Hi there everyone,

Hope this weeks little cook-in finds you are well and happy.  We had a lot of fun at Wine Wednesday this week because we had some ring-ins.  My very old friend from Wagga Wagga came to visit and asked if they could stay an extra night to experience a Wine Wednesday.  My boys love these beautiful people so it made for a really fun night and an added, interesting perspective on the food.  Besides that, my friend sets a beautiful table, as you can see.

My dear friend from England arrives next week for six weeks so we will have some fun getting her perspective AND she has said she would love to cook for one of the Wine Wednesdays during that time.  A guest chef so to speak.  How exciting!!

Until next week,

From my table to yours with love. x

Fish Fillets with Prawns on Spinach Rice

You will need to Ju Ju this recipe up a bit. Use your imagination - add cheese, mustard etc.

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Ingredients Method Notes

Ingredients

  

• 6 fish fillets
• 1 1/2 c water
• 6 peppercorns
• 1 shallot
• 1 clove garlic
• salt
• 60 g butter
• 6 shallots extra
• 2 tbsp flour
• 1/3 c cream
• 375 g green prawns
• 2 tbsp chopped parsley
• 285 g can champignons
• 1 1/2 c long grain rice
• 1 bunch spinach
• 90 g butter
• 1 onion
• 1 clove garlic
• S & P

Method

 

1. Shell & devein prawns, cut prawns in half lengthwise. Remove shin and bones from the fish fillets; put fish into baking dish with water, wine, shallot, peeled whole garlic clove and salt. Bake covered in moderate oven 20 minutes, then add prawns to dish cover cook further 10 minutes, or until tender. Remove from oven, remove fish and prawns from liquid, arrange over spinach rice; keep hot. (please note: this can be poached on the cook top also)
2. Strain off liquid, reserving 1½ cups of liquid. Melt butt er in pan, add chopped extra shallots, cook 1 minute. Add flour, stir until light golden brown, remove from heat, stir until sauce boils and thickens, reduce heat, simmer 3 minutes. Add cream, parsley and drained champignons, stir until sauce is heated through. Spoon sauce over fish and prawns.
3. Cook rice in large saucepan of boiling salted water 12 minutes or until tender; drain. Wash spinach, remove white stems, chop leaves roughly. Put spinach in saucepan with ¼ cup of boiling water. Cover tightly, cook until tender, approximately 3 minutes. Drain, pressing out all moisture, chop spinach finely. Heat butter in pan, add peeled and chopped onion and crushed garlic, cook until onion is tender, add rice, spinach, salt and pepper, cook until heated through. Spoon rice onto serving plate, top with fish, prawns and sauce.

Notes

Source: Women's Weekly Dinner Party Cookbook No. 2 Page 12

Hazelnut Crepes with Choc Sauce

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Ingredients Method Notes

Ingredients

  

• 1/3 c plain flour
• 2 eggs
• 1 tbsp vegetable oil
• pinch salt
• 3/4 c milk
• 90 g butter
• 1/3 c hazelnuts roasted and blitzed to find powder
• 1/4 c icing sugar
• 30 g butter
• 1/4 c icing sugar
• 1/2 c sour cream
• 2 tbsp tia maria or kahlua or similar
• vanilla ice cream to serve

Method

 

1. Sift flour into bowl, add eggs, oil, salt and 2 tbsp milk. Beat until smooth. Beat in remainder of milk; refrigerate 30 minutes.
2. Heat heavy pan, grease with butter. Pour a thin layer of pancake batter into pan, brown on one side. Turn, brown other side. Turn out onto plate. Repeat with remaining mixture.
3. Spread a thin layer of hazelnut filling over each crepe, fold into triangles. Place crepes, slightly overlapping, in lightly greased overproof dish. Cover, bake in moderate oven 15 minutes or until heated through. To serve, arrange crepes on serving plate, top with a scoop of ice cream, pour sauce over.
4. Combine softened butter, toasted and blitzed hazelnuts and sifted icing sugar; mix well
5. Place butter and chocolate in sauce pan, stir over moderate heat until melted. Add sifted icing sugar; mix well. Remove from heat, add sour cream and liqueur, stir until smooth and glossy. Serve warm.

Notes

Source: Women's Weekly Dinner Party Cookbook No. 2 Page 14