Green Cuisine / by Christopher Karamihos

Our October Kitschen Ckaos recipe is Green Pea Soup with Parmesan Custard Sandwiches. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery.

Green Pea Soup with Parmesan Custard Sandwiches 

Makes 12

Parmesan Custard Sandwiches
½ cup pure cream
½ cup milk
¼ cup freshly grated parmesan cheese
2 eggs, lightly beaten
3/4 cup freshly grated parmesan cheese, extra
Green Pea Soup
20g butter
½ brown onion, finely chopped
250g frozen baby peas
1 cup chicken or vegetable stock
balsamic glaze, to serve
micro herbs, to serve

In a small saucepan combine the cream, milk and parmesan. Season to taste. Heat over medium-high heat until mixture almost reaches boiling point. Remove from heat and allow to stand for 20 minutes. Whisk in eggs and pour into a 20 x 12cm baking dish. Place dish in a water bath (a larger baking dish half filled with boiling water) and bake at 160°C for 30–40 minutes or until just set. Remove from oven and allow to cool. Chill for one hour.

Increase oven to 180°C. Place a 5cm cutter on a baking tray lined with paper. Drop heaped teaspoons of grated parmesan into cutter and spread until cheese is even. Carefully remove cutter; a perfect round of grated cheese should remain. Repeat to make 16 circles. Bake for 5–10 minutes or until cheese is golden brown and melted. Allow to cool before removing from trays.

Heat butter in a saucepan over low heat. Add onion and cook over heat for five minutes or until soft. Add peas and stock. Bring to the boil then simmer over low heat for three minutes. Process with a stab blender or blender until smooth. Chill for 1–2 hours or until cold. 

To Serve: Using a 5cm cutter, cut rounds of parmesan custard from baking dish. Lift each round out carefully using a spatula or egg lift. Sandwich custard between two parmesan cookies. Pour pea soup into serving glasses and top with droplets of balsamic glaze and serve with parmesan custard sandwich cookies scattered with micro herbs. 

If your baking dish isn’t exact size — no need to worry. You just need the custard to be approx. 3cm deep in the dish.

Things have been flat out in the studio, so we haven't managed to get out and about as much as usual. We did celebrate some birthdays, checked out dinosaurs and visited Harry (Potter, not the Prince!).

It's Birthday Month!

September is birthday month at Ckaos with Cameron and Alethea celebrating recently with custard doughnuts and a whole lot of love. Not to miss out, Laura's cat Gatsby also turned one, just in case you were wondering!

Dinosaurs Galore

Laura and Emma both checked out Jurassic Park: The Exhibition at the Melbourne Museum recently. Unfortunately it is now closed but here are some pics to enjoy. Ok, so maybe not strictly design related, but... DINOSAURS! ROAR! 

Harry Potter Bar

Alethea got all wizard-y recently... well to be honest, she just went because they had cool drinks. Good Things Bar in South Yarra hosted a Harry Potter themed night which involved Butterbeer and Polyjuice Potion.