Thanks for a lovely evening everyone. Here are the sorbet recipes that i tried ...
Lime and Watermelon Sorbet
1/2 c castor sugar 750g watermelon (peeled and chopped) 1 teaspoon finely grated lime rind 1/4 cup lime juice 2 egg whites, lightly whisked
Combine sugar and 1c water in saucepan over medium heat. Cook, stirring for 5 mins or until sugar dissolves. Simmer without stirring for 10mins or until mixture thickens slightly. Cool completely.
Process melon in a blender until smooth. Strain into large bowl using fine sieve. Discard pulp.
Add sugar mixture, lime rind and juice. Stir to combine.
Pour into 20cm x 30cm pan. Cover and freeze for 1-2 hours or until almost firm.
Transfer mixture into food processor. Add egg whites. Process until smooth but not melted. Pour into 11cm x 21cm loaf pan, cover and freeze for 3 hours or until firm.
Pineapple Sorbet
1 small pineapple, peeled and cored 2 table spoons fresh lemon juice 1 cup sugar
Cut pineapple into pieces. Place pineapple and lemon juice in food processor and blend until smooth. Add sugar and process for 1 min or until sugar dissolves.
Pour mixture into covered metal bowl. Freeze for 3 hours or until it’s hard on the outside and a big slushy in the middle. Remove from freezer and beat with whisk until smooth. Return to freezer for 4 hours or until firm.
Honeydew Melon Sorbet
Follow same recipe as for pineapple sorbet but use a honeydew melon.
Chorizo Sausage and green olive Chimichurrri rolls February My personal notes very tasty sauce and recipe concept, though too bready for my taste, you could get away with using 1/2amount of bread. 3 cured Chorizo sausages halved lengthways 1tblspn olive oil 6small long rolls warmed mayonnaise handful of rocket
Green olive chimichurri ¼ cup each flat leaved parsley,rocket ¼ c chopped green olives 2 cloves garlic crushed 1/2teaspn oregano 1/2teaspn smoked paprika ¼ chilli flakes 2tblspn olive oil 1tblspn red wine vinegar salt freshly ground pepper
Chimichurri Put the parsley and rocket on a board and chop finely togther. Combine in a bowl with all the remaining ingredients and season. Heat the oil in a pan and cook the chorizo sausages until lightly golden. Drain on kitchen towels. To assemble. Spilt the rolls lengthways and spread the insides with mayonnaise. Place half a chorizo and some rocket in each roll and top with a spoonful of chimichurri. Serves 6
Thanks for a lovely evening everyone. Here are the sorbet recipes that i tried ...
ReplyDeleteLime and Watermelon Sorbet
1/2 c castor sugar
750g watermelon (peeled and chopped)
1 teaspoon finely grated lime rind
1/4 cup lime juice
2 egg whites, lightly whisked
Combine sugar and 1c water in saucepan over medium heat. Cook, stirring for 5 mins or until sugar dissolves. Simmer without stirring for 10mins or until mixture thickens slightly. Cool completely.
Process melon in a blender until smooth. Strain into large bowl using fine sieve. Discard pulp.
Add sugar mixture, lime rind and juice. Stir to combine.
Pour into 20cm x 30cm pan. Cover and freeze for 1-2 hours or until almost firm.
Transfer mixture into food processor. Add egg whites. Process until smooth but not melted. Pour into 11cm x 21cm loaf pan, cover and freeze for 3 hours or until firm.
Pineapple Sorbet
1 small pineapple, peeled and cored
2 table spoons fresh lemon juice
1 cup sugar
Cut pineapple into pieces. Place pineapple and lemon juice in food processor and blend until smooth. Add sugar and process for 1 min or until sugar dissolves.
Pour mixture into covered metal bowl. Freeze for 3 hours or until it’s hard on the outside and a big slushy in the middle. Remove from freezer and beat with whisk until smooth. Return to freezer for 4 hours or until firm.
Honeydew Melon Sorbet
Follow same recipe as for pineapple sorbet but use a honeydew melon.
Enjoy!
Anna
Chorizo Sausage and green olive Chimichurrri rolls February
ReplyDeleteMy personal notes very tasty sauce and recipe concept, though too bready for my taste, you could get away with using 1/2amount of bread.
3 cured Chorizo sausages halved lengthways 1tblspn olive oil
6small long rolls warmed
mayonnaise handful of rocket
Green olive chimichurri
¼ cup each flat leaved parsley,rocket ¼ c chopped green olives
2 cloves garlic crushed 1/2teaspn oregano
1/2teaspn smoked paprika ¼ chilli flakes
2tblspn olive oil 1tblspn red wine vinegar
salt freshly ground pepper
Chimichurri
Put the parsley and rocket on a board and chop finely togther. Combine in a bowl with all the remaining ingredients and season.
Heat the oil in a pan and cook the chorizo sausages until lightly golden. Drain on kitchen towels.
To assemble. Spilt the rolls lengthways and spread the insides with mayonnaise. Place half a chorizo and some rocket in each roll and top with a spoonful of chimichurri. Serves 6