Chicken Parmigiana, The Real Deal

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Stuck on something to impress your family or special someone well here is the dish for you. I cooked this up for my lovely flatmates on Sunday night and it sure went down a treat, lets just say it was rather quiet when this was being consumed which is a good sign right?

Crunchy crumbed chicken breast baked with tomato passata sauce, dollops of basil paste, parmesan and layers of fresh mozzarella finished in the oven until golden brown and crispy! Served up with simple spinach and garlic penne pasta. I will admit this may be on the cards again for dinner this week as it was so satisfying and tasty.

Homemade Chicken Parmigiana with Spinach and Garlic Penne

Ingredients:
150gm Breadcrumbs
2x eggs
1/2cup Flour
2 1/2tsp Garlic Salt
2tsp Cracked black pepper
4x Chicken breast, skin removed
250ml Canola oil
500ml Tomato Passata sauce or Tomato pasta sauce
80ml Tube Basil Puree or 4 tbsp fresh basil chopped
1/2cup Parmesan, finely grated
250gm Mozzarella
1tbsp Fresh parsley, roughly chopped
Spinach and Garlic Penne
50gm Baby spinach
500gm Penne Pasta
1tsp Garlic salt
1tsp Cracked black pepper

Method:

  1. Preheat oven to 180 degress.
  2. Crack eggs into a bowl and whisk together, set aside.
  3. Place flour in another bowl and add 1tsp garlic salt and 1tsp cracked black pepper, mix until seasoning is evenly mixed through.
  4. repeat same process with the bread crumbs and remaining garlic salt and cracked pepper.
  5. Firstly coat the chicken breast in flour, then into the egg mixture and finally into the seasoned bread crumbs. Set aside and repeat until all breasts are crumbed.
  6.  Heat oil in a heat based wok or fry pan over a low to medium heat until it reaches 170-180 degrees. This will take around 5 minutes or so, Be very careful at this point.
  7. Add 2x Chicken breasts to the hot oil and fry either side for 2-3 minutes until golden brown, place in oven proof dish.
  8. Pour a strip of tomato passata sauce over the crumbed chicken followed by half a tube of the basil puree or 2 tbsp fresh chopped basil. Pour the remaining sauce around the sides of the dish.
  9. Sprinkle 3/4 of the parmesan over and cut mozzarella into 12 pieces, lay 3 pieces over each chicken breast.
  10. Spoon a small dollop of tomato sauce over the top of the chicken and a teaspoon of basil puree and the remainder of the parmesan.
  11. Sprinkle with cracked pepper and bake for 40 minutes until golden brown.
  12. Boil penne in heavily salted water with 2 tbsp oil until cooked.
  13. Drain and add 1 tbsp oil to prevent it from sticking together  add spinach, 1 tsp cracked black pepper and a teaspoon of garlic salt. Mix together.
  14. Remove your chicken from the oven, sprinkle with roughly chopped parsley and serve over your spinach and garlic penne.

ENJOY!

Sweet Tooth Fix, Two ingredients say no more

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Do you ever want to just make something sweet with minimal effort and minimal ingredients?
Well I sure have the recipe for you, two ingredients and 5 minutes of your time and its ready to hit the fridge.
Today’s creation is soft and creamy fudge that only requires two ingredients, YES you heard me TWO INGREDIENTS!!
No pots or pans are required for this recipe either. Simply a microwave safe bowl or jug and a rubber scraper.  This fudge is soft and melts in your mouth I have already eaten 5 pieces writing out the recipe, be sure this wont last long in your house.

Two Ingredient  Fudge

Who doesn’t like fudge? I think nearly everyone does even more so that it only takes 5 minutes and two ingredients. I wanted something that wasn’t going to take much effort or time to be completely honest with you all. Who doesn’t want that right? So I have created a very simply recipe for 2 ingredient 5 minute fudge. You can make any flavour you like I turned a simple milk chocolate fudge into a cookies and cream dream and a Cadbury Caramilk flavour. Flavour possibilities are endless and up to you.

