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Scallops with fried egg and balsamic vinegar July 11, 2010

Filed under: Food,Home Cookery — Dobsessed @ 6:17 pm
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This is an adaption of Gordon Ramsey’s scallops and quail egg recipe.  I made this for dinner tonight and it was delicious, probably works better as a starter because it’s not filling, but I ate like 4 lamb sheek kebabs, a hot dog, two sausage sizzles, butter chicken, naan, steak…and more today, so this was more than enough.  I made this with what was available in my pantry and my fridge, so no quail eggs, no pea purees…but it tastes delicious.  I like my scallops lightly seared, and raw in the middle so that it keeps its al dente-ness (don’t know if you can use al dante to describe scallops…but I hate over cooked scallops!) and I also like my egg yolks runny and they ooze all over the scallops and that with the balsamic gives it a nice, rich creaminess.
Ingredients

– Scallops, I used 10 small scallops, but if you have fat scallops,  you could slice them through the middle so that you get two thinner ‘coin’ shapes

– 1 egg

– curry powder

– salt and pepper

– drizzle of balsamic vinegar, mine was flavoured with macadamia nuts

1 Cook the scallops for about 30 seconds on each side, and as it’s cooking, dust it lighting with a slight pinch of curry powder, flip and repeat

2 Remove scallops onto a plate and fry your egg until the whites are cooked but the yellow is runny

3 Place the egg on the scallops and season with salt and pepper and lightly drizzle with balsamic vinegar.  I would recommend not using more than a teaspoon

4 Break the yolk over the scallops and EAT!

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Gluten Free butterscotch cake with butterscotch cream cheese frosting July 3, 2010

Filed under: desserts,Home Cookery — Dobsessed @ 2:20 pm
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Fresh from dieting failure, I thought I’d make a cake. I’d start a new diet except my mum makes the best lakes I’ve ever had in my life, and I’m not starting ANY diet before eating that, so I’m just going to start next week.

I decided to break out my sadly neglected Kitchenaid with my new beater blade that my brother had gotten me from the States. The beater blade is plastic and not metal like the blade the Kitchenaid usually has but it’s quite sturdy and did a top job of beating, and scraping the sides of the bowl at the same time. Very pleased.

Here’s a recipe for the butterscotch cake with butterscotch cream cheese, you can definitely use normal flour to make it, I’d actually adapted it from a normal recipe, so it probably works better.

Ingredients

225g of softened unsalted butter
125g of light brown sugar
80g of caster sugar
4 eggs
1 1/2 cups of gluten free self-raising flour, sifted three times (I used White Wings brand)
2 tsp vanilla extract
2 tbs milk
400g of cream cheese – use full fat, low fat is too runny

Butterscotch sauce
This butterscotch sauce is a lot sweeter and more honeyed than usual butterscotch that I usually make, this is because you actually use this butterscotch sauce to sweeten the cream cheese frosting.

60g t0 70g of butter
75g of light brown sugar
50g of caster sugar
40g of runny honey
2 tbls of golden syrup
150ml thickened cream
1 tsp vanilla extract

1 Preheat oven to 170C and line an 8 inch round cake pan.
2 Beat butter until soft, add sugar and beat until pale and creamy.
3 Beat in an egg at a time with a tablespoon of flour (make sure the flour is triple sifted!).
4 Beat in vanilla nd fold in the remaining flour and add the mill and mix.
5 Put it in the pan and bake for around 40 – 45 minutes. The cake is ready when a skewer comes out clean.
6 Divide the cake into two rounds.
7 For the sauce, melt everything together except for the cream. Once it starts to develop some bubbles, add in the milk and stir, take it off heat and cool.
8 Beat all the cream cheese until soft, add in most of the butterscotch sauce, save a couple or 3 of butterscotch sauce.
9 Fill the cooled cake with the frosting and top and drizzle butterscotch sauce on top.