Davids biscuits & gravy


Biscuits & Gravy
I can across this recipe about a year or two ago, I was in a bind looking for something different to have for breakfast and also feed my daughter (she was going through a picking eating patch). This soon became a favourite not just for me but for the whole family, it’s quick and easy and the sauce/gravy is so versatile that anyone can put their own spin on it
So here’s the recipe I worked on
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted
1/2 pound bulk pork sausage
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonful’s onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.
(I doubled the recipe and got 4 big biscuit out this recipe)
(the spices I used in the gravy was paprika, cayenne, chilli, and garlic and touch of lime juice)

Davids strawberry mille feuille

Strawberry Mille Feuille
So with this dish I got my best results. It’s also a little special to me that I get the results in a dish like this as my dad is confectioner/baker and never taught me anything. So to be able rival his mille feuille was a nice feeling.
So here’s the recipe I worked on
• 1 sheet of puff pastry
• Small bit of egg wash
• 6 Strawberries, washed, hulled and quartered
Chantilly Cream
• 200 ml cream
• 100g icing sugar
• 1 tsp vanilla extract
Take a sheet of puff pastry and egg wash it, and then fold it. Egg wash it again and cut it into the desired size/shape. Bake @ 175 for about 15 mins, take out and let cool for a further 10 mins. Cut in half fill with the Chantilly cream and strawberries and dust a little icing sugar on top.
In a mixer, beat the whipping cream alongside with the sugar until you get fluffy stiff peaks on the whisk. Next, add the vanilla to your cream and give it a last quick mix.