Dough Sticks with Pandan Custard - Chef Recipe by John Chantarasak.
This recipe is based on the deep-fried bread sticks found in the food markets and street corners ...
Light Tropical Christmas Cake
For a darker cake, add caramel food colouring.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Blackberry Clafoutis
Ingredients
2 large eggs
65g caster sugar
125mL pure cream, plus additional for serving
125mL full cream milk
2 Tbs unsalted butter, melted and cooled, plus extra for greasing
1 Tbs brandy
1 tsp vanilla extract
75g plain flour
2 punnets (250g) Driscoll’s blackberries
45g hazelnuts, roasted with skins removed and coarsely chopped
Icing sugar for dusting
Method
Preheat oven to 180 C. Grease a 1 litre ovenproof dish with melted butter.
Whisk eggs and sugar together in a medium bowl, until thick and creamy.
Whisk in cream, milk, butter, brandy and vanilla extract. Sift over the flour and stir to combine.
Scatter blackberries and half the hazelnuts over the base of the prepared dish.
Pour over batter and scatter with remaining hazelnuts.
Bake for 30 minutes, or until just set but still a little wobbly in the centre.
Serve warm, dusted with icing sugar and cream, if desired.
Credits: Driscoll’s
Photo Credits: Driscoll's
