Life & Style Blog - Special Occasion

Events, outings and all things happening in and around Forrest Chase

Recipes for Valentine’s Day

09 February 2016, by Forrest Chase

Whilst presents are great, nothing beats a well thought out, homemade treat. Spoil your special someone with breakfast in bed this Valentine’s Day or a sweet treat for desert. Follow our recipes below for culinary excellence…all ingredients can be conveniently picked up from Woolworths on the Murray Street Mall.

Crepes with Mixed Berry Coulis and Mascarpone


Crepes with Mixed Berry Coulis and Mascarpone

Ingredients

  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
  • 25g butter, melted plus a little extra for greasing
  • 125g Mascarpone cheese
  • 2 tbsp icing sugar
  • 1 tsp lemon juice
  • 1 cup sliced fresh strawberries plus a few more for serving
  • 1 cup raspberries plus a few more for serving
  • 1/2 cup sugar
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • Pinch of salt

Method:

1. Sift flour and salt into a mixing bowl and make a well in the middle. Break eggs into the well and whisk slowly. In a small jug mix the milk and 100ml of water together. Add milk to the flour in a steady stream, whisking until all ingredients are fully incorporated. Cover and set aside in the fridge for 30 minutes, then after this time stir melted butter into the batter.

2. Meanwhile, in a small saucepan, add all berries, sugar, orange juice, vanilla, salt and cook on low for 5 minutes. Stir occasionally until all sugar has dissolved. Boil for another 5 minutes until the berries have cooked down, mashing them as you stir to create a thicker sauce. Once the coulis has thickened, remove from heat and strain to remove all seeds and pour into a small serving jug.

3. In a separate small bowl, add Mascarpone cheese, icing sugar and lemon juice and mix to combine, tasting as you go. Add more lemon juice if you prefer it with a bit more tang. Refrigerate until ready to serve.

4. To cook the pancakes, heat a good quality heavy-based fry pan over a medium heat. Add a little butter to lightly grease the pan and once melted, pour a small ladle-full (roughly 2 tbsp) of batter into the pan and swirl it around to create a perfectly round pancake. The batter should be thin enough to easily coat the whole base of the pan. If it’s too thick, add a little extra water. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about a minute or so on one side until golden and then flip over to cook the other side for slightly less time. Slide the pancake out of the pan and either serve immediately or stack onto a wire rack to prevent the pancakes sweating. Continue until the rest of the batter is used up.

To serve, pour some berry sauce down the middle of the pancake with a little mascarpone cheese and some fresh berries. Roll up the pancake and top with some more fresh berries and sauce if you wish. Serve immediately and enjoy!

Kiss Biscuits


Kiss Biscuits

Ingredients

  • 25g butter
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 3 cups self-raising flour, sifted
  • Good quality raspberry jam
  • 2 cups soft icing sugar
  • Red food colouring (optional)
  • 60 g melted butter
  • ½ cup water
  • Sprinkles or hundreds and thousands

Method:

1. Preheat the oven to 180°C and line a tray with baking paper.

2. Cream butter and sugar until the mixture is a light creamy colour. Slowly stir in the eggs and gradually add flour until combined. Lightly flour the work surface and roll out the dough to approximately half a centimetre thick. Use a cookie cutter to cut the biscuits (a heart shape cutter is perfect for Valentine’s Day!) and place onto the baking tray. Bake for 10-12 minutes or until lightly golden. Set aside to cool on a wire cooling rack.

3. When completely cool, sandwich biscuits together with jam. For the icing, place icing sugar into a bowl, add butter and mix to combine. Add 1-2 drops of red food colouring (if using) and add a little water at a time until the mixture just holds its shape. Pour the sprinkles onto a small plate. Pipe icing onto the biscuits and dip the tops of each one into the sprinkles to cover. Biscuits should last for 1-2 weeks in an air tight container.

Recipe and Photography by Adeline & Lumiere

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Category: Featured
Tags: Food, Special Occasion

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Valentine's Day Gifts for Him and Her

01 February 2016, by Forrest Chase

Struggling with ideas for what to buy for your loved one on Valentine's Day? We've picked the ultimate in fashion and accessories at Forrest Chase to make your life that much easier.