Ingredients:
600gm Chocolate (I used Whittaker’s Milk Choc and Cadburys Caramilk)
1 1/2 can 395gm Condense Milk

Method:

  1. Brake chocolate into small pieces, place in microwave safe bowl.
  2. Pour in condense milk.
  3. Place in microwave and change power setting to 50% microwave for 1 minute, then stir.
  4. Repeat this step 5x to equal 5 minutes, after 3 minutes your mixture will start to thicken, don’t panic just stir it evenly with a rubber scraper insuring that you get around the sides and base of the bowl.
  5. Once you have completed this pour into silicone cake mould or baking dish lined with baking paper.
  6. Cover with a piece of baking paper and using your hands spread the fudge evenly over the dish, remove baking paper before placing in the fridge.
  7. Add desired toppings I’ve done cookies and cream and also a plain one in the pictures below.
  8. Place in the fridge for 3 -4 hours or overnight. (for best results overnight is best)
  9. Cut into 2.5cm cubes.

Flavour additions:

Cookies and Cream Fudge:
8x Oreos
12 cookies and cream Herseys kisses
Once you have poured your fudge into your dish and smoothed the top, sprinkle with crushed cookies and Herseys kisses. Place baking paper over the top and press topping in so when the fudge sets its in your fudge rather than falling off.

Baked not Fried

Have you ever tried baking your portobello mushrooms?

WEll i think its about time you tried, flakey salt, fresh cracked pepper with hints of fresh thyme and butter juicy mushroom you cannot beat this. And i dont even like mushrooms, i tell you i wanted more!!

Thyme and Black Pepper Baked Portobello Mushrooms

Ingredients:

3 medium portobello mushrooms
3 tsp. olive oil
2 sprigs fresh thyme
3 tsp. butter
flakey sea salt
fresh cracked black pepper

Method:

  1. Pre-heat oven to 180 degrees fan forced.
  2. Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.
  3. Sprinkle with flakey salt, fresh thyme and freshly cracked black pepper.
  4. Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicy.

Perfect as a vegetarian dinner or for breakfast on sunday.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Sprinkle with flakey salt.

Sprinkle with flakey salt.

Fresh thyme and freshly cracked black pepper.

Fresh thyme and freshly cracked black pepper.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Remove from oven and served, i baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Remove from oven and serve. I baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Made the most delicious breakfast/brunch/lunch using these beautiful baked portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything dunedin day!

Mexican Twice Baked Potatoes

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Another week has come to an end and I felt like having something fun for dinner, I’ve been craving nachos for a while now but wanted to put a fun take on them. Well do I have the recipe for you!

This recipe is perfect for a week night meal or more meal prep for dinner or lunches during the week. You can bake your potatoes in advance or hot on the day. Either way it does not jeopardise the flavour in any way! This was such a cheap and affordable dinner only using 200 grams of mince, can tomatoes and a can of chilli beans it bulks it out so far and makes 4 huge baked potatoes or 6-8 small ones, perfect for a small or large family eating on a budget. One of the best things about this dinner is you don’t really need anything else to go with it I must say if I had a side salad like id planned I wouldn’t have finished this beauty of a meal.

Twice baked mexican potatoes with tomato and jalapeno salsa and sour cream

Oven baked potato split in half and topped with my special mince chilli beans, tomato jalapeno salsa and a generous dollop of creamy sour cream. This was a fiesta of flavour in my mouth!!

Ingredients:

4 large potatoes or 6 medium
200gm mince
1 onion, small dice
4 garlic cloves, fine dice
1 tbsp. oil
1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tsp. fried oregano
1 can mild chilli beans
1 can diced tomatoes
salt and pepper
1 cup cheese, grated

Salsa
2 tomatoes, chunky dice
1/2 red onion, fine dice
1/4 green capsicum. small dice
1 tbsp. jalapeno, fine chop*
1 lime zest and juice
3 tbsp. coriander, roughly chopped
salt and pepper

sour cream to serve

Method:

