Monday, February 15, 2010

Happy Chinese New Year!

We had a dinner for 4 adults (and 2 kids) with this much food. Burp! The photos might just be appreciated :)
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1 comment:

  1. clariebellebFebruary 22, 2010 at 11:15 AM

    Thanks for a great night Saturday Colleen&Fellow eat talk cook clubbers!!
    Here are my recipes:


    CHEESY LEMONS WITH BASIL OIL (Donna Hay!)

    4 lemons, halved
    1 cup (100g) grated mozzarella
    1 cup (200g) ricotta
    ½ cup (40g) finely grated parmesan
    ½ teaspoon chilli flakes
    sea salt and cracked black pepper
    1 cup basil leaves
    ¼ cup (60ml) olive oil


    Preheat oven to 200ºC (390ºF). Remove the flesh from the lemon halves+ and discard. Place mozzarella, ricotta, parmesan, chilli, salt and pepper in a bowl and mix well to combine. Spoon into the lemon halves and place in a baking dish. Bake for 30 minutes or until the cheese is golden. Place the basil and oil in the bowl
    of a small food processor and process in short bursts until well combined. Drizzle over lemon halves to serve. Serves 4.

    LEMON SORBET

    You will need for 4 servings:

    Thinly peeled rind and juice 3 lemons

    6 oz. loaf sugar (I used castor sugar)

    1 pint water

    1 egg white

    Put lemon rind into saucepan with water and sugar. Warm over a gentle heat until sugar has dissolved, then boil rapidly for 5-6 mins. Cool. Add lemon juice and strain into a 1&1/2 pint container. Freeze for about 1 hour or until almost firm(In fast freeze drawer-if you can still stir it like liquid it needs longer before you add egg white or they will float on top!) Remove from freezer and mash so that no large lumps remain. Fold in stiffly whisked egg white, cover closely with double thickness foil and refreeze.

    To serve: Allow to thaw a little in refrigerator for 3 hours before serving.

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