Valentine’s Day gift ideas for Him

Valentine’s Day gift ideas for Him

Valentine’s Day gift ideas for Her

Valentine’s Day gift ideas for Her

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Category: Featured
Tags: Gift Guide, Special Occasion

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Homemade Peach and Mango Jam

18 December 2015, by Forrest Chase

Homemade Peach and Mango Jam


Homemade Peach and Mango Jam

Shopping List

  • 600g peaches, quartered and pips removed
  • 300g mango flesh – about one medium/large mango
  • 600g sugar
  • 1 lemon
  • 100ml water

Method:

Place 1-2 saucers in the freezer

Add quartered peaches and mango flesh into a large heavy based saucepan and place on medium heat. Add water and sugar and let cook on high heat until sugar has dissolved. Reduce to a medium heat and bring the peach mixture to a gentle boil for a good 30-45 minutes. Simmer gently and skim any excess foam from surface as needed until peaches are translucent and the juices are reduced byhalf.

Meanwhile sterilise the jars so they’re ready for the delicious jam. To do this you’ll need to wash all jars in hot soapy water and rinse well. Heat the oven to 150ºC and place all jars on an oven tray facing up and not touching each other. Pop them in the oven for 15-20 minutes. Meanwhile, place lids in a pot of boiling water and let simmer for 15-20 minutes as well. After this time, take the jars outof the oven and the lids out of the boiling water. Careful – they’re hot! Let them cool slightly to the same temperature as the jam. Never add cold jam to hot jars or vice versa. Fill the jars (a funnel makes things much easier if you have one) and place lid on immediately. Let cool.

Decorate the jars with material or wrapping paper and ribbons.

Recipe and photography by Emily Godfrey of Adeline and Lumiere

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Category: Featured
Tags: Special Occasion

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Kahlua Christmas Puddings

16 December 2015, by Forrest Chase

Kahlua Christmas Puddings


Kahlua Christmas Puddings

Shopping List

  • 1 packet of Arrowroot biscuits
  • 3 tbsp cocoa powder
  • 1 cup desiccated coconut
  • 1 can sweetened condensed milk
  • 2-3 tbsp Kahlua
  • White chocolate
  • 1 egg white
  • ½ tsp lemon juice
  • 310g icing sugar, sifted
  • Red and green food colouring
  • Icing bag and #5 nip (berries) and #352 nip (leaf)

Method:

Puddings: Place the biscuits into a food processor and blitz until they’re finelycrushed. If you don’t have a food processor, place the biscuits into a zip lock bagand crush with a rolling pin.

Add cocoa powder, coconut, sweetened condensed milk and Kahlua to crushedbiscuits. Mix well. Roll mixture into small bite-size balls. If the mixture is too softto hold its shape, place it in the fridge for 30 minutes and then roll. Place ballsonto a tray and place them in the fridge for 30 minutes.

Custard: Meanwhile, place the white chocolate in a small bowl and melt it in themicrowave for 30-60 seconds. Place a dollop over the top of each ball.

Holly: For the royal icing, beat egg white and lemon juice together in a mixer andgradually add the icing sugar slowly until all the sugar is incorporated. Whisk untilthe icing creates slightly stiff peaks. If the icing is a little too runny add a littlemore sugar. Split the icing mixture into two bowls and add red colouring to oneand green to the other.

Place the green icing into a piping bag and practice on a sheet of baking paperuntil you’re happy. Then ice the leaves directly onto the custard dollops.

Once all the leaves have been iced on, clean out the piping bag and fill it with thered icing. Pipe on three berries onto the leaves. If you can’t make them perfectlyround you can carefully shape them with your fingers after a few minutes. Let theicing set properly and serve. Wrap in cellophane and some nice ribbon for theperfect Christmas gift from the kitchen.

Recipe and photography by Emily Godfrey of Adeline and Lumiere

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Category: Featured
Tags: Food, Special Occasion

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