  1. You will need 4 baked potatoes either use this slow cooker recipe or follow the steps below. The potatoes can be cooked the day before to reduce time the next day.
  2. Pre-heat oven to 170 degrees.
  3. Wash and remove any blemishes from potatoes wrap individually in tin foil add a small amount of oil and good pinch of salt to each parcel.
  4. Bake for 1 hour until tender and knife slides through easily.
  5. While your potatoes are baking its time to make the salsa.
  6. Combine all salsa ingredients in a bowl and toss, taste to check the seasoning adjust if necessary. Set aside, salsa is best left to sit it develops the flavour.
  7. Heat heavy based fry pan over a medium to low heat, add oil followed by onions sweat for 2 minutes until translucent.
  8. Add garlic, salt, pepper, cumin, oregano, coriander and cinnamon stir well and cook for 5 minutes.
  9. Turn up the heat and add mince, once brown add chili beans and tomatoes. Stir well to combine and drop the heat to a gentle simmer for 15 minutes until mixture has reduced and turned glossy.
  10. remove potatoes from oven open tin foil and roll back to create a parcel around the potato. Cut a cross in the top of the potato and push to spread open.
  11. Fill split potato with chilli mince mix followed by generous amount of grated cheese.
  12. Baked for 2-25 minutes at 180 degrees until golden brown.
  13. Remove from tin foil and serve with a huge dollop of sour cream and tomato jalapeno salsa.

Serves: 4-6 people

*Jalapenos; i brought a jar and just drained of some liquid and chopped them up seeds and all.

Remove any brushing or imperfections from potatoes.

Remove any brushing or imperfections from potatoes.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Combine diced tomatoes, red onion, capsicum and japaneo in a bowl, stir to combine.

Combine diced tomatoes, red onion, capsicum and jalapeno in a bowl, stir to combine.

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Turn up the heat. Add mince and brown.

Turn up the heat. Add mince and brown.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Cut a cross int the top of the potato and spread open slightly.

Cut a cross int the top of the potato and spread open slightly.

Fill each split potato with the chilli bean mince.

Fill each split potato with the chilli bean mince.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Remove potato from tin foil.

Remove potato from tin foil.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Banana and Salted Caramel Filo Pastries

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Not your usual filo filling but hey I love to live on the wild side and experiment with new things! It was my first time making Salted Caramel and I had a heap of over ripe bananas and left over filo pastry. So I thought why not sounds like a tasty combination of flavour.

Boy was I right!!  Salty sweet caramel with soft banana, crunchy light filo casing and toasted walnuts with smooth creamy mascarpone with was an easy tasty dessert!!

Banana and Salted Caramel Filo Pastries

Ingredients:

3 over ripe bananas
1/2 tsp cinnamon
4 heaped dessert spoons of salted caramel
8 sheets filo pastry
200g butter, melted

50g walnuts, roughly chopped

100g mascarpone
cinnamon for dusting

Method:

  1. Pre-heat oven to 180 degrees.
  2. Line large baking tray with baking paper or a silicon mat.
  3. Combine banana and cinnamon in small bowl, mash with a fork.
  4. Take filo pastry lay it out flat and cover with a damp cloth. (This prevents it from dry and cracking which makes it hard to use!)
  5. Take two sheets of filo pastry, cover the remaining. Lye it down flat, brush evenly with melted butter, fold in half vertically.
  6. Place two heaped spoonfuls of mashed banana in the let hand corner of the folded pastry followed a heaped dessert spoon of salted caramel.
  7. Brush around the mixture with a little butter.
  8. Fold the parcel in a triangle over to the left and repeat folding until you have a small strip left, brush with melted butter and seal. Place seal side down on baking tray.
  9. Repeat until mixture and filo pastry is used up.
  10. Brush all finished triangle pastry parcels with butter and sprinkle with chopped walnuts.
  11. Bake for 15-16 minutes until golden brown.
  12. Serve with mascarpone and a dusting of cinnamon.

Makes: 4 filo triangles

Combine banana and cinnamon mash with a fork.

Combine banana and cinnamon mash with a fork.

Cover filo pastry with a damp cloth to prevent drying out and hard to work with.

Cover filo pastry with a damp cloth to prevent drying out and hard to work with.

Take two piece of filo, brush with butter and fold in half vertically.

Take two piece of filo, brush with butter and fold in half vertically.

Once mixture is in the left hand corner brush around with butter and fold over to form a triangle. Repeat until only a strip of pastry left.

Once mixture is in the left hand corner brush around with butter and fold over to form a triangle. Repeat until only a strip of pastry left.

Brush with butter and seal. Place seal side down on lined baking tray.

Brush with butter and seal. Place seal side down on lined baking tray.

Brush with butter and sprinkle with walnuts. Bake until golden brown.

Brush with butter and sprinkle with walnuts. Bake until golden brown.

Serve hot with a dollop of mascarpone and a dusting of cinnamon.

Serve hot with a dollop of mascarpone and a dusting of cinnamon.

