Fresh Pasta Dough

from Mums recipes

250g Italian '00' flour
1 700g egg
4 egg yolks
1 tbsp olive oil
pinch of salt

Put the flour in a mound on a clean surface and make a well in the centre. Place all of the ingredients in the well with 1 tbsp cold water.
Using your fingertips, mix all the ingredients in the well together, then gradually draw the flour into the centre, little by little. When fully combined kneed it 4 of 5 times with the heel of your hand, then roll into a ball. Wrap in clingfilm and refrigerate for 1 hour.          Enjoy!

Perfect Poached Egg

from Mums recipes

Half-fill a wide saucepan, about 10cm deep, with unsalted water. Add 3tbsp white wine vinegar and bring to the boil.
Break an egg into a ramekin or small bowl and tip it gently into the pan, at the point where the water is bubbling.

Repeat with other eggs but do not poach more than 4 eggs at a time. Poach for about 1.5 minutes. 
Using a slotted spoon or small skimmer, lift out the first egg and press the outside edge lightly to check if it is cooked properly. Remove if it is to your liking.
Trim the edges with a small knife to create a neat shape as this will also remove excess white that spreads during cooking.          Enjoy!

All recipes credit to Michel Roux - Eggs ISPN: 978 184400 311 2  -  2007

Creme Brûlée

from Mums recipes

500ml milk
500ml whipping cream
150g caster sugar
200g egg yolks (about 10)
70g demerara sugar

Preheat oven to 120C. To make the custard heat the milk, cream and 90g caster sugar in a saucepan, whisking until well blended, then slowly bring to the boil. 
In another bowl lightly whisk the egg yolks with the remaining caster sugar. As soon as the milk mixture comes to the boil, gradually pour into the egg mixture, whisking continually. 
Ladle custard into 15cm gratin dishes and onto baking tray. Cook in oven for 30min until just set.  Let the dishes cool on a wire rack until serving. Sprinkle tops with demerara sugar and caramelise with a cooks torch until nut brown.          Enjoy!

Berry Souffle'

from Mums recipes

3 Free Range Eggs, separated
2 tbsp caster sugar
15g Butter
Berries to taste. We used Blackberries and Raspberries
60ml Whipping Cream
1 tbsp icing sugar
10ml Vanilla Extract
Icing Sugar to dust

Preheat the grill. Whisk the egg whites in a clean grease-free bowl until they are stiff. add the caster sugar and whisk again until the are glossy.

In a separate bowl, whisk the egg yolks until they are creamy. Fold the egg whites into the egg yolks.

Mix the cream with the icing sugar and vanilla essence. Melt the butter in a medium non-stick frying pan, add the egg mixture and cook for 1-2 mins or until the base is golden. Transfer the pan to under the grill and cook for a further 1-2mins or until the top is golden.

Tip the omelette onto a plate. Scatter over the fruits and fold in half. Dust in with icing sugar and serve with the quark cream. Serve immediately.                   Enjoy!