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I got a bargain at the market yesterday with 6 little ramekins for $4 so i thought i'd come in here and get some wonderful recipes to try out.
I was thinking they would be great for things like mini apple crumble & shepherds pie.. so recipes for those would be great too.
hit em with your most delicious recipes.
I make individual pies - add filling and then top with a piece of pastry
Filings beef or chicken stroganoff
mexican mince
Nigellas chicken pies Chicken Mushroom and Bacon Pie Recipe : Nigella Lawson : Food Network
Also I add leftovers, top them and freeze them for easy teas.
I just blended the left over slow cooked roast from saturday night, with the veggies, am thinking i might mash some potato or just throw on a piece of puff pastry, throw in a little extra gravy :)
awesome! any sort of pie mix with pastry on the top would be yum. and much healthier than pastry on all sides (like a pie).
Need some proper 'recipes' though :)
preferably healthy but yummy works too :p
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Goats cheese and chive souffles
Ingredients (serves 6)
melted butter, to grease
1/4 cup dried breadcrumbs
40g butter
2 tablespoons plain flour
1 cup milk
100g soft goat's cheese, crumbled
1 tablespoon finely chopped chives
sea salt flakes and freshly ground black pepper
3 eggs, separated
500g baby truss tomatoes
olive oil spray
crusty bread, to serve
Method
Preheat oven to 180°C. Lightly brush 6 x 3/4-cup capacity ovenproof ramekins, souffle dishes or bowls with the melted butter. Coat the inside of each dish with the breadcrumbs, shaking out excess.
Melt the butter in a small saucepan over medium heat. Remove from the heat and add the flour, stirring until well combined. Return to the heat and cook for 30 seconds or until bubbly. Remove from the heat and gradually add the milk, stirring constantly. Return to the heat and cook, stirring, until the mixture thickens and boils. Reduce the heat to low and simmer for 1 minute. Remove from the heat and stir through the goat's cheese and chives. Cool for 5 minutes. Add the egg yolks and stir until well combined. Season with the salt and pepper.
Meanwhile, line a baking tray with baking paper. Place the tomatoes on the tray and spray with olive oil spray. Sprinkle with salt and pepper. Bake for 20 minutes or until tender.
Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Add a quarter of the egg whites to the cheese mixture and gently fold with a metal spoon until just combined. Fold remaining egg whites into the mixture until just combined. Spoon into the prepared dishes.
Place the dishes into a roasting pan. Add boiling water to the pan until it reaches halfway up the sides of each dish. Bake for 20 minutes or until puffed and golden. Serve with the tomatoes and crusty bread.
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Chocolate Souffle
Ingredients (serves 2)
Softened butter, for greasing dishes
1/2 tbs caster sugar, plus extra to coat dishes
90g good-quality dark chocolate
75ml thickened cream
2 eggs, separated
20ml (1 tbs) brandy
1 eggwhite
Icing sugar, to dust
Method
Preheat oven to 220°C. Grease two 300ml souffle dishes with butter, then sprinkle with extra sugar to coat. Refrigerate for 15 minutes to chill.
Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then cover and set aside for up to 2 hours.
Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest.
Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.
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Chocolate fondant with amaretto milkshake
Melted butter, for greasing
Cocoa powder, for dusting
200g dark couverture chocolate
200g butter, chopped
4 eggs
4 egg yolks
100g caster sugar
150g plain flour, sifted
100g butter, extra
100g cocoa powder
625ml milk
5 egg yolks
40g caster sugar
1 vanilla bean
2 tbs amaretto
Step 1: For the fondant, preheat oven to 180°C. Place a small square of paper in the bottom of 6 ramekins and grease with melted butter and cocoa powder. Place ramekins on a baking tray.
Step 2: Melt the chocolate and butter in a bowl over a small saucepan of boiling water, turn off heat. In an electric mixer, add the eggs, egg yolks and sugar and mix on high speed until fluffy and white. Tip chocolate mixture into a large bowl, pour egg mixture into chocolate mixture and fold together. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve. When ready to serve, bake in oven for 8-9 minutes.
Step 3: For the milkshake, place 500ml milk in a small saucepan over medium heat. Meanwhile, cream egg yolks and sugar together with a whisk. Split vanilla bean in half, scrape seeds out and add the bean along with the seeds to the milk. Once it comes to the boil, pour half onto the yolk mixture, and then pour the mixture back into the saucepan, whisking constantly. Place over low heat, stirring constantly with a wooden spoon. Continue cooking until the mixture coats the back of a spoon, then strain into a bowl and cool over ice. Pour anglaise into a jug and place in the fridge for about an hour.
Step 4: Add 250ml of the anglaise, remaining milk and amaretto to a large jug. Froth with coffee machine steamer or a hand blender until thick and frothy.
Step 5: To serve, gently run knife along outside of each ramekin and turn fondant out into serving bowls. Spoon amaretto milkshake around the fondant and serve.
Serves 6
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How to make perfect souffles
Discover the joys of French cuisine by making your own sweet or savoury souffles. Try these tips for foolproof souffles everytime.
Tip 1: To prevent sticking, brush the dishes with room-temperature butter using even upward stokes. This helps the souffle rise.
Tip 2: Use breadcrumbs (or caster sugar for sweet souffles) to coat the base and side. This helps the souffle grip the side and rise evenly.
Tip 3: Run your thumb around the rim of each souffle, slightly inside the mixture. This helps it rise evenly and gives a "top hat" appearance.
The good thing about ramekins is that they are small, so even if it isn't that healthy it's usually a small portion and you can serve it with veg or salad.
Individual potato bakes is another idea.
Well the girls loved the pies :)
They were quite yummy, next time i need to make the puff pastry a little bigger though, it was the size of the smaller edge of the ramekin and kind of sunk in a little :)
Nom Nom Nom