French Toast At Home

 

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Heres a great french toast recipe using my homemade banana bread recipe

Banana Bread French Toast with Bacon and Maple Mascarpone

Ingredients:

1/2 loaf banana bread
4 eggs
3/4 cup cream
1/2 cup milk
50gm butter, cubed
canola oil
100gm mascarpone
2 tbsp. maple syrup
1 tsp. cinnamon
1/4 cup white sugar
8 rashers streaky bacon, cooked until brown and  crispy
2 bananas, thinly sliced
Extra maple syrup for serving

 

Method:

  1. Combine mascarpone and maple syrup in a bowl, mix well and set aside. Mix together cinnamon and sugar in small bowl, set aside.
  2. Whisk together eggs, cream and milk, pour into a deep rectangular dish.
  3. Slice 6 2cm thick slices of banana bread.
  4. Heat fry pan over medium heat
  5. Place banana bread into egg mix, leave for 1 minute and then turn to the other side.
  6. Add cube of butter and small amount of oil to the hot fry-pan, pick up banana bread, let excess egg mix drip off and place in hot pan.
  7. Cook for 2 minutes on each side until golden brown.
  8. Layer banana bread with crispy bacon, freshly sliced banana a dollop of maple mascarpone and dusting of cinnamon sugar

Serves: 4

Mix together mascarpone and maple syrup.

Mix together mascarpone and maple syrup.

Cut banana bread into 2 cm thick slices.

Cut banana bread into 2 cm thick slices.

Then slice in half on a angle.

Then slice in half on a angle.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.

Snickers and Dark Chocolate Skillet Cookie

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Do you love cookies?  Well do I have the ultimate cookie for you!! Here it is folks the; Snickers and Dark Chocolate Skillet Cookie served with a side of French vanilla ice-cream straight from the hot oven onto your awaiting plates. Perfect easy dessert and use the leftovers to fill the kid’s school lunch boxes or having with a cup of tea on that sunny day. That is if it lasts that long.

Snickers and Dark Chocolate Skillet Cookie

Ingredients:

250 gram block whittakers dark chocolate, chunky chop
2 snickers bars, chop into large peices
250 grams butter, soft at room temp
1/2 cup white sugar
4 heaped dessert spoons of condense milk
2 tsp. vanilla essence
3 cups plain flour
2 tsp. baking powder
pinch salt

French vanilla ice-cream to serve

Method:

  1. Pre-heat oven to 180 degrees.
  2. In stand mixer bowl, add softened butter, condense milk, sugar and vanilla essence. Beat until light and fluffy, the mix would have turned from yellow to a pale white. (it is crucial that you get your butter/sugar mix to this stage to achieve the perfect cookie.)
  3. Scrap down the sides and beater blade, add flour, baking powder, salt, chopped snickers and 3/4 block rough chunky chopped dark chocolate. Beat until just combine.
  4. Grease a large heavy based skillet with butter, (must have a wooden handle or metal to go into the oven!)
  5. Add 3 tbsp. flour and shake side to side to create a non-stick base for the cookie dough. Bang excess flour out.
  6. Tip cookie dough into skillet and press down evenly.
  7. Bake in pre-heated oven for 30-35 minutes until golden brown. (it will be soft to touch, but once cools slightly will harden to the perfect cookie.)
  8. Sprinkle over the remaining chopped chocolate, let sit in the turned off oven for 2 minutes to melt.
  9. Serve your skillet cookie warm from the oven with a side of French vanilla ice-cream or a glass of warm milk.

Serves: 12 slices

Combine sugar, condense milk, vanilla essence and soft butter in stand mixer.

Combine sugar, condense milk, vanilla essence and soft butter in stand mixer.

Beat until fluffy and pale white in colour.

Beat until fluffy and pale white in colour.

Chop snickers into chunks and 3/4 block chocolate.

Chop snickers into chunks and 3/4 block chocolate.

Add flour, baking powder, pinch salt, snickers and 3/4 chocolate to the beaten butter mix.

Add flour, baking powder, pinch salt, snickers and 3/4 chocolate to the beaten butter mix.

Perfect cookie consistency.

Perfect cookie consistency.

Grease cast-iron skillet with butter.

Grease cast-iron skillet with butter.

Add flour, shake side to side to evenly coat, bang out excess.

Add flour, shake side to side to evenly coat, bang out excess.

