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Ingredients 500ml milk 500ml double cream 6 small bread rolls 40g butter 200g sugar 6 eggs 25g munthari 60g Wattleseed* 60g walnuts, chopped 80g Quandong Confit* 100ml honey juice and zest from ½ orange (* Can be found at: www.dining-downunder.com/shop ) Preparation Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices combine the double cream, milk and wattleseed and bring to the boil in a pot in a bowl cream the eggs and sugar together until firm gradually add the milk and cream mixture to the eggs stirring well pour the mix into the darile dishes in a deep tray, lay some folded newspaper on the base and place the dariole dishes on it; fill the tray with hot water half way up the sides of the dishes and cover the whole tray with foil cook in an oven at 160° for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done; the custard should be set and the bread just browned when cooked remove the dishes from the tray and allow to cool on the bench in a small saucepan, warm the honey; add the quandong and the orange juice and zest simmer for 5 minutes and allow to cool Styling...

Ingredients 3 cups cake flour, (not self-rising) 2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature 2 1/4 cups sugar 1/2 teaspoon pure vanilla extract 1 cup milk 8 large egg whites Preparation Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flour, baking powder, and salt; set aside....

Ingredients 1/2 cup butter (no substitutes) softened 1 c sugar 4 eggs 1 tsp vanilla 3 c all purpose flour 1 tbl baking powder 3/4 c dried cranberries 3/4 c white vanilla chips Preparation In a mixing bowl, cream butter & sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour & baking powder; gradually add to creamed mixture. Stir in cranberries & vanilla chips....

Ingredients 1 ounce dried porcini or other dried wild mushrooms 1/2 cup boiling chicken broth 1/4 cup dry madeira wine 1/2 cup butter (NO substitutes) 1/4 cup chopped onion 1 pound fresh button mushrooms, sliced (about 6 cups) 4 ounces shiitake mushrooms, sliced, stems removed (about 1 1/2 cups) 2/3 cup flour 8 cups chicken broth 1/2 teaspoons cracked black pepper 1 1/2 cups buttermilk Preparation Place dried mushrooms in a small bowl....

Ingredients Veal cutlets salt and pepper 1 c. bread crumbs 4 T. fresh parsley, minced 2 cloves garlic, minced ½ c. flour 2 eggs, slightly beaten 1 c. bread crumbs ½ c. olive oil 1 lemon, sliced Preparation Season cutlets with salt and pepper. Mix garlic and parsley with bread crumbs. Dredge cutlets in flour and dip in eggs and then into bread crumb mixture. Fry cutlets in hot olive oil over medium fire until golden color and tender....

Ingredients VEGETABLE SALAD: 1/2 Lb Oyster Mushrooms 1 Bunch (approx. 12 stalks) Asparagus 1 Cup Roasted Virginia Peanuts 1/2 White Onion, julienned 1/2 Cup Rice Wine Vinegar 2 Tbsp Local Honey 1 Tbsp Red Pepper Flakes 1 Tbsp Soy Sauce PASTA: 1 Lb Buckwheat Noodles 1 Bunch Green Onions, trimmed and cut on the bias 1 Cup Crumbled Feta Cheese Preparation VEGETABLE SALAD: Clean oyster mushrooms and lightly chop. Clean 1/2 inch off asparagus stalks, then cut in half....

Ingredients 1 pk. Thin Spaghetti (cooked and drained) 1 jar prepared Spaghetti Sauce 1 tbls dried Italian Herbs salt to taste 1/2 cup Sliced Mushrooms 1/4 cup Chopped onions 1/4 cup Sliced Celery 1 cup sliced zuchinni 1 cup summer squash 1/2 cup carrots 1-16oz container of large curd cottage cheese or ricotta cheese 1 16oz pkg. of shredded mozarrella cheese shredded parmesean cheese Preparation You will layer this dish like you would with lasagna....

Ingredients For the Marinade: 1/4 cup pineapple juice 2 cloves garlic 1/4 cup Dr. Fuhrman’s Riesling Raisin Vinegar 1/2 teaspoon Bragg Liquid Aminos 1/8 teaspoon black pepper 1/2 teaspoon Dijon mustard For the Vegetables: 1 large red pepper, cut in large pieces 1 large green pepper, cut in large pieces 1 medium onion, cut in large wedges 10 large grape tomatoes 1 large yellow squash, sliced in 1-inch slices 1 large zucchini, sliced into 1-inch slices...

Ingredients 2 bottles of Beaujolais 1 cup cassis 1 tbsp orange zest 1 tbsp lemon zest 2 cinnamon sticks 1 tsp ground cardmom 1/2 tsp ground cloves 1/2 tsp ground allspice 1 tsp nutmeg Preparation Pour the wine and cassis in a large pot Add the orange and lemon zest and all spices Heat the wine until it just begins to simmer Lower the heat and allow to steep with the spices for about 30 minutes...

