:: GIFTS AND RECIPES ::

Gift Vouchers: GIFT VOUCHERS ARE AVAILABLE FOR CHEESEMAKING WORKSHOPS ONLY

Gift Items:

Duck Under’s own aprons and tea-towels are stylish and good quality. Email or call to order.

Duck Under the Table Aprons are designed and "Made in Wingham" - $35.00

Duck Under T Towels 100% linen - $10.50

KITCHENWARE AVAILABLE FROM DUCK UNDER:

Pasta Machines: Now available Imperia Past-A-Fast Pasta machines - comes with a double cutter for Fettuccine and Tagliatelle - $84.00

Home Cheese-making Kits: something completely different ! Visit www.cheeselinks.com.au to see Carole Willman’s product range and to order direct

Recipes:

FRAGRANT BERRIES
Recipe for Liz Hemphill, Herbies Spice Appreciation class August 2007
Ingredients
1 cup water
1/2 cup caster sugar
2 teaspoons Frangrant sweet spices
1 x 300g pack frozen raspberries (or berry of choice, or a mixture)
Thick cream or vanilla yogurt to serve

Method
Heat sugar and water in a small saucepan, stirring until sugar has dissolved. Simmer uncovered for 5 minutes, then remove from heat and stir in spice mix. Leave to cool. Place thawed berries in a bowl, pour cooled syrup over and refrigerate. Serve with whipped cream or yogurt. These berries can be served with pancakes or a a pavolva filling or cheesecake filling.
Frangrant Sweet Spice with Rose Petals
Frangrant Sweet Spice contains Coriander, Cassia, Cinnamon, Nutmeg, Allspice, Ginger, Blue Poppy Seeds, Cloves, Green Cardamon Seeds & Rose Petals. It is an exotic sweet blend with a fragrance to swoon over. Use when traditional sweet mixed spice might be too heavy.

"Girl's Night In" Charity Dinner
INSALATA DI POMODORI SECCHI, BOCCONCINI AND SALSA VERDE
(Salad of oven roasted tomatoes, bocconcini and salsa verde)

Serves 4
Ingredients
8 oven dried tomatoes halves
3-4 balls bocconcini cheese
2 tablespoons extra virgin olive oil
Salsa verde
Rocket to serve
Oven dried Tomatoes
16 Fresh ripe Roma Tomatoes
Sea salt
Pepper
Tablespoon Brown Sugar
Extra Virgin olive oil
Garlic chopped (optional)
Method
Preheat oven to 150 deg c.
Cut the tomatoes in half and place on a tray. Drizzle olive oil, salt, pepper and brown sugar and garlic. Bake for 30 mins in oven or until soft. Remove and allow to cool.
Salsa Verde
1 bunch flat leaf parsley
1 clove garlic
Zest of 1 lemon
2 teaspoons capers
Olive oil
Finely chop parsley, garlic and capers. Add lemon zest and olive oil. Mix until combined.

To serve:
Place rocket on plate. Add three tomatoes per person. Slice bocconcini and serve 1 ball person. Add salsa verde and drizzle with olive oil.

CREMA CATALANA
(A Taste of Barcelona with Chris Chandler)
Serves 6
Crème Catalana is traditionally made for the feast of St Joseph on March 16 . It is a dessert that is an every day delicacy.
Preparation time: 10 minutes
Cooking time: 45 minutes plus refrigeration of at least 2 hours
Ingredients
8 Large egg yolks
180g Caster sugar
30g Corn flour
1 litre Milk
finely grated zest of an orange
1 Cinnamon stick
6 Teaspoons caster sugar extra
Method
In the bowl, of an electric mixer , beat together the egg yolks and half the sugar until pale and creamy, about 6 minutes.
In a large bowl or jug, combine 60ml milk with the corn flour and stir well
In a 3.5 litre pan, place 940 ml milk, orange zest and cinnamon stick. Heat slowly until just coming to a simmer, about 10 minutes.
Place hot milk into a pour jug and discard the cinnamon stick. Wash pan ready for custard mixture.
Whisk corn flour mixture into creamy egg mixture then very gradually add hot milk whisking constantly as you go.
Strain the entire mixture through a fine sieve back into the clean saucepan.
Place the pan over very low heat, cook slowly stirring constantly, until the mixture begins to thicken and coats the back of a spoon (about 15 minutes). Do Not let the custard boil or the mixture will curdle.
Pour the custard into the Spanish crema moulds or ramekins of 1 cup capacity.
Cool to room temperature . Cover with plastic wrap and refrigerate until well chilled and set, this will take at least 2 hours.
When ready to serve:
This step should be completed no more than 30-40 minutes before serving as the toffee will become soggy - sprinkle each of the Crème’s with a teaspoon of sugar to coat evenly. Using a kitchen torch or the griller in your oven, brown the sugar until luscious looking and crisp. The result should be a lovely thin caramel crust. Serve immediately.