Tip cookie dough into prepared skillet.

Tip cookie dough into prepared skillet.

Press down evenly with your fingers.

Press down evenly with your fingers.

Bake for 30-35 minutes until golden brown.

Bake for 30-35 minutes until golden brown.

Add remaining chocolate and leave in turned of oven for 2 minutes.

Add remaining chocolate and leave in turned of oven for 2 minutes.

Remove from oven allow to sit for 2 minutes.

Remove from oven allow to sit for 2 minutes.

Serve warm from the oven with a side of French vanilla ice-cream.

Serve warm from the oven with a side of French vanilla ice-cream.

8 Hour Slow Baked Potatoes

 

8 hour slow baked potato topped with the works.

8 hour slow baked potato topped with the works.

Cooked to Perfection

The potato which everyone secretly loves. A perfectly cooked potato, one that’s fluffy and melts in your mouth is really perfection. This is a recipe that I got from my mum. Something that you can put on before you head to work or even before you head to bed at night. They keep perfectly in the fridge for up to 5 days if they last that long. Wrapped in tin foil and slow baked in a handy slow cooker this is a perfect energy packed meal, perfect as a vegetarian dinner or topped with stews, slaws or anything you can imagine. Even better just simply split open and served with plain or flavored butter.

This is one recipe you don’t want to miss out on!!

8 hour slow baked potatoes with herb butter, crunchy slaw, chive sour cream and bacon crumb

Ingredients:

8-10 medium size potatoes, agria are best
4 tbsp. plain or flavored butter
Crunchy Cabbage Slaw
1/2 cabbage, finely shredded
2 carrots, grated
2 spring onions, finely sliced
3 tbsp. Italian parsley, rough chop
4 tbsp. mayonnaise
1 lemon, juice and zest
salt and pepper
Bacon Crumb
4 streaky bacon rashes, baked until crunchy then rough chop
Chive Sour Cream
2 tbsp. fresh chives, chopped
125 grams sour cream
salt and pepper

Method:

  1. Turn slow cooker onto low.
  2. Individually wrap each potato in tinfoil and place in the slow cooker. Cooker for 8 hours on low.
  3. Turn slow cooker to keep warm while you prepare slaw, bacon crumb and chive sour cream.
  4. Combine all slaw ingredients in a large bowl season with salt and pepper, set aside.
  5. Combine chives, sour cream and a good seasoning of salt and pepper.
  6. Remove potatoes from slow cooker, cut a cross in the top and split open, place a spoonful of butter in the center, followed by a good helping of slaw and a large dollop of chive sour cream and finish with crunchy bacon crumb.
  7. Because there are a lot of baked potatoes you can have more than one or place remaining in the fridge and whip one out when your feeling hungry. These are great for an easy lunch during the week or an afternoon snack for the kids when they come home from school.

You can top them with whatever you like here’s a recipe for Beef, Bacon and Chickpea Stew with White Wine and Tomatoes that I topped a baked potato with, and it went down a treat!!

potatoes individually wrapped in tin foil.

Poataoes individually wrapped in tin foil.

Bacon ready to be baked.

Bacon ready to be baked.

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End result a bloody good spud!!

 

Treat your mum this mothers day

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Coconut, Rhubarb and Orange Panna Cotta

This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.

Ingredients:

1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water

Method:

  1. Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
  2. Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
  3. Pour gelatin mix into hot coconut milk, stir to combine.
  4. Fill 6 ramekin’s or  small cups evenly 3/4 way to the top.
  5. Refrigerate for 5 hours or for best results overnight.
  6. Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
  7. In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
  8. Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
  9. Remove from heat and cool.
  10. Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
  11. Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
  12. Enjoy 🙂

Serves: 4-6

For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.

 

 

Dissolve gelatin in hot water.

Dissolve gelatin in hot water.

Fill cups or ramekin's 3/4 way up.

Fill cups or ramekin’s 3/4 way up, and refrigerate.

Poach rhubarb until tender, do not stir.

Poach rhubarb until tender, do not stir.

Reduce poaching syrup.

Reduce poaching syrup.

Reduced poaching syrup a beautiful pink colour.

Reduced poaching syrup a beautiful pink colour.

 

Spoon over reduced syrup, around 2 tsp.

Spoon over reduced syrup, around 2 tsp.

Ready to enjoy.

Ready to enjoy.