Hello everyone, this week has been a non event for me on the cooking front. I just seem to have had a combination of after work events to attend or late nights at the office, meaning very little cooking (and really not great eating). Thankfully I made up a full quantity of a nice pasta dish last Sunday so that gave me some lunches during the week to keep me going. And this week I intend to make the full quantity of a couple more dishes so that I have some dinners waiting for me in the freezer for the nights I'm home late!
Now today's dish might seem very indulgent, and it is, but believe me, it is luscious and something that is very easy to whip up if you have friends coming around, or for a nice little supper for yourself. It's also easily transportable - I took some to work one day when I was going to an after work event and wanted to have dinner before I went. The recipe comes from my very reliable SOS (Autumn/Winter) book. It's served with a red capsicum sauce which you can whip up while the custards are cooking. Now I am someone who for years has slaved over a hot stove roasting capsicums so you can then peel away the skin. At a cooking class recently Valli Little pointed out that you can now buy jars of roasted, peeled capsicums at the supermarket. Who knew? Certainly not me, but I have some now in my cupboard and they are perfect for this sauce. Very time saving.
With the rain pouring down outside today it's definitely hot chocolate weather. I'll be heading to my favourite cafe as usual for my top-up! Have a happy week. Love from Jane xx
(Serves 8 as an entree)
Combine 25g melted unsalted butter, 200g brie, 200g cream cheese, 100g sour cream and 3 eggs in a food processor and blend until smooth. Add freshly ground pepper to taste and a little salt only if you think the mix needs it.
Pour the mix into buttered 1/2 cup moulds. Place the moulds in a baking dish and pour in boiling water to come half way up the sides of the moulds.
Bake in a preheated 180C oven for 25 to 30 minutes, or until the custards are set. Remove the moulds from the oven and allow to stand for 10 to 15 minutes before serving.
While the custards are cooking, place the capsicums from a jar into the food processor with 1 tablespoon of tomato paste, the finely grated zest and juice of half a lemon, 2 tablespoons olive oil and some sea salt and freshly ground pepper to taste. Once you have a smooth puree, transfer the sauce to a saucepan and just before serving, warm over a low heat.
Turn each custard out onto a plate and serve with the warmed red capsicum sauce spooned all around it.