Vol Au Vent Cases

MUCH easier than you think it is. Trust me.

What are you going to need?
A pack of Puff Pastry
1 egg

How do we do it?
You might already have various size round scone or biscuit cutters, but if you don't, then you can use a glass, or an egg ring which is what I used.

1. Preheat your oven to 200 celcius.  (Make sure it's reached this temp before putting in the Vol Au Vents for maximum height)

2. Cut out as many twice as many circles as you want Vol Au Vents.

3. Put half of them on a baking tray and brush them with egg.

4. Cut a small ring out of the left over circles. Take the inside away and use the narrow ring you are left with to put on TOP of the circles already on your tray.

5. Brush again with egg.

6. Bake for approx. 12 minutes or until they have puffed up and are golden brown.

7. When you remove them from the oven, you will need to gently either pull out the centre, or push it down into the middle.

Ready to fill!  (Or you can cool them and use them later)

Dump Cake - The crowd pleaser

Don't let the name put you off. This cake could yet be the best crowd pleaser you've tried yet.  And with just three ingredients, not only is it quick and easy, but you'll be drooling by the time you pull it from the oven.  

Unfortunately I didn't get the opportunity to take a photo before it was devoured, so I'll add one next time I cook it.  But it's served warm, with cream or icecream and it has a brownie, fudgy, chewy type consistency to it.

Nigella's Ice Cream Sundae

Ingredients:
1 can condensed milk (sweetened)
100g dark choc chips
100g smooth peanut butter
crushed salted peanuts
icecream (Vanilla, Chocolate or Toffee goes well with this recipe)


Method:
1. Heat together the condensed milk, choc chips and peanut butter until melted and smooth
2. Add some hot water to make a smooth easily pourable consistency.
3. Scoop icecream into Sundae glasses and pour the fudge over the top
4. Sprinkle with crushed peanuts

To really indulge, add a wafer straw or cherry on top!

Hamburger Salad

Ingredients:

• Hamburgers, cut up into bite sized pieces (about 6)
• Lettuce
• Avacado
• half yellow Capsicum
• 1 bunch Asparagus
• Shredded cheese
• three radishes
• half can of corn pieces
• Half a red onion
• Left over roasted pumpkin (about 3/4 cup)

Dressing:

• 3/4c Mayo
• 2 1/2tbl Tomato Sauce
• Juice of half a lemon
• 2tsp Wostershire Sauce

Method:

Cut and toss all the salad ingredients together.
Mix the dressing together and mix into the salad to your liking.
(I usually put just a little on the salad then put the bowl on the table so people can add more)
Serve! YUM!

*My husband likes this salad in a wrap for lunch the next day

Calamari Salad

Marinade Calamari in the following for half an hour

• 750g calamari hoods
• 2 tablespoons sweet chilli sauce
• 2 tablespoons fish sauce
• 1 teaspoon reduced-salt soy sauce
• 2 tablespoons lime juice
• 3cm piece ginger, peeled, finely grated
• 1/4 cup coriander leaves, finely chopped 

 Cook in a frypan for no more than 5 minutes.
Serve on top of a salad with your choice of salad and the following dressing


1/3c olive oil
50ml red wine vinegar
2tsp sugar
Fry in frypan until sugar is dissolved.

4 minute Dessert

60g butter or margarine

100g caster sugar

100g self raising flour

1 medium egg, beaten

2 tablespoons milk

2 tablespoons of jam or golden syrup

1.		In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the mixture. Sift in the flour, and fold in gently.
2.		Put 2 tablespoons of raspberry jam or golden syrup in bottom of microwave-safe bowl. Pour in the mixture.
3.		Cover, and cook for 3 minutes on full power, or until the pudding appears set when gently shaken and the top is sticky. Serve hot with custard or cream.

Caramelised Onions

Frying up onions is easy to go with a BBQ, hot dogs or a savory meal, however to make them a little tastier with just a little more effort - try caramelising them.

Ingredients

• 2 tbs olive oil
• 3 large red or brown onions, sliced
• 2 tbs brown sugar
• 1-2 tbs balsamic vinegar

Method

1. Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.
2. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

 Source: Taste.com.au