„Basics to Brilliance“ – Australisch Kochen nach Donna Hay (2) am 02.02.2018 bei Gudrun

„Basics to Brilliance“ – Australisch Kochen nach Donna Hay am 02.02.2018 bei Gudrun

http://www.donnahay.com.au

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Mango-Kräuter-Salat mit Sesam-Ingwer-Dressing (Mango and Herbs salad with sesame ginger dressing)

INGREDIENTS
2 mangoes, peeled and cut into thin strips
2 cups (240g) mung beans
1 cup Thai basil leaves
1 cup Vietnamese mint leaves
1 long red chilli, thinly sliced
1 ruby grapefruit, peeled and cut into segments
6 cups (400g) finely shredded savoy cabbage
1 red onion, thinly sliced
½ cup (70g) roasted peanuts, roughly chopped
1 tablespoon sesame seeds, toasted
sesame ginger dressing
¼ cup (60ml) lime juice
¼ cup (60ml) lemon juice
1 tablespoon finely grated palm sugar
1 teaspoon sesame oil
2 tablespoons finely grated ginger
1 tablespoon fish sauce
METHOD
To make the dressing, place the lime juice, lemon juice, sugar, oil, ginger and fish sauce in a bowl and mix to combine.
Place the mango, mung beans, basil, mint, chilli, grapefruit, cabbage and onion in a large bowl, add the dressing and toss to combine.
Divide among bowls and top with the peanut and sesame seeds to serve. Serves 4

Drei-Käse-Soufflé  (Three Cheese Soufflé)

INGREDIENTS
melted butter, for brushing
1⅓ cups (50g) finely grated parmesan, plus extra to serve
30g unsalted butter
2 cloves garlic, crushed
¼ cup (35g) plain (all-purpose) flour
⅔ cup (160ml) milk
4 eggs, separated, plus 1 eggwhite, extra
1 cup (70g) finely grated gruyere
1 cup (80g) finely grated cheddar
⅓ cup flat-leaf parsley leaves, finely chopped
sea salt and cracked black pepper
METHOD
Preheat the oven to 200°C. Brush 4 x 1½-cup-capacity (375ml) ovenproof ramekins with the melted butter and sprinkle with ⅓ cup (15g) of the parmesan. Refrigerate until required. Melt the butter in a small saucepan over low heat. Add the garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute until well combined. Gradually add the milk and bring to the boil, stirring constantly, for 2 minutes or until the mixture is thickened and smooth.
Remove from heat. Add the egg yolks, gruyere, cheddar, parsley, salt, pepper and remaining parmesan and mix well to combine. Place the cheese mixture in a large bowl and set aside to cool slightly.
Place the eggwhites and extra eggwhite in a large bowl and using electric beaters, beat until stiff peaks form. Add ⅓ of the eggwhites to the cheese mixture and gently fold through to combine. Repeat, in batches, with the remaining eggwhites.
Spoon the cheese mixture into the prepared ramekins and place on an oven tray. Cook for 20–22 minutes or until puffed and golden brown. Sprinkle with the extra parmesan and serve immediately. Serves 4.
Tips + Tricks
+ Brushing the ramekins with butter and coating them with parmesan allows the soufflé to rise.
+ Make sure not to overmix the eggwhites when folding them into the cheese mixture or you’ll beat out all of the air.
+ Keep the oven door closed while cooking – opening the door will let cold air in, which might make the soufflés sink.

Marmeladen-Biskuitkuchen  (Victoria Jam and Cream Sponge Cake)

INGREDIENTS
⅔ cup (100g) plain (all-purpose) flour
¼ teaspoon baking powder
4 eggs
½ cup (110g) caster (superfine) sugar
50g unsalted butter, melted
½ cup (125ml) single (pouring) cream
1 cup (320g) strawberry jam
fesh raspberries, to decorate
icing (confectioner’s) sugar, for dusting
METHOD
Preheat oven to 180°C (350°F).
Sift the flour and baking powder three times and set aside.
Place the eggs and sugar in an electric mixer and whisk on high speed for 10–12 minutes or until pale, thick and tripled in volume.
Sift ½ of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour.
Add the butter and fold through.
Divide the mixture between in 2 x 20cm-round lightly greased shallow cake tins lined with non-stick baking paper.
Bake for 16–18 minutes or until sponges are springy to the touch and come away from the sides of the tins.
Remove from the tins and cool completely on wire racks.
Whisk the cream until stiff peaks form.
Spread one sponge with the jam, top with the cream and raspberries and sandwich with remaining sponge.
Dust with icing sugar to serve. Serves 6–8.