COOKING AND CULINARY
05/01/2012 Masha M recipe for cooking goose eggs. Goose eggs were a X-mas present from our friends Garth and Audrey Willey who own Woodland Sanctuary Foundation and a small hobby farm next to Healsville.
Delicious Goose Egg Omelet
Start with a glass. Break your goose egg into it and whisk it around a little. Now grab one or more from the following groups of goodies you have in the fridge:
1) Bacon/ham (preferably well smoked, if using bacon, cook it beforehand) or chicken/turkey – whatever's meaty and available
2) Cheese – Jarlsberg and Parmesan both work well. If you've got more than one type of cheese, mix them up.
3) Herbs – any combination of basil, parsley, coriander, rosemary, dill, rocket, chopped spinach - preferably fresh
4) Spring onions
5) A few drops of truffle oil
Chop up a little of each and mix them into the whisked egg.
Set a frying pan on medium heat and grease it with butter. Once the pan is warm enough (don't use oil and don't let the butter brown), pour in the omelette mixture. As the egg on the bottom cooks, lift the cooked layer to the top and let the raw egg that's on top run in underneath it. This incorporates air into the omelette and encourages it to cook evenly. For this stage, make sure the omelette stays in one piece and be wary of making any holes in it – also make sure all the ingredients remain evenly distributed. Once the omelette is golden on the bottom but before the top of it completely solidifies, sprinkle some extra cheese on top. Now lift one side of the omelette (about a third of the way across the pan) and turn it in towards the centre. Let the omelette roll out over the edge of the pan onto a serving plate in an elegant flop-gesture. Serve with toasted sourdough and garnish with fresh herbs. The omelette should be moist and cheesy in the middle and delicious all the way through. Photo: Masha M
Delicious Goose Egg Omelet
Start with a glass. Break your goose egg into it and whisk it around a little. Now grab one or more from the following groups of goodies you have in the fridge:
1) Bacon/ham (preferably well smoked, if using bacon, cook it beforehand) or chicken/turkey – whatever's meaty and available
2) Cheese – Jarlsberg and Parmesan both work well. If you've got more than one type of cheese, mix them up.
3) Herbs – any combination of basil, parsley, coriander, rosemary, dill, rocket, chopped spinach - preferably fresh
4) Spring onions
5) A few drops of truffle oil
Chop up a little of each and mix them into the whisked egg.
Set a frying pan on medium heat and grease it with butter. Once the pan is warm enough (don't use oil and don't let the butter brown), pour in the omelette mixture. As the egg on the bottom cooks, lift the cooked layer to the top and let the raw egg that's on top run in underneath it. This incorporates air into the omelette and encourages it to cook evenly. For this stage, make sure the omelette stays in one piece and be wary of making any holes in it – also make sure all the ingredients remain evenly distributed. Once the omelette is golden on the bottom but before the top of it completely solidifies, sprinkle some extra cheese on top. Now lift one side of the omelette (about a third of the way across the pan) and turn it in towards the centre. Let the omelette roll out over the edge of the pan onto a serving plate in an elegant flop-gesture. Serve with toasted sourdough and garnish with fresh herbs. The omelette should be moist and cheesy in the middle and delicious all the way through. Photo: Masha M
White Chocolate and Strawberry Cheesecake (prepared by Masha M on 26/12/2011 for X-mas day dinner)
Makes 12 to 14 Servings (I believe it is big enough for 20 people)
It should be baked at least one day ahead
Ingredients
crust
for crust:
Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
for filling:
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)
The recipe used from Epicurious webiste; photo: Masha M
Makes 12 to 14 Servings (I believe it is big enough for 20 people)
It should be baked at least one day ahead
Ingredients
crust
- 1 9-ounce package chocolate wafer cookies, broken into pieces
- 1/2 cup (1 stick) unsalted butter, melted
- 1 pound good-quality white chocolate (such as Lindt or Baker’s), finely chopped
- 4 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whipping cream
- 2 tablespoons vanilla extract
- 3 1-pint baskets strawberries, hulled, halved
- 1/2 cup apricot preserves
- 2 tablespoons brandy (we used Hennessy French cognac)
for crust:
Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
for filling:
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)
The recipe used from Epicurious webiste; photo: Masha M
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