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Episode 2 Recipes

     

Episode 2 - Christchurch Cafes

Brunch combo: Cheesy Bacon & Eggs and Paprika Roast Mushrooms
Recipe ©copyright Julie Le Clerc 2012

Serves 6

50g melted Rolling Meadow butter
200g Hellers Free-Farmed streaky bacon
6 eggs
1 cup Alpine grated Edam cheese
Himalayan salt and freshly ground black pepper
3 tbsp chopped fresh parsley

Smoked Paprika Roast Mushrooms:
12 Parkvale Gourmet Brown Flat Mushrooms, cleaned
1/4 cup Tastemakers Raspberry Balsamic vinegar
1/4 cu Extra Virgin Olive Oil
1 tsp Orcona dried Sweet Smoked Paprika Flakes
Wholegrain toast, to serve (optional)

1 Heat oven to 190°C. Butter 6 ramekins. Line ramekins with 2 strips of bacon each to from nests.

2 Break one egg into each ramekin and season with salt and pepper. Sprinkle with cheese. Cover ramekins with foil. Bake for 20-30 minutes or until eggs are just set.

3 At the same time, place balsamic, oil and paprika flakes in a bowl and whisk to combine. Toss mushrooms in this mixture to coat. Place mushrooms on an oven tray. Roast for 20 minutes in the same oven as eggs.

4 Remove ramekins from oven, remove foil, sprinkle with parsley and serve immediately with roast Gourmet mushrooms and toast on the side.


Tamarillo Hotcakes with Bacon, Apple syrup, and frozen yoghurt
Recipe ©copyright Julie Le Clerc 2012

Makes 16

3 tamarillos, peeled
1 tsp baking soda
1 cup milk
1 cup plain flour
2 tsp cream of tartar
Pinch of salt
1 egg
3 tbsp icing sugar
2 tbsp melted Rolling Meadow butter
Extra melted Rolling Meadow butter, to cook
250g Hellers Free-Farmed bacon, grilled until crispy
Feijoa Piako Frozen Yoghurt, to serve
Freshfields Apple Syrup, to serve

1. Thinly slice tamarillos. In a small bowl, dissolve baking soda in milk. Sift flour, cream of tartar and salt together.

2. Place egg and sugar in a large bowl and beat well until pale. Beat in melted butter. Add dry ingredients in two batches, alternating with milk mixture, and stir to combine into a batter.

3. Cook hot-cakes in batches. Heat a large nonstick frying pan, add a film of butter and/or oil. Place 4 slices of tamarillo in the pan and top each with 2 tablespoonfuls of batter mixture. Cook over a medium heat for 2 to 3 minutes or until bubbles form on the surface. Flip hot-cakes and cook for 1 to 2 minutes more on the other side.

4. Remove cooked hot-cakes and keep warm while repeating this process with the remaining mixture, adding a little more butter to the pan when necessary. Serve hot-cakes with bacon and drizzle generously with Enza Apple Syrup.

5. Or serve with big scoops of healthy, delicious Piako Frozen Yoghurt so that it melts into the hotcakes – a great way to serve yoghurt for breakfast!


H2Coco Sushi Balls

Recipe ©copyright Julie Le Clerc 2012

Makes 32

2 cups sushi rice (or short grain rice)
2 x 330ml tetra-packs H2Coco coconut water
1/2 cup Japanese pickled ginger, chopped
2 sheets nori seaweed, cut in small squares
3 tbsp toasted black or white sesame seeds
Lee Kum Kee Premium Light soy sauce, to serve
1 Rinse the rice under cold running water, drain and place in a saucepan with the measured coconut water. Bring to the boil, then cover, turn down the heat and simmer for 12 minutes.
2 Remove from the heat and leave to stream for 10 minutes. Stir in picked ginger then spread rice over a large platter or plastic tray and leave to cool.
3 Divide cold rice into 32 equal portions. Roll each portion to form a ball. Place each sushi ball onto a square of nori.
4 Sprinkle lightly with sesame seeds. Serve as finger food, with soy sauce on the side, to dip.


Mega Health Smoothie
Recipe ©copyright Julie Le Clerc 2012

Serves 20

1 litre Ocean Spray Cranberry Classic juice
1 pack Orchard Gold frozen Smoothie Mixed Berries
Airborne Tawari Honey, to taste
1 Combine ingredients in a blender. Process until smooth; sweeten with honey, to taste.


Cheesy Olive Pastries
Recipe ©copyright Julie Le Clerc 2012

Makes 30

225g Alpine grated tasty cheese
1 1/4 cups plain flour
Pinch cayenne pepper
Pinch salt
1/2 cup olive oil
30 Euro-Dell stuffed green olives
1 Combine cheese, flour, salt and cayenne in a bowl. Make a well in the centre. Add oil to the well and stir briefly to combine into a soft dough.

2 Divide pastry into even-sized pieces. Mould one piece of pastry around each olive to cover and enclose. Chill for 1 hour. Preheat oven to 200°C.

3 Place olive pastries on an oven tray and bake for 20 minutes or until golden brown and firm. Serve warm.

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