Everyone has headed home, but what a loverly weekend. Filled with far to much food. We spent most of the weekend eating out, except for friday night when I cooked the pavlova in a previous post and had a lamb roast. I also made a chocolate cream brulee, as requested by my Boyfriend.
Cream Brulee
6 egg yolks
1/2 cup of sugar
1 cup of cream
1 cup of milk
1/2 cup of chocolate
Pre heat the oven to 180 degrees
Place the egg yolks and sugar into a bowl and beat on high with and electric mixer, until the mixture is light and fluffy, then set aside.
Place the milk, cream and chocolate into a saucepan and heat on a low temperature until the chocolate has melted. Remove from the heat and slowly pour into the egg mixture while beating on high (to avoid scrambling the eggs). Pour the mixture into 5 small ramekins. Then place in a deep roasting dish, pour in some hot water to come two thirds of the way up the side of the ramekins.
Place in the oven and cook of 45 minutes or until set.
Place the brulee in the fridge until cooled.
When you are ready to serve, sprinkle some sugar over the top and use a blow touch to melt the sugar. (I find if you do a couple of thin layers of the sugar heating as you go, rather than one thick layer the sugar doesn’t burn)
I decided to have a birthday dinner at home rather than eat out at the thai restaurant I love as I couldn’t be bothered driving, lazy I know. I made a roast lamb dinner instead.
I stood in the supermarket for the longest time trying to pick what cut to have, I walked back and forward, swapping the cuts over. If anyone was watching me on the security footage they would have thought I was nuts. But I was trying to figure out what would look best on the plate in the picture below, as I had only just brought it from lost and found, in collingwood for $15, bargain. It does have a small chip in it, but I believe adds to the character.
Roast dinner 101
800g boneless leg of lamb
1 Tablespoon golden syrup
2 teaspoons of Garlic
salt and peper
3 sprigs of rosemary
2 medium sized Kumra (sweet potato)
6 Medium sized potatoes
1/4 of a pumpkin
2 red onions
Pre heat the oven to 170 degrees.
Place the lamb on the sprigs of rosemary in an oiled roasting dish. Then rub the garlic, and drizzle the golden syrup over the lamb. Then season with salt and pepper.
Peel and chop the potato, sweet potato, onions, and pumpkin, then place in the roasting dish and top with olive oil and some salt and pepper.
Place in the oven and cook for 1.5 hours or until cooked.
Serve with some steamed veggies of your liking and lashings of gravy.
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