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Chanteclair Farms is proud to announce the arrival to its website of cordon bleu cook Karin Gerathy who will bring to www.chanteclair.com.au a range of exciting and innovative recipes. We would hope to be able to publish new recipes every few weeks and they will cover all areas of food preparation.

Kas comes to us with a wealth of experience in the area of food and exciting recipes. She is the owner of Kas' Country Kitchen at Theresa Park in New South Wales where she conducts her famous cooking schools (usually held on weekends).

Karin also plays hostess to many visitors to her warm and wonderful B&B which is co-located with her cooking school. This gorgeous establishment is located on the beautiful Nepean River just south of Sydney, not far from Camden and the Southern Highlands. It boasts accommodation for 12 people and includes a tennis court and hot tub. Many a happy wedding or special birthday party has been held at Kas' Country Kitchen where Karin ensures that every request of her guests is met.

Her famous weekend cooking schools are able to take up to eight "students". All meals and drinks are included in the weekend which commences with dinner on Friday evening and concludes with a farewell lunch on Sunday. Karin can be contacted on 0419 238 059 or Ph/Fax 02 9664 7041.

Kas’ quote of the month


“Cuisine is when things taste like themselves” CURNONSKY


Ingredients (Per Serve):
2 Crumpets
2 Body Egg or Free Range Plus eggs
2 slices smoked salmon
Homemade or bought Basil Pesto
1 teaspoon cooking salt
1 tablespoon vinegar

Pour water into a large frying pan to a depth of about 2cm. Add 1 teaspoon of salt and 1 tablespoon of vinegar. Bring to a rolling simmer. Break the eggs carefully into the water. Spoon the water over the eggs during the cooking time.

Meanwhile toast the crumpets and spread with the pesto.

When eggs are cooked to your liking remove with a slotted spoon. Place one on top of each crumpet, then top each one with a rolled slice of smoked salmon.

Season with cracked pepper and garnish with dill, basil or a sprig of any herb you have available.


This is a low-fat recipe and it serves four people

A note on cholesterol in eggs: In the past people have recommended that you decrease the use of egg yolks to lower the cholesterol but the Omega 3 component of the Body Egg and Free Rang Plus eggs is contained in the yolk of Chanteclair Farms' eggs. The whites of our eggs contain protein.

This recipe represents a guide for making frittatas - a great way to serve your Body Eggs or Free Range Plus eggs to more than two people. You may increase the whites (and lower the whole eggs) even more to increase the aeration of the frittata.  And certainly use your imagination with vegetables, cheese and other flavour combinations.

Preheat the oven to 220°C. Lightly spray a medium-sized, oven-safe skillet with olive oil spray.

3 large Body Egg or Free Range Plus egg whites
3 large Body Egg or Free Range Plus eggs
2 teaspoons of olive oil
2 tablespoons of low fat/low salt chicken stock
60 grams of turkey or ham (slices) diced
60 grams of low-fat mozzarella cheese, finely diced
2 tablespoons of Spinach Pesto (see recipe below)

Put all six egg whites in one bowl and the three yolks in another. Whisk whites at least two minutes to aerate them.

Set skillet over medium-high heat. Add some olive oil and the chicken broth and heat until warm.

Lightly whisk the egg yolks and add to the whites. Whisk just to combine and pour into the skillet. Add the ham, mozzarella and spinach pesto, stirring rapidly to incorporate them into the egg mixture. Cook 3-4 minutes until bottom is set (the top will still be wet).

Place skillet in the oven for about five minutes, until the frittata is firm and golden.

Serve immediately or cool and serve at room temperature.


1 packet of frozen spinach
2 tablespoons of prepared basil pesto

Defrost the spinach. Squeeze out the water and juice and discard this liquid

Mix the spinach with two tablespoons of the basil pesto and put this mixture into a jar. (The remaining pesto can be used in other recipes eg: quiche, flavour for vegetable soups, etc.)


3 Body Egg or Free Range Plus eggs (separated)
Pinch salt
¼ teaspoon vanilla essence
½ cup castor sugar
2/3 cup Fielder's Cornflour
1 tablespoon plain flour
1 teaspoon baking powder

Pre-heat oven to 190°C
Beat egg whites with salt until soft peaks form
Gradually beat in sugar, and continue to beat until stiff
Add egg yolks and vanilla and beat until combined.
Sift together the cornflour, plain flour and baking powder then add to the egg mixture.
Carefully and lightly fold mixture together using a wooden spoon - DO NOT STIR!!
Divide the mixture evenly into two greased 20cm (8") round sandwich pans and bake for 18-20 minutes


If doubling add an extra egg and cook in a baking dish.

My grateful thanks to Jenny Musgrave "Myrana" Bellata New South Wales for this wonderful sponge recipe.


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