Kransky Sausage Boat

by Mel Alce

A great recipe for a quick dinner.

Ingredients

Pack of 3 Kransky

8 eggs

1/4 cup of cream

225g cheese (grated tasty)

Salt & Pepper

Shallots

2 small sourdough loaves

Herb scissors

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Method

Crack the 8 eggs into a  bowl and whisk.  Then add  cream, cheese, a pinch of salt and pepper to taste.

Use the herb scissors to cut the shallots into the mixture. Stir thoroughly.

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Carve a lid section off the top of the loaves and pull out any extra bread (save for the ducks or chooks if you have them). Make sure there’s a solid wall of bread on all sides and no holes.

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Chop up the kransky into even sized pieces, pop into a frying pan and fry until slightly crispy.

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Pour the egg mixture into bread and scatter the kransky on top.

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Put in oven for 10 minutes on 160degrees.

Make sure egg is firm, slice and serve.

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For individual serves make in small bread rolls.

Rosemary and Parmesan Scones

by Mel Alce

For a scrumptious twist on a plain scone add parmesan and rosemary.

Ingredients

3 cups of self raising flour

80g butter

1/4 cup parmesan

Rosemary

Cup of milk

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Method

Pre-heat oven to 160degrees

Add flour and melted butter into a mixer and mix until it looks like bread crumbs – don’t over mix it.

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Finely chop rosemary with herbs scissors until you have approximately two heaped teaspoons. Add the rosemary and the 1/4 cup of parmesan to the mixture and blend in.

Add a cup of milk and mix until all ingredients come together.

Sprinkle some flour on your clean bench and flatten mixture into a disc.

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DO NOT KNEAD IT.

Sprinkle some flour on top of the flattened disc.

Cut out scones with a cutter and place in a greased pan.

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Cook in oven for 15-18 minutes.

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Place on tray to cool or butter and serve hot.

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Lemon Meringue Cheesecake

by Mel Alce

Ingredients

1 packet milk arrowroot biscuits

6 egg whites

2 tubs Aldi cream cheese

1 can sweetened condensed milk

Juice of 2 lemons

Zest of 1 lemon

2 tbsp Cornflour

125g Butter

Condensed milk

Caster sugar (750g)

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Method

Preheat oven to 180 degrees Celsius.

Grease and line springform tin with baking paper.

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Melt butter in microwave.

Place the whole packet of biscuits into your  food processor, blitz, add butter and then blitz until fine.

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Mix until looks like bread crumbs and smells like caramel.

Put into springform tin and press with glass until compressed and firm.

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Put into fridge while you prepare the middle.

Mix cream cheese, condensed milk, cornflour, zest and lemon juice in mixer.

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Spread over the set base. Smooth out until the mixture is evenly spread.

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Add egg whites to mixer, start mixing.

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Add in the sugar a little bit at a time

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Beat until glossy.

Spread the meringue on top of the cream cheese layer and pop it into the oven.

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Bake in oven for 15 minutes. Leave in oven to cool slightly.

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Take out of oven and release springform.

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Serve.

Flossy’s Lava Lamp Champers

by Mel Alce

Add a sugary touch to your next drink of champers – and watch the chemical reaction!

Ingredients

Fairy Floss

Champagne

Food colour – optional

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Method

Place fairy floss into your drinking vessel of choice (glass, flute, bucket).

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Squeeze a few drops of your food colour of choice.

Pour champagne into the glass, slowly as the fairy floss will make it fizz more than normal.

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Drink!

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Fairy Floss Cupcakes

by Mel Alce

Ingredients

1.5 cups self raising flour

1/2 cup sugar

1 whole egg plus 2 egg yolks

125g butter

1.5 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1/2 cup sour cream

Pink food colouring

Packet of fairy floss

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Method

Preheat the oven to 180degrees.

Place all the ingredients into a mixer except for the fairy floss and mix well until combined and smooth. Add food colouring to suit what level of colour you want.

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Shred the fairy floss and gently fold into the mixture. Don’t over mix it.

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Place the mixture into patty pans in a muffin tray and place into the oven.

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Cook for 20 minutes.

Place on cooling rack and then ice as desired.

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Any excess fairy floss can be placed on top of hot cupcakes as the heat will melt it slightly and hold it in place.

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Eat with a nice hot cuppa!

Bacon Guacamole

by Mel Alce

Bacon makes everything that much more awesome and guacamole is no different!