Ingredients 1 can (21 oz) apple pie filling 1 package (8 oz) cream cheese, cut into 1-inch cubes 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon vanilla 1/4 cup caramel sauce Dash ground cinnamon Additional caramel sauce 1 can (7.3 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (5 Count) 1 egg, beaten 2 tablespoons sugar Preparation Heat oven to 350°F. In 2-quart saucepan, cook pie filling and cream cheese over medium heat until cream cheese is melted....

Ingredients 2 tablespoons olive oli 1/4 cup sliced raw almonds 2 cups summer squash, cut into fine julienne 2 oz shaved parmesan cheese Salt and pepper to taste Preparation Heat the oil and almonds in a saucepan over medium heat until the almonds turn golden brown. Place the squash in a large bowl. Add the warm almonds and olive oil, tossing gently to coat the squash and seasoning to taste with salt and pepper....

Ingredients 2 cups nonfat plain yogurt 1 box (1 oz) sugar free/fat free White Chocolate pudding 1/2 cup Cool Whip Free 2 cups fresh pineapple tidbits Preparation Mix yogurt with dry pudding mix. Stir with whisk for 2-3 min. Fold in Cool Whip Free. Refrigerate overnight. Stir well. Divide half the mixture into the bottom of 6 parfait glasses. Top each with 2 Tbs pineapple. Divide remaining yogurt into the glasses and top with remaining pineapple....

Ingredients 1/2 teaspoon whole cumin seeds 1 container (1 pint) whole-milk yogurt (not Greek) Kosher salt and freshly ground black pepper 1 piece (5 inches) cucumber, peeled and coarsely grated 2 tablespoons finely chopped fresh mint 1/2 teaspoon cayenne pepper Preparation In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder. Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper....

Ingredients 1 cup cucumber (1/2 cucumber) 2 cups plain thick yogurt 1/2 tsp Salt 1/4 tsp pepper 1 garlic clove 3 tbsp onion 3 tbsp dill 3 tbsp mint Preparation Start by dicing onions, garlic and fresh herbs. Peel cucumber and remove the seeds, then chop. Purée the garlic and onions in a food processor. Add cucumber and herbs, pulse a few times without over mixing. Strain the cucumber mixture. Add cucumber mixture into yogurt along with salt and pepper....

Ingredients Vanilla Bean Cupcakes 3 cups baker’s (superfine) sugar 3 eggs 3 egg whites 3 and 3/4 cups all-purpose flour 1 and 1/2 cups milk 1 cup vegetable oil 3 and 1/4 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons vanilla extract 1 vanillla bean Blackberry Buttercream 1 cup butter (2 sticks) 1 8 ounce package cream cheese 5 cups powdered sugar 1/3 cup seedless blackberry preserves 1 teaspoon vanilla extract...

Ingredients 1/2 c chopped red pepper 1/2 c chopped onion 1 c chopped celery 1 c chopped cauliflower 1 c diced carrots 1 c chopped broccoli (you can use frozen vegetables instead of all of fresh ones) 1/4 c margarine / butter 3 c water 3 cubes vegetable bouillon 1/2 c flour 1 Tbl chopped parsley 3 c shredded cheddar cheese salt & pepper 1,5 c milk Preparation saute the pepper & onion in margarine / butter until tender...

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 container (7.5 oz) chive & onion cream cheese spread 4 eggs 3 cups fresh baby spinach, chopped (from 5-oz package) 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup finely shredded sharp cheddar cheese (4 oz) Preparation Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface....

Ingredients 1 pound sharp cheddar cheese, grated (5 cups) 2 large egg yolks 1/4 cup beer 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Pinch of cayenne pepper Coarse salt and freshly ground pepper 5 slices white bread 5 slices beefsteak tomato 1 teaspoon vegetable oil Preparation Preheat broiler. Line a baking sheet with aluminum foil, then a wire rack. In a medium bowl, stir together cheese, egg yolks, beer, mustard, Worcestershire sauce, and cayenne pepper....

Ingredients 1 1/2 lbs chicken breast 2 cans cream of chicken soup 1 cup sour cream 4 oz can of dried green chilis 1/2 cup diced onion Grated cheese Tortillas Preparation Boil or pan fry chicken breasts and then dice. Combine cream of chicken soup, sour cream, chilis and onion in a bowl and mix. Spread a small amount of the mix along the bottom of a 9x12 pan after spraying with cooking spray....

Ingredients 2 chicken fryers, about 3 lbs each 2 large lemons 2 t salt 1 t pepper 1 T dried oregano 4 cloves garlic, minced 1/2 C olive oil, divided 2 medium onions, slice 1/4" thick 4 stalks celery, sliced 3/4" thick 8 carrots, peeled and sliced 3/4" thick 6 medium backing potatoes, cut into 2" cubes 2/3 C fresh lemon juice 2/3 C chicken broth Preparation Preheat oven to 500 degrees....