Carbonara Pasta Sauce

This is one of my all time favourite dishes as it is so delicious and you just want to eat it all. Make sure you use the cheese as it is the key to this dish. This is enough sauce for about 500g of pasta

60g butter
135g Pancetta, sliced thinly
1 clove Garlic, crushed
1 teaspoon cracked Black Pepper
300ml Cream
2 Eggs, beaten lightly
½ cup (40g) finely grated Parmesan Cheese
½ cup (40g) finely grated Romano Cheese

METHOD

1. Melt butter in medium frying pan;

2. Place pancetta into frying pan and cook for 5 minutes.

3. Add garlic, pepper and cream

4. Simmer until sauce reduces by half.

5. Remove from heat.
6. Stir in egg and cheeses.
7. Stir through some cooked pasta

Pad Thai

I love Thai food and this is one of my favourite recipes that is very easy to make and very delicious.

Pad Thai

250g packet rice stick noodles

2 lemons, juiced

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut oil

2 chicken breast fillets, thinly sliced

500g green prawns, peeled, deveined

3 green onions, thinly sliced diagonally

2 small red chillies, deseeded, finely chopped

2 eggs, lightly beaten

1 cup bean sprouts, tails removed

1/4 cup roasted peanuts, finely chopped, optional

1/2 cup coriander leaves

Lime wedges, to serve

Method

1. Place noodles into a heat-proof bowl.

2. Cover with hot water.

3. Stand until tender. Drain. Rinse under cold water.

4. Combine lemon juice, fish sauce and sugar in a jug.

5. Whisk with a fork to combine.

6. Heat oil in a wok over high heat. Swirl to coat.

7. Add chicken. Stir-fry for 2 minutes until golden.

8. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink.

9. Add noodles. Stir-fry for 2 minutes.

10. Add lemon juice mixture to wok. Toss to combine.

11. Slowly pour eggs over noodles. Stir-fry for 1 minute.

12. Add sprouts. Toss well.

13. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves.

14. Serve with lime or lemon wedges.

Double Chocolate Mousse Cake

What better way to start my blog than with a scrumptious dessert. It goes really well with ice cream and can be stored in the freezer if you are unlike me and can restrain yourself and your family and friends from eating it all at once.

Ingredients

450g Milk Chocolate, broken into pieces

450g Unsalted Butter, cut into small cubes

200g Caster Sugar

250ml Thickened cream

8 Eggs

1. Preheat oven to 180°C
2. Grease 23cm springform cake tin
3. In a heavy saucepan over a low heat or in a metal bowl over a saucepan of boiling water, heat Chocolate, Butter, Sugar, and Cream. Stirring frequently until Chocolate melts and mixture is smooth
4. In a large bowl, lightly beat eggs 
5. Slowly beat warm Chocolate mixture into eggs until blended
6. Pour mixture into cake tin
7. Bake for 45 min or until a skewer/knife can be inserted into cake and comes out clean
8. When cake is cooled carefully remove side of cake tin and wrap tightly with baking paper
9. Place in fridge for at least 6 hours but preferably overnight

Prepare Chocolate Glaze

Ingredients 

175g Dark Chocolate, broken into small pieces

30g Unsalted Butter

3 Tbs Milk

2 Tbs Golden Syrup

1. In a heavy saucepan over a low heat or in a metal bowl over a saucepan of boiling water, heat Chocolate and Butter. Stirring frequently until Chocolate is melted and smooth. 
2. Remove from heat
3. Beat in 3 tablespoons of Milk and 3 tablespoons of Golden Syrup until mixed through completely 
4. Spread warm glaze evenly over cake and around the sides
5. Place in fridge until ready to serve