Ingredients

4 rashers of bacon

2 large avocados

Half a red onion

1 tomato

Lime juice

Salt and pepper

1/2 tsp cumin

Oil

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Method

Place oil in a frying pan.

Dice up the four rashers of bacon and toss into the pan. Fry off until crispy. Place on paper towel to soak up the grease.

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Chop up all the other ingredients (avocados, onion and tomato), deseeding the tomato and place into a bowl. Mix up everything in the bowl. Add the cumin.

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Add salt and pepper and lime juice to taste.

Mix ingredients again, place bacon on top.

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Use crackers, chips, or other dip extras to eat.

OM NOM NOM!

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Christmas Chicken

by Mel Alce

This is a family recipe at the Alce’s. It’s an Italian recipe that is referred to as the Christmas Chicken because of the red and green ingredients.

Ingredients

2 large onions

1 large carrot

3 cloves of garlic

2 sticks of celery

1 capsicum

3 zucchinis

2 jars of Pasata

Mixed herbs

2 tbsp sugar

Salt & Pepper

3 chicken doubles

Oil

Note: This dish serves 14 people.

Method

Chop the garlic and onions finely and place in a frying pan with a splash of oil. Sweat them down until clear. Dice carrot and celery and add to the pan. Add the pasata, sugar and herbs and stir until when mixed.

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Slice up the zucchini and capsicum and fry on grill until charred.

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Clean up the chicken, slice into strips of about the same size and fry in a pan with oil.

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In a large baking dish place a layer of chicken strips, a layer of zucchini and capsicum, then a final layer of chicken.

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Pour the sauce on top.

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Place in the oven for around an hour on 160degrees.

Serve!

Lemon Cream Bundt

By Mel Alce

Ingredients

5 large eggs

1 3/4in cups sugar

pinch of salt

2 cups self raising flour

3 tsp baking powder

2/3 cup heavy cream

6 tbsp melted butter

finely grated lemon zest of 2 lemons

2 fresh lemon juice

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Method

Preheat oven to 180 degrees

Prep the tin.

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In mixer combine eggs, sugar, salt and mix until a light lemon colour.

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In a bowl sift flour and baking powder. Gently stir the flour/baking powder mixture into the egg/sugar mixture, a small amount at a time, blending well.

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Blend in the cream and melted butter mixture. Then fold in the lemon zest and lemon juice.

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Pour the mixture into the bundt tin.

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Place the tin into the oven for 40-45minutes.

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Turn out onto a cooling rack to cool.

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Cut to serve.

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Serving options – ice-cream, custard, sprinkle with icing sugar.

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Crab Fritters

by Mel Alce

Ingredients

Fritters

tin of corn kernels

2 eggs

1/3 cup of milk

3/4 cup self-raising flour

chives

salt and pepper

Ocean Blue Crab (crab in a can or a fresh crab of you prefer)

Salsa

tomatoes

avocados

lime

red onion

parsley

Tools

herb scissors

frying pan

spray oil

lifter

whisk

bowl

cooling rack

Method

Fritters

Mix egg and milk in a bowl and gradually whisk in the dry ingredients. Add the chives and corn into the mixture, stirring until well blended. Add salt and pepper to taste.

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Spray oil into the frying pan and add small amounts of the mixture. Wait until there is a skin and then turn the fritter.

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Place on cooling rack or plate to cool.

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Salsa

Quarter and de-seed tomatoes. Chop finely into a bowl. Chop up and add avocado and diced red onion. Add some parsley to taste. Squeeze some lime juice over the salsa. Mix and place a spoonful onto each fritter.

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Top with a pinch of shredded crab meat and serve.

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Ham Hock Soup

by Mel Alce

Ingredients

Ham hock

2 onions

2 cloves of garlic

4L of water (or half your pot)

Salt and pepper

Butternut pumpkin

Tools

8L stockpot

cutting board

knife

stick blender (or food processor/thermomix)

Method

Dice the onions and garlic. Sweat off in bottom of your stockpot. Then add the water.

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Chop up your pumpkin into pieces of even size.

Add the ham hock and pumpkin pieces.

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Bring to the boil.

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Let it simmer for 1.5 – 2 hours.

When you get to the 2 hour mark, pull the ham hock out.

Remove the skin and strip the meat off the bone.

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Shred the meat and pop it back into the pot.

Using a stick blender (or other blending tool – thermomix or food processor), blitz the contents of the pot until smooth.

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Season to taste with salt and pepper.

Garnish as desired with parsley or sour cream. Serve.

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