder
- 1/2 t baking soda
- 2 T each caster sugar and brown sugar
- 60 g unsalted butter, melted, cooled
- 1 T grated orange zest
- 1 c buttermilk
- 1 egg, lightly beaten
- 1/2 c easy fig jam
- 2 fresh figs, sliced
- Icing sugar, to dust
- Fig Jam
- Makes 2 cups
- 1 kg ripe figs, trimmed, roughly chopped
- 500 g caster sugar
- 1 vanilla bean, split, seeds scraped
- 1 cinnamon quill
- Pared rind and juice of 1 lemon
Beetroot Dip
By sarah_carroll
Line sieve with 2 layers of cheesecloth, leaving an overhang all around
- 500 g thick Greek style yoghurt
- 1 large beetroot (400g) trimmed, cleaned
- 1 small garlic clove, pressed
- Juice of 1/2 lemon, or more to taste
- a little caster sugar, TT
- Baby basil or beet leaves, to garnish
- Toasted cumin seeds, to sprinkle
Brioche
By sarah_carroll
1 Warm milk in a small saucepan over low heat until lukewarm
- 160 ml milk
- 1½ tsp dried yeast
- 5 egg yolks, at room temperature, lightly beaten
- 375 gm plain flour, plus extra for dusting
- 30 gm caster sugar, plus extra for dusting
- 150 gm butter, diced and softened, plus extra for greasing
- For brushing: eggwash