Hi Everyone!

I wouldn’t blame you for thinking that I am super attached to the “Light & Luscious” recipe book from Women’s Weekly.  You’d be right, of course.  I want things to be easy.  I want things to be reasonably quick.  I want them to be substantial and not cost a fortune.  So, yes I keep going back to this fabulous and very well used recipe book.

This week soft crepes, which can be made well ahead of time, are filled with a delicious combination of seafood and a coconut and curry sauce.  These are incredibly versatile because you really don’t have to stick to the recipe with regard to what seafood you fill them with.  Personally I’m not fussed with the addition of smoked oysters so I chose to swap them out for a hot smoked salmon fillet (flacked) and some prawns.  The flavours worked so well with the fish, coconut cream and curry paste.

Crepes can be daunting, I know, however with these you just pop all the ingredients into a blender and bingo there is your batter.  Be careful not to put too much batter in your pan as you want the crepes to be beautifully light and not thick and leathery.

It truly is a wonderfully easy and impressive dessert, however, I wouldn’t do it too far in advance because the cake may become a little tough.  Most went back for seconds and it received 8/10.

Until next time,

From my table to yours with love x

Lemon Saffron Crepes with Seafood Filling

Light crepes flavoured with lemon rind and a pinch of saffron, made from a batter that can simply be blended until smooth. The filling is white fish poached in white wine, folded through a coconut and curry sauce with onion, then spooned into each crepe and rolled up. Smoked oysters are traditional, though hot smoked salmon and prawns work beautifully if you prefer. The rolled crepes are baked until heated through, and the remaining coconut sauce, enriched with cream, is poured over to serve. The crepes can be made a day ahead, stacked with greaseproof paper between them.

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 3/4 c plain flour sifted
• 3 eggs lightly beaten
• 2 tsp grated lemon rind
• 1/2 c lemon juice
• 1/2 c milk
• tiny pinch saffron powder
• 500 g white fish fillets
• 1/2 c dry white wine
• 1 1/4 c coconut cream approximately
• 60 g butter
• 2 onions chopped
• 2 tbsp plain flour
• 2 tsp curry powder
• 105 g can smoked oysters, drained OR hot smoked salmon and some prawns
• 1/2 c cream

Method

 

1. Sift flour into bowl, make well in centre; gradually stir in combined remaining ingredients; beat until smooth. OR place all ingredients in the blender.
2. Pour 2 to 3 tablespoons batter evenly into heated greased pan; cook until golden brown. Turn crepe, cook other side. Repeat with remaining batter.
3. Divide filling between crepes, roll up. Place crepes seam-side down in baking dish in single layer, cover, bake in moderate oven 20 mins, or until heated through.
4. Reheat remaining coconut mixture, add cream, pour over crepes before serving.
5. NOTE: Taste test along the way and add whatever you think you need to create the full flavour you are looking for. I love to add a little Mango Chutney to the sauce
6. Cut fish into chunks, place in pan with wine, bring to the boil, reduce heat, simmer few minutes, uncovered, until just tender; drain, reserve liquid. Add enough coconut cream to reserved cooking liquid to make up to 2 cups liquid.
7. Melt butter in pan, add onions, cook, stirring, few mins until soft and lightly browned. Stir in flour and curry powder, cook 1 min. Stir in coconut cream mixture, stir constantly over heat until mixture boils and thickens.
8. Combine 1 cup of the coconut cream mixture with fish and the halved oysters or hot smoked salmon and prawns.
9. NOTE: Taste test along the way for enhanced flavour

Notes

Source: Women's Weekly - Light & Luscious

Layered Orange Sponge

A light orange sponge baked flat in a Swiss roll tin, then cut into three and layered with Grand Marnier cream. The eggs, orange rind and caster sugar are beaten until pale and thick before the sifted flour and a little melted butter are folded through, so the crumb stays airy. Spread the batter evenly across the tin and all three layers will end up the same thickness. The cream is simply thickened cream whipped with Grand Marnier and icing sugar, used between the layers and over the top and sides. Finish with strips of orange rind and segments.

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 4 eggs
• 2 tsp grated orange rind
• 2/3 c castor sugar
• 1 c self raising flour sifted
• 15 g butter
• 2 tbsp boiling water
• 2 300ml cartons thickened cream
• 2 tbsp Grand Marnier
• 2 tbsp icing sugar

Method

 

1. Beat eggs, orange rind and sugar in small bowl with electric mixer until pale and thick.
2. Transfer mixture to large bowl. Gently fold in sifted flour, then combined butter and water.
3. Pour mixture into Greased and lined Swiss roll tin (base measures 25cm x 30cm), bake in moderate oven 25 mins, turn onto wire rack to cool.
4. Cut cake into 3 pieces.
5. Whip combined cream, Grand Marnier and sifted icing sugar until soft peaks form.
6. Place 1 layer of cake onto a serving plate, spread with some of the cream, continue layering with cake and cream.
7. Cover top and sides of cake with remaining cream. Decorate with thin strips of orange rind and orange segments if desired.

Notes

Source: Women's Weekly - Light